Out Of Africa...

by Shawn Springer

Join us for a food and wine safari to South Africa, when we will taste a variety of exceptional South African wines, paired with authentic regional foods from this culturally and gastronomically diverse part of the world. Food pairings by Teresa Carew, On Safari Foods
Wed. May 11, 2005 Wine Tasting Card	St. Demetrios Cultural Center 2100 Boyer Ave East Seattle
Ticket sales begin: 6:30 p.m. Doors open: 7:00 p.m. Program starts: 7:30 p.m. We have reached maximum online sales so Buy Now is no longer available for this program.	Presentation by Samantha Agee, president of A & B Imports, and Helmut Stieglitz who lived in South Africa for 20 years and organized this program.
$15 Member Price $25 Guest Price	There will be 60 tickets available for sale at the door starting at 6:30.

At the southern tip of Africa, where the Atlantic meets the Indian Ocean, lies the fairest cape in the world. Here, for over 350 years, the cultures of Africa, Europe and the East have come together to shape a country both ancient and modern, with a rich, colorful history and a fascinating cultural diversity.

South Africa’s winemaking history dates back more than 300 years. Set among the mountain slopes and valleys, with a mediterranean climate, the conditions are ideal for viticulture. The wines produced here reflect a classic Old World style with the influence of contemporary, fruit-driven New World tastes. Refined yet powerful, they express the unique terroir of the Cape.

Whetting the appetite for our tasting safari will be our entrance wine, a Kanu Chenin Blanc, full of tropical fruit flavors and a bracing acidity. The safari will then get under way with a Warwick Professor Black Sauvignon Blanc, rich and fruity with gooseberry and green fig flavors.

Tasting Card

Kanu Chenin Blanc, 2003

Warwick Professor Black Sauvignon Blanc, 2004

Saxenburg Pinotage, 2000

Rust en Vrede Merlot, 2002

Warwick Three Cape Ladies Cabernet-Merlot, 2002

Fairview Goat Roti, 2003

KWV Tawny Port

Next we will explore a pair of reds, starting with the fresh raspberry tones and supportive tannin structure of a Saxenburg Pinotage. A velvety rich Rust en Vrede Merlot, with notes of dark chocolate and plum, completes this pair.

Our adventure will reach a high point with the next two wines. First is a Warwick Three Cape Ladies Cabernet-Merlot blend, with aromas of strawberries and the forest floor. With it will be a fanciful Goat Roti from Fairview. Flavors of spice and hints of lilies and coconuts highlight this Shiraz made with a touch of Viognier. The previous vintage of both of these wines made the Wine Spectator list of the "Top 100 wines of 2004," and these promise to be as good, if not better.

We will wrap up the expedition as all good explorers should — relaxing with a good glass of Port, and reminiscing about our adventures. The KWV Tawny Port, aged for five to eight years in oak, has a long aromatic finish of tea leaves and English toffee.

Leading our expedition will be Samantha Agee, president of A & B Imports, a Seattle-based distributor specializing in South African wines. Samantha started A & B three years ago when, after numerous visits to South Africa, she realized that high quality South African wines were not available locally. Joining Samantha will be our own Helmut Stieglitz who lived in South Africa for 20 years and who organized this adventure for us. He is very excited about this program and promises some special surprises. On Safari Foods will provide an enticing array of traditional dishes for our South African wine adventure.

On Safari Foods
Teresa Carew, founder of On Safari Foods, was born and raised in Port Elizabeth, on the Eastern Cape coast of South Africa. She grew up surrounded by a bounty of fresh, natural ingredients and, from an early age, inherited a love of good food and an appreciation for the fun associated with entertaining family and friends.

Her two passions have always been cooking and travel. While majoring in European and African languages at the University of Cape Town, Teresa developed a deep appreciation for other cultures. Her world travels only piqued her interest and added to the wealth of experience she now brings to the wonderfully eclectic dishes she offers through On Safari Foods.
During a stint in London, Teresa worked on functions for such high-profile clients as Princess Margaret and the Duke of Wellington. We are thrilled to welcome her to our May program. To accompany our South African wines, she will be preparing:

• Smoked snoek paté — A whitefish from
  South African waters (she will use a local white meat salmon), with home-baked brown bread.
• Chicken sosaties — Chicken marinated in an apricot curry marinade and strung together with apricots and onions.
• Boerewors — Farmer’s sausage made from
  beef and pork, with coriander and other seasonings. Served with pap (similar to polenta) and bredie, a tomato and onion stew.
• Bobotie — A popular Cape Malay dish
  made with beef and lamb and seasoned mildly with curry, almonds and raisins. Topped with custard and served with yellow cinnamon-scented rice.
• Cape brandy tart — made with dates and walnuts, topped with a brandy syrup. Served with whipped cream.
  

Chef Teresa Carew’s great joys in life are reflected in her motto: "Why stay where you are, when you can go On Safari!" To learn more, visit her at www.onsafarifoods.com.

 

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