I was extremely excited about the salt and wine pairing lunch last week at Die Bergkelder. I am a salt freak and simply love the stuff. I soon realised I had nothing on chef Craig Cormack who is an aficiando of note, and has collected and impressive 81 types of salt from all around the world out of a possible 150 or so.
The meal starts out with sampling a variety of salts each quite different from the next: (fascinating stuff)
- Pakistani – Kala namak – volcanic salt
- Khoisan flake salt – sea salt
- Persian blue salt – iran – sedimentary salt
- Black lava – volcanic lava – Hawaii
- Murray river pink salt – estuart6y or sea salt
- Red alea – Hawaii – volcanic mud salt
The series of dinners take place in the historic old cellar ‘Die Bergkelder’ (which I hadn’t been in since my Hotel School wine tour way back when) on the last Thursday of every month.
Craig is currently the chef patron at Sofia’s restaurant in Somerset West, and has been pairing wine and salt for the last 4½ years.
The menu looks like this:
salmon sandwich paired with Fleur du Cap Unfiltered Sauvignon Blanc
Asian pork stir fry doused with Fleur du Cap Unfiltered Merlot.
Salt crusted linefish as a main course with Fleur du Cap’s award winning white blend, Sauvignon Blanc / Chardonnay / Semillon / Viognier
salt infused chocolate tart tempered with lemongrass ice cream with Fleur du Cap’s Platter 5-star Noble Late Harvest
It was a very enjoyable and memorable meal paired with exquisite wines, set in a unique location.
The 4-course Fleur du Cap Unfiltered Wine and Salt pairing dinners costs R400 per person including the tasting, food and wines and begin with canapés at 19h00. Booking is essential as seats are limited. Call Nadia Ferreira at Die Bergkelder on Tel: 021-809 8025 or email firstname.lastname@example.org. For more information on Die Bergkelder and Fleur du Cap Unfiltered wines visit www.fleurducap.co.za.
2011 Programme: Salt and wine pairing dinners in Die Bergkelder
Thursday, 29 September
Thursday, 27 October
Thursday. 24 November