THE Franschhoek Wine Tram makes me so happy. I remember when it began in 2012; a small operation then, it has grown into one of the valley’s most popular attractions, with multiple routes, numerous wine farms to visit via double decker trams or by road, and a sleek, smart terminal where you can grab a coffee and a hot, sugar-dusted beignet before you head off to your destinations.
In fact, this should be compulsory. It was just the thing to begin the day. If you’ve not yet had the pleasure, a beignet is a type of fritter, or deep-fried pastry, of French origin. There are at least 20 different versions in its homeland. On further consideration, I’d say go have a beignet even if you’re not going on the tram, they’re that good. It’s bigger than it looks in this pic.
We boarded the 10am tram (where we received a welcome drink, why not) to Grande Provence, where we were met by a tractor-trailer which transported us to the tasting room. I never tire of the magnificent sculptures in the garden at this farm. Grande Provence offers a range of tasting options, like the Tram Tasting – four wines, no doubt tailored to fit between arrival and departure times; the Angels Tears Tasting (five wines) and the Premium Tasting of six wines. You can also choose from three pairing options: oysters, nougat and hummus.
This latter was a new one for me, and perfectly suited for my savoury palate. Serves with Melba toast, it comprises hummus with dukkah with GP Chenin Blanc, biltong topping with GP Merlot, and smoked paprika and angel hair chilli with GP Shiraz. The pairings were conducted in the Jonkershuis, which is separate from the main tasting room and the kind of place you’d want to book for a private group or function.
Grande Provence has a fine restaurant, an art gallery, picnic areas, and luxurious accommodation. For more information, click here. I’ll post some pics on Instagram later.
Back on the tram, our next stop was Rickety Bridge, where the itinerary had us doing a red wine blending experience. This was so much fun. We got to experiment with different ratios of Pinotage, Shiraz and Merlot, which can get quite festive. We also got to decorate our own labels, and got an understanding as to why some restaurants offer colouring in activities for children – our entire table suddenly went quiet at this stage.
Once we were happy, we decanted our blends, corked the bottles, had them sealed, and each one was put in a box for us to take home. You can do red or white wine blending, in 750ml bottles or 1.5 litre magnums, and there’s also a DIY at home kit if you prefer.
Rickety Bridge’s restaurant is called Paulina’s, named in honour of the original owner of the property, Paulina de Villiers, who was one of the first women landowners in South Africa. This is one of the facts shared by the staff on the wine tram, who offer commentary on the farms and the valley as you trundle along. Other experiences here include sabrage (a skill everyone should master, or at least try once in their life), cheese and wine, and a panna cotta pairing which I rather fancy trying. For more information, click here. I’m off to open my bottle of Bianca’s Red Blend and plot how to get my paws on another one of those beignets.
For more information on the Franschhoek Wine Tram and to learn more about its history and that of Franschhoek, click here.
