The Cape Town Club will be hosting the Big Bottle Festival tomorrow from 3pm – 8pm, kicking off the festival with the pre-event champagne tasting and dinning affair tonight.
Ten champagnes (mostly vintage) from illustrious houses and famous growers will be explored. These will include Bollinger La Grand Annee, Philiponnat Blanc de Noirs as well as a Champagne from Pierre Peters one of the most respected champagne growers in Le Mesnil-sur-Oger, and Salon, a personal favourite of mine.
The tasting will be followed by a 4 course dinner accompanied by some of Italy’s finest wines. Seven classic and unusual Italian wines such as Greco di Tufo Giallo d’Arles will be explored.
An extremely rare wine, a six-liter bottle of the majestic Sassicaia, first produced in 1948 as an anti-establishment wine and now considered the seminal “Super Tuscan” will be savored.
The six-liter bottle of 1997 Vasco Sassetti Brunello di Montalcino Riserva, a personal favourite, will also be enjoyed, with the Tuscan tasting concluding with a few magnums of 2008 Tenuta Monteti one of Maremma’s best and most reliable producers.
Indigenous (or domestic) grape varietals are deep-rooted and at the heart of Italian regional winemaking. Enjoy several double magnums of a simply fabulous 2008 Barbaresco from Produttori del Barbaresco, an exceptionally polished and refined Nebbiolo from Piemonte.
Donnafugata Passito di Pantelleria Ben Rye, a highly rated and incredibly rare sweet wine produced on a tiny island 100 km southwest of Sicily from 100 year old vines, will round off the dinner.
The popular Big Bottle Festival walk-about on Saturday, 22 August 2015 offers guests the chance to sip and swirl some of South Africa’s finest vintages.
Unique in concept and execution, the festival brings together South Africa’s foremost winemakers and chefs’ de cuisine, creating a different approach to wine and culinary pairings.
All wines are poured from big bottles during the walkabout tasting whilst offering guests the opportunity to sample canapés and small dishes prepared by fervent chefs.