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Weisser Riesling 1999 - awarded Museum Trophy at Old Mutual Trophy Wine Show.
Summer is here, we are once again offering our famous picnic platters. The price is R135/person including a glass of wine.
Remember to book now for Birthdays or other special Occasions.
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Shiraz
• Gold Medal at Syrah du Monde (France) 2007
• 41/2 Stars in the 2010 John Platter SA Wine Guide
• Selected for South African Airways “Premium Class” Service 2007
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Hartenberg Shiraz Up Another Notch
The past few months have seen Hartenberg's Shirazes win some highly prestigious awards, securing their reputation as SA's best: At the Michelangelo Awards recently, The Stork Shiraz (2003) won the Grand Prix Trophy for being the top rated wine out of 1473 wines. The Stork 2004 was awarded 5-Stars in the 2007 Platters guide. Wine Spectator Magazine (USA) rated our Gravel Hill Shiraz 93/100 (joint highest of any South African Shiraz).
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Sea Bass Roasted in Red Wine Sauce
There is a splendid restaurant-wine bar in Verona called Antica Bottega del Vino (the Old Wine Shop). It is indeed very old, a cavernous room decorated with large wall frescoes, and it's always bustling, with waiters darting back and forth, and a solid crowd at the small bar at the front. One dish that's often on the menu is Branzino in red wine, deliciously irresistible.
In a heavy-bottomed saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the shallots and cook until soft - about 5 minutes. Add the garlic, bay leaf, marjoram, rosemary, and wine, and bring to the boil. Boil rapidly until the liquid is reduced by half - about 10 minutes. Remove from the heat and strain through a fine-mesh sieve into a small bowl. Discard the solids. Add the balsamic vinegar and stir to mix. Set aside.
Preheat the oven to 400°F.
Rinse the fish and dry well. Using a sharp knife, score the skin with 3 diagonal slashes on each side. Rub the fish with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Oil the bottom of a roasting pan with the remaining olive oil and place on the stove top over medium heat. Place the onion, celery, and tomatoes in the pan and heat through, shaking the pan frequently until the vegetables release a little liquid - 3 or 4 minutes. Remove from the heat and place the fish on top of the vegetables in the pan. Pour the wine sauce evenly over the fish.
Put the pan in the oven and roast the fish, basting once (halfway through) until the skin is lightly browned and the flesh is firm to the touch - about 25 minutes. Remove the pan from the oven, lift 1 fish from the pan, and place it on a work surface.
To fillet it, make sideways cuts behind the head and before the tail, and then cut along the backbone from the head to the tail of the fish. Place the knife in that cut, parallel to the backbone, and work the knife down along the rib bones of the fish, from top to bottom. Lift off the fillet and place, skin side up, on a warmed plate. Turn the fish over and repeat the process, placing the second fillet on another warmed plate. Repeat with the remaining fish. Spoon the pan juices, including the onion, celery, and tomatoes, over the fillets and serve.
NOTE: Because of overfishing, Sea Bass are getting smaller, so a 2-pound fish is average. A 3-pounder, if available, will also serve four people nicely. This recipe also works well for Snapper or other types of bass.
Serves four....
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TRADING
HOURS
MON-SUN
From 1 Dec - Easter 2012
MON-FRI
09h00-17h15
SAT & PUBLIC HOLIDAYS
09h00-15h00
SUN (DEC & EASTER)
10h00-15h30
LUNCH
12h00 - 14h00
CELLAR TOURS
By appointment only
CLOSED
Christmas Day
New Year's Day
Good Friday
RESERVATIONS
021 - 865 2541
cellardoor
@hartenbergestate.com
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