Platter's "What's in a Glass?" Tasting Experiment with Riedel glasses and Creation wines

The four perfectly matched Riedel wine glasses we used, from left to right: Sauvignon Blanc, Montrachet Chardonnay, Pinot Noir and Cabernet Sauvignon

The tasting room at Creation set up for the tasting and food pairing

Philip van Zyl, Editor of the Platter South African Wine Guide

Michael Crossley of Reciprocal Trading, Purveyors of Riedel Glasses in South Africa, listening intently

Creation co-owner Carolyn Martin and Michael tell us about the wines we are about to taste and the glasses

The media listen and make notes

And we try our first tastes of wine out of six different glasses

Michael points out the differences between the Chardonnay glass on the left and the Pinot Glass on the right

Creation Reserve Pinot Noir

Natasha, just about to pour us the 2012 Reserve Pinot Noir

A fermenting vat of newly picked pinot noir

The red grapes are left on the skins for up to two weeks so the wine can take on colour and more flavour

JC Martin, Creation owner/winemaker, explains his wine making methods

Journalists listening and taking notes and photographs of the fascinating process

All listening intently while savouring the fumes in the cellar

JC shows us how do a mechanical punch-down of the cap of grapes. This has to happen several times a day so that the grapes and skins can be in contact with the juice to add colour and flavour

Out in the vineyards, ,JC Martin explains their planting and the grapes they want grow and turn into wine in future

We stand in the last sunshine in front of the tasting room/wine cellar

The Babylonstoren mountain in the Hemel and Aarde Valley

The four wines we tasted, with the correct Riedel glass for each.

Carolyn tells us why Creation uses only Riedel glasses for their formal tastings

First food pairing:  very spicy chicken laksa served with Creation Viognier

Grilled salmon topped with tomato in mayonnaise served with the 2012 Pinot Noir

Polenta cake topped with mushrooms with the 2012 Reserve Pinot Noir

An espresso cup of Cauliflower and Gorgonzola soup served with the Merlot

Chorizo Empanada served with Creation’s 2011 red blend of Merlot, Cabernet Sauvignon and Petit Verdot

A plate of the charcuterie

The Charcuterie platter

© John & Lynne Ford, Adamastor & Bacchus 2013

Lunch at Overture

 The restaurant is on a covered terrace with mist sprayers round the periphery to make summer temperatures more comfortable

 A pre-dessert: poached pear with an apple foam 

We skipped the Allesverloren

The view from the terrace - over Stellenbosch valleys toward Table Mountain and the Bay

 © John & Lynne Ford, Adamastor & Bacchus 2013