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95 KEEROM RESTAURANT
Giorgio Nava, of 95 Keerom found the sweetness in the Stellekaya Merlot 03 matched the parmesan in the beef carpaccio well, while the tannins paired with the bitter peppery rocket. Winemaker Ntsiki Biyela concurred: “The Merlot’s red berry qualities work with the raw fillet.”
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AUBERGINE RESTAURANT
Harald Bresselschmidt, luminous chef patron of Aubergine restaurant created a menu with Stellekaya winemaker Ntsiki Biyela to best reveal her wines.
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BELTHAZAR RESTAURANT
Tuscany’s warm sun and rustic flavours have found their way to Cape Town – in a bottle. Jonathan Steyn of Belthazar Restaurant at the V&A Waterfront used the sun-drenched soil and Italy’s proximity to Hungry to pair their Venison and Lamb Goulash with Stellekaya’s Hercules 2005, a Tuscan-style blend of 50% Sangiovese, 27% Merlot, 23% Cabernet Sauvignon.
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FOOD PAIRING
