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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


  

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,
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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.

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Neil Does Australia

Neil Jewell, our favourite Charcuterie King, and his beautiful bread-baking wife – Tina – will be jetting of to Australia, from the 23rd to the 27th of June to share his passion for all things swine-and-dine related with his rather sizable Australian fan club.

The workshops cover the making of savory French style sausage, cooked and air-dried hams, blood sausage and more. For those not into meat Tina will be running her perennially popular Bread Baking courses. So while your Mr., or Mrs., spends time discovering just how much you can do with a pig you could learn how to fill your house with that delicious freshly baked bread smell.

For more information about Neil and Tina Jewell in Adelaide, South Australia, contact: Robyn Watkins on +27 21 876 2151 / robyn@lqf.co.za or Di Jenkins on +61 8 8211 8666 / info@rivercafe.com.au.

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


  

Bread & Wine Vineyard Restaurant is open on New Years Day!

Enjoy a New Year’s lunch at Bread & Wine Vineyard Restaurant where Neil Jewell will be offering delectable dishes from his seasonally inspired menu. Yum! Yum! Yum!

To book call Tina on (021) 876 3692.

Posted by: Le Quaf
Posted in: Bread & Wine Vineyard Restaurant, Experience, Neil Jewell,
comment-notesComments: 0


  

Farm Grocer Gets a Facelift

The Farm Grocer, at Bread & Wine Vineyard Restaurant (on Môreson) has just undergone a refurbishment. What’s more is it now opens at 09h00 every day of the week.

In addition to the décor Neil has added a new mini charcuterie menu, available exclusively through The Farm Grocer, to his offering.

Cha Cha Cha Charcuterie Menu

For those that are big Farm Grocer fans you’ll be happy to know that you can still purchase all of Neil Jewell’s delectable charcuterie, breads, preserves and – of course – Tina’s fabulous fudge directly from the grocer throughout the day.

Posted by: Le Quaf
Posted in: Bread & Wine Vineyard Restaurant, Experience, Neil Jewell,
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Christmas Lunch at Bread & Wine Vineyard Restaurant

Looking for somewhere to celebrate Christmas day? Why not join Tina and Neil Jewell for a set menu Christmas lunch? The set menu Christmas lunch costs R385.00 per person (excluding service charge) and it includes:

  • Neil’s Summer pickle, crayfish wafers, Tina’s bread and Christmas butter
  • Beech smoked salmon, scallop brandade & sunflower shoots
  • Pâté in a jar, air dried goose breast, smoked crispy skin
  • Caramelized dry aged sirloin, artichoke & truffle pomme purée
  • Poached peaches, spiced pigs’ ears, Rooibos gel peach & almond granita
  • Coffee & filled spiced doughnuts

Sounds absolutely sensational!

For more information, or to book, call Tina on (021) 876 3692.

Posted by: Le Quaf
Posted in: Bread & Wine Vineyard Restaurant, Cuisine, Neil Jewell,
comment-notesComments: 0


  

The Franschhoek Bubbly Festival 2010!

This year’s festival – which runs from Friday the 3rd of December to Sunday the 5th of December – will showcase a selection of the most impressive French Champagnes and South African Cap Classiques including:

Colmant, Dieu Donné, Graham Beck Wines, Krone, Morena, Môreson, Pierre Jourdan, Simonsig, Steenberg, Topiary Wines, Villiera, Billecart Salmon, Gosset, Laurent Perrier and Tribaut.

For the Magic of Bubbles weekend only we’re offering guests our excellent R895 per person per night* rate. Included in this is a bottle of Miss Molly Bubbly – in your room to help you get into the Magic of Bubbles frame of mind – and our extra-ordinary Le Quartier Français breakfast.

You can either book your room online by clicking here or you can call us on (021) 876 2151.

P.S. The theme for this year’s festival is black and white and prizes will be awarded to the best-dressed couple each day.

The Franschhoek ‘Magic of Bubbles’ Cap Classique and Champagne Festival is the highlight of the Franschhoek festival calendar. Sponsored by Investec Private Bank this Franschhoek festival is the largest of its kind in South Africa. At the Magic of Bubbles visitors and locals are afforded the opportunity to sample a range of both local Méthode Cap Classiques and French Champagnes and the finest local cuisine.

Tickets cost R180 per person and this includes entrance to the festival, a tasting glass and a complementary booklet of tasting coupons. To purchase your tickets click here.

Posted by: Le Quaf
Posted in: Experience, Festival, Franschhoek, Le Quartier Français, Neil Jewell,
comment-notesComments: 0


  

The Best Winelands Lunch Spot

If you are looking for a delicious lunchtime spot, in the Franschhoek Winelands, look no further than Môreson.

Môreson is home to the acclaimed Bread & Wine Vineyard Restaurant, The Farm Grocer, a range of award-winning wines and – most recently – the Exotic Plant Company’s orchid and exotic plant nursery.

Bread & Wine Vineyard Restaurant is the lunchtime restaurant you simply have to visit on your next trip to Franschhoek.

Posted by: Le Quaf
Posted in: Bread & Wine Vineyard Restaurant, Cuisine, Neil Jewell,
comment-notesComments: 0


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