Winemaker Anne van Heerden has produced a wine that’s spectacularly clear and bright with a hint of green, with clean, refreshing flavours (think passion fruit, grapefruit, gooseberry and blackcurrant),.
It’s the perfect Summer aperitif, which partners effortlessly with food, a fresh seasonal salad, light meat dishes, rich seafood dishes and even cheeses platters.
You can buy the wine directly from the Tasting Room for R110 a bottle, or select outlets.
Details: <https://www.cluver.com> www.cluver.com.
If you’re a bit of a whizz in the kitchen, whip up this salad…
Tomato with Wasabi Mascarpone and Pine Nut
Created by legendary chef duo Craig Cormack and Beau du Toit (who are the brains behind SALT at Paul Cluver). The flavours of the dish are a culinary match made in heaven when served with the Sauvignon Blanc.
Ingredients:
250g Mascarpone,
1 tbsp Wasabi Paste,
10g chives finely chopped,
10g Tarragon finely chopped,
1 Spring Onion finely sliced (20g),
2 Banana Shallots thinly sliced width ways (100g),
2 tbsp Vinegar,
1 tbsp Olive Oil,
1kg Mixed tomatoes cut into a mixture of slices and wedges, 1cm thick,
20g Pine Nuts toasted,
5g Mixed basil leaves (plain, purple and micro-basil) or just plain basil, to garnish,
Coarse sea salt and black pepper
Method:
Combine the mascarpone, wasabi, chives, tarragon and spring onion in a bowl with 1/2 a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.
Next place the shallots in a separate bowl with the vinegar, oil and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.
To serve, divide the mascarpone between the plates and spread it out to form a thin layer.
Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go.
Season with 1/3 teaspoon of salt and a good grind of black pepper, and serve.
The tomatoes in this dish are the hero, so include as many different varieties as you can find: red, green and yellow; baby plum, cherry and vine. They also look great if they are not cut in uniform fashion: smaller tomatoes should be halved, while the larger ones should be cut into wedges or sliced.
You can prepare all the elements for this in advance; the wasabi and herb-filled mascarpone, the pickled shallots, the chopped tomatoes, the toasted nuts. Just keep them separate and put the dish together just before serving.
