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Wynmaker Anton Malan

Rainbow’s End se Boetiek Wyne steel Lydenburg harte

Rainbow's End Wyne

Cobie en Dr Jan Steinberg, Petrus en Sian Steinberg geniet hierdie Rainbow’s End wynproe met oorgawe

Rainbow’s End se wynmaker, Anton Malan, al die pad van Helshoogte in Stellenbosch, om Lydenburgers aan sy boetiek-wyne bekend te stel.

Bacchus sou nogal tuis gevoel het by Lydenburg Wyngilde se 16 Augustus-proe, by Café Crust.

Andre du Preez , charismatiese eienaar van Cafe Crust, moedig Madelyn en Willem Pretorius entoesiasties aan

Andre du Preez , charismatiese eienaar van Cafe Crust, moedig Madelyn en Willem Pretorius entoesiasties aan

Nie net was daar ‘n rekordgetal wyn-entoesiaste nie (skuins duskant 40!), maar wynmaker Anton Malan het al die pad van die Kaap af gekom om sy handgemaakte Rainbow’s End-wyne te laat proe.

Met die Jonkershoekberge van agter en die gesogte Banghoekvalei van voor, is Rainbow’s End nie net skouspelagtig geleë nie, maar ook in vrugbare wingerdgrond.

Wynmaker Anton Malan skink vir Madelein en Cobus Buitendag n glasie van sy spesiale Rainbow's End Mystical Corner.

Wynmaker Anton Malan skink vir Madelein en Cobus Buitendag n glasie van sy spesiale Rainbow’s End Mystical Corner.

Die Kapenaars wat weet, sal jou vertel dat jy hier van die beste Cabernet Franc kan aanskaf – ‘n kultivar wat min wynmakers as enkelversnit aandurf.

Maar dit was die 2016 Merlot wat die Lydenburgers onkant gevang het – verrassend, gelaai met pruim en bessiegeure, gekies as Wyn van die aand.

Maar dan was dit ook net ‘n kortkop agter die 2016 Cabernet Sauvignon…

As beste waarde vir geld-keuse, was Rainbow’s End se Mystical Corner-versnit teen R70 per bottel,  ‘n maklike keuse.

En o-ja, wat Bacchus ook sou geniet het, was Crust se uitbundige voorgereg, gevolg deur Osso Bucco en ‘n gevaarlike Tiramisu-nagereg.

Voorwaar ‘n heerlike aand met gawe mense en gawe wyne!

Wyngilde president Jakkie Swanepoel besing Bacchus se nektar

Wyngilde president Jakkie Swanepoel besing Bacchus se nektar

Die volgende wynproe-datum is Donderdag 20 September, wanneer dr Peet Visser Franse Bordeaux-wyne gaan beproe.

Whatsapp Gerda Whitehorn op 079 515 7799 as jy wil deel in die pret.

 

Cabbage Gratin

SC CABBAGE GRATIN 001

Cabbage Gratin

 

Ideal family, winter food to be enjoyed around the fire, with a bottle of your favourite wine.

      

                      

Ingredients:                                                                    Serves 6

Cabbage (shredded)                                                              ½ or more if needed
Potatoes peeled and sliced into 5mm slices                      4
Apples peeled, cored and sliced as above                           4
Onions peeled and sliced                                                      3
Carrots peeled and sliced                                                      1
Garlic chopped (optional)                                                     1 Tsp
Pork rashers cut into 3cm pieces                                         6
Bacon lardons (or minced bacon)                                        200g
Juniper berries (lightly crushed)                                         10
Emmenthaler cheese grated                                                  250g
Breadcrumbs                                                                            ¼ cup
Cream (or milk if you need to cut the fat)                          ½ cup
Dijon mustard                                                                         1 tbsp
Salt and pepper to taste
Parsley chopped (garnish)                                                     ¼ cup

1. Use a steel or ovenproof glass, baking dish (about 30cm x 45cm)
2. Preheat the oven to 160°C
3. Steam the potato slices for about 15 minutes. Drain and set aside.
4. Steam the apple and carrot for about 10 minutes. Drain and set aside.
5. Fry the onions gently in a little butter, until soft a lightly browned.
6. Layer the potatoes then the apple, then the onion, in the baking dish.
7. Layer the bacon and the pork on top of the onion.
8. Cover with the carrot, garlic and juniper berries.
9. Sprinkle the shredded cabbage over the top.
10. Lightly, salt and pepper.
11. Blend the cream and mustard with a little salt and pepper. Carefully pour this
blended cream and mustard, down the side of the gratin.
12. Sprinkle over the grated Emmenthaler cheese and then finally the breadcrumb
13. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
14. Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours.
15. Remove the tin foil, turn the oven heat up to 180°C,  and bake for a further ½ hour, until the cream reduces and starts to become sticky, and the top is evenly browned.
16. Remove from the oven and garnish with the chopped parsley.
17. Serve with a  Bordeaux Blend notably Cabernet Sauvignon and Merlot, both known for their power and elegance and can stand up to and even enhance the full flavours of  the cabbage.

A good crisp, fresh, rye bread with cumin seeds and some good Dijon mustard, will do the trick for a “lekker long kuier”!

Bon Appetit!