Tasting 101 Celebrates Cabernet

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties and became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France.

Tasting 101, hosted by Mont Rochelle Vineyards in Franschhoek, a monthly wine tasting event aimed at teaching restaurant staff in Franschhoek more about the wines of the valley and surrounding areas, focused its last tasting on getting to know Cabernet better. Dustin Osbourne, winemaker at Mont Rochelle, introduced participants to the background and techniques of making Cabernet. A special barrel tasting of the Mont Rochelle Cabernet 2008 First Fill barrels, Third Fill barrels and proposed blend demonstrated the difference that various techniques can have on the same wine.

Participants were also treated to a tasting of the Stony Brook Ghost Gum 2006, which ended up as a firm favourite amongst the tasters, as well as the Chamonix Cabernet 2007 and the brilliant Miko Cabernet 2006. Wines from Stellenbosch, such as the Starke Conde Three Pines 2006, a wine made in the Jonkershoek valley, and Le Riche Cabernet 2007 were also presented. However, I must admit, without being biased, that Franschhoek’s Cabernet’s came out tops this time!

Rob Armstrong from Haut Espoir presented the Haut Espoir Cabernet 2005 and explained the importance of sustainability in the entire wine making process. Rob, who has a BA in Archeology and Environmental and Geographical Science, heads up the Franschhoek Wine Valley’s sustainability committee and has contributed significantly to the Biodiversity and Wine initiative.

To end off a very informative and enjoyable Tasting 101, the Country Kitchen at Mont Rochelle treated guests with some delicious canapés, which included spiced Kudu biltong risotto, bake ostrich neck and mushroom pie, lentil soup, braised beef and chocolate “pudding” and a miniature lamb shank with potato-garlic mousseline.

If you are a restaurant based in Franschhoek and would like your staff to attend these tastings, please contact Marika at 021 876 2770 for more information.