Newsletter 35 - August 2007 - Caveau Wine Bar & Deli

In This Issue

Welcome

Welcome!

Wine Review
Meinert Merlot 2004

Recipe
Lamb Kidneys Garibaldi

Friends in Wine
Waterford "The Jem" 2004

Caveau Deli Selection
Freshly Made Stock

PLEASE NOTE:

Both Caveau restaurants will be closed Saturday 19th July.

Things do get a little quieter during this time of year, and we agree the best thing to do is take advantage of it. Winter is a great time to get out of Cape Town. With Bastille Day celebrations in Franschhoek, the Oyster Festival in Knysna and the Stellenbosch Wine Festival all under way this time of year, there is no lack of things for one to enjoy.

We’re using the quieter period to relax too – but just for a day. Both Caveau restaurants will be closed this Saturday (July 19th) for our annual staff party. It’s over halfway through the year and everyone has earned a day of leisure. So while we head out with the team to enjoy a day of food and wine (and hopefully sunshine!) together, we hope you find somewhere to enjoy the same.

And if you do decide to stay in, we’ve chosen the perfect winter warmer dish in this month’s newsletter. While kidneys and sweetbreads are for some an acquired taste, we think they aren’t featured enough on restaurant menus. Try the recipe below to see just how delicious these ingredients are!

Lastly, a special toast to Faisal who celebrates four years at Caveau this month!

Cheers Faisal!!

Brendon, Jean & Marc.

Caveau at The Mill - Tri-Nations Rugby

Marc's Wine of the Month: Meinert Merlot 2004

August 16th sees the Springboks play the All Blacks at Newlands. For the rugby fans out there, Caveau at The Mill has put together a hospitality package that includes a buffet, all drinks from the bar and a talk from guest speaker, Schalk Burger Snr.

Bound to be a truly memorable day, there are but a few tickets left, so please call or email now to secure your booking.

Contact Anthonise at 021 685 5140 or events@caveau.co.za for further information.

Martin Meinert is a talented, no-nonsense winemaker. He doesn’t make a fuss about his vineyards being the coolest or his yield the lowest. He simply lets the wines do the talking for him. Despite his successes, he keeps production at his winery in Devon Valley, Stellenbosch, limited to under 4,000cs and the focus shows kindly in every bottle.

While this wine has a classically elegant Merlot profile, with soft berry fruits on the nose and smoothly balanced oak and fruit on the palate, there is a solid structure that will allow it to age well for a good five years or more. Because of this, the Merlot 2004 is what Martin affectionately refers to as “a bit of a sleeper." Modest words to describe such a delicious wine. But just what one would expect from this quietly brilliant winemaker.

Brendon's thoughts:

Like a sumo wrestler in ballerina shoes, somehow this wine is both powerful and delicate. Modest yet showy. It's the seamless balance of oak, fruit and tannins that achieve this. Give it a try!

Jean’s thoughts:
Is it a reflection of Martin‘s character? It’s big. It’s powerful, with lots of wood. However, a well-balanced wine that will keep up with a lot of big dishes.

At Caveau: Available at R194 per bottle.

Caveau's Friends in Wine

Lamb Kidneys Garibaldi

Waterford "The Jem" 2004

Not many people will ever get to taste The Jem. The limited-release flagship wine is Cellarmaster Kevin Arnold’s latest move in his relentless pursuit for new levels of quality at Waterford.

A blend of eight red varietals, the wine was ten years in the making, and is a tribute to proprietor, Jeremy Ord, who is known as ‘Jem’ to friends and family. There's not much more to say about it than we hope you get a chance to try it...

Just a few bottles available at R700 each. Simply reply to this email to order.

Serves 4

Ingredients:
4 lamb kidneys
2 medium-size veal sweetbreads
1 medium onion
20g butter
5 button mushrooms
Handful flour
1tsp tomato paste
100ml veal stock (from Caveau Deli)
1 bay leaf
1 clove roast garlic
1 large tomato, concassé
60ml port
60ml brandy

Method:
Skin and split kidneys.
Remove the core and seal in butter.
Dip sweetbreads in flour and sear with kidneys.
Flambé with port and brandy.
Add finely sliced onions and mushrooms. Saute for 3 minutes.
Add tomato concassé, bay leaf and garlic.
Add veal stock to deglaze pan. Simmer for 15-20mins.

Garnish with sautéed baby vegetables and serve with your choice of side (we chose Risotto Milanese, the classic Italian risotto made with saffron).

Caveau Deli Selection: Freshly Made Stock

A simple and often overlooked product made by simmering ingredients in water, stock is the foundation for all good sauces and soups. We used veal stock for the garibaldi recipe, but beef, vegetable and chicken stocks are the most common. At home, stock cubes are often used for their convenience, but as most cooks will attest, the best stocks undeniably involve bones that requiring longer simmering, but result in a richer flavour and thicker consistency.

Heavier brown stocks are made using bones that are roasted, while more delicate white stocks are from uncooked bones. A common and still-debated - myth that has been debunked regarding stocks is that they must be cooked from cold water.

Pop by the deli to pick up some fresh stock, or call ahead to ensure your desired flavour of stock is available.

"Wine is the most civilized thing in the world." - Ernest Hemingway

In This Issue	Welcome
Welcome! Wine Review Meinert Merlot 2004 Recipe Lamb Kidneys Garibaldi Friends in Wine Waterford "The Jem" 2004 Caveau Deli Selection Freshly Made Stock PLEASE NOTE: Both Caveau restaurants will be closed Saturday 19th July.	Things do get a little quieter during this time of year, and we agree the best thing to do is take advantage of it. Winter is a great time to get out of Cape Town. With Bastille Day celebrations in Franschhoek, the Oyster Festival in Knysna and the Stellenbosch Wine Festival all under way this time of year, there is no lack of things for one to enjoy. We’re using the quieter period to relax too – but just for a day. Both Caveau restaurants will be closed this Saturday (July 19th) for our annual staff party. It’s over halfway through the year and everyone has earned a day of leisure. So while we head out with the team to enjoy a day of food and wine (and hopefully sunshine!) together, we hope you find somewhere to enjoy the same. And if you do decide to stay in, we’ve chosen the perfect winter warmer dish in this month’s newsletter. While kidneys and sweetbreads are for some an acquired taste, we think they aren’t featured enough on restaurant menus. Try the recipe below to see just how delicious these ingredients are! Lastly, a special toast to Faisal who celebrates four years at Caveau this month! Cheers Faisal!! Brendon, Jean & Marc.
Caveau at The Mill - Tri-Nations Rugby	Marc's Wine of the Month: Meinert Merlot 2004
August 16th sees the Springboks play the All Blacks at Newlands. For the rugby fans out there, Caveau at The Mill has put together a hospitality package that includes a buffet, all drinks from the bar and a talk from guest speaker, Schalk Burger Snr. Bound to be a truly memorable day, there are but a few tickets left, so please call or email now to secure your booking. Contact Anthonise at 021 685 5140 or events@caveau.co.za for further information.	Martin Meinert is a talented, no-nonsense winemaker. He doesn’t make a fuss about his vineyards being the coolest or his yield the lowest. He simply lets the wines do the talking for him. Despite his successes, he keeps production at his winery in Devon Valley, Stellenbosch, limited to under 4,000cs and the focus shows kindly in every bottle. While this wine has a classically elegant Merlot profile, with soft berry fruits on the nose and smoothly balanced oak and fruit on the palate, there is a solid structure that will allow it to age well for a good five years or more. Because of this, the Merlot 2004 is what Martin affectionately refers to as “a bit of a sleeper." Modest words to describe such a delicious wine. But just what one would expect from this quietly brilliant winemaker. Brendon's thoughts: Like a sumo wrestler in ballerina shoes, somehow this wine is both powerful and delicate. Modest yet showy. It's the seamless balance of oak, fruit and tannins that achieve this. Give it a try! Jean’s thoughts: Is it a reflection of Martin‘s character? It’s big. It’s powerful, with lots of wood. However, a well-balanced wine that will keep up with a lot of big dishes. At Caveau: Available at R194 per bottle.
Caveau's Friends in Wine	Lamb Kidneys Garibaldi
Waterford "The Jem" 2004 Not many people will ever get to taste The Jem. The limited-release flagship wine is Cellarmaster Kevin Arnold’s latest move in his relentless pursuit for new levels of quality at Waterford. A blend of eight red varietals, the wine was ten years in the making, and is a tribute to proprietor, Jeremy Ord, who is known as ‘Jem’ to friends and family. There's not much more to say about it than we hope you get a chance to try it... Just a few bottles available at R700 each. Simply reply to this email to order.	Serves 4 Ingredients: 4 lamb kidneys 2 medium-size veal sweetbreads 1 medium onion 20g butter 5 button mushrooms Handful flour 1tsp tomato paste 100ml veal stock (from Caveau Deli) 1 bay leaf 1 clove roast garlic 1 large tomato, concassé 60ml port 60ml brandy Method: Skin and split kidneys. Remove the core and seal in butter. Dip sweetbreads in flour and sear with kidneys. Flambé with port and brandy. Add finely sliced onions and mushrooms. Saute for 3 minutes. Add tomato concassé, bay leaf and garlic. Add veal stock to deglaze pan. Simmer for 15-20mins. Garnish with sautéed baby vegetables and serve with your choice of side (we chose Risotto Milanese, the classic Italian risotto made with saffron).
Caveau Deli Selection: Freshly Made Stock
A simple and often overlooked product made by simmering ingredients in water, stock is the foundation for all good sauces and soups. We used veal stock for the garibaldi recipe, but beef, vegetable and chicken stocks are the most common. At home, stock cubes are often used for their convenience, but as most cooks will attest, the best stocks undeniably involve bones that requiring longer simmering, but result in a richer flavour and thicker consistency. Heavier brown stocks are made using bones that are roasted, while more delicate white stocks are from uncooked bones. A common and still-debated - myth that has been debunked regarding stocks is that they must be cooked from cold water. Pop by the deli to pick up some fresh stock, or call ahead to ensure your desired flavour of stock is available.

"Wine is the most civilized thing in the world." - Ernest Hemingway


Caveau - Newsletter 46 - July 2008	(021) 422 1367