Ending the year surrounded by bubbles and a grand venue of beautiful people, – all dressed to impress – could not have been a more appropriate year end for ComeWineWithUS. (#nirvana) If President Barack can have Graham Beck at his inaugural, then so can we have it for the last event of the year ……… Yes we Can !
The past 5 months has been an epic journey and has been a learning curve for us – and we want to thank everyone who supported us on our journey thus far– and hope to see you all in 2013.We also want to thank our past sponsors – Rococoa Restaurant with Bon Courage, Sutherland by Thelema wine estate with Five Flies Restaurant, Super Single vineyards with Sinns Restaurant and last but not least Graham Beck with Grand Daddy Hotel(twice) for trusting in us and giving us the opportunity to help promote your product, service and brand.
Cool – so all the thank you’s are done and dusted –Silly season got off to corks popping and bubbles flowing at the Grand daddy hotel with our last Come Wine with Us event.
After a brief welcome, Bubbles Ferreira gave us a brief intro about Graham Beck Method Cap Classique. Pieter, who has been with Graham Beck for the last few years, is one of the top Method Cap Classique wine makers in the country and has an undying passion for bubbly.
He introduced us to the very well-known Graham Beck NV Brut. This specific bubbly has been enjoyed by many famous politicians such as Nelson Mandela (end of Apartheid in 1994) and Barack Obama (inaugural address).
We decided to pair the Brut NV with the ever so popular Freshly shucked oysters with Vietnamese Dressing and bruchetta with basil pesto, mozarella and cherry plum tomatoes.
The fresh grassy characters of the Brut went very well with the Vietnamese
dressing, making the flavours quite pungent and impressionable. We even converted non oyster eaters to bona vide oyster eaters with this dish! So if you keen to try them out be sure to visit Graham Beck’s “Gorgeous” Restaurant on Steenberg.
Guests were sorely tempted and immediately tucking into the dishes before them. Each guest also received a deconstructed sushi salad with a sesame Mirin dressing.
Pieter introduced us to the second and 3d bubbly for the evening aka – Vintage Rose 2009 with Brut Zero 2005. These two bubbly’s were the highlights of the evening. Both bubblies are very complex which has been left on the lease for a long time, thereby giving it those special characters which makes vintage cap classique so unique.
The Brut Zero is known for NO added sugar… so girls and guys who are watching their waistlines, this is the bubbly to drink this holiday season! The Rose Vintage is an exceptionally delicate and also a fantastic food bubbly.
Bubbly’s are very delectable alcoholic drinks that pair very well with delicate and clean foods like salmon, oysters, artichokes and sushi. An absolute no no when it comes to bubbly pairing is to pair spicy food with bubbly! It just does not go down well with CO2 bubbles!
We decided that a lovely Strawberry mousse with crushed meringue and fresh fruit was the ideal choice. The soft mousse and soft notes of the Bliss Bubbly was a complete marriage and the cherry on top for the evening.
PS. If you missed out on the evening have a look at the following clip captured and edited by the fabulous girls, Meagan and Tarryn Pascall from UFilm