As I entered the doors of the stylish Majeka House, one cold evening in Stellenbosch, I was welcomed with a Graham Beck cocktail, specially tailored for this evening. While meeting winemaker Pierre de Klerk at the cosy fireplace and sipping on the “Sparkling Thyme” cocktail, the Chefs of the Makaron Restaurant were preparing an extraordinary five course meal, perfectly paired with some of Graham Beck’s world class Methode Cap Classiques. I sat back and thought to myself, what better way to spend my Thursday evening than ‘in good company’ with a supreme dinner paired with Graham Beck’s elegant Methode Cap Classique?
This was my first all-bubbly pairing ever. As we were drinking bubbly for the whole evening, from pre-drinks right through to dessert, the perfectly paired meals- and even better bubbly – just improved as the evening went on. The old-time stigma of “white meat, white wine” and “red meat, red wine” was proven wrong as Graham Beck paired exactly the opposite with every meal. Every single element paired well, from the plate to the palate.
Our five course meal ended off with Graham Beck’s Brut Zero, a dry MCC which might startle those who believe that you need to pair dessert with your sweetest wine. This deliciously different, more natural bubbly was created without the use of additional sugar in the creation, and paired surprisingly well with the baked dark chocolate fondant and gooseberry sorbet we enjoyed for dessert.
It was an evening well enjoyed by all involved, with a lot of knowledge gained and shared. The evening was a celebration of friends and family, and the goal was to celebrate what matters. From the extraordinary to the everyday, from the milestones to the small moments of magic and wonder, I celebrated what matters with Graham Beck.
For the full Graham Beck MCC range, you can visit their website: grahambeck.com