Perdeberg The Vineyard Collection Grenache Blanc 2015 with Mari-Louis Guy & Callie Maritz’s Salmon & Dill Stew – 18.10.2016

perdeberg-vinyard-collection-grenache-2015With the appearance of ‘new’ grape varieties in the market place, it came as a bit of surprise to me to see that the grapes used in the Perdeberg The Vineyard Collection Grenache Blanc 2015 came from a vineyard which was planted 12 years ago on decomposed granite soils.  That’s a mature vineyard and shows how forward thinking the winery and its growers are.  Vineyards experience a Mediterranean climate with moderate sunny days in summer with cooling breezes coming off the ocean and then all the rain in winter.  Perdeberg wine grape growers plant mainly bush vines which are not irrigated.  This means small bunches, small berries and big on flavour and colour in the case of red wines.

Dylan Dowell Ellis White Winemaker copyDylan Dowell Ellis

Dylan Dowell Ellis is Perdeberg’s White Wine maker and responsible for nursing this wine through the cellar. The wine is made in a classical white wine method keeping the mash and the juice and finally the wine in an oxygen free atmosphere.

It looks like
Packed under cork in a Burgundy shaped bottle with a very elegant label, standing separate from the classical Perdeberg labels.  In the glass a gem bright pale straw with green flashes.

It smells like
Soft fruit like white pear and grapefruit.

It tastes like
Fresh on entry and lovely complex layers like ripe white fleshed peaches and fresh sliced ripe pears which unfold gently. Bright fruit in the long aftertaste.

salmon-and-dill-stewMari-Louis Guy & Callie Maritz’s Salmon & Dill Stew

It’s good with
Perfect as a mid-morning refresher, and aperitif or with a good food match. Mari-Louis Guy and her brother Callie Maritz’s Salmon & Dill Stew is a great match with this wine. The recipe is from their recently released book One Pot Pan Tray.

callie-mari-louisMari-Louis Guy & Callie Maritz

Mari-Louis Guy & Callie Maritz’s Salmon & Dill Stew

Serves 2 – 4

1 medium leek, rinsed and cut into rings
4 rashers streaky bacon, diced
2 Tbsp (30 ml) butter
olive oil
1 cup (250 ml) fish stock
1 cup (250 ml) fresh cream
2 medium potatoes, peeled and thinly sliced into rounds
400 g salmon pieces
a small bunch of fresh dill
salt and black pepper

In a medium saucepan set over moderate heat, fry the leek and bacon in the butter and a glug of olive oil until the leek is wilted and the bacon crispy.

Add the fish stock and cream. Layer the potatoes in the creamy sauce. Cover the saucepan with a lid, reduce the heat to a simmer and cook for about 20 minutes until the potatoes are tender.

Add the salmon pieces and a generous amount of dill. Toss through gently. Season to taste.

Cook, covered, for about 10 minutes or until the salmon is cooked and the flavours have developed.

Serve warm.

oneOne Pot Pan Tray, published by Human & Rousseau
ISBN 9780798171410

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