Sip on South Africa's pioneer Pinot Noir on INTERNATIONAL #PINOTNOIRDAY

August 18 is International Pinot Noir Day so raise a glass of Muratie George Paul Canitz Pinot Noir and drink a toast not only to this beautiful cultivar, but to Muratie Estate, South Africa’s first producer of Pinot Noir.

It is George Paul Canitz, after whom the Muratie Pinot Noir is named, whom we have to thank for the Cape’s first Pinot Noir. GP Canitz, famous artist, avid horseman, bon vivant and former owner of Muratie, together with prominent viticulturist, Professor Abraham Perold (who created Pinotage), planted the first Pinot Noir grapes, at Muratie, in 1927, and produced the first ‘Burgundy’ in Stellenbosch. “Muratie Burgundy is bottled sunshine; it gladdens the heart and loosens the tongue!” Such were the words of the charismatic Canitz who had a fine palate for Pinot.

PINOT NOIR

One of the most-loved red wines, Pinot Noir is one of the oldest grape varieties in the world - native Pinot Noir vines were available in Burgundy (the birthplace of Pinot Noir) even before the Roman invasions during the first century AD. Made well, Pinot Noir is one of the most captivating and complex of wines, with grip, complexity and intense, pure fruit. Typically, lighter in colour and tannins with fresh acidity, Pinots are loaded with red fruits such as raspberries and cherries, often developing savoury notes of wild mushroom, cured meats and forest floor as they age. A Pinot Noir is also the ultimate food-loving, and versatile wine, known to make a perfect pairing with a multitude of dishes.

Purchase: Muratie George Paul Canitz Pinot Noir 2018 is available at the estate, online at https://www.muratie.co.za/wine/buy-wine/ and at select fine wine merchants around the country.

Approximate retail price: R370

Muraties is paired here with KIM MELCK’S SLOW-ROASTED PORK BELLY RECIPE - See below for recipe.

• Take a nice thick pork belly and have it scored in squares or thin strips - this will make the carving easier when cooked.

• Pre-heat the oven 180˚ C.

• Using medium coarse salt and white pepper, season on both sides - be generous with the salt.

• Place half a cup of water in the roasting pan, this prevents the belly getting stuck to the pan and burning.

• Place in the middle of the oven and roast for about 2 to 3 hours depending on the size and thickness of you piece of meat.

• The top should be beautifully brown and the crackling fit for a king.

• I like to serve it with a butternut puree and seasonal vegetables.

• And of course, a glass of MURATIE GEORGE PAUL CANITZ PINOT NOIR.”

BUTTERNUT PUREE RECIPE

Produces 1.1L

Ingredients

• Butternut – 1.13kg

• Carrots – 145g

• Chicken stock – 1 cube

• Paprika – 10g

• Cream – 30ml

• Black pepper – 5g

• Salt – 5g

• Water – 500ml

Method

• Peel butternut and carrots, cube the butternut and dice the carrots.

• Add water, chicken stock cube, butternut and carrots to a pot. Boil until soft.

• Stir in dry ingredients.

• Let rest until room temperature then add the cream.

• Puree in a food processor (hand wand) until smooth – it should have a lovely vibrant colour.