Looking for a good Chenin Blanc that tells you what a good Chenin taste like? Step forward Douglas Green Chenin Blanc 2019. It came from a difficult harvest, even though the drought has been broken in the previous winter. Even though the Douglas Green Viticulturist Heinie Nel said they would take in “brilliant fruit, richness and mouthfeel complimented by freshness.”
The grapes for the Douglas Green Chenin Blanc 2019 were harvested in the Wellington and Breedekloof Wine Appellations. The wines were made in appointed cellars in their geographic areas under the supervision of the Douglas Green Oenologists. Half of the juices were fermented on lees which added to the mid palate and texture and the balance in stainless steel tanks for varietal purity and freshness. Fermentation, once completed, the wines were taken to the Douglas Green Cellars in Wellington for blended and preparation for bottling
From a Burgundy shaped light green bottle, closed with a screw cap. The label is classic Douglas Green with the iconic bakkie, always in the vineyards. In the glass the wine is a pale straw, tinged with green. The aromas are of desiccated pineapple, granadilla and fresh sliced ripe white peaches. The rich and generous palate, from entry has a line of vibrant acidity running through it. White flowers, Golden Delicious apples and fynbos honey. A great food wine, made for now drinking, though a year or two of cool cellaring will reward.
The Douglas Green Chenin Blanc 2019 is a wine for all times. Perfect as a glass on its own, as an aperitif, and with food. Even though Winter is upon us, I am a sucker for a good salad and Christine Capendale’s Pear, Artichoke & Boerenkaas Salad with Spicy Mayo Dressing is a salad made for this wine.
Pear, Artichoke & Boerenkaas Salad with Spicy Mayo Dressing
Serves 4 as a starter
80 g baby salad leaves
20 g wild rocket
150 g marinated artichokes
100 g Boerenkaas, thinly shaved
2 ripe, firm pears
15 ml lemon juice
15 ml olive oil
60 ml good quality French style mayonnaise
15 ml lemon juice
Chopped chili (to taste) OR 5 ml sriracha sauce
Zest of ½ lemon
2,5 ml honey
Salt and black pepper
Use a mandolin slicer and slice the pears very thin. Drizzle with the lemon juice to prevent it from going brown.
Combine all the ingredients for the dressing.
Assemble the salads on 4 serving plates by tossing the salad leaves, rocket, artichokes and pears together. Drizzle with the little olive oil and add black pepper (optional).
Top with the cheese shavings and serve with dollops of the dressing.
Read more about Douglas Green Wines – CLICK HERE