Sponsored: A Noir romance

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Sponsored: A Noir romance

Fruity acidity meets rich intensity in Haute Cabrière’s Chardonnay Pinot Noir blend – our current crush for summer sipping.

It all happened quite accidentally 22 years ago after the annual harvest at Franschhoek wine valley’s Haute Cabrière. Until then, cellar master Achim von Arnim had been producing the now legendary Pierre Jourdan Cap Classique using Chardonnay and Pinot Noir grapes. However, 1994’s crop was very small, meaning the grapes ripened early and rapidly, making the alcohol levels unsuitable for MCC. Achim took a chance and bottled the still blend, which turned out to be a real game-changer in the wine industry.

The 2016 vintage lives up to its reputation, offering the perfect balance between fruit and acidity and pairs beautifully with summery seafood dishes like salmon salad.

WARM SALMON AND SWEET POTATO SALAD

Cut 2 sweet potatoes into bite-sized chunks, drizzle with olive oil and bake in a preheated oven at 200 ̊C for 15 minutes. Toss with 2 T honey and 2 T soya sauce. Reduce the oven’s temperature to 150 ̊C.
Place 1 x 600 g whole salmon side skin-side down on a baking tray and grate over the zest of 1 lemon. Bake for 15–20 minutes, also returning the sweet potatoes to the oven.
Steam 500 g asparagus and set aside.
Mix 1⁄4 cup olive oil, 1⁄4 cup lemon juice, 1⁄4 cup chopped fresh dill and a pinch each salt and black pepper.
Quarter 2 heads baby lettuce and arrange on a platter with the sweet potato, salmon, asparagus and torn mozzarella. Pour over the vinaigrette and serve immediately.

Enter to win a case of Haute Cabrière Chardonnay Pinot Noir and Haute Cabrière Pinot Noir to the value of R1079.40 here.

Learn more at www.cabriere.co.za

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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