Grande Provence Heritage Wine Estate will be showcasing Sauvignon Blanc at the next Wine & Dine Collaboration taking place on 28 October. Showcasing from Lismore Estate Vineyards, Fryers Cove Vineyards and Shannon Vineyards alongside the award winning Grande Provence rendition, Cellarmaster Matthew van Heerden and Executive Chef Darren Badenhorst are pulling out all the stops.
The evening at The Restaurant at Grande Provence starts with the Lismore Barrel Fermented Sauvignon Blanc 2014 served with confit rabbit and slow smoked pork terrine with a dash of pickled Asian mustard, spiced pear gel, wild vineyard peas and fig caviar.
For the Fryers Cove Bamboes Bay Sauvignon Blanc, Chef Darren has conjured up a West Coast tasting plate of harissa baby squid, white mussel chowder, BBQ lobster and smoked corn and cheddar croquette with bursts of citrus.
The cool climate Grande Provence Wooded Sauvignon Blanc 2015 has been paired with squid ink and tonka bean vanilla risotto and semi cured local hake served with iced beets and a pea sprout salad.
The Shannon Sanctuary Peak Sauvignon Blanc 2016 is the perfect end to the meal with a raw honey and Mauritian vanilla semifreddo with a foundation of white chocolate nougat, passion fruit and a pistachio praline texture.
With the event taking place on a Friday, why not spend a luxurious weekend at the secluded Owner’s Cottage or La Provençale Villa in the Vineyard for group bookings.
The Sauvignon Blanc Wine & Dine Collaboration dinner takes place at The Restaurant at Grande Provence at 19h00.