Wednesday, December 14, 2016

Flagstone Wines goes Theatrical launching new Inner City Tasting Experience

If you want to taste Flagstone wines in Cape Town, you no longer have to go out to the winelands. They have now opened The Flagstone Tasting Room at The Rockwell Hotel in Green Point. We were summoned to be at the venue at 4.30 precisely, handed a glass of wine and then ushered into the theatre there (Who knew there was a theatre at the Rockwell?) What followed was a very amusing piece of theatre as they launched their new wines to music, poetry and tasting in the dark! It was hilarious and great fun
The tasting began with three white wines and three red wines in our glasses
and then suddenly some musicians came on stage. They are Cape Town duo, Palm Strings (Mike Hoole and Titia Blake)
A short wait while we waited for latecomers
Then Alison Pearce, Flagstone's National Marketing Manager, came on stage to tell us about their partnership with the theatre, the 55 room Rockwell All Suite Hotel and the new tasting room. Twenty two million visitors come to the Waterfront every year and they hope to pick up some of them to introduce them to Flagstone wines. She said: "We want the new Flagstone Tasting Room to celebrate all forms of creativity and so we opted to offer our guests the experience of a wine & music pairing”. Visitors to the new Flagstone Tasting Room at The Rockwell Hotel are able to choose from over 22 wines in the Flagstone range. Each taster glass is a 100ml serving with pricing starting at R10 per glass
Then head winemaker Gerhard Swart came on stage to introduce each wine. Cellarmaster Bruce Jack explained the story and inspiration behind each of them. As we tasted, the music changed for each wine, the lights went out and we tasted in the dark. Lynne always makes notes on each wine she tastes and she wrote in the dark. Surprisingly she could read her notes afterwards. Bruce Jack is a talented poet; he read a poem to each of the wines. He has wanted to do this sort of tasting for years as he believes that music makes life and wine better
John and others tried to tweet while the lights were out to much barracking from those of us who wanted to enjoy tasting in total darkness. Bruce has been encouraged to produced a book of his excellent poems - well maybe not the Rap song, but definitely the haikus. It was a lot of fun
One of the snacks provided. Do wines taste better in the dark, does music improve their taste? The jury is out on that one. Accompanied by Gypsy music, we tasted the Free Run Sauvignon Blanc, 4½ stars in Platter this year. It has intense green layers, is forward and long. To very romantic music, we tasted the Treaty Tree Cape blend of Sauvignon Blanc and Semillon. Green pyrazines, minerality fuller, still crisp and green with oily limes, lemons and rocks. The Two Roads Chardonnay 2016 full and soft with wood notes and crisp with limes, melons and butter. Bruce said he should recite Robert Frost's poem The Road Not Taken. But instead he recited a rap song entitled RapShody
More snacks. Then it was time for the three reds. First the Dark Horse Shiraz tasted with the Habanero from Carmen. Smoky salty wood, tannins and chalk then berries, cooked plums and cherries. The Music Room 2014 Cabernet Sauvignon from Elgin is pure cassis berries and leaves with expensive wood with soft, chalky warm berries, licorice and smoke, raindrops of flavour, long, pure and honest. Accompanied by Bach. And finally The Writers Block Pinotage accompanied by music of Africa. True to place, perfumed, delicate, expensive wood notes, silky sweet and sour fruit with a dark bitter end and lots of chalky tannins blocking the flavour. Needs time
At Wegner and Johan Wegner of Get Wine with Amanda de Klerk of Distinctive Brands were enjoying themselves, as were we
Out into the Tasting Centre to some chicken sate. The Rockwell is on the MyCiti Bus Route and Flagstone are selling a lot of wine here every week, both from the venue and on line
More snacks
Mini sliders
At Wegner, Michael Olivier, Johan Wegner, Bruce Jack, Karen Glanfield Pawley
© John & Lynne Ford, Adamastor & Bacchus 2016

Monday, December 05, 2016

This Week's MENU. Keermont new releases, Springfield Lost Vintage, Amorim MCC Award winners, Woolworths wines at Villiera, Wine Concepts' Champagne Festival, Chicken and broccoli stir fry, Domaine Grier 2007 Grenache

This magnificent peacock was strutting his stuff at Shannon wine estate in Elgin
Off up the coast      We are looking forward to taking a break and this will be the second last MENU for 2016. It has been a very busy year, sometimes quite frantically so and we need to take some time off to recuperate and gird our loins, as it were, for 2017, a year which promises to hold much excitement for South Africa and, indeed the World, so please read on... or click any of the following links to look at a story
*       Coming events
Bringing the mountain to Mohammed? No, wines to the wine trade     Keermont’s Vineyards are beautifully maintained, produce very good wines and are up, up, up high in Paradyskloof (Paradise Valley) with vineyards 250m to 400m above sea level. They realised that it is often difficult for the wine trade to get to them, so they came to town last week and brought their new releases with them. They held a small open tasting all day in their Kloof Street offices and we grasped this opportunity to taste these classy wines
Springfield - the Lost Vintage     In 1997, Abrie Bruwer, owner of Springfield in Robertson, made a vintage of his Mèthode Ancienne Cabernet Sauvignon. When it came time to release this wine, Abrie said it was not ready. He has been cellaring it ever since, waiting for it to mature. They even went so far as to experiment with ageing 600 bottles under the sea, corks sealed with wax, for 3 years, to see if it would speed up the maturation process. Now, after all this time, nearly twenty years, they are releasing the wine. A limited quantity is available and we were invited to taste it at a new venue in Wale Street in Cape Town. We know that South African wines can age for much more than 20 years
Amorim MCC Awards winners tasting at the Taj Hotel     Earlier this year we were at the Amorim Awards ceremony for the top MCC's in South Africa. This was a chance to formally taste them. It was held last week at the Taj Hotel by the Cape Classique Association
A Tasting of Woolworths wines at Villiera     Woolworths works very closely with excellent Cape vineyards to make special selections of wine available to Woolworths' customers. We often buy them; these special selections often win major wine awards and are top quality. The wines were to be tasted in Riedel glasses. So we were very keen to taste some of these at a function arranged at Villiera, who produce many great MCCs for Woolworths. John had a wine tour that he was booked for months ago, so Lynne took advantage of the transport Woolworths arranged, and took her camera along
Wine Concepts' "The Finer things of Life" Champagne Festival    This is always a crowd puller. Where else can you taste so many good French champagnes at once for a reasonable amount of money, with canapés circulating during the evening. There is a raffle with superb prizes and oyster, chocolate and sushi to buy. The theme this year was Cats and there were some amusing renditions. The Champagnes can be bought at a discount on the night and if you missed it, you can get them all from Wine Concepts
Apparently, this is one of the most popular dishes in the USA. The ingredients were what we had in the fridge, so Lynne Googled chicken and broccoli and this is what happened next. A quick and reasonably healthy supper dish if you are in a hurry. You can use cooked chicken if you have it. The secret of wok cooking is to prepare everything and have it ready to hand before you start stir frying. This is quick
2 chicken breasts, cut into 3 cm cubes - 1 teaspoon of corn flour and 1 Tablespoon - 3 spring onions, sliced at an angle - 2 cm piece of fresh ginger, grated - 2 cloves of garlic, grated - 1 T light soy - 2 T sugar - 1 T Shaoxing rice wine (or dry sherry) - 1/2 T sesame seed oil - 1/3 cup water - 3 T peanut or coconut oil - 1 large head of broccoli broken up into bite sized florets - slices of the broccoli stem (keep separate) - 1 T Hoisin sauce - 1 T white sesame seeds – optional, 3/4 teaspoon of chilli flakes - salt and freshly ground black pepper
In a glass bowl, marinate the chicken with the spring onions, half the ginger and garlic, soy sauce, sugar, 1 teaspoon corn flour, the rice wine, sesame oil and 1/2 t salt for 15 minutes at room temperature. You can marinade for longer. The corn flour tenderises the chicken beautifully.
Heat your wok to a high heat and add 1 T oil. Add the broccoli stems and stir fry for half a minute. Add the rest of the broccoli, the remaining ginger and garlic, 2 T water and some pepper. Stir fry until the broccoli is bright green and still crisp. Remove and set aside. Reheat the wok, add the rest of the oil then add the chicken and the chilli flakes if you are using them. Stir fry until the chicken begins to take on some colour, about 3 minutes. Add the Hoisin sauce and return the broccoli to the pan and toss to heat together. Add the reserved corn flour in water and bring to a boil to thicken. Then add the rest of the marinade. Thin with a little more water if very thick. Taste and season with black pepper and a little salt if necessary. Garnish with sesame seeds and serve with Jasmine rice. Serves 4
This wine would be lovely with a festive meal. It comes from France and is made by Villiera on their estate Domaine Grier in the Roussillon region in the South of France. You will find it only at Woolworths and it is very reasonably priced for a French wine with age. It is elegant, intense, perfumed on the nose with some savoury notes and layers of soft mouth-filling dark red berries and cherries with some spice and liquorice. It is delicious. R99.95 from Woolworths
In MENU next week: Marigold Indian restaurant, Jordan Summer Festival, Flagstone, Elgin, Asara, Nederburg and more





4th December 2016
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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.

Sunday, December 04, 2016

The MENU Wine of the Week. Domaine Grier 2007 Grenache

This wine would be lovely with a festive meal. It comes from France and is made by Villiera on their estate Domaine Grier in the Roussillon region in the South of France. 
You will find it only at Woolworths and it is very reasonably priced for a French wine with age. It is elegant, intense, perfumed on the nose with some savoury notes and layers of soft mouth-filling dark red berries and cherries with some spice and liquorice. It is delicious. R99.95 from Woolworths
© John & Lynne Ford, Adamastor & Bacchus 2016

This week’s MENU recipe. Chicken and broccoli stir fry

Apparently, this is one of the most popular dishes in the USA. The ingredients were what we had in the fridge, so Lynne Googled chicken and broccoli and this is what happened next. A quick and reasonably healthy supper dish if you are in a hurry. You can use cooked chicken if you have it. The secret of wok cooking is to prepare everything and have it ready to hand before you start stir frying. This is quick
2 chicken breasts, cut into 3 cm cubes - 1 teaspoon of corn flour and 1 Tablespoon - 3 spring onions, sliced at an angle - 2 cm piece of fresh ginger, grated - 2 cloves of garlic, grated - 1 T light soy - 2 T sugar - 1 T Shaoxing rice wine (or dry sherry) - 1/2 T sesame seed oil - 1/3 cup water - 3 T peanut or coconut oil - 1 large head of broccoli broken up into bite sized florets - slices of the broccoli stem (keep separate) - 1 T Hoisin sauce - 1 T white sesame seeds – optional, 3/4 teaspoon of chilli flakes - salt and freshly ground black pepper
In a glass bowl, marinate the chicken with the spring onions, half the ginger and garlic, soy sauce, sugar, 1 teaspoon corn flour, the rice wine, sesame oil and 1/2 t salt for 15 minutes at room temperature. You can marinade for longer. The corn flour tenderises the chicken beautifully.

Heat your wok to a high heat and add 1 T oil. Add the broccoli stems and stir fry for half a minute. Add the rest of the broccoli, the remaining ginger and garlic, 2 T water and some pepper. Stir fry until the broccoli is bright green and still crisp. Remove and set aside. Reheat the wok and the rest of the oil then add the chicken and the chilli flakes if you are using them. Stir fry until the chicken begins to take on some colour, about 3 minutes. Add the Hoisin sauce and return the broccoli to the pan and toss to heat together. Add the reserved corn flour in water and bring to a boil to thicken. Then add the rest of the marinade. Thin with a little more water if very thick. Taste and season with black pepper and a little salt if necessary. Garnish with sesame seeds and serve with Jasmine rice. Serves 4
© John & Lynne Ford, Adamastor & Bacchus 2016

Friday, December 02, 2016

Keermont Single Vineyard Series Release

Bringing the mountain to Mohammed? No, wines to the wine trade
Keermont’s Vineyards are beautifully maintained, produce very good wines and are up, up, up high in Paradyskloof (Paradise Valley) with vineyards 250m to 400m above sea level. They realised that it is often difficult for the wine trade to get to them, so they came to town last week and brought their new releases with them. They held a small open tasting all day in their Kloof Street offices and we grasped this opportunity to taste these classy wines
They even interrupted their lunch to accommodate us. We began with the 2015 Riverside Chenin Blanc, with a lovely acid fruit balance and long flavours of loquats, lemons and peaches. 2014 had 4 1/2 stars in Platter
Alex Starey, who is the winemaker at Keermont, took us through the tasting
They have two Shiraz vineyards which face each other on opposite slopes of the mountain, where the soils are different, the climate is different and they use trellis on one side and stok by paaltjie (Sur Échalas, not much more than a bush or goblet vine with a pole - See more at: http://www.wosa.co.za/WOSA-News/Blogs/Cape-Chatter/Stok-by-paaltjie/#sthash.qdOG11zz.dpuf) for the other. The Topside 2014 on sandstone rocks and screed on the warmer north-facing Helderberg slope has cherries and expensive wood with violets on the nose. Soft and silky on the palate with liquorice and salt beneath mulberries and cherries. The Steepside 2014 (stok by paaltjie, on the cooler west-facing Stellenbosch range) is on clay and has spice on the nose with chewy butter toffee, salt, dark berries, Indian spices and toast on the end. all these wines have between 5 and 10% new oak and only 2 or 3 barrels are made from the single vineyard wines
We enjoyed the convivial tasting with the owner Mark Wraith, in his offices
Then the Pondok Rug Cabernet Franc. Savoury as expected with umami and green notes with black olives. Also soft and silky red fruit with chalky tannins and with grip and Cherry, cassis sweet sour fruit. One to keep and watch
The flagship Keermont Estate Reserve 2012 is a blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec and Syrah, made in good French oak. Cassis first on the nose, then smoke, violets and roses, very fragrant. Soft and full of fruit. The promise on the nose is fulfilled, it is avery satisfying and elegant blend, and the perfume remains on the palate. We also tasted the 2013 Keermont Syrah with green cassis leaves and soft liquorice, warm dark berry spicy fruit, a food wine
Wietske Rubow of Cybercellar joined the tasting
One we have always liked, the Terrace, a white blend of Chenin Blanc from a 43 year old un-irrigated vineyard called 'Riverside', with Chardonnay, Sauvignon Blanc and Viognier. Full to bursting with lemon and peach, it’s a succulent mouthful of ripe summer grapes, a food wine, very refreshing to quaff or serve with food
And finally the Rosé which is caramel toffee apple on the red nose, both full and dry. It’s kept on the lees for 6 to 8 months and has richness. The dessert wine, Keermont Fleurfontein, is pure honey with limes. It is intensely sweet, 212 gm sugar per litre, with sour red cherry, dark ripe cassis
What a great tasting of such carefully made wines
 
© John & Lynne Ford, Adamastor & Bacchus 2016

Wednesday, November 30, 2016

The Leeu Collection launches Marigold, Franschhoek's first authentic Indian restaurant

Franschhoek now has a good authentic Indian restaurant; not Cape Malay, not Durban Indian, but real subcontinent Indian. It opened to the public on December 8th. It is part of the Leeu Collection and is on Main Street/Heritage Square. We were invited to a media lunch just before it opened and sampled a lot of the delicious food
The prancing lion at the entrance is hard to miss
Look for the sign
A traditional Indian welcome by the Restaurant Manager, Shubhendu Vyas
Our foreheads are anointed with oil - PRO for the Leeu Collection Nicolette Waterford is the recipient ...
... a Bindi of a marigold petal is applied ....
... and more marigold petals are scattered in our hair
Then a welcoming glass of Bas Brut MCC
Jean van der Walt, Leeu Collection  Marketing Executive, Matthew Smith, Area General Manager of the Leeu Collection and social media specialist Linda Potgieter of The Squashed Tomato
Outside seating with umbrellas for shade
Hot crisp Punjabi samoosas with a tamarind dipping sauce were served as canapés
Inside, the restaurant is spacious, airy and light, with seating for 60 and 20 outside.
Lots of on trend modern touches with the touches of copper and retro chairs
A Mandala with marigold petals
Matthew Smith, GM of the Leeu Collection, welcomes us
and we meet the Executive chef, Vanie Padayachee, originally from Durban and, until recently, part of the Quartier Français culinary team.
Two of the white wines served with lunch: Mullineux Old Vines 2015 and the Kloof Street 2016 Old Vine Chenin Blanc. Both good with the spicy food
The lunch menu
Rice and chickpea poppadoms, served with a green coriander dip and a mango pickle atchar
Sitting down to eat
Enjoying the starters, Lynne with Nicolette Waterford, Myrna Robins and Siegfried Schäfer
This was our favourite starter of the day: Palak Chaat. Spinach leaves coated with gram flour batter and deep fried in oil, then topped with two chutneys and a sweetened curd. Oh, so crisp and mouth-watering with the different flavours and textures
This is Golgappa with a tamarind sauce (Pani), which you pour into the tiny, crisp, bite-sized orbs and pop whole into your mouth. They are made from potato and chick peas. Two new culinary experiences
Some Mullineux 2014 Shiraz. It is aromatic, spicy and silky, then the fruit acids arrive leaving a spicy end; also great with the Indian food
A hairnet of marigold petals
Shubhendu Vyas explains the main courses. We ate family style, sharing the dishes on the table as they arrived
Turning over the pastry top of the fragrant and fresh tender lamb biryani, steamed in a traditional Dam pot, which was slightly dry, but helped by the gravies in the other dishes ...
... the thick and creamy deboned Butter chicken (England's most popular curry dish) and the Palak Paneer (squares of paneer cheese in pureed spinach with tomatoes
Nimbu Machli Tikka; yogurt and spice marinated fish, cooked in a Tandoor oven, and fiery hot with spice. Great with a squeeze of the lemon
Jeera mutar pulao: Steamed rice with peas, tempered with cumin seeds and butter
A crowded table. On the left is a basket of Naan bread and some vegetable yoghurt Raita
John's selection. He also had a beer from the Tuk Tuk Brewery across the road, which is another component of the Leeu Collection
Dessert was pineapple baked in the Tandoor oven with a coconut and fennel khulfi (frozen) with a saffron crumb, and it was absolutely delicious. It was served with the sticky and sweet 2015 Mullineux and Leeu Straw Wine
And finally as is traditional at the end of Indian meals, Mukhwas, the fennel seed and candy sweetmeat to freshen your breath and aid digestion
© John & Lynne Ford, Adamastor & Bacchus 2016