I was recently asked whether regionality affects wine and food pairing. Adhering to the philosophy of ‘what grows together, goes together’ my answer is a resounding ‘yes’! Creation is close to Walker Bay and the cool breezes from the Atlantic Ocean that caress our vineyards play an important role in creating elegant wines with exceptional pairing potential. 

Our Chardonnay and Pinot Noir are prime examples. So, imagine enjoying crayfish on a freshly baked sourdough bun with Marie Rose sauce and a glass of Creation Chardonnay on our tranquil Langbaai Beach. To me that’s the ultimate celebration of terroir. 

Continuing the maritime theme, how about matching the freshest of tuna sashimi with a glass of the intense yet delicate Creation Pinot Noir?  Or abalone cooked to perfection with our crisp Creation Sauvignon Blanc? The possibilities are as many and varied as they are delicious. 

Each region has its own specialities. On the West Coast for instance, snoek braaied in apricot jam, snoek pâté or bokkom butter with freshly baked bread are amazing with a fruity Chenin from that area. Succulent Karoo lamb with a good Shiraz from the Calitzdorp kontrei make a super combination and sirloin on the bone cooked by the Eike restaurant in Stellenbosch and served with a Cabernet Sauvignon is dinner fit for a king. Traditional malva pudding with Muscadel is likely to be a favourite in the Robertson and Montagu regions as is a rich tipsy tart with KWV Brandy from Paarl.  

And, returning back home again, springbok loin with cherry jus served with our Creation Art of Pinot Noir is simply awesome. Click here for the recipe.