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Caveau Wine Bar & Deli - Newsletter 05 - January 2005 (021) 422 1367
In This Issue Jean & Brendon's Welcome

Welcome!

Wine Review
High Constantia Rosé 2003

Recipe
Honey glazed pork on mustard potatoes with caramelised apple sauce

Brendon & Jean

Dear Friends

Happy 2005!!! We trust you all had a wonderful festive season and are ready for the year ahead!
Our holiday season saw many new faces at Caveau … locals as well as many tourists. As always, it is wonderful to meet new people and introduce them to the delights that we have on offer here. For those of you who came from afar, please travel back home safely and we look forward to your return. For those of you who will remain in this special corner of the world, we hope the holiday-to-work transition is not too harsh.

Being situated right in the heart of the CBD, we are just on many of your doorsteps, so when your stress levels begin to soar and you feel like a few moments away from the office or out of the traffic, you know where to find us!

Till then... keep swirling!

Au Revoir


Petit Caveau Wine Review - High Constantia Rosé 2003

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.


Jordan Sauvignon Blanc 2004

A style all of its own

Fondly referred to as ‘rosewater’ by the team that produces it, the High Constantia Rosé has established itself in a class all of its own. In a world where rosés are very seldom taken seriously, this wine manages to break the mould and yet remains unpretentious.

Produced predominantly from cabernet franc and a small amount (8%) of the chardonnay/pinot noir blend that constitutes their highly rated Clos André MCC, this wine has a delightful pink colour, raspberry fragrance and depth of fruit with a dry, earthy finish that will redefine the way you perceive rosés.

Jean’s Thoughts
This rose has a wonderful deep pink colour and a flavour that serves to disprove the original notions of a typical Rosé. With a fruity flavour and a touch of dryness, this wine is a great accompaniment to everyday meals, particularly white meats and salads

Brendon’s Thoughts
A must-try this summer. Dont be put off by the darker than expected colour because this predominantly cabernet based rosé is dry and delicious!

R75.00 per bottle


Wine Evenings Honey glazed pork on mustard potatoes with caramelised apple sauce

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!

Trout gravadlax and phyllo layers
Honey glazed pork on mustard potatoes with caramelised apple sauce

Ingredients

4 pork cutlets (approx 250g each)
2 tablespoons honey
3 golden delicious apples (cut into wedges)
1 tablespoon brown sugar
250g mixed lettuce
1 tablespoon
100ml Bulgarian yoghurt
450g baby potatoes

Method

  1. Boil baby potatoes until tender and cut in half
  2. Remove the bone from the pork cutlet
  3. In a pan, caramelise the apples with the brown sugar (until they reach a golden colour)
  4. In another pan, sear the pork medallions.
  5. Add the honey to the pork and cook for a further 6 minutes at 180°C
  6. Sautee boiled potatoes with wholegrain mustard
Plating
  1. Place potatoes in the centre of a plate and put the pork medallion on top.
  2. Fan the caramelised apples on the side and place the lettuce leaves on top.
  3. Drizzle the plate with yoghurt and pan juices.

 

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

Swirling Passions - Caveau Wine Bar & Deli

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