Wednesday, October 02, 2013

Tasting Overhex Balance wines portfolio at The Bay Hotel

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

No comments: