Cozy up for a Sauvignon Blanc inspired evening – part workshop, part tasting, part feasting on 18 June. The evening is hosted by cellar master Charles Hopkins as he guides guests through De Grendel’s Sauvignon blanc making process. Tour the cellar and take part in a workshop, tasting six wines, including international examples. Then eat!
Dispelling the myth that white wines are for summer days only, Chef Ian Bergh takes on the creative challenge to match Sauvignon Blanc and Sémillon with winter food. For season’s sake, Shiraz also makes an appearance.
- Norwegian salmon, miso, sake, mirin, avocado with De Grendel Sauvignon Blanc 2012
- Prawn, chilli, garlic, ricotta, caramelized shallot, ravioli, beurre blanc with CWG Sémillon 2007
- Organic lamb shank, parsnip, baby turnip, merlot, tomato, gremolata with De Grendel Shiraz 2011
- Chocolate, cheesecake, basil, orange with De Grendel Noble Late Harvest Sauvignon Blanc 2012
When: Tuesday 18 June 2013
Where: De Grendel Wine Farm, Plattekloof Road, Plattekloof
Cost: R380 per person
Booking essential, only 20 guests can be seated. To book contact Christelle on 021 558 6280 or firstname.lastname@example.org