GROOTE POST SEASALTER SAUVIGNON BLANC 2021, A WINE APPROACHING CULT STATUS WITH DEBBIE MCLAUGLIN’S DELICIOUS SALMON SALAD…

Groote Post Seasalter Sauvignon Blanc 2021

Groote Post Wine Estate is in the Darling Wine Appellation, much affected by the cooling breezes off the Benguela Current which runs up our West Coast from the deep cold Atlantic Ocean. Owned and managed by three generations of the Pentz Family, with Peter Senior having been an International Award-Winning Dairyman.

From right, Peter Pentz Snr, Nick Pentz & Peter Pentz Junior, 3 generations

Now, covered in vines, with their superb wines being made by Lukas Wentzel, the Estate has a creaking Awards and Medal Cabinet.

Lukas Wentzel, Groote Post Wine Estate Winemaker, and friend

The Seasalter, named for a seaside town in Kent, is aptly named, with lovely marine whiffs and tastes, from sea salt crystal to kelp and minerals.

Chef Patron Debbie McLaughlin – one of the Cape’s finest

One of the great attractions other than wine tasting, game drives, and the fabulous flowers in Spring, is Hilda’s Kitchen, where Chef Patron Debbie McLaughlin works magic in the kitchen. Over the years I have eaten Debbie’s food – a winner every time. She has created an utterly delicious Smoked Salmon Trout and New Potato Salad to go with this wine. Kindly find the recipe below.

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DEBBIE’S SMOKED SALMON TROUT AND NEW POTATO SALAD

Ingredients
500g Peeled and cooked new potatoes
250g Smoked salmon trout
180g Mixed salad leaves
12 Thin green beans, blanched
2 Medium boiled eggs, peeled
2 Sliced chargrilled courgettes
100ml Darling Olives Extra Virgin Olive Oil
50ml Freshly squeezed lemon juice
1T Red wine vinegar
*Funky Ouma Sea Salt (Seasoning)
Freshly ground black pepper (Seasoning) 

Method
Combine the olive oil, lemon juice, vinegar, Funky Ouma Sea Salt and pepper. Mix well. Pour over cooked new potatoes and adjust seasoning. Divide potatoes, green beans courgettes and eggs among four plates, top with mixed salad leaves and the smoked salmon trout. Drizzle with lemon mayonnaise dressing.

LEMON MAYONNAISE DRESSING

Funky Ouma’s Sea Salt from the West Coast

Ingredients
1 Egg yolk
Zest of one lemon
50ml Freshly squeezed lemon juice
100ml Mild oil
Funky Ouma Sea Salt (Seasoning)
Freshly ground black pepper (Seasoning)

Method
Place egg yolk, zest and juice of lemon, Funky Ouma Sea Salt, pepper in a food processor. Slowly add the oil. Adjust seasoning.

 

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