I am only writing about the evening now as it has taken me this long to recover (in a good way!) from a 5 hour culinary experience. Still dreaming about that one specific combination!
Going to these dinners always makes me worry, firstly about the pairings –because one can only grasp as much from an email and then also on the evening –the company. Will one need to force the entertainment value, or will things just gel?
Luckily Aubergine’s reputation for fine dining is set and with a Chef and Sommelier who is serious and passionate about wine –one can’t go wrong.
We ended up having one table of 16 – and what a table. Started as total strangers and ended up having a truly enjoyable and jovial evening.
Aperitif: Pinot Noir/Chardonnay/ Pinot meunier 2010
Nori Sushi with lemon mayonnaise
First Starter : BFV Sur Lie Chenin blanc 2011
White Seafood trio of Scallops, Abalone and Kingklip with fenel.
2nd starter: 33 grape Varietal Rose 2011
Indian calamari with coconut cream, noodles, pak-soi and pineapple relish.
3rd starter : BFV Pinotage 2010
Strudel of braised Venison Shank, with beetroot and pomegranate sauce
Main course : BFV Cabernet Sauvignon 2007
Roast Beef Sirloin, béarnaise sauce, savoy cabbage with lardons, caramelized red onions (pictured below)
Dessert: BFV Dolce Primitivo (Noble late Harvest) 2010
German Bergkäse with fig and red wine pumpernickel ice cream.
The courses were explained by Chef Harald Bresselschmidt beforehand and I had the pleasure of talking about the wines (and enjoying them) in good company.
A noteworthy point is that the wines were poured in lovely glasses at the right temperature and Winemaker/Sommelier Howard Booysen decanted the Pinotage well in advance which made a wonderful difference.
My sincere thanks to Harald, and his team, for a lovely evening and also to our guests, for such a warm response.
A trip to one of Aubergine or Auslese`s winemaker` events should be one everyone`s culinary bucket list for the year!