Wow, it has been a busy week!

Jeremy flew up from the Cape to be the man on the spot at three back-to-back tasting events this week.

VATS wine club were our hosts on Tuesday evening. A fantastic evening was had by all at the Bryanston Country Club their venue for weekly meetings.  On Wednesday we wandered off to the Cellar Rats wine tasting club event at the Morningside Country club, where we were told that the presentation was inspiring and the wine was lovely.  We would like to thank both clubs for inviting us to present our wines. We hope you continue to enjoy them. Contact us if you have any questions.

The third event on Thursday was a special wine and food pairing event at 10 Bompas, organised by our distributors, Wine Logistics. What a magical tour of tastes it turned out to be.

It was an intimate and friendly event for about 20 people, starting in the casual reception area. We were presented with Smoked trout tartlets with roasted red pepper gel and Roasted red pepper tartlets with tomato and chilli jam. Both were superb to savour with the Peloton Blanc 2013.  The simple yet elegant presentation of these morsels did not prepare us for the art we were about to experience when we were led into a private dining room for the dinner itself.

For starters we had a choice between Textures of shrimp, avocado, lemon pudding, roasted garlic aioli, black sesame tuille and wild rocket (pictured above) or Heart of palm, roasted garlic aioli, black sesame tuille and avocado. Both of these accompanied by the Black Pack Roussanne 2012. The shrimp dish was a riot of textures and tastes that surprised and delighted with every different combination. Roussanne is not a well-known varietal in South Africa, but it is worth exploring as its vivacity and complexity met the challenge of complimenting every taste combination in this culinary artwork. There followed a debate between guests on whether the wine went best with the shrimp or the heart of palm. Each diner convinced that what they had tasted had been a sublime combination and therefore the best one. What it really told us is that our Roussanne is a well-balanced wine that held its ground and provided a firm foundation for the foody flights of fancy.

Our Wine Enthusiast top 100 wine of 2013 – Guillermo Pinotage 2010 was next on the tasting list and made a robust companion to the two main course options. Beef Wellington, mushroom duxelles, parsnip puree & crisps and creme de cassis and Algerian brinjal tagine, toasted almonds, couscous, lemon, yoghurt and pine nuts. The richness of the wine rose to the challenge of both these dishes, offering a berry-filled counterpoint to the tender melt-in-the mouth beef and Algerian-inspired artistry.

Finally, our dessert of Apple tatin, salted butterscotch, creme anglais, salt crumple, cider roasted apple and spiced apple puree was accompanied by the Black Pack Wild Yeast Chenin Blanc 2012. It is a surprisingly savoury choice of wine to go with dessert, but worked well with this dish in particular with its complex melding of sweet, salty, tart and tangy.

With no exceptions, the guests at this dinner were blown away by the food masterpieces served up by executive chef, Johannes de Bruijn, as well as the wines which worked in harmony with the food. The staff assigned to our party were charming and quietly efficient. We would recommend this hotel for a brilliant night out with amazing food and fantastic wines. If you’re lucky, they may even have stocked up on a few of ours.