Meet your match

This month’s pro wine drinkers (tough job!) re­veal what they like to eat with their favourite wines

Woolworths TASTE - - Raise The Bar -

ROB GOWER, SE­NIOR SPE­CIAL­IST WINE BUYER AT WOOLIES drank the Bos­man Adama Red I’m sit­ting here af­ter my first proper braai of the sum­mer sea­son, savour­ing the lin­ger­ing smoky herba­ceous notes of a Ka­roo lamb chop braaied on a wood fire. It would’ve been eas­ier to spark up the gas and 15 min­utes later have a vol­canic grid to tan the meat, but that would have been cheat­ing. Some things are bet­ter if you take the long way round. The Bos­man Adama Red in my glass is no dif­fer­ent. The Bos­mans have been in the wine biz for eight gen­er­a­tions and are only now start­ing to gain mo­men­tum. The del­i­cate spice of their Shi­raz, irony warmth of Mourvè­dre and se­duc­tive berry fruit of Gre­nache and Cin­saut make for a per­fect pair­ing to fa­mil­iar braai fare – in­clud­ing my braaibrood­jie made with red onion and raclette. Pure bliss! @wool­worth­s_sa

TARYN NORTJE, SOM­ME­LIER AT MO­SAIC AT THE ORI­ENT drank the Wool­worths Sig­na­ture De Wet­shof Chardon­nay I’m al­ways on a quest to find a per­fect pair­ing for my guests and I think food-and-wine pair­ing should ex­tend be­yond fine-din­ing ex­pe­ri­ences into meals at home. Chardon­nay is a ver­sa­tile food wine – from un­wooded to full-bod­ied creamy, care­fully oaked ver­sions, there’s a Chard for ev­ery­one. The De Wet­shof Sig­na­ture Chardon­nay paired with my sum­mery le­mon, thyme and rose­mary roast chicken breasts is an ab­so­lute win – the flavours of the food re­ally high­light the cit­rusy, vi­brant fresh­ness of the wine. I ad­vise go­ing easy when you’re cooking, though: heavy bast­ing will coat your mouth, mak­ing the Chardon­nay taste bit­ter. Steer clear of in­gre­di­ents like onion, chilli and gar­lic for the same rea­son. @restau­rant­mo­saica­to­ri­ent

GREG MUTAMBE, HEAD SOM­ME­LIER AT THE TWELVE APOSTLES HO­TEL drank the Raka Biog­ra­phy Shi­raz Wine pair­ing is fun and should be ap­proached with an open mind. I al­ways en­joy the hon­our of choos­ing the best wine to match a dish when I work on the floor as a somm. But, es­pe­cially at home, I equally en­joy work­ing the other way round – de­cid­ing what food to en­joy with the wine I’ve cho­sen. It’s where the my cooking in­spi­ra­tion starts. Af­ter a few sips of the Raka Biog­ra­phy Shi­raz, from Klein River in Stan­ford, I was in­spired to pre­pare black pep­per­rubbed, pan-fried Ka­roo lamb chops. I made them with a gen­er­ous amount of fresh gar­lic and thyme, and served them with mashed potato, shal­lots and sautéed green veg­eta­bles. The Shi­raz ex­hibits mul­berry and plum fruit nu­ances with nut­meg and fyn­bos un­der­tones, which work per­fectly with the flavours of the meat. And the tan­nins cut ef­fort­lessly through the fat­ti­ness of the chops. If you en­joy a cool-cli­mate, el­e­gant and savoury Shi­raz, you will find this wine in­fin­itely smash­able! @mutambe

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