Chenin Blanc: Flowers and Flavours
Flowers and Flavours was the theme of our lunch club on Saturday! With all the guests nice and cosy next to the fire, the adrenaline was pumping in the kitchen. My friend Anton, kept things under control as there were nine courses each representing a flavour that was an invitation to an intoxicating sensory journey that not only excited our taste buds but also tantalized our minds!
These nine prominent flavours: Pepper, Ginger, Lemon & Lime, Chilli, Vanilla, Garlic & Onion, Basil, Chocolate & Salt and Cinnamon & Spice are sure to be found in some wine at some stage or another!
Chenin Blanc Food Pairing
Always chic Chenin Blanc that cries out for freshly shucked oysters and who is one of the sip-along soulmates of all the fish in the sea was paired with Chilli that was transformed into Salmon with Crisp Chilli Salad
What fun preparing and pairing delicious food and wine from fresh ingredients. That is not difficult!
Rhebokskloof Pearlstone Chenin Blanc
This Chenin Blanc shows tropical notes of mixed canned fruit, with guava and pineapple in particular. It is followed through nicely with a crisp lingering finish which accentuated the flavours of this native of Mexico ingredient.
Who would have thought that the Portuguese are responsible for the spread of Chilli to Asia, introducing it to India? Here it gained immediate popularity, its fame spreading eastwards to South-East Asia.
With never before made, crispy Chilli salad that was tossed and placed on top of the salmon, the Chenin Blanc complimented the combination of salmon, chilli, ginger, basil, mint, coriander and lime!
A must have for your next … – ah what the hell, if you can’t wait that long, for the next time you feel like having a nice glass of wine!
Wine: Rhebokskloof Pearlstone Chenin Blanc
Food: Chilli: – Salmon with Crisp Chilli Salad
4 x 200 g pieces salmon fillet
2 tbsps. lime juice
Crisp chilli salad
2-3 tbsps. olive oil
4 large green chillies, seeded and shredded (I used jalapenos)
4 large red chillies, seeded and shredded (I used jalapenos)
½ cup Basil
½ cup fresh mint
½ cup fresh coriander
2 lime leaves
(Recipe from Marie Claire: Flavour)
To make the crisp chilli salad, heat the oil in a large frying pan over high heat. Add the green and red chillies and ginger and cook for 5-7min or until crisp. Remove from the pan with a slotted spoon and drain on absorbent paper. Set aside.
To cook the salmon – use the same frying pan and oil that the chillies and ginger were cooked in. Reduce the heat to med and add the salmon to the pan skin down first. 2 min each side or until your liking.
To serve – toss the chillies and ginger with the basil, mint, coriander and lime leaves. Place salmon on serving plates, top with the chilli salad and drizzle over the lime juice.
Enjoy with Pizazz!
The Merry Wine Drinker