Pairing wine with food should be one of the most exciting things you look forward to (never miss a chance to attend one). Its an opportunity to experiment and try different combinations while having that piece of steak in your mouth and sipping on your favorite wine: an absolute genuine pleasure, that leaves you wanting more and more of that. Don’t you just wish, everyday should be a chance to indulge in liquid lunch (obviously with moderation)?
Richard Kimenyi, General Manager – Hemingways- Karen , Nairobi recently hosted a wine and pairing lunch where we got to sample and enjoy wines from De Vries Premium Wines, one of Kenya’s leading premium wine companies. Sjouke de Vries , Managing Director De Vries Premium Wines was in attendance to not only spread the knowledge about wine, to help us enjoy to the fullest but to also, showcase some of what they have and stock. The wines on the table were from Famille sichel winery in Boredeux, France.
Bordeaux is the largest fine-wine producing region with 60 appellations and 7000 winemakers. This city is also home to some of the oldest vineyards and finest wines in the world. If you ever get an opportunity to drink wines from this region, grab that chance for you in for a treat and a half. The city of Bordeaux has been producing fine wines for centuries, carefully blended wines, made from noble grape varietals which are blended and balanced together to produce wines of extraordinary character.
It is said one of the key reasons why Bordeaux wines are prized around the world is due to their aging process, aged in traditional barrels before bottling, but thanks to the emphasis on the tannic Cabernet Sauvignon grape, they are perfect for aging in the bottle.
In the magical words of André Simon, wine makes every meal an occasion, every table more elegant, every day more civilized. Good wine gets the conversion going at any event or occasion and definitely tastes better at lunch.
On this day at Hemingways Nairobi, we sampled these wines from De Vries Premium Wines:
Sirius Bordeaux Blanc (can also be paired with salmon, sea food dishes,fish or summer salads). An aromatic white wine, where the Sauvignon seduces the nose with its scents of white flowers, citrus fruits and lychee while the Sémillon brings a round and unctuous body, enhanced by a nice refreshing acidity.
Sirius Bordeaux Rogue (pairs with red meats, ostrich, turkey, burgers, pasta, mushroom risottos. It can also be enjoyed on its own). It has warm scents of spice, dried figs, black berries and black current. It is expressive fruit, round and well balanced tannins on the palate with a beautiful length.
Chateau Argadens Bordeaux Superieur Rouge (pairs with pizza, burger, red meat dishes, cheese). It has complex aromas of fresh red fruit and black berries with toasted notes.
Chateus crabitey graves Rogue (pairs with pizza, burger, red meat dishes, cheese). The nose is fresh, revealing a wide range of red fruit aromas, along with a mellow and elegant oak presence.
Sichel Brodeaux Rouge (pairs with red meat dishes, turkey, ostrich, cheese, pizza, beef and cheese burgers). Expressive bouquet revealing aromas of multiple red fruits mixed with toasted and vanilla notes.
Château Crabitey Graves Rouge (pairs well with lamb, grilled spicy red meat, ox tail, cheese game meats). A bouquet of ripe fruit with toasted and balsamic notes.
Famille sichelSauternes (pairs well with sweet dessert fruits, truffles, and sweet dessert cakes). On the nose, aromas of Ripe mango, apricots, pineapples and honey.
Some of the take away notes from the wine pairing lunch from the sommeliers on this day :
- Acidic wines are paired with acidic foods or oily fishes.
- Salty foods can be paired with tannic wines to make the wine Softer and smoother.
- Red dry wines pair well with rich red meats (beef, lamb) while white dry wines pair with white meats.
Remember choosing the right combination is the key to an absolutely memorable gastronomic experience. A good pairing enhances the wine and food flavors giving you a scrumptious pleasant food experience.
