Confit Duck Leg, Jerusalem Artichoke Purée, Beetroot Chutney, Carrot Coins and Truffle Oil served with the Creation Syrah Grenache 2013 – a sublime flavour No doubt about it: Creation’s long dry summers coupled with the influence of the cool breezes blowing in from the nearby ocean make it ideal for the cultivation of Rhône cultivars. Add to this our cellarmaster Jean-Claude Martin’s vast experience and meticulous attention to detail and it’s not surprising that our unique, terroir-driven Rhône-style wines are causing quite a stir, locally as well as internationally. To order the latest vintages of these wines, click here.
Three Rhône varietals are cultivated at Creation: Viognier, Syrah and Grenache. And you only have to browse through our latest accolades to appreciate the success. The Creation Viognier 2013 was chosen for the FAIRLADY Consumer Awards 2013 (Best Viognier Category), was awarded the Grand Gold at the 2014 South African Wine Index (SAWi) Awards, and was allocated 91 points by Tim Atkin, British Master of Wine and international wine judge. In the same report Tim Atkin awarded the 2012 Creation Syrah 93 points!
Which brings us to our ‘wine for July’, the Creation Syrah Grenache. Apart from being judged a 91 point wine by Tim Atkin, this beautiful Rhône-style blend recently received a Platinum Award at the 2014 South African Wine Index (SAWi) Awards. The 2013 vintage adapts seamlessly to a range of cuisines, including Creation chef Warwick Taylor’s terrific Impala and Shiitake Pie with King Oyster Mushroom and Mountain Cheese Potato Gratin. Click here for the recipe.
Reflecting on this magnificent match, Creation’s pairing guru, Carolyn Martin, points out how the wealth of umami flavours present in the wine echo the savoury meatiness from the venison and mushrooms in the dish. “What’s more, the fresh natural acidity of the wine cuts through the richness of the dish while the delicate fruit and floral notes of the wine enhance the earthier tones of the venison and the Hemel-en-Aarde sourced shiitake mushrooms,” Carolyn adds.
“When it comes to the King Oyster Mushroom and Mountain Cheese Gratin, the umami flavours in the wine are complementary to the mushrooms and cheese while the freshness of the wine cuts through the richness of the gratin, creating a perfect balance.”
AN EVENING WITH CAROLYN AND JEAN-CLAUDE MARTIN 
Date: Thursday, 21 August 2014
Venue: The Plantation Room, Beverly Hills Hotel, Durban
Time: 19h00 for 19h30
Cost: R425 per person
You’re invited to join Executive Chef, Tony Kocke, and his dynamic culinary team along with Carolyn Martin for what promises to be an exceptional dinner paired with wines from Creation on the Hemel-en-Aarde Ridge near Hermanus. The evening commences at 19h00 with a glass of Creation Sauvignon Blanc served on the terrace before adjourning to the Plantation Room for dinner.
Followers of good food and fine wine are in for a treat.
Booking Essential. Contact Firdos on 031 561 2211 or [email protected]. We look forward to seeing you!
