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Neil Jewell’s braai tips for Heritage Day

On 24th of September, South Africans unite across the country over hot coals and open skies for Braai Day aka Heritage Day! It’s a day to celebrate not only our cultural diversity—but our favourite national pastime too, the braai.

Neil Jewell of Bread & Wine, who’s no stranger to open-air cooking, has succinctly shared his top tips for braaiing.

Neil Jewell

Take it away Neil!

Tips:
Use an onion to clean the grid (I learnt this one from my dad!))
Don’t use too many firelighters
Don’t poke the meat with sharp instruments
Don’t overturn your meat
Get the meat out of the fridge early enough so it is at room temperatrure before cooking
If using a basting with sugar in it, use at the end of the cooking process only, or your meat will burn
But most importantly—make sure there’s enough beer in the fridge, before you start braaiing!

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


  

Klink Awards 2013

Bread & Wine Vineyard Restaurant has been nominated in two categories for the #KlinkAwards 2013!  The annual awards were launched by Wine Tourism South Africa, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.

Klink Vote Now

The first category is Delicious DeliAward for Best Deli on a Wine Farm. The Farm Grocer offers a wealth of artisan charcuterie products, such as saussison sec, hams, Mettwurst and hand-cured bacon. The focus is on utterly delectable and unique products, such as wagyu beef biltong, popcorn dust, peri-peri and dill pickle, macadamia nut dukkah, Berbere Ethiopian spice paste and more. Vote for us here.

neil-clayton-2010-002

The second category is Comfort Zone: Award for casual dining on a Wine Farm, Chef Neil Jewell’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as cocoa-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much, much more. Vote for us here.

Thank you in advance for your support!

Posted by: Susan Huxter
Posted in: Awards, Môreson, Neil Jewell,
comment-notesComments: 0


  

Charcuterie Workshop at Bread & Wine!

Bread & Wine has some spots open for the Charcuterie Workshop with Neil Jewel on 5th and 6th of September !

IMG_3772 (500x333)

What you need to know:

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury
French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To
book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za
A Special accommodation package is available at Delicious Hotels for more information
please email Louise on louise@lqf.co.za or call 021 876 8447.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek. Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Space is limited to just 16 participants, per course, so early bookings are essential!  To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za. A Special accommodation package is available at Delicious Hotels for more information please email Louise on louise@lqf.co.za or call 021 876 8447.

Can’t make it to this one? Pop Tina an email to enquire when the next workshop is happening.
charcuterie workshops

Neil’s Charcuterie Programme:
Day 1
1. Registration and  Coffee 09h00/09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.
IMG_3894-1 (500x333)
Day 2
1. Coffee 09h00
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie
that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

Head on over to our Facebook page to see more pictures!

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


  

Mettwurst from Bread & Wine

When Neil Jewell first went to Australia in 2010 (for winning the SA leg of The Global Pizza Challenge), he went to a small German butchery in Barossa called Steinys Traditional Mettwurst, and discovered mettwurst.

So when he got home, he was inspired to make his own version. Mettwurst is fermented, raw spreadable sausage, and we recommend it be eaten on our fresh sourdough bread. Enquire about it at our deli, or if you’re in Cape Town pop into Frankie Fenner Meat Merchants.

mettwurst

Read below for more about the special butchery Neil discovered:

Steiny’s Traditional Mettwurst specialises in making the full range of small goods for which the Barossa is noted. A family owned company, only traditional methods of smoking and fermentation are used to give a uniquely Barossa product.

With mettwurst as its flagship product, their range includes bacon, pepperoni, lachschinken and other delicious meats, all high in protein and low in fat.  Starting with only the highest quality lean beef and pork, the products are cured and smoked with South Australian Riverland Mallee timber, giving them a unique flavour.

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


  

Feast on Four of Franschhoek’s Fabulous

FOR IMMEDIATE RELEASE
17 July 2013
Feast on Four of Franschhoek’s Fabulous
Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.
Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.
The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.
Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.
Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.
Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.
Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.
Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.
Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za
* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.

Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.

neil-clayton-2010-002

The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.

Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.

Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.

Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.

Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.

Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.

Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za

* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

comment-notesComments: 0


  

The Big Green Egg

The Big Green Egg
Among the many other upgrades happening in our kitchens at the moment (read out about our Silestone countertops), we’ll also be setting up revolutionary grilling device, The Big Green Egg in both the kitchen at LQF and at Bread & Wine.
Derived from an ancient Japanese cooking device known as a ‘kamado’, which was originally a clay vessel with a lid, The Big Green Egg is a modern ceramic take; and can be used as an oven, smoker or braai, of course.
We can’t wait summer at Bread & Wine
We’re already using The Big Green Egg in our cooking classes. [http://www.facebook.com/media/set/?set=a.10151453124056466.1073741834.163175491465&type=3]

Among the many other upgrades happening in our kitchens at the moment (read out about our Silestone countertops), we’ll also be setting up revolutionary grilling device, The Big Green Egg in the kitchen at Bread & Wine.

Derived from an ancient Japanese cooking device known as a ‘kamado’, which was originally a clay vessel with a lid, The Big Green Egg is a modern ceramic take; and can be used as an oven, smoker or braai, of course.

cooking green egg

We’re already using The Big Green Egg in our cooking classes.

How it works:

BGE Grill Display

Posted by: Susan Huxter
Posted in: Le Quartier Français, Neil Jewell, beauty sleep,
comment-notesComments:


  

The Winter Sculpture Fair 2013

The Winter Sculpture Fair 2013
Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard will be taking place at the NIROX Sculpture Park near the Cradle of Humankind.
The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’
“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.
Grab a glass of superlative Moreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from the farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.
Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard takes place at the NIROX Sculpture Park near the Cradle of Humankind.

The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’ .

winter

“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.

Grab a glass of superlative Môreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from our family farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.

neil-clayton-2010-002

Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

comment-notesComments: 0


  

Wagyu Beef Biltong

Neil Jewell the Charcuterie King is at it again! He’s made, we have no doubt, the world’ s best biltong out of wagyu beef!

“The way food trends are going these days,” says Neil, “is that people are trying to make things as cheaply as possible. I take the opposite approach! I want to make the best product out of the best ingredients.”

The waygu beef is from The Freestate, and Neil says that: “these days the beef we eat comes from a cow no more than 8 months old, due to farming methods they don’t live much longer. This beef came from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!

Come to Bread & Wine to see for yourself.

waygu

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
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.



  

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


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