FOOD AND WINE

Matching food to wine is not a rule, but sometimes certain combinations compliment each other better than others - helping to bring out certain taste sensations. Try matching Cape Point's Noble Late Harvest (dessert wine) with a homemade chocolate mousse delight. This mousse recipe makes for 4 after dinner, or for 2 as a decadent late afternoon treat. CPV NLH retails at Manuka for R109/bottle.

CAPE POINT VINEYARDS 2001 NOBLE LATE HARVEST

Release date: May 2003

Blend:
100% botrytised grapes of which 92% is Semillon, 5% Sauvignon Blanc, 2% Chardonnay and 1% Muskat.

WINEMAKER'S NOTES:
This wine displays typical Botrytis character as well as marmalade on the nose. The small percentages of Chardonnay, Sauvignon Blanc and Muskat add a complexity to the wine, with layers of mouth watering flavours and crisp acids linger on a sweet finish. The relatively low residual sugar and acid leaves a sweet yet crisp finish on the palate.

Winemaking Data:
Hand selected berries infected with Botrytis cinerea from Semillon grapes on 4 year old vines on our South-facing Noordhoek vineyard. Harvested at 40 balling and fermented in new French oak with WE372 yeast. The wine was aged for 12 months in oak and 7 months in bottles. An exotic combination of Sauternes and South African styles; its a wine true to its terroir.

ANALYSIS:
Alcohol = 13.2%/Vol
RS = 123g/l (residual sugar)

Vintage /AWARDS:
- 2000 Juliet Cullian Cape Wine Masters Award Silver 2002
- 2000 Commended International Wine & Spirit Competition London 2002
- 2001 Commended International Wine & Spirit Competition London 2003
- 2001 Gold Winner, Michelangelo International Wine Awards 2003



CHOCOLATE MOUSSE MADE EASY

350g plain chocolate broken into pieces
1 tbls Cape Point Dessert Wine
175g butter
175g castor sugar
2 eggs separated
300ml double cream

Put the chocolate, dessert wine and 2 tbls water into a glass bowl over simmering water. Stir until melted then slightly cool.
Whisk the butter and castor sugar until fluffy and pale in colour then beat in the egg yolks one at a time.
Add the melted chocolate mix to the butter mix and beat gently for approx 5 minutes until light. Do not over beat.
Whisk the egg whites until they are stiff but not dry and fold this into the chocolate mixture. Pour into individual glasses, chill until set.
When ready whip the cream until it is stiff and top each mousse serving with the cream. Decorate with grated chocolate and a sprig of fresh mint.

An alternative to individual serving glasses is to spoon the finished mousse into individual meringue bases, top with the cream and decorate with 2 fresh strawberries (cut in half) and grated chocolate. Set in the middle of a plate with freshly cut flower petals around the edge. Sprinkle a little icing sugar over the plate.

ENJOY!

Cobbs at the Cape restaurant in Scarborough has had a great season with many locals and tourists in full swing. For the month of March we are highlighting Goedverwacht wines at Cobbs. Goedverwacht Wine estate situated on the banks of the Breede River in Bonnivale make some great value wines. Pop into Cobbs for fresh Line Fish or a Gourmet Pizza and try a bottle of Goedverwacht's "Good Earth" Sauvignon Blanc, Crane White Colombar, Shiraz/Rose or Crane Red Merlot. Cobbs is open Tuesdays' thru' to Sundays'. Call them on 780 1480 to make a reservation and visit www.cobbs.co.za for more details.