What’s the attraction and appeal of pairing food and wine?

Wine is the ‘go-to’ beverage for lunch and dinner tables, all over the world, for a very good reason. It’s generally high in acidity, and low in sugar (at least when compared to most other drinks), which results in building of appetite and cleansing of the palate. Although a glass of wine on its own sometime has its place, the intended purpose of wine is to be enjoyed with food.

Just as an enjoyable glass of wine can enhance a meal, so too can a clumsy combination spoil a dish. This is where pairing comes in and that is why the role is important. On a detailed level, the satisfaction of the pairing will be personal, but one has to get the basics right – this is done by someone who knows both the dish and the wine. When you hit that sweet spot, nothing can be better!

What’s the best way to approach food and wine pairing at home?

I tend to look at the personality of a dish and a wine first, before breaking it down much. A fail-safe is to look at regional combinations (i.e. look at what wines are produced in the part of the world where the dish you’re making / having originates from). Remember, good food wines have elegance: a wine that is hard work to drink cannot be lifted by any dish! You can also consider the so-called ‘weight’ of your food and your wine, rather than trying to match flavours. This may sound complicated, but it’s not at all. A light dish will be overpowered by a heavy wine, and vice versa. There are many elements contributing to the body of a wine, but look at alcohol level, colour and sugar level as pointers. Acidity and sugar levels are massively important, as they clash, but this needs to be tried and tested. There are no rules and success is subjective, so be adventurous!

Bubbly and breakfast go together like ham and cheese. What’s the story here?

Sparkling wine is light and fresh, and is a proven an upper for the mind. If you’re feeling down and lethargic early in the day, bubbly (proper classical cap method though, like Champagne or MCC) will perk you up like nothing else. Also, sparkling wine has the highest natural acidity levels of all of wine’s categories, which generally works well to break down oiliness of common breakfast choices. The attraction, however, is definitely in the euphoric qualities of bubbly!

*Before, during and after studying Law at Stellenbosch University, Higgo spent nine years on either side of the cellar door. He then cut his teeth on the wines of the world in the UK, working with highly respected importer Anthony Byrne Fine Wines, and later managing London’s Notting Hill branch for award winning wine merchant Jeroboams. He is certified with the Court of Master Sommeliers, and also holds a WSET Advanced Certificate (with distinction).

Holder of a certificate of distinction in the Wine Magazine / Michael Fridjon Tasting academy, Higgo is senior judge at the International Wine Challenge (IWC), and tastes for various local publications and competitions. He is also General Secretary and founding member for the South African Sommelier Association (SASA) and Tasting Director for newly founded Top 100 SA Wines Challenge.

It’s been said that it’s not how you start, but rather how you finish that matters – and with Chef Garth Almazan’s latest additions to the summer dessert menu at Catharina’s, you’re guaranteed to have the perfect finish to the perfect meal, every time!

“A great dessert must be light, with absolutely irresistible flavours and textures. It absolutely has to excite and delight your palate,” says Chef Garth. “For me, you can’t go wrong with good chocolate, cream and vanilla pods. Our latest dessert additions are each inspired by the classic dessert trio of taste, texture and visual appeal – they look too good to eat, and they taste too good not to!”

Frozen Lime Parfait with Summer Berry Cannelloni and White Chocolate Sauce

The freshness of parfait combined with sweet summer berries

Medley of Brûlée: Vanilla Pod, Strawberry, Baileys, and Peppermint

The perfect opportunity to taste different flavours of this dessert classic

Pear Tart Tartin, with Walnut and Gorgonzola Ice Cream

A delicious twist on this classic dessert, combining cheese and fruit

Chilled Raspberry and White Chocolate Parfait, Passion Fruit and Basil Coulis, and Crème Chantilly

A mouth-wateringly refreshing and light summer dessert

Coffee Brûlée with Truffles

The perfect ending to any meal

Tempura Oyster, Asian slaw, Thai dressing
Graham Beck Brut Rose 2008

The vintage brut rosé from Graham Beck has serious Pinot fruit flavours and complexity, while remaining stunningly fresh as an aperitif. The Asian influences in this dish require a wine that has richness, perfume and power, and this MCC has just that. A wonderful wine to start off a romantic dinner!

Smoked Yellow Fin Tuna Carpaccio, tuna tartare, scallop beignet, quail egg, brandy snap, micro herbs, lime aioli, chive oil
Bouchard Finlayson ‘Sans Barrique’ Chardonnay 2010

Raw and smoked tuna have wonderfully subtle, salty flavours that will easily corrupt with wines that are too rich or fruity. The Bouchard Finlayson ‘Sans Barrique’ (no barrel – unwooded) is one of the leanest, crispest and driest Chardonnays on the market. It has remarkable natural acidity that works with the lime aioli in cleaning the palate and breaking down the oils in the fish.

Char grilled Kudu Fillet, juniper, parsley & peppercorn crust, seared foie gras, Pomme Anna, artichoke puree, grilled asparagus, sauce perigourdine
Steenberg Catharina 2009

The kudu fillet is prepared with earthy and subtle savoury flavours, rather than anything sweet or concentrated. Steenberg Catharina, although full bodied, is an elegant and dry Bordeaux style red blend, with herbaceous notes that tie in with the artichoke puree, asparagus, truffle (in the perigourdine), foie gras and parsley. The wine has appetizing, drying tannins that make for great red meat pairing, while its elegance allows for the softer flavours in the dish to be expressed individually.

Chocolate and Jasmine Cremeux, rose petal ice cream, hot red berry espuma
Groot Constantia Grand Constance 2008

The chocolate cremeux is made with dark Valrhona chocolate, with some floral infusion from the jasmine. The sweetness of this natural dessert wine, made from Muscat de Frontignan grapes, highlights the slight bitterness of the dark chocolate in the mousse and the zest of the berry espuma, while remaining deliciously sweet.

*Before, during and after studying Law at Stellenbosch University, Higgo spent nine years on either side of the cellar door. He then cut his teeth on the wines of the world in the UK, working with highly respected importer Anthony Byrne Fine Wines, and later managing London’s Notting Hill branch for award winning wine merchant Jeroboams. He is certified with the Court of Master Sommeliers, and also holds a WSET Advanced Certificate (with distinction).

Holder of a certificate of distinction in the Wine Magazine / Michael Fridjon Tasting academy, Higgo is senior judge at the International Wine Challenge (IWC), and tastes for various local publications and competitions. He is also General Secretary and founding member for the South African Sommelier Association (SASA) and Tasting Director for newly founded Top 100 SA Wines Challenge.

View our full Valentine’s Day Menu

3 egg yolks, free range
45g castor sugar
90ml dessert wine, preferably an Italian Marsala
½ teaspoon vanilla extract
90ml cream, lightly whipped
1 box savoiardi (sponge finger) biscuits

- Whisk all the ingredients, except for the cream, in a heat proof mixing bowl (glass or stainless will do) over a pot of simmering water vigorously for about 3 minutes, until it has doubled or tripled in volume.
- Remove from the heat and allow to cool . Fold in the lightly whipped cream. Pour into bowls or glasses and chill for about an hour
- Serve with sponge fingers.

The month of February will see Chef Garth Almazan introducing an exciting range of crunchy salads to our summer menus at Catharina’s. “A great summer salad should be healthy, refreshing and filling at the same time,” explains Chef Garth. “We are well known for great salads at Catharina’s and, with the hot month of February upon us, our guests want to eat lighter food, but still enjoy a substantial meal.”

Of course, there are salads and then there are salads. “To excite our guests and offer them something different from the norm, we’ll be taking advantage of the great variety of salad leaves available this season, whilst also focusing on delicious, fresh dressings, and thinking out of the box when it comes to combinations of flavours and textures. This season offers some of the most perfect salad ingredients, such as avocado, asparagus, fresh mozzarella and soft herbs, giving my team lots to work with. As far as dressings go, we like to keep it simple so as to not overpower the ingredients, but rather to complement them – expect to see the likes of balsamic and olive oil emulsions, chive vinaigrettes, and flavoured oils such as chive oil, fennel oil and basil oil, along with our signature house dressing of red wine vinegar, olive oil, chives, salt and pepper.”

“Our new salad line-up features Cured Salmon, with Prawn, Avocado and Rosa Tomato; Watermelon, with Fennel and Mozzarella with Parma Ham; Summer Berry, with Goat’s Cheese and Asparagus; a Classic Caesar Salad (with optional variations such as roast chicken or prawn); and Roast Beef, Red Onion and Crispy New Potato Salad – the latter of which we’re sure will be a big hit with our male guests!”

“Valentine’s Day is a special day, and there is no reason why it shouldn’t also be celebrated by single people, raising a glass to their love of life,” says Chef Brad. “The idea is to create a happy occasion with absolutely no romantic overtones for unattached folk who love dining out, and who would like to spend an evening of laughter and fun in the company of their friends and other like-minded people.” Hear hear!

The Valentine’s Tapas Long Table of Friends will seat a total of 20 diners at two sittings, once at 17h30 and one at 18h30. Platters of what is arguably the world’s most social style of food, and the signature of Bistro Sixteen82, will be served to delight our dinner table guests whilst they get on with chatting and meeting new friends. Guests may look forward to a mouth-watering line-up, which celebrates the true origins of tapas, with dishes such as Pollo a la Plancha, a dish of grilled chicken thighs in a tangy harissa and lemon sauce, and Solomillo a la Trinchado, tender cubes of Chalmar beef fillet in a decadent red wine and chilli sauce, to tempt the palate. Dishes will include delicious meat free options too, such as Papas Con Romero, a blend of crushed new potatoes with garlic and rosemary, and the hugely popular Jamón y Queso, a serving of Puglia mozzarella with prosciutto and caper berries. Always a ‘hot’ favourite is Ball’s signature standard Gambas Pil Pil, consisting of shelled tiger prawns smothered in lip-smacking garlic and chilli oil. To round off this perfect occasion, a selection of melt-in-the-mouth desserts will be served in true tapas style.

This relaxed, early-evening rendezvous of great conversation and gourmet cuisine in a glorious vineyards setting is offered at R200 per person, including a glass of Steenberg 1682 ‘bubbly’. Bookings for the Valentine’s Day Tapas Long Table of Friends should be made in advance, as seating is limited. (Tel 021 713-2211; Reservations@bistro1682.co.za)

The humble oyster has an interesting history, dating right back to Roman times. Believe it or not, these coveted shellfish of today actually used to be considered as peasant food, often being given away free of charge. Today, they represent the height of luxury when dining. Just what is it that makes them so popular? As an estate that is home to an award-winning winery, we can certainly relate to this opinion provided on Portfolio.com: “In brief: the taste. Just as the geography, soil, and climate of a vineyard give a distinct flavour to the resulting wine, oysters can be very salty or sweet, with notes of cucumber, melon, herbs, butter, flint, or copper, all depending on the water in which they grew.”

“I love that an oyster comes with its own ‘plate’”, says Executive Chef Garth Almazan of working with oysters in the Catharina’s kitchen. “They just beg to be prepared with simplicity, allowing its own freshness to shine through – the classic crushed black pepper, lemon and Tabasco cannot be beaten for flavour. My favourite way of serving a fresh oyster is to top it with with a Vietnamese dressing: a mixture of sesame oil, spring onion, pickled ginger, fresh ginger, chilli, rice wine vinegar, sugar, light soya sauce, fish sauce and lime. However you choose to eat an oyster, there’s really only one wine to pair with them – lots of bubbly!”

If you’re a little squeamish about eating a raw oyster, Chef Garth recommends that you start with a cooked one instead, served with tasty flavours such as sautéed baby spinach and hollandaise. “From there, move on to a raw one, but make sure to add lots of lemon and Tabasco!”

*Our tank has arrived in time for the opening of Gorgeous, the new Champagne Bar by Graham Beck, in mid-February. Catharina’s will supply a daily selection of mouthwatering canapés, including fresh oysters.

Fun Facts about Oysters:

- Although it is possible for food oysters to produce pearls, they should not be confused with true pearl oysters, which are from a different shellfish family.
- There are 5 main varieties of edible oysters.
- 4 or 5 medium oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
- The word “aphrodisiac” is derived from the name of the Greek goddess of love and beauty, Aphrodite, who sprung from the sea on the shell of an oyster – giving oysters the reputation of having aphrodisiac properties.

Our hotel guests may have noticed that Steenberg Vineyards have already begun their harvest, selecting and picking the grapes that will eventually become our famous Steenberg 1682 Chardonnay bubbly. Indeed, farms all around the Western Cape have either begun harvesting, or are getting ready to do so. The energy is contagious! One of the best things about harvest season, in our opinion, is the ability for members of the public to get involved. Most farms offer exciting, interactive ways to take part in the harvest, from picking grapes in the early morning to stomping them underfoot, the old fashioned way, and even making your own wines at the end of it. There are also many harvest festivals and markets, where visitors can enjoy a day of delicious food and wine, while getting involved in some fun harvest activities.

If you’d like to add a hands-on harvest experience to your trip to Cape Town, just let us know when making your reservation. The Steenberg Hotel team will be happy to help you find the perfect harvest festival to make your Cape holiday all the more special.

To satisfy your curiosity, Chef Brad will introduce you to just a few of the changes to look forward to:

 Local, local, local produce!

“I’m looking for those micro suppliers, the real artisan suppliers, to feature on my menus.”

Traceability and food miles

“I want my guests to know who the produce is from and how far it has travelled to get to their plate.”

Shared meals

“I don’t just want my guests to eat our dishes – I want them to be involved with and inspired by the food!”

Rethinking meat

“I spent the day with one of my butchers, taking apart carcasses and trying to create a cut that is unique to us. Following this, I want to then treat these “cheap” cuts in a unique way too. These cuts are always considered to be winter food. Instead, I want the end result be a dish perfect for a hot summer’s day, and to be paired with a beautiful glass of Sauvignon or Chardonnay.”

New Raw Bar menu

“The new Raw Bar menu will showcase clean, fresh flavours all round, and vegetables will take the leading role in the new dishes”

Bistro Sixteen82 Deli

“We’ll be opening a deli in the near future, stationed at our Raw Bar, where guests can purchase a variety of delicious cheeses, cured meats, Bistro Sixteen82 breads and more.”

If you’ve got the craving for something cool, and would prefer not to unwrap an ice cream from the freezer at the shop down the road, we recommend adding a visit to one of these parlours to your next Cape Town summer holiday:

Sinful Ice Cream Emporium (Camps Bay)

It’s no wonder that Cape Town’s most popular ice cream parlour is situated on Cape Town’s most popular beach strip. Arrive hungry and take your pick of their unique and delicious flavours, including favourites such as Cookies ‘n Cream, White Chocolate and Poppyseed, and Out of Africa, a delicious mix of koeksusters (a traditional South African sweet treat, made from fried dough and thick syrup) and Amarula liqueur.

Hmmm Taste and Flavours (Gardens)

This little bakery is a hidden gem, nestled in the leafy-green city suburb of Gardens. Although famous for their cakes, they also make irresistible ice cream – enjoy a few scoops of your favourite flavours in their quaint coffee shop.

Gelato Mania (Greenpoint)

If Willy Wonka had an ice cream factory, this would probably be it! From real Italian-style gelato to refreshing sorbets and full-cream yoghurts, you can find a summer dessert to cool off any palate. They also cater for those with diabetes and lactose-intolerance – everyone gets to enjoy ice cream this summer!

The Nice Company (Westlake)

Looking for a tub of delicious ice cream to enjoy in the comfort of your own luxurious room at Steenberg Hotel? The Nice Company, only a minute’s drive from our estate, produces a wide range of addictive ice creams and frozen yoghurts. Take advantage of our free transfers within a 5 kilometre radius, and stock up on a tub or two of your favourites to enjoy whilst relaxing at the hotel.