A Blanc de Noir is a white [blanc] wine made from black [noir] wine grapes. In South Africa it was first made in 1980, and then released after the vintage of 1981 to get a year ahead of other wineries. I wanted to write about the Peter Falke Blanc de Noir 2019 as people tend to put this style of wine out of mind in the Winter months, and yet they are so delicious with a number of dishes. I consulted my ‘know-it-all’ friend Dr Google in order to be able to pin a day to the wines. One source said ‘13th or 26th June, some even say it’s the 14th of August – International Rosé Day – the actual date is widely debated, so why not drink Rosé every day? We won’t judge!’ As the wine is made from Cabernet Sauvignon, I looked that up and the date is given as 30th August.
Given the shortest time on the skins for the pale colour, the wine is made exactly like a white wine. The livery is elegant, a simple elegant label on a clear glass bottles, closed with In the glass it is the palest cherry blossom pink, gen bright and very inviting. The aromas are floral, pink roses with forest berries and ripe white fleshed peaches. These follow through to the plate which is rich and generous, silky smooth, though fresh and ending with redcurrants, pomegranates and cranberries. Werner Schrenk, the GM and Winemaker of the winery on Groenvlei Farm, has produced a wine for now drinking, so enjoy now.
With a wine of this style, I tend to get fairly single minded and tend to think of salmon or trout. Though it is fabulous with so called Coronation Chicken, created by Rosemary Hume, my Cookery Teacher at the Cordon Bleu School of Cooker in London, for a lunch on the coronation day of Queen Elizabeth 2 in 1953. So, Nina Timm’s Best BBQ Salmon fits the bill perfectly. Click HERE for the her recipe.
Nina Timm of https://www.my-easy-cooking.com
Read more about Peter Falke Wines – CLICK HERE