Bouchard Finlayson and Azure Restaurant to present a gourmet wine dinner at Twelve Apostles Hotel in Cape Town


Bouchard Finlayson is teaming up with Azure Restaurant again this year to present a gourmet wine dinner at Cape Town’s Twelve Apostles Hotel to kick off the festive season.  The gastronomic event will take place on Friday 24 November 2017 and will be co-hosted by Peter Finlayson, the founder of Bouchard Finlayson, together with executive chef Christo Pretorius to showcase the estate’s award-winning vintages, perfectly paired with an exclusive four-course menu.

On arrival as the sun sets across the Atlantic Ocean, diners will be spoiled with Saldanha Bay Oyster and Bouchard Finlayson’s unique, Riesling driven white blend, Blanc De Mer 2016, followed by Yellowfin Tuna paired with its popular Sauvignon Blanc 2017.

Chef Christo and his kitchen brigade will continue with Barn Raised Duck that will be enjoyed with Bouchard Finlayson’s flagship Galpin Peak Pinot Noir 2015 – a vintage of pure luxury which has been awarded Five Stars from Platter’s by Diners Club South African Wine Guide. This particular vintage has been lauded worldwide too, having won a gold medal and a regional trophy in the 2017 International Wine Challenge in the UK earlier this year.

Main course will present the irresistible combination of Chalmar Beef and the intriguing blend of Sangiovese and Pinot Noir that produced the 2015 vintage of Hannibal. Complementing the rich flavours on the plate, this red blend presents bright fruit with firm acidity in the glass and flavours that are rich black plum with strawberry undertones followed by subtle hints of French oak barrel maturation.

The gastronomic experience concludes with Mille Feuille with cherries, boerenkaas custard and toasted macadamia nuts, to be savoured with a glass of Kaaimansgat Limited 2014 with grapes harvested from the Crocodile’s Lair vineyard, hidden away in the Elands Kloof Valley behind the village of Villiersdorp. This classic styled Chardonnay presents voluptuous bright flavours of butterscotch, melon and creamy peach to end this festive dinner on yet another high note.