Don’t you just love Thierry and Guy’s hippo? This turned out to be a wine with an appealing label which followed through to the bottle contents. Like the hippo, they please with mouth-filling fatness.
Beautifully crisp with distinct lime and vanilla flavours to begin with, it stays on the palate for the longest time. South African Winemaker Francois Welch added quercus fragmentus, which I discovered are oak bits, during fermentation, and that gives the wine a butter fragrance.
The Fat Bastard brand was begun by winemaker Thierry and Guy Anderson in Languedoc-Roussillon with a tiny production but today the Chardonnay, Shiraz, Merlot, Pinot Noir, Cabernet Sauvignon and Sauvignon Blanc wines are enjoyed on both sides of the pond and happily, at the bottom of Africa too. In South Africa the brand custodian is Robertson Winery which produces Fat Bastard Sauvignon Blanc, Chardonnay and Shiraz.
I found that it paired perfectly beautifully with itself but it also enhances gently flavoured risottos and pastas; salad starters which are dressed with mayonnaise; fresh oysters and simply cooked freshwater fish. In other words, dishes that can be overwhelmed by too much flavour in the glass.
Available at Pick and Pay, Constantia for R54.99 per bottle.
Also sold on Pick and Pay online shopping site.
My rating is 16/20 in other words a good quality, well made wine.
Serving temperature 8 – 10 degrees C
Africa, butter, cabernet sauvignon, chardonnay, Fat Bastard, fermentation, fish, Francois Welch, Guy, hippo, Languedoc-Roussillon, lime, mayonnaise, merlot, oak, oysters, pasta, Pinot Noir, quercus fragmenuts, risottos, Robertson, Robertson Winery, sauvignon blanc, shiraz, South African, Thierry, vanilla, wine