Wine and Food

by Grant Dodd, July 17 2009

Old Wine and Great Food


The opportunity to drink some of the great wines of the world comes around all too infrequently. First, the wines are difficult to find. Second, they have become prohibitively expensive, deigned as investment collateral by many collectors who have little intention of ever drinking them.

That is why it is such a pleasure to sit down with like minded wine loversover a great meal to share rare and great wine.

Such an occasion raised its head last week in Cape Town with the inaugeral Single Bottle Club South Africa dinner at the Roundhouse Restaurant in Camps Bay.

The food was exceptional, and the wine and company exceeded expectations. Some brief comments on the wine and food below,

Bollinger NV (Magnum)
- fresh, delicate and bready- a great way to start the night
Louis Latour Batard Montrachet Grand Cru 1988- young, amazingly
so really. Still with years in front of it and lively minerality
Domaine Bertagna Corton Charlemagne Grand Cru 1999 (Magnum)- Another baby. Dry & tight, very persistent, pears & nuts.
Clos de Lambrays Grand Cru 1969- Corked. Boo hoo
Lanzerac Pinotage 1968- A lovely old wine.Doubt anyone would pickit as pinotage served blind. Gentle, savoury and caressing.
JL Chave Hermitage 1978
- Stunning. A great wine. Lived up to its exhalted reputation.
Leoville Barton 1982
-Probably wine of the night, and served blind you would not pick it as 27 years old.Powerful yet composed, will live another 30-50 years.
Mouton 1978- refined, mature claret. Class.
George Spies GS Cabernet 1966
- one of the legendary South African wines.Not a great bottle though, poorly cellared perhaps?
Ligier Belair Echezeaux Grand Cru 2006- beautiful- a youthful,
vigorous and refined counterpoint to all the older wines.
Maximin Grunhauser Abtsberg, Von Schubertsen
Schlosskellerei GrunhausAuslese 1976
- still young & maturing,who would have thought?
Rieussec1986- luscious, powerful, honey and marmalade flavours. Brilliant wine.
Vin de Constance 1997- a fine match for the Foie Gras,
-maybe too powerful, but great to drink what is perhaps South Africa's most iconic wine.

Roasted Foie gras with Turnip Puree, pecan dragee and Ham Gastriqu
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Linefish with roasted new potatos, bacon,caper and lemon beurre noisette
Ox tongue and cheek with roasted shallots, lentils and red wine jus
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Pre dessert-Prune and Armagnac Souffle with candied pecans and Armagnac ice cream or Layered peanut butter banana and Felchlin chocolate cake with chocolate sorbet

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Click here to go to Dombeya Wines website.