Delheim Celebrates the Taste of SA with New Wine & Fynbos Cupcake Pairing

Delheim Wine Estate is well-loved for its cupcake and wine pairings. But now, it’s taking things a step further by adding a local twist to the sweet pairing. With a splash of local fauna, Delheim’s new Wine & Fynbos Cupcake Pairing brings to life the Cape’s famous flora, fynbos and aims to highlight the estate’s eco-friendly, local wine making process in a fun, and oh-so-delicious, way.

The team at Delheim is passionate about environmentally sustainable practices, particularly in the context of fynbos conservation, and this new experience not only aims to delight wine lovers but also educate them on the importance of protecting this unique sub-set of the Cape Floral Kingdom. Fynbos is not only the smallest of the six Floral Kingdoms in the world,but is also the only one entirely contained within a single country.

According to the SA National Biodiversity Institute, protecting our local fynbos is becoming increasingly important. With over one third of all plant species in the country occurring in the Cape Floral Kingdom and over 1 700 plant species threatened to some extent with extinction, it’s imperative that we act now.

Among its initiatives, Delheim uses a bio-natural water management plant that recycles all cellar waste water on the farm; takes care to preserve substantial tracts of mountain fynbos and promote a bio-diversity; and, encourages parasitic insects to control pests in the vineyards. The result has led to Delheim being home to 120 different species of indigenous plants and animals.

Offering four fynbos-inspired cupcakes paired with Delheim’s delicious wines, the cupcake and wine pairing is sure to satisfy your sweet tooth. Guests can indulge in a Fynbos honey cupcake (made using locally-produced Cape coast honey and topped with a cream cheese honey icing) paired with Delheim Merlot, Honeybush cupcake (created using honeybush tea leaves and finished off with a plain cream icing) paired with the Delheim Chardonnay Sur Lie), Buchu cupcake (made with a highly concentrated Phyto-Force buchu mixture with a cream cheese, lemon-based icing) paired with the Delheim Gewurtztraminer, and finally, the Rooibos cupcake (Rooibos espresso topped with a cream cheese and cinnamon icing) complemented by Delheim Pinotage.