How Welmoed (meaning “Courage”) Got Its Name

Photo: Cape Town's historic Castle of Good Hope

The original farm that is Welmoed today was granted to a German speaking Swiss mercenary, Henning Hussing, by the VOC (Dutch East India Company) upon completion of his contractual tour of duty in the Cape. He named it Meer Lusthof (German for “idyllic farm by the sea”) describing the sense of pleasure he experienced when sea breezes blew inland from False Bay. Hussing took a portion of his enormous property and either gave or sold it to Jacobus van der Heyden, also a mercenary and to whom he was related. This portion later became known as Welmoed.

The Governor of the Cape at the time, Willem Adriaan van der Stel, came into conflict with farmers like Henning Hussing and Jacobus van der Heyden because he used his position as Governor to create unfair trading conditions that favoured his products over theirs.

Most of these farmers participated in drafting a petition, which was sent directly to the Heere XVII of the VOC headquarters in Amsterdam, requesting that the Governor be replaced.

The petition was rejected, however, and the Governor had the leaders arrested and issued an ultimatum – either they make out a new declaration to the Board with an apology and a declaration that the first was a fraud, plus issue a second praising the Governor, or he would hang them.

The rebels quickly agreed, all except Jacobus van der Heyden, the owner of Welmoed, who replied: ‘Hang and be damned! I will not change anything that I wrote about you,’ whereupon the Governor had him imprisoned in the dungeons of the Castle.

As time went by, van der Heyden’s health was deteriorated, and eventually Willem Adriaan van der Stel released him. On hearing this news, the sentiment around the Cape was: “Deze vent heeft wel moed” which translates to “This chap does have courage”.

History does not tell us at what stage the name of this portion of Meerlust was officially changed to Welmoed, but it is widely believed that the local people referred to the place where the man lived who had courage. This is the most likely and correct way in which the name originated.

Featured Recipe: Onion Soup with Red Wine

This classic recipe is perfect for those days of Spring Showers. Pair it with Welmoed Cabernet Sauvignon for a hearty combination that will have you feeling cozy in no time.

INGREDIENTS

2 cups chicken stock

2 cups water
2 whole star anise
6 black peppercorns
2 red onions, cut into wedges
3 tablespoons olive oil
1/2 cup red wine – try Welmoed Cabernet Sauvignon
4 slices of baguette
2 cups coarsely grated Gruyère

THE METHOD

1. Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
2. Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes.
3. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
4. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes.
5. Season with salt and serve with baguette.

The Origin of Pinotage: South Africa’s unique Grape Varietal

Pinotage was produced by crossing Pinot Noir and Cinsault, and is uniquely South African. Wine was first planted in South Africa in 1652 by the Dutch – they used wine on sea voyages to give to the sailors prevent scurvy. In 1922 Professor Peroldt created the Pinotage cross, and in 1952 it was planted. The rest is history – the Pinotage grape ripens early and produces well, especially in the South African climate.

Pinotage has a distinctive flavour and is very fruity. It can be enjoyed young, to maintain its fruity flavor. It also ages well, and the mellowing effect allows the wine to taste like a mature bordeaux. Pinotage pairs well with stews and other rich dishes. It should be served at 61F – warmer than fridge temperature but not “room temerature” in modern times.

If you love Pinotage, try the Welmoed Pinotage – it’s easy-drinking and fruit-driven, plus it’s also great for festive occassions. Click here to see our recipe for seasonal Mulled Wine.

Featured Recipe: Slow-Cooked Oxtail Stew

For a taste of South Africa, pair this rich, hearty Oxtail Stew recipe with Welmoed Pinotage. The wine offers ripe fruit on the palate and elegant tannins that marry well with the savory flavors of the stew.

INGREDIENTS

1kg (3 pieces per person) oxtail (jointed)
salt and pepper
flour for dusting
oil for frying
1 large onion (peeled and chopped)
2 carrots (chopped)
3 stalks celery (chopped)
1 clove garlic, peeled and chopped
1 small bunch parsley (chopped)
2 cups red wine
1 tin chopped tomatoes
water
sugar to taste
2 tablespoon white onion or mushroom soup powder
¼ cup red wine

THE METHOD

1. Preheat the oven to 180° C
2. Season the oxtail with salt and pepper and then dust with flour
3. Heat a large casserole (or pressure cooker), that will later hold all the meat. Add the onions, carrots and celery, and fry over a medium heat for 5 minutes, stirring continuously, so as not to burn
4. Add the garlic and parsley and fry for a further 5 minutes. Remove and set aside
5. Add a little more oil to the casserole, heat and fry the oxtail in batches until well browned
6. Add the wine and deglaze the pot, return the vegetables, add the tomatoes and water (no water if using a pressure cooker, but rather add the soup powder mixed with the remaining wine), and season with salt, pepper and sugar to taste.
7. Bring to the boil, cover and place in the preheated oven. Turn the meat every 30 minutes, and top up with a little water if the dish seems to be drying out. Cook for 2 to 2 ½ hours, or until the meat is very tender and starts to fall off the bone.
8. Dissolve the soup powder in the red wine and stir into the cooking juices. Simmer until thick gravy is reached. Serve with mashed potatoes.

Source: www.what2night.co.za

Is choosing your glass as important as choosing your wine?

Some experts say the shape of a wineglass directly affects the flavor of the wine that is served in it, altering both its air exposure, and how the wine lands on the palate when it is sipped.

The size of the bowl affects the degree to which the wine can be swirled, which changes its exposure to the air. The shape and thickness of the rim affects where the wine lands on the palate, and how its flavour is experienced. The diameter of the glass’ opening controls how quickly the aroma escapes the glass, altering the wine bouquet.

Here are some of the most popular wine glass shapes:

Tulip: The tulip is a goblet that narrows as it approaches the rim. The design has ample space for swirling, but a narrow mouth, to restrict the bouquet’s escape.

Mini-tulip: The white wine glass, or mini-tulip, is smaller to restrict the serving size of a wine. It is designed for serving white wine, which has fuller flavour when thoroughly chilled.

Pinot Glass: The pinot or Burgundy glass is the wine glass design with the largest bowl. It is designed for maximum air exposure when serving closed wines.

Flute: Flute glasses, sometimes called a champagne glass, have a tall, thin design. Their narrow shape minimizes surface area, to limit exposure.

Welmoed has a wide array of wines ideally suited for all these glass styles. From the Welmoed Charmat Brut, a sparkling wine, for the flute glass to the ever popular Welmoed Merlot for the Burgundy glass.

Source: ehow.com

Featured Recipe: Rack of Lamb Stuffed with Mushrooms

In South Africa, Lamb is a perennial crowd-pleaser. Try this rack of lamb dish paired with Welmoed Cabernet Sauvignon. It’s hearty and savory yet looks as classy on the plate as it tastes.

INGREDIENTS
4 Racks of lamb (1/2 pound each)
salt
freshly ground black pepper
2 tablespoons olive oil plus some for drizzling
½ cup minced spring onions
1½ cups minced mushrooms (stems trimmed), such as brown or shiitake
¼ cup medium-sweet sherry
2 tablespoons fresh thyme or 1 teaspoon dried thyme
3 tablespoon dry white wine
1½ tablespoon freshly squeezed lemon juice

THE METHOD

1. With a very sharp knife, slit the chops of each rack of lamb in the meatiest part, following the centre of each bone, cutting it about halfway through.
2. Heat the oil in a pan and slowly sauté the spring onions and mushrooms, sprinkling with salt and pepper, until the mushrooms are soft.
3. Add the sherry and cook it away. Fill each slit in the racks of lamb with about 1 ½ teaspoon of the mushroom mixture
4. Tie the racks with kitchen twine across the slit portion.
5. Preheat the oven to 200°C. Arrange the racks in a greased roasting pan, drizzle them with oil, and then sprinkle with salt, pepper and thyme. Roast for 15 minutes.
6. Add the wine and lemon juice and cook for about 10 minutes more, until the meat reaches an internal temperature of about 60°C for medium rare, adding a little water or broth if the pan dries out.
7. To serve, slice between the bones into individual chops and spoon on any pan juices. Serve with your choice of roasted vegetables.

Source: www.what2night.co.za

A Tale of Three Centuries: The History of South African Wine

The South African wine industry has come a long way since the first attempt to grow grapes in 1652 in the area known today as the Cape Winelands. The first Governor of the Cape, Jan van Riebeeck, was lavish in his praise of the first wine produced in 1659 but it took many years before Cape wines earned the respect of Europe.

Just two decades after wine was first produced in the Cape, Simon van der Stel became the new Governor. He continued to develop areas even further from Cape Town with much greater enthusiasm than his predecessors. In 1679 he established the foundations of what was to become the charming town of Stellenbosch – now one of the centres of the South Africa wine industry and where Welmoed is located.

His own estate of Constantia was granted to him not long afterwards, and although greatly reduced in size, it is still today one of the most beautiful wine estates in the Cape and historically one of the most interesting.

Constantia became famous. Kings and princes of Europe clamoured for the sublime “Vin de Constance” – and the wine was even praised in the novels of Austen and Dickens. The South Africa wine industry that originated from the Cape Winelands has not looked back.

Credit: This content adapted from the original article on http://www.satravelco.com

Featured Recipe: Glazed Salmon with Mint & Cucumber Slaw

This dish is fresh, easy to make and full on flavor. Pair it with Welmoed Chenin Blanc – the tropical aromas of the wine pair well with the citrus in the dish while the acidity on the palate is just enough to stand up to the richness of the salmon.

INGREDIENTS
2/3 cup fresh orange juice
6 tablespoons brown sugar
2 teaspoons mustard powder
1/4 cup plus 2 teaspoons rice vinegar
1/2 teaspoon kosher salt
3/8 teaspoon black pepper
4 salmon fillets, skin removed
1/2 small cucumber, cut into matchstick-size strips
8 leaves Bibb lettuce, thinly sliced
8 sprigs fresh mint
1 orange, peeled and segmented
1 tablespoon extra-virgin olive oil

THE METHOD

1. In a small saucepan, over medium-high heat, whisk together the orange juice, sugar, mustard, 1/4 cup of the vinegar, and 1/4 teaspoon of the salt.
2. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 8 minutes. Season with 1/4 teaspoon of the pepper.
3. Heat broiler. Arrange the salmon on a foil-lined rimmed baking sheet. Brush the salmon with the glaze. Broil until the salmon is the same colour throughout, about 5 minutes, basting once with the remaining glaze.
4. Place the cucumber, lettuce, mint, and orange in a large bowl. Drizzle with the remaining 2 teaspoons of vinegar, the oil, and the remaining salt and pepper; toss.

Tip: Use the tender inner leaves from the Bibb lettuce, not the tough, outer leaves. Your reward will be a pleasing buttery taste and a supple texture.

SOURCE: www.realsimple.com

Welmoed Sauvigon Blanc Generates Rave Reviews

At Welmoed, we feel the most pride for our wine when it delivers both quality and good value. Today we’re pleased to share with you yet another glowing review of our wine, this time the Welmoed Sauvignon Blanc, by  influential and respected South African wine expert Michael Olivier.

Here’s what he had to say:

First Impression: Waterfall of poached Cape gooseberries and spicy lemons

The Story: I first tasted this wine at the cellar some three years ago and fell in love with it.

The Taste: Lovely crisp and dry with a long aftertaste. Aromatic fruit on the nose and then on the palate the sharpness of cape gooseberries and some tropical fruit so typical of this variety when harvested later in the season or from a warmer vineyard.

Michael Says: Great value for money offering more roar for you money than you expect, high quality to price ratio

The Welmoed Sauvignon Blanc was made from grapes selected from vineyard blocks of Stellenbosch grapes, one of South Africa’s most historic and famous winemaking regions.

Source: Content adapted from the original review published at http://imod.co.za/2009/11/11/welmoed-sauvignon-blanc-wine-review/

Sunset over Stellenbosch

Our photo for the day – the vineyards, the sunshine, the beauty of the South African winelands.