Chenin Blanc is still king in South Africa, although around 40% of vineyards were replanted in recent years and there is a notable shift from 80 percent white grapes to a split that is nearly 50/50 red and white. The top three grape varieties in South Africa are Chenin Blanc, Cabernet Sauvignon and Colombard.
with Master Sommelier Fran Kysela
Thursday, May 18, 2017 • 6:30 pm
Join us as we explore South African wines with our friend Fran Kysela MS. Fran began importing South African wines ten years ago and has seen a dramatic change in quality and style that has put South African wines on the world stage. This spring he is on tour throughout the country showcasing these exciting wines.
For much of the 20th century, the wine industry of South Africa received minimal international attention. Its isolation was exacerbated by the boycotts of South African products in protest against the country’s system of Apartheid. It was not until the late 1980s and 1990s when Apartheid ended and the world’s export market opened up that South African wines began to experience a renaissance.
The roots of the South African wine industry can be traced to the explorations of the Dutch East India Company, which established a supply station in what is now Cape Town. A Dutch surgeon, Jan van Riebeeck, was assigned the task of managing the station and planting vineyards to produce wines and grapes. This was intended to ward off scurvy amongst sailors during their voyages along the spice route. The first harvest and crushing took place in 1659, seven years after landing in 1652.
Cream of Ohio Asparagus Cappuccino, Parmigiano-Reggiano Espuma
An amuse bouche of puréed Ohio asparagus soup, topped with Parmigiano-Reggiano cheese foam.
Sparkling “Brut Reserve”, Colmant, Western Cape, South Africa, NV
Five Spice Hawaiian Ahi Tuna, Asian Pear & Basil Salad, Calamansi Vinaigrette
A cold Chinese five-spice seared premium Hawaiian Ahi Tuna, Asian pear and sweet basil cruda, finished with Calamansi vinaigrette dressing and aged Pecorino Romano cheese.
Chenin Blanc “Bush Vine”, Eikeboom, Western Cape, South Africa, 2016
Sautéed Chilean Sea Bass Filet, Myron, Curry & Sweet Peppadew Sauce
Marinated Chilean sea bass in Myron, miso and curry, braised spring exotic kale and spinach cake topped with a Myron, curry and peppadew sauce.
White Blend “Old Vines”, Mullineux, Swartland, South Africa, 2014
Sauvignon Blanc “Barrel Fermented”, Lismore, Western Cape, 2013
Seared Muscovy Duck Breast, Plum Glace de Viande, Hazelnut Herb Quinoa
Lightly-peppered Muscovy duck breast marinated in thyme-infused oil olive with shallots & garlic, herb-infused quinoa with hazelnuts plums, butternut squash and duck confit, plum glace de viande.
Pinotage, Eikeboom, Western Cape, South Africa, 2015
Cape Town Roasted Lamb Chop, Pineapple Achar, Cape Town Sauce
Roasted Australian lamb chop with tamari, mustard, pickled ginger, fine herbs and coriander, served with a spicy pineapple achar and spinach, tamari, mustard, ginger and coriander sauce.
Red Blend, Keermont, Stellenbosch, South Africa, 2012
Wild Boar, Black Mission Fig & Orange Zest Syrah Reduction, Boar Crackling
Slowly roasted Loin of wild boar, chestnut puree, shallots, black mission figs and sauced with a black mission fig and orange Syrah reduction, finished with boar crackling.
Syrah, Mullineux, Swartland, South Africa, 2014
Malva Chocolate Pudding, Chocolate Butter Sauce
A rich chocolate cake flavored with apricot and orange zest, topped with a chocolate vanilla and almond cream sauce, orange Florentine cookie.