WHAT began as a blending mistake, a few years ago, between a tank of Noble Late Harvest red wine and some brandy spirit in the cellar, turned into Blaauwklippen’s most beautiful “blending blunder” – the Before & After. Or also known as a Christmas-in-a-bottle experience.
Presented in the most eye-catching (and perfect gift) bottle, the aperitif is a blend of wood-matured red Noble Late Harvest and Blaauwklippen potstill brandy. Sensuous flavours of Christmas spices create the backbone of this brandy fortified aperitif.
Winemaker Narina Cloete suggests enjoying the Before & After on its own alongside a roaring fireplace after a long day, or as an after-dinner drink. It also works beautifully as an ingredient in cocktails or some dishes calling out for those Christmas spices; for the ultimate pairing, make Elmarie Berry’s spectacular savoury cheesecake, recipe below (and pictured at the top of the story)
Currently the Before & After is only available from the estate at R440 per bottle. For more information, click here.
GORGONZOLA CHEESECAKE WITH POACHED PEARS AND MARINATED BILTONG
Serves 8
Ingredients
Crust:
- 100g savoury biscuits
- 60g butter, melted
Filling:
- 250g creamed cheese
- 250ml sour cream
- 5 eggs
- 100g gorgonzola
- Salt and pepper
Topping:
- ½ cup double cream yoghurt
- 2 leeks, chopped and fried
- 100g biltong
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 – 3 pears, peeled
- ½ cup sugar
- Cinnamon stick
- 500ml dry red wine
Method
- Pre-heat oven to 180C.
Crust:
- Blitz the biscuits to a fine crumble in a food processor and add the melted butter.
- Line a springform pan out with the crust and refrigerate while you make the filling.
Filling:
- Add all the ingredients to a food processor and blitz until smooth.
- Pour the filling into the springform pan lined with the crust.
- Bake for 40 minutes.
- Let the cheesecake cool for an hour before serving it.
Biltong:
- Slice the biltong very finely, add the balsamic and olive oil. The longer the biltong marinates, the better.
Pears:
- While the cheesecake is in the oven, prepare the pears.
- Heat the red wine, sugar and cinnamon stick until the sugar has dissolved.
- Add the pears to the pot and simmer for 20 minutes until the pears are a rich ruby colour.
- Let them cool completely before putting them on the cheesecake.
Assemble:
- Spread the yoghurt on top of the cheesecake, top with the fried leeks, biltong, and cooled pears.
- Serve with a fresh ciabatta or crackers.
