Wilderer Distillery’s Grappa and Limoncello make a dinners memorable

As a dedicated foodie I draw great pleasure in matching food, drink and people around a table. The trick is to ensure that all three elements work in harmony. That is no mean achievement as it takes careful planning and some courage.

A successful dinner party will see the diners enjoy the meal, comment favourably on the wine pairing and participate in conversation that is polite yet lively with good humour. A general feeling of contentment pervades when it is time to depart. To my mind that is a little boring.

Absolutely, the food must be great and the wine pairing excellent. This is not too difficult particularly if you are a good cook or, if not, you chose a restaurant of top repute. A little research and you will find that South Africa has excellent wines to compliment most menus. However, it is the people who make the difference between a good night out and a dinner that will become lore.

Finding ten people who can contribute to the conversation with aplomb, who will encourage their conversationalists through body language and wit and who will throw in the odd barb knowing that it will be accepted as a stimulator rather than an insult, requires insight.

Luckly, I have a wide spectrum of friends who are self-assured, reasonably intelligent (or confidently senseless – you know who you are) and, very importantly, good listeners.

However, it may take an X-Factor to launch the party into an extraordinary event. Tequila is, for most party seekers, the go-to element and they generally get the timing wrong. Most people rely solely on tequila to kick start a party. This is childish and downright dumb – something that my senseless friends would do without an adult in the room.

Knowing when to introduce strong spirits is like knowing when to make a pit stop or when to propose marriage – timing is everything. What helps enormously is the type of spirit served. Make it as interesting as the meal with a pedigree to match the wine and you will have glad acceptance of a snifter from your diners.

At a recent gathering of friends in a quaint bring-your-own restaurant I introduced Grappa and Limoncello with near perfect timing.

Both are considered digestives and best served after a meal. Neither are mainstream spirits, and they piqued the interests of my mates. I described Wilderer Distillery, where they are distilled, and their pedigree, and the bottles were passed around the table as readers where perched on noses for a closer inspection.

It was then that the toasting began – to friends, to spouses, to the chef and waiters, to Donald Trump, to Volodymyr Zelenskyy, to Rassie Erasmus and his new podcast, to religion, to politics, to great sex and so it continued as we toasted every topic of conversation that evening.

The Uber’s arrived shortly after the bottles where empty, we hugged the restaurateur and each other and, with laughter and back slapping, we departed.

About Wilderer Distillery

Any distillery that prides itself on craftsmanship and that is owner managed will produce spirits that stand a head and shoulders above those that are mass produced. Of course, when your product is excellent you also need a place to show it off that is at least equal in taste and refinement as your spirits. A classic example of just this type of distillery is the Wilderer Distillery.

Wilderer Distillery obtained South Africa’s first craft distilling licence in 1994, but was officially established and started operations in 1995 — this year marking 30 years since the opened our doors. Wilderer Distillery was started by Helmut Wilderer after he came to South Africa for a golf tournament and was surprised to find that there were no locally produced Grappa products available.

One thing led to another, and excited by the abundance of excellent fruits and grapes in South Africa, he applied for a craft distilling licence and established South Africa’s first craft distillery.

Not only is Wilderer Distillery South Africa’s first craft distillery, but also the most awarded, with over 100 international medals and awards, including many gold and Double Gold Medals.

In 2000 the Wilderer family relocated their distillery to The Wilderer Estate in Paarl and at the same time opened their first restaurant – Ristorante Pappa Grappa, conveniently located right next to the distillery.

Some years on, a second tasting room and restaurant, La Grapperia Pizza and Bistro were opened on the Spice Route Destination in Suider Paarl. The rustic and charming restaurants feature authentic German and Italian cuisine.

The Distillery

Wilderer Distillery’s unique process, combined with locally sourced botanicals, yields a range of artisanal spirits with unapparelled flavour and complexity.

The Distillery is particularly proud of their Grappa Range. Their flagship Grappa Muscato, being the most sought after, has been awarded the most international gold and double gold medals over all vintages. It expresses a beautiful bouquet of litchi, cinnamon and honeysuckle typical of the muscat grapes.

Grappa Shiraz – this unusual Grappa boasts a minty nose flanked by robust white pepper and chocolate notes, while their Grappa Pinotage is unique to South Africa. Distilled from Pinotage grape skins and matured in French oak barrels with vanilla, cherries and coffee roast aromas.

Wilderer Limoncello, using a unique technique and crafted with meticulous care, ensures the liqueur remains crystal clear. Using organic lemon zest, unrefined sugar and the pure spring water of the Franschhoek mountains, Wilderer Limoncello bursts with vibrant lemon flavour and creates a refreshing palate.