Former enfant terrible of the kitchen, the Christian Eedes of eating if you will, Bruce Robertson (below) called the Cederberg Bukettraube 2011 “the new food wine” on Saturday as he presented it alongside a locavore veined goat’s cheese at his Boat House dine-at-home mi-casa-es-su-casa in Scarborough. So does the culinary chiskop have a point?

Certainly, Bukettraube is crisper than Viognier, which tends to Big Girl blowsyness and it has the same peachy flavours that go down well in business class on Turkish Airlines. Although I’d prefer mine a little drier, perhaps fermented in second fill 600 litre barrels. Anyway, the wine was an inspired choice to serve in a wooden boat house which has more than a little of the Antebellum about it. Oh, and Bruce’s food kicked serious butt, too.