A few more Old South African Wines

Some more old stuff, all of which had been well cellared and were in relatively good condition.

1. 1970 (something) KWV Cinsaut
2. 1980 Landskroon Pinot Noir
3. 1973 Alto Rouge Estate
4. 1975 KWV Roodeberg
5. 1978 KWV Cabernet Sauvignon
6. 1973 KWV Cabernet Sauvignon
7. 1971 Vergenoegd Cabernet Sauvignon
8. 1989 Kanonkop Paul Sauer

I particularly enjoyed the Landskroon, the Kanonkop, the '78 KWV Cab but the stand out on the night for me was the '71 Vergenoegd that was very much alive, with rich blackcurrant and a luscious lingering finish.

The Leopard

The Leopard, a relaxed bistro-style establishment in Melville (Johannesburg), channels it's energy into the exquisite and interesting dishes that leave a surprisingly chilled out kitchen.  It's pretty much exactly what I'm looking for when I go out for a meal.  A menu that is exciting and original, staff that are attentive but not unnecessarily formal and most importantly food that is generous, packed with flavour and well prepared.   

Mozambican piri piri quail stuffed with macadamias and herbs

Mauritian seabass and Saldahna mussels in a chilli, ginger, cream and chardonnay sauce

A beautiful DIY Steak tartare

Taro-leaf masala roll-up that was served with tzatziki, apple-atchar, flatbread and smoked chicken



Andrea Burgener, the talented chef (and co-owner), has the ability of transforming ordinary into exceptional without overcomplicating.  It's all about the food at The Leopard and only the best seasonal and sustainable ingredients are good enough for this kitchen.  Make sure you visit them ASAP. 

Andrea has given us her NOT-GAZPACHO recipe, which she feels is more refreshing than the usual mushed up raw tomato classic.

Not-Gazpacho (serves 8 lucky people)

Ingredients:

1. 3 cucumbers, peeled and roughly chopped
2. 4 avocados
3. 2 green peppers, pips removed
4. 1 and a half cups spring onion
5. 4 tsp fresh ginger
6. 3/4 cup lemon juice
7. 6 tsp white sugar (or to taste)
8. 1/2 cup chopped coriander
9. 4 cups water (or enough to make a thick soup)
10. 1 flat tsp salt (or to taste)
11. 1 tsp freshly ground black pepper
12. toasted sesame seeds
13. full or double cream yoghurt

Method:

• blend everything in batches until you have a smooth mix
• adjust consistency with more water if needed and lastly adjust seasoning
• unless ingredients are well chilled when blended chill for at least 2 hours  
• serve some soup in a bowl, topped with a little yoghurt, a sprinkling of sesame seeds and a little black pepper

Red Thai Curry with roast duck and litchi

Ingredients:

1. a good glug of vegetable oil
2. 2 Tbsp red curry paste
3. 1 tin of coconut milk
4. 2 duck breasts, skin scored
5. 1 tin of litchis, drained
6. 4 small eggplants, chopped into quarters
7. 2 tsp tamarind paste
8. 5 lime leaves
9. a little bit of palm sugar
10. 2 Tbsp fish sauce

Method:

• rub a little salt onto duck skin, then place breasts skin side down in a dry pan
• cook until the skin is golden and crisp, turn and seal the other side for a minute then pop in an oven at 200 C for 5 mins.
• remove duck and set aside
• in a pan heat oil then add curry paste and fry for 5 minutes
• add the coconut milk, turn up the heat to bring to the boil, then allow to simmer for a few minutes
• add fish sauce, tamarind paste and palm sugar
• add eggplant and cook until done
• add lime leaves, litchis and duck and turn heat down and leave for another 5 minutes just to allow everything to come together
• serve with jasmine rice

You can teach an old trout new tricks

My trout-skin bowls with fresh avo, grilled haloumi and pine nuts

Sorry, I'm having a bit of a thing with fish skins at the moment.

• take 1 lightly-smoked trout fillet
• fry for around 2 minutes, skin-side down in a pan with a little butter
• pop under the grill after squeezing over a little lemon
• keep fish warm after removing skin
• sprinkle with a little salt both sides and pop skin back under the grill to crisp
• take skin out and mould into a little ramekin
• a great little side dish to trout and salad or whatever takes your fancy

Naughty cork

This little collection of relatively old South African wines provided a few surprises, some absolute (and probably expected) shockers and a huge amount of conversation.  The risk with cellaring wines is that by the time you surgically extricate pop the cork, the wine may have already crested it's particular 'hill', free-wheeled rapidly down the other side and settled into the harsh, but ultimately guaranteed, oblivion of vinegar and nothingness.

The wines tasted were:

1. Nederburg Cabernet 1970
2. Zonnebloem Cabernet 1970
3. Backsberg Cabernet 1980
4. Zonnebloem Merlot 1997
5. Laborie Estate Blend 1980
6. HC Collisen Cabernet 1983
7. Backsberg Pinotage 1987
8. Rustenberg Pinot Noir 1982
9. Fairview Shiraz 1980
10. Rust en Vrede Tinta Barocca 1987
11. Glen Carlou Le Trois 1997
12. Drostdy Hof Merlot 1998
13. Fairview Cabernet 1979
14. Bertrams Zinfandel 1980 (?)
15. Bertrams Shiraz 1980 (?)
16. Alto Estate Blend 1994

The 1987 Backsberg Pinotage was deep purple, full of fruit, well balanced and quite a surprise to the 12 tasters.

The Bertrams Zinfandel (from the early 80's) was complex with a lovely lingering finish.

The 1983 HC Collisen was the most impressive Cabernet, with lively blackcurrant.

The 1998 Drostdy Hof Merlot was possibly the most enjoyable, easy-drinking, uncomplicated and still quite young.

The 1982 Rustenberg Pinot Noir was highly drinkable with a great earthy nose and elegant fruit on the palate.

Lessons learned:

1. Wines, including Cab's, don't always get better with age.
2. Corks can be stubborn.
3. Too much wine = headache.

 

A spicy but fresh prawn salad

Ingredients:

1. a packet of prawns, peeled and de-veined
2. half a tub of creme fraiche
3. a little hot peri-peri sauce
4. a few celery stalks, chopped
5. salt and pepper to taste
6. a handful of cherry tomatoes, chopped into quarters
7. a few basil leaves, chopped
8. 2 tsp turmeric
9. a knob of butter
10. a dash of lemon juice

Method:

• season prawns in a bowl with salt, pepper and turmeric, shake to mix well
• fry prawns quickly in a hot pan with butter and a little squeeze of lemon juice
• drain prawns, retaining the liquid
• mix creme fraiche with peri-peri, a bit at a time until you have the heat you're looking for
• add celery, basil, prawns, tomatoes and a little of the retained prawn and turmeric liquid
• mix well and serve

Kranskop Wine Estate - just a skip and hop from Robertson

 

I had a bottle of Kranskop a few years ago and remember it being a pleasant enough experience. More recently I attended a wine dinner at a Robertson restaurant (during the Slow Festival) and was treated once again to a taste of Kranskop.  Wine-maker Newald Marais has been in and around the industry for some time and after experiencing this dinner and also tasting a few of his other wines my ears perked up big time.  There's some special wines coming out of this cellar.

 

At the recent Michaelangelo awards they got gold for their 2012 Chardonnay and silver for their 2012 Viognier.  At the Terrior Wine Awards the 2012 Viognier and 2011 Noble Late Harvest bagged them 2 national awards and their Pinot Noir 2011 a regional award.  The 2012 Viognier also achieved a bronze at the Old Mutual Trophy Wine Show.  A great achievement!

The Noble Late Harvest is the one I've got my eye on - a sexy little number that is serious at the same time.