Farmer’s Weekly – 02 August 2019

david basckin

wine of the week

As I melted the

Gorgonzola

into the already

creamy sauce, it

became clear to

me that this dish

required a wine

of standing,

something

from the higher

shelves in the

liquor store.

When the

dish is as high-browed, rich,

full-flavoured and decadent

as this, a wine of reputation

is needed to complete the

experience in a fitting manner.

This isn’t simply due to the

ingredients, but because every

mouthful needs a wine of

substance, body and depth of

flavour as well as a freshness to

clean the lingering creaminess

from one’s tongue. No easy

shopping list, I know, so will the

real Chardonnay please stand up?

Allow me to introduce you

to DeMorgenzon Reserve

Chardonnay. It’s the perfect

balance of fruit, wood influence

and acidity. The initial buttery

creaminess is contrasted by its

fresh citrus flavours and linear

acidity, which leaves the mouth

wanting the next forkful and sip.

The DMZ Chardonnay is

lighter, with less time in older

barrels; it’s more pocket-friendly

and deliciously accessible.

Waterford Estate’s Single

Vineyard Chardonnay is

another wine worthy of

seeking out: it’s full-bodied,

with vibrant citrus, subtle spice

and a creamy palate. Santé!

• Wine pairing recommendation
  by Cape Wine Master Derek
  Ramsden. Email him at
  [email protected].
  ▪

fw

onions are soft and translucent,

stirring from time to time to

avoid adhesion and consequent

burning. Lower the heat and

add the cream and butter,

taking care to avoid curdling the

cream. Add the pinch of ground

nutmeg and black pepper, and

then the crumbled Gorgonzola.

When this is bubbling, add the

pasta and asparagus, stirring

well. Cut the heat to a simmer.

5

Sprinkle the contents of

the frying pan with the

chopped spring onions and

parsley, and scatter the nuts.

Don’t worry about adding salt;

Gorgonzola is salty to begin with.

• David Basckin is a freelance
  journalist and videographer. Email
  him at [email protected].
  Subject line: Real cooking.
  ▪

fw

Fresh,

yet with

body and

depth

Styling:

Nomvuselelo

Mncube

Photo: Peter

Whitfield

2 august 2019 farmer’sweekly 53