Nativo Organic White Blend 2014
When your heart is in it, anything is possible. Billy Hughes of Kasteelsig Vineyards on the Old Piketberg Rd near Malmesbury in the Swartland decided to go organic and his first wine to be certified by SGS Organic was the 2013 version of this, the Nativo Organic White Blend 2014.
The grapes for this wine were all grown on Billy’s farm and the blend is made up of Viognier – 75%, Chenin Blanc – 15%, Roussanne – 5% and Grenache Blanc – 5%. Once harvested into small baskets, a portion of the Viognier is fermented in stainless steel tanks to retain some of its aromatic freshness. The remainder are separately vinified with fermentation and maturation taking place in prefilled small French oak barrels for a period of about 9 months. The wine is then prepared for bottling.
It looks like
Packed under screw cap in a green Burgundy bottle. The label, now quite well known has an air of origami about it. In the glass, the wine is gem bright pale straw with green amber flashes.
It smells like
Divinely aromatic with an undertow of oak, with soft sundried apricots and yellow fleshed peaches and sweet tropical limes.
It tastes like
Rich full fruited. Nice and round in the mouth with the sappiness of tropical fruits and citrus.
Sophia Lindop’s Mussel & Litchi Curry
It’s good with
A delicious fully flavour like this makes the Nativo a perfect food wine. For me, this wine just loves exotic aromatic flavours and it works well with north African vegetarian tagines. In Sophia Lindop’s latest book, released today there is a lovely recipe for a Mussel & Litchi Curry. Perfect match.
Sophia Lindop’s latest publication
Mussel & Litchi Curry
3 kg fresh mussels
mixture of 1 cup white wine and 2 cups water
vegetable oil for frying
1 large onion, peeled and finely sliced
6 spring onions, chopped
2 large cloves garlic, peeled and crushed
2 heaped tsp mild curry powder
1 fresh tomato, skinned and chopped
1 fresh red chilli
1 can (400 g) coconut milk
1 can (565 g) litchis in syrup, drained
Steam the mussels in the wine-and-water mixture until the shells open. Remove the beards and set aside.
Heat the oil in a pot and fry the onion until transparent. Add the spring onions and fry until they start turning brown, before adding the garlic and frying together on a low heat. Add the curry powder and fry further to release the flavours. Add the tomato and heat through.
Cut the chilli in half length ways and scrape out the seeds – chop and add to the mixture. Add the coconut milk and allow to cook on a low heat until the sauce reduces slightly.
Add the mussels and litchis, and allow the flavours to mingle for a while before serving.
Serve with a hot ciabatta.
Sophia Lindop, a leading South African Cookery Writer
Listen to my 60 second Fine Music Radio podcast – CLICK HERE
Read more about Nativo Wines – CLICK HERE