LOCK, STOCK AND WINE BARREL

Wine’s chameleon-like qualities are not up for debate. Its essence is the fact that it changes. It’s part of its charm and the reason that every glass is an experience. But its ability to shift gears when paired, has always been one of the reasons we so love the drink.

Two weeks ago Marble dished up meat and dishes paired with five of Nederburg’s age-worthy Cabernet Sauvignons. Included in the line-up was the 2013 vintage of the Paarl winery’s Private Bin R163 Cabernet Sauvignon, the winner as the best Cabernet Sauvignon in the world at the 2016 International Wine & Spirit Competition (IWSC).

Winemaker Samuel Viljoen presented the wines while sommelier Wikus Human explained the food pairings. The menu featured dishes such as smoked kudu, caramelised pear, Gorgonzola and sherry dressing served with Nederburg Private Bin R163 Cabernet Sauvignon 2006; lamb riblets, baba ganoush and labneh, with Nederburg II Centuries Cabernet Sauvignon 2007; wood-fired beets, fennel bulb, burrata cheese, aubergine with garlic and lemon, rosemary and paprika pecan nuts, matched with Nederburg Private Bin R163 Cabernet Sauvignon 2009; pork belly, teriyaki, miso aubergine, sticky pork shoulder and radish salad, with Nederburg Private Bin R163 Cabernet Sauvignon 2013; and a Healey’s cheddar platter, paired with Nederburg II Centuries Cabernet Sauvignon 2012.

It’s always great to keep track of these sort of pairings – not only to build up your own guide but to know what works well together. The internet and wine estate websites are great resources to keep track of food pairings.