Wednesday, June 28, 2017

This Week's MENU. Chenin Showcase, Japanese Whisky, Scandinavia on a Shoestring continued, Denmark & Sweden

Looking across the Øresund strait past Kronborg Castle in Helsingør, Denmark, to Helsingborg in Sweden
Our story of our road trip to Scandinavia on a shoestring continues this week while we also celebrate wonderful libations, domestic and exotic; our first domestic stories since our return from the far north

This week, we have two stories which will show you the places we visited in Denmark and Sweden en route to our ultimate destination, Oslo in Norway. We have also posted numerous photographs on Instagram as well at https://www.instagram.com/fordjohnduncan/ We’d love it if you click on the heart symbol to “like” pictures that appeal to you
The Chenin Blanc Growers Association held their annual Showcase last week at the Cape Grace Hotel. It was a chance for the media and the wine trade to taste new releases and some older wines as well. Standard Bank is the generous sponsor. Read on....
An invitation last week to taste some Japanese whiskies at Kyoto Gardens Sushi restaurant delighted us. We were intrigued the last time we tasted some of these whiskies, so it was a welcome opportunity to learn more about them
Our road trip to Scandinavia on a shoestring continues
We left Flensburg and drove North and East towards Copenhagen over the 18 Km long Storebælt (the Great Belt) bridge which links Eastern (Sjælland or Zealand) and Western (Odense) Denmark. Denmark does marvellous bridges....
We took the car ferry from Helsingør in Denmark) across the Øresund to Helsingborg in Sweden. The other shore doesn't seem that far. It is, in fact only a 4 Km gap, but it is one of the world's busiest international ferry routes with more than 70 departures from each harbour per day. The adventure continues
This week's recipe is one Lynne used a while ago with an adaptation using a good sweet dessert Chenin Blanc. A recipe similar to this recently won an award by the Chenin Blanc Association. Lynne's does not use raw egg.
1 packet boudoir (finger) biscuits – Juice of 4 oranges – 50 ml Noble Late Harvest Chenin blanc – 200 ml whipping cream – 1 x 250 ml tub of mascarpone cheese– 1 T grappa - 150g sugar, vanilla if possible or add 1 t of vanilla extract – juice and pulp of 4 granadillas (passion fruit)
Mix the orange juice with the Chenin Blanc and dip the finger biscuits into it. Make one layer with half the biscuits in the bottom of a pretty dessert dish. Lightly whip the cream till it has soft peaks, then whip in the grappa. Beat the mascarpone with the vanilla sugar then fold in the cream and spread a layer over the biscuits, then follow half the granadilla pulp. Make another layer of dipped biscuits and finish by pouring over the rest of the juice and topping off with the rest of the cream topped with granadilla pulp. Cover with cling film and keep in the fridge overnight until you are ready to serve. Serve with the rest of the NLH Chenin Blanc, chilled
The photograph shows the 2013 vintage from our cellar. The 2015 is in a, perhaps, more appropriate Burgundy shaped bottle

The vines for this exceptional Chenin were planted in 1947, hence the name. Wood and fruit are in perfect balance. As we said of the 2013 "It has a nice richness, sweet fruit balanced beneath the acidity and some slight charred wood notes on the end". If anything the 2015 is a step up from that. There is lovely, gentle citrus fruit but the wood is softer and beautifully integrated; the wine has a lovely freshness which should not be lost as the wine ages. As we said in our story about the Chenin blanc Showcase, it was the wine that there was the most buzz about in the room and many people, winemakers as well, said it was their favourite. It is ours. So elegant, so layered and just how good Chenin should be. Do yourself a favour and put a case away for a few years. It will reward you







28th June 2017
© John & Lynne Ford, Adamastor & Bacchus 2017
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Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. This electronic journal has been sent to you because you have personally subscribed to it or because someone you know has asked us to send it to you or forwarded it to you themselves. Addresses given to us will not be divulged to any person or organisation. We collect them only for our own promotional purposes. If you wish to be added to our mailing list, please click here to send us a message and if you wish to be removed from our mailing list, please click here to send us a message.

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