Immediately after the Wines of Austria tasting, we were whisked away to the Institute of Culinary Education, a cooking college in the Flatiron District of Manhattan. We were there to enjoy a tasting hosted by Wines of South Africa and a...
Immediately after the Wines of Austria tasting, we were whisked away to the Institute of Culinary Education, a cooking college in the Flatiron District of Manhattan. We were there to enjoy a tasting hosted by Wines of South Africa and a lunch prepared by Johannesburg native Chef Hugo Uys. We started out with a sparkling blend of Pinot Noir and Chardonnay, the NV Graham Beck Brut, $18. Crisp and acidic with medium bubbles and a clean finish. I enjoyed it, but after the dozen Austrian wines sampled in the previous two hours, I was a little peckish and decided to dive into the little wooden bowl of dried fruit, nuts, and meat. And it was the best beef jerky I've ever had. Shortly thereafter, the host explained it.In the photo it's a little hard to make out the details, but the wide flat pieces are biltong, a favorite snack of South Africa. A round roast or other large cut of tough meat is cut into strips (called tongs or tongues, but it's not actually tongue meat), marinated and air-dried. I loved it, and also enjoyed the little thin dried sausages known as droëwors. Try one of those and you'll never snap into a Slim Jim again.I've long been fascinated by the history of South Africa (sparked in no small part by the adventure novels of Wilbur Smith), and while I have tried many wines from the country, this was my first experience getting to enjoy them with the appropriate cuisine and with folks devoted to this particular wine region. Amuse Bouche“South African Shot”: Peppadew relish in a parmesan cup, a guava juice shot topped off with a ginger foamThis was a pleasant little snack, just enough to wake up the palate and get us ready for the wines that followed. 2012 Thelema Sauvignon Blanc, Stellenbosch, $18: A little rough on the beginning, but it later opened up with jasmine and citrus notes. Certainly more in line with Chile and New Zealand than France. 2009 Raats Family Chenin Blanc, Coastal Region, $22: Mild and fruity with gentle floral aromas and a round body. AppetizerCurry Mussels: Lychees, shallots, white wine and dry sherry, in a curry emulsionI love a good batch of mussels, and these were delicious. I would never have thought of adding lychees, but it made for a nice flavor combination. 2012 De Morgenzon Chardonnay, Stellenbosch, $15: The winemakers here play Baroque music to the vines to help them grow. Light white fruit aromas and flavors with just a little vanilla from the oak. Medium acidity and a short finish. 2009 Badenhorst Family White Blend, Coastal Region, $34: A rough edge at the beginning yields some herbal and vegetal elements in this Rhône blend of six white grapes. The winemaker made his first wine at the age of thirteen. EntréeSmoked Ostrich: With roasted root vegetables, gorgonzola mousse, herb port reduction, homemade sultana/apricot chutney and an oven baked spicy potato chipExcellent ostrich, and I'll be on the lookout for some thicker steaks to try and recreate this dish in the future. 2011 Warwick Pinotage Old Bush Vines, Stellenbosch, $19: Lovely aromas of ash and earth from the Pinotage, with a flavor of red cherries and raspberry seeds. The 12% Cabernet Sauvignon should help round this one out for those that are afraid of Pinotage. 2010 Hamilton Russell Pinot Noir, Hemel-en-Aarde Valley, $39: Spicy and smoky at first, giving way to aromas of tart red cherries with a thin, gentle body. Very unusual for a Pinot Noir, but I thought it worked out quite well with the ostrich. 2008 Kanonkop Paul Sauer, Stellenbosch, $42: This wine is named after a hilltop where, in the 17th century, a cannon would be fired to alert everyone that ships were entering the harbor at Cape Town. It gave everyone enough notice to load up their oxcarts with food and other trade goods so they could meet the sailors. The wine has complex aromas of green bell pepper, smoke, and leather. It's a deep and dark Bordeaux-style red made with 69% Cabernet Sauvignon, 12% Cabernet Franc, 19% Merlot.2010 Boe
