Wine & Biltong Tasting (Stellenbosch)
'Bil' means buttocks and 'tong' means strip in Dutch, together they term strips of lean buttocks meat which is salted, air-dried/sun-dried and enjoyed as a traditional South African cured snack, namely biltong. South African forefathers known as Voortrekkers preserved meat in this fashion during their Great Trek across South Africa.
Historically meat was tenderised under horse-back saddles and preserved with vinegar and spices abundant in the Cape Colony at the time. Quality vinegar for flavouring the biltong was produced by French Huguenots from their grapes which also yielded European style wine. Shared vineyard ingredients in a shared period in South African history make it fitting that biltong and wine pair up for a taste of South Africa. In the rolling hill setting of Stellenbosch wine country, Stellenbosch Hills Wine Estate pairs biltong and wine in a unique tasting experience.
Biltong seasoning is as subjective in taste and varied in 'recipe' as wine blending which is why a range of different biltong varieties is paired with complementary wine varietals. Intense and subtle flavours are presented in pairs of meat and grape, hand selected by the winemaker. Red and white wines are merged in taste profiles with beef and game biltong. Extra-dry springbok biltong cuts draw out the butter and citrus aroma of the chosen Chardonnay while the kudu biltong highlights the intensity of the flagship 1707 Reserve, red blend wine. Afrikaans history meets French viticulture at a table of South African tastings. slice the meat, sip the wine and slip into a well-fed relaxation.
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