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South African Wines
wine guysouth african wines

We asked The Bayís Sommelier Dylan Pritchard to fill us in on the South African wine scene, which grapes flourish in S.A and what wines we should look out for?

Dylan studied at the Witswatersrand Hotel School. After graduation he took leave of his native South Africa and worked in Ireland. Since his return he worked at the Edward Hotel in Durban and the Indaba Hotel in Johannesburg before joining the Bay. In addition to his duties at the hotel he has participated in some of the wine regions top international auctions.

South African SpringbokThe South African wine industry has finally come of age. With local farms competing with confidence internationally and bringing home many awards, the spotlight is starting to shine on our market. The incredible changing biodiversity of the Cape and its varied soils and microclimate enables us to produce a full range of wine styles that are each able to reflect the individuality of their terroir. Pinotage is South Africaís national grape and is a cross between Pinot Noir and cinsaut. It is made in a variety of styles from simple fruity to full-bodied, wooded types. It is often compared to the Burgundies of France. South Africa has more Chenin Blanc vineyards than the Loire Valley, popular because its versatility. We also produce many types of Port style wines, brandies and Methode Champenoise, called Methode Cap Classique. Our Bordeaux Blends of Cabernet, Cabernet Franc and Merlot have also seen top awards recently.

Pairing wine and South African Springbok

Sommelier Dylan Pritchard of The Bay Hotel chooses a South African wine to compliment the food of Barak Hirschowitz the hotelís executive chef.

The Dish - Rack of Springbok and curry spiced butternut squash.

(Springbok is a native mild favored game similar to venison)
His choice -Saxenberg Shiraz Private Collection 1996 The vine produces small to medium blue-black berries with thin skins. This wine possesses a dense smoky flavor with peppery undertones and underlying richness. These qualities make Saxenberg Shiraz the perfect choice for the rich flavor of the meat and the curry flavors of the butternut.

OystersThe Dish - Smoked salmon trout wrapped oyster fritters.
His choice - Hamilton-Russel Chardonnay 2000 The vineís berries are small round and pale green to yellow when ripe. The wine has a tighter drier more complex character than most Chardonnays with a pebbly-citrus quality that pairs will with the seafood and cuts the richness of the dish.

Read more about the chef of The Bay Hotel Barak Hirschowitz

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