From the spectacular playground of the whales in the heart of the celebrated Walker Bay Wine Appellation, come three wines proudly reflecting their maritime origins: WhalePOD Sauvignon Blanc, WhalePOD Rosé and WhalePOD Syrah Merlot.
It’s Whale Season again and nature lovers from all over the world are flocking to Hermanus, widely known as the ‘Whale Capital of the World’. They come for the sheer joy of watching these gentle giants of the ocean frolicking in the waters of Walker Bay – waving their tails in the air and performing all sorts of hi jinks. Click here to read more.
In creating the WhalePOD range of wines, Creation co-owner, cellarmaster and viticulturist Jean-Claude Martin selects the finest quality grapes from our neighbours in the Walker Bay Region to produce easily accessible, everyday wines. Wines which are exceptionally food-friendly and exhibit the balance, elegance, distinction and finesse for which his wines have become known.
To celebrate the arrival of the giants of the ocean on our doorstep, Lizette Crabtree, chef-patron of Lizette’s Kitchen in Voëlklip, Hermanus has prepared a pairing for each of the WhalePOD wines – all of which can be enjoyed in the eclectically styled and relaxed atmosphere of her restaurant.
A brief synopsis of Lizette’s culinary history includes four years as Executive Chef in the Franschhoek Valley, followed by a similar position at the famous five star Caravelle Hotel in Saigon. Subsequently, Lizette joined the Sailing Club Group, where Sandals restaurant was established, later escalating to four restaurants within three provinces, featuring a fusion of Western and Asian specialities. It is here, with the amalgamation of these experiences, that Lizette’s cooking style was born, focusing on excellent flavours and fresh produce.
Star bright in the glass with a subtle green hue. The compelling nose charms with a kaleidoscope of aromas: guava, passion fruit and Cape gooseberry mingle with delicate whiffs of grape fruit and peach-stone. These aromas are echoed on the palate where crisp acidity and a touch of salty minerality add to the attraction.
Fresh Kabeljou steamed with Ginger, Sesame Oil, Rice Vinegar, Cloud Ear Mushroom and Spring Onion. The WhalePOD Sauvignon Blanc is perfect with fresh seafood, yet also has the complexity and depth to pair with more unusual flavour combinations. Fresh line-fish needs a food-friendly white wine that has the acidity and fruit in balance to best express the flavours of the ocean. Click here for the recipe.
Irresistibly ‘Turkish Delight’ pink and shiny in the glass, the WhalePOD Rosé is an innovative blend of Grenache and Syrah. Very definitely dry in style, it tempts with a gorgeous array of berry aromas interwoven with a gentle whiff of rose petal. The palate is lively and refreshing with mouth-filling raspberry flavours and a hint of pomegranate leading to a tangy, savoury aftertaste.
Chạo tôm is a traditional Vietnamese dish that comes from the Huế region of central Vietnam. It consists of shrimp surimi grilled on a sugar cane stick and is often associated with celebratory meals – perfect for welcoming the whales back to Hermanus! Click here for the recipe.
Deep blue-black with vibrant tints of violet, this is a plush blend beckoning with waves of blackberry, whiffs of blackcurrant and the distinctive stamp of good, toasted oak. Abundantly flavoursome and beautifully focussed on the plate with generous berry flavours supported by well integrated tannins.
The fragrant, aromatic spices of the Moroccan-style lamb shanks are the perfect foil to the dark berries and soft spices of this red blend. The tabbouleh is a fresh accompaniment that works well with the natural acidity which has been retained by the wine-making process. Click here for the recipe.