In July this year Martin Smith, Paserene’s winemaker, travelled to Jeffreys Bay to present a selection of Paserene wines in a decadent food and wine pairing at De Viswijf Restaurant in the Eastern Cape. This family restaurant and conference facility were recently voted the best restaurant by the Eastern Cape Adventure Province Tourism Awards, making it a must to visit. Let’s take a look at the skilful five-course menu and wines chosen to pair with them.
The selection of wines was taken from both the Elements and Paserene ranges highlighting the luxury and flexibility of these collections. To start, the Elements Emerald, a well-integrated Sauvignon Blanc, was paired with a modern take on Cioppino, an Italian-American fish stew. Perfectly cooked prawn tails, calamari and mussels were placed on top of a filled ravioli resting in a pool of fragrant red wine and tomato sauce. The minerality and acidity of the Emerald stands up to the rich seafood while accentuating the rich sauce.
The second course paired the Paserene Chardonnay with a curried chicken Kiev and sag aloo. The luxurious Chardonnay compliments the gentle spices and sweet hints of the chicken. The full mouthfeel and minerality of the wine match the creamy earthiness of the spiced potatoes and spinach.
For the third course, the Elements Rosie was paired with slow-roasted pork neck, soy & honey, coriander oil and spring onion. The Rosie has a wonderful balance of ripe berries, a hint of candyfloss and a dense yet velvety mouthfeel, making it a versatile food wine. The ripe berries match the sweetness of the sauce, and the acidity balances the rich meat allowing a lingering finish.
The fourth course was the Elements Midnight, a supple Cabernet Sauvignon, with pan-fried duck breast and pickled porcini mushrooms. This was a unique combination of flavours with the rich and gamey flavour of duck complimented by the black cherries and cassis of the Midnight. The integrated tannin structure and ripe fruit character are further accentuated by the zingy yet earthy porcini mushrooms.
The final course saw the Marathon paired with beef fillet, confit shallots, sautéed potatoes, and a green pepper sauce. A perfectly balanced wine deserves a perfectly balanced dish. The Marathon 2019 is 100% Cabernet Sauvignon with a deep black to red colour and is intensely perfumed with aromas of black currants, lilac, creme de cassis and fragrant peppercorns. This is a true testimony of the quality and condition of the hand-sorted berries from Tulbagh. This wine is complimented by the pure flavour of the fillet, the richness of the soft shallot and the piquant heat of the pepper sauce lifting and accentuating the persistent finish of ripe berries.
These special evenings are an opportunity to experience a symphony of flavours. They are also a chance to hear directly from Martin about how he brings the story of Paserene to life with sneak peeks behind the scenes adding more colour to the story. Keep an eye open for future events hosted in your neck of the woods on the Paserene events page as well as on social media.