Jordan Outlier Sauvignon Blanc
2020
Not your girl next door kinda Sauvignon
There is always something new happening at the Jordan Wine Estate up in Stellenbosch Kloof. They are notably cooler than more inland Stellenbosch growing areas and affected by cool air flowing in from False Bay. As a result, they have an immense palate from which they craft wines with individual expressions. Family-owned, sharing 38 years of experience in viticulture, sustainability has remained vital since the first vines were established in 1982. Today, with Gary and Cathy Jordan at the helm, no stone is left unturned to build on its success.
Their charitable and upliftment projects are commendable, including the Chameleon Bursary; Women in Wine; Winter Charity drive; and Border Collie Rescue.
They have a new venture in the UK, East Sussex. The property is called Mousehall and dates to 1328. In 2019 they planted Chardonnay, Pinot Noir and Pinot Meunier vineyards, currently planning their gin distillery.
Reconceptualised as The Cellar Door, the Bakery at Jordan now offers even more, combining their wines at cellar door prices with fresh, seasonal ingredients sourced by chef Thys Esterhuysen.
“This wine oozes character! I enjoy it on its own – lapping up its pungent passionfruit power, build on a pebbly backbone to open doors to an array of dishes. Keep it simple and invite the wine as your guest of honour.” – Samarie Smith
The Recipe
Tempura waterblommetjies
Every tempura waterblommetjie recipe I have come across thus far always make it sound so complicated. These fleshy flowers, or pondweed, some say, are a seasonal delicacy found in the Boland. Most South African households grew up with waterblommetjie and lamb stew cooked with sorrel, adding a brilliant, tart taste to cut through the meat. But since I have many vegetarian and vegan friends and love cooking meat-free dishes myself, I started roasting the lamb separately and hero the flowers on their own. This is how the tempura version was born. Feel free to google a batter you are comfortable with; this is my simple version.
1 punnet is enough to make a snack for 4 people. If you want something more filling, use two.
Soak them in salty vinegar water for at least an hour. Rinse and drain. I don’t Blanche them. Dipping them into the batter fresh with the oil being the correct temperate will cook your waterblommetjie will adding enough texture to enjoy it for what it is.
- 1 cup Chinese tempura flour
- 1 can of soda water
- salt, pepper and lemon thyme to taste.
This is where you see what’s in the fridge and needs to be used. As the waterblommetjies have an earth artichoke-like taste, you want to juxtapose it with a bit of spice and a creamy texture. So we used Helman’s mayonnaise, a tablespoon of sandwich spread and freshly chopped chillies with the seed removed.
Mix the flour and sodawater together little bit by little bit until you have a consistent texture that sticks to the waterblommetjies without being thick and clumpy. You still want to maintain the integrity of the waterblommetjie and see the green shine through. Practice makes perfect. Dip your waterblommetjies in batches not to overcrowd the bowl and pan. Heat up enough oil on the stove to cover three-quarters of them and make sure the oil is not too hot so that a gradual golden colour will form. Serve emmediately with the Sauvignon Blanc
FIVE TIPS FOR MATCH MAKING THE JORDAN OUTLIER 2019 WITH TEMPURA WATERBLOMMETJIES AND A SPICY TARTARE DIPPING SAUCE
- Waterblommetjies shares a similar character with artichokes and asparagus, cooked like a fleshy, leafy vegetable but doesn’t contain organosulfur carboxylic acid, often the culprit in making a white wine taste metallic.
- Also known as pondweed (although we will stick to our childhood memory of waterblommetjies) adds an earth note that melds beautifully with the herbaceous flavour of the wine, adding a pedestal to lift the primary fruit aromas in the wine.
- The oak element adds a broader structure to the wine, inviting richer flavours like a tempura batter. Make sure your batter is light and airy, and when seasoning it, keep the wine in mind. We added smoked chilli flakes and sea salt that added to the mouth-watering quality of the wine.
- Have fun with various dipping sauces; not everybody lot super-hot and spicy food. Have fun and crates sauces with different intensities. The hotter, the more the fruit will be subdued. The saltier, the punchier the fruit and acidity will appear, and the tarter, the softer the wine.
- Use a good quality mayonnaise for dipping or make your own. The creamy element shapes the wine for a delicious mouth-filling experience, hoisting up the wine to show its minerality. A squeeze of lime will add freshness but be mindful not to overshadow the brightness of the wine.
Our Experience
Driving up a proper farm road to visit Jordan Wine Estate always feels further than it is, maybe because it lies slightly off the beaten track and allows you to emerge in nature.
Arriving at the estate, you will also be surprised at its marvellous offerings, from tailor-made tasting experiences and tours to various dining options and beautiful accommodation.
Those who have read my article Soil Searching in the SA Winelands will know that Gary Jordan shares a unique affinity with Soil, translating into every wine created at Jordan. As a geologist, his vast knowledge compelled him to reach for a deeper understanding of the ancient soils they plant their vines in, and it finds meaning in every glass of wine you drink.
Combined with granitic soils and a cooler median temperature, their wines exude elegance, referring to the balance of bright acidities and ripe fruit with all those particular nuances captured from its environment.
Both red and white varietals flourish here.
Not having tasted the Jordan Outlier for a while, we revelled in its possibilities as a food wine and how it can elevate your experience with the simplest dishes. That is just the thing. Wine drinkers might assume that because it is Sauvignon Blanc, the friendly food companion, you need to pair it with lighter meals like salads and your Sunday lunch sosatie. Still, you will be astonished how this Sauvignon Blanc has the power to obliterate your roast lamb, with or without its mint sauce.
An intriguing, exotic character of fresh granadilla pulp, spearmint and musk candy adds a whimsical note. The wine becomes even more attractive as a table talker as your guests will each find their marker that makes it stand out among other Sauvignon Blancs. Some comments included dried banana, apple and pear laced with lemon thyme to remind you of its youth.
Its generous fruit is perked up by a river pebble freshness and ripe green melon on tasting the wine. The acidity is fresh, without being racy, so the year in the bottle helped to soothe out the edges. Greener citrus and a creaminess like melon preserve and kiwi Tarte Tatin fill out the palate.
We couldn’t think of anything other than tempura waterblommetjies. Still, the recipe can work just as well with any other leafy vegetables you’ve got in the fridge, be it leeks, broccoli and even mushrooms.
See it for yourself
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