Fleur du Cap has been offering extraordinary wine and salt experience evenings at Die Bergkelder since April 2011. Fleur du Cap partnered with salt aficionado Craig Cormack who was inspired to create a unique salt tasting experience with the intention of building up a collection of salts from around the world. Craig designs each dish around a particular flavor and taste, to pair with the aroma profile of each of the Fleur du Cap Unfiltered wines. These three course Wine & Salt Pairing Dinners are available in Die Bergkelder Mountain Cellar at R395pp including your wines per course, for a minimum of 10 guests.
The salts mainly used in Die Bergkelder food preparation are:
Hawaiian Red Alea Traditional Hawaiian sea salt enriched with clay - Prime rib and Pork dishes
Persian Blue Rare Iranian blue rock salt – seafood, red meat and truffle dishes
Khoisan Fine grain sea salt of purest quality – mainly used as finishing salt
Hawaiian black lava compliments any red meat dishes
Oryx desert South Africa’s own natural white crystal salt – finishing salt
Kala Namak Indian mineral salt containing essential minerals including iron and sulphur – also mainly used as a finishing salt or add to chutney and other Indian savoury dishes for that special touch.
Peruvian Salt Light pink Inca salt from Machu Picchu in the Peruvian Andes.
Best with grilled fish and vegetables or sprinkled over salads
Caviar Salt Rare South African sea salt which pairs beautifully with red meat dishes
Die Bergkelder Monthly Wine Tasting Experience | 5 May
Our Bergkelder Tasting Experience on Thursday 5 May 2016 from 17h30 for 18h00, will be a Mini Wine & Salt Pairing Experience presented by Chef Craig Cormack, where he will talk you through the salts paired with Fleur du Cap Unfiltered wines.
Included in the lineup is the multi layered Unfiltered Sauvignon Blanc 2015, partnered with dolmades seasoned with Pakistani Volcanic salt.
Next is the Unfiltered Chardonnay 2015 paired with rich green olive tapenade sprinkled with Black Lava salt from the lava pools of Hawaii.
The robust Unfiltered Merlot 2013 creates a sublime pairing with flavorsome chicken liver pate, caramelised onions and Himalayan salt.
The elegant Unfiltered Cabernet Sauvignon 2013 pairs well with the matured Gouda Cheese and Khoisan salt.
To round off the tasting, the Platter Five Star Noble Late Harvest 2012 is paired with Hawaiian Red Alea salted fudge
Tickets for the mini wine and salt pairing can be obtained through Webtickets or from Die Bergkelder Wine Shop at R150 per person.
Best wine regards, and please enjoy responsibly
Colin Bridger (Manager) and Die Bergkelder Team
If you weren’t able to join us at our April Terroirs Tasting with Kristin Basson,
the edited video presentation is available here.