| visit http://www.caveau.co.za/newsletters/news-2006-03.html for HTML version |
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| Caveau Wine Bar & Deli - Newsletter 21 - April 2006 | (021) 422 1367 |
| In This Issue | Jean & Brendon's Welcome | ||
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Welcome! Wine Review Recipe |
Dear Friends
With so many public holidays popping up, one can be forgiven not only for slipping right into holiday mode but also for feeling like there is way to much to do and just far to little time in which to do it! The wine industry in particular has been extremely busy with wine fairs, trade shows and preparations for other upcoming wine events, the least of which is the WOSA wine tour!! For wine producers participating in this, we at Caveau, wish you all of the best! We have every confidence that you will do South Africa proud! It is also due to the hectic wine calendar that we have decided to postpone the Caveau Wine Festival until Saturday the 10th June 2006, a move that seems to have met with the approval with most wine producers. The Festival will be held in the Heritage Square courtyard and is themed “Cape Blends”. Being the controversial issue that this is, our Festival will not be limiting the wines only to blends that are comprised of 20% pinotage, but will also showcase wines that wine producers feel may be an “expression” of a Cape Blend, thus leaving the playing fields, or rather the showcasing fields wide open for an array of interesting wines. With lucky draws taking place every 45 minutes and “The Great Cape Blend Debate” planned for just after noon, the day promises to be hugely entertaining. Tickets will be sold at the entrance to Heritage Square on the day of the Festival, but for those of you interested in pre-purchasing tickets, please feel free to pop in to Caveau, or call us on 021 422 1367. Finally, this month also sees the beginning of our wine tasting series. On the 25th April, we will literally be toasting to the good things in life. Although this particular wine evening is already sold out, information pertaining to dates and themes for our future wine evenings are available on our website (www.caveau.co.za). We look forward to seeing you soon. Till then... keep swirling! Au Revoir |
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| Petit Caveau | Wine Review - Rijks Semillon 2003 | ||
| Having finally obtained
our alcohol trading licence, Caveau will be able to serve as a wine merchant
as well as wine bar and deli in the New Year. At Petit Caveau you will
be able to buy wines that appear on our wine list and even some that don’t!
From time to time we may even be lucky enough to get our hands on something
really special!! Wine evenings All Rise… lets toast to the finer things in life!
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After working in Cape Town for 20 years, Neville Dorrington and his family decided it was time to move to the country. Lovers of good food and collectors of good wines, the search for a wine farm began. Months and miles later, a “lets do it all from scratch” approach was adopted and after falling in love with the Tulbagh Valley, a place where the splendour and beauty is hard to beat, the farm was found!
On slopes facing north, south east and west, the 136 hectares of virgin ‘never before cultivated on’ soils with sufficient water from the Kleinberg River was approved as perfect for low yielding high quality grapes. Most certainly up for the challenge of honouring Rijk Tulbagh, it was decided to name the Farm “Rijks Private Cellar”. The start of the growing season begins about the first week of September at budburst. This is when the team at Rijk’s Private Cellar start to “grow the wine”. The management of the canopy is the most important aspect in their endeavor to produce quality grapes. “We believe in getting as much light and sun in to the bunch zone as possible, resulting in ripe fruit full bodied wines”. To achieve this, from budburst to harvest, 15 workers spend every day in the vines thinning, removing unwanted shoots and removing leaves in the bunch zone, opening up the canopy to light and sun. Pierre Wahl is Rijks winemaker who, with his vast experience in other wine producing areas together with the understanding of oak, comments that “with the pride, passion and commitment to detail producing optimum quality grapes at Rijk’s, I am entrusted to gently guide the wine into the bottle. The cellar is an absolute dream to work in. No amount of time or expense is spared to achieve our goal — in producing excellent food wines that reflect the true character of each cultivar from our soils”. And nowhere is that more evident than in this particular wine… With a deep straw colour (bearing testimony to the fact that this is a well extracted wine with loads of ripe fruit), a spicy nose with dashes of peach and tropical fruit, this is a well balanced wine with a juicy mouthfeel which leaves a lingering complex fruity aftertaste. This wine can be enjoyed now but has a great ageing potential for up to another 7 years or so. Jean’s Thoughts A popular name with a popular cultivar! Semillon is in growing demand, unfortunately the supply is not always of a quality such as this one. Try Rijks rich and big Semillon, you won't be disappointed! Brendon’s Thoughts A complex wine that offers a full and rich mouthfeel. The bit of age that it has on its side adds another dimension to its complexity, making it a round wine that should most definitely be served with food. A good example would be the ostrich and Asian broth (recipe in this newsletter!) At Caveau: R 160.00 per bottle |
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| Caveau’s Friends in Wine | Seared Ostrich with Asian Noodle Broth | ||
Every now and then, Caveau receives stock at a reduced or “special price”. This may either be in order to move produce a little faster or due to wine farm promotions that may be running at the time. At Caveau we feel that our patrons should be the first to experience the benefits of such kickbacks and we have in turn decided to run monthly specials. Charl's Choice This month’s offering from the Caveau Deli is our delicious marinated Calamata olives. Marinated by our chefs, these olives have a flavour all of their own, with hints of citrus peel, rosemary, sage and garlic and a slight taste of Jalepeno chillies. I use them in abundance in our salads and pastas, but where I enjoy using them the most is in our homemade tapenade – our “secret” marinate adds a unique flavour! These olives can be used to accompany cheese and meat platters or just on their own with a glass of red in the comfort of your home! Available from our deli at R25.00 per jar.
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| The Vine Room | |||
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The Vine Room, Cape Town’s finest and most exclusive private dining venue is finally open for bookings. As opposed to our more casual fare, the menus that we will be designing for this venue are of “fine dining” standards. Should you be interested in making any bookings, please feel free to contact Gabi on gabi@thevineroom.co.za or on 083 284 6754. "Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent 
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92 bree street. cnr heritage square . cape town
[ t ] +27 21 422 1367 [ f ] +27 21 422 1369 [ e ] info@caveau.co.za www.caveau.co.za |
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