It’s encouraging to see wine farms and estates, both established and new, calling on the expertise of talented chefs to create menus around their wines. After all, wine is generally consumed over a plate of good food along with convivial company whether at home or eating out.

Modern-thinking wineries have realised the importance of showing their wines in the best way possible by pairing the quality of their wines with skilfully matched food!

Chef and owner Henry Vigar of La Mouette in Sea Point has a reputation for his talent at matching food and wine. So much so that this restaurant’s success is based upon his innovative menus where each course is focused on a specific wine he has carefully chosen.  

No wonder wineries are clamouring to have their wines listed at La Mouette. Public relations guru Lisa Manley arranged an amazing  wine pairing lunch last week at La Mouette with wines from Oldenburg Vineyards.

Oldenburg’s owner, Adrian Vanderspuy, explained at the lunch how his life had taken a full circle in 2003 when he purchased Oldenburg in the Banhoek Valley near Stellenbosch, which is the neighbouring farm to the farm he was born on.

He spent most of his childhood overseas, but his parents brought him back regularly to spend holidays on the family farm.  With the wonderful memories of his times spent on the farm, he returned in 2000 and recognising the potential in the new South Africa, he bought the Oldenburg farm.   

Adrian immediately set to work and had the soils analysed which came back showing the potential for growing outstanding quality grapes.  He removed all the old vineyards as they were in poor condition after years of neglect and replanted with both red and white cultivars. 

Adrian’s aim was to establish Oldenburg as a premium boutique producer and to assist him with his vision he employed viticulturist and winemaker Simon Thompson in 2004.

"The geography, the soil and the climate all point to the possibility to make extraordinary wines. Here we have everything we need from nature, to make the best wines," commented Simon. He adds that the philosophy is to tread as lightly as possible and to craft wines with minimal intervention. "We strive to interact with nature in a sustainable manner."

Oldenburg wines were first released in 2007 and are made only with grapes grown on the estate. The range includes three red wines and two white wines. 

We tasted the five with the lunch. The wines received positive comments from those present who commented on their high quality that was perfectly complemented by the menu.  

It was difficult to choose one wine out of the five, but my weakness for a good Chenin Blanc won over in the end.

The Oldenburg Chenin Blanc 2010 was aged in French oak and offers subtle aromas of baked apple and lemon pie. The palate is crisp offering creamy tropical fruit and delicate hints of vanilla on the long finish.

Henry paired the wine perfectly with cheese croquettes served with a tomato fondue, basil pesto and balsamic dressing. The wine worked well with the creaminess of the cheese while the vanilla complemented the herbs and nut flavours of the pesto.

Expect to pay R92.00

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