A South African wine pairing dinner to celebrate the A-Team’s xmas in Feb. We decided to pair the remaining bottles from our trip to Cape Town (one purchased in Austin at East End Wines) with food that would pop the unique characteristics of each wine. The result was a delicious meal and a few more fans of Cape Town’s Winelands. (Photo credits to Paula Amaon)
Course 1: Pink Méthode Cap Classique with 3 types of goat cheese.
Course 2: Cape Point Vineyards Reserve Sauvignon Blanc with Mussels steamed in white wine and wild boar chorizo (from Dai Due).
Course 3: Rustenberg Chardonnay with a chicory greens from Boggy Creek Farms, pear, walnuts spiced with persimmon Worcestershire sauce (from Dai Due), and blue cheese.
Course 4: The Chocolate Block from Boekenhoutskloof with rack of lamb done provence-style, sweet potatoes from Boggy Creek Farms and brussel sprouts from Johnson Family Farms sauted with bacon and Parmesan cheese.
Course 5: Lynx Wine’s Sweet Lynx with a chocolate espresso flour-less chocolate cake and raspberry sauce.
