O N E I R I C pronounced Oh!-ne-rik “to dream” is exactly that a hidden gem nestled in the heart of the cool-climate Elgin Valley, the valley is tucked away in the Kogelberg Biosphere in Elgin to be exact. I haven’t been there yet! I have however tasted a few of their wines. In recognition of the families many generations of mining stock, the Pascall’s decided to play on a Copper theme, with each varietal’s label playing on a different copper derivative; from Chalcopyrite/Fools Gold and Malachite to the rich blue of Azurite. The labels are striking and stand out on any wine list. The Oh! is our lighter “fun” side to our more serious range. Cabernet Sauvignon is probably the most famous red wine grape variety on Earth.
There are two key reasons for Cabernet Sauvignon’s rise to dominance. The most simple and primordial of these is that its vines are highly adaptable to different soil types and climates
Appearance: Aroma: Taste
Deep ruby. Mocha takes center stage backed with violets and a savoury character. Tomato leaf, plums, prunes and a lovely meatiness. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep colour, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Personal Food pairing:
Got meat? Then Cab wants to come over to play.
If you’re looking for the ideal food pairing for cabernet sauvignon you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick. Seasonings that tend to flatter cabernet are garlic, rosemary, mint and porcini (dried mushrooms). Dishes that are cooked in red wine and combinations of meat and cheese (as in a burger) are also successful. Some ideas, Blue Cheese Burgers, Rosemary Braised Lamb Shanks, Short Ribs Braised with Mushrooms and Tomatoes, Grilled Lamb Loin Chops and of course Filet Mignon with Rich Balsamic Glaze.