ageing : For decades now, consumers have been impressed by Alto’s evidence of ageability. How will the 2000 perform? Judging from previous vintages (with the “middle-flight” 1995 as example), the consensus is that although the 2000 Alto Estate, scheduled for release in 2003, is ready for the impatient, but it will, without a doubt, enjoy the improved integration and the emergence of more complex, tertiary flavours with further bottle-ageing.
PARTNERSHIP WITH FOOD
Serve the 2000 Alto Estate at 16 – 18ºC with main courses: with grilled or roasted red meats like a leg of lamb (but go slow on the garlick), rare roast beef, entrecôte or beef fillet with a few wild mushrooms on the side, and kudu or springbuck steak (or any other venison) with crushed pink peppercorns. Do not over-marinate the venison though, as the strong flavours of allspice, cloves and bayleaves could interfere with the wine.
The wine will go well with meat dishes prepared with rosemary and thyme, as long as these flavours are not too dominating. Also try the Alto Estate with Irish Stew, Gulash, roasted duck (but not with a fruit stuffing) and quail.
Reduced sauces that are concentrated will go well, but take care if a sauce has been much thickened with flour, or prepared with cream as one of its ingredients.
Side dishes like potatoes are ideal, but also red cabbage, Chinese cabbage, snow peas and carrots. Mushrooms in every shape and form like the Alto Estate very much indeed.
If you want to serve this wine with cheese, avoid all matured, hard, yellow and pungent cheeses. Try a camembert instead.