New Wine & Fynbos Cupcake Pairing Highlights Delheim’s Eco-Passion

Enjoy a taste of the Cape Floral Kingdom in this unique cupcake offering at Delheim. 

Famous for their bespoke cupcake pairing, Delheim is taking their cupcakes to the next-level with an all-new twist that puts the Cape’s famous Floral Kingdom front-and-centre.

Delheim’s new Wine & Fynbos Cupcake Pairing employs an entirely new range of fynbos-inspired cupcakes to showcase the excellence of Delheim wines. Launched in the most floral month of the year on September 24, National Heritage Day, Delheim is celebrating unique South African flavours.

Home to the Boland Granite fynbos type, Delheim has long been an ambassador for eco-friendly farm practices and sustainable winemaking. The fynbos-inspired cupcakes and wines – are the thin edge of the wedge of environmental thoughtfulness that has been part of Delheim recipe for decades. With conservation being a cornerstone of the Delheim story, their contributions to the protection of the local environment have been invaluable.

See the fynbos cupcake line-up for R120 per person below:

The fynbos honey cupcake was created using locally-produced Cape coast honey and icing that is cream cheese with honey-based. It is paired with Delheim Merlot and highlights the wine’s red fruit flavours. Notes of blueberries and plums fit sublimely with the sweet honey of the baked treat.

The honeybush cupcake incorporates fine grade honeybush tea leaves and a plain cream icing, and is paired with the Delheim Chardonnay Sur Lie. The wine’s flavours of apple, citrus, stone fruit and a touch of oak and minerality blend in unison withthose in the cupcake – sweet and fruity notes of floral blooms with vegetative tinge.

A buchu cupcake was developed using a highly concentrated tincture by Durban-based herbal laboratory Phyto-Force. The icing is cream cheese and lemon-based, which adds a zing that fits perfectly when served with the Delheim Gewurztraminer. The wine is known for its aromas of orange blossom, Turkish delight and lychee on a backdrop of citrus zest and is a fine partner to the fresh, crisp bite of buchu.

The rooibos cupcake features extracted rooibos espresso as an ingredient and is topped with icing of cream cheese and cinnamon. The creation is paired with Delheim Pinotage, which shows clove, Asian spice and dark berry flavours with a nuance of oak.

Join Delheim for this exceptionally special Fynbos Cupcake and Wine Pairing that celebrates local floral diversity.


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