Groenvlei Farm, the home of Peter Falke Wines is in the Stellenbosch Wine Appellation, just between the town of Stellenbosch and Somerset West. The foothills of the Helderberg are recognised as a special place in the Appellation. Cooling breezes of False Bay in the afternoons ameliorate the summer heat in the vineyards. This allows the grapes to hang longer on the vines which adds extra flavour and aroma to the wines. This happens with the grapes for the Peter Falke PF Blanc de Noir 2018.
The Cabernet Sauvignon grapes for the Peter Falke PF Blanc de Noir 2018 are taken to the cellar where they are destemmed, crushed and then gently pressed to avoid too much colour extraction, no skin contact is allowed either. Once cold settled, the wine is racked off to stainless steel tanks where it is treated as a white wine with cool fermentation. Once fermented the wine was prepared for bottling.
From a clear glass Bordeaux shaped bottle, closed with natural cork. The label is elegant and simple in silver, as is the foil around the top of the bottle. In the glass, it is a cherry blossom pink, gem bright. The aromas and flavours are all about wild strawberries, a touch of blackcurrant, chunky watermelon, IN the long and perfectly balanced aftertaste, there is an undertow of pink flowers and pomegranate arils.
The perfect summer time wine, perfect as a mid-morning refresher or a sundowner sip. It goes well with a smoked trout pate. As we get closer to Easter, pickled fish comes to mind, and from her collection of enchanting little books, Sophia Lindop’s Pickled Fish is a perfect companion. Such a traditional Cape dish usually made on the Thursday before Good Friday when mornings were spent in church and lunch was ready to be served. Legend has it that it was served with Hot Cross Buns.
Sophia Lindop’s Pickled fish
Serves 6 to 8
750 g yellowtail fillets
salt and freshly ground black pepper to season
2 large onions, peeled and sliced into thin rings
1½ cup vinegar
1 cup water
1½ cup yellow sugar
1 tbsp curry powder
1 tsp turmeric
¼ tsp allspice, ground
1 tsp salt
thumb-sized piece of fresh ginger, peeled and thinly sliced
10 whole black peppercorns
3 juniper berries, dried
4 curry leaves
2 tbsp cornflour, mixed with 2 tbsp water to form a smooth paste
Preheat oven to 200° C.
In a large saucepan combine all the curry sauce ingredients, except the cornflour paste, and bring to the boil. Simmer vigorously uncovered for 5 minutes. Add the cornflour paste to and stir until the sauce thickens. Simmer for another 5 minutes.
Wash the fish fillets and pat them dry with paper towel. Ensure that all the bones have been removed. Brush an oven tray lightly with oil and place the fish on the tray. Rub with a little oil before seasoning.
Place the fish in the oven for 7 minutes, then remove and place in a glass dish.
Pour the hot sauce over the fish and allow to cool before covering and placing in the refrigerator.