Summertime and the living is inspired, especially when an afternoon includes scrumptious salads paired with delectable wines!
In the warmer season, we usually crave fresh, light ingredients that have an excellent taste and that are good for the waist. It’s also the opportune time to gather friends and family together for memorable moments in the sunshine. Next time you plan a picnic, keep these salads and wine pairings in mind:
The famous fynbos and mange tout treat:
The salad: A favourite at Werf Restaurant: mix together foraged salad leaves and sliced baby carrots with beetroots, radishes and mange-tout, with Rozendal Vinegar (or any vinegar with fruit notes) and herb dressing.
The wine: 1685 Sauvignon Blanc 2018, with its melange of tropic fruit flavours, notes of fig and zesty, mineral finish.
A gem of a feast:
The salad: Create a simple and delicious concoction of baby gems, broad beans, coriander and sour cream.
The wine: 1685 Chardonnay 2017 pairs beautifully with this salad, due to its cinnamon and lemon notes and buttery character from barrel fermentation.
All about asparagus:
The salad: Grill asparagus and leeks with garlic then toss with freshly squeezed lemon juice, parmesan and chick-wheat (you can also just use chickpeas if making chick-wheat is too much effort) dressing.
The wine: The Boschendal 1685 Chenin Blanc 2018 is your bottle, with its white peach elegance and intriguing suggestion of lime. Look out for lingering stone fruit and toasty nut notes.
