A Lunch Date with Bruwer Raats

It was on one of those moody, misty winter’s days that Wade Bales and Bruwer Raats met for lunch at the popular 96 Winery Road Restaurant in the heart of the beautiful Helderberg Winelands. Due to their hectic schedules, it was already after four, but “lunch” it was, and the restaurant’s affable chef, Natasha Harris, was standing by with their specially prepared meal.

Over a chilled bottle of Perdeberg Chenin Blanc 2004 and a steaming prawn salad, the two guys were soon solving the world’s problems, or more accurately, those of the wine world! Bruwer, who started his winemaking career in 1995, became one of South Africa’s youngest cellarmasters when appointed at Delaire in 1997. Today he makes his own star-studded wines at Raats Family Wines in the Polkadraai area and firmly believes that South Africa is the most exciting place on the planet to be making wine. “Why?” Wade wanted to know. Bruwer’s answer is quite a mouthful: “We have overcome many a barrier and yet there’s still so much to be achieved. We have only recently started making world-class wines and now the international market is clamouring for more. It is our generation’s responsibility to establish South Africa on the world’s wine map and that is a wonderful challenge”.

The main course, tuna steak seared to perfection and wrapped in a piquant sesame and chilli crust, was accompanied by Bruwer’s own Raats Original Chenin 2004. “What a wine,” commented Wade, upon which Bruwer expanded on his passion for the Chenin variety. “It’s my favourite cultivar, not only for drinking, but also for making. How on earth could South Africans, wine lovers and winemakers alike, have disregarded this variety for so long?”

It was already darkening outside when the two finally got down to dessert. And what a fabulous finale to a magnificent meal and rich conversation. At 96 Winery Road, chef Natasha Harris’ pear and almond tarté tatin is simply out of this world. As both Wade and Bruwer will confirm. A glass of florally L’Avenir Vin d’ Erstelle (2004) accompanied this edible work of art and by now Wade and Bruwer were sharing other mutual interests, such as travelling, history and … rugby!

BRUWER IN A NUTSHELL

Favourite wine? Unwooded Chenin and Sauvignon Blanc.

Most memorable moment? When I bottled the first Raats Chenin.

Favourite colour? Blue and silver. Simply look at my label!

Any screw-ups? So many, I cannot count. But at least I only do them once.

Favourite pastime? Quality time with my family.

Hobbies? History. I lay my hands on every little historic morsel and devour it. And then of course, rugby: I actively participated in my student days; today I cheer for the winning team and lament with the losers.

RECIPE  

Seared Tuna with a Sesame and Chilli Crust
(Simply delicious with the Raats Original Chenin Blanc in your pack)

2 x 200g tuna steaks
2 tbsp sesame seeds
1 fresh chilli
baby salad leaves
100g vermicelli noodles
light soy sauce
lime juice
1 tbsp mirin

Make the dressing by mixing the soy, lime juice and mirin. Blanche the noodles in boiling water and set aside. Mix the sesame seeds with the finely chopped chilli and coat the tuna. Heat a non-stick frying pan to very hot and drizzle with a little sesame oil. Sear the tuna for about 30 seconds on each side. In another pan, toss the noodles with the leaves just long enough to heat through and wilt the leaves. To assemble, place the noodles in the centre of a plate, top with tuna steak and drizzle with the dressing.