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The Môreson Blessing of the Harvest Festival

Hello summer! Harvest is in full swing in the Franschhoek Valley and Môreson Wine Estate is celebrating with a ‘Blessing of the Harvest Festival’, which will include making your own wine the old-fashioned way, a harvest feast, and wine, wine, wine.

Hello summer! Harvest is in full swing in the Franschhoek Valley and Môreson Wine Estate is celebrating with a ‘Blessing of the Harvest Festival’, which will include picking your own grapes and making your own wine, a harvest feast, and drinking plenty of delicious wine, wine, wine.

blessing of the harvest festival

“Come join in on Saturday the 2nd of February 2013 to try your hand at making wine the old fashioned way. Yes, you’ll handpick your own basket of grapes and then press them using the oldest tools in the winemaking business … your feet.

Once you’re done with your stomping Bread & Wine Vineyard Restaurant will treat you to an unrivalled Harvest Feast. This year you’ll be spoilt for choice with dishes that include: watermelon gazpacho, brown cap mushroom, mascarpone, leek & thyme tart, Italian coleslaw & pancetta, Spier chicken confit, chestnut & truffle terrine, pepper roasted rump and much more. Then there is the wine, oh that delicious wine! With an extensive selection of Môreson and Miss Molly cap classiques and wines you won’t go thirsty. View the full Bread & Wine Harvest Feast menu.

The 2013 Môreson Blessing of the Harvest Festival costs just R450 per person. Included in this price is: a glass of bubbles on arrival, the harvest, stomping, water during your stomping session, Bread & Wine’s Harvest Feast and your own bottle of foot-pressed wine (available for collection in November 2013). ”

The ideal 2013 summer experience for couples, friends and groups. To Book: Call Tina: 021-876 4004 or email breadandwine@moreson.co.za.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson, Wine,
comment-notesComments: 0


  

It’s back to school at LQF

Back to school
Cooking school that is! Here at Le Quartier Francais we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.
So, what’s cooking good-looking?
Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee. Tempering and blending of spices as well as discovering her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.
Dates 10 January 2013 and 12 February 2013, 30 March 2013
Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.
Dates 25 August 2013, 01 October 2013
Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)
Dates: 31 January 2013, 18 February 2013, 18 March 2013
Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Follow us on Twitter for news on our cooking classes, will be promoting new ones throughout the year. Plus please email us at: louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.

Cooking school that is! Here at Le Quartier Français we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.

So, what’s cooking good-looking?

Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee where you’ll temper and blend spices as well as discover her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.

cooking with spices

Dates 10 January 2013 and 12 February 2013, 30 March 2013

Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.

south african flavours

Dates 25 August 2013 and 01 October 2013

Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)

bread making

Dates: 31 January 2013, 18 February 2013, and 18 March 2013

Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.

tarts

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.

charcuterie

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Follow us on Twitter for news on our cooking classes we will be promoting new ones throughout the year. Plus please email us at:  louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.



  

Festive Franschhoek Fizz

Festive fizz from Franschhoek
“One glass of champagne and I smile, two and I grin, but three I’m ever so ready to sin.”
We foresee a lot of bubbly in the future! Christmas and New Year’s Eve are just around the corner, and no celebration is complete without festive fizz.  Here are some of our favourites from the Franschhoek Valley
We love Môreson’s range of bubblies. For New Year’s Eve indulge in the
Môreson One Vintage Méthode Cap Classique 2007. http://www.moreson.co.za/products-page/methode-cap-classique/moreson-one-2007-vintage-methode-cap-classique/
Or grab a magnum of Miss Molly for R145! A steal deal for this delicious MCC, ‘highlights of citrus – specifically lemon and lime – with a hint of pineapple. This is all supported by biscuity and yeasty undertones.’
Morena MCC also has a stellar range of sparkle. http://www.morena-mcc.com/ For something different try the Morena Ancienne Brut it’s made in the traditional way with aged brandy in the dosage.
On the pink side of life, the Graham Beck Brut Rose is all strawberries and cream. http://www.grahambeckwines.co.za/ And the Colmant Cap Classique Brut Chardonnay will wake up the palate before the Christmas feast with its lemony, floral and green apple notes

“One glass of champagne and I smile, two and I grin, but three I’m ever so ready to sin.”

We foresee a lot of bubbly in the future! Christmas and New Year’s Eve are just around the corner, and no celebration is complete without festive fizz.  Here are some of our favourites from the Franschhoek Valley. We love Môreson’s range of bubblies. For New Year’s Eve indulge in the Môreson One Vintage Méthode Cap Classique 2007, a sensational blend of chardonnay and pinot noir, this elegant sparkler is the toast with the most.

moreson

Or grab a magnum of Miss Molly for R145! A steal deal for this delicious MCC, that has ‘highlights of citrus – specifically lemon and lime – with a hint of pineapple. This is all supported by biscuity and yeasty undertones.’

Morena MCC also has a stellar range of sparkle.  For something different try the Morena Ancienne Brut it’s made in the traditional way with aged brandy in the dosage.

On the pink side of life, the Graham Beck Brut Rose is all strawberries and cream supported by buttery brioche.  And the Colmant Cap Classique Brut Chardonnay will wake up the palate before the Christmas feast with its lemony, floral and green apple notes.

Posted by: Susan Huxter
Posted in: Franschhoek, Môreson,
comment-notesComments:


  

The future looks golden for Chardonnay at Môreson

“We’re moving forward into the future with Chardonnay,” says winemaker Clayton Reabow.
Clayton addresses these prophetic words to the assembled gaggle of wine lovers at Bread & Wine. We’ve been invited to a tasting of Môreson’s new vintages paired with a smorgasbord from chef Neil Jewell. As a precursor to the event we’re being treated to a special tasting of three golden girls; a bubbly, a 2010 Chardonnay, and a straw wine made solely from Chardonnay grapes. “The idea,” continues Clayton “is to start building a portfolio based around the grape.”
“This Méthode Cap Classique,’ he says holding a golden flute up to the light, “shows the length of our local bubbly, and it’s a move away from secondary characteristics. I’m a firm believer in fresh sparkling wines that are allowed to mature and naturally pick up other flavours—and to not smell like bread and yeast immediately.” The bubbly is a 2005 vintage Blanc de Blanc—pure Chardonnay goodness.
The next wine is a showstopper. A 2010 Chardonnay called FYM (Foxtrot Yankee Mike), named for ‘Richard’s passion for flying and chardonnay’. Made with100% new oak the wine can age for 5 to 10 years in the bottle. Only 100 cases have been made of this special wine.
“This one’s a bit of an enigma,” says Clayton, we moved onto the dessert wine now. “We set ourselves a challenge; a sticky made from Chardonnay grapes doesn’t usually work…” The straw wine was made with Chardonnay grapes, from a 25-year-old vineyard, which were desiccated on the vine.
Starters are spiralling out of the kitchen now; pale pink sardine sorbet in a parmesan cone matches the Môreson Sauvignon Blanc 2012 like a dream. Cured salmon belly with crispy skin and cucumber foam follows, paired with Môreson Dr Reason Why 2012. The unwooded Chardonnay tastes of vanilla and lime.
Next up is a casual affair of artisan baguette, which is baked on the property, served with saussison sec (the sausage is also cured in-house), and beurre noisette (burnt butter) – all this is washed down with Môreson Premium Chardonnay 2011; a meal in itself it’s so utterly rich and decadent.
We move onto the reds; Môreson Pinotage 2011 paired with quail drumsticks and sweet breads, Môreson Mata Mata 2010 is an indulgent match for cardamom salami and oxtail bone marrow gratin.
The meal is wound up with the silky Môreson Magia 2007 (Bordeaux blend) and a punchy Caesar salad. Fast on its heels is the estate’s seductive Môreson Cabernet Franc 2010 paired with spice-infused dark chocolate truffles.
Visit their website for more information on Môreson wines as well as on Bread & Wine Vineyard Restaurant.

“We’re moving forward into the future with Chardonnay,” says winemaker Clayton Reabow.

Clayton addresses these prophetic words to the assembled gaggle of wine lovers at Bread & Wine. We’ve been invited to a tasting of Môreson’s new vintages paired with a smorgasbord from chef Neil Jewell. As a precursor to the event we’re being treated to a special tasting of three golden girls; a bubbly, a 2010 Chardonnay, and a straw wine made solely from Chardonnay grapes. “The idea,” continues Clayton “is to start building a portfolio based around the grape.”

DSC_9200

“This Méthode Cap Classique,’ he says holding a golden flute up to the light, “shows the length of our local bubbly, and it’s a move away from secondary characteristics. I’m a firm believer in fresh sparkling wines that are allowed to mature and naturally pick up other flavours—and to not smell like bread and yeast immediately.” The bubbly is a 2005 vintage Blanc de Blanc—pure Chardonnay goodness.

The next wine is a showstopper. A 2010 Chardonnay called FYM (Foxtrot Yankee Mike), named for ‘Richard’s passion for flying and Chardonnay’. Made with 100% new oak the wine can age for 5 to 10 years in the bottle. Only 100 cases have been made of this special wine.

“This one’s a bit of an enigma,” says Clayton, we moved onto the dessert wine now. “We set ourselves a challenge; a sticky made from Chardonnay grapes doesn’t usually work…” The straw wine was made with Chardonnay grapes, from a 25-year-old vineyard, which were desiccated on the vine, and the wine has incredible depth of fruit.

DSC_9203

Starters are spiralling out of the kitchen now; pale pink sardine sorbet in a Parmesan cone matches the Môreson Sauvignon Blanc 2012 like a dream. Cured salmon belly with crispy skin and cucumber foam follows, paired with Môreson Dr Reason Why 2012. The unwooded Chardonnay tastes of vanilla and lime.

DSC_9207

Next up is a casual affair of artisan baguette, which is baked on the property, served with saussison sec (the sausage is also cured in-house), and beurre noisette (burnt butter) – all this is washed down with Môreson Premium Chardonnay 2011; a meal in itself it’s so utterly rich and decadent.

DSC_9214

We move onto the reds; Môreson Pinotage 2011 paired with quail drumsticks and sweet breads, Môreson Mata Mata 2010 is an indulgent match for cardamom salami and oxtail bone marrow gratin.

DSC_9220

The meal is wound up with the silky Môreson Magia 2007 (Bordeaux blend) and a punchy Caesar salad. Fast on its heels is the estate’s seductive Môreson Cabernet Franc 2010 paired with spice-infused dark chocolate truffles.

DSC_9225

Visit their website for more information on Môreson wines as well as on Bread & Wine Vineyard Restaurant.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson, Neil Jewell, Wine,
comment-notesComments: 0


  

Braai Day drink-spiration

Moreson Gala

Moreson Gala

Since the 24th of September is a celebration only bubbly will do.  Toast Heritage Day around the coals with a proudly South African Méthode Cap Classique. Try the Gala Cuvée Méthode Cap Classique from Môreson. The balanced fruit-forward palate is a perfect match for smoking and sticky chicken wings straight off the grill.

Happy Braai Day! Cheers!

Posted by: Susan Huxter
Posted in: Inspiration, Môreson,
comment-notesComments: 0


  

Gourmet jazz on a swinging Sunday

Pair the swinging sounds of a four-piece jazz ensemble with a three-course meal at Bread & Wine.

jazz

The band plays swing, gypsy-jazz, tango-jazz plus classic songs in Le Jazz Hot, reminiscent of the legendary sound of Django Reinhardt and Stéphane Grappelli.

Playing the toe-tapping stuff is Stanislav Angelov (accordion) and guest musicians Willie van Zyl (clarinet and sax), Gary Deacon (guitar) and Charles Lazar (bass).

Le Jazz Hot!
Sunday 28 October 12:30 for 1:00 pm
Bread & Wine
R360 includes a three-course meal.
Booking: Call Bread and Wine on 021 876 4004/3692

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson, Neil Jewell, events,
comment-notesComments: 0


  

The family jewells

Neil and Tina Jewell aren’t the only cooks in the family. Little gems, their daughters Ellie & Rachel have taken a shine to the family trade too.

The jewel family

Under the banner ‘Petit à la carte‘ the kids have designed the kiddies selection at restaurant Bread & Wine. Expect tasty treats for tots such as, pizza toasts with mozzarella & ham, and vanilla bean ice cream for dessert.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Kids, Môreson, Neil Jewell,
comment-notesComments:


  

Cook Franschhoek with Neil Jewell

From the 10th to the 12th of June 2011 learn to cook with a bevy of Franschhoek’s finest chefs, including our very own Neil Jewell.

This coming Friday the 10th of June and Saturday the 11th of June, from 16h00 to 17h30 join Neil Jewell – the Charcuterie King –  for an afternoon of Sausage Making, Salami Tasting and Wine Savouring.

For just R150 per person it really is the most delightful, and pocket-friendly, way to spend this coming Friday.

Bookings are essential, space is limited and filling up rapidly. To book click here.

comment-notesComments: 0


  

Un-Valentine’s Day Feast

Tired of not being able to eat out on the 14th of February because you’re not part of a couple? Are you sick of over-priced red roses, tasteless heart-shaped confectionery and Chris de Burgh?


Well then you should join us for our Un-Valentine’s Day Feast at Bread & Wine! On the 14th of February Neil Jewell will be preparing a sensational three course dinner and there is only one unbreakable rule … absolutely no tables of two. In fact, to ensure strict enforcement of said unbreakable rule, everyone will be seated at one long and very social table. Don’t worry about feeling awkward there will be more than enough personality-reviving wine on offer from the Môreson. Who knows you might get to sit next to a real looker?

The dinner costs R250 per person (payable in advance) and includes a glass of Miss Molly Bubbly on arrival. There are only 20 places available so if you’re interested you really should book ASAP.

For more information, or to reserve your space at the UnValentine’s Day Feast, call Tina on (021)876 3692 or email her breadandwine@moreson.co.za.

Posted by: Sue Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson,
comment-notesComments: 0


  

Time for Môreson Méthode Cap Classique

With the festive season upon us it’s time to stock up on Môreson Méthode Cap Classique.  Whether you’re celebrating or trying to dull the pain of the prolonged family visits, Môreson is a delicious way to get the job done!

We suggest packing that boot (or trunk) full of the award-winning Môreson Solitaire Blanc de Blancs. It’s just won one of only three golds at Veritas, and it’s pretty as a picture making it the perfect choice for the upcoming festivities!

A case, of six, will cost you R534 (including VAT) directly from the farm. For more information call Hanri on (021) 876 3055 or email sales@moreson.co.za.

Posted by: Le Quaf
Posted in: Experience, Môreson,
comment-notesComments: 0


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