Franschhoek Wine Valley

Tag Archive: South Africa

  1. Helping Hand in An Hour of Need – Together Franschhoek

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    In this ever-changing environment, Together Franschhoek, symbolises the  strength in community collaboration that the Franschhoek Valley is known for!

    Assisting the community in establishing food distribution points throughout the valley, through the supply of fresh produce and ingredients, the installation of handwashing stations, and ensuring that social distancing measures and guidelines are in place, the Together Franschhoek team led by Ashley Bauer, with the help and guidance of community leaders, NGO’s and other key stakeholders, continuously assesses and re-assesses the needs of our community with food relief remaining a primary focus.

    This mammoth operation is made possible through the team of volunteers from local businesses and residents, the wonderful NPO’s and the generosity and support of people like you!

    Under the guidance of Foliage Restaurant’s Executive Chef, Chris Erasmus, and Isabelo’s Margot Janse,  a group of Franschhoek chefs, are ensuring that no hungry mouth goes unfed in the Franschhoek Valley.

    Although there have been some very generous contributions since the unit was launched, they do rely on continued support. Just R250 will go a long way in sustaining this operation.

    Franco headed by Rian Coetzee, the Isabelo Feeding Scheme, headed by Margot Janse and the Lions Ladies Club Franschhoek, headed by Lodine Maske, have offered their fundraising facilities to assist in this regard.

    To follow their efforts follow them on Facebook.

    FRANCO
    Nedbank (Franschhoek)  Branch #167005
    Account : 1670006654
    Swift Code NEDSZAJJ
    Reference No: FDM Fund

    Isabelo
    First National Bank- Franschhoek
    Branch #250655
    Account : 62802899221
    Swift Code FIRNAJJXXX
    Reference No: FDM Fund

    Franschhoek Lions Ladies
    Nedbank- Franschhoek
    Acc: 2008 176 894
    Code: 147 005
    Ref: Lock Down

     

    Franschhoek chefs helping everyone eat out.Pictured here are Amy Phillips, Nicolene Barrow and Gordon Logan, who under the direction of master chef Chris Erasmus of Foilage, are hard at work prepping meals.

  2. The La Motte Harvest Experience – A Celebration of Winelands Traditions

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    Whether you get up early to be in the vineyards for cool morning grape picking, stay up late for cellar pump-overs or just enjoy the mosbolletjies baked from the fermenting grape juice, the energy of harvest time in the Winelands is hard to resist. At La Motte, we invite you to share in the excitement with our annual Harvest Experience.

    Join one of our enthusiastic and knowledgeable wine tasting ambassadors during harvest time for a celebration of the unique harvest traditions.

    • In the vineyard – enjoy an introduction to the various varietals, harvest processes and the estate’s biologic farming practices. Spot the differences between the various varieties and taste the sweetness of the ripe berries.
    • In the cellar – experience the hand-sorting of grapes, crush, pump-overs and other cellar activities, concluded with a tasting of grape must (fermenting grape juice) from a fermentation tank.
    • In the tasting room – sit down to a tasting of La Motte’s award-winning collection of wines – five wines from the La Motte Collection as well as the two wines from the estate’s renowned Pierneef Collection.
    • In the shade of the age-old oaks – relax in the calm ambience of the estate gardens and enjoy Chef Eric Bulpitt’s special Harvest Plate. Enjoying your time with us? Why not linger longer and try sharing plates from our Garden Menu – with a glass of wine of course!

    The Harvest Experience at R100 per person includes the vineyard and cellar tour as well as wine tasting. It takes about 90 minutes and will be available hourly from Tuesdays to Fridays, between 10:00 and 15:00 from 1 February to the end of harvest (mid-April).

    The Harvest Plate is additional and optional and is available at R140 per person.

    Reservations can be made with the La Motte Tasting Room at T +27 (0)21 876 8820 or E tasting@la-motte.co.za

  3. Grande Provence oysters & bubbly pairing smacks of summer

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    Savour the ultimate taste experience of uplifting Méthode Cap Classique and fresh West Coast oysters at Grande Provence Heritage Wine Estate in Franschhoek.

    Served from the oyster bar under majestic oaks in the magnificent Sculpture Garden, the MCC & oyster pairing embraces three uniquely dressed oysters to complement the character and personality of each of the Grande Provence Brut MCCs.

    Grande Provence Brut, a beautifully balanced blend of Chardonnay and Pinot Noir, is paired with an oyster bedecked with dill, yuzu and cucumber in a dill infused dressing with yuzu pearls and vermouth compressed cucumber adding the finishing touches.

    The delightful Grande Provence Brut Rosé MCC, bursting with red berry and strawberry flavours, shares the limelight with an oyster enriched with home-made fermented kimchi, toasted sesame seeds and a dash of tom yum mayonnaise.

    With hints of baked apples, biscotti, brioche and pears, the flagship Grande Provence Vintage Brut 2011 is a superb taste partner for an oyster enriched with vintage brut velouté (a cream based, bubbly and linefish sauce), Franschhoek trout roe, and dried nori.

    The oysters are shucked directly from the Grande Provence oyster tank and garnished freshly at the oyster bar.

    The summer MCC & oyster pairing is available daily between 12h00 and 16h00 at R180, weather dependent. Additional fresh Saldanha Bay oysters are available at R90 for three. The oysters are served with lemon and mignonette sauce (a condiment made with shallots and cracked pepper).

    Located in Franschhoek, the heartland of South African wine country, Grande Provence offers true South African wine heritage, exceptional food and wine, and luxury boutique accommodation. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.