Uncorked: Lara Jordaan
Tell us about the moment you first became interested in wine...
As a student in Stellenbosch I used to drink Stein (a basic, semi-sweet blend that’s rarely seen outside South Africa) with a little bit of a mixer. Needless to say I did not drink wine to be enjoyed. The ‘oh’ moment came when I started working in the tasting room on a wine farm in Stellenbosch and I discovered Muscat and how Jan van Riebeeck planted the first vine in the country in 1652. A few years working over weekends on different wine farms made me leave the dream of becoming a lawyer for a career in wine.
Tell us about your wine list at the Kudu Collective
My wine list at the Kudu Collective is 100% South African. I am extremely passionate about our industry and how far we have come.
Over the course of your career, have you had any wine-related disasters?
My biggest disaster (and it happened quite often at some of the restaurants where I used to work in SA), is selling a very expensive bottle of red wine and the guests asking for Coke to mix with it. We call it a ‘katemba’ - which means heart breaking.
Name your top three restaurant wine lists
Noble Rot, High Timber for their incredible selection of South African wines and probably 10 Cases. I just need to mention Hawksmoor as well. So many places I still need to go to. I’ve not been here long enough.
Who do you most respect in the wine world?
I really respect Tim Atkin for his focussed dedication in promoting and believing in our industry. Jancis Robinson because I’ve been following her since the beginning of my career and have most of her books, she’s been such an amazing teacher. Also Julia Harding.
What’s the most interesting wine you’ve ever come across?
Wines from volcanic soils and also the Solera-aged straw wine made with Chenin Blanc from Chris and Andrea Mullineux in South Africa.
What are the three most overused tasting notes?
Natural, flabby and seductive.
What’s the best value wine on your list at the moment?
Vergelegen Cabernet Sauvignon/Merlot 2015. It completely over delivers and can be enjoyed with or without food. 2015 was a fantastic year for us and is a bargain at under £36!
What is your ultimate food and drink match?
Kanonkop Paul Sauer and a T-bone steak on the braai.
Old World or New World?
Oh, definitely Old World. In particular France and Italy.
What is your pet hate when it comes to wine service in other restaurants?
Warm red wine and dirty or chipped wine glasses.
Who is your favourite producer at the moment and why?
I have two at the moment. Thorne & Daughters (John Seccombe) and Savage (Duncan Savage). I love both these producers because they are pushing the boundaries, sourcing grapes from some of the best vineyards and keeping their wine making style simple by showcasing the varietal/varietals.
As a wine buyer and general manager, what question do you most get asked by customers?
Is it a sweet or a dry rose?
Which wine producing region/country is currently underrated at the moment and why?
The Piekenierskloof region in Olifant’s River, Western Cape. The area is home to some of the oldest vines in the Western Cape, which has become a crucial part of the South African story. The most widely planted varietals are Pinotage, Cinsault, Grenache and Chenin Blanc.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Sassicaia. It was one of the first great wines I tasted when I started my career in the wine industry and it really was a life changing moment for me. It is also a blend of two of my favourite varietals, Cabernet Sauvignon and Cabernet Franc. It’s been a lifelong dream of mine to go to Tuscany and now that I am living in London that dream will become a reality.
