When wine and food pair well, they form a kind of covalent bond, opening more dimensional flavours which enhances the experience of both, and creates ‘Kokumi’ sensations. Kokumi is a Japanese term referring to richness and mouthfeel, a rare elusive sixth flavour, it is a combination of compounds that work together to enhance taste and provide richness. At Benguela Cove Lagoon Wine Estate situated near Hermanus, guests can indulge in a range of food and wine pairings mindfully created envisioning Kokumi.
The multifarious character of oysters invites a surprising range of pairing options which are explored with the indulgent oyster and wine pairing. From a pineapple pickled oyster highlighting a delicious medley of citrus and green apple nuances in Benguela Cove’s Cuveé58, to a not-so-obvious oyster and wine pairing, the Benguela Cove Collage, a Bordeaux blend, paired with a gently smoked fresh oyster dressed in a bone marrow emulsion and tangy diced beetroot.
Despite the similarities of wine and chocolate, it’s somewhat challenging to pair wine and chocolate together. However, Benguela Cove has skillfully assembled the most delectable pairing consisting of their Estate wines. Taking influences from their surroundings, a white Belgian chocolate with apple ganache, fynbos jelly and dried pineapple, contribute to the brightness and energy of the Benguela Cove Semillon Sauvignon Blanc blend. Celebrating the proximity to the ocean, the ‘Chocolate Boulder’, a milk chocolate truffle with Turkish apricots, hazelnuts and edible moss is gorgeous with the Benguela Cove Chardonnay, resulting in an oh-so-satisfying pairing.
The assembled charcuterie and wine pairing will please all palates and wine lovers. Focusing on charcuterie’s main components of texture, fat, salt and spice, it makes a versatile pairing companion. Benguela Cove matches the boldness of the Estate Syrah with a Springbok Carpaccio that boasts a tender and velvety texture, complemented by a delicate gamey flavour. With notes of blackberry, plum and a touch of spice, the Estate Cabernet Sauvignon harmonises beautifully with biltong, creating a savoury richness in one’s mouth.
Wine and cheese have been served together for generations and has long been considered a highly nuanced art which Benguela Cove has become an expert in. The ever-present red berry fruit of the Estate Pinot Noir is the perfect match for the smoked Kwaito semi hard cheese.
Made from cow’s milk by a nearby artisan cheese maker, a deliciously creamy Caciotta cheese cuts through the Lighthouse Collection Sauvignon Blanc’s citrussy mineral-driven chisel and taste great together.
These luxurious food and wine pairing experiences are hosted in a unique picturesque setting on Benguela Cove, where the Atlantic Ocean meets lushes vineyards in the Walker Bay region, open every day of the year from 10:00 till 21:00 in summer and 10:00 – 18:00 in winter.
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