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