Celebrate Chardonnay Day with Chef Ollie Swart’s recipe for delicately balanced pasta, where lemon and white wine cuts through the rich cheese. 

Chef Ollie’s Lemony sage, Chardonnay & pecorino pasta 

Serves 4   

Ingredients 

500g Tagliatelle
100g Unsalted butter
2 Tbsp extra virgin olive oil
4 Garlic cloves, sliced
8 Sage leaves
Zest of 1 lemon
Juice of ½ a lemon
¼ cup dry Fat Bastard Chardonnay
Milled black pepper
1 cup (about 80g) grated Pecorino cheese + extra for serving 

Method 

1. Bring a large pot of well-salted water to a boil. This will be used to cook the pasta and help emulsify the sauce later, so don’t forget to reserve a cup of the pasta water before draining.
2. In a wide skillet or saute pan, melt the butter with the olive oil over medium heat. Add the sage leaves, garlic, lemon zest and cracked black pepper, letting them cook for 1-2 minutes. Stir with wooden spoon.
3. Once garlic is slightly golden and not burnt, add the chardonnay to the pan and let it simmer for 1-2 minutes to reduce slightly and meld with the butter and aromatics. Turn off the heat for now.
4. Cook the pasta until al dente. Drain immediately, reserving a cup of the pasta water.
5. Off the heat, add the hot pasta directly to the pan with the sauce. Add the grated Pecorino and about 60ml (¼cup) of the reserved pasta water. Toss vigorously to emulsify into a silky sauce. Add a little more water if needed for consistency.
6. Taste and season with salt, more pepper and lemon juice, if desired.
7. Serve immediately, topped with more Pecorino, a little extra virgin olive oil and a final crack of black pepper. And of course, finish it off with a big, bold glass of chilled chardonnay.

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Franschhoek, the unspoken yet glorious food and wine capital of South Africa, you’ve done it again. La Petite Ferme is a magical boutique winery whose vintages are more than a match for its resplendent views; and to round out their wine repertoire, they have just released their exclusive Barrel Fermented Chardonnay.

By Roxy Greeff

Available only from the winery itself, the La Petite Ferme Barrel Fermented Chardonnay 2016 rediscovers excellence with its complex, but perfectly balanced, taste. It boasts notes of burnt butter and roasted almonds as a result of the wine’s generous exposure to the barrel wood. You can also expect flavours of fresh ripe pineapple and green apple on the palate.

‘Our 2016 Chardonnay takes a different path then previous vintages,’ says Wikus Pretorius, La Petite Ferme’s resident winemaker. ‘Fruit for the 2016 vintage is a combination of our estate grown vineyards and grapes from Elim (Agulhas) which is more coastal.’

What makes Pretorius particularly pleased with the turnout, is that despite long exposure to the wood, the wine is perfectly balanced with a delicate freshness. ‘The result is a wine that is equally at home by itself or with food,’ he says.

If you want a taste, you can order a glass from the estate’s stunning restaurant. It is particularly well paired with their braised leg of rabbit served with a mustard apple sauce, baby vegetables, dried apple and sweet potato puree, available on both their lunch and dinner menus. It also partners well with their wild mushrooms with cauliflower truffle puree, pearl barley, pecorino cheese and garlic crumbs, as well as the whole smoked trout with lemon-chive hummus, roasted beetroot, horseradish crème fraiche and baby fennel salad.

THE DETAILS
Where: R45, Franschhoek
Price: R200 per bottle
Reservations: 021 876 3016 , reception@lapetiteferme.co.za
Website: lapetiteferme.co.za <Hyperlink: http://www.lapetiteferme.co.za/>

FOLLOW THEM
Facebook: @LaPetiteFermeFranschhoek
Twitter: @la_petiteferme
Instagram: @la_petiteferme

The post La Petite Ferme introduces a new Barrel Fermented Chardonnay appeared first on MyKitchen.