Normally I don’t visit co-ops simply because large scale production of anything that I have to put in my mouth just doesn’t turn me on – coupled with that I had never really taken to Chenin Blanc at all. However, this past Christmas season that all changed when I won a prize from a winery that I had not even really heard of before, Perdeberg. A South African co-op that has become quite well known for this particular wine was established in 1941 and makes quite a few of good wines – why not try them all? Chenin Blanc was originally introduced in the Loire Valley, more specifically in the Anjou Touraine

area (Chenere during the 13^th and 14^th centuries and aptly named after Mont Chenin in the area.) It changes totally away from France and the Chenin Blanc here differs remarkably from the French one. There the grapes are picked later so that sugar development can take place and, in France, often infected with Botrytis cinera – the noble rot.  It’s believed that Jan van Riebeeck introduced Chenin Blanc to the Cape where it covers 23% of SA vineyards nowadays. The wine  has an excellent acidity, is crisply fruity rather than sweet and has tones of peach and to some, litchi. Drink ice cold with this prawn curry and pairs beautifully!

PRAWN CURRY

Ingredients

• 1 kg raw prawns
• 6 large red chillies
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh grated ginger
• 4 tablespoons very light olive oil
• 2 sprigs fresh curry leaves
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt to taste
• 750 ml tinned coconut milk
• Lime or lemon juice to taste

Method

• Remove heads and devein the prawns, leaving legs and body shells intact and rinse with cold water
• Put the onion, garlic and ginger in a process until you have a puree.
• Put the oil in a heavy bottomed saucepan or wok and gently fry the curry leaves for about 10 seconds, stir in the pureed mixture and fry constantly for about 5 minutes until the oil starts to separate from the edges.
• Stir in the ground spices and fry for about one minute more. Add the prawns and stir until they change colour, add salt, coconut milk and simmer for 10 minutes. Remove from heat and add the lime or lemon juice to taste.
• Serve with rice.