MEAT the winemakers: South Africans and Sausages

Pieter du Toit (Cederberg) and Kevin Grant (Ataraxia) with butcher extraordinare at MEAT N16

After a day of showing off our wines at this year's annual WOSA wozani tasting, we decided to take our three South African wineries and a group of customers off-piste for something a little more experiential.

On Thursday morning we convened at Meat N16, wine shop, deli and fantastic local butcher in Stoke Newington, co-owned and run by Paul Grout, who amongst other things counts working with the Roux brothers in his own career history.

Paul Grout (MEAT N16), Kevin Grant (Ataraxia), Matt Wicksteed, Troy (Butcher), Nicolai (Cut Bar), Rob Allen (Bancroft), Douglas Blyde (Consultant), Mick and Greg Sherwood MW (Handford Wines), Sophie McLean (Bancroft) and Pieter du Toit (Cederberg).

Over coffee alfresco, Paul gave us a brilliant introduction to the world of butchery, and sausages. We then headed downstairs where Troy, Aussie butchery maestro, taught us how to make our own sausages, and walked us through every stage of making them. After this we sat down to a speed tasting of three wines each from Hartenberg, Cederberg and Ataraxia, hosted by Pieter du Toit from Cederberg, Winemaker Kevin Grant from Ataraxia, and Bancroft's Sophie and Rob explaining Hartenberg.

Our hard work was then rewarded by a feast of a variety of different sausages accompanied by our favourite wines. Much joy was had.

Troy leading the sausage making in the company of Kevin Grant, Douglas Blyde, Greg Sherwood MW and Pieter du Toit

Greg douing his best to segment the sausages.

Kevin leading disucssions on wine and his 'dirt'

A little charcuterie to accompany our speed tasting

Paul teaching Pieter how to tie up his cumberland.

Our Speed Tasting wines

For more information on MeatN16's courses check out their website here... and to taste any of our South African wines, please get in touch with your Account Manager directly.

Here's to Sausages and South Africa!