The wines of Bot River have all gone wild by pairing up with natural food straight from nature. The quaint town on the edge of the Overberg’s rolling hills makes a bold statement by pairing the wines of the region with wild foods from the area in a marathon dinner titled The Best of Botrivier Wines on Friday, 1 September 2017 at Forage Restaurant at the Wildekrans Wine Estate.
Organised by the Bot River Wine Association (BWA), the exclusive Best of Botrivier Wines Dinner is set to be four-and-a-half hours long. Taking part in the feast will be Wildekrans, Villon Wines, Luddite, Genevieve, Gabrielskloof, Beaumont, Barton and Arcangeli, and patrons can taste their wines paired with exceptional dishes created for the festival.
The wines, to be revealed at the dinner, were selected and paired by sommeliers Higgo Jacobs and Ewan MacKenzie and Chef Gregory Henderson.
The wines will be served alongside dishes such as askoek with smoked goats cheese curd and kapokbos; white mussels with rose geranium, lime leaf oil, sea spinach and bokkoms; razor clam with rock samphire, kelp spaghetti and kerrie safflower spume; perlemoen with pork jowl, trout roe and wild black garlic; guinea fowl with bietou gel, watsonia bulb spread and veldkool pickle.
The Best of Botrivier Wines dinner costs R850 per person which includes a Bot River Spring Weekend pass. The evening starts at 19h00 and limited tickets are available. For information contact Ewan MacKenzie at ewan@winethief.co.za.