Gathering at Societi Bistro in Orange
Street, we were welcomed by a glass of KWV bubbly
Lots of familiar faces. Maryna Strachan
of Wine Extra takes her seat next to Journalist Neil Pendock, who chats to another
member of media
Our menu
Brand manager Charlene Engels tells us what we will be
tasting
 |
| Richard Rowe tells us about the KWV fortified wine selection and how they are trying to market this more aggressively and get more South Africans drinking these really stunning wines, which are hidden treasures in our wine ranges |
Winemaker Anneke du Plessis tells us how they make the
dry sherry which we tasted first. It is wonderfully dry and nutty and makes a
really good aperitif, a great match to pates and other rich starters and soups,
and a superb summer drink when well chilled.
It was paired at this dinner with small
coconut crusted salt fish balls on a pea purée and was a good contrast to
the saltiness of this dish
Richard Rowe and a guest enjoying the tapas
style food with the wines served by candlelight
Kalinka Lombard of Winestyle, listening intently
The next course was a twice baked
Gorgonzola soufflé sprinkled with deep fried chorizo sausage
Wagyu bresaola
Chicken liver parfait on toasted brioche with blueberry & balsamic reduction
Chocolate ganache with smoked olives and crème fraiche
Anneke du Plessis, KWV winemaker
The chef tells us about the Salt baked Camembert fondue with croutes, to be served with the Tawny Port
Breaking off the salt crust
to reveal the layer of pancake
and spinach
which concealed the delicious, rich creamy molten cheese
Sheer delight!
Good wines and food lead to good conversation
©John & Lynne Ford, Adamastor & Bacchus 2014
