Thursday, August 01, 2013

Graham Beck Origin of Excellence lunch at the Camps Bay Retreat

The entrance to this lovely building
A very welcome glass of one of our favourite Graham Beck bubblies, the Blanc de Blanc 2008, 
Served with two canapés: Beetroot cured salmon crostini and Caprese tartlets
The flight of wines we are about to taste
Chatting before we begin on this balmy day
Graham Beck cellarmaster Erika Obermeyer seated next to André Morgenthal of WOSA (Wines of South Africa)
The glorious view
The red wines, lined up
The whites cooling in an ice bath
And we begin
The media and Graham Beck staff: Tasting, listening, writing and tweeting: multi-tasking at its best. On the left winemaker Rocco de Villiers; Sales Ambassador Kerry Kirby, Nelia Vivier of Get It Magazine, Erika, André Morgenthal, Chloe Canderle and, on the right, Christiane Von Ulmenstein, Jonathan Snashall, PRO Nicolette Waterford, Greg Landman of Country Life and Lynne
Magnificent view of the Atlantic with our tasting table through the Dutch style door
Into the dining room for lunch: Jonathan Snashall, Erika, Chris von Ulmenstein, Graham Beck Sales Ambassador Chloe Canderle, Global Sales & Marketing Exec Etienne Heyns, André Morgenthal of WOSA. Sales Ambassador Kerry Kirby  Winemaker Rocco de Villiers , PRO Nicolette Waterford, Nelia Vivier of Get It magazine and Lynne
They served a really well balanced and perfectly cooked  five course menu, if you count the canapés
First Course:  small butternut ravioli with sage and walnut beurre noisette.  Comment: delicious, but we all wanted more. Served with the well-matched Bowed Head 2011 Chenin  Blanc
Etienne, Photographer Danie Nel and Chloe Canderle
A plethora of glasses awaiting wines with each course
The second course:  an excellent tranche of belly of pork with a smoked apple butter and a crackling twirl.  Served with The William 2009 and The Ridge Syrah 2011
Discussion in and about the wine industry over lunch. Spot another attendee on the left, Radio personality Guy McDonald of Good Hope FM
The main course of pepper encrusted fillet with a mushroom jus and truffle frites. This was served with a herb and parmesan shaving salad and some well roasted vegetables with feta and balsamic reduction.  Tender beef, good flavours. Only gripe for some was the overcooking of the fillet, others were perfect.  Oh you noticed, this is John’s portion sans the mushroom jus. Accompanied by the 2011 Coffeestone Cabernet and The Joshua 2011
Dessert was a rich macadamia topped cheesecake served with a sublime salted caramel ice cream which sang when matched with the Rhona Muscadel.
Etienne Heyns and Kerry Kirby
© John & Lynne Ford, Adamastor & Bacchus 2013

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