A Minute on Wine Lists with Dax

Few things have the ability to elevate a dining experience the way a good wine choice can. However, when presented with a wine list, the pressure that comes with the responsibility of selecting a wine to complement your meal, especially when you’re in the company of people other than your all-forgiving my-child-can-do-no-wrong mother, can be quite overwhelming!

Under the Influence recently caught up with Dax Villanueva of the lifestyle blog Relax with Dax to get some pointers on how to tackle this daunting task, and to have a little peek at what wines Dax is enjoying this winter. Besides being a “stunningly good looking guy”, Dax is a prominent restaurant reviewer and a walking encyclopaedia on what’s what in Cape Town. His blog and twitter feed offer daily updates on restaurants, bars, wine estates, shows and festivals. He is often to be found in his natural habitat – with friends at a restaurant table, glass of wine in hand, deftly navigating his way through menus and wine lists.

Dax, relaxing in a cellar.

What would you say constitutes a good wine list, Dax?

A wine list doesn’t have to be long, but it needs to have wines for various tastes and occasions. So some less expensive, some more expensive and a selection of varieties. My big thing is that I like interesting wine lists, it’s so boring seeing the same wines on every second list.

What is your approach when it comes to choosing a wine from a wine list? Any pointers from the pro?

This will depend on the occasion. Sometimes I choose on value, but there are occasions when I don’t worry about the price and choose something that I know will be really special. Then I really appreciate and pay attention to every sip. One mistake that I still see often is people choosing their wine before their food. Pairing the wrong food and wine can really reduce the enjoyment of both.

What are your views on taking wine along to a restaurant and paying corkage? When is it ok to do it?

This is a tough one. I’m actually not a big fan of taking wine to a restaurant because the restaurant needs to make money and taking your own wine means you get the enjoyment of the venue and the service but you don’t pay for it. However, on the other side of the coin, many restaurants are charging some ridiculous markups on wine. Which means that you can’t order more than one bottle without the bill becoming excessively expensive. So I would probably buy one bottle at the restaurant and take one or two more myself. Other restaurants have such terrible wine lists that I wouldn’t eat there without taking my own wine.

Is there a particular region or style of wine or variety that you find exciting at the moment?

I’m particularly enamoured with the Nebbiolo from Steenberg but haven’t had any others to compare. My favourite variety is shiraz and right now (maybe because it’s winter), I’m really enjoying my reds big and bold.

What is your favourite every-day drinking wine this winter? 

Every day? I’m not an alcoholic you know. I bought myself a case of Scaramanga (a blend of Cabernet Sauvignon Merlot, Malbec, Tempranillo) from Nabygelegen and that’s what I’ll open when I’m cooking up some dinner.

What wine do you have in your fridge at the moment? (or the cupboard in the corridor)

Because of my blog (www.relax-with-dax.co.za) I get sent a lot of samples so my fridge is actually fairly devoid of food and jammed with a variety of white wines. My wine cupboard is also overflowing with a selection of red wines. For a special occasion or special guest, I might bring out my bottle of Veuve Clicquot NV, or the Mullineaux white blend, and from the red selection, perhaps the Oldenburg Cab Franc.

And there you have it folks, straight from this foodie’s mouth!