Click here to book our next wine dinner on the 14th May with Iona Chardonnay's and Pinot Noir
Pictures supplied by Cerebra
De Wetshof Selections pour on the evening
Johann de Wet of De Wetshof and Miguel Chan Tsogo Sun Group Sommelier presented the evening
The Palazzo Rosa dinner table
The Palazzo menu exclusively created for the evening by Executive Chef Gerard Vingerling
Perfectly chilled Limelight Chardonnay & Pinot Noir 2014 welcome guests as aperitifs on the evening
Johann de Wet of De Wetshof
Miguel Chan Tsogo Sun Group Sommelier
Soils were fly in from De Wetshof various site to show guests the greatness of their site and the difference between clay, limestone and slate
2015 tank samples of Chardonnay's from Limestone Hill and Bon Vallon site were fly in to show as an exclusivity to attending guests, whilst tasting the 2014 paired with food.
Palazzo Executive Chef Gerard Vingerling adding a final touch to the first course
Pistachio roasted carrots, cumin and orange
Chervin, tarragon pickled carrot, carrot and ginger crumble paired with Limestone Hill 2014
Johann de Wet charming guests with the wonderful De Wetshof Estate Chardonnay journey and their role as a pioneer of the variety in South Africa
Five Spice pork belly, squash puree,
lentils, potato vetkoek(or dumpling) ,
dukkha and shimeji mushroom paired with a trio of wines, namely Bateleur 2012 & 2009 as well as a surprise of the evening their spectacular 2010 Nature in Concert Pinot Noir
Service with a smile, Christopher Maningi of the Palazzo service team
Miguel Chan carrying the precious soils during service, guests experienced a first hand contact with the source of the world class Chardonnay's
A great wine evening needs cheese before dessert, here Talegio with watermelon preserve and ciabatta, paired with Bon
Vallon Chardonnay 2014
Phumlani Shongwe Palazzo Pastry Chef with his creation, avocado cheese cake, chocolate fudge,
burnt orange and white chocolate ganache paired with the award winning 2008 MCC
Brut Sparkling
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