As the mornings stay darker for longer, the thought of snuggling up for just a few minutes more sleep becomes far to appealing to resist. This entirely natural and fairly common occurrence almost always results in a rushed breakfast in order to get to work on time … a situation that is often aggravated by the ever-increasing traffic and the cold wet downpours that we know are on the way! It is on days like these that we would all do well to remember the age-old counsel that “breakfast is the most important meal of the day.”

With winter very obviously on our doorstep, there can be little that is more pleasing than the aromas of a cooked breakfast to get the day started off on the right foot. At Caveau, wines and tapas style food are not our only speciality … we love our breakfasts too! Whether it it’s a light croissant with tomato, basil and mozzarella or something a little more substantial like our eggs Benedict, Caveau breakfasts serve as a wonderful incentive to get up just that little bit earlier...

In this month’s newsletter, our recipe is Caveau French Toast … frequently found on local menus and easy enough to make at home, this meal can be served in a variety of ways… this month, we have chosen for it to be paired with fruit … comforting for the chillier mornings, but still refreshing, especially when accompanied by a glass of bubbly!

Our wine evening this month, themed “Rediscovered”, is something else that we are looking forward to. Be sure to check out our website for details: www.caveau.co.za

Till then... keep swirling!

Au Revoir

Villiera’s Monro is one of those exceptional wines that can bear proud testimony to South Africa’s aptitude in creating an MCC that effortlessly measures up to its international counterparts. Situated in the Stellenbosch region, where the prevailing Mediterranean climate favours the growing of vines, Villiera produces the Monro Brut only when the conditions are favourable, thus ensuring the highest standard in the quality of the grapes. The vintage of 1999 was considered ideal, and an equal blend of only the best Pinot Noir and Chardonnay juices were used. All this perfectionism evidently paid off when it received not only a Veritas Gold Award in 2004, but also a Gold at the 2004 Basel Wine Fair in Switzerland!

The Chardonnay component (for elegance and freshness) was fermented in used barrels for extra complexity and after blending with the Pinot Noir (for body and flavour), yeast and sugar was added for a secondary fermentation in the bottle and lees contact extended for 5 years. The wine displays a rich, creamy, yeasty nose with a full ripe toasty flavour on the middle palate that develops finesse and complexity on the aftertaste. Powerful and bracing to drink now, the Monro Brut can age for at least 3 years from date of purchase. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit.

Jean’s Thoughts
A well mature, crispy MCC. The gentle finish will allow a lot of food pairing (from seafood canapés to biltong via a bowl of fresh fruits). Why not try on a lovely late Sunday morning with breakfast or early lunch?
Enjoy

Brendon’s Thoughts
It’s rich, its creamy and it exudes decadence! It has a powerful, complex and toasty palate, so I can think of nothing better than enjoying it with some foie gras lavishly spread on toasted brioche.

At Caveau:
R170.00 per bottle

View previous Caveau wine reviews.

“Caveau” French Toast

Ingredients 6 eggs 150 ml milk 2 kiwi fruits 2 bananas 1 apple 1 pear 1 peach 120 ml honey 120 ml mascarpone 2 large ciabatta Serves 4

Method

1. Beat eggs and milk together in a bowl
2. Slice ciabatta (3 slices per plate)
3. Slice up the fruits and arrange neatly on the plates
4. Dip the ciabatta slices into the milk and egg mixture and fry off in a hot pan until golden brown
5. Place ciabatta on plate among the fruit and finish off with a ramekin of honey and a quenelle of mascarpone
6. Garnish with mint, icing and blueberries

Serve with a cold glass of Villiera Monro!

View previous Caveau recipes.

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