Thursday, December 07, 2017

Wine of the Week. Pink & White Ports for Christmas

What to drink with Mince Pies or other Christmas treats? Well, in a cold northern country we might say a vintage Port or a warm Negus, but here in hot South Africa we might suggest a chilled white or pink port. Perfect for that pre- or after dinner indulgence
Images obtained from wineries

All these wines come from Calitzdorp, South Africa's Port capital
·         Axe Hill Cape White is made by the Solera method from several vintages of Chenin blanc, is almost dry but has creamy cooked apple flavour
·         Peter Bayly White Port is made from two vintages of Chenin blanc. Peter's description is: "A shy bouquet of roast almond, crushed oats and hints of orange blossom and lemon rind, unfolds into an ethereal, complex and lengthy palate.  Peach pip, dried apricot, Seville marmalade, roast almonds and hints of spice taunt the senses, while the Port ends with a characteristically dry finish"
·         De Krans Cape Pink. The farm's description says: "a port with a beautiful vibrant blush colour, rich ripe flavours of fresh red berries and a long, lingering aftertaste"
·         Boplaas Cape Pink Port. Cape Pink Port, as the style is called locally, is a fresh, fruity Port produced in a similar method to a rosé or blanc de noir wine, but of course fortified. The recipes for the Boplaas Karoo Sunset and Pink Lady cocktails are available from the website
All these wines are delicious straight from the bottle, but a popular use of all these wines in addition to drinking them straight, and always chilled, is to add Indian tonic to make a refreshing long drink for this hot summer
We are grateful to the producers for their notes
Posted by MENU at 6:00 pm 0 comments

What's on the MENU this week. Homemade Mince Pies

Back to Planning for Christmas, so our next recipe comes under the heading of pleasure and entertaining. Fiona Burrell Stevenson is an old friend of Lynne's; she runs the award winning Edinburgh New Town Cookery School.  She was the Principal of the Prue Leith School in London for many years.  Yes, you could buy your pastry and the mincemeat, but it is so much nicer to make your own.
Yield: 12 Servings
Image © Borgh Pottery
Homemade Mince Pies
Author: Fiona Burrell Stevenson
This mincemeat is so easy to make and can be stored in the refrigerator.
You can play around with the ingredients and change the dried fruit if you like. Try chopped dried apricots, dried mangos, dried cherries etc. It stores easily in the fridge so you may prefer to make double the batch so you have some to hand when the mince pies run out, which they will - quickly! Once you have made your own mincemeat you will never want to use shop bought again. The pastry is a simple shortcrust.
If you prefer or are feeding lacto vegetarians, or cannot find lard, substitute the lard for butter but the lard does make a very short pastry. You can also add a couple of teaspoons of sugar to the crumb mixture before adding the water if you would like the pastry slightly sweetened.
For the pastry
225g plain flour - pinch salt - 40g lard, chilled and cubed - 80g butter, chilled and cubed - very cold water
For the mincemeat
1/2 an eating apple - 45g sultanas - 45g raisins - 25g currants - 45g dried cranberries or chopped dried apricots - 25g flaked almonds - finely grated zest of 1/2 lemon - finely grated zest of 1/2 orange - 1 tbsp orange juice - 1 tsp mixed spice - 2 tbsp whisky - 30g melted butter - 1 small ripe banana or 1/2 large one
First make the pastry:
Sift the flour with the salt into a large bowl. Add the fats to the flour. Using your finger tips rub the fat into the flour until the mixture looks like coarse breadcrumbs. (Add sugar now if making sweet short crust). You can use a food processor for this but always add the water by hand. Add 2 tablespoons water into the mixture. Using a knife mix the water into the crumbs until they start to clump together. Add a little more water if necessary, remembering that too much water will make the pastry tough. Bring the dough together with one hand to form a ball of dough. Wrap in cling film and flatten to a thick disc. Chill for 20 minutes before using.
Now make the mincemeat:
Wash and grate the apple with its skin on. Put into a bowl and add the sultanas, raisins, cranberries, dried apricots, almonds, lemon zest, orange zest and juice, mixed spice, whisky and melted butter. Mash the banana and add to the mincemeat. Put into a plastic container or into glass jars and seal. It can be used immediately or it can be stored for a week before using. Keep refrigerated once opened and consume within 6 months.
To bake the mince pies, preheat the oven to 200C. Roll out two thirds of your pastry and cut into rounds with a cutter. Line a patty tin with these circles. Spoon a teaspoon full of filling into each pastry case. Then roll out the remaining pastry and cut slightly smaller circles (or stars). Top the pastry cases with these lids. Bake in the preheated oven for 15 minutes. To serve, eat warm dusted with icing sugar.
What to drink with Mince Pies? Well, in a cold northern country we might say a vintage Port or a warm Negus, but here in hot South Africa we might suggest a chilled white or pink port. Perfect for that pre- or after dinner indulgence.
Posted by MENU at 5:13 pm 0 comments

Thelema's annual Boland Braai

This annual celebration for the wine trade is held on the farm each year. This year was special as patriarch Gyles Webb had his 70th Birthday celebrations that week. A family event; everyone may bring their spouse and children and this year it was lovely to see so many new babies. The full range of Thelema and Sutherland wines is available for tasting. There is a generous spread of salads, cheeses and dessert and much sausage and steak is expertly cooked on the fire. We think these fellows could enter one of the Braai competitions and win
 It is held at the private residence of the Webbs, on the terrace and in their magnificent garden
Members of the family like General Manager Thomas Webb, winemaker Rudi Schultz and assistant winemaker Duncan Clarke and the sales marketing team take turns behind the table, pouring tasters of the wines
Platters of great local cheeses with fruit and relishes are there to stem appetites until the braai is ready and they go so well with the wines
Gyles is in charge of the fires and major domo of the braai with a lot of help from the others
The placid family dogs are child friendly and very good at clearing plates mistakenly left on chairs that are within their reach!
The Sutherland Viognier Roussane 2014 is one we really like. It is perfect for summer days and outdoor eating. This 50/50 blend is barrel fermented and so deserves its four and a half stars in Platter this year. The Sutherland Pinot Noir knocked our socks off. This typical elegant and softly fruity Elgin Pinot has legs to go and is backed up by lovely savoury flavours and some soft chalky tannins. We tasted an unlabelled new vintage of The Mint Cabernet sauvignon, full of the eucalypt mint flavours people have so enjoyed in Thelema cabernets of yore. The Sutherland cabernet (previously Cabernet Petit Verdot) delighted us when we bought it last year and we enjoyed the violets on the nose again with the new vintage. There are three Chardonnays, one each wooded from Thelema and Sutherland, which also has an unwooded version. All are delicious with the cooler climate of Elgin producing predictably leaner wines than the full-flavoured Stellenbosch Chardonnay. The two Sauvignons Blanc are so different. The Thelema from the Stellenbosch farm is slightly tropical and full, the Sutherland has more crisp acidity and typical green Sauvignon flavours; we think it is showing best at this time of the year, but they might swap places with a little more age.
Wood is on the way, now just the wait for good coals before the meat can go on. Gyles is supervising
The wonderful mountain views with the Jacarandas in bloom as people relax on the lawn and the children play and eat from their special snack table
Best Boerewors just singing on the coals
And some superb rump steak in its marinade. We were so impressed with its flavour and tenderness, apparently from Stellenbosch Checkers, which must have an excellent butcher, we don’t see meat this good in Sea Point
Done to perfection!
Thomas Webb takes a turn at the fires
Nicely pink and rare in the middle, with crisp fat on the outside
And very easy to cut
Boerewors all ready and portioned for the hungry mob waiting
Lots of chat, lots of trade customers, distributors and media enjoying the evening
Gyles with his wife Barbara and their newest grandchild
The sun is setting and turning the mountains purple and pink; we have been royally fed and 'watered' with great wine, so it is time to head home. Thank you all at Thelema. Happy Christmas and here’s to another successful wine-filled year. And Happy 70th Birthday Gyles
Posted by MENU at 11:05 am 0 comments
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