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Welcome!
Wine Review
Cloof Cabernet Sauvignon 1998
Recipe
“Caveau” Beef Fillet with potato and avocado salsa and homemade tomato sauce
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Dear Friends
For the team at Caveau, this next month is going to be one of major festivity!
Yes, we are celebrating … again! And for good reason too!
Next month Caveau turns one!! Already it has been a whole year dedicated
to fine wine, fabulous food and the coming together of good friends … definitely
a recipe for unforgettable memories and success! And nowhere has this success
been more evident than in Caveau’s being voted as one of the “Top 35 Cool
New Nightspots” in the World by U.S. Condé Nast Traveller Magazine! (our
second reason for celebration) What’s more, Caveau was the only spot in
the whole of Africa to have received this accolade!
Those who are familiar with Traveller Magazine will understand our jubilation,
as the worth of being recognised by such a widely read and respected publication
is a privilege not afforded to all and sundry.
We are all so very proud of this accolade and it is undoubtedly without
you, our patrons, that we would have achieved it. So we would like to take
this opportunity to thank each and every one of you for all the support
that you’ve shown in the last year, and to invite you to join us in celebrating
our first birthday on the 23rd June. We hope to see as many of you there
as possible!
Our wine evening this month, themed “Durbanville Wines” is something else
that we are looking forward to. Wines from each of Durbanville’s 8 wine
estates will be sampled and accompanied by a menu that is set to delight!
Be sure to check out our website for details: www.caveau.co.za
Till then... keep swirling!
Au Revoir
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| 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.
On this note, we have had some customers contact us with requests to sell some rare and rather special wines from their own private collections, namely:
French
Chateau Palmer 1966, Margaux, Medoc
Chateau Cheval Blanc 1966, Fourgaud-Lessac, St Emillion
Chateau La Bruyere 1970, Medoc
Chateau Margaux 1963
Chateau Latour 1959, Pauillac Medoc
South African
Boschendal 1985, Grand Vin
Those of you familiar with unique wines will know that the values of these speak for themselves and need no further accolade from our side. As they are virtually priceless, we shall be selling them, on behalf of our customers, “Blind Auction” style. Should you be interested in bidding for them, please e-mail us at info@caveau.co.za. All information will be treated as strictly private. Please also note that these wines have not been bought or stored by Caveau and we can therefore not attest to how they have been stored over the years.
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From adversity comes character…
Cloof’s vineyards are situated on the eastern slopes of Dassenberg,
about 70km north of Cape Town, where the baking heat of summer is tempered
only by a south-easterly wind.
‘Adversity’ is the key word when it comes to handling the vines
As the decomposed granite in the soil trap the sun’s heat and allows the
grapes to ripen slowly at night as it radiates back the heat of the day.
The ‘bush-style’ vines provide a canopy that protects the soil from drying
out too much, as well as shading the grapes from the direct sunlight.
Their roots go up to eight metres deep in search of moisture, rendering
the vines less sensitive to drought. It is this intensity of these conditions
that forges the character of Cloof’s wines, as it is in this environment
that their fruit ripen to a syrupy sweetness with intensely concentrated
flavours. The vineyards experience adversity, but they do so with character,
offering up a yield of which Cloof can be immensely proud.
The team at Cloof is of the opinion that there are easier ways of making
wine, but strongly believes that under local conditions, bush vines are
not only necessary but also integral to the unique style and quality of
their wines.
The Cloof Cabernet Sauvignon 1998 has wine has a deep ruby colour. On
the nose you will discover a strong vanilla and spiciness combined with
coffee, cigar box, fennel and cherries. It is beginning to show wonderful
integrated tannins with red berries on the palate. Serve with grills,
roasts and casseroles.
Jean’s Thoughts
The wine still shows some lovely berry flavours, as well as a great structure
(balance between acidity and sugar). It is mellow and not too tannic which
allows it to be enjoyed without food. Welcome to winter, this 98' cab
will warm you up!
Brendon’s Thoughts
This is a superb wine that is drinking at its optimum, so with 7 years
of age on its side, ripe fruits and nicely softened tanins, this is well
worth a taste if not a bottle or 3!
At Caveau:
R120.00 per bottle
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| Durbanville Wines
At Caveau’s next wine tasting, to be held on the 31st
May 2005, we will be showcasing a full spectrum of wines from
each of the 8 wine estates in Durbanville.
JP Rossouw, renowned wine writer and host of our wine evenings, will guide
us through this tasting focusing on the characteristics that are distinctive
of the Durbanville region and how these qualities are expressed in each
of the wines. The estates participating will be Nitida, Hillcrest, De
Grendel, Diemersdal, Altydgedacht, Bloemendal, Meerendal and Durbanville
Hills
In true Caveau style, the wines will be paired with the below
menu:
Classic prawn bisque
Porcini and goat’s cheese ravioli with pesto drizzle
Quail, guinea fowl and olive terrine with homemade chutney
Caveau venison pie
Spicy citrus Malva pudding
Coffee and chocolate truffles
Further details of the evening:
Date:
31st May 2005
Venue:
Caveau Wine Bar & Deli
Time:
18h30 for 19h00
Cost:
R 185.00 per head
RSVP
(021) 422 1367 or info@caveau.co.za
Our intention is to keep these evenings as intimate as possible. We have
therefore limited seating allocations, so booking is essential!
Full prepayment is required
Our banking details are as follows:
Bank: Standard Bank
Branch: Sea Point
Branch Code: 024 109
Name: Coalition Trading 145
Account: 071 075 011
Please confirm availability prior to payment.
June’s wine evening, themed “Eat and Drink South Africa” will
be held on 28 June 2005.
Please visit our website for updated information: www.caveau.co.za
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“Caveau” Beef Fillet with potato and avocado salsa and homemade tomato sauce
| Ingredients
800g beef fillet cut into 8 x 100g medallions
For the potato and avocado salsa
4 medium potatoes (with skin)
2 avocados
½ onion (chopped)
200g rocket
Juice of 1 lemon
1 tomato (deseeded and cut into cubes)
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For the homemade tomato sauce
1 onion (roughly chopped)
1 carrot (roughly chopped)
50g celery (roughly chopped)
6 tomatoes (diced)
1 cup red wine
1 tsp brown sugar
1 tsp tomato paste
20g parsley
Serves 4
Method
For the tomato sauce
- Fry onion, carrot and celery for 10 minutes on low heat
- Add tomatoes and wine and simmer for 45 minutes
- Remove from the heat and blend with an electric mixer
- Whilst blending, add parsley, sugar and tomato paste
For the potato and avocado salsa and beef
- Place potatoes on a baking tray with a little oil and salt. Bake for approximately 45 minutes at 180°C
- Hollow out each potato using a spoon – keeping the potato skins to one side.
- Mash the insides of the potatoes and add the onion, tomato and avocado.
- Add salt, pepper and lemon juice to taste
- Place this mixture into the hollowed out potato skins and put to one side.
- Season and pan fry the beef fillet medallions to desired temperature
- Briefly pan fry the rocket
Plating
Place rocket on to a plate and drizzle a some of the tomato sauce around it. Place the potato and avocado “cups” on top of the rocket and the filet next to it. Serve immediately with a glass of Cloof Cabernet 1998
"Drinking good wine with good food in good company is one of life's
most civilized pleasures." - Michael Broadbent
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