Three night's break at The Imperial. Just time for a bracing walk along the front before dinner
It's Sunday evening! So a roast is called for. But first, a glass of the house fizz
the beef was on red cabbage, green cabbage and some small cubes of a sweet vegetable that could be parsnip or sweet potato or both. There was also a side dish of cauliflower cheese. I asked for my cauliflower without the cheese, a request that was met without issue.
But what to drink? Hotel owner Nick Mobbs (a multi-award winning sommelier) recommended
2014 Nelson Estate Cabernet-Merlot (South Africa, Paarl)
Nick said it was unlike Bordeaux; he was right. This was very rich, almost jammy, delicious
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