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CategoriesIndulge In ‘Wine For The Senses’ @ The Twelve Apostles
These special ‘Wine for the Senses’ evenings will take place every Wednesday starting on the 3 November, where guests will be welcomed with a chilled glass of the newly released Blanc de Mer 2010 followed by a specially created signature menu by our new Executive Chef Henrico Grobbelaar, an expert in food and wine, paired with exceptional wines chosen by world renowned sommelier Luvo Ntezo and one of South Africa’s leading winemakers Peter Finlayson.
Luvo Ntezo will host guests and share his knowledge and expertise on 3, 10 and 24 November, with Bouchard Finlayson’s Sauvignon Blanc 2010, Missionvale Chardonnay 2009 and Hannibal 2008.
The signature menu will be Tomato Mozzarella Tart, Pot Roasted Sole and Bittersweet Dark Chocolate Tart. Price: R395.00 per person.
Peter Finlayson, renowned for being South Africa’s Pinot pioneer will share his expertise and vision on winemaking for one exclusive dinner on the 17 November. Peter will also discuss his vast knowledge of wine and the wine industry as well as his role getting the Walker Bay wine region recognised as a leading terroir in the Cape’s wine regions.
The choice of wines this evening will be the Galpin Peak Pinot Noir 2009, 2008 and 2007 and on the menu – Norwegian Salmon, Herb Crusted Rack of Lamb and Twice Baked Gorgonzola Soufflé at a cost of R440.00 per person.
‘Wine for the Senses’ is the creation of these three leading industry professionals who are passionate about sharing their experience while taking them on a sensory journey with the finest of food and wine, enriching guests on food and wine trends as well revealing the importance of choosing the right food and wines to enhance the different flavours and aromas.
This event will open the season for other summer special occasions at The Twelve Apostles Hotel and Spa and for guests to enjoy over the holiday season and in 2011. Visit our seasonal specials page on our official website for further details.
For more information and/or reservations, contact Monique van Zyl on +27 21 437 9052, email banqueting@12apostles.co.za or visit www.12apostleshotel.com.
About the Winemaker Peter Finlayson:
A graduate oenologist from Stellenbosch University, he furthered his studies at Geisenheim in the Rheingau in 1975. A period (between 1976 and 1979) at the fledgling Boschendal winery was followed by the challenge of setting up and running the first winery in the Hemel-en-Aarde valley. His success at this cellar has been recognised globally, with a string of awards including the 1989 Diners Club Winemaker of the Year for his achievements with the Pinot noir grape. In the same year, Peter was to establish Bouchard Finlayson together with business partner Michael Clark.
Peter is committed to raising the standards of his award winning wines. Many study trips to Burgundy have ensured that valuable friendships have been kindled with associates such as the legendary Paul Bouchard and Bruno Lorenzen. Today, the wines produced by this respected industry veteran – be it his rich Pinot noir, his exceptional Chardonnay or masterful Sauvignon Blanc - are considered a prized addition to any special occasion.
Peter was the first Winemaker in the Hemel-en-Aarde Valley and has been Managing Director and Winemaker at Bouchard Finlayson for 19 years now.
About the Sommelier - Luvo Ntezo: Since March 2005 Luvo Ntezo has been employed at The Twelve Apostles Hotel and Spa as the Sommelier. Luvo epitomises passion and dedication to the wine industry and has a self-proclaimed love of diversity and his innate energy and drive has seen him becoming one of South Africa’s youngest Sommeliers-in-training at 25 years old. Luvo, with the assistance of the Hotel, completed his Certificate in Wine in March 2007, which was followed by his Diploma in Wine through the Cape Wine Academy in February 2008.
A work related trip to the United Kingdom in 2006 has also given Luvo valuable exposure to international wines as well as allowed him to interact with the winner and runner up of the 2005 International Sommeliers of the year – Nicolas Clerk and Erik Ziegler respectively. His received top honours for his contribution to exceptional dining in South Africa as he was placed first in the nationals, where he won a Chaîne des Rôtisseurs award in their ‘Young Sommeliers’ category. Luvo went on to compete in the international competition in Vienna, where he was the only representative from Africa. He was placed 4th in the competition.
Additional accolades include that of recognition of the wine list complied for Azure Restaurant by Diners Club – receiving the ‘award of excellence’ for 2005 and 2007 and Platinum award in 2008.
About Executive Chef – Henrico Grobbelaar: Henrico changed his career as an engineer in November 2002 for the culinary world and has never looked back. Today he is of one South Africa’s most creative and celebrated Chef’s with a long list of accolades under his apron and an enviable resume which includes – Sunday Times Chef of the Year 2009 – San Pellegrino International Young Chef of the Year 2009 – Executive Chef to the World Economic Forum in Switzerland, The 2010 FIFA World Cup and has been chosen as the captain of the South African Culinary Olympic Team.
He started off by peeling vegetables for 3 years at the Erinvale Golf Estate in Somerset West under the leadership of Australian Chef Michael Bridgeman and was happy to do so for the privilege of wearing the white Chef’s jacket. On his return to South Africa he went to train with legendary Garth Stroebel and Paul Hartmann at their new Culinary Academy and this is where his passion went into high gear and his hunger to learn increased. He then went on to win the Salon Culinaire in 2004 and then headed for the high seas to cater for billionaire clients on their luxury yacht.
During the World Cup he was responsible for Quality Assurance of the various VIP Programmes during the FIFA World Cup™ which involved him being hands on with 7 rotational menus in 10 stadiums over 64 games. This meant he ensured that the 660 VIPs at each game had a dining experience like never before. Known in the industry as a, hands on Chef, the hours were sometimes gruelling but this only added to his passion for ensuring the job was done.
States Henrico, “As a Chef you never, ever stop learning. There are always new trends, new styles, new techniques and this is what keeps my passion alive to learn as much as I can. Passing on this knowledge to the next up and coming Chefs is another fulfilling part of my job and to see a young Chef developing his/her skill set along the way is reward in itself.”
Now working at The Twelve Apostles Hotel and Spa, I am fulfilling another ambition. The award winning Hotel and facilities is known the world over and it’s an absolute honour to now be heading up the culinary team.
About The Twelve Apostles Hotel and Spa
This five star Cape Town hotel is poised above the Atlantic Ocean, flanked by the majestic Table Mountain and The Twelve Apostles mountain range. The hotel’s interior design is inspired by its namesake, creating a fresh, calming environment that artfully combines sophistication with simplicity, comfort and elegance. Guests are five minutes from the most beautiful beaches and Camps Bay and fifteen minutes from the City Centre and V&A Waterfront with many vineyards within easy reach. Guests are spoilt by spectacular views of the ocean and mountain views with each of their 70 bedrooms and suites including the Presidential Suite, each superbly designed to provide the utmost comfort and style. The hotel boasts two pools perched above the ocean, award-winning health & beauty spa; Azure restaurant, a 24 hour cafe and the Leopard Bar; meeting, events & weddings facilities for up to 90 guests; and 16-seater private cinema. Guest also receive complimentary transfer service to & from the V&A Waterfront or can choose to arrive by helicopter to the hotels Helistop. The Twelve Apostles Hotel and Spa is a part of The Red Carnation Hotel Collection and a member of Leading Hotels of the World.
About The Red carnation Hotel Collection
Red Carnation is an award-winning collection of thirteen five and four star family-run boutique hotels. Each distinguished by an absolute commitment to attentive service and the comfort of every guest, located in some of the world's most popular destinations. Red Carnation Hotels are regarded as some of the world's finest with accolades including "Best Hotel in the British Isles" in the Condé Nast Traveler magazine's 23rd Annual Readers' Choice Awards 2010 and "Best Hotel in the World" in the 2009 US Travel + Leisure World's Best Awards.
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