Russells on the Port’s Food and Wine Pairing with Groote Post Vineyards was a sold-out success. West Coast locals and out-of-towners came together for an unforgettable culinary experience. Presented with five wines from the popular local Vineyard, Chef Charl Coetzee rose to the challenge by crafting five exquisite courses.

Guests were greeted on arrival with a glass of Groote Post Brut Rose NV paired with fresh West Coast Oysters. The strawberry scented mignonette dressing on the oysters paired well with the strawberry flavours of the salmon-pink MCC.

Starter Oysters Groote Post Rose

Once everyone had arrived and settled, Mr Russell Foster spoke a few words of welcome. He expressed his admiration for Chef Charl and shared his enthusiasm for the evening’s menu. Nick Pentz from Groote Post Vineyards then surprised guests by announcing that in addition to the Wine Pairing, they would be tasting ten more wines over the course or the evening. The wine tasting started off with their 2017 Chenin Blanc, a full-styled Chenin with flavours of guava, melon and green apple.

Starter Rabbit Terrine Groote Port Sauvignon Blanc

The Food and Wine Pairing started with Poached Rabbit Terrine with Goat Cheese, Pistachio and Gooseberry paired with Groote Post Sauvignon Blanc 2017. This wine is typical Darling, with minerality in abundance.

Main Mussel Kingklip Lasagne Groote Post Kapokberg Chardonnay

The fish course was paired with the Groote Post Kapokberg Chardonnay 2016. The wine’s toasted buttery notes were complemented by an Open Kingklip and Mussel Lasagna with Asparagus, Pesto and Burnt Butter.

Main lamb Groote Post Merlot

The subtle hints of mint made the Groote Post Merlot 2015 a perfect pairing for the main course of Roast Lamb Rump, Lamb Neck Croquette and Minted Peas.

Cheese Course Groote Post Kapokberg Pinot Noir

The final course was Darling Cacciota Gateaux with Candied Walnut and Cherry paired with the ripe, red fruit of the Groote Post Kapokberg Pinot Noir 2015The delicious Gateaux was made with 2017 Dairy Championship winning Cacciota sourced locally from Udderly Delicious in Darling.

The menu was rounded off with a pretty selection of Petit Fours served with delicious Wings Coffee. Chef Charl and his team stepped out of the kitchen to enthusiastic appreciation from the evening’s guests.