Last year, Eric and Julie were fortunate to spend some time in South Africa. They went on a safari, lodged in some beautiful places with lions just outside their sleeping quarters, and drank wine. Wine actually has a long tradition in South Africa dating back to the 17th century. They’ve developed their own system of designations of quality and craft. Kristi Hughes from The Fermented Connection will be dining with us and discussing the wines that we will be drinking.
South African Wines Dinner Menu
sorghum pilaf, grilled South African sausage (Boerewors), yogurt sauce
with Brew Cru Chardonnay
zucchini, butter bean, and feta salad with cider vinaigrette
with Benguela Cove Lighthouse Sauvignon Blanc
samp (similar to hominy) and beans, beef broth, and curry
with Longridge Pinotage
Cape Malay curry with yellow rice
with Oak Valley Sounds of Silence Pinot Noir
South African pumpkin fritters (Pampoenkoekies) with caramel sauce
False Bay Chenin Blanc
(menu subject to change)