Thursday, September 12, 2024

2024 Cape Wine Masters graduation lunch at KWV Cathedral Cellar

The headquarters of KWV in Paarl
John had to go solo to all events in August as Lynne was recovering from her bad fall and broken arm

The entrance to the Cathedral Cellar is through the KWV Emporium

followed by a walk through a barrel cellar full of large ±1000 litre barrels

to enjoy meeting old friends over a glass of KWV's Laborie Blanc de blanc in the Cathedral Cellar


One of the huge carved barrels which line the Cellar

Canapés were served

All the food was prepared by Chef Mynhardt Joubert,  the resident chef in the Cathedral Cellar


Delicious mini meatballs

The tables decorated with an impressive display of orchids and lilies

The event began with a tasting of iconic Roodeberg wines, 1975, 1985 and 2000 vintages
and the Dr Charles Niehaus 2020, named for the originator of the label


KWV Roodeberg cellarmaster James Ochse

who spoke about the Cellar and the experience of working there


The lunch menu

A buzz of anticipatory conversation


A delicious, traditional accompaniment to the first course
Sultana mosbolletjies with a nasturtium butter, preserved figs and watermelon konfyt

Waterblommetjie soup made with chicken stock and smoked guanciale (salt-cured pork cheeks)

 The three graduates, Liesl Richards, Linda Birch and Natalie van Rooyen
with Heidi Duminy, Principal of the Cape Wine Academy and Mark Philp, Chair of the Institute of Cape Wine Masters


Each new graduate spoke about her thesis
Linda Birch

Liezl Richards

and Natalie van Rooyen

KWV CEO John Loomes spoke about the history of the KWV and its role in forming the SA wine industry
which is under pressure to grow internationally
He also spoke of the influence of KWV people who were instrumental in founding the Cape Wine Academy
and the Institute of Cape Wine Masters

An attentive audience in an iconic space


Cathedral Cellar cabernet to be served with the main course

Bennie Howard CWM said a Grace and lunch could be served

Pressed lamb rib


A second main course: Kudu burger

Apple and quince tart in short crust pastry with a warm rooibos custard beautifully paired with KWV 15 year old brandy

A truly delicious meal  presented and served with appropriate style

The Cape Wine Masters who attended the lunch

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