It was a 2016 Boekenhoutskloof (“Book-en-howed-skloof”) Cabernet Sauvignon that brought my wine tasting back to life. After recuperating from Covid-19 (read about my experience here), I experienced six long weeks during which wine tasted solely of bitter alcohol. Not a fun time for a wine lover like me! Looking back at wine tasting notes, it’s interesting to see that no wines were evaluated between March 16th and May 7th.

On that happy day in May, I described this South African Cabernet from Stellenbosch as “loaded with dark red cherry fruit and dried herbs; hints of tobacco, cigar and spicy, nutty notes.” I also noted, “medium to full-bodied, with medium-high tannins, fresh acidity, and a touch of oak.” I remember how great it felt to be able to talk about wine again. Perhaps my taste buds had been patiently waiting to be reawakened by a bright and flavorful wine like this one.

The Boekenhoutskloof label features seven chairs that pay tribute to the 18th century craftsmen who created beauty from natural resources, as is done in fine winemaking. Boekenhout is an indigenous Cape Beech tree prized for making fine furniture.

Boekenhoutskloof Winery was established in 1994, the same year as South Africa’s first democratic elections. In 2020, the estate was awarded “Winery of the Year” in Platter’s by Diners Club South African Wine Guide for its “consistently superlative wines of depth and scale.” In addition to Cabernet, the winery is also known for its wines made from Syrah, Cabernet Franc, Grenache, Semillon and Viognier.

The Boekenhoutskloof Cabernet was a perfect match to Pork Chops in a Creamy Mushroom Sauce, a dish whose earthy flavors and creamy texture played well with this bold yet refined wine.

Recipe adapted from Natashaskitchen.com.

Ingredients

4 boneless pork chops about 1/2" thick

Salt and freshly ground black pepper to taste

½ teaspoons smoked Spanish paprika

3 tablespoons unsalted butter

2 teaspoons olive oil

8 ounces mushrooms (white or brown), sliced

6 sprigs thyme

2 shallots, finely chopped

2 garlic cloves, minced

1 tablespoon flour

1/2 cup red wine

1 cup chicken broth

1 teaspoon hot sauce

1/4 cup heavy whipping cream

1 tablespoon parsley, optional

Instructions

1) Season pork chops with salt, pepper and paprika. Heat 1 tablespoon butter and 2 teaspoons oil in a large skillet over medium-high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.

2) In the same pan, add 1 tablespoon butter, sliced mushrooms and thyme. Cook, stirring to scrape up the brown bits, for 4-5 minutes over medium heat, or until mushrooms are lightly golden. Add 1 tablespoon butter and shallots to the pan. Lightly season with salt and pepper. Cook 5 to 6 minutes, until shallots are tender. Add minced garlic and saute 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds. Stir in wine and reduce for two minutes while scraping up anything sticking to the bottom of the pan.

3) Add chicken broth, hot sauce and whipping cream to the pan. Season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce. Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Remove thyme sprigs, and garnish with parsley, if desired, and serve.