Wednesday, October 23, 2013

2013 Nedbank Green Wine Awards lunch at Moyo, Kirstenbosch

The upper entrance to Kirstenbosch National Botanical Garden
  The famous Camphor Avenue, planted in 1898
A welcoming committee of Moyo staff
Moyo Restaurant
Welcome drinks on the lawn before the awards
Sampling some of the wines entered into the competition
We take our seats for lunch – attending were the winemakers, the judges, representatives of the Sponsor Nedbank, their guests and the media
All the wines were available for tasting in a side room
The menu with the paired wines
Welcomed by Ian Dinan, publisher of Getaway magazine
and Greg Garden, ‎Group Brand Executive at Nedbank speaks about their part in the programme
Francois Rautenbach, Dr Paul Cluver and his wife, Songvej,  listen to the awards
Moyo's philosophy
On our table were Pearl Oliver, sommelier at the Mount Nelson; Samantha Bain, Ian Dinan, awards judge Clayton Howard,  Greg Landman of Country life and Head judge and journalist Fiona McDonald.
The first course: crisp Pea and Potato samoosas
They were served with a sweet tomato and mint chutney and were very moreish
Fiona MacDonald,  who was the Panel chair for the judges, giving her speech
Dr Paul Cluver gives his acceptance speech
And then was surprised by another award, and then another
Fiona telling us how the judges reached their decisions
Laibach winemaker and cellarmaster Francois van Zyl
Old friends: Duimpie Bayly CWM with Checkers Shoprite national wine buyer Stephanus Eksteen
Potjies of well cooked spiced rice to go with the main course...
... of an authentic Cape Malay lentil Bobotie ...
...and Chicken Tagine with preserved lemons and green olives. Succulent and well cooked it was all very enjoyable.
A serving of both
Laibach’s award for the Best Organic Red Wine
Nora Sperling Thiel of Delheim
Cinnamon Mousse Cake made with West African dark Chocolate and topped with a lovely caramel almond cracknel and a minute spot of  berry coulis alongside.  An interesting dessert – chocolate goes very well with cinnamon and the soft texture of the cakey mousse was pleasing.

© John & Lynne Ford, Adamastor & Bacchus 2013