I just love the new livery in which Haute Cabrière and Pierre Jourdan are cladding themselves. Particularly the lovely blue of the label for my wine of the day, Pierre Jourdan Tranquille, a non-vintage wine. Pierre Jourdan was the French Huguenot who was granted the original farm in the late 17th century. Traditionally the farm has a name, Haute Cabrière, and when the owner produces a fine sparkling wine, it is named for the owner, in this case Pierre Jourdan.
The grapes for the Pierre Jourdan Tranquille are hand harvested from the Estate. The blend is 60% Pinot Noir and the balance Chardonnay. This is a classic blend for the base wines of the Pierre Jourdan Cap Classiques. A beautiful cherry blossom ink with a touch of what the Californians call Partridge Eye.
The Pierre Jourdan Tranquille from a Burgundy shaped bottle, closed with a screw cap. The label has been gussied up and is looking even more like a classic Pierre Jourdan label. I love it. In the glass, it is a gem bright pink diamond in colour with a touch of onion skin. The aromas are of red berries from the Pinot Noir and lovely citrus from the Chardonnay. These are the dominating flavours as well, with a full and generous palate. All components are in perfect harmony, well interwoven in the long and satisfying aftertaste.
This is really an anytime sipper, especially at sundown. Nic van Wyk and Westley Muller, the chefs who run the Haute Cabrière Restaurant offer their Grilled Line Fish with Sauce Vierge as the perfect partner. If you have not come across Sauce Vierge, I recommend that you try this.
Grilled Line Fish with Sauce Vierge
Recipe by Chefs Nic van Wyk and Westley Muller
4x200g fish fillets, we use hake most of the time or any Sassi green listed fish
16 baby Nicola or red skin or fir potatoes (4 per person)
4 artichoke hearts cut in half. (You can use good quality bottled ones, the ones in oil are best.)
125ml olive oil
125ml canola oil
80ml Raspberry vinegar
Juice of one lemon
1/2 red onion, chopped
2 Tomatoes skinned and deseeded
1 Tbs toasted crushed coriander seeds
1 Tbs toasted crushed fennel seeds
100g chopped parsley
100g chopped basil
100g spring onions
Salt and pepper
For the sauce, toast the spices and crush. Add the red onion and hot toasted spices to the vinegar and lemon juice. Bring to the boil and infuse for 30 min. Strain the sauce and season with salt and pepper. Finley dice the skinned tomato and chop the herbs. Whisk all the oil and vinegar mixture together, add the fresh herbs and tomato and season.
For the rest of the dish, cook the baby potatoes with the skin on, in salted water till soft, remove and drain, cut in rounds and dress with some Sauce Vierge set aside.
Grill the artichoke hearts on a griddle pan until nice and charred on the edges, set aside. Both these items are served at room temperature.
Grill the fish until nice and brown, about 2-3 minutes on each side and finish in a hot oven if need be for 3 minutes. Spoon some of the Sauce Vierge on a room temperature plate and place the potatoes in the middle, place the fish on top of the potatoes and finish with the grilled artichokes make sure you have enough sauce on the plate, each bite should be able to soak up a good amount of sauce.
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