Woolworths_Taste__January_2019

TASTE JAN/FEB 2019 47

TABLE TALK

SHOULD YOU MIX

YOUR DRINKS?

Internationally, mixologistssaywineandspirit

mash-upsaregoingtobebigthisyear(thinkgin

andsparklingwine,orrumwithProsecco).Weasked

theprosonthesepagesandtheverdictisclear

“I’ve never been a big fan, but I do

find an Aperol Spritzforgivable as an

apéritif. I believe everyone should

drink what makes them happy, as long

as we all drinklocal!”–PearlOliver

“No thanks. I’m all for innovation

but I thinkyou have to respect the art

and discipline of wine and mixology.

Mixingthe two will alter the flavour

notes.”–Athule Kamanga

“There will always be the next new

thing to try, including wine sold in tins,

but these things don’t last. You can’t

gowrongwith agreat bottle ofwine

made byan expert, enjoyed as it was

intended.”–JosephDhafana

“There’s no room for this. Let me

have my gin and let me enjoy my

wine. Even ifit’s one after the other.

Just not together!”–Aubrey Ngcungama

The winepreneur says ...
NOMHLE ZONDANI: founder/director, The Wine Shaq pop-up wine bar, Langa

This summer, try a wine slushie. Wine, fruit and crushed ice is a combination that’s
already a hit, but this is the year to give it a try if you haven’t already.

I’ll keep topping up my glass with Chardonnay this year. My favourite right now
is the Aslina by Ntsiki Biyela.

I predict more interest in organic, biodynamic and natural wines as wine lovers focus
more on health and environmental concerns.

A big trend now is bourbon barrel-aged wines. Barrels that once held whisky
or bourbon are being refurbished and used to age wine, and the barrels are charred
for aroma and flavour. @thewineshaq

The independent

somm says ...

ATHULE KAMANGA:

BLACCseniormember

The trend of the year is a greater interest

among local wine drinkers in how to pair

food and wine. I don’t mean high-end

pairings, but more what you’re going to

drink with supper at home – like samp and

beans with a rich beef stew. I’d recommend

a full-bodied wine to carry the heaviness

of the food. Try a Pinotage or Shiraz.

It’s Chardonnay all the way for me this

year. But rosé is in there too. I really

like the Simonsvlei Shiraz Rosé.

My cocktail of the summer is gin with

Fitch & Leedes pink tonic, strawberry

liqueur, a cinnamon stick, fresh mint

and crushed ice. @athulekamanga

Above: DJ Fosta had everyone moving to his beats. Below, from left: Audrey Lumba poured countless glasses

of Graham Beck bubbly; Pearl Oliver and bartender Matthew Ntsele with Pearl's brandy cocktail of the year.