De Wet Cellar is situated about 5 km outside of Worcester literally just off the N1 heading towards De Doorns. De Wet Cellar has a beauty that is completely different to Stettyn Family Vineyards. That is one of the things that makes Worcester so remarkable is the ever changing landscape. Here at De Wet the cellar it is cradled by majestic mountains, that are usually snow covered during the winter.
De Wet Cellar has been around since 1946 and is the oldest cooperative cellar in the Worcester area. Originally, it produced about 3 000 tons of grapes, but over the last 12 years De Wet has developed into a quality cellar processing some of the best wines in the region. De Wet Cellar focuses on delivering quality, for the consumer.
Grapes is supplied by growers across the De Wet, Overhex and Nuy areas to produce wine sold in bulk as well as the in-house range. The latter includes an MCC (Méthode Cap Classique) and grape juice alongside a selection of award winning red and white wines.
February is the month of love and friendship, and what better way to celebrate is to have fantastic wine, mouthwatering food and most importantly great company! De Wet Cellar invited friends of the Worcester Wine Route to come and sample some of the most mouthwatering dishes and to get some food inspiration for Valentines Day. So let us have a look at what Chef Daniel prepared for us.
As always, red winemaker, Philip Vercuiel and Chef Daniel welcomes you and immediately you become part of the family.
Chef Daniel wanted to create an easy, light summer dishes that you can serve at home for your special loved one or a group of friends.
As a welcome appetizer, Chef Daniel suggests a mild fruit curry served with a dollop of coriander yogurt chutney and a samosa tuiles for that crunch. It is fruity, slightly spicy and goes perfectly with De Wet’s Special Late Harvest.
This is such a quick and easy dish to make – the secret is in the curry by making your own curry paste. This way you have full control on what flavours you want to add and how spicy you would like. You can choose a selection of fresh seasonal summer fruits like peaches, firm plums, apples, pears, pineapples, or grapes.
Next up on the menu is a starter of crispy bacon, fire grilled prawns and a Olive Linguine, with a paprika, basil tomato sauce. The sauce is served on the side and you can add as much or as little as you like.
This dish goes very well with De Wet’s slightly wooded Chardonnay! It is a full-bodied chardonnay with citrus and lime freshness, hints of caramel and a lingering oak finish. It is lightly oaked, just to give those extra layers.
For the main dish, a nice juicy steak that has been char grilled on the fire, served with a fried egg, grilled chili and a sweet muscadel chili sauce. The perfect wine to go with this dish is De Wet’s Shiraz 2018. This particular wine has a juicy layer of berries, vanilla and chocolate flavours. Perfect to compliment any steak that has been on the fire.
What would a dessert be without something that is illegal, rich and decadent? Oh yes! To round the meal off, a very delicious chocolate torte with a coffee mousse, vanilla ice cream and peanut brittle. All of this ties in beautifully with De Wet’s Cabernet Sauvignon which is a full-bodied wine with notes of chocolate. Rich toasty oak with a long lingering finish of ripe dark berries and vanilla finish.