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.
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