Pierre Jourdan MCC Blanc de Blancs, so good with Fresh Oysters and Nic van Wyk’s Sauce Mignonette…

Pierre Jourdan MCC Blanc de Blancs, good with Oysters & Sauce Mignonette

Achim von Arnim, founder of Haute Cabrière Wine Estate in the Franschhoek Wine Valley, was an early pioneer of the Méthode Cap Classique, which he named for Pierre Jourdan, the first grantee of the farm in the late 1600s. Achim’s son Takuan is now Cellarmaster and has built a range of MCC wines, which now includes a Demi-Sec Belle Nectar. The Pierre Jourdan MCC Blanc de Blancs is a pure Chardonnay and the flagship wine of the Pierre Jourdan MCC Wines. Made in the classical style of Champagne with a second fermentation in the bottle. Some 40% of the Chardonnay is matured on oak barrels for four months for added flavour. The bottle you buy is the bottle in which the wine ferments and lies on its lees for 6 years before being disgorged.

Takuan von Arnim, Haute Cabrière Cellarmaster

From a traditional Champagne shaped bottled, closed with natural cork and a wire muzzle to hold the cork in place as the pressure inside, the same as a double decker bus tyre. In the glass, the wine is a rich straw in colour with a mass of tiny bubbles rushing headlong to the surface and forming a little crown round the edges. The aromas are classical, well supported by the oak. The palate is full and generous, soft and layered. There is a great thread of natural fruit acidity which enlivens the wine from entry through to the long aftertaste. Ready for drinking now.

Pierre Jourdan Blanc de Blanc and Pierre Jourdan Brut with oysters

The Pierre Jourdan MCC Blanc de Blancs needs to be served chilled. It is perfect as a glass on its own as a mid-morning refresher, or a sundown sipper. It is also the perfect aperitif. The wine is fully flavoured and can be served with a number of dishes. Fish and seafood, chicken and meats like veal and pork. On the estate, in the Haute Cabrière Restaurant, Nic van Wyk, the executive chef, serves oysters with a Sauce Mignonette.

Sauce Mignonette

Sauce Mignonette

Portion of 6 oysters

6 oysters
20 g red onions, finely chopped
60 ml red wine vinegar
2 grinds of black pepper from a mill)

Combine all ingredients.

Nic van Wyk, Executive Chef at The Haute Cabrière Restaurant

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