With International Chardonnay Day just around the corner celebrated on the 25th of May, I decided to showcase a few of my favourites, starting with the Middelvlei Unoaked Chardonnay 2022 – one of the most beautiful, contemporary iterations of Chardonnay I’ve had the pleasure to taste, once again affirming this varietal as the one I’m most fond of.
Introduction
There is something that I like to call “Momberg hospitality” – it’s a golden thread of abundance and generosity that runs through not only their range of exceptional Middelvlei wines, but that’s fundamentally embedded in their ethos, their way of working and definitely gleams in every conversation you might have with either of the Momberg brothers. Without fail, you can soak up the Momberg hospitality over a plate of boerekos on a weekend afternoon, or during a lively wine tasting, filled with great wines and good humour at the beautifully serene Middelvlei headquarters.
Background
Situated in the heart of the Stellenbosch Winelands is where you’ll find Middelvlei Wines, which has been owned and run by the Momberg family since 1919. As you enter the gates leading to the farm you are met by the breathtaking vineyard-strewn Amphitheatre, which overlooks the Bottelary Hills and the upper reaches of the Devon Valley.
The estate covers 160 ha of which 130 are planted with Pinotage, Shiraz, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay. (press release).
Middelvlei Unoaked Chardonnay 2022
Tasting notes: Unwooded with hints of tropical fruit and a touch of spice. Luscious peach and guava flavours add to the fruitiness of this wine.
Cellar door price: R135 per bottle
Caramelised sweet potato and chorizo soup with pumpkin seed rolls
Every season lends itself to a good bottle of Chardonnay at the right time, even when the air gets chillier the further we head into May towards winter. I particularly enjoy the complexity of a glass of Chardonnay paired with a hearty bowl of soup, savouring both the contrasting richness and refreshing acidity this combination offers. It’s an autumnal, heart-cockle-warming meal, humble and wholesome, perfect for sharing.
A simple week-night recipe, my caramelised sweet potato and chorizo soup starts with bringing out the best of vibrant orange sweet potatoes. By baking them low and slow in the oven or the airfryer, you allow the natural sugars to come to the surface, caramelising just under the skin, oozing honeyed tears from the soft, bright orange flesh.
Now, bringing this earthy sweetness together with the delicious spicy oiliness of thick slices of chorizo creates a certain kind of magic that a Middelvlei Unoaked Chardonnay knows just how to appreciate. Add a voluptuous wholewheat pumpkin seed roll, still warm from the oven, and I don’t care what season we’re in…this is pure heaven.
Caramelised sweet potato & spicy chorizo soup
Ingredients
- 1.5 kg orange sweet potatoes
- 1 large brown onion, diced
- 1.5 l good quality chicken stock
- 2 rounds spicy chorizo sausage, or 4 individual sausages
- 1/4 cup chilled evaporated milk (you can also use cream)
- 1/4 cup pumpkin seeds
- 1 handful coriander, chopped finely
- salt and pepper, to taste
- 3 tbsp olive oil
Instructions
- Drizzle sweet potatoes with olive oil, poke some holes in each one and bake them at 180C in either the oven or air fryer, until very tender. Leave the oven on whilst you peel the sweet potatoes.
- Allow to cool slightly, and peel the skins back, keeping them in large pieces if possible.
- Arrange the sweet potato skins on a baking tray / air fryer tray, and dry out in the oven / airfryer until they are firmer, but not burnt. Transfer to roller towel to firm up completely and become crispy. You can now put the oven off. Save the skins until later.
- Add your onion to the olive oil in a large pot and brown slowly, until glassy.
- Cut half of the chorizo sausages into rounds and add to the onion, stirring for a few minutes to release the oils and crisp slightly.
- Add the peeled sweet potatoes and chicken stock (add the stock in parts, depending on how thick you want your soup), allowing to simmer for about 20 minutes, stirring regularly.
- At this point, you can use a hand blender and roughly blend the soup to get a smoother consistency, but do not blend everything as you want some chunks of chorizo!
- Season to taste and stir in the chilled evaporated milk. You can also use cream, but I prefer the taste of evaporated milk.
- In a seperate pan, heat up a bit more olive oil. Dice the rest of the chorizo sausage finely, and add to the pan with the pumpkin seeds and coriander. Sautee together to create a crispy crumb to top the soup with. This should take about 5 minutes.
- For the rolls, I simply used a kilogram of store bought wholewheat dough, divided into four equal parts, arranged in your favourite shape. Transfer to a baking sheet lined with baking paper, and brush with melted butter. Top with fresh rosemary (or any herb of your choice), flakey sea salt and pumpkin seeds. Bake at 180C for about 35 minutes, until slightly browned and a cake tester comes out clean.
- To serve the soup, top with the chorizo and herb crumb, add some sweet potato skin chips, a grind of black pepper and a beautiful glass of Chardonnay. Oh, and a roll with melty butter.
And I wouldn’t be my hedonistic little self if I didn’t throw in a baked pudding for good measure. Again, the most perfect pairing for the Middelvlei Unoaked Chardonnay 2022, I got a Jan Ellis pudding recipe from my sister recently and I was desperately keen for the opportune moment to try it out. With a second glass of Middelvlei Chard in hand, I moved on to creating this South African classic.
A not-so-distant cousin of a malva pudding, you can whip this pudding up in one bowl and one pot. For me, the true appeal lies in the orange zest and nutmeg infused butter syrup that is lovingly poured into the hot sponge, allowing every crumb to be soaked in this gorgeous, velvety dressing.
Nothing fancy and not made with any expensive ingredients, the Jan Ellis pudding is the perfect companion to the Middelvlei Unoaked Chardonnay as an after-dinner treat, allowing the tropical nuances of the wine to really come forward, allowing for a long and lingering citrus finish.
In conclusion
Much like the “Momberg hospitality,” the Middelvlei Unoaked Chardonnay 2022 is abundant and generous, waiting to share its Middelvlei magic with whomever pours a glass. A great choice for Chardonnay Day, this bottle’s previous vintages has been a staple in my racks, although they never last, as I quite often yearn for a taste long before it’s had a chance to age.
Spoil yourself this Chardonnay Day on 25 May with a glass (or bottle!) of Middelvlei Unoaked Chardonnay 2022, and put one in the racks for next winter…if you think you can wait it out…#DrinkMiddelvlei
The Little Hedonist endorses responsible drinking.
Don’t drink and drive. Not for persons under 18.
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