Our goal with pairing dinners is always to provide a sensory exploration. Our job is, of course, much easier when the wines are so unique and full of life, which is why we’re so excited to bring the Swartland Revolution to western New York: Seven inspiring wines with eight chef-prepared courses. You’ll come away with a knowledge of and appreciation for a region that is going to be making major waves in the upcoming years!
Until we tried our first bottles from Swartland, the wines South Africa had never stood out. Consumer friendly, high-yielding, mass-produced. Not bad – but somewhat wanting. The South African wine industry had (rightfully) been decimated by economic sanctions imposed as a result of Apartheid. As with most economic recovery strategies regarding wine, an onus was placed on cost-efficient product made for export.
Swartland was, and is, different. Balanced, complex, nuanced, food-friendly. Low-alcohol, high-acid wines you’d swear had to have been picked months early in the unforgiving South African heat (they were – we’ll talk about ‘psychological ripeness’ later). Chenin Blanc we swore was from Savennières; Grenache you’d confuse with Côte-Rôtie; Cinsault we swore was Burgundy. Some wines so weird and interesting that they’d make David Lynch’s head spin. As we discovered how and why these wines were made, our hearts became entirely Swartland’s; we think you’ll be smitten instantly, too.
Ticket price includes tax and service. Room options available, first-come, at a 15% discount to ticket-buyers. E-mail email@example.com if interested. Image courtesy of Wines of South Africa; map inset courtesy of Wine Folly.
Your Venue Location on Google Map