Nederburg is telling the story of it’s German heritage through a crafty pairing of some of its fine wines with freshly-baked breads in the traditional German style.
It is offered exclusively at Nederburg’s Visitors’ Centre during the annual Proe Paarl festival organised by the Paarl Wine Route, currently underway until 18 December 2016.
Inspired by the German wine making visionaries who have shaped Nederburg into the award-winning winery it is today, the showcase of wine and bread intends highlighting the stories of Johann Graue and his son, Arnold, as well as Günter Brӧzel.
Johann Graue, a brew master and tea specialist, revolutionized wine making in South Africa with his clonal selection efforts to isolate top-performing vines for reproduction, as well as his introduction of cold fermentation techniques.
The co-owner of a leading brewery in Germany before he came to South Africa, he acquired Nederburg in 1937 and is believed to have created the foundation for excellence followed by his successors. Graue understood long before the rest, that you must begin with the best raw materials and that excellent wine originates in the vineyards.
Like father like son. Arnold Graue also introduced many technical innovations at Nederburg and was renowned for his wine making prowess. Trained as a winemaker in Europe, his Nederburg wines won many prizes at the Cape during his short career in the late 1940s and early 1950s. He died tragically at 29 in a light aircraft crash.
Then there’s legendary winemaker, Günter Brӧzel, who was cellar-master at Nederburg from 1956 to 1989. He played a leading role in building Nederburg’s reputation as one of the most awarded wineries in South Africa. A maven and a maverick, he is known for his exceptionally high standards. Getting around on a 250cc BSA motorcycle, he checked on everyone and everything to ensure his exacting demands were met.
In 1985, Brӧzel became the first in South Africa to earn the International Wine & Spirit Competition Winemaker of the Year Award. He was a great pioneer and created the first South African noble late harvest wine, Edelkeur, which was launched at the first Nederburg Auction in 1975 and to this day is sold exclusively through this channel. He is an icon in South African winemaking and has been a major source of inspiration for previous Nederburg cellar-master Razvan Macici (2001 to 2015).
To be offered at R60 per person, the ‘Nederburg ode to wine and breading’ pairing features:
Nederburg The Winemasters Cabernet Sauvignon 2014 and salted pretzel
Nederburg The Winemasters Chardonnay 2016 and potato bread
Nederburg The Winemasters Cabernet Sauvignon Rosé 2016 and oatmeal bread
Nederburg The Winemasters Sauvignon Blanc 2016 and Brotchen
Nederburg The Winemasters Shiraz 2014 and rye bread
Nederburg The Winemasters Pinotage 2014 and Bauernbrot
Whilst visiting the Paarl farm,be sure to pop in at The Red Table restaurant.
This country-style eatery is also offering it’s visitors something special during the Proe Paarl festival period.
For only R195, guests will get to enjoy a sumptuous main course of guinea fowl ballotine served with roasted cauliflower mash, beetroot and balsamic prune reduction, as well as a delicious plum crumble with vanilla ice cream and brandy snaps.
