Cock Dessert Menu Oct 19

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Puddings Sticky Toffee Pudding (v, gf) 6.50 toffee sauce, vanilla ice cream Pear Tart Tatin (v, n) 7.50 celery syrup, candied walnuts, gorgonzola ice cream Carrot Cake 7.50 cinnamon glazed baby carrot, carrot jam, cream cheese ice cream Chocolate Orange Fondant 7.50 orange curd, chocolate soil, candied orange, vanilla ice cream Frangipane Tart (vg, df, n) 6.50 plum jam, almond tuile, plum sorbet Ice Cream (v, gf) & Sorbets (vg, gf, df) (3 Scoops) 6.50 please ask your server Affogato (v, gfo) 5.00 Add a shot of Cotswolds Cream Liqueur (3.60), Amaretto (3.50) or Pedro Ximénez Sherry (3.50) Cheese Board 3 Cheeses, 9.00 / 4 Cheeses, 12.00 Cambridge Blue, Godminster Cheddar, Driftwood Goat’s, Sussex Brie. With crackers, celery & grapes. Pudding Wines Muscat de Rivesaltes, Domaine Treloar ml, . / ml Jug, . / Bt. (ml) Côtes du Roussillon, France. A late harvested fortied sweet aperitif and/or dessert wine. Rich, honeyed palate. Banyuls Traditionnel Robert Pages AOC VdN ml, . / ml Jug, . / Bt. 90% Grenache Noir, 10% Grenache Gris. A traditional Banyuls - sweet, complex and marvellous. Served chilled. Maury Rouge, Domaine des Soulanes, Maury AOC ml, . / ml Jug, . / Bt. From a single vineyard of old vine Grenache. This vintage port style is deeply fruited, well structured and extremely satisfying! Only made in the best years. Hot Drinks Kandula Teas £2.60 Espresso/Macchiato £2.70 Black/White Coffee £2.70 Double Espresso/Macchiato £2.90 Cappuccino £3.00 Mocha £3.20 Latte £3.00 Hot Chocolate £3.00 After Dinner Drinks Cognacs & Armagnacs Three Barrells 3.00 House Brandy. Maxime Trijol VSOP Grande Champagne 5.00 Well-structured body. Mellow and rich. Maxime Trijol XO Grande Champagne 9.90 Deep gold in colour. Opulent. Château de Laubade VSOP Armagnac 4.00 Ripe fruits create a soft & delicate mouth feel. Château de Laubade XO Armagnac 7.00 Complex & structured. Aromatic persistence. House Whiskies Highland Queen 3.00 Blended House Whisky. Single Malt Whiskies GlenDronach 8yr (Highland) 5.00 Auchentoshan (Lowland) 5.00 Benromach 10yr Speyside 5.00 Takisker Island 5.00 Digestifs & Liqueurs Bailey’s (50ml) 4.00 Calvados 4.50 Mainly apple with hints of vanilla. Diplomático, Ron de Venezuela Dark Rum 6.30 Luscious mouth coating texture from this 12 year old dark rum. All Liqueur Coffees 6.50 All spirits are served in 35ml measures, unless specied otherwise..

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Grenache: Best Practices and Potential for South Africa
Grenache: Best Practices and Potential for South Africa Dissertation submitted to the Cape Wine Academy in partial fulfillment of the requirements for the diploma of Cape Wine Master by July 2014 i I, Martin Gomez Fernandez, declare that this dissertation is my own, unaided work. It is submitted in partial fulfilment of the requirements for the diploma of Cape Wine Master to the Cape Wine Academy. It has not been submitted before for qualification of examination in this or any other educational organization. Signed: _________________________________________ April 2015 ii ACKNOWLEDGEMENTS First and foremost, I am very grateful to my mentor Dr. Winifred Bowman CWM. Winnie, without your support I’ll have never walked this road. I’ll always be very greatful of your help and love. Thanks to my wife Ana and my parents Cruz and Martin for your patience and endless love. Thanks to Karin Visser for the many hours spent tasting wines together. Thanks to all the instructors I’ve had during my certificate and diploma courses at the Cape Wine Academy for sharing their passion and knowledge. Thanks to Fiona McDonald for your help making this text sharper and your good advice on the tasting exam. Thanks to all the Grenachistes, wine producers and viticulturalists, who so willingly welcomed me, contributed their wisdom, spent time with me tasting and shared their love for this grape variety: Adi Badenhorst, AA Badenhorst Family Wines, Paardeberg, Malmesbury, Swartland, South Africa Albert Jané and Elvira, Acústic Celler, Tarragona, Spain Angel Benito,
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