My Perfect Dinner Party: Nederburg winemaker Razvan Macici





Following our recent interview with Nederburg winemaker Razvan Macici, CellarVie Wines pressed the jovial Romanian and current star of South African Master Chef to reveal his hypothetical perfect dinner party, complete with three guests of his choosing, his ideal location and a three course meal with his favourite wines...
 
Name: Razvan Macici
 
Company: Nederburg
 
Job Title: Winemaker
 
Which three people, dead or alive, would you invite to your perfect dinner party [and why]?
 
I really hope this is not a cliché. I am aware that almost every South African is going to tell you that they would want to have dinner with Nelson Mandela, but I would absolutely love to meet the man. I have not had the opportunity or the privilege yet and it is going to be very difficult, particularly now where his age dictates his less frequent appearances in the public domain. Definitely, being in South Africa, it would have to be Nelson Mandela and he would be at the head of the table. He wouldn’t mind coming either because when he was inaugurated as President, it was the Nederburg Cabernet Sauvignon which was served at his inauguration. He is not known to enjoy that much wine but I must have him at the dinner party.
 
My dad, who was my mentor and a man I owe so much to, died two years ago. I would like to have him at the table. He was a very perfect gentleman with great stories and conversations and so I think even Mandela would enjoy his company.
 
And finally I would like to invite Steve Jobs to join us because he was an innovator and a man of the future.
 
The four of us would have a lot covered. My father and I would be able to talk about wine and vineyards, and the culture that comes with it and Mandela; well he is just a magical man of peace with a powerful presence. It would be a good dinner party with those three I think. Can I have four? Marilyn Monroe, wow, but having said that she would perhaps distract us from the conversation with her beauty!

Your perfect location [and why]?
 
It must be the Manor House on the Nederburg vineyard in Paarl, South Africa. It has such a lot of history and is a gorgeous building and lovely house. I couldn’t think of doing it anywhere else. 
 
 
 
What meal would you serve your dinner guests (starter, main, dessert)?
 
There will be a few old people around the table so I must be careful what I give them. Steve of course wasn’t well, so it would be left for Marylyn and me to eat!
 
For starters I think we should look at the seafood we have available in South Africa, because it is so beautiful. Perhaps some crayfish, they are so fresh and I don’t think it would be very complicated. We would let the food speak for itself. So seafood with a little bit of lemon zest, with some avocado. The wine I would serve with that is not a new one but it is delicious - The Nederburg Two Centuries Sauvignon Blanc 2009. I would get shot if I chose a wine outside of Nederburg! Or I would serve the 2003 Nederburg Private Bin Chardonnay which I tasted the other day during the selection for the Nederburg Auction – it was absolutely amazing and would be perfect with good seafood.
 
For the main course, I would probably look at something based on a roast, possibly lamb with just the proper amount of spices. I would cook it in the oven for a long, long time. Sometimes my wife likes to cook lamb for Sunday and will start cooking it on Saturday morning. She puts the shoulder of lamb into a bag and into the oven with rosemary, thyme and a little bit of red wine and garlic, and this thing goes in the oven until it’s beautifully slow cooked in time for Sunday lunch. Perhaps accompanied by some delicate new potatoes on the side with something green and with that I would serve the 1974 or the 1976 Nederburg Cabernet Sauvignon. 1974 is known in South Africa as probably the best vintage ever and the wine is absolutely amazing - it’s just as good as the best Bordeaux I have ever tasted.
 
For the dessert I would have to serve the Noble Late Harvest just because it would be the ideal occasion to do so for my perfect dinner party. The very last bottle of the Nederburg Noble Late Harvest Edelkeur 1969 made by one of my heroes Günter Brözel - a stunning wine that simply ages forever and ever. And to accompany it I would have Crème brûlée or maybe just some fresh fruits but nothing too sweet because the wine is so old it cannot handle a very powerful, aggressive, sweet type of dessert.   


 
Nederburg’s core range remains faithful to the time-honoured methods that celebrate the integrity of the grape. Each step of the winemaking journey has been carefully considered to highlight true varietal character. The pedigree of their wines makes them a worthy choice for any occasion. To find out more about Nederburg go towww.nederburg.com
 
 
 


 
Razvan Macici on Nederburg Winemakers Reserve Noble Late Harvest 2008: "Our traditions are founded on this wine; this is what we do best. This is what Nederburg are known for the world over." 
 
To view our wines from South Africa, click here.  
 

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