Fyndraai Restaurant at Solms-Delta uses food pairing techniques with the various Solms-Delta wines available from their cellar, not advised by a sommelier, but by the chef and winemaker themselves. There are three wine ranges available from the estate: Solms-Wijn de Caab, Solms-Hegewisch and Solms-Astor.
Solms-Wijn de Caab range:
No light-hearted quaffing wine, oak-matured Lekkerwijn is a serious, full-bodied Rosé, spicy and savoury with a luscious herbal aroma. It’s an ideal lunch-time wine: try it at Solms-Delta’s new Fyndraai Restaurant, where pairing suggestions include a match with Cajun spiced seared scallops served with slaphakskeentjies, green peppers and rosyntjies with anys flavours. It’s also a perfect partner for smoked salmon, poultry, cold ham and nutty-style hard cheeses.
Aromatic Amalie a barrel-matured blend of Viognier and vine-dried Grenache blanc, is bone-dry with intense fruit, layers of complexity and lingering finish. Food-friendly, it adapts easily to assertive flavours, pairing happily with dishes as diverse as sushi, grilled sardines, Mediterranean-style roasted vegetables, fragrant curries and spicy Thai food with a hint of sweetness. A Fyndraai favourite is a partnership with oven-roasted free-range chicken, roasted pampoenkoek with pumpkin puree, braised gort enhanced with an apple cider sauce and black tiger prawns.
Multi-flavoured and medium-bodied Hiervandaan is a rich Shiraz-led blend, happy with a variety of food partners. Superb with richly-sauced ostrich and game, it also complements classic roasts and grills and earthy casseroles. Fyndraai’s chef Shaun Schoeman marries it with calf’s liver and pickled tongue, tamatiesmoortjie, aartappelvla, balsamic and sherry sauce.
Africana, made in an ancient style from vine-dried grapes, takes Shiraz into a new flavour spectrum. Deep, concentrated and intense, it prefers a powerful food partner: try it with well-seasoned game (it’s especially good with venison pie) or summery Med-style meals with grilled vegetables, prosciutto and peppery salamis. At Fyndraai we hit a high note by pairing it with braised lamb shank in red wine, wilde knoffel and wilde roosmaryn, served with a warm cocktail tomato pan salad with leaves of spekboom, veldkool and witwortelpap.
Koloni is a complex, vine-dried blend of Rhine Riesling with Muscats de Frontignan and d’Alexandrie, offers spicy, peachy flavours, hints of oak, and a surprisingly dry finish. Intense, with 15% alcohol, it will dominate blander foods. Be adventurous: follow the Fyndraai recommendation and savour it with springbok wildpastei, served with roasted vegetables, flavoured with blomsalie, accompanied by Delta plum wine sauce. Cheese-lovers should sample it with Gruyère or mature cheddar.
Vastrap, an upfront blend of Chenin blanc, Clairette blanche and Semillon sets toes and tastebuds tapping. A relaxed summer patio or picnic companion, it pairs well with chicken, fish and salads like Fyndraai’s garden leaf salad served with asynsous or with Cape line fish with lightly curried kors, gestoofde uie, lime and boegoe butter sauce, patat wafer and sautéed mussels.
Lavender-wafted Langarm combines Pinotage, Touriga Nacional, Tannat, Grenache, Cabernet Sauvignon and Primitivo in an accessible blend that’s an easy-going food partner for anything from spicy sausage to lamb. At our restaurant, a favourite combo is Langarm with tender T-bone steak topped with wilde knoffel cheese butter, saucy mushrooms and a fresh composed chickpea salad and potato chips.
Exuberant Cape Jazz Shiraz is the ultimate proof that “every day is a celebration”. Lambrusco-style and very low in alcohol, it’s targeted at informal parties, friendly people (and is immensely popular with the chic-lit set). At Fyndraai it complements the entire dessert repertoire – but it is at its sweetish best with warm vanilla soufflé pannekoek, mango ice cream and karri syrup.
Fyndraai is open Tuesday to Saturday from 10.00am to 8.00pm and Sunday and Monday 10.00am to 5:00pm. From 10am to 12 noon drinks and snacks only are served, from 12 noon till 8pm lunch, sundowners and supper is served. Contact us for more details on (021) 874-3937.