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Vinatics Tasting Notes for October

All the food and wine matching details for October's Vinatics

by: Cathy Marston | 03 Oct 2011

Laborie MCC Brut 2008 is one of the best value Cap Classiques around, totally underrated and utterly delicious! Made from classic varieties of Pinot Noir and Chardonnay and left on the lees for a full 24 months, it is rich and rounded with sprightly acidity and a creamy, yeasty finish.

Dinner party Drop-in Line
– did you know that ‘MCC’ means the wine has had two fermentations with the second taking place in the same bottle that it is sold in?

What else can you possibly have with champagne, but oysters?! Caro says this was one of the easiest pairings ever and has chosen a Decadent Oyster with strawberries and black pepper which she reckons will be a great partner for the elegant, creamy wine.

Laborie Sauvignon Blanc 2011 is a tasty, well-made example of South Africa’s favourite grape. Zesty and citrussy flavours give way to ripe tropical fruit all wrapped up in lively acidity. Well-balanced and a good food wine.

Dinner Party Drop-in Line – if you put your Sauvignon Blanc into oak barrels, it’s normally labelled ‘Blanc Fume’ which means ‘smoked white’.
Again Chef Caro has gone for the classic match with Sauvignon Blanc and Salmon always proving popular. This Salmon Mousse will be perfectly complemented by the zesty lemon and lime flavours in the wine and Caro thinks it will be a perfect match.

Laborie Limited Collection Chardonnay 2010 thoroughly deserves its place amongst other premium Chardonnays of the Cape. Using cool-climate fruit has given it plenty of zesty naartjie and lemon flavours whilst 10 months in French oak provides a hint of richness and a nutty finish.

Dinner Party Drop-in Line – according to Neal Martin, taster for the Wine Spectator, Chardonnay is currently South Africa’s most promising white varietal.

This is quite an oomphy wine, well able to stand up to some strong flavours so Caro has gone for a Citrus Chicken Curry - the mild spices should go well with the yellow fruit of the wine.

Laborie Limited Collection Shiraz 2009
is an award-winner of note, garnering gongs both at home and overseas. It is aged in a combination of both French and American oak to give it a sweet spicy character which lots of pepper notes, black fruit and a satisfying finish.

Dinner Party Drop-in Line – did you know you can visit the Anglo-Boer War monument when visiting Laborie, only a short stroll away from the cellar door?

This is such a lovely truffley, rich wine that Caro immediately thought of a slightly unseasonal but totally delicious Venison and Prune Pie. The spice from the juniper berries and the pepper will go well with the gamey flavours in the wine.

Laborie Jean Taillefert Shiraz 2009 is the cellar’s flagship and has won countless accolades around the world. Made using the very best grapes and aged in 60% new oak (mostly French), it pays homage to the original owners of Laborie. Elegant black fruit with well-balanced oak and spice and an endless finish.

Dinner Party Drop-in Line – the farm was originally named La Bri after the village in France where the Taillefert family originated, but over the years, local dialects changed that to Laborie instead.

This is an elegant, well-balanced wine which really should be kept in order to show at its best. Right now, its bright red and black fruit should go well with this Duck and Bacon Salad with the smoky flavours of the wine finding a perfect match in this rich, gamey dish.

Pineau de Laborie is an unusual dessert wine made using grapes actually grown on the farm. Fermentation begins and is then stopped by the addition of Pinotage spirit and the result is a darkly fruity, rich and warming wine made in a port-style.

Dinner Party Drop-in Line – Laborie has very specific granite soils (they used to quarry granite from the farm until the early 1900’s) which are perfect for producing Pinotage for this style of wine.

Although the farm suggests sipping this on its own, Caro feels that its rich, velvety texture and chocolate/cherry flavours should go well with dessert. She suggests a Dark Chocolate Truffle Tart as the perfect combination.


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