Pig Cheeks and Pinot

Neil Pendock July 20, 2013 0

If pigs tails were the highlight of gastronomic performance theatre at the White Room on Thursday night then the other end of Babe – pig cheeks Bourguignon – were the highlight of yesterday’s Nose to Tail Media Lunch at Pete Goffe-Wood’s pig palace in Woodstock. All the nice bloggers were there, like Squashed Tomato and Jennifer Gemsquash – it was a tasty Troll-Free Zone. Lunch was like a scene from the League of Gentlemen with Pete your quintessential Victorian butcher and Nederburg cellarmaster Razvan Macici (both below with PR maven Tessa de Kock) reprising the role of Papa Lazarou, the infernal circus master.

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How witty to pair a porcine Bourguignon with the 2010 Nederburg Brew Master – a Bordeaux blend. But then Nederburg doesn’t have a Pinot Noir. Yet. Razvan reveals he’s made 250 litres – a single barrel – of Pinot from grapes grown in the Koue Bokkeveld. Which should send shivers down the spines of Anthony Hamilton Russell and Peter Finlayson. For the Hemel en Aarde can’t go any further south in a pursuit of cool climate elegance while Nederburg have chosen the other direction – upwards – and the Koue Bokkeveld has all the makings of the Cote d’Or.

The Snow Mountain Pinot of James McKenzie is showing the way and high altitude Pinot is surely the Next Big Thing in SA wine. Investec should start an investment fund to buy up prime sites in the Koue Bokkeveld which has far better terroir potential than many of today’s winemaking hotspots which are simply too hot – both climatically and financially.

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