Idiom - The wine club experience PART 1

As part of the Boland wine club, we were treated to the Gastronauts Taste Explosion food and wine pairing.
Idiom is located in the rural foothills of the Hottentots Holland Mountains, outside Somerset West, with a spectacular view of the entire Helderberg and a large part of the False bay.

Upon arival we were treated to an imported Italian Prosecco; La Delizia. La Delizia is a refreshingly dry sparkling wine with small to medium beads. Aromas detected on the nose include dried fruit, perhaps pear, and a slight smokiness. The aromas detected on the nose follows through onto the palate along with a destinct vanilla flavour. This prosecco is very light and refreshing with a subtly fruity aftertaste.

As a starter, we received the "Best of Italy" canapé platter. This platter consisted of the Burratta Antipasto served with the Idiom Bianco 2015, Veal Saltimbocca with the Idiom Zinfandel 2012, Rosemary Roasted Lamb with the Idiom Sangiovese 2013 and lastly Porcini Mushroom Arancini with the Idiom 900 Series Nebbiolo 2011.

Idiom Bianco 2015 is a Pinot Grigio of pale straw colour. On the nose forthcoming aromas of tropical fruit, pear and jasmine blossoms can be detected. The fruitiness detected on the nose follows through onto the palate. Flavours of melon, pineapple and pear is in balance with the crisp acidity. The Burratta Antipasto is topped with parmaham, olive paste, roasted rosa tomato, vinegrette pearls and a fresh basil leaf. The olive paste in this first dish brings out an earthy note in the wine, while the acidity of the vinegrette and tomato brings out a sweet fruitiness.

Idiom Zinfandel 2012 is a medium depth, ruby to garnet colour with visible gradation. The wine is forthcoming and complex on the nose, with aromas of pine needles, bay leaves, rosemary and fynbos. The wine has a savory character on the palate, with the herbaceousness following through. Fruity flavours of black currants can be detected. The wine was served with Veal Saltimbocca: veal wrapped in pancetta and flavoured with sage and lemon served with a wedge of rosa tomato. The veal and tomato brings out the sweetness of the black current flavours while the sage accentuated the herbaceousness and the lemon tempered the acidity.

Idiom Sangiovese 2013 has a deep ruby colour with slight gradation. On the nose this sangiovese expresses aromas of ripe red currants, subtle hints of cloves and cedar wood. On the palate this wine has a slightly spicey and savoury flavour along with cherry and a hint of the red berries detected on the nose. The Rosemary Roasted Lamb served with a sage and polenta triangle and topped with peperonata accompanied this wine. The rosemary and sage enhances a herbaceousness in the wine while the peperonata brings out the spiciness.

The final wine of this course is the Idiom 900 Series Nebbiolo 2011. The wine is deep dark garnet in colour. On the nose the aromas seem to be concentrated, especially considering the low yield of the vineyards during 2011 (only 900 bottles of Nebbiolo was produced). Aromas detected were dried apricots and rich ripe cherries along with the muskiness of nuts nd a sweetness of honey. On the palate this wine is complex and intense with flavours of roses, tar, hazelnuts and oakiness. The tannins of this wine is firm, almost gripping. The Porcini Mushroom Arancini enhanced with truffle pearls enhanced the earthy and mineral flavour in the wine. This wine has potential and could still be aged for a few years!

- - TO BE CONTINUED - -

One of the top Chardonnays: Eikendal Chardonnay Vintage 2014

In the mood for an easy drinking, yet deliciously complex white wine? Then Eikendal’s Chardonnay is the wine for you.

Eikendal’s Chardonnay has a briliantly clear medium to pale straw colour.

This chardonnay has a forhtcoming nose, with aromas of citrus, vanilla, ripe stone fruit and a slight floral note. As mentioned earlier, this is a complex wine, without being too overwhelming.

The entry is dry, buttery and intensely flavourful. The fruitiness and vanilla flavours follow through onto the palate. The complexity and intensity promised by the nose is fulfilled on the palate, with flavours of sweet marmalade on freshly baked bread and baked peaches with creamy vanilla ice cream. This wine is pleasantly low in acididy and well balanced.

This wine receives an impressive 17.5 out of 20.
I would pair this wine with a grilled teriyaki prawn salad or flame grilled tuna with stirfried vegetables.

Ending the weekend on a high note: Flagstone Word of mouth Viognier

Looking for the perfect end to a weekend, or start, or middle? You know what, this is the perfect white wine for any occasion.

Brilliantly clear and bright, translucent and pale straw in colour, this might seem like just any other white wine, until sampled that is!

The aroma of freshly whipped vanilla cream is so forthcoming that I could easily imagine a bucketful of cream waiting on the dessert table along with some fresh berries.On the nose, Word of mouth is presents aromas of stone fruit, vanilla and the smell of freshly baked buttery biscuits. From the nose, wood has already made its presence known.

The entry of this wine is dry and refreshing, without being too crisp. The stone fruit, vanilla and biscuit flavours follow through from the nose to the palate. Word of mouth is a delightfully complex wine presenting a variety of flavours on each tasting.such as peaches and cream, apricots and jasmine blossoms.  The acidity is in balance with the fruitiness. Word of mouth is a medium to light bodied wine with just enough wood. The finish of Word of mouth is lingering and slightly buttery or creamy.

I would rate this wine 17.5 out of 20.
This wine could easily paired with a creamy alfredo pasta with chicken and mushroom, or simply enjoyed on its own...

Poison for the day: Raka Quinary

After an exhausting week, it is time to unwind - and what better way to do so, than with a beautifully balanced Bordeaux style blend? Raka's 2012 Quinary is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec; Cab Sauv taking the leading role with 50%.

The wine has a lovely clear and bright, ruby to garnet colour, of medium depth and slight gradation, showing the slight maturation.

On the nose the wine presents a rather forthcoming and complex character. Initially the wine had an extremely smokey aroma, but when returning to the glass aromas of buchu and savory herbs meets the nose. Slight aromas of fruit such as gooseberries can be detected on further observations.

When sampled Quinary has a tannic, dry entry. The smokiness and slight herbaceousness detected on the nose follows through onto the palate. Other flavours present include savory olives and a slight pepperiness with a mineral undertone. Fruity flavours take a backseat in this interesting blend. While the tannin structure is firm, it is not abrasive. The acidity of the wine is well balanced with the tannins and flavour. Quinary is a full-bodied wine with a lingering smokey aftertaste.

This wine is an excellent standalone wine, when you are planning to drink quality rather than quantity.
Foods I would suggest pairing this wine would include a Madagascan pepper fillet, Kudu loin steak or a rich and hearty game pie or stew.

I would rate this wine an excellent 17.5 to 18 out of 20.

Food and Wine Pairing - 96 Winery Road

Food and Wine Pairing: Pan roasted stuffed Pork Fillet and Pan seared Salmon Trout with Newton Johnson's Felicité Pinot Noir

Newton Johnson's Felicité Pinot Noir is a translucent garnet colour. When tasted on its own it presented forthcoming aromas of red berries such as raspberries and cranberries as well as an earthiness reminiscent of moist fertile soil, on the nose, which follows through on the palate. The finish is lingering and complex. I would rate this wine 16.5 out of 20.

When paired with the two dishes we had, the wine presents two completely different profiles.
With the Pan roasted stuffed Pork Fillet (served with a creamy white wine and parmesan risotto) Felicité transforms into a full-bodied wine with a complex and rich smokey character.
The Pan seared Salmon Trout (with an Asian style slaw) accentuated the light, fruity and slighy spicey character of Felicité.

It is difficult to say which pairing wins, since it would come down to personal taste and preference. My husband and I are however in agreement that the Pork fillet brought out all the characteristics in the wine that we enjoy in a pinot noir.

We would most certainly recommend either combination. Well done to 96 Winery Road! We will most certainly be back for more.