ageing : A wine of superb breeding for those who appreciate a true classic, which will grow even more in stature and finesse when cellared. It is so vigorous and vital, with more than enough fruit to carry it through till at least 2010.
PARTNERSHIP WITH FOOD
The 1998 Lord Neethling Cabernet Sauvignon is drinking well already. Serve at 18 degrees Celsius with red meat main courses like rare roast beef, lamb in every form, entrecôte, porterhouse or a well-hung rump steak, char-grilled ribs, or with full-flavoured meat dishes (veal Parmigiana) and casseroles (Irish stew). Do not over-marinate the cuts of meat though, as the strong flavours of allspice, cloves and bayleaves could interfere with the wine.
The Lord Neethling can also partner first courses prepared from beef or lamb, and with rich, meaty soups, but it will be difficult to select a wine to follow. Of course, the wine could simply continue and be served through the main course as well!
Meat dishes prepared with rosemary and thyme go very well with the Lord Neethling. It also stands up to reduced sauces that are highly concentrated, but care should be taken that a sauce has not been thickened too much with flour, or enriched with heavy cream. It is very tasty when combined with South Africa’s speciality: biltong (dried, salted beef – known as beef jerky in the USA and Bündnerfleisch in Germany and Switzerland).
Side dishes like potatoes are ideal, especially mashed potatoes and potatoes baked in a cheese sauce. Other vegetables include green peas and beans, Brussels sprouts, or snow peas and carrots. Large, dark and flavourful mushrooms are delicious when partnered with the Lord Neethling.
To serve this wine with cheese, choose the hard, yellow, air-dried and very mature ones like Parmesan.