Pursuing a perfect match for Simonsberg cheese
Monday, 1 March, 2010
Errieda du Toit PR
In an exciting new collaboration with the Durbanville Wine Valley Association, Simonsberg has set out to find the ideal wine companions for its cheeses.
In the words of M.F.K. Fisher, a famed food writer, who saw
cheese and wine as inseparable:
"Wine and cheese are ageless companions, like aspirin and aches, or
June and moon, or good people and noble ventures"
At a marathon tasting held at the historic farm De Grendel, cellar masters, winemakers, cheese fundis and chefs explored the wine styles the most worthy match for Simonsberg's hand crafted cheeses: from feta, cream cheese, camembert and brie to blue cheeses, well-aged Cheddar and mature Gouda.
Prior to this experimental cheese- and wine event the winemakers at each of the wine farms - De Grendel, Durbanville Hills, Hillcrest, Nitida, Bloemendal, D'Aria, Altydgedacht, Meerendal and Diemersdal - received Simonsberg cheese hampers with the challenge to find the best possible matches from their own cellars. The result was a stellar line-up of up to nine wine candidates to be considered for the ultimate marriage with the various cheese styles.
Will it be Merlot for the well-matured cheddar? Sparkling wine with cream cheese? Pinotage or a wooded white blend with Gouda? Will Chardonnay be the clear leader with camembert? What to match with the salty feta?
Bennie Howard, Cape Wine Master and Meerendal marketing manager, took the tasting panel through their paces. Cheese master Alan Fourie was on hand to explain the complex flavours, textures and personality of cheese. Ryk Coetzee, marketing manager: cheese and Simonsberg product manager Tara Swanson joined the search, capturing aromas on the nose, sipping and "spittooning" through the myriad of choices.
"The session once again confirmed why cheese and wine are adored as the best partners ever," says Tara Swanson. "Both are natural products, created with care. Cheese tends to make a wine taste better, too. It smoothes out the wine and brings out what is best in both."
The evening was rounded off with a harvest table filled with wine-friendly cheese dishes, which Chef Nic Van Wyk created especially for Simonsberg. A hit was the Creamy Blue cheese risotto topped with honeycomb. "Delicious with Malbec or a red blend, commented Bennie Howard. "It was a huge learning experience for us," says Swanson. "The advice from the experts that one should let the wine and cheese complement each other with contrasting characteristics held true."
These lessons will be applied at the Simonsberg consumer-media sessions to be held throughout the year, where guests will get up close and personal with cheese and wine. The trend that "eating in is the new eating out" created a new demand for "how-to" workshops on easy-elegant entertaining.
"From a marketing perspective commnicating with consumers on a close, intimate basis in a lifestyle environment is highly effective," she added. "We look forward to pursue the partnership with the Durbanville Wine Valley this year through a host of fresh-thinking, well-targeted activities."
Tara Swanson,Alan Fourie, Michelle van Staden and Chef Nic van Wyk
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