The Oyster Box’s new Sommelier, Eric Botha, has a notable pedigree, with stints at The Vineyard, Singita Game Reserve and “Maze” at The One&Only, under his belt.
Born and bred in De Aar, Eric found himself in the Mother City as a result of a call-up for an interview to join the Navy. He didn’t crack the job, but found work at a bottle store instead. It was during this “unexpected diversion” that he discovered a true passion for something he would end up making a career of.
Sometimes it can be a strange old world, but reading the labels on the back of wine bottles (during quiet periods in the bottle store) and coming across the John Platter Wine Book, are the two things Eric attributes to putting him on the path to becoming a sommelier.
Following time spent working as a cashier and sales assistant at Woolworths, Eric says he was lucky enough to be in the tutelage of Woolworths Wine Selector, Allan Mullins, who “taught me everything he knew about wine”, from blending and tasting to buying. The first of many courses at the Cape Wine Academy followed soon after. He is currently taking the “Cape Sommelier” course.
Eric spent nine weeks studying in Burgundy in 2006 and lists his personal wine preferences as Chenin Blanc, Bordeaux Blends, Pinotage and Pinot Noir. After having spent most of his time in the cooler Cape province, Durban’s warmer temperatures and spicier dishes pose a new challenge to Eric’s selection skills. He recommends Semillon, Viognier and Gewurztraminer, adding that “sparkling wine and Champagne go with everything!”.
**Together with Oyster Box, Food and Beverage manager, Stuart McFarlane, Eric Botha recently collected a Diner’s Club “Diamond Award” at the 2011 awards ceremony. This is the second year that The Oyster Box received this status.