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Tuesday, June 17, 2014

Saturday morning at the 2014 Port Festival, Calitzdorp

Heading down the road to the ticket office. We were lucky and found parking quite close to the entrance

The queues were long but the service was quick

Resting vines on De Krans

All the fun of the fair and the sun is shining. Lunchtime and everyone is heading to the food trucks to get something to eat

A scary monster!

Lots of choice. Pies or bruschetta?

Ostrich or enormous chicken burgers

We liked the look of these Kudu burgers

and they were pretty sensational

Very moist but cooked through. We ditched the doughy buns

Met lots of friends in the food queues

Mike Neebe, owner of Axe Hill, and Annemie Adriaanse, who distributes his wines, taking time off their serial pouring duties

Yes I do look like Swee' Pea! (who is that strange bearded man with the camera?)

Peter Bayly also had a very busy day as his port is very popular

Trying out wines from a farm which was new to us. TTT which stands for Things Take Time. It belongs to the Mason family - Ashley Mason worked with Tony Mossop before buying his own farm

Leon Coetzee who shared a table with Peter Bayly. Leon and Margaux Nel of Boplaas make their own Fledge range of wines

You could taste, get a chit and then go to the end of the hall and use it to buy port and wine to take home

Festival happy

A chance to taste Peter Bayly's and Fledge's ranges

Pouring wine on the Calitzdorp Cellars stand

There was also a vintage tractor exhibition for those in the business or just fascinated

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©John & Lynne Ford, Adamastor & Bacchus 2014

Monday, June 16, 2014

KWV Fortified wines at Societi Bistro

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

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The launch of Sense of Taste Culinary Arts School

Last week saw the opening of the new Sense of Taste Culinary Arts School. The course will take 2 years, is certified by City and Guilds and the first intake of 6 students begins in two weeks time

Principal Peter Ayub and Lecturer Angie Boyd Celebrating