This month we will be drowning our World Cup Soccer Sorrows
with the great wines of South African !!!
South Africa is located at the tip of the African continent with most wine regions located near the coastal influences of the Atlantic and Indian Oceans. These regions have mostly a Mediterranean climate that is marked by intense sunlight and dry heat. Winters tend to be cold and wet with potential snowfall at higher elevations. The threat of springtime frost is rare with most wine regions seeing a warm growing season between November and April. The winemaking traditions of South Africa often represents a hybridization of Old World wine making and the new. Since the end of Apartheid, many producers have been working on producing more "international style" of wines that can be successful on the world market. Flying winemakers from France, Spain and California have brought new techniques and styles to South Africa. In the 1980s, the use of oak barrels for fermentation and aging became popular. The use of chaptalization is illegal in South Africa with the country's warm climate making attaining sufficient sugar and alcohol levels for wine production to be non-problematic.
Today the focus in the South African wine industry has been on increasing the quality of wine production-particularly with the more exportable and fashionable red grape varieties.
Arden Allen, Cobalt Grille’s Wine Steward has selected the wines (in between French Classes) together with Chef Alvin Williams (who was last seen burning his England Soccer Jerseys).
So please join us at our “South African Wine Dinner” on Thursday July 29 th.
David Hollander from the Republic National Wine Distributors will guide us through this six course food and wine pairing. So please join us on for this wonderful event.
We look forward to seeing you soon.
Menu:
APPETIZER COURSE
Lump Crab Cake over baby bok choy ribbons,
Sauv blanc cocktail sauce
Douglas Green Sauvignon Blanc ’09 S.A
SECOND COURSE
Olive oil poached Faroe Island Salmon, Alder smoked Sea salt,
fried spinach & sun dried tomato tempenade
Bellingham Chenin Blanc ’08
Franschhoek Valley S.A
THIRD COURSE
Roasted Maple Leaf Duck breast with
local peach & berry salsa, balsamic reduction
Douglas Green Shiraz ’08 S.A
INTERMEZZO
Granny Smith Apple Sorbet
MAIN COURSE
Char grilled Steak with red onion gravy,
smoked Gouda whipped potatoes and asparagus
Le Bonheur Merlot-Cabernet ’05
Stellenbosch S.A
DESSERT
Chili Chocolate Bread Pudding with crème Anglaise
Bellingham Cabernet Sauvignon ’05 S.A
WHEN - Thursday July 29 th 2010, 6.45 reception 7.00 Dinner
WHERE- Cobalt Grille, Eat, Drink & Chill
WHY - It’s the right thing to do!
Cost $65 per person, tax & gratuity not included.
Limited seating. please call 757-333-3334 for reservations .
The Chesapeake Bay Wine Classic Foundation’s Grand Tasting Iron Chef-style Chef Smack took place 11 April 2010 at the Virginia Beach Convention Center. View tv ad Getting Ready Team Chocolate Duo - Mimosa Cocktail
- ***Winner*** Team Chocolate Duo – Cheese/Crab Ravioli and Flounder Roll - ***Winner*** Chef briefing with Kevin Brauch |
