The 2013 Chardonnay has prominent citrus aromas on the nose followed by
a complexity of flavours including lemon, clover, ginger and vanilla. The
palate shows excellent balance between fruit, acidity and wood and presents a
softness with a full body and lingering aftertaste.
We suggest enjoying it with mild seafood curries and buttery sauces,
fish cakes, chicken Caesar salad or peach and mango based salads. This wine has
an ageing potential of approximately 10 years if stored in optimal conditions.
Taste the Lanzerac Chardonnay 2013 with the white Lemons & Limes
Chocolates, available at the Tasting Room for R55 per slab. Wine and
chocolate pairings are offered daily between 9am and 5:30pm at the Lanzerac Tasting
Room (http://www.lanzerac.co.za/tasting-room-cellar/)
Download the Chardonnay 2013 tasting note here.
Recipe: Lanzerac Smoked Haddock and Mustard Chowder (makes four starter
portions)
Ingredients:
1 Large Haddock fillet, approximately 400-500g
500ml Milk
Large waxy potatoes, approximately 300g each
2tbsp Olive oil
1 Large shallot or onion, chopped
1 Leek
100ml Lanzerac Chardonnay
500ml Fish stock
90ml Double cream
1 Heaped tbsp course grain mustard
Sea salt and freshly ground black pepper
Method:
Cut the Haddock fillet in two or three pieces to fit into a
large saucepan. Bring to boil the milk in the saucepan, and then add the
Haddock pieces. Remove the pan from the heat and leave for about 10mins. By
then the fish will feel firm when pressed.
Lift out the fish out, and then strain the milk and reserve.
Skin and flake the fish whilst still warm. Set aside.
Peel the potatoes and cut into small dice. Heat the oil and
sauté the potatoes with the shallots/onions for about 10mins, stirring
occasionally, until lightly coloured.
Cut the leeks in half down the middle and wash carefully.
Then remove the ends and slice from the root end until you come to the green
part. Add the sliced white leek to the potatoes and shallots/onions. Sweat them
off for 5mins. Add the wine and cook until reduced right down, then pour in the
stock and reserved milk. Season and bring to the boil, stirring once or twice.
Simmer for 15mins until the potatoes feel just tender.
Blend the mixture until smooth, either in the pan with a
hand-held stick blender or decanted into a food processor or blender.
Return to the pan and stir in the cream. Briskly stir in the
mustard and check the seasoning again. Gradually stir in the flaked haddock,
reheat gently and serve.
Accolades:
Four-star rating: Platter’s Wine Guide 2015
Double Gold WineStyle People’s Choice Awards
Order your case of Chardonnay online or with Zelda Furstenburg
on winesales@lanzerac.co.za
or call 021 886 5641 for more information.