This World Bread Day (16 October), elevate a timeless pairing with a creative twist — a red wine sourdough bread inspired by Spier’s Seaward Cabernet Sauvignon.
From vineyard to oven, this collaboration between Vadas artisanal bakers and Spier winemakers transforms the essence of fine wine into an artisanal loaf rich with flavour, depth, and character.
“Bread and wine have always belonged together and have been staples on tables for centuries,” says Johan Jordaan, Cellar Master at Spier. “This red wine sourdough brings them even closer, showing that wine isn’t only for the glass — it can inspire creativity in the kitchen too.”
The featured Spier Seaward Cabernet Sauvignon, a medium to full-bodied red matured in French and American oak for 14 months, offers aromas of red and black berries with a hint of cedar spice. When reduced and folded into sourdough, it delivers subtle fruitiness, earthy undertones, and a beautiful crimson hue — perfect for pairing with cheese, charcuterie, or a glass of red.
From Cellar to Crust
The recipe utilises a Cabernet Sauvignon reduction, infused into sourdough that has been fermented overnight to achieve bold flavour and complexity. The result is a vibrant, tangy loaf that turns every meal into a sensory experience — whether you enjoy it warm from the oven or as part of an elegant grazing platter.
Red Wine Sourdough Recipe (1kg loaf)
Dough Temperature Target: 28°C
Hydration: 72%
Ingredients:
- 210g bread flour
- 210g cake flour
- 250g water
- 300g Spier Seaward Cabernet Sauvignon (reduced to 50g)
- 240g active sourdough starter (fermented overnight)
- 12g salt
Red Wine Reduction:
Simmer 300g of Spier Seaward Cabernet Sauvignon in a small saucepan until reduced to 50g. Allow to cool before using.
Method
1. Mixing the Dough
Combine all ingredients and mix for 10–15 minutes by hand or stand mixer until smooth and slightly elastic.
2. Bulk Fermentation (3 hours)
Let rest in a covered bowl at room temperature. Perform a fold every hour (stretch and fold all sides once).
3. Pre-shape and Rest (30 minutes)
Turn the dough onto a lightly floured surface, shape into a round ball, cover, and rest.
4. Final Shape & Cold Ferment
Shape again into a tight round ball, place in a floured banneton or bowl, cover, and refrigerate for 18–24 hours.
5. Bake
Preheat oven to 240°C. Create steam by adding ice blocks or boiling water to a tray.
Bake at 240°C for 20 minutes, then reduce to 220°C and bake another 10–15 minutes until golden brown.
6. Cool & Enjoy
Allow to cool for at least an hour before slicing — and pair with a glass of Spier Seaward Cabernet Sauvignon for the perfect finishing touch