Newsletter 42 - March 2008 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Newton Johnson Pinot Noir 2006

Recipe
Honey-Glazed Quail with Mushrooms & Raspberries

Friends in Wine
Hathersage Sauvignon Blanc 2007

Caveau Deli Selection
Ice Cream Couture

Sport can be a fascinating to watch. Aside from the players in action, the spectators that go all out in support of their chosen team are often just as entertaining. We’re both big fans of rugby, and being right next door to Newlands stadium, we’ve come to enjoy the pre- and post-game spirit at Caveau at the Mill, as have many spectators and players (mostly post-game for the latter).

A recent change to the Mill is the full-service bar and lounge on the ground-level, which is now open. We’ve filled the deck with sofas and chairs, have put some special touches to a classic cocktail menu and live entertainment (Fridays) will keep things festive through the week, so we encourage you to stop by for a drink.

It is often said that the only constant is change, and another change under way is our wine list. We haven’t changed the format, but keep an eye out for the updated list with a selection of great new wines that we look forward to share with you…

Keep swirling!

PS - Don’t forget our Wine Stomp at Newlands Stadium next month - on the 16^th of April. A celebration of food, wine and rugby with current and past rugby greats, like only the Western Cape can have … See the details here.

Caveau : Catering

Newton Johnson Pinot Noir 2006

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.

A true family operation, Newton Johnson Vineyards is owned and run by the Dave and Felicity Newton Johnson and their sons (and their wives!), each playing a hands-on role in the daily business. With their dedication and vineyards in the picturesque Hemel-en-Aarde Valley, where some truly great wines have emerged, one can expect quality fine wines.

The region is celebrated for the classic Burgundian varietals of Pinot Noir and Chardonnay, and winemaker Gordon Newton Johnson has delivered in this regard. The Pinot Noir is made in true-to-varietal style, being delicate and supple - a softer wine than many of its local competitors. This makes for a wide variety of subtle flavours that make it an excellent food wine, not be missed out on. If you get the chance, you won’t be disappointed when you pair with the quail recipe below!

Jean’s Thoughts:
As classic as it can be, with a touch of "je ne sais quoi." A new generation of Pinot that is slightly lighter. Looking forward to the future vintages!"

Brendon’s Thoughts:

A firm tannin structure with mushroom forest characteristics that typify pinot noirs sensual powers

At Caveau: Available at R347 per bottle.

Caveau's Friends in Wine

Honey-Glazed Quail with Mushrooms & Raspberries

Hathersage Sauvignon Blanc 2007

Ross Tailford has become a good friend of Caveau through his distribution of Dalla Cia wines (and those delicious grappa chocolates). He now also distributes wines under the Hathersage label, a new boutique farm in the Somerset West area.

Made by Georgio Dalla Cia, their first release is a Sauvignon Blanc. Partially barrel fermented (just 5%) for additional complexity, the wine has a lovely balance of fresh fruit flavours and weighted acidity. A great wine to enjoy during the last months of summer!

Available in limited quantities at R55 per bottle.

Ingredients

4 Quails, deboned

200ml Orange glaze

300g Assorted small Mushrooms, cut in quarters

600g Roast Potatoes

125g Raspberries

150ml Chicken Stock

Stuffing

½ tsp Thyme

1 Onion, chopped

1 Tbsp garlic, chopped

1 tsp Orange zest

4 Tbsp Bread crumbs

4 tsp Mash

Fry onion and garlic gently for 5mins, then mix with remaining ingredients and season with salt & pepper.

Glaze

180ml Orange juice

3 Tblsp Brown sugar

2 Tblsp Honey

50 Worcester sauce

Combine all ingredients and reduce over low heat until a sticky syrup is formed.

Recipe

1. Preheat oven to 160’ C.

2. Divide stuffing into four equal portions and place inside each quail.

3. Season with salt and pepper and rub skin with a little butter.

4. Place the quail on a baking tray with the chicken stock in the bottom.

5. Place tray in preheated oven and bake for 40 mins.

6. Turn heat up to 190’C and bake another 10 mins.

7. Pour glaze in baking tray and coat the quails well, then allow to bake another 3 mins.

8. Remove and let rest for 5mins.

9. Serve with mushroom quarters and roast potatoes, and sprinkle raspberries over to finish.

Enjoy with your Newton Johnson Pinot Noir!

Caveau Deli Selection: Ice Cream Couture

A German couple armed with ice cream makers and a passion for flavour make for a dangerously delicious combination. Ice Cream Couture handcraft their ice cream and sorbet from natural ingredients and make just about any flavour, such as Belgian milk choc, Chocolate Noir, Mango sorbet (with fresh mango), Passion or Lemon sorbet. Try their Vanilla Naturelle (with real vanilla pods) with some bread & butter pudding, for a real treat.

Available from Caveau Deli at R48 for 600ml.

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


Caveau - Newsletter 42 - March 2008	(021) 422 1367