One of the big treats of going out to Beyerskloof in Stellenbosch is that you get to kneel before the Oracle of Pinotage, Beyers Truter.
One of God’s really good people, he has a huge heart for doing good in the community as part of his philosophy of life.
He has a team of winemakers who work in the Cellar led by his son Anri with Travis Langley and Buddy Hendricks.
We were welcomed with a glass of salmon pink Beyerskloof Pinotage Rosé Brut, a Charmat style bubbly, crisp and vibrant. Later, while tasting three recent vintages of his Diesel, the flagbearer for the Estate, Beyers explained to us the effect that weather conditions, water or lack of it, sunshine or lack of it, heat at certain times and the presence, or not, of wind can affect the crop for the current year and indeed the next. The Diesel has delicious layers of red and dark berry fruits and a subtle undertow of chocolate. The 2009 is a glass to have with roasted, grilled or braaied meats or in front of a crackling fire after dinner.
We were fortunate to have a taste of the 2009 Beyerskloof Pinotage Reserve, again with the most wonderful presence of fruit and so beautifully structure with the tannins and the oak, fruit and acid all in perfect equilibrium.
We had lunch on the patio of the The Red Leaf Restaurant, where Frank Menezes, the resident Chef presented us with his Eggs, poached and served in a sublime Beyerskloof Pinotage sauce. Locally known as Beyers se Eiers!
And here is the recipe, kindly supplied by Frank.
Poached eggs in Beyerskloof Pinotage Sauce, also known as Beyers se Eiers
Difficulty : Easy
Preparation and Cooking time: 55 – 6- minutes
Serves: 8 as a frist course, or 4 as a supper dish
750ml Beyerskloof Pinotage
500g Beef stock – we use NoMU Beef Fond
8 Eggs – of the freshest you can find
1 onion – thinly sliced
1 carrot – thinly sliced
1 stalk celery
1 garlic clove – finely chopped
1 bunch of herbs, thyme, parsley stalks, bay leaf
1/2 tsp black pepper corns
Sea salt and freshly milled black pepper
Use 8 slices of bread
Cut out into rounds with a pastry cutter, fried in 30ml of sunflower oil and 30g butter, drained on kitchen paper and salted
Rub finished croûtes with garlic cloves
170g Button mushrooms, trimmed and quartered
170g Bacon, cut into strips
330g pearl onions – peeled, root cleaned and left whole
freshly chopped parsley
Bring wine and beef stock to the boil. In this mixture, poach the eggs for 3 – 4 minutes until the yolks are just set. Slip into iced water and keep till the dish is ready. To the stock and wine, add the onion, carrot, celery, garlic, pepper corns and bunch of herbs and simmer for 30 minutes. Strain and simmer to reduce to sauce consistency and set aside. In the butter, fry the onion, mushrooms and bacon strips in a frying pan until cooked through. Add to the sauce and simmer for 20 minutes in a pot turn off heat, season if necessary with sea salt and freshly milled black pepper. Slip the eggs into some warm water to heat through for just one minute. In soup plate, place the croute, careful dish the egg on top, pour round the sauce and garnish with freshly chopped parsley.