I’ll have the Sauv!

I’ll have the Sauv!

From cool-climate minerality to the zesty citrus and tropical vibrancy of the Stellenbosch winelands to the salty tones of the West Coast and the creamy complexity of a barrel ferment, the Western Cape’s Sauvignon Blanc wines stand amongst the world’s best.

Celebrate Sauvignon Blanc Week with Kove Collection this May, from Friday the 3rd, with a curated wine list and food pairing menu showcasing a diverse selection of the Sauvignon Blancs the Cape has to offer.

Our executive chef has expertly paired each wine with a dish that brings out its unique character, flavour notes and distinctive terroir.

Including wines from cool-climate Elgin, warmer Stellenbosch and Darling winelands and coastal Walker Bay in the Hemel-en-Aarde region, Doringbaai high up the West Coast and some of our southernmost vineyards in Elim towards Cape Agulhas, each one has something fresh and unique to offer. 

Available at select Kove Collection establishments: Blanko, Bobo’s, Paranga, The Nines and Zenzero.

Wine Tasting Notes & Food Pairing

Bouchard Finlayson

Walker Bay – 13%

Aromatic and distinctive, boasting aromas of passionfruit, lemongrass and jasmine flower, a tangy apple and poached pear character balances with the supple structure of this wine. A touch of savoury salt marks the finish. Impressive for its focus and refreshing quality. Serve chilled and enjoy as the wine unfolds in your glass.

Pairs well with oysters, our Kataifi crusted goat’s cheese available at Paranga and Zenzero’s whipped feta and blistered tomatoes.

Fryer’s Cove Bamboes Bay

Doringbaai, West Coast – 12.5%

This wine brims with a vibrant mix of citrus and passionfruit aromas, while wisps of fresh seaweed awaken the senses. The nose follows through on the palate with intense lime and tropical flavours, rounded off with lingering salty minerality that is so typical of the Cape West Coast and Bamboes Bay.

Pairs with Bobo’s lemony grilled sole, The Nines’ Sole à la meunière, our Paranga seafood platter, Zenzero’s seafood-roasted skillet rice or Blanko’s cripsy skin white fish.

Thelema

Stellenbosch – 13.5%

Bursting with zesty citrus, succulent tropical fruits and a touch of green apple crispness, every sip is a journey into vibrancy.

Pairs with Bobo’s classic caesar, The Nines’ white tiger prawn starter, Paranga’s white wine mussels, Zenzero’s baked pasta with porcini mushrooms, and blanko’s butter-basted garlic prawns.

De Grendel Koetshuis

Cape of Good Hope – 13.28%

Pale straw in colour with a clean nose displaying aromas of crisp pineapple, fresh papaya, asian pears and an underlying creamy richness from extended lees contact. Intense hints of minerality, gooseberries and a herbaceous nose and palate. This is a complex and multi-dimensional wine that will develop in both the glass and the bottle with time.

We pair it with Bobo’s crispy squid, The Nines’ aged ribeye and white tiger prawns, and blanko’s carpaccio of beef.

Iona

Elgin Highlands – 12.8%

The 2023 Elgin Highlands sauvignon blanc displays beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate sauvignon blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

Pairs well with Bobo’s whole roasted baby kingklip, The Nines’ grilled Norwegian salmon, Paranga’s prawn tempura, Zenzero’s crispy lamb cutlets and blanko’s asparagus risotto.

Warwick Professor Black

Stellenbosch – 13%

The wine has a fragrant nose with hints of green fig, nettles, citrus, passionfruit and white peach. The palate centres around lime, passionfruit, tomato leaf and green figs. Fresh acidity adds drive and focus to the finish, while the mid-palate is supported by fruit weight and concentration. Ready to enjoy now – but will gain weight and complexity over the next two to three years.

Pairs well with Paranga’s soft shell crab and Zenzero’s coal-roasted sardines.

Ghost Corner Wild Ferment

Elim – 13%

Naturally fermented sauvignon blanc from winemaker David Nieuwoudt. This full-bodied white has enticing aromas of fleshy white pear and quince with an illusion of sweetness. Nine months barrel maturation gives a creamy, full palate with beautiful length.

We pair it with Bobo’s grilled baby squid, The Nines’ sea bass, Paranga’s whole baby kingklip, Zenzero’s pork belly, or blanko’s prawn linguine.

I’ll have the sauv

Celebrate Sauvignon Blanc week and International Sauvignon Blanc day with Kove Collection from 3 to 9 May 2024, at Bobo’s (Mouille Point), The Nines (Sea Point), Blanko (Constantia), Zenzero and Paranga (Camps Bay).

View menus & make a reservation at kovecollection.co.za/whats-on.