Wine evening at Coobs
Written by: Tamara Arden
As you walk into Coobs restaurant on 4th Avenue in Parkhurst, you can feel the warmth of the place fill your insides. With an ease rising off the waiters and a friendly nature to their spirit; as well as the humble and endearing chef James Diack, the temperature welcomes you to take a seat.
The evening starts off with a description of what to expect. Chef James takes the restaurant on a journey of what’s to come and introduces Ataraxia to the meals.
Ataraxia wines are based in a little fishing grid near Hermanus. Founded in 2004, husband and wife team, Kevin and Hanli, in partnership with a few friends, purchased 50 hectares of prime vineyard land. The landscape in which Ataraxia is situated, called The Skyfields is unique, lying as it does on the most elevated section of the Hemel-en-Aarde area. Nestled on this commanding rise beneath the soaring Babylons Toren mountain range, their vineyards are planted on some of the most spectacular terroirs South Africa has to offer. It is a place where wines of incredible finesse, balance and depth are crafted, that proudly holds their own in the international arena.
When the winemaker, Kevin Grant, speaks about pairing the food and wine, he ensures the tasters around the room that it is not important to say what will and is working, but rather to let people tell him instead. The vineyard is authentic and family run. With the help of a few friends, everything became what they thought it could be.
Ataraxia implies a serene state of mind, free from worry. They offer four wines in their range, which are all up for purchase after the evening.
“What is paired is up to preference. Try not to pair any wine up with a hard-boiled egg, but everything else can do, says Kevin.
He explains that winemakers make something to do for you, not to you.
And on that note, the four course meal begins. Starting with a Caprese salad, sharing its fried basil leaves, buffalo mozzarella squares and fresh and juicy cooked rosa tomatoes with a Sauvignon Blanc, and finishing off with a ricotta cheesecake with black pepper infused crust and a chai ice cream that complimented their Pinot Noir to a fine delicate palette, the pairing was a success.
Wine evenings at Coobs happen on a monthly basis, focusing on different wines each time.
Bookings are essential and can be made on 011 447 0710 or firstname.lastname@example.org