Many things relating to wine involve an intricate balance between art and science. Marrying the calculated scientific approach with an intuitive feel is crucial for those who have come to appreciate the wine side of life. The shape and size of glasses are no different. Every style of wine matches a different type of glass whilst the same wine will taste different depending from which type of glass you drink it. There is a science behind it all which focuses on the effect of the shape of the glass on the aroma and where the wine will land on your tongue. A specific glass will concentrate flavour and aroma to accentuate varietal characteristics thus matching the correct glass to the correct grape is crucial. 

The glass is made up of three parts: the bowl, the stem and the foot. It is important to hold the glass by the stem to prevent body heat from affecting the temperature of the wine. However the focus is predominantly on the shape and size of the bowl. Bowls have increased in size where the extra capacity is devoted to still air space which traps the wines bouquet. One should not fill the glass by more than a third in order to enable a good swirl. Swirling breaks the surface tension of the liquid allowing aromas to be released. Swirling the wine also serves to oxidate it, helping it to open up and show its full characteristics. As oxygen from the air chemically interacts with the wine, flavor and aroma are subtly altered. This process of oxidation is generally more compatible with red wines, whose complex flavors are smoothed out after being exposed to air. 

There is a reason why we swirl, sniff and then sip as your senses of smell and taste are closely linked. The way we smell dictates how we taste. You can’t taste properly with a blocked sinus thus the intensity and quality of the aroma of a wine will affect the taste. The general shape has changed from an open trumpet shape to a tapered tulip shape in an effort to concentrate and direct the aromas toward the nose. 

The shape of a glass dictates how a person positions their head when drinking and thus how the wine flows into their mouth and where it lands on your tongue. With different taste zones on your tongue the correct shaped glass will direct a specific wine to the area on your tongue which best suits it.

Wine glasses can be made up from blown glass, crystal or lead crystal. Glass lacks a crystalline structure and will eventually change shape over a long enough period of time. Crystal is also rougher than glass on a microscopic level, allowing wine in the glass to breathe more efficiently when swirled in the bowl. Lead crystal has a higher index of refraction which changes the effect of light passing through it. The advantage of crystal glasses can be illustrated by considering the five senses:

• Sight: The clarity of crystal exhibits the wine better
• Touch: It holds the wine better, being denser and thus harder
• Hear: It sounds better when you ‘clink’ it
• Smell: There is no lip on crystal glasses which allows the aroma’s to travel freely out of the glass
• Taste: Wine tastes better out of a crystal glass

Drinking a wine from the correctly shaped glass will enhance its bouquet and taste. Try it for yourself and see how wine will change from glass to glass.

 

 

 

On Tuesday, 19 July, we will be hosting a twitter tasting where you can take part from home by preparing the recipes and sharing your experiences with us in real-time over twitter ( @Steenbrg ) ! Join in on the fun and try out the four recipes, each matched with a different Steenberg wine.

If you enjoy fine food and great wine, then pairing the two is a perfect way to unleash a whole new dimension of taste sensation! The correct food and wine matching opens up and reveals characteristics in both, which may not have been obvious before.  Explore and challenge the boundaries of food and wine pairings with us, and discover the potential which the combination unlocks. On the night include the hashtag #Steentaste in your tweets to join the online conversation as we all chat and chirp our way through the night.

There will people from all over the country participating, creating a nationwide event. With even a few hopeful participants from as far as California we are all really looking forward to sharing and enjoying the fun with everyone! So what will we all be cooking up then? There are four recipes in total see below: Beef Tartar (paired with the 2010 Sauvignon Blanc); Gambas Pil Pil (Paired with the 2010 Semillon); Lambs Kidneys (Paired with the 2009 Merlot); and Chickpea Tagine (Paired with the 2009 Shiraz).

Date: Tuesday 19 July 2011

Time: 18:30

Twitter Pack: R450, available from Cellar Door

(Sauvignon Blanc 2010, Semillon 2010,  Merlot 2009, Shiraz 2009 and matching recipes for each)

Steenberg Sauvignon Blanc 2010 with Beef Tartar

 

Serves 4

INGREDIENTS:

 

• 400g beef fillet, hand chopped as finely as you can 
• 1 teaspoon Dijon mustard 
• 2 tablespoons All gold Tomato sauce 
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Olive oil
• Pinch of Salt and pepper
• 4 drops Tabasco sauce
• 2 tablespoons finely chopped Capers
• 2 tablespoons finely chopped cornichons(small pickled gherkins)
• 1 heaped tablespoon finely chopped Red onion
• 8 small ciabatta toasts
• 4 quail eggs, soft boiled for two minutes, peeled and halved

 

METHOD:

 

• Place all the ingredients, except for the egg, truffle oil and ciabatta toasts, into a mixing bowl and combine well.
• Allow to rest for two minutes for flavours to combine
• Serve in small bowl or martini glass garnish with the eggs and toasts

 

Steenberg Semillon 2010 with Gambas Pil Pil

 

 Serves 4

INGREDIENTS:

•  16 tiger prawns, head on, shell off and vein removed
• 2 cloves of garlic, peeled and sliced
• 2 red Thai chilies, chopped
• 2 tablespoons chopped parsley
• Juice of half a lemon
• 100ml peanut oil
• 100ml clarified butter
• Maldon sea salt

 

METHOD:

 

• Season the prawns with salt and sauté in a medium-high heat oven proof pan for one minute on each side.
• Add the garlic, chili, lemon juice and parsley and place the pan under the grill for 1 minute
• Serve immediately with fresh bread

 

Steenberg Merlot 2009 with Lambs Kidneys

 

Serves 4

INGREDIENTS:

 

• 800g lambs kidneys, cleaned and halved. Ask your butcher to do this.
• 250ml lamb or beef stock. Ask the chef at your local restaurant to sell you some or an alternative, pop into woolies and buy some of the liquid lamb or beef fond and dilute it to the instructions given
• 150g baby spinach
• 200ml Steenberg Vineyards Merlot
• 4 ciabatta toasts.

 

METHOD:

 

• Season the kidneys with salt and pepper
• Sauté in a medium hot pan for two minutes each side
• Remove from the pan and rest in a warm place
• Wilt the spinach in the same pan
• Deglaze the pan with the wine and reduce to a syrup
• Add the stock, simmer for 2 minutes
• Add the kidneys
• Serve in small bowls with ciabatta toasts



BROWN BEEF JUS (For Lamb Kidneys)

 

INGREDIENTS:

• 2kg meaty beef bones
• 1 large onions, halved with skin on
• 1 large carrots, halved
• 1 celery sticks, halved
• 1small leeks
• 1 tablespoons tomato paste
• 1l red wine
• Cold water, enough to cover

 

METHOD:

• Roast the bones at no higher than 165C for 45-50 minutes
• In a large stock pot brown the cut sides of the onion halves to slightly caramelize them.
• Remove the onions and add the bones to the pot with some oil.
• Add the tomato paste and cook out for a further 2 minutes
• Add the red wine and reduce until thick and dark
• Add the vegetables on top
• Add the water to cover and bring to a simmer, switch off the heat and allow all the sediment to subside.
• Place the pot back on the heat, candle light burn, almost as low as possible.
• Let the stock  cook for at least 6 hours
• Strain and reduce to a sauce consistency.
• Check for seasoning
• It is important to follow step one exactly or else the meats sugar over caramelize and your stock will be bitter, also add no salt until the end.



Steenberg Shiraz 2009 with Chickpea Tagine

 

Serves 4

INGREDIENTS:

 

• 2 tablespoons olive oil
• 1 small red onion chopped finely
• 1 scant tablespoon ground cumin
• 1 heaped tablespoon crushed coriander seeds
• 1 pinch freshly ground black pepper
• 1 teaspoon turmeric
• 1 level tablespoon sweet paprika
• 250ml vegetable stock
• 2 tins chickpeas drained and rinsed.

 

METHOD:

 

• Sautee the onion until soft, but with no colour.
• Add all the spices and cook out for 2 minutes over a low heat
• Add the vegetable stock and simmer until it reduces to a sauce consistency.
• Add the chickpeas and heat through gently.
• Serve in small bowls
• Season with black pepper and salt

 

The format has changed with the Cellar to Table feature and with it a whole new set of rules! It works as follows: one member of the Steenberg team cooks a meal and pairs it with an appropriate wine, the matching then undergoes close scrutiny from a ‘panel’ of (hungry) ‘judges’ who discuss the result at length, all under the guise of a dinner party.

First to fall under the sword was Marketing and Sales Manager Anetha Homan who took the challenge head on and conformed to convention by matching weight with weight. The outcome was both a starter and main that worked seamlessly with our Sauvignon Blanc Reserve – an elegant and deeply rich wine capable of meeting this meal much more than half way!  With both meals we had the 2010 Semillon to serve as a control (and also because it’s delicious) and it proved to be an fascinating addition as it worked with the meal in whole different way.

Before delving into the particulars of the evening, it is constructive to investigate the intricacies of food and wine pairings. Although it is not an exact science, there are guidelines which aid in choosing a dish to go with a particular wine. Paramount to this endeavour is to ‘protect the wine’, and with this it is meant that the food accompanying a certain wine should never overpower the unique flavours and subtle characteristics of the wine.  If anything, it should play a supportive role.

The aim then is to achieve a synergy between a specific wine and its accompanying dish. One should not be intimidated by the prospect of food and wine pairing; indeed, after taking in the basic tenets it is all rather simple. There are just three things to consider: weight, flavour intensity and what happens in your mouth. In each case the aim is to match each component of the food with the respective component in the wine (for example weight with weight).

Weight can be understood by considering the difference between fish and beef: A hake fillet is lighter than a beef fillet. A rich, creamy dish will pair well with a heavily wooded chardonnay – weight meets weight.

The flavour intensity of the wine also needs to find a balance with the flavour intensity of the food, i.e. fresh sole, poached in wine and served with a squeeze of fresh lemon and a tad of butter will pair with an equally delicate wine – Sauvignon Blanc or light style Chenin Blanc .

Finally ‘what happens in your mouth’ is the chemistry in your mouth when food and wine combine. There is a cause and effect relationship between the food and wine, as the presence of one will change the quality of the other.  Here it is important to keep in mind what the effect of sugar, salt, acid and bitterness will have on any given wine.

How then did Anetha seek to achieve the ideal synergy between food and wine?  By protecting the wine, matching weight with weight and acid with acid, she ensured the Sauvignon Blanc Reserve thrived in the presence of the Clear Tomato Soup and Grilled Tuna, served with a lime, ginger and coriander broth.

We started off with the Tomato Soup with Shaved Fillet and little flavour bombs of garlic, ginger and chilli.  With the soup having adequate levels of acidity and freshness, the Sauvignon Blanc Reserve seemed to enjoy the opportunity to engage with its significant other and opened up showing great levels of depth and interesting citrus characteristics: personality traits which it perhaps otherwise would not be inclined to share had it not met up with the interesting array of fresh flavours available.   

Grilled Yellow Fin Tuna with a Ginger, Lime and Chilli broth, requiring attentive and skilful preparation, followed.  After the starter the Reserve not only stood up to the Tuna but also shared a different side. The fish had more weight (than the soup) and this brought out the subtle creaminess from the Sauvignon which was well balanced with the clean lime and coriander tastes. Were it not for the intensity of the broth, the wine may not have shown as much as it did. The combination of lime, coriander, ginger and chilli all helped reveal the lively freshness of the Reserve. Here the wine was protected and seemed to enjoy the opportunity to show a bit of leg.

Enter the Semillon, a wine which shows freshness, clarity and fruit, yet also weight. Whilst the Sauvignon Blanc revelled in the fresh qualities of the dish, the Semillon revealed how much the Grilled Tuna had to offer. We had chosen to serve the fish on a bed of couscous and this matched the Semillon perfectly as the weight and flavour intensity of the combination played together.

Both wines thus paired very well with the dish but for very different reasons.

So go on and try it yourself, prepare the simple yet delicious recipes below, open your choice of Sauvignon Blanc Reserve or Semillon, and enjoy!

 

Recipes

Clear Tomato Soup with Shaved Fillet and Vegetables

 

 

Serves: 6

2kg tomatoes

2 sticks celery

2 cups water

1t fine salt

Fish sauce to taste

1 leek, thinly sliced

1 bulb of fresh garlic, thinly sliced

1 fresh chilli, thinly sliced

1 x 4cm piece of fresh ginger, thinly sliced

500g beef fillet cleaned and thinly sliced

Vine tomatoes to garnish

Place the tomatoes, celery, water and salt into a liquidiser and blend until smooth. Line a colander with a muslin cloth and place over a large bowl. Pour the tomato purée into the colander and allow the clear tomato water to drip through. Gently press the tomato pulp to extract the maximum amount of clear juice. Adjust the seasoning by adding a teaspoon or two of fish sauce. Place a small amount of shaved leek, garlic, chilli, ginger and beef into each serving bowl. Heat the tomato water and pour over the vegetables and meat. Serve immediately. 

                   

 

Grilled Yellow Fin Tuna with a ginger, lime and chilli broth and Japanese seaweed

 

 

 

Serves: 4

4 thick tuna steaks (approx. 230g each)

1t freshly grated ginger (washed and grated with the skin on)

1t chopped fresh garlic

Half an onion, finely chopped

Juice and grated rind of two to three limes                 

2t of Thai fish sauce

1t chopped red chillies

50ml canola oil

80ml water

1 bunch coriander, washed and finely chopped

1 tomato, peeled and chopped into small cubes

Half a small packet of Japanese seaweed, rehydrated

Heat the canola oil in a pot and add the onion followed by the garlic, the ginger and finally the chilli. Grate the skin of the limes and squeeze the juice (removing the pips). Add the lime juice, fish sauce and water to the pot and deglaze. Let it simmer on low heat for about 10 minutes then remove from the heat and the coriander and tomato.

Once the sauce is ready rehydrate the Japanese seaweed, chop it coarsely and arrange a small bunch on each plate.

To cook the fish, use a heavy cast-iron griddle pan. Pour a little olive or canola oil on your hand and wipe it on each side of the tuna. Season the fish with salt and pepper on each side and grill it. When the tuna has brown markings on the other side (approx one and a half minutes), turn it over and cook it until it has lighter brown markings on the other side. The thicker the steaks the longer they take to cook.

On each plate pour some of the sauce on the seaweed and put the tuna on top.

                    

 

 

In November Bistro Sixteen82 will turn only two years old, yet it has already become a tremendously popular casual dining restaurant. Chef Brad Balls’ passion and drive coupled with an original interpretation of modern bistro fare has resulted in an enriching gastronomic experience. So what is it about the man that makes the Bistro the place it is today? A few snippets on his personal food philosophy reveal how three basic tenets underpin his personal path to success.

With the décor, service and setting taken as read, for Brad it’s all about the food: “Balance for me should always be the focus with anything food-related, be it sweet-sour, soft-crunchy, or hot-cold – finding that balance, as well as contrast, is very important.”

But for Brad that’s not all there is to creating an extraordinary culinary experience. The uncomplicated approach also needs to be taken: “I value and adhere to the ‘Keep it Simple’ philosophy. Let fresh, quality produce taste of what it is, don’t disguise it. With great produce and preparation, even the simplest of dishes will be a classic.”

Sourcing seasonal produce is the last cog in the wheel, “Cook food in its season: peas in their pods in spring time; oysters from the west coast in winter; honey-sweet figs in summer; wild local forest mushrooms in autumn, using them at their peak has so much flavour to offer”. The seasonal menu change at the Bistro reflects this belief and the quality of the food speaks for itself. In addition to that, sourcing local seasonal produce reduces ‘food miles’ as ingredients don’t have to be transported in from afar thus helping to reduce the Bistro’s carbon-footprint.

Looking to introduce something new Brad has recently re-invented the Tapa’s menu and introduced ‘Flamenco Thursdays’: “This ties in with the Spanish theme that Tapa’s introduces. It creates a great atmosphere and adds a bit of fun”.

The vibe remains electric at Bistro 1682, with something new introduced quite regularly to keep locals enticed!