Landskroon Blanc de Noir Off Dry 2017 & Tamsin Snyman’s Tuna Phyllo Samoosas with Cucumber Raita – 26.01.2018

Landskroon Blanc de Noir Off Dry 2017

The de Villiers family of Landskroon, have been there for five generations, each Cellarmaster has been called Paul. When I asked the current Cellarmaster Paul who would be his ideal dinner guests, he wanted the previous Paul’s there so that they could tell him how they made wine! Paul himself was awarded The Diner Club Winemaker of the Year Award some time back for his Port style wines. From Port, to one of the most delicate of their wines, the Landskroon Blanc de Noir Off Dry 2017.

Situated on the south western slopes of Paarl Mountain with its three massive granite rocks on top which were described by the early settlers as pearls, parel in Dutch, Paarl in common parlance.

Pinotage grapes ripening on the vine – picture by Dusan Jelic

The grapes for the Landskroon Blanc de Noir Off Dry 2017 are harvested at 22°B, and once in the cellar were destalked and then gently pressed. The free run juice was taken for cool settling and then being racked off to stainless steel tanks for slow and cold fermentation – treated like a white wine before being prepared for bottling.

The wine took a silver award at the Ultra Value Wine Challenge 2017, and a Bronze Medal at the Veritas Awards in 2017.

Paul de Villiers, Landskroon Cellarmaster

It looks like
Bottled in a clear Bordeaux shaped bottle under screw cap. In the glass, a delicate salmon pink, gem bright.

It smells like
All the lovely red fruit so indicative of Pinotage.

It tastes like
Crisp and fresh, floral and wonderfully off dry and fruity.

It’s good with
Here is the perfect refresher, mid-morning or watching the sun go down. As a food partner, it loves smoked chicken, seafood and fish. This recipe comes from Tamsin Snyman’s Seven Colours of Fish, a good match.

Tamsin Snyman’s Tuna Phyllo Samoosas with Cucumber Raita

Tamsin Snyman’s Tuna Phyllo Samoosas with Cucumber Raita

Serves 6

2 x 170 g cans Lucky Star Tuna, drained
Vegetable oil, for frying
1 large onion, peeled and sliced
2 cloves fresh garlic, chopped
250 g button mushrooms, sliced
1 cup (250 ml) fresh cream
1 handful fresh parsley, finely chopped
250 g feta cheese, drained and crumbled
Salt and black pepper, to taste
1 x 500 g box phyllo pastry, defrosted
100 g butter, melted
Sesame seeds

Cucumber Raita
½ English cucumber, grated
1 cup (250 ml) plain yoghurt
2 sprigs fresh mint, stalk removed, and leaves sliced
½ tsp (2.5 ml) ground cumin
Pinch cayenne pepper (optional)

Heat a little oil in a saucepan and add the onion and garlic. Fry over a medium heat until softened and golden. Add the mushrooms and brown slightly. Stir in the cream and parsley and allow to bubble and thicken for a minute or two. Remove from heat and stir in the feta cheese and tuna. Season with salt and pepper. Set aside to cool.

Preheat the oven to 180 °C and line a baking tray with greaseproof paper. Brush one sheet of phyllo pastry with butter and place another sheet on top. Cut into four equal strips.

Place a spoonful of filling at one end of each strip, brush the pastry with butter, fold the pastry over the filling on the diagonal and continue folding to the end of the pastry strip. Repeat until all the mixture is used up. Place the triangles onto the baking tray. Brush with butter and sprinkle with sesame seeds. Bake for 15 – 20 minutes until golden.

Cucumber Raita
Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together the drained cucumber, yoghurt, mint, cumin and cayenne pepper (if using) and chill for an hour or two.

Serve the Samoosas warm with the Cucumber Raita.

Tamsin Snyman, publisher, cook and author

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