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Oak Valley
Oak Valley
Fountain Of Youth Sauvignon Blanc Meets West Coast Mussels
Our family hails from a long line of enthusiastic fisherman. My grandfather, Jimmy, represented South Africa competitively in the 1950’s spending more time with a line in the water than farming fruit! Luckily the Cape is blessed with an abundance of excellent seafood so he often came back laden with quality fish. Holidays were spent in Arniston often foraging at low tide for fresh mussels then drawing straws to see who had the arduous task of cleaning the (mussel) beards.
This brilliant West Coast Mussel recipe from Chef John van Zyl was a firm favourite at The Melting Pot restaurant when it was still based on Oak Valley.
Chef John has since moved to the Timeout Market at V&A offering a delicious seafood menu, well worth a visit.
Mussels are delicate so you want a clean and subtle wine that won’t overpower the dish. The white wines that pair best with steamed mussels are dry, light bodied, crisp, mineral driven wines. Our Fountain of Youth Sauvignon Blanc is a perfect match as the delicate fruit flavours won’t overpower the subtly sweet and salty mussel flavours.
To Pair: Fountain of Youth Sauvignon Blanc (Oak Valley)
Grown on cool south facing slopes, our Sauvignon Blanc vines are managed by removing the leaves and opening the canopies, exposing the bunches to direct sunlight prior to harvest. This encourages a lovely light dry fruity style with good freshness on the palate. Think out the box with this one and decant to allow the delicate fruit flavours to shine. Added bonus…the more you drink the younger you feel!
Sauvignon Blanc is also excellent with fresh oysters so think about serving these as a starter with a light vinaigrette and turn your luncheon into a seafood extravaganza!
Regards, Chris
