Fleur du Cap inspires Gautengers at exciting wine and salt pairing dinner
Tanith Quait
Craig took the Stellenbosch Winelands straight to the doorstep of Eat @ UP on the University campus where he prepared an inspirational three course meal paired to perfection with the Fleur du Cap Unfiltered wines in association with the University’s Department of Consumer Science.
Inspired by nature, Fleur du Cap wines lend themselves ideally to Craig’s pairings. Salt, considered by alchemists as nature’s 5th element, is an ancient natural product and an essential ingredient in food.
Known for his exceptional winelands food and wine dinners with salts from around the world held in Die Bergkelder, the famous “cellar in the mountain” and home to Fleur du Cap wines in Stellenbosch, Craig is passionate about sourcing and experimenting with different types of salt and boasts an impressive collection of rare salts from around the globe. He has been pairing wine and salt for more than five years.
“One of the challenges when pairing salt and wine is to create food that will enhance the wine without dominating it. The natural process of making Fleur du Cap Unfiltered wines works particularly well with unrefined, artisanal salts, reverting back to nature in both the food and the wine,” says Craig.
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