JAPANESE FUSION MEETS FRENCH FINESSE
Gautam@2022 Culinary magic happened when FYN, the Best Restaurant in Africa, came together with Château d’Esclans, producers of the world’s most exclusive rosé, for a spectacular food and wine pairing in the heart of the Mother City.
A wine that needs little introduction, Garrus is the pinnacle of Château d’Esclans’ prestigious portfolio; a characteristically Provencal rosé, it’s carefully made using the estate’s oldest and most elevated vines. Grenache, the main constituent, is blended with Rolle and then aged in new French oak barrels for eleven months, delivering a complex, powerful and elegant wine with a beautifully pale-pink hue. Concentrated aromas and flavours of citrus are met with touches of peach and red berries, complemented by a persistent creamy finish tinged with spicy notes.
Reminiscent of a vintage Champagne sans the bubbles, its toasty character is underpinned by subtle mineral tones, making it the ideal pairing for FYN’s seafood-forward fare — as suggested by Jennifer Hugé, co-owner and Sommelière of this celebrated Cape Town restaurant. Inspired by Japanese cuisine and techniques yet honouring their South African roots by using locally sourced produce, FYN’s acclaimed Chef Patron, Peter Tempelhoff, and Culinary Director, Ashley Moss, craft a multi-layered menu that’s as adventurous as it is impressive. Hot on the heels of being placed 37th on The World’s 50 Best Restaurants 2022 list, FYN’s gastronomic excellence is a naturally perfect match for Château d’Esclans’ vinicultural genius…
PAIRING 1
WINE
Château d’Esclans Garrus 2019
DISH
Hokkaido milk bun with burnt mushroom custard.
PAIRING 2
WINE
Château d’Esclans Garrus 2019
INSPIRATION
Tsukemono (pickled vegetables); Cape Hope squid with truffle and ink mayonnaise; KwaZulu-Natal langoustine with persimmon and bamboo salsa, coconut yoghurt and curry vinaigrette; sashimi seasoned with sanshō pepper and yuzu koshō.
PAIRING 3
WINE
Château d’Esclans Garrus 2019
DISH
Guinea fowl wonton with tori paitan (chicken broth) and sea lettuce; tempura dune spinach with tentsuyu dipping sauce; ostrich egg chawanmushi (savoury custard).
PAIRING 4
WINE
Château d’Esclans Garrus 2019
INSPIRATION
Abalone braaied (barbecued) in kelp with kingklip, tomato and sea plants.
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