Looking for a wine pairing guide that will let you experience the Cape Winelands at it’s best?
Look no further.
It should come as no surprise that wine pairing is becoming increasingly popular, especially when visiting your favourite vineyard.
Around the world, food and wine pairings have grown in popularity, and in the Western Province, they are dominating the wine list and local menus.
An afternoon or evening at a winery is always best enjoyed with a meal, and what better way to experience various types of wines than with a meal that has been perfectly paired with your favourite vintage?
The beauty of food and wine pairing is the ingenuity involved in selecting the foods that will go especially well with each specific wine.
This compilation is entirely based on the individual preferences of the chef and vintner.
The perfect pairing is created in collaboration to allow wine enthusiasts to appreciate the flavours on their own and when they are combined, making wine pairing a truly sensational experience for both foodies and wine lovers alike.
VONDELING WINES
With such a diverse selection of wines available, it’s easy to understand how a glass of wine can complement every meal.
There are plenty of flavour combinations to choose from, so let’s start with the basics — an introduction to our wines, followed by an exploration of which will suit your occasion best.
1. ROSÉ
While Rosé is often thought of as a seasonal wine, frequently associated with summer, we believe that it may be linked to a way of life and can therefore be enjoyed all year round.
Rose is made from a red varietal, usually Pinotage, Mourvedre, Shiraz or Merlot.
It has minimum skin-contact in the wine-making process, which is why it has a really light pink colour as opposed to red wines.
It ferments with grape skins for a shorter period, and the Rosé’s distinctive pink hue is a result of the decreased skin contact.
This varietal is oftentimes light, fresh and fruity.
Depending on the variety of grapes used to produce it, each style of Rosé will have a somewhat distinctive taste, ranging from savoury to dry to sweet.
This is what makes Rosé so exciting; it’s difficult to predict what you will receive.
When it comes to meal pairings, Rosé excels.
This blush wine works nicely with nearly anything, including spicy dishes, sushi, salads, grilled meats, roasts, and rich sauces.
It is renowned for its easy drinking style and bursts with fresh flavours.
Light and dry Rosés pair best with pasta and seafood dishes, medium-dry Rosés pair best with light and fruity desserts, and fruity Rosés are perfect for a variety of dishes such as spicy curries, seared salmon or soft cheeses like brie.
However, a general guideline to remember when serving Rosé is to make sure the temperature is just right (most sommeliers advise serving between 10 and 14°C) and keep in mind that Rosé isn’t necessarily sweet!
When paired with spicy Thai prawns, grilled Portuguese sardines, or a fresh tomato, feta, and pomegranate salad, Vondeling’s Rosé offers a fantastic tasting experience.
On the other hand, for a more complex pairing, our Mourvedre Rosé takes the spotlight when served with summertime tomato-based Italian food, grilled meats, and sweet and spicy dishes.
2. RED WINES
MERLOT
This one’s a crowd favourite for many reasons, but mostly because of its soft, approachable style and earthy flavour.
The name Merlot derives from the French phrase “the tiny blackbird”, which seems suitable given the dark red grape that is used to make this red wine.
Oftentimes referred to as a chameleon because of its ability to adapt to various climates, Merlot can also adopt the characteristics of both its environment and winemaking methods.
This dry, medium-bodied wine boasts dark fruity flavours like black cherry and raspberry, with sweet liquorice or coffee undertones.
It is beloved by many for its sensual texture on the palate, and because of its herbaceous and fruity profile, it can pair nicely with both savoury and sweet dishes.
The reduced tannin levels are a testament to the fact that it is an easy-to-drink wine with a crisp, lasting flavour on the palate.
Merlot’s versatility, made possible by the variety of tastes and price points available on the market, is one of the reasons why people adore this wine.
Soft and fruity Merlot pairs beautifully with white and dark meats, fuller-bodied Merlot pairs well with hearty foods such as lamb and game meat due to its higher alcohol levels, and more classic Bordeaux styles are the perfect pair for roasted meats and vegetables.
When it comes to wine pairing, the secret is to balance the weight and taste intensity of the wine with that of the meal.
When you purchase Vondeling’s Barrel Selection Merlot or Petit Rouge Merlot, we recommend that you pair it with flame-grilled chicken or Pasta Napoletana.
PINOTAGE
The only grape variety that South Africa can legitimately claim as its own is Pinotage, which was created here in South Africa when a professor at Stellenbosch University fused Pinot Noir with Hermitage (Cinsaut) and created a new hybrid: Pinotage.
Today, this opulent and flavourful wine is celebrated by many today and is harvested abroad in countries like Canada, Germany, Brazil, and New Zealand.
With its medium- to full-bodied flavour, Pinotage can be a dream for wine pairers because it complements just about any dish.
When selecting the perfect meal to pair with Pinotage, it is crucial to create a dish that can stand up to the finely textured tannins and alcohol levels of this wine.
A “lifestyle” Pinotage (i.e. medium-bodied) pairs well with game, line fish or any hearty soups, but a full-bodied Pinotage can demand a richer dish such as lamb or venison to keep up with its bold fruit flavours and broad palate.
Well-wooded Pinotages with chocolate undertones can also pair beautifully with a range of desserts,
Vondeling’s third vintage of the Bowwood Pinotage has the ideal balance of spice aromatics and roasted almond undertones to complement any red meat meal, but anything rich and smoky in flavour will do.
Pinotage is undoubtedly a luxurious and full-flavoured modern wine, but what makes it extra special is its versatility when it comes to wine pairing.
CABERNET SAUVIGNON
The particular vine, which yields the wine’s well-known dark crimson colour, thrives in warmer, milder climes.
Thus, Paarl’s conditions are perfect for Vondeling’s production of Cabernet Sauvignon which boasts a scent that is reminiscent of red cherry, musk, and sensual vanilla.
Each sip offers a rich, lasting aftertaste because of the full body attributes and tannin levels of the wine, and the grapes that are used to produce this exceptional wine come from the same vineyard as our highly acclaimed Burowwood blend.
Originally from Bordeaux, France, Cabernet Sauvignon is now cultivated and consumed all over the world.
This is due to the variety’s adaptability; the grapes have thick skin and contain a lot of pips (hence more tannins), and while it flourishes in warmer climates, Cabernet Sauvignon can even grow in places like the Gobi Desert because of its extraordinary resilience.
This ostensibly straightforward red wine boasts an explosion of flavours and is filled with a variety of scents.
Black currants, cherries, cedar, and even mint are among its characteristic flavours, but as it matures, Cabernet Sauvignon develops the most exquisite aromas of tobacco, dry herbs, and leather.
In terms of food pairings, any type of red meat will pair beautifully with Cabernet Sauvignon, especially when served rare.
Vondeling’s Barrel Selection Cabernet Sauvignon is the ideal pair to rosemary-infused roast beef, but it can also be served with grilled Portobello mushrooms topped with garlic butter.
BORDEAUX BLEND
Bordeaux’s distinctive grape varieties have spread across the world to the point that, during the past 20 years, Cabernet Sauvignon and Merlot have ascended to the top of the world grape planting league.
A Bordeaux red blend such as ours consists of two or more of Bordeaux’s classic varieties (these include Cabernet Sauvignon, Merlot, and Malbec to name a few).
Therefore, due to the various combinations available to winemakers, each bottle of red Bordeaux will differ in their tasting experiences.
This rich and deep red wine will generally present bold flavours and aromas with a medium to full body.
The relatively high tannins in this wine are also what provide the blend’s firm structure and dense palate, with aromas of dark chocolate, black cherry, and raspberry.
Vondeling’s Philosophie, a Bordeaux blend, is made up of four grape varieties: Cabernet Sauvignon (85%), Cabernet Franc (7%), Merlot (6%), and Malbec (2%).
This red blend, which mostly consists of Cabernet Sauvignon, is thus the undisputed champion when it comes to wine and chocolate pairings.
To complement the ripe, plumb flavour and broad tannin of this wine, it is often recommended any rich chocolate be paired with the bold flavours of a Bordeaux blend.
However, this wine can also pair exceptionally well with beef or braised lamb.
Listed below is our favourite recipe to pair with Vondeling’s Philosophie.
BRAISED LAMB SHOULDER WITH FENNEL AND ORANGE
Serves: 8 people
Prep Time: 20-30 minutes
Cooking time: 3 hours
INGREDIENTS
- 1.5 kg boneless lamb shoulder, fat trimmed, cut into 8 pieces
- 2 tablespoons olive oil
- 1 fennel bulb, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 head of garlic, halved crosswise
- 1 cup dry white wine
- 1 orange (with peel), cut into pieces
- 2 bay leaves
- 1 cinnamon stick
- 1 can of peeled whole tomatoes
- 3 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Recipe by – Bonappetit.com
COOKING INSTRUCTIONS
Step 1: Heat oven to 280°C. Pat lamb dry; season with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Cook lamb, turning occasionally until browned on all sides, (approx. 8 minutes). Transfer it to a plate.
Step 2: Add fennel, onion, and garlic to the same pot and cook, stirring frequently, until golden brown and softened. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half.
Step 3: Add orange, bay leaves, cinnamon sticks, tomatoes, and stock along with lamb to the pot. Bring to a simmer, cover the pot, and transfer to the oven. After 1½–2 hours, braise until the lamb is fork-tender. Transfer the lamb to a clean plate.
Step 4: Strain cooking liquid through a fine-mesh sieve into a large bowl, then return to the pot. Bring it to a boil, reduce heat, and simmer for 20-30 minutes, until you see a thick and velvety mixture.
Pro Tip: Serve your braised lamb shoulder with a cucumber-dill tzatziki, three-herb and red onion salad, and pita bread.
3. WHITE WINES
SAUVIGNON BLANC
This particular wine is a favourite for many wine and food pairing enthusiasts.
Not only can it be super crisp and grassy, or tropical and juicy, but it always has a distinctive acidity.
As one of the most popular white wines in the world, Sauvignon Blanc can be grown in a variety of climates and yield food-friendly wines at various price ranges.
There is a Sauvignon Blanc style to suit everyone, but no matter what, it is refreshing and easy to drink.
Sauvignon Blanc is widely considered to be a food-friendly wine that pairs well with almost any meal because of its strong acidity and vibrant, fresh flavours.
Think grilled asparagus with parsley, mint-infused green beans, and large salads topped with basil.
Or, fish, chicken, and pork for protein-based alternatives, especially when served with citrus sauces.
As always, the idea is to balance the weight and flavour intensity of the wine with that of the chosen dish, and with Sauvignon Blanc, it’s difficult to miss.
Aside from being one of the best cheese and wine pairing options (for example, any soft and flavorful cheese like goat’s cheese or mozzarella), Sauvignon Blanc can pair nicely with any light, fresh summer meal.
To enjoy a wine pairing experience right at home, pair a glass of Vondeling’s crisp Sauvignon Blanc with grilled calamari or smoked salmon.
We’ve listed a delicious recipe below for you to enjoy.
CREAMY SMOKED SALMON
Serves: 4 people
Prep Time: 10 minutes
Cooking time: 5 minutes
INGREDIENTS
- 250 g lightly smoked rainbow trout
- 100 ml crème fraîche
- 1 T lemon juice
- 1 T chopped dill
- 1 t lemon zest
Recipe by – Taste.co.za
COOKING INSTRUCTIONS
Step 1: Slice 250 g of lightly smoked rainbow trout into ribbons.
Step 2: Mix 100 g oak-smoked salmon trout ribbons with 100 ml crème fraîche, 1 T chopped dill, 1 T lemon juice and 1 t lemon zest.
Step 3: Spoon the creamy oak-smoked salmon trout ribbons onto the rainbow trout ribbons.
Step 4: Garnish with onion sprouts and pink peppercorns.
Pro Tip: Serve your salmon with lime wedges, fresh sourdough bread and a glass of Vondeling’s Sauvignon Blanc.
CHENIN BLANC
Chenin Blanc has traditionally been farmed mostly in the Loire Valley.
However, there is a strong case to be made that South African winemakers are on par with their French counterparts.
The grape also flourishes in California where it has been cultivated for decades, but that’s what makes Chenin Blanc so appealing: its incredible adaptability and the variety of forms in which it may be created make it suitable to a wide spectrum of tastes.
With delicious scents of apples, guava, and passion fruit, Chenin Blanc is located towards the top of the list in terms of acidity.
It also has a crisp and delicate citrus finish that lingers on the tongue after each sip.
At Vondeling Wines, we have two Chenin Blancs to treat your tastebuds.
If you’re looking for something fresh and light, our Petit Blanc Chenin Blanc is the way to go with its striking, pale lime colour and delightful flinty freshness.
However, if you prefer to indulge in a wine with a more luxurious palate, our Bowwood Chenin Blanc is a heavier, wooded alternative with mineral freshness and savoury notes.
We suggest pairing our light and fruity Petit Blanc Chenin Blanc with prawn risotto, lobster, soft cheeses and sunshine.
And for our robust Bowwood Chenin Blanc, nut-crusted swordfish and saffron-infused risotto, or crispy shredded duck on fresh spring onion pancakes with tomato salsa.
Prepare yourself for a flavour sensation.
CHARDONNAY
Chardonnay is a full-bodied white wine that is often a vibrant golden colour, depending on the maturation process.
The Chardonnay grape variety produces some of the best-selling white wines in the world, with flavours ranging from rich and oaky, to mineral and crisp.
This wine is traditionally matured in French or American oak barrels, which is the method that grants it a golden hue and buttery flavour, but sometimes stainless steel tanks can be used instead (resulting in a more mineral finish that is similar to Chenin Blanc).
Chardonnay is produced in one of the widest varieties of styles.
Its acidity gives the wine an especially vivid colour when cultivated in colder climates or plucked early, and it frequently acquires a more decadent flavour when grown in a warmer area or given more time to ripen.
Depending on the style you open, Chardonnay can be refreshing in the summer or cosy in the winter.
Regardless of the season, this wine is guaranteed to be a real treat for your palate, especially when paired with the right meal.
Acid-driven Chardonnays are best served with seafood, and richer bottlings pair well with veal and more mature cheeses.
However, if you enjoy Chardonnay but dislike meat or seafood, we recommend pairing Vondeling’s Barrel Selection Chardonnay with lemon, whether squeezed onto a cacio e pepe pasta or simply over hot buttered noodles with garlic and olive oil or an aioli sauce.
When selecting your food and wine pairing, keep it simple with Chardonnay. It’s a gorgeous tasting experience even on its own!
4. SPARKLING WINES
Although Sparkling Wine contains pearl thread bubbles that are eager to hug the air when opened, the wine can only be considered Champagne if it was produced in Champagne, France, and can only be considered a Mèthode Cap Classique if the wine is made by the traditional production method.
At Vondeling Wines, we make use of the Mèthode Ancestrale sparkling wine production method that can be traced back to Limoux in Southwestern France.
Unlike Mèthode Cap Classique, the grapes used in this production method are harvested with a potential alcohol of 12% (instead of the traditional 9%).
This promotes a fuller fruit expression and a broader, more rounded palate without sacrificing the grape’s inherent brightness and freshness.
Our Sparkling Wine, the Rurale 2018, is a bright and zippy blend of 80% Chardonnay and Pinotage with vibrant acidity and a soft, creamy mouthfeel.
Rurale was the first recognized Mèthode Ancestrale to be produced in South Africa and remains the leader in this category.
Our farm was instrumental in drafting the technical description, which allowed this new category to be recognized in 2014, and since it is a highly labour-intensive way to produce Sparkling Wine, only 3300 bottles were produced.
Rurale pairs delightfully well with shellfish and semi-soft aged cheeses like Emmental and Gruyere and is best served at 9-13 degrees Celsius.
Although it is considered a “prestige beverage” to be enjoyed at formal dinners, the bubbles in this Sparkling Wine will complement any fatty and succulent meal such as smoked salmon, fennel roasted trout, or fresh oysters with a squeeze of lemon, salt, and pepper.
Another Sparkling Wine favourite is Vondeling’s Little Sparkle, a fresh and vibrant, limited-release Mèthode Ancestral that is perfect for any occasion.
A delicate citrus and brioche fragrance, typical of premium sparkling Chardonnay, will greet you on the nose, and the taste is rich with ample bubbles and a smooth, creamy finish.
Enjoy this Sparkling Wine anywhere there is excellent company and delicious food.
Vondeling’s Little Sparkle is elegant and well-rounded, and we suggest pairing this wine with smoked salmon and cucumber sandwiches or mouthwatering West Coast oysters.
At the end of the day, whether you’re holding a bottle of red or white wine, the perfect food pairing can turn a satisfying meal into a tasting experience.
Visit Vondeling Wines for a wine tasting and choose your next wine to complement your wine and food pairing experience!
