Tuesday, April 16, 2013

Langtafel lunch at Mooiplaas

Louis Roos greets us in the historic tasting room, originally a kraal and then built up and roofed as a stable for the farm's draught horses
The weather was good enough for us to stand outside on the terrace
Winemaker and co-owner of Mooiplaas, Louis Roos with a glass of his Sauvignon Blanc
The oenophiles learn about Mooiplaas and its wine
We head off to the lawn in front of the house
Mooiplaas farmhouse c.1833, a National Monument
Sabrage of the Mooiplaas ‘Duel’ Method Cap Classique. John is very pleased with this picture - you can see the cork leaving the bottle, difficult to catch, even with a fast motor drive
Louis and his brother Tielman Roos pour us glasses of the bubbly. Harold collects some to pass around
Tielman Roos, Mooiplaas viticulturalist
We hear how the "Duel" MCC was made and the controversy about the picture of duelling nudes on the label. Even though the famous French etching is in the Library of Congress, the US will not allow the wine into America because of them
The etching depicted on the Cap Classique label. Entitled "An Affair of Honour", the etching depicts the two Parisian ladies who removed their corsets so that they could duel
Girls just having fun
The farm character, a small wire-haired Jack Russell terrier
Not sure she is ready for a glass yet
Penny Guttler shows us her skills at Sabrage
Lots to chat about before lunch
The Langtafel runs from the front door, through the Voorkamer (parlour)...
....and finishes just inside the lounge.
The two chefs in the kitchen: Dirk Roos and his wife Kirsten
Great use for an old still – or is it?
Roasted tomatoes, mozzarella bocconcini and artichoke salad, drizzled with aged balsamic. Tank sample of 2013 Mooiplaas Pinotage in the bottle, Rosalind red blend in the decanter
Louis tells us of the very special wines they would be serving us through lunch.  The bottles are put on the table so you can help yourself.
Everyone is within earshot...
...and close to the food table
There are some lovely pieces of furniture, pottery and paintings in both rooms
Dirk tells us what we will be having for lunch
Our first course was a fresh tomato and basil soup topped with baby leaves
The buffet spread also had pesto baby potatoes, a salad of mixed leaves with goat's cheese and pomegranate dressing, sliced blanched green beans with almonds,...
Curried meat balls....
Served with two of the Cabernets - 2001 and 2005
...and slow cooked oxtail pot pies...
..and barley dressed with truffle oil - the perfect match with the pies and the excellent Rosalind red blend
Dessert was a vanilla crème with raspberries
We congratulate the cooks
“Are we cousins? “ Prof Peter Roos asks Louis Roos and it looks as though there may be a family connection
A very happy and contented wine club congratulates the Roos family on an excellent day
© John & Lynne Ford, Adamastor & Bacchus 2013

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