Thursday, 28 April, 2011
Beyerskloof Wine Estate
The food pairings here were all seafood. Not just a run to the market for some frozen fish these guys went diving the day before our arrival to catch fresh Lobster and Allekreckle for the feast. Sparkling Pinotage on a stem paired with lemonzest and capsicum / shallot chutney over a fresh oyster And from that point on, two glasses were filled at a time two different wines to mix with the cuisine to show the versatility of Pinotage.