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  • Cured Meat Pairing

    Earlier this month we introduced you to Richard Bosman in our new Neighbors of Lomond campaign. Bosman’s commitment to his craft and similar philosophies to our own when it comes to the importance of raw materials were big in deciding what cured meats to showcase on our platters.

    However, the greatest asset to having someone like Richard Bosman in our corner is the collaboration and continual pursuit of a better pairing experience for our guests.

    Richard knows our wines well. Every time a new wine is released, we know we can rely on his expertise to tweak and improve our platters and overall tasting room experience.

    Below are 4 of the best and most unique wine and cured meat pairings by the man himself, Richard Bosman. They act as the foundation of our fan-favorite Meat Platter. They can also be experienced anywhere and anytime when you order online at https://www.richardbosman.co.za/

    2018 Belladonna SMV Blend and Salami Vino

    Salami vino is a classic salami made with red wine and aged for 3 months. It is quite rich and flavorful.

    The spice of the Syrah in the Belladonna compliments the pepper in the meat.

    The dark fruit characteristics in the wine allow one to pickup the subtle red wine hints from the making of the salami.

    And finally the body, size, and structure of the wine cut through the fat and allow for many dimensions of the salami to be appreciated.

    2020 Pincushion Single Vineyard Sauvignon Blanc and Coppa

    Coppa is an air dried pork neck with wonderful marbling. The meat is cured with a hint of clove which comes through subtly on the palate.

    The key to this pairing is an acidity on the wine that will cut through the fat on the meat, while complimenting the gentle clove notes layered in the umami flavors of the meat.

    Our biggest, most complex Sauvignon Blanc – the 2020 Pincushion has a beautiful acidity with a complex and layered palate that compliment the coppa’s flavor profile perfectly..

    2018 Phantom Pinot Noir and Lonzino

    Lonzino is a cured pork fillet. Seasoned with a hint of paprika, garlic and rosemary it’s great when sliced a little thicker. This is another meat that is quite elegant and nuanced, which is why the light and fruit Phantom Pinot Noir pairs so beautifully.

    A fairly lean meat, too much tannin in a wine could easily dominate. The silky smooth tannin coating the layers of red fruit one will find on this Pinot Noir act as the perfect match.

    2017 Brut Cap Classique and Prosciutto

    Bosman’s prosciutto is air dried ham made from only the highest quality free range pork. He only works with farmers that do not utilize growth hormones or antibiotics. Gently cured with salt alone to showcase the true, natural flavour of the meat. Less is more is the mantra when making this subtle ham.

    The key to this pairing is to not overpower this nuanced meat. The dryness, crisp acidity, and elegance of a classic Brut compliment this prosciutto perfectly.

  • Neighbors of Lomond – Richard Bosman Quality Cured Meats

    If you’ve been to the farm or know someone who has, surely you’ve heard about our platters. Now cheese boards and charcuterie have become quite popular with wine estates but a Lomond platter is an experience well beyond just a snack with a glass of wine.

    Much like what makes our wines so unique, there is an undeniable sense of place in every item that makes up our platters. Everything from the cheese to the meat is hand selected from a local producer somewhere on the Western Cape that shares our same production philosophies.

    Similar to the subtle variations in our wines from vintage to vintage, our relationship with these quality producers allows for the constant evolution of our platters as they release new or varied products so that we are always in pursuit of the best pairing experience.

    This month we’d like to showcase the man behind one of the main pillars that makes up our platters – Richard Bosman.

    Bosman is a Western Cape native that after leaving the corporate world in the early 2000’s founded a deli in Hermanus. It was during this time he began learning the art of Italian and Spanish style meat curing. In 2009 he opened his factory for Richard Bosman’s Quality Cured Meats.

    Very similar to our winemaking ideology, Richard believes fully in the importance of a quality raw material. His relationships with pig farmers across the Western Cape allow him to source the highest quality, ethically reared meat, where his low-intervention techniques allow for a true sense of place with his final products.

    He only sources pasture raised animals from farms that do not use antibiotics, steroids, or growth hormones. This of course lengthens the breeding cycle but the natural and active lifestyle of the animal is what yields such flavorful, high quality meat.

    Bosman does not believe in mass production. His entire business is built on integrity, quality, and a ‘less is more’ philosophy which resonated with us at the highest level.

    Our platters are one of the pillars of a visit to the Lomond tasting room. Being able to phone someone like Richard when a new vintage of Syrah comes out, for example, and get the insight of an expert to always be improving our pairings is why these platters are so special. And it’s why supporting these local, artisanal producers is so vital to our communities.

    If you’d like to learn more, shop Richard Bosman’s many delicious products, or sign up for his next charcuteries course, visit his website and subscribe: https://www.richardbosman.co.za/

    Stay tuned later this month for some wine and meat pairings recommended by the man himself – Richard Bosman.

  • Introducing Merlot Rosé 2021

    With each new vintage, our goal is always to make small improvements in the vineyards and in the winery to ultimately continue making better wines. Winemaking is a game of inches, not miles.

    However, with each new vintage of our Merlot Rosé, the wine seems to be making massive leaps forward. What was once a simple, easy-drinking, ‘fun’ wine has evolved into a Provence-inspired work of art.

    An especially cool and delayed harvest allowed the Merlot to ripen very slow in ’21. The result was perfect phenolic ripening of the grapes, creating those mouth-watering strawberry, watermelon, and candy floss flavors. The chilly temps also kept the natural acidity high in each bunch, creating a youthful zestiness in the wine.

    Elegant, vibrant, and exploding with fruity, candy floss aromas – we are thrilled to introduce the 2021 Merlot Rosé to you. You will taste the progression this stunning wine has made upon opening the first bottle.

    While our Rosé has long been the perfect companion for the beach or pool – this vintage even deserves a place at the dinner table or as a sundowner in front of the fire.

    We hope you enjoy.

  • The Perfect Pairing – Lomond Trout and Sauvignon Blanc

    The Alchemy of Nature is an ethos many find contagious after spending just a single afternoon on the farm. As you sit on the shores of the dam and enjoy the simple pleasures and flavors cultivated in the fynbos-covered hills surrounding, it starts to sink in.

    There’s no better example of this experience than our personal favorite pairing – Lomond Trout and Sauvignon Blanc. Simple yet exquisite, the harmonious combination of flavors between these two Lomond favorites is a testament to the Alchemy of Nature.

    Surely if you’ve visited us, you’ve noticed the trout farm peacefully floating off in the distance on the dam. Owned and operated by Alicia and Albert Kemp from the quaint little village, Baardskeerdersbos down the road from us. Their business, B’Bos Trout, has been in operation since 2008. They are actually one of only a few trout farms still remaining in the Western Cape.

    With each rain, water flows down between the vines and fills the dam. The connection between everything on the farm, as in nature, is vast.

    The trout raised in the dam is of unbelievable quality and freshness, as you enjoy it just 50 meters from where it is raised. The salmon-colored meat is rich and satiating. The depth of flavors in the fish requires nothing more than a pinch of salt and a dash of lemon.

    Given the robust palate one finds with the trout, it makes for the perfect example of the pairing capabilities of our bolder, more complex Single Vineyard Sauvignon Blancs. The tropical notes allow one to better navigate the richness of the trout. The minerality on the finish of the wine acts as a guide to the layers and layers of flavors found within the fish. And finally, the acidity of the wine will find a match with the lemon spritz atop the trout – providing a foundation for the whole experience.

    Whether it be the cold smoke, hot smoke, or trout paté – the experience of combining all of these farm-fresh flavors is why we love what we do. Experience it for yourself next time you come for a visit 🥂

    What is your favorite meal to pair with one of our Single Vineyard Sauvignon Blancs? Comment below and win a free bottle of Pincushion if we pick yours for our next pairing feature.