Strut down the “Diamond Walk” a corridor of ultra luxury brand stores featuring Prada; Louis Vuitton, Dolce & Gabbana; Cartier; Burberry, and many more. An imposing 150 meter hand-made crystal chandelier hangs overhead and upon reaching the end of the walkway, you find yourself at the Arque Champagne Crescent.
Thursday 8 August was the launch of this dazzling champagne bar which seems perfect for after work drinks or taking a break from a marathon shopping spree. The bar offers a variety of French Champagnes and locally produced ”Methode Cap Classique”
The event organizers and the interior designers created what felt like an indoor Japanese garden spa through beautiful bright lighting, green faux grass, with gold and cream furnishings. The room was covered in a sea of three dimensional paper Japanese anemones. Guests were transported to a Belle Époque – French for ”Beautiful era”. This was a period in France spanning from about 1871 to the beginning of the First World War in 1914. It was a period characterized by beauty, economic prosperity, regional peace and Joie de Vivre.
Perrier Jouët is one of the most premium champagnes enjoyed by the fashion forward and the mega wealthy. It is said to have been Princess Grace Kelly’s champer of choice it was even served at the royal wedding of Princess Charlene Wittstock and Prince Albert Grimaldi of Monaco. We unfortunately only sampled the ”entry level” non-vintage rosé and blanc de blanc. The vintage Belle Époque bottles, with the painted flowers, were displayed on shelves strictly within our visual reach only.
The canapés were presented as haute couture cuisine. Much like haute couture clothing, the food was more a feast for the eyes, and less about the palate and the function of filling empty stomachs. I was eventually forced to put down my glass and sit down, so as to have two free hands to tackle the cocktail party hors d’oeuvres. The food tasted good, but the difficulty involved in eating the food was off putting. I was particularly impressed with the goat’s cheese and beetroot balls.
There was no shortage of A-listers at the Arque Champagne launch event. There were television presenters, music artists, actors and prominent business people throughout the soiree. This is a swanky drinks place and the management has been very zealous in the pricing of the drinks. A glass of entry level champagne will set you back a whopping R 220.
Question is: Can this venue be sustained by our own local market, or is it more suited to foreign currency wielding tourist, staying at luxury hotels within the Sandton vicinity?
Opening hours: Monday – Sunday: 9:00 am till 9:00 pm
Address: Unit 26 Diamond Walk, Upper Level, Sandton City, Sandton, Gauteng
Tel: 0113268163 / 0113268138
Follow on Facebook: Arque Champagne Crescent
Nederburg wines hosted a Women’s Day event at the winery’s estate in Paarl. The event took place on Sunday 9th and included a perfume blending workshop and a three course lunch. Ladies attended with their friends in two’s, three’s and some quadruples – they were dressed up to the nines and looked amazing….
Welcome drinks were served with canapés.
Kumanov Privé Perfume Workshop – Perfume Blending
The day started off with perfume blending , Danielle of Komakov Perfumery spoke briefly about the trade. Kumanov believes that it is essential to smell absolutely delicious when making an impression. Each table had about 10 original perfume oils imported from France, Grasse and we had to weave our signature scents from them. Scent descriptors were available as a guide. To cut the story short, we got to take home our blended perfumes as well as body creams. I haven’t been able to give mine a break since the day – I smell like a million dollars every time I put it on.
We were welcomed in a beautifully decorated room and wine soon followed afterwards. The Red Table chef, Edmore Ruzoza and team prepared a scrumptious four course meal which was beautifully paired with wines from the Nederburg Heritage Heroes Range. New cellar master, Andrea Freeborough did a sterling job of explaining the similarities between perfume blending and wine making. She took us through each wine as the courses were served.
— Jasna Zellerhoff (@FashionJazz) August 13, 2015
Each course sparked a conversation and the ladies couldn’t stop raving…one of them went on to say “I’m a stingy person, but this meal *pointing to the plate in front of her*, is so worth my R350”
Heritage Heroes Range
The Anchorman 2013 – A wooded Chenin blanc that commemorateds Nederburg founder, Philippus Wolvaart. It has a well balanced, fresh and fruity taste with a beautiful minerality and an excellent structure.
The Young Airhawk 2013 – A wooded Sauvignnon blanc that remembers talented winemaker, Arnold Graue, who died an untimely death in a flying accident. The Young Airhawk is fresh, crisp and zesty with a cream texture.
The Beautiful Lady 2013 – An aromatic Gewürztraminer that recalls Jphan Graue’s wife, Ilse, who brought grace, hospitality and a beautiul rose garden to Nederburg. Elegant, nuanced and well balanced with floral notes flowing onto the palate. Its sweetness is more suggested overt, enlivened by good acidity.
The Brew Master 2011 – A Bordeaux – style red blend that honours Johann Grue, a pioneering winemaker, who was amongst the earliest to recognize that vineyard quality dictates wine quality. The Brew Master is made from a blend of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. Expect it to be full-bodied, classic and complex with juicy dark-fruit flavours, savoury notes and powerful soft ripe tannins. Fantastic integration of wood and fruit.
The Motorcyle Marvel 2011 – A Rhone-style blend that pay tribute to Günter Brözel, a former Nederburg’s cellarmaster who brought international acclaim to the winery. This blend includes Grenache, Carignan and Shiraz as well as a small percentage of Mourvèdre amd Cinsaut. A rich and intense, full bodied explosion of flavour with ripe and silky tannins and an excellent integration of fruit and wood.
I felt like a million bucks the whole day and the day was filled with laughter, meeting new and interesting people and for a while one forgot about their lives and lived in the moment, click on the featured video to get a glimpse of the event. The day served as a reminder that one can do small things on a daily basis that can make one feel good and take care of themselves. Women’s day or the pampering can continue throughout the year and we owe it to ourselves….
Lessons Learnt from just attending the event
We tend to idolise people on social media, magazine or TV and forget that we also have our lives to live. Ladies, loves begins within. When we love ourselves we become happy and the people in our circles pick up on that will they appreciate you for it.
Thank you to Nederburg and Komakov Perfumery for the awesome reminder. It was a day well spent; the food and wine were amazing and the pairings. This was a great way to also get acquainted with the whole Heritage Heroes range – I must say it is a stunning range. One of the ladies put it nicely when she said “You’ll see more of us, we will be coming back and we’ll bring our friends.”
For more info on Kumanov Perfumery: https://www.facebook.com/KumanovCosmetics
For info on Nederburg, follow on facebook:https://www.facebook.com/Nederburg
— Nederburg Wines (@Nederburg) August 9, 2015
Lorna Maseko Lukhele’s cooking events typically are cooking classes featuring a professional chef teaching how to replicate his signature dishes. The winter edition on the other hand is a sit down, and be served dinner. Apparently people don’t like cooking in winter.
The venue was dramatically donned in a black and gold colour scheme. The flashily lit up City of Gold was the majestic backdrop. The ex-prima ballerina Lorna was stylishly dressed in cobalt blue and black. She definitely looked like an étoile for the night’s theatrical food and entertainment evening in “5 Acts”. The evening’s cuisine was prepared by Michelin Star chef Carlos Gaytan who cooks in a French style, but is influenced by his Mexican roots.
The star guest appearance was Wine Maker Johan Jordan from Spier wine estate who supplied most of the evening’s wine.
Act 1: Starter
Butternut squash soup with fennel and pomegranate seeds paired with Spier Chenin blanc.
The fruitiness of the Chenin and the spiciness of the soup paired well. This curtain raiser would have been your regular butternut soup had it not been for the elaborate presentation and the “homemade rice crispy crouton”.
Act 2: Scene 1: Ceviche with apple foam and Chardonnay Pinot noir Rose
Yellow tail ceviche (raw fish marinated in citrus acid). The apple foam wasn’t the rabid dog saliva. This was creamier and had a strong green apple flavor – balanced wine, balanced food but together- not so en Pointe.
Act 3: Yucatan style Fish with Sauvignon Blanc Semillon blend
Can you spell yum? Yucatan is a tropical region in Mexico where their food is prepared with spices and other antibacterial elements like habanero peppers. This prevents the food from spoiling quickly. Habanero Beurre blanc was spot on and the side of pickled grape added a sugary acidity that complimented the fish superbly. The chosen wine was created for this fish dish. Well choreographed, well synchronized and well executed indeed.
Course4: Oaxan Mole (Pronounced mow lay)
We nostalgically jetéd over to Carlos’ mother’s kitchen and he made pork belly mole (pictured above) just the way she does. Mole is a Mexican sauce prepared differently in different regions. Carlos made a Negro Mole which is spicy and dark in colour because of the chocolate infusion. The Spier Chenin blanc appeared again in this act
Act 4: Grilled Ostrich and Goats cheese fondue
This was paired with a Rhone style blend Creative block 3. The blend is made of Shiraz, Mouvedre and Viognier. This was a sound duet with the ostrich and cheese sauce.
Act 5: The quick cake Grande Finale paired with pinot noir Chardonnay
Surprisingly this microwave baked cake was of a light and fluffy consistency – somewhat a charisma devoid solo. One of the ladies declared that this dessert did not nourish her mentally instead it nourished her physical health. We all felt that it was a slimmer’s summer type dessert.
Overall the evening was pleasant, and the food tasty, albeit I was not bowled over by any of the flavours. There were two white wines, a rosé and only one red wine. In winter, seriously?
Although personally I don’t mind cooking in winter, I don’t want to leave hungry after a 5 course meal. I have been to several five course tasting events where I was begging for mercy by course 3. Portion size is a very delicate balancing act that should be gotten just right; otherwise please supply artisanal gap fillers.
Have a look at some of the tweets from the event:
— Jonathan (@JonoBKirk) July 25, 2015
— Thato Tholo (@thatotholo) July 25, 2015
— True Love Mag (@TrueLoveMag) July 24, 2015
— Lorna Lukhele (@Lorns_Maseko) June 23, 2015
This post is long overdue but in my book it is better to do it later than not post it at all….
A while back Nederburg in collaboration with Hussar Grill hosted a cook-off and this is what went down….
Nederburg teamed up with The Hussar Grill to stage a special cook-off with celebrity chef, Pete Goffe-Wood at his Kitchen Cowboys studio in Cape Town recently.
The Nederburg Heritage Heroes range
The Hussar Grill patrons who’d opted for a bottle of Nederburg’s Heritage Heroes wine when dining at the grill room, were entered into a lucky draw for a chance be a part of the action.
Nederburg cellarmaster, Razvan Macici; and celebrity chef, Pete Goffe-Wood
The brief to those whose names were chosen, was to create a dish from scratch from the special pantry set up in Pete’s studio and make sure it matched the wine they’d been assigned from the Nederburg Heritage Heroes collection.
Nederburg SA brand manager, Melissa Diedericks, welcomes guests
Working in teams of four including one of The Hussar Grill’s chefs and a food blogger to help, they had to come up with a dish to impress the judging panel of Pete, Nederburg’s cellarmaster Razvan Macici and Stuart Bailey from The Hussar Grill.
The Hussar Grill marketing manager, Brendon Milton
Chef Pete Goffe-Wood layed down some ground rules and the time frame at which the dishes were expected to be cooked and ready. Teams made their way to the pantry which was stocked with premium quality ingredients including seafood, a variety o steaks, a selection of cheeses etc.
The Hussar Grill Camps Bay chef, Wesley Hurn
The Hussar Grill chefs were really helpful in sharing their expertise.
Realmencancook.co.za blogger, Fritz Brand, hard at work
The Hussar Grill Stellenbosch chef, David Pieterse, adding the final touches to his team’s dish
One person from each team took the judges through their dish and explained why they thought it would pair well with the wine. The judges tasted and shared some of their opinions then deliberated.
Judges in action during the taste test
The judges loved everything they tried but what really wowed them was a take on the classic “surf and turf” including an Asian-style prawn salad together with pork fillet served with roasted tomato and Chenin blanc sauce, topped with asparagus and lardon.
It was served with Nederburg Heritage Heroes The Anchorman 2012, a delicious Chenin blanc that worked an absolute treat with the food.
The winning wine and food combo came from Michael Streatfield and his partner, Cara Winterbottom, working with blogger, Candice Bresler of Agorgeouslife.co.za and Devon Matthews, the chef from The Hussar Grill in Paarl.
From left to right: Nederburg SA junior brand manager, Jeanine Smith; Nederburg SA brand manager, Melissa Diedericks; The Hussar Grill marketing manager, Brendon Milton; Agorgeouslife.co.za blogger, Candice Bresler; The Hussar Grill CEO, Justin Fortune; winner of The Hussar Grill Rondebosch branch competition, Michael Streatfield; judge Stuart Bailey and Michael’s partner, Cara Winterbottom; chef Pete-Goffe Wood; Nederburg cellar master, Razvan Macici; and The Hussar Grill Paarl chef, Devon Matthews.
View more photos from the event here
For more in for, visit www.nederburg.co.za
Follow Nederburg on Facebook (www.facebook.com/nederburg),
Ever been stuck with a bottle of wine and no bottle opener? Learn these tricks, and you’ll never be stuck again! pic.twitter.com/qGsegz7Ipk
— Nederburg Wines (@Nederburg) March 23, 2015
for the latest news, events and wine as well as food pairing ideas.
Join the conversation using: #NederburgDiscover
Last week, I attended the opening of Bocca, an upbeat, vibey restaurant situated on the corner of Bree and Wale street in Cape Town……
Bocca is the latest venture by restaurateur and sommelier Neil Grant and business partner Barry Engelbrecht of Burrata fame.
Informal, Italian-inspired fare is served in a vibey, contemporary space where you can expect tasty food and the freshest ingredients, including ‘the best Neapolitan style pizza in the city’ (and in fact, the only pizza on Bree Street). The pizzas have a thin, flavoursome base with their signature specked edges which not only add to the appeal but also the flavour and the pizzas. Barry Engelbrecht gladly took me through the technicalities involved in the processing of the bases. Fascinating stuff, I must say!
Executive chef Annemarie Steenkamp, who was responsible for sister restaurant Burrata scooping the EAT OUT Italian Restaurant of the Year in 2013, has created exciting new, modern Italian dishes for the Bocca menu, inviting diners to order a number of plates to share at the table.
Bocca (meaning ‘mouth’ in Italian), is also known for its newly created ‘pizza sandwich’. If you happen to pop in there for lunch you have to try out their mouthwatering Panino – baked to perfection in the 485ºC pizza oven, the Pork belly, radicchio, fennel marmalade and celeriac remoulade.
Bocca Roasted Aubergine with goats pecorino smoked chilli oil & basil
At night the restaurant shifts gears to present a more sophisticated menu, while the deck turns into a cool sundowner spot overlooking the Bree Street action. It’s the perfect place to settle in and enjoy a glass of wine recommended by Neil, selected from his small, but creative wine list.
Barry Engelbrecht, Thuli, Chef Annemarie Steenkamp & Neil Grant
The dinner menu is divided into Spoons, Fingers, Knives & Forks, Pizza and Big Plates sections, as well as Dessert Jars to cater for all palates and appetites. Favourites include Roasted aubergine with goats pecorino, smoked chilli oil and basil; West Coast mussels with minestrone broth, and Orechietti with peas, crispy pancetta, ricotta and mint oil, to name but a few.
Bocca Orrechietti with crispy pancetta ricotta & mint oil
Bocca has lovely decor and one gets to see a stunning view of the city from the upper section of the restaurant. It’s a great venue to hang out or have lunch meetings. It is definitely worth checking out!
Monday to Saturday Noon to 10pm (closed on Sundays)
Tel: 021 422 0188
For more info, visit: www.bocca.co.za
— Karisa Nicholls (@CTmylove) November 12, 2014
— LusciousFood (@lusciousCT) November 12, 2014
The Mother City was abuzz last week as Mzansi personalities (foodies, musicians, comedians, fashion designers, TV presenters, radio DJ’s, journalists, bloggers etc.) gathered at the newly launched Tsogo Sun, SunSquare Cape Town.
SunSquare Cape Town is bringing a contemporary new accommodation experience to Cape Town. This hotel fits within Tsogo Sun’s portfolio of over 90 hotels and 14 casino and entertainment destinations in South Africa.
SunSquare Terrace,Pool and Zepi Grill & Bar
Tsogo Sun CEO, Marcel von Aulock, comments: “When reviewing the property’s recent R35 million refurbishment, we saw the SunSquare brand as an ideal fit for the hotel’s contemporary style, ambience and location in the city’s tourism hub. The decision was thus taken to rebrand the De Waal property”.
Twala Ngambi, Roxane Haywood, Marcel von Aulock (Tsogo Sun CEO), Sibongile Mafu, Priya Naidoo (Tsogo Sun) and Richard Keet (SunSquare CT GM)
SunSquare Cape Town is set to add another dimension of urban cool to the cosmopolitan City Bowl area. Its trendy style and modern features will appeal to those looking to stay somewhere that embraces the individual and welcomes the unique. It is a place to feel connected while meeting, mingling, listening to music inspired from soulful lounges across the globe, or simply taking in the magnificent sights and sounds of the city.
Kia Johnson and Siv Ngesi
The hotel has 136 contemporary-styled fully refurbished rooms and a spacious lobby extending into a stylish bar area and terrace where guests and locals can unwind while taking in the views of the beautiful pool area and landscaped garden. The selection of conference rooms is ideal for hosting intimate meetings or large functions, with seating for up to 120 people.
Marcel von Aulock (Tsogo Sun CEO), Siv Ngesi, Enver Duminy (CT Tourism CEO) and Jack Parow
SunSquare Cape Town also has a brand new restaurant, Zepi, which offers an exciting and authentic dining experience for local Capetonians and hotel guests alike. The innovative menu focuses on fresh seasonal ingredient with a rotating menu of starters, mains and desserts along with signature dishes like the Bazaruto chicken, prego rolls and pizzas. Guests were treated to bubbly, cocktails and some of these mouth-watering items. Siv Ngesi had the guests in stitches while GoodLuck and DJ Dean Fuel had everyone on their feet dancing, wiggling and singing along.
David van Staden, Shaun Bruce, Priya Naidoo (all Tsogo Sun), Abigail Donnelly and Pete Goffe-Wood
“Whether guests are staying over, taking in the ambiance and views on the terrace or having a meal at Zepi, we’re set to deliver unique experiences for all”, says SunSquare Cape Town General Manager, Richard Keet.
For more information visit tsogosun.com
Follow @TsogoSun on Twitter and join the conversation using the hashtag #SunSquareCT
Like Tsogo Sun on Facebook
Have a look at some of the tweets from the launch…..
— Tsogo Sun (@TsogoSun) October 30, 2014
— Traveller24_SA (@Traveller24_SA) October 30, 2014
— #lovecapetown (@lovecapetown) October 30, 2014
I had the pleasure of joining Horst Frehse at Horst’s Table of Friendship and his guests at Azure restaurant, The Twelve Apostles Hotel. Executive Chef, Christo Pretorius introduced two mouth-watering Tasting Menus: Taste of the Sea and Taste of the Earth. The food was superb and perfectly paired with the wines. Have a look at the dishes below:
Chef Pretorius taking the guest through the menu
Taste of the Sea
Salmon trout, prawn dhal, mushroom agnolotti
Reyneke Organic White 2013
& Avondale Camissa Rose 2013
Dill pancake, malay spiced butternut, caramelized garlic, mung beans, confit baby fennel, curried velouté
Nativo White 2013
Taste of the Earth
Potato gnocchi, roast corn veloeté, corn fricassee, asparagus, caramelized pearl onion
Reyneke Organic Red 2012
Crunchy Milk Chocolate Mousse
Green tea coral sponge, passion fruit ice cream, brown butter shortbread, toffee sauce
Heaven on Earth Organic Natural Sweet
Tea & Coffee
With Sommelier, Gregory Mutambe
For more info visit the site http://www.12apostleshotel.com/
Or follow on Twelve Apostles on twitter:
— 12 Apostles Hotel (@12_Apostles) October 30, 2014
I recently attended a Fry’s Family cooking demonstration hosted by Chef Abdul at the Giggling Gourmet, the Cook’s Playground in Green Point…….
Coming from a carnivorous family being a vegetarian has never been a consideration. Some time ago, Jay and Bey went on a strictly vegan diet and lost a lot of weight (I’m sure it was coupled with some exercise) and they looked good. Bey had a glow. I wanted some of that. If vegan could get them to look like that then I am in. I don’t think I can ever stop eating meat but it doesn’t hurt to have a vegetarian meal now and then.
Come to think of it, we eat such a lot of meat. I remember the days eating was a luxury reserved for Sundays only. Don’t get me wrong, it was because of circumstances. A vegetarian diet has some good health benefits that make it worthy of consideration, that is in addition to keeping one slimmer. Once you go vegetarian on a meal, it becomes easier to do it the whole day or week. It’s a lifestyle that one can easily adapt to.
Fry’s Family is one of the companies promoting going green,vegetarianism, healthy eating and in partnership with Deena Naidoo they have created a range of meat-free products . “With our food, you will get all the flavour of meat but you will feel good for making a better choice. We use a blend of grains and legumes with only natural flavours and spices, so not only is our food Non-Genetically Modified but naturally cholesterol free and high in protein.”
Food Blogger, Tandy Sinclair also attended the cooking class
Check out some of the tweets from the cooking classes around the country……
— Fry's Family Foods (@FrysFamily) October 9, 2014
— Fetty's Street Food (@thefet) October 14, 2014
— #PadDrive2015 (@KayMatushe) October 28, 2014
At the cooking class, I met and got to cook with some amazing ladies Neoline, Tanya and Julie (see featured image).
We prepared Toasted Sesame Strips and ended with Coconut Prawn Curry. Both recipes were so good, I had to share the Coconut Prawn Curry. Get to try it!
Coconut Prawn Curry
Serves: 2 – 4
1 pack of Fry’s Meat Free Crispy Prawns
60ml (4Tbsp) oil
1 onion, finely chopped
5ml (1tsp) ginger and garlic paste
5ml (1tsp) mustard seeds
2 green chillies, sliced
15ml (1Tbsp) chilli powder
15ml (1Tbsp) garam masala
4 tomatoes, grated
400ml coconut milk
400g can of chickpeas, rinsed and drained
Coriander, for garnishing
½ lemon, sliced
Sedgewick’s Original Old Brown hosted a luncheon at The Tap Room in Salt River (Cape Town) last Thursday to showcase the versatility of the product and uses in various dishes.
Sedgwick’s Original Old Brown was used to prepare three mouth-watering dishes that were a part of a three course meal. Each dish showcased the versatility and flavour impact of the product. Personally, I never considered using Sedgwick’s Original Old Brown in my cooking but judging from the dishes I tasted a splash or dash of the products adds a unique flavour to dishes.
Sedgwick’s braaied snoek served with sweet potato crisps, grilled lemon and rustic sourdough bread. See featured image.
Roasted pork belly served with buttery couscous, topped with a sticky tomato jam and covered in a rich Sedgwick’s just.
Sedgwick’s sobert served with a thin shortbread biscuit
The following cocktails were on offer to compliment the dishes:
The Captain’s Twist – Sedgwick’s and lemonade
Sedgwick’s Razzle – Sedgwick’s and ginger ale
Old Brown Ritz – Sedgwick’s on ice
Bee’s Knees – honey, mint and ginger ale with a shot of Sedgwick’s (see picture below)
It is heritage day on Wednesday the 24th and most South Africans will most definitely braai on the day. Fish is definitely one of the items we love to braai and the Sedgwick’s Original Old Brown team would like everyone to discover just how versatile South Africa’s most iconic fortified wine is. See snoek braai recipe below.
Join the conversation using the hashtag #sharethewarmth
Check out some to the tweets from the luncheon
— Louise De Kock (@Louisedekock1) September 18, 2014
— Sedgwick's Old Brown (@SedgwicksOB) September 18, 2014
— Craig RhodesHarrison (@CraigRH_10) September 18, 2014
— The Cook Box (@TheCookBox) September 18, 2014
— tailsofamermaid (@NatalieRoos) September 18, 2014
Old Brown Snoek Braai
1x West Coast snoek, cleaned (or any other firm, white fish)
Sea salt flakes
30ml (2Tbsp) olive oil
For the basting sauce
80ml Sedgwick’s Original Old Brown
60ml (4Tbsp) apricot jam
15ml (1Tbsp) finely chopped garlic
10ml (2tsp) finely grated fresh ginger
A small handful chopped fresh parsley
For the Stuffing:
100g soft apricots soaked in 60ml Sedgwick’s Original Old Brown
1 orange, sliced
Vinimark and WineWorx, who distribute and market more than 50 of our country’s best known wine brands, are currently busy with their annual national road show presenting wine tastings for trade and media in key centres around South Africa.
Greg Landman, Thuli Gogela, Kobus and Elizabeth Burger at the Rietvallei Wine Stand
This year the Wine Fairs are taking place in Durban, Knysna, Cape Town, Johannesburg, Pretoria and Bloemfontein during the month of August.
On Monday11th August the Cape Town Wine Fair was hosted at the African Pride Crystal Towers Hotel in Century City.
Doris Hussl, Peter Koblmiller and Kate Robey at the Creation Wine Stand
Restaurateurs, hoteliers, sommerliers, wine merchants and members of the media flocked to the Fair were able to talk to the winemakers about their passion, and were spoilt for choice with over 200 of our finest wines as well as a number of exclusive French Champagnes showcased at the event.
John Ford and Simon Barlow at the Rustenberg Wine Stand
The wine-loving guests thoroughly enjoyed themselves socializing over a glass of good wine and appreciating the delicious cocktail snacks provided by the hotel.
I attended the event and I decided on trying out whites. Below are some of the wines that I tried out and enjoyed:
For more info visit: http://www.vinimark.co.za/