A bubbly lunch may sound to some that I am on the drinking man’s diet …..I most definitely am not.
The title refers to a lunch I recently enoyed at which each course was paired with a different bubbly from Simonsig – home of the original Méthode Cap Classique.
Our genial and effervescent hosts were Simonsig supremos Johan and Diane Malan.
Now by any criteria this was no ordinary lunch. Firstly Simonsig and in particular their Kaapse Vonkel, have led the way in South African bubblies for over 45 years. The lunch was held at one of this country’s leading restaurants, Harald Bresselschmidt’s Aubergine in Cape Town.
Now that the wine and restaurant credentials are on the table, there is another hugely significant element to join them – many rate Bresselschmidt supreme amongst South African chefs when it comes to pairing food with wine.
So upfront it was likely that a huge treat was I store, and boy did it deliver and then some!
Here’s the majestic Simonsig/Aubergine menu:
Ocean Kabeljou marinated and sous-vide nettle and green apple shoots
Simonsig Kaapse Vonkel 2015
Calves Liver with fava beans, lemon balsamic-glazed white grapes
Simonsig Cuvée Royale 2012
Quail Breasts filled with mousseline, prawn reduction, pistachio, cherry-quinoa dressing
Simonsig Pinot Noir Brut Rosé 2015
Ivory Chocolate Dome with MCC soft centre, almond streusel and angelica ice cream, white flower espuma
Simonsig Demi Sec 2015
True confession. I am an avid wine drinker and food eater, but when it comes to doing both at the same time, I am severely handicapped. So enjoying food and wine pairings is usually somewhat of a challenge.
But I think a corner has been turned for me. Savouring the glorious range and different vintages of Simonsig bubblies before the lunch was pleasure enough. But then, my personal food and wine-pairing sea change…..
The superb Harald Bresselschmidt dishes and the Simonsig’s always excellent Cap Classiques were so magnificently complementary that my taste-buds finally got the food/wine pairing message. Food, wine, food, wine, food, wine , left right left right, whichever way I turned the balance and harmony were perfect.
Although Simonsig are the Cap Classique pioneers, they continue to strive for excellence and regularly receive industry accolades.
At the recent 2017 Amorim Méthode Cap Classique Challenge, they won: Best Rosé: Simonsig Woolworths Pinot Noir Rosé No Sulphur Added 2015: Best Blanc de Blanc and Best Overall: Simonsig Cuvée Royale Blanc de Blancs 2012 and Best Producer:
So seek out the Simonsig bubblies, dine at Aubergine, enjoy sensory excellence.
Long may they vonkel!