Newsletter 25 - August 2006 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Bouchard Finlayson - Hannibal 2003

Recipe
Springbok Pie

Dear Friends

The most noticeable confirmation that some warmer weather is finally on its way is that it’s getting lighter earlier in the mornings! Even with the piercing chill that seems so adamant on sticking around, can you believe that the first day of spring is just little over a week away!!!

As is so often the case when season’s change, so do one’s preferences in food and wine. For some, it’s a case of “out with the heavy and hearty wines”, (that seem so comforting in winter) and “in with some crisp and refreshing chenin!”

At Caveau, we feel that its our duty and delight to satisfy as many of the varied palates as possible and so, to that end, have been busying ourselves with “seasoning” the Caveau wine list, where new releases from our tried and trusted favourites will vie for your attention alongside some exciting new finds.

On the food front, chef Charl has been working at putting together some mouth-watering dishes for the impending warmer days. In making sure to embrace all the ingredients that the new season will bring he has managed to come up with some gems … soon to grace our chalkboards!

Till then... keep swirling!

Au Revoir

Petit Caveau

Bouchard Finlayson - Hannibal 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!!

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

Women in Wine
August has become a month where the women in our country are celebrated, so in our next wine evening, we will be doing just that!

In an industry that is internationally and locally male dominated, this particular wine evening will showcase, exclusively, wines that have been made by women.

To be held on the 29th August 2006, host of our wine evenings, JP Rossouw will facilitate the tasting, which will also, in true Caveau Style, be accompanied with a delectable 5 course meal.

Further details of the evening:
Date: 29 July 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

Transport your imagination to the Southern point of Africa, to a valley named Hemel-en-Aarde, where vineyards are framed by old carpeted mountains, a stones throw from the sea with frost free, soft, beneficial weather and the most perfect rugged vineyard soils... and it is here that you will find Bouchard Finlayson.

Here, the passionate pursuit of growing Tuscan cultivars in an area, long regarded as South Africa’s finest Pinot Noir terroir, has been a journey of discovery over the past ten years for winemaker Peter Finlayson, a dedicated “Pinotphyle”. This wine is made from 52% Sangiovese, 24% Pinot noir, 11% Nebbiolo, 9% Mourvedré and 4% Barbera. So, although all the fruit is home grown, this wine’s make up is two thirds Italian and one third French in origin. It is said that the essence and soul of Italian wine is in its local or regional grape varieties and nowhere is this more evident than in the Hannibal blend – the excitement of which lies in the indulgence of pitching these grape varieties together. It’s these “taste colours” which allow for Hannibal to be different and individually unique.

Peter is committed to raising the standards of his award winning wines. Many study trips to Burgundy have ensured that valuable friendships have been kindled with associates such as Paul Bouchard and Bruno Lorenzen. These contacts have spawned a web of knowledge, which can only be measured in the pleasure enjoyed from the product of Peter’s winemaking. “The initial intention was to look at the Pinot and Sangiovese varieties as separate wines, but through the experience of the test batches it was obvious that the complement of the two was a better result than the wines on their own. Sangiovese shows a sleek, racy fruit and tannin structure with a subtle bouquet of flowers and prunes. The complement of small amounts of Nebbiolo further enhances its tannin structure and complexity. The addition of a small amount of Barbera and Mouvedre creates further interest while a Pinot noir component makes the blend quite unique.”

Four seasons of test bottlings finally provided the confidence for the first release of Hannibal, in 2000. The early prediction on the 2003 vintage was that it was going to be a gem … a prophecy that has proven correct! This is the third release under the Hannibal label and once again the eclectic mystery arising from blending these unique “taste colours” together is emphasised.

Hannibal presents full, ripe wild berry and meaty flavours and a long confident mouth feel with plenty of aging potential enhanced by excellent French oak barrel ageing (sixteen months). This wine loves game!

Jean’s Thoughts
Throughout the few years that I have been in South Africa certain wineries simply deliver the goods and Bouchard Finlayson is most definitely one of them. This wine has so much longevity and the fruit is superb. This particular vintage has some touch of earthiness which goes well with any game meat or red meat. And yes, this Hannibal will goes well with Lamb too….

Brendon’s Thoughts
With its Italian heritage, its soft silky mouth feel and its elegant body structure, this wine oozes sex appeal! Most certainly a personal favourite.

At Caveau: R 240.00 per bottle

Caveau’s Friends in Wine

Springbok Pie

Paul Cluver - Sauvignon Blanc 2005

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 Paul Cluver’s 2005 Sauvignon Blanc. This wine is a great reflection not only of Paul Cluver’s terrior but also of the vintage. Made from only the best quality grapes from three different blocks of Sauvignon Blanc vineyards, this wine displays slightly more green pepper and green figs on the nose with gooseberries and granadilla also coming through than in previous vintages. The palate is full, rich, packed with flavour and with a mineral character at the end. With its long and lingering aftertaste, this wine is a perfect match with salads and seafood or even on its own.

Available from Petit Caveau for only R 50.00 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

Dalla Cia Grappa Chocolates

These delicious cigar shaped grappa sticks are coated with dark Namibian chocolate and filled with Dalla Cia’s Merlot Cabernet Sauvignon Grappa. With crystallised sugar lining the chocolate on the inside, these delights boast a wonderful combination of bitter and sweet. Delicious any time of the day and even more so with an espresso or cup of coffee after dinner! But beware, they are deliciously addictive!

R 5.00 each at Caveau

Charl

Ingredients

2kg springbok shanks
2 onions, roughly chopped
3 carrots, roughly chopped
1 bunch of leeks, roughly chopped
200g sultanas
500g ready made puff pastry
100g flour
2 litres chicken stock
1 tbls thyme
6 cloves garlic, peeled and sliced
500ml red wine
100ml port
4 servings mash potato
2 punnets of tenderstem broccoli
1 tbls chopped parsley
300g tomato, chopped

Method

Season shanks and dust with flour. Seal shanks in a hot pan and deglaze with port and red wine.
Transfer shanks to a large pot and add onions, carrots, leeks and thyme. Cook over medium heat until the vegetables have browned nicely.
Add chicken stock and allow to simmer for 5-6 hours or until the meat is tender.
Remove the shanks from the pot and take the meat off the bone and cut into cubes. Strain the sauce. Add the cubed meat and sultanas to the sauce.
Preheat oven to 180°C. Cut the puff pastry into desired shape and bake for 10 minutes.
Blanch broccoli for 4 minutes in salted boiling water and refresh in iced water
To serve, cut pastries in half and fill with springbok. Toss broccoli in a hot pan with butter and add parsley. Arrange next to the pie along with a spoon mash.

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 25 - August 2006	(021) 422 1367