Woolworths_Taste_July_2017

where his son and daugher-in-law, Gary
and Kathy Jordan, released the first Jordan
wines in 1993.
Tasting notes: Cabernet Sauvignon (43%) is
the backbone of the blend with its dense
blackcurrant and black cherry flavours;
Merlot (38%) lifts the red fruit characters
and adds to the acidity; Cabernet Franc
(12%) adds a spicy note; Petit Verdot (7%)
emphasises the intensity of the fruit.
Match with: Steak with Hollandaise sauce
and roast potatoes.
DELAIRE GRAFF REDSTONE
2015, R129.95
Delaire Graff, perched high in the
Helshoogte mountains, is a luxury hotel
catering to the world’s rich and famous.
It also produces outstanding wine. Redstone
is an exclusive five-way Bordeaux blend
that gets its name from the red, nutrientrich
Tukulu and Oakleaf soils of the
Stellenbosch hillside.
Tasting notes: The base of the wine is 69%
Cabernet Sauvignon, which provides
blackcurrant and cassis; Malbec ensures
the palate is firm yet supple; Petit Verdot
adds spice and perfume; Cabernet Franc
is responsible for leafy notes, and the Merlot
ensures freshness and acidity.
Match with: Boeuf bourguignon with brown
rice, roast potatoes and hearty vegetables.
PORCUPINE RIDGE CABERNET
SAUVIGNON MERLOT 2015, R59.95
The Boekenhoutskloof wine team is
responsible for the Porcupine Ridge range,
and this Bordeaux-style blend is an exclusive
collaboration with Woolies. The Cabernet
Sauvignon and the Merlot come from
Stellenbosch’s acclaimed red wine area,
the Helderberg.
Tasting notes: The 84% Cabernet
Sauvignon provides dark wild berry
and cherry notes, tempered by the
Merlot’s lighter red fruit profile. The
velvety palate has hints of hazelnut,
chocolate and liquorice with perfectly
integrated tannins.
Match with: Panfried venison steak with
blackberry sauce.
NITIDA SAUVIGNON BLANC
SEMILLON 2016, R79.95
Nitida is a small farm in Durbanville and
prides itself on its hands-on approach.
The grapes for this blend come from
Durbanville and Darling, both cool areas
where slow ripening allows for good
flavour development.
Tasting notes: A fusion of two contrasting
but complementary cultivars – the
crispness of Sauvignon Blanc meets the
creaminess of Semillon. Their stone-fruit
flavours overlap and there is yellow
plum, white peach, green apples and
a hint of white pepper.
Match with: Winemaker Daniel Keuler
suggests East Coast sole and a beurre
blanc sauce with a salad of freshly
sprouted microgreens.
Cape Wine Master
Allan Mullins has
selected wines for
Woolies for more
than two decades.
Find him on Twitter
@AllanMullinsSA.
Say cheese
(and wine)!
Grasping the fundamentals of good flavour
combos and picking the best wine
to accompany your favourite French
cheese is really quite easy
FRESH AND SOFT CHEESES
Flavours range from tangy to mild,
matching well with crisp, fruity, light-bodied
wines with citrusy or tropical flavours. Avoid
wines that are high in tannins. The cheese:
Brie, Camembert, chèvre (goat’s cheese),
Brillat-Savarin, crottin. The wine: Riesling,
Sauvignon Blanc, Chardonnay, Champagne.
SEMI-HARD AND
MEDIUM-AGED CHEESE
Firm in texture and strong in flavour,
these cheeses need medium-bodied,
well-balanced wines. Try sparkling
whites, apéritif whites and fruity reds.
The cheese: Cantal, Comté and French
Emmenthal. The wine: Chardonnay, white
Burgundy, white Bordeaux, Champagne,
red Burgundy, Pinot Noir.
53
ASIAN
PERSUASION
Spice and heat can be
difficult to match with wine.
Try these tips the next time
you’re choosing a bottle
NO Oaky Chardonnays
will dull spicy flavours
and red wines with
tannins will taste bitter.
YES Aromatic wines have
fruity flavours that marry
well with aromatic dishes.
Light sweetness tames
excessive heat and snappy
acidity lifts Asian flavours.
Choose Sauvignon Blanc,
low-tannin juicy reds,
an off-dry sparkling
wine, Riesling or
Gewürztraminer:
Paul Cluver Ferricrete Riesling
2016 has bright acidity
and hints of lemongrass.
Perfect for Thai curries.
The Gewürztraminer 2016
has lively freshness and
a delicate spicy flavour
great for . lightly spiced
Indian curries such as
butter chicken.
BLUE CHEESE
Bold, full-flavoured cheeses with prominent
salty and savoury flavours like these need
bold, slightly sweet wines to match.
The cheese: Roquefort and Cambozola.
The wine: White Burgundy or Bordeaux,
Viognier, white Rhône blends,
Zinfandel, red Port.
HARD, AGED CHEESE
Nutty, salty flavours are complemented by
full-bodied whites, tannic reds and sweet
Ports. The cheese: Aged Cantal, tomme de
Savoie, French raclette. The wine: Aged
white Burgundy or Bordeaux, Riesling,
Champagne, red Burgundy, red Port.