The holiday season brings excitement, envisioning leisurely days of cooking and sipping wine. Kevin Swart, part of Black Elephant Vintners‘ “Rebels,” shares his holiday tradition of “slow-cooked Sundays,” influenced by his love of braais. 

Transitioning from Johannesburg‘s emphasis on larger grills to embracing wood-based braais in Franschhoek, Kevin became a Potjie, Pots, and Pan Braai aficionado, earning the local title “Soutie met Hout.”

Kevin paired the Dark Side of The Vine Semillon with Jan Braai’s Bloemfontein Lamb Curry, praising its compatibility with curries. The Semillon, from a resilient vine born in 1905, produces a unique wine, described as a red grape in white wine attire. It’s recommended for passionate individuals and pairs well with “The Good, The Bad and The Ugly” soundtrack by Ennio Morricone, emphasising the unique and sophisticated nature of the wine.

Swart / Ndlovu / Wentzel

The wine, matured for 24 months in a French oak barrel, exhibits intense aromas of lemon, lime, and perfume. It unfurls wave upon wave of lemon confit, fresh peach juice, dried herbs, crushed walnut, nutmeg, tangerine peel, wet stones and dry thatch nuances. The palate is full, fleshy, and balanced with mouth-watering acidity. Concentrated and textured, it finishes with citrus, black currant leaves, and tropical fruit notes. The suggested aging is 8 to 10+ years.

The whole cooking extravaganza took about three hours and turned Sunday into a relaxed delight filled with chatter and laughter.

Cheers to good times and even better food!

*hout – Afrikaans for wood

*Soutie met Hout – Afrikaans for Englishman with wood