Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a more sophisticated alfresco alternative, sipping on a refreshing white wine while relaxing in the shade, is central to a successful picnic.
And when it comes to refreshing, easy-drinking whites that is versatile enough to work with an array of picnic-dishes, we can’t think of anything better than the award-winning 2018 Leopard’s Leap Chenin Blanc. The wine offers a lively combination of ripe summer fruit and subtle fynbos undertones, sustained by a firm acidity and a dry, lingering finish. A refreshing glass on its own, this classic Chenin Blanc is the ideal sipping wine for summer, but also a versatile partner to seafood, salads, sandwiches, soft to semi-firm cheeses such as brie and herb-crushed goat’s cheese, fruit, charcuterie and all kinds of typical picnic fare.
According to nationalpicnicweek.co.uk, fifty years ago the most popular picnic snack was a cheese sandwich. Today, it is a bag of crisps! While both will work with our versatile Chenin Blanc, we can definitely be more creative when it comes to picnic food! Try our recipe for a light but delicious quiche using local Franschhoek trout and a touch of dill. Pretty as a picture and a delightful treat with the 2018 Leopard’s Leap Chenin Blanc for a lazy, laid-back lunch! Do you prefer a white with more weight? Also try our 2016 Culinaria Chenin Blanc – it beautifully balances the buttery pastry.
Trout Quiche Recipe
1 sheet (25 cm) ready-rolled short-crust pastry
1 tablespoon extra virgin olive oil
1 onion, finely chopped
salt and black pepper
150 g broccoli, finely chopped
½ cup frozen peas, thawed
¼ cup dill, finely chopped
½ cup cream
½ cup milk
4 eggs, lightly beaten
¼ cup grated Parmesan
185 g smoked Franschhoek salmon trout ribbons
Preheat oven to 200 °C.
Line a 15 cm (base measurement) x 5 cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Bake pastry blind for 10 minutes. Remove paper and baking beans?? and bake for a further 10 minutes or until golden. Take out of oven and reduce oven temperature to 180 °C.
Heat the oil in a large non-stick frying pan over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, for 4 minutes. Add the broccoli and cook for a further 4 minutes or until tender. Add the peas and dill and toss to combine.
Place the cream and milk into a small saucepan over medium heat and bring to just below the boil. Place the egg and Parmesan into a medium bowl and whisk to combine. Gradually add the cream mixture and whisk until smooth. Add the broccoli mixture and mix to combine.
Inspired to treat the family to a picnic this weekend? Also try some of our favourite local picnic spots!
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