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BELTHAZAR RESTAURANT
Tuscany’s warm sun and rustic flavours have found their way to Cape Town – in a bottle. Jonathan Steyn of Belthazar Restaurant at the V&A Waterfront used the sun-drenched soil and Italy’s proximity to Hungry to pair their Venison and Lamb Goulash with Stellekaya’s Hercules 2005, a Tuscan-style blend of  50% Sangiovese, 27% Merlot, 23% Cabernet Sauvignon.

Stellekaya owner, Dave Lello, was pleased to hear fruity, rustic flavours mentioned explaining: “that’s what I had in mind when winemaker Nitsiki Biyela and I planned Hercules.”

Pairing the Duo of Dorado and Springbok with Stellekaya’s Cape Cross 2004 (50% Merlot, 30% Pinotage, 20% Cabernet Sauvignon) worked especially well with the gamey Dorado ending any discussion about white wines with fish. EatOut’s on-line editor Kobus van der Merwe agreed the Dorado paired beautifully. It was only when Belthazar Master Butcher Rudolf Gautschi brought a whole roasted Chicago cut to the table, that the hero pairing of the night was proclaimed. Stellekaya’s flagship, Orion 2003 (60% Cabernet Sauvignon, 30% Merlot,10% Cabernet Franc), seemed created to connect with the Chicago Cut. Belthazar’s signature. Die Burger’s Samarie Smith agreed Orion matched the cut perfectly.

Listen to the Podcast here.


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