Botanica, Mary Delany Chenin Blanc

Product Description

Located in Devon Valley, Stellenbosch, American-born Ginny Povall is a self-taught winemaker who is a rising star amongst the South African wine scene. With the aim of using minimally invasive winemaking techniques to produce wines that express their vineyards’ origins, Ginny is currently sourcing her grapes from local respected growers whilst she waits for her own vines to mature. The farm gives her the opportunity to experiment first-hand with different viticultural practices in the hope that the results are different to what everyone else is doing. Stating that she had to ‘unlearn’ a lot what was taught, Ginny has adapted herself and learnt instead how things are done differently in the Cape, whilst simultaneously trying to get some of the California practices to integrate on the farm. These exquisitely labelled wines, carrying 18th Century British artist, Mary Delany’s botanical cut-paper collages, are extremely elegant and well deserve their award-winning status.

Rich and aromatic, with delicious notes of tropical fruits and an underlying minerality. Complex and thought-provoking, it has a crisp acidity and luxurious layers of apricots, vanilla, cream, herbs, honey and camomile on the palate that linger harmoniously on the finish.

Grower: Botanica
Grape Variety: Chenin Blanc
Style: Tropical and Mineral
Country: South Africa
Appellation: Western Cape
Vintage: 2015/16
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Thai Seafood Salad and Chicory

Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 30

INGREDIENTS

1 tbsp olive oil
150g/5oz king prawns, cut in half
150g/5oz squid, cut into strips
150g/5oz crab meat
1 tbsp toasted sesame oil
2 tbsp sweet chilli sauce
1 tbsp Thai fish sauce (nam pla)
2 tbsp lime juice
1 tbsp clear honey
2 red chillies, finely sliced
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint leaves
2 tbsp sesame seeds
4 fresh kaffir lime leaves, very finely shredded
3 heads of chicory, leaves separated to give you approximately 30 neat 'boats' for the filling

1. Heat a frying pan until hot, then add the oil and stir fry the prawns for 1-2 minutes.
2. Then add the squid and cook for one more minute.
3. Add the crab meat and heat through. Remove from the heat and place in a bowl.
4. Combine all the other ingredients, except the chicory, and pour onto the seafood.
5. Stir gently and leave to marinate for 30 minutes.
6. To serve, drain the seafood of any excess liquid and divide the mixture between the chicory boats