An easy-to-make and utterly delicious prawn curry … with Perlé de Jean

“Every sip is a bracing, summer kiss delivered on a featherlight bed of tiny, pearl bubbles. Its charm captivates with aromas of ripe, fresh red berries, citrus zest and melon. And it’s just perfect with prawns!”

Yep, I’m talking about Van Loveren’s latest vintage of its highly popular Perlé de Jean. This salmon-pink wine was launched last year by Van Loveren Family Vineyards to great acclaim for its vivacious taste and elegant design. The wine quickly became the sunshine beverage to enjoy, especially when seafood’s on the menu. Perlé de Jean is just perfect with prawns, whether they’re flame-grilled on a stick, marinated, spiced, curried or served in pasta or smothered in paprika aioli.

The source of the wine’s title is more than just a story. Perlé de Jean gets its name from the late and effervescent matriarch to the Retiefs of Van Loveren. The label design is a loving tribute to her and the magnificent garden she and husband Hennie established with the estate in 1939.

Perlé de Jean is made from pinot grigio, a red wine grape that Van Loveren harvests at night to ensure its plump, fresh fruitiness is retained from vineyard to bottling.

Apart from prawns and seafood, Perlé de Jean is also a great fit when served with chicken, summer salads, cold cuts and vegetarian dishes. Serve it chilled and enjoy responsibly.

And to top it all, it sells for only about R69,99 per bottle.

Prawn Curry                                   


2 tablespoons olive oil

2 onions, chopped

3 teaspoons ginger & garlic paste

3 teaspoons mustard seeds

2 teaspoons curry powder

1 teaspoon turmeric

400g coconut milk

½ cup Perlé de Jean

400g tin chopped tomatoes

salt & pepper

1 teaspoon sugar

700g raw prawns, shelled


  • Heat oil in a large heavy-based frying pan on medium heat.
  • Fry the onion for 8-10 minutes or until golden.
  • Add garlic paste, mustard seeds, curry powder, turmeric and salt.
  • Cook for 3 minutes.
  • Stir in coconut milk, wine, tomatoes and sugar.
  • Simmer for about 8-10 minutes to allow sauce to reduce slightly.
  • Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through.

Serve with rice (or French fries) … and a bottle of chilled Perlé de Jean 2019!


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