Simonsig Kaapse Vonkel was the first sparkling wine made in the Cape using the classical method used in Champagne of a second fermentation in the bottle. Frans Malan, the uber pioneer and man ahead of his time, made his early bubblies with Chenin Blanc. Now his son Johan, makes it from those two classical grapes of Champagne, Pinot Noir and Chardonnay.
Appropriate that Sarah Graham and I would begin – and indeed end – a weekend of cooking at Jeremy Freemantle’s African Relish Cookery School with a glass or two of these stunning wines.
The Kaapse Vonkel was served with portions of stunning cheese from Gay’s Guernsey Dairy, provider of fine cheese to the people of Prince Albert and far beyond.
The ladies of the African Relish Kitchen make the most fabulous breads which are kneaded before your very eyes and then baked in a wood fired oven. A meal for a king or queen and with this repast we welcomed our guests to a fabulous weekend of food and wine.
On the last morning, the Sunday we served a brunch of my Fritatta of Goat’s Cheese and Sarah’s Spiced Eggs.
And the African Relish bread, and a basket of fabulous pastries rustled up for us in the kitchen’s of Bokkie Botha’s restaurant, The Olive Branch, by Kokkedoor Chef Hendry Olivier, Prince Albert local and baker of renown under Bokkie’s tutelage.
Amazing how well they went with the Kaapse Vonkel Brut Rosé which has the two black grapes of Champagne, Pinot Noir and Meunier partnered with the South African grape Pinotage in the blend.
Read more about Simonsig Wine Estate – click here.
Read more about The African Relish Cookery School – click here