Oysters prepared by Chef Annie Badenhorst. Pic supplied
Benguela Cove Wine Estate, outside Hermanus is serving a Wine & Oyster Pairing this weekend 

The pairing includes four oysters prepared in four different ways to match the intrinsic qualities of four different wines in the Benguela Cove range. 

The perfect pairing

- The Benguela Cove Semillon Sauvignon Blanc 2016 is paired with a pineapple pickled oyster served with celery. The Semillon tames the vibrant Sauvignon Blanc with a creamy note that echoes the texture of the oyster. Whilst hints of celery highlights the fynbos nuances in the wine, pineapple adds a sweet yet tangy edge to the delicious medley of citrus and green apple. 

- The Benguela Cove Chardonnay 2016 has a certain opulence and richness which needs that extra texture and weight when paired with food. The fried oyster is the perfect match, set off against the zingy and slightly quirky addition of a spicy three bean salad that underpins its flinty notes.


- The moreish combination of the Benguela Cove Pinot Noir 2015 and the baked oyster is a match made in lagoon heaven.  The richness of the baked oyster enhances the velvety character of the wine; the Cremona Blue Cheese highlights its earthy notes and candied bacon helps the red fruit leap from the glass.
 
- Over to a heavier red and on the contrary not an obvious choice with an oyster, the Benguela Cove Collage 2015 ends this experience on a high note. The fresh oyster is gently smoked before dressed with a bone marrow emulsion and tangy diced beetroot. This smokin’ combination is both adventurous and contrasting with the richness of the bone marrow with this bold red leaving a soft velvety finish in your mouth.

The Wine and Oyster Pairing starts today and is priced at R 175 per person. Check out www.benguelacove.co.za for more info