Indulge Nostalgia with 2020’s first Like Father Like Son Allesverloren Wines Event

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Welcome to the first nostalgic food and wine pairing of 2020: Like Father like Son in association with Allesverloren Wines. Accompanied by the music of Deon Dee and hosted at Pretoria’s award-winning Wood & Fire restaurant, the night featured an energetic atmosphere and delicious food to boot. The best part? Food, music and a vibrant setting were just the beginning: it was the wine that unsurprisingly stole the show and capped off the night.

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Most exciting was the familiar sound of Come Wine With Us guests getting reacquainted after the festive break, mingling with guests they had never met and catching-up with those they have come to know. Come Wine With Us events have always been about coming together over food, and it was an exceptional way to celebrate the nostalgic theme of the evening.

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The Allesverloren Chenin Blanc was the arrival drink of the evening, greeting guests with its subtle nuances of lead pencil, yellow apple and lime. Once guests were seated, they were able to choose from cured salmon or teriyaki aubergine to start. Unique in taste and presentation, the cured salmon was accompanied by vanilla cauliflower puree, crispy cauliflower, green tahini dressing, sesame seeds, spring onions and raspberry powder. Guests who opted for the teriyaki aubergine enjoyed the same sides as the cured salmon, and both choices were paired with the Alleverloren Rose, which seemed to find inspiration in its pairing, thanks to its notes of fresh raspberries and cherries on the palate with a hint of vanilla.

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Mains were something else entirely, leaving guests deliberating over what to choose (after all, it all sounded so good!) They could choose between the beef short-rib, which was marinated and glazed and served alongside baby carrots, shitake mushroom, broccoli & miso puree, sweet potato mash and a porcini & red wine jus. The next option was the chicken & mushroom main: chicken breasts served with a selection of mushrooms, porcini mushroom sauce, silky mash potatoes and parmesan. The last option – vegan- and vegetarian-friendly, of course – was the pulled mushroom: pulled king trumpet mushroom served with an Asian plum BBQ sauce, coconut rice, parsley and lemon zest. All three options were paired with the Allesverloren Tres Vermelhos, a deep red wine that is smooth and elegant in mouth-feel, with a good concentration of sweet red fruit to round off its pairing.

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To finish off the night, guests were treated to a deconstructed “Black Forest”, which arrived with the following elements waiting to be devoured: chocolate cremeux, cherry sorbet, elderflower and cherry jelly, kirsch simple-syrup, chocolate cake, chantilly cream and marshmallow. Offering notes of black berry itself, the Allesverloren Fine Old Vintage was a fine choice as a pairing. Complex aromas of ripe dark fruit and glazed cherries with a hint of smokiness and honey, it’s no wonder this wine was served alongside this dessert.

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The last course did not mark the end of the evening. Chatter continued to fill the air as guests slowly filtered out, hearts full and smiles wide. It was an absolute pleasure hosting the first official Come Wine With Us event of the year in Pretoria, and we look forward to many more that hit all the same notes of fun and enjoyment.

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Read about our past events, and to avoid disappointment and make sure you don’t miss out on the next one: follow us on all of our social channels and subscribe to our mailing list.

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