As far as beautiful settings go, Vergenoegd Wines is very high on my list. It is a tranquil wine farm near Somerset West, with their famous flock of working ducks. Seeing the Indian Runner Ducks parade past on their way to the vineyards to work, is bound to bring a smile to your face.
Their job description is to eat goggos (insects and creepy crawlies) between the vines, and I am sure they have a lot of job satisfaction as well as a good, market-related salary. Fringe benefits include tranquil lawns among the big, old trees and historic buildings, and access to the summer concerts on Sundays. There is also weekend markets and a restaurant and tasting room with beautiful antique decor that gives it a lot of character.
Because the ducks are not paid in the dop-system, the wines are left to recreational consultants like Bev and I. What a hard job we have! So let’s get to work and talk about the wines!
We were there on a cold, rainy Saturday, so we were more inclined to go for cozy reds than whites.
Vergenoegd Runner Duck Red 2014
Vergenoegd Shiraz 2008
The best Shiraz I have tasted recently. I know Shiraz is supposed to go with a curry or something spicy, but when I tasted this one I could only think of one thing:
A sticky oxtail potjie, slow cooked on the fire. I think it is the white pepper and smoky taste in the wine that makes me want to repeat it in the food. A year ago I won a competition with an oxtail recipe, and it is the perfect wine to pair with it. Click here for the recipe: Oxtail Potjie with Old Brown Sherry. (ag okay, the stuff formerly known as sherry.)
Vergenoegd Estate Blend 2007 – Bordeaux Blend
Vergenoegd Old Cape Colony 2008
Possibly not the best name in our current political scenario, but that is the only thing about this “port style” dessert wine that is not great. Loved it, especially the perfect balance of being sweet but not too sweet. I want to drink it in winter in front of a fire.
I would pair it with a dessert speciality of mine – mini Butternut pancakes with a dark chocolate and chili sauce, topped with nuts. The recipe? Mmm, I would have to think about it, because it is a bit of a secret. I would make it for you though… Get in touch.
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