Wine Diva

At the inaugural Jo’burg Wine Show held recently at Gallagher Estate, award-winning chef Craig Cormack conducted daily food and wine pairing demonstrations, to demonstrate how to put together a delightfully simple menu with sublime wine selections to empower your taste buds. “Our philosophy here at All Things Culinary, is to have fun with food.

The Jo’burg Wine Show’s focus on educating and entertaining visitors in a relaxed setting was a perfect platform to showcase our talents and educate the consumers and we had a lot of fun doing it.”

Craig Cormack of All Things Culinary gives readers an insight into some hot combinations for your next dinner party: “Traditionally, red wine is reserved for red meat or hearty game meals. Red wine however, will hold up well with chocolate as a result of the style in which it is made resulting in a decadent and unusual combination to delight your guests.”

Another surprising combination is that of wild mushrooms or aubergines with red wine. “These can be paired well owing to the strong textures and flavours of the mushrooms and aubergines,” says Craig.

Indeed, even a hearty chicken roast, can be well paired with a cabernet sauvignon, typically a strong red wine.

More delicate flavours, such as prawn and fish meals are safely paired with a sauvignon blanc, but an easy drink red such as a merlot or shiraz can also work.

Craig offers the following advice to those planning a suave and sophisticated dinner party, or a relaxed al fresco dinning experience with friends:

• Read the labels before selecting your wines. Wine-makers often give guidelines for meals that will compliment the attributes of their wines.
• Don’t be afraid to ask for advice. Many wine retailers and private wine merchants such as Frogitt & Vonkel have experts on hand who are very willing to assist with wine selections once you have planned your menu.
• Experiment often. This is the only way to gain first hand insights into great wine pairings that suit your budget and remember to have fun.

Of course, if it’s all too overwhelming, All Things Culinary will teach, cater and do food demonstrations and presentations in your home or a venue of your choice leaving the food and wine selection to the experts.

Craig Cormack can be contacted on 082 562 8360.

Source: Lisa Hall

Ooh, you’re going to love this one! There’s no better way to welcome in spring 2006 than with Boland Kelder’s Sauvignon Blanc 2006.

I enjoyed a few bottles with some friends over the weekend and this little award winner really goes with the flow. A fine wine, from the Paarl region, which has won accolades and trophies and it’s quite obvious why.

With loads of fruity flavours such as litchi and lime, this refreshing and vibrant Sauvignon Blanc is a well-balanced, dry white wine with a crisp lingering aftertaste. Delicious on its own or with white meat dishes such as fish and chicken!

Sold all over, but you’ll tend to get the best prices at any Pick ‘n Pay Hyper, Makro, Checkers hyper stores.

If you need more info – you can contact Friedrich von Wielligh on 083 628 2515 or e-mail him on gauteng@bolandkelder.co.za

Guys are like wine – best left to mature and if not fine, then dump them.
- Author Unknown