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 Vr
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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