Back by popular demand, we are re-releasing the Southern Hemipshere Red Showdown #2! This time, we’ve paired each wine with one of our favourite recipes. Let us know how you like them!

Harvest Roast & Beets

Why not try with the Tall Poppy Cabernet Sauvignon


1 sirloin beef roast, about 4 lb (1.8 kg)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 cup (60 mL) olive oil

Salt and pepper to taste


  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Combine all spices in a bowl and set aside 1/2 tsp of the mixture for the garnish (See below for recipe). Rub the roast with the remaining spices.
  • In a large skillet over medium-high heat, brown the roast on all sides in the remaining oil (2 tbsp/30 mL). Season with salt and pepper to taste. Place the roast in the centre of the baking sheet.
  • Bake for about 45 minutes or until a meat thermometer inserted into the centre of the roast reads 118°F (48°C) for rare or medium-rare at 125°F (52°C). Remove the roast and transfer to your cutting board and tent with tinfoil. Let rest for 10 minutes.


2 shallots, thinly sliced

2 tbsp (30 mL) olive oil

4 large beets, cooked, peeled and cubed

1 tbsp (15 mL) honey

  • In a large skillet over medium-high heat, brown the shallots in the oil. Add beets to skillet and honey. Continue cooking until the beets are warmed through. Season with salt and pepper.


1 cup (250 mL) sour cream

1/4 cup (10 g) flat-leaf parsley leaves, chopped

Salt and pepper

In a small bowl, combine the sour cream and the reserved spices. Generously season with pepper. Cut the roast into thin slices. Serve with warm beets and spiced sour cream. Sprinkle with the parsley.

Beef Bourguignon - Ricardo

Why not try with the Franschhoek Landmark Railroad Red

Preparation 20 Mins

Cooking  2 H 30 MIN

Servings 6


3 tablespoons (45 ml) butter, softened

3 tablespoons (45 ml) unbleached all-purpose flour

2 lbs (1 kg) top sirloin steak, cut into cubes

3 tablespoons (45 ml) olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

2 cups (500 ml) light red wine

2 cups (500 ml) beef broth

1 shallot, peeled

1 clove

1 bay leaf

3 carrots, peeled and diced

Salt and pepper


1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces

2 tablespoons (30 ml) olive oil

1 lb (454 g) white button mushrooms, halved or quartered depending on their size

2 cloves garlic, chopped

2 tablespoons (30 ml) chopped parsley



1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).

2. In a small bowl, combine the butter and flour. Set aside.

3. In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.

4. In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.

5. Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.


6. In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.


7. Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.

Shepherd's Pie

Why not try with the Bodega Toneles Tonel 22 Malbec

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4


  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice


1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9×13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Jambalaya from the New Orleans School of Cooking

Why not try it with the Valle Andino Carmenere

This is the best dang jambalaya I have ever had!  Great memories of our family trip to New Orleans.  Kind of spicy.  Might need a Hurricane to go with it!

  • ¼ cup Vegetable Oil
  • meat from 1 cooked Chicken – about 1 ½ lbs, chopped in 1” pieces
  • 1 ½ lbs Smoked Sausage – Andouille if you can get your hands on it – sliced
  • 1 lb medium sized shrimp – deveined
  • 4 cups Onions, diced
  • 2 cups Celery, diced
  • 2 cups Green Pepper, diced
  • 1 Tbsp Garlic, chopped
  • 4 cups Parboiled Long Grain Rice
  • 2 ½ cups Chicken Stock
  • 2 ½ cups Tomato Juice
  • 1 cup Beer or White Wine
  • ¼ cup Paprika
  • 5 Bay Leaves
  • 3 heaping Tbsp Cajun seasoning – Joe’s Stuff or Slap Ya Mama
  • 2 cups Green Onions, chopped

Heat oil in large pot.  Add chicken and sausage.  Sauté over medium-high heat until sausage is cooked.  Add the shrimp and stir.  Add Trinity: onion, celery, pepper; and garlic to pot.  Cook, stirring until onions are translucent.

Add liquid ingredients, spices and bay leaves, stirring to mix. Bring to boil and stir in rice.  Cover and return to a boil.  Turn off heat.  Let rest 25 minutes.

Remove cover and stir turning rice from top to bottom of pot. Stir in ½ the green onion, reserving remaining green onion to garnish.

8 servings.