Newsletter 23 - June 2006 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Iona Shiraz 2004

Recipe
Veal Saltimbucca and wild rocket with sage beurnasette

Dear Friends

What fun we have had in the last month!

Our 2nd birthday bash was a resounding success, as was our first-ever Wine Festival, an event that we have every intention of repeating next year! A sincere ‘thank-you’ to those who joined us on either of these occasions! It is always so lovely to celebrate good food and wine with friends!

This month sees us well into our wine tasting series for the year, with the 3rd one taking place next Tuesday. Themed “Expression of Time iii”, a vertical tasting of Rust en Vrede’s very special Estate Blend (vintages 1995 – 1999) will be presented by JP as well as paired with a delectable 5 course meal. Seating is limited, so be sure to book your place!

Some other exciting news is that renovations for our Caveau at Josephine’s Mill in Newlands are finally underway. As well as being a restaurant, it has also been perfectly devised to cater for larger functions. We are anticipating completion towards the end of the year and will be sure to keep you up to date with the progress. In the meantime, you know where to find us!

We look forward to seeing you soon.

Till then... keep swirling!

Au Revoir

Petit Caveau

Wine Review - Iona Shiraz 2004

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!!

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.

Wine evenings

Expression of Time iii
In our next wine evening we shall be conducting a Vertical Tasting of the very special Rust en Vrede Estate blend (vintages 1995 – 1999).

JP Roussouw, author of Caveau’s wine list and host of our wine evenings, will guide us through each of these wines, explaining the influence that each year has had on the respective vintages. As usual, a delicious 5 course meal will accompany the tasting in true Caveau style.

Further details of the evening:
Date: 27 June 2006
Venue: Caveau Wine Bar & Deli
Time: 19h00 – 19h30
Cost: R 200.00 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
Acc Name: Coalition Trading 145
Acc No.: 071 075 011

It has been called the one piece of South African land resembling Bordeaux. However, with the advantage over Bordeaux of 50% less rain in the harvesting months, a slightly warmer April and an average growing season temperature of 17,5°C, a long and slow ripening of the grapes, under ideal conditions, are ensured.

The Iona wine estate is considered to be South Africa's coolest vineyard. The first vineyards were planted in 1998, and research confirmed that with harvesting times up to 8 weeks later than other Cape wine producing areas, Iona was unique. For example, their Sauvignon blanc is harvested in March and the Merlot and Cabernet Sauvignon only in April.

The Shiraz on the estate started as a nursery error ... When they first planned to plant Cabernet Sauvignon, unknown to them (and hopefully the nursery!), they were accidentally supplied with approximately 600 Shiraz vines. This was only discovered once they were ready to harvest the first Cabernet Sauvignon and grapes, that were not quite ready, were found interspersed in the vineyard. Identified as Shiraz they were left to ripen and were harvested in early May 2004. The quality was outstanding and as a result another 4ha was planted.

Incredibly fresh and pure with white pepper and savoury notes that complement the berry fruit aromas, the Iona Shiraz has immense poise and presence in the mouth, without ever being overwhelming. Firm and very refreshing, it is produced in small quantities at this stage (120 cases). Will suit carpaccio and anti-pasti, as well as a tomato-based pasta or even try with barbequed meats.

Jean’s Thoughts
As classic as it can be... a wine that is true to its French Rhone Valley style. Refreshing berry flavour, low In alcohol but a long and lingering palate. This wine will last well and but also perfect for now with winter on the way.

Brendon’s Thoughts
The Iona Shiraz is not a showy wine, instead expresses an honest characteristic of a well made shiraz. Robust yet stylish.

At Caveau: R 210.00 per bottle

Caveau’s Friends in Wine

Veal Saltimbucca and wild rocket with sage beurre noisette

Vins d’Orrance - Syrah

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.

This month, our special offering is the Vins d’Orrance Syrah (2004). Produced by Frenchman Christophe Durand, this is a wine that displays the best of old and new world styles. From a vineyard that lies on the slopes of the Simonsberg mountains, a part of the Cape that is considered to be one of our best Shiraz growing areas, this is a particularly rich and aromatic wine with deep ruby hues. The nose combines dark spices, chocolate and white pepper whilst the palate is fresh and balanced with a dry and savoury palate. Incidentally, this is a rather rare wine that you would be hard pressed to find anywhere else … will make a great contribution to any wine collection!

Available from Petit Caveau for only R 90.00 per bottle, should you be interested in purchasing this wine for your own private collection or just to enjoy with friends and family, please feel free e-mail your order to: info@caveau.co.za

Charl's Choice

Rose’s Nougat

Those of you who celebrated our 2nd Birthday with us would already have had the pleasure of tasting this delicious offering. New in the Caveau deli, it has proven to be a hit with our regulars either as something light to round of a meal or as perfect accompaniment to a cup of coffee.
At Caveau: R5.50 per square

Charl

Ingredients

8 x 100g veal schnitzel
8 x long thin slices of Parma ham
8 x sage leaves
1 tbsp chopped sage
200g washed rocket
150g butter, cut into cubes
1 lemon, quartered
200g baby tomatoes, peeled
800g potato, peeled and cut into cubes
100ml milk
Salt and pepper to taste

Serves 4

Method

Cook and mash potatoes with 50g butter and the milk. Reserve until ready to serve.
Flatten veal and place one leaf of sage on each steak and wrap with Parma ham.
In a shallow pan, fry the veal for approximately 3 minutes on each side.
Sauté rocket and tomatoes in a hot pan.
Place mash on a plate and arrange rocket and tomatoes on top.
Quickly, before serving, place remaining butter in a hot pan. Just as it begins to foam, squeeze in lemon and add chopped sage. Spoon over veal to serve.

The Vine Room

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


Caveau Wine Bar & Deli - Newsletter 23 - June 2006	(021) 422 1367