It was an elegant affair of taste, texture, and tradition as wine lovers gathered last Thursday for an unforgettable evening hosted by Wine Boutique Boss lady, Lungile Motsa.
The exclusive Wine & Dine event, held at the scenic Mantenga Lifestyle, brought together connoisseurs and casual wine enthusiasts alike for a five-course culinary journey paired with exquisite wines from Stellekaya Wines. This is one of South Africa’s most celebrated red wine producers.
The event was more than just a dinner; it was an experience in storytelling, culture, and craftsmanship, all served in crystal glasses and plated with care.
Guests were guided through a meticulously curated menu, each course harmoniously paired with a distinctive Stellekaya wine that highlighted the rich diversity of Stellenbosch’s terroir.
From the moment guests arrived, the atmosphere radiated sophistication. Soft music, candlelight, and the inviting aroma of premium dishes set the tone for the evening. Attendees were welcomed with a tasting flight that introduced them to the essence of Stellekaya’s red wine collection; deep, expressive, and crafted to perfection.
The evening’s five-course dinner featured a collaboration between some of Eswatini’s top culinary talents.
Starters were prepared by Smoke & Grill, mains by Vesuvio, and desserts by Bom Dia, each dish perfectly complemented by wine selections from The Wine Boutique and Stellekaya Wines.
The seamless pairing elevated the dining experience, transforming each bite and sip into a story of balance and discovery.
For many, the highlight of the night was the guided tasting session, during which attendees learned the intricate art of wine and food pairing.
Lungile Motsa, known for her passion and expertise, led guests through an engaging and educational experience. She explained how acidity, sweetness, and tannins interact with flavors and textures in food, helping guests better understand the symphony that happens on the palate.
“It’s about harmony,” she shared warmly.
“The right pairing enhances both the food and the wine, it’s not about one dominating the other, but about creating a dialogue between them. Tonight was about celebrating that conversation.”
A CONVERSATION WITH STELLEKAYA’S JANE LELLO
One of the evening’s most special moments came with a chat with Jane Lello, founder and owner of Stellekaya Wines, who shared the brand’s inspiring journey and philosophy with attendees.
“Stellekaya Wines was born from my late husband Dave’s deep passion for red wines,” Jane explained.
“He had a vision to create a unique ‘New World’ brand that captured both the adventure and authenticity of South African winemaking. When I joined him in 2002, we began to shape that dream into reality.”
In 2016, Jane took full ownership of the winery, ushering in a new era of innovation and excellence.
Under her leadership, Stellekaya has grown into an internationally recognized producer, celebrated for its dedication to traditional methods and world-class red varietals such as Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, and Sangiovese.
“We’re incredibly proud of our roots in Stellenbosch,” Jane continued.
“Our wines are a reflection of the land and the care we put into every bottle. From vine to consumer, our focus has always been on authenticity and quality. Every harvest, every fermentation, every barrel tells a part of our story.”
Jane also described the winery’s unique production methods, including the traditional “pigeage” punch-down technique used during fermentation and the wooden basket pressing that preserves the fruit’s natural richness. “It’s a labor of love,” she said.
“We don’t rush the process. Our wines are matured 100 per cent inFrench oak barrels, ensuring that the final product embodies elegance, balance, and depth.”
AN EVENING TO REMEMBER
As the night unfolded, guests indulged in rich reds and flavourfuldishes, all while sharing stories and laughter.
The conversations flowed as freely as the wine, making it clear that this was more than just a dinner it was a celebration of connection, culture, and craftsmanship.
Attendees praised the event for its warm atmosphere and educational depth. “I’ve attended many dinners, but this one felt special,” said one guest Thembelani Nhlabatsi
“The attention to detail, the quality of the wines, and the knowledge shared; it was exceptional.”
Another attendee echoed the sentiment, noting that the evening inspired a deeper appreciation for red wines and the art of pairing. “You realize that wine isn’t just a drink,” they said. “It’s an experience. It tells a story; one that connects the soil, the people, and the culture behind it.”
