For the marinade:
1tbsp apple cider vinegar; 1tbsp soft brown sugar; 60ml lime juice (from 3 limes); 1tbsp pimento (allspice) berries; 1tsp freshly ground black pepper, 1tsp ground cinnamon or freshly grated nutmeg; 2tsp fresh thyme leaves; 2tbsp chopped ginger; 1 medium o
METHOD
1. Use a sharp knife to score parallel lines diagonally along both sides of the salmon.
2. Take a piece of foil large enough to wrap and cover the fish. Pour on olive oil, then spread out the okra, lime wedges and scotch bonnets (if using).
3. Blend the jerk marinade ingredients in short bursts until you have a thick paste. Massage the marinade into the fish, getting it right into the cuts, then place the fish on top of the vegetables in the foil.
Slice the spring onions into lengths and place them inside the fish’s cavity with the thyme and garlic cloves. Wrap the foil into a parcel, leaving an air space above the fish. Leave to marinate for two hours. 4. Preheat the oven to 160°C Fan/180°C/Gas 4. Place the fish parcel on a baking tray and bake for 50-60 minutes until the fish is cooked through.
Zalze Chenin Blanc 2019
winter 2018, and in the summer, spells of rain helped to prolong the grapes’ ripening period. And so 2019 is a good vintage for chenin blanc from that region.
You might be thinking how come a 2019 wine is now on our shelves? Well, it’s from Stellenbosch in South Africa, the southern hemisphere, so the growing season is opposite to ours. Most European wines from the 2019 vintage won’t start appearing on our shelves until early next year.
It so happens that a red wine I’ve tasted also hails from Stellenbosch. So I’ll introduce it next to its white wine countryman. traditional Bordeaux grapes malbec, petit verdot, cabernet franc, merlot and cabernet sauvignon (which is the bulk of the blend at 52%).
It has aromas of blackcurrant, cassis and spice, and to taste, soft tannins, a fleck of spice and those same fruit notes.
I discovered that the grapes were handpicked in January and March of 2016. Every year the weather has a different impact and Stellenbosch saw a very warm, dry spring and summer and record high temperatures in December and January.
The grape growers will have responded accordingly; and just like every year, adjusted what they need to do to pick the grapes at the best time to reflect the
expression of wine they want. That’s one of the reasons I love wine. It’s not just about what’s in the glass but the constant ebb and flow of human decisions based on what nature is doing.
Yup, call me a geek.
Also in my glass…
I hope you’re ready to relax this weekend with picnics or barbecues as the summer slowly retreats. Minivino Rosé (£2, 18.7cl) is now available in Sainsbury. It’s a pretty little pink wine and convenient if small sips are what you’re after when sitting in the park or garden. You can also buy them at Ocado and Amazon.
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Jane is a member of the Circle of Wine Writers. Find her on social media and online as One Foot in the Grapes.