Sep 4, 2017
Beetroot-cured salmon, caviar, dill mayonnaise, crispy ginger, honey and crumble. All compliments to the chef. | Paired with Windmeul Cellar Chenin Blanc Reserve 2016, as well as Cederburg Private Cellar Five Generations Chenin Blanc 2015. | Celebrating the Top 10 Chenin Blancs in South Africa. | #DrinkChenin #CheninBlanc #CheninBlancChallenge #southafrica #tasteletssee #delairegraff #salmon #cederberg #windmeulkelder #windmeul #platesofinstagram (at Delaire Graff Estate)