Carl Schultz, celebrated winemaker and one of South Africa's finest Riesling producers, has invited cellars to display their top Rieslings at this food and wine extravaganza.
Besides his own Riesling, which clinched Gold medals at both the Five Nations Challenge in Australia and the Veritas Wine Awards last year, other iconic cellars will also be showcasing their cellar gems. Some of the well-known Rieslings include wines of Deetlefs Estate, Howard Booysen, Jordan, De Wetshof, Klein Constantia, Paul Cluver, Thelema and Groote Post.
Chefs from various restaurants, bistros and cafés will bring foods to life to entice palates and complement this cultivar. Christophe Dehosse from Joostenberg Deli & Bistro will prepare foods typical to the Alsace area such as Tarte flambée and a range of salads and smoked meats, while Sue Baker from the Wild Peacock will produce her wild oysters and other exotic dishes. Marco Nico from Roca Restaurant will provide his famous tapas dishes such as anchovies marinated in white wine and chillies, humus, marinated calamari and much more. For sushi lovers, pairing different styles by Takumi Sushi with Riesling is a must. There will also be a great selection of gourmet cheeses as well as delicious desserts and fruit tarts by Café Des Arts.
Possibly the most versatile of all wines, Riesling can be enjoyed with practically any food. Dry style Rieslings meld beautifully with a wide range of dishes from smoked chicken, sushi and gravlax to oysters, antipasti, humus and olives. Off-dry Rieslings make excellent pairings with spicier foods such as Thai prawns, chorizo or even herring and rollmops. The sweeter Rieslings are perfect for cutting through ultra-rich foods such as pates and terrines, duck or roast pork and are a perfect foil for curries. Rieslings also make fine dessert wines, ideal with fruit tarts, cheeses, pecan nut pie and even tangy lemon tart.
To book, go online to www.webtickets.co.za or go to www.hartenbergestate.com, for more information.
