What la­bel?

Getaway (South Africa) - - Food -

The gour­mand’s choice Ka­roo Crum­ble is a prince of cheeses and de­serves a suit­able part­ner, such as the Joost­en­berg Chenin Blanc No­ble Late Har­vest 2015 (R140). It’s liq­uid gold, full of mar­malade and honey notes that bring an en­tire cheese­board to life, in­clud­ing the Gor­gonzola. Joost­en­berg is or­ganic, so you can fin­ish the bot­tle (guar­an­teed to hap­pen) with a clear con­science. green­wineawards.com The clas­sic pair­ing Goats’ cheese is typ­i­cally acidic, which ex­plains why it waltzes with Sau­vi­gnon Blanc (google ‘Sancerre’). From the se­cluded Cape Point Vine­yards in No­ord­hoek, you can see, with a pair of binoc­u­lars, Pepé Char­lot’s goats in the dis­tance: did some­one say ‘ter­roir’? Cape Point Vine­yards Sau­vi­gnon Blanc is R110, the Re­serve is R165 and the awe­some Is­liedh (Semil­lon blend) is R240. For­ti­fied value A 2017 Best Value cham­pion, Aan de Doorns of­fers a three-star Cape Ruby Port that will set you back a miserly R45. Port and smelly cheeses were made for each other, with the sweet­ness of the wine balanc­ing the pun­gent creamy salti­ness. Try it with the Drak­ens­berger. best­val­uewineguide.com

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