Thursday, March 21, 2013

Chenin Blanc Association of South Africa's second annual Chenin Blanc Winter Showcase

Arrival at 10 am. There is lots to chat about. Lynne talks to Jeff Grier of Villiera about the harvest
We are welcomed by Ken Forrester before going in for the tasting
26 Chenins to taste. On the left, General Manager of Delaire Graff Johan Laubser at the table  of the table on the left WM Cathy van Zyl, Editor of John Platter Guide Philip van Zyl, Journalist Graham Howe, David Trafford.   On the right a journalist from Wynboer on her laptop; blogger Johathan Snashall and Bruwer Raats
The list of wines we tasted, with their dates, technical specifications and prices
Five chenins to start with
At another table, winemakers Carl van der Merwe, Niel Groenewald, Razvan Macici, Francois Roode and Johan Grimbeek from Kanu
David Trafford of De Trafford and Sijnn wines
Journalist Graham Howe looking pensive and growly
Ken Forrester in the magnificent Delaire Graff winery talking to their winemaker Morné Vrey
and tasting fermenting Sangiovese from the tank, 12 days into fermentation
Ken helped plan and lay out this winery
Lunch followed in Delaire's Indochine restaurant
Studying the menu are Jonathan Snashall, Kathy Jordan and Sebastian Beaumont at the table on the left.
First a huge bowl  to share of deep fried vegetables in gram flour batter. Crisp pastry pieces with three different dips: Cucumber, tomato chilli and black bean
The menu for the meal
The wines we could enjoy with the lunch
 Then the Amuse. A tender Linefish siu mai dim sum dumpling, with gengati (looked on Google but cant find out what this is – the dish did taste of ginger, so perhaps it's another name for it), orange pearls  and fennel
The magnificent sculpted cheetahs on the lawn outside the restaurant, Table Mountain in the distance
Nicolette Waterford, the brilliant PR consultant who put this tasting and lunch together for the Chenin Blanc Association, with Ken Forrester and Christina Harvett, just about to enjoy their duck starter.
Our starter was Thai duck served with pickled radish, fresh bamboo shoots, cashew nut brittle and orange jelly
This restaurant has magnificent views and great art.
This beautiful hanging of migrating birds helps to bring down the height of the ceiling
Main Course was Pork done three ways in 7 Thai spice power, with a master stock, picked garlic and red pepper with pea shoots, peas and edamame beans.  The crisp croquette was also filled with small pieces of pork in a great sauce.  This was a delicious dish where the pork was perfectly cooked.
Ken Forrester talking to Ivan Oertle and Rebecca Constable of Woolworths wine Department, RJ Botha of Kleine Zalze and Jeff Grier in a pause during lunch.
The accompaniments to the main course were stir fried bok choy and black rice
Ken thanks us all for coming. On the table at the right are Chris von Ulmenstein of Whale Tales and General Manager Johan Laubser
Dessert was a simple and deliciously refreshing mango parfait with passion fruit coulis, coconut & rose-water sorbet, ginger crumble and raspberry pearls
© John & Lynne Ford, Adamastor & Bacchus 2013

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