4 years ago
What is the first thing you think of when you hear...
What is the first thing you think of when you hear the name Sandton Convention Centre? Crowds, Limited Parking, Mass Produced Buffet food? Think again?
There is so much more to their multiple spaces available in the heart of Sandton, and they really can cater to your needs. All you need to do is ask, they are more than willing to try and accommodate you where possible, in terms of venue, food and drinks. Service is always first priority.
I had the privilege of attending a Wine and Food pairing, with emphasis on the wines and rightly so. What we got to taste, is something most would not get the chance to try, and I am really thankful for these opportunities that come my way.
Tsogo Sun Group Sommeilier Miguel Chan, took us through the various wines during the afternoon that we indulged in, along with Executive Chef Gerard Vingerling, who chatted about the food being served. With this intimate setup they went for a rather easy, street style to serve the food and wine.
Paired with great company, it was nothing short of a superb afternoon celebrating what Sandton Convention Centre, in conjunction with Tsogo Sun can achieve.
Onto the good stuff,
Graham Beck Pieter Ferreira CWG Non Plus Ultra MCC Brut 2008. This was paired with a Smoked Salmon, Quail Egg, Caper berries, Pickled Onions and Lemon Scented Cream Cheese. The MCC Brut was a medley of Zesty Citrus and Grapefruit on the tongue and went well with the Lemon scented Cream Cheese.
Feiteiras Verdelho 2009. Paired with beetroot, Goats Cheese, Grape Salsa and Orange Zest. Verdelho is usually associated with Madeira were the vineyards produce small hard grapes of high acidity, so it s quite rare here in the cape and yet it won an Old Mutual award in 2010. I also managed to score a bottle to take home, so I can enjoy it with the family too.
Cederberg Shiraz 2016. Paired with Grilled Beef Ribeye with Caramelized Onions, and Whole Grain Mustard. I am usually not fond of Red wine, but this one was fruity, with intense Mulberry and Cherries on the nose, and quite smooth on the tastebuds and worked perfectly with the Ribeye.
Neethlingshof Gewurztraminer 2018. Paired with Grilled Salmon and Caramelized Soy, Fresh Coriander and Furikake (a dry Japanese seasoning usually sprinkled on rice or veg and sometimes fish). The name may be complicated to say, but the taste was simple, colour was clear, yet slight green. The taste was floral and slightly sweet yet acidic. Another one I really enjoyed and definitely went down well with the Salmon.
Champagne Louis Roederer Brut Premier. Paired with Duck Confit and Wild Mushrooms, Caramelized Apple and Toasted Almonds. This Brut is a blend of around 40% Pinot noir, 40% Chardonnay, and 20% Pinot Meunier. It is usually aged for 3 years in their cellars. Although delicious it was slightly harsh for me.
*All the food was served on a toasted English Muffin. Perfect bite size portions, full of flavour with some unique combinations, ensuring that it does not over power the taste and experience of the wine.
Thanks to the teams at Tsogo Sun, Sandton Convention Centre and Strategic Public Relations for a fantastic experience.
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