Wednesday, October 16, 2013

The Chenin Blanc Association's annual Chenin Blanc Summer Showcase at the Cape Grace Hotel

The rather austere exterior of the Cape Grace in the V&A Waterfront, Cape Town

A welcoming glass of Ken Forrester's Sparklehorse Chenin blanc MCC
 Anthony van Schalkwyk of Ken Forrester with Cederberg owner David Nieuwoudt
 The Cape Grace is adjacent to the V&A Waterfront's Albert Dock
 The first flight ready to serve
 Corlea Fourie welcomes all the delegates
All the wines, lined up for tasting
Ina Smith, secretary of the association
We get down to the serious tasting and making notes about the wines
They never pour large tasting samples, especially when there are 21 wines to taste
 MornĂ© Vrey, winemaker at Delaire Graff
 Journalist Johan Crafford
 Classic Wine editor, Cathryn Henderson
 Eric Saayman, Senior Winemaker, Riebeek Cellars
 Carl van der Merwe, De Morgenzon GM and winemaker
 Anthony van Schalkwyk, ‎International Brand Manager at Ken Forrester Vineyards
Adam Mason, winemaker at Mulderbosch
Beaumont winemaker Sebastian Beaumont
RJ Botha, winemaker at Kleine Zalze, Stellenbosch
Pierre Wahl, winemaker at Rijk's, Tulbagh
Dr Winifred Bowman
Joostenberg winemaker and co-owner, Tyrrel Myburgh
Ina Smith
Cederberg's David Nieuwoudt talks about his wine
Lunch was eagerly awaited and, when it arrived, it was very special indeed
All scallops have to be imported into South Africa and are usually frozen and small. These were full of the smell and taste of the sea and were tender and perfectly cooked. The crisp ham was a good counterpoint; perhaps the parsley cream was a little too strong for the soft seafood.
A mosaic of soft thinly sliced octopus ‘sausage’, topped with fresh baby tomatoes, with a sweet lime, ginger and sesame oil dressing and micro herbs. The avocado was absent.

The perfect spring dish. Fresh North Atlantic Salmon cooked in a pastry case, topped with citrus beurre blanc sauce on a base of mild and creamy cauliflower puree with new season asparagus and sprouting broccoli
A rich lime soufflé, covered in thin cracked meringue on thinly sliced, macerated fresh pineapple. Beautifully rich, sweet and sharp with lots of different textures.
 © John & Lynne Ford, Adamastor & Bacchus 2013

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