Wheat fields, clouds and hills in the
Overberg
You will have noticed that our last few
weeks have been somewhat fraught. Just now, we are enjoying a small respite
while we look forward to times which promise to be as frenetic as those just
past. So we are taking the opportunity and publishing MENU with just two
stories, each of which we believe to have special significance, plus our usual
recipe and Wine of the Week before we gird our loins for the fun to come. We
live in an exciting, still evolving country. It has some of the most beautiful,
very varied, scenery; challenging, but fermenting and constantly developing
politics, kept under control by free courts and media and, importantly for us,
a very exciting food and wine environment. We do our best to keep you up to
date with all of that, so read on and, we hope, enjoy
Simonsig's Best Bubbles with lunch at Aubergine
Restaurant-
FNB awards to the Top 10 Sauvignon Blanc 2017
-
What’s on the MENU this week? Broad Beans on Bruschetta
- MENU's Wine of the Week. The Dry Land Collection Chenin,
unwooded 2013 from Perdeberg
Broad beans are in season and, if you
are lucky enough to find some, this is one of our favourite recipes to try.
Easy peasy, no cooking required. You can make toast can't you?
250G shelled broad beans – salt - 1
small clove of garlic – 1 t of lemon juice - a handful of mint & parsley a
dribble of olive oil - slices of bruschetta – 1 clove of garlic
Plunge the beans into boiling salted
water and cook for no more than 2 or 3 minutes. Drain, refresh with cold water
and then slip the beans from their tough outer coating. This is easy to do if
you make a small nick in each bean and squeeze. Put them into your blender with
the roughly chopped herbs, lemon juice, garlic and olive oil. Blitz them but
leave them a fairly rough consistency - you do not want a smooth paste. Taste
and add salt. They will make a beautiful bright green spread. Toast the
bruschettas on both sides, and wipe the cut edge of a clove of garlic twice
across the surface of each. Spread on the paste and enjoy3
We had this wine with one of our
favourite suppers, witlof wrapped in ham and cooked in a cheese sauce. Some
wines would not cope with the flavours of witlof or the heavy smoked ham and
thick cheese sauce. This Chenin not only coped, but it added a lot to the dish.
A refreshing food wine with hints of
spice, ginger and honey on the nose and a little petricor, which is rain on hot
stones or earth. A tingle on the tongue from pineapple acidity, crisp citrus
flavours followed by green melon and pear, lots of layers. John's comment? "It's
a bloody nice wine". Often mistaken for another, very expensive, Chenin
Blanc.
The current vintage is available from
the farm at R110. They also have a barrel fermented Chenin in the same range
for R115. Don't forget that Perdeberg has their open day on the 28th of this
month, when you can go and sample all their wines and bring cases home with you
18th October 2017
© John & Lynne Ford, Adamastor & Bacchus 2017
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point 8005
If you like the photographs you see in our publications, please look at our Adamastor Photo website for our rate card and samples from our portfolio
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.
