Stellenbosch Hills have just unveiled their second vintage of Kastanjeberg Chenin This exciting release is a limited-edition Stellenbosch wine only made in years of exceptional harvests has just been released. The Sense of Place Kastanjeberg 2020 is the flagship wooded, single-vineyard Chenin Blanc made by Stellenbosch Hills.
The new addition has the hallmarks of an award-winning wine and bears the gravitas and poise that, like all Sense of Place wines, is a great match with fine cuisine. Its memorable character makes the Kastanjeberg Chenin Blanc an ideal wine in winter or summer, come rain or shine.
The 2020 vintage offers renewed momentum for the lauded wine and Sense of Place range. The wooded Chenin Blanc is rich, complex and displays effusive aromas of citrus, sweet melon, pear fruit, honeysuckle, violets and vanilla oak spice. On the palate, the full-bodied wine erupts with pear and peach flavours combined with hints of vanilla and almonds. A well-weighted mid-palate is balanced by a creamy texture and juicy tannins, lingering to a near-eternal finish. Only 2 700 bottles were produced.
The Kastanjeberg 2020 sells for R295 and is available from the winery and selected boutique wine stores, as well as online through the Stellenbosch Hills website.
For more information about Stellenbosch Hills, visit www.stellenbosch-hills.co.za
Saagwala Recipe – (chicken with spinach curry)
by Sam Linsell (www.drizzleanddip.com)
Paired with Stellenbosch Hills’ Sense of Place Kastanjeberg 2020
Saagwala or Palak chicken is a super delicious and mild North Indian curry that requires a bit of effort but is well worth it. Parts of the dish can be made in advance and the chicken then gets combined with a creamy spinach curry sauce with hints of bay, cumin, ginger and coriander.
900gms skinless & boneless chicken thighs
800gms spinach, washed
3 Tbsp melted butter
Marinade: (make in in advance – at least 4 hours but preferably overnight)
2 tsp Kashmiri chilli powder
1 tsp ground coriander
2 tsp dried fenugreek (optional)
2 tsp garam masala
1 tbsp freshly squeezed lemon juice
1 Tbsp mustard oil or neutral vegetable oil
1 tsp cumin
½ tsp turmeric
1 tsp salt
½ cup full fat yoghurt
4 Tbsp vegetable oil (sunflower or canola)
2 onions, peeled
4 – 5 large cloves garlic
2 medium ripe tomatoes
½ – 1 green or red chilli finely chopped (as hot as you would like)
1 Tbs grated ginger
2 tsp ground coriander
1 tsp ground cumin
1 ½ tsp Kashmiri chilli powder
½ tsp turmeric
2 tsp garam masala
2 bay leaves
1-2 tsp salt + more to taste
¾ cup yoghurt or cream (plus a little extra to serve)
Make in advance:
Cut the chicken thigh meat into half or thirds depending on their size and add to a bowl with all the marinade ingredients. Stir well to coat and ensure the marinade and spices are well mixed. Cover and refrigerate overnight.
Remove the chicken in marinade at least an hour before roasting to bring it to room temperature.
To make the spinach, blanch the washed leaves in a large pot of salted boiling water for 3 minutes. Drain in a colander and rinse under a cold tap. Once cool & drained, puree in a blender until smooth. There should be enough residual water on the spinach to get it to process. If not add a little water. This can also be made in advance.
Preheat the oven to 200C. Line a baking tray with tin foil and spray with cooking spray. Place the chicken pieces and spread out on the tray and roast for 30 minutes. Remove halfway (after 15 minutes) and drain off any liquid that may have been released in the pan. Turn the chicken pieces over and brush with the melted butter. Continue to roast for the remaining 15 minutes and until lightly golden. This chicken should be very succulent. Season it well with salt when it is out of the oven.
While the chicken is roasting make the sauce. It’s advisable to get all the spices measured out and ready. Blend the onion and garlic and a food processor until puréed but still holding some texture i.e. it should not be too smooth. Heat a large nonstick frying pan or skillet and add the vegetable oil. Once hot fry the onion & garlic mixture over high heat for about 8 – 10 minutes stirring regularly until starting to brown. Add the tomatoes to the same bowl of the food processor and puree until smooth.
When the onions are browned, add the chopped chilli, grated ginger, coriander, cumin, chilli powder, turmeric and garam masala and cook with the onion mix for a minute or two until starting to smell fragrant. Add the puréed tomato and bay leaves and cook for about 5 – 6 minutes. You want to ensure the tomatoes are cooked.
Add the puréed spinach to the pan and cook the sauce for a further 6 – 8 minutes. Adding additional salt as needed. Add the yoghurt or cream after a few minutes. Add the roast chicken to the curry sauce and heat through. Check to season. Serve with basmati rice and naan bread.