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
