Last week I attended the NEDERBURG uncorked pinotage event at Hemelhuijs, we were greeted with PREMIERE CUVEE BRUT with angostura bitters, sugar cubes and warm smoked roosterkoek quince cotignac and biltong butter.
After mingling and enjoying the starters we sat down to the wine pairing dinner as you can see by the menu below it was a interesting combination of food and pinotage…
PINOT NOIR 2015 paired with white asparagus,bone marrow, pinot noir butter sauce and shaved black truffle.
I admit I am not a fan of bone marrow and asparagus, but I thoroughly enjoyed this meal paired with the pinot noir, in fact I might just be a fan of asparagus if I can pair it with this kind of wine….
PINOT NOIR 2015 paired with blackened fresh line fish with biltong dust, white pepper and braised fennel. I am obsessed with fish so the pinot noir and the line fish went perfectly.
CINSAUT 2015 paired with a pear salad with walnut praline and local cured ham, perfect pairing together, the cinsaut brings out the tastes together so well.
CINSAUT 2015 paired with shaved carrots with light citrus mayo and seared tuna, this was my absoloute favourite meal as I am a huge fan of seared tuna and the cinsaut compliments this fish.
WINEMASTERS RESERVE PINOTAGE 2014 paired with kidneys and marmite toast and fresh tomato concasse.
I have only eaten kidneys once so I was very scepticle, but the reserve pinotage paired very well with the meal especially the marmite toast.
WINEMASTERS RESERVE PINOTAGE 2014 paired with white mieliepap with tomato juniper and caramel oxtail.
Perfect combination as the mieliepap and oxtail blend together well…
After dinner we had sweet fruits and espresso, it was so much fun trying so many different combinations and seeing how different the wine taste after each, I cant wait for the next Nederburg event.
Posted by Jasna of Fashionjazz