Avondale gets festive


ct Avondale Reuben Pairing solo

CYCLUS: Caramelised peaches, manchego cheese and watercress.

THE Avondale family-owned wine estate near Paarl is keeping good company with a follow-on to last year’s superb Extraordinary Festive Food & Wine Pairing Experience with Sonia Cabano with a collaboration with chef Reuben Riffel.

This holiday season guests that visit the farm until January 31 can sample Avondale’s wines matched with six bite-sized original culinary delights created by Reuben.

The tasting begins with salmon pastrami, apple raisin chutney and crème fraiche, accompanied by a glass of effervescent Armilla Méthode Cap Classique. Lively Chenin Blanc Anima is then paired with duck confit pots, pistachios and pickled glazed cherries. The estate’s Viognier blend Cyclus is tasked to offset caramelized peaches, manchego cheese, walnuts and watercress.

A Camissa rosé is served with curry fried potted prawns served with toast and Syrah Samsara is paired with piquoillo pepper and onion jam with peppered seared aged beef, aioli and rocket. The finale sees Avondale’s signature red blend La Luna partner with venison pie, parsnip and white chocolate.

“My philosophy is simple: I have an enduring passion for non-pretentious, flavourful foods produced using fresh seasonal ingredients, sourced locally where possible. This philosophy is evident in the menu I have created, where the intention was to showcase the multi-faceted nature of these elegant wines,” explains Riffel.

l R100 by appointment. Call 021 863 1976. Snap up a gift for wine aficionados and foodies – a ‘surprise’ recipe designed by Reuben with a 2009 Viognier blend Cyclus at R204 per bottle, or R1224 per case with the recipe. See www.avondalewine.co.za


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