De Wetshof Edeloes 2006, an ideal match with Dianne Bibby’s Honey Hot Cross Buns…

De Wetshof Edeloes 2006

This will certainly be the strangest Easter for any of us, locked down in our homes, unable to be with family and friends. So, thoughts turn to other things, jigsaw puzzles, crafts, movies and series on Netflix [ we have recently watched The Stranger and Hinterland] and of course making our food and wine interesting.

Jane-Anne Hobbs’s delicious dish of Cape Pickled Fish

When I saw Dianne Bibby’s Honey Butter Hot Cross buns in her email this morning, I knew that they, and a good dish of Pickled Fish would make Easter a truly Lucullan time. The wine is good with this dish too!

Botrytis in a bunch of grapes, harbinger for deliciousness in the final wine

As for the wine, the grapes for the De Wetshof Edeloes [noble harvest] is made from Riesling grapes, which due to specific weather conditions, have been infected with Botrytis Cinerea or as it is known, noble rot. The Botrytis makes tiny holes in the skin of the grape which are super sweet ripe. The grapes desiccate as a result and the acidity lifts. By the time they get to the cellar they are quite shrivelled up and very difficult to press to extract the juice. Normal fermentation takes place in stainless steel tanks. The resulting wine is packed in 375ml bottles. This style of wine can age well for over 10 years.

The De Wetshof Wine Estate, a copy of the Koopmans De Wet Huis in Cape Town

From a clear glass 500 ml bottle, closed with natural cork. The label in gold, is simple and elegant. In the glass, the wine is golden amber in colour which deepens with age. The aromas which come forth from the glass, you can literally smell from the other side of the room. Soft sun-dried apricots and fynbos honey and the natural aroma of the Botrytis are found. The wine, from entry, has a rapier-like acidity which perfectly counterbalances the full sweetness and brilliantly generous palate. The aftertaste is long and just so satisfying.

Dianne Bibby’s Honey Butter Hot Cross Buns

The De Wetshof Edeloes 2006 should be served well chilled. So delicious with a super smooth chicken or duck liver paté with some crispy Toast Melba. It is a great digestif after a meal. But here’s an excuse to crack a bottle in the late afternoon with a tray of Dianne Bibby’s Honey Butter Hot Cross Buns. Hot and dripping with butter. We are fortunate to have a young farmer who delivers us farm butter when he delivers our organically grown beef.

‘Good Friday come this month, the old woman runs. With one or two a penny hot cross buns.”

Click HERE for Dianne’s recipe

Read more about De Wetshof Wine Estate – CLICK HERE

De Wetshof Wine Estate in Robertson
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