At Oldenburg Vineyards we believe that the art of wine and food pairing can raise our levels of enjoyment of both to magical heights. Whilst we will never argue the fact that drinking our wines on their own is a magical experience in itself, there is something about the interaction of wine and food which creates a synergy we feel only then truly begins to encapsulate what our wines are all about.

We asked renowned South African chef Craig Cormack to come up with some classic food pairings for our wines. Craig, with whom we have a long standing relationship, often creates the culinary magic for our Wineclub dinners and other events we present here on the farm.

Chenin Blanc   
  1. Seafood broth with cocotte potatoes & saffron
  2. Calamari curry, coconut rice & coriander
  3. Smoked chicken, butternut puree & baby salad leaves
  4. Onion tart tartin, roasted peppers, goats cheese, baby salad leaves & parmesan shavings
  5. Avocado ritz
Chardonnay  
  1. Chicken breast with courgette and tomato salsa, & a coconut cream sauce
  2. Seared trout & oven roasted baby potatoes, salted with butter and rosemary
  3. Flour dusted and fried calamari with fragrant rice & coriander
Cabernet Sauvignon  
  1. Matured rib eye steak, puree, hash browns & Forestiere jus
  2. Braised lamb shanks, mash potatoes & Provencal beans
  3. Beef fillet, courgette rosti, corn flan & sauce Bordelaise
Cabernet Franc  
  1. Beef carpaccio with sautéed Asian mushrooms, parmesan shavings and an emulsion
  2. Roasted bone marrow, grisinni & jus
  3. Braised beef, mashed potatoes, onion marmalade & jus
  4. Smoked Springbok fillet with beetroot puree & pickled baby beetroots
Syrah  
  1. Mushroom gnocchi, puree & sautéed Porcini mushrooms
  2. Rack of Karoo lamb, puree, dauphine potatoes & natural jus
  3. Oven roasted venison loin, puree, risotto rice balls, baby carrots & ratatouille
  4. 42-day matured beef, vegetables, Soubise sauce, bread fritters & jus
Merlot  
  1. Carpaccio of beef, blushed tomatoes, parmesan & micro salad leaves
  2. Chilled Merlot served with a ham hock terrine, pea veloute, pea salad & truffle oil
  3. Seared duck breast, polenta, pak choi & orange jus
  4. Crown roasted petit poussin, thyme crushed potatoes, seasonal vegetables & a thyme jus
Rhodium Red Blend  
  1. Braised beef bourguignon, buttered mashed potatoes, gremolata & jus
  2. Quail ballotine with gnocchi, Parma ham, sun dried tomato, basil leaves, red onions & jus
  3. Tartare of beef fillet, poached egg, emulsion & melba toast
  4. Deep fried Asian beef salad, with salad greens & a sweet and sour sauce

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Certifications: WIETA IPW