Finesse by name, finesse by nature, the De Wetshof Finesse Chardonnay 2021 from the Robertson Wine Appellation is a perfect wine for Ceviche…

De Wetshof Finesse Chardonnay 2021 from the Robertson Wine Appellation

De Wetshof was one of the earliest wine estates to be registered in the Robertson Wine appellation. Owned and managed by the De Wet Family since 1949, the Estate specialises in Chardonnay, though also produces some fine renderings of other noble varieties like Sauvignon Blanc, Riesling and Pinot Noir amongst others.

The beauty of a perfect bunch of Chardonnay

The grapes for the De Wetshof Finesse Chardonnay 2021 are dawn picked before the summer heat rises in the vineyards. The grapes were destalked and pressed. Overnight the juice was cool and clear settled before being racked into French Oak Barrels. These come from the well-known Radoux Cooperage, owned by Christian Radoux, who specially selects barrels for his De Wetshof friends. Fermentation takes place en barrique and the lees are regularly stirred after fermentation. After a few months the wine is racked off the barrels and goes into clean barrels for further maturation. Once the wine is in harmony it is then prepared for bottling.

The De Wetshof Barrel Cellar

Pour

From a Burgundy shaped bottle, closed with natural cork. The label is simple and elegant. In the glass the wine is a pale hay colour with lime green flashes. The aromas are classical Chardonnay. Citrus, roasted hazelnuts, white fleshed peaches. All of which segue onto the palate with its beautiful acidity line, fabulous fruit and the support of the oak. An impressive glass, which will improve with cool cellaring for a couple of years.

Ceviche by Fiona Beckett – https://www.matchingfoodandwine.com

Pair

The De Wetshof Finesse Chardonnay 2021 is a perfect sipping wine with a bowl of roasted almonds and one of fat green olives. It is a brilliant partner to an organic buttery roast chicken, or a tranche of beer battered fish. Also a wonderful complement to Ceviche, taken to Peru by Japanese immigrants. Raw thinly sliced fish, garnished with lemon juice, lemon rind, parsley. Add chilli if you like or use limes.

Chef Pegs Quinn describes it as

“Have the fillet of fish skin down on the board. Use the best olive oil you can buy, drizzle it on your plate and season with salt and pepper. Using a good sharp knife slice the fish as a couple of millimetres thick. If you leave the skin on the fillet it’s easier. Take the blade all the way through the flesh to the skin but don’t go through. At the skin release the slice of fish and put on the seasoned plate. Repeat until the plate is full. Then add a good squeeze of the best lemons known to man. We like Calabrian dried chilli a lot so a bit of that to taste and some chopped celery leaf. A bit more olive oil and some more seasoning on top of the fish”

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