With time comes beauty, is the famous proverb, and Longridge Restaurant is proving as much with their newly launched vinoteque food and wine pairing.
As of 14 March to 31 May, guests to the restaurant will be treated with a unique older vintage white wine and food pairing:
The Longridge Chardonnay 2017 will be served with grilled baby aubergine, parsley dressing, marinated fennel salad, buffalo mozzarella and charred aubergine puree.
The Driefontein Sauvignon Blanc 2016 will be paired with steamed Saldana mussels, creamed shallots and garlic ciabatta.
“At Longridge Wine Estate we only need grapes and time to make wine”, says cellar master and general manager Jasper Raats. Longridge, leading producer in organic and biodynamic winemaking in South Africa, producers world-class wines using less less sulphur dioxide and no commercial yeast, enzymes, fining agents, stabilizing agents or filtration methods.
“Bottle maturation is a vital part of our winemaking philosophy, giving our wines and in this particular case our classic white varieties such as Sauvignon Blanc and Chardonnay, time to develop and increase in flavour and complexity,” he adds.
These award-winning white wines are produced from vineyards growing in the renowned Helderberg region and cultivated according to the biodynamic principles of the Estate.
The Longridge Restaurant menu follows a farm to table philosophy with only the freshest seasonal produce from our organic kitchen garden, SASSI approved fish, beef from our own farm and other produce sourced from our neighbours.
Here, our executive chef pairs his innovative vision with seasonally available produce. The restaurant boasts a dedicated vinoteque cellaring a large selection of specially matured vintage wines to accompany and complement the distinct and locally-inspired cuisine.
Both pairings are offered at R100 per person. For more information, contact the Restaurant at firstname.lastname@example.org or 021 855 2004.