Sauntering Sauvignon

Where to start…. nine bottles of Sauvignon Blanc, one Sauvignon Vert, one Cabernet Sauvignon, an Eiswein and a bottle of Port opened and for the most part polished. Everyone is looking rather “limber” and the laughter has been consistently high since before the sun went down. It’s the end of a rather social tasting I’d organised at home deemed Sauntering Sauvignon, and there are still six Cabernet Sauvignons and one Sauternes we will not get to open.

The idea had arisen from a conversation I had been having with Cathy and Thuku a couple of months back where I’d mentioned my desire to have frequent social celebrations of food and wine at different people’s house as a thing to add to our calendars. Both chuffed with the idea I went to work planning the first one to set the ball rolling.

Fortunately or unfortunately, I can really get excited with such things. Relying on a central theme, I go a little out of my way to attempt to convey it satisfyingly to all those in attendance. For this particular celebration, I decided on Sauvignon with its global recognition, and planned to have a mini wine festival in the comfort of our backyard. With wines being sourced from various local retailers as well as our own cellar, the line up read 9 Whites, 7 Reds and one Dessert wine. 😛 (Anyone thinking overkill?)

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In the kitchen I was blessed to have the assistance of the lovely Kui, with the ever watchful eye of Mother Dearest. We’d be doing three different types of fish with roast potatoes covered in olive oil and rosemary, two types of salad, cauliflower and garlic mash, Greek-styled deep-fried courgettes and an assortment of fruits. The pan-fried Red Snapper masterminded by Kui was a crowd favourite, followed by the coconut curry of Sole. I regrettably put too much dried herbs on the baked Tilapia wrapped in banana leaves which gave it a bitter tea characteristics. The food was, nonetheless, well received.

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In between the conversations and food, a fair amount of wine was had. Each wine pronounced its individuality in one way or another confirming its inclusion in the line-up. The tasting notes I scribbled are as follows:

Hannay Sauvignon Blanc 2012 from Elgin Valley, South Africa – green pepper and guava, good fruit and smooth. 15.8/20

Phizante Kraal Sauvignon Blanc 2013 from Durbanville, South Africa – younger than the previous wine, but showing more development. Canned peas and the fruit fading. 14.8/20

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San Pedro 1865 Sauvignon Blanc 2014 from Leyda Valley, Chile – I’d already reviewed this wine before here. It shown just as good on the day with tonnes of fruit. 16/20

Kim Crawford Sauvignon Blanc 2014 from Marlborough, New Zealand – Elder flower aromatics with slight creamy character. Lean with a lemon zest finish that proved a little overpowering. 15.8/20

Cavit Bottega Vinai Sauvignon Blanc 2013 from Trentino, Italy – not as fruit driven as the last wines as would be expected, yet rounded and smooth. Citrus and passion, poised acidity. 16.2/20

Dominique Baud Pouilly-Fumé Les Baronnieres 2013 from Pouilly-sur-Loire, France – nutty, gun flint and toast. Citrus and tangerine marmalade providing the fruit. 15.6/20

Domaine de Chézatte Sancerre 2013 from Sancerre, France – citrus and kiwi fruit, mineral and fresh. White pepper and some lemon. A little clumsy and lacking restraint. 15/20

Reyneke Biodynamic Sauvignon Blanc 2014 from Stellenbosch, South Africa – rich and creamy, tangerine and lemon. Intricate and fresh. Balanced acidity, elegant finish. 16.7/20

La Roncaia Sauvignon Vert/ Friulano 2012 from Friuli Colli Orientali, Italy – mineral, lemon meringue, slight green yet floral and almonds. Finish is thin and reminiscent of oysters. 16.2/20

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Buitenverwachting Cabernet Sauvignon 2012 from Constantia, South Africa – savoury mushroom, cassis and other red berries. Ever so slight cigar box and meat. Silky mouth feel. 17/20

Oberbergener Baßgeige Ruländer/ Pinot Gris Eiswein 2009 from Baden, Germany – earthy, nutmeg, grapefruit and marmalade with fresh honey. Viscous with a tangy finish preventing it from being clawing.  17/20

Graham’s Late Bottled Vintage Port 1998 from Douro Valley, Portugal – rum and raisin, heavy spice. Rich and powerful. 16.5/20

Thanks to all who came, the parents for allowing to use their space and wines plus Kui for all the help!

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