Oldenburg Chenin Blanc 2015
Chenin Blanc has always played a huge part in our wine industry. It is not making a come back as you will here, it’s always been with us and latterly people in the industry are mapping out the old vineyards to try and preserve them. Winemakers are paying special attention to it and one hopes that the phrase ‘workhorse’ will cease to be used as more and more make superb Chenins.
Oldenburg Chenin Blanc 2015 is a fine expression of the variety. One which was hand harvested and has been bunch sorted in the vineyard and then a final berry sorting in the cellar to ensure that only the finest grapes go through to winemaking processes.
Chenin Blanc ripening on the vine
69% of the Chenin Blanc was tank fermented, while the balance was fermented in French Oak Barrels. Further maturation took place in 300 litre French oak barrels, 50% of them new, for 8 months before the wine was prepared for bottling.
It looks like
Packed in a Burgundy shaped bottle under screwcap. In the glass it is a delicate yellow straw colour with lime green flashes.
It smells like
Classic Chenin whiffs, tropical fruits like guava and desiccated pineapple. White flowers and fynbos honey. Undertow of oak.
It tastes like
Passion fruit and Granny Smith apples and lemony citrus. The oak in perfect and gentle support of the fruit.
Anna Montali’s Yellowtail & Tomato kebabs
cardamom butter sauce
It’s good with
Perfect as a sunset sipper, leading in to a meal. I always think Chenin is a really good match with chicken. In the book Food & Home Entertaining : A year of Seasonal Dishes,
Yellowtail & Tomato kebabs served in a cardamom butter sauce
Recipe & Styling by Anna Montali
Photo by Vanessa Grobler
2 hrs 20 minutes
The flavour combinations
20 yellowtail cubes
4 large tomatoes, quartered
60ml (¼ cup) olive oil
20ml (4 tsp) fresh flat-leaf parsley, finely chopped
20ml (4 tsp) fresh lemon juice
10ml (2 tsp) smoked paprika salt and freshly ground black pepper, to taste
1 garlic clove, peeled and finely chopped
50ml good-quality chicken stock seeds of 5 cardamom pods juice of 1 lime
20ml (4 tsp) dry sherry
How to do it
Thread the fish cubes and tomatoes, alternating, onto long stainless-steel skewers and place in an oval dish.
Mix all of the marinade ingredients together, pour over the kebabs and refrigerate to marinate, 2 hours.
Braai, turning continuously until done, about 20 minutes.
For the sauce, heat the stock over low heat, add the cardamom seeds, lime juice and sherry, and stir to combine. Cook until the mixture has thickened a little, about 10 minutes. Remove from heat and stir in the butter.
To serve, place the kebabs on a platter and pour the sauce over.
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Read more about Oldenburg Vineyards – CLICK HERE