An example of a Food and Wine tour experience
We start the day at Villiera, an award winning “Méthode Champenoise” or “Cape Sparkling wine” estate. This farm is owned by the Grier family and is also the farm where I make my own range of MCC Saprkling wine. Here we can taste Cape Bubbly as well as a substantial range of Red and White varietals including Port and Noble late harvest wines. You will also be treated to a food and wine pairing experience where we explore how different flavours, textures and aromas match, or don't match, with various styles and flavours of wine. If you want, we can also walk through the functional and spacious cellar, barrel maturation vaults and sparkling wine making cellars.
The name Rothschild is synonymous with outstanding quality wines all over the world and in South Africa we are fortunate to have a collaboration between this illustrious family and an equally famous South African wine family, the Ruperts, in the luxurious farm Rupert and Rothschild. Our next cuisine experience will be an individually prepared set of dishes, specifically matched with the three wines created on this wine estate.
After the opulence of Rupert and Rothschild we travel a very short distance to go for a leisurely stroll through the quaint Franschhoek village where I will be able to let you try two of South Africa most famous local foods.
Constitutions recovered, we next visit one of the newest 'wine additions' to the Franschhoek canvas of wine farms, the beautiful Mullineux & Leeu Family Wines, which is part of the expansive collection of luxury locations established by Mr Sing and his Leeu Collection. Here you will be able to taste some of the most unique wines from the region as the Mullineuxs have specialised in unique varietals as well as expertly using fruit from vines aged between 35 and 55 years old.
Let's end with chocolate by doing a tutored chocolate tasting.
We visit with and artisan chocolatier who will guide you through a tasting of 6, 70% cacao Single Origin dark chocolates made in his studio of beans sourced from exotic places like Trinidad, Madagascar, Venezuela Caracas, Sao Tome and Venezuela Rio Caribe.
I hasten to add that these are “real” chocolates and not the milky, preservative laced sugar laden stuff you get in supermarkets.
The chocolatier will guide you through the tasting, sharing some of the subtleties of chocolate making and suggesting some fun pairings with specific single origin dark chocolates, according to their individual flavour profiles. This experience presents a unique tasting experience from raw bean, through every step of the chocolate making process, to the finished bar. The chocolatier will share some of the details and intricacies of chocolate making.
This is one of the few remaining “Bean to Bar” chocolate manufacturing companies in the world.
WOW! is all I can say...
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