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Dear wine friends & family
Overworked. Tired. To much to do. Overloaded. Saturated. I am sure many of us share the same state of mind as our friend in the video clip.
However, I think winter is the perfect time to take things slowly. Good slow. Not bad slow. It is exactly what happens in nature: things stop growing and go into a state of rest.
Even winter cooking is slow. Soups, casseroles, roasts - they all take time to absorb flavour and to become rich, mouth-watering and tender. Rushing it simply does not help at all when it comes to winter cooking.
Maybe that is exactly what we need to do this winter: simply learn to take it slow. Stop. |
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If we stop and look back, we might become more grateful about the small pleasures in our lives, like the first sip of slow roasted coffee in the morning. Does it still make you tingle from the inside?
There are many amazing things happening around us and we do not take a moment to savour it, we will simply miss it.
For us at Bosman Family Vineyards, we had the following moments of celebration recently: |
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TWO BEAUTIFUL LONG LUNCH DAYS AT OUR
HARVEST FESITVAL
The weather, Kaleidoskoop, the food, the wine, everyone that visited us in Wellington - this all added to a superb experience during our recent Long Lunch at the Wellington Harvest Festival. Thank you for your support and for leisurely days of laughter, fun, great conversation, food and wine!! |
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THE TEST KITCHEN GIVES OUR WINES A TEST
The Test Kitchen simply is one of our country's dining experiences you need to try before you die. The innovative Chef, Luke Dale Roberts (San Pellegrino's Top 50 Restaurants of the world), paid us a visit recently to try our range of wines and had this to say on Twitter afterwards: "Wow. Picked up some great wines at bosmans now at grande dedale checking mise en place ready for tomorrows big push. What a beautiful place." |
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TOP 100 WINES OF SOUTH AFRICA CHALLENGE
We were fortunate to have our Pinotage 2009 and our Optenhorst Chenin Blanc 2009 included in this prestigious list. |
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DECANTER WINE CHALLENGE
Our Adama White 2010 received a silver medal. |
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Wellington Wine Walks
We have made fantastic new friends and have met amazing people through this wonderful activity happening in the countryside of our humble town of Wellington (www.wellingtonwinewalks.co.za). If you have not seen Wellington by foot, you have not seen it at all, so make a plan to visit our valley the Wine Walk way. |
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KARATE SUCCESS FOR SHINEEN
Shineen October, daughter of Dennis October, our transportation officer, has recently done Bosman Farming proud by being selected in the South African karate team for the Commonwealth Games in Australia. From all of us here at Bosman Family Vineyards, we congratulate you Shineen and wish you the very best for the future. To view a full list of projects supported by Fairtrade wine sales of Bosman Family Vineyards and Appollis Fairtrade wines, please click here. |
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THE DISCOVERY OF TRUTH COFFEE
We recently had Jose (best Barista in South Africa) from TRUTH coffee make some coffee at Bosman Family Vineyards and we were impressed to say the least. Why not pay them a visit at the Prestwich Memorial in Cape Town when you have your next coffee craving. Their resurrection blend gave us that tingle in our stomachs I mentioned earlier. |
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Did I say "stomach"? Time to think of food. And remember: winter food needs to be done slowly, preferably with a good recipe in the one hand and a glass of wine in the other hand...
One of the colourful couples of the Bovlei Valley in Wellington (where we are situated) is Hugo & Marlene Rust, our neighbours. Many people that have had the privilege of dining in their beautiful homestead on a Sunday, have been enticed with Marlene's delicious food. She has been kind enough to share one of her recipes with us. |
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Method: Melt butter and sauté onions until soft. Add mushrooms and braise until dry. Add wine and cream and braise again until dry. Add parsley, flavour with salt and pepper and let it cool. Mix with liver spread. Rubbed meat thoroughly with salt and pepper. Heat oil until very hot in big casserole with heavy bottom. Grill meat on both sides until brown (approx. 10 minutes). Let meat cool down on carrier en retain sauces in oven tray as extract for sauce later. Roll out the dough and spread it thinner Place fillet on one piece of dough and trim the corners in Rub the mushroom spread over the meat. Fold the dough around the meat. Halve the other piece of dough and moisten the edges with egg white and place on top of fillet. Cut the rest of the dough in small beams, paint with egg white and do latticework over the top with egg white side facing the bottom. Paint with egg yellow and prick dough thoroughly in order for steam to escape. Place in baking tray and bake for approximately 30 minutes on 250°C (450°F).
Make the sauce: Heat sauces from fillet in oven tray and add mushrooms. Sauté until golden brown. Add liquid ingredients and bring to boiling point. Flavour with Salt and pepper Serve with warm vegetables. |
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OPENING OF FESTA RESTAURANT IN WELLINGTON
Many of you may already know the beautiful function venue of Wellington, called Kleinevalleij. They will be opening their brand new 80-seater restaurant on 19 June 2011. Their interior is crystal mixed with rustic and the food will be country gourmet. They will have fantastic entertainment from time to time, so
email hannes@kleinevalleij.co.za to find out more. |
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| Part of the opening week will be the function on the 23rd of June 2011 in support of the charity, Amado, a project-specific organisation with the aim to give animal-assisted therapy to disabled children who cannot afford it. For more info visit www.amado.co.za or e-mail Melanie at info@amado.co.za. |
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| RELEASE WEEKEND: 24 & 25 September 2011 |
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| Save the date. We will give tell more a bit later. This year we will be releasing our first MCC made from Steen from Lelienfontein - certainly something worth celebrating! |
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For our friends in Durban and Gauteng that will not be able to make it to Wellington, we will show our new vintages at:
| The Mercury Wine Show |
The Juliet Cullinan Show |
| 24 - 26 August 2011 |
21 - 22 September 2011 |
| 17h30 - 21h30 |
17h30 - 21h00 |
| Suncoast Casino & Entertainment World |
Wanderer's Club |
14 Snell Parade
Stamford Hill, Durban |
21 North Street
Illovo |
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| 4 x 2008 Bosman Adama Red |
2 x 2007 Bosman Cabernet Sauvignon |
| 2 x 2010 Bosman Adama White |
2 x 2009 Bosman "Sur Lie" Chenin Blanc |
| 2 x 2009 Bosman Pinotage |
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| SEASONAL SELECTION PRICE (12 bottles) |
R 1180.00 |
AVERAGE PRICE PER BOTTLE |
R 98.34 |
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| I am sitting by the fireplace in my house while writing this. The warmth of the fire wraps around me like a blanket while it is 8ºCelcius outside. I feel peaceful and still, the only sounds being the gentle clicks and cracks of a whispering fire (and of course, the sound of my laptop's fan!)
Something about winter makes me connect with who I am when it is just me and no-one else. Winter strips us down to the bone. It lays us bare. It lets us be.
Silence.
May you find rest in "a good kind of slow" this winter. May you be still and comfortable with the silence. May you like who you are when you are all alone and may you be in relationships that wrap around you like the warmth of a winter fire. A toast to the treasures we can savour in winter! |
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| © 2011 Bosman Family Vineyards |
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