"Don't be dismayed at good-byes. A farewell is necessary before we can meet again. And meeting again after a moment or lifetime is certain for those who are friends." Richard David Bach

We would like to take this opportunity to bid farewell to Emile & Yvonne Bootsma - dear friends and valued guests to all at Caveau. Emile, Food & Beverage Director for the Arabella Sheraton Group South Africa has been relocated back to Germany to take up the position of deputy General Manager for the Arabella Grand Hotel in Munich, their flagship hotel. We thank you sincerely for your friendship and continued support and wish you all the success in the future. Happy trails to you, until we meet again.

Entertaining the palate with slightly sweet raspberry fruit flavours, together with some oaky, earthy and savoury complexity, this clear and bright ruby coloured wine is firm yet fleshy on the palate and has a well-structured, long spicy finish. GHW’s Pinotage, which has been produced and bottled under the Grangehurst label since 1992, has a reputation of being amongst the Cape's finest wines from this unique grape variety.

Although labelled and marketed as Pinotage, the 2000 vintage has 12% Cabernet Sauvignon in the blend. The inclusion of a small percentage of Cabernet is a regular feature of the Grangehurst Pinotage, and contributes to the structure and taste profile of the wine. The grapes for this wine are purchased from various vineyards (Helderberg, Firgrove & Devon Valley) – all within the Stellenbosch appellation. The Pinotage is obtained from bush vines as well as trellised vineyards where vines vary in ages from 7 to 33 years.

The evidently delectable flavours are due to many factors including the soil conditions that vary from sandy/coffeestone to yellow/red soils and effect that the cool southerly sea breezes have on the vineyards situated within the Stellenbosch appellation, as well as the subtle oak influence from 14 months maturation in predominantly French and partly American oak barrels.

Jean’s Thoughts
Everyone has different opinion about Pinotage and it is a wine that is often badly rated.
This particular wine is drinking superbly now as the structure is nearly at is pick. Lovely fruit, soft tannins, wonderful!

Brendon’s Thoughts
With 5 years behind this Pinotage, it has softened up superbly. A really good wine that is showing earthy and berry flavours and all together drinking beautifully. Combined with this month’s cold weather and our osso bucco recipe, I'll be very surprised if you don't find yourself reaching for a second bottle.

At Caveau:
R190.00 per bottle

“Caveau” Osso Bucco

Ingredients 4 x 300g Osso Bucco slices ½ onion – roughly chopped 1 carrot – roughly chopped 4 ripe tomatoes 3 cloves garlic 5g rosemary 5g thyme 750ml red wine 250ml port 800ml chicken stock

For the polenta

500ml polenta
1litre milk
500g butter (cubed)
20g chopped parsley
Juice of ½ lemon

For the gremollatta

Rind of ½ orange
Rind of ½ lemon
2 cloves garlic – finely chopped
10g parsley chopped

Serves 4

Method

1. Season Osso Bucco and coat with flour
2. Seal in a hot pan and deglaze with red wine and 1 cup of port at a time
3. Separately fry off carrot, onion and garlic
4. Place Osso Bucco and vegetables into a casserole dish with tomatoes, herbs and chicken stock
5. Cover with lid and roast at 160°C for 2 ½ to 3 hours

1. Place the milk into a thick based pot and bring to a slow simmer
2. Whisk in the polenta and continue whisking for approximately 10 minutes (if it becomes too thick, add a little extra milk)
3. Before serving, whisk in the butter, cheese, parsley and lemon juice

1. Blanch rinds in boiling water then chop finely and mix with parsley and garlic

Plating

1. Place polenta in the centre of the plate / bowl
2. Arrange Osso Bucco on top and drizzle with sauce
3. If desired, spoon some peas and root vegetable over!
4. Sprinkle with gremolatta

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