Delaire Graff Sauvignon Blanc 2016 ‘Western Cape’ & Mari-Louis Guy & Callie Maritz’s Hot Potato Bake with Smoked Trout – 19.10.2016

delaire-graff-sauvignon-blanc-2016Delaire Graff Sauvignon Blanc 2016 ‘Western Cape’

Delaire Graff Wine Estate sits on the highest point of the Helshoogte Pass which lies between Stellenbosch and Groot Drakenstein.  The view from the estate over the majestic Simonsberg and down the Banghoek Valley is awe inspiring.  The two restaurants on the Estate, The Delaire Graff Restaurant and Indochine are recognised as some of the finest in the land.

Morné Vrey the estate’s winemaker has use of the finest of grapes to make their wines.  On occasion he makes use of quality grapes from other wine appellations. Grapes in the Delaire Graff Sauvignon Blanc 2016 came from the Stellenbosch, Durbanville and the Olifantsrivier and were separately vinified. Hence its nickname – Western Cape.

sauvignon-blanc-in-harvesters-handsA bunch of Sauvignon Blanc in the hands of a harvester

Harvested in the early morning to retain aromas and prevent oxidation the juice had no skin contact and after gentle pressing the fermentation takes place in stainless steel tanks. The wine spends three weeks on the primary lees before blending.  After blending the wine spends 3 months on the fine lees.

It looks like
Packed under screwcap in a Bordeaux shaped bottle. In the glass it is a pale straw colour, gem bright with lime green flashes.

It smells like
Sweet tropical limes, grapefruit and other tropical fruits.

It tastes like
From entry a delicious mouthful of layers of fruit, the soft round acidity of passion fruit and cape gooseberries and a gentle flourish of wet river stone minerality in the long and gently waning aftertaste.

hot-potato-bake-with-smoked-troutMari-Louis Guy & Callie Maritz’s Hot Potato Bake with Smoked Trout

It’s good with
As a glass on its own or as an aperitif going into the first course of a meal.  Mari-Louis Guy & Callie Maritz’s Hot Potato Bake with Smoked Trout from their newly released book One Pot Pan Tray, published by Human & Rousseau.

callie-mari-louisMari-Louis Guy & Callie Maritz

Mari-Louis Guy & Callie Maritz’s Hot Potato Bake with Smoked Trout

Serves 4

500 g potatoes (about 3 medium), thinly sliced
2 onions, sliced into thin rings
salt and pepper
1 tsp (5 ml) dried tarragon
olive oil
4 smoked trout fillets

Vinaigrette
1/4 cup (65 ml) red wine vinegar
1/4 cup (65 ml) olive oil
2 Tbsp (30 ml) wholegrain mustard

Preheat the oven to 180 °C. Lightly grease a deep baking tray.

Overlap 4–5 slices of potato to form the base for a trout fillet. Repeat with the rest of the potatoes to form four bases. Top each base with slices of onion. Season with salt, pepper and tarragon. Drizzle with olive oil. Bake for 30 minutes, or until cooked.

Top each base with a trout fillet. Combine all the vinaigrette ingredients and pour over each fillet. Bake for 10–12 minutes, or until heated through and just starting to brown. If using, divide the salsa equally between the trout fillets. Garnish with fresh pea shoots.

The combination of the sweet, hot and tart salsa is the perfect topping for this dish.

Cherry Salsa
1 small red onion, finely chopped
1 jalapeño, deseeded and finely chopped
½ cup (75 g) pomegranate jewels
a small handful of fresh coriander, chopped
juice of ½ lime
½ punnet (100 g) fresh cherries, pitted and chopped

Combine all the salsa ingredients.

oneOne Pot Pan Tray, published by Human & Rousseau
ISBN 9780798171410

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