Have you heard about the cellar in the mountain in Stellenbosch? Not only can you visit this beautiful mountain cellar and taste a range of Fleur du Cap wines, but you can also experience an unusual wine and salt pairing at the wine centre. We chatted to Nadia Ferreira, PR Officer at Die Bergkelder about their Wine & Salt Paired experience.
“Food and wine these days are synonymous, they add to a lasting social experience,” says Nadia. She goes on to say that many times people feel out of their depth when it comes to food and wine pairing, not because we don’t have the taste buds for the experiment. No, we are scared to be wrong.
“At Fleur du Cap we have created a unique experience with wine, salt and food pairing. Salt forms a big part of our daily lives and is crucial to our physical survival (at any given time we have more than 250grams of salt in our body). If we look at salt, it is easy to realise how much it adds – just have any piece of food without it and then add salt and have it again. The salt lifts the flavour of our food and that is exactly what we aim to do with the pairing. We want to lift the flavours of the wine. In some instances we never experience the full potential of a wine, I always tell guests that at the back of the bottle there is a little cheat sheet – this shows you what the wines are intended for. What has happened in the bottle has been set under the screw top or cork, we cannot change that. We can however change what we have with the wine and this can make or break any experience.”
The Fleur du Cap Wine and Salt Pairing is unique and will both surprise and delight wine lovers. The experience offers 5 wines and 5 salts paired with small bites at R85 per person. This unique combination will be a fun and educational journey for all, a must do if you are in Stellenbosch. With each tasting, guests receive a complimentary Fleur du Cap recipe booklet, to take the experience home.
Unfiltered Sauvignon Blanc 2014, Kala Namak salt and dolmades with wild rice.
Unfiltered Chardonnay 2014 that effortlessly teams up with Black Lava salt and green olive tapenade.
Unfiltered Merlot 2011 is complemented with Himalayan salt, chicken liver pâté and caramelized onion.
Unfiltered Cabernet 2011 is paired with Local Khoisan Flaked sea salt with sundried tomatoes and matured Gouda. The sundried tomatoes add sweetness to the wine while the cheese softens the tannins.
Among the selection of five wines and pairings is the award winning Fleur du Cap Noble Late Harvest paired with caramel fudge and sprinkled with Red Alea salt. This Hawaiian salt softens the sugary fudge and enriches the fruit components of the Platter’s 5-star dessert wine.