SIPPING ON SUNSHINE

While the recent Chenin Blanc Top 10 Challenge announcement has focussed our attention on that cultivar, I have to admit that I still love a crisp, cold glass of Sauvignon Blanc come sunnier days. I favour the more complex examples – those with a splash of Semillon, such as Steenberg’s; or those fermented on the lees, such as the limited-release Klein Constantia Perdeblokke.

I tried another favourite, the Cape Point Sauvignon Blanc, at a tasting a few nights ago and we all felt that the 2016 vintage needed some more time in the bottle. That brings me to my next preference – drinking Sauvignon Blanc from a vintage or two ago. A current favourite drinking beautifully now is the fragrant Groote Post Sauvignon Blanc 2015 from the Darling Hills on the West Coast, which will remind you of the spectacular show of wild flowers up that way this time of year. David Nieuwoudt Ghost Corner or Springfield Life from Stone are also good examples of Sauvignon Blancs that benefit from a year or two in the bottle.
 
Another (and again unfashionable) tradition is raising a glass of fruity Colombard, preferably from the area where I was born, Robertson, in memory of my late dad. A GP in the proper old-fashioned sense of the word, his favourite day of the week was when he ran the clinic in a nearby village where he got to be Dr Mc Gregor of Mc Gregor Clinic for the day. He enjoyed the occasional glass of Colombard, which is often overlooked but can provide easy drinking pleasure. 

Whether you live in the southern hemisphere experiencing the first blossoms of spring, or in more northern climes slipping slowly into autumn, at this time of year there’s usually still a nip in the air as the season turns. So before transitioning to those winter reds or summer whites, it’s also good to explore other options.

Cooking styles also change with the seasons and so now I find myself making lighter mushroom based dishes, such as a creamy pasta or stroganoff. Both of them work brilliantly with Pinot Noir, which is what I usually turn to, but more recently I’ve been reaching for a Cinsaut (often spelt Cinsault).
 
Both of these varietals could be served chilled, in fact, Waterkloof’s Seriously Cool (and very delicious) Cinsault tastes infinitely better after an hour in the fridge, and I am on the hunt for a bottle of Mount Abora Safraan from the Swartland which I plan to chill before tasting.
 
Cinsaut is a ‘workhorse’ variety which is a hardy and prolific grower in South Africa. It’s also brilliant in a blend, so I’m also looking forward to sipping some of those from Duncan Savage’s range.

Cheers to the changing of the season!
 

– Lindsaye Mc Gregor