Nitida- Food and Wine Tasting

They say that ‘Christmas comes but once a year’ but I beg to differ. At Signal Restaurant, it comes every month!

Later this month we will be handing you a ‘culinary gift’ in the form of the Nitída Wine and Food pairing Tasting menus.  My ‘me-to-me’ gift was getting to spend an informative and very entertaining afternoon with not only our restaurant team but with Nitída brand ambassadors Jacus Marais and Clarke Truter.

Nitída, established in 1995, is one of the smallest wine farms in the Durbanville area and is owned and managed by Bernhard and Peta Veller.  With a small, dedicated team of just eight staff, Nitída – with its slew of awards – manages to maintain a reputation for producing the best quality wines, and I can vouch for that!

FIRST COURSE
We begin with a delicious spicy prawn and tomato salad with chorizo, sweet lime dressing and macadamia nuts. The wine we’ll be serving is the 2013 Nitída Sémillon and with its citrus spark and creamy macadamia you can tell that this will be a picture-perfect pairing!

SECOND COURSE of an absolutely delicious white almond gazpacho with lightly smoked mussels, saffron oil and apple sorbet truly is a multi-layered surprise. This chilled soup, boosted by the apple sorbet, plays into the hands of the Coronata Integration 2012 – a wine full of crisp green apples, gooseberry, jasmine and honeyed almonds.

Nitida---Almond-Gazpacho-2nd-course

THIRD AND FOURTH COURSES
These two course will please the meat-eaters.  The springbok tataki with pinenut crumble, asparagus, goat’s cheese and semi-dried tomatoes is being paired with the Nitída Cabernet Sauvignon 2012, while the next course of slow-roasted lamb shoulder and grilled lamb cutlet is served with creamed leeks, roasted baby carrots, pomme fondant and carrot purée.  The wine pairing for this tasty dish is the Nitída Calligraphy 2012, a wine full of berries and maraschino cherries layered with leather and cigar box.

Nitida---Springbok-&-Lamb---3rd-&-4th-course

DESSERT at Cape Grace is always a treat and yet again, pastry chef Lorraine Meaney, doesn’t disappoint.  The Nitída Riesling 2013, with its jasmine, rosemary and dried apricot flavours, combines perfectly with her roasted pear mousse, honeycomb-Eton mess, toasted brioche and lime ice cream.

Nitida---Roasted-Pear-Mousse---dessert-course

And don’t forget that Signal also offers the Nitída wine pairing on our Vegetarian Tasting Menu so everyone is invited! To book, please call Signal Restaurant on 021 4107080 or email signal@capegrace.com

Review and Images by Mandy Rutherford

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