Say hello to the Diemersdal Sauvignon Blanc 2017
Our 2017 Sauvignon Blanc has hit the market, and is already enjoying enthusiastic reception. The Diemersdal Sauvignon Blanc 2017 is, according to cellar master and proprietor Thys Louw, a classic varietal expression of Durbanville cool-climate purity from an exceptional vintage. “The current two-year drought experienced in the Cape winelands is at the top of everyone’s mind,”
Restaurant Week Menu
*The Special Restaurant Week Menu Will run from 20 – 30 April* Book at restaurantweek.co.za Starters: Port roasted fig salad with vegetable ash cream cheese, crispy aubergine, watercress Saldanha bay mussel chowder, buttermilk, fettuccini and charred corn Mains: 12hour sous vide pork, XO glaze, smoked milk, roasted fig and amaranth Pan roasted Kabeljou, piperade,
Things to do in Durbanville
Durbanville was founded in the early 19th century around a freshwater spring and was primarily a watering station for travellers between Cape Town and the interior. This town is filled with activities and adventures that are there for both tourists and locals to enjoy. Diemersdal Wine Estate should be your first stop
A Diemersdal Friendship
Monica Joubert and Rosi Rupp met when they became neighbours in Port Owen, Velddrif. The Jouberts had a border collie named Da’wit (from the Afrikaans hier wit en da’wit), and Rosi soon became the dog’s second mother. Rosi and Monica quickly discovered a mutual love for Sauvignon Blanc, and that was enough to cement the
Diemersdal Backs a New Horse With First Skin-Fermented Sauvignon Blanc
The award-winning Diemersdal Wine Estate, widely celebrated for its range of Sauvignon Blanc wines, has introduced the first skin-fermented Sauvignon Blanc to South Africa. The Wild Horseshoe 2015, the latest addition to Diemersdal’s wines, is the result of using a winemaking process not normally associated with this popular cultivar in South Africa. It was
Diemersdal Pinotage Poached Pears
Poached pears are easy to make and make for a delectable and delicious dessert. Using Diemersdal Pinotage as the base of your syrup, ensures you get flavourful pears with a rich, deep red colour. INGREDIENTS 2 to 3 Ripe Beurre Bosc or Forelle pears – peeled 400 ml Diemersdal Pinotage 250 ml freshly squeezed orange
Snoek for the Braai
Snoek is a delicious fish to braai over warm coals. The sweet and tangy apricot jam compliments the fish well and pairs perfectly with the Diemersdal Chardonnay Reserve. INGREDIENTS: 1 whole fresh snoek (approx. 1 kg), head removed and butterflied 3 Tbsp smooth apricot jam 2 Tbsp mild to hot fruit chutney 1 Tbsp crushed
Martin’s Gnocchi
This simple gnocchi recipe is from our chef Martin from Diemersdal Farm Eatery’s cookbook. It’s made from potatoes, flour, and egg. Serve them tossed with butter as a side dish or with your favourite pasta sauce for a main course. Ingredients (Serves: 5-6) 6 – 7 medium potatoes (+-1 kg) 200 g pasta or
Grape-Frangipane Crostata
Crostatas and galettes are everywhere in the summer, only to disappear when cool weather hits. Bring them back to your table with this simple-but-lovely grape harvest combination of sweet, dark grapes and almond nuttiness. This delicious tart and dessert option pairs really well with the chocolate and fruity flavours of the Diemersdal Private Collection or the
The Perfect Snoek Quiche
Quiche is one of those versatile dishes that you can serve for breakfast, brunch, lunch or a light dinner! This recipe is perfect if you have left-over Snoek from the braai, or use tuna if you prefer. Serve it with a fresh green salad and pair it with Diemersdal Sauvignon Blanc. INGREDIENTS: 150 g de-boned
Edo Heyns: Ontmoet die labrador van die wynwêreld
Sauvignon Blanc is een van dié internasionale wynsuksesstories van die afgelope dekade. Nieu-Seeland is op die kruin van hierdie golf en dit is ook hier waar die Internasionale Sauvignon Blanc-konferensie verlede week aangebied is. Edo Heyns was een van vier Suid-Afrikaners wat dié konferensie bygewoon het. Hy doen verslag. “Dit is die labrador van
Homemade Grape Ice Cream
Homemade Grape Ice Cream INGREDIENTS: 1 1/2 cups cream 1 1/2 cups full-fat milk 3 tablespoons honey 1 1/4 cup sugar 1 1/4 cup green pitted grapes 4 egg yolks a big pinch of salt zest of half a lemon chopped pistachios – serving METHOD: Preheat the oven to 180˚C. Rinse the de-seed grapes under