Newsletter 35 - August 2007 - Caveau Wine Bar & Deli

In This Issue

Welcome

Welcome!

Wine Review
Bouchard Finlayson Hannibal 2003

Recipe
Pork Loin with Red Wine Cabbage

Friends in Wine
Morgenhof Merlot 2005

Caveau Deli Selection
Juniper Berries

As the seasons seem to get confused, and what is supposedly winter grips us in a firm grasp of sunshine, it’s comforting to see the familiar faces of regular customers at the restaurants. While the Cape Town weather will always be unpredictable, we are extremely grateful that so many of you return to enjoy Caveau on a consistent basis. Thanks to all of you for your great support!

A quick note on Caveau Deli, which since it opened a year ago on Shortmarket Street has evolved a fair amount. Aside from the existing charcuterie and fresh pasta station, we’ve added in a raw bar with full-time sushi chef, and expanded our outdoor seating in the Heritage Square courtyard, so if you haven’t yet, stop by to enjoy the true deli experience.

Keep swirling!!

Brendon, Jean & Marc.

Caveau at The Mill - Office Parties

Jean's Wine of the Month: Bouchard Finlayson Hannibal 2003

If you plan on having an office party this year, consider Caveau at The Mill as your venue. Your guests can choose between options on a set 3-course menu, enjoy jugs of Pimm’s Cocktail and receive festive novelties in a package at R225 per person available until December 15th.

Or contact us to tailor-make something for your company. You can choose from our range of private function rooms available that allow us to cater for any numbers.

Contact Anthonise at 021 685 5140 or events@caveau.co.za to arrange a memorable party!

For almost 20 years in the Hemel-en-Aarde Valley, Peter Finlayson has dedicated himself to the creation of wines that express his passion and patience. A highly respected figure in South African wine circles, Peter’s winery is undoubtedly focused on Pinot Noir (their Galpin Peak Pinot Noir is the flagship), and half the vineyards are planted to this varietal.

But there is room for diversity on the farm, best shown through their Hannibal blend - an eclectic mix of varietals that would seldom be seen in the same country, let alone the same bottle. Certainly one of the most unique wines in the country, the Hannibal 2003 is made from Sangiovese, Pinot Noir, Nebbiolo, Mourvedre and Barbera. With each bringing unique flavour and character, the wine is full-flavoured and complex with weight that suggests a long ageing potential.

Brendon's thoughts:

Like a gorgeous Italian woman in a fine French overcoat... what can you say? It works for me. Shows a delicious profile and a definite sense of finesse, often lacking in other rare blends.

Marc's thoughts:
A unique blend of predominately Sangiovese and Pinot Noir, this wine offers powerful berry-fruit flavours, firm tannins and a long, elegant finish. If you can wait, then allow this wine a few years to age to appreciate its full potential.

At Caveau: Available at R350 per bottle.

Caveau's Friends in Wine

Pork Loin with Red Wine Cabbage

Morgenhof Merlot 2005

An ‘estate’ classified winery (all wines are grown, made and bottled on the farm) on the enviable slopes of the Simonsberg, Morgenhof has a history dating back to 1692. We serve several of their wines thanks to a good relationship with Tom Mills, their local representative, who particularly recommends the Morgenhof Merlot. We agree. We’ve made this dark, supple and highly drinkable Merlot available to you as our Friend’s in Wine choice this month at R90 per bottle.

Simply reply to this email to order.

Serves 4

Ingredients for pork
1kg pork loin, deboned
2 handfuls of spinach
2 handfuls of button mushrooms, chopped
RUB:
zest of ½ orange
zest of ½ lemon
1 tablespoon chopped garlic
1 tsp thyme
1 tsp sage

Ingredients for cabbage
1 onion, thinly sliced
½ red cabbage, thinly sliced
4 juniper berries
1 bay leaf
1 tsp chopped garlic
300ml red wine
300ml chicken stock
juice of ½ lemon
1 clove
40g butter

Method:
For pork:
1. Set pork in roasting tray and coat well with Rub ingredients
2. Place in oven at 180’C for 2 ½ hours

For cabbage:
1. Gently fry onion in saucepan over low heat with garlic for 5 minutes
2. Add juniper berries and cabbage and fry for another 5 minutes
3. Add red wine, let it reduce until almost all evaporated
4. Add chicken stock, let it reduce same as wine
5. Add butter, lemon juice
6. Simmer for 45 minutes

To serve:
Sauté spinach and mushrooms over medium heat in pan for 5 minutes
Slice pork loin and serve over spinach and mushroom mix, with cabbage on side.

Caveau Deli Selection: Juniper Berries

Juniper berries are one of the underdogs in the spice world. Aside from being the prominent source of flavour in most manufactured Gin, juniper berries are seldom heard of. Which is sad, when you consider how delicious they are. Coming from the juniper shrub and not really berries at all (they’re actually small cones that resemble berries), their flavour is distinctively bittersweet. Try the Pork Loin recipe above or add to your next game, beef or pork dish to see how delicious they are. Available along with other interesting selections in the spice section of the deli.

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

In This Issue	Welcome
Welcome! Wine Review Bouchard Finlayson Hannibal 2003 Recipe Pork Loin with Red Wine Cabbage Friends in Wine Morgenhof Merlot 2005 Caveau Deli Selection Juniper Berries	As the seasons seem to get confused, and what is supposedly winter grips us in a firm grasp of sunshine, it’s comforting to see the familiar faces of regular customers at the restaurants. While the Cape Town weather will always be unpredictable, we are extremely grateful that so many of you return to enjoy Caveau on a consistent basis. Thanks to all of you for your great support! A quick note on Caveau Deli, which since it opened a year ago on Shortmarket Street has evolved a fair amount. Aside from the existing charcuterie and fresh pasta station, we’ve added in a raw bar with full-time sushi chef, and expanded our outdoor seating in the Heritage Square courtyard, so if you haven’t yet, stop by to enjoy the true deli experience. Keep swirling!! Brendon, Jean & Marc.
Caveau at The Mill - Office Parties	Jean's Wine of the Month: Bouchard Finlayson Hannibal 2003
If you plan on having an office party this year, consider Caveau at The Mill as your venue. Your guests can choose between options on a set 3-course menu, enjoy jugs of Pimm’s Cocktail and receive festive novelties in a package at R225 per person available until December 15th. Or contact us to tailor-make something for your company. You can choose from our range of private function rooms available that allow us to cater for any numbers. Contact Anthonise at 021 685 5140 or events@caveau.co.za to arrange a memorable party!	For almost 20 years in the Hemel-en-Aarde Valley, Peter Finlayson has dedicated himself to the creation of wines that express his passion and patience. A highly respected figure in South African wine circles, Peter’s winery is undoubtedly focused on Pinot Noir (their Galpin Peak Pinot Noir is the flagship), and half the vineyards are planted to this varietal. But there is room for diversity on the farm, best shown through their Hannibal blend - an eclectic mix of varietals that would seldom be seen in the same country, let alone the same bottle. Certainly one of the most unique wines in the country, the Hannibal 2003 is made from Sangiovese, Pinot Noir, Nebbiolo, Mourvedre and Barbera. With each bringing unique flavour and character, the wine is full-flavoured and complex with weight that suggests a long ageing potential. Brendon's thoughts: Like a gorgeous Italian woman in a fine French overcoat... what can you say? It works for me. Shows a delicious profile and a definite sense of finesse, often lacking in other rare blends. Marc's thoughts: A unique blend of predominately Sangiovese and Pinot Noir, this wine offers powerful berry-fruit flavours, firm tannins and a long, elegant finish. If you can wait, then allow this wine a few years to age to appreciate its full potential. At Caveau: Available at R350 per bottle.
Caveau's Friends in Wine	Pork Loin with Red Wine Cabbage
Morgenhof Merlot 2005 An ‘estate’ classified winery (all wines are grown, made and bottled on the farm) on the enviable slopes of the Simonsberg, Morgenhof has a history dating back to 1692. We serve several of their wines thanks to a good relationship with Tom Mills, their local representative, who particularly recommends the Morgenhof Merlot. We agree. We’ve made this dark, supple and highly drinkable Merlot available to you as our Friend’s in Wine choice this month at R90 per bottle. Simply reply to this email to order.	Serves 4 Ingredients for pork 1kg pork loin, deboned 2 handfuls of spinach 2 handfuls of button mushrooms, chopped RUB: zest of ½ orange zest of ½ lemon 1 tablespoon chopped garlic 1 tsp thyme 1 tsp sage Ingredients for cabbage 1 onion, thinly sliced ½ red cabbage, thinly sliced 4 juniper berries 1 bay leaf 1 tsp chopped garlic 300ml red wine 300ml chicken stock juice of ½ lemon 1 clove 40g butter Method: For pork: 1. Set pork in roasting tray and coat well with Rub ingredients 2. Place in oven at 180’C for 2 ½ hours For cabbage: 1. Gently fry onion in saucepan over low heat with garlic for 5 minutes 2. Add juniper berries and cabbage and fry for another 5 minutes 3. Add red wine, let it reduce until almost all evaporated 4. Add chicken stock, let it reduce same as wine 5. Add butter, lemon juice 6. Simmer for 45 minutes To serve: Sauté spinach and mushrooms over medium heat in pan for 5 minutes Slice pork loin and serve over spinach and mushroom mix, with cabbage on side.
Caveau Deli Selection: Juniper Berries
Juniper berries are one of the underdogs in the spice world. Aside from being the prominent source of flavour in most manufactured Gin, juniper berries are seldom heard of. Which is sad, when you consider how delicious they are. Coming from the juniper shrub and not really berries at all (they’re actually small cones that resemble berries), their flavour is distinctively bittersweet. Try the Pork Loin recipe above or add to your next game, beef or pork dish to see how delicious they are. Available along with other interesting selections in the spice section of the deli.

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


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