OYSTER AND WINE PAIRING

 

Best Oyster & Wine Pairing Experience 

Experience the oyster & wine pairing experience at Benguela Cove, in the Walker Bay Cape Winelands. You can’t miss the entrance to the estate en route to Hermanus from Cape Town. Upon arrival expect a warm greeting, exceptional service and a luxurious Tasting Room complete with panoramic views. You can also buy a gift voucher - the perfect gift idea for wine and food lovers.

Book Your Oyster & Wine Pairing Experience Now 

  • Dedicated wine ambassador to guide your pairing experience

  • Taste four oysters prepared in four different ways 

  • Perfectly paired with four premium Benguela Cove estate wines

  • R350 per person | Duration: 45 minutes

  • Booking is recommended - walk-ins welcome subject to availability

  • You can also find our wines online. Delivered to your door, nationwide.

Oyster and Wine Pairing Menu

The Benguela Cove Joie De Vivre Cap Classique is paired with a pineapple pickled oyster served with celery. The Semillon tames the vibrant Sauvignon Blanc with a creamy note that echoes the texture of the oyster. Whilst hints of celery highlights the fynbos nuances in the wine, pineapple adds a sweet yet tangy edge to the delicious medley of citrus and green apple. 

The Benguela Cove Chardonnay has a certain opulence and richness which needs that extra texture and weight when paired with food. The fried oyster is the perfect match, set off against the zingy and slightly quirky addition of a spicy three bean salad that underpins its flinty notes. 

The moreish combination of the Benguela Cove Pinot Noir and the baked oyster is a match made in lagoon heaven.  The richness of the baked oyster enhances the velvety character of the wine; the Cremona Blue Cheese highlights its earthy notes and candied bacon helps the red fruit leap from the glass. 

Over to a heavier red and on the contrary not an obvious choice with an oyster, the Benguela Cove Collage ends this experience on a high note. The fresh oyster is gently smoked before dressed with a bone marrow emulsion and tangy diced beetroot. This smokin’ combination is both adventurous and contrasting with the richness of the bone marrow with this bold red leaving a soft velvety finish in your mouth.