Delaire Graff Chenin Blanc Swartland Reserve 2014

Quite a challenge for Winemaker Morné Vrey for the Delaire Graff Chenin Blanc Swartland Reserve 2014 was the very wet winter in 2013 and decidedly dicky weather during the harvest.  However, the team in the cellar, received great quality grapes with fully ripe fruit flavours.

The grapes, as indicated in the name come from the Swartland, come from 30 to 40 year old vines and were picked in the cool of the early morning into 18kg bins and taken to the Delaire Graff Cellar.  Here the grapes are carefully hand sorted and whole bunch pressed and then fermented in French oak barrels for 14 days.  With no malolactic fermentation or batonnage, the wine was matured in French oak barrels for 10 months before being prepared for bottling.

Chenin Blanc ripening on the vine

It looks like
Bottled under screwcap in a Burgundy bottle with a pure elegant label.  In the glass, the wine is wheat coloured with lime green flashes.

It smells like
Aromas of classic Chenin which are repeated on the palate. Fresh pressed zingy citrus, tropical fruits such as melon and mango, fynbos honey and marzipan.

It tastes like
The aromas appear in a complex series of layers of flavour. Such a beautiful balance between fruit, acidity, oak and length of flavour. Subtle wet river stone minerality.

Sophia Lindop’s Pickled Fish

It’s good with
Excellent as a glass of sipping wine on its own. Good aperitif before a meal. I know that Easter is the time for pickled fish, but in our family, it was a regular at around Christmas in the heat of summer.  Sophia Lindop’s Pickled fish from her new book Spices, Flavours & Traditions which was launched a couple of weeks ago.

Sophia Lindop with her latest book, Spices, Flavours & Traditions

Pickled fish

Serves 6 to 8

Ingredients
750 g yellowtail fillets
vegetable oil
salt and freshly ground black pepper to season

Sauce
2 large onions, peeled and sliced into thin rings
1½ cup vinegar
1 cup water
1½ cup yellow sugar
1 tbsp curry powder
1 tsp turmeric
¼ tsp allspice, ground
1 tsp salt
thumb-sized piece of fresh ginger, peeled and thinly sliced
10 whole black peppercorns
3 juniper berries, dried
4 curry leaves
2 tbsp cornflour, mixed with 2 tbsp water to form a smooth paste

Method
Preheat oven to 200° C.
In a large saucepan combine all the curry sauce ingredients, except the cornflour paste, and bring to the boil. Simmer vigorously uncovered for 5 minutes. Add the cornflour paste to and stir until the sauce thickens. Simmer for another 5 minutes.
Wash the fish fillets and pat them dry with paper towel. Ensure that all the bones have been removed. Brush an oven tray lightly with oil and place the fish on the tray. Rub with a little oil before seasoning.
Place the fish in the oven for 7 minutes, then remove and place in a glass dish.
Pour the hot sauce over the fish and allow to cool before covering and placing in the refrigerator.

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Hot News

The Indochine Restaurant on the Delaire Graff Estate was last night awarded the GourmetSA Decor & Design Award.

‘Honouring the work of the late David Collins, interiors at Indochine are a study in understated luxe, where rich blue leather and wood contrast with accents of copper and bold fabrics. The hero of the room is the chandelier, a whimsical art installation titled Swallows in Flight, imagined by Lionel Smit and created by Andre Stead, where over 1 300 Perspex swallows become part of the incredible views that stretch across to Table Mountain. Clever design ensures not to detract from the sweeping views over vineyards to the ocean beyond (on a good day).’

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