After our very successful first wine tasting, I was really looking forward to the second one.
Our theme was: Food and wine pairing and the brief was to bring a bottle of wine and a bite-sized snack to go with the wine.
Attendees: Elna, Mariska, Van, Erina, Sarah, James, Wayne, Charlotte, Swo and Hendrik.
We were fortunate to have three winemakers, three foodies and four wine enthusiasts around the table.
Warwick Sauvignon Blanc 2008 and Salmon & Avo sushi
(Sauvignon Blanc | 13.2% Alc)
The first pairing was the Warwick Sauvignon Blanc 2008 with salmon and avo california rolls. This was our only white wine for the evening, and it went down a treat! There was a definite taste of guava, some tropical undertones and the acidity more pronounced after the sushi.The ginger, according to Charlotte provides a spicy freshness and the oily fish cuts with the acidity nicely. We had two contrasting opinions from the winemakers' sides: one said the freshness of the Sauv Blanc went away after the sushi, the other said the freshness seems to come back. Fascinating how people's palates differ, hey.
www.warwickwines.com
Cirrus Syrah 2006 and Biltong
(Syrah 94%, Viognier 6% | 15% Alc)
Let me just start off by saying: If anyone is wondering what to buy me for Christmas, look no further! I think if the Cirrus Syrah were a man, I'd be married by now!
The rest of the guests really enjoyed this one as well.
According to the Cirrus website: This wine was matured for 18 months in a combination of new French and American Oak 300 litre barrels and is made in a typical Rhone style.
The wine has a romantic, dark appearance and I loved the hints of vanilla and chocolate shining through. After the biltong, the wine's spiciness became more apparent and Erina also picked up on the vanilla. James gave this wine a 5/5!! Gotta be good, hey Jimbo.
www.cirruswines.com
Rust en Vrede Estate 2004 and meat balls
(58% Cabernet Sauvignon, 29% Shiraz, 13% Merlot | 14.94% Alc)
We were so spoilt by Sarah and James bringing this exquisite bottle of wine, wow! This wine was paired with some spicy meatballs accompanied by Peppedew and a pepper dip. The meatballs enhanced the spiciness of the wine and here are some of the flavours we picked up on: peachy, cinnamon, cherry, marmite, liquorice.
www.rustenvrede.com
After the bold, beautiful reds, we were treated to some dessert wines...
Asara Noble Late Harvest with Digestive biscuits, blue cheese and preserved figs
Just writing down this combination makes my mouth water! What a superb pairing and what a lovely dessert wine.
www.asara.co.za
Kanu Kia-Ora 2004 with cheese and crackers
(93% Chenin Blanc, 7% Harslevelu | 12.28%)
This NLH has lot of depth and honey characteristics. Not everyone is crazy about sweeter wines, but if you have to drink it, this is definitely an option!
Partner with Pâté de foie gras; Stilton and Roquefort cheese; lemon meringue pie; crème caramel; tiramisu; gratinated summer fruit napped in zabaglione; baklava; or simply on its own after dinner!
www.kanu.co.za
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