Newsletter 13 - September 2005 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Welgegund Carignan 2003

Recipe
Chicken Supreme with basil mash and chunky mushroom sauce

Dear Friends

We are, very apparently, well on our way to summer...

For all Capetonians this seems to be such a wonderful time of the year. A time where, with each passing day, our little corner of the world sees a few more minutes of glorious sunshine, a few more familiar faces venturing out of their winter hibernations and at Caveau in particular a few more bottles of cool crisp whites finding their way out of our Cellar and onto the tables!

The both of us, as with most involved in the hospitality industry, have already had our annual leave. We are rested, refreshed and eagerly anticipating a bumper season packed with friends and family... and what better to accompany these than the delicious meals and fine wines that have become so synonymous with Caveau?

We look forward to sharing the Summer with you...

Till then... keep swirling!

Au Revoir

Petit Caveau

Wine Review - Welgegund Carignan 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.

Rare in South Africa, Carignan is one of the great, ancient grape varieties of the world. Until recently, it was still the most widely planted grape variety in France, were it was responsible for the production of huge volumes of plonk! This did not endear it to the fraternity of wine writers. Our own Desiderius Pongrácz commented: “Only Carignan has been more passionately slandered than Pinot noir”. But with changes in viticultural practices, there are changes in attitude, and Simon Hoggart in THE SPECTATOR refers to it as “...the once despised but now cherished Carignan grape...”. But not only is this variety a potentially very heavy bearer, but also an excellent blending component, both qualities which make a lot of economic sense.

In South Africa there is very little of it, not much more than 70ha. in total. Ripening late, this drought resistent variety is suited to hot and dry conditions, such as you would find in Wellington and the Swartland. And Welgegund is just one such location.

Lying on the slopes of the Hawequas Mountains, Welgegund (50 ha), once belonged to Cecil John Rhodes – never one known to go for second best! The quality of it’s terroir was recently confirmed, when the Pinotage grapes, under another label, helped to win the category trophy at the 2004 FCTWS.

The bush vines on Welgegund, are 28 years old. For the 2003 vintage, the grapes were harvested in late-March 2003 and blended with 13% wooded Shiraz, originating from the Swartland. The acidity level, as with all predominantly Carignan wines is fairly high at 6.4 g/l.

What makes the Welgegund Carignan 2003 such an attractive lunch time drinking wine, is its brilliant ruby colour, reminiscent of a Pinot noir, and the relatively low alcohol content. This is a mineral, rustic, herbaceous, rather than a floral or fruity experience!

Jean’s Thoughts
An unusual variety of grape, often used for blending. In this particular wine it is fruity with soft tannins. A very good lunch wine.

Brendon’s Thoughts
Not often seen bottled as a single variety, but here it... something different and exciting for us to try. A pleasurable drinking wine that will go nicely with many dishes, just nothing too heavy.

At Caveau:
R 100.00 per bottle

Wine Evenings

Chicken Supreme with basil mash and chunky mushroom sauce

Food & Wine Pairing ll

In our next wine evening, to be held on 27th September 2005, the chemistry of taste and food interactions will be at the heart of matching four dishes with four wines. This particular food and wine tasting will differ from most in that each dish will feature ingredients that are considered notoriously difficult to match with wines.

Host of our wine evenings, JP Rossouw will guide us through each of the food and wine pairings whilst exploring the interactions of our basic elements of taste.

The menu for the evening will be as follows:

Creamy Mussel Chowder
Springbok Bobotie with homemade chutney
Thai Green Chicken Curry with crispy basmati rice balls and an assortment of sambals
Bitter chocolate Panna Cotta with espresso jelly
Coffee and truffles

Details of the evening are as follows:

Date:
27th September 2005
Venue:
Caveau Wine Bar & Deli
Time:
18h30 for 19h00
Cost:
R 185.00 per person
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!

As per last year’s successful arrangement, full prepayment is required to secure your reservation.

Our banking details are as follows:
Bank: Standard Bank
Branch: Sea Point
Branch Code: 024 109
Name: Coalition Trading 145
Account: 071 075 011

Chicken Supreme with basil mash and
chunky mushroom sauce

Ingredients

4X chicken breast (French trim)
250ml chicken stock
250ml cream
4 large potatoes, peeled and cut into cube
100ml milk
140g butter – cut into cubes
1 tbls basil pesto
200ml white wine
150g rocket
20g chopped parsley
200g sliced mixed mushrooms

Serves 4

Method

Cook potatoes until tender, then strain.
Mash with milk and 60g butter, mix in pesto and set aside .
Heat a large frying pan and place all 4 breasts skin side down and cook for 5 minutes or till golden. Flip over and repeat.
Add wine and chicken stock and reduce by half.
Remove chicken from pan and roast in oven for 8 minutes at 180°C.
Add cream and mushrooms to wine and stock and reduce by half again.
Whisk butter and parsley into cream sauce, till smooth, just before serving.

Serving

Place basil mash in the centre of the plate and top with rocket.
Slice chicken at a 45° angle and place on top of rocket.
Drizzle with mushroom cream sauce.

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


Caveau Wine Bar & Deli - Newsletter 13 - September 2005	(021) 422 1367