07 November 2013 - by -
An evening of culinary pleasures awaits diners who book a table for The Twelve Apostles Hotel and Spa’s food & wine pairing dinner on Friday 29 November, when Azure Restaurant joins forces with renowned Hemel–en-Aarde winery Bouchard Finlayson. Newly appointed Executive Chef Christo Pretorius has devised a special four-course menu for the evening, with matching wines to be presented by winemaker Peter Finlayson, who is known as South Africa’s ‘Pinot Pioneer’.
Owned by the Tollman Family of the Red Carnation Hotel Collection, Bouchard Finlayson is a small vineyard and winery in the Hemel-en-Aarde Valley, defined by the backdrop of majestic mountains and the roar of the wild oceans of the southern seas. Peter Finlayson was the first modern-day winemaker in the valley and was instrumental in putting the Walker Bay wine region on the map. The vineyard's terroir provides ideal conditions, allowing Finlayson to produce Pinot Noir, Chardonnay and Sauvignon Blanc of outstanding quality, and thus ensuring that the name Bouchard Finlayson has become internationally synonymous with excellence.
Azure Restaurant at the five-star Twelve Apostles Hotel and Spa, a Leading Hotels of the World member, presents the perfect location for Bouchard Finlayson’s wines to be showcased. A stunning setting with mesmerising Atlantic Ocean views, a world-class culinary offering and impeccable service make this one of Cape Town’s top dining experiences. Guests attending this special event will be able to celebrate the beginning of the festive season in style, experiencing the wonderful combination of talented Executive Chef Christo Pretorius’s creative cuisine and Bouchard Finlayson’s outstanding vintages.
Chef Pretorius will start the evening with Crayfish Roulade - poached crayfish with lemongrass, vanilla, avocado, a tomato herb dressing and lime yogurt. Peter Finlayson will pair the roulade with Bouchard Finlayson’s Walker Bay Sauvignon Blanc 2013, a perfect choice for seafood dishes. Up next will be Fish Du Jour - grilled kingklip with asparagus, corn succotash, pea puree and oyster horseradish cream, to be accompanied by Bouchard Finlayson’s Missionvale Chardonnay 2012.
As main course, Springbok Loin with pearl barley, miso, king oyster mushroom, soy shitake, sweet potato and cranberry jus will find great balance partnered with Bouchard Finlayson’s flagship Galpin Peak Pinot Noir 2011. Growing on the slopes of Galpin Peak, the elusive Pinot noir varietal continues to be the vineyard’s jewel and receives continuous recognition. The 2011 vintage was voted ‘Best Red Wine’ in the ‘Biodiversity and Wine Initiative (BWI)’ category at the Nedbank Green Wine Awards in 2012.
The innovative Blue Cheese dessert will see the Executive Chef mix sweet with salty flavours, combining potted blue cheese with chocolate sable and port reduction. These strong flavours will be matched with Bouchard Finlayson’s Hannibal 2011, a perfect blend of French and Italian grape varieties, with Sangiovese as its principal cultivar.
Rounding off the evening will be tea and coffee, served with a specially created Petit Dessert Plate - apple covered rhubarb, lemon choux, chamomile macaroons and popcorn ice cream to end on a sweet note.
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