The
Food&Wine Issue 2013 www.waterkloofwines.co.za
CLAUDIA YOUNG-KELLY SALES & MARKETING MANAGER
NEW!
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4 MULLOWAY SUSTAINABLY FARMED COB – SQUID INK AND SMOKED POTATO
5 CARMAY FARMED QUAIL – PICKLED RED CABBAGE, PARSNIP
CIR CUMSTA NCE VIOGNIER 2 011
PEACOCK RIDGE MERL OT 2011
“The subtle and delicately flavoured cob is not at all overpowered by this unusually restrained Viognier. The briny, mineral-laden acidity (so common with our white wines) complements the salty squid ink perfectly. Natural fermentation in large oak barrels lends a wellintegrated smoky flavour to the wine, which marries beautifully with the smoked potato.” - Louis Boutinot, Export Manager
“I pair the quail with our Peacock Ridge Merlot, because the dish needs a balanced red wine. Even though quail is a game meat, it still remains very delicate and should not be overpowered. The flavours of the garnish are especially earthy. The delicate, smoky flavours, the oak character and the soft tannins of the Merlot were a perfect marriage for this dish.” - Gregory Czarnecki, Chef
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