We don’t like to limit our wines to certain seasons, but we would have to agree that nothing beats a glass of red on a cold winter’s evening. Following Johannesburg’s successful #CraftedCare Alto and Come Wine With Us collaboration, we found ourselves at the exquisite FORK Pinchos Restaurant on Cape Town’s bustling Long Street to enjoy exactly that: some reds on a chilly evening.
FORK describes their style of food — pinchos — as “an evolution of the old and still existing Spanish ways, a spirit of sharing smaller plates of food and a culinary sensation of experiencing different tastes all in the same meal”. While the prospect of food and wine alone was enough to reel us in, it was the thought of sharing and togetherness that we really connected with. After all, Come Wine With Us is about exactly that: coming together over good food and wine to share in unforgettable memories and special moments.
Unsurprisingly, Alto Wines delivered another exceptional evening of reds — all elevated by the expertly paired pinchos FORK served up. Starter plates included: flame-grilled chicken pinchos with homemade bbq sauce and caramalised onions, grilled beef fillet on croutons and mushrooms with crisp onion rings and red wine reduction, and finally lavasch and grissini with roasted beetroot and carrot hummus. These were paired with the Alto Rouge, a wine that was a firm favourite for the evening. This could have easily been predicted, given that its blend of five varietals – Cabernet Franc, Shiraz, Merlot, Cabernet Sauvignon and Petit Verdot – set it up as the perfect wine to accompany so many different tapas options.
The next round of exceptional plates, paired with the full-bodied Alto Cabernet Sauvignon, included seared tuna with tatsoi salad, Asian sun-dried tomato dressing and guacamole. In addition was the deep-fried calamari sprinkled with blue Iranian salt, drizzled with lime aioli and chimichurri sauce on a crispy potato nest. The second wave of savoury dishes included home smoked and roasted pork belly with a mustard parsley crust, deep-fried goats’ cheese with savoury biscuit and port onion marmalade. The latter two dishes set up dessert with the same pairing: the Alto Shiraz.
Dessert, a dark chocolate truffle, was also served alongside the Alto Shiraz, which delivers delicate spice, prune and plum flavours that lend to a creamy mouthfeel with a good tannic backbone.
Eight different plates and three different Alto Wines later, guests could all agree that they had not only had every craving met, but were also spoilt for choice. The lovingly paired pinchos and wine were made even better by Ben Dey and The Concrete Lions playing their live music in the background, along with the joyous chatter of the guests that filled FORK. With our next Come Wine With Us Cape Town event taking place in the gorgeous summertime month of November, we can honestly say this was a delightful way to cap off winter.
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