Wine Unplugged, with Black Elephant Vintners and Ryan’s Kitchen

Black Elephant Vintners together with Ryan’s Kitchen in the beautiful Franschhoek valley has recently launched a unique seven-course menu dégustation in the Black Elephant Vintners ‘Tasting Studio.’

Available every Monday to Saturday from 12h00 – 15h30, patrons have the option of a four or seven-course menu, created exclusively by Chef Ryan Smith for this collaboration.

Known for shaking things up and unplugging the wine scene, these guys are all about quirk and doing things a little differently…..Ever tried a red wine with fish, or heard of wine named Two Dogs, a Peacock and a Horse, or paired wine with music before? Kevin Swart, Black Elephant Vintners owner and seasoned Wine Maker and Viticulturist, Jacques Wentzel, pair the food with their eclectic and refreshing wine range made only to enjoy.

According to the BEV philosophy, the don’t believe in certain rules when it comes to wine and aim to take the pomp and ceremony out of wine making.

Let’s talk about the (Black) Elephant in the room…

Franschhoek-based Black Elephant Vintners presents a unique food and wine collaboration

Born out of synchronicity, fortuitous friendships and a love of wine, Black Elephant Vintners has extended that passion into partnering its unique wine collection with a lunch menu available Monday to Saturday at Ryan’s Kitchen in Franschhoek.

The menu – easily described as a quick, culinary interlude – was designed to be enjoyed between wine tastings in and around the wine valley. Patrons have the choice of ordering a four or seven-course food and wine tasting menu or may simply order the wine tasters without the meal.

The lunch menu – an exclusive collaboration between owners of Black Elephant Vintners, Kevin Swart and Jacques Wentzel together with Chef Ryan, displays the chef’s uncanny ability to seamlessly create very unexpected yet mouth-watering wine and food pairings.

The four-course lunch menu consists of*:

§ Fox and Flamingo Rosé served with fish sashimi, radishes and a seaweed stock

§ Two Dogs, a Peacock and a Horse Sauvignon Blanc served with a green pea mousse and gooseberry miso gel

§ Timothy White served with souse vide buttery baby potatoes, snoek and fresh chives

§ Nicholas Red served with parmesan cheese croquets and smoked eggplant

The seven-course lunch menu consists of*:

§ Black Elephant Vintners MCC served with an octopus apple ceviche

§ Fox and Flamingo Rosé served with fish sashimi, radishes and a seaweed stock

§ Two Dogs, a Peacock and a Horse Sauvignon Blanc served with a green pea mousse and gooseberry miso gel

§ Timothy White served with souse vide buttery baby potatoes, snoek and fresh chives

§ Nicholas Red served with parmesan cheese croquets and smoked eggplant

§ Amistad Pinotage served with pan-fried line fish, a chocolate mole and coriander gel

§ Amistad Syrah served with braised lamb rib, served with roasted peanuts and spices

Black Elephant Vintners focuses on identifying and procuring quality estate-grown grapes cultivated within the Franschhoek Valley and its surrounding regions from which it produces and crafts quality wines.

“We’ve chosen to take the pomp and ceremony out of winemaking; focusing on demystifying the process for all enthusiasts and injecting true enjoyment into every sip of wine,” says Swart. “Our wines represent our sincerest endeavours to bring the Franschhoek experience to all wine lovers around the globe for the sole purpose of enjoyment and as an expression of our appreciation for our good life.” To this end, Black Elephant Vintners has introduced fun into the art of winemaking whilst capturing the taste and terroir of the Franschhoek Valley in their wines.

Their diverse brand portfolio enables the vintner to provide a range of wines with unique physical characteristics that appeal to different desires, tastes and occasions, and even offers wine and music pairings aptly named Wine Unplugged at its cellar.

Additional information about the Black Elephant Vintners at Ryan’s Kitchen lunch menu:

§ The lunch menu is available Monday to Saturday from 12h00 to 15h30

§ Wine tasting is available Monday to Saturday from 11h00 to 16h30

§ Four wine tasters cost R75 and R235 if served with the lunch menu

§ Seven wine tasters cost R125 and R330 if served with the lunch menu

§ Bookings for the lunch menu are essential. Book via email on [email protected]

§ Ryan’s Kitchen is situated at 1 Place Vendome, Huguenot Road, Franschhoek

Digital and social media information for Black Elephant Vintners:

Website: www.bevintners.co.za

Facebook: www.facebook.com/BEVintners

Instagram: www.instagram.com/bevintners

Twitter: www.twitter.com/BEVintners

For Wine Unplugged bookings email: [email protected]

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