Carols and Cabernet
Nederburg is always on the holiday calendar of South Africans, and how can it not be? The estate constitutes what South Africans love best: sun, summer, and the lush outdoors wrapped in style with a steadfast food and wine tradition. Nederburg’s The Manor eatery and wine bar in Paarl is located in a historic 1800 manor house, flanked by gardens, a sprawling lawn and towering trees. If you want to awaken your senses, book their five senses wine and food experience where you have the first taste blindfolded before revealing this three-course canapé-style food and wine pairing.
Nederburg’s Private Bin Two Centuries Cabernet Sauvignon 2017 was awarded gold by the judges of The Drinks Business Global Cabernet Sauvignon Masters 2021. It is also a Platter’s South African Wine Guide 2021 five-star wine.
I’ll Bring The Wine, Nederburg’s five-part YouTube series started on 22 November, running until 20 December to highlight traditional South African food.
Visitors can enjoy various experiences, including vintage tastings, cheese and wine pairings, bubbly and oyster pairings, seasonal cuisine on the terrace or informal picnics.
“Earning several golds and silvers for our Cabernet Sauvignon wines is particularly significant, confirming our proficiency with this classic cultivar known worldwide as the King of Reds.” ~ Niël Groenewald, Nederburg’s Managing Director:
MATCHMAKING THE NEDERBURG PRIVATE BIN TWO CENTURIES CABERNET SAUVIGNON 2017 WITH TOMATO-BASED DISHES
- The first ingredient we reach for when opening a bottle of Cabernet Sauvignon is a juicy, fatty steak as the sturdy tannins of this grape varietal creates a dry, puckering sensation in the mouth that the fat will alleviate and create a silkier feeling. In turn, the tannin will manage the richness of the fat.
- If we forget the tannins for a while and focus on the acidity, it opens more flavour and textural avenues to explore, and we can introduce a non-fatty piece of meat like fillet.
- Tomato is known as a trickster for food and wine, but it’s by no means a no-go area when you bring out your favourite Cabernet Sauvignon. While a big red like this will lose the tug-of-war when tomato gazpacho is served, tomatoes’ cooked and caramelised character can do wonders.
- The rich, high tannins of Cabernet Sauvignon add a bitterness that juggles well with the tangy and deeper taste of cooked tomatoes in your favourite marinara, arrabbiata or Bolognese pasta sauce.
- The rule of thumb is to match acid with acid. The tanginess of tomatoes will make the wine taste less acidic, but if overpowering, it can make the wine appear flabby.
- What makes this Nederburg favourite such an excellent partner with tomatoes is its well-integrated oak with no overt spicy and vanilla to clash with the brightness of tomato-rich dishes. Note that yellow and orange tomatoes also tend to be milder.
- Opposites don’t attract when it comes to a profound cabernet as we have here, so stay away from sweeter tomato dishes as firstly, the wine will trample your efforts and secondly, it will make the wine appear harsh.
Our Experience
Nederburg’s YouTube series, I’ll Bring The Wine, inspired us to look at what South African’s love to enjoy over the festive period. As family and friends gather to celebrate Christmas, it often involves carol singing set against the backdrop of hearty flavours drifting in from the kitchen. Hot weather won’t stop us cooking over big fires or steering away from our favourite tomato-rich stew. Hosted by chef-food writer Karen Dudley, each episode profiles a celebrated local chef, South African cuisine and the ideal Nederburg wine to pair. To follow this journey, subscribe to Nederburg’s Youtube channel www.youtube.com/nederburgwine and join the conversation on social media, using the hashtags #IllBringTheWine #LocalFlavours #NederburgWine.
Inspired by our own home cooking and an exclusive release like the Nederburg Private Bin Two Centuries Cabernet Sauvignon 2017, we took to beautiful heirloom tomatoes and grain-fed fillet to celebrate this awarded Cabernet Sauvignon.
First impressions last, and this wine will arrest your attention just upon picking up the bottle and opening it to reveal heady aromas of cassis and black fruit. Profound power indeed, quintessential varietal characteristics like graphite, dried thyme and intense berry notes entices you to look for more. A beautiful violet perfume rises to the surface announcing its more delicate side where oak and fruit are so well integrated that you don’t know where the one stops and the other begins. There is seamlessness that conveys precision, and that is what you want from a quality Cabernet Sauvignon. Whiffs of salted dark chocolate, cloves, and polished leather announce the cultivar’s ageing characteristics yet still play second fiddle to the purity of fruit. Finally, the vivid aromas of sundried tomato and olive ciabatta convinced us to play with an array of tomato dishes.
The depth of the wine, especially after it starts showing more layers evolving in the glass, reaches another level on the palate. Superbly integrated, the wine lands on your mid-palate and stays there. The acidity highlights more red fruit, too, while the oak tannin and smoky notes add authority without being overt. The wine wraps up beautifully with fine-grained tannins, leaving a chalky texture in your mouth, ready to receive the challenging brightness of tomato and the richness of the fillet and garlic-infused butter.
Here is an easy recipe for a homemade marinade without tomato: Mix one cup of the Cabernet Sauvignon, a sprig of rosemary, three sprigs of thyme, one bay leaf, the juice and zest of one orange and salt and black pepper to taste. Serve oven-baked tomatoes stuffed with olives, cheese, basil, and breadcrumbs on the side. Garlic lovers can mix five teaspoons butter with one teaspoon minced garlic, two tablespoons tomato paste and a cup of the Cabernet Sauvignon. Give it a try!
Their summer sunset stoep sessions are just as popular, complete with live music every Friday. Steak lovers should diarise their Steak Thursdays, and market(eers) must experience their summer slow-food market! Contact 021 877 5155 for opening times and reservations.
See it for yourself
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