SOUTH AFRICA- Hazendal Wine Estate has launched a new food and wine menu that pairs traditional South African cuisine with what it describes as ‘exquisite’ wine pairings for Heritage Month.
The menu is a collaboration between Winemaker and Viticulturist Neil Strydom and Executive Chef Michelle Theron. It will be available at the hotel’s Stellenbosch Wine Tasting Lounge.
The food and wine pairing features Hazendal’s flagship Estate Range of wines, including two white wines and two red wines, paired with a four-course menu that highlights the flavors of South African traditional cuisine.
The first course features the Hazendal Semillon Sauvignon white wine with taste notes of citrus blossom, honeysuckle, green apple and white pear. It is served with Chef Theron’s snoek pâté plaatkoekie dish.
The second course features the Hazendal Chenin Blanc, which has taste notes of nutmeg, ginger, apricot, and lemon. It is paired with the Chef’s macadamia nut and apricot pancake.
The third course features the Hazeldal Pinotage, served with ostrich carpaccio and dukkha spiced vetkoek. The wine has smoky notes and prominent red fruit aromas.
The final course features the Hazendal Cabernet Sauvignon which contains rich aromas of blackcurrant, black cherry, and toffee that complement the flavorsome bobotie spiced boerewors chipolata.
According to Hazendal Wine Estate, all courses will be served on ceramic vine leaf plates crafted by local ceramicist Amelia Jacobs.
Maxim Voloshin, Managing Director of Hazendal Wine Estate said, “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.”
Neil Strydom praised the new menu reiterating it represents the traditional South African culinary experience well. The winemaker praised the Chef’s dishes alluding it blends well with his wine selection and will give guests the ultimate dining experience.
The new menu is an additional option to the Estate’s existing sensory experience, which is primarily designed to showcase its premium wines.
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