Dear reader

Harvesting starts in February in the Klein Karoo with lots of activities happening simultaneously. This is a wonderful time to visit the cellars and see how the harvesting is done - from bringing in the grapes, destalking and crushing and tasting the fermenting juice.

It is this juice, called mos, that is used in the traditional mosbolletjie beskuit. For the more adventurous, try this recipe:
 
2,5 kg cake flower
15 ml salt
500 ml sugar
15 ml aniseed
375 g butter
750 ml soetmos (Fermented down at least 3°Balling)
Tepid water

Sieve the cake flower and the salt together. Mix the sugar and aniseed into the cake flower. Rub the butter into the flower mixture. Add the soetmos and enough tepid water to form a stiff dough.

Now for your workout. Knead the dough for at least three-quarters of an hour. Put the dough in a big bowl and rub oil over the top. Cover the dough with a dough blanket and leave in a warm place overnight to rise and double in volume.

Form the bolletjies and pack them tight against each other in buttered bread pans. Cover the pans with the dough blanket leave in a warm place to rise and double in volume. Baked for 30 minutes at 180°Celsius till baked through. Turn the mosbolletjies out on a cooling rack. Melt 15 ml butter in 125 ml milk and brush over mosbolletjies. Break the warm mosbolletjies apart and dry out in the oven at 110°Celsius. Please send me some!

  

   

Kango Wijnhuis in Oudtshoorn serves buffet lunches every first and last Sunday of the month. Adults R80 and children R40. Children under 4 do no pay. Cheese platters are served daily. R50 for two and picnic baskets for four at R120.

List of events for February:

 

February, 6:
Senior citizens day with cheese platter, wine, tea and coffee for only R30 per person.

February, 11-15:
Hogg Rally in co-operation with Africa Sky Hotel

February, 14:
Valentines breakfast at the Wijnhuis from 10h00 - 12h00. R60 per person including a glass of sparkling wine and strawberries.

The highlight of each visit is the wine and chocolate parings done with Kango wines and Belgian chocolate. Cost is R35 per person. The Kango Wijnhuis can be contacted at 044 – 272 6065 or wynhuis@kangowines.com

  

Pick your own Hanepoot. De Krans Wine Cellar in Calitzdorp invites the public to come and pick their own hanepoot grapes at the cellar.

Harvesting starts February 14 till March 11, Monday to Friday from 8h00 - 16h00. Grapes are R3,90 per kg. Visitors can bring their own containers of purchase containers at the cellar.

Barbeque lunches are available on Wednesdays and Saturdays at R39 per person. Please book in advance. Contact Helet Viljoen at the cellar at 044 – 213 3314 or dekrans@mweb.co.za.

  

Meet the PRO. Anna Basson is the first face you will see on your visit to Montagu Wine Cellar. This friendly lady worked for more than 23 years in the wine industry and is in charge of wine tasting and sales at the cellar for the last two years.

 

You surely will be in capable hands during your visit!

 

Her favourite wine:
Montagu Merlot/Ruby Cabernet 2006
 
Interesting fact about Anna:
She is a writer!

 

Yours Sincerely
 
Ellen Marais

KLEIN KAROO WINE ROUTE
Tel: 028 572 1284
 
Email: info@kleinkaroowines.co.za
Website: www.kleinkaroowines.co.za


 

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