Pink fizz among best in west for fes­tive menus

Tabletop

Weekend Argus (Saturday Edition) - - GOODDRINKING - MYRNA ROBINS

AS­E­LEC­TION of wines from Western Cape cel­lars, that could be among the best in the west, has been cho­sen to part­ner a fes­tive menu for Christ­mas, New Year or any cel­e­bra­tory oc­ca­sion. The wines are, with one ex­cep­tion, re­cent re­leases, which con­sumers are likely to find at their favourite bou­tiques as well as at the cel­lars of ori­gin.

To start the meal in style, some fine bub­bles in onion skin hue: Allee Bleue’s 2012 Brut Rosé Cap Clas­sique, a blend of mostly pino­tage with some chenin blanc and a lit­tle pinot noir, of­fers wafts of straw­ber­ries and ap­ple and is creamy and crisp.

It’s also the ideal aper­i­tif to con­vert doubters who still think pink fizz is not worth drink­ing.

A lux­u­ri­ous seafood salad makes the first course, de­mand­ing a stylish sau­vi­gnon blanc as an ac­com­pa­ni­ment.

Boschen­dal re­cently launched their lim­ited pro­duc­tion Ap­pel­la­tion se­ries of El­gin wines – a chardon­nay, pinot noir and el­e­gant 2012 sau­vi­gnon blanc, (R195) which has al­ready col­lected its first gold at the Michelan­gelo Awards.

Cit­rus and granadilla on the nose leads to a fine bal­ance of del­i­cacy and min­er­al­ity.

Main cour­ses that cater for both veg­e­tar­i­ans and car­ni­vores are up next, the for­mer a mixed mush­room and blue cheese mousse, sauced with whole­grain mus­tard­spiked re­duced chenin.

This will be com­ple­mented with a bril­liant 2013 un­oaked chenin blanc from An­nex Kloof ’s Xenna range. Pro­duced from old Swart­land vines, it’s con­cen­trated yet fresh, crisp and packed with fruit, sell­ing for an as­ton­ish­ing R35.

Find it at the farm (free de­liv­ery of cases), at their farm­stall on the N7 or from 5ounces.co.za.

Two red blends will en­hance cour­ses star­ring lamb, beef or veni- son. Ie­manjá 2009 (R140) is an ex­cit­ing blend of mostly touriga na­cional with tinta barocca, made from ma­ture Swart­land vines – a fairly unique and pow­er­ful ex­am­ple of Micu Narunsky’s tal­ent and ded­i­ca­tion. For de­tails, see www.mi­cu­narun­sky.com.

The num­ber of qual­ity shi­razes flow­ing from Cape cel­lars keeps in­creas­ing, mak­ing it dif­fi­cult to set­tle on a sin­gle la­bel.

But, the Olden­burg Vine­yards Syrah 2010 ( R200) wins as it’s plummy aro­mas and rich berry flavours make it a fes­tive choice likely to please most palates.

And so to dessert, where the 2012 vin­tage of Fleur du Cap’s Noble Late Har­vest is as ir­re­sistible as its pre­de­ces­sors. The Bergkelder cel­lar pairs this with Mal­don salted fudge, a glo­ri­ous in­dul­gence, but this fives­tar pa­tri­cian will en­hance a range of fi­nales, in­clud­ing blue-veined cheese.

Another five-star Plat­ter win­ner waits to be served with cof­fee: KWV’s 15-year-old Alam­bic is a full­bod­ied pot­still lim­ited re­lease with a string of awards to its name. The flavours of Christ­mas – dried fruit and spiced nuts – of­fer the palate a fi­nale that’s per­fectly in keep­ing.

VINE­YARD WITH A VIEW: Lofty El­gin vines are the source of Boschen­dal’s Ap­pel­la­tion sau­vi­gnon blanc.

CHEERS FOR SHIRAZ: Olden­burg Vine­yards wine­maker and viti­cul­tur­ist Si­mon Thomp­son in merry mood.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.