Wine and fon­due in a jazzed-up cel­lar

Weekend Argus (Saturday Edition) - - FRONT PAGE -

SUN­DAY jazz and cheese fon­due lunches are reg­u­lar an­nual events at Del­heim and have been so for more than a decade.

They take place in the semi- un­der­ground wine cel­lar, which is snug and cosy, and the per­fect an­ti­dote to the cold, wet win­ter weather. From the fon­dues to the mush­room for­ag­ing, it’s just oc­curred to me I have only ever been to Del­heim at this time of the year.

Fon­dues are the ul­ti­mate shar­ing meal and guests snug­gle up at long ta­bles as they dip their bread into bub­bling pots of melted Gruyère and Em­men­taler cheese, while lis­ten­ing to melodic jazz tunes per­formed live by tal­ented lo­cal bands. If you’re lucky, you’ll be joined by one of the many Jack Rus­sells that live on the es­tate.

A fam­ily farm, the Sper­lings have made award-win­ing wine at Del­heim since the 1960s. It’s from their her­itage and hos­pi­tal­ity the idea for a farm-style fon­due arose; pa­tri­arch “Spatz” Sper­ling was born in Tet­tnang, a German town on the bor­der of cheese-lov­ing Switzer­land.

“Food and wine can rarely be truly great with­out the in­gre­di­ent of a gath­er­ing. This is what makes meals mem­o­rable,” says Del­heim’s chef Bruce von Pressentin. “Ul­ti­mately, it’s about hav­ing a good time and this is what lies at the heart of our jazz and cheese fon­dues.”

The cost is R230 a per­son which in­cludes a shared cheese fon­due, the live mu­sic and a glass of tra­di­tional glüh­wein. Starters and desserts are avail­able from the a la carte and will be charged ac­cord­ingly, as are wines. Dates are to­mor­row, July 2, 9, 16, 23 and 30, and Au­gust 6, 9, 13, 20 and 27.

To book, email restaurant@ del­ or call 021 888 4607. Del­heim Es­tate is in the Si­mons­berg sub-re­gion of the Stel­len­bosch Wine Routes, on the Knorhoek Road, off the R44.

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