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Caveau Wine Bar & Deli - Newsletter 37 -
October 2007
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(021) 422 1367 |
| In This Issue |
Jean & Brendon's Welcome |
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Welcome!
Wine Review
Waterford Chardonnay 2006
Dish of the Month
Norwegian Salmon Tartare With Wasabi Mayo And Sesame Seeds
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Dear Friends
Cape Town can be an ironic place to live. Spring comes along and scores of residents go on flash diets and hit the gym in preparation for summer. Yet at the same time, they begin to live like hedonists, with later nights and bigger parties. But when winter comes, they’re sure to skip the gym and hibernate. At Caveau, we believe in a more consistent approach. No matter the time of year, you’re sure to find us with a glass of wine in hand.
With a nod to the long hot Cape Town summer though, Caveau Deli is opening Cape Town’s first raw bar. This will be a seated bar area dedicated to a wide variety of uncooked dishes, with inspiration from countries worldwide including Sashimi, Carpaccio, Kibbeh along with Ceviche, Tartare and fresh Oysters, of course.
Come on by, grab a seat and join us for a glass of chilled bubbly with some delicious dishes at Cape Town’s only raw bar.
Keep swirling..
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Waterford Chardonnay 2006 |
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Waterford believes in an experience they feel is more about wine. Their philosophy celebrates food, wine, friends, family and the prosperous life in general. They refer to this as “the Waterford way” and believe it’s reflected in their wines, as well as a visit to their estate, a visually spectacular piece of land nestled below the Helderberg Mountains.
Kevin Arnold has won consistent awards and acclaim for his serious yet enjoyable wines. Though possibly more attention is given to his Shiraz and Cabernet offerings, their Chardonnay is a winner. Grown, made and bottled on the estate, the overwhelming majority of wine is fermented in French barrels and left on lees for almost four months.
Though it shows good oak and toasty flavours, the wine is a more understated style than many of its peers, with excellent balance. Clean citrus fruit flavours end in an elegant finish that is full but not overbearing at all.
Jean’s Thoughts:
A very elegant, minerally Chardonnay. Incredible balance… One of his finest vintages, woah!! I’m looking forward to the future one’s.
Brendon’s Thoughts:
Just like the Waterford estate, the people and all their wines, this Chardonnay is really something special – always a winner!
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Deli Choice |
Norwegian Salmon Tartare With Wasabi Mayo And Sesame Seeds |
Deli Choice: Cervajas Sao Gabriel
Though South Africa is a country of predominately beer drinkers, we’re mostly drinking ubiquitous large-volume brews. If you’re looking for something more interesting, try one of the new Cervejas Sao Gabriel premium brews. Brewed in Portugal from natural ingredients, the range consists of three distinct and smooth beers. There’s the Pilsner style Gabriel, the Raphael wheat beer and a darker ale, Marques. They’re available to go for R60 for a large 750ml bottle, sealed with a champagne-style cork
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Ingredients
600g Norwegian Salmon Cut Into Small Blocks
100g Fine Chopped Onion
30g Chopped Capers
15g Finely Chopped Italian Parsley
20g Chopped Gherkins
1 Lemon Cut Into Quarters
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Method
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Mix all ingredients except the lemon.
- Refrigerate for 1 hour.
- Right before serving, mix through lemon juice
Serve with Melba Toast, Rocket and Wasabi Mayo
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| Friends in Wine: Marklew Alba Capensis 2007 |
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Bill and Haidee Marklew are the brother and sister team that run this boutique winery in the Simonsberg. Haidee, married to David Higgs, handles the sales and marketing for their limited production of wines. Bill (aka Billy the Kid, soon to marry Georgia Percy) tends to the vineyards as well as the finances, a rather unlikely set of responsibilities. Their Alba Capensis is the white partner to their red Capensis Cape Blend. The wine is an unwooded blend of Chardonnay, Sauvignon Blanc and a touch of Chenin Blanc with delicious, ripe flavours and a round yet crisp finish. Through Caveau, this month it is available for R35 per bottle.
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"Drinking good wine with good food in good company is one of life's
most civilized pleasures." - Michael Broadbent
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