It’s not often I complain about being given too much wine in a restaurant. Well, really this isn’t a complaint so much as an observation, since I rather enjoyed the copious amounts of superb chardonnay and shiraz that were flowing. I don’t think I’ve been to a food and wine pairing event that gives quite such generous measures as those dished up at the Cape Grace’s Signal Restaurant, for with each of the six courses served you receive not one but two glasses of wine. As well as sampling Groot Constantia’s more recent wines, we got to sip an aged version of each, giving the chance to explore how the wines complemented the food as well as experiencing what your wines could become if only you could keep your hands off them for a few years.
And there is plenty of opportunity to discuss your findings, since Signal’s Vintage Wine and Dine dinners take place around one long table seating 40 foodies and of course, the winemaker for that month’s featured vineyard. The only blip of the evening was when we were handed the non-carnivorous menu on arrival. Imagine our extreme pleasure when, instead of a king oyster mushroom we received a plate of perfectly-cooked quail or when what we thought would be the second fish dish of the evening turned out to be seared springbok Wellington.
Signal will be hosting five more dinners, one each month, each one featuring wines old and new paired with six decadent courses from executive chef Malika van Reenen. Look out for evenings featuring the wines of Hamilton Russell, Waterford, Bosmans, Iona and Rustenberg before the series comes to an end in November.
Early booking is encouraged as numbers are limited.
The six-course dinner costs R650 (including wine of course).
Contact Rene on tel: 021 410 7097 or email firstname.lastname@example.org.
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