False Bay’s chenin blanc is sustainably farmed, from old vines, and made with minimal intervention. The website proudly proclaims that, far from going vine to bottle in three weeks via packet-bought yeast, this delight underwent a snail-paced six month fermentation using only natural, wild yeast. The results is a lovely, characterful wine. Look to find yellow plums and honeysuckle, with hints of marzipan, crushed almond and fennel. It’s absurdly food-friendly, and makes for a delightful aperitif. The ‘slow food’ movement is in full swing, why not ‘slow wine’?
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Woman in Wine: Nadia Barnard, Winemaker
Nadia is one of many women showing they are a force to be reckoned with in South Africa’s winemaking industry. She graduated from Stellenbosch University with a BSc in Agriculture and is now chief winemaker for Waterkloof, False Bay’s parent winery.
Full price $22.00 from the winery on 29 March 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chenin Blanc
- Serving Temp.
From the producer
Slow Chenin Blanc is not fermented with fast-acting, or aroma-‘enhancing’ commercially selected yeast. The grapes do not take three weeks to get from vineyard to bottle. It is crafted the wild way – old vine fruit, fermented with wild yeast found naturally on the grapes…not in a packet. This magical transformation takes at least six months. At False Bay Vineyards we make slow wine.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...