Place the Sun in Your Glass, Dish and at Your Table

Posted on: 12 April 2016

Fairtrade-accredited Place in the Sun wines are generous in flavour and attitude. They are bold and bright on the palate with lively, fruit-rich tastes and appealingly smooth in texture. 

The cellar also pays a premium for the Devon Valley, Stellenbosch grapes sourced for the range. The funds are directed to projects to improve the quality of the lives of the workers who tend and harvest the vines. Initiatives that benefit them and their families include paying university tuition and books, two crèches, kitting out sports teams, health testing and nutritional and recreational programmes.

Try this vibrant Place in the Sun Unwooded Chardonnay with notes of citrus on the nose and mouth-filling tastes of apricot and pear. It is available from most liquor stockists and retails for around R46.

For something deliciously different and that won’t break the bank, pair it with spaghetti (or courgette “spaghetti”) topped with a warm, earthy walnut, toasted breadcrumb and garlic sauce.

Tip: Adding lemon zest to the sauce highlights the lemony notes in the wine.

 

unwooded-chardonnay_rotated

PASTA WITH CREAMY WALNUT PESTO

Serves 4

Ingredients

4 Tbsp olive oil
50g butter
175g walnuts, roughly chopped
1 clove of garlic, sliced
Handful fresh basil, leaves roughly torn plus extra to serve (optional)
100g Parmesan, freshly grated plus extra to serve (optional)
50ml double thick cream
Spaghetti or courgette “spaghetti” (recently available from the vegetable counters at many supermarkets)
Salt to taste

Method
  • Prepare the spaghetti/courgette spaghetti according to the instructions on the packaging.
  • To prepare the pesto, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, Parmesan, butter and oil and pulse a few more times.
  • Pour the cream into a pan and warm through. Add two-thirds of the pesto and gently heat.
  • Drain the pasta when ready. Reserve 2 Tbsp of the cooking water, then mix both with the sauce.
  • Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
  • Serve with a green salad.
  • Pour everyone a glass of lightly chilled Place in the Sun Unwooded Chardonnay.

 

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