In this popular series we feature selected sommeliers from top restaurants around the world. Each chooses his or her favourite Creation wine, tells us why and recommends a matching dish. This week we welcome Gregory Mutambe from the fine dining restaurant Azure at The Twelve Apostles Hotel in Cape Town.
The Creation Art of Pinot Noir is one of the best I have tasted from South Africa. As a true Pinot ambassador it has opulent whiffs of spice, wild mushroom and vibrant fruit such as morello cherry, raspberry and blueberry. The solid tannin structure is perfectly balanced with natural acidity. Decanting is advised for perfect enjoyment now; the wine will certainly reward the patient collector over the next decade.
We firmly believe that a dish should be created with the wine in mind – the food needs to be the perfectly fitting glove for the wine! In this case our executive chef Christo Pretorius created Pork Belly with Black Pudding and Burnt Apple Purée to serve with the Creation Art of Pinot Noir. The pork belly is a natural choice as the fresh acidity in the wine cuts through the bit of fat in the meat. The tannins in the wine are a good match for the pork belly, enhancing the taste without overpowering it. The black pudding balances the richness of the wine and the burnt apple purée not only elevates the earthiness but also contributes another dimension to the vibrant fruit flavours in the wine.