Friday, 25 October 2013
Fleur du Cap Unfiltered Cabernet Sauvignon
Experience unusual Fleur du Cap wine and salt combinations by salt aficionado Chef Craig Cormack at Die Bergkelder, the famous ‘cellar in the mountain’ cut deep into the slopes of the Papegaaiberg in Stellenbosch.
Offered on the last Friday of every month, October's salty wine and food fest designed by Craig himself, starts off with über sophisticated salt cured salmon trout served on Himalayan salt blocks and matched with Fleur du Cap Unfiltered Sauvignon Blanc. To follow, a refreshing margarita sorbet with oryx salt will be served to prepare the palate for Craig’s tender, gourmet Irish corned beef served with freshly baked focaccia and the robust Fleur du Cap Unfiltered Cabernet Sauvignon. The evening will end on a high note with the Fleur du Cap Noble Late Harvest served with salted caramel mousse, roasted plum and citrus ice cream.
Salt, considered by alchemists as nature’s 5th element, is an ancient natural product and an essential ingredient in food. Fleur du Cap wines have a close affinity to their surroundings, each an expression of the land captured in the bottle. Craig’s art of matching wine and salt offers ways of unlocking the expression of the wine to its fullest potential. The result is an enriched wine experience which draws on the unique flavours of the salts and combines them with the simplicity of these superbly balanced wines.
The Fleur du Cap Wine and Salt Dinners take place on the last Friday of every month. The next dinner will take place on Friday, 25 October at 18h30 and costs R290 per person. All courses are seasoned with the finest quality, natural salts and paired with Fleur du Cap Unfiltered wines. Booking is essential, contact Nadia Ferreira on Tel: 021 809 8025.