This Drink Chenin Day (14 June), South Africans have more than just the grape to toast – they have a world champion winemaker to raise a glass to.

Johan Jordaan, Cellar Master at Spier Wine Farm, was recently crowned Global Chenin Blanc Master Winemaker at the Master Winemaker 100 Awards held in Paris, France – a prestigious international recognition of his skill and passion for Chenin Blanc.

Johan’s international honour follows outstanding performances by two Spier Chenin Blancs in The Global Wine Masters competition, where the Spier Good Natured Chenin Blanc 2023 and Spier 21 Gables Chenin Blanc 2022 both earned Master gold medals – the highest accolade awarded.

As a grape varietal, Chenin Blanc is nimble and what makes it admirable is its ability to acclimatise to a variety of conditions, deftly expressing a specific terroir.

“Chenin is a wine built in layers. From vineyard to bottle, it takes many hands, and a deep respect for the land,” Johan says. “While it’s a winemaker’s dream to work with, it also demands a hands-on approach and deep understanding of the vineyards.”

First planted in local soils in the 17th century, with the earliest records dating back to 1655, Chenin Blanc has become the most widely planted grape variety in South Africa, accounting for 18.4% of the country’s vineyards.

This vigorous grower with high yields used to be popular for large-production wines, as a component in blends or as a base for brandy distillation. It was known to be a hard-working and trustworthy varietal to work with, but went largely unheralded in the past.

It didn’t come easy, and it took centuries, but finally, the workhorse of wine grapes has its day of glory as the world celebrates Chenin Blanc Day on 14 June. The #DrinkChenin movement celebrates this grape varietal as true royalty on this day and rightly so.

“Good wine starts with good soil,” says Jordaan. “Our approach to Chenin Blanc, like everything we do at Spier, begins with caring for the land. This recognition belongs to our entire team – from the people nurturing our soils to those crafting these wines in our cellar.”

The grapes for the Spier 21 Gables Chenin Blanc 2022 are hand-picked from old vine vineyards situated in the hills of the Tygerberg near Cape Town, where the cold Atlantic Ocean breezes temper the heat for optimal ripening.

The wine is richly layered with ripe, juicy peach, pear, litchi and melon fruit aromas are balanced with citrus rind and white coriander spice. The palate is youthful but wonderfully luscious, refreshed by lingering acidity and a dense fruit core finish that provides complexity and texture. A delicate balance of freshness and complexity makes this wine both generous and age-worthy.

Delicious when served with crisp, caramelised pork belly, roasted pork neck (see recipe below), duck breast with fynbos honey and spices, smoked West Coast mussels or a flavourful vegetable Korma curry.

The grapes for the Spier Good Natured Chenin Blanc 2023 are sourced from organic vineyards free of synthetic pesticides, herbicides, and fertilisers. Bees, bugs and birds act as welcome pest control, and in the winter, oat, mustard and clover seeds are planted for cover crops to germinate and add nutrition to the soil.

The wine is a delicate gold colour, with delicious aromas of quince, citrus and stone fruit on the nose. The palate is juicy with exotic fruit like litchi and pineapple, leading to a refreshing and zesty finish.

Enjoy with chicken pad thai, fish and chips, avocado and smoked trout salad or creamy fish chowder (see recipe below).

 

RECIPE PAIRING INSPIRATION

Roasted Pork Neck with Soy, Ginger and Hoisin Sauce

Spier 21 Gables Chenin Blanc

(serves at least 6)

Pork neck is an economical, easy-to-cook cut that makes an excellent celebratory centrepiece. Serve this flavourful roast with steamed greens or a crisp salad and roasted potatoes.

It pairs perfectly with the Spier 21 Gables Chenin Blanc – the wine’s pale lemon gold colour and nose of ripe stone fruits complement the pork’s sweet-savoury glaze. Its luscious texture and refreshing acidity cut through the meat’s richness, while subtle oak spice notes balance the Asian-inspired sauce. The lingering fruit core finish enhances the dish’s depth, creating a harmonious pairing that elevates this simple yet impressive meal.

 Ingredients

⅓ cup (80 ml) soy sauce
⅓ cup (80 ml) hoisin sauce
½ cup (125 ml) regular barbecue marinade
2 tablespoons (30 ml) apple cider vinegar or rice vinegar
½ cup (125 ml) brown sugar
2-3 cloves garlic, crushed or finely grated
A knob of ginger, finely grated (about 2 tablespoons)
2 whole star anise
About 1.8 kg whole deboned pork neck, tied with string to keep its log shape

Method

1. In a mixing bowl, stir in the soy sauce, hoisin sauce, barbecue marinade, vinegar, sugar, garlic, ginger and star anise.

1. Place the pork in a large container and cover with the marinade, turning the meat to coat all sides. Cover and marinate in the fridge for a few hours or overnight.

1. Remove the pork from the fridge an hour before cooking to bring it to room temperature.

1. Preheat the oven to 180°C.

1. Place a wire rack over a large deep roasting tray and fill the tray 2 cm deep with water.

1. Remove the pork from the marinade (reserve the marinade), place it on top of the prepared rack and roast for 20 minutes.

1. Meanwhile, bring the marinade to a boil on the hob, simmering for 10 minutes.

1. After the initial 20 minutes of roasting, baste with the cooked marinade, then return to the oven for further 20 minutes.

1. Repeat the roasting and basting for a total cooking time of about 1 hour 20 minutes, then remove from the oven and rest the meat for 10-15 minutes before carving – the internal temperature should be 65-70°C. Keep the meat covered with a light layer of foil to keep it warm.

1. Slice thinly and serve with the remaining marinade and your choice of sides.

 *For kettle barbecue cooking, prepare coals using the indirect heat method, then roast with the lid closed for about 1 hour 15 minutes, or until you reach an internal temperature of 65-70°C. 

 

Creamy prawn & corn chowder with chives and crusty bread

Spier Good Natured Organic Chenin Blanc

(serves 4-6)

Chowders are huge crowd pleasers but they can also make elegant starters at a sit-down dinner party – especially when served with the Spier Good Natured Chenin Blanc 2023. This certified organic wine’s vibrant quince, citrus and peach notes gorgeously complement the chowder’s sweetness, while its crisp, zesty finish offers a deft counterpoint to its creaminess. A winning combo any time of year!

Ingredients:

800g sustainably sourced prawn tail meat, peeled and cleaned*

45ml butter, plus extra

30ml olive oil

1 onion, finely chopped

2 small bunches spring onions, finely sliced

2 garlic cloves, finely chopped

5ml smoked paprika

4 sweetcorn on the cob, kernels sliced off

2 large potatoes, peeled and roughly grated (or finely diced)

1L chicken stock

250ml fresh cream

A large handful fresh herbs, chopped (like chives and/or Italian parsley)

Salt and pepper

Fresh sourdough for serving

*Allergic to shellfish? Replace the prawns with a firm white fish like haddock.

Method:

1. If the prawn meat is frozen, rinse off any accumulated ice under running water and leave to thaw completely.
2. In a wide pot, heat the butter and oil. Add the onions and half of the spring onions and the garlic.
3. Fry until the onion is soft and translucent, then add the paprika and stir for another minute.
4. Add the sliced corn kernels, potatoes and stock. Stir and bring to a simmer.
5. Cook for 15-20 minutes or until the potatoes are just tender, then add the cream and 2/3 of the prawns.
6. Stir and return to a simmer, then cook for about 10 minutes or until the prawns are just cooked, and season well with salt and pepper.
7. In the meantime, heat about 30ml butter in a pan and fry the remaining prawns on both sides until golden and just cooked, seasoning with salt and pepper.
8. Top the chowder with the remaining half of chopped spring onion and half of the chopped herbs, and stir.
9. Serve hot in bowls, topped with the pan-fried prawns, more spring onion and herbs and bread on the side.

Spier’s collection of Chenin Blanc wines is available for purchase online.