A Tribute to Chenin Blanc - Up there with the worlds finest.

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Paying tribute to South African Chenin this month to share that it is no longer the workhorse grape, but rather one of the worlds finest.

Long and varied history but it has been made to feel right at home here in South Africa. However, whilst it is oldest vine (in fact in SA the oldest vines we have are Chenin Blanc!) it has had a mixed history.

As a high acid grape (in particular malic or apple acidity) it was seen as the perfect grape for distillation for use in brandies and the like. As such it was widely planted for brandy and then later as a good bulk-producing vine as clones were introduced to push for yield over quality. Since then it has become the workhorse grape variety and until recently a much maligned grapes used mainly for blending with lesser varieties as a dry white blend.

Some industry leaders in South Africa see the potential Chenin can yield and thus associations like the Chenin Blanc Association drive for quality Chenin Blanc. Stand alone Chenin Blanc is now viewed as South Africa’s opportunity to dominate a varietal like no other.

The SA climate has meant that the naturally high acidity inherent in Chenin Blanc when combined with the naturally sweet and aromatic flavours which are prevalent in SA Chenin clones, produces wines of depth and character, and ultimately, of great versatility.   Another name for Chenin Blanc in South Africa is Steen.

Couple all of this with the fact that the old bush vines we have deliver small concentrated berries giving intensity to our wines and you see that we have something special. To this end many vineyards are being located to preserve them being grubbed up so we can have access to preserve this heritage and keep producing fabulous wines – thus we must drink more of them!

Cheers!!

Mulderbosch Tasting Room Upgrade

We have been doing some upgrades here on the farm.....

Great wine deserves a good tasting room and that's just what we did with the help from DHK Think space in Cape Town. 

Mulderbosch is a great quality wine that fits your pocket and we wanted to replicate that idea with the tasting room. 

Beanbags, pergolas, pizza ovens and bocce courts were at the top of our list of must haves to accomplish our "Barefoot Elegance"

Some Before and After photos 

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After

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Dos Perfection - Jalapeno Popper Grilled Cheese.

Wish I could take credit for the best invention ever!

This invention comes from Laurie. Go visit her blogSimply Scratch for other amazing recipes.

Thanks for sharing Laurie! 

 

Jalapeno Popper Grilled Cheese

 

         This isn't your typical grilled sandwich. It's a jalapeno popper... but in grilled cheese form.

 

Start by placing a few jalapeno's on a hot grill. Depending on the size of your bread, I would say about two peppers per sandwich.

Roast them until the skin is charred... about 10-15 minutes.

Place the peppers in a bag {paper preferred, but I was all out} and let them steam for about 10 minutes. Doing so aids in easy jalapeno skin removal. Bonus.

Meanwhile mince up a few green onions... like 4 to 5.

Add them to a bowl along with some black pepper.

Throw in a few ounces of, my favorite, cream cheese!

Mix it up until smooth.

Take two slices of your favorite bread... I like to use sour dough, but it really doesn't matter... just as long as you smear it with as much of the cream cheese mixture as you'd like!

Lay out two slices of cheddar or colby jack cheese.

Once the charred jalapenos have steamed and cooled a bit in the bag, gently peel the skin away from the pepper.

Remove the tops and discard.

Slice down one side of the pepper and remove the seeds and ribs... be careful it only takes one slip of the knife and you hit a juice pocket that sends a small droplet of fiery acid onto your left eyeball which will leave you partially blind for about 45 seconds.

Top with the other slice and butter the one side.  Next place the sandwich on a preheated griddle {butter side down} and sear until golden, don't forget to butter the top slice!

Flip and sear on the other side until golden and crispy.

Remove from the griddle.

Slice in half and serve... warm... with a beer, or a glass of milk...or my favorite MULDERBOSCH sauvignon blanc. 

Enjoy!!

Jalapeno Popper Grilled Cheese:
{makes 2 sandwiches}

ingredients:
4 large Jalapeno Peppers
3-4 ounces Cream Cheese, softened
4-5 Green Onions, minced
Black Pepper, to taste
4 slices Colby Jack or Cheddar Cheese
4 slices Sourdough Bread
Butter

preparation:
 On a hot grill, char the jalapenos... about 10-15 minutes.


Place charred jalapenos in a bag to steam. After about 10 minutes, gently peel of the skin. Slice off the tops and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper. 


Preheat griddle to 375 degrees. Next combine the cream cheese, minced green onion and black pepper in a small bowl. Spread desired amount of cream cheese on one slice of bread then layer jalapeno's and cheese. Butter outer slices and griddle until golden and crispy.


* Always wear gloves while handling jalapenos or any spicy peppers.

All that jazz about Chenin Blanc.

So whats the big fuss about Chenin Blanc?


Chenin blanc (known also as Pineau de la Loire among other names), is a white wine grape variety from the Loire valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigor is not controlled. Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it is also known as Steen


Chenin blanc is probably the world's most versatile grape being able to produce quality wines of various sweetness, including dessert wines noted for their aging ability, as well as sparkling made according to the méthode champenoise and fortified wines. 


Chenin blanc can accommodate some skin contact and maceration which will allow extraction of phenolic compoundsthat could add to the complexity of the wine. Two of the aromas that skin contact can bring out is the characteristic greengage andangelica notes of Chenin. The grape's characteristic acidity can be softened by malolactic fermentation which will give the wine a creamier or "fattier" texture as would a period spent aging on the lees. The use of wood or oak aging is up to each individual producer. Old World producers tend to shy away from the use of new oak barrels which can impart flavors of vanilla, spice and toastiness-though these notes maybe desirable for a New World producer.


James Molesworth from Wine Spectator talks about South African Chenin.

Lets test your wine pairing skills with this weeks recipe.
Easy to follow Thai peanut chicken with great photos compliments of  Marla on February 3, 2011

Chicken with Coconut-Lime Peanut Sauce

 

The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers. There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. Do I know what I will be eating, sure. This Chicken with Coconut-Lime Peanut Sauce is a fun alternative to chili. It is packed with flavor and protein. Great for game day or any time at all.

When it comes to spectator sports it is all about the food for me. Whoever wants to stand on the side lines to chat and eat can hang with me. In this chicken recipe creamy coconut pairs perfectly with peanuts and lime. This dish is filling, but not heavy. if you are a fan of peanuts, you will love this sauce!

I added some bright green asparagus. Not only does it add flavor and great texture, you get your veggies too. Serve with some brown, jasmine or basmati rice and you have a full meal. You can make a double batch of sauce if you wish. It would be awesome to dip freshly baked bread or naan in it.

This sauce tastes even better the next day after the flavors have a chance to combine.

I like to make a big batch of this chicken dish so we have enough for a few days. It is great for lunch, dinner and the lunch box.

What are you serving for the Super Bowl?

Chicken with Coconut-Lime Peanut Sauce
Makes 6-8 servings
NOTES
Instead of sweetening the sauce with Stevia, honey would be another great option
INGREDIENTS

• 1/2 cup light Coconut Milk
• 1/2 cup natural Peanut Butter (I like crunchy)
• 1 tablespoon Thai Red Curry Paste
• Juice from 1 Lime (about 1 tbs lime juice)
• 1 tablespoon Soy Sauce or Tamari
• 2 tablespoons Fish Sauce
• 2 teaspoons Toasted Sesame Oil
• Pinch of the following:
• Cracked Black Pepper
• Cinnamon
• Cayenne
• Stevia to taste, or your favorite natural sweetener

• 2 pounds Chicken Breast, cut into 1 inch pieces
• 1/2 cup diced Onion
• a few Garlic Cloves, chopped
• 1 teaspoon unrefined Coconut Oil
• 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional garnishes - Chopped Cilantro (coriander), Peanuts, Green Onion, toasted unsweetened Coconut Flake

METHOD

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time.

For more amazing recipes please visit this page:
http://www.stumbleupon.com/su/29vmYW/www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/

How to order wine with food

Is it red with chicken or white? If I’m having a nice lunch with friends and I have beef but they are ordering salad, what do we order for the entire table?  What are the rules for ordering and drinking wine?

Frankly, there are no hard and fast rules. My first reaction is to tell you to ORDER WHAT YOU ENJOY, because wine is to be enjoyed and savored, but there are times when you’re in the company of others (like business dinners) when you wish you knew the basics. So for those times….

RED WINE

Full bodied reds make a great accompaniment to heavier beef and pork dishes. These should be served room temperature.

• Cabernet Sauvignon
• Rhone (reds)
• Syrah
• French Bordeaux
• Zinfandel (great with pasta)

Medium bodied wines are those that you’d enjoy with lamb, veal, lighter pork meals (for example a pork tenderloin), pasta with a red sauce. Serve room temperature.

• Merlot
• Chianti
• Burgundy
• Rioja
• French Pinot Noir

Lighter reds can easily be enjoyed with the same foods as many white wines such as turkey, chicken, duck, and heavier fish (like a tuna steak or swordfish, salmon, etc. It is fine to serve these wines slightly chilled.

• Beaujolais
• California Pinot Noir

ROSE

Rosé or Blush wines. Chilling makes this wine taste much brighter, so go ahead and chill.

Rosé is available in both sparkling as well as still and can be enjoyed before dinner as an aperitif or with very light foods like eggs, foods that are spicy (Mexican), salad entreés, and light chicken dishes.

WHITE

White wines should be served either chilled or WELL chilled.

Full bodied whites should be enjoyed with the same types of food as a light red – think chicken, veal, etc.

• White Burgundy
• California Chardonnay

Medium Whites should be your “go-to” for anything that swims. Great with poultry fish, shellfish and pastas that have a clear or white sauce (like a white clam sauce or an alfredo).

• Chardonnay
• Chablis
• White Bordeaux
• New Zealand whites
• Pinot Blanc
• Sauvignon Blanc

Light red wine is great for vegetarian or Asian inspired dinners

• Reisling
• White Zinfandel
• Pinot Grigio
• Gewurztraminer
• Spanish whites

Champagne and Sparkling Wines

Sparkling wines and champagnes are so versatile that you can drink them with anything. They’re wonderful for cleansing the palate, especially after eating any spicy, salty, or fried foods. The difference is in the sweetness rather than the body when choosing when to drink a champagne or sparkling wine.

Brut – very dry

• Great with appetizers, fish (perfect with lobster or shrimp) and chicken meals.

Extra dry – a little sweeter than brut, but still in the “dry” range.

• This is toasting champagne!!! Oh and it’s fabulous with that chocolate mousse cake (or any dessert) that you made for dinner.

Sec, Demi-Sec or Doux - this is the SWEET stuff

• Serve this with dessert or AS a dessert.

What do you do when you’re ordering a bottle for the table and everyone’s eating something different?

Beaujolais or any of the lighter reds is perfect, as it can accompany everything from meat to fish.

Of course, when all else fails – ORDER CHAMPAGNE