A trip to the Mother Province isn’t complete until you indulge in a perfect pairing experience at one on the exquisite wine estates on this route.
Many wine farms have sweetened the deal by moving away from traditional cheese and chocolate couplings and introducing unique taste and sip combinations. Cybercellar.com visited a few crowd favourites and shares its experience with you:
Located in the scenic Devon Valley, a less-frequented part of Stellenbosch, Clos Malverne boasts breathtaking views from its wrap-around balcony and garden seating. On this visit, the Cybercellar team were treated to a passion fruit, chilli and coconut ice-cream, matched with the estate’s Sauvignon Blanc Brut which provided the perfect foil for the heat of the chili.
A strawberry and rosemary meringue ice cream followed, with the Ellie Méthode Cap Classique (MCC) that harmonised beautifully with the round flavours of the rosemary. The Chardonnay was served with a vanilla shortbread and gooseberry ice cream, resulting in a delicious creamy taste. Ending off the experience was something completely different but absolutely flavoursome: sweet potato and dill ice cream served with the limited edition Spirit of Malverne.
Head Chef Carmen Muller has designed a delicious menu of the estate’s flagship wines paired with decadent tapas. Don’t be fooled though, each platter of mouth-watering tapas is essentially a full meal, so come hungry! The R&R Wine and Food Pairing starts with the crisp white Baroness Nadine, which is paired with a lightly battered Kingklip fritter with Romesco Sauce. Moving to the reds, the Rupert Rothschild Classique is paired with a cloudy pear-braised pork belly, which sits on a crunchy Brussel sprout, fennel and apple slaw salad. End off with the Rupert & Rothschild Baron Edmund, matched with Karoo lamb shoulder, a potato fondant and glazed carrot.
This popular Stellenbosch wine farm situated close to the R304 offers a Nougat and MCC tasting, a pairing that found its inspiration when the Villieria stand was placed next to the Sally Williams stand at a food and wine show. Their fresh, light Grier Brut is paired with a honey nougat packed with almonds and cranberries. The Tradition Brut, a fruity, white bubbly, is paired with the Macadamia honey nougat, resulting in a creamy, buttery tasting sensation. Their rich Monro Brut is paired with almond nougat, which brings out the nuttiness in this MCC. This sublime tasting ends in a pairing of the Brut Rose, a Pinotage, Pinot Noir, Pinot Meunier and Chardonnay blend, with a rose pink Turkish Delight.
This estate is more ‘off the beaten track’ than most of the other estates and at first glance you’re greeted by its thick, almost tropical vegetation. The pairing starts off with matching a pomegranate cupcake with the estate’s Pinotage Rosé. Next up is a delicious Rooibos-infused cupcake with lemon and cream cheese. This fresh, lemony experience is paired with the Chenin Blanc Wild Ferment. The Pinotage is paired with an unusual pumpkin and vanilla cupcake, while the deliciously sweet Gewürztraminer is served with a traditional Makataan cupcake. This wild melon flavour explosion, topped with syrup icing, is perfectly paired with this fruity wine.
Closer to Somerset West, this estate offers a full-day outing to visitors. Not only are you treated to a market on Sundays and every second Friday evening, but they also offer various tasting options as well as a great restaurant. The Cybercellar team tried the Turkish Delight pairing and loved how the various flavour profiles were perfectly enhanced each time. The Brut MCC was paired with an almond Turkish Delight, the Brut Rose MCC with Rose Turkish Delight, the Winemaker’s Selection Chardonnay with an orange Turkish Delight and Honey Liqueur with ginger Turkish Delight.