Dear Friends

Welcome to the first issue of Caveau's Newsletter - a publication that will be sent out once a month with information of the going’s on at our Wine Bar and Deli.

As many of you may know by now, Caveau has been open and running for 3 months... and what a fantastic 3 months they have been!

For many of our guests, they have been months filled with wine tastings, food samplings, business lunches, after work drinks and even the odd nightcap!!

For us, they have been the first in realising our passion. We have always believed that wherever food and wine are concerned, lies also the infinite possibility of new friendships being formed! This belief has only been further established in our minds! It has been such a pleasure for us to welcome so many of you to Caveau, where together, we have whiled away a few fantastic hours savouring a glass of something equally fantastic.

Your continued support, company and feedback has been invaluable and is always appreciated!

For those of you who have not yet had the chance to drop by, we hope to welcome you soon.

Till then... keep swirling!

Au Revoir,

Jean & Brendon

Just in time for Summer!!!!

Each month we shall be reviewing one of the wines on Caveau's wine list, and this month we have decided that September's "Wine of the Month" should be Signal Hill's La Siesta Grenache Blanc.

Currently the only Grenache Blanc produced in South Africa, this wine is fermented in second and third fill French oak Burgundy barrels where, after 12 months of batonnage on its fermentation lees it is bottled with its natural freshness that is perfectly suited to our beautiful Cape Summer!

The Grenache Blanc has a naturally high acidity which has been balanced by light oaking, enhancing the white peach and apricot aromas typical of this Southern Rhone delicacy.

La Siesta Grenache Blanc is a perfect match with creamy or buttery sauce fishes or lobster when young, and is perfectly complements a veal risotto after a couple of years of bottle maturation.

Jean’s Thoughts
"Unusual for South Africa but very popular in the Mediterranean, this style of wine will handle spicy food very well or simply served it very chilled and enjoy it next to your pool!!!!"

JP’s Thoughts
If you are after an alternative taste to the ubiquitous sauvignon or chardonnay, this is an interesting option. It’s made in an oxidative style, which means it has a slightly sherry-like flavour, and it has great texture in the mouth – making it a great accompaniment to soft cheeses and salads.”

R90.00 per bottle – R 23.00 by the glass

Although it seems that summer may be upon us, one is often left with that nagging feeling that winter may not quite yet be out the back door!! So if there is one last winter’s meal that needs to be made, let this be it. With its spicy, rich flavour, it goes perfectly well with the La Siesta Grenache Blanc!!!

Ingredients

45g olive oil 45g sunflower Oil 330g chorizo sausage 260g onion – thinly sliced 16.5g garlic – chopped 125g red wine 930g boneless leg of lamb – cut 2.5 cm 496g tin cooked white cannelini beans – drained

30g brown vinegar 225g beef stock 400g Italian tomatoes 3 bay leaves 10g marjoram 15g salt 2g black pepper 2.5g paprika

Method

1. Heat the olive oil and add the chorizo until browned – about 5 minutes. Add the onions and the garlic and sauté – stirring occasionally until browned. Remove and set aside.
2. Add the remaining oil to the pan and cook the lamb cubes until browned. (Make sure the lamb is not "overcrowded" – if so, rather cook it in batches)
3. When all the lamb is browned, place the chorizo-onion-garlic mix back in the pan. Increase the heat to high and add the red wine and the vinegar. Scrape the bottom of the pan to release any caramelised bits.
4. Add the beef stock and plum tomatoes with heir juice. Stir, breaking up the tomatoes. Add the bay leaves, paprika and half the marjoram. Season with salt and pepper.
5. Bring to the boil, partially cover, and reduce heat. Remove the lid and simmer for another 45 minutes or until the lamb is extremely tender. Remove bay leaves.
6. Add the white beans and stir to combine. Cook until beans are heated through. Stir in the remaining marjoram.
7. Serve with rice.

"It is well to remember that there are five reasons for drinking: the arrival of a friend; one's present or future thirst; the excellence of the wine; or any other reason." - Latin saying