The Booths’ lovely home in Bishopscourt is also the
venue for their unique private restaurant, Ottimo Cibo, and the many functions
catered by talented chef Nikki Booth. Although we
had a sneak peak at it the previous night, it was lovely to taste this wine again
at the official launch. There was a great gathering of media from around the
country and we had some lovely food to compliment this elegant wine
Kleine Zalze’s
new Methode Cap Classique bubbly, made from 60% Chardonnay and 40% Pinot Noir was launched at this
media event. It is delicious with just the right amount of elegance and crisp
acidity = a great celebration wine. It had three years on its lees
Despite a four
hour power cut by Eskom as we arrived, Nikki Booth and her kitchen managed to put out a lovely
selection of canapés, cold and warm
Lovely crisp
fishcakes, topped with tartar sauce
Wynand van
Schalkwyk, Marketing manager of Kleine Zalze, tells us about the MCC
Kobus Basson,
owner of Kleine Zalze, tells us why they decided to launch this now and a bit of
history about the farm and the grapes and the harvest
This was a
very popular media event and very well attended on a lovely summer’s day
Parasols were
needed and used
Kathryn Henderson,
Editor of Classic Wine, and Monica Elias, Editor and publisher of Wine Tourism
South Africa, interrupted in mid-Tweet
Morning mist
on the mountains made the atmosphere a little muggy, but it soon cleared
There was a
huge spread laid out for us in the dining room
Seared tuna
An unusual
salad of meatballs, beetroot, goats cheese, topped with potato crisps and
olives
Fresh
asparagus, toasted pine nuts and cream cheese
Parma ham,
salami and melon
Roasted
vegetables, chick peas, artichokes
Prawns,
avocado, sunblush tomatoes and baby corn salad
Delicious Veal
Tonnata
Smoked salmon
and cucumber ribbons with a creamy sauce
PRO Ian
Manley, Event organiser Julie Killias and Aubrey Ngcungama, SA favourite Come
Dine With Me contestant
Two
journalists from Gauteng enjoying our sunshine instead of their rain
Enjoying the
lovely lunch and sipping copious quantities of the Kleine Zalze MCC on the
terrace
A wicket moist
chocolate cake with hazelnuts
Another
amazing confection topped with fresh figs and nuts
Millionaires
chocolate and nut topped fudge and something new and novel, Turkish delight
spring rolls
A rich polenta
cake drizzled with lemon icing
Wicket and
stunningly good Pavlova
And we ended
with the perfect cheese platter
The creator of all this
wonderful food, chef Nikki Booth
© John & Lynne Ford, Adamastor & Bacchus 2014
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