Feel like a tourist in our own beloved country, South Africa.

From 24 – 28 June 2013, the Rand cost of any dish on the menu is divided by the Rand/US dollar exchange rate – and that’s all you pay!

Example: Karoo Lamb Shank Marinated in Delheim Red Wine served with mashed potatoes and roasted vegetables R155-00

1 South African Rand equals 0.10 US Dollars

~ You pay R15-59!

Go to http://alturl.com/fg23d to download the application form for your visa to attend Delheim’s Dollar Deal!

Terms and Conditions apply:

• Available from 24 – 28 June 2013
• One starter, one main and one dessert per person
• ONE booking per person over the offer period
• Bookings limited to six guests per group
• SA citizens only – please bring your SA ID
• Offer does not include drinks
• Delheim staff and families excluded
• Gratuity is not included – please be fair to the staff

Mushroom Set Menu

Starter:

Delheim Mushroom Platter comprising Mushroom Soup, Shimeji & Papino Salad, Baby Spinach & Shitake Mushroom Salad, Mushroom Pâté and Homemade Bread

paired with Delheim Chardonnay 2012

Main Course:

a choice between the following:

Boletus Mushroom Risotto

Exotic Mushroom & Chicken Tagliatelle

Springbok Venison & Pine Ring Mushroom Stew served with Rice

paired with Delheim Pinotage 2011

Dessert:

Mascarpone Cheese Cake

paired with Delheim Edelspatz 2012

(winner of the “Best Dessert Wine” Trophy at the Old Mutual Trophy Wine Show 2013)

Coffee or Tea served with a Mushroom & Apricot Biscotti

R150 per person

Recipe Papino & Shimeji Mushroom Salad

Recipe Penne with Artichokes, Enoki Mushrooms & Marinated Tomatoes

Recipe Mushroom Chocolate Cookies

Recipe Dried Boletus Mushroom Risotto

Recipe Portabellini mushroom ice cream

Recipe Homemade Tagliatelle with Mixed Exotic Mushrooms, Parsley & Parmesan

Recipe Venison & Pine-Ring Mushroom Stew

Recipe Dried Mushroom and Apricot Biscotti

Recipe Wild Fennel, Avocado and Smoked King Oyster Mushroom Salad

Edelspatz triumphs as Best Dessert Wine second time in a row

 Delheim Estate – the pride of Cape pioneer ‘Spatz’ Sperling and his family, situated in the Simonsberg ward in Stellenbosch – celebrated sweet victory at the highly contested Old Mutual Trophy Wine Show 2013, with its eminent Edelspatz Noble Late Harvest clinching the Trophy for Best Dessert Wine for the second consecutive year.

Showing remarkable consistency as one of the country’s finest dessert wines, Delheim Edelspatz 2012, which boasts a 4 ½ star rating in the latest Platter’s South African Wine Guide, follows in the winning footsteps of its predecessor, Edelspatz 2011, who swept up the same trophy at last year’s Old Mutual Trophy Wine Show.

Additional feathers added to Delheim’s winning cap at this year’s challenge include a gold medal for the Delheim Cabernet Sauvignon 2009 whilst the Delheim Pinotage 2011 clinched silver status.

Made from  Rhine Riesling grapes stemming from a single 27-year old vineyard on the farm, Delheim Edelspatz 2012 delivers a luscious concentration of dried apricot, quince and cumquat. This estate jewel exudes wonderful fruit purity, focused by botrytis and is an elegant and intense wine with thrilling balance and length.

The Delheim Edelspatz is ready to drink now but will also benefit from further bottle maturation. The wine, which retails at R140 per bottle is available directly from the farm or at selected wine outlets and boutique wine shops countrywide.

The vineyard and cellar team having a glass of Edelspatz to celebrate

Delheim has been producing a wide range of internationally acclaimed wines for more than 60 years and its first Edelspatz saw the light in 1979. The original farm was founded in 1699 and today, Delheim still reflects the traditions and values of the Sperling and Hoheisen families who have established the strong foundations, known to people worldwide as Delheim. Owner ‘Spatz’ was one of the co-founders of the Stellenbosch Wine Route in 1971.

For more information or wine orders contact Delheim at Tel: 0 21 888 4600, send an email to orders@delheim.com or visit www.delheim.com.

WINE BLENDING COMPETITION AND SET MENU LUNCH

We provide the samples; Dad makes the best possible red wine blend by using at least two of the three cultivars provided. The aim is to make a complex blend with a lot of different fruit layers and a big structure – the wine must be able to last for at least another five years. Then, choose your own original name for it. Sperling family scion, Victor, will judge the entries and a prize will be awarded for Best Blend as well as Best Name. Wine blending competition restricted to amateur winemaker Dads only!

 ON ARRIVAL

 A complementary glass of Delheim Chardonnay

Pâtés: choice of Smoked Snoek or Leberwurst

Freshly-baked Farm Bread

 ~~~~~

 STARTERS

 Smoked Springbok Carpaccio

 Potato & Leek Soup [Vegetarian]

 served with freshly-baked farm bread

 ~~~~~

 MAINS

 Tagliatelle with Creamy Exotic Mushroom Sauce

served with parmesan shavings and a hint of truffle oil

 Springbok Venison Pie

served with rice, salad and quince jelly

 Oven-Baked Rainbow Salmon Trout

served with lemon vinaigrette, salad and baby potatoes

 ~~~~~

 DESSERTS

 Dessert Platter with Sticky Toffee Pudding, Cheesecake,

Koeksisters and Gabriele Chocolates

R150 per adult

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 Children’s Set Menu (under 12)

 A glass of Fruit Juice or Sparkling Grape Juice

 Bratwurst  or Beef Mince Pie served with potato wedges and fresh fruit

Vanilla Ice Cream and Chocolate Sauce

R65 per child

Delheim has put together a special gourmet picnic menu for you to enjoy during the last precious days of summer on the scenic lawn on the banks of the river

Menu

Chicken Spring Rolls

Smoked Salmon Salad

Meatballs

Biltong

Selection of Local Cheeses

Potato Salad

Couscous Salad

Onion Pie

Stuffed Pimento

Olive Tapenade

Pickled Pumpkin

Crackers

Ciabatta

Koeksisters

 750ml bottle of Picardie Sparkling Water

Price

 Basket for 2 people @ R240 (excl additional beverages)
Basket for 4 people @ R480 (excl additional beverages)

Children under 12 @ R60

Children’s Menu: Chicken Wrap, Melrose Cheese, Provitas, Carrots & Cucumber, Yoghurt, Chocolate Jungle Oats Bar, whole fresh fruit and Fresh Fruit Juice

 General

Sorry, no BYO.  Menu is subject to change without notice.

 BOOKING ESSENTIAL

Please contact restaurant@delheim.com or tel (021) 888-4607.

Want to know a Boletus Edulis from a pine ring and discover the secret world of wild mushrooms? While many fungi fans are known to remain tight lipped about their favourite hunting spot for the elusive ‘shroom, Delheim lifts the lid on this secrecy with our Mushroom Week which kicks off with two exclusive foraging expeditions in our own forest on 17 & 18 June.

Avid aficionados can slip on their boots and baskets and join us for an enchanting trudge through the forest in search of these rare seasonal delicacies under the guidance of Nora Sperling-Thiel and Gary Goldman aka “The Mushroom Hunter’ – a guru with a keen fungi sense and sharp eye who can spot a camouflaged porcini in no time.

“Over the years mushroom hunting has become somewhat of a family passion. It is all about the mystique and excitement of the season, the timing, the search, and then the ultimate satisfaction…to create a delicious meal from something you have foraged yourself. As a winemaking family we love to live close to nature and besides mushroom are packed with good things like potassium, vitamin D and anti-oxidants” shares Nora, daughter of farm owner Spatz Sperling – the inimitable Cape wine pioneer and co-founder of the Stellenbosch Wine Routes more than 40 years ago.

After working up an appetite in the forest, foragers will head to Delheim’s Vat Cellar for an exquisite buffet-style lunch indulgence featuring wild and exotic* mushroom dishes, to be enjoyed with a selection of Delheim’s latest vintages and cellar gems.

There are only a few spots available for the Delheim Wild Mushroom Forage (on 17 & 18 June) and tickets cost R250 per person, which include a short-course in mushroom identification – a very important precursor to avoid poisoning and learn the dangers and don’ts when it comes to picking these edible wonders – prior to the forest forage, as well as the languid cellar lunch (beverages excluded).

The hunt starts at 10.30 and pre-bookings for this ex-CEP-tional experience are essential. For more information or to book, contact Delheim at Tel. 021 888 4607; send an email to restaurant@delheim.com, or visit www.delheim.com.

Delheim was the first wine estate in the country to serve food almost four decades ago and today its family-friendly Garden Restaurant with its stunning setting remains a firm lunchtime favourite, celebrated for its homely atmosphere and comfort food. Those who miss out on the mushroom foraging experience can still enjoy an array of delicious wild mushroom dishes at the restaurant throughout Delheim’s popular Mushroom Week which runs from 17 until 23 June.

* Wild mushrooms are those such as Boletus edulis, commonly known as the porcini or cep mushroom, which cannot be cultivated by man. They work in conjunction with the environment’s mycorrhizal system, growing in conjunction with the trees. Exotic mushrooms are unusual mushroom varieties that can be cultivated, such as Shiitake, Oyster, Shimeji & Enoki.

Spoil Mom this Mother’s Day with a visit to Delheim for a special blind wine tasting competition with prizes to be won and a delicious three-course lunch.

SET MENU

ON ARRIVAL

 A glass of Delheim Pinotage Rosé 2013

ON TABLE

Homemade Pâté, Freshly-Baked Farm Bread and Grated Cheddar cheese

STARTERS

 Springbok Carpaccio

Aubergine & Delheim Chardonnay Soup

 MAINS

Pork Belly & Bean Cassoulet with Mashed Potatoes

Salmon Trout with Baby Potatoes and Salad

Tagliatelle with Exotic Mushrooms in a Creamy Sauce

 DESSERT

Dessert Selection Platter: Koeksisters, Gabriele Chocolates, Chocolate Brownies and Goat’s Cheese & Fig Tartlets

 R150 per adult (includes welcome drink, lunch and wine tasting competition)

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CHILDREN’S MENU

 STARTER

Chicken Spring Rolls

Pea & Vegetable Soup

MAIN

 Toasted Tramezzini filled with cheese & gypsy ham, served with fresh fruit

 Bratwurst served with mashed potatoes, peas and fresh fruit

 Fishcake served with sweet potato wedges, carrots and fresh fruit

 Spaghetti and Meatballs served with Napolitano sauce

 DESSERT

 Dessert from Family Dessert Platter

R65 per child

Booking essential at Tel (021) 888-4607 or make your reservations at restaurant@delheim.com

Winemaker Reg Holder and Director Nora Sperling Thiel with the first grapes harvested this year – Pinotage

Due to the cold South African winter the grapes had a very good rest and developed well-proportioned body. The growing season was not too warm so we could start our harvest the 29th of January. Alas on 11th of February the heavens opened and the rain came bucketing down – we received 100mm at Delheim, and 45mm at DelVera (our other property just down the road where we grow our red grapes) in one day! This unfortunately delayed the harvest schedule and initially adversely affected the quality of the grapes. The good news is that the red varieties are regaining good concentration, because the warm weather increases the sugar content in the grape. We have almost finished the white grape harvest, and will now concentrate on getting in the bulk of the red wine grapes in the coming two weeks. Fortunately we had nice botrytis development on our Office Block Riesling, meaning we will have some lovely Edelspatz soon.

It’s very pleasing that our Pinotage harvest was even better than last year. Due to the longer growing season, the grapes were more mature when picked. The fruit and the colour is even better than in 2012, which gives the wine a unique freshness. Cellarmaster Reg Holder believes in sticking as close to nature as possible, which is why the grapes were in contact with their skins for only five hours, giving a beautiful light pink colour. The Delheim Pinotage Rosé has got the elegance of a white wine, and is smooth, soft and feminine. It tastes like wild and red strawberries and raspberries, and the palate is elegant but still slightly tart. The 7% Muscat de Frontignan adds some floral and perfume notes. The pH value is lower compared to last year, which gives it freshness and is the reason that the wine can still develop in the bottle for the next two years. The first batch of 2013 Pinotage Rosé was bottled on 11 March.