Come wine with us @ Grand Daddy Hotel with Graham Beck’s “The Game Reserve” still wines launch
Raising the bar and bringing down the house simultaneously was the motto for the past Come Wine With Us event.Combining two well-known brands, and adding a hat proved to be a winning recipe for our October Come Wine With Us evening.
With 60% new faces, it was a one of the best evenings ever, and for that we want to thank each and every one who’s ever been at our evenings.
Partnering with one of South Africa’s best loved brands was an honour and a privilege.
Graham Beck is synonymous with celebrating special occasions and welcoming the New Year with bubbles. But boy o boy how privileged we were to taste their brand new wine range The Game Reserve. Helping to conserve nature whilst sipping this delicious wine was an extra bonus!
 
Leaving your hat at the door, was not on the list of things to do when our host for the evening, ‘Grand Daddy’ agreed to play along. The bigger the better, as colour and glitter got you noticed, however it was the home made wonders which won the prizes on the evening.
The Little Hattery” busy helping Erika with her excuisite hat made
especially for Come wine with us Mad Hatter evening.
Some of our guests really went the extra mile when it came to designing their own “Come wine with us and Graham Beck at the Grand Daddy” hats. We are big supporters of “local is lekker” and appreciate any creative input towards our evenings. The guests reaped the rewards and received prizes based on their well deserved creativity!
A few creative hats of our lovely guests….
The evening started on the rooftop, whilst savouring the delectable Graham Beck Rose NV Cap Classique. The Grand Daddy Hotel is unique for their silver air streamer caravans in the middle of Long Street. Each streamer is decorated according to a theme which makes it fun and entertaining. After a brief welcome, all the guests returned to the restaurant on the 1st Floor.
On both evenings, everyone was in great spirits and a vibrant mood. Erika Obermeyer, the wine maker of Graham Beck is one of the most knowledgeable and passionate wine makers we have had at CWWU this year. She is well known for both her prize winners Pheasants Run Sauvignon Blanc and Bowed head Chenin Blanc. For Come wine with us, Graham Beck decided on launching their brand new range, aptly named “The Game Reserve.”

The range we tasted on the evening consisted of a Sauvignon Blanc, Chenin Blanc, Shiraz and Cabernet Sauvignon.

Our first course was served with the Sauvignon Blanc and Chenin Blanc. Wine maker Erika explained to us that food and wine pairing need not always be so specific, but that it’s mostly about balancing the right type of wine with the right balance of food. The Sauvignon Blanc had loads of green notes and well balanced acidity that kept your palett lingering for ages! The Chenin was packet with fresh and light fruit flavours and was also exceptionally well balanced.
 

Both these wines went fantastic with our grilled line fish of the day served with a lime dressing and green olive tapenade on a bed of rocket, cherry tomatoes and avocado.

 

For the main course we went a different route of showing that you needn’t always pair red meat with red wine! It’s all about balance! The Shiraz had everyone talking! Exceptionally smooth with flavours that felt like they were dancing on your tongue! Slightly smoky and sweet notes, that was exceptionally well balanced.
The Grand Daddy decided to serve stuffed chicken breast with Provolone cheese and Gypsy ham that was crusted in Panko crumbs, served with a creamy sweet sherry mushroom sauce on a bed of French fine beans. Tender stem broccoli and baby garlic potatoes completed the ensemble. Delish!

We were very impressed to see the succulent chicken breast cooked to perfection and not a single one that was dry! Cheers to you Grand Daddy!

 

Our last but not least wine was the Cabernet Sauvignon 2009. Lots and lots of rich spicy undertones, with bold characters of dark fruit. This bottle was yearning for dark chocolate…..  So the Grand Daddy brought out their “A” game and offered our guests either a “Creamy Panacotta served with candyfloss, mixed berry compote OR Their ULTIMATE Grand Daddy quirky brownie!
Both were fantastic desserts that paired delightfully with the Cabernet Sauvignon.
 
All in all, 2 fantastic evenings were had at the Grand Daddy! We were so impressed, that we’ve decided to return for next month’s “Graham Beck Vintage James Bond” evening!
Lots of foodie and wine love
Sybil and Peet
Credits:
Sybil Doms and Erika’s hats all from “The Little Hattery” 
Photo’s taken by Jomeri Mouton and Bernard Bruwer
 
Chicken Cordon Bleu
Ingredients:
·         Chicken boneless, skinless breasts cut into half length-wise (to form two thinner chicken breast cutlets)
·         Sliced ham
·         Mozarella cheese
·         Fresh herbs
·         Crushed fresh garlic
·         Salt
·         Ground black pepper
·         Eggs
·         Cake flour
·         Bread crumbs
·         Toothpicks
·         Cooking Oil
 
Instructions
·         Preheat the oven to 180 degrees, take a piece of chicken and place 2 ounces ham, 1 ounce cheese, garlic and fresh herbs in the middle.
·         Roll up the chicken breast tightly and place toothpicks in the ends and middle. Sprinkle each piece of chicken on both sides with salt and pepper.
·         Beat together the eggs, Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs – repeat process again.
·         Deep fry the breaded chicken for 3-5min at 160 degrees
·         Bake the chicken for 15-20 minutes till the chicken is cooked through completely, the cheese is bubbling and bread crumbs are golden.
·         Discard toothpicks and cut into pinwheels and serve with your choice of vegetables and sauce

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