Held on the most beautiful day, the
second of real Spring which has finally arrived
We chat and drink a glass of Balance’s
Boldly Brut sparkle made from Sauvignon Blanc and Chenin
Crocodile bacon and green apple samoosas
on a sweet tomato jam chutney
It is spring and everyone is feeling
happy and wearing bright and flowery clothes.
Journalists Fiona McDonald and Maryka Roberts
First round - To taste: five whites and
one rosé
Overhex co-owner and MD Gerhard van der
Wath with Nicolette Waterford of Waterford Communications who handles the PR
for Overhex wines
Tasting and tweeting in full swing
The wines for tasting
We hear about how the wines are sourced
and made
Winemaker Ben Snyman tells us about the
wine
Nelia Viviers of Get It magazine
Melvin Minnaar, Angela Lloyd and Mike
Duggan
Ben explains the difference between the
branding of the Best Blend wines on the left and the Winemaker’s Selection on
the right
JC Martin, owner/cellarmaster of Creation
wines, joined the team in 2006 as production director and later as partner and
is responsible for the all wine styles and blends
The lunch menu
Waiting for food to arrive
The magnificent view of the bay from the
restaurant. The colour of the sea belies its chill.
A summery Karen Glanfield with Cathryn Henderson
of Classic Wine
Gossip? Jonathan Snashall with Mike Duggan
of Wine Concepts
Tomato Confit Tart with Olive Oil Ice
cream
Karoo lamb phyllo “Wellington” with crisp
butternut rösti and rather sour pickled Provençal vegetables. The lamb was not
a single fillet as usual, but rather fatty, overcooked and tough pieces shaped into
a square. It was a very large serving.
A rather over-cooked maple glazed baby
salmon trout on a strange butternut sauce. Spätzle and spinach were missing.
Sadly, the ‘mi-cuit’ chocolate fondant was
not fully cooked in every case
© John & Lynne Ford, Adamastor &
Bacchus 2013
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