Klein Constantia Winemaker Matthew Day was recently name as the Young Wine Maker of the Year in the Tim Atkin South African Wine Report 2016. No surprise to most of us.
He is making his mark on Klein Constantia where he produces the iconic Vin de Constance a complete range of Klein Constantia wines and the easy drinking modern wines in a range called KC.
The Klein Constantia KC Rosé 2016 is a great expression of the Cabernet Franc grapes he takes off the estate and buys in from Stellenbosch. The fruit ripeness at harvest was monitored carefully. Taken into the cellar and whole bunch pressed and the delicately pink juice with its zippy acidity is cold settled and then fermented in stainless steel tanks. A short time was spent on the lees before the wine was prepared for bottling.
It looks like
Bottled under screwcap in a Bordeaux shaped bottle. In the glass, gem bright like a pink diamond.
It smells like
A generosity of fresh berried fruit with a pleasant forest after rain undertow.
It tastes like
Zippy fresh on entry swelling into a full palate pulsing with berries and brambles. Long lingerer, crisp with bright fruit.
It’s good with
This is an in-the-sun on the patio wine. Perfect with summer foods and cold salads. Mari-Louis Guy and her brother Callie Maritz recently published a book called ONE Pot Pan Tray. This week I will be using their recipes to go with my wine of the day. Their Asian chicken with rice noodles & cucumber salad is an excellent match with this wine.
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Asian chicken with rice noodles & cucumber salad
½ cup (125 ml) soy sauce
3 Tbsp (45 ml) rice wine vinegar
2 Tbsp (30 ml) honey
1 tsp (5 ml) dried chilli flakes
2 anchovy fillets
1 Tbsp (15 ml) tahini
5 cm piece fresh stem ginger, finely grated
5 cloves garlic, crushed
2 tsp (10 ml) sesame oil
12 deboned chicken thighs
1 packet (200 g) rice noodles
black sesame seeds to garnish
Preheat the oven to 150 °C.
Combine all the ingredients, except for the chicken, noodles and sesame seeds, in a large casserole or deep baking tray. Arrange the chicken on top. Brush the top of the chicken with some of the sauce.
Bake for 1½ hours, or until the chicken is cooked through and the skin is crispy.
Soak the rice noodles in hot water as per the packet instructions. Drain, then stir through the pan juices to coat.
Serve the chicken and noodles with the cucumber salad. Scatter with the sesame seeds.
1/2 cup (125 ml) rice wine vinegar
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sugar
2 spring onions, sliced
Halve the cucumber lengthwise, then scoop out the seeds with a teaspoon. Cut into slices and pat dry with a paper towel.
Mix together the vinegar, soy sauce and sugar. Stir until the sugar has dissolved. Add to the cucumber along with the spring onions.