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| Caveau Wine Bar & Deli - Newsletter 04 - December
2004 |
(021) 422 1367 |
| In This Issue |
Jean & Brendon's Welcome |
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Welcome!
Wine Review
Jordan Sauvignon Blanc 2004
Recipe
Trout gravadlax and phyllo layers
Please Note
Please also note that Caveau will close after lunch on the 24th,December
, and will also be closed on 25th and 31st of December, as well as the
01st of January. Please also note that Caveau is not open on Sundays.
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Dear Friends
Holidays are finally upon us and here at Caveau, any reason is grounds
to celebrate. This month, Christmas parties and end of year functions
have abounded and we have been so delighted to be part of these festivities.
Another cause for celebration is that Caveau is currently in its 6th
month of fabulous food, wine and company. And what better opportunity
to thank you, our patrons, for all your continued support and invaluable
feedback... we trust the next 6 months will be just as good and look forward
to sharing them with you.
We would also like to, on behalf of the Caveau team, wish you all a Merry
Christmas and a wonderful New Year
Till then... keep swirling!
Au Revoir
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| Petit Caveau |
Wine Review - Jordan Sauvignon Blanc 2004 |
| We are currently in
the process of applying for our alcohol trading licence, that once obtained,
will enable Caveau to serve as a wine merchant as well as wine bar and
deli.
In the mean time however, if there are any wines on
our wine list that you would like to have for your own private collection
but that you may be battling to find elsewhere, please do not hesitate
to contact us and we shall try to source it for you.
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Jordan Sauvignon Blanc 2004
Jordan winery’s distinctive wines display the ripe concentrated
fruity accessibility of the New World, with the complex elegance of classic
wine styles.
This tank-fermented Sauvignon Blanc (100%) is as full of energy as the
team that produces it. Fig, gooseberry and asparagus flavours blend in
a harmonious palate of youthful exuberance
Jean’s Thoughts
Well balance sauvignon blanc with lasting flavours.
A fresh, crispy food wine that is especially well suited to meaty fish.
Brendon’s Thoughts
Displays the typical characteristics of a South African Sauvignon Blanc.
A crisp and clean wine with flavours of fig and gooseberry. I am an avid
fan of their wines and their honest approach to the industry!
R100.00 per bottle
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| Wine Evenings |
Trout gravadlax and phyllo layers |
| Unfortunately, our
hugely popular wine evenings have come to an end for now, but will resume
again in May 2005. This will afford the Caveau team an opportunity to
investigate other entertainment possibilities for you during the summer.
However, in the interim we have introduced “Sangria”
evenings. Your visit to Caveau between 17h00 and 19h00 on Fridays will
be met with a complimentary glass of refreshing Sangria... ideal for Cape
Town’s hot summer evenings!
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Trout gravadlax and phyllo layers
| 2 x whole trout, filleted
125ml sugar
125ml course salt
20g chopped dill
Juice & rind of 1 orange
Juice and rind of 1 lemon
375ml crème fraiche
5 x sheets phyllo pastry cut into 7x7cm squares
1 buch asparagus
100g deep fried capers
Extra virgin olive oil
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Method
- Mix salt, sugar, orange, lemon and dill and rub onto the flesh side
of the salmon fillet
- Place fillets ontop of eachother and tie together with string. Place
in a drip tray and put into the fridge for 6 hours. Turn the fillets
over every hour
- Brush phyllo squares with butter and bake at 180ºC for 7 minutes
- Blanch and season the asparagus
Plating
- untie the fillets and wipe off excess salt mixture
- Slice as thin as possible and place on plate with a spoon of crème
fraiche and asparagus
- Place a phyllo square on top and repeat process
- Drizzle with olive oil and sprinkle with deep fried capers
"Drinking good wine with good food in good company is one of life's
most civilized pleasures." - Michael Broadbent
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