Today I visited Shaka-Zulu the new South African Zulu restaurant which opens in June. Michael Clark (ex sommelier now Shaka-Zulu project manager) and I have just finalised the 100 bin all South African still wine list and I’ve had the chance to see the fit out progress at the site. This included my first real life glimpse of the £2 million worth of intricate hand carvings depicting Zulu life. The interior is absolutely stunning and will be a wonderful draw card for visitors to Shaka-Zulu in its own right. There is nothing like it anywhere else.

I’m also very excited about the potential of this venue not only to change the way that the South African dining experience is presented but also for the tremendous potential to do good in South African communities. Please check-out this enlightening YouTube posted by ex ITV and Sky presenter David Glencorse in March for further information on this charity work and the stunning interior:

Coupled with this we on the wine side are working with wineries to contribute to the fund raising. The main focus is on Journeys End which has a history of commitment to assisting those in need and in supporting a wide range of charities. At the beginning of 2010 they have donated more than R 2.8 million through the Pegasus Charitable Trust. For every bottle of Journeys End wine sold at Shaka-Zulu £1 will be donated to ‘Bayede’ which is a powerful job creation enterprise, endorsed by both the Zulu King His Majesty King Goodwill Zwelithini kaBhekuzulu and Her Royal Highness, Princess Queen Mantfombi, daughter of King Sobhuza of Swaziland.

Shaka-Zulu is also partnering with Saam Mountain which is perhaps best known in the UK for their contribution to comic relief. In 2009 they raised about £750,000 via the Red nose day wines. They receive wonderful reviews from the press as well. Tasting notes from Masters of Wine Jancis Robinson and Tim Atkin: “We taste thousands of wines each year and can honestly say that this honeyed Cape Chenin Blanc dramatically over-delivers for the price: real concentration of fruit yet with great tangy refreshment too.”.

Earlier this year I travelled with Roger Payne who is the Managing Director of Shaka-Zulu to the Cape Wineries to select the most suitable partners. The Graham Beck Sparkling wines were simply too hard to resist. Nelson Mandela toasted his 1994 inauguration with a glass as did Barak Obama his victorious election night. The Telegraph chose the Graham Beck Brut NV as one of the Ten best South African wines for 2010. The wine critic Matthew Jukes chose the 2005 Graham Beck Blanc de Blanc as his number 1 wine of the year. Roger visited both the estates in Robertson and Franschhoek and these are amazing so I highly recommend a visit if you have the chance.

Newton Johnson winery restaurant ‘Heaven’ is in the Chardonnay and Pinot Noir tourist spot of Upper Hemel en Aarde Valley Hermanus. They helped the Shaka-Zulu head chef Barry Vera develop ideas for our menu by allowing him to guest chef. We visited in search of great wine which we found in abundance. The cooler climate appellations in which they grow grapes account for elegant, mineral, supple and complex characters. The second visit was during harvest time and the whole extended family was working in the vineyards and cellars so Barry was more than happy pitch in and help out in the kitchen. You’ll remember ‘Feast Bazaar’ TV chef Barry from my blog about the new menu at the Cuban which he developed in consultation. For Shaka-Zulu Barry will draw upon his experience working as Executive Chef at the internationally renowned Blues restaurant in Cape Town during its heyday , the breathtaking Table Bay Hotel and the Londolozi Game Reserve.

Another key component of the wine-list is to help those guests with mainly knowledge of European wine to understand the links and relationship the old world has with South Africa. So listed will be wines from aperitif to dessert to highlight this.

Springfield owner Jeanette Bruwer hosted us for a delicious lunch in her home on the estate. Our visit had kept her from an annual Marlin fishing competition so beef was the order of the day. She is officially one of the Women in Wine. This is a international group which promotes the role of women in all aspects of the wine industry. She is a ninth generation descendant of the Bruères, French Huguenots who had come to South Africa from the Loire in 1688 with bundles of vines under their arms. Thus utilising the original winemaking techniques of the first settlers she approaches winemaking as a cultural and spiritual adventure. Is all about being one with the land and her Sauvignon Blanc’s certainly prove that it is a tradition worth keeping.

De Trafford Straw Wine (vin de paille) is the first of its kind in South Africa. Chenin Blanc grapes are laid out to dry on racks ( or straw ). This raisining process concentrates the sugar, acidity and fruit flavours to produce a luscious, sweet dessert wine. Fermented and matured in new French and American oak barrels for extra richness. The taste is simply WOW!

We also have listed farms that produce more than just wine so that the other ‘home made’ products might be incorporated into Shaka-Zulu. Kloovenburg stretches along the lower contours of Kasteel (Castle) Mountain, where the north-easterly slopes have proved ideal for the Shiraz and Cabernet Sauvignon cultivars and the south-westerly and easterly slopes favour Shiraz. Coupled with the many awards for their Red wine Kloovenburg are also awarded Best South African Oil by Wine Magazine. Serene groves of grey-green olive trees cover 30 hectares of the estate. Drawing on the traditions of Mediterranean countries, Kloovenburg are also expanding the non-culinary uses of olive oil into the area of beauty products. These items will be on sale at Shaka-Zulu in the retail area.

Shaka-Zulu is located within Camden’s Stables Market in London. You can’t miss it, just look for the 45 foot statue of the King Shaka himself.

Steven is Bibendum’s latest contribution to the ever growing wine blogger community. Steven gives us a real feel of what really happens in the wine trade now so tune in to all his updates here

In fact, I’ve only been to one of the three restaurants in the UK to make the list, and to three overall. As such, I am hardly qualified to pass judgement on the Top 50 at all. However, everyone likes a list. If nothing else it gives us something to argue about, a starting point for a discussion about why my opinion is better than yours.

Over on Twitter the chat has been ticking over merrily. Our very own Willie Lebus asked “How many of the top 50 are about yummy food and happy eating?” It’s a fair point. The list is dominated by big name chefs and multi-starred establishments. Most lie at the multi-course, elaborate tasting menu end of the market. Willie’s argument is that such restaurants often score top marks for innovation, technical skill and mind-blowing dishes but less highly for good old-fashioned fun. It begs the question ‘what is a restaurant for?’

I have certainly eaten meals that were as intimidating as they were impressive. A couple of years ago I couldn’t wait to escape L’Astrance in Paris (no.16 in the list), despite having eaten at least two of the best dishes I had ever tasted. The room and service was stuffy and cold, the reverence to Pascal Barbot’s technical genius suffocating. I can’t remember anyone in the room smiling let alone laughing.

A few days later at Combal Zero outside Turin (no.35), the contrast couldn’t have been greater. The room was bright and open, the young staff buzzed with enthusiasm and chef Davide Scabin was personally open and welcoming. On balance, Bardot’s food was better (just) but it is Combal Zero I long to return to because it made me happy. A meal without joy is just something to fill the gap.

Joy is something that St John (no. 43) specialises in. I love the place. Always have, ever since an Aussie chef I was working with brought in his curled up paperback copy of Nose to Tail Eating and opened my eyes to a brave new world of tripe and trotters. But what Fergus Henderson does best at St John is not accurately-cooked offal but capturing the pure and simple pleasure of eating. A few weeks ago I sat in the bar and watched three young American diners be served a whole spotted dick drowned in custard, a wobbly jelly and a plate of madeleines. They demolished the lot in minutes like greedy children at a birthday party, grinning like Cheshire cats as they ate.

It reminded me why I think St John, for all its rusticity and simplicity, is worth its place in any list of the world’s greatest restaurants.

I hadn’t had a decent lunch in ages. I mean a proper lunch, one with three courses and red wine and at least the possibility of some cheese. In fact, it had been months: Christmas, January credit card bills and the cold had been getting in the way of serious eating.

That all changed with one absent minded click that took me from a random tweet to the menu at Bistrot Bruno Loubet. Fifteen minutes later the table was booked. Who can resist a menu that contains words such as Lyonniase salad, hare royale, daube and crepes suzette?

Loubet first hit my radar last autumn when he was cooking with Pierre Koffman at the latter’s eponymous pop up at Selfridges. Koffmann’s other guests included the likes of Toms Aiken and Kitchin and ex-The Capital chef Eric Chavot. However, Loubet’s name didn’t ring a bell. It turns out his fame predates my fine dining career and that he had spent the last eight years cooking on Australia’s Gold Coast. A few chats with my elders and betters revealed his pedigree, as tales of dinners at the Four Seasons and L’Odeon were recounted by glassy eyed gourmets with long memories. The boy, they said, can cook.

Loubet’s new home is the boutique Zetter hotel in Clerkenwell and the heart of one of London’s foody quarters. Smithfield Market is a bone’s throw away as are the Eastside Inn, St John, Vinoteca, the Modern Pantry and countless others. If he forgets to do the orders there will be plenty of neighbours from whom to borrow a cup of sugar.

The room is bright, airy and light. The food is not. The food is gutsy, bold and rich. Classic bistro dishes with the flavours writ large upon the plates. Our starters comprised a fabulously fishy potted shrimp and mackerel and Loubet’s revised Lyonnaise Salad. The revision came in the form of two oblong croquettes of gelatinous trotter which added an extra porcine bite to the bacon, egg and leaves. The salad’s Beaujolais dressing was the only quibble, a tiny dice of shallot presumably soaked in Gamay that was fine without adding much to the overall effect.

Round two brought the hare royale and the rose veal dish of the day. The hare was dark, gamey and rich, the meat flaking under the weight of a fork. Underneath was a pumpkin puree seasoned with dried mandarin, the subtle orange flavours giving lift and zest to a dish that was well suited to a sub zero London Sunday. The veal was just the sort of food I like to eat: robust, slow cooked meat with the depth of flavour that only comes from a long spell in a low oven. The veal breast has been rolled and stuffed with a herby veal (?) forcemeat and sat on top of a rustic puree of the braising vegetables. Why chuck them out when they have soaked up so much meaty flavour? Waste not, want not. Some baby carrots and Jerusalem artichokes added bite and prettiness on the side.

The veal went well with a small carafe of gutsy, unrefined St Chinian – a bruising Southern French bistro red to go with proper bistro cooking. That was all we drank. Mrs G was having a dry lunch and I was on my best behaviour. A quick glance through the list though revealed a wide ranging, eclectic mix from some of London’s better suppliers, Bibendum included. It was particularly good to see my old favourite Champagne Bruno Paillard listed by the glass – and more than one table enjoying it immensely.

Desserts were fun, the star being a rice pudding pannacotta with marmalade coming served with two fluffy, eggy madeleines. Apple and quince mille feuilles showed a dab hand with the pastry and came with London’s poshest and booziest squirty cream, albeit described on the menu as ‘chilled orange blossom sabayon’.

Throw in a (fresh) mint tea, a (very drinkable) macchiato and service and the bill came to something around the £85 mark. A very acceptable number for a fantastic winter lunch.

Welcome back, Bruno.

http://www.thezetter.com/en/Restaurant

Working  in  restaurants for so many years has made its impact on me. Some things just stick forever. Each time I’m in a restaurant it’s the same story all over again.  I just can’t help it. Cant help organizing and straightening the glasses, cutlery and plates to perfect symmetry. I always notice the drinks on the bar waiting to be served. I feel slightly uncomfortable when all the plates don’t hit the table at the same time and I just about manage not to shout out loud, ’service!’ each time I hear the ringing bell in the kitchen. Suffices to say that my wife feels embarrassed and promises each time not to take me out again.

The restaurant business is a though one indeed. There are the long hours,  demanding guests and the need to keep smiling at all given time.  Restaurateurs are a special breed. They are fuelled just by passion and won’t trade there profession for anything else. Most of them also tend to be great storytellers and always have an interesting take on the restaurant life.

This is why I was excited to meet Geraldine Leventis founder and owner of Raul’s Gourmet. Not only does she seems to be one of the few female restaurateurs around but her way into this world is an unusual one. Married to Painter Michael Leventis, back in 1985, most of her time was dedicated to hosting and entertaining some of the most famous artist of the time. One of whom was the painter Francis Bacon, and it was he who pressed her into opening her own restaurant. Watch her explain how her life suddenly changed.

Geraldine’s followed her instinct and cooking skill to create a successful business. Although you won’t find her in the kitchen she’s the brain behind every plate that leaves the kitchen. Twenty five years on Geraldine’s operation consists of a fine food delicatessen and two Cafés. All 3 are buzzing and benefit from her distinctive style and charm. Watch her explain why this makes her so proud.

It’s great to discover the real story and voice of a restaurant to see just how far passion and dedication take you.

Raoul’s Cafe Maida Vale

13 Clifton Road W9 1SZ  Phone +44 (0) 207 289 7313

Raoul’s Cafe & Bar Notting Hill
105 – 107 Talbot Road  W11 2AT  +44 (0) 207 229 2400

And the F Word’s top local restaurant is… Lasan! Yes, it’s fair to say there was cheering at Bibendum as Birmingham’s top Indian restaurant and long-time Bibendum customer, Lasan, won the F Word’s top local restaurant competition. Their Chicken Tandoori Masala, Masala Beef with curried pumpkin and the most amazing Puff Pastry Parcel stuffed with Carrot Pudding wowed Gordon Ramsey (another Bibendum customer) and saw off a very strong challenge from The Pheasant in Cambridgeshire.

Both restaurants were challenged with coming up with a three course menu using Pork, Beef and Chicken reared by Janet Street-Porter. But the two restaurants didn’t just have to impress Gordon. For this grand final, the F-Word restaurant was packed with food critics and experts. And those experts were seriously impressed with the Chicken Tandoori Masala with Mint Chutney from Aktar at Lasan, voting it a clear winner over The Pheasant’s brawn. But the Pheasant pulled back with a strong main course (despite a rogue bit of cling film) and the climax was nail-biting as the selected gathered diners seemed to prefer the  Pheasant’s Tarte Tatin over Lasan’s adventurous carrot-filled parcels. But in the end the decision didn’t lie with the diners, it lay with Gordon.

“This has been a very tough decision,” he said the craggy-faced one as he mulled over what he’d tried. “The winner of the F Word’s Best Local Restaurant is… Lasan!”

Congratulations to Aktar and all the team. We’re absolutely delighted. Our only challenge now is to figure out what wines we’ll use to match the dishes. Saam Chenin Blanc with the Chicken Tandoori Masala…? Maybe Graham Beck Brut, always good with curry? Perhaps Tarquino Malbec with the beef, but then the puff pastry parcels… now there’s a challenge…

Bruno Paillard and Joel Rubuchon

Bruno Paillard, one of the very best Champagne producers, and Joel Robuchon, the chef with more Michelin stars than any other, get on like a house on fire. Or more particularly, they get on like a fine wine paired with exquisite cuisine, and that’s exactly what they put together at a recent lunch in a freezing cold Reims in Champagne.  I would be lying if I said I had not eaten Robuchon’s food in the past but somehow thos latest lunch managed to eclipse anything that has gone before…straight to the food.

Langoustine croustillante au basilic

A plump sweet langoustine wrapped in fragrant, fresh, intense basil and covered in the lightest, crisp tempura batter with a puree of basil alongside. The flavours were screamingly precise and brought all my taste buds to attention.

Caviar en Fine Gelee au parfum de corail servi en surprise

What appears to be a tin of caviar is in fact… a layer of caviar with a layer of fragrant lobster coral jelly and a sensational thick pile of sweet shredded with crabmeat. Divine.

La noix de Saint-Jacques poiles aux fregolas avec une emulsion epicee aux aromates

This was an ultra plump pan fried scallop sitting on tapioca-like pasta with a creamy sauce of sweet peppers, tomato and fragrant spices finished with cream.

Le Chou Vert aux legumes mitonnes a la vinaigrette

A delicate explosion of textures. Cabbage, artichoke heart and truffle. Very sensual and palate cleansing. The trick is in the mitonnage:  ultra slow cooking at a low temperature. Cabbage never tasted this good.

La Caille caramelize avec une pomme pureea la truffe

So the quail first. Texture of foie gras. Honey, spice, succulent, tender. Dribblingly good. And what about the puree of potato? The potato is a bit part for the butter and cream with lots of truffle shaved over the top. I had second helpings. If you’re going to eat, then take it seriously I say.

Les fromages

Cheese to you and me. A nice slice of camembert, Pont l’Eveque and Morbier. Perfect!

La Panacotta a la vanilla de Tahiti, crème anglaise a la Pistache

I’m not a pudding guy. But this was right up there as one of the stars of the lunch. The pistachio custard was so concentrated, so fresh, so green. The panacotta had a wobblingly savoury, scented vanilla flavour that seared through the glass. Such great balance!

La Mangue legeretes aux fruits exotiques,biscuit joconde,sorbet mangue passion.

Again the presentation of this dessert was stunning. Who says you don’t eat with your eyes? Three expressions of exotic fruit with mango dominating. Great balance of aromatics and citrus. The joconde almond cake fingers were so light. Classic.

We were spoilt for choice with Bruno Paillard’s magnificent Champagnes. Here are three that I wish to highlight. The current Bruno Paillard Brut Premiere Cuvee disgorgement, from July 2009. You need to be a brave man to serve this with caviar and crabmeat. It went remarkably well. There is a purity and clarity that runs through all of Bruno Paillard’s wines, allied to its marvellous harmony that made for a wonderful combination.

If you are looking for a true celebratory Champagne then I suggest you choose Bruno Paillard’s Premiere Cuvee Rosé in Magnum. This must be the sexiest magnum in the world. The Rosé is robust enough to handle Pont l’Eveque and delicate enough to partner panacotta!

The Champagne that almost stole the lunch was Bruno Paillard Brut Millesime Blanc de Blancs 1996. Here is a Champagne that has spent a decade on the lees. The most impressive Champagne since I first tasted Bollinger 1990. Only this is better! A bouquet that wafted its way around the dining table. Nuts, honey and spice with hints of citron. This is a wolf in suckling pig’s clothing. Delicate with the power of a frustrated Ferrari. You have to taste this to believe it. A phenomenal lunch, with world class Champagne to match.

Close your eyes and think of Mexico. Sun, Tequila, corn and chillies might be some of the first things that come to mind. And the wine? Well according to winemaker Hugo D’Acosta, wine is the next best thing coming from Mexico.

On a frozen evening in London Hugo and Bibendum hosted a Mexican food and wine dinner at Wahaca, a place I must confess I have a serious crush on. The Wahaca people are
constantly pushing the barriers. They are on a mission to show us all what fresh, honest market Mexican food is all about. Served in a funky and casual atmosphere Chef Thomasina Miers’ food was the perfect match to Hugo’s big boys from Baja California.

Baja California is the Silicon Valley of Mexican wines and the region where 90% of the country’s wines are made. With no more than 6,000 hectares it is home to a wide variety of grapes: from the usual French suspects Cabernet & Merlot, the Mediterranean Grenache & Carignan, to the Italian Barbera, Sangiovese & even Nebbiolo. This diversity in such a small wine region is what makes Mexican wine so special. Mexican wine, like the never ending local corn varieties, benefits from a diversity of smells and flavours.

We sampled Guacamole and Tortilla Chips served with Emblema 2008, a simple fresh and fruity Sauvignon Blanc. A zesty scallops ceviche, was beautifully balanced by Piedra de Sol 2008, a perfect varietal expression of Chardonnay – citrussy clean and elegant.

The reds showed more complexity; Estapor Venir 2007, a blend of Merlot, Cabernet Sauvignon, Petite Syrah, Zinfandel and Barbera represents best the diversity of Mexican terroirs. The wine is beautifully balanced, with good fruit concentration and a hint of liquorice. A trio of Tacos (Mole, Steak & Cheese) were the perfect companion. Last came the big and bold Maat 2007. 100% Grenache it was served with sweet and delicious Churros.

Both Thomasina and Hugo mentioned that Mexico is undergoing a deep culinary change. While the older generation never seemed to care for wine the younger one has discovered it and can’t let go.

Hugo thinks Mexican wines represents the real new world wine:

Thomasina on the booming wine culture in Mexico and why is its food is so exciting right now:

After such a great night it’s difficult to disagree.

The drive to Valdepusa threw up a couple of surprises. Firstly Andres, our Mexican host from the winery, introduced us to a new form of driving which involved not using the brakes, instead changing down the gears to slow down, even if it meant the engine hitting 8000 rpm! Secondly was the stop at the motorway service station – gone were the Ginster’s pasties and Stowell’s of Chelsea that us Brits are used to, replaced instead with sweet smelling legs of cured ham, chorizo and manchego … oh, and some verticals of Petrus and Vega Sicilia!

Suitably amazed with their roadside retail, we moved on to Dominio de Valdepusa.  Home to a 1000 year old olive tree, an amazing herb garden and plenty of partridge as well as the ground breaking technology implemented by some of the wine industry’s leading lights (Richard Smart and Michel Rolland no less). Underground irrigation controlled by a clamp that measures the circumference of the vine and hence its water stress levels – clever stuff! Owned by the Marques de Grinon, Carlos Falco, Valdepusa spares no effort or attention to detail to make the best possible wines in this isolated region. So isolated is it, that Dominio de Valdepusa is one of a just a handful of Spanish estates who have been awarded their very own DO.

The tasting kicked off with a sample of their olive oil (an absolute revelation, hopefully Andres will have a bottle tucked under the table at the annual tasting) and was followed by the full range. The wines were impeccable throughout, from the deliciously fresh El Rincon through to the ‘Amarone’ like Petit Verdot, the intensely perfumed Cabernet Sauvignon and the beautifully balanced Syrah. We finished with an ‘Oh my sweet lord’ moment when our lips first touched the Graciano based ‘AAA’.

A scrumptious lunch of partridge shot on the estate was exactly what the doctor ordered after the tasting, and we were all suitably fed and watered and ready for a nap. Unfortunately, the drive to Toledo was just a touch too hairy for 40 winks.

Toledo was equally as impressive – an ancient walled city with narrow cobbled streets and gothic architecture. Andres had arranged a little pre dinner visit to see Javier Munoz and his wine collection at his Adolfo restaurant and, my word, what a collection it was! d’Yquem was dripping from the walls as were all the usual suspects from the world’s great estates, along with some old vintages of St Hallett Sauvignon-Semillon! No one could accuse them of being Eurocentric. As a little treat, he cracked open a bottle of 1974 Macabeo (the birth year of one of our party – guesses on a postcard!) from a local winery and, all things considered, it wasn’t too bad – nutty, marmalade, caramel and the merest hint of acidity keeping together.

By now it was approaching 10:30pm and time for dinner. A Michelin star tapas style dinner with too many courses to remember, in fact. Highlights were some melt in the mouth suckling pig, a meaty lump of sturgeon, foie gras with apricots and an ingenious dish of scallop with truffle infused egg yolk – all washed down with an incredible local Chardonnay (and there was me thinking it was too hot for whites to be this good).

By the end of the meal it was clear that a few were starting to feel the pace. But to retire to the hotel before our host is just not the Bibendum way so a pick me up was needed. A round of some local girlie pink liqueurs, incredible gin & tonics and a bottle of the cheapest Spanish brandy for Mr Graves did the trick and the next thing we knew we were hitting the dance floor of the local club. It was now a test of endurance to see who would give up first. The combination of Spanish techno and folk-rock took a while to wear us down, but eventually it was left up to me to try and keep up with the Mexican. At 6:30am, we both gave up and headed home – amazed that there was still a queue to get in to the club!

The line up

A cast of twenty wine and food lovers converged on Quo Vadis in late November to taste ten 2000 Red Bordeaux and sit down to a feast of great food and wine.

THE TASTING

The following wines were up for tasting: Calon Segur, Cos d’Estournel, Figeac, Gruaud Larose, Leoville Barton, Mouton Rothschild, Peby Faugeres, Petit Village, Talbot and Trotanoy. First the facts. What a wonderful and consistent vintage this is. The overall favourite wines were the stupendously concentrated,yet beautifully balanced, Cos and the sumptuous, plump, all singing all dancing Trotanoy.

One inescapable observation is that the wines all changed and evolved before our eyes. Definitely a vintage that will evolve over many years. Although many tasters remarked how the Talbot was already delicious.

Le Mouton

THE DINNER

There’s NOTHING better than plain food cooked well. So we ate wild mushrooms on sourdough toast, rare veal chop with fat chips and cauliflower puree and English cheese. Yum! We drank a lot of very good wine. The two stand outs were both red Burgundies – Grands Echezeaux DRC 1999. Poised,yet concentrated,this kept on going for hours,lovely spicey, fraises de bois with overtones of vanilla and truffle. The other superstar? Griottes Chambertin 1989 Domaine des Chezeaux. This is made by Laurent Ponsot and ably demonstrated why so many people prefer great red Burgundy to anything else. Unlike the DRC this was a point, lots of gamey, wild mushroom notes but with an overlay of wild herbs and strawberries. Heaven in a glass.

kept on going for hours

Lots of other interesting goodies include Angelo Gaja’s Ca Marcanda Promis 2002, Beaucastel 1989, Mazis Chambertin Maume 1989, Meursault Perrieres Comte Lafon 1999 and Chateau Montelena Cabernet 1999.

A wonderful evening of fine food and wine with convivial company to enjoy it all.