This month installment of the Wine Dinner evening at Le Franschhoek saw Stellenbosch based, Delheim Wines paired with delicious dishes prepared by Chef Scott Shepard.
Guest were welcomed with a chilled glass of Delheim Pinotage Rosé the Charcuterie and Pate’ with Delheim Wines Pinotage Rose’ Pearls was the perfect combination, to start our evening into good food and wine.
We were then led to our tables and welcome by the smooth jazzy and classical tunes of husband and wife duo, Simply Smooth.
First up was the Chicken roulade with Lemongrass and Consommé,which was paired with the Delheim Sauvignon Blanc. This pairing had us baffled as we couldn’t quiet make the connection between the food and the wine,but we took our spoons and found that you needed the Consommé to make the paring work. Talking to Delheim winemaker, Reg Holder,it was interesting to find that he also agreed.
Next up was the lesser known sister of the sole, smoked Halibut,smoked with wood chips,tea bags,lemon and orange rind the subtle oak and grapefruit notes of the Delheim Chenin brought out all the components Chef Scott used in the preparation of the fish. The Lemon Pepper Caviar was very clever idea too.
Onto the very cleverly named Duo of “The Grassy Grazers” , a succulent herb crusted rack of Lamb and perfectly cooked Kudu medallion, with the smoothest Baba Ganoush, Pea pureé and Broccoli.The gentle Delheim Shiraz,was the best pairing for these delicate “Grassy Grazers”.
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Chef Scott’s best dish of the night a homage to “Slow Cooked Food”. The short Rib, cooked for 12 hours,was melting in your mouth,the molasses added a delicious caramelized taste. Having never tasted Rabbit, I was a bit apprehensive. The rabbit, slow cooked,crumbed and fried, taste a bit like chicken nuggets,not offensive at all :). The Quail was confit and cooked for 4 hours,very tasty indeed. The pickled Cabbage, worked perfectly with the Delhaim Merlot and the wine in turn all works with the Rib, Rabbit and Quail.
Last up a very clever dessert indeed. A clever presentation of various elements combined to make up the Checkerboard. The citrus notes of the Delheim Gewürztraminer, brought out the various taste of each delicate square.
So once again Dish and Chef Scott,get its right and Delheim Wines came to the party in more ways than one.
The Wine Diner for September takes place on the 25th of September and D’Aria Wines will be partnering Dish on the night. For more information contact Anine on mpc@lefranschhoek.co.za.
For more pics of the night please click the link.
