With the help of salt aficionado,
Chef Craig Cormack, Fleur du Cap has assembled a fine collection of local and
international salts with recipes that meld seamlessly with their range of
wines.
These recipes are now available
in a concise booklet that is sure to satisfy every palate when paired with
Fleur du Cap wines, whether it’s salt crusted chicken, beef Carpaccio with
blush tomatoes, pastrami trout with blanched potatoes or a dessert of salted peanut
chocolate and banana mousse.
Fleur du Cap draws inspiration
from nature, creating wines from the pick of the crop in diverse winegrowing
regions of the Cape winelands. Their philosophy of regional excellence enables
the Fleur du Cap winemaking team to source the best grapes from distinctive
vineyards sites that best express varietal character and terroir in their
wines. The same care and attention has gone into the daily wine and salt
pairings at Die Bergkleder where handmade morsels blend perfectly with these
naturally crafted wines.
The collection of eight artisanal
salts, nature’s very own gift, each packaged individually, is available at Die
Bergkelder for R30 per box.
The Fleur du Cap Wine and Salt tastings, available on Mondays to Fridays between 09h00 and 17h30 and Saturdays between 09h00 and15h30, cost R75 per person.
For bookings, contact Nadia
Ferreira on Tel: 021 809 8025 or nferreira@distell.co.za.
For more information visit www.fleurducap.co.za,
join the Fleur du Cap community on Facebook or follow them on Twitter
@FleurduCapWines.