Grub and Vine has started a dinner series in which guests are treated to delicious food and wine from different wine farms. They also get a chance to mingle with the makers behind the wine. The winemakers discuss the stories and ins and outs of each bottle, as well as what makes it special.
WineLand Media was invited Wednesday night to meet winemaker Megan Mullis from Domaine des Dieux. She introduced us to her Méthode Cap Classique, Chardonnay, and Pinot Noir, all of which were perfectly paired with Chef Matt Manning’s five-course dinner.
Chef Matt Manning engaging with guests.
“Usually, I choose winemakers based on the quality of their wines, and Megan tops that list,” Matt says. With Women’s Month and Pinot Noir Day approaching, Matt thought it would be fitting to invite one of the best women winemakers and Domaine des Dieux, who are famous for their Pinot Noir.
Domaine des Dieux is a renowned wine farm in the Hemel-en-Aarde Valley, known for producing cool-climate sparkling wines using the Méthode Cap Classique. “We produce a small range of award-winning, premium quality wines, with the same fundamentals as the great French and European wines, thus we encourage all our wines to be cellar aged, in order for it to reach its full potential,” Megan says.
The farm was bought in 2002 when there was not a single vineyard planted. Today they have a 28 ha farm, of which 20 ha are planted under vines, predominantly Pinot Noir and Chardonnay.
The evening started with bubbles dancing on our tongues. Domaine des Dieux Claudia Brut 2016 was complemented with bacon and spinach tartlet with chicken liver parfait, red onion jam and toasted brioche canapés. This brut is a traditional method bottle fermented sparkling wine made from 82% Chardonnay and 18% Pinot Noir. The wine spends 72 months on its lees following bottle fermentation to create creamy, brioche aromas. “The whole concept behind Claudia is the celebration of life, just like tonight where we all gather with friends or loved ones on a Wednesday night,” Megan says.
Following the amuse, Domaine des Dieux Sauvignon Blanc Reserve 2018 was served. Grapes are picked in the early morning when their richness of fruit is keenly balanced with vibrant natural acidity and cool green fruit flavours. “This wine also has great minerality and the idea was to create an additional layer of complexity in the wine,” Megan says. The amuse included yellowtail carpaccio, salsa Verde, olive crumble, anchovy and chilli mayo, and sourdough croutons. “The food is there to show the wine in its best light,” Matt says. “The acidity in the Sauvignon Blanc pairs beautifully with the freshness in the fish.”
The third wine poured was the Domaine des Dieux Chardonnay 2019. “Other than our Claudia, our Chardonnay is our next best seller,” Megan says. Depth and clarity are the defining characteristics of this wine, and fruit of yellow and green plums is shown on the palate, finishing with more lime peel and wood smoke flavours. Slow-cooked pork belly, confit pork neck croquette, charred desert peach, braised baby carrots, shaved apple, and carrot purée made up the starter. “With its saltiness and fresh citrus, the Chardonnay was ideal for balancing the pork belly fat,” Matt says.
A bottle of Domaine Josephine Pinot Noir 2015 was served with the main course. The nose is bright with cherry, pomegranate, and cranberry notes underpinned by subtle cinnamon, earthy tones, and a hint of smoke from ageing in small French oak barrels. A Coq Au Vin, confit baby chicken leg, porcini mushrooms, mushroom purée, potato basket and potato foam comprised the main course. “The earthiness of the Pinot Noir and the red wine coating the chicken leg make a delicious match with the dish’s flavour of mushrooms,” Matt says.
Last in our glasses was Rosé of Sharon Cap Classique 2013 that was served with lemon tart, strawberry, strawberry ice cream, and short biscuit crumb desert. “I always love starting and ending an evening with bubbly,” Megan says. “Because it is very Pinot Noir driven and got 72 months of bottle ageing on its lees, a variety of flavours built up in this wine.” Strawberry, black cherry, and raspberry notes jump out of the glass with a hint of rose water in the background.
It was truly a Wednesday evening well spent.
