{"id":167112,"date":"2020-09-30T07:59:09","date_gmt":"2020-09-30T05:59:09","guid":{"rendered":"https:\/\/mypr.co.za\/?p=94423"},"modified":"2020-09-30T07:59:09","modified_gmt":"2020-09-30T05:59:09","slug":"cool-climate-constantia-glen-sauvignon-blanc-is-made-for-summer","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/cool-climate-constantia-glen-sauvignon-blanc-is-made-for-summer\/","title":{"rendered":"Cool climate Constantia Glen Sauvignon Blanc is made for summer"},"content":{"rendered":"

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Make Constantia Glen Sauvignon Blanc your go to summer wine. Considered one of South Africa\u2019s sought-after regions for Sauvignon Blanc, the Constantia Valley is known for exceptional cool-climate wines.<\/p>\n

This multi-layered wine shows depth and minerality with uplifting aromas of nettle and gooseberry, backed by nectarine and kiwi fruit flavours. You\u2019ll find the notable underlying perfume of elderflower so characteristic of the Constantia Glen Sauvignon Blanc most appealing.
Constantia Glen Sauvignon Blanc is the perfect wine to enjoy with their famous, ever so crispy Flammkuchen, served daily hot from the oven at their tasting room with your choice of toppings.<\/p>\n

If you prefer to enjoy your Constantia Glen Sauvignon Blanc at home, try making your own Flammkuchen for a sensory summer taste experience.
A South German or French-style \u2018tarte flamb\u00e9e\u2019, Flammkuchen is a thin, crisp flatbread layered with cr\u00e8me fra\u00eeche and a variety of delicious toppings. Originating in the wine district of Alsace, bakers would test the heat of their wood-fired bread ovens with a bit of flat dough, resulting in a crispy baked, ultra-thin base. Flammkuchen is one of signature experiences keeping the European heritage of the Waibel family, who acquired Constantia Glen in the late 1950s, alive.<\/p>\n

Constantia Glen Sauvignon Blanc is available at a cellar door price of R195. For online wine purchases visit https:\/\/www.constantiaglen.com\/order-wine\/ .
The Constantia Glen tasting room is open from Mondays to Thursdays between 10h00 and 17h00, Fridays and Sundays 10h00 until 18h00 and Saturdays 10h00 until 20h00. Book via http:\/\/www.constantiaglen.com to avoid disappointment.<\/p>\n

Classic Flammkuchen Recipe
Flammkuchen dough recipe (makes 4)
\u2022 500g white bread flour
\u2022 7g salt
\u2022 320ml warm water
\u2022 A little olive oil<\/p>\n

Traditional Flammkuchen topping
\u2022 12 strips of bacon, cut into small squares or cubes
\u2022 2 onions, finely sliced into rings
\u2022 250g cr\u00e8me fra\u00eeche (or sour cream)
\u2022 230g natural Greek Yoghurt
\u2022 1 tsp nutmeg
\u2022 3\/4 tsp salt
\u2022 5 leeks, chopped
\u2022 Freshly ground black pepper
\u2022 Fresh thyme (optional)<\/p>\n

How to make Flammkuchen
1. Combine all dough recipe ingredients in a large bowl to form a rough dough.
2. Knead the dough for 10 minutes until you have a smooth, elastic, stretchy and velvety dough.
3. Place the dough back into your bowl and cover with a lid.
4. Leave to rest for 2 \u2013 4 hours at room temperature (or overnight in the fridge).
5. Preheat the oven and a baking tray to 250\u00b0C (the highest temperature possible) 30 minutes before the bake. If you have a pizza stone, preheat the oven and the pizza stone 1 hour before.
6. Divide the dough into 4 parts (8 parts for smaller sized Flammkuchen).
7. Shape each part into a ball and leave to rest for 10 minutes.
8. Combine the cr\u00e8me fra\u00eeche and yoghurt in a small bowl, add the nutmeg, salt and pepper and mix well.
9. Roll out the dough pieces (2-3 mm) and transfer to baking sheets.
10. Leave to rest for 15 minutes.
11. Fry the bacon strips briefly until almost cooked, don\u2019t let them get crispy.
12. Fry the onion rings and leeks in the same pan until slightly browned.
13. If you are making all 4 Flammkuchen but baking only one at a time, don\u2019t add the topping to all of them at once.
14. Evenly and generously spread the cream mixture onto the base, leave a small border around the edge (this will turn golden-brown and crispy).
15. Scatter the onion rings and bacon on top and sprinkle with thyme.
16. Bake for about 12 minutes or until the edges are nicely browned and the bottom is crisp.
17. Serve immediately<\/p>\n

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Source: MyPR.co.za<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Make Constantia Glen Sauvignon Blanc your go to summer wine. Considered one of South Africa\u2019s sought-after regions for Sauvignon Blanc, the Constantia Valley is known for exceptional cool-climate wines. This multi-layered wine shows depth and minerality with uplifting aromas of nettle and gooseberry, backed by nectarine and kiwi fruit flavours. You\u2019ll find the notable underlying […]<\/p>\n","protected":false},"author":1,"featured_media":167113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9021,1],"tags":[3257],"class_list":{"0":"post-167112","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-mypr","8":"category-south-africa","9":"tag-mypr","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2020\/09\/cool-climate-constantia-glen-sauvignon-blanc-is-made-for-summer.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/167112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/comments?post=167112"}],"version-history":[{"count":0,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/167112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media\/167113"}],"wp:attachment":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media?parent=167112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/categories?post=167112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/tags?post=167112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}