Curry Lunch

Warming curries are the ideal food partner for cold winter days. Just like a warm cup of soup, curries are the perfect warm-up dish for rainy and cold Cape winters. And what better way than to enjoy them with wine!

On Saturday 24 August we will light the fire to create a warm and cosy ambience, ready to welcome you to our curry and wine lunch.

Guests can look forward to 3 different curries paired with 3 Vondeling wines:

1. Durban fish curry paired with Vondeling Chardonnay
2. Red lentil curry paired with Vondeling Baldrick Shiraz or Cabernet Sauvignon
3. Fragrant and spicy Lamb curry OR Beef curry paired with Vondeling Monsonia

Curries will be served with basmati rice and poppadums.

DATE: Saturday 24 August 2019
TIME: 12h00 (this is a presented lunch event, please arrive by 11h45)
VENUE: Vondeling Wines, Voor-Paardeberg, Paarl
COST: R250 pp
BOOKINGS: This email address is being protected from spambots. You need JavaScript enabled to view it. / 021 869 8339

*Only 30 seats are available for this event and bookings work on a first come, first served basis. Pre-payment confirms your booking.

*Please note this is a special event and due to space restrictions long/mixed tables will be allocated.

 

rsz img 0816

Our first Savoury Cheesecake & Wine Pairing was a sold-out event and a huge success, and therefore we will be repeating it!

On Saturday 27 July Vondeling Wines in Voor-Paardeberg, Paarl, will be bringing fans a food and wine experience when 4 different savoury cheesecakes will be paired with 4 of Vondeling's most well-loved wines, including our signature white blend, Babiana, and signature red blend, Monsonia.

The tasting will start at 12h00 and only 30 seats are available.
Bookings will be accepted on a first come, first served basis.

These savoury cheesecakes are made with 4 different types of cheese, including cream cheese, parmesan, mozzarella and cheddar cheese.

Included in the tasting are the following pairings:
1. Salmon cheesecake paired with Vondeling Rosé
2. Chicken & Peppadew cheesecake paired with Vondeling Chardonnay
3. Biltong cheesecake paired with Vondeling Monsonia
4. Salami cheesecake paired with Vondeling Baldrick Shiraz

Guests will be welcomed with a glass of Vondeling wine and some biltong on arrival.

DATE: Saturday 27 July 2019
TIME: 11h30 for 12h00. The tasting will start at 12h00 sharp.
VENUE: Vondeling Wines Tasting Room, Voor-Paardeberg, Paarl
COST: R200 per person, bookings essential
BOOKINGS: Essential and can be made with Mariaan Harris on 021 869 8339 or This email address is being protected from spambots. You need JavaScript enabled to view it.. Pre-payment secures your booking.

Guests are welcome to linger longer at Vondeling on the shaded terrace or lawns with a bottle of Vondeling Wines afterwards. Biltong will also be available to purchase.

SoupWine

Soups are the ideal meal for cold winter days. Just like a warm cup of tea, soups are the perfect warm-up dish for rainy and cold Cape winters. And what better way than to enjoy them with wine!

On 13 July we will light the fire to create a warm and cosy ambience, ready to welcome you to our first soup and wine tasting.

Guests can look forward to 3 different soups paired with 3 Vondeling wines:

1. Spicy Fish & chorizo soup with Vondeling Chardonnay
2. Creamy Roasted Mushroom soup with Vondeling Monsonia
3. Wholesome beef and lentil soup with Vondeling Cabernet Sauvignon.

Soups will be served with freshly baked bread and cheese.

DATE: Saturday 13 July 2019
TIME: 12h00 (this is a presented tasting, please arrive by 11h45)
VENUE: Vondeling Wines, Voor-Paardeberg, Paarl
COST: R195 pp
BOOKINGS: This email address is being protected from spambots. You need JavaScript enabled to view it. / 021 869 8339

Only 30 seats are available for this event and bookings work on a first come, first served basis. Pre-payment confirms your booking.

Indonesian-born Connie Snow will be presenting an aromatic, interactive and informative cooking class at Vondeling Wines on Saturday 2 November 2019, in which she will teach guests how to cook a few exotic Indonesian dishes.

14311386 1287826017908148 374688996383572271 o

Over the years, Connie has consistently delighted diners with her wholesome authentic Indonesian cuisine. Foodies will be delighted to know that her cooking is a celebration of the best of Indonesia, each dish offering a journey into the region’s rich variety of exotic flavours, exquisitely crafted to satisfy the most discerning palates.

Vondeling in the Voor-Paardeberg ward of the Paarl Winelands offers the perfect one-stop wedding destination for to-be bridal couples looking to tie the knot in 2019.
With spectacular views of the Paardeberg mountain and surrounding vineyards, this Winelands wedding venue has become increasingly popular for several reasons, listed below.

modern persian wedding at vondeling wines in south africa claire thomson photography 31 700x1049

Vondeling’s Viticulturist, Magnus Joubert, is working his 7th vintage at Vondeling this year. This gentle giant grew up on a wine farm in Stellenbosch and as a result, wine grape growing runs in his veins. He obtained a qualification from Elsenburg Acricultural Training Institute in 2000 and has been working as a viticulturist in the wine industry ever since. Magnus lives on Vondeling with his wife, Ciska, and their two daughters, Mia and Lisa. When he’s not tending to our vineyards, he loves to spend time away in rural Transkei where the people are friendly, and the coast line goes on forever.

MagnusJoubert

rsz img 0816

Chocolate and wine, biltong and wine, nougat and wine, ice cream and wine....we've had them all. But how about a SAVOURY CHEESE CAKE & WINE PAIRING!

On Saturday 27 April Vondeling Wines in Voor-Paardeberg, Paarl, will be bringing fans a one-day tasting event in which 4 different savoury cheesecakes will be paired with 4 of Vondeling's most well-loved wines, including our signature white blend, Babiana, and signature red blend, Monsonia.

There will be two sittings to choose from:
11h30 - 12h30: 20 seats available
13h00 - 14h00: 20 seats available.
Bookings will be accepted on a first come, first served basis.

These savoury cheesecakes are made with 4 different types of cheese, including cream cheese, parmesan, mozzarella and cheddar cheese.

Included in the tasting are the following pairings:
1. Salmon & Spinach Cheesecake with Vondeling Sauvignon Blanc
2. Free Range Chicken & Peppadew Cheesecake with Vondeling Babiana
3. Salami Cheesecake with Vondeling Baldrick Shiraz
4. Biltong Cheesecake with Vondeling Monsonia.

Guests will be treated to a Vondeling welcome drink and some light snacks on arrival before the tasting commences.

DATE: Saturday 27 April 2019
VENUE: Vondeling Wines Tasting Room, Voor-Paardeberg, Paarl
COST: R150 per person, bookings essential
BOOKINGS: Essential and can be made with Mariaan Harris on 021 869 8339 or This email address is being protected from spambots. You need JavaScript enabled to view it.

Guests are welcome to linger longer at Vondeling on the shaded terrace or lawns with a bottle of Vondeling Wines, or pre-book a delicious cheese & charcuterie platter for two at an additional R165 per person to enjoy after the cheesecake and wine pairing. Biltong will also be available to purchase.

Bab17closeup2Small

Vondeling’s white flagship Babiana isn’t only a celebration of 360 years of winemaking in South Africa (the first wine was made in 1659 at the Cape of Good Hope), but it also celebrates the rich diversity of the Cape Floral Kingdom, one of the world’s greatest centres of terrestrial biodiversity.

This chenin blanc-driven white blend pays homage to a species that is endemic to the Paardeberg Mountain, the home of Vondeling Wines. The wine is named after the Babiana noctiflora, an endangered species which is conserved at Vondeling. This wine producer from Voor-Paardeberg in Paarl continues its commitment to conservation of the Cape’s unique biodiversity under the banner of the WWF – the Wold Wide Fund for Nature – as one of only 38 ‘Conservation Champion’ wine farms.

The Babiana’s delicate, pale creamy-yellow tubular flower with sky-blue stamen, which belongs to the Iris family, releases its scent in the evenings to attract a very rare moth, the Syngrapha Circumflexa, for pollination. The name Babiana is derived from the Dutch word baviaantjie which means little baboon as these primates were frequently seen eating the corms of these plants.

The Cape Floral Kingdom is recognised as one of the most special places for plants in the world in terms of diversity, density and number of endemic species. It is one of the world’s 35 biodiversity hotspots, and while it only covers about 0,5% of the area of Africa, it is home to nearly 20% of the continent’s flora.

Chenin blanc has evolved from a reliable and highly versatile “workhorse” of the wine industry to being a true thoroughbred, capable of producing wines of distinction. Not only was it one of the first wine grape varieties planted in South Africa, but still is the most planted. Vondeling’s Babiana is a blend of chenin blanc and three Rhône varieties: roussanne, grenache blanc and viognier. The first vintage was produced in 2005 with the 2017 being its 13th vintage.

“The Vondeling Babiana is predominantly made from old chenin blanc vines planted in 1986,” explains Julian Johnsen, Managing Director. “Their age and low yield ensure consistent quality and concentration, which is why it forms the backbone of this blend. The fullness of the chenin is tempered by the verve and high aromatics of the grenache blanc, viognier and roussanne.”
Senior Winemaker Matthew Copeland says all grapes are hand-picked at optimum ripeness and refrigerated for 24 hours before being processed.

Says Copeland: “The chenin blanc is whole-bunch pressed and no sulphur is added to promote wild yeast development. The unsettled juice is then quickly transferred to barrels for natural fermentation, which lends structure, complexity and longevity to the wine. The grenache blanc, roussanne and viognier grapes are destemmed and cold-fermented for 8 days on the skins before being basket-pressed directly to barrel to complete the fermentation process. The wine then undergoes full malolactic fermentation and left on the lees for 10 months before being racked, blended and bottled.”

Copeland describes Babiana’s colour as pale-yellow with a bright green hue. “The nose gives great tension and poise, brimming with roasted almonds, sweet cashews, lime zest, apricot and orange marmalade, wild honey and pineapple. It has a fresh, vibrant and textured palate with weighted density and length, layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue, well supported by subtle and reserved oak.”

He suggests the wine be enjoyed with a rich and aromatic dish of chicken tagine with Turkish apricots and roasted almonds, as well as simple Asian dishes or rich seafood.

Vondeling’s Babiana boasts quite an impressive list of awards and accolades received over the years, including Top 100 SA Wines, Double Gold at the Five Nations Wine Challenge, Gold at the Michelangelo International Wine Awards, Platter 5 stars, 92/100 in Tim Atkins’s SA report, 91/100 in Robert Parker’s Wine Advocate, 90+ in a Decanter Panel Tasting and a Six Nations Wine Challenge Trophy.

The recommended retail price is R215 per bottle and is available from Wine Concepts, Caroline’s, Norman Goodfellows, Ultra Liquors, selected TOPS at Spar liquor outlets and online or at the Vondeling tasting room.

For more information, contact Vondeling at +27 21 869 8595 or visit www.vondelingwines.co.za.

Chicken Tagine with Apricots and Roasted Almonds

 Bab17Small

Serves 4-6

10 pieces of free-range chicken, preferably thighs
3 Tbsp butter
Glug of extra virgin olive oil
1 large onion, diced
1 clove garlic, chopped
20g tagine spice (see recipe below)
40g honey
80g dried, soft Turkish apricots
80g pitted dates
2 medium red-skinned sweet potatoes / yams, cut into large chunks
500ml chicken stock
50g tomato paste
1 lemon, juice only
100g flaked almonds, roasted

For the tagine spice mix:

2 tsp ginger powder
2 tsp turmeric
2 tsp paprika
1 tsp black pepper
1 tsp cinnamon
1 tsp coriander powder

Method:
1. Preheat oven to 180°C. Heat butter and oil in a large frying pan and brown chicken pieces on all sides. Remove the chicken pieces from the pan and set aside.
2. Add the onions and garlic to the pan, cook until lightly coloured. Add in the tagine spice and fry for a couple of minutes.
3. Add the honey, apricots and dates and cook for a further couple of minutes.
4. Pour in the chicken stock, tomato paste and lemon juice. Bring to a boil, season to taste.
5. Place chicken and sweet potatoes into a suitable ovenware dish and cover with the sauce. Cover with a lid and place into a preheated oven and cook for 1 hour until sweet potatoes are soft.
6. Remove from the oven and finish with the roasted almonds. Serve on jasmine rice.

Serve with Vondeling Babiana 2017.

Page 1 of 8

OPENING HOURS

Wine Tasting: Monday to Friday, 10:00 to 17:00
Weekends and Public Holidays by appointment (for groups larger than 8)
Office Hours: Monday to Friday, 08:00 to 17:00