The name “Boekenhoutskloof” comes from the Cape beech, or Kaapse boekenhout, a tree indigenous to Franschhoek and once used by the Cape Dutch for furniture making. It is pronounced, not easily, bok-un-hoatscloof. The winery’s white-washed, Dutch-style farmhouse, dated 1771, once stood in an orchard; pears still plump up in the trees around it.
When the farm was founded, the Franschhoek valley was far wilder than it is today – as the wolf trap that was once discovered goes to show. Today, the mountains are still alive with indigenous animals, including the majestic leopard. No evidence of wolves has ever been found though, so this wine was created to remind of the mysteries and legends of days gone by.
Boekenhoutskloof The Wolftrap White Western Cape 2014 $9.99
Vibrant pineapple, peach and fennel notes race along, with a flash of green almond on the finish. High-toned aromas of fresh apricot and lavender, with hints of spices and dusty herbs. Soft, slightly sweet and easygoing, offering lovely limey lift to its supple stone fruit flavors. Finishes surprisingly dry and firm. This essentially gentle wine is perfect right now.
48% Viognier, 41% Chenin Blanc and 11% Grenache Blanc.
This is a perfect party wine, chill a bottle or three for next picnic or barbecue. And since we are talking Barbecue below is my take on a traditional South African Braai Chicken. Braai is Afrikaans for barbecue or grill and is as much a big social custom in South Africa as it is a style of cooking.
Braai Style Barbecue Chicken with Mango Relish
5 -6 pounds Chicken Thighs and legs
2 Lime juice and zest
1 tsp ground Cumin
1 tsp Chili Powder
2 tsp Piri Piri sauce or tabasco sauce
2 tsp salt
1 tsp Black pepper
1 tsp Paprika
1 tsp ginger ground
1 tsp Brown Sugar
2 cloves garlic
¼ cup olive oil
½ cup onion chopped
2 Tbl Parsley, chopped
1 jalapeno des seeded and chopped
1 mango, peeled and cubed
½ ea red onion, finely diced
1 each jalapeño chili pepper, minced
1 each Lime, Juice
½ tsp Cumin
1 tsp Olive oil
Salt and pepper to taste