Yesterday I attended a presentation by Graham Beck winemaker of 27 years, Pieter ‘Bubbles’ Ferreira, at the colourful The Stack, sharing with us what a difference stemware makes in the tasting experience and enjoyment of Graham Beck sparkling wines.
We were served a welcome drink of Graham Beck Rosé in the upstairs Members’ Club section of The Stack. Attendees were writers, trade and hospitality representatives, and Graham Beck staff. Canapés of ratatouille bruschetta; rare roast beef, garlic aioli, pickled carrots, feta, and pea shoot; and CroqueMonsieur made with ham and Gruyére were served. Graham Beck Marketing Manager Lisa Keulder welcomed all guests, and explained the program.
We went downstairs to the dining room, and also the presentation venue. Two TV screens had been set up, onto which Pieter’s presentation was screened. We were addressed by the friendly Graham Beck Enterprises CEO Chris du Toit, who shared the process of Graham Beck shedding its Still Wine division, which began with a meeting in Burgundy in August last year with Antony Beck, himself, and Pieter.
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