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Chicken pie with Porcini and Espresso sauce

Chicken pie with Porcini and Espresso sauce

Not your plain old traditional chicken pie here. Indulge in this delicious recipe created by Elmarie Berry and pair with our ever popular Shiraz Cabernet Sauvignon Blend

 

Serve 4-6

Ingredients

45ml butter

250g brown mushrooms

3 leeks, cut into rings

1 whole cooked chicken, taken off the bone and cut into pieces

½ cup cream

½ cup chicken stock

salt and pepper

2 teaspoons fresh thyme leaves

6 sheets of phyllo

 

Porcini sauce

80g dried porcini mushrooms

80ml boiling water

250ml cream

40ml espresso coffee

salt and pepper

 

Method

Pre-heat oven to 200°C.  Melt the butter in a saucepan and fry the mushrooms and leeks. Add the chicken, thyme, chicken stock and cream.  Simmer until the sauce has thickened.  Season with salt and pepper. Let the filling cool down. Place two sheets of phyllo next to each other overlapping with 4 cm and brush with olive oil. Place the rest of the sheets on top in the same manner.  Place the filling 5cm from the edge in the form of a sausage and roll up. Place the chicken sausage in a doughnut form in a baking dish that has been brushed with butter or spray and cook.  Brush with olive oil and bake for 18-20min until golden brown.

Making the sauce – Soak the Porcini mushrooms in boiling water for 10 minutes.

Place the soaked mushrooms with the water in a sauce pan, add the cream and let it boil until reduced by half. Add the espresso and season with salt and pepper. Blend until smooth.

 

 

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Homemade Gnocchi with Porcini mushroom sauce

Homemade Gnocchi with Porcini mushroom sauce

The ultimate comfort dish this winter paired with a glass of Delheim Shiraz Cabernet Sauvignon 2017 of course! 

 Thank you Elmarie Berry for another great recipe! 

Serves 2-4

Gnocchi ingredients:

2 cups of mashed potatoes

1 cup flour

1 egg yolk

salt and pepper

15ml olive oil and 15ml butter for frying

 

Sauce ingredients:

80g dried Porcini mushrooms

250g mixed mushrooms ( whatever is available )

1 onion, finely chopped

3 cloves garlic, minced

1 cup cream

1 cup vegetable stock

1/2 cup grated Parmesan cheese

pepper to taste

fresh basil

 

Method for the sauce:

Place the Porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and soak for 15 minutes. Drain the mushrooms, reserving the water.

Heat the olive oil in a large sauté pan over medium heat. Add the onion, mushrooms and Porcini mushrooms. Cook until the mushrooms are soft, but not brown, for about five minutes. Add the garlic. Cook for another two minutes.

Add the cream and reserved stock to the sauté pan and increase the heat until the mixture begins to boil. Simmer until thickened, about 5-10 minutes. Season to taste. Add the Parmesan cheese and serve with fresh basil.

 

 Method for the Gnocchi

Mix the mashed potato, egg, flour and salt until a dough is formed. Sprinkle some flour on your working surface. Place the mixture onto the working surface and roll into a long sausage 3cm thick.  Cut into 2cm pieces and press them slightly with the back of a fork.  Bring a pot of water to the boil and place the gnocchi gently into the boiling water. Let them boil until they float to the top. Strain.

Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.

Serve with the Porcini sauce, some parmesan cheese and fresh basil.  

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Delheim releases its ever-popular, daily-staple Shiraz/Cab blend

Delheim releases its ever-popular, daily-staple Shiraz/Cab blend

Eco-champion estate's top-seller hits the spot with quality and price

There's a new edition of everyone's favourite go-to wine from Delheim. Crafted by the Stellenbosch estate for decades, the blend of Shiraz and Cabernet Sauvignon is much loved for being both delicious and a likeable all-rounder that suits any event.

No surprise then that the blend of Shiraz and Cabernet Sauvignon, which is part of the estate's Lifestyle Range, is Delheim's top-selling wine. Every new vintage is keenly awaited by bon vivants especially eager to bolster their winter supplies with a wine recognised for its consistent excellence and quality.  

"This blend offers the best of both worlds," says Delheim winemaker Roelof Lotriet of the 2017 vintage wine. "Its aroma is loaded with typical Shiraz spice and complemented by the mature tobacco leaf notes of the Cabernet Sauvignon.

"It's lovely and juicy, with flavours of plums and cherries. Every sip lingers with bright red fruit," says Lotriet. "It's just perfect for the braai and hearty dishes.

"Always keep a couple of bottles in the wine rack for the next occasion," he adds.

Vegan-friendly, the wine is also a good partner to dishes featuring mushrooms – an ingredient Delheim has also become famous for. The estate is a prominent educator on edible fungi through its curated foraging excursions into the forest on the farm.

In fact, mushroom mania returns to Delheim in Autumn and Winter this year with sumptuous mushroom-inspired recipes on the menu at the estate's Garden Restaurant. The annual forage this year – available exclusively to Delheim Wine Club members – is scheduled for June 15 and 16 (weather permitting), and booking is required.

But mushrooms are just the thin edge of the wedge when it comes to Delheim and matriarch Nora Thiel's focus on the farm's long natural heritage.

Delheim's first environmental management plan was written in 1976, so it will come as no surprise the farm has become a haven for fynbos flora and fauna.

As a WWF-SA Conservation Champion, Delheim is acknowledged as an industry leader for its commitment to conservation, responsible production practices and integrated environmental management systems. It is also a founder member of the Greater Simonsberg Conservancy under Cape Nature's stewardship programme, actively participating in protection and conservation through sustainable practice.

At the same time, it has sought to showcase this focus through products like the popular Chenin Blanc Wild Ferment and its unique pairing of wines and fynbos-inspired cupcakes, available at the Delheim tasting room.

The 2017 Delheim Shiraz/Cabernet Sauvignon is easily available at most wine retailers and restaurants countrywide and sells from the winery too at only R85/bottle.

For more information, visit www.delheim.com or contact Delheim on This email address is being protected from spambots. You need JavaScript enabled to view it. or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.

 

Issued by: Random Hat Communications                     Issued on behalf of: Delheim Estate               

Contact person: Leanne Sutherland                             Contact person: Dani van Zyl

Tel: 021 849 8830/083 564 0876                                 Tel: 021 888 4618              

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.                                  Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Harvest Report by winemaker, Roelof Lotriet

Harvest Report by winemaker, Roelof Lotriet
 

Two weeks ago we kicked off our harvest season by picking the beautifully ripened Pinotage. Now, our cellars are working full steam to produce our known and adored Rosé under Roelof Lotriet’s command.

It’s Roelof’s first year making wine at Delheim and we are proud to introduce him.

A word from Roelof

“It’s always been important for me to work at a family owned wine estate, those are the wineries that pioneered the wine industry and will continue to do so for generations to come. To be given the opportunity to be the custodian of a well-established and historic wine estate like Delheim was an opportunity that I couldn’t say no to.

Having worked for some of the best Cabernet Sauvignon wineries in Stellenbosch and my love for Chenin Blanc made Delheim the absolute perfect fit for me.

I’m excited to be working with a wonderful team that also share the same passion for wine as I do and can only hope that my time at Delheim will be one that creates exciting wines and good stories.”

 

Roelof’s thoughts on the harvest

The 2019 harvest is looking promising with a cool December and January and the odd downpour of rain. The white grapes and the Pinotage blocks we use for the Pinotage Rosé have developed phenomenal flavours because of this.

The yields are looking good for almost all of the varietals. If the weather plays along like this with the cool summer nights and warm days, then I can’t wait to see how the red grapes develop.

 

 

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DISCOVER THE SIMONSBERG AT CAPE WINE 2018

DISCOVER THE SIMONSBERG AT CAPE WINE 2018


For the first time in Cape Wine history, ten producers spanning Stellenbosch and Paarl will gather
around the striking mountain that unites them, to provide visitors with a 360 degree tasting
experience of the majestic Simonsberg, where wine has been grown since the 17th century.
It has taken months of planning and coordination to orchestrate a stand that brings together a group
of wineries that are in many ways strikingly different, yet share common values, borders and most
importantly, the unique terroir of the Simonsberg. Participants include some of the most prominent
names encircling the mountain, namely Backsberg, Delheim, Glen Carlou, Marianne, Muratie, Noble
Hill, Plaisir de Merle, Remhoogte, Rustenburg and Vrede en Lust.


It is arguably rare to find such a distinct group of producers, many of which have been established for
over a century and form part of different wine routes, appellations and trade organisations,
collaborating under the unofficial banner of Simonsberg wine, which is neither an official Wine of
Origin nor a formally recognised wine route. In essence, the concept for the stand is simply a group of
neighbours united around a collective symbol: their cherished home.


Not only will Cape Wine visitors have a chance to sample a selection of the 285 unique wines
produced on Simonsberg terroir, but they will also have the opportunity to physically move around the
mountain - or at least a large-scale 3D representation thereof. Constructed from 29 layers of wood,
laser cut to accurately follow the curves and contours of the Simonsberg, the 3.5m-long model will
provide guests with a detailed perspective of the mountain, without having to make the 45-minute
trek from Cape Town. Quite literally, this turns a certain famous proverb on its head: if you can’t bring
Cape Wine to the Simonsberg, bring the Simonsberg to Cape Wine.

Discover the Simonsberg at stand K107 at the CTICC from 12 - 14 September.

Get in touch:
Instagram: @simonsberg_wine
Twitter: @simonsberg_wine
Facebook: Simonsberg wine
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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Delheim is a proud member of the following organisations:

Wieta IPW Simonsberg Conservancy  CVC 

 

Delheim

Tel: +27 (0) 21 888 4600
Fax: +27 (0) 21 888 4601
info@delheim.com

Garden Restaurant

Tel: +27 (0) 21 888 4607
restaurant@delheim.com
GPS: S 33 52' 10"   E 18 53' 08"

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