On Friday, 26 August 2016, the Department of Consumer Science at the University of Pretoria (UP) hosted a function for Perdeberg Wines to introduce their award-winning Dry Land Collection (DLC) wines which were paired with a four-course menu.

The guests were welcomed with a crisp Method Cap Classique. The winemaker himself, Riaan Moller was the master of ceremonies and educated the guests about this special collection of wines, explaining their different flavour notes. The first course was a rooibos-smoked yellowtail pie served with a late winter salad and paired with the DLC Sauvignon blanc. The second starter was a charcuterie course with bresaola, salami, ham and goat’s cheese that were handcrafted in-house by UP students. This course was paired with the DLC barrel-fermented Chenin blanc which went well with the smokiness of the meat.

The main course of pan-fried springbok fillet complimented the Karoo theme. It was served with butternut and ginger cakes, roasted young beets, grilled baby marrow, pea puree, red pepper paper and a Pinotage jus that brought the course together as it was paired with the DLC Pinotage.

The dessert was the highlight of the evening. It was a disassembled milk tart consisting of orange milk tart served with cinnamon crumble, orange pâté de fruit, compressed orange segments, rock candy, brûléed meringue, white chocolate ganache and a condensed milk ice lolly. The team of chefs plated the dessert in front of the guests, which was very entertaining and enjoyable.

The evening was a great success with only positive feedback from the clients.