Today, wine and food pairings are not just an accepted part of enjoying the best fine wine and food have to offer, but a unique expression of how the different flavours and fragrances of wine – from white to red and back again – perform a delicate dance between their shared flavours.
Food and wine: a dance between geography, viticulture, and history
This dance has also been influenced by the history of geography and agriculture. For instance, some of today’s ‘classic’ pairings – red wine with red meat – trace significant influence to location: lamb was a staple meat in European regions well-known to produce red wine, such as Bordeaux, Greece, Ribera del Duero, and Provence. Naturally, this proximity led to red wine and lamb becoming common bedfellows, much to the pleasure of wine lovers and food connoisseurs the world over.
We see this relationship in the way Stellenbosch and South African viticulture more broadly manage the relationship between cuisine, palate, and grape. The growth and evolution of South Africa’s beef industry has made beef a natural cousin of any red wine-orientated dish.
For example, at Blaauwklippen’s De Blaauwe Kitchen, dishes such as Fillet Steak (with medium rare always recommended), Lamb Shank, and its famed Beef Souvla Bowl all hearty companions for a Blaauwklippen 2024 Merlot, 2022 Malbec (highly recommended) or a 2022 Cabernet Sauvignon. If you are feeling truly adventurous, it’s been said that Die Blaauw Kitchen’s Sirloin is best had with a 2024 Cabernet Franc.
Italy’s own contribution to the history of food and wine pairings shows the influence of location upon local taste, viticulture, and cuisine. While its neighbours arrived at food and wine pairings over time, with wine initially consumed in isolation from food, in Italy, it was uncommon for food to be consumed without wine.
This cultural preference or destiny saw the country’s different regions, be it Tuscany, Piedmont, or otherwise, craft wines with food in mind, with acidity at the forefront. Italian wines are at times erroneously accused of being tart in isolation because they are born to be had with local food, which broadly speaking is well-known for deep and rich flavours.
Macrons and wine: a wine and food twist for the viticulture adventurer
Blaauwklippen Wine Estate, founded in 1682, has taken this long history of food and wine pairings and sought to add a delectable twist for the intrepid wine adventurer.
In acknowledgment of heritage and as a proudly South African wine estate, Blaauwklippen offers patrons a unique Heritage Wine and Macron at it’s Tasting House, with the humble macaron the inspiration.
Local flavours are celebrated through pairing five handcrafted macarons with a specifically selected Blaauwklippen wine. The estate’s Zinfandel Cap Classique is paired with an “Ouma” Buttermilk Rusk Macaron, while it’s Chardonnay is paired with a Milk Tart Macaron. Interestingly, milk tart as a uniquely South African dish traces its history back to the 17th century, where locals adapted their own unique local spin on the Dutch mattentaart.
The tasting is completed by a Blaauwklippen Cabernet Sauvignon paired with a Naartjie & Dark Chocolate Macaron, its award-winning Malbec collaborating with a Condensed Milk Coffee Macaron, and the farm’s unique Cabernet Franc accompanied by Peppermint Crisp Macaron.
This is but one of several tasting experiences offered by the Blaauwklippen Tasting House, each a unique offering for wine aficionados and more casual fans alike. To find out more, visit www.blaauwklippen.com.