The quintessential South African cultivar, Pinotage, deserves an equally authentic food pairing.


Our Consulting Chef, Craig Cormack, tasted our Woodward Ridge Pinotage and created a simple yet delicious Kudu Fillet dish to perfectly match the wine. The combination is rich and lush. Craig prefers to use Kudu here, but any game will give a great result.


Even though this recipe was designed especially for the Catchpole & Co. Woodward Ridge Pinotage, it works very well with other Frogitt & Vonkel wines.


We love: The sheer African-ness of this pairing. Beautiful strong flavours, and the fondant potatoes gives it a real professional feel.


Alternative pairings: Try it with the Fat Barrel Lovechild, or with the more tropical expression found with the Major’s Hill Pinotage from Robertson.



Roast Fillet of Kudu

With roast vegetables, carrot puree and fondant potatoes



Reduced beef stock


Carrot Puree

8 carrots

2 onions, roughly chopped

200ml butter



Peel the carrots then cut into chunks. Boil carrots until soft, about 6 minutes.

Sauté onions with the butter in a medium pan until brown and soft.

Add the onions and carrots into a blender then blend until smooth.

Then pass through a fine sieve.

Gently heat before serving.


Roast Vegetables

2 Baby Beetroot

8 Baby Carrots

2 Pearl onions

8 asparagus

60 grams of Butter (for sealing)



Wash and trim the beetroot, but do not peel. Place the beetroot in a large saucepan and cover with 2cm of water. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until just tender, about 30 to 40 minutes depending on size.

Peel and cut the beetroot into quarters. Seal in the butter before serving.

Do not mix the rest of the vegetables with the beetroot or do not use the same pan as the beetroot


Cut the carrots into battens, then blanche.

Boil, peel and cut the pearl onions in half then seal with the carrots in the butter before serving.

Cut the ends of the asparagus, peel lightly the ends with a peeler, blanch and finish off in a pan before serving.

Fondant potato

2 potatoes

100ml Butter

Salt, seasoning




Peel the potatoes and cut out any eyes with a cutter.

In a pot of salted boiling water, blanch until ¾ cooked (test with a knife) and then place in a pan of the butter. Cook on a low heat till golden and a little crispy.


Venison – of your choice, kudu is recommended

Kudu Fillet – 180 grams


50ml Vegetable Oil



Season the meat with a little salt.

Add a little oil to a pan. Sear the meat in a hot pan till a nice golden colour.

Remove the meat and allow it to rest for 60 seconds.

Place on a baking tray in oven at 220 C for 7 to 9 minutes for medium-rare.


You can buy the Catchpole & Co. Woodward Ridge Pinotage here, but why not talk to a Private Wine Merchant™?


For more delicious food and F&V wine pairings click here.