The most important cog in the wheel of wine, is that consumer-thing. This sentient being is more difficult to read than a short-term insurance contract written in Urdu and its whims, wants and tastes are about as predictable as the outcome of a debate on fee-structures on the UCT campus.
Subscribe and never miss a post again.
Leonardo DiCaprio does a lot of things in Alejandro González Iñárritu’s epic film The Revenant, currently on circuit. Besides wrestling grizzlies, shooting Indians, doing canoe-less white water rafting and self-medicating his wounded torso, there are some interesting foodie scenes involved. WineGoggle caught up with Chief Cloudy Lees, a sommelier in training and member of the Sioux tribe who is currently visiting South Africa as a guest of Cape Ethnic Wine Outreach, to talk about wines which can possibly be paired with the dishes shown in the Oscar-nominated masterpiece.
WineGoggle: What are your impressions of South African wine?
The Chief: Like most of my compatriots, I dig the big red stuff. Your Shiraz and Cabernet Sauvignon is the business and can give Napa a real run for its money. On the white side, your wines are, like, out there. I am taking cases of Chenin Blanc from the Breedekloof back for the tribe – after a stretch of scalping there is nothing like a cool, crisp dry white wine and I am going to convert my people to seeing Chenin Blanc as the go-to wine for scalping. Tastes pretty good after a bison hunt, too. Gets the horse-sweat out of your mouth.
Subscribe and never miss a post again.
The place smells of blood, but looks like heaven. Eager diners of all shapes and sizes, colours and creeds, religions and vices huddle over beading pint-glasses of beer or bottles of red and white wine. Buxom Cape waitresses skirt around the cavernous and brightly coloured eatery bearing plates piled with hearty fare. The noise is one part late-night whore-house, one part Ukrainian political debate. Yes, it is Tripe Friday at Dias Tavern.
Subscribe and never miss a post again.