WCellar lockdown wine lessons
The first few weeks of lockdown inspired the WCellar team to connect our members with SA’s wine and food experts in weekly tasting sessions. These are some of the biggest lessons we learnt from the chefs, sommeliers and winemakers who joined us online.
IT'S EASY TO FIND A GREAT-VALUE, GOOD QUALITY WINE
“The La Motte Grand Rouge (R69.99) gives you excellent value for the price. It’s a juicy, spicy blend of Cabernet, Merlot and Cabernet Franc that’s been a winner since it was first made in 1990.” – Allan Mullins, Cape Wine Master
PINOTAGE IS A GREAT MATCH FOR BURGERS
“A slightly chilled bottle of Beyerskloof Pinotage (R94.99) is great with burgers as it cuts through the mayo and the fat in the meat. Bubbly is a good choice too. My go-to is the Villiera MCC Brut (R134.99)” – Bertus Basson, chef-patron, De Vrije Burger
RED WINE DOES GO WITH CHEESE
“To match a cheese soufflé, I would go for the Signature Thelema Cabernet Sauvignon (R169.99). Stellenbosch is known for making good Cabs, and this one has blackcurrant, some dark fruits, eucalyptus. and mint. The tannins are subtle and there is good oak integration, so the wine won’t overpower the cheese.” – Joseph Dhafana, Mosi winemaker and head sommelier, La Colombe
YOU SHOULD POUR PINOT NOIR WITH A LAMB POTJIE
“The Haute Cabrière Pinot Noir Reserve (R249.99) is a standout. It’s fresh, it’s crunchy. With a potjie, you want to eat helping after helping, so this wine is a good palate cleanser, too.” – Tinashe Nyamudoka, Kumusha winemaker
ONLY COOK WITH GOOD-QUALITY WINE
“I always drink and cook with the same wine because I really value what I cook. For something like a casserole I’ll use a big South African red with 14-15 percent alcohol. They make exceptional casseroles.” – David Higgs, executive chef and co-owner, Marble and Saint restaurants
STORE AN OPENED BOTTLE IN THE FRIDGE
“Close it tightly with the cork or screw cap to prevent more oxygen from getting in and place in the fridge. Some wines might last a week, some might last three days. I tend to stretch it as far as I can. That gives me a spectrum of what varietal lasts and what falls apart quickly. – Wikus Human, head sommelier, Marble and Saint restaurants
DON'T STORE BUBBLY ON ITS SIDE
“An unopened bottle should stand upright because the cork has a V-shape at the bottom – if you lie the bottle on its side, the cork stays wet and that V shrinks, allowing oxidation.” – Pieter Ferreira, chairman of the Cap Classique Producers Association and Graham Beck cellarmaster
RIESLING IS UNDER-RATED
“Not many people understand the cultivar but it’s a grape I love and we are really lucky to have some very good ones in SA, especially those in the cooler climate areas, such as the Paul Cluver Ferricrete Riesling (R89.99) from Elgin. It can be made in various styles, from dry to off-dry, and the aromatics are amazing. – Moses Magwaza, head sommelier, Restaurant Mosaic
DON'T DRINK SAUVIGNON BLANC IMMEDIATELY
“As Sauvignon Blanc gets older, the acid tones down quite a lot. It becomes more drinkable and tertiary flavours start coming through. Everyone thinks it’s a wine that you have to drink in its first year but there couldn’t be anything further from the truth. It just gets better and better.” – Rob Gower, Woolworths wine buyer
CAP CLASSIQUE IS A GOOD MATCH FOR DESSERT
“I love the creaminess of a beautiful bubbly with my dessert. For me, it’s about cleaning the sweetness away, and not matching sugar with sugar. Shortbread with a beautiful rich, yeasty Cap Classique is my latest discovery. Try it with the Graham Beck Blanc de Blancs (R299.99).” – Jan Hendrik van der Westhuizen, chef-patron, Restaurant Jan