Did you know that different glass shapes have been
made to enhance different wines (and other beverages)? Millions have been spent
in research by the top glass makers to find the perfect shape for each varietal
to showcase that particular wine in the best way. For many years, German and
Belgian brewers have used glasses shaped to enhance the flavours of their
products. We have experienced several tastings over the years in these
different glasses and started out being sceptical. But we have come to see how
well this works. Graham Beck have now done their own research and hosted this
event o show us the changes they are making to their glassware in order to help
showcase their Methode Cap Classique bubblies. Flutes are out, here is the
future
The event was held at The Stack
(formerly known as Leinster Hall, it was the venue of The Cape Town Club before
it moved to Queen Victoria Street). The building was renovated and then just as
the new owners were about to open, it burned down. They had to completely
rebuild it. Nothing but the decor has changed
A warm welcome by Graham Beck
CEO Chris du Toit and Helen Kock, National Sales Manager at Graham Beck Enterprises
We assembled on the terrace
Canapés were served/ These were
rare beef wrapped around pickled cucumber and feta
Small Croque Monsieur on
brioche (French cheese and ham on toast)
Another canapé - a vegetarian
Ratatouille crostini
Lisa Keulder, Marketing Manager, welcomed us
Cellarmaster, Pieter "Bubbles" Ferreira
with CEO Chris du Toit
Time to sit down. Broadcaster
Guy MacDonald with Wine writer and educator Cathy Marston
Chris du Toit tells us that on 14th
August 2015, at a meeting in Bordeaux, the Graham Beck directorate and owners decided
that, in future, Méthode Cap Classique (MCC) would be the company’s focus in future.
“This change heralds the start of positioning the Graham Beck MCC range as the
absolute high-end market leader in the MCC category in both the local and
international market, focussing on the utmost quality. “ R150 million will be
spent in the next three years on annual plantings of Pinot Noir and Chardonnay
on the Robertson estate. More storage will be built. Madeba 4 will hold 18,000
9 litre cases and Madeba 5 will hold 25,000 cases. They need storage capacity
for 6 million bottles. A new pressing cellar will also be added to handle the
increased volumes at harvest time
The premium portfolio,
consisting of Railroad Red, Waterside Chardonnay and Pinno, was sold to DGB
(Pty) Ltd. The ultra-premium wines in the Graham Beck still wine portfolio will
be depleted in the next few months. The super-premium range of ecologically
inspired wines, The Game Reserve, found a new custodian and future owner in the
conservation minded Rooiberg Winery, a partner in the Rooiberg Breede River
Conservancy. The two Stellenbosch farms have been sold
Then it was time to pay
attention to the glasses ranged in front of us. Three normal Graham Beck Flutes
and three other glasses. They are the Riedel Ouverture Champagne Flute for the
Graham Beck Non-Vintage range, the Riedel Veritas Champagne Glass for the
Graham Beck Vintage range, as well as the Lehmann Jamesse Prestige Grand
Champagne Mouth Blown Glass to savour the Graham Beck Cuvée Clive. We were to
taste the three MCC's in both glasses
Wine judge and writer Angela
Lloyd
Lidia Nobrega of Chapman's Peak
Hotel, Lisa Keulder, journalists Mel Minnaar and Kim Maxwell
Cellarmaster Pieter Ferreira, with winemaker Pierre de Klerk, tells us how they decided to exchange flutes for these three glasses. Pieter says
it is up to us to continue our journey for the perfect bubble. In his search
for it and for increased quality, he was involved in Champagne with research
into glasses. The topic was to give Bubbly the best chance to perform and using
different glasses will show each to its best. lose
Ndaba Dube, Sommelier at The
Vineyard Hotel
Wine is poured and scepticism was
in the room, until the tasting started. Journalist and wine educator Cathy Marston
later embraced the use of the new glasses in her newspaper column
Chloe Canderle, Regional Sales Ambassador, paying attention
There is more surface area in
the new glass and it also allows much more room for aromas. Lynne found it had
more bubbles, was lively and the lemons and limes in the wine finished with
more freshness. We are convinced. When we were at VinExpo in Bordeaux in 2013
and VinExpo in Hong Kong in May this year, all the Champagnes and other sparkling wines
were served in similar glasses
There is also much more fizz
when poured
The three wines in the six
glasses. We found the middle glass, the Riedel Veritas Champagne Glass to be
the most versatile with all of the wines. And we were not the only ones in the
room; many of our colleagues chose to drink the MCCs served with lunch from
this glass
An overhead view!
Pieter listening to the bubbles.
You can hear the difference, they do produce more bubbles, which is what carries
the flavours, aromas and delight to your palate
The Lehmann Jamesse Prestige
Grand Champagne glass, which will be used to taste the Graham Beck Cuvée Clive,
is a very light and beautiful mouth blown glass with an attractive tulip shape.
However it has a very narrow base finishing in a point, which will require very
special cleaning. The average price of these glasses is between R500 and R550
each, so Graham Beck is making a huge investment in tasting
Consultant Wine Buyer for
Woolworths Allan Mullins, obviously enjoying the new glasses
PRO Nicolette Waterford making
sure Allan has a taste of the MCCs
Time to retire upstairs to the
bar while the tables are laid for lunch
A Glass Act is one of the
renewed challenges Pieter faces. It will be Chapter 27 in his book "The new
direction: focusing on what we do next"
This amused a shocked Mari
Vigar of La Mouette Restaurant - is she reacting to the prices of the glasses?
The lunch menu
The starter was a crisp and
much enjoyed tempura oyster with lime, pickled ginger, apple and squid ink
aioli. We were served this Brut Zero with it, a wine that is kept 5 years on
the lees and has no dosage added, so good for Banters. Lynne, who is allergic
to oysters, was given a very good morsel of tempura kingklip
Brut Zero, with zero dosage, has the ultra dry style we enjoy
Allan Mullins is a Champagne
expert, Champagne was the subject of his Cape Wine Master thesis
The second course was a sushi
cut of cured salmon gravadlax with a crisp lentil fritter, lemon yoghurt, and
topped with a grilled corn and nectarine salad, which cut through the fattiness
of the salmon. It was paired with the new vintage Brut Rosé 2011, which was
perfect foil for this delicate and fruity dish with its medium crisp raspberry
and strawberry flavours
The third course was a
perfectly cooked and tender seared duck breast, rather sausage-like confit duck
leg, and a rich brandied duck liver parfait, served with a citrus marmalade
sauce, pea purée and fresh
asparagus. The dish might have been improved with the addition of a starch. Paired
with our favourite Graham Beck wine, The Blanc de Blanc 2009. This is their
most awarded wine
And dessert was a savarin, a
yeast baked cake soaked in syrup or alcohol, with salted honeycomb, fresh and
fermented strawberries. Served with the Graham Beck Bliss Demi-sec (but not too
sweet) NV with its pretty, fruity nose echoing the dessert. The dessert was
very sweet, which was moderated by the Bliss, which is a 50/50 blend of Pinot
Noir and Chardonnay. Sales are growing locally and abroad for this style of
wine
Three bubbly blondes: Nicolette Waterford, Lisa Keulder and
Anel Grobler
© John & Lynne
Ford, Adamastor & Bacchus 2016
