Signal Gun Wine Farm Media Day goes off with a Bang!

We were invited to visit one of the Durbanville farms, Signal Gun, this week. We were not at all familiar with it, so we jumped at the opportunity. They have a small game farm with some very unusual animals; we saw emu on the way in, wildebeest at the top of the hill, and we are invited back to do a game drive, as it was too muddy on the day we were there. They have a new craft brewery, so we tasted two of their new beers, had a wine tasting and ate some pizza from their restaurant Ke-Monate (Sotho for "That’s nice"). But the highlight of the day was the firing of the cannon. And John drew the lucky straw...

The farm is owned by MJ de Wit and his wife Estani. the farm was established in 2008. A panoramic view from the farm or Durbanville ...

... and the far mountains

Resting winter vines, waiting for rain. they have the highest vineyard in Durbanville, at 150 metres above sea level

The entrance

Inside the restaurant

The outside function room has curtain wall for winter

And we are here to watch the cannon being fired

Coffee and muffins welcome us on the chilly morning

Waiting for proceedings to start

Marli Geldenhuys introduces Johan Brand, cannon expert (and the farm's Financial Manager), to us

The cannon was used in the 17th & 18th Centuries by the Dutch East India Company (VOC) to signal farms, villages and towns to call the Burgher militia to assemble in the Cape. There was a chain of 50 0f them all over the countryside. This is the cannon with all its loading equipment

Johan explained to us how they worked and then showed us how to clean and then load the cannon

Pouring in the black powder firing charge

John getting instructions on how apply fire to the charge

This is the 6 pound cannon ball. but these are no longer used, just a charge of gunpowder to make a noise and a flame

The fine black powder used to fire the large pack of powder already tamped into the cannon

The crowd awaits the bang

The cannon is primed

John applies the smouldering wick

BANG! And Lynne gets the shot! Motor drives are wonderful things

The smoke clears

Next we went up to the newly established brewing cellar and were shown all the tanks and the methods used to make their two beers

Lots of questions about beer making and they circulated some wort for us to smell and taste. With the added hops it’s very bitter, but the brewing process softens that..

Back inside for the tasting

The two beers they make. The audience was divided almost 50/50 on which they preferred. We will watch with interest how this side of the business develops

The wines we tasted

Waiting for the tasting to begin

The Bontebok Five Crops cream ale was the one we liked the most, it is zesty and refreshing

The Ystervark Hybrid lager we found still too yeasty, it needs a bit more time

A butternut and feta pizza to share on the table

Sea Smoke Sauvignon Blanc has a Bronze from the Old Mutual Trophy

Next came the Rosé made from 100% Merlot

A pizza with chicken

And one with bacon. We found the pizzas quite sweet and, as we do try to Bant (avoid carbohydrates as much as possible), they were a little challenging.

Angela Fourie is now the PRO for the Durbanville Wine valley and, given her background in the industry, we know she will be giving excellent service and advice to the association of 10 wine farms involved

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© John & Lynne Ford, Adamastor & Bacchus 2015
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Tasting Swiss at Morgenhof

Lynne belongs to a group called Women in Wine and, through their Facebook site, we learned of the visit of a group of Oenology students from Changin Haute Ecole de Viticulture et Oenology in Geneva who are here on an exchange visit. They had brought some wines from the different cantons and wine wards in Switzerland and were keen to share them at a tasting with people in the wine industry. Lynne, having skied in Switzerland a few times in the past, is familiar with some of these wines but was very keen, as was John, to see what they are producing now. We took along two bottles of good SA wine for the students to taste, and an evening of exchanging wine culture and fun ensued

Morgenhof had generously donated their event room for the tasting

Some of the wines we tasted. A Petite Arvine from the Valais area, caramel toffee, honey and some spicy sweetness with good balance. SF25. A Merlot from Peissy, Geneva from Domaine de Trois Etoile full of cassis leaves and fruit, with violets, good wood and intense flavours and layers. A biodynamic La Colombe Chasselas which has partial malolactic fermentation. Floral peaches with a tongue tingle as they add CO2 to compensate for lack of acid. SF15. We also tasted some wines that the students helped to make at the college. An interesting Gamaret from Gland (a new grape variety for us) full of wild red berries, with a Gamay palate. SF18. And a Sauvignon Blanc given skin maceration, full of cats pee and granadilla with some caraway on the nose, crisp balanced acidity with capsicum, granadilla and dill - this was made by their lecturers. SF17

The Auvernier Pinot Noir is from Neufchatel and is biodynamic and traditionally made. It was herbaceous, sappy and green with hints of kelp on the nose. and silky light and herbaceous with raspberries salt iodine and cherries on the palate. Approximately SF21. We also tasted a creditable Viognier from Domaine de Trois Etoiles, full of peaches and even some liquorice notes

Some of the students. We were intrigued to learn that Switzerland does not have to export its wine as they can only produce half the quantity required for their population. They currently consume 2.75 million litres a year. The rest is imported from neighbouring countries like France, Italy and Germany

Each student presented one wine, told us about the area it came from, the climate, the grapes and how they make it and described the wine. We also had a slide show and it was very informative

and a lot of fun

It was a good crowd and there was enough wine to go around. This was ably organised by Anne Bullen Alessandri who has been shepherding the students around the local wine world. This is a French student studying at the college

The students line up to do their presentations

We sat around the fire

and met some lovely students, both local and from Switzerland

After the tasting some substantial canapés were provided

and the students made some presentations to the organisers from Stellenbosch University. Anne is on the left

Chatting to Professor Roland Riesen from Changins Haute Ecole who travelled with the students

One of the most interesting wines was presented by a student from Corsica. It was the Clos Culomba 2014 Vermentino by Etienne Suzzoni and smelled of the Corsican maquis, full of herbs with crisp acidity and layers of white grapes with a kick of Muscat. Very refreshing

Discussion over canapés, with wine. It was a super tasting; thank you to all concerned. We know the students are being taken all over the Cape to experience different farms, terroirs, wines and wine making methods. We heard from them that they are loving the experience

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© John & Lynne Ford, Adamastor & Bacchus 2015
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This Week's MENU - Aegean Odyssey Part 5, Japanese whisky tasting, Graciale at Peddlar's, Winter Fennel and Orange Salad

Blue hills of a late afternoon in Mycenae. A sort of Trompe de l’oeil, certainly an optical illusion

In this week’s MENU:

 Aegean Odyssey. Day 15: Ancient Corinth, Mycenae

 Aegean Odyssey. Day 16: Epidavros

 Japanese Whisky       

 Graciales at Peddlars

 Winter Fennel and Orange Salad

 Coming events

 Learn about wine and cooking

We write about our experiences in MENU, not only to entertain you, but to encourage you to visit the places and events that we do. We know you will enjoy them and we try to make each write up as graphic as we can, so you get a good picture of what is on offer at each place, restaurant, wine farm, festival we visit. To get the whole story with photographs, please click on “Read on.....” at the end of each paragraph, which will lead you to the related blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.

We continue our Greek Odyssey this week with our trip to ancient Corinth, Mycenae. We stay in a lovely hotel, eat lots of good Greek home-cooked food, made by Mama, and see the more of wonders of the ancient Greek world in the Peloponnese Read on.....

On the next day we ventured to Epidavros to see the grand amphitheatre. Read On.....

Japanese Whisky     We had tasted Japanese whisky before, at a trade tasting but, as fans of the spirit, we were very excited when we received an invitation to a tutored tasting of Nikka, one of the early Japanese whiskies, first produced in 1934. It was held last week in the presence of The Japanese Consulate Head of Mission, His Excellency Mr Mitsuru Murase, at Kyoto Gardens restaurant at 11 Kloof Nek Road in Gardens. Read on.....

Graciales at Peddlars     When last we were invited to the Italian restaurant, Volare, at Peddlars & Co on the Spaanschemat River Road in Constantia, Chef Brad Ball told us that they had plans to open other restaurants in the complex. Just a month ago, they opened Graciales - the name is a blend of Gracias and Sociales and it's a tapas bar. We were free on Friday, and could accept their invitation. Generously, they set a cab to fetch us and we had a lovely evening with great food. Read on.....

This week's recipe is a Winter Fennel and Orange Salad       Deep in the middle of winter with lots of sustaining stews, soups and rib sticking food, we find that we start to long for something fresh. Fennel is in season, so are oranges and this makes a wonderful combination.

The zest of one orange - 1 T white wine vinegar - 2 T olive oil - salt and freshly ground black pepper - 2 oranges - 2 Fennel bulbs - a packet of rocket or mixed salad leaves, well washed

Finely zest one of the oranges into a large bowl and add the white wine vinegar and the olive oil. Season with salt and freshly ground black pepper. Beat well till it emulsifies. Cut the peel and all the pith off the oranges and, taking a sharp knife, cut out segments from the oranges, leaving all the pith between the segments behind. Do this over the dressing bowl, so that any orange juice drips into the dressing. Add the orange segments from both oranges. Trim the ends off the fennel bulbs; take out the root core, quarter and thinly slice them crosswise into the salad bowl. Stir well. Put in the fridge to meld for at least an hour or two. Just before serving, put the rocket on a serving plate and top with the salad.

COMING EVENTS:

Saturday, 11th July at 11:30 am "Old oak vs new oak" Tasting & Barrel Lunch at Beaumont, Bot River. An informal tasting and discussion with Sebastian on the influence of old & new oak on wine. Taste some of Beaumont's finest wines from barrel. Zest will be firing up the Oak Barrel Smoker for their delicious hot smoked salmon starter. A selection of special wines from the cellar will pair with this delicious seasonal menu. Menu & Wines @ R415 per head. Book online at http://www.beaumont.co.za/shop/beaumont-barrel-lunch-11th-july-2015/ or email nici@zestcatering.co.za

Saturday, 11th & Sunday, 12th July  Franschhoek Bastille Festival Food & Wine Hall, situated at the Town Hall. Entry is R120 per person, which includes a complimentary tasting glass, a booklet of tasting coupons as well as a R20 wine voucher to be used on the day. Additional coupons can be purchased on the day. Live entertainment will add extra flare and fun Children under 18 enter for free. Visit the website at www.franschhoekbastille.co.za for more info. Terms and Conditions apply

Saturday, 11th & Sunday, 12th July  Franschhoek Bastille Festival, Food & Wine Marquee, situated at the Huguenot Monument. Entrance tickets to the Franschhoek Bastille Festival Food & Wine Marquee cost R200 per person, which includes a complimentary tasting glass, a booklet of tasting coupons as well as a R20 wine voucher to be used on the day. Additional coupons can be purchased on the day. Live entertainment will add extra flare and fun. Visit the website at www.franschhoekbastille.co.za for more info. Terms and Conditions apply

Sunday, 12th July  Long Sunday Lunch with Bertus Basson at Vondeling, Voor-Paardeberg. R245 per person. Booking is essential. Contact Mariaan Harris on 021 869 8595, or email info@vondelingwines.co.za

Thursday, 16th July: Italy’s Langhe at Caroline’s Fine Wine Cellar.  Caroline will present ten wines: Sarotto Gavi ‘Bric Sassi’ 2014 (R165),  Antoniotti  Bramaterra 2011 (R379), Borgogno Dolcetto d’Alba 2014 (R195), Brezza Barbera d’Alba 2011 (R315), Giovanni Rosso Barolo Serralunga d’Alba 2011 (R515),  Punset  Barbaresco ‘Basarin’ 2010 (R580), Cascina Luisin Barbaresco ‘Rabaja’ 2011 (R680), Fr. Alessandria Barolo San Lorenzo 2011 (R635), Borgogno Barolo Cannubi Riserva 2009 (R595), Cerutti Moscato d’Asti ‘Suri Sandrinet’ 2014  (R235). R300 p/p to be held at Caroline’s Fine Wine Cellar, 62 Strand Street, Cape Town and start at 18h15 for 18h30 prompt. To book, please fill in the booking form.

Friday, 24th July at 19h00  Italian Dinner at Ottimo Cibo. Nikki Booth spends many weeks a year at her home in Orvieto, understands Italian cooking deeply and passionately, and put Caroline Rillema and her together at one table and you have a veritable feast of food and wine. A 4-course meal served with (all top end single-vineyard) Gavi, Barbaresco, Barolo; then Chianti Classico, Brunello di Montalcino and Moscato d’Asti. R900 p/p all included. At 15 Winchester Avenue, Kirstenbosch, Cape Town. To book, please fill in the booking form.

Wednesday, 29th July, 17h00 to 21h00     Caroline's Annual Red Wine Review  at the Table Bay Hotel. R200 p/p which includes a crystal tasting glass & programme. Bookings open at Computicket now (no bookings through shop)

Click here for details of more exciting events

Learn about wine and cooking We receive a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine education courses, some very serious and others more geared to fun. You can see details of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here

The Hurst Campus, an accredited school for people who want to become professional chefs, has a variety of courses. See the details here

In addition to his Sense of Taste Culinary Arts School, Chef Peter Ayub runs a four module course for keen home cooks at his Maitland complex. Details here

Nadège Lepoittevin-Dasse has French cooking classes in Noordhoek and conducts cooking tours to Normandy. You can see more details here

Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia

Nicolette van Niekerk runs baking courses at La Petite Patisserie in Montague Gardens

George Jardine will be running a series of winter cooking courses and other activities at Jordan. Details here

8th July 2015

PS If a word or name is in bold type and underlined, click on it for more information

Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169

Postal address: 60 Arthurs Rd, Sea Point 8005

Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured Afrikaans.

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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. Our Avast! ^® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.

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