All posts by Malu Lambert

Restaurant Rescue Project: La Tête partners with Elgin Ridge & Luddite Wines

We are honoured to have partnered with the Restaurant Rescue Project launched by Alex Dale off Radford Dale winery.

“We at Luddite Wines and Elgin Ridge Wines feel very strongly about supporting an industry which has always supported us. There has always been a symbiosis between food and wine and therefore we would like to support the world class restaurants of Cape Town so that they can continue showing off our world class wines. So Luddite Wines and Elgin Ridge wineries have partnered up with La Tête restaurant to see them through these difficult times.” ~ Niels Verburg (Luddite) & Marion Smith (Elgin Ridge Wines)

La Tête is proud to have teamed up with the amazing guys at Luddite & Elgin Ridge Biodynamic Wine Estate to bring you this fantastic offer which includes a complimentary mixed case of wine when you purchase one of our meal vouchers.

HOW IT WORKS:

Purchase a meal voucher for the value of R1200, and receive a complimentary mixed case of wine from Luddite & Elgin Ridge to the value of R1300.

The case includes:
Elgin Ridge Chaos White 2018
Elgin Ridge 282 Sauvignon Blanc 2017 x 2
Elgin Ridge 282 Pinot Noir 2015
Saboteur Red 2017
Saboteur White 2018

Vouchers can be redeemed at La Tête when it reopens or can be used to purchase a dinner box for takeaway.
Terms & conditions apply

For T&Cs and more info visit La Tête’s site.

THE. best wine competition ever – for Christmas in July!

Every winter South Africans celebrate Christmas in July (25th). Families get together to feast on roasts, wear silly jumpers, and exchange mid-year gifts. This year, as we all know, is a little bit different. So in the spirit of giving and happiness-making we’d like to give you a chance to win a special gift: the. Cabernet franc 2015, valued at R5,000.00!

Pure liquid luxury, this cabernet franc dominant wine was produced with the intention of competing with the best wines of the Loire Valley. the. is a project between Niels Verburg of Luddite Wines and Brian Smith of Elgin Ridge and the 2015 is the second vintage of the acclaimed wine.

Specially designed luxury box holding the The. Cabernet Franc 2015

An ultimate partner for your table: think a hint of spice and freshly crushed dark fruit on entry followed by perfumed nasturtium and a dusting of pencil shavings. On the palate the wine is dark, rich and full with bright fruit on the mid-palate. Supreme balance prevails.

Only 900 bottles of this ultra-premium wine have been made—one of which can be yours. All you need to do to enter is subscribe to our newsletter:

SUBSCRIBE HERE

T&Cs

  • Competition closes 14 August 2020, winners will be chosen with a random number selector, all subscribers will be entered.
  • Wine will only be able to be delivered after the alcohol ban has been lifted.
  • Only one entry per person
  • No under-18s may enter
  • Winner must reside in South Africa

Father’s Day Recipe: Duck Ragù paired with the Elgin Ridge Pinot Noir 2015

Pinot Noir is one of those wines that can be the ultimate match for food, a marriage that when you get it right goes beyond a simple pairing and reaches into the sublime – both food and wine elevated to a higher place.

The 282 Pinot Noir 2015 with its dark floral, cherry and raspberry aromatics is a dream paired duck. On the palate the wine is textured and silky, providing perfect foil for this rich yet delicate dish.

Take advantage of our Level 3 wine offer and spoil dad with a case, while also spoiling him by making this dish.

Recipe: Duck Ragù

Serves 6
Ingredients:
1 free-range duck (± 2 kgs)
1 tsp cinnamon
Salt and pepper, to taste
2 red onions, finely diced
6 cloves of garlic, finely minced
2 stalks of celery, finely sliced
300ml Elgin Ridge 282 Pinot Noir (or use CRUNCH! Pinot Noir)
800g tin Italian crushed tomatoes
100g raisins
4 sprigs fresh rosemary
5 bay leaves
1 cinnamon stick
Extra virgin olive oil
Salt and pepper, to taste
600g pappardelle pasta
3 Tbsp butter, cut into little cubes
Parmesan cheese, for serving

Method:
Preheat the oven to 180ºC.
Rub the duck all over with the cinnamon, sea salt and black pepper.
Place a wire rack inside a roasting dish. Roast the duck on the rack for 2 hours.
Rest the duck on a board and set aside to cool. (Save the duck fat in the roasting dish. It freezes well.)
Remove the duck skin and then shred the meat off the bones. Set aside.
In a large dutch oven, heat a drizzle of olive oil. Add the onion, garlic and celery.
Season and cook until softened and lightly golden brown.
Pour in the Pinot Noir, deglaze the bottom of the pan and bring to a simmer.
Let the wine reduce for 10 minutes.

Add the tinned tomatoes, shredded duck meat, raisins, rosemary, bay leaves and cinnamon stick. Rinse the tin or tins of tomato out with water so you add in an additional 800ml of water.
Simmer everything together very gently for 2 hours, or until thickened and reduced. Stirring occasionally so the bottom does not burn / stick.

When the ragù is almost ready, cook pappardelle in a large pot of salted boiling water until al dente.

Using tongs transfer the pappardelle to a large mixing bowl with the cubes of butter. You want some of the pasta water to transfer with the noodles. Season well with salt and pepper and toss with the butter. Add a little extra pasta water to achieve a light, silky sauce that coats the pasta well.

Divide the pasta between bowls, top with ragù and then grate over a generous amount of Parmesan, and serve with a bottle or two of Elgin Ridge 282 Pinot Noir.