Diving for crayfish this Saturday and Sunday, under the canopy of kelp forests. Into pot and then the question of what to drink – sauvignon blanc certainly, but I also had a desire to pair the dense, sweet meat with a bubbly, and thought a rosé bubbly would be ideal.
Twee Jongegezellen out in Tulbagh have made bubbly for many years under the Krone Borealis name. Recently they added a well-lees rested rosé to the brut and it was this 2000 wine that we opened… to find it was corked.
Unfortunately, the incidence of corked bubblies is greater than with still wines, the CO2 seems to activate or interact with the TCA and that nasty wet cardboard smell pretty much ruined the Krone Rosé, so it was back to some Newton Johnson Sauvignon Blanc 2006 (still quiet and restrained, but creamy).
Had some lovely seafood at Baia Restaurant this past weekend!
Challenged conventional wisdom and paired an Allesveloren Shiraz with the seafood, and it actually worked really well!
Yes, spicy reds and fish work well – especially if a little chilled. Pinotage and sushi is a real winner, for instance.
Well im a massive sushi fan, so I take you up on your recommendation and give pinotage-sushi a go! thanks kindly!