Your taste­buds can get a win­ter tin­gle at Lanz­erac es­tate

Weekend Argus (Saturday Edition) - - LIFE -

NO SOONER are we in the throes of win­ter than the ques­tion arises: when will it end? A guide­line for de­ter­min­ing this is how long cer­tain win­ter spe­cials last.

Lanz­erac Wine Es­tate in Stel­len­bosch is clearly hope­ful be­cause its win­ter warmer cheese and wine of­fer runs un­til next Sun­day.

In the old days it was sim­ple: throw some cubes of cheese on a plate ( mul­ti­coloured cock­tail onions op­tional) and serve with a red or white of your choice. We’ve all be­come far more so­phis­ti­cated now, and know dif­fer­ent cheeses pair better with cer­tain wines.

The Lanz­erac plat­ter car­ries a se­lec­tion of eight lo­cal cheeses, served with home­made pre­serves, chut­ney, bis­cuits and breads. They in­clude the Dale­wood Lan­que­doc (a semi-soft washed rind sur­face-ripened cheese); Dale­wood Huguenot (a multi award-win­ning semi-hard, brushed rind style cheese which is medium-full in char­ac­ter with nutty over­tones); cumin boerenkaas (mild spicy, smooth full fat hard cheese with an aro­matic flavour); Dale­wood Brie Su­perla­tive (the big­gest wheel made in South Africa, once ripened, the aroma is milky and slightly fun­gal, and the flavour but­tery, earthy and mush­roomy); Healey’s Farm­house Ma­ture Ched­dar, which is made with un­pas­teurised milk and is free of preser­va­tives, ar­ti­fi­cial colour­ing, and flavour en­hancers; Ka­roo Blue (un­pas­teurised Ro­que­fort-style cheese with the dis­tinc­tive blue vein); Ka­roo Swiss (with a sweet hint of caramelised onion); and an ar­ti­sanal goat’s cheese made by Pépé Char­lot.

Of course, it all comes down to your palate and per­sonal pref­er­ences, but as a rough guide­line, goats’ cheese likes a lit­tle bit of Sau­vi­gnon Blanc while creamy cheeses and Chardon­nay are a match made in heaven. Ro­bust reds are your go-to with strong, firm cheeses. These bases are pretty much cov­ered by the wines in the Pre­mium range which are of­fered along with the plat­ter.

You’ll get five gen­er­ous pours of the re­cently re­leased Sau­vi­gnon blanc 2016, Chardon­nay 2014 (Michelan­gelo gold medal win­ner), Mer­lot 2014, Pino­tage 2013 (Michelan­gelo tro­phy win­ner for best pino­tage) and the Caber­net Sau­vi­gnon 2013 (Ver­i­tas gold medal win­ner), so you can mix and match to find out if the fancy pants ex­perts are right.

The spe­cial costs R195 for two to share (in­clud­ing the plat­ter and wine), and is avail­able daily be­tween 9am and 4pm un­til 31 July. To book call021 886 5641, email: wine­tast­ing@lanz­ or see www.lanz­

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