Monday, November 19, 2012

Giorgio Dalla Cia

Giorgio Dalla Cia is one of South Africa’s most famous wine makers who with his son George recently visited the Sankara Hotel Nairobi to participate in a food and wine extravaganza. Giorgio is a larger than life character, easy to talk to with a twinkle in his eyes and always wears his famous white fedora hat. Giorgio moved from his native Italy to South Africa in 1974 where he became the winemaker at the Meerlust Estate. At this old and venerated estate he created South Africa’s first so called Bordeaux blend. This is wine made from a blend of grapes Cabernet Sauvignon, Merlot and Cabernet Franc found in the Bordeaux region of South West France. Against the odds and certainly the opinions of his fellow winemakers, the Meerlust Estate Rubicon wine became a national and international success. After 30 years at Meerlust Giorgio set up his own winery and distillery company close to Stellenbosch South Africa’s wine capital eponymously named Dalla Cia Wine and Spirits Company.


I would describe the food at the Sankara as modern classical sourcing the finest ingredients from Kenya and turning them into fabulous food. The chefs at the Sankara relish a challenge such as pairing Dalla Cia wines with sumptuous food. The first pairing involved cured salmon with a citrus of lemon and liquorice pearls with the Dalla Cia Sauvignon Blanc. Next was ostrich and lobster brochette with a red wine jelly paired with a Cabernet Sauvignon, which also contains some Merlot and Petit Verdot. For desert we were presented with a declination of chocolate and raspberry paired with a Merlot wine interesting because it is a red wine not usual to accompany a desert. Giorgio’s wines are very much in the European tradition by which I mean they are made first and foremost to compliment and enhance food. The event at the Sankara Hotel was a joy and a fine example of food and wine pairings at their best.

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