As a teaser for all you ticket holders to Edible Escape–our mouth-watering, border-crossing food and drink party next Wednesday, we’ve been leaking selected menu items over the past weeks. But now we’d like to tell you about some giveaways that a few lucky attendees will receive. (Yes, tickets are still available here.
Our first prize is a mixed case of wines and the Cape Wine Braai Masters recipe book, courtesy of our friends at Wines of South Africa. We have two of these to give away, and we’ll be choosing winners at random from our ticket holders. (Winners will be emailed after the event: If you don’t already have your ticket, grab one here.)
As you might recall from our recent travel issue, Edible contributor Robert Simonson traveled to South Africa’s vinelands to see how the wines have evolved in recent years, learn how they are being received by New York sommeliers and wine shop owners, and understand how South Africa’s winemakers are setting standards in sustainability by building wilderness into their vineyards. It’s a region New Yorkers, and Americans in general, are still getting to know: “Even the savviest New York wine drinker’s mind can cloud over a bit when confronted with the South African section of the wine list (if, indeed, such a section exists),” Simonson writes in the story.
“I think it’s a secret,” says Adam Block, who proudly pours South African wine at his Hell’s Kitchen restaurant Print. “They’re the most underpriced wines in the world,” he says. “South African wines fall into that sweet spot: They’re not only cheap, they taste great. The big issue is most people don’t know what a South African wine is.”
We can change that at Edible Escape, where the wines will be poured Wednesday alongside bites from Fort Greene’s own Madiba Restaurant, Brooklyn’s (and the city’s) only South African restaurant. Better still, you could make off with a case of your own.
