The heat of our Cape Town summer is still very much upon us. At Caveau, many a long lazy (business) lunch, with chilled whites flowing in abundance, has been enjoyed!! Our evenings, however, have seen a few more reds being brought up from our cellar … a sign perhaps that some respite is on the way?

With this in mind, we have decided that to bring to you, in this months newsletter, a recipe and perfectly suited wine that whilst being light and cool, is still so comforting!! Perfect whatever the weather!

Enjoy and hope to see you soon!

Till then... keep swirling!

Au Revoir

A wine true to its terrior…

The Cape Point Vineyards 2001 Noble Late Harvest was blended predominantly from hand selected Semillon Grapes and just a soupçons of Sauvignon Blanc, Chardonnay and Muscat, before being aged in oak for 12 months. All this, resulting in a wine that delivers an exotic combination of Sauternes and South African styles … a wine that is true to its terrior!

It displays a typical Botrytis character as well as marmalade on the nose. The small percentages of Chardonnay, Sauvignon Blanc and Muscat add a complexity to the wine with layers of mouth watering flavours and crisp acids. The relatively low residual sugar and acids leaves a sweet yet crisp finish that lingers on the palate.

Jean’s Thoughts
A beautiful match between a dessert and a Noble Late Harvest. Displays the richest of flavours (peaches and honey) and the lingering aftertaste will easily handle goodies like cheesecake and panacotta. Of course, being French I have mention another wonderful match … foie gras!!

Brendon’s Thoughts
This superb Noble Late Harvest has a wonderful rich golden colour and its powerful marmalade nose will encapsulate so, hardly allowing you the time to taste it. But once you have, you will be left with a mouthful of complexity, commencing with a chilled crisp acidity, rapidly being substituted with a sweet lingering aftertaste. I would definitely be eating chocolate with this one!

Roasted Peach Crème Brulee

Ingredients 6 egg yolks 600ml cream 400 ml milk 250g castor sugar ½ vanilla pod 2 x fresh ripe peaches 30g butter Icing sugar for burning

Method

1. Place the milk, cream, ½ vanilla pod and 125g castor sugar into a pot. Bring to the boil and let it infuse for 10 minutes
2. Puree the peaches in a blender and strain into the milk mixture
3. Whisk the egg yolks and 125g castor sugar together until light and fluffy (ribbon stage)
4. Pour the milk and peach mixture into the whisked eggs whilst stirring slowly
5. Let the final custard mix settle and then remove the foam from the surface
6. Pour the custard into 6 ramekins and bake in a a baine marie for 45 mins to 1 hour at 100°C or until set
7. Place in the fridge 1 hour before serving

To Serve

1. Sprinkle the top of the Brulee with icing sugar and caramelise with a gas burner. Alternatively, caramelise the icing sugar in a pan and pour a thin layer over the top of the brulee and allow to set
2. Garnish with half a roasted peach, a dollop of mascarpone and some biscotti

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