Tuesday, May 15, 2012


Autumn has been good to Neethlingshof wine maker De Wet Viljoen. “Just after a demanding but excellent 2012 harvest, we were rewarded with a lovely crop of mushrooms that grow wild on the estate and are absolutely delicious to eat, paired with wine,” he says.

A recent mushroom hunt, planned after good rains followed by sunshine, yielded boletus edulis (also known as cep or porcino), pine rings and field mushrooms. He sometimes fries his fungi in butter and oil, and on occasion even grills them on the braai. “The lighter-flavoured mushrooms go well with whites, such us the newly-released 2012 vintage of Neethlingshof’s Sauvignon Blanc, Unwooded Chardonnay and Gew┼▒rztraminer, while the meatier ceps are excellent with reds such as the 2010 Neethlingshof Short Story Collection The Owl Post Pinotage.”