Iona Red Blend
Ashbourne Pinotage 2018

Baroness Nadine

Chardonnay

An ethos of excellence

Rupert & Rothschild Vignerons needs no introduction. The late Dr Rupert and the late Baron Edmund de Rothschild, two long-time devotees of the world of wine, created something exceptional “greater than themselves” they said when the brand was born in 1997. These prolific men poured their passion into an estate of exquisite beauty, and the wines followed as the perfect distillation of the promise they made to keep it unique, memorable, and rare. Today, the next generation stands as the gatekeepers to their father’s legacy, and each person who partners with their brand carries this quintessence forward. So, enjoy this Franschhoek estate as it bridges the space between the Old and the New World, transporting you deep into its heart.

The Simplicity of Three.

From the start, this brand has been built on just three wines. While the world has changed, we have not, allowing focus, dedication, and commitment to making these three wines exceptional.

A Prestigious Partnership.

A joint venture between the Rupert family in South Africa and the Rothschild family in France. 

Passion for our craft.

We draw inspiration for our brand from the French winemaking ways; we are red wine specialists with a core focus on Bordeaux varietals. So, it was only fitting that the white included in their range was a single varietal Chardonnay, a classic varietal to mirror our brand image. 

“Arguably, the tremendous success of the Rupert and Rothschild brand was the foresight to build their brand equity on only three wines and carve a niche of delivering exceptional quality and anchor it as affordable luxury.” – Samarie Smith

The Recipe

Crispy squid, grapefruit, shaved fennel and hung yogurt

Serves 2-4 people

  • Crispy squid 
  • 500g cleaned baby squid
  • 200g tempura flour
  • 1 tablespoon salt
  • 1 tablespoon pepper 
  • 2L frying oil
  • Paper towel for draining
  • Shaved fennel
  • 3 heads of fresh fennel
  • 1 tablespoon lemon juice
  • 2 tablespoons grapefruit juice
  • 1 tablespoon canola oil
  • Hung yoghurt
  • 500ml of double thick Greek yoghurt
  • The zest of 1 lemon
  • 1 teaspoon of ground toasted fennel seeds
  • Grapefruit
  •  3 grapefruits segmented and the juice reserved for the dressing

For the Hung yoghurt

  • Mix the yoghurt, lemon zest and ground fennel seeds.
  • Add it to a strainer lined with muslin cloth.
  • Squeeze out any excess moisture until you have a thick yogurt.
  • Set aside in a jar for the assembly of the dish.

 For the Fennel and Grapefruit salad

  • Finely slice your fennel and place into a deep bowl.
  • Add your segmented grapefruit.
  • Add your lemon juice, grapefruit juice and oil.
  • Give it a thorough mix until everything is well combined.
  • Finish off with salt and pepper to taste.

 For the crispy squid

  • Cut the squid tubes in half lengthways and wash in cold water to wash away any of the impurities.
  • Mix the tempura flour with the salt and pepper.
  • Add the washed squid to the flour mixture and make sure that you coat the squid evenly.
  • Fry the squid in batches in the oil at 190 degrees Celsius for about 2 minutes until golden brown and crispy.
  • Place on your paper towel to drain off any excess oil.

 Final Step

  • Place your fennel and grapefruit salad in a serving plate or bowl and dollop your yoghurt around the salad.
  • Place your crispy squid around and on top.
  • Garnish with fresh dill leaves

Serve with fresh lemon wedges.

FIVE TIPS FOR MATCHMAKING THE BARONESS NADINE 2019 WITH CRISPY SQUID, GRAPEFRUIT, SHAVED FENNEL AND YOGURT

  • A simple dish highlights the subtle nuances of the wine. For example, adding fresh grapefruit matches the wine’s acidity, adds a plusher, almost creamier fruit profile, and brings out the warm oak spice.
  • Asparagus is a challenge; alas, blanched in butter, it adds a crunchy texture to the overall experience and hems the fruit in the wine with a sweet herbaceous note.
  • Fennel creates a wonderful challenge with fuller white wines, and its anise character establishes a bridge between different elements on the plate. It will certainly firm up the salty note of the wine for a mouth-watering finish.
  • The crispy squid tentacles add richness and flesh to the experience, albeit not contributing much flavour. However, we did experience a subtle lift within the wine, highlighting an oyster-shell character.
  • The Chardonnay provides a citrussy foil for the crispy squid, adding to that sun-kissed character, so leave out the lemon. Instead, the grapefruit acid is more subtle and complements the acidy in the wine rather than challenging it.

Our Experience

Our chapter and experience with the Rupert and Rothschild brand started when we drove into the premises for the first time – welcomed by a sophisticated space adorned with history. The relationship galvanized as each opportunity arose to taste the different vintages of their wines. Another chapter was introduced when I visited the beautiful Château Clarke in Bordeaux, the landscape decorated with profound sculptures. So much so that it inspired me to create impressionist paintings of a bridge at the estate at dusk, noon and dawn. You can see them in my online art gallery. Tasting their deeply coloured Merlot was also inked into my memory of how a Merlot should be.

With identifiable brand equity that seeps through everything they do, surpassing borders as they embrace both their quintessentially French and South African traditions, we applaud them for continuously capturing the imagination of loyal and new customers.

While the history of two powerful and influential families remains their centrepiece, joy and togetherness are palpable in all their campaigns, making the brand all-inclusive. Being mindful of the environment, their head chef Adrian Hadlow celebrates the seasons, and visitors always have something new to look forward to. What you can expect is a colourful display of fresh ingredients, creating a stage to introduce one of the three wines in their stable. However, suppose you only want to join them for something light like a cheese platter. We recommend tasting the world with their wines from South Africa and the Rothschild family’s premier estates in France, Argentina, and New Zealand Spain.

The winemaker Andre Roux was doing a harvest when I visited Château Clarke, with a third Spanish speaking harvest hand. Not fluent in English, we resorted to guitar tunes and wine as the common denominating language for the evening. Andre is a perfect match for the team in South Africa, humble and patient, and he certainly delivers if one looks at the fruit of their labour. Since joining the Rupert & Rothschild family in 2017, Kayla Oertle-Morse has brought the same attention to detail and energy to crafting excellence in the cellar. 

Focussing on Baroness Nadine Chardonnay 2019 – named after the late Baron’s wife, one is reminded of how much they are driven by the authenticity of a place, unashamedly capturing the sun in their wine while producing a Chardonnay with finesse and purity of fruit.

It is an ethereal wine that shares its different facets as it warms up in the glass. Emitting vibrant lemon and pale gold hues, the aromas follow suit with lively citrus and cinnamon spice. A richer flavour of baked nectarines and ripe kumquat engulf your palate, while a grapefruit pithiness adds a grippy texture.

Quality time is part of the brands’ philosophy, so when introducing food, keep it simple to maximize the time spent with friends and family. Or cook dishes that are easily prepared together. We also made homemade pappardelle pasta with friends on our big wooden table with lemon zest, lemon thyme and roast garlic sauce with a generous pour of the Nadine, both in our glasses and a little bit in the sauce as the golden thread.

See it for yourself

Gallery of our experience.
All images copyright Samarie Smith and/or the featured estate.

To have your wine featured and reviewed, please contact us.

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