2018 has seen KWV celebrating its Centenary with a series of special events.
One of these was the opening of its spectacular Cathedral Cellar as a private events venue under the custodianship of KWV Ambassador Chef, Mynhardt Joubert. The cellar houses an impressive collection of thirty-two ‘stukvats’ measuring approximately 3 meters in circumference, serving as an imposing backdrop in the serene setting.
I attended the KWV’s Centenary climax, held in the majestic Cathedral Cellar, which saw the unveiling of a brand-new carved barrel, by wood-carving artist Ivan Hunter paired with a sumptuous celebratory lunch by Chef Mynhardt.
The new work is a fusion of past and present, with the inscription, “KWV celebrating 100 years of success in innovative viti- & viniculture” carved on it.
The KWV Centenary carving
The spectacular setting and the splendid new carved barrel could easily have out-impacted the lunch, but Chef Mynhardt’s food and the accompanying KWV wines more than held their own.
The scene is set
The five course menu consisted of:
Charcoal and olive ciabatta with anchovy and caper butter. With this we drank The Centenary Blanc de Blancs MCC
The Centenary Blanc de Blancs MCC
Summer tomato and nectarine gazpacho with local charcuterie, crème fraiche and roasted marinated. With this we enjoyed some Cathedral Cellar Sauvignon Blanc.
Smoked salmon tartare tian with cucumber spaghetti, beetroot cream, avocado, candies beetroot and baby salad leaves. A glass of Cathedral Cellar Chardonnay was poured with this.
Mediterranean deboned and stuffed lamb rib with zucchini spaghetti, roasted vine tomatoes and garlic emulsion served with Cathedral Cellar Triptych.
Italian flourless chocolate cake served with espresso ice cream, smoked salt, Chef Mynhardt’s fruitcake and crème anglaise and….drumroll: KWV 1949 Ruby Port.
All the pairings were excellent, but the two that really appealed to my palate were the salmon with the Cathedral Cellar Chardonnay and of course the privilege and the pleasure of the KWV 1949 Ruby Port…..and that dessert was a superb companion!
A glass of KWV 1949 Ruby Port beautifully plated
Congratulations on your first 100 KWV, I look forward to being around for as much of your second as is possible.
Enjoying a glass of The Centenary MCC with Wim Truter, KWV’s Chief Winemaker
Visitors can view the collection of KWV’s carved vats on various tours provided by the KWV Emporium. Visit http://www.kwvwineemporium.co.za to book.