Dear Friends

With the festive season fast approaching, things at Caveau have started to get rather busy!!

Happily, we have a new addition to our management team, in the person of Shane Safie. Shane, also formally of the Cape Grace, has been thrown into the deep end and has taken on his role, as floor manager, with great aplomb.

This has allowed us not only a little more breathing space, but time to explore the creative potential of Caveau.

As always, we will keep you posted as to future events,

Till then... keep swirling!

Au Revoir

In Celebration of The Cape!

There is a perception that, during the warm months of summer, one should stick to the cooler white wines rather than to their red counterparts. Is this because the heavy and rich reds are so well suited to cold winter evenings and the hearty meals that so often accompany them? And, if this is the case, what is to say that many reds, especially the lighter ones aren't the perfect accompaniment to many salads on those balmy evenings of summer?

At Caveau, we have discovered that Vriesenhof's Enthopio is the perfect accompaniment to both summer and winter and their associated "dishes"... a truly multi-seasonal wine!

Since the arrival of the French Huguenots in the Cape more than three hundred years ago, many have endeavored to make a wine that truly captivates the uniqueness and diversity of our soils and seasons. Enthopio 2001 is part of this historic quest and the journey for individual quality continues.

The Pinotage component of a Cape Blend should be one third or more and that the blend should consist of at least 3 or more varieties.

This blend consists mainly of Pinotage, with some Merlot, Cabernet Franc and Shiraz.

The Enthopio is an interesting wine, with components never used before like Shiraz. The longevity of the flavours and the follow through from nose to palate make this wine very attractive. The initial juiciness on the front palate dissolves into an interestingly tart sensation - the type that stimulates appetite, but also suggests the wine's potential to mature.

The wine's flavour profile is a brooding fusion of plums, dark berries, marzipan and spice - this further confirms its potential to successfully mature for 5 to 7 years to come.

Jean’s Thoughts
"Superb blend of Pinotage. An ideal early evening red that will accommodate many dishes including slightly spice dishes. I especially enjoy it served cool (14 to 15°C)."

Brendon’s Thoughts
"Great Pinotage blend that even "non-Pinotage" drinkers will enjoy. I suggest a chacuterie platter to be enjoyed with this under-rated wine."

R95.00 per bottle

"I cook with wine... sometimes I even add it to the food." - W. C. Fields

Ingredients

250g couscous 125 ml water 1 teaspoon of salt olive oil 2 tablespoon of lemon zest 1/4 cup chopped parsley

2 red peppers 2 yellow peppers 4 medium sized baby marrow 200g butternut 12 asparagus spears 12 bella rosa tomatoes 8 calamata olives – depipped 8 sun-dried tomatoes

Serves 4

For the Couscous:

1. Place water in a saucepan with1 tablespoon of olive oil and a pinch of salt.
2. Bring to boil, remove from heat. Pour in the couscous whilst stirring.
3. Allow to swell for 2 min.
4. Add 1 tablespoon of olive oil. Keep stirring with a folk to separate the grains.
5. Season with salt, black pepper, lemon zest and chopped parsley.

1. Cut peppers in ½, remove stalk and seeds and place on a roasting tray.
2. Drizzle with olive oil, salt, black pepper.
3. Oven roast at 180C° till soft and slightly brown.
4. Blanch the asparagus in hot water, toss in hot pan with olive oil until soft and golden.
5. Slice the tomato in ½ , place on a roasting tray. Drizzle with oil, salt, black pepper, sprinkle of sugar. Slow roast 140C° until golden.
6. Place a portion of couscous in centre of bowl and place mixed roasted vegetable around the couscous. Add sun dried tomatoes and olives.
7. Top with rocket and basil leave (tossed in olive oil) and shaving of parmesan.

"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent