At the table with the du Toits - Sluysken Studio
In March we hosted our second Du Toitskloof Somertafel with the Du Toits. This year’s event was at Herman Lensing’s Sluysken Studio in Welgemoed, Cape Town. The lunch was carefully designed by Herman, directed by Errieda and enjoyed by 15 hand-picked guests.
Herman Lensing; author of 6 cookbooks, editor of SARIE KOS & FOOD, MasterChef SA food producer and tv-presenter welcomed us at his home studio, or as he describes, “…my workplace, my piece of food-heaven.”
HOME BAKED / TUISGEBAK
After a few brief introductions by Errieda, Ed Beukes shared stories highlighting Du Toitskloof’s heritage (the winery turns 60 years old in 2022) and our Old Vine Sauvignon Blanc 2020 that have been making waves since the maiden vintage was released a year ago. Herman paired the wooded white wine with Bokkom and Aniseed Mosbolletjies (made from yeast that was driven to Herman a few days prior to the event!) with Korrelkonfyt and Vanilla Butter.
FIRST TASTE / EERSTE PROE
One of the most influential guests at our table was a carefully selected Spotify Playlist named Du Toitskloof Tafel Musiek X Sluysken Studio. The music slowly guided conversations from old vines to vivacious rosé at which point Herman’s Wheat Risotto and Chorizo Cream was paired with our Pinotage Rosé.
ALMOST FESTIVE / AMPER FEESTELIK
“Everyone sits at the kitchen table catching up on the going-ons when the foreign friend - the slightly mysterious one who talks in big gestures - shouts Mamma Mia at just the right moment.” - Errieda Du Toit’s notes on our Italian variety, Nebbiolo.
Our one foreign friend between all the wine writers, foodies and guests related to the wine industry was Anton Böhmer, a Clinical Psychologist. With a glass in hand, he shared a few moments, themes and insights about and around the table - “chairs are there to be filled with guests, with laughter around a table, the place for real connection”.
As the conversation deepened, Ed shared Nebbiolo origins and poured the wine that was served with Denningvleis Tortellini in a light Coconut and Coriander Broth. The 2020 vintage wine spent 16 months in 70% French/30% Hungarian oak and although only 2 years old, ended up being one of the favourite wines opened that day.
TIME TO FEAST / DIE FEESMAAL
Our Merlot is a crowd-pleaser, approachable, down-to-earth, easy to get along with, uncomplicated and the type of red wine that you can pour for almost anyone and they would enjoy it. If Herman Lensing was a wine variety, he would be a Merlot. The wine is not overbearing with a starter, it doesn’t disappear in the main course, and can even be paired with dessert, almost like Herman and his versatile nature.
Herman started drinking Merlot in his student days - it was the first time he felt like a grown-up. He shared that it took him back to garage-chicken-pies late at night in Stellenbosch and inspired by this memory, he made a chicken pie with our Merlot; Chicken and Mushroom Roulade Cauliflower Pickles, Potato Fondant, Smoked Mint and Pea Purée, Porcini Cream.
SWEETY / SOETIGHEID
Back to where the luncheon started; heritage. Ed poured our Moscato Sweet White wine, a blend of Morio Muscat, Hanepoot and Irsaí Oliver at 12,5% Alcohol. Almost like a South African take on a German Riesling.
Our country’s routes lie deep in the desserts, the sweets, and heritage is something we honour at Du Toitskloof. Guests finished by raising a glass on the South African wine industry and this new wine that has been added to our portfolio. Herman’s pairing was Fig Leaf Panna Cotta and Moscato Jelly with prickly Pear Sorbet.
