Cape Winemakers Guild

Nedbank CWG Auction Programme

Nedbank CWG Auction Programme

FRIDAY 30 SEPTEMBER 2022PRE-AUCTION TASTING

We kick the day off with our pre-auction tasting at the Grand Ballroom, Lord Charles Hotel, Somerset West. This event is a formal tutored (seated) tasting of the 2022 Nedbank Cape Winemakers Guild Auction wines presented and poured by the winemakers.

13:30-14:00 – Canapés and MCC in the courtyard

MCC to be served:

The following 2022 CWG Auction wines will be poured and presented for you by the winemakers:

FRIDAY 30 SEPTEMBER 2022AUCTION DAY 1

This Auction will be held at the Lord Charles Hotel in Somerset West and hosted by Strauss & Co, South Africa’s leading art and wine auction house. If you are attending the event in-person, you can look forward to wines from the members, delicious canapés, a cheese buffet, food bowls and desserts. 

16:00 -17:00 Canapés in the foyer

MCC to be served:

17:00 -20:00 cheese buffet:

Brie and Camembert, goat’s cheese, savoury cheesecake, blue cheese

Selection of breads and crackers fig, watermelon & kumquat preserves

Food Bowls:

Sweets:

Wines available for drinking:

SATURDAY 1 OCTOBER 2022AUCTION DAY 2

This Auction will be held at the Lord Charles Hotel in Somerset West and hosted by Strauss & Co, South Africa’s leading art and wine auction house. If you are attending the event in person, you can look forward to wines from the members, delicious canapés, chef specialities and desserts.

08:00 –10:00 Breakfast canapés:

MCC to be served:

10:00 –11:30

Freshly shucked oysters

Cocktail Panini with shaved roast beef, pickles & mustard

Smoked trout, watercress & chive creamed cheese bagel

Vegetable Vietnamese rice paper spring rolls

Seasonal fruit kebabs with berry puree fondue

11:30 –14:00 Chef Menus

Chef Yusuf Abrajee from Lord Charles Hotel
Mushroom chawanmushi with Hokkaido pumpkin caramel, pickled shimejis, papaya & bamboo salsa, curried vegetable cornflakes

Chef Gustaaf Boshoff, Chef patron from MillhouseKitchen Lourensford
Grass-fed brisket taco, umami bomb, blue cheese ranch, pickled red onion

Chef Christophe Dehosse from The Vine Bistro Glenelly
Salmon trout gravadlax with wakame, honey dill mustard dressing and lavash

Chef Garth Bedford from The Kraal Restaurant, Klein Joostenberg
Pork cheek bourguignon with a celeriac purée

Chef Kieran Whyte from Ellerman House
Game fish tataki, Malay mayonnaise, spring onion, naartjie ponzu, naartjie salad

Wines available for drinking:

13:00 –15:00 Desserts

Available throughout the two event days:

Bootlegger barista on site, preparing coffees/teas

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In order to take part in these Auctions, you will need to follow three simple steps before bidding.