The Chenin Blanc Association's annual Chenin Blanc Summer Showcase at the Cape Grace Hotel

The rather austere exterior of the Cape Grace in the V&A Waterfront, Cape Town

A welcoming glass of Ken Forrester's Sparklehorse Chenin blanc MCC

 Anthony van Schalkwyk of Ken Forrester with Cederberg owner David Nieuwoudt

 The Cape Grace is adjacent to the V&A Waterfront's Albert Dock

 The first flight ready to serve

 Corlea Fourie welcomes all the delegates

All the wines, lined up for tasting

Ina Smith, secretary of the association

We get down to the serious tasting and making notes about the wines

They never pour large tasting samples, especially when there are 21 wines to taste

 Morné Vrey, winemaker at Delaire Graff

 Journalist Johan Crafford

 Classic Wine editor, Cathryn Henderson

 Eric Saayman, Senior Winemaker, Riebeek Cellars

 Carl van der Merwe, De Morgenzon GM and winemaker

 Anthony van Schalkwyk, ‎International Brand Manager at Ken Forrester Vineyards

Adam Mason, winemaker at Mulderbosch

Beaumont winemaker Sebastian Beaumont

RJ Botha, winemaker at Kleine Zalze, Stellenbosch

Pierre Wahl, winemaker at Rijk's, Tulbagh

Dr Winifred Bowman

Joostenberg winemaker and co-owner, Tyrrel Myburgh

Ina Smith

Cederberg's David Nieuwoudt talks about his wine

Lunch was eagerly awaited and, when it arrived, it was very special indeed

All scallops have to be imported into South Africa and are usually frozen and small. These were full of the smell and taste of the sea and were tender and perfectly cooked. The crisp ham was a good counterpoint; perhaps the parsley cream was a little too strong for the soft seafood.

A mosaic of soft thinly sliced octopus ‘sausage’, topped with fresh baby tomatoes, with a sweet lime, ginger and sesame oil dressing and micro herbs. The avocado was absent.

The perfect spring dish. Fresh North Atlantic Salmon cooked in a pastry case, topped with citrus beurre blanc sauce on a base of mild and creamy cauliflower puree with new season asparagus and sprouting broccoli

A rich lime soufflé, covered in thin cracked meringue on thinly sliced, macerated fresh pineapple. Beautifully rich, sweet and sharp with lots of different textures.

 © John & Lynne Ford, Adamastor & Bacchus 2013