At certain times of the year I have a wine moment. This is one of those times, as I have had an introduction to a white wine varietal that I’m absolutely loving. Riesling is from Germany, but known here as Weisser or Rhine Riesling. I’m not very clued up on the wine, but it has got my attention and I’m enjoying discovering more about it.

Just in time for spring, the off-dry, crisp and fresh wine is packed with beautiful floral perfumes and citrusy aromas that can take Asian dishes on a culinary journey. I recently ate a bowl of sticky Asian pork ribs with a fiery cabbage salad, accompanied by Howard Booysen Pegasus Riesling 011.

The wine also lived up handsomely to a creamy coconut based chicken curry and cut straight through the creaminess – it was perfect.

The stunning unoaked wine is made in Stellenbosch by Howard, who’s also the sommelier at Aubergine Restaurant.

Another introduction I had this week was to a glass or two of a local bubbly, Genevieve. The Methode Cap Classique boasts the most gorgeous black, gold and turquoise bottle filled with delicate, soft, moussey bubbles that pop zesty and fruity aromas and that taste of brioche chardonnay. Unfortunately there weren’t any oysters around, because I know they are going to love each other. 

I hope you get to sample and enjoy my two favourites this season.

Speaking of favourites, I'm delighted that we've managed to entice Massimo Bottura, whom I met this time last year, to our sunny shores. I was determined that Eat Out be the first to show him South Africa's fabulous food and chefs, and we can't wait to welcome him in November. Read all the news about the Eat Out DStv Food Network Restaurant Awards and Conference here. 

Have a great week!
Abigail

Images: Steve Courson and Bibendum41.