Wine know-how: cellar secrets from the somms
We asked five sommeliers to uncork the mysteries of collecting, pairing and cooking with wine. They were happy to spill their inside intel on six of your most pressing questions …
ANY GROUND RULES FOR STARTING A WINE COLLECTION?
Where to begin when you want key bottles on stand-by for special occasions? Moses Magwaza recommends finding a good wine shop where you can get recommendations – they also often host tastings. “They will be able to tell you whether a wine can be stored for a few years or whether you should drink it within the next few months. Mix it up with different styles and colours – white, rosé, red, dry, sweet and sparkling. One of my stand-bys is the Springfield Méthode Ancienne Chardonnay 2016. I love Chardonnay because it’s a versatile grape that can be paired with a variety of foods.”
“Grab a Platter’s guide, as pretty much everything you need to know can be found at the back,” says Kathryn Rae. “For reds, try catering to both palate preferences of full-bodied and tannic wines, as well as the more light and fruitforward wines. For whites, look for an easy-drinking crisp dry wine and a more voluptuous wooded one. I always have Strandveld First Sighting Pinot Noir, Baleia Tempranillo and Muratie Amber Dessert in my collection.”
“Keep a few bottles of good
sparkling wine as a starting point,” suggests Tinashe Mukosi. “I’ve also figured out that many of my friends and family who are not established wine drinkers can’t handle the big wines, such as wooded Chardonnays and Bordeaux-style blends, that many of us ‘wine snobs’ enjoy.
So, it’s wise to keep light, crisp white wines in your selection – Riesling, Muscat or Chenin Blanc. And easy-drinking reds that complement food – Pinot Noir,
Cinsaut and Grenache – are a must.”
TIPS FOR THE BEST WINE
FOR COOKING AND DRINKING?
The Fairview Reserve Collection Shiraz gets Roxan Waldeck’s vote. “It tastes of ripe, plump black berries, aromatic herbs and a crack of black pepper. After being poured into my glass, it goes into slow-cooked lamb shanks. The stock and wine are reduced to create a deep violet glaze.”
“Waterford Kevin Arnold Shiraz,” says Brenda Karamba. “I’m a meat lover and this wine is just as good in the glass as it is in an oxtail stew simmering on the stove.”
Tinashe has found an affordable gem. “The Rhebokskloof Hillside 2018 is easy
on the pocket, especially when you’re cooking with it. It’s a Viognier-Grenache Blanc blend that works really well in – and with – my wife’s mushroom risotto.”
It’s Chardonnay all the way for Moses. “I’ve worked with Chantel Dartnall at Restaurant Mosaic for a long time and
I’m always inspired by her cooking. There’s a truffle risotto on her menu in which she uses Chardonnay. It’s now one of my favourite dishes and something that
I’m inspired to try at home – a far simpler version of course!”
“The Newton Johnson Felicité range is great value for money,” says Kathryn. “But be careful … drink enough and you might forget what you’re cooking!”
IS BIGGER ALWAYS BETTER?
This wine is just as good in the glass as it is in an oxtail stew simmering
on the stove”
– Brenda Karamba
Wine usually ages better in bigger bottles (there is less air passing through the cork and more wine in the bottle); some experts will only drink their Champagne from magnums, so it’s always worth checking out large-format wines if you have the right storage conditions.
“Magnums can age beautifully” says Roxan. “A magnum holds the equivalent of two bottles of wine, perfect for about 12 people, but it’s a lot trickier to pour than you think. I recommend decanting a portion of the bottle, allowing the wine time to breathe, then pouring the wine into the glasses.”
“Bigger in terms of how many wines
you purchase or in terms of what you spend on a bottle of wine?” asks Moses.
“If it is the former, bigger is better because you can have a wide range of wines to play around with. But spending large sums of money doesn’t guarantee the best wine or one that suits your palate.”
Brenda is all for big and bold wines. “You’ll mostly find them in the top-tier range at your favourite wine farm. They’re excellent quality and can also be stored for longer in the right conditions. Give the wines from Vilafonté in Stellenbosch a try.”
TOP ADVICE FOR MATCHING WINE AND CHEESE?
“A woody Chardonnay is great for mature cheeses,” says Roxan. “The Signature Series Chardonnay – a collaboration between Allan Mullins and Danie de Wet (exclusively at Woolies) – exudes marmalade with a subtle lingering of roast nuts, superb with a cheeseboard. A tawny or vintage Port is full-bodied enough to take on harder cheeses and has all the muscle needed for blue cheese and Gorgonzola.”
Moses says there are wine pairings
for specific cheeses. “Red wines like Cotes du Rhône and Grenache will go well with semi-hard cheeses; Tempranillo, Syrah and Carignan with hard sheep’s-milk cheeses; Pinot Noir with nutty cow’s-milk cheeses, and Cabernet Sauvignon, Cabernet Franc and Merlot with aged cow’s-milk cheeses. White wines such as Sauvignon Blanc, Chenin Blanc and Gewürztraminer will go well with goat’s cheese; Chardonnay, Semillon and Viognier with cream cheeses; dry Rosé with mozzarella; Champagne and sparkling wines with soft-rind cheeses, and sweet wines with blue-veined cheeses and Gorgonzola.”
According to Tinashe: “My best tip is to look for the flavour intensity of the cheese first and try to find harmonious balance with the flavour intensity of the wine – a light goat’s-milk chevre pairs well with Sauvignon Blanc. The second secret is mastering the texture (mouthfeel) of the cheese, then finding a wine that complements it. Creamy, soft cheeses go well with MCC, for example.”
BEST PRACTICE WHEN STORING BOTTLES TO AGE?
Never have we had more wines to choose from, but smaller spaces in which to store them. Does under the bed or in the linen cupboard crack the nod from our pros?
“It depends on your limitations
and how seriously you wish to get into
If the bottle has a cork, always lie it down to keep the cork moist”
– Moses Magwaza
the whole game of growing a collection for ageing,” says Kathryn. “A basic consideration is that there should be very little fluctuation of temperature, light and humidity, and no vibrations. If you have a pantry cupboard or basement that is hardly being used, that could work fine.”
“I always say that wine is like a one
month-old baby. When it’s sleeping, do not disturb it unless absolutely necessary!” is the advice from Moses. “If the bottle has a cork, always lie it down to keep the cork moist because if it shrinks, the wine will spoil. Keep your temperature constant – between 15 and 16 degrees Celsius. This will help the wine to age better and keep for longer. The best place to do this is in a wine fridge.”
SOUTH AFRICA’S BEST-KEPT WINE SECRET?
“You’ll find a hidden treasure when you drive through the Huguenot Tunnel in the Western Cape and head for the Robertson Valley,” says Roxan. “Not only are the wines from this region outstanding, but the olives, honey and cheese are also some of the best you’ll find in SA. Another plus is that the valley hosts wine events almost all year round.”
“Definitely Elim, near Cape Agulhas, the most southerly wine region in Africa,” says Tinashe. “We’re talking some of the oldest soils, which add structure and strength to the wines. Global warming means premium wine producers are gradually abandoning warmer lowerlatitude regions in favour of cooler, higher altitude areas like this. (You’ll find a selection of wines from Elim and Agulhas at selected Woolworths stores.)