Gelukkige Nuwe Jaar with Pannekoeke + Boschendal Brut Rosé #WinePW

Welcome to the first Wine Pairing Weekend post of 2022. Happy New Year! This month, Andrea of The Quirky Cork is hosting. Read her invitation. She invited us to explore bubbles from the around the world. 

If you are reading this in time, feel free to join us in a live Twitter chat on Saturday, January 8th at 8am Pacific time. Just follow the hashtag #WinePW. And be sure to add that to anything you tweet so we can see it. In the meantime, here are the posts the writers are sharing...

• Camilla from Culinary Adventures with Camilla sabers open Gelukkige Nuwe Jaar with Pannekoeke + Boschendal Brut Rosé
• Wendy from A Day in the Life on the Farm is Celebrating Little Christmas in Michigan with a Local Bubbly
• Linda from My Full Wine Glass cracks open Cava: Because everybody needs a go-to bubbly
• Martin at ENOFYLZ Wine Blog pops the cork on Sparkling Wine from Chablis? Oui! Val de Mer Brut Nature Rosé
• Anna Maria of Unraveling Wine toasts us with 10 Best Greek Sparkling Wines with Pairings 
• David at Cooking Chat disgorges Baked Fiesta Dip with Mexican Bubbly
• Robin of Crushed Grape Chronicles riddles with Bubbles by any other name…Sparkling wines from all over the globe
• Jennifer of Vino Travels charms with Upcoming the Game with Asolo Prosecco
• Lisa at The Wine Chef adds dosage with Dive Into the OG Bubbly With Blanquette de Limoux 
• Terri from Our Good Life shares Favorite Bubbles from Around the World
• Nicole at Somm’s Table gets cagey with Re-introducing Cava!
• Gwendolyn from Wine Predator...Gwendolyn Alley adds the crown with Sparkling Wine Pairing Secrets from Around the World Part One
• Susannah from Avvinare sparkles with Brazilian sparklers come of age
• Andrea The Quirky Cork celebrates with A Vertical Tasting of Vinkara’s Yaşasın

Boschendal Brut Rosé

When I saw Andrea's theme on the calendar, I tracked down a bottle of bubbles from Tasmania and a bottle from South Africa. Then I was reminded that Tasmania is the subject of the August 2022's theme in our World Wine Travel group. Stay tuned for that. So, the South African bottle it was.

The Boschendal Brut Rosé from South Africa comes from winemaker Lizelle Gerber who blends 93% Pinot Noir with a smidge of Chardonnay and a splash of Pinotage to give it that beautiful rose gold hue. On the nose, the wine boasted delicate floral notes along with summer stone fruit. But it was the brioche aromas that made this such a delight. The creamy mouthfeel was countered by a brightness that made this an easy pick as a brunch libation. Day drinking needs a cheerfulness on the tongue!

Pannekoeke

Pannekoeke are South African crêpes. When I first read the title on a list of South African cuisine, I expected something more like the Dutch pannekoeken; I have written about pannekoeken before: here. And we make crêpes often! But, no, these are definitely thicker than crêpes, but thinner than regular pancakes. They can be sweet or savory, but are most often rolled up with a cinnamon sugar blend. Done!

Ingredients serves 4 to 6

Pannekoeke

• 2 cups flour
• 1-1/2 teaspoon baking powder
• 4 large eggs
• 2 cups milk (I used whole milk)
• 5 Tablespoons butter, melted and slightly cooled (if you are using unsalted butter, add 1/2 teaspoon of salt to the batter) plus more for greasing the pan
• Also needed non-stick skillet or crêpe pan

For Serving

• 6 Tablespoons organic granulated sugar
• 2 Tablespoons ground cinnamon
• 1 lemon

Procedure

Pannekoeke
In a large mixing bowl, whisk together the flour and baking powder...and salt if you are using unsaled butter.

In a medium mixing bowl, whisk together the eggs and milk until well-combined and uniform in color. Slowly pour the egg mixture into the flour mixture and whisk until there are no more lumps.

Add in the melted butter and whisk till smooth. Let rest for 10 minutes.

Place your non-stick skillet or crêpe pan over medium-low heat. Grease with additional butter, then pour 1/2 cup batter into the pan and swirl to coat the bottom in a thin layer.

Okay, this isn't a video for this recipe, but you can see my technique for crêpe on my CulinaryCam YouTube channel. Sometimes it's easier to figure out by watching than by reading a description of how to do it.

Once the bottom is starting to turn golden, flip, and cook the other side. This goes very quickly, perhaps 60 to 90 seconds per side. Repeat with all the batter.

In a small mixing bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked Pannekoek and sprinkle generously with cinnamon sugar. Roll up and repeat with remaining Pannekoeke. Serve immediately.

Gelukkige Nuwe Jaar

That means 'happy new year' in Afrikans and is a wrap for the January 2022 #WinePW event. We'll be back next month when David of Cooking Chat hosts. Stay tuned for more information about that.