We attended a Zoom meeting this week with Bouchard Finlayson and the Twelve Apostles Hotel. We were sent these two wines in time, so we could taste while we watched, listen to their Cellar Master Peter Finlayson and watch Chef Christo Pretorius cook two dishes that he paired with the wine. Very, very difficult to watch a chef cooking when you are not going to taste the results. However Lynne had made a good Chicken Casserole with dumplings for after the meeting...
The photographs were taken off our television screen
the quality is qualified by the webcams in use by the people portrayed
The two Bouchard Finlayson wines we were sent were the 2018 Missionvale wooded Chardonnay and the 2018 Galpin Peak Pinot Noir.
The meeting was ably chaired by Karen Davison
And it was really good to see some of our wine and media friends who were also on line for the meeting.
We were welcomed by Greg Mutambe of the Twelve Apostles Hotel
who then introduced us to Head Chef Christo Pretorius
Chef Pretorius demonstrated two dishes. The starter was sustainably fished Cured Kablejou from Port Elizabeth
Chef has been a recipient of an award from SASSI for his promotion and use of sustainable local fish
The recipes will be found at the end of this blog
Peter Finlayson then spoke about the 2018 Mission Vale Chardonnay which was paired with the starter of Cured Cob and then the Galpin Peak Pinot Noir, both from Bouchard Finlayson estate in the Hemel and Aarde valley. Both wines were excellent. The Chardonnay has rich cooked apple, apricot and hints of pineapple on the nose with a hint of blonde oak on the end. On the palate it is crisp and full, with lovely apple, and lime lemon citrus flavours, and a creamy rich 'sweetness' mid palate. It is lasting and the supporting wood only shows gently on the end
Peter says he only ever uses the best Burgundy barrels. He says that when he orders new stock, he tells the Burgundy suppliers to send him what they are supplying to the top Burgundy houses. It does show in the wines
Very good to hear that Peter has been nominated as this year's Winemaking Legend by Tim Atkin in his 2020 Report on SA Wine
Congratulations Peter, Well deserved!
The 2018 Galpin Peak Pinot Noir is beautiful. Perfumed heaven on the nose with violets, roses and cherry. Tight tannins initially, sweet/sour fruit, plum and cherry, hints of raspberry and dark wood showing as salty licorice. It is bright fresh and long and very good quality. Both wines are drinking well now but are built to last
The Pinot was paired with Bonsmara Beef Fillet and accompanied by artichoke purée, a soy truffle cream, grilled king oyster mushrooms,
pickled shiitake mushrooms and a Pinot Noir beef jus. Would have loved to have tasted the dish to see the pairing work
Chef presents the finished dish and we all drooled along.
And then it was time to listen to our President Cyril Ramaphosa tell the nation that we will move to Lock Down level 1 on Monday 21st September. International flights will be open, with specific rules and regualtions. Good news - our tourism industry needs to get going again, it is a major part of the country's economy, which is in big trouble after the long six months Covid lock down. Get out there and safely visit your favourite places and restaurants and stay a while somewhere. It is also time to plan your Covid safe Summer holiday. Lots of hotels and accommodation places need your support too
All content © John & Lynne Ford, Adamastor & Bacchus
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