Patson Mathonsi of DW Eleven-13 collects the Tsogo Sun Wine Service Award at the 2014 Eat Out Mercedes-Benz Restaurant Awards

The winner of the Tsogo Sun Wine Service Award at the 2014 Eat Out Mercedes-Benz Restaurant Awards on Sunday 16 November was Mandla Mathonsi (known as Patson).

Starting out as a waiter, Patson has fulfilled a number of roles at restaurants, but it was at DW Eleven-13 five years ago that he discovered a philosophy on food, wine and service that he could believe in. Having completed the Certificate Wine Course at Cape Wine Academy and WSET levels 1, 2 and 3, Patson is also becoming a member of the Hugues Lepin Sommelier and Wine Academy.

He may be humble, but he’s full of ambitious plans: “My aim is to continue growing, learning and enjoying all the fascinating aspects of wine. The possibilities are endless and there is still so much to experience…”

Chief judge Abigail Donnelly calls Patson a welcome breath of fresh air in the industry. “Completely unique and refreshing in his approach, he invites guests to experiment with their senses. I have watched him for many years and he has grown in his knowledge and confidence. Patson brings so much to the experience at DW Eleven-13 with the interactive way he showcases his philosophy of wine and how he matches it with what the chef puts on the plate.”

Patson gives Eat Out his Top 10 wines with suggested food pairings.

2009 Avondale Armilla Blanc de Blanc (Klein Drakenstein)

This is a very terroir-driven MCC made by a biodynamic-focused estate. One of the finest bubblies in the country. Pair with seared foie gras with hazelnut vinaigrette.

2012 Meinert Riesling (Elgin)

This one of the best value-for-money Rieslings, boasting floral, dusty, orange peel notes and medium acidity. Pair with fettuccine aglio olio e peperoncino.

2012 Lismore Viognier (Greyton)

The Lismore estate went from being a dairy farm to producing the finest viognier. Really unique, it’s a floral, fruity, creamy viognier with aromas of honeysuckle. Pair with crispy spiced pork belly.

2012 Normandie Karen Rosé (Franschhoek)

Only 300 cases are made for every vintage. This is a 100% merlot that’s fruit driven but still dry on the palate, with an ageing potential of six to eight years. Pair with salmon gravlax and horseradish cream.

Blackwater MMXI Pinot Noir (Cape south coast)

Pinot Noir is one of the most difficult grape varieties to grow in South Africa, but winemaker Francois C. Haasbroek has been able to maintain the best quality for every vintage, while keeping it versatile. Pair with mushroom risotto.

2011 Normandie Eisen & Viljoen (Franschhoek)

This is a very sexy-looking bottle of wine by fashion designer Mark Eisen. It’s a typical left-bank Bordeaux-style blend with a twist. Johann Viljoen, the winemaker and viticulturist, is so focused that he only makes five to eight barrels for every vintage to keep its consistency. The wine is slightly herby with hints of dark chocolate and a very juicy finish. Pair with crispy duck and plum sauce.

2008 Kleinood Winery Drinkwater (Stellenbosch)

This is a shiraz/mourvedre blend made especially for DW Eleven-13. The idea was to make a big, bold, rich food wine and it really delivers. It has spicy, smoky, ‘grippy’ tannins, but is well structured. Pair with braised oxtail and red wine jus.

2009 Fairview Pegleg Carignan (Swartland)

Carignan is a very underrated spicy grape variety mostly produced in the Swartland, a once underrated wine region that now produces some of the best wines in the world. This example sports juicy tannins with a peppery, spicy underlay. Pair with spinach-stuffed chicken and harissa.

2009 Simonsig Redhill Pinotage (Stellenbosch)

There is a wide variety of pinotage to choose from in South Africa, but these guys have been making wine for a long time and they just had to be on my list of top 10 wines at the moment. Pair with herb-crusted venison and cranberry jus.

2009 Quinta do sul Vintage Port (Lieben Wines)

This is a port-style wine driven by cinnamon spice, sweet plums and a slight coffee bean flavour. It’s best when chilled. Pair with hard cheeses and figs.