- 3 tablespoons unsalted butter plus more for the baking dish
- 1 large onion thinly sliced
- 1 garlic clove thinly sliced
- 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
- ¼ teaspoon grated nutmeg
- Fine sea salt and freshly ground black pepper
- ½ cup heavy cream
- ¾ cup fresh bread crumbs
- ¾ cup grated Comté cheese
- few chives finely chopped (optional)
NOVEMBER WINE CLUB:
RICH WINE STYLE
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
Analysis: 13.5% alcohol / volume
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.
© Information and Photos provided by Jan Harmsgat.