Saxenburg Shines
Saxenburg wines continue to shine
wherever they appear at prominent auctions and exhibitions.
Recently, our wines impressed visitors at the 2002
Nederburg Wine Auction and at Cape Wine 2002.
2002 Nederburg Auction
We participated with distinction
in the annual Nederburg Auction of Rare Cape Wines
on 12 and 13 April 2002, which was well attended by
both local and overseas buyers bidding for some of
the country’s finest vintage wines.
The Saxenburg wines at the auction
included our Private Collection Shiraz 1995, selected
by Decanter Magazine in 1998 as South Africa’s
finest red wine.
We believe that the high investment
value of our wines is a reflection of the quality of
our products: aided by strong demand from some international
buyers, Saxenburg again realised one of the highest
prices at the auction. The average price fetched per
case of our wine amounted to R 2 600.
Cape Wine 2002 Exhibition
This April, Saxenburg also participated
in the Cape Wine 2002 exhibition, South Africa’s
biennial showcase of wines for the international and
local wine fraternity.
The Saxenburg wines were very
positively received by the many international buyers,
agents and journalists attending the show. We are confident
that this will lead to many exciting new international
market prospects for our range.
Secrets Of Our Table
Our head chef and manager of
the Guinea Fowl Restaurant, Leo Römer, shares
one of his recipes with us.
This one, a mouth-watering and
richly flavoured paté, is perfectly suited for
the winter months. Try it with one of the recommended
wines. Bon appetit!
Guinea Fowl Liver Paté
250 g guinea fowl liver
1 tot brandy
1 tot medium sherry
750 g melted, salted butter
2 whole eggs
1 egg yolk
2 garlic cloves
1 onion chopped and reduced in 2 cups red wine (until only a few teaspoons
of liquid remain)
½ teaspoon marjoram
½ teaspoon ground coriander
2 pinches nutmeg
Place the guinea fowl liver in
a blender with the reduced red wine, onions, garlic,
spices, eggs and brandy/sherry. Blend until a fine
mousse, then strain through a fine strainer.
In the meanwhile, melt the butter.
Make sure it is not too hot, but just warm and mix
it slowly into the mousse.
Then put it back into the blender
for a short while and fill 8 buttered pate dishes ¾ full.
Place them in a deep tray and
fill it ½ full with boiling water.
Place the tray in an oven that
has been pre-heated to 140 degrees Celsius.
Bake for 25 minutes. (When done,
the centre of the paté has the consistency of
a thick pudding, but will not be a solid). |
