The Corkless Mind

Tag: Review

How to Best Spend 24 Hours at Blaauwklippen Wine Estate in Stellenbosch
**Disclaimer: I was hosted at Blaauwklippen Wine Estate‘s expense in exchange for this review on the experience. My view is unbiased and reflects the my opinion on my stay on the farm and not that of the winery**

Situated in the bustling town of Stellenbosch lies the lush and beautiful winery of Blaauwklippen. An estate that is shaped by 300 years of commitment to quality winemaking and passion. The farm was founded in 1682 by Gerrit Jansz Visser, but it wasn’t until 1688 that the first vineyards were planted in the fertile soil of the estate. Fast forward to 1899, when Cecil John Rhodes became the owner of Blaauwklippen, but only for one day! In 1971 the renowned Stellenbosch Wine Route was founded, with Blaauwklippen becoming one of the first members. The Route is still going strong today as one of the biggest tourist attractions in the Western Cape.

By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. Blaauwklippen became the first winery outside of the USA to join ZAP (Zinfandel Advocates and Producers) in 2008. And in 2015 Blaauwklippen Vineyards celebrated 333 years of establishment.

The Blaauwklippen Blending Competition was founded in 1984 and over 30 consecutive years later remains the only wine competition in South Africa aimed at consumers and not producers. In the tasting room next to the deli you will find blending kits for purchase. The perfect gift for the wine geek in your life (or yourself).

My stay on the farm kicked off with a wine tasting consisting of their renowned Zinfandel, White Zinfandel, Shiraz, Cabernet Sauvignon, Malbec, and their delicious MCC crafted from their maiden varietal, the Zinfandel of course. My favourite out of the tasting selection would have to be the phenomenal Malbec and the delectable MCC. The Cab. Sauv. is in a league of its own too! With classic notes of eucalyptus and bell pepper on the palate. A typical award-winning Stellenbosch Cabernet Sauvignon.

What followed was a tour of the famed manor house to refresh the senses and the legs. Each and every room had a luxurious airiness with an opulent aesthetic, I couldn’t help but wonder what it must be like to stay in the some R40 000 a night large manor house. My favourite room? You guessed it, the kitchen! A kitchen made of dreams, envisioning many days of meal preparation spent feeling like domestic goddess Nigella Lawson.

Blaauwklippen takes pride having something available for everyone to indulge in. Not much of a wine consumer? Try their craft gin range and do a gin and nougat pairing. The tasting consists of three different types of gin, paired with three different flavours of locally crafted nougat to perfectly match the flavours that each gin holds. The pairing is R135 per person. I particularly loved the Zin Gin. The Zinfandel juice infused gin is rested for up to three months before diluted with Reverse osmosis water is added to reduce to bottling strength. Vapour infusion is seen as a more superior method than steep and boil since botanicals do not over-boil. The vapour slowly extracts the delicate flavour or essential oils of these botanicals to form the Gin. On the palate, you will find sweet red berries with cranberry juice, dry piny Juniper and tea-like tannins which reminds me of Christmastime and mince pies. The Gardin Gin is a typical dry gin with hints of orange zest and floral accents. I can definitely see myself sipping on this throughout summer. The Farm Gin, the last in the juniper berry laced trio, shows bursts of wild fig, pink peppercorn with slightly sweet and silky smooth herbal and floral notes. Really balanced and pairs well with the pecan nut nougat. I absolutely adore the fresh floral designs on each bottle.

Friday nights at Hamm & Uys are quite the occasion, with pizza being the star of the show. Every Friday evening the farm-based restaurant hosts a pizza evening with live music as entertainment for the hungry hoards. Pizza is made fresh in-house in their wood-fired oven with delicious seasonal toppings. Why Hamm & Uys? I LOVE the aesthetic and of course, the delicious offerings they have on their menu, such as the generous serving of mussels served in a beautiful dutch oven with roosterkoek to mop up the white zinfandel laced juices! The beef burger with crispy wedges and roasted marrow bone is the ultimate! I enjoyed my pizza and burger with the winery’s unforgettably delicious Malbec.

The indulgent evening ended with a good night’s rest in our luxe cottages on the beautiful farm. Our Saturday morning proved to be a busy one starting with a short walk to the magical glass cathedral in the already sweltering 30 degrees C Stellenbosch heat. To fuel our next adventure we had an MCC and Almond Biscotti pairing in the shade followed by my brave yet really long attempt at sabrage. We were met by Viticulturist Jaco van der Westhuizen who graciously fielded our novice wine questions and showed us through the lush vineyards ready to be harvested soon.

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YAY! I did it! 🙂 It only took over 2 minutes!

A scrumptious breakfast spread was set up in the beautiful manor house dining room.

Without reservation or bias, Blaauwklippen Wine Estate is a sensory experience to be taken in little by little, by staying over or visiting frequently. Family-friendly? Check! Wine enthusiast-friendly? Check! Craft gin enthusiasts? Check! Luxurious and comfortable accommodation? Check! Check! Delicious food on offer at resident restaurant Hamm & Uys? Check! Check! and check, please! I cannot wait to be back, whether it’s for the pizza evening’s or Sunday markets held every Sunday on the farm.

A massive thank you to the amazing team at Blaauwklippen for their warm hospitality.

To visit or make a booking:

Blaauwklippen Wine Estate

Strand Road, R44 Stellenbosch, Stellenbosch, 7600
- - TASTING ROOM / CELLAR +27 (0)21 880 0133
- - HAMM & UYS EATERY +27 (0)66 495 0270
- - GENERAL ENQUIRIES +27 (0)21 880 0133
- OPENING HOURS Summer Times (1 October – 30 April) Mondays to Saturdays: 10h00 – 18h00 Sundays & Public Holidays: 10h00 – 17h00Winter Times (1 May – 30 September) Mondays till Saturdays: 10h00 – 17h00 Sundays & Public Holidays: 10h00 – 17h00
Information in this post about the winery is supplied by their website.
January 30, 2020
An Evening of Food and Wine Pairing at Kunjani Wine Estate

*Please note, Kunjani winery hosted me to attend the dinner, however, all views are my own*

I recently attended the very first wine and food pairing dinner at Kunjani wine estate in Stellenbosch. You may recall I was at their label launch earlier this year. The dinner consists of six courses and will be a regular occurrence at the boutique winery which will feature a fresh, seasonal menu with every dinner hosted by co-owner Pia Watermeyer.

The first course was a beetroot goat’s cheese salad, pistachio goat’s cheese balls, fig compote, grapefruit perfectly paired with the Kunjani Stolen Chicken Rosé 2018. It was quite a warm evening so this went down quite a treat! The second course, line fish, grilled artichoke, cauliflower puree, broccoli, pak choy, white wine chive sauce paired with an equally delicious Kunjani Chenin Blanc 2018.

The third course, was a refreshing palate cleanser of lemon sorbet to prepare us for the next course which was North-West Kudu carpaccio, quail eggs, horseradish, parmesan shavings, radish, pickled vegetables paired with my personal favourite, Kunjani Shiraz 2015. Next was an incredibly delicious biltong-spiced sirloin, king oyster mushrooms, carrot & cauliflower quenelles, asparagus, broccoli paired superbly with the Kunjani Cabernet Sauvignon 2017. Dessert always being my favourite course, was a chocolate-mint nougat mousse, pistachio crumbs, frozen yoghurt, and a brandy snap paired with the Kunjani Merlot 2017.

The dinner costs R550 per person, including wine and gratuity.
Bookings essential, prepayment secures your seat. Limited to 30 guests.

Note: bookings are subject to availability. Cancellations 7 days or less prior to the date of the dinner are non-refundable. T&Cs apply. This is a special event and due to space restrictions long/mixed tables are allocated and not individual tables. To book your spot for the next dinner call: +27 87 630 0409, or email: info@kunjaniwines.co.za For more information visit their Facebook page for updates: https://www.facebook.com/Kunjaniwines/

Thank you Kunjani for graciously hosting my husband and me, we can’t wait to be back again soon!

December 4, 2019
A Taste of Spring at FOXCROFT – A Review

** This review was made possible thanks to FOXCROFT for hosting me**

It’s been three years since Foxcroft in Constantia burst onto the Cape Town restaurant scene and since then it has become a regular favourite with locals as well as international guests visiting the picturesque Constantia Valley to sample the best in food and wine. Head chef Glen Williams believes in a carefully structured farm to table approach, utilizing the freshest seasonal ingredients and showcasing them on the plate to deliver a finessed flavourful experience. I was honoured to be invited to review their spring menu which runs until the 15 December, the special runs from Monday to Sunday (R345 for four courses or R595 with wine pairing). You can also treat yourself to an exceptional lunch experience by booking the tasting menu at lunch at a reduced price of R595 or R920 with wine pairing, also until 15 December 2019.

My dear friend Megan from Authentic Blog and I chose to sample the wine pairing menu. Every dish was thoughtfully constructed with each wine to complement each other perfectly. Their love of wine is certainly reflected in the successful winemaker’s dinner series collaborations, where diners enjoy a five-course chef’s menu paired with a first-class cellar’s hand-picked wines. The wine list is fresh and exciting, with a few Swartland gems in the mix.

They import as little as possible and use small-scale, sustainable, ethical and traceable suppliers wherever possible. The menu starts with the bread course, which was a pillowy light focaccia with pesto in the center. If there wasn’t all four courses that followed I would happily stuff my face with more of that! Starters followed with an utterly delicious Yellowfin tuna dish, that consisted of salsa macha, whipped avocado, jalapeno, and a crispy tostada for texture or in my case to make your own little taco! This was all paired with Silvervis’ Smiley Chenin Blanc from the marvelous Swartland region. We were treated by chef Glen, to a taster of the chicken ballotine, also on the menu as a first course. The chicken ballotine was beautifully plated with liver parfait, nectarine segments, mushroom and chunks of toasted brioche croutons for texture.

My incessant need for all things shellfish ensured I chose the west-coast mussels for the second course. Neatly gathered together in a bowl, the mussels together with a few slivers of pickled squid, succotash and mayu oil. I stood and filmed with bated breath as our amazing server Lindsay, poured the mussel chowder into the bowl to make a delicious and beautiful meal. Paired with a light and fruity 2018 Arendsig Chardonnay.

Oak Valley Pork, a beautifully plated meal of Kimchi, charred cabbage with spicy peanuts and bite-sized cubes of pork crackling. Every morsel on the plate I would eat a thousand times over! Incredibly tasty and paired with an equally delicious and well-rounded 2018 Thorne & Daughters Copper Pot.

And now for my favourite course, dessert! Simply titled, yoghurt. My dessert was certainly inspiring of spring and how fresh and flowery the season is. Cradled in the centre of an egg-shaped bowl, was green apple jelly spheres, litchi granita, beautifully decorated with elderflowers and geranium. Paired with a glass of 2019 “The Freshman” Sauvignon Blanc.

The food, the service, and the wine were absolutely spectacular. For the price of R595, the experience was such a real treat! Chef Glen and team show such a real passion for fine food and attention to detail, its easy to see and taste why they are ranked as an Eat Out eatery and You really don’t want to miss out on this fantastic Spring special. Make your booking before the 15th of December: https://www.foxcroft.co.za/book-online

Massive thanks to the amazing FOXCROFT Team for graciously hosting us and treating us like such royalty! We cannot wait to be back again.

November 19, 2019
Balducci’s Cape Town Launches Exciting Plant-based Menu

Disclaimer: I was invited by Balducci’s as a guest, and thus no expense was spared on my part.

It’s no secret that vegan and vegetarian fare get a lot of flack for what most think is rather bland and unimaginative cuisine. Balducci’s is here to change your mind. Last Friday I was invited to try out the new menu and what would also fall on international champagne day proved to be such a refreshing treat.

Delicious new offerings include Vegan Butter-Chicken-Style Pasta, Roasted Tofu and Vegan Satay Sauce Pizza, Chickpea and Potato Curry, Roasted Chilli Paste and Cashew Nut Yellow Noodles, Sunshine Plate including Lebanese-style Falafel, Bhajis Plate including Corn Kernels dusted in spices and chickpea flour and lightly fried, Vegan Peanut-Butter Blondies and more…

The vegan butter chicken, falafel and Bhajis plate was so incredibly tasty! I could go back just for those meals. It’s so easy to feel overwhelmed by the lack of choices for vegan and vegetarians but Balducci’s has certainly proved they care about all of their diners by providing variety and sustainability. If you’re not vegan or vegetarian like me, but want to experiment with different tastes and flavours, then you need to visit Balducci’s and try their new menu out! Who knows you might walk away wanting to convert 🙂

Balducci’s plant-based menu reflects their commitment to supporting sustainable organic agriculture in the long term and respect for the planet.
For more information on the vegan menu please visit: https://balduccis.co.za/balducci-vegan-menu/

Balducci: Shop 6162, Victoria Wharf, V&A Waterfront, Cape Town
Tel: (021) 421 6002/3

October 23, 2019
Experience the Newly Launched Tryn at Steenberg.

I am ashamed to say it was my very first time visiting Steenberg Wine Estate. I wish I had been sooner, alas there is no time like the present, right? Steenberg Wine Estate is situated roughly 25 minutes from Cape Town in the luscious green neighbourhood of Steenberg, Tokai. Tryn, a vibrant new signature restaurant has opened at Steenberg with renowned Constantia chef, Kerry Kilpin, at the helm of this opulent well oiled machine.

Dedicated to Steenberg’s 17^th century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest, the new restaurant is contemporary in spirit with fabulous food, bold accents and modern textures. Today, Steenberg Farm continues to honour her name with the opening of Tryn and dedicating two signature wines to her: the flagship red blend, Catharina, and the prestige cuvée, Lady R Méthode Cap Classique.

Chef Kerry takes her culinary skills to the next level, featuring an abundance of fresh, seasonal ingredients, honest flavours and intuitive service. Known for adding a touch of Asian and Middle Eastern flair to her classically prepared food, Chef Kerry enlivens the familiar with exciting twists and flavour combinations to delight all palates.

Her menu is accessible and easy to navigate with ample choice of deliciously prepared dishes. Meat lovers will find all their favourite cuts, while vegetarians can savour Kerry’s signature brand of delectable tastes and textures. Her profound passion for ethically sourced fish also shines through on the Tryn menu. With that said, you will find a wood carved fish with an Abalobi barcode to scan to learn more about the sustainable catch of the day.

Each meal is paired to perfection with an award-winning Steenberg wine to compliment the meal and create an unforgettable sensory experience. I certainly cannot wait to be back to discover more of what Steenberg has to offer. The food and experience at Tryn is nothing short of an incredible opulent experience, perfect for a fancy yet relaxed date night or an intimate birthday dinner.

Tryn is open seven days a week for breakfast, lunch and dinner. For bookings contact +27 (0)21 7137178 or email info@tryn.co.za

Special thanks to the talented team at Tryn and to GC Communications for hosting me.

October 16, 2019
A Masterpiece of Fine Art at Creation Wines

** This post is sponsored by Creation Wines. The wine we took home was gifted as well as the entire experience at Creation wines**

A perfect trifecta of fine food, exquisite wines and art is what the FynArts Story is all about. Each dish is thoughtfully paired with their exquisite wines, whilst a collection of classical music is played in the background which serves as the perfect soundtrack compiled by local sound designer Ivo Ivanov, to a sensory affair. With its launch timed as a prelude to this year’s FynArts Festival Creation’s new ‘Story’ menu has so much to offer.

To match the warm Hermanus weather on what started as a cold and misty morning in Cape Town, we were greeted warmly by the formidable and bubbly Carolyn Martin, co-owner of Creation Wines. A walk about the garden filled with encapsulating sculptures by none other than artist, Nanette Ranger, set against the beautiful backdrop of Hemel-en-Aarde, really took my breath away. We sated our palates with their newly released MCC Brut Rosé, Elation, a serendipitous name, and a perfect blend of Chardonnay and Pinot Noir (both varietals the Walker Bay region is famous for) The wine contains only natural residual sugar and is delightfully crisp with a generous dash of exuberance and an elegant touch of finesse. On the nose I picked up lemon zest and a hint of granny smith apple peel. The palate shows exquisite yeasty brioche flavours together with a hint of grapefruit, strawberry and fresh minerality. Needless to say I was not going home without a bottle in hand!

Pairing guru and art enthusiast Carolyn Martin explains: “At Creation we believe that wine and food pairing is an art in itself. To demonstrate this, our brand-new FynArts Story of Creation Pairing Menu brings you what we like to describe as ‘delectable art’, but with an exciting difference.” I couldn’t agree more with what Carolyn says, the FynArts Story engages every sense to tell a story, as every great plate of food and bottle of wine should do. Each dish is skillfully matched with a wine and artistically presented to resonate with Nanette’s enchanting sculptures. To quote Nanette, “it is a sculptural exploration of the natural synergies and synthesis of art, food and wine.”

We began our 7 course sensory tour with a ‘Bread and butter’ introductory course with Chapter 1 – Creation Sensation: beginning with crisp flatbread with dehydrated seaweed foraged nearby, to pair with the Creation Sauvignon Blanc 2019. Carolyn, demonstrated a sensory technique, a taking a sniff of wine, breaking off a small piece of flatbread with seaweed, then consuming it, thereafter take a small sip of wine and pinch of salt to smell whilst holding a abalone shell to your ear, the result? A door to a different portal opens up like a transportation device, to the beach and all the memories I hold dear of summer days at the seaside come flooding back.

Chapter 2 – Creation Celebration: comprises of their Sauvignon Blanc, Semillon 2018 paired with what was almost a little teacup size bowl carefully placed on a ceramic green leaf. The soup? Broccoli and pear, with a gnudi at the bottom and topped with pumpkin seed crisp. The Bordeaux style white brings out the subtle saltiness in the gnudi which consisted of ricotta cheese, and a fresh fruitiness of the Sauvignon Blanc paired so well with the hint of pear in the soup. I absolutely loved the idea of the idea of the gnudi at the bottom of the soup, almost like a little surprise at the bottom of something equally as delicious.

Chapter 3 – Creation Dedication: was indeed one of my favourite courses. An umami bomb on a plate! A dumpling and inside this delicious morsel was mushroom and spinach, with a vegetable broth (which would have anyone fooled into thinking its actually of bone broth!) with smoked paprika, and wild rosemary paired with their intriguing Creation Viognier 2019. Like always, I was the last one at the table still slowly consuming my food in the hopes the taste sensation together with the perfectly paired wine would never end! A match made in heaven some would say. The Viognier was elegantly creamy on the palate, with a tingling acidity to perfectly balance out the umami.

Chapter 4 – Creation Inspiration: thoughtfully plated, was a confit parsnip, cauliflower, walnut crumb with boerenkaas and a blackberry reduction. The wine to pair with is the incredibly delectable Creation Reserve Chardonnay 2017, and oh what a treat! I loved the variety of textures on the plate and one can certainly taste how much care the talented chefs put into making each and every single element on that plate. The Reserve Chardonnay is grown in a single vineyard, it has intoxicating aromas of apple, grapefruit, with a slight hint of honey. I adore the buttery palate and minerality. This is certainly a wine I could drink in any season!

Chapter 5 – Creation Ovation: This was where my tastebuds where knocked out of the park and I had to calmly tell myself just like Dorothy told Toto “we’re not in Kansas anymore” to avoid looking like a total food and wine geek! (not that I care much). The dish served was linefish (being Hake) that day, with beetroot, beurre rouge (almost like a beurre blanc, but a different and fascinating take on the sauce) radish, purple laver dotted with herb oil. Paired with Creation Reserve Pinot Noir 2017. Gleaming ruby red in colour, just like Dorothy’s magical shoes, this Pinot Noir had an interesting note of spice, supplemented by dried apricot on the nose. It has elegant complexity with layers of dried fruit that linger with raspberry, cherry and piquant spice. Creation’s Reserve Pinot Noir absolutely deserves a standing ovation!

Chapter 6 – Creation Generations: now this was something that had me puzzled at first, but after a few morsels eaten in order, I got the gist of it. The dish? duck bobotie, nutmeg labneh, shavings of cured egg yolk with mango atchar, paired with the delightful Creation Syrah, Grenache 2017. The bobotie was deconstructed, so If you like me have very fond memories of mom or grandma making it every once in a while with dollops of that famous chutney served with, you would be not inclined to trying this, however with that said, eating little morsel together reminds me of my dear mom’s bobotie. The duck was cooked to utter perfection and gave it an earthy taste, and the flavours are quite spectacular especially paired with the Syrah, Grenache, that enhances the spice in the dish and the fruitiness in both wine and bobotie

Chapter 7 – Creation Consideration: to end off an unforgettable experience with old friends and new, we finished off with a collection of Jaffa cake and what would it be without pairing it with something just as sweet, Creation’s Fine Cape Vintage 2017. The cakes were incredibly tasty with a fluffy peak of meringue to top it all off some dusted cocoa as a dessert with a dessert! The Creation Fine Cape Vintage, is deep in colour with flashes of royal purple held up in the afternoon Hemel-en-Aarde sun. The nose shows clove and delicious anise. On the palate the wine has a velvety smooth mouthfeel, with intense flavours of ripe and jammy plums and a hint of dried peach.

The end? Not by a long shot? Our gracious host insisted earlier that we try their delicious Beetroot soup, and at the end we were lucky enough to try a Fynbos gelato and wine pairing, which was with their Chenin Blanc. I couldn’t get over how deliciously smooth the gelato was, second to that the flavour of fynbos was quite prominent too. If you do happen to take this extra and individual pairing do yourself a favour and stand outside in their garden, where their chefs also forage for ingredients, and deeply inhale the crisp air. When I tasted the gelato, it tasted of what enveloped my senses in the herb garden that is also surrounded by plenty of fynbos. Balance, elegance, distinction and finesse – these are the hallmarks of every Creation wine and design of every morsel that the very talented chefs take pleasure in adding in the magic of this pairing journey.

I love how much emphasis is put on sustainability at Creation, from the tasting menu of which only had two items containing a carnivorous element, oh, and the menus are printed on 100% recycled paper! The Fynarts Story of Creation is artfully and thoughtfully paired with each dish to serve and highlight the food-friendly, versatile nature of a specific cultivar or blend. One thing I visibly noticed was that the well being of each guest is of utmost importance to the friendly and professional staff at Creation.

I cannot thank Carolyn enough for the taste and sensory journey she and her formidable team took us on, for hosting us so graciously and for gifting us each with our favourite wine as we parted. We had way too much fun and thank you so much Louis for getting there and home safely!

The FynArts Story of Creation Pairing Menu will be served until the beginning of September when a Spring menu will be launched – be sure to make a reservation here – https://www.creationwines.com/tasting-room/#nav_tasting-room

I cannot wait to be back again soon for my next taste journey down my own yellow-brick road of wine adventures!

Dominique x

July 12, 2019