Fyndraai Restaurant at Solms-Delta uses food pairing techniques with the various Solms-Delta wines available from their cellar, not advised by a sommelier, but by the chef and winemaker themselves. There are three wine ranges available from the estate: Solms-Wijn de Caab, Solms-Hegewisch and Solms-Astor.

Solms-Wijn de Caab range:
No light-hearted quaffing wine, oak-matured Lekkerwijn is a serious, full-bodied Rosé, spicy and savoury with a luscious herbal aroma. It's an ideal lunch-time wine: try it at Solms-Delta's new Fyndraai Restaurant, where pairing suggestions include a match with Cajun spiced seared scallops served with slaphakskeentjies, green peppers and rosyntjies with anys flavours. It's also a perfect partner for smoked salmon, poultry, cold ham and nutty-style hard cheeses.

Aromatic Amalie a barrel-matured blend of Viognier and vine-dried Grenache blanc, is bone-dry with intense fruit, layers of complexity and lingering finish. Food-friendly, it adapts easily to assertive flavours, pairing happily with dishes as diverse as sushi, grilled sardines, Mediterranean-style roasted vegetables, fragrant curries and spicy Thai food with a hint of sweetness. A Fyndraai favourite is a partnership with oven-roasted free-range chicken, roasted pampoenkoek with pumpkin puree, braised gort enhanced with an apple cider sauce and black tiger prawns.