Hazendal Wine Estate Unveils New Taste of the Cape Pairing Menu

HAZENDAL WINE ESTATE LAUNCHES NEW FOOD AND WINE PAIRING MENU FOR HERITAGE MONTH. EXPERIENCE THE FLAVORS OF TRADITIONAL SOUTH AFRICAN CUISINE WITH EXQUISITE WINE PAIRINGS.

Hazendal Wine Estate: A Culinary and Wine Experience

The new menu features Hazendal’s flagship Estate Range of wines, including two white wines and two red wines. These wines are expertly paired with a four-course menu designed to highlight the flavors of South African cuisine.

The first course starts with a fresh and zesty Hazendal Semillon Sauvignon. This wine has notes of honeysuckle, citrus blossom, and violets, followed by flavors of white pear and green apple. It pairs perfectly with Chef Michelle’s snoek pâté plaatkoekie dish.

The second course brings a glass of Hazendal Chenin Blanc. This wine bursts with notes of apricot, lemon, ginger, and nutmeg, with whiffs of buttery toast. It pairs beautifully with Chef Michelle’s savory macadamia nut and apricot pancake. Before the third course, guests enjoy an apple and grape ice pop palate cleanser. This prepares them for the ostrich carpaccio and dukka spiced vetkoek, served with a Hazendal Pinotage. This South African wine boasts smoky, seductive notes and prominent red fruit aromas, making it an ideal match for venison.

The final course at Hazendal Wine Estate features a dark ruby Hazendal Cabernet Sauvignon. The rich aromas of blackcurrant, black cherry, and toffee complement a flavorsome bobotie spiced boerewors chipolata. All courses are served on handmade ceramic vine leaf plates crafted by local Cape Town ceramicist, Amelia Jacobs.

Food and Wine Pairing Options

Here are the food and wine pairing options guests will have at Hazendal Wine Estate:

Semillon Sauvignon

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Snoek pâté plaatkoekie

Cabernet Sauvignon

Bobotie spiced boerewors

Refresher

Apple and grape juice ice pop

Pinotage

Ostrich carpaccio with dukka spiced vetkoek

Chenin Blanc

Savory macadamia nut and apricot chutney pancake roll

Maxim Voloshin, Managing Director of Hazendal Wine Estate, stated that the new menu was introduced as an additional option to the estate’s existing Sensory Experience. This seven-course menu showcases 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.

Neil Strydom, Hazendal’s Winemaker and Viticulturist, added, “Chef Michelle and I had great fun designing the new Taste of the Cape wine pairing menu together. To emphasize 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 created beautiful tasting plate creations infusing South African flavors such as bobotie, snoek, and boerewors, tastefully paired with our red and white Estate range wines.”

About Newmark Hotels and Reserves

Newmark Hotels & Reserves, established in 2007 in Cape Town, creates authentic and memorable experiences for guests. Their properties range from boutique luxury hotels and city hotels to safari lodges and island getaways. Each stay is enhanced by sensorial cuisine from the Group Head Chef and selected wines by the Group Sommelier. Newmark’s South African locations include the V&A Waterfront, Cape Winelands, Karoo, Waterberg Biosphere, and Kruger National Park. Internationally, they offer experiences in West Africa, the Great Migration, and beach resorts in Mauritius and Zanzibar.