Landskroon Chenin Blanc Dry 2016
Here are a couple of beauties from Landskroon Wine Estate on the south-western slopes of the Iconic Paarl
Landskroon Chenin Blanc Off Dry 2016
Excellent makers of Port Style wines and producing some great reds, the do so well with their whites. Paul de Villiers, Cellarmaster and winemaker Michiel du Toit treat the Chenin Blanc grapes to make both a dry wine and an off dry wine. The alcohols are the same in both wines, but the residual sugar varies from 1.8 grams per litre to 7.5 grams per litre. The wines are exactly the same in terms of degrees Balling at the time of harvest, and the fermentation for the off dry is stopped earlier to allow a touch of residual sugar to remain in the wine to support the luscious fruit. Both wines are medium bodied, are ready to drink while young and fresh, need to be served chilled and are great wine by the glass a well as being good food companions.
Chenin Blanc ripening on the vine
They look like
Both packed under screw cap in Bordeaux shaped bottles. In the glass, they are a pale golden straw colour with green flashes when held up to the light.
They smell like
All the classic Chenin whiffs guava, ripe white fleshed peaches and sweet tropical limes. Honey from the fynbos.
They taste like
The Dry is a medium bodied wine, crisp and fresh and perfect as a mid-morning refresher – nice aftertaste. The Off Dry, again medium bodied and lovely bright fruit on the palate finishing gently off-dry and a lovely lime squirt in the aftertaste.
Sophia Lindop’s Fennel & Sumac Crusted Salmon Trout
They’re good with
Excellent as a glass on its own. Stunning with a butter roasted organic chicken, a full flavoured goats cheese vegetarian dish. Sophia Lindop’s Fennel & Sumac Crusted Salmon Trout from her latest book Spices, Flavours & Traditions which was published this week by Jacana Media.
Sophia Lindop and her new book, Spices
Fennel & Sumac Crusted Salmon Trout
Serves 4 to 6
1 cup panko breadcrumbs
4 cloves garlic, peeled and crushed
1 tsp fennel seeds
2 tsp sumac
rind of 2 lemons, finely grated
30 g flat-leaf parsley, destalked and finely chopped
30 g French chives, finely chopped
sea salt and freshly milled black pepper to season
100 g butter, melted
1 tbsp olive oil
1 side (about 500 g) of salmon trout, skin on
1 tbsp creamed horseradish sauce
Preheat oven to 220° C.
Mix the breadcrumbs, garlic, fennel seeds, sumac, lemon rind, parsley, chives, salt and pepper with the butter.
Place a sheet of baking paper on an oven tray and drizzle with the olive oil. Place the salmon, skin side down, on the paper and pat the top dry with paper towel. Spread the horseradish sauce over the top and press the spiced breadcrumb mixture over the top to coat.
Place the salmon in the oven for 15 minutes or until just cooked through.
Allow to rest for 5 minutes before serving with oven-roasted potatoes and a green salad.
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Landskroon Wine Estate