Bouchard Finlayson

Peter Finlayson, winemaker at Bouchard Finlayson, is one of the pioneers of the Hemel-en-Aarde valley and a stalwart of the industry in South Africa.  With a strong focus on Pinot Noir in the vineyard, an enthusiasm for Chardonnay, an interesting mix of international varietals (mainly in the unique Hannibal blend) and a wonderful setting, a visit and tasting at this winery is a highlight of any journey into this incredible wine region.

On a recent visit I was suitably impressed and the wine that shone for me was the Limited Edition Kaaimansgat Chardonnay 2010, from grapes sourced from a Villiersdorp farm.  Really well balanced, pretty much exactly what I am looking for in a food chardonnay, with a great combination of tropical fruit and cinnamon apple, a complex wine that is given a real lift with 50% going in new French oak and 50% experiencing no wood at all. 

Peter Finlayson has given me his Bouillabaisse recipe, something he enjoys with his Kaaimansgat Chard.

Bouillabaisse

Ingredients:

1. a couple of fish heads
2. a few onions, finely chopped
3. a knob of butter
4. salt and pepper
5. 2 cups of white wine
6. 4 tomatoes, chopped
7. 2 tsp Thai curry seasoning
8. 2 tsp fish Masala
9. 1 tsp ground fennel seeds
10. 1 Tbsp apricot jam
11. 2 bananas, chopped
12. 1 lemon
13. 400g fresh white fish
14. 400g peeled prawns
15. 300g calamari

Method:

• boil up fish heads in a pot of water for around an hour, sieve, then set stock aside
• take a wide, flat-bottomed pot and brown the onions
• add the white wine and allow to simmer for 10 minutes
• add the chopped tomato, Thai and Masala seasoning, fennel, apricot jam, bananas, lemon juice and fish stock and allow to simmer for 30 mins
• season with salt and pepper
• 5 minutes before serving add fish, prawns and calamari