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RICHARD’S CAPE BREAM WITH BERNARD SERIES OLD VINE CHENIN BLANC

RICHARD’S CAPE BREAM WITH BERNARD SERIES OLD VINE CHENIN BLANC

After a demanding harvest season, Bellingham winemaker Richard Duckitt always looks forward to the quiet and seclusion of his favourite fishing spot, and of course, cooking his own catch! For Richard the beauty of this dish is in its simplicity. “Bream is a very tasty fish and one must not overdo it with the ingredients,” he says.  “Bream has a lot of fat, and with the butter, it can be quite rich. The Bernard Series Old Vine Chenin Blanc has a richness of its own from the old vines and oak, and the fish needs this equally powerful wine to balance it. The fruit sweetness and acidity of the wine are key here.”

Richard's Oven-Baked Cape Bream

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