This wine, for that dish
So much wine, so little time. Here are some standout wines to try this May, paired with delicious recipes from our magazine.
Haute Cabrière Pinot Noir Reserve 2014, R190
From the famed cellar on Franschhoek’s pass comes the latest release of their flagship Pinot Noir. “Oak is only a platform to present this Noble Cultivar and not a curtain to hide it as in a theater play,” says Cellar Master Takuan von Armin. And as such, this vintage has been matured for nine months in 228L Burgundy Oak Barrels. Think berries, berries, berries with a smoky note of cherry tobacco. The berries continue on the palate, spiced with gentle oak, and fine tannins. Good crispy finish, especially if served slightly chilled.
Pair with: Tuna sashimi with corn salsa and Peruvian-style green sauce
WIN: Make May a-may-zing by winning a three-pack of the Haute Cabrière Pinot Noir Reserve 2014 valued at R570. A wonderful food wine it also pairs well with duck, beef and mushroom dishes. Click here to enter.
Montpellier Brut Rose MCC, R160
Deep salmon, this bright, fresh MCC sings with aromas of forest berries, with just a hint of mushroom. Fresh cherries and crushed strawberry make for a juicy palate, backed up by some toast character. Pop this for Mother’s Day: she’ll love the look of the bottle almost as much as the taste.
Pair with: White chocolate and fig mousse
Shannon Vineyards Sanctuary Peak Sauvignon Blanc 2016, R115
A stunner of a sauvignon blanc, its zestiness has been augmented by an added 10% component of barrel-fermented sémillon for a richer flavour profile. Uplifting aromas of citrus, pear, white peach and blackcurrant are laced with hints of fynbos scrub. On the palate there’s a flinty undercurrent that enhances the purity of the fruit.
Pair with: Thai fish cakes
Neil Ellis Whitehall Chardonnay 2015, R225
A testament to cool climate chardonnay, this maiden release is being called ‘a terrain-specific single vineyard limited release’. Hailing from the Whitehall Farm in the Elgin Valley—one of the Cape’s coolest wine growing areas—its vineyard is positioned on south-facing slopes of which the soil is mainly white mineral sandstone and quartz on a clay sub-base. This elegant chardonnay offers lime and melon aromatics and a steely backbone.
Pair with: Brioche pizza with fennel bulb, bocconcini, figs and hazelnuts
Avondale Samsara 2009, R399
The recently released Samsara 2009 is crafted from 13 different parcels of vineyard,
“Every pocket of soil brings a different character and expression to the wine,” explains proprietor and viticulturist Johnathan Grieve. “The idea is to maximise the uniqueness of Avondale by giving each soil type a voice in Samsara.” Expect berries, white pepper and violets on the nose, which leads on to a rich yet fresh palate with flavours of plums, dark cherry and spice.
Pair with: Pan-fried rib eye steak with herbed butter and skinny potato chips
Written by Malu Lambert, wine writer.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
