{"id":81450,"date":"2020-11-17T11:52:31","date_gmt":"2020-11-17T11:52:31","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=81450"},"modified":"2020-11-17T11:52:31","modified_gmt":"2020-11-17T11:52:31","slug":"bree-streets-newest-hot-spot-culture-wine-bar","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/bree-streets-newest-hot-spot-culture-wine-bar\/","title":{"rendered":"Bree Street\u2019s Newest Hot Spot, Culture Wine Bar"},"content":{"rendered":"

Once we heard a new wine bar was opening in CPT we knew we had to go check it out. It\u2019s not that there is a shortage of bars in this town, it\u2019s that there aren\u2019t many wine-focused establishments that cater to everyone\u2019s needs.\"Culture\"Culture Wine Bar is located right in the middle of Bree Street, above Burger & Lobster and connected to the highly praised, Grub & Vine restaurant. Owned by Chef Matt Manning and Chris Groenewald, this wine bar offers a curated selection of fine wines from all over the country to some impressive imports from around the globe.<\/p>\n

Inside The Culture of Culture Wine Bar<\/h4>\n

We were welcomed by Chris Groenewald, part-owner\/manager but full-time wine buff in his own right. Right off the bat, Groenewald proved how much of a wine enthusiast he is by giving us a taste of a wine that he has recently created. Let me just tell you, it\u2019s summer in a glass. With subtle hints of rose water and Turkish delight, this wine is smooth and delicious \u2013 you can easily polish off a whole bottle without batting an eye.<\/p>\n

Walking around Culture it\u2019s soon evident that the whole place is like an adult\u2019s playground with a hint of Wes Anderson influence. The colour combinations of royal blue with burnt orange and salmon really brighten up the room, as well as accentuate the exposed brick walls (how very NYC of them). The strategically placed mirrors not only add an extra edge to the room but also make the space look larger than it is.<\/p>\n

\"Culture\"The leather booths combined with the marble tables are not only beautiful but practical; it\u2019s all about having maximum space per table but also making sure they\u2019re not too close to other tables because, well, Corona. We would be remiss if we didn\u2019t mention the quirky flower art that is hanging from the walls, really zhuzhing up the whole place and giving it extra character. You can tell interior designer Monya Eastman from Stokperd<\/a>, paid close attention to every last detail of the space and took into consideration what the vibe of Culture is trying to pull off; a wine bar that is not pretentious but still elegant.<\/p>\n

Culture’s Curated Menu<\/h4>\n

Now let\u2019s get down to brass tacks, the food and wine. The wine menu is divided into five sections: Fizz, Fresh & Smashable, For The Geeks, Good Old Proper Juice, and All Around The World. This carefully curated selection of wines really shows that there’s something for everyone, whether you\u2019re a wine snob<\/a> or just like some good wine, you\u2019ll be sorted no matter what section you order from. The prices range from about R60-R90 a glass, not too expensive but definitely not on the cheaper side. But you get what you pay for, an extensive curated list of great, refreshing wines.<\/p>\n

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The \u2018snack\u2019 menu might not be extensive but there sure are a lot of exciting options that really showcase Chef Matt Manning\u2019s style. We tried the cheese platter, broccoli tempura, arancini balls, and the chicken liver parfait. All of these dishes were flavourful and beautifully presented but my heart is with the chicken liver parfait. It was served with white brioche bread that can only be described as buttery goodness. The parfait almost melts in your mouth and each bite packs a punch.<\/p>\n

My partner, on the other hand, could not stop talking about the broccoli tempura for days to come – I don\u2019t blame him, it was perfectly crispy but not too oily that the flavour of the broccoli disappears. We also sampled various wines varying from across the five different categories on the wine menu. Groenewald was kind enough to come and explain what farms the wines were from, the tasting notes and what they are best paired with. We tried from white to red to a light rose.<\/p>\n

\"Culture\"One thing that stood out for me was that the red wines Groenewald brought out were all served chilled. A dream really. The way red wine is supposed to be served! There is a misconception that red wines should be served at room temp, this may be true for full-bodied reds but for lighter-skinned grapes, a slight chill actually works in its favour. These types of red varietals should be served around 12-14\u00baC\u2013 the flavours of the wine will become focused and the alcohol will not be as evident.<\/p>\n

The Wine Library<\/h4>\n

We then explored Culture\u2019s upstairs area. This space is reserved for members only \u2013it\u2019s called The Wine Library and it\u2019s an exclusive space for wine enthusiasts, producers, winemakers, people who love exclusivity, you name it. The Wine Library is a fully-functioning tasting room and wine cellar that can be rented out for events by members and guests of members.<\/p>\n

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Becoming a member of the Library is not cheap, it will run you about R1695 a month but with that price comes benefits. If you\u2019re a wine collector and want to keep your wines in a temperature-controlled space, you can store up to 24 bottles of wine in the Library. If you\u2019re a member you can take advantage and use it as a workspace during the day with complimentary refreshments, you\u2019re also entitled to set up private tastings in the space, which is every wine buff\u2019s dream.<\/p>\n

\"Culture\"Even though we visited Culture and loved it, we wanted to know more than what meets the public\u2019s eye. We chatted with the other half of Culture, Chef Matt Manning, and asked him a few questions on this exciting new endeavour.<\/p>\n

Talk to us a little about your love for wine and the name behind the bar.<\/h4>\n

For me wine is not just a drink, it is a culture, a way of life and something that brings people together. Hence the name \u2018Culture\u2019.<\/p>\n

There aren\u2019t too many wine bars in Cape Town at the moment, was that what inspired you to open Culture Wine Bar?<\/h4>\n

Food and wine will always be the perfect marriage and the space is adjacent to my restaurant Grub & Vine, using the same entrance (103 Bree street), so when it became available, I took it. It was important for me to have something that would complement what we were doing from a food perspective.<\/p>\n

Is this an extension of Grub & Vine or do you want to keep both completely separate?<\/h4>\n

It is a standalone offering with its own identity, but it is very much in harmony and complements what we offer in the building from a culinary perspective, with both Grub & Vine and The Chef\u2019s Studio.<\/p>\n

How does opening a bar now differ from opening a bar under typical circumstances?<\/h4>\n

Safety is naturally a much bigger focus, especially given that the nature of a bar is inherently social. So it\u2019s getting that balance in offering a space that feels social, warm and welcoming, while also ensuring that safety protocols are followed.<\/p>\n

You\u2019re also very much aware that things could change in an instant in terms of the lockdown level regulations and so you have to remain agile and on your toes.<\/p>\n

\"Culture\"How did the opening night go?<\/h4>\n

It went well! We, unfortunately, had to limit numbers given the current circumstances, but it was a lovely evening and it was great to share it with the friends, partners, producers and the customers who have been loyal to us over the past few years.<\/p>\n

Do you think consumer habits differ compared to pre-COVID?<\/h4>\n

I think after months in lockdown people are excited to get out and about again – albeit more cautiously than pre-Covid, which is necessary.<\/p>\n

The selection of small plates are interesting, with options like prawn Po\u2019Boy which is originally a Louisiana bar snack, talk to us about the decision making process there?<\/h4>\n

I wanted small, snacky bites that were easy to eat with your hands, tasty and satiating. The menu changes depending on what is seasonal= and of course, whatever tickles my fancy at the time! The Po\u2019Boy has always been a favourite of mine (especially after a couple of glasses of wine!) so I knew that I wanted it on our menu.<\/p>\n

What experience do you want your customers to have? What is the total feeling\/vibe you want Culture to give off?<\/h4>\n

The aim is for it to be a warm and welcoming space, where our customers feel excited and empowered to explore and try something new. The idea is that it is versatile – it is a space where you can have a quick glass of wine after work, meet up with friends on a Friday, or have a nightcap after your dinner at Grub & Vine.<\/p>\n

What would you say to those who don\u2019t know much about wine but enjoy a glass here or there?<\/h4>\n

Let our team guide you – be brave and try something new – you might just find something you love!<\/p>\n

culturewinebar.com<\/a> | Facebook<\/a> | Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Once we heard a new wine bar was opening in CPT we knew we had to go check it out. It\u2019s not that there is a shortage of bars in this town, it\u2019s that there aren\u2019t many wine-focused establishments that cater to everyone\u2019s needs.Culture Wine Bar is located right in the middle of Bree Street, above Burger & Lobster and connected to the highly praised, Grub & Vine restaurant. Owned by Chef Matt Manning and Chris Groenewald, this wine bar […]<\/p>\n","protected":false},"author":5861,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-81450","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/81450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/5861"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=81450"}],"version-history":[{"count":10,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/81450\/revisions"}],"predecessor-version":[{"id":81474,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/81450\/revisions\/81474"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=81450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=81450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=81450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}