Generally beef fillet requires a heavier more full bodied red wine and either a good Cabernet Sauvignon or Cabernet based blend will do the trick nicely. However, having said that, it is nice to try something a little more interesting… such as a blend of Cabernet Franc and Merlot.

Cabernet Franc is the brother of the Cabernet Sauvignon and forms an important role, as does the Merlot, in the famous red blends of Bordeaux. These two examples we shared with friends while enjoying the seared beef and it was thumbs up for both wines!

Wildekrans Cabernet Franc/ Merlot 2005 – R45

As you drive down the steep pass heading towards Bot River on your way to Hermanus, you will see patches of vineyards in the far distance. These belong to the Wildekrans Estate where winemaker, William Wilkenson, produces his quality wines.

Crimson red hues shine brightly from the glass when pouring this elegant wine which imparts fresh strawberries and raspberries on the nose which lead onto the palate. The tannin and fruit balance of the wine harmonised so well with the beef.

Ridgeback Cabernet Franc/ Merlot 2004 – R70

Ex-Zimbabwean tobacco trader Vernon Cole and his family have now laid down their roots on this pretty wine farm tucked away at the foot of the Agter Paarl ridge. Their dynamic winemaker, Cathy Marshall, is producing world class wines and the numerous awards received are proof of this!

Produced from five-year-old vineyards and benefiting from 16 months maturation in French oak barrels, the wine is full bodied with firm tannin structure. On the palate we picked up layers of mulberries, ripe plums with a touch of spice and chocolate on the long lasting finish. And with the seared beef……mmmmh!

To order these wines, or for advice on wine pairings, contact Wine Concepts.