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NEDERBURG’S THE WOOD DIARIES: A ‘SMOKY’ WINTER EXPERIENCE

A few weeks ago I was part of a small group that experienced an intimate late afternoon event at Nederburg in Paarl to learning about the intricacies and skill associated with not only the ageing of wine in oak, but also the blending of a number of wines matured using different types of oak and ageing techniques, into one beautifully balanced blend.  

These recipes were specially selected for Tour De France but you can try them anytime

Perhaps the most memorable thing about Loire is the delectable food that is prepared and served here. It is famous for so many dishes and preparations, but its goat’s milk cheeses and classics like pork rillettes are certainly top-of-the-list.

  Goat’s milk cheese salad [caption id="attachment_17063" align="alignleft" width="300"] Nederburg The Winemasters Sauvignon Blanc[/caption]  

For a fresh lunch, prepare a salad using mixed salad greens and a lemony vinaigrette, add sliced tart green apples (such as Granny Smith), put chunks of goat’s milk cheese (such as chevin) on top, and enjoy with Nederburg The Winemasters Sauvignon Blanc.