Although I’m glad I never tried the giraffe, until my lunch with Wines of South Africa, I had no idea what I was missing by not trying the ostrich. Our entree, just one of several delicious courses prepared by the students of ICE, was Smoked Ostrich with roasted root vegetables, gorgonzola mousse, herb port reduction, homemade sultana/apricot chutney and an oven baked spicy potato chip. And, it was outstanding; especially, with the 2010 Boekenhoutskloof Chocolate Block (a blend of Syrah, Grenache, Cabernet Sauvignon, Cinsault and Viognier).
The Wines of South Africa
What's old is new again