Fresh & Creamy: Mason’s Kloof Chenin Blanc with Roast Shellfish
Wine expert Ollie Smith recommends Mason’s Kloof Barrel Fermented Chenin Blanc 2025 from South Africa as the perfect match for Matt Tebbutt’s roast shellfish with tarragon butter sauce. At just £7.97 from Asda, this wine combines bright acidity with creamy texture—a fantastic complement to the richness and herbal complexity of the dish. The pairing’s focus is the wine’s acidity and subtle oak enhancing both shellfish and sauce.
The Wine: Mason’s Kloof Barrel Fermented Chenin Blanc
This South African Chenin Blanc is barrel fermented to add depth and texture, creating a medium-bodied white wine with vibrant citrus and orchard fruit aromas. Expect notes of ripe apple, lemon zest, and a hint of vanilla from the French oak, balanced by lively acidity that delivers freshness. Its creamy mouthfeel and structured finish make it versatile for seafood dishes with buttery sauces.
The Science Behind the Match
Protein & Texture: The wine’s fresh acidity cuts through the shellfish’s natural sweetness and helps cleanse the palate after each rich bite.
Balancing Richness: The creamy mouthfeel supports the tarragon butter sauce without overwhelming it, creating harmony between wine and dish.
Flavour Link: Subtle vanilla and citrus nuances in the wine echo the aniseed notes of tarragon and lemon in the sauce.
Ollie’s key takeaway: When pairing wines with shellfish in butter sauces, choose one with fresh acidity and creamy texture to balance richness and complement herbal flavours.
A Splendid, Wallet-Friendly Pair
Priced under £8 at Asda, Mason’s Kloof Chenin Blanc offers great value and a brilliant pairing that will enliven this elegant seafood dish. Try it alongside the recipe here:
Matt Tebbutt’s Roast Shellfish with Tarragon Butter Sauce