Winter hasn’t really arrived in Cape Town yet, but I know when it does, it’s going to be perfect soup weather. I love soup and I love wine. Together? Um… I’d never thought to pair them, until Friday night.
I was invited to the Winter Warmer Pairing at Avondale Wine Estate, where Chef Reuben Riffel would be pairing gourmet soups with delicious wines.
A few of us met and were shuttled to Avondale.
We were welcomed with Sparkling wine and then went on a quick tour of the farm.
Avondale Proprietor Johnathan Grieve, spoke with passion about Avondale and how Biodynamic farming works to produce the premium range of organic and biodynamic wines. It was amazing to hear how they are as organic and natural as possible. One of the elements they use are ducks. Each morning the ducks get released and they go through the vineyards eating the snails. It avoids the need for pesticides. The sweetest thing is that after a “hard days work” – the Duck Mobile arrives and they all waddle onto the back. Too sweet.
We headed back from the farm and saw where the wine was made and stored – it was magic to see.
After the tour we walked into a room warmed by the fireplace and filled with a long table filled of 6 wine glasses each.
We met Chef Reuben Riffel who explained each soup and then Jonathan explained the pairing of the wine. It worked perfectly.
With each soup, I just kept saying: “Ooooh – this is my favourite!” Until the next soup arrived and then that became my next fave. As for the Truffle Bean Soup…good grief – I am literally salivating typing this: BEST SOUP EVER.
|Baby Marrow and Basil soup|
|Confit Duck and Bean Soup|
|French Onion Soup|
|Chai Butternut soup|
|Parsnip and Artichoke Soup|
|BEST SOUP. EVER. Truffle Bean Soup|
|Chef Reuben Riffel and I|
|Kathryn, Bailey, Natalie and Roxanne|
The Winter Warmer pairing is only available to visitors to the farm from 22 May – 15 July, so if you’re wondering what to do this Winter, make the trip to Avondale. It’s well worth it.