Steenberg 1682 Brut Chardonnay nv
With Christmas on our doorstep, you really need to stock up on some good bubbles and the Steenberg 1682 Brut Chardonnay nv is an excellent one to choose. The Constantia Estate sits in a perfect climatic condition.
Kerry Kilpin, Chef at Bistro 1682
There are two superb restaurants on the Estate, the Bistro 1682, run by Kerry Kilpin and Catharina’s where Archie McLean heads up the kitchen. Two superb chefs who should be more recognised.
JD Pretorius, Steenberg’s Award winning Winemaker
Winemaker JD Pretorius, himself a former Diners Winemaker of the Year Awardee, uses Chardonnay grapes from Robertson, Darling and Bonnievale for this wine. It is made by the classical Champagne method and is designated as Méthode Cap Classique in South Africa.
Archie McLean, Chef at Catharinas
The grapes are handpicked in the different regions at low sugar levels and are whole bunch pressed. The juice has a perfect crisp acidity and there is almost no varietal flavour. The fermentation takes place using a special yeast forming the base wine. This wine is then stabilised and bottled with a squirt of sugar and yeast, then sealed with a crown cork. The second fermentation then takes place in the bottle and this causes the carbon dioxide bubbles formed to be forced into the wine. The MCC was then matured on its lees for anything from 12 to 18 months. Disgorgement then takes place and the bottle is closed with a specially designed cork closure and a wire muzzle.
Chardonnay arriving at the cellar
It looks like
Packed in a classical Champagne shaped bottle with elegant gold foiling. In the glass a pale lemon straw colour with tiny bubbles rising to the surface forming a crown around the rim of the glass.
It smells like
Fresh fruits, Granny Smith apples and lemon drizzle cake.
It tastes like
Crisp and sparkly. Lemon marmalade on almond brioche. Wonderful mouthful which lasts and lasts.
Alida Ryder’s Beetroot Tarte Tatin with Goats Cheese
It’s good with
This is the perfect glass on its own – and please don’t keep it only for a celebration. It is great with fresh seafood, oysters, smoked fish like salmon, trout and angelfish, and cold fat juice prawns with a lemony mayonnaise. It works really well with white meats, and even creamy goat’s cheese dishes. Alida Ryder’s Beetroot Tarte Tatin with Goats Cheese is perfect as a snack or a light supper dish. Click here for her recipe.
Alida Ryder in her kitchen
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