It may not always seem like it (as I write this, my toes are icicles) but winter is slowly on its way out. Just in time for the next Grande Provence Wine and Dine Collaboration dinner on Friday 21 August, featuring boutique red blends and out of the ordinary food pairings.
Hosted by Grande Provence winemaker, Karl Lambour, expect four courses of exceptional food by Executive Chef Darren Badenhorst, served with wines from the Grande Provence, as well as Hermanuspietersfontein, Warwick and Joostenberg. You’ll also be able to buy a mixed case of 12 wines from the participating wineries at a special rate on the evening. Booya.
Grande Provence Wine and Dine Collaboration dinner 21 August
Braised springbok shank and seared foie gras terrine with sesame quail egg, fermented kimchi, pistachio truffle cream and a dash of 12 week old black garlic.
Hermanuspietersfontein Arnoldus 2010
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Masala spiced, confit free-range quail
Warwick Trilogy 2011,
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A selection of hot and cold smokes of pork belly, local marrons, beetroot carpaccio, lavender corn and yuzu, topped with a barbeque glaze.
The Grande Provence Red 2012
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A cheese course of Fourme d’ Ambert crochette and aerated Reblochon fondue with fig caviar, salt cured lamb breast crisp and spiced pear.
Joostenberg Bakermat 2011
Venue: The Restaurant at Grande Provence
Date: Friday, 21 August, starting at 19h00.
Cost: R525 per person
To book: Call 021 876 8600 or e-mail restaurant@grandeprovence.co.
For accommodation: Call Vera Alberts on 021 876 8600 or e-mail ownerscottage@grandeprovence.
PS: The next collab dinners will be on 25 September (White Blends -De Morgenzon, Strandveld Vineyards & Tokara) and then 23 October ( Sauvignon Blanc – Daria, Steenberg & Klein Constantia)
