Newsletter 40 - January 2008 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Jordan ‘Nine Yards’ Chardonnay

Recipe
Battered and Fried Zuccini Flower

The beginning of the year can be a little coarse. Firstly, the return to the office is for many a dreaded event. Secondly, there’s the often ‘lighter’ financial situation an excessive holiday season can bring. And maybe worst of all, the seemingly-impossible resolutions that now need to be followed up on. Heavy times.

But why dwell on these things? We’ve decided to start 2008 in the same way we ended the last year: with a bit of indulgence! Some food and wine therapy is perhaps just what one needs to manage these January challenges and get things rolling in the right direction.

We firmly believe this, so come join us at Caveau if you need a little inspiration…

Keep swirling into another year!

Caveau : Catering

Jordan ‘Nine Yards’ Chardonnay

If you’re hosting an event at the office or home, Caveau would love to cater for you. We can prepare anything from light tapas-style dishes to a full menu of as many courses as you desire. If you want to dress up your next meeting or event with the Caveau culinary touch, please give us a call and speak to one of our chefs.

One of the most successful wineries to have emerged in the last decade, Jordan winery has captured a good chunk of the local fine wine market through their consistent release of top quality wines in consumer-favoured styles. Their Chardonnay is a reliable “go to” wine so it’s no surprise that their Reserve version is one of the finest expressions of Stellenbosch terroir around.

Gary and Kathy Jordan’s simple philosophy that “success begins in the vineyards” is shared by many, but few have created such a distinct and delicious wine to match theirs. Fruit from a 17-year old vineyard is barrel-fermented and spends a further 12 months on the lees in small French barriques to accentuate the flavours. One sip of this rich, fruit-concentrated wine and suddenly the name makes perfect sense: they’ve really gone ’the whole nine yards’ here.

Jean’s Thoughts: Chardonnay has been over done for many years in South Africa. Jordan and a few other wineries went back the classic route; it's crispy, fruity, a perfect balance between oak and acidity. Kathy and Gary, Thank You!

Brendon’s Thoughts: You can’t ask for a more perfect balance of elegance and intensity in a Chardonnay – Jordan went all out to make something truly memorable here. Going the whole nine yards is also part of my life philosophy, so this handcrafted wine touches a personal spot that makes me a big fan.

At Caveau: 2004 Vintage - R375 & 2005 Vintage - R350

Caveau's Friends in Wine

Battered and Fried Zuccini Flowers

Warwick ‘Professor Black’ Sauvignon Blanc 2007

A wine farm since Norma and Stan Ratcliffe purchased it in 1964, Warwick has bloomed under the driving force of their son, Mike, in recent years. His marketing prowess and has seen them flourish in a proliferated industry – with the help from some special wines though, like the Professor Black Sauvignon Blanc. Bottled under screwtop to preserve the abundance of tropical fruits, this is one of the finest Sauvignon’s available, and a legend in the making. We’ve got our hands on a few cases, so we’re offering them to you at a cost of R per bottle.

A delightful and surprisingly easy recipe that will make you look like a genius, from our chef at Heritage Square, Rozanne Scholtz. Zuccini flowers often come with the zuccini’s bought at good grocers, but you can also order them through Caveau Deli, along with the rest of these ingredients.

Ingredients

12 zuccini flowers (size varies)
200g chili chevre (or similar strong flavoured cheese)
340ml beer (lager)
1 cup cake flour
100ml mayonnaise
1 1/2 tsp paprika

Method

Wash inside and outside of zuccini flowers thoroughly in cold water
Stuff with the chevre and close flowers over top
Dust flowers lightly with flour (use a ¼ cup)
Mix the remaining flour and beer together until there are no lumps
Season batter with salt, white pepper and ½ tsp paprika
Coat flowers in beer batter and set aside
In a medium-size saucepan, add enough oil over medium-high heat to submerge the flowers in
Fry flowers until golden brown, approx 1 1/2 – 2 minutes
Remove and place on paper towel to allow excess oil to drip
Toast the 1 tsp paprika in a frying pan until the smell is stronger (approx 2-3 minutes)
Mix well with the mayonnaise
Serve flowers in bowl with a side-bowl of the paprika mayonnaise

Chef’s Choice: Caveau Deli

The Deli now offers a selection of fresh fish and meats, neatly packed in portion to take home and prepare in your desired manner. The tuna steak, ostrich fillets, Norwegion Salmon fillets and various other meats are the same as what we serve in the restaurant, so you can be sure you’re getting the best quality. If you haven’t been into the Deli (entrance on Shortmarket Street), stop by and have a look at the many other items we’ve got, you’d be pleasantly surprised.

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


Caveau Wine Bar & Deli - Newsletter 40 - January 2008	(021) 422 1367