Paul Wallace “The Nix” Sauvignon Blanc Noble Late Harvest 2017, delicious with Carey Boucher Erasmus’s Almond & Raspberry Friands…

Paul Wallace “The Nix” Sauvignon Blanc Noble Late Harvest 2017, 375ml

Always exciting to find a NLH Wine which I have not come across before. Paul & Nicky Wallace farm in cool Elgin. Cool from a climate point of view and also from a fashion point of view. Elgin is cool climate and quite influenced by the sea which is some way south.

To make a wine like this, now in its third vintage, you need to have grapes which have been infected by Botrytis

Sauvignon Blanc grapes  infected with Botrytis Cinerea

The Sauvignon Blanc grapes were naturally infected with the benign Botrytis Cinerea. This causes little holes in the skin of the grape which causes desiccation and concentration of the juices.  Once harvested, the grapes are whole bunch pressed, fermented cold and then matured in 4th fill French oak barriques for a period of 6 months in order to extract a hint of nuttiness.  The wine was filtered and bottled with minimal intervention to best maintain its aromatic profile. The Paul Wallace “The Nix” Sauvignon Blanc Noble Late Harvest 2017 is name for Paul’s wife Nicky, who loves this wine to end of a meal. The wine was awarded a medal at The Old Mutual Trophy Wine Show.

Paul & Nicky Wallace

Pour
From a 375ml clear glass bottle, closed with natural cork. The label is elegant and in line with the other wines in the range. In the glass, it is a rich honey colour, gem bright. The aromas remind one of soft dried apricots, and soft skinned citrus. The palate from entry is rich, palate filling and has a golden thread of acidity running through it into the long and gently waning aftertaste. The palate is filled with the apricots, fynbos honey with an undertow of the oak and its concomitant spice.

Carey Boucher Erasmus’s Almond & Raspberry Friands

Pair
While this is traditionally thought of as an ‘end of meal’ wine, it has other uses. Served with a smooth chicken or duck liver parfait, or with a mildly curried butternut soup it is a good match. As it is with a slice of cake, or a wedge of Baklava at afternoon tea. One of my favourites is a phyllo pastry dessert. Two squares of phyllo pastry with a filling of soft goat cheese and toasted pine nuts drizzled with moskonfyt is a treat. Carey Boucher Erasmus’s Almond & Raspberry Friands would be perfect after a meal or at afternoon tea with the Paul Wallace “The Nix” Sauvignon Blanc Noble Late Harvest 2017. Click HERE for her website.

Carey Boucher Erasmus

Carey Boucher Erasmus – Almond & Raspberry Friands

Ingredients:
1 c (250 ml) icing sugar
1 c (250 ml) cake flour
1 c (250 ml) ground almonds
Zest of 1 lemon
6 large egg, whites (room temp)
180g salted butter, melted
1 tsp (5 ml) vanilla essence
+- 24 Fresh or frozen raspberries
Handful of flaked almonds

Method:
Sift icing sugar and flour into a mixing bowl. Add the ground almonds and lemon zest. Combine.
Beat the egg whites until foamy. Add to the dry ingredients together with the melted butter and vanilla essence.
Whisk together until the mixture in smooth.
Spoon mixture into 6-8 greased mini loaf, ramekins or cake tins of your choice.
Embed 2- 3 raspberries into each one and sprinkle with flaked almonds, patting them down so they stick.
Bake in a preheated 180°C oven for 15-20 minutes.
Remove from tins and sprinkle with icing sugar.
Eat while still warm for best results. Pretty much like Madeleines. Sooo good with a steamy cup of Earl Grey.
Tip: make batter in advance and bake when needed.

Read more about Paul Wallace Wines – CLICK HERE

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