Sommelier Dylan Pritchard of The Bay Hotel chooses a South
African wine to compliment the food of Barak Hirschowitz the
hotelís executive chef.
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.
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.
Read more about the chef of The Bay Hotel Barak
Do you have a wine pairing question? Then why not Ask
the Wine Guy!