South African wines are world-renowned for the care and dedication that is put into each bottle. Small and large farms spread across the oldest soil in the world, entering the very cradle of humanity to nurture the heritage of vines that will be offered to a repertoire of wines that will travel the world. On a warm Sunday afternoon, Prestige enjoyed a dinner and wine pairing experience hosted by sommelier Polly Dacus. Along with meticulously curated cuisine, the evening offered a South African wine experience through the palate of a welcome guest.

Polly Dacus: A Pursuit of Passion

Years ago, an American student fell in love with wine while studying abroad in Valencia, Spain. She describes drinking Rose straight from the bottle while enjoying the city's vibrant nightlife, and that this was the beginning of a passionate relationship with wine.

Polly Dacus is a professional sommelier based in Utah, USA, known for hosting wine evenings at the prestigious Edison House social club. After establishing her career in the healthcare sector, she trained at the Wine Academy of Utah to deepen her knowledge of the beverage that stole her heart and is now exploring the world-famous vineyards of the Cape. However, his first stop in South Africa was Johannesburg, where he hosted an intimate “Sip and Swirl” with selected guests at Flames restaurant, the Four Seasons Westcliff.

The art of wine tasting

The evening began with a candid conversation about Ms. Dacus's early life and her love of wine. We were then treated to our first course, which included Patagonian squid, springbok carpaccio or fried babaganoush, paired with a light Chenin. Plates of Karoo lamb shank, walnut gnocchi and roast pork belly filled the table for main courses, while guests received tips on how to talk wine. A deep red color mix matched the course perfectly. We finished the evening with mallow pudding and some chocolate bars with hazelnuts and a sweet wine for dessert. Key talking points to remember when pairing wine:

• Contrary to popular belief, fresh fruit does not go well with wine. The acidity of fresh fruit and wine will clash, and the mouthfeel of wine is incompatible with the acidity of some fruits.
• Dessert wine should always be sweeter than the dessert. Desserts prime the palate for sweetness, so pairing them with a dry wine can abruptly shorten the indulgent finish to a great meal.
• The fruity notes that you can detect in a wine are not entirely a product of the imagination. While it is known that ingredients such as vanilla, cherry, lemon, etc. are not actually included in wine, it is common to detect those notes through smell and taste. The grape variety, the fermentation process, the wooden barrels and aging can induce some of those flavors naturally.

The South African 13^th language

Along with detailed instructions on how to evaluate the wine, the conversation returned to the undeniable enthusiasm for South African wines. Our sommelier shared how rare South African wine is in her home state due to government restrictions and how a visit to the Cape is still on every sommelier's to-do list.

Most admired for our farmers' culture of crop sharing and the invention of Pinotage, South Africa's reputation as a global player in the wine industry remains intact despite an overall decline in key markets such as the United Kingdom and the United States. This has been mainly attributed to US tariff increases and other geopolitical factors. However, this decline has been offset by increased demand in African markets. For many who have not yet visited, South African wines continue to serve as an introduction to the country and a greeting on our 13^th unofficial language.