Haute Cabrière 2014 Chardonnay Pinot Noir

Arguably one of South Africa’s favourite wines, Haute Cabrière’s 2014 Chardonnay Pinot Noir is the perfect varietal to crack open this eve (while watching the 2014 FIFA World Cup Opening Ceremony, of course). Now in its 20th year of production the famed blend is no less brilliant than its first iteration, a feat in times of unpredictable weather and extreme climate change. However the beautiful balance of the blend shines – a little zest, and touch of acidity from the Chard, and a burst of fruit from the Pinot Noir – with the lightly pink liquid refreshing in its delightfully light, slightly peachy flavour. TRY WITH: Bouillabaisse, not easy to spell and much harder to pronounce (booyi-ya-bayse). This winter warming dish is complemented by the fresh acidity and warm fruitiness of the Haute Cabrière Chardonnay Pinot Noir 2014. Here's a great bouillabaisse recipe for you to try: Ingredients: For the soup:

  • 3T olive oil
  • 5 cloves garlic
  • 1 red onion, chopped
  • 7 stalks celery, chopped
  • 3 fennel bulbs, chopped
  • 3t dried thyme
  • 8 leeks, chopped
  • 1t smoked paprika
  • 2cm knob ginger root, chopped
  • 900g crab pieces
  • 140g tomato paste
  • 2½ litres water
  • 2 large pinches saffron
  • 1T salt
  • 1t white pepper
  • 10 potatoes, peeled and quartered
  • 1kg clams, cleaned
  • 600g firm white fish
  • 400g black mussels, cleaned
  • 400g squid, cleaned
  • 1 bunch thyme
For the rouille:
  • 2 slices white bread
  • 2T milk
  • 2 red peppers
  • 2 cloves garlic
  • 1t salt
  • 4T olive oil
  • 1 baguette
Directions: Heat the olive oil in a large pot. Add the garlic, onion, celery, fennel, thyme, leeks, paprika and ginger; sweat for 15 minutes until soft but not brown. Now add the crab and tomato paste and cook for another 15 minutes. Add one litre of water and stir. Slowly transfer to a food processor and blend until smooth. Ensure you don’t burn yourself, as the mixture will be hot. Put the puréed crab and vegetables in a large clean pot and add the rest of the water. Bring to the boil and then simmer for 15 minutes. Strain this mixture, discarding the solids, and return to the stove. Add the saffron, salt and pepper, and simmer. Half an hour before serving add the potatoes and cook until done. Remove and set aside in the oven to keep warm. (At this stage the broth will still be a little thin; once you add the seafood the flavour will come alive.) Add all the seafood and poach for 10 to 15 minutes. Remove the seafood and serve on a separate plate. Check the seasoning of the remaining soup, pour into a serving tureen and serve with the rouille, croutons and potatoes, and garnish with thyme. Soak the bread in the milk until it is soggy; squeeze out all excess liquid. Roast the peppers over a gas flame or under a grill until blackened. Peel off the blackened skin. Cut in quarters and de-seed. Place in a liquidiser with the bread, garlic and salt and blend to a paste. Slowly drizzle in the olive oil until emulsified like a mayonnaise. Serve on toasted baguette wedges and float on the soup. Serves 10 – 12 Recipe compiled by Neil Roake Styling Marina Walsh Photograph Mark Lanning