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The art of taste - 2007
The art of taste
One flavour, one code, one secret...
Listening to how wine tasters describe wines may make you wonder what they have been smoking! Adjectives to describe the aromas seem to be strung so easily it seems like accessorising.
As a wine taster, I excel in this obscure use of the English language, yet always aim to offer something new, modern and enlightening in the art of tasting the vine.
My memories of life are filled with images, aromas, and textures which made the concept of describing grape varieties in a visual format seemed an obvious way to illustrate the specific flavour profiles of each grape. Describing how one grape variety is different from another is an art, and that is just what I made it.
Having analysed the grape personalities, I designed a wine glass filled with the ingredients conveying each flavour profile. Grape flavours are set in emulsion and visually easy to see the aroma. I had the artwork printed in Paris and launched the visual concept of tasting wine to the international media at the Gourmet Voice in Cannes in January 2006. They were a world first and an evolution in wine appreciation.
Allowing people to taste the flavours, I took each flavour profile and added the ingredients to the global stable diet - bread. Its' neutral taste welcomes ingredients and moulds itself effortlessly into creative shapes.
The concept of exhibiting each grape visually and sensorally is a world first, attracting wine lovers and intriguing those fascinated by the complexity of different grape tastes. Decorex 2006 provided the ideal occasion for The Art of taste in the Magic of Africa, where wine pairings could be set in a stylish African environment, and guests could experience the grape visually and then taste its flavour profiles.
The recipes, using the ingredients found in the specific grape varieties, were designed by Natascha Xisto Das Nerves and prepared by Adrian Fiocchi and Marleen Lumu who arrived daily with bagettes of designer breads and buckets of dips, which they sliced and scooped behind a fragile metal screen, for the hundreds of people to taste daily. Attractive ladies wearing a tier of three steel corsets that ensnared their lithe bodies, offered breads and dips to entice passers by onto the stand, with murmers of 'eat me, eat me!
It is á la mode to host wine and food pairings, few of which actually work as the ideal match takes a sensitive and subtle chef and a clear understanding of the protein as well as its seasonings. Our bread and dips were a sensational match complimenting the idea of understanding varietals as much as the wine itself.
To highlight the tropical flavours of chenin blanc was a mango and almond bread and camembert, passion fruit and guava sauce. The limes, vanilla, pineapple profile of chardonnay was displayed with a hazelnut bread and a spicy pineapple and melon chutney. The plum, red berries and violets of a merlot was enhanced by a plum and caramelised onion bread and brie and cranberry dip. The red berries, cigars, cinnamon and grass of a cabernet sauvignon was displayed by a cinnamon bread and cream cheese and herb dip and the sensuous chocolate, spice, cigar and leather of a shiraz highlighted by a chocolate, paprika and pepper bread with a walnut cream cheese dip. The most astounding match for me was sauvignon blanc with its asparagus, grass and gooseberry profile. Asparagus is a bad match with wine as the flavours and texture clash, yet the herb bread and asparagus, celery and parmesan dip had enough salt and crispty texture to profide the perfect marriage.
If the metallic sounds of the mbira or the creative black and white patterns fashioned by the face painters did not attract the crowd, striking Tseliso Rangaka was sure to as he poured his M'Hudi Sauvignon Blanc. Once on the moyo created set of metal screens, armchairs with leather seats, waist high coffee tables and perspex wine barrels, tasters could taste wines from KWV, Stellekaya, Re'Mogo and other terroir driven wineries.
For this designer orientated occasion I was given an entire range of distinguished dresses from designer Judy Henshell at Meropa Heritage. I believed even the Milano catwalk would be envious of the sensuous bustiers with long silk skirts which clung snugly to my hips. The garments were highlighted by dazzling ethnic beads wound around my neck, some flowing down the front of the skirt On one occasion I spotted an elegant model, across the exhibition hall. I went rushing after her and exclaimed, ' you do not know me, but I saw you modelling at the Italian Consulate recently.' She smiled her wide, enticing smile and replied, ' you don't know me, but I was wearing your outfit in New York two weeks ago!'
The event was a platform for the black winemakers making their debut in Johannesburg. This costly profession leaves little for promotion, travel and samples and it was thanks to the support of Commercial and General Insurance Brokers that their talents were able to be exhibited. I had not realised that this large company are the single largest insurers of the taxi industry in Johannesburg.
~The entire Magic of Africa had such immediate appeal, I long to launch the concept to lifestyle media internationally.
And attract them we did, with Tshepo Ndlovo inviting a large group of black dignitaries to sample our food and wine pairings.
The sophisticated setting, designer attire, music, eat me ladies and face painters were a unique setting for the smell and taste of different grape varieties. My dream now is to launch Art of Taste in the Magic of Africa to an international market. They are uniquely South African and convey the art of One flavour, one code, one secret...
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