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Thursday, April 18, 2013

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

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

Tuesday, April 16, 2013

Langtafel lunch at Mooiplaas

Louis Roos greets us in the historic tasting room, originally a kraal and then built up and roofed as a stable for the farm's draught horses

The weather was good enough for us to stand outside on the terrace

Winemaker and co-owner of Mooiplaas, Louis Roos with a glass of his Sauvignon Blanc

The oenophiles learn about Mooiplaas and its wine

We head off to the lawn in front of the house

Mooiplaas farmhouse c.1833, a National Monument

Sabrage of the Mooiplaas ‘Duel’ Method Cap Classique. John is very pleased with this picture - you can see the cork leaving the bottle, difficult to catch, even with a fast motor drive

Louis and his brother Tielman Roos pour us glasses of the bubbly. Harold collects some to pass around

Tielman Roos, Mooiplaas viticulturalist

We hear how the "Duel" MCC was made and the controversy about the picture of duelling nudes on the label. Even though the famous French etching is in the Library of Congress, the US will not allow the wine into America because of them

The etching depicted on the Cap Classique label. Entitled "An Affair of Honour", the etching depicts the two Parisian ladies who removed their corsets so that they could duel

Girls just having fun

The farm character, a small wire-haired Jack Russell terrier

Not sure she is ready for a glass yet

Penny Guttler shows us her skills at Sabrage

Lots to chat about before lunch

The Langtafel runs from the front door, through the Voorkamer (parlour)...

....and finishes just inside the lounge.

The two chefs in the kitchen: Dirk Roos and his wife Kirsten

Great use for an old still – or is it?

Roasted tomatoes, mozzarella bocconcini and artichoke salad, drizzled with aged balsamic. Tank sample of 2013 Mooiplaas Pinotage in the bottle, Rosalind red blend in the decanter

Louis tells us of the very special wines they would be serving us through lunch. The bottles are put on the table so you can help yourself.

Everyone is within earshot...

...and close to the food table

There are some lovely pieces of furniture, pottery and paintings in both rooms

Dirk tells us what we will be having for lunch

Our first course was a fresh tomato and basil soup topped with baby leaves

The buffet spread also had pesto baby potatoes, a salad of mixed leaves with goat's cheese and pomegranate dressing, sliced blanched green beans with almonds,...