Simonsig Kaapse Vonkel Satin Nectar 2019
Simonsig Wine Estate is situated near Koelenhof Station in the Stellenbosch Wine Appellation. The first Estate to bottle its own Chenin Blanc as far back as 1968, an early bottling of Pinotage and then in 1971, 51 years ago, Frans Malan created the first Champagne Style Wine with a second fermentation in the bottle.
A family of pioneers, the Estate is now owned and managed by Francois Malan and his brother Johan, as can be seen with this wine, a natural progression of a Cap Classique. Made using the three Champagne grapes, Pinot Noir, Chardonnay and Pinot Meunier. The only difference is a sweeter dosage added when the wine is disgorged.
Simonsig’s Charl Schoeman – Kaapse Vonkel Specialist
Pour
From a traditional Champagne Shaped bottle and closed with natural cork. The label is untraditional, fun, elegant, and bright. In the glass the wine is gembright, pale hay in colour with a mass of the tiniest bubbles rushing to the surface where they form a crown around the edges. The aromas are about Golden Delicious Apples, fresh sliced white fleshed peaches, warm brioche, and a mélange of fruits from the tropics. The palate is full and generous with preserved yellow fleshed peaches and lemon curd spread on shortbread. There is a lovely line of acidity from entry into the long and satisfying aftertaste. The wine is ready to drink once released.
Poulet Vallée d’Auge
Pair
The Simonsig Kaapse Vonkel Satin Nectar 2019 is a perfect sipping wine. Also brilliant with afternoon tea if you have a chiffon or Victoria Sponge type cake. It is excellent with food and would love to be partnered by my Poulet Vallée d’Auge. The finest dish of Poulet Vallée d’Auge I have eaten was made by Sir Arthur ‘Bomber’ Harris in the 1970s. He was the 1st Baronet Harris and Marshal of the Royal Air Force and Commander in Chief of the Bomber Command during the Second World War. He was a frequent visitor to South Africa and stayed with friends. He was as good a cook as he was an airman. This dish was one of his favourites. Watching a world-famous person cooking lunch is a special treat.
The Vallée d’Auge is near Caen in Basse-Normandy. Normandy is the province of apples, cider, Calvados, dairy {fabulous Camembert] and no wine grapes.
Poulet Vallée d’Auge – my version
What you’ll need
3 Tbs Rio Largo Extra Virgin Olive Oil
2 Tbs butter
4 chicken Marylands, drumstick and thigh together
2 onions, finely chopped
60ml Calvados or brandy
One bottle Cider
500g small Portobello Mushrooms, washed and sliced
1 Tbs dried French Tarragon
250ml Sour Cream
250ml Double Cream
4 Granny Smith Apples, peeled & cut into quarters & keep in acidulated water until ready for use
Sea salt and freshly ground black pepper.
What you’ll do
Set the oven at 160C. In a large enameled cast iron casserole, heat the olive oil gently and add the butter. Over low heat brown the chicken on both sides and remove to a separate dish, keep any juices which might come off. Now, add a bit mor butter if you feel it is needed and over very low heat, braise the onions until golden brown. Salting them lightly at first helps with dehydration. Return the chicken pieces to the casserole. Pour in the Calvados or Brandy and set alight. Stand back well. The flames should not last for too long. If you want to stop the conflagration, then put the lid on the casserole for a short while. Pour over the cider and add the mushrooms and the tarragon. Bring to the boil, turn off the heat and place a kitchen paper cartouche over the chicken, using the lid as a guide to cutting it. Put the lid on and place in the centre of the oven. After 45 minutes, add the cream and continue cooking in the oven, lid on for a further 30 to 45 minutes, until the chicken is tender. Meantime cook the apples in some butter in a sauté pan until golden. Remove the chicken from the casserole and keep warm. Bring the sauce to the boil, add the apples and reduce if you would like to. Serve the chicken in a deep dish with the sauce poured over the top.
Serves 4, with steamed Basmati Rice…
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