SWEET AND ENTICING
Who says sweet wine is only for dessert? There’s a growing body of opinion amongst some of the world’s foremost chefs like the Adria brothers, Ferran and Albert, formerly of the world-famous Spanish restaurant El Bulli that the division between sweet and savoury isn’t as clear-cut as we’ve been making it all along. No doubt at their new tapas eatery and food laboratory in Barcelona, they will be exploring these ideas even further with their trademark ingenuity.
The talented South African chef, Jacques Erasmus, well-known for the exciting and inventive way he approaches taste combinations, recently paired four Nederburg sweet wines at his Cape Town restaurant, Hemelhuijs and there wasn’t a dessert on the menu! Winemaker, Tariro Masayiti presented the wines and guests were amazed at the success of the combinations.
Warm pear tart tatin with fresh pear salad and foie gras was served with Nederburg Private Bin Edelkeur 2008 while pork and calf’s liver terrine with watercress, croutons, Parmesan and Pommery mustard dressing harmonised fantastically with Nederburg Private Bin Eminence 2008.
Nederburg Winemaster’s Reserve Special Late Harvest 2010 was complemented by pan-fried veal with smoked oyster cream. Warm fig brioche with Huguenot cheese and ruby grapefruit was matched with Nederburg Winemaster’s Reserve Noble Late Harvest 2009. Go to http://bit.ly/leGVm9 or www.youtube.com/nederburgwine to see what guests at the event had to say about the exciting sweet wine and food pairings!
Nederburg Private Bin Edelkeur 2008 served with warm pear tart tatin with fresh pear salad and foie gras.
Nederburg Private Bin Eminence 2008 paired with pork and calf’s liver terrine with watercress, croutons, Parmesan and Pommery mustard dressing.
Nederburg Winemaster’s Reserve Special Late Harvest 2010 complemented by pan-fried veal with smoked oyster cream.
Nederburg Winemaster’s Reserve Noble Late Harvest 2009 matched with warm fig brioche with Huguenot cheese and ruby grapefruit.
Tradition and talent blend with passion, precision and patience at Nederburg, where classically structured wines are made with vibrant fruit flavours.
Nederburg’s hallmark combination of fruit and finesse continues to be rewarded around the world.
The winery was recently chosen as the Winery of the Year in the Platter’s South African Wine Guide, with an unprecedented five of its wines across the multi-tiered range earning five-star ratings in the 2011 edition.
Nederburg is exported to key global markets in the UK, Europe and North America, where it is steadily building a presence and reputation for classically styled wines with fruit-rich flavours.
Its growing success as a global lifestyle brand is the result of an extensive infrastructure that includes ongoing viticultural research, implementation of pioneering vineyard practices, sourcing of top-quality grapes; major investment in cellar facilities and an international marketing and distribution network.
Razvan Macici heads the team as Nederburg cellarmaster. He is supported by two winemakers who work closely under his direction. They are Wilhelm Pienaar, who produces the red wines and Tariro Masayiti, who makes the whites.
For more information about Nederburg, please visit www.nederburg.co.za. DATE MAY 25, 2011ISSUED BY DKC (DE KOCK COMMUNICATIONS)FOR NEDERBURG WINESQUERIES GERHARD DU TOIT, NEDERBURG’S SA MARKETING MANAGER (021) 809 7000 or 079 456 2272
TARIRO MASAYITI (021) 862 3104 or 072 6115042
TESSA DE KOCK/MARLISE POTGIETER, DKC (021) 422 2690