Saluting The Culture Of Food And Wine At Muratie Estate

“ Drinking good wine with good food in good company is one of life's most civilized pleasures ”. These are the words of the late Michael...

Drinking good wine with good food in good company is one of life's most civilized pleasures”. These are the words of the late Michael Broadbent MW, legendary wine critic, writer, author and auctioneer - a towering figure in the international world of wine.

However, these could so easily be the words of Annatjie Melck, foodie legend and chatelaine of Muratie, where the culture of food and wine is an intrinsic ingredient of the Melck family’s history, and life at Muratie today.

When Ronnie Melck, charismatic wine industry legend with a boundless passion for life bought Muratie in 1987, fulfilling a lifetime dream of returning the historic estate to the Melck family, he and Annatjie moved into the Muratie Manor House. “There had been so many interesting characters shaping Muratie’s past, but now it was our turn”, reminisces Annatjie. “We infused new life into the old homestead, establishing our very own culture of food and wine. There was hardly ever an empty seat at our enormous dining room table. There would be music, the wine would flow, the kitchen would be a hive of activity, and the aroma of food would infuse the atmosphere of our Muratie home. Wonderful stories were told, and friends from all over the world were made.”

Since Ronnie’s untimely passing in September 1995, Annatjie has continued to live in the Manor House and express her love of food in so many different ways. Determined to uphold the food and wine culture of Stellenbosch and the Winelands, she, together with like-minded friends, founded the Fynproewersgilde, the famous Stellenbosch Wine and Food Festival, and the iconic landmark, Oom Samie se Winkel, in Dorp Street. She also authored the highly acclaimed ‘Koljander’ where she showcases over 100 recipes interwoven with her life’s journey from the plains of the Great Karoo to Muratie. Today, Annatjie continues to work closely with her daughter-in-law Kim, also an accomplished foodie, overseeing the preparation of Muratie’s range of preserves and homemade treats available in the tasting room, and the authentic farm lunch at Muratie’s popular Farm Kitchen Restaurant. Kim describes the Farm Kitchen as an embodiment of the Melck’s food and wine culture, an extension of their home. “I have my apron on and Rijk pours the wine. We do it all and we hope for our guests that it is like being hosted in someone’s home, with warmth and friendliness.”

ANNATJIE’S RECIPES AND WINE PAIRINGS

It comes as no surprise that Annatjie has developed a treasure trove of her own very special recipes and loves to explore the very best pairings with Muratie’s wines, all of which are named after intriguing personalities intertwined with the story of the historic estate.


HERE ARE THREE OF ANNATJIE’S CURRENT FOOD AND WINE PAIRING FAVOURITES

ANNATJIE’S PICKLED FISH - TO SERVE WITH THE MURATIE LAURENS CAMPHER 2019

Easter time is pickled fish time, especially in the Cape, where this delicious traditional dish has been eaten for hundreds of years. Annatjie recommends that you enjoy her Pickled Fish with a glass of Muratie Laurens Campher 2019, an elegant yet intense white blend with gorgeous stone fruit flavours of peach and apricot, hints of citrus and a fresh acidity all wrapped in creamy oak. This unique judiciously oaked white blend, named in honour of Muratie’s first owner Laurens Campher - a young German soldier who fell in love with a slave-girl at the Castle in Cape Town - combines predominantly Chenin Blanc with smaller amounts of Sauvignon Blanc, Verdehlo and Viognier.


ANNATJIE’S PICKLED FISH RECIPE

INGREDIENTS
For the fish

1kg Yellow Tail or Cape Salmon (Geelbek)
45ml lemon juice
Salt and freshly ground black pepper to taste
15ml sunflower oil

For the sauce
30ml Sunflower oil
2 garlic cloves crushed
1kg onions - cut into thick rings
15ml curry powder
7,5ml turmeric
500ml vinegar - 250 ml white and 250ml brown vinegar
250ml water
125ml sugar
1x 420g canned apricots
5ml salt
2-3 slices fresh ginger
4 lemon leaves or bay leaves
2,5ml ground cumin
2,5ml ground fennel
6 whole allspice
Pinch of cayenne pepper

METHOD
For the fish

Pre heat oven to 200˚C
Fleck the fish, cut into portions and dry thoroughly with kitchen paper towel
Pour the lemon juice over the fish and season to taste
Heat the oil in an oven pan
Place the fish portions in the pan and bake for about 15 minutes until nearly done
Remove from the oven and keep warm in the warming drawer

For the sauce
Heat the oil in a heavy bottomed pot and sear the onions and garlic until the onions have become transparent
Add the curry and turmeric and fry for one minute
Add the rest of the ingredients, heat to boiling point and cook for 3 minutes
Pour the warm sauce over the warm fish in the oven pan
Let the dish cool down thoroughly (do not cover the dish)
Keep the pickled fish refrigerated for 3 days prior to serving to allow the fish to absorb all the flavours
Serve the pickled fish with salad, a hardboiled egg and a glass of Muratie Laurens Campher 2019

MURATIE LAURENS CAMPHER 2019

Every wine tells a story at Muratie, the historic Stellenbosch Estate that dates back to 1685.

The story: The Laurens Campher, Muratie’s flagship white blend pays tribute to the first owner of Muratie, the passionate and determined young German soldier who fell in love with a slave-girl at the Castle in Cape Town. During their 14-year courtship, he frequently walked the 64 kilometres to Cape Town and back, a three-day trip, to see his sweetheart Ansela. When she was eventually emancipated, Laurens and Ansela were married and Ansela and their three children joined Laurens at Muratie. The oak tree she planted to bless their marriage still stands on Muratie, as does a small white house, their first home, built for them by Laurens.

In the cellar: This uniquely South African white blend combines predominantly Chenin Blanc (54%) with smaller amounts of Sauvignon Blanc (30%), Verdelho (12%), and Viognier (4%). Components were vinified separately, barrel fermented then meticulously blended after judicious oaking in a combination of new and older 500L French Oak barrels (11 months). 40% underwent malolactic fermentation ensuring a softer acidity This blend is a labour of love, much like Laurens’ love for Ansela van de Caab.

Tasting Notes: For all its freshness, elegance and focus, the wine’s flavours are complex and intense, ranging from bright lemon, fresh pineapple, apricots and juicy nectarine to more concentrated lime marmalade as well as caramel and cream (from barrel fermentation and 11 months of maturation in mostly older French oak). On the palate the initial impression is floral (heady honeysuckle) finishing with white peaches and apricots, with hints of citrus and a fresh acidity - great persistence promising enjoyment over at least five years.
Purchase: Muratie Laurens Campher 2019 is available at the estate, online at www.muratie.co.za/wine/buy-wine/ and at select fine wine merchants around the country. Approximate retail price: R190.

ANNATJIE’S SALMON WITH TARRAGON AND CREAM SAUCE - TO ENJOY WITH THE MURATIE ISABELLA CHARDONNAY 2019

Baked in the oven, pan-fried, grilled or smoked - no matter how it is prepared, salmon is always delicious. There’s only one thing that can take the best salmon dishes to the next level: a glass of wine! And Annatjie recommends enjoying her Salmon with Tarragon & Cream Sauce with a glass of Muratie Isabella Chardonnay 2019, named in honour of her granddaughter Isabella. It is a full-bodied subtly oaked Chardonnay - with vibrant citrus notes, a smooth and rich texture, a creaminess and fresh acidity - that perfectly complements the richness of this salmon dish.


ANNATJIE’S SALMON WITH TARRAGON AND CREAM SAUCE RECIPE

INGREDIENTS
2 Salmon fillets
Salt and freshly ground pepper to taste
1 Tbsp (15ml) sunflower oil
½ Small onion, finely chopped
2 Tbsp (30ml) fresh tarragon, finely chopped
4 Tbsp (90ml) thick cream
2 Tbsp (30ml) fresh parsley, finely chopped

METHOD
Preheat the oven to 160˚C
Season the salmon on both sides with salt and pepper
Heat the oil in a heavy-duty pan until hot and cook the salmon (skin side up) for 3 minutes until light brown, then turn it over and cook on the skin side for 2 minutes
Place the salmon in an oven safe dish and sprinkle the onion and the tarragon over the fish
Add the cream to the dish and bake for 10-12 minutes until the salmon is cooked
Sprinkle parsley over the dish and serve with boiled baby potatoes
Enjoy with the Muratie Isabella Chardonnay 2019

MURATIE ISABELLA CHARDONNAY 2019

Every wine tells a story at Muratie, the historic Stellenbosch Estate that dates back to 1685.

The story: For Rijk and Kim Melck, there could be only one name for their Burgundian-style Chardonnay, the name of their first child, Isabella, who today, as a young woman, is classic and elegant just like the Chardonnay.

In the cellar: The Isabella Chardonnay 2019 was made from the free-run juice of hand-harvested, whole-bunch pressed grapes, and barrel fermented (40% wild fermentation). 60% underwent malolactic fermentation. The wine matured for 9 months in 500L French oak barrels (30% new).

Tasting notes: A beautifully fresh, understated and elegant Chardonnay with an enticing peach-blossom fragrance, ripe stone fruit, melon and citrus flavours with hints of hazelnuts and vanilla cream from subtle oaking, and a lingering mineral finish.
Purchase: Muratie Isabella Chardonnay 2019 is available at the estate, online at www.muratie.co.za/wine/buy-wine/ and at select fine wine merchants around the country. Approximate retail price: R220???

ANNATJIE’S MARROW BONES ON TOAST - TO COMPLEMENT THE MURATIE MR MAY GRENACHE NOIR 2018 (A NEW MURATIE RELEASE)

Grenache, the dominant grape in the famous red blends of Ch̢teauneuf-du-Pape in the Southern Rh̫ne, is one of the most versatile wines to pair with food due to its spiciness, pure red fruits and fresh attributes. Annatjie has chosen the Muratie Mr May Grenache 2018 Рwith its bold strawberry and raspberry notes and hints of white pepper and oak Рto complement her much-loved Marrow Bones on Toast recipe. Muratie Mr May Grenache 2018 pays tribute to Cornelius, or Mr May as he was affectionately called, who planted and pruned many a vine at Muratie. His attention to detail and ability to predict the weather, long before technology, is legendary.


ANNATJIE’S MARROW BONES ON TOAST RECIPE

INGREDIENTS
You need the middle sections of the long bones (ask your butcher for 5cm lengths)
Salt and freshly ground black pepper to taste
Toast

METHOD
Preheat the oven to 230˚C
Rinse the marrow bones thoroughly under cold water
Dry thoroughly with kitchen paper towel
Cover an oven pan with foil and place marrow bones on top
Sprinkle salt and pepper over the bones and bake for 15-20 minutes
Marrow bones are cooked when the marrow starts pulling away from the bone and the clear fat starts to drip from the bone
Remove pan from the oven and let it cool down slightly
Use a knife to remove the marrow from the bones and spread is on toast
Add a little salt according to your liking and serve immediately
Enjoy with Muratie’s Mr May Grenache Noir

MURATIE MR MAY GRENACHE NOIR 2018
(A NEW MURATIE RELEASE)


Every wine tells a story at Muratie, the historic Stellenbosch Estate that dates back to 1685.

The story: Cornelius, or Mr May as he was affectionately called, planted and pruned many a vine at Muratie Wine Estate “His attention to detail and ability to predict the weather, long before technology, is legendary. He taught us that whenever we saw a silver cloud lying on the South West facing side of Simonsberg Mountain, it would rain in two days' time. Today still, in memoriam, we have yet to prove him wrong”, says Rijk Melck.

In the vineyard and the cellar: Low-yielding dryland vines planted at 368m above sea level produce fruit with a high intensity of flavours. The grapes were fermented in half ton stainless steel open fermenters. Half of the batch underwent spontaneous whole berry fermentation. The wine was then basket pressed and taken to barrel for malolactic fermentation. It was aged for 18 months in 500L French Oak barrels.

Tasting notes: The nose shows ample red fruit, especially strawberries, with hints of fynbos and spice and some floral notes. The palate is fruit forward with loads of raspberries and a punch of pomegranate rubies, complemented by a savoury earthiness and subtle white pepper spice notes. The wine has a lovely freshness and length with a hint of cranberry on the finish.
Purchase: Muratie Mr May Grenache Noir 2018, a new addition to the Muratie range of wines, is only available at the estate and online at www.muratie.co.za/wine/buy-wine/.

Approximate retail price: R220???

SIP ON MURATIE WINES AND TASTE HISTORY FOR YOURSELF

Knorhoek Road, Stellenbosch · www.muratie.co.za · 021 865 2330 · info@muratie.co.za




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