57 in stock
20,50 €
57 in stock
The nose of this wine offers peach, citrus and liquorice. Rich and full bodied palate with delicate flavours of tropical fruit, orange and a minerals. Soft round entry finishing with a long and full mouth feel. A hint of sweetness Perception of sweetness from lees contact and fruit. Drinking well but still young, will mature for another two to three years with honey character evolving.
Alcohol 15.03% vol.
Total acid 5.3 g/L
Residual sugar 2.7 g/L
pH 3.61
Recipes for Stamp of Chenin
Thai Spiced Fish Cakes with a Cucumber dipping Sauce
INGREDIENTS
• White Firm Fish
• Minced Ginger
• Hint of deseeded fresh chilli
• Two Table spoons of chopped fresh Corriander/Ciallantro
• Squeeze of Lime Juice
• Salt & Pepper to taste
METHOD
Blend all together
Make Small rounds
Pan fry in light olive oil until golden
DIPPING SAUCE
• Cucumber
• Yoghurt
• Fresh Mint
• Garlic
METHOD
Peel & Deseed cucumber
Blend with Yoghurt & Mint (quantities to your taste)
Serve Immediately
Garnish with Coriander and lime wedges
Kingklip with Herb & Cheese Crust
INGREDIENTS
• Kingklip with Herb & Cheese Crust
• 4 x 220g firm white fish steaks
• salt & black pepper
• Olive oil
• 1 Tomato concasse (tomato puree)
• 200g Herb Crust (bread crumb/butter/fresh herbs)
STAMP OF CHENIN CREAM SAUCE
• Fish Stock reduced
• Penny White added & Reduced
• Cream added and reduced
• Chopped Chives for Garnish
METHOD
Season Fish and pan fry 30 sec on hot grill each side
Place in oven and spread 5ml layer of Tomato Concasse on each steak and top with herb crust
Bake in oven for 12 – 15 min
Then under the grill to gratinate and then serve with sauce
Gnocchi with Blue Cheese Wine Sauce (serves 6)
INGREDIENTS
• 1kg gnocchi
METHOD
Bring a big pot of water with 5ml salt to a rapid boil. Cook the gnocchi in batches of about 250g a time. They will float to the top when cooked – scoop out with a slotted spoon and continue with the next batch.
SAUCE
• 1 onion finely chopped
• 2 cloves garlic crushed
• 50g butter
• 125ml white wine
• 250ml cream
• 100g blue cheese
METHOD
Gently fry the onion and garlic in the butter until translucent.
Add the wine and simmer for 10 minutes.
Add the cream and simmer to reduce to half the original amount. Crumble the blue cheese into the sauce.
Serve with a green salad.
This sauce is also delicious with grilled fish or chicken or other pasta.
