Wednesday, March 13, 2013

Tasting Zinfandels with Blaauwklippen

The tasting was at the Radisson Blu Hotel in Mouille Point on the edge of the harbour
Here Rolf Zeitvogel takes us through the five Zinfandels, four from Australia and one from Blaauwklippen
The five wines ready for tasting all have good colour
The tasting sheet. We tasted a Cape Mentelle 2010 Margaret River W.A., Cargo Road 2010 N.S.W. Orange Region, Smallwater Estate 2009 W.A. Geographe Region, Peel Estate 2007 W.A  Peel Wine Region and Blaauwklippen Reserve 2011 Stellenbosch, W.C.
Californian winemaker Alicia Sylvester tells us about Zinfandels in California. She is here to do a Cape harvest season. Sadly, she was not able to get a bottle from their estate in time for the tasting.
Alicia and Rolf’s PA, Natalie Campbell
Rolf tells us proudly about the Blaauwklippen
Some of the wine statistics
Tasting the wine and looking at the colour
Journalist Graham Howe in discussion with Samarie Smith
Nicolette Waterford, the PRO, who organised the event so well
Cape Wine Master Winnie Bowman next to journalist Melvin Minnaar
The line-up of bottles at the tasting
Gleaming glassware
Executive Chef Grant Kennedy tells us what is for lunch

Wine Concepts director Mike Bampfield Duggan with a glass of Blaauwklippen’s White Zinfandel (a true blanc de noir)
Wine Extra editor Maryna Strachan and Mike - waiting for another umbrella to be found; the sun was high in the sky and it was hot
Wine Blogger Anél Grobler (Spit or Swallow)
Alicia, a California girl enjoying the Cape

Grant tells us how they did the food and wine pairing
What a lovely place for lunch, on the deck overlooking the water
The menu.  We drank four Blaauwklippens with the lunch : 2012 White Zinfandel; 2010 Blaauwklippen Zinfandel; 2011 Blaauwklippen Reserve/single vineyard ; and Blaauwklippen  2011 Noble Late Harvest Zinfandel.
Our second course was a seared pink tuna pave topped with herb and lemon crumbs, a root dauphinoise and a cranberry beurre noisette sauce, topped with pea shoots.
Third course was a sorbet of prickly pear and a dash (or two) of Zinfandel Grappa made by Rolf
Cape Master of wine and special person Alan Mullins enjoying the lunch
Dessert was very interesting and very moreish.  A light and airy Raisin tea and rooibos bread soufflé accompanied by an intense Coconut blackberry semi-freddo and a most unusual Avocado and bitter chocolate tart. YUM.

Grant, Alicia, Billy Martin, Rolf and Natalie Campbell at the end of lunch
Lynne chats to  Brett Garner, editor of The Month, with a wonderful view of the  Waterfront in the background.
© John & Lynne Ford, Adamastor & Bacchus 2013

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