As we move into Summer, delicate pink wines become more attractive, especially with crunch summery salads and light smoked fish or chicken. The Peter Falke PF Blanc de Noir 2017 is a wine with which you could happily stock your fridge for the months ahead.
Made from Cabernet Sauvignon grapes, grown and tended on the Estate by GM Werner Schrenk and his team. Excellent vineyardsmanship provide first class grapes to the cellar, which on arrival are destalked and then gently pressed. Pressure in the press was kept low in order not to extract too much colour from these red grapes. The juice is then cold and clear settled for 2 days. The resulting colour of the juice was a dusty rose. The juice was then racked off the sediment and fermented in stainless steel tanks before being prepared for bottling.
It looks like
Bottled under screw cap in a Bordeaux shaped bottle with an attractive pink and silver foiled label. In the glass, it is a gem bright dusty rose colour.
It smells like
Whiffs of white stone fruit and red berries
It tastes like
From entry to the long ending there is a golden thread of crisp refreshing acidity. Very pleasant round and creamy mid-palate. A generosity of red berries and an undertow of fynbos herbal infusion.
It’s good with
The ideal refresher mid-morning. Excellent wine from which to make a Pink Sangria with berry fruits and crisp chunks of watermelon. As an accompaniment, it will happily face up to anything from a dessert of Pavlova with red berries to a cold creamy dreamy plum soup. My snoek paté is an excellent partner as an aperitif and first course.
Michael’s Snoek Paté
Snoek is a very traditional fish in the Cape. It is a firm fish which is served in many different ways. When I was a boy, I remember fisherman on horse drawn carts blowing tin fish horns to announce their presence in my grandmother’s street. Kalk Bay Harbour during a snoek run is a popular place to buy fresh fish. If you are lucky the fisherman will fillet the fish for you. Curried snoek head soup is a very popular dish, accompanied by much sucking of bones! Snoek Paté is a very popular dish in the restaurants and coffee shops around Cape Town.
What you’ll need
250g smoked snoek [angelfish is very successful]
150ml sour cream
125g soft butter
grated rind and juice of one lemon
freshly milled black pepper
4 spring onions, green part included, well washed and chopped
2 Tbs finely chopped parsley
1 Tbs chopped capers
What you’ll do
Shred the snoek between the fingers and place in the bowl of a food processor.
Add the sour cream, butter, lemon rind and juice. Season with freshly milled black pepper. Process till smooth.
Stir in the spring onions and capers. Taste for seasoning and add more lemon juice or white wine vinegar and more freshly milled black pepper if required.
The paté can be packed into a china pot and covered in melted butter, or simply placed on a plate.
It is usually served either with Melba Toast or with whole wheat seed loaf and butter. In the winelands of the Cape, it is served with whole Muscat grape jam [korreltjiekonfyt] in a limpid syrup.
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