Chef David Higgs’ Johannesburg eatery, Marble, recently dished up a very tasty array of top-grade meat and vegetable dishes, prepared on open fires and expertly paired with five of Nederburg’s age-worthy Cabernet Sauvignons. Included in the line-up was the 2013 vintage of the Paarl winery’s Private Bin R163 Cabernet Sauvignon, the winner of the trophy for the best Cabernet Sauvignon in the world at the 2016 International Wine & Spirit Competition (IWSC).
Red-wine maker, Samuel Viljoen, presented the wines while sommelier, Wikus Human explained the food pairings. Flaunting typical South African flair, the menu featured dishes such as smoked kudu, caramelised pear, Gorgonzola and sherry dressing, served with Nederburg Private Bin R163 Cabernet Sauvignon 2006; lamb riblets, baba ganoush and labneh, with Nederburg II Centuries Cabernet Sauvignon 2007; wood-fired beets, fennel bulb, burrata cheese, aubergine with garlic and lemon, rosemary and paprika pecan nuts, matched with Nederburg Private Bin R163 Cabernet Sauvignon 2009; pork belly, teriyaki, miso aubergine, sticky pork shoulder and radish salad, with Nederburg Private Bin R163 Cabernet Sauvignon 2013; and a Healey’s matured cheddar platter, paired with Nederburg II Centuries Cabernet Sauvignon 2012.
Nederburg recently placed 36th in Drinks International’s ‘World’s Most Admired Wine Brands’ top 50 survey. The Paarl winery was selected ‘South African Wine Producer of the Year’ at the 2016 International Wine & Spirit Competition (IWSC), and is the 2017 Platter’s By Diners Club South African Wine Guide’s ‘Winery of the Year’.