We asked five sommeliers to uncork the mysteries of collecting, pairing and cooking with wine. They were happy to spill their inside intel on six of your most pressing questions …
ANY GROUND RULES FOR STARTING A WINE COLLECTION?
Where to begin when you want key bottles on stand-by for special occasions? Moses Magwaza recommends finding a good wine shop where you can get recommendations – they also often host tastings. “They will be able to tell you whether a wine can be stored for a few years or whether you should drink it within the next few months. Mix it up with different styles and colours – white, rosé, red, dry, sweet and sparkling. One of my stand-bys is the Springfield Méthode Ancienne Chardonnay 2016. I love Chardonnay because it’s a versatile grape that can be paired with a variety of foods.”
“Grab a Platter’s guide, as pretty much everything you need to know can be found at the back,” says Kathryn Rae. “For reds, try catering to both palate preferences of full-bodied and tannic wines, as well as the more light and fruit-forward wines. For whites, look for an easy-drinking crisp dry wine and a more voluptuous wooded one. I always have Strandveld First Sighting Pinot Noir, Baleia Tempranillo and Muratie Amber Dessert in my collection.”
“Keep a few bottles of good sparkling wine as a starting point,” suggests Tinashe Mukosi. “I’ve also figured out that many of my friends and family who are not established wine drinkers can’t handle the big wines, such as wooded Chardonnays and Bordeaux-style blends, that many of us ‘wine snobs’ enjoy. So, it’s wise to keep light, crisp white wines in your selection – Riesling, Muscat or Chenin Blanc. And easy-drinking reds that complement food – Pinot Noir, Cinsaut and Grenache – are a must.”
TIPS FOR THE BEST WINE FOR COOKING AND DRINKING?
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