For lunch yesterday, a quick linguine vongole at Magica Roma in Pinelands paired with Sauvignon Blanc-Semillon blend Tokara Director’s Reserve 2010, a wine I’ve previously rated 18/20 (see here) and selling for the not exactly exorbitant sum of R250 a bottle at the restaurant. “That’s the second-last bottle of a batch I ordered around six months ago – it’s a slow mover,” related restaurant manager Marco Savoia.
So what does sell? “Durbanville Hills Sauvignon Blanc. We go through 36 bottles a week.” Admittedly it goes for R90 a bottle but I’d like to have thought patrons of this consistently excellent if old-school restaurant were a little more discerning when it comes to their tipple of choice. Wine culture? What wine culture?