FOOD &WINE
Courage and Grace in a Glass:
House of Mandela Wine Collection BY SH A RI SHEF F IE L D
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he name Mandela immediately recalls the former president of South Africa, Nelson Mandela. The face of the fight against apartheid symbolized courage and grace in adversity. The world mourned his death last year. But the House of Mandela – a wine label created by his daughter and granddaughter – lives on, drawing inspiration from his humanity and compassion. Mandela’s daughter, Dr. Makaziwe (Maki) Mandela, and her daughter, Tukwini Mandela, traveled to D.C. last October to present their wines. Brought to Washington by Heritage Link Brands, their U.S. distributor, the South African Embassy and the South African Board of Trade, Makaziwe and Tukwini introduced their current releases to wine enthusiasts, journalists and VIPs at a dinner at the City Club of Washington and a luncheon at the South African Embassy. The daughter and granddaughter duo embarked years earlier on their ambitious venture to bring the world fine South African wine. What made this idea even more remarkable was that no one in the family had any idea how to grow grapes or make wine. What they did have was a love for their land and a strong sense of family and tradition, stemming from a long line of kings and chiefs. Their connectedness to the land translated well to wine making. The mother and daughter
conceived of the House of Mandela to bring the world the beauty of South Africa in a glass. Using sustainable growing methods and, in some cases, Fairtrade-sourced grapes, the House has produced two collections under the House of Mandela label. The Thembu Collection is the entry-level line, named after their tribe. The Thembu people are known for their hospitality. Fittingly, this line of wine is very drinkable and approachable. The second line is the Royal Reserve, a higher-quality, higher-priced line. The wine dinner at City Club featured some standouts, many of which are available in the D.C. area. Enjoy! Brut NV Sparkling Wine This “Méthode Cap Classique” is a blend of the traditional grapes of Champagne, but with Petite Meunier replaced by Pinotage. Mainly Chardonnay, with 33 percent Pinot Noir and 12 percent Pinotage, this wine could be aged for up to three years. The first pressing of the juice, aka the “cuvee,” and the best juices from the harvest are used. The second fermentation process takes place in the bottle as with traditional Champagne. Thembu Collection Chardonnay 2012 Produced from grapes grown in the Western Cape, the juice is initially fermented in stainless steel tanks. It then spends time in French oak. The oak aging provides a richness that is
not heavy, but can be felt in the mouth. Upon tasting this Chardonnay, I immediately detected apple flavors. It was served with a butternut squash soup, making a superb pairing. Tukwini Mandela and Dr. Makaziwe Mandela. Courtesy House of Mandela Royal Reserve Chardonnay 2009 Next, we were served the Royal Reserve Royal Reserve Cabernet 2008 Chardonnay 2009, representing the classic house The keywords here are spice and structure. style of their best wines, at a higher price point. This Stellenbosch blend is 85 percent Cabernet It was pale yellow with tinges of green. Citrus Sauvignon, 12 percent Shiraz and 3 percent and lime aromatics were both on the nose and Mourvèdre. Look for hints of sandalwood along detected as flavors on the palate, along with with black fruits. It is very drinkable now, with some pleasant minerality. This wine paired well aging potential up to 10 years. with the prawns which it accompanied. It will go Discover House of Mandela wines at these and nicely with any shellfish dish. other establishments in Washington, D.C.: Thembu Collection Shiraz 2012 Rodman’s The entrée course paired this Shiraz with a petite bobotie tartlet and frikkadel. Bobotie 5100 Wisconsin Ave., NW and frikkadel are traditional South African meat Bell Wine & Spirits dishes similar in consistency to meatballs. The wine’s blackberry and dark plum flavors, along 1821 M St., NW with a hint of black pepper notes, complimented Salt & Pepper the savory spices of the meat. This wine is 5125 MacArthur Blvd. ★ medium-bodied and lends itself well to meat dishe. It is quite drinkable now, but has nice aging potential (up to 10-12 years, I would say).
Pork Week Pops Up at CapellaFebruary 6-8 BY N ICOL E CUS ICK, P H O TO S B Y J AY S N A P / LA D E X ON PH OTOGR APH IE he Grill Room at the Capella Georgetown egg and winter truffles. Chef Esko also invented is hosting a Pork Cook Off to celebrate a two pork inspired desserts including an apple tart full snout to tail dining exDEXOerience Feb. 6-8. Diners can choose from one of two 5-course pork-filled menus to taste the difference in the eco-friendly raised and processed pork provided by EcoFriendly Foods. Bev Eggleston founded EcoFriendly Foods in 2001 after twelve years of farming in Mendota, Va. As a farmer, Eggleston experienced the frustration balancing raising great animals and making the most out of the product he raised. This gave him a first-hand look at how small family farms have to compete with the large-scale, corporate-owned, industrial-based agriculture that seem to dominate the industry. EcoFriendly Foods offers small farmers the Bev Eggleston, Chef Jakob Esko, and Chef John Manolatos. opportunity to take care of the business end of processing, marketing, and distribution of their animals, all done in house. Grill Room executive chef, Jakob Esko and sous-chef, Robert Sargent, invited Eggleston to join them in the celebration of locally raised and processed pork. The team also invited D.C. chef John Manolatos, of Cashion’s Eat Place and Yvan Mucharraz from Don Manuel’s at Capella in Pedregal, Mexico to participate in the cookoff. Together they created a menu that features such dishes as pork shank ravioli with radicchio, rapini, parmesan, and smoked ham hock cream Crispy suckling pig as well as pork–rib broth with poached Jidori
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January 29, 2014 GMG, INC.
tatin with candied pecan and bacon ice cream and a caramelia chocolate mousse with hazelnut
cake and fig and prosciutto ice cream. The pork menu is exclusively available Thursday, Feb. 6 when the featured chefs will be on-hand for the kick off from 6–10 p.m. Feb. 7 and 8 will feature a blend between pork tasting and regular Grill Room items during dinner from 5:30-11 p.m. The five course pork tasting menus are $95 per person (excluding gratuities.) If guests would prefer to order the dishes a la carte, they can do so on Feb. 7 and 8. Starters are priced between $14-18; the main courses are $32-38; and $10 for desserts. View the full pork filled menu at grillroomdc.com/events or call 202-617-2429. The Grill Room, 1050 31st St NW. ★
Apple tart tatin with candied pecan and bacon ice cream.