Press release.
When: 26 June – Grande Provence
31 July – Shiraz (Hartenberg Wine Estate, Eagles Nest Wines & Lammershoek)
21 August – Red Blends (Joostenberg, Warwick Estate & Hermanuspietersfontein)
25 September – White Blends (De Morgenzon, Strandveld Vineyards & Tokara)
23 October – Sauvignon Blanc (Daria, Steenberg & Klein Constantia)
Where: Grande Provence Wine Estate
Contact: 021 876 8600
restaurant@grandeprovence.co.za
Cost: R525 pp
Held at The Restaurant at Grande Provence, the evening will feature wines from the estate as well as Thelema, Spier and Neil Ellis paired with a specially designed four-course menu by Executive Chef Darren Badenhorst.
Chef Darren is a master of sous-vide cooking and his Himalayan rock salt-cooked king scallops, with 12 hour sous-vide pork belly, baby root vegetables, carrot and cardamom is a masterly pairing with Thelema Cabernet Sauvignon 2010.
Another sous-vide twist on the menu is quail, paired with the Neil Ellis Vineyard Selection 2010.
Chef Darren’s saddle of lamb with minted pea, dukkha-crusted confit butternut, pearl onions and a porcini jus, is a perfect match for the Grande Provence Cabernet Sauvignon 2011, followed by smoked comté cheese and creamed leek arancini served with the Spier 21 Gables 2012.