Tuesday, August 13, 2013

Food and wine pairing for the Vineyard's Strandveld dinner

The tasting was held on the upper level above the main restaurant
The lineup of Strandveld and their second label First Sighting wines, which we were pairing with the food
Whites and a rosé cooling in the ice bucket
The judging panel assembled.  Clockwise from the left: Strandveld’s sales representative Caroline van Schalkwyk, PR principal Wendy Masters, Food and Beverage manager Matt Dietchmann, Chef Chris Law, F&B Duty Manager David Wibberley, Winemaker Conrad Vlok from Strandveld, Roy Davies General Manager of the Vineyard, David Paterson and Lynne
We chose from a selection of foods, cooked and raw, vegetables, sauces fruits cheeses nuts pickles
Chef prepares several of his standard dishes. Here is duck – roast in an orange sauce and smoked, fillet and sirloin steak, game, braised Moroccan lamb, potatoes done different ways, sauces and vegetables.
which we put on our plates and then taste in combination with the wines. Anything goes until we find that perfect match and unconventional is better than predictable.
Strandveld The Navigator, a blend of Shiraz, Grenache and Mourvedre
It is a lot of fun and very interesting seeing what goes and what doesn’t from the selection on your plate.
And of course we have to have many wines on the table at any one time as everyone comes up with different combinations that we all have to try
A beautiful wintry view of the side of Table Mountain and Devils Peak from the Vineyard Hotel. Van Hunks is smoking his pipe while sitting in the kloof!
The winter gardens are lush and green from all the rain, even without leaves on the trees.
© John & Lynne Ford, Adamastor & Bacchus 2013
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