Neil Ellis Wine Tasting At Ginger Restaurant -The West Wind #16

The Simple Pleasures

NEIL ELLIS WINE TASTING AT GINGER RESTAURANT

We headed off to what promised to be a fantastic evening at Ginger Restaurant with much excitement. This fine restaurant can be found at the Beach Hotel and is one of the best restaurants in Gqeberha.

Without wishing to detract from the splendour that is Ginger Restaurant, isn’t it weird how our perspectives have changed post-Covid?

I travelled a lot before Covid and would often enjoy breakfast in Singapore, or a Mi Goreng in Bali during my travels and not overthink it.

Now that we have had time to reflect on being in lockdown. Of being under the threat of an invisible enemy and not able to travel, drive a car. Of not being able to enjoy some wine, eat at a restaurant, or even be with friends, we now appreciate these things in life more.

GINGER IS AN INCREDIBLE RESTAURANT WITH AN IMPECCABLE STAFF. THEY ALSO KNOW HOW TO PULL OFF SOME FUN EVENINGS, AS WAS THE RECENT WINE TASTING AND FOOD PAIRING WITH NEIL ELLIS WINES.

Winemaker Warren Ellis was on hand to talk us through the fine wines and some history of each vintage. He’s a fantastic chap with a self-effacing demeanour and sense of humour.

We kicked off with the bright and citrus Groenekloof Sauvignon blanc 2021 paired with a smoked line fish with avocado and bergamot orange starter. It was soft and citrus, subtle. A top start.

While not being a massive fan of Thai green curry, the second course got me to accept that curry can be delicious. The Amica Sauvignon blanc 2019 was the ideal accompaniment. It was soothing and fresh, slightly offsetting the curry.

I have a soft spot for a pork belly and an even softer spot for the Ginger Restaurant pork belly, my favourite. But, coupled with a Syrah, something else that I favour, it will always be hard to fault.

THE PORK BELLY WAS THE USUAL GINGER OUTPUT – EXQUISITE. IT WAS SOFT, CRACKLING, WITH A TASTE OF APPLE PURÉE, ROASTED BUTTERNUT AND VANILLA MASH. THE DARK BERRY AND PEPPERY AROMAS OF THE GREONEKLOOF SYRAH 2020 PAIRED PERFECTLY WITH THE RICHNESS OF THE PORK.

If the world were not to judge, I would have ordered seconds, but in a five-course meal, the possible ignominy of being called out for ordering a 6th was too much risk.

THE GRILLED RIB- EYE WITH DE RUSTIC OLIVE OIL CHIMICHURRI WAS PAIRED WITH A DELIGHTFUL NEIL ELLIS STELLENBOSCH CABERNET SAUVIGNON 2019. THE WINE HAD STRONG TANNINS, WHICH CONNECTED TO THE RED MEAT IN AN UNUSUAL, PIQUANT, BUT DELICIOUS WAY.

At this stage, the table became quite buoyant, as strangers had by now become quite familiar with the people around them and their strange sayings, sounds of delight, and lame dad jokes.

THINGS WERE GETTING FESTIVE, PARTICULARLY AT THE WESTERN END OF THE TABLE.

The conversation had already headed down the way of who was better, Marvel or DC. Still, when the conversation turned into a disagreement about who was the best Spiderman ever, I had to step in, stop the nonsense, and clear the air. It’s Tom Holland.

WE FINISHED WITH A MOLTEN CHOCOLATE CAKE WITH RASPBERRY FILLING, PAIRED WITH NEIL ELLIS JONKERSHOEK CABERNET SAUVIGNON 2018. IT WAS A GREAT WAY TO FINISH THE MEAL.

After the dessert, I realised that an extra portion of pork belly would have been too much, but I still should have gone for it anyway. It’s that good.

Ginger Restaurant https://www.gingerrestaurant.co.za/

Neil Ellis Wines

https://neilellis.com/