Learn the art of cupcake and wine pairing
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From left to right - as tastings go - we began with a lovely light Pinotage rosé full of ripe red fruity aromas brought out by the 4% Muscadel. The cupcake, with grenadine-flavoured cream cheese icing, picks up on the pomegranate notes. It’s worth remarking Delheim has been making this rosé for 41 years.
A rooibos cupcake infused with lemon and topped with cream cheese and honey icing is matched with the Wild Ferment Chenin Blanc (no added yeast). There’s a fair amount of wood in this one which makes it a wonderful food wine.
The Pinotage pairs well with a spicy pumpkin cupcake - star anise, cinnamon and nutmeg.
Lastly, Gewürztraminer, with its riot of floral, zesty, tropical elements, is sipped with a makataan (wild melon preserve) cupcake. This is also a great wine to have with curries.
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