As a result of the enormous success of their recent Cheese & Wine Tasting, the fabulous AFRICANSWISS Restaurant at the Hartebeespoort Dam has scheduled a second event for Sunday, 30th of October from 11am – 3pm. All wines will be provided by Rietvallei and there will be a variety of national and international cheese on offer for you to sample.
You can take advantage of the wonderful on-site restaurant for a lunch-time feast. We recommend making a day of it and taking the kids to the wonderful flea market and fun fair near the dam!
AFRICANSWISS has earned a great reputation in fine cooking and is already one of the most well-known restaurants in Pecanwood and surrounds at the beautiful Hartbeespoort Dam. Even European high class magazines have written editorials of that unique concept of music lounge, architectural style and food that makes AFRICANSWISS such a relaxing place.
About the wine-tasting
AFRICANSWISS invites the cheese & wine lovers to meet RIETVALLEI great wines and also to taste a selection of international and national cheeses.
RIETVALLEI Wine Estate is one of the oldest Muscadel farms in Robertson and is situated in the Klaas Voogds area, eight kilometres east of Robertson.
All cheeses are from national and international producers. And because we are Swiss, we know what is really nice! We also serve Raclette (melted cheese on potatoes) for R58, as well as Cervelat (Swiss speciality sausages) for R28 including bread and a cold drink). We also do have Rump steak for the ones that can not live without a great piece of meat served with fries and vegetables. There will be limited à la carte cooking that day.
Rietvallei Sauvignon Blanc
Elegant, lively and finely balanced, Rietvallei Sauvignon Blanc is tightly wound around a core of crisp, flinty and mineral notes. Its vibrancy is amplified with allusions to ripe green figs and succulent grapefruit. The sleek mouth-feel culminates in an elegant, crisp and decidedly dry finish. It is a finely balanced, fresh Sauvignon Blanc with a typical grass character. This is a wine to sip, but also one that can cope with robust flavours. Rietvallei Sauvignon Blanc is a wine to savor with just harvested West Coast oysters, spiked with lemon and chili. A wine that partners a variety of poultry.
Rietvallei Sauvignon Blanc Special Select
Rietvallei Special Select Chardonnay is a full-bodied, complex wine with excellent fruit and wood integration. Lots of work in the vineyard and minimal interference in the cellar allowed this wine to express its terroir to the fullest. A complex nose with appealing roasted citrus aromas and vibrant lime and toasty oak flavours. The palate is full and well balanced with rich citrus flavours, subtle oak and a firm acid. Added toastiness emerges on the end-palate and a long-lasting aftertaste makes for a satisfying finish.
Rietvallei Rhine Riesling
A fragrant, off-dry Rhine Riesling showing lots of fruit and a lively spiciness, which lingers pleasantly on the palate. A lovely, fruity, light in alcohol, everyday and every occasion drinking wine.
Rietvallei Juanita Rosé Cabernet Sauvignon
The Juanita Rosé is a very fruity but dry rosé made from 100% Cabernet Sauvignon. A mixture of berry fruit flavours explode on the nose while the palate reveals a full-bodied wine with lingering aftertaste… A rosé not to be taken lightly.
Rietvallei Cabernet Sauvignon
A full-bodied wine with a deep red, almost black, colour. Lots of berry fruit flavours come through on the nose, with hints of coffee and bitter chocolate, ending with a noticeable toastiness and soft touch of vanilla flavours. The fruity berry flavours are also evident on the palate with a good balance between fruit, tannin and wood. The wine is rounded off nicely with a subtle sweetness. Soft oak flavours and juicy tannins make for a satisfying finish.
Intense ruby red coloured and complex flavoured with the fruit and peppery, spicy and toasted oak flavours well integrated. A Full-bodied wine with pleasant ripe tannins and a smooth, lingering aftertaste.
Rietvallei Red Muscadel
The red-gold colour looks sparkling fresh in the glass. On the nose the Muscat flavour comes through very strong. This Muscadel fills your palate with its complexity and is characterized by its raisiny sweetness. The acidity compliments the wine and makes it even easier to enjoy. Additional bottle maturation will further enhance the flavours of this dessert wine.
A traditional fire-side companion in winter, it is also most enjoyable over crushed ice with sliced strawberries, and with fine chocolate dessert or noble cheeses.
Here are the cheeses:
Gruyere – Kleine Rivier. A 8 month mature hard cheese that has received gold awards for 4 years running at the S.A. cheese festival and received gold at the World Cheese competition in London. Crispy texture with a nutty after taste.
Mon Sieur – Grand Brie. The taste of French brie is like no other. It’s part wild mushroom, part cream and as it ages, there is perhaps a shade of truffle. Origin is North West France.
The Portobella Range origins in Groot Drakenstein in the Western Cape. Production commenced in September 2004. All made from Ayshire milk, primarily from the winning herd of 800 Ayshire. The cheese is made without preservatives and involves no processing.
Toleggio – buttery, semi soft, subtlety sweet cheese.
Cassegio – Chilli or Pepper – creamy, slightly asides cheese combines with either black peppercorns or chilli.
Franschoek white – French styles, white mould cheese with a pale colour and a creamy taste.
Combrieni – French style white mould cheese with a supple but not to firm texture.
Indezi Stilton – with ceramic pots. Strong semi hard blue with a natural brushed rind. Flavour reminiscent of fruit and nuts that develop as cheese matures. Made with pure jersey milk.
The Indezi range of cheeses is produced in Norhtern Natal in the Midlands near Howick. Mostly goats milk is used. Other cheeses in the range are also kwaito.
Kwaito – Distincitve goats milk cheese produced in small rands and wrapped in different colours wax. Proudced plain, smoked or flavoured with red green or black peppercorns.
Morbier – Country of origin is Jura, N.E. France. Semi hard pressed cheese layer of ash running through the centre. Known for its luscious flavour, Morbier falls somewhere between Compté Gruyere and Vacherin.
New Zealand Epicoure – Cheddar mild to very strong hard pressed cheese.