Zevenwacht Chenin Blanc 2015 & Mari-Louis Guy & Callie Maritz’s Roasted Cabbage Pie – 20.10.2016

zevenwacht-chenin-blanc-2015Zevenwacht Chenin Blanc 2015

Chenin Blanc is the largest planting of white wine grapes in the South African Vineyards, six time larger than the French Chenin Blanc vineyard, its home in the Loire. There are some stunningly old Chenin Blanc vineyards in the Cape.  The Zevenwacht Chenin vineyard is 34 years old planted in a north south row direction.

chenin-blanc-christopheChenin Blanc ripening on the vine

Interesting harvesting techniques add to the flavour of the Zevenwacht Chenin Blanc 2015.  One third of the grapes picked was exposed to the sun, then a third was fruit which hung partially in the sun and the final third was fruit inside the canopy which hung in the shade. Wonderful selection of components for the final blending before bottling.

Winemaker Jacques ViljoenJacques Viljoen, Zevenwacht Winemaker

80% of the wine was fermented in a selection of 1st, 2nd and 3rd fill French 500 litre oak barrels.  After fermentation, the wine was aged on the lees. This adds so much to the complex layers, mouthfeel and creaminess in the wine.  The remaining 20% were tank fermented and returned to the blend adding the wonderful crisp freshness in the wine.

It looks like
Bottled in a Burgundy shaped bottle under screwcap with a white label and the Zevenwacht calligraphy.  In the glass the wine it is gem bright pale gold with some lime flashes.

It smells like
Classical Chenin aromas, the honey, the marzipan, yellow cling peaches, guava.

It tastes like
Dry on entry followed by complex layers which reveal themselves the deeper you get into the glass.  All the fruit and white flowers, just so silky smooth, oleaginous and the flavour just lingers on.  Serious benchmark Chenin Blanc.

roasted-cabbage-pieMari-Louis Guy & Callie Maritz’s Roasted Cabbage Pie

It’s good with
This is a more serious take on Chenin and you would do it honour with a well-cooked dish.  A fine buttery roast organic chicken, some large chunky crunchy prawns. A delicious vegetarian dish like Mari-Louis Guy & Callie Maritz’s Roasted Cabbage Pie is a perfect foil for this wine.

callie-mari-louisMari-Louis Guy & her brother, Callie Maritz

Mari-Louis Guy & Callie Maritz’s Roasted Cabbage Pie

Serves 4–6

1 small white cabbage
1 small red cabbage
250 ml (1 cup) mayonnaise
30 ml (2 Tbsp) flour
salt and pepper
500 ml (2 cups) plain yoghurt
4 eggs
2 sprigs of fresh thyme, leaves only
½ loaf day-old rye or sourdough bread, thickly sliced
50 g garlic butter
½ cup (50 g) finely grated Parmesan cheese
1 cup (250 ml) vegetable stock

Preheat the oven to 180 °C.

Slice the cabbages into thick, bread-like slices. Try to keep the pieces together.
Mix together the mayo, flour, seasoning, yoghurt, eggs and thyme.
Pour into a greased oven dish, then gently arrange the cabbage in alternate layers. Bake for 30 minutes.
Layer the bread on top of the cabbage. Dot with the garlic butter and sprinkle with Parmesan cheese.
Slowly pour the stock all over the bread, then push the bread slightly into the dish.
Bake for another 15 minutes, or until the cheese is melted and golden.

oneOne Pot Pan Tray, published by Human & Rousseau

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