Wednesday, March 16, 2011

Snobs or Jargonistas


So the wine trade cops a fair amount of flack for being snobbish, exclusive and convoluted. Is it justified and how much can it be dumbed down? Do wine drinkers in any significant numbers want to swan around in a world of homogenised wine? 



Wine enjoyment is linked to the brain’s pleasure centres which in turn are linked to memory and emotion so it’s not surprising wine can evoke strong emotions in people, and the need to share your experience - or light up a cigarette.

While describing a wine can quickly sound poncy and pretentious every trade has its jargon and wine is no different. Try describing any other food or beverage in words and one quickly realises that this tendency is not confined to wine.

Monday, March 7, 2011

Catch of the Day (SASSI-friendly)*


One of my favourite European food memories is discovering a Sardine braai on the quay of a small Portuguese fishing harbour. 

Over the weekend I discovered some frozen Portuguese Sardines at a Fishmonger opposite the Spar on Lion’s Square off Main Rd, Somerset West. Obviously fresh is best but as I was not about to hop on the plane to Lisbon I decided to try them. 

 They smelled surprisingly fresh on defrosting and delivered the very same fantastic aroma on the braai after being drizzled with olive oil and a good sprinkling of Maldon sea salt.










Friday, March 4, 2011

Franschhoek Day Trippers getting caught on Simondium Rd


Kitchen heat continues to rise on Drakenstein Valley's Simondium Rd (from just after the Klapmuts intersection off the N1) en route to Franschhoek.

Glen Carlou recently extended their kitchen and head chef (and soon to be on honeymoon!) Hennie van der Merwe has been joined by Beau du Toit whose experience includes working with Chef Bertus Basson at Overture (Eat Out top 10) as well as David Thompson’s NAHM at the Haikin in London – the only one star Michelin Thai restaurant in the world.

Glen Carlou's Zen Garden of local flora

Glen Carlou now offer Tapas on a Friday evening and dinner on Thursday evening with their usual lunch time offering. Tapas with a Paarl twist include Kudu meatballs with aubergine or Basil Pesto Arancini with tomato salad.