I am currently reading Hillary Clinton’s recently released book ‘What Happened’. I a recent interview I saw on The Graham Norton Show that she loves Chardonnay. I have always been a huge fan of this remarkable woman, this made me just love her. One my current favourites is the Landskroon Chardonnay 2017. Untrammelled by oak, the fruit in this wine says everything Chardonnay. Grown in the slopes of the Paarl Mountain on Landskroon Estate, owned and managed by the De Villiers Family.
Once the grapes arrive in the cellar, they are destemmed and then pressed. The juice which runs free is then cool and almost clear settled overnight. The wine is then taken to stainless steel fermenting tanks for the cold fermentation using applied yeasts. The wine was then prepared for bottling.
It looks like
Bottled in a Bordeaux shaped bottle under screw cap. Elegant Anthony Lane designed label. In the glass, it is a gem bright pale gold with some youthful green flashes.
It smells like
Sweet smelling tropical citrus and white flowers.
It tastes like
Crisp vibrant acidity from entry. Rich tropical fruits, lemon, melon and papaya. All the components well interwoven and leading into a satisfying aftertaste.
It’s good with
Excellent as a glass on its own at sundowner time. Good aperitif. Made for Ceviche and Sashimi. Lucky Star’s brand ambassador, Chef Kabelo Segone, worked with renowned culinary consultant, author and publisher, Tamsin Snyman, to create 36 new original recipes for Lucky Star’s latest cookbook, Seven Colours of Fish. that showcases the versatility, convenience and mouth-watering possibilities across the full range of Lucky Star products. The Coconut Fish Curry Soup is one of my favourites and would be a perfect match for the wine.
Coconut Fish Curry Soup with Roti
1 x 400 g can Lucky Star Pilchards in Hot Chilli Sauce
Vegetable oil, for frying
1 medium onion, peeled and sliced
1-cm piece fresh ginger, peeled and chopped
2 cloves fresh garlic, chopped
1 – 2 Tbsp (15 – 30 ml) green curry paste, depending on your heat preference
1 x 400 ml can coconut milk
1 cup (250 ml) vegetable stock
200 g butternut, peeled and cut into small cubes
250 g baby vegetables, halved (brinjals, marrows, patty pans, carrots)
1 handful fresh coriander, half chopped
4 roti or flatbread, warmed, for dipping
Drain the pilchards and separate them. Reserve the sauce.
Heat a little oil in a saucepan and fry the onion, ginger and garlic over a medium heat until softened and golden. Add the curry paste and allow to cook for 1 minute. Add the reserved hot chilli sauce, coconut milk, stock and butternut.
Bring to the boil, then lower the heat and simmer for 15 minutes or until the butternut is tender. Add the baby vegetables and chopped coriander. Cook for 5 -10 minutes more until the vegetables are just cooked but still firm to the bite. Remove from heat and gently stir in the pilchards.
Serve in soup bowls garnished with the remaining coriander and tear the warmed roti or flatbread into pieces for dipping into the soup.
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