A QUICK NOTE ON FOOD AND WINE PAIRING

Canapés – a light delicate fresh and gentle champagne
[goes well with most appetizers and don’t spoil later heavier dishes]

Starter – Salad from the garden with herbs
compliments the
light earthy herbaceous Sauvignon Blanc matches the greens
slightly richer Chenin Blanc compliments the Prawns

Main dish – Fillet of beef, celeriac, beetroot and sage sauce
The delicate, earthy smooth and silky Pinotage with its gamy nuances
and the
mellow to mild earthy and wild herb flavour of the Cabernet Sauvignon
compliments the
more vegetal slight bitterly aromatic flavour of the celeriac puree
rich and creamy, sweet and slightly nutty beetroot flavour
highly aromatic, musty, earthy smell of the sage sauce

Dessert – Chocolate Mousse, verjus, macadamia
The sweet Mead or chilled soft plum flavour and richness of the Merlot
dessert in themselves, compliments the
refreshing fruity light acidity and fructose of the Verjus
light, meltingly smooth texture the chocolate mousse
nuttiness of the macadamia