Pictures of the judges during the
feedback session:
Francois Rautenbach of Singita
Gary Jordan of Jordan Winery
Oz Clarke from the UK and Convenor
Michael Fridjhon
Michael opens proceeding and begins to
give us the feedback on what they have tasted over the last week and what the
trends were.
Tom Carson, General Manager and Chief Winemaker of the Yabby Lake Vineyard in Australia
Wine Journalist Angela Lloyd
Gary Jordan tells us about the panels he
tasted on and what they found in general
Oz Clarke had some very amusing comments
about the tasting and complimented the SA wine industry
Eric Goettelmann, Chef
Sommelier Exécutif at Bernard Loiseau, Saulieu, Burgundy, France
Wine writer Christian Eedes
A full room of journalists and wine
industry people, but no one ever wants to sit in the front row unless they have
to.
Belthazar sommelier James Pietersen
Rianie Strydom of Haskell Vineyards
Lots of people taking notes and listening
intently
After the reporting session, we went down
to the terrace on the front of the hotel and had lunch. An interesting menu and
a selection of wines were served. This
should be a chance for the media to meet the judges
The starter of pan fried squid, and
salmon trout on a black squid ink tagliolini with a tomato caper vinaigrette
and a saffron foam. However we had prawns rather than squid.
Some of the white wines on offer with
lunch.
Main course was an oven roasted tender
Chalmar beef fillet on vanilla carrot puree and Pommes Dauphine (small potato
croquettes). We are not sure we like vanilla with savoury courses, it certainly
is a controversial debate. Some people adore it, we find it too sweet.
Judge Oz Clarke with Celia Gilloway, who has
ably organised these Feedback sessions for years and who now works for Classic
Wine magazine.
The judges having a last lunch together
It was a lovely day to have lunch on the
terrace with the Grande Roche Rose garden in full
autumn flower
Norman McFarlane amuses Joanne Gibson and
this year’s event organiser Alex Mason-Gordon, who finally has a minute or two
to relax over lunch.
Dessert was meant to be a fruit dumpling
in a red wine sabayon and a Cape gooseberry ragout. Our dumplings appear not to
have been cooked. They contained a whole
strawberry
© John & Lynne Ford, Adamastor & Bacchus
2013
No comments:
Post a Comment