.: 02/06/20

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MENU’s Wine of the Week. Buitenverwachting HusseysVlei Sauvignon Blanc 2019

HusseysVlei Sauvignon Blanc has long been a favourite of ours;

from a single vineyard it is intense, with green peppers on the nose, and flinty

Crisp and beautiful, it charms. Cool at first, then intense clean flavours of green peppers appear with elderflower

It is unwooded, but has a hint of gun smoke, from the terroir

4½ stars in Platter, 93 points for the 2018. R180 from the cellar door

All content © John & Lynne Ford, Adamastor & Bacchus

On the MENU This Week. Tzatziki

Tzatziki is easy to make and goes well with Greek food like souvlaki or with pita bread on a meze platter. Dill is traditional in Greece but is not always easy to find here.

1 cucumber – 1/4 t salt – a squeeze of lemon juice - 1 T extra virgin olive oil - – 1 small clove of garlic , finely chopped - 1 cup of double thick Greek Yogurt – 2 teaspoons of lemon juice. – 2 Tablespoons finely chopped fresh mint or dill or a combination of the two – salt and freshly ground black pepper

Peel and top and tail the cucumber, then grate it into a bowl. You want larger long pieces rather than small gratings. (DO NOT use a food processor to blitz). Add salt and a squeeze of lemon and set aside in the fridge for half an hour to allow it to release the juices. When it is ready, take it out and put into a clean tea towel and wring out all the moisture. Stir the olive oil and garlic into the yogurt, then add the lemon juice and the cucumber. Mix well then add the mint and or dill. Season well with salt and freshly ground black pepper. Taste and adjust the seasoning to your taste and serve.

All content © John & Lynne Ford, Adamastor & Bacchus

Buitenverwachting - Living up to Expectation

The farm Buitenverwachting (it means beyond expectation) originally formed part of the Constantia Estate which was founded in 1679 by Simon van der Stel, the first Governor of the new Dutch Cape colony. Buitenverwachting as a separate entity dates back to 1769. It is owned by the Mueller family and Lars Maack, son of Mrs Christine Mueller, is the Managing Director

We met at their Tasting room and, because it was a hot day, took a seat under cover on the cooler porch on the right

Inside the tasting room, the staff were being kept busy by the many visitors sitting outside

Our cool table

Each weekend this lawn and another nearby are covered in people enjoying the lovely casual, unpressured atmosphere of Buitenverwachting, enjoying the wine, the platters, each others' company and just chilling. It is where Constantia Fresh annual wine and gourmet food festival will be held on Sunday the 23rd of February. Details here http://www.constantiafresh.com/tickets

Brad is one of the longest serving winemakers in Constantia, having been at Buitenverwachting since 2004

The tasting sheet, but we were to taste a few more wines, some of Brad's new ventures and some of his special new wines

We began with the classic Buitenverwachting 2019 Sauvignon Blanc. The style of this wine defines the Sauvignon Blancs that Constantia can produce, and it never fails to disappoint. On the nose, green herbs and leaves, elderflower and good pyrazines. Crisp, full and layered on the palate with greengage plums, elderflower and green peppers. There is a hint of gunflint minerality

Husseys Vlei 2019 Sauvignon Blanc has long been a favourite of ours. From a single vineyard, it is intense with green peppers on the nose and flinty. Crisp and beautiful, it charms. Cool at first, then intense clean flavours of green peppers appear with elderflower. It is unwooded, but has a hint of gun smoke, from the terroir

Then, from the Limited Release White Range, Maximus 2017 Sauvignon Blanc. This single vineyard wine has complex Sauvignon Blanc flavours with nuances of other grapes. It is fermented on the lees in older barrels with no batonage or stirring. As John says, near impossible to spit, this is a fantastic food wine and was just released in December. Citrus, peach and loquat on the palate, long rounded flavours which keep developing and are in great balance

The 2018 Limited Release G is a classic Gewürztraminer and is one of the best in the Cape in our estimation. Perfumed with soft rose petals and Turkish delight on the nose, it even has that hint of cornflour that coats the Turkish delight. Clean, complex and surprisingly mature in flavour, the perfect wine for spicy food. There are flavours of orange, litchi and sandalwood, with citrus on the end. It has spent 10 months in old oak

The 2018 Chardonnay has golden oak notes on the nose, lovely fruit and smoke whiffs. Peach fruit and blossom, then other golden fruit appears in layers; it is mouth watering, so a definite food wine. We would like this with cheese, fish and complex sauces. This is the style of Chardonnay we should continue to produce. It s complexity is due to 20% being fermented in three different ways: whole bunch, direct press to barrel and destemmed grapes. The direct press produces very reductive wine and flintstone characteristics from autolysis. Matured in light blond toasted barrels of different ages

We tasted the 2019 Blanc de Noir, a pretty rosé with raspberry flavours from the Cabernet Sauvignon, Cabernet Franc and Merlot grapes. It is zingy and crisp with good raspberry fruit, easy drinking and friendly and great with food. Brad has a new rosé coming which will be a limited edition called Gracious (after his daughter); we tasted it. It is very elegant, with cherry, mulberry and tobacco hints, silky soft on the palate with some cherry flavours. Very interesting. We tasted it again later when it was chilled and it was perfumed with cherry blossom. It is a beautiful rosé, so easy to drink, in the style that we want to drink

Sun dappled oak shadow on the awning above us

and a persistent hadeda ibis roams the lawn, spiking for worms

Under the shade of the central Norfolk Pine, families and friends picnic and enjoy the wines

Time for the red wines. First the 2017 Meifort; it sells so well and is terrific value for money at R110. Incense shows expensive wood on the nose, layers of rich berry fruit, with cassis leaves. The initial tight fruit with chalky tannins shows such promise for this wine. If you lay it down for a year or three it will astound you. But it is eminently drinkable now. Lynne's first thought was: "What am I going to eat with this wine?" and the answer was red meat! Better than a braai wine, it will go so well with steak and roasts. There is softness and concentration in the wine that opens to cherry, berry fruit, so lekker (Afrikaans for delicious)

John has coined a new phrase for this unreleased wine, here served in a decanter, which opens the wine up more

It is "Beyond expectoration"

We did taste another superb red wine that Brad has made but which is not yet released. All we can say is that it was spectacular and we think is going to change things. A lot. You may have noticed a slight difference in colour between glass and decanter in the photo above. Both of the above two wines are in the picture. And Brad has some other new babies in the pipeline. We tasted one of them, a blend, and the palate was extraordinary - this is going to win awards. Watch for their new releases

The 2015 Phoenix is another Buitenverwachting Limited Release, made from 100% Petit Verdot, only 3000 bottles. It spends 36 months in 100% new French Oak and is totally in balance. On the nose, you can smell the expensive wood with the mulberry fruit. Soft berries and chalky tannins make this a 10 year wine, some good brulée notes, mulberry, rhubarb and cherry. It reminds us of the older red wines of the valley which have lasted so well

You might think that these large bottles of Christine are just too expensive or too large, but they are actually perfect for a large dinner party, a special occasion with lots of guests and for Weddings. The wine matures much better in larger bottles. They are available for purchase in the tasting room.

We were rather ravenous after such a wonderful tasting and Buitenverwachting produced this huge platter for us to enjoy. It certainly satisfied. Three dips, humus, feta and olives on tomato and a spicy peppadew. Great bread, butter, crackers, olives, grapes, preserved fig, peppers and other crudités, cornichon, dried apricots, cheese and meat. Great value at R230 for 2 (R245 on the lawn)

They do have other food as well (image courtesy of Buitenverwachting)

Their wine tasting fee is R60 per person for 5 wines

Our final wine is a knockout. The 2017 Buitenverwachting 1769 Noble Late Harvest dessert wine from Muscat de Frontignan, as good, if not better than some of the other iconic Constantia dessert wines. Brad says this is the best he has produced. Saffron yellow in colour, floral with herbal notes of oregano and mint, with honey and toffee on the nose; it is a classic. Pure honeycomb honey dripping into the glass, followed by a squeeze or two of lemon and lime, some apricots and crisp apple, so much in balance. Long lasting flavours, barley sugar, complexity and good viscosity, so impressive. It spends 10 months in barrel

Baby steps. A Swiss couple and their enchanting child, learning to stand and walk

Thank you Brad and the Buitenverwachting staff, so much, for a really superb tasting and day at Buitenverwachting

All content © John & Lynne Ford, Adamastor & Bacchus

Our final wine is a knockout. The 2017 Buitenverwachting 1760 Noble Late Harvest dessert wine from Muscat de Frontignan, as good, if not better than some of the other iconic Constantia dessert wines. Brad says this is he best he has produced. Saffron yellow in colour, floral with herbal notes of oregano and mint, with honey, and toffee on the nose, it is a classic. Pure honeycomb honey dripping into the glass followed by a squeeze or two of lemon and lime, some apricots and crisp apple, so much in balance. long lasting flavours, barley sugar, complexity and good viscosity, so impressive. It spends 10 months in barrel/

Baby steps. A Swiss couple and their enchanting child, leaning to stand and walk.

Thank you Brad and the staff, so much for a really superb tasting and day at Buitenverwachting.

Meze lunch at Mykonos, Camps Bay

Vegetarian friends told us that they have been going to Mykonos in Camp Bay and how enjoyable the food was there, so we decided to meet them there for lunch last Saturday. Apparently it started as a take away, as they did not have serving staff, but that has changed and the staff are lovely and helpful and certainly have got the Hoppa! and other Greek phrases going. It is behind the PicknPay centre right next to CodFather on the corner of Camps Bay Drive and The Drive. There is parking available in the area, in the centre in front, but definitely not on Beach Road!

We have great memories of past holidays in Greece, but one does need to know that Greek restaurant food is quite simple with not much variation; if prepared well, it can be delicious. If you have travelled there, you will have a favourite. In the far gone days in Greece there were no menus, you were welcomed into the small restaurant kitchen where Mama was cooking a couple of standard dishes and you could lift lids on pots to see what you wanted and enjoy them sitting on small tables on the side of the street.. The food was often rather one note and a bit monotonous and by the end of the first week, Greek salads had lost their charm. One great memory Lynne has of a hot day lying on the beach in Lindos (before it was overwhelmed by hotels and cruise liners) when a shout went up: "Get to the restaurant (there was only one) they have something special!" It was fresh eggs, not often seen on the hot island of Rhodes, so we all had omelettes for lunch. We were able to visit the kitchen and choose at Costa's Taverna when we visited Diakofto in the Peloponnese in 2015

They seat you on the glassed-in terrace or inside, where they cook on a grill. Very sensible architecture, given the howling South Easters to which Camps Bay is prone. The restaurant is light and bright white with the obligatory touches of turquoise blue, so we didn’t need any lighting. They cook on coals, but cannot during a power cut as the fan to remove the fumes of the fire does not function without electricity and the fumes can be lethal. Light by load shedding

They don't (yet?) have a licence, so you take your own wine and beers, no corkage charge. They do have good wine glasses

We began with a bottle of Caroline Rillema’s excellent Celestina Sauvignon Blanc Semillon Blend

Ronnie had recently bought 12 and was going to buy more; he and we love it

Sadly, we arrived at 12.30 just in time for a 2 hour power cut, so we could only eat a limited selection off the menu; things that did not need cooking. Just enough hot coals to allow us to order two souvlakis. If they could use some gas rings or a gas braai on the stoep, it might help them for the future cuts, which are really making business difficult for restaurants. Sadly, we were the only customers while we were there. They deserve better and we hope you will visit

The menu. We definitely will be back to taste more from this. Hopefully, when the electricity is on and we can try the Saganaki

- grilled Haloumi cheese with lemon, the Spanakopita spinach and cheese pies, Tiropita

(Oh, such memories of Mykonos Island where they were first enjoyed), calamari and the Gyros

In fact we might just start with one of the Meze platters

We ordered a large Greek salad for the four of us to share while the rest of the food was prepared

Nice fresh tomatoes with flavour, good salty feta, red onions, cucumber, olives and green pepper slices

Do note, there is never lettuce in a Greek Salad. The country is dry and lettuce is not a successful crop for them

We all ordered portions of the Humus Reloaded, which comes topped with silky aubergine melanzane in tomato,

good golden olive oil, crumbled feta and roasted pine nuts. It is a revelation; why have we not seen this before?

The serving is plenty for two to share or great as a main for a single vegetarian. Ditto the dolmades,

which have good herb-flavoured rice and kind vine leaves, not the raw rough ones that spike your tongue

Lynne enjoyed these for the first time ever and she has tried many

The pita bread is soft and this is a portion for four people. It was just enough for the Humus

You can of course order more. It is R25 for a serving of one pita cut into four

The Lamb souvlaki was a little tough, but full of flavour, and lots of oregano is used

It comes with lemon and a serving of tzatziki (yogurt, garlic and cucumber dip sprinkled with chives)

The beef souvlaki is similar, nicely medium rare and was much enjoyed

Our second wine was the Middelvlei Rooster Sauvignon Blanc, quite astringent, but good with the olive oil drenched food

No Greek coffee this time but, when they have electricity, definitely. Did you know they have different names for their coffee?

Called sketos, if you’d like it without sugar, metrios, with a teaspoon of sugar, glykos, sweet, with 2 teaspoons of sugar

or variglykos, cloyingly sweet and strong! And all served black and strong

Our bill came to R660 with service