WHAT is it with winemakers and wine for breakfast? Perhaps it’s that they rise before dawn to check on their vines, and so breakfast for them is more like lunch for the rest of us.
While Paul Cluver recommends his Gewurztraminer to accompany your morning muesli, La Motte winemaker Edmund Terblanche reckons his chardonnay goes well with breakfast eggs!
It’s like milk, he says. “You should always have it in the fridge”.
Even if you’re not ordering it with your sunny side up, it really is a great food partner – butterscotch, vanilla and lime on the nose, with well-balanced nutty flavours, and a lingering silky finish. The flavours are not overwhelmed by woodiness that puts many people off chardonnay, and Terblanche says this is due to longer ageing in oak barrels, 12 months in this case.
Executive chef Paul Bain of The Boardwalk’s Kipling’s Brasserie did such a great job of pairing it with an unusual combination of grilled sea trout and salt pork that Terblanche said it was the best partner to the chardonnay that he’d ever tasted.
The monthly Dine and Wine evening at Kipling’s kicked off with La Motte sauvignon blanc, an absolutely delicious lunchtime or sundowner wine. This is crisp sauvignon blanc at its best – cool and zesty with citrus and green fruit flavours.
La Motte’s best ambassador, says Terblanche, is the iconic and reliable Millennium red blend, a great value favourite. It really is a stunner for any occasion – on this one paired with a game terrine that perfectly partnered its intense, dark berries, woodsmoke and spiciness.
With shiraz specialist Terblanche at the helm, La Motte has set out to make its mark with this peppery cultivar. A confit duck with some tangy flavours from braised red cabbage and sour cherry sauce was great alongside the 2010 Shiraz’s bold spices, liquorice and dark fruit.
Chef Bain and his team set themselves the challenge of pairing the 2010 cabernet sauvignon with dessert, and did a great job with a four-way chocolate effort alongside the full-bodied Cab’s notes of leather, spice, wood and dark fruit.
While you may not be up to recreating the five-star creations, food and wine pairing evenings like this are a great way to get an idea of what flavours best complement different styles of wine.
Contact Sophie Fick at Kipling’s at firstname.lastname@example.org to be put on the mailing list for the monthly Dine and Wine evenings.