We were having friends over for lunch on Sunday who particularly enjoy salads so we were pleased to be able to try this delicious recipe.

While preparing the meal before our guests arrived I thought carefully about all the ingredients and what flavours would emerge. With this in mind I felt the wine for this dish had to be an unwooded white with some complexity. It would either be Chenin Blanc or a lovely unwooded Chardonnay.

I say this as both these varieties when unwooded have that lovely crispness but at the same time the fruity/rich structure which matches the ingredients of Henrie's dish. The two we chose were perfectly balanced with the flavours and aromas of the dish.

Blue Cove Chenin Blanc 2006 – R32.50

The Blue Cove label launched over a year ago, offers seven single cultivar wines which have proved popular and have been selected by leading restaurants and wine stores both locally and overseas. Blue Cove Wines are made by Stephen De Wet from grapes grown on established vineyards in the Robertson region.

Clean bone dry with firm acidity, subtle honeyed notes, cooked apples with a fresh clean taste that is full in the mouth, supported by a long lingering finish.

Mooiplaas Chenin Blanc 2007 – R35.50

Mooiplaas Estate can be found high up on the northern slopes of the Bottelary Hills and has been there since 1704! They also boast the Mooiplaas Nature Conservancy which they established in 1995 and covers nearly 50 hectares. They are well known for both their red and white wines.

Some tropical aromas on the nose, the palate is full and rounded with a well balanced sugar/acid ratio and good clean and long finish.

To order these wines, or for advice on wine pairings, contact Wine Concepts.