The Twelve Apostles hosts a De Wetshof Estate food and wine evening
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On Friday 25 October The Twelve Apostles Hotel and Spa will continue its monthly Food & Wine Pairing series in Azure Restaurant, when it will join forces with lauded Robertson winery, De Wetshof Estate, to offer a gastronomic four-course dining experience. The event will be co-hosted by newly appointed Executive Chef Christo Pretorius and Danie and Johann de Wet presenting De Wetshof’s finest vintages.

Azure Restaurant has just secured its place on the prestigious American Express® Platinum Fine Dining Awards list for the second year running. Its unique seaside location within the five-star Twelve Apostles Hotel and Spa, a Leading Hotels of the World member, coupled with an outstanding culinary offering and memorable service, promises a special evening for gastronomes and wine enthusiasts alike.

As the first registered wine estate in the Robertson Wine Valley in the 1970’s, De Wetshof Estate has become internationally renowned as South Africa’s eminent Chardonnay House, thanks to the pioneering role it played in introducing this noble Burgundian grape to the country. Today, De Wetshof is one of the few third generation wine estates in South Africa, led by proprietor and cellar master Danie de Wet together with his sons Johann and Peter.

After a surprise Amuse Bouche, Chef Pretorius will serve the first course, Prawn Dhal with cauliflower, pickled cucumber, sultanas, coriander yogurt and mango chutney. It will be accompanied by De Wetshof’s unwooded Bon Vallon Chardonnay 2013 & Bateleur 2009. This uniquely complex Chardonnay is personally barrel picked by Danie de Wet, from grapes grown on specific terroir and only in exceptional vintages.

For the second course Pretorius has chosen Beef Fillet with truffle polenta, king oyster, pea puree, pea shoots and juniper jus. The poetically named Nature in Concert Pinot Noir 2009 from De Wetshof will perfectly underline the flavours of this dish. Blesbok Loin with shank and potato pave, cabbage and prune puree, baby beetroot, caramelised pearl onion and venison jus will be the main course, presented with the De Wetshof Thibault 2009. With typical Merlot and Cabernet characteristics at its core, the soil, sun and aspect of De Wetshof allows this wine to express freshness, bright red fruit and delicate plushness.

Ending on a sweet note, Salted Caramel Mousse with banana ice cream, caramel jelly, compressed strawberries, strawberry gel and streusel will be complemented by De Wetshof’s Edeloes 2005 as the perfect duo to round off this delectable dinner occasion.

De Wetshof Estate Dinner

Friday 25 October 2013
Azure Restaurant at The Twelve Apostles Hotel and Spa
19h00 for 19h30
R545 per person (includes wine, water, tea and coffee)
Bookings are essential: contact restaurant reservations on 021 437 9029 or restaurants@12apostles.co.za



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