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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 our website and ancillary works are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are often 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

On the MENU This Week. Boerewors and Broccoli Carbonara Pasta

We had some family over on Sunday for a braai and lots of good food and wine were enjoyed. Lynne’s sister brought an enormous pack of Boerewors from Woolie's and quite a bit was left over. Now, what to do with left over barbecued sausage? Lynne found a recipe on the BBC, which she adapted, and it was so successful, we thought you might like to give it a go. You don’t HAVE to use left-over sausage, you could just cook some fresh and then use it. Cumberland sausage is the closest to Boerewors. But pork sausage might work just as well. If using fresh, you could press the meat out of the sausage skins and make into small meatballs. If so, do cook through properly.

Ingredients

2 T olive oil – plus/minus 20 cm cooked boerewors, cut into slices - 3 eggs - 50g parmesan grated, plus extra to serve (optional) – 25 g blue cheese - 300g dry spaghetti or pasta of your choice - 1 head of broccoli, broken into small florets - 2 garlic cloves, thinly sliced

Method
Put a pan of well salted water on to boil for the pasta. Mix together the eggs, cheese and some seasoning with a fork, in a jug.

Cook the pasta following pack instructions. Add the broccoli for the final 3 minutes.

Meanwhile, in a large frying pan, heat the oil and fry the cooked sausage gently till it is hot but not drying out, adding the sliced garlic near the end. Do not let the garlic burn or it will be bitter. Just keep it warm while the pasta is cooking.

When the pasta and broccoli are cooked, drain, reserving a cup of the cooking water. Then add the pasta to the sausage pan. Take the pan off the heat. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 minutes. The heat from the pan will cook the sauce – if the sauce is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like. Enjoy! Good with a robust red wine like our wine of the week.
Serves 3 or 4

All content © John & Lynne Ford, Adamastor & Bacchus

MENU's Wine of the Week. Doolhof Single Vineyard 2017 Malbec.

This is deservedly Doolhof’s top selling wine. Savoury and smoky on the nose,

it has soft meaty and umami flavours melded with dark cassis and sweet cherry fruit

Chewy with slightly chalky tannins, and more savoury flavours on the end. A great wine with food. R195 from the farm

All content © John & Lynne Ford, Adamastor & Bacchus

Harvest Celebration at Jordan wine estate, Stellenbosch

We were invited to this week's Jordan Harvest Lunch for trade customers and media

A very welcome drink was their Chameleon Rosé, made from Merlot and Shiraz; beautifully cool on a hot summer’s day

So nice to see Kathy Jordan here for the harvest. Gary will be arriving from their English property soon

Next to Kathy is Jacques Steyn CWM, the MD of Jordan Wines

Robert and Cathy Badela, owners of Just Badela restaurant in Soweto, Johannesburg

When everyone had arrived, Kathy told us a little about the harvest and what we would be tasting in the cellar

Apparently the Assyrtiko vines planted last year are doing very well. Lunch would follow outside the new Tasting Room

She also told us how their Chardonnay and Pinot (noir & meunier) vines were doing at their Mousehall vineyard in East Sussex;

they have grown well but slowly - the climate is very different from Stellenbosch

They will be returning to prune them soon and it will be a few years before they get their first crop

Some just harvested Chardonnay grapes for visitors to taste

Into the spotless wine cellar

Jacques explains that we will be tasting juice from just pressed grapes, juice that has just begun fermenting

and juice that has been fermenting for a while, including some newly released 2019 wine that is about to be bottled

We really like this sort of tasting; it is extremely educational and also gives one a view

of what the harvest has been like and what it will produce

Winemaker Sjaak Nelson takes us through the juices and the wine

We began with a tasting of the new 2019 Outlier Sauvignon blanc. 60% has been in barrel. Lots of pepper and green pyrazines

on the nose, clean crisp citrus and green pepper notes on the palate; very refreshing

The yield of Jordan grapes this year will be lower because of the climate, but are of very good quality

Time to taste the juices and wine. First, a Sauvignon Blanc base wine from filtered lees showed just what we expected to see

It needs time but will be a classic Sauvignon Blanc. Then some sweet fizzy juice, just beginning to ferment. This was lovely

Pouring out some tastings of the fermenting juice

Then a Fermenting Sauvignon Blanc from the tank. 2020 grapes harvested two weeks ago. Showing beautiful flavours of grape,

citrus and green pepper. It has a residual sugar level of 170 gm/l and has just begun fermenting

grapey, with grey notes and some cherry flavours! Everyone had lots of questions for Jacques and Sjaak

The fermenting juice is very yeasty, of course, and you must not swallow or you will also start fermenting

Buckets were provided for spitting out the fermenting juice

A happy winemaker. Sjaak Nelson has been with Jordan for 20 years

They use Vin 13 and Vin 7 yeast which has a nose of sweaty feet

Some retort vessels were passed around so we could smell it

Christian Eedes, editor of Winemag.co.za, has a go

Marketing Manager Thea van der Merwe

The different juices in various stages of fermentation. We tasted the 2020 Chenin Blanc which has Vin 7 yeast

It has sherbet on the nose, orange lolly, granadilla and real lemonade flavours in layers, and an r/s of 250. Exciting

Then some Sauvignon blanc grape juice which was racked that morning. Yeast had not yet been added

This was from the highest vineyard on the farm. It was redolent with fresh ripe figs on both the nose and the palate,

lovely flavours and very sweet juice with a residual sugar of 220, so it will ferment well

Um ... are you in the right place? Trinity Brits and Sebastian Phiri of Gorgeous George restaurant in Cape Town

And we met this year’s Interns. L to R:

Winemaker Hendrik is the only local and he is from Somerset West; he is the son of Bertus van Niekerk of Osbloed wines

and has done harvests in Oregon in the USA, Eikendal & Lourensford

Then Hugh, from Leicester in England, has done harvests there and quit his job to come and do the harvest here

Libby, sommelier and winemaker from Brno in the Czech Republic where her parents own a vineyard and a restaurant

and finally Sarah and Pete from Lancashire, who have been travelling and have worked in Oregon and then New Zealand

Winemaker Wade Roger-Lund introduced them to us

and told some funny stories of what happens during harvest and power cuts

Then it was time to head down to the Tasting Room for lunch

Two long tables set in the shade of the trees and a couple of umbrellas. It was warm but not too hot

Like the T shirt!

The menu. The food was served family style on the tables for us to share

Freshly baked vegetable focaccia and a good Cape seed loaf with a compound butter in the centre

Excellent bread and very moreish

Italian Coppa ham and Salami Napoli. The menu said biltong, but we think it must have been in a dip?

The cheeses were local Camembert, Brie, Stanford and Boerenkaas, served with dried fruit and a beetroot & orange chutney

Kathy Jordan's own black olives, tiny jars of garlic aioli, and a picante pepper spread

Didn’t see the Thai chicken paté at our end of the table

The fire-charred fresh pineapple slices in a honey and lime dressing were superb

Smoked sliced chicken on top of a 'jewelled' Tabbouleh salad with roasted nuts and a citrus dressing

And with coffee, and a pot of mint tea for Lynne, came some irresistible petit fours. Slices of pecan pie, fresh fudge,

a very good sharp lemon curd tart and an astoundingly good salted caramel tart topped with chocolate

We drank a selection of good Jordan wines, the Real McCoy Riesling, Outlier Sauvignon, Inspector Péringuey Chenin blanc

and two red wines. Just a lovely relaxing summer selection of food and wine

Customers of The Bakery restaurant were enjoying their food and wine from that restaurant’s menu on the deck

Or you can treat yourselves to a gourmet meal at top chef George Jardine at Jordan

booking is essential at this time of year. https://www.jordanwines.com/dine-with-us/

Thank you, everyone at Jordan, for a great Harvest experience

Wednesday, February 12, 2020

Tasting wines in the Eagle's Nest, Constantia

A green and peaceful Eyrie. We visited Eagle’s Nest in Constantia this week on a beautiful summer morning. It is high on the Constantiaberg, next door to Constantia Glen on the way up to Constantia Nek. We had not been for a few years and, in the interim, talented wine maker Stuart Botha has departed for Tokara and Duran Cornhill has taken over as winemaker. A graduate of Stellenbosch University, he has worked at top international producers in Bordeaux and New Zealand. Duran started his career in the valley as the assistant winemaker of Klein Constantia, This will be his third vintage at Eagle’s Nest and his wines are now for sale in retail outlets and in the tasting room. We were impressed. Martin Meinert has been consulting since 2001

The farm has been owned since 1984 by the Mylrea family. In 2000 the farm suffered a devastating forest fire and they lost all of the natural fynbos vegetation and protea plantings, as well as approximately 95% of their forest. They then decided to plant grapes and focus on wine. They have also invested in extensive replanting of the natural fynbos. They have very steep East, West and North facing slopes and it is the steepest commercially farmed land in the Cape region, if not in all of South Africa. Constantia is only 10.5 km from the coast and benefits so much from the sea breezes which help to cool the vineyards, and allow for slow, steady growth and ripening

We sat on the shaded terrace, just outside of the tasting room, and had a lovely view of tall, tall trees above us, with the wind whispering through them, beautiful birdsong, and it was rather Zen, so peaceful and green. They have much more seating than when we last visited and room for many people, who come and picnic on the lawn as well. They do platters and you can see the menu here. Sadly, they don’t give prices, so you will have to phone the farm. Also, they say PLEASE NOTE ALL PLATTERS & EXTRAS NEED TO BE ACCOMPANIED BY EAGLE’S' NEST WINES, naturally. Wine tastings cost R75 per person

Some specials on the black board

A view of the garden and the shaded seating with the pine trees behind

The view from the garden of the tasting room and terrace

The singing pines. If you are a birder, this is a place to visit. We think that we saw an eagle and we heard unfamiliar birdsong (to us!) which the staff could not identify either. They are very involved in the preservation of the rare Verreaux's eagle on the adjacent Table Mountain National Park

A woman of many talents and lots of knowledge of the Eagle’s Nest wines; Shirley Vephile was charming and guided us seamlessly through our tasting of their five current wines. She managed to answer all our difficult questions. Sadly, the winemaker was not available to talk to us; we were told that he was harvesting. The harvest has begun in Constantia, as we discovered when we visited Buitenverwachting and tasted with cellarmaster Brad Paton last week. We shared a tasting, as we'd come to taste, not to drink!

The current wine list, with prices. They do sell the wines by the glass for enjoyment on the farm

Three of the wines are available in Magnums (double bottles) always useful for dinner parties or celebrations

We began with the 2019 Sauvignon Blanc. Eagle’s Nest does not grow Sauvignon Blanc, unlike many Constantia farms. It is one of the iconic Constantia varietals. The grapes are bought in from Darling and Durbanville and show all those great regional characteristics. Grassy green pepper pyrazines, a hint of salty minerality, floral with granadilla and guava notes on the nose. Smooth & warm on the palate with lots of granadilla and pineapple flavours, a good sugar acid balance too. Unwooded, the wine ends with good green pepper flavours. R115

We were very impressed with the 2018 Viognier; it is right up there with some of the very best in South Africa. Not heady and blousy, as some are, but elegant and refined with the perfume of jasmine, nectarine and apple. Lovely rounded palate, with lots of white peach and nectarine in layers. It has spent 6 months in older French oak barrels which have left just a hint on the end palate. Quite a sexy wine. R185. This is a 4.5 star wine in the Platter Guide

The 2017 Little Eagle Red is a blend of 75% Shiraz and 25% Cabernet Franc. We were told that it is their entry level red. It used to be a Bordeaux Blend, but Duran has changed to this warmer blend. Rich and complex on the nose, with spice, pepper and meaty notes. Soft on the palate initially with salty licorice and spice, then chalky tannins appear. Long, rich berry flavours and warm at 14% alcohol. While it is still quite young, this wine has all the components to develop into something very interesting. So it might be worth putting some away for drinking in three or four years. There is a hint of wood on the end. Good value at R125

The 2015 Merlot has had 8% Cabernet Franc added to it. It spends 18 months in French oak barrels; 40% new, the rest in second and third fill. Classic cherry merlot with incense wood on the nose. Richness, berry fruit and spicy wood and then the cherries arrive, filling one’s palate with deliciousness! It still has good acidity and needs some time to open up; decanting will be useful. Balsam, herbs, especially thyme, and chalk on the end palate. R185. This is a 4.5 star wine in the current Platter Guide

The final wine was the 2015 Shiraz, priced at R285. When it was launched, it was the first screw-topped wine we sold at more than R100 per bottle, but that was 15 years ago. Spice and dark Morello cherries on the nose, then in come blackcurrant, blueberries and a savoury hint of smoky bacon from the wood - the wine spends 20 months in 40% new French oak. Round, with intense fruit on the palate, it shows better on the palate than on the nose. Juicy berry fruit, licorice, black pepper, turmeric, dark oak and some salty minerality, with white pepper appearing on the end. This is deservedly a 4.5 star wine in the Platter Guide and was one of the Top 12 SA Shirazes in competition

Thank you Eagle’s Nest and, especially, Shirley Vephile who gave us such kind hospitality and attention