What’s better than a glass of wine? A culinary experience that is a delight to the tastebuds and a colourful piece of art. Every mouthful. Every drop. When food gets paired with wine it creates a balance between the components of the dish and the characteristics of the wine. It’s a taste sensation that makes your tastebuds sing with joy!
Known for its prime location in the epicentre of Cape Town, Taj Cape Town recently hosted their first Food and Wine Pairing Dinner in the Vault with Executive Chef David Tilly showcasing La Motte.
The Vault at Taj Cape Town, located below Adderley Street, was built in the 1920s as a walk-in vault for the African Banking Corporation, which later became Standard Bank. It is accessible only via a winding staircase or the classic style open lift. Quite fascinating to know it was filled with lots of money at one stage!
2015 LA MOTTE MÉTHODE CAP CLASSIQUE
As we made our way down to the vault we were welcomed with a glass of bubbly – La Motte MCC 2015. It is made from 60% Chardonnay and 40% Pinot Noir. It spent 32 months on the leese to create enough body and roundness while the firm acidity delivers finesse and freshness. An attractive bouquet of citrus, brioche and nuts with fine bubbles brings an exciting presence on the palate and leaves a refreshing finish.
A fine mousse promises an exciting, fresh wine with dimension. Lots of secondary aromas. Yeasty and aromas of baked bread are prominent, followed by nuts and ripe pear fruit. Soft foamy entry, finishing in lingering and tight after-taste. Very refreshing, with a long presence.
Delightful canapés were served as well as a selection of breads accompanied with delicious garlic and herb butter, olive oil and balsamic reduction.
LITTLE BIT ABOUT LA MOTTE
Situated in the beautiful Franschhoek Valley in South Africa’s Cape Winelands, La Motte is home to some of South Africa’s finest wines, recognized internationally for their exceptional quality. Wine-tastings at La Motte have been a long-standing tradition, offering visitors a memorable experience in a relaxed atmosphere. They have been making wine since 1985. The farm is owned by Hanneli Rupert-Koegelenberg together with her husband Hein Koegelenberg.
Their tasting room has won 3 times The Best Wine Tourism Destination in South Africa. The Pierneef à La Motte Restaurant is open for breakfast and lunch. The La Motte Museum offers a stimulating cultural-historical experience sharing the history of the estate as well as carefully curated art exhibitions. Few years ago Hein and Hanneli bought the Pierneef Collection from Pierneef’s daughter and is displayed in the museum. For the more enthusiastic hikers there is a himing trail that overlooks the whole valley.
– STARTER –
Cured and Spiced Salmon served with a Thai emulsion with Baby Beets Meli Melo.
Pairing: 2018 PIERNEEF SAUVIGNON BLANC
La Motte offers 2 ranges of Sauvignon Blanc. One is the Classic La Motte range and the other one is the premium label which is the Pierneef range.
The Pierneef Sauvignon Blanc originates from vineyards in Elim at Cape Agulhas, one of the most Southern planted vineyards in South Africa and is 3km from the ocean.
Upfront melon, green apple and lemon notes greet you on the nose. This is typical cool climate green flavours of a Sauvignon Blanc. On the palate, its luscious fruit profile is beautifully complimented with great minerality, adding further complexity and depth. Crisp acidity provides an appealing freshness to the wine. The Pierneef Sauvignon Blanc from La Motte is an elegantly balanced, ample-bodied beauty.
– ENTRÉE –
Venison Carpaccio served with Turnip Purée accompanied with Crispy Grana Padano.
Pairing: 2016 PIERNEEF SYRAH VIOGNIER
The Syrah is from Elim which is a cool climate Syrah whereas the Viognier is from Franschhoek and 5% of it has been co-fermented into the Syrah. The Viognier stabilises the colour of the Syrah so it makes the colour last longer. Viognier is also quite perfumy and aromatic and it makes the Syrah more feminine with more floral flavours. The peppery spice in the wine is because of the cool climate Syrah and it will always pair well with venison.
A spicy, intensely-flavoured wine but full of character and personality, with mulberry, pepper and licorice on the nose. Soft, silky and easy on the palate, with finesse and freshness in the finish.
– PALATE CLEANSER –
The beetroot and red wine palate cleanser was the surprise of the evening. Dry ice was used to create a theatrical fog effect moment. The sorbet is refreshing and delicious with a vibrant, deep red colour.
– MAIN COURSE –
Braised Beef Rib Bourguignon served with Buttered Mash and Shimeji Fricasse.
Pairing: 2016 LA MOTTE CABERNET SAUVIGNON
The Cabernet Sauvignon is from 2 vineyards. One is from Stellenbosch and the other one is from Botriver in the Walkerbay area. The vineyards in Stellenbosch is close to Eucalyptus trees and shows characteristics of mintiness. For added elegance, 8% Cinsaut was also blended in. Cinsaut lowers the alcohol content and enhances fruit and elegance.
An elegant, typically South African style Cabernet Sauvignon, made to reflect varietal characteristics. The dark red colour and big extract reveal a great year for reds. Intense varietal nose with blackcurrant, violets, mint and slight plum. Heavy body, but rounded tannins and fleshy consistency.
– DESSERT –
Apple Cardamom Tarte Tatin served with Naartjie and Ginger Sorbet.
Pairing: LA MOTTE STRAW WINE
Because of the distinctive aromatic characteristics, Viognier grapes were selected for this wine. The drying process and barrel fermentation create a golden colour. On the nose the wine is intense, with prominent aromas of dried apricot, almond and distinctive jasmin. The wine has a silky texture and a nutty after-taste.
Bunches are arranged on straw-covered pallets in the shade outside the cellar. After two to three weeks the grapes are dehydrated. By doing that you concentrate the flavour and also the sugar. The dried grapes are then pressed in a basket press and the juice obtained is about 100 litres per original ton of grapes. After solid particles have settled, the clean juice is transferred to second fill barrels and is kepts for 16 to 17 months in French oak barrels.
It was a memorable evening at the La Motte Food & Wine Pairing Dinner in the Vault at Taj Cape Town.
Book a table for the next Food & Wine Pairing Dinner:
Creation Wines 26 July
Paul Cluver Wines 30 August
Anthonij Rupert Wyne 13 September
Tokara Wine & Olive Farm 4 October
Klein Constantia 25 October
Simonsig 15 November
Bookings are essential and can be made via firstname.lastname@example.org or +27 21 819 2000.