Port, die onontdekte juweel van die wynwêreld!

Date posted:
July 8, 2009

Ons het talle versoeke van Planeet Wyn-lesers ontvang oor die “korrekte” gebruik van gefortifiseerde wyne, veral Port. Die meeste reken Port word slegs in die winter en net na aandete geniet.

 

In my paar jaar in die wynjoernalistiek het ek reeds baie van die gebruike van verskillende wyne geleer, hoofsaaklik by wynmakers.

 

So het ek eendag by Boets Nel van De Krans op die Klein Karoo-wynroete gekuier toe hy my verras met die stelling dat mens ‘n volle ete – voorgereg, hoofgereg en nagereg – kan voorsit met verskillende portwyne. Ek wou nie byt nie en toe stuur hy my ‘n spyskaart met twee voorgeregte, twee hoofgeregte en ‘n nagereg, en alles word met Port bedien.

 

Ek het dit probeer, en boeta, daai Boets weet waarvan hy praat. Dis nou ‘n feesmaal wat ons minstens drie keer in die winter doen, en dan kuier die vriende ‘n klip uit ‘n bos!

 

Maar terug na die verskillende gebruike van die wynwêreld se onontdekte juweel.

 

Boets Nel, De Krans:

 

Hierdie persepsie van port net in die winter of na ete moet ons sommer in die kiem smoor!

 

Daar is nou 'n hele klomp verskillende style, waarvan wit en pienk Port albei eintlik bedoel is as aptytwekkers, en dit kan albei yskoud, selfs op gekapte ys, in die somer bedien word. Ons Pink Port vaar uitstekend en het regtig 'n nuwe mark oopgemaak, veral onder die vroulike geslag en die jongmense wat nie port ken nie.

 

Tanige Port is ook uitstekend met bruin uiesop. Ek het dit selfs al verkoel met garnale (met so 'n effense Maleise geurtjie) bedien. Ek het in die somer altyd 'n bottel Tanige Port in die yskas: 'n yskoue glasie voor en/of na ete is heerlik.

 

"Port en Lemon" (eintlik Ruby Port en Lemonade) is nog steeds deur al die jare 'n gunstelingdrankie in Engeland in die somer. Ek sal nou nie 'n Oesjaar Port daarvoor gebruik nie, maar die vrugtige, ligte Ruby Port werk goed. Dis eintlik net die swaarder oesjaarportwyne wat na ete met 'n kaasbord baie goed werk. Die bekende Suid-Kaapse sjef Francois Ferreira, het by vanjaar se Calitzdorp Portfees baie interessante disse met port bedien.

 

Carel Nel, Boplaas:

 

The perception held by many that Port is only to be drunk as an aperitif, digestive, accompaniment to dessert or to be enjoyed with a fine cigar is a false one, but one that is difficult to shake!

 

The amount of effort - starting in the vineyard with rigorous crop reduction, continuing with the long hours of hard labour in the cellar and finally the skill of blending components that make up a fine Port- is possibly more than for making any other type of wine.

One of the “problems” is that there is a perception amongst the public/wine drinkers that the word Port is seen as a generic term for something with a high alcohol content, sweet and red. This could not be further from the truth, as there are varying styles of Port!

 

At Boplaas we produce White, Ruby, Tawny, Vintage and Reserve Port – each one totally different from the rest. We aim as far as possible to produce our Ports in an authentic Portuguese style, i.e. using the Portuguese varietals and production methods. The terrior of Calitzdorp is ideal for the production of Portuguese varietals and the production of fine Ports & table wines.

 

The serving of Port chilled – the White, Ruby and Tawny are served chilled year-round at our tasting room – and in large red wine glasses is also a break from tradition that works superbly.

 

A well chilled Cape White Port can accompany Spanish tapas, aromatic Asian cuisine or a roasted chicken.

 

The Cape Ruby Port – with its lighter and sweeter flavour profile – can be served with a traditional Cape bobotie, waterblommetjie-bredie, hearty soups or rustic pastas, but it will also be a fine partner to chocolate based desserts and fine coffee.

 

A chilled Cape Tawny Port – with its nutty and spicy flavours – can just as easily accompany a loin of pork stuffed with dried fruits, rib-eye steak or a selection of fine cheeses and dried fruits after a meal.

 

Cape Vintage and Vintage Reserve Ports are robust, full-bodied and complex wines that can either be drunk in their fiery youth or aged for a decade or two.

 

A young Cape Vintage Port can accompany a Karoo lamb potjie, Springbok “pastei” or roasted-vegetable lasagne, just as well as any Cabernet or Shiraz.

 

The Cape Vintage Reserve Port is a superb accompaniment to venison, wild fowl and hearty traditional fare – such as a roasted leg of Karoo lamb with quince jelly and pattats – or decadently rich chocolate desserts.

 

Of course Port is a fine accompaniment to desserts, dark chocolate and rich coffees, but why would one only want to drink such a wonderful wine only in winter and only after a meal?  Go out and enjoy Cape Ports, be it June or January, with or without dessert!

 

Nou-ja, daar het jy dit nou. Gaan ontdek Port. Jy sal nooit spyt wees nie.

 

Einde

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