Wine from Avondale & soup from Reuben’swww.avondalewine.co.za]
As we stand and watch the sun setting over the beautiful Klein Drakenstein mountains in Paarl, South Africa. We are greeted with warm smiles by the Avondale family on a chilly evening. [The glass of Armilla Méthode Cap Classique might have helped a bit.] 😉
Exploring the Avondale farm!
The evening started with an Eco-Tour through the vineyards and wine cellar by Johnathan Grieve, proprietor of Avondale. Avondale is a fully Certified Organic Farm and practice bio-dynamic architecture. The first pit-stop on the Eco-Tour, we got to meet the famous duck posse with a pimping “Duck Mobile.” These little guys has the important job of patrolling the vineyards for snails. You have to see it for yourself to believe it! Here we also learned for the first time why Avondale’s ethos is Terre est Vita. Meaning Soil is life into practice. The soil of Avondale is one of the major factors that provides the wines with their unique taste. This was one of the highlights for me. To learn that the farm’s soil consist of 13 different types of soil. I can guarantee you; that took a lot of research! 🙂
Next we visited the state-of-the-art Gravity flow cellar. This cellar is constructed three levels underground to ensure a cool climate. Finally our tour concluded in the Tasting Gallery, and having worked up an apatite we proceeded to the dining table.
Dinner is served!
A few words from Chef Reuben Riffel himself, and we were ready to taste the first pairing:
- Armilla – Avondale Méthode Cap Classique paired with Baby Marrow & Basil Soup with a small toasted baby marrow used as garnish. [A fresh and unique combo. The Basil leaves brings out the crisp flavour of the Chardonnay grapes in the MCC.]
- Anima – Avondale Chenin Blanc paired with a Confit of Duck & Bean Soup. [Personally, I love duck! One of my preferred pairings.]
- Cyclus – Avondale Viognier paired with a savory French Onion Soup and topped with a melted Epoisse Toastie. [A typical rich flavourable winter onion soup.]
- Camissa – Avondale Rosé is served with Chai-Style Butternut Soup [Both butternut & cinnamon is something I adore. A good choice if you like the aroma of Chai spices.]
- Samsara – Avondale Syrah paired with Parsnip & Artichoke Soup, served with grated parmesan and olive oil. [I fell in-love with the Samsara, balanced tanin, plum, wild berries, oak aromas, and it’s full-bodied.]
- La Luna – Avondale’s Signature blend paired with a Truffle Bean Soup. [Ladies & gentleman; we have a WINNER! The concentrated burst of Truffle flavour was dominant in the soup. Personally, I found the soup appealing and addictive, and I had to go back for seconds.] 😀
The Good News!
We had a wonderful evening starting of with the Eco-Tour, learning about Avondale’s unique organic processes, their soil, and the predators on the farm. Finally tasting the wines from this rich soil paired with delectable warm soups by Chef Reuben Riffel. The good news is, that this Winter Warmer Paring will be open to guests from 22 May to 15 July 2013. The pairing is only 120 per person and booking is essential.
Contact Avondale directly HERE! 🙂
This is a must for your TO DO LIST this Winter! Look out for a follow-up post to see a bit more about Our experience on the Avondale farm.