Wine of the Week: Laborie Chardonnay 2023

Laborie offers a versatile range of beautifully handcrafted wines made in the same elegant French style for more than 300 years. Their timeless selection allows you to experience the enjoyment of a grande way of life.

Laborie Estate is a historic working farm at the foothills of Paarl Mountain. This spectacular estate has been revived as a vibrant destination in the Cape Winelands and it hosts family-friendly restaurants and an artisanal food market. Guests can enjoy wine tasting with some of the most breathtaking views in the Boland as a backdrop or spend the night in one of the luxury cottages set among the vineyards.

Laborie brings people together with the vibrancy, generosity and passion of life. They have made accessing quality effortless.

Our Wine of the Week is the elegant Laborie Chardonnay 2023. This full-bodied Chardonnay has apple and pineapple aromas with hints of pear. The palate is fresh, with creamy and citrus flavours following through with a delicate and well-rounded oak texture and a vibrant, lengthy finish.

This wine can be enjoyed on its own or paired with food. Think simple preparations of salmon, chicken, pork, pasta in a creamy sauce, cheesy pizza, or cheese-based salads.

Pairing recipe: Blue cheese and prosciutto pizza with caramelised Pink Lady apples

Recipe by Sam Linsell of Drizzle and Dip

Makes 2 medium pizzas or 4 pizzettes

Prep time: 20 min
Cooking: 1 hour

Ingredients

Dough

• 2 tsp sugar
• 2 Tbsp olive oil (plus extra for coating)
• 275 g of bread flour
• 1 tsp fine salt
• 1 ¾ tsp instant yeast

Caramelised apples

• 2 Pink Lady apples – cored and cut into wedges
• 2 Tbsp butter
• 1 Tbs dark brown sugar
• 1 tsp fresh thyme leaves
• Pinch of sea salt flakes

Toppings

• 100 g Mozzarella grated
• 100 g mature cheddar grated
• 125 g creamy blue cheese or blue cheese of choice
• 10-14 slices of prosciutto
• Honey to drizzle (optional)
• Thyme sprigs for garnish (optional)

Method

1. Make the dough in advance.
2. Mix the sugar with 175ml of lukewarm water and stir to dissolve. Add the olive oil.
3. Add the flour, salt, and yeast to the bowl of a stand mixer and give it a whisk to combine. Using the dough hook attachment, set it to medium and slowly add the water to the bowl. Speed up and mix until the mixture forms a smooth dough that clears the side of the bowl.
4. Dust a surface with flour and knead the dough for about 7-8 minutes until smooth and springy to the touch. Place the dough in a lightly oiled bowl, oil the surface, cover it with cling film, and set it aside in a warm place to rise. Approximately 2 hours depending on the temperature.
5. While the dough is proving, make the caramelised apples. Heat a non-stick frying pan with the butter and add the sliced apples once melted. Toss to cook for a minute before adding the sugar and thyme. Cook until the apples are golden on each side but still firmish. While the apples are cooking, add a pinch of salt.
6. Once the dough has doubled in size, tip onto the floured surface divide into 2 or 4 equal pieces and roll these into balls.
7. Roll the dough out quite thin and set it on a board with baking paper. Allow it to rest while you preheat your oven to 220C. If you have a pizza stone or steel, add it to the oven to preheat. You want to get the stone as hot as possible.
8. When you are ready to make the pizza, grate the mozzarella and cheddar cheese.
9. Sprinkle the base of the pizza generously with mozzarella and Cheddar, add the caramelised apples, and crumble the blue cheese. Bake for about 8 – 10 minutes until puffy, and golden and the pizza has a brown crispy base.
10. Twirl the prosciutto on the pizzas and drizzle with honey.
11. Serve with a chilled glass of Laborie Chardonnay.

This Chardonnay is available for purchase via our online shop, tastewine.co.za.

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This article originally appeared on Cape Tourism, as part of a collaboration with wine.co.za.