Hazendal Wine Estate introduces a new Taste of the Cape food and wine pairing menu ahead of Heritage Month at its Stellenbosch Wine Tasting Lounge.
Hazendal’s Executive Chef, Michelle Theron, and Wine Maker and Viticulturist, Neil Strydom, have partnered to create a new Taste of the Cape food and wine pairing menu which is now available at Hazendal Wine Estate’s Tasting Lounge. Featuring Hazendal’s flagship Estate Range of wines, crafted for connoisseurs, the menu includes two white wines and two red wines expertly paired with a four-course menu designed to showcase the flavours of traditional South African cuisine.
The menu’s first course begins with a glass of fresh and zesty Hazendal Semillon Sauvignon with notes of honeysuckle, citrus blossom and violets followed by flavours of white pear and green apple. The Semillon Sauvignon’s aromas of freshly cut grass, guava and grapefruit expertly compliment Chef Michelle snoek pâté plaatkoekie dish.
Course two follows with a glass of fresh Hazendal Chenin Blanc. Bursting with notes of apricot, lemon, ginger and nutmeg with whiffs of buttery toast, this wine pairs beautifully with Chef Michelle’s savoury macadamia nut and apricot pancake.
An apple and grape ice pop palate cleanser is enjoyed before the third course of ostrich carpaccio and dukka spiced vetkoek is served with a Hazendal Pinotage. This truly South African wine boasts smoky, seductive notes and prominent red fruit aromas which pair beautifully with venison.
The final course features a dark ruby Hazendal Cabernet Sauvignon. Here the rich aromas of blackcurrant, black cherry and toffee compliment a flavoursome bobotie spiced boerewors chipolata.
All courses are served on handmade ceramic vine leaf plates made by local Cape Townian ceramicist, Amelia Jacobs.
Managing Director of Hazendal Wine Estate, Maxim Voloshin, commented that the new Taste of the Cape food and wine pairing menu had been introduced as an additional option to the estate’s existing Sensory Experience, a seven-course food and wine pairing menu, showcasing Hazendal’s premium wines.
“We wanted to create a sensory celebration of the rich history and heritage of the estate and its 30th anniversary under the ownership of the Voloshin family. Concurrently, we wanted to introduce more accessible food and wine pairings to the estate offerings for our visitors from the surrounding communities to enjoy,” said Voloshin.
“Chef Michelle and I had great fun designing the new Taste of the Cape pairing menu together. To emphasise our South African heritage, I started by introducing a Pinotage and Chenin Blanc, South Africa’s better known wine produce. I then added a Cabernet Sauvignon and Semillon Sauvignon to complete the offering. Chef Michelle came up with beautiful tasting plate creations infusing South African flavours such as bobotie, snoek, and boerewors. These were tastefully paired with our red and white Estate range wines,” commented Hazendal’s Winemaker and Viticulturist, Neil Strydom.
