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Cheese & Wine Friday’s

Here at Perold Wine cellar want to share with you, our lovely wines produce all over South Africa’s wine regions & routes. Talking about routes, lets look back to the route of South Africa’s Chenin Blanc. 

We have created our Cheese & Wine Friday’s as part of our Taste range to share how food & wine can change the taste of your wine you drink but also how they can connect to become something special. Get those taste buds going with a bite into something good and sip on something fruity, zippy, zesty …. mmm 

Back to the Routes, Chenin blanc is a White wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine’s natural vigor is not controlled.

While the Loire Valley may be the viticultural birthplace of Chenin Blanc, the variety has found a second home in South Africa and Chenin Blanc is currently that country’s most widely planted grape.

Chenin’s popularity in the New World originally stemmed from its vigorous, high-yielding vines. In South Africa, Chenin Blanc was used in the semisweet Lieberstein (once the world’s largest-selling bottled wine), to add acidity to bulk blends or as the base for brandy distillation.

The result was a reputation as a workhorse variety that offered a neutral experience, rather than one driven by terroir or complexity.

Today, South African Chenin Blanc is having a moment of reinvention and reintroduction to the world, proving itself a noble variety capable of producing world-class wines. Chenin Blanc thrives in many of the country’s designated WO (Wine of Origin) regions, producing particularly stunning wines in Stellenbosch, Swartland and the Coastal Region.


Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine & food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we’ve broken the art of wine and cheese pairing down, so you can create your own alongside our Cheese & Wine Friday’s.

This Friday we are looking at Fresh,

Soft and rindless, these can be made with cow, goat or sheep milk. They’re not aged and have a mild, slightly tangy flavor. While a log of bright white goat cheese is iconic, the category also includes farmer’s cheese, ricotta and others that come in tubs.

Chèvre/Goat: This spreadable, crumbly cheese has a pleasant tang and a rich, dense texture and works well in food. 


The story of this wine 

The den wines are social wines to be enjoyed with friends and family. These wines are named for the den, the heart of all African wild dog communities. Flavour-packed, soft and juicy comfort wines for every day drinking.

Jenny Metelerkamp produced a fine Painted Wolf ink drawing for the label.

Tasting notes 

This wine has a bright aroma and flavour. Soft, peach, lemon and guava with an underlying savoury minerality and a whisper of wood. The wine has a great texture and a layered finish with bright acidity keeping it fresh and vibrant.

The vineyard 

Chenin Blanc is harvested from three separate vineyards in the Swartland region.


2018 was the fourth dry vintage on the trot. It was however quite cool coming into the harvest period. We adapted to the conditions of the vintage by making three separate batches of wine, the first from early picked fruit, and the second a riper portion fermented with a small number of French oak staves and a third component which spend a few months on lees. We opted for simple cold fermentation with natural yeast. The oak component makes up around 40% of the total blend. The three components had different flavours and textures from which we have endeavoured to produce a well- balanced interesting wine which is a joy to drink.


Golden Cross cheese is sweet, soft and delicately ‘goaty’ and grassy, with an ice-cream like texture.

Kevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!).  The recipe is loosely based on the famous Sainte Maure goats’ milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste.

The young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour. 

In 1989, Kevin and Alison saw the light, gave up their Biochemistry and Human Biology backgrounds, and began their search for the ‘good life’.  Their small start only afforded a few goats and barns, requiring them to live in a caravan.  

Originally they supplied  their goats’ milk to a local cheese-maker, but, when he retired, they took up the responsibility and became the cheese-makers themselves.

Going from strength to strength, the Blunts have become two of Britain’s more renowned cheese-makers, and now have 300 goats (and a house!).



For the Zucchini (Courgette) Soufflé:
7 tablespoons unsalted butter
6½ tablespoons all-purpose flour
1½ tablespoons corn flour
1 cup milk
4 cups zucchini (courgette), finely grated, plus 12 thick strips for garnish
3 free-range egg yolks
3½ ounces goat cheese, plus 6 ¼-inch thick rounds
5 free-range egg whites
1¾ ounces chives, snipped
1 teaspoon ground sea salt
1 bunch flat-leaf parsley, for garnish
6 zucchini flowers, optional, for garnish

For the Pancetta Cream:
10 ounces pancetta lardons
1½ cups shallots, finely diced
1 red chili, finely diced
2½ teaspoons sugar
1½ teaspoons ground sea salt
2 teaspoons white pepper
3 cups plus 2¾ tablespoons heavy cream

Preheat an oven to 250°F. Cook the butter and flours together in a saucepan over medium heat to form a roux. Add the milk slowly while whisking continuously until the sauce thickens.

In a medium non-stick pan, cook the grated zucchini over medium-high heat until all the moisture has evaporated completely. Move the zucchini to a medium-size bowl, and mix with the egg yolks. Incorporate the zucchini mixture as well as the 3½ ounces of goat cheese into the white sauce, and allow to cool.

In a stand mixer or medium-size bowl, whisk the egg whites until they form soft peaks and fold into the zucchini mixture very gently. Divide the mixture into 6 greased 3-inch- round ramekins. Bake until golden, about 1 hour.

While the soufflés are baking, make the pancetta cream sauce. Sauté the pancetta in a medium skillet until golden brown and crispy; remove and drain on a paper towel. In the same skillet, sauté the shallots and chili on low heat until soft and translucent. Add the sugar, salt, pepper and cream, and cook until reduced by half. Add the reserved pancetta, bring to a boil and cook for 2 minutes, then remove from heat.

Place a soufflé in an oven-proof bowl and top with a ladle of cream sauce and a round of goat cheese. Bake at 360°F until the cheese turns golden brown and the sauce is bubbling, about 10 minutes. Preheat a grill to high, and grill the zucchini strips to mark. Garnish each soufflé with 2 grilled zucchini strips, 3 sprigs of flat-leaf parsley and an optional zucchini flower, and serve immediately. Serves 6.

Now you ready to Seduce your senses with this weeks Cheese & Wine paring, why don’t you have a go at doing this pairing yourself and let us know how you get on with your recipe, sharing it on our social media. 

The wine available from us here Den Chenin Blanc online or visit our unique wine shop & tasting room in Somerset UK. 

Book your place for our next Cheese & Wine Friday’s to join us next time for some cheese & wine fun. Our next blog will be available then to enjoy. 

A huge thanks to all the lovely people sharing their stories, knowledge and recipes to help us writing the blog. 

From us here at Perold Wine Cellar, Cheers till next time 

Life is better with a glass of wine, best shared with friends