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It has been a busy couple of months at 96 Winery Road and we have hosted some amazing events. Two outstanding functions that took place in August were the Lebanese evening and the Ross Grower Life's too short lunch.
Ghenwa Steingaszner of the famous "Ghenwa's Lebanese Cooking Club" "edutained" us with her Ghenwa promotion organic products and healthy ingredients which are integral part of the Lebanese Cuisine. She put together a fantastic array of mezze starters, Gently Baked Lamb Shanks with pomegranate paste and chili bulgar and to end off a stunning meal, some traditional baklava. All dishes had wine suggestions featuring Ken Forrester and Martin Meinert wines. And yes, I have to admit, we even tried some traditional Lebanese dancing!!
Our annual Ross Gower 'Life's to short' lunch took place in August with all the friends and family of the late Ross Gower. We had a great turnout with everyone bringing a bottle of their best wines and sharing with each other in a celebration of life. We were spoiled to taste Klein Costantia Riesling 1987 as well as a Sauvignon Blanc and Blanc de Blanc from the 1986 vintage. These wines were still fresh and it was unbelievable that white wines could age so beautifully, it made it extra special that we knew they were made by the late Ross, and I am sure he was smiling down on us!
A new season means new wines on the wine list, and our managers and staff have attended many launches and wine shows. We look forward to having some newcomers settling in a place on our winelist.
Talking about newcomers, do try the new Aussie Ale we are stocking now! And if beer is your thing, don't miss out on our "Beer & Burger lunch Special" - the famous 250g genuine beef burger served with a 250ml &union beer. Cheers to that!
In the spirit of the Rugby World Cup we stocked up on some great wines from most of the participating countries, and we are serving several of them by the glass.
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Even though Spring has sprung, there is still a nip in the air, try this lamb shank recipe to fight off those cold Spring days. Lamb matches beautifully with Merlot, and we suggest you use the same wine in the recipe that you would drink with the dish.
Braised Lamb Shank
You will need:
• 10 to 15 shanks
• 3 onions
• 5 carrots
• 5 leeks
• 4 cloves of garlic
• 15 anchovy fillets
• 1 bottle of port
• ½ box red wine
• handful ceps
• LOTS of rosemary
• salt and pepper
Roughly chop the veg, garlic and anchovies.
Add the ceps, rosemary and wines.
Seal off the lamb (to get the colour we want!).
Season and top up with water.
Cover with 2 layers of foil to ensure minimum liquid loss.
Braise in oven for 3 hours. Check tenderness and cook a little longer if necessary.
Once the lamb is tender, remove and strain the stock. Reserve half the liquid for heating up the shanks. Place the other half in a pot and add more wine, anchovies and rosemary to taste. Reduce and thicken if necessary. If it tastes too salty add some honey. Serve on your choice of starch, rice, cous cous or bulgar wheat.
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On the 28th of September 96 Winery Road and the Van Ryn’s Distillery will be hosting a special brandy dinner. The brandies will be presented by Van Rhyn’s official brandy ambassador. The evening starts at 19:00 for 19:30 and you can look forward to the following delicacies:
Van Ryn's 10 year "Supreme Champagne Cocktail" served with a tantalizing Nobu Style Tartar, followed by Van Ryn’s 15 year served with Pan Fried Scallops wrapped in pancetta in a citrus glaze. The main course consists of Van Ryn’s 12 year old, served with a slow cooked Springbok Shank with Red Berry and Brandy reduction on creamy polenta and optional glass of Nederburg Ingenuity Italian Red Blend. Dessert will be served with the decadent Van Rhyn’s 20 year old Brandy and our celebrated chocolate tart with lavender cream.
To end this feast off, we will serve a choice between coffee, cappuccino or espresso.
Price R320 per person, and booking is essential.
Do not hesitate to contact us to make your next event a special occasion, we are open to suggestions and would love to assist in making your event memorable.
As the days get longer, the sunsets get even more beautiful and more daylight hours mean more time to spend with family and friends. We are proud to introduce our delectable new snack menu, avaialbe from Monday to Saturday, between 3pm and 6pm. Cocktails include Kir Royale, Lynchburg Lemonade, the Classic Margarita, Cosmopolitan, Mojito and many more. All cocktails sell for R40 each.
Brewers and craft beers sell for R40 each, and include unfiltered lager, Steph Weiss and Dark lager. On the snack menu you can pick and chose between Charcuterie, wineland cheeses, tempura vegetables, pork belly strips, our famous posh chips, West Coast oysters, marinated mushrooms and Delvera olives.
We are also introducing three new exciting wine flights for tasting,
Flight one: The Noble Four, consisting of Isac van der Vyfer Sauvignon Blanc 2010, Journeys End Chardonnay 2010, Radford Dale Merlot 2008 & Rainbow's end Cabernet Sauvignon 2009. (R75 for the flight, 75ml tastings).
Flight two: Not the usual suspects, including The Foundry Viognier 2008, Jordan Riesling 2009, Cardinal Pinot Noir 2007 and Rhebokskloof Black Marble Hills Syrah 2007. (R65 for the flight, 75ml tastings).
Flight three: Winter Warmers in the Winelands, including the 2010 Ken Forrester Reserve Chenin Blanc, Middelvlei Free Run Pinotage 2010, Uva Mira Merlot Cabernet Sauvignon blanc 2007 and the Martin Meinert Synchronicity. These wine flights change regularly.
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