06/05/2026
We recently hosted a Thamnus dinner at The Houghton Hotel. The evening was built around a single idea - temperature, and the way it shifts a wine in the glass.
Each course was considered with this in mind. Usually you see flavour and texture considered, but we wanted to show how a slight change in temperature could alter structure, aromatics, and perception.
The Chardonnay was first served cold alongside beef tartare. Tight, focused, holding its line. As it moved closer to room temperature with pork belly, it opened. The palate broadened, the fruit more generous, the texture more apparent.
The Pinot Noir followed a similar path. With sirloin, it showed structure and savoury depth. Later, served cooler with strawberry, it changed shape. The fruit lifted. The tannin softened. The wine felt lighter on its feet.
A reminder that wine is not fixed. It moves, depending on how it is handled. And sometimes, the smallest decisions change everything.
A beautiful evening to share Thamnus Wines with our Johannesburg family. We can’t wait until the next time.
