South Africa Wine Tasting Dinner

Thursday, November 9^th

 

Course 1: Prawns Peri-Peri -  Zesty sauteed jumbo shrimp with carrot citrus sambal

Wine Selection:  Pearly Bay Celebration, Western Cape

     Semi sweet sparkling wine with an attractive floral, Muscat nose with lots of honey & tropical notes

 

Course 2:  Lime Marinated Kingklip, similar to halibut, served with green olive sauce over ridicchio and spring mix.

Wine Selection:  Boschendal Sauvignon Blanc, Franschoek Valley, Paarl  Elegant, complex, and well balanced.  Filled with tropical fruit flavors with a long clean finish.

 

Course 3:  Bobotie – Similar to Shepherd’s Pie, this traditional South African meat pie will have a Mother’s twist.  Ground lamb with sautéed celery, carrots, and onions, seasoned with aromatic herbs, baked in a remekin with a traditional custard topping

Wine Selection:  Bellevue Estate “Tumara” Malbec, Stellenbosch     Eucalyptus on the nose, followed by plums, wild berries, and spices on the palate complemented by ripe, soft tannins and a long clean finish

 

Course 4:  Tender Hanger steak with a plum raspberry barbecue sauce.  Served with mashed sweet potatoes and sautéed seasonal vegetables and cornbread

Wine Selection:  Bellevue Estate “Tumara” Pinotage, Stellenbosch   

Vanilla, coconut, plums, and raspberries on the nose, followed by layers of ripe complex fruit and oak flavors.  A big, well-balanced wine with a delicious lingering finish.

 

Course 5:  Decadent Warm Chocolate Lava Cake topped with a vanilla creme anglais

Wine Selection: KWV Late Bottle Vintage Port 1994 

 A port possessing full fruitiness and natural richness, rich earthy and dried fruit aroma with hints of raisins. The nose carries through to the palate with well-integrated, full, fruity flavors