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Dueling Mulderbosch

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I discovered the Mulderbosch Rose of Cabernet during my recent trip to NY. I’ve since found it for a mere $11.99 at my favorite grocery store, Falletti Foods. But upon further inspection, I realized that they also sell the Mulderbosch Chenin Blanc for $13.99. Since the Rose is so delicious, and I have had good luck with South African Chenin Blanc, I decided to give it a shot.

Last night was Family Dinner at my apartment, and we invited two of our girlfriends to join us as well. I decided I would make tacos because it was relatively easy and simple, but I could still make it look pretty. I served shredded chicken and spicy, smokey shrimp alongside a platter of salsa, cilantro, limes, guacamole, shredded cheese, shredded lettuce, and greek yogurt (a good substitution for sour cream). I also served a bean salad consisting of black beans, pinto beans, jalapeno, red pepper, red onion, scallions, cilantro, lime juice, salsa verde, cumin and salt (see recipe below). There was a ton of spice in everything, so I figured this would be a good opportunity to pair with some fruity South African wines.

We started with the 2010 Chenin Blanc, which everyone enjoyed. The wine is filled with aromas of citrus and tropical fruit, while the palate is packed with pineapple, lychee, lemon and lime. There is a nice floral balance as well, rounding out the wine and adding some richness. This was the perfect pairing to the spicy, smokey shrimp tacos that I served (and which everyone ate first). As I anticipated, the citrus in the wine cut through the spice in the shrimp, and accentuated the orange juice in the recipe.

As we moved onto the shredded chicken tacos, I opened up the 2011 Rose (and by open, I mean twisted off the cap – convenient for picnics at the park). The Rose is a little darker and juicier, probably because it is made from Cabernet grapes. Overall, this is a pretty traditional Rose of Cabernet, and perfectly described by the website as:

“A sexy pink colour with a pretty orange tint. The nose is intensely aromatic with tangerine peel, raspberry and wild strawberries. The palate has a crystal purity with lovely weight and notes of grapefruit on the long finish.”

I would like to add that it is a little sweeter than how I usually prefer Rose, but it’s a sweetness based on ripe fruits, not sugar. The Rose paired perfectly with the shredded chicken, and what was left of the shrimp. It was also a nice wine to linger on when we had finished all of our dinner.

I will most certainly be drinking both these wines throughout the summer, with or without food.


Mexican Bean Salad (serves 6-8)

  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1/4 cup salsa verde
  • 5 scallions, chopped (white part omitted)
  • 1/2 jalapeno, diced (take the seeds out for less spice)
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 3 TB fresh lime juice
  • 1/4 cup finely chopped cilantro
  • 1/2 tsp cumin
  • salt to taste

Combine all the ingredients in a bowl, chill for an hour and serve.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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