Love wine? Love it more: pair it with that food for the soul – jazz – complemented with a good dose of belly-shaking comedy, all which works up the appetite for that 3-course delectable meal from award-winning chefs where different wines are paired with the different dishes on offer.
MmWHaaaa! Now that’s an afternoon to follow the annual Capetown International Jazz Festival as festive spirits literally spilled over into Sunday jazz brunches, wine tastings, and the like.
It’s not just about that wine bottle, or that particular jazz band, or about that colourful starter at table. It’s about experiencing, moving the culinary and emotional juices to realize what wholesome healing can take place and what wonderful memories can endure into the week ahead.
Sip by Sip does just that by creating opportunities for marketing South Africa’s finest wines and addressing the ‘new age’ needs of various wine aficionados who wish to combine taste experiences. Not just good taste in the culinary, but in music and entertainment. “A voyage to enchanting places, and encounter with remarkable people, and the delight of good food and cultural experiences,” is Sip by Sip’s visionary purpose, and delightful it is.
Thanks to Sip by Sip’s event, “Sunday in the Vines”, I was honoured the experience of imbibing wines from Italian cultivars with my 3-course meal at the Da Capo wine estate, high up in the Hottentot Holland mountains of Sir Lowry’s Pass in Somerset West, Western Cape. This event ‘paired’ with the annual Jazz Festival, particularly for those who couldn’t attend the festival but could benefit from one of Capetown’s finest jazz band, on this day being “Hassan’adas”, a vibrant combination of Mozambiquan and South African musicians of the highest quality. Da Capo is owned and run by the Bottega family of Italian descent, hence the marketing of fine Italian wines of the Idiom brand.
After winding up through some 4 kilometres of mountain scenery on a tarred road, one arrives at the estate’s restaurant which boasts almost 360 degrees of luscious mountain and sea views. Da Capo is the most southern winery in the Western Cape, with high exposures to wind, rain, and sun, all which have created a certain ambiance for the Sip by Sip event. I walk into the event hearing the high-pitched soothing contralto voice of the band’s lead singer, Jaco Maria, ringing magically in the air back by an inviting percussion. I am handed a glass of the bubbly, a carbonated white wine (champagne?).
After the performance, the entourage of invited guests and others, coming from corporate, business, and individual worlds, go to the ‘comedy’ hall for a genuinely funny 20 minute celebration delivered by comedian, Ndumiso Lindi (aka Roosta). He certainly offered well-heeled and slick digs at current political and ethnic struggles in the country which didn’t depress, but rather elevated one’s tummy to overall shakes and gaffaws – a delightful pre-lunch appetite booster.
Upstairs in the Idiom Restaurant, our palates received delightfully succulent dishes paired with the Da Capo varieties. And fine they were: the Whalehaven Pinotage Rose served with my beetroot salad starter,
then the white Sangiovese 2013 served with the elegant mushroom filled ravioli.
Mushroom ravioli with goat cheese & hazelnut
Succulence continued with an Amaretto Coffee Tiramisu for dessert, followed by wine tastings downstairs.
Sip by Sip plans to focus on South African wines as it manages events that promote also the other talents of the Cape, namely jazz, chefs, and of course, comedy. But plan for a whole afternoon out with friends or family, as the entertainment flows through the hours. Besides offering quality-sourced wines and accessories, and a wide range of other services, Sip by Sip events are designed to create memorable experiences through wine tours and tastings, and wine, food and culture pairings.
What a wonderful way to showcase the quality and authenticity of South African creative talents. Even if you don’t or can’t drink wine or alcohol, the events are sure to entertain through multi-dimensional experiences with the culinary and the cultural.