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Chardonnay-nay!

– News Article

Today, we’re talking Chardonnay – a varietal that offers such versatility when it comes to styling. For example, 100% of the fruit for our award-winning The Manor House Chardonnay 2020 is sourced from the warmer climate Stellenbosch and Robertson areas, and was aged in barrel for 9 months to add structure and flavour complexity.

When it comes to our Chardonnay 2020 that forms part of The Winemasters range, we only mature around 20% of the blend in French oak for a couple of weeks. We do so to offer a fresher and fruitier expression of this cultivar. Grapes for this iteration came from top-performing vineyards across the Western Cape.

Both these wines are a treat on their own, or with dishes ranging from poultry, fresh fish and seafood, to veal and creamy pastas. They are also lovely to enjoy on their own in the company of good friends and family.

Purchase these beauties by clicking here. We have a special mixed case offer that includes two bottles of The Manor House Chardonnay 2020 and four bottles of Nederburg The Winemasters Chardonnay 2020 for only R612 (instead of R680) – a saving of R68! This special deal is on offer until 25 October 2021. 

To watch a fun video featuring our white-winemaker, Pieter Badenhorst.

Try our Chardonnays with the flavour-packed recipe that appears below. The wines gracefully complement this dish drenched in delicate Béarnaise.

Roast chicken breasts, oven-dried tomatoes, Béarnaise and straw potatoes

 By chef Pete Goffe-Wood

Serves 6

Ingredients:

  • 6pcs chicken breast “supremes” (skin and wing bone on)
  • 12pcs oven-dried tomatoes (recipe appears below)
  • 30g rocket
  • 300ml béarnaise (recipe appears below)
  • 100g straw potatoes (recipe appears below)
  • Salt and freshly ground pepper

Method:

Season the chicken with salt and pepper, and roast in a hot oven (200˚C). When the breasts are golden brown and cooked remove from the oven and leave to rest. Place the chicken breasts in the middle of the plates. Arrange the oven-dried tomatoes (see recipe below) around the chicken, drizzle with the béarnaise (see recipe below) and place a pile of straw potatoes (see recipe below) on top. Serve with Nederburg Heritage Heroes The Young Airhawk Sauvignon Blanc.

Oven-dried tomatoes

 Serves 6

Ingredients:

  • 10 medium to large tomatoes
  • 1 tblsp sugar
  • Olive oil
  • Salt and freshly ground pepper

Method:

Cut the tomatoes in half through the middle. Place the tomatoes, cut side up, on rack or tray and season with the salt, pepper and sugar and then drizzle with olive oil. Put in a low oven (approximately 120°C) for 2 hours or until the tomatoes are properly dried.

 Béarnaise

Serves 6

Ingredients:

  • egg yolks
  • 500g butter
  • 100ml béarnaise reduction (recipe appears below)
  • 1 handful roughly chopped tarragon
  • Salt and freshly ground pepper

 Method:

Melt the butter and set aside. Cook the eggs and reduction in a stainless steel bowl over a double boiler. Whisk until the eggs are cooked and the mixture is at ribbon stage. Remove from the heat and slowly whisk in the melted butter. Season with salt and pepper, and add the chopped tarragon.

Béarnaise reduction

 Serves 6

Ingredients:

  • 750ml water
  • 750ml white wine
  • 750ml white wine vinegar
  • 1 handful green peppercorns
  • 1 cup finely chopped onions

Method:

Combine all of the ingredients and reduce by 2/3.

Straw potatoes

Serves 6

Ingredients:

  • 4 large potatoes, peeled
  • Oil for deep-frying

Method:

Cut potatoes on a mandolin into pomme paille (straw potatoes). Rinse thoroughly in cold water, drain and deep-fry until golden brown. Drain the oil and season with salt.

Assemble the different components of the dish and serve with your favourite Nederburg Chardonnay.

Cheers to Chardonnay-nay!

 

 

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