Peter Falke Wines are made on Groenvlei Farm, up the Annandale Road on the foothills of the Helderberg, a fine wine address in the Stellenbosch Wine Appellation. The great advantage of the cooling breezes coming over from False Bay certainly ameliorate the summer heat in the vineyards which allows for longer hang time, resulting in greater flavours in the wine. And this wine uses the most special grapes, Muscat d’Alexandrie. Perfect as Table Grapes, and in my opinion, they also make a wine which actually tastes of the grapes.
The grapes for the Peter Falke Signature Muscat d’Alexandrie, also known as Hanepoot, come from a single block on the farm. They were hand-picked early in the cool morning to maintain the aromas and fruit flavours. The grapes were whole bunch pressed and fermentation begins. The wine is then fortified with neutral grape spirit adjusting the alcohol level to 17% with a high residual sugar level of 187 grams per litre. Once settled, the wine is taken to previously filled 225 litre French oak barrels where it matured for 12 months before being prepared for bottling.
From a specially made bottle under natural cork, sealed with red wax. The wine also comes in a very attractive box. A perfect Christmas gift. In the glass, the wine is a delicate golden amber. The aromas are pure aromatic Muscat. White tropical flowers and with tea roses. The palate is rich and unctuous and sweet, tempered by the gently acidity of soft sun-dried apricots and desiccated pineapple.
Do chill this wine in an ice bucket for about 30 minutes before serving. Perfect with a slice of smooth chicken or duck liver paté or a mildly curried chilled butternut soup. Perfect also with dessert or with coffee after a meal or in the late afternoon with a slice of Pound cake. Christine Capendale’s Amarula panna cotta – with a rooibos tea & chilli reduction makes the perfect match for the Peter Falke Signature Muscat d’Alexandrie, a non-vintage wine.
Christine Capendale’s Amarula panna cotta with a rooibos tea & chilli reduction
Rooibos tea grows in the Cederberg region and is one of the West Coast’ most famous produce. It is exported world-wide. This recipe is a fusion of Mediterranean, West Coast and exotic flavours
Serves 4 – 6
200ml Amarula cream liqueur
20ml gelatine powder
30ml castor sugar
What you’ll do
Hydrate (soak) the gelatine in the 50ml water until it is thick, then heat it in the microwave oven for about 20 seconds until it is dissolved.
Combine the cream, Amarula, milk and sugar in saucepan and stir over low heat until dissolved. Do not let it boil.
Add the dissolved gelatine, mix well and divide between 4 -6 ramekins (rinse the ramekins with cold water before use). Place in refrigerator to set for about 3 hours
Turn the panna cotta’s out onto serving plates (dip quickly into hot water) and serve with the spiced rooibos syrup.
Spiced Rooibos Syrup
250 ml strong rooibos tea
250 ml castor sugar
1 whole chilli, chopped
1 star anise
3 cardamom pods, lightly crushed
5 ml grated lemon rind
What you’ll do
Place all the ingredients in a saucepan and stir to dissolve the sugar.
Boil the syrup until it starts to thicken, about 10 minutes. Remove the spices/drain and cool completely.
Drizzle over the panna cotta’s.
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