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Overgaauw - Our Wines

FOOD AND WINE MATCHING

"Wine makes a symphy of a good meal"
Fernande Garvin, The Art of French Cooking.

We gladly share our suggestions, we've kept them quite basic so that you can mix and match dishes and sauces. We have not included pasta dishes or soups for instance, as it's up to you to create your own using the suggested options of seafood, meat, vegetables, and sauces below.

Sauvignon Blanc
Sauvignon Blanc compliments delicately flavoured foods, slightly acidic dishes, grilled or sautéed foods and raw vegetables. Its crisp refreshing character is a perfect match for summer foods and casual meals.
Seafood:		Fresh oysters, grilled fish steak, langoustine, seafood salad, salmon.
Meat:		White meats, chicken, chicken salad, pork
Sauces:		Citrus, vinaigrettes, Asian dressing, (avoid rich heavy cream based sauces)
Vegetables:		Asparagus Risotto, salads.

Chardonnay
Chardonnay goes well with full flavoured and slightly richer dishes that have been roasted, grilled or sautéed. Its mouth filling, full flavoured complexity is ideal for enjoying in cooler weather it is ‘the white wine lovers red'.
Seafood:		Crayfish, lobster, grilled flavourful fish; Snoek, Steenbras, Red Roman, White Stump Nose, Fish steak, Seared tuna, Smoked salmon.
Meat:		White meats, chicken, honey and ginger chicken, turkey, pork veal.
Sauces:		Basil, butter, (avoid heavily acidic sauces, BBQ, lime, tomato) creamy avocado.
Vegetables:		Butternut, avocado, spinach, sweet corn, potato, squash, salads.

Chenin Blanc
Chenin Blanc is the perfect food wine and deserves more attention and respect than it's currently receiving from consumers. It is a great aperitif and can partner an array of dishes resulting in many memorable experiences with for instance Cape Malay, Chinese, Indian, Thai and Mexican dishes.
Seafood:		Fresh oysters, salmon sushi, lemon sole, mussels, light fish; Cape Salmon, Hake.
Meat:		Lemongrass chicken, BBQ chicken, Game bids.
Sauces:		Creamy, peanut, spicy (not hot).
Vegetables:		Spring rolls, potato fries, croquettes, butternut, caramelized onion.

Semillon
Semillon is a food friendly wine refreshing when young with the potential to age well and develope with amazing complexity. It is the ideal accompaniment to shellfish, mussels, shrimp, fish and white pasta dishes.
Seafood:		Smoked salmon, mussels, oysters, fish and chips, bouillabaisse, calamari, paella.
Meat:		Roast chicken, veal.
Sauces:		Cream, lemon, cheese, basil.
Vegetables:		Caesar salad, avocado, Waldorf salad, risottos.

Sylvaner
Sylvaner produces a subtly spicy, mild white wine with floral flavors and while it is a great aperitif it longs to be enjoyed with food. The subtle spiciness is the ideal match for delicate spicy dishes.
Seafood:		Salmon, trout, calamari steak, mussels, sole, cape salmon.
Meat:		Veal (Wiener Schnitzel), chicken.
Sauces:		Creamy, delicate spicy, light curry.
Vegetables:		Stir fry vegetables, asparagus quiche.

Touriga Naçional / Cabernet Sauvignon
The robust national grape of Portugal with a touch of French flair, a wine that you can enjoy on its own or with flame grilled steak, grilled rack of pork or any type of robust meat, sausages and even grilled veggies.
Seafood:		Paella
Meat:		Grilled (meats beef, pork mutton), barbeque, roast chicken, sausage.
Sauces:		Barbeque, pepper, meaty, red wine.
Vegetables:		Grilled vegetables.

Merlot
Merlot generally has less tannin structure than Cabernet Sauvignon and tends to be paired with milder flavoured dishes. This does however not say that it's not a great wine, as paired with the correct dish it can be one of life's most unforgettable culinary experiences!
Seafood:		Tuna, salmon.
Meat:		Beef, duck, rack of lamb.
Sauces:		Meat, mushroom, red wine, herbs (thyme, rosemary, oregano)
Vegetables:		Mushrooms, wild rice, beetroot (Borscht)

Cabernet Sauvignon
Fondly known as the "king of red wine grapes'' audacious and elegant Cabernet Sauvignon is mostly paired with equally audacious dishes, the perfect wine for a special occasion.
Seafood:		Not usual but could pair well with meaty fish like Tuna when served rare
Meat:		Rare roast beef, game, duck, roast leg of lamb.
Sauces:		Meat stocks, mustard, pepper, red wine
Vegetables:		Mushrooms.

Tria Corda
This full bodied elegant Bordeaux style blend (Cabernet Sauvignon, Merlot, Cabernet Franc) epitomizes culinary art when meeting the perfect match.
Seafood:		Not usual but could pair well with meaty fish like Tuna when served rare
Meat:		Beef steak, fillet, rack of lamb, leg of lamb, gemsbok/kudu rump steak
Sauces:		Cream based mushroom/ wholegrain mustard, Béarnaise mint, horseradish, blue cheese, wine/port based, herb (rosemary).
Vegetables:		Aubergine, caramelized onions

SHEPHERD'S COTTAGE
Three friendly wines created to please the palate as aperitif or with food, living up to their motto of being wines at home where ever you are.

Chenin Blanc Chardonnay
A harmonious and well balance white wine blend.This is a wine waiting to compliment a dish and create a memorable experience.
Seafood:		Fresh line fish, mixed seafood dishes, smoked seafood.
Meat:		Grilled or roasted chicken, pork.
Sauces:		Lemon butter, creamy, herb.
Vegetables:		Salads, squash, butternut, sweet potato, caramelized onion, sweet basil, avocado.

Pinotage Rosé
Rosé, the victim of often absurd prejudice, is recognised as a great and versatile food wine by those in the know, it is also the ideal 'white' wine for red wine drinkers.
Seafood:		Anchovy, prawns, crayfish, snoek, salmon.
Meat:		Light meat dishes, grilled chicken, pork, veal.
Sauces:		Light curry, creamy, cranberry.
Vegetables:		Salads, mushrooms, onion, tomato, potato.

Cabernet Sauvignon Merlot
A good, easy drinking red blend is like a good marriage with the two components bringing out the best in each other. The perfect every day red wine that promises to make every occasion special.
Seafood:		Rare tuna steaks.
Meat:		Mutton chops, leg of lamb, steak, venison, a hearty bredie/stew.
Sauces:		Mushroom, red wine, meat, rosemary, mint, mustard, pepper.
Vegetables:		Beetroot, mushroom, wild rice, butternut.

PORT
Three friendly wines created to please the palate as aperitif or with food, living up to their motto of being wines at home where ever you are.

Overgaauw Cape Vintage
These rich, complex wines tend to be bold food partners and are traditionally served with dessert or at the end of the meal with cheese. It is rather unfair to always place the port at the end of the meal as there are delicious opportunities for port right through the meal.
Meat:		Roast chicken, coq au vin, duck (with orange), pepper steak, smoked ham or game, chicken liver, leg of lamb, beef casserole.
Sauces:		Orange, chocolate, red berry, port-truffle, port reduction, prune.
Vegetables:		Beetroot, caramelized onions, walnuts.
Desserts:		Dark chocolate and walnuts, pear tart, cherry tart, dark chocolate dessert with a red berry sauce, fig preserve, dried fruits.
Cheese:		Blue and white veined cheeses, hard strong flavored cheese.

Port and Cigars:Port and cigars have a long tradition; the arrival of the port usually indicating that it was time for the ladies to withdraw to the drawing room for more ladylike pursuits, while the men sip port and smoke cigars and talk…… If you want to enjoy all the goodness a port has to offer, good manners suggest that everyone refrains from lighting up until the decanter is passed the second time, allowing everyone to appreciate the port without the presence of smoke. ("The old tradition of women leaving men to their post-dinner port and cigars is well and truly over," says Melissa Draycott, Sainsbury;s Port buyer. "These days, if women leave the dining room, they take the bottle of port with them." David Derbyshire, Telegraph. Nov 2004)