Baseline Coffee
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Cafe – The Baseline Story

&Bikes Café and Cycle Boutique works with Baseline Coffee, a progressive coffee roastery settled in Woodstock. We spoke with Deon Kleinhans,  MD and founder of Baseline Coffee, and asked him about the coffee culture in Cape Town and the story of Baseline Coffee Deon and Freddy First of all, can you tell me a brief history about how Baseline Coffee came about? ‘Baseline Coffee was founded in 2008, but under a different name, Kupa Coffee. Kupa is a Swahili word meaning “to give”, and our brand was developed to not only make coffee, but also to give back to the community and support great local initiatives. Unfortunately, we found out there was another international brand with the same name, so rebranded as Baseline Coffee in 2013.’ We love that you try and give back, what are the initiatives that you support? “At the moment we donate to the Common Good Foundation, a Non Profit Organisation serving the greater City of Cape Town. We are also in talks with various other foundations as we continue to look at how we can give back to our immediate & wider community.” Where is Baseline based? ‘In the beginning of this year, we moved our coffee roastery from Paardeneiland to Woodstock, and opened an espresso bar. We roast our signature brands here and experiment with new flavours that we try out on the public, but our main focus still lies on the wholesale of our coffee and supplying local businesses like you guys. Baseline Coffee Front Shot Tell us about your signature brands? ‘We primarily sell our Signature Series Espresso Beans, 100% Arabica Filter and our Single Origin Organic & Decaf Beans. These beans all have distinct flavours, ranging from full-bodied chocolate & nuts, to fruity, to hints of caramel and citrus. We’re also always experimenting with other smaller-batch beans and roasts, and these limited edition roasts are typically sold in-store in smaller quantities. There are so many good coffee brands in Cape Town, in what way does Baseline Coffee stand out from the crowd? ‘We try not to compare ourselves with other brands in Cape Town, as coffee is more about personal taste than anything else. One of the things we love about what we do is the interactive side – getting to know the people we partner with (our wholesale clients) and our customers who spend time with us in our Woodstock Espresso Bar every day. We strive to keep a direct hand in all that goes on in the business, and to keep learning from the more developed markets such as Australia & Europe – they have so much to teach us about coffee.’ What do you think, is the biggest thing that Capetonians need to learn about their coffee culture? ‘Trends will come and go, so be open to trying new ways of brewing & drinking your coffee, but remember that it really comes down to personal preference. Don’t be afraid to play with your food coffee.’ Lastly, how do you like your coffee in the morning? ‘My day starts really early, with our Espresso Bar opening at 7am, so I have my first cup of coffee at work. I need two 3-4 flat whites in my system before I am able to talk in full sentences.’
Inspired by this great coffee story? Try out Baseline Coffee at &Bikes Café and Cycle Boutique and tell us what you think.

Because bad coffee shouldn’t happen to good people

Salt and Wine pairing
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Salt and Wine Pairing at the “Cellar in the Mountain”

Die Bergkelder or Cellar under the mountain is the home of Fleur De Cap wines. They have a unique tasting that is served on a salt plate – you can lick it, but apparently that would be weird. These plates are mainly used as a hot plate and heated until they are white (normally pink at room temperature) and then food is cooked on them. The food leaches the salt from the plate and seasons itself, how unique 🙂 Moving on to the actual tasting, we are given melba toast with a variety of pate’s/toppings that are chosen to bring out the flavour of the wines that you will taste. Now as we all know, I am no foodie or sommelier I just enjoy both food and wine so here is my go at what the tasting was all about:

Tasting 1 – Unfilterd Savignon Blanc and Sulfuric Volcano Salt

Bikes 'n Wines Blog Post - Salt and Wine Pairing

The 2014 unfiltered Sav Blanc is a very young vintage, the colour is slightly green because of this and it has a slightly high acidity. This vintage is paired with a salty Dolmada that has been soaked in the “fart salt”. This sulphuric volcanic salt from Pakistan has the characterististic sulphuric smell of egg that I don’t think is that bad but apparently I am in the minority with this. The salt is very pungent when tasted but our taster assured us that on popcorn it is delicious. The briney taste of the dolmads works very well to reduce the acidity in the young vintage and when the acidity is reduced the fruitiness of the wine is brought out which for me softened the first taste. My fellow Bikies ‘n Wines colleagues tasted some asparagus notes as well, but I got stuck on the fruity side of things.

Tasting 2 – Unfilteres Charddonnay 2013 and Hawaian black Lava Salt

Bikes 'n Wines Blog Post - Salt and Wine Pairing

The Chardonnay is wooded for 8 months in new French oak barrels, the colour is a lot lighter than the sauvingnon blanc with a much more robust buttery feel to it. Our pairing was with a green olive tapendade made with almond paste (I kept calling it pesto as it seemed like a mix between tampenade and pesto – I’m not a foodie so don’t sue me). The black salt used in this is very interesting to look at and taste as we are so not used to seeing black salt, this extreme colour is caused by the last process of the salt production where it is infused in activated coconut shell charcoal which gives it a more intense flavour. The almonds in the tampenade bring out the wooded quality in the wine and the olives (technically a fruit) highlites certain citrus notes come to the surface at the same time. I couldn’t get enough of this pairing and had to restrain myself so that I could mix and match the wines after the tastings.

Tasting 3 – Unfiltered 2011 merlot and Murray Ruver Pink Salt

Bikes 'n Wines Blog Post - Salt and Wine Pairing

This vintage is barrelled in french oak for 18 months producing a very tannin rich (that bitter dry mouth taste) wine but the tannins are not as aggressive as say the Cabernet which we will taste next (always start with the lighter wines and make your way to the heavier ones or you will destroy your pallat for that tasting). When a wine has a high amount of tannins it generally means that it has a good ageing ability and will “soften” over time.  The chicken liver pate with the sweet caremalized onion made with the Murray River Pink Salt it a very rich pairing that works quite well to soften the acidity in the wine wich then gives the sweeter onions a chance to bring out some of the fruityness in the wine. I always love how all wine is classified as fruity and then realised that it is made of grapes so this really shouldn’t be to surprising. This pairing is had the entire group using their fingers to try and get the utmost out of our little jars of pate – scrumptiouliscious

Tasting 4 – Unfiltered 2011 Cabernet Sauvignon

Bikes 'n Wines Blog Post - Salt and Wine Pairing

The Cabernet sauvignon is a heavier more substantial wine that is matured in French oak barrels for 16 months, you would expect to have this with a large steak, but Bergkelder has chosen to pair it with a Sundried Tomato and Mature gouda combination that is seasoned with the Red Alea Salt. The sweetness of the tomato is not something that I would readily pair with a red wine but with the sharpness of the gouda bringing down the tannins, the fruity tomato seem so  accentuate the plumy flavours that are hiding really well in the wine.

Tasting 5 – Noble late harvest and Khoisan Salt Flakes

Bikes 'n Wines Blog Post - Salt and Wine Pairing

Fluer de Cap’s late harvest is a noble late harvest, this means that the vineyards have been infected with the botrytis mould, this sounds pretty bad but a wine cannot be called a “noble” harvest if this infection hasn’t happened. The mould leaches most of the water out of the wine leaving the sugar and fruit acid and minerals in a higher concentrate than usual. The noble late harvest from fluer de cap has 186g of sugar in it per litre, this is SUPER sweet, but isn’t as syrupy as you would expect (a dry wine generally has under 5 grams of sugar in it). The first thing you are supposed to know when pairing a dessert wine is that the wine should always be as sweet or sweeter than the dessert in question. The pairing of this decadent sweetness is complimented very well with the bergkelder salted fudge infused with West Coast Khoisan salt flakes. The salt acts as a great way to bring down the sweetness so you can taste the peache and honey flavours hidden in the wine. This is the perfect way to end off a great dinner or just a simple tasting and I may have had to ask for another piece of fudge or two because it is just so more-ish. The overall experience is a decadent one that leaves you ready to sink into a puffy armchair and smile wistfully out the window for the rest of the day.

Join us on tour and mention that you want to go on a Bergkelder Salt tasting and we will happily oblige

Post by: Tarryn Povey – General Manager

Pinotage
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Pinotage, a history.

Wine loving South African’s covet their Pinotage as much as the French cover their Cognac and Champagne. We love it so much in fact, that it has become the 2nd most planted grape varietal in South Africa. Although we have not gone as far as prohibiting the name if the wine is made in another country (I do think this has been requested though).

So where did it all start?

The whole story goes back almost 100 years to 1925 when Abraham Izak Perold crossed the Pinot Noir, the prince of Red grape varietals in France, and the local hermitage grape (also known as Cinsaut). Hermitage has never been characterised as a good grape varietal but it seemed to love the Cape climate and did very well under her harsh conditions. The hypothesis behind this was more than likely to get the taste and characteristics from the Pinot and the hardiness and survival capability of the Hermitage. The man behind the pinotage grape - Abraham Perold Perold cross produced only 4 seeds and instead of growing them on University land, kept them under close watch at his own home on Welgevallen farm. This move almost lead to the annihilation of the young varietal when Perold left Stellenbosch to work in Paarl and left the garden unattended for almost 2 years. When the university came in to clean up the now overgrown gardens, it was only by chance that a young lecturer cycled past the clean-up crew and remembered the seedlings.  They were taken back and kept under the watchful eyes of Professor Theron at a nearby Agricultural College. After some cultivation at the College, an excited Prof Theron showed his work to Perold and after much study of the plants, one varietal was chosen to become the “mother “of Pinotage and the vines were planted. By this time, 16 years had passed from the first seedlings to a vineyard capable of producing wine grapes. So when it came down to deciding who should make this historic batch as both Theron and Perold were not wine-makers, they turned to a colleague Mr CT De Waal, who became the first wine maker to produce a Pinotage wine. The result of the vineyard created very dark grapes that were bold and high in tannins, this tempted farmers to stretch out the wine as much as they could (which was quite a bit due to the darker colour) and the Pinotage name became a little soured as the wine produced were of lower standard. This luckily enough has changed and in the last 30-40 years the art of Pinotage has created some of the best drinking wines around. Know what to smell in your glass of pinotage The first commercial vines were planted 2 years later and although these are not still around, we have tracked down the oldest Pinotage vineyards in the country (it wasn’t that hard, we just went straight to the source). The 65 year old vineyards planted on CT De Waal’s family farm in a spot called “Top of the Hill” are the oldest, and they still produce wine, De Waal Wines creates a single vineyard vintage each year. The Oldest Pinotage Vineyards are found at De Waal Wines These vineyards however, will not last forever and will sadly be removed eventually as the vineyard starts to produce less and less and production costs to produce wine become too high to be viable for sales but until then, lets taste as much of this beauty as possible

Treat yourself to a De Waal Pinotage

Cycling in Winter
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Winter Wonder Winelands Special

Looking for a romantic outing or just an excuse for a weekend getaway? This Winter Wonder Winelands Special gives you the opportunity to truly experience the magical winter season in the winelands by bicycle. Snuggle up in front of a crackling wood fire with a good glass of red wine after an active day of cycling and indulge in the most decadent and daring pairings South Africa has to offer. Explore the Franschhoek Valley and Stellenbosch Hills on this two day adventure, cycling through the most beautiful winelands of South Africa with this unique package.

winterwinelandscycle

A rewarding glass of wine

Cost per person? R2600.00 per person sharing R3200.00 single person *Special runs from 01 June – 31 August* Above package includes:

  • Bikes and helmet rental
  • Wine and pizza pairing
  • Chocolate and wine pairing
  • Fully guided and chaperoned cycling tour
  • Local delicacies and wine pairing
  • Biltong and wine pairing
  • Exclusive brandy, coffee and chocolate pairing
  • Daily snack pack and bottled water
  • Gourmet lunch on both days
  • 1 night’s accommodation at Val D’or Guesthouse (4*)
  • Full English Breakfast
  • Transfer by vehicle to and from the Winelands from Cape Town and pick up from your accommodation

This price excludes:

  • Gratuities
  • Any additional wine purchases made on the day

    Franschhoek bicycle friendly accommodation

    Val D’or Guesthouse in Franschhoek

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Family Tour
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The Fun in Family Bicycle Tours

Are you looking for a fun day full of activity in the Winelands for the whole family? Why don’t you join us for a Family Ride? Here are 10 reasons why a Bikes ‘n Wines Family Ride is a must-do when visiting the Winelands! 1. The whole family can join Grandpa, grandma, mom, dad, uncles, aunties, kids and grandkids. Everyone can cycle with Bikes ‘n Wines. Over the years, we have welcomed guests from 18 months to 85 years old. The little ones can sit in specially designed carriages behind the bikes and the older kids get their own kiddie bikes and helmets – so there is no reason not to take your whole family on tour.
2. The kids are always looked after Our guides are amazing with children and will look after them every step of the way. They play with them on the lawns of the wine farms, show them the great flora and fauna and educate them about mother nature and her inhabitants!

Fun with the whole family

Fun with the whole family

3. The parents enjoy wine tastings Cycling with Bikes ‘n Wines is about the activity, but also about the wine! Whilst the parents indulge in the best wines of South Africa, the kids are safely playing outside or exploring the cellars with one of the guides. 4. The kids hunt for ‘wild’ animals Who says that there are only grapevines on a wine farm? There is so much to explore for children on a Bikes ‘n Wines tour. They will hunt for chameleons, play with the farm dogs and explore all the hidden treasures that can be found on the farm. Off course, our guides will be with them at all times!

Hunting for chameleons during the Family Tour

Hunting for chameleons during the Family Tour

5. It is completely safe Do you think cycling in South Africa is unsafe? Not if you go on tour with Bikes ‘n Wines. We have private access to the farm roads, which means that we do not (or barely) use the public roads. During our tours, we meander through beautiful vineyards without being bothered by motorized vehicles, a unique experience in South Africa.
6. There is no fitness level required When was the last time you cycled? Three months or twenty years ago? It does not matter, as our Family Rides cater for all ages and fitness levels. We adapt the route and length of the tour on the fitness level of the guests, so everyone can have a great time!
7. You use all your senses! Smell the grapes, taste the wine, feel the wind in your hair whilst cycling, touch the fertile soil of the Winelands and see the beautiful mountains surrounding Stellenbosch! When going a Family Tour, you will use all your senses!

Family Picture

Making great Family Pictures

8. It is a great family bonding activity Bikes ‘n Wines will make sure that during a Family Ride, everyone enjoys a day out in the Winelands and gets the chance to spend some quality time together. The kids are taken care of by the guides, the parents are tasting great wines and everyone joins in for a family lunch on a picturesque wine farm! What more is there to love?
9. It is a once in a life time experience Be honest, we live a hectic life where it is difficult to make time for the family! But once in a while, it is a must to go out together and explore something new, such as cycling through the Winelands with your family! Do it once and we promise that you will come back for more!
10. It’s Fun! Why? Because you are never too young or too old to cycle! Not convinced? Read reason 1 to 9 again and book your Family Tour today

Tripadvisor Certificate of Excellence
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Bikes ‘n Wines receives Tripadvisor Certificate of Excellence

Tripadvisor CoEBikes ‘n Wines is proud announce that we have received a Certificate of Excellence 2015 from Tripadvisor. We earned this certificate because we have great reviews on TripAdvisor! We would like to thank all our partners, clients and staff for their enthusiasm and effort, we truly appreciate all the feedback we get from you. Read here all the great reviews our clients wrote about our tours! Inspired? Book your tour below and enjoy an unforgettable experience in the Winelands with Bikes ‘n Wines!

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Bikes ‘n Wines in ‘Top 100 things to do in Cape Town this winter’

Bikes 'n Wines Giving BackThe temperature drops and all we want to do is snuggle on the couch with some hot chocolate and a blanket. Sounds tempting? It does for us, but there are so many great activities to do in Cape Town during the winter months. Bikes ‘n Wines is one of them! We are proud be listed on #46 in the ‘Top 100 things to do in Cape Town this Winter! Cycle with your family through the beautiful vineyards, gaze at the snowy mountains and taste wine in front of the fireplace! Or take your friends out for an adventurous ride in Stellenbosch or Franschhoek. Read the full article here, be inspired to spend some time in the ‘Mother City’ this winter and book your Bikes ‘n Wines tour now! button    

Cycling in the Vineyards
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Watch the new Bikes ‘n Wines movie

Curious to know what you can expect on a Bikes ‘n Wines tour? This new movie will give you a great overview of what we have to offer. Experience the wine farms, see the beautiful roads we cycle through and the great food you will taste when you go on tour with us!

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Wine and food pairing
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4 Golden Rules to Food and Wine Pairing

Being involved in the wine and wine tasting industry Bikes ‘n Wines is relishing in the fact that our wine farms are slowly starting to catch on to the huge appeal of food and wine pairing tasters. The reason we pair wine with food is to enhance both the flavors of the food and of the wine itself. One should never overpower the other. The relationship should be mutually beneficial and work together to create deliciousness. A number of the wine farms that Bikes ‘n wines visits, offer a variety of decadent pairings. These pairings are all unique to the farms we visit, and all offer something different to learn and take with you to your next wine tasting/drinking experience (Plus you get to taste some amazing wines).

Tarryn’s 4 golden rules to Food and Wine pairing

There are a few things to keep in mind when pairing food with your wine:
1. Start with an open mind There are no hard fast rules to food and wine pairing. We drink wine to enjoy it, not because we are following a manual so when pairing foods with your wine you are allowed to be daring. Sometimes you will get it horribly wrong, but then you probably have some great food and some great wine, so in the end you are still winning, even if they don’t pair as well as they should.
2. Think about the food your are pairing AND the wine as a whole and not just the taste I know I know, I also thought it was all about the taste, but it seems there is more too it than that. Of course the flavour is a huge component in a pairing but also the way the food and the wine is made, taking into account weight, structure and bouquet. For example a delicate appetizer would pair with a delicately structured wine rather than the fuller bodied “robust” vintages. With regards to taste, remember that opposites attract as well as similarities attract. A sweet does not always have to be with a sweet, so have some fun and mix it up.

Food and Wine Pairing Tips The racey acidity of sparkling wine and the rich texture of a meat pate is an example of a contrasting pairing.Pairings with Bikes 'n Wines The proteins and fats in cheese can soften the perception of tannins in wine, making a wine seem less bitter and more fruity.

3. Know how to taste the food with the wine This is the only time I will tell you what you should do. This is how I was taught and some people do it differently so it is only a suggestion. A suggestion that works for me though

  • Take the wine, have a good sniff and take a sip.
  • Think about what you taste, not what the bottle told you, you should taste.
  • Think about what you smell, some wines smell wonderfully fruity and sweet and then are surprisingly dry on the pallat, notice these differences
  • Now try the food, think about it in the same way.
  • Try break down the flavors a little (see tastes below and embellish on these if possible).
  • Notice if you recognize any of the same flavors that you thought about in the wine.
  • Now try the wine again, has the addition of the food flavors in your mouth changed anything about the wine? (Hopefully for the better if not, try a new wine).

4. Know your 5 basic tastes: Knowing the 5 different tastes can really help you to identify hat you are getting from the wines, these are of course the BASIC tastes and there are many more subtleties that we can add to it, but i am not a lecturer so you can discover those on your own.I will not go as far as to tell you what goes with what because that’s the fun of it isn’t it?

  • Sweet
  • Sour/Acidity
  • Salty
  • Bitter/Tannins
  • Umami (Savoury)

How do you put your newly learnt skills to test? Join us on a tour – especially our Winelands Luxury tour and use these skills when tasting some great combinations lovingly paired by the resident wine makers.

Post By: Tarryn Povey – Operations Manager

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Neetlingshof Everyday pairings

The first thing we were told when we sat down for this tastings was that the point if this pairing was not only to find food that brings out the flavors of the wine but to pair the wines with food that everyone has access to. It is easy to appreciate wine pairings when paired with uniquely crafted gourmet meals, but what about when we are at home cooking everyday, normal people food – its also possible and not too hard. This pairing menu is the winter pairing menu at Neethlingshof, so it uses traditional and typical meals that we would eat at home during winter Neethlinghsof Premium, Chenin Blanc – Creamy Tomato Soup  

Bikes 'n Wines Wine Estate HistoryspacerThis Chenin is classed as a Fresh and Fruity Chenin Blanc and its light green hue when poured mirrors this classification. I found the first sip quite acidic but then again it was noon on a work day and I think my brain hadn’t got itself around the fact that we were wine tasting.When it comes to white wines and winter I find I have a palate that tends towards a more wooded style so to join this light wine with a hot soup was a little strange to me. Tomato soup can be quite acidic so pairing these two acidic tastes in my head was not going to work too well. I was proven wrong, as at first, the initial sour taste (acidity) of the wine brought out the sweetness in the tomato fruits whilst the cream in the soup worked with the wine to balance out the sharpness of its acidity. I think this is a good example of how a food and wine should work together to bring out/soften characteristics that will compliment each other. Good Job

  Neethlinghsof Premium, Gewürztraminer – Samosa and homemade fruit chutney  

Bikes 'n wines Wine Estate HistoryspacerThe first thing that struck me about this tasting was the smell of the Gewürtzraminer it is a very aromatic wine that is super deceiving. It smells very sweet and fruity, but when you taste it, it is an off dry wine. This definitely took me by surprise, you have NO idea what you are tasting when comparing it to the smell. The pairing with the samosa is an interesting one, the curry lowers a bit of the acidity in the wine and brings out a few of the fruit flavors I found the chutney to be a bit more complimentary than the samosa itself, I think because I was still searching for the fruity taste that I’d smelt – I personally tasted a hint of peach but my entourage tasted more litchi and pineapple coming out. We did do this tasting in winter so obviously the warmness of the curry is a great choice for Cape Winters, showing you that you can drink a white wine, even when its pouring outside. I myself would like to pair this with a sushi dish as I would love to see what the freshness of the fish would bring out in the wine, this is not a recommended dish if you search what to pair with this wine, but to be honest almost all other Gewürtzraminers I have tasted have been sweeter. I say this because on the nose you get very strong fruit flavors that don’t come out as easily in the taste, I would like to see what a delicate fish would bring out in it.

  Neetlingshof Premium, Malbec – Meatballs on Rocket Leaves  

Bikes 'n wines - Wine Estate HistoryspacerAs someone who does not drink a lot of Malbec (unless it is in a bordeux blend.. yum) I don’t really have a starting view point on this one. this specific vintage had quite soft tannins which I believe is strange for a Malbec. Pairing this with the meatballs is an easy one, as we all love our medium bodied wines with some meat – but what I like best here was the rocket, the meatballs had a little bit of spice and the spicy rocket flavors added to it worked really nicely to ring out the sweetness of the fruit in the wine (like when you sprinkle pepper over strawberries, if you haven’t tried it – please do). I found this wine very more-ish and could easily see myself getting through a bottle or two way to easily.

  Neethlingshof Sort Story Collection, Owl Post Pinotage – Steak Sandwich with caramelized onion and chocolate shavings  

Bikes 'n Wines Wine Estate HistoryspacerThe Owls Post is a single vineyard pinotage, so the management of the vineyard that is used has a huge role to play in the wine-making process and the winemaker is often a lot more involved.A single vineyard wine, means that all the grapes for this wine are grown on one estate. Neethlingshof strategically plants the Pinotage grapes on there estate to ensure they get what they want from this varietal (ie. using dryland vines on westerly facing slopes 120m above sea level in soil originating from decomposed granite). Steak with chocolate shavings is the classic choice for pinotage which has become synonymous with chocolate and coffee in South Africa. The chocolate was dark and bitter and the caramelized onion not too sweet, this let the undertones of fruit (stewed prunes is what I think of) come out a little in the wine. The small roll and steak provide a nice hearty base to match the robustness of the wine. I did not enjoy this as much as I normally do, which for me is strange as I usually love my pinot’s but I think this just means that i will have to go back and try it all over again 🙂

  Neethlingsof Short Story Collection, The Maria Noble Late Harvest – Malva Pudding  

Bikes 'n wines - Wine Estate HistoryspacerDessert, dessert oh how I love dessert, and with almost 220 grams of residual sugar in this vintage I got all the sweet I could handle. The Maria NOBLE late harvest uses grapes planted between 140m above sea- level. Why am I telling you this? These vineyards are on a hill that are exposed o the cooling mists of False Bay, and these help to create the right conditions for the botrytis fungus to flourish (needed to leach the water from the grapes and enabling it to be called a “Noble”wine) – interesting? – well I thought it was 🙂 I realize that Malva pudding is a South African favorite and a winter favourite but too be honest I was a little overpowered by the sweetness of the sticky pudding and the wine together in the beginning. I found a solution though, eat and drink slower (I think I am a gobbler). First tasting the VERY sweet Maria gave the malva pudding a lot more characteristics and I found that the sweetness of the wine allowed me to taste the different nuances, and flavors in the pudding that if I was eating on its own I may not have noticed (ie. the saltiness that compliments the buttery flavors). Having very small sips of the wine would keep these tastes working, and you ended up with a few more sips when your pudding was done to enjoy at your leisure. I personally would like to enjoy this wine with something sharp like a cheese platter or some savoury nuts which I think would definitely bring out some of the hidden flavors in the wine as well.

 

Lets just say that after this meal I walked out of he wine cellar feeling well warmed inside (needed, because it was a chilly day) and had a pink glow to my cheeks. I can’t wait to come back in Summer and try the new menu – why don’t you join us on a tour and try it for yourself!

Post By: Tarryn Povey – Operations Manager