Two dinners, fourteen wines

Submitted by Melvyn Minnaar on 4 January, 2013 - 18:30

Serving fine stuff to foreign friends

Well, it is that time of year when lists are compiled. Some of us make wish lists, others issue ratings. All glorious seasonal parlour games – not to be taken too seriously.

So when friends from distant, freezing Europe fly in for a festive time in the Cape sun, the listing diversion comes to determining food and wine to show off.

For purposes of personal pleasures, we plotted two: one of ‘young ’uns’, another of ‘old guns’ – well, sort of . Wines that reflect individual South African-ness, bearing in mind what those northerners may like and remember.

The basic structure: local sparkling wine as friends meet, re-establish bonds and nibble; something fresh and cerebral, a white for the starters (it’s summer after all); a follow-up with somewhat deeper whites; a first red, obviously pinotage; followed by a smart cabernet or such blend; ending with NLH (not with the pudding – usually a sad misfit and misconception - but by its own) and possible a top brandy. Or whatever the party desires at this time.

List No 1: Bubbly: John Loubser’s Silverthorn Jewel Box 2009. Chenin blanc: Botanica 2010. White blend: Rall 2010. Chardonnay: Cape Chamonix reserve 2010. Pinotage: Spioenkop 2010. Cabernet sauvignon: Delaire Graff reserve 2009. NLH: Paul Cluver 2010. Boplaas reserve 8-year-old potstill brandy.

List No 2: Bubbly: Pieter Ferreira’s stunning Graham Beck Cuvée Clive 2007. Chenin blanc: Land of Hope reserve 2010. White blend: AA Badenhorst Family 2009. Chardonnay: Hamilton Russell 2010. Pinotage: Beyerskloof Diesel 2009. Cabernet sauvignon blend: Kanonkop Paul Sauer 2009. NLH: Nederburg Edelkeur 2010. Uitkyk Estate 10-year-old potstill brandy.

Food: a range that include the following. Freshly-smoked snoek from Dirk se Visvlekhuis in Laaiplek, Franschhoek trout, crayfish netted in one of the West Coast bays, local oysters dived for on the Wild Coast, ‘charcuterie’ from Cape Mountain in the Groot Winterhoek mountains, legs of mutton from Porterville-slaghuis, aged sirloin of beef, trifle (with KWV sherry), malva pudding (with KWV brandy), matured La Petite France cheeses from Kwazulu-Natal.

And then we all fall down on Twelfth Night!

Melvyn Minnaar's blog
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Submitted by Friedl Louw on 4 January, 2013 - 19:12.

Re: Two dinners, fourteen wines

As a new face for Tops at Spar supermarket wines, we mortals would have expected you to throw in an accessible bottle or two,

Submitted by Melvyn Minnaar on 4 January, 2013 - 19:32.

High stakes

Dear FL. Happy New Year. Let's say the 'mortals', in this instance, use euros. And from that price-point-of-view, my choice is kind of 'accessible'.

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Re: Two dinners, fourteen wines

As soon as the wine becomes crystal clear you can bottle it and then set it aside to continue with the aging process. It is common knowledge that the longer you allow your wine to age the better. The cork for the bottle could be a natural cork or an artificial one, and you can purchase either from your local wine store. blood thiner

Submitted by mikebrooke on 7 March, 2013 - 17:41.

Re: Two dinners, fourteen wines

The grapes you chose need to be fresh, and clean and not rotten before use. This is to ensure, that you have a fresh and healthy wine for you and your family to drink. You can always test the grapes by squeezing a handful of them in your hand. cimaise

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Re: Two dinners, fourteen wines

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