What Would Winter Be Without A Paul Cluver Gewürz Or A Riesling?

 

Traditionally Winter brings with it fireplaces, comfort food and robust red wines. However, contrary to belief most white wines are also better suited to be enjoyed during the colder months, and the Gewürztraminer 2016 and Riesling Dry Encounter 2016 from Paul Cluver Wines are perfect to keep the Winter chills at bay.

Cellar Master, Andries Burger, describes the nose of the Gewürztraminer being reminiscent of pelargonium, honeysuckle and jasmine blossoms, resulting in prominent spicy aromas. These flavours carry through beautifully onto the palate. The wine is elegantly balanced by the refreshing interplay between the residual sugar and acidity. Perfectly suited to the ‘warmer’ Winter days, enjoy the Gewürztraminer 2016 on its own or serve with seafood, chicken or even vegetarian dishes. Available directly from the Tasting Room at R100 a bottle, or select outlets nationwide.

Described as an off-dry, German style wine, the Riesling Dry Encounter 2016, which is available from the Tasting Room at R110 a bottle and select outlets, is vibrant and lean with distinctive spice and floral flavours. On the palate, the wine is elegant and refined, with a lingering mineral aftertaste, and is without a doubt a leader in this category. This is the wine you want to serve with a traditional curry or anything spicy as the two are guaranteed to be a match in culinary heaven. For those less in favour of the heat, the Riesling also pairs perfectly with sushi, carpaccio and beef tartare.

Stock up on these Winter winners before they sell out. For more information visit www.cluver.com

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Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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