South Africa’s diverse terroir makes it a wonderland for Chardonnay lovers, offering expressions that range from bright and citrusy to creamy and oak-forward.
We had the pleasure of experiencing a curated five-course dinner where each dish was expertly paired with a distinct South African Chardonnay.
The Atlas Swift wine pairing at Heirloom, Cape Grace Hotel is a sensory journey not only celebrating the versatility of the varietal but also showcases how beautifully it can accompany a wide range of flavours – from delicate seafood to bold game meat, and even dessert.
The bread course
A house made sourdough with whipped black ash Belnori and onion kicked the night off in style. After the first warm, soft bite, we toasted to a night to remember.
The crafted basket landed on the table and the baked bread aromas filled all our senses. As the salted butter sinked in, it was gourmet bread that tantalised our tastebuds.
An amuse bouche
As a self proclaimed oyster connoisseur, this Saldana Bay oyster with bonito foam, green oil and lemon gel left me speechless and reaching for the words. The explosion of each accompanying flavour lingered on my lips.
The first course
Free-range quail with carrot purée, mustard seed, non dust & citrus beurre blanc
Paired with: Robertson chardonnay
The meal began with a tender portion of quail. Its slightly gamy richness smoothed out by the silky carrot purée and zing of citrus beurre blanc. The Robertson Chardonnay, known for its rounded mouthfeel and subtle oak, offered a soft counterpoint to the dish’s tang. It elevated the citrus notes without overpowering the delicate meat, and the non dust (a fine herb and spice element) added just the right earthy touch to complement the wine’s warm, toasty finish.
Our verdict – balanced and harmonious, this was a confident opening that set the tone for complexity without heaviness.
The second course
West Coast lobster with sautéed asparagus, wild garlic aioli, toasted hazelnuts & citrus jus
Paired with: Franschhoek chardonnay
The richness of West Coast lobster, layered with the wild garlic aioli and nutty crunch of hazelnuts, was a luxurious bite. The Franschhoek chardonnay – lightly oaked and citrus-forward, cut through the creaminess with finesse. Its crisp acidity mirrored the citrus jus perfectly and made the asparagus sing, while the wine’s subtle minerality played nicely with the oceanic sweetness of the lobster.
The third course
Gin-cured tuna with crispy rice, citrus fruits, dill aioli & parsley oil
Paired with: Cape South Coast chardonnay
This was perhaps the most playful pairing of the evening. The gin-cured tuna was bright and briny, the citrus fruits adding vibrancy, while the dill aioli and crispy rice lent texture and herbal depth. The Cape South Coast chardonnay, often cooler in style due to its maritime climate, brought a racy acidity and zesty profile that echoed the citrus elements. Its lean structure kept the tuna light on the palate, while still engaging with the aromatic herbs and spice.
A palate cleanser
Citrus sorbet
A welcomed interlude. This sharp and icy citrus sorbet effectively reset the taste buds, preparing us for the richer, more robust flavours to come in the fourth course.
The fourth course
Buffeshoek venison with parsnip, red peppercorn foam & balsamic jus
Paired with: Wellington chardonnay
This was a bold course, and the Wellington chardonnay stood up to the challenge. Known for its fuller body and creamy oak expression yet only ever paired with white meat, it held its own against the intensity of the venison. The balsamic jus added depth and sweetness, while the red peppercorn foam brought an unexpected floral heat. The wine’s toasted vanilla and soft stone fruit notes melted seamlessly into the earthy parsnip and gamey meat.
The fifth and final course
Almond & pear crumble with spiced vanilla ice cream & apricot wafer
Paired with: Cederberg chardonnay
Dessert with Chardonnay? Absolutely. The Cederberg Chardonnay, with its balance of ripe pear, citrus and a hint of almond, was a perfect mirror to the crumble. Its freshness offset the sweetness of the ice cream and apricot wafer, and its rounded texture allowed the wine to linger delicately after each bite. The warm spice in the ice cream brought out the wine’s complexity, making this pairing both nostalgic and elevated.
An unexpectedly delightful – proof that Chardonnay can end a meal as beautifully as it begins.
This five-course journey was a testament to the flexibility of Chardonnay and the brilliance of South African winemaking. Each region brought its own nuance, and when paired thoughtfully with food, the varietal truly came alive. Whether you’re a seasoned wine enthusiast or a curious sipper, this experience proves that Chardonnay can be as dynamic and diverse as the dishes it’s served with.
Don’t underestimate the power of regional expression.
You can experience the 3 course or 5 course Atlas Swift wine pairing, with its hand crated bottle paintings that tells a story of the region each wine is from at Heirloom within the elegant and poised Cape Grace Hotel.
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Feature Image: Supplied
