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June 21, 2016

NEDERBURG: A VASK Wine Dinner with South Africa’s Finest!

June 21, 2016

NEDERBURG: A VASK Wine Dinner with South Africa’s Finest!




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They say wine is the drink of the Gods. What more when it’s paired with some of the finest food in the world? Gallery VASK and Future Trade International partnered with Nederburg Wines in celebration of their next generation Cellar Master, Andrea Freeborough.

 

Along with the beautiful selection of wines, Chef Luis Gonzales of Gallery VASK prepared a lavish, full-course menu to pair with Nederburg’s Brew Master, Pinotage, Cabernet Sauvignon, and more.

 

NEDERBURG WINES
South Africa
Email: nedwines@distell.co.za
Telephone: +27 (0)21 862 3104
Website: www.nederburg.com
Facebook: Nederburg




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There was a casual, yet elegant vibe. The accompaniment to the vibrant chitchat was a live string quartet that played classical favorites.

 

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After school, Andrea obtained honors in viticulture, or the study of grape cultivation, and carried on to acquire another in winemaking. This landed her the position of assistant winemaker at Neethlingshof in Stellenbosch, then a stint with Nederburg under the previous Cellar Master, Razvan Macici

Later, she was appointed head at Distell's Die Bergkelder, where she stayed for 10 years before returning to Nederburg.

 

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Gallery VASK is a beautiful art and dining space run by Spanish Chef, Jose Luis “Chele” Gonzales and architect, Juan Carlo Calma. Aside from its gorgeous sculptures, paintings, and installations, VASK is home to some of the finest food in Asia—voted as number 39 out of 50 in 2016 by The World’s 50 Best.

Heralded for his Eurasian masterpieces, Chef Chele’s signature dishes are the Tiradito of Raw Tuna Loin, Kinilaw Gel with Coconut Milk, Calamansi, and Tabon-Tabon.

 

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While waiting for dinner to begin, free-flowing Nederburg Sauvignon Blanc (2013) and Cabernet Sauvignon Merlot (2012) was served with the night’s hors d’oeuvres.

 

APPETIZERS

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Roast Beef and Escalivada Pintxos. Bread, roast beef, baked vegetables.

The smoky notes from the Escalivada really elevated the flavors of the meat.

 

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Tuna Burger Aromatics, Truffle Mayonnaise and Cajun chips.

Truly enjoyed the subtle nuttiness of the truffle mayo! It pairs quite nicely with the Sauvignon Blanc.

 

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Pulpo a la Gallega. Octopus Potato, Olive Oil, Paprika.

When opened, a wisp of smoke rises and fills the air with a woody aroma.

 

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Cochinillo Tacos. Spiced Suckling Pig, Mango Salsa, Frijoles Mousse, and Sour Cream.

Out of all the appetizers, this one stood out the most for its true simplicity and robustness of flavor! Loved the Filipino twist on the Mexican Taco.

 

FIRST COURSE

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Crispy Oysters, Foie Gras on Mango Toast, and Albondigas de Pescado. Spicy Paprika & Cilantro, Fish Ball, Foie Gras Mousse—caramelized.

The best way to eat these is to eat from lightest to heaviest in flavor—Oysters first, Fish Balls, then the very rich Foie Gras and Mango Toast.

(Note: Chef Chele always makes sure that all his meats, fish, and other ingredients come from sustainable sources.)

 

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WINE PAIRING: Nederburg Winemaster’s Chardonnay (2015).

This vibrant, food-friendly wine has hints of stone fruits, citrus, and vanilla oak.

Food Pairings: Thai or oriental dishes, grilled fish, smoked salmon, and dishes with cream-based sauces.

Alcohol Level: 14.00%

 

SECOND COURSE

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WAGYU BEEF CARPACCIO. Australian Mayura Wagyu, Parmesan Ice Cream, and Pine Nuts.

This was one of our favorites of the night. The creamy texture and delicate meatiness of the Wagyu melded wonderfully with the Parmesan ice cream and pine nuts.

 

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62 Degree Eggs & Foie Gras. Porcini, Mashed Potato, Port Wine, Jus, and Puff Pastry Crumbs.

What was interesting about this dish was how the buttery puff pastry salted the rest of the ingredients. Totally delicious and comforting!

 

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WINE PAIRING: Nederburg Winemaster’s Reserve Pinotage (2014).

This ruby red wine has a subtle oak spice with a fruity, lingering aftertaste.

Food Pairings: Red meat, pasta, pizzas, and even chocolate!

Alcohol Level: 14.18%

 

THIRD COURSE

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Mango Sorbet.

This delightful mango sorbet was crusted in a sort of Graham-like crumble and provided a nice palate cleanser for the heavier dishes to come.

 

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Mud Crab Curry. Fresh curry leaves, Coconut Milk, Turmeric, and Basmati rice.

This little dish packed such a huge punch! Fans of potent flavor profiles are bound to love this.

 

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WINE PAIRING: Nederburg Anchorman’s Chenin Blanc (2015).

The Chenin Blanc is a well-balanced wine with a touch of orange, apricot, raisin, and spice.

Food Pairings: Fish, veal, poultry, and salads.

Alcohol Level: 13.83%

 

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Tenderloin & Roots. Grilled Australian O’Connor Tenderloin, Beetroot, Ginger Confit, and Cilantro Root.

Eating the tender meat with the Ginger Confit added an Asian flare to the dish.

 

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WINE PAIRING: The Winemaster’s Cabernet Sauvignon (2013).

This cabernet has a blackcurrant, cherry, and vanilla oak spice aroma and a strong, lingering tannin aftertaste.

Food Pairings: Beef, lamb, spicy food, mature cheeses.

Alcohol Level: 14.60%

 

DESSERT

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Deconstructed Carrot Cake. Carrot Cake, Compressed Strawberry, Toffee Mousse, Goat Milk Ice Cream, and Walnuts.

The Goat’s Milk added a new level of nutty creaminess, while the tart strawberries helped balance out the rest of the sweetness in the dessert.

 

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Cheese Platter. Ideazabal, Manchego Cheese, and Fruit Preserve.

Generally, the tartness of hard cheeses goes beautifully with sweet-sour fruit. This cheese platter is no exception!

 

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WINE PAIRING: Nederburg Noble Late Harvest (2012).

Dessert wines are made with grapes with Noble Rot, or Botrytis Cinerea. The rot ferments the grapes in a certain way, turning them into the sweetest (almost too sweet) wine grapes you’ll ever drink.

Food Pairings: Pates, cheeses, cakes, and pastries.

Alcohol Level: 10.85%

 

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With a satisfied palate and a bellyful of great food, the night continued with more wine to keep our inner Dionysus happy. A long round of toasts to Andrea Freeborough of Nederburg Wines, Chef Chele of VASK, and Future Trade International for a successful wine dinner!

 

GALLERY VASK
5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig
Operating Hours: Dinner Time only. Two seatings: 6:30PM and 8:00PM.
Telephone: +632 217-6563
Mobile
: +63 920 974-4742 or +63 917 806-5292
Email: vaskmanila@gmail.com
FacebookVASK Modern Tapas & Gastronomic Cuisine
Twitter@VaskManila

NEDERBURG WINES
South Africa
Email: nedwines@distell.co.za
Telephone: +27 (0)21 862 3104
Website: www.nederburg.com
Facebook: Nederburg

FUTURE TRADE INTERNATIONAL
8014 Km. 18 West Service Road, Marcello Green Village,, 1700 Parañaque
Operating Hours: Monday to Sunday: 8:30AM to 5:30PM
Telephone: 556-8724
Facebook: Future Trade Itnl

 

Live an Awesome Life,

Team Our Awesome Planet

 

Disclosure: All of our experience was courtesy of F&T International, Nederburg, and VASK. We wrote this article with our biases, opinions, and insights

P.S. All wines are available through Future Trade International.

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