Have you been introduced to La Vierge Noir Pinot Noir?
It is a well known fact that the Hemel-en-Aarde Valley has become synonymous with fantastic Pinot Noir. The name of the cultivar is derived from the French words for “pine” and “black”, because the tight bunches of black berries resemble a pine cone. But you might ask why the word “noir” (black) appears in the name of our wine as well. Isn’t this a bit of a repetition?
The reason behind the name
Just like the sometimes comical, sometimes mischievous names of our other wines, the meaning behind La Vierge Noir (The Black Virgin) does not disappoint. Dark skinned depictions of the Virgin Mary are sometimes controversial, but it’s also greatly surrounded is mysticism as there are lots of stories and folk tales that attempt to explain how it came about that she was depicted this way. Seen by some as an almost magical goddess of feminine power she sure inspires conversations! And what better reason could there be to name our very special flagship Pinot Noir after her?
There is a new kid on the block
We’re thrilled to share with you that the brand new vintage of this elegant wine is about to be within your reach. It beautifully showcases the cooler climate synonymous with the Hemel en Aarde Ridge and brings forth the best of both the earthy and bright fruity characteristics of Pinot Noir. Made from the highest altitude block of Pinot on our farm the grapes used in its production enjoyed cool early morning temperatures and maritime breezes.
A perfect example of a Burgundy style wine with all the sweet red fruit notes, carefully contrasted with intense floral ones. This wine is ready to enjoy now, but will become even better within the next 5 years if stored correctly. The only question is… What do you serve with it?
A Marriage made in heaven
La Vierge Noir Pinot Noir goes very well with earthy mushroom risotto, rich flavour-filled game roasts, creamy pasta dishes and a variety of hard and soft cheese platters. We love pasta, so we thought we’d share this fabulous recipe with you.
Creamy Chicken and Bacon Pasta
180 g fettuccine or other pasta
150 – 200 g bacon, chopped
180 g chicken fillet cut in half horizontally
1 tbsp (30 g) butter
2 garlic cloves, minced
1/2 small onion, finely chopped
3/4 cup heavy cream
3/4 cup pasta cooking water
1/2 cup grated Parmesan
1. Bring a large pot of salted water to the boil. Add the pasta and cook for 2 minutes less than it says on the packet. (It finishes cooking in the sauce.)
2. Scoop out a mug full of pasta cooking water, and then drain the pasta.
3. Meanwhile, cook the bacon until golden and drain on paper towels.
4. Season the chicken on both sides and cook in the bacon fat.
5. Melt the butter over medium heat. Add the garlic and onion, cook for 3 – 4 minutes until the onion is light, golden and soft.
6. Add the cream, about 3/4 cup pasta water and Parmesan. Stir well and then simmer for 2 minutes until it reduces slightly.
7. Season with salt and pepper.
8. Add the pasta and toss gently in the sauce for about 1½ The sauce will thicken and coat the pasta. If your sauce gets too thick, add a splash of pasta water.
9. Toss through bacon and chicken.
10. Serve immediately, garnished with Parmesan and parsley.
Recipe courtesy of www.recipetineats.com
Want to get your hands on a bottle of the BRAND NEW 2015 La Vierge Noir Pinot Noir? Good news! Here is your opportunity. Simply follow these very simply instructions:
- Take a selfie with one of our fabulous wines. (Any one of our wines will be fine; it doesn’t have to be La Vierge Noir.)
- Give your selfie a funny caption.
- Send it to firstname.lastname@example.org before 31 March 2020.
- Wait to hear if you’re a winner!
*Remember, we’ll be using the photos on our social media channels. So keep it clean!