Week 3: Recipe - Bobotie with Mulderbosch Chenin Blanc

The fruitiness of the Mulderbosch Chenin Blanc will cut straight through this curry inspired traditional Cape Malayan comfort dish.
Easy to prepare and always a crowd pleaser.


Enjoy!


Bobotie

Ingredients

For the filling

• 2 tbsp butter
• 1 large onion, chopped
• 2 medium carrots, grated
• 2 cloves garlic, crushed
• 2 tsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 450 g minced lamb
• 25 g blanched flaked almonds
• 50 g raisins or sultanas
• 1 heaped tsp chopped parsley
• 1 heaped tsp thyme, leaves only
• 1 heaped tsp chopped chives
• 1 bay leaf
• 1 tsp salt
• 1 tsp white sugar
• 2 slices white bread, soaked in 2 tbsp milk and 2 tbsp vinegar
• 
  

For the topping

• 3 eggs
• 250 ml milk
• 1 tsp turmeric
• 
  

Method

1. Preheat the oven to 180C/gas 4. 

2. For the filling: melt the butter in a wide, heavy-based pan over a low-medium heat and stir in the onion, carrots, garlic, ginger and the ground spices. Cover the pan and cook gently for 5 minutes, until the vegetables have softened. 

3. Increase the heat to high and stir in the mince. Cook, stirring occasionally, for about 5 minutes, or until all the mince is browned. 

4. Stir in the almonds, raisins, herbs, salt, sugar and the soaked bread, along with any excess milk and vinegar. 

5. Season generously with freshly ground black pepper then tip the filling into a large ovenproof dish and set aside. 

6. For the topping: whisk the eggs in a medium bowl, stir in the milk and turmeric and season with salt and freshly ground black pepper. 

7. Pour the topping through a sieve over the meat in the dish. Put straight into the oven and bake for about 30-40 minutes, or until the topping is set and golden and the filling is bubbling hot. 

8. Serve the bobotie straight from the dish. 

Week 3: Mulderbosch 2010 Chenin Blanc, Steen op Hout.

            

 

MULDERBOSCH CHENIN BLANC / STEEN OP HOUT 2009

VITICULTURAL PRACTICES

Varietal                                                                  Chenin Blanc 90%

Area                                                                       Western Cape

Soil Type                                                              Various

Age of vines                                                         Various

Trellising                                                              Bush vines and Trellis

Vine Density                                                         Various

Yield                                                                      7-8 tonnes per hectare

Irrigation                                                               Overhead and Drip

Picking date                                                         February – March 2009

Grape Sugar                                                         24.5°B on average

Acidity                                                                  6.0 g/l average at harvest

pH at harvest                                                       3.60

Total production                                                 +/- 16 000 x 12

WINEMAKING PRACTICES

Fermentation temperature                  12 - 25°C

Method

This individual new-wave Chenin was made from low-crop Stellenbosch grapes.  The grapes were harvested

in the early morning to ensure coolness, crushed and then lightly pressed; after which the must was cold settled before being inoculated with a select yeast culture.  Eighty seven percent of the wine was tank fermented while the remaining thirteen percent underwent natural fermentation in barrel. The wines was matured for four months in a combination of new American and Hungarian oak and first fill French oak barrels. The wine was then slightly sweetened with Chenin Blanc Noble Late harvest, fined, sterile filtered and bottled.

Wood ageing

Thirteen percent of the wine was fermented and matured for four months in new American and Hungarian oak and first fill French oak barrels.        

                                                                 

WINE DETAILS

Residual Sugar     7.7 g/l      Total Extract          28.0 g/l                    pH                           3.32

Alcohol                13.74 %    Total Acid              6.7 g/l                      Free SO2                31 mg/l

Total SO2               139 mg/l

Maturation potential Up to 5 - 8 years

TASTING NOTES

Pale yellow in colour with a hint of green.  On the nose, tinned pineapples, guavas, litchi, lemon and lime aromas are abundant.  A clean, lively wine with nuances of nutmeg and cloves.  Well-balanced and elegant, but with weight and a powerful follow-through on the palate.  Stylistically off-dry and lightly oaked this is an excellent food wine.

SUGGESTED FOOD COMBINATIONS

Serve at 12 – 15°C.  Partner with shellfish; grilled tuna; grilled sardines; lemon and herb roast chicken; vegetable stews; Bobotie – South African/Malay dish of baked savoury mince served with saffron rice; and biltong.

ACCOLADES

96 Vintage : SAA listing.  97 Vintage : «««« Wine Magazine – February 1998 edition.

98 Vintage : ««««   Wine Magazine – February 1999 edition; judged a close second in the Wine Magazine’s 1999 Chenin Blanc Challenge out of the 91 wines submitted. 

99 Vintage : ««« Wine Magazine – February 2001 edition.  2001 Vintage : «««¶ Wine Magazine – February 2002 edition.  2002 Vintage :  88 / 100 in USA Wine Spectator – April 2003 edition.  2003 Vintage:  «««« in John Platter.  2004 Vintage:  87/100 in USA Wine Enthusiast – November 2005.  2005 Vintage:  «««« SA Wine Magazine  (February 2007);  in the final eight of 2007 WINE Magazine FNB’S Private Client Chenin Blanc Challenge; 2006 Vintage: «««« in John Platter; 90/100 in USA Wine Spectator, «««« Wine magazine Chenin Blanc Challenge, 2007 Vintage:  «««¶ in John Platter; 89/100 in USA Wine Spectator, «««¶ in Wine Magazine Chenin Blanc Challenge 2008 Vintage: «««¶ in John Platter, 88/100 in USA Wine Spectator 2009 Vintage: 87/100 in USA Wine Spectator May edition, ««« Wine Magazine

Food pairing with Mulderbosch 2010 Cabernet Rose

Warm salad of chargrilled

courgettes & salmon

Ingredients

4 tbsp fruity olive oil

juice of 1 lemon

2 tsp dried herbes de Provence

1 garlic clove, crushed

8 baby Courgettes (zucchini, squash) (200g pack), each cut in half lengthways

2 pieces of skinless salmon fillets cut int 3 strips each

85g bag herb salad , to serve

                  

         Dressing

         3 tbsp fruity olive oil

         1 tbsp lemon juice

         1 tsp grainy mustard

         2 tbsp chopped fresh tarragon

1. Make the dressing. Measure the ingredients into a jug or

screwtopped jar, season to taste, then whisk or shake to mix.

Set aside.

2. Now mix the olive oil, lemon juice, herbs and garlic in a bowl

with salt and pepper to taste. Toss the courgette halves in this

marinade until they're thoroughly coated.

3. Heat a ridged griddle pan until very hot but not smoking, or use

a good non-stick frying pan instead (but you won't get

attractive dark stripes). Sear the courgettes in batches for 2-3

minutes on each side until just softened, with dark stripes.

Remove and set aside.

4. Put the strips of salmon into the remaining marinade in the dish

and toss to coat, then chargrill on the griddle pan for 1-2

minutes on each side until just cooked through.

5. To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and

drizzle it over everything. Serve at once.

Mulderbosch Cabernet Rose 2010

Mulderbosch 2010 Cabernet Rose

This sexy, sophisticated dry rosé combines mouthwatering flavors of wild strawberry and pomegranate with graceful notes of lavender and herbes de provence. It's a versatile and accessible pink for all seasons!

                                                               Spec Sheet:

           

Varietal Blend - 100% Cabernet Sauvignon

Appellation - Coastal Region

Alcohol Content - 12.5%

TA  - 5.5 g/l

pH - 3.36

RS - 6.7 g/l

Winemaker - Richard Kershaw, with Assistant Winemaker Annalie van Dyk

VINTAGE:

The 2010 harvest brought excellent quality fruit, although yields were significantly reduced due to extreme winds early in the growing season. Cooler than usual weather interspersed with the typical heat spikes leading up to harvest caused the grapes to retain high natural acidity, allowing for full phenolic ripeness at lower sugar levels than normal. The resulting wines display a fresh character, with bright acidity and lower alcohol levels.

Pairings:

Dry Rosé goes well with most seafoods, salmon and ham (especially a pleasant off-set to the salt in smoked salmon and ham).

Try Thai food as well.

A Wine a week. Week 2 - Mulderbosch Cabernet Rose 2010

One of my favorite Roses and not because I work at Mulderbosch.
Others seem to think so as well....

The 2010 Mulderbosch Cabernet Sauvignon Rose (about $13 at wine shops and wine-savvy markets) might well be nicknamed Strawberry Fields.

This muscular rose from South Africa's coastal growing region fairly explodes with lush ripe berries on the tongue, an eruption barely hinted at by the subtle aroma of berries and meadow flowers on the nose. Despite a rich and creamy mouthfeel, this rose drinks and finishes clean and crisp, a trick accomplished with the connivance of just enough lime zest and grassy nuances to save it from sweetness.

The Mulderbosch makes an admirable aperitif but also will pair regally with fish, shellfish (think bouillabaisse) and light fare like fruit salad, quiche or mild soft cheeses. It may be a bit early yet, but if you're already thinking wistfully of spring this superior rose captures that sublime season in a bottle.

Thanks for choosing us as your wine of the week St Petersburg Times!

Story by - Colette and John Bancroft 

Print: Wednesday, January 12, 2011

Sauvignon Blanc recipe for Wine of the Week. - Shrimp and Crab Quesadillas

Quesadillas

A quesadilla (Spanish pronunciation: [kesaˈðiʎa] – no ll are pronounces, in Spanish a ll is pronounced ij ) is a flour or corn tortilla filled with a savory mixture containing cheese and other ingredients, then folded in half to form a half-moon shape.[1] It is a dish that originated in Mexico. The word quesadilla derives from the Spanish word queso, meaning cheese. (http://en.wikipedia.org/wiki/Quesadilla)

Quesadillas are quick and easy for a light lunch or snack. Fill it with any type of meat or fish, or enjoy with just cheese. A little extra effort can give your quesadilla the wow factor, add some Guacamole on the side and enjoy with a nice glass of Mulderbosch Sauvignon Blanc!

Shrimp and Crab Quesadillas Recipe

Ingredients
1 1/2 lbs shrimp, peeled and de-veined, tails removed
1/2 lb crab meat
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried coriander
1 clove garlic, finely chopped
1 tablespoon olive oil
the juice from 1/2 a lime
1 green pepper, diced
1/2 green pepper, diced
2 tablespoons freshly chopped coriander
1 jalapeno pepper, diced (optional)
3 cups shredded cheese
8 large flour tortillas
vegetable oil

Method
1.  Preheat oven to 450 degrees. Add shrimp, crab, cumin, kosher salt, black pepper, dried oregano, dried cilantro and garlic to a large bowl. Toss well to coat. Preheat large skillet. Drizzle with olive oil. Saute shrimp and crab until it just starts to turn opaque. Add lime juice and mix well. You just want to partially cook the seafood, because it will finish cooking in the oven.

2.  On cookie sheets, oil one side of the four flour tortillas with vegetable oil. Place tortilla, oil side down. Divide crab and shrimp mixture and spread over the four tortillas. Add chopped bell peeper, onion, fresh coriander, and optional chopped jalapeno pepper. Add cheese. Add top tortilla, and lightly brush the top with oil.

3. Bake at 200 degrees C until lightly browned, about 10 – 15 minutes.

Mulderbosch 2010 Sauvignon Blanc

  MULDERBOSCH

SAUVIGNON BLANC 2010

AREA: 

Stellenbosch, Elgin, Koekenaap

GRAPE SUGARS: 

18 – 23 balling

WINEMAKING PRACTICES

Method

The grapes were harvested, crushed and pressed.  After this the must was cold settled for two days and racked before being inoculated with a variety of selected yeast cultures.  The wine was fermented cold and given extended lees contact.  Reductive winemaking techniques were applied to preserve the fruit character throughout blending and bottling.

TASTING NOTES

Clear, light lemon-green colour with an intense nose filled with passion fruit, Galia melon and a lifted florality – complexed with fresh cut grass and nettles. The mouth-filling fruit is balanced by an edgy fresh acidity making it compulsory to enjoy another glass.

SUGGESTED FOOD COMBINATIONS

Serve at 12 – 15°C.  Versatile at table served with char-grilled artichokes; oysters; grilled line fish and shellfish; calamari; smoked salmon; seafood paella; chicken à la king; and oven baked goat’s milk cheese

A wine a week.

What better way to start a Mulderbosch wine blog other that introducing you to our wines.
We will  be updating a wine a week, sharing tasting notes, words from Richard the winemaker and suggesting some food pairings.

If you have any questions about the wine don't hesitate to ask.

MB

Welcome

Welcome to Mind Bottling. 

Mulderbosch Vineyards would like to share our love for wine and everything remotely related. 

First a little background on Mulderbosch. 

Mulderbosch Vineyards, situated in the Stellenbosch Hills area outside Stellenbosch, is widely accepted as being one of the best white wine producers in the country. We are committed to conserve our unique natural heritage, landscape and natural biodiversity by implementing environmentally responsible management practices on the land and in the cellar. 

As a member of BWI (Biodiversity and Wine Initiative), harmony is central to the philosophy of Mulderbosch where nature is as much appreciated as the wine. We endeavor to give back to Mother Nature everything we receive from her

For more information on Mulderbosch please visit our website and join us on facebook.

www.mulderbosch.co.za

http://www.facebook.com/profile.php?id=100001903470741