Try something new and make sushi at home. Here is a simple way in becoming a proper sushi chef at home. Have fun.

Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 20 small shrimps (sushi grade).
• Avocado
• cucumber
• 50gr Tobiko (flying fish roe)

Making the Boston roll

1. Slice to avocado and cucumber into long slices.
2. Spread the rice on the nori sheet.
3. Add the avocado and cucumber you have pre-cut.
4. Line up some shrimps in too.
5. Roll it inside-out style and cut the endings, but leave the rest whole for now.
6. Use a little spoon to carefully spread some Tobiko on the roll.
7. You can cover the entire roll with it, or just the top side – it’s your call.

Now you can cut, and enjoy your Boston roll.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will pair great with this dish.

Source: makemysushi.com

Here’s a great meal for those midweek lazy days. Great in taste just like a glass of Arniston Bay would be with this meal.

Ingredients:

-3 blocks egg noodles

-1 head broccoli , cut into small florets

-1 tbsp sesame oil

-400g pack beef stir-fry strips

-sliced spring onion

For the sauce:

-3 tbsp low-salt soy sauce

-2 tbsp oyster sauce (not oyster stir-fry sauce)

-1 tbsp tomato ketchup

-2 garlic cloves , crushed

-1 thumb-sized knob ginger , peeled and finely grated

-1 tbsp white wine vinegar

Method:

Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.

Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

Source: bbcgoodfood

Here’s a Mother’s Day lunch treat recipe. Spoil the lovely woman with this delicious meal. Perfect with a glass of Kumkani.

Ingredients:

-4 thick generous slices beef shin, about 700g

-plain flour , for dusting

-2.tbsp sunflower oil

-3 medium onions , halved and thinly sliced

-2 tsp caster sugar

-6 garlic cloves , sliced

-700ml beef stock (made with 2 cubes)

-3 tbsp Worcestershire sauce

-4 large flat mushrooms , thickly sliced

-chopped parsley , to serve

Method:

Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.

Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Source: bbcgoodfood.com

Here’s a great meal to treat any mother for this Sunday’s lunch. Easy to make, so she can just relax with a glass of Arniston Bay while you prepare it.

Ingredients

2kg chicken

50g soft butter

2 tsp fresh thyme  1 lemon

1l chicken stock

2 tbsp flour

1 tsp Marmite

Method:

Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.

Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you’re making the Crunchy roast potatoes (see ‘Goes well with’), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.

Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.

Source: bbcgoodfood.com

Here’s an innovative way to transport your wine to a picnic.

A splendid meal idea for those relaxed evenings. An easy recipe if you’re alone at home or having friends over. Perfect with a glass of Arniston bay.

Ingredients:

• 1l milk
• 2 garlic cloves , bashed
• 2 bay leaves
• 500g dried pasta
• 350g broccoli , in small florets
• 75g butter
• 75g plain flour
• a little freshly grated nutmeg
• 1 tsp mustard powder
• small bunch parsley , roughly chopped
• 200g cheese , grated (cheddar/ Parmesan)

Method:

Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.

Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.

Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Source: bbcgoodfood.com

Wine in food, if it’s used properly, can enhance the taste of the food. With all the wonderful flavours wine releases, one can truly make a great meal, magnificent. Here are a few guidelines to help get you started.

Wines labeled “Cooking Wine” are typically salty and include other additives that may adversely affect the taste of your chosen menu. If you choose to use a cooking wine, adjust your recipe to reflect the salt content already in the wine.

An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. The process of cooking/reducing will bring out the worst in an inferior wine. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the premium wine to serve with the meal.

If you are intent on cooking with a premium wine, do not simmer the wine for a long length of time. To preserve a reasonable part of its flavor, cook the wine slowly and do not let it come to a boil. If you are creating a sauce through reduction cook it separately in an enamel skillet. Premium wines require careful handling, more so than good quality wine, to maximize the quality of your finished dish. For the novice it is best to use good quality, well balanced, young and powerful wines. These good quality wines will stand up to higher temperatures and longer cooking time. Save the premium wine to serve with the meal.

Read more… recipetips.com

With the versatile Arniston Bay Rosé, you need a versatile dish to pair it with. This meal will accompany the wine beautifully.

Ingredients

• 227g can pineapple slices in juice, drained and chopped, juice reserved
• 1 tbsp cornflour
• 1 tbsp tomato sauce
• 1 tsp each soy and brown sugar
• 2 ½ tbsp white wine vinegar
• 1 tbsp sunflower oil
• 200g stir-fry pork strips, trimmed of fat
• 1 red pepper , cut into chunks
• 3 spring onions , quartered and shredded

Method

Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.

Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Source: bbcgoodfood.com

With so many lovely wines, one needs to appreciate them to the fullest. There are plenty factors that can alter the taste of a wine. So, here are a few tips to help optimize the taste of your wine…

 (1) Serve the wine at the right temperature

Though it is common wisdom that red wines are to be served at room temperature and white wines chilled, this will not give you the best tasting wine.

A bottle of wine opens up and releases its richest bouquet of aromas at a particular temperature. This particular temperature differs for each wine, depending on the grape variety and region.

Typical temperature for storing red wine ranges from 11°C-18°C, and 7°C-10°C for white wines. Generally speaking, serve more intense, fuller-bodied wines at higher temperature. For best wine tasting, do refer to a serving temperature by grape variety chart.

(2) Aerate or breathe the wine:

Aeration can make younger wines more balanced and smoother by rounding their tannins. In addition, airing helps get rid of bottle stinks — the unpleasant odor that emerges when the bottle is opened.

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to aerate the wine. Not only must you wait an hour to drink the wine, but also the method is ineffective. Even after many hours, the narrow bottleneck still prevents much air from opening up the wine.

Most wine lovers use a decanter, a glass pitcher with a wide opening. The increased surface area allows faster aeration. If you don’t want to invest in a decanter, swirling the wine in the glass helps aerate it.

The key to aeration is timing! A young, intense, tannic red might need up to 2 hours to open up. An hour is great for a mature, full bodied, complex red. As for aged wines (older than 15 years), they are highly volatile. Do not aerate them for more than minutes!

Read more… 100bestwines.com

Here’s a great chicken recipe to change it up a bit. For the absolute relaxing evening with a glass of Arniston bay Chenin Blanc Chardonnay, this would be the perfect meal. Enjoy…

Ingredients

• 125g ball mozzarella – torn into small pieces
• 50g strong cheddar – grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

Method

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins

Source: bbcgoodfood.com

‘You never know how many friends you have until you rent a house on the beach’ -Anonymous

Some researchers believe that Merlot is an offspring of Cabernet Franc and is a sibling of Carménère and Cabernet Sauvignon. The earliest recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area’s best. The name comes from the Occitan word “merlot”, which means “young blackbird.”

Here is South Africa, we have a tremendous amount of excellent merlot. Wine production here dates back to 1659. One of these outstanding wines is the Arniston Bay Merlot with its Dark cherry and plum nose and spicy palate.

Read more of the Arniston Bay Merlot at… http://tinyurl.com/c69zzj8

Here is a lovely pasta salad recipe to go perfect with the in between weather. With the steak along with the cheese into the mix, it’s the best of both worlds. Enjoy.

Ingredients

• 400g penne
• 2 tbsp olive oil
• 4 shallots , sliced
• 2 rump or stirloin steaks , about 200g each
• 175g Blue cheese , crumbled
• 100g bag watercress

Method

Boil the pasta. Meanwhile, heat the oil, add the shallots and gently fry until they are softened and lightly coloured. Remove from the frying pan with a slotted spoon.

Increase the heat under the frying pan, season the steaks and fry on each side for 3-4 mins, depending on their thickness and how you like them cooked. Remove from the heat, transfer to a board and leave to rest for a few mins.

Drain the pasta, return it to the pan with the shallots and blue cheese, then heat gently until the cheese starts to melt. Take the pan off the heat. Slice the steak and add to the pan with the watercress. Toss everything together and serve.

Recommended Wine: The Arniston Bay Merlot will be the perfect wine with this dish.

Source: bbcgoodfood.com

A light and delicious meal idea, slightly spicy to awake those taste buds. Done in no time, it’s the perfect meal to prepare with a glass of Arniston Bay.

Ingredients

• 400g mixed green vegetables
• 1 tbsp sunflower oil
• 4 skinless chicken breasts , sliced
• 1 red chilli , desseded and sliced
• 120g sachet stir-fry oyster sauce
• 1 tbsp soy sauce
• 25g toasted cashews , or more if you like
• bunch spring onions , sliced

Method

Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.

Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Recommended wine: The Arniston Bay Rόse would be the perfect accomplice to the meal.

Source: bbcgoodfood.com

City life is great, yes, everything from the hustle and the bustle to exploring night life markets. The asphalt jungle is a well balanced creature made to be examined. The perk being there are just so many things to see and do.

Going on your year-end holiday for a few weeks, is obviously a well deserved present then and necessary as well. But, does one really need to wait so long to experience that?

It’s strongly recommended in my mind to take mini holidays every now and again. Have a picnic on the roof. You can drive for 20min and be somewhere you’ve never been. Going into the zoo you have driven past every day for the last year. The new coffee shop everyone is talking about, just outside the city. Making a mission for just the day or a couple of hours on a semi regular basis will increase lifespan (I feel).

So go on an urban picnic once in a while to celebrate life and recharge the soul. Ideal for this great escape is too enjoy a glass of Arniston Bay Chennin Blanc Chardonnay.

Enjoy the escape!

Escaping the buzz does wonders for the soul. Having a great meal makes it even better. So next time you take a breather try this delicious recipe and recharge.

Ingredients

• 5 millilitre Ground cumin
• 5 millilitre Ground cayenne pepper
• 5 millilitre Ground turmeric
• 5 millilitre Ground coriander
• 6 Skinless, boneless chicken breasts
• Salt and pepper to taste
• 30 millilitre Olive oil
• 1 Onion, chopped
• 15 millilitre Minced fresh ginger
• 2 Jalapeno peppers, seeded and chopped
• 2 Cloves garlic, minced
• 3 Tomatoes, seeded and chopped
• 1 Chicken Gravy
• ½ Can light coconut milk

Method

• 1 Bunch chopped fresh parsley
• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
• Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon of olive oil in a frying pan over medium heat, add the chicken and cook for 10 to 15 minutes on each side, until the juices run clear.
• Remove from heat and set aside.
• Heat the remaining olive oil and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes, or until tender.
• Mix in the tomatoes and prepared Chicken Gravy and continue cooking 5 to 8 minutes.
• Stir in the coconut milk.
• Serve sauce over the chicken and garnish with parsley.

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay would do wonders with this dish.

Source: whatsfordinner

When at the beach or a picnic, you want to enjoy a light meal to go with the relaxing atmosphere. Not only is this recipe light and healthy, but also beautiful in taste. A must for those much needed getaways…

Ingredients

• 2 garlic cloves, crushed
• 1/3 cup balsamic vinegar
• 3 (400g) lamb leg steaks, trimmed
• olive oil cooking spray
• 80g baby rocket
• 1 medium red pepper, chopped
• 1 small red onion, halved, thinly sliced
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves
• 425g can baby beets, drained, halved
• 60g feta cheese, crumbled

Method

1. Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
2. Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
3. Combine rocket, red pepper, onion, parsley, baby beets and remaining vinegar in a large bowl.
4. Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.

Recommended wine: The versatile Arniston Bay Rosé will be the perfect wine with this dish.

Source: taste.com

Here are just a few basic pointers to help you along your wine way:

Don’t fill your cellar with the wines you like at the moment. The temptation may be strong to buy cases and half-cases, but your tastes will change.

Attend as many tastings as you can. Taste and learn. But remember to spit!

Remember to take the opinions and advice of wine ‘experts’ with a pinch of salt. If any wine ‘expert’ is worth listening to, they’ll be humble enough to acknowledge that they are fallible and that their expertise can by necessity only cover certain areas.

Get good advice on what to try, either from a merchant who you trust, or from a critic whose palate seems to match with yours.

Keep notes on all the wines you try. At first you may not be very sure of what you are writing, but gradually your confidence will grow. It is also interesting to see how your perception of certain wines changes with experience!

Read as much as you can. There are many excellent reference works around.

If you get the chance, visit the wine country. There is nothing like visiting the vineyards where the grapes are grown — putting wine in its natural context — to bring a wine to life.

Finally, join an online wine discussion forum. Lurk for a while at first to get a feeling for the place, and then join in.

The most important wine tip is to enjoy the company, the setting and of course – the wine!

Arniston Bay has a wide range of wines which suites every palate and is ideal for all wine lovers.

Source: wineanorak

Next time you hit the beach, especially Arniston, don’t forget your camera. Here are a few tips to create beautiful images:

Timing is important

The start and end of days can present the best opportunities for shooting at the beach. For starters there will be less people there at that time of day but also you’ll find that with the sun shining on an angle that you often get more interesting effects of shadows and colors – particularly in the evening when the light becomes quite warm and golden.

Watch the Horizon

One of the most common problems in beach photography where there are wide open spaces with a long and often unbroken horizon is sloping horizons. Work hard at keeping your horizon square to the framing of your shot. Also consider placing your horizon off centre as centered horizons can leave a photo looking chopped in half.

Head to the Beach When Others Avoid it

Another timing issue is that the beach can really come to life on those days that everyone avoids it because of inclement weather. Stormy seas, threatening and dramatic clouds and wind slowing lifesaver flags and trees over call all make for atmospheric shots.

Filters

UV filters are useful for DSLR owners a couple of reasons in beach photography. Firstly they act as a protection for your lens, but also they do filter out ultraviolet light in a certain range. This can cut back on atmospheric haze (often a blueish haze/tinge). The visual impact that they have is not great but they are the first thing I buy when I get a new lens for my DSLR.

Black and White

One technique is to do a little post photo production and see what impact stripping a photo of color has upon it. There’s something about a black and white shot at the beach that completely changes the mood and feel of a shot. It’s also a great way to bring to life beach shots taken on dull or overcast days which can often leave a beach scene looking a little colorless.

Read more on digital-photography-scool

Every now and again, friends pop in for an unexpected visit. Being unprepared, you might end up in the situation that you have no chilled wine. The last thing you want is to have to wait a while. So, here are a few tips on how to quickly chill your wine to that perfect temperature…

1. How to chill wine in six minutes: Simply place the wine bottle into an ice bucket and fill with ice, water and a handful of salt. The salt is important as it will help break down the ice, which will make the water colder, faster.

2. Keep an empty wine bottle or a decanter in the freezer. When needing a quick chill, transfer the wine that needs chilled into the frozen vessel. The wine will be ready to drink in about ten minutes.

3. Although there are plenty of naysayers who believe that putting a bottle of wine in the freezer will damage its integrity, those who are daring (and in need of quick results) might choose to do so. But don’t leave it in any longer than 15 minutes. It will chill even faster if you wrap a wet paper towel or hand towel around it before placing it in the freezer.

4. Purchase an “ice jacket” (a gel-filled sleeve) that you keep in the freezer. Wrap it around the wine bottle for approximately ten minutes. A benefit to using this method is that you won’t have to worry about forgetting how long you left it on ice or in the freezer.

5. Wet a hand towel, wrap it around the wine bottle and put it in the refrigerator to chill. This method will take a little longer, but you won’t have to worry about damaging its integrity.

So next time you don’t have to stress, but just enjoy the spontaneous company.

Recommended wine: Arniston Bay Chenin Blanc Chardonnay is a great wine to serve chilled.

Source: luxist.com

At Arniston mother nature has ensured that you can ‘get away from it all’. Whether you enjoy sun tanning on unspoilt white beaches, watching whales breaching in the bay or more active pursuits such as hiking or exploring the countryside, Arniston has something to offer everyone.

Arniston Bay Wines are inspired by the sunny skies and pristine beaches of this quaint fishing village. This unpretentious wine is ideal for those carefree, alfresco dining or easy drinking wine occasions – anywhere, anytime.

The range has a multitude of offerings ranging from easy-drinking entry level wines to more sophisticated wines for discerning palates.

Accessible and unconventional, Arniston Bay wines have become the favourite among contemporary wine lovers. Arniston Bay provides a range of lifestyle wines for every occasion, whether socializing with friends or just enjoying a laid-back afternoon on your own.

The reason for cooking with wine is to intensify and enhance the flavour of food. Wine is known to release flavors in many foods that otherwise would not be experienced.

Just be careful not to use too much wine in the beginning, as the flavour could overpower your dish. The first step is to try a small amount of wine so the flavors will blend and not become too overpowering. As you’re cooking, try sampling your dish and add as needed.

Here are a few basic pointers for wine and dine

•  When a recipe calls for water, replace the water with a favorite wine.

•  Stir in 1 to 2 tablespoons of a full-bodied red into brown gravy. Let simmer to create rich brown gravy for red meat.

•  Mix wine with your favourite oil to baste meat and poultry.

•  For meat dishes calling for wine, first heat the wine. Do not boil the wine, this will loose the flavour.

• Adding cold wine tends to make meat tough, while warm wine helps tenderize it.

• Dry red wines (like the Arniston Bay Merlot) have better chemistry with heavier red meats.

• Serve the same wine with dinner that you cooked with, as they will balance each other. If you prefer to use a fine wine during dinner, try to stay within the same wine family.

Cooking with wine can be great and drinking a glass while you prepare the food should also go down well.

winedefinitions.com

Here’s a lovely fish recipe for those lazy days…

Ingredients

·         40 millilitre  Margarine

·         300 gram White fish

·         1 Lemon, juice and zest

·         6 Spring onions

·         1 Red pepper, finely chopped

·         200 gram Broccoli florets

·         250 gram White rice

·         1 KNORR Chicken Honey & Mustard Dry Cook-in-Sauce

·         500 millilitre Milk

·         450 millilitre water

·         100 millilitre Fresh dill, chopped

·         50 gram Cheddar cheese, grated

Directions

1.       Preheat oven to 180°C.

2.       Heat margarine in a frying pan.

3.       Add fish fillets and fry until cooked through.

4.       Remove from the pan and flake the flesh.

5.       Add lemon juice, spring onions, red pepper, and broccoli and stir-fry for 5 min.

6.       Pour into a casserole dish and add rice, sachet of Knorr Fresh Ideas Honey & Mustard Chicken,        milk, water and dill.

7.       Gently stir in the flaked fish fillets (avoid breaking them up too much).

8.       Bake in the oven at 180°C for 40-50 min or until the rice is cooked (adding a little water if necessary).

9.       Top with cheese and place under the grill for 5 min to brown.

After only one hour, you’ll have a splendid meal.

Recommended Wine: The ever popular Arnsiton Bay Chenin Blanc Chardonnay will be the perfect wine with this dish.

Here’s a very quick recipe for a nice summer picnic meal:

Ingredients

• 10 bacon strips, cooked and crumbled
• 1 cup fresh broccoli florets
• 1/2 cup raisins
• 1/2 cup sunflower seeds
• 1/2 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons vinegar

Directions

In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.

Recommended Wine. The Arnsiton Bay Rosé will be the ideal wine with this picnic meal.

Have a great picnic!

Source: allrecipes.com

Seafood can always be an interesting meal.  With friends and fish, what do we need more? Here’s a great hake recipe.

Ingredients

• 1 kilogram Steaks of hake
• 80 ml Mayonnaise
• ¼ teaspoon Mustard
• 1 pinch Robertsons Mixed Herbs
• 125 ml Grated cheese
• 1 Clove garlic, crushed
• 30 ml Finely chopped red onion
• 250 ml Toasted flaked almonds
• 100 ml KNORR Italian Robusto Salad Dressing
• 1 pinch Salt and pepper to taste
• 30 ml Chopped fresh parsley

Instructions

1. Place fish in an ovenproof dish.
2. Mix mayonnaise, mustard and mixed herbs and spread over the fish.
3. Sprinkle cheese, garlic, onions and almonds over the fish and drizzle with Knorr Salad Dressing.
4. Bake at 220°C for 20-30 minutes.
5. Remove from the oven and garnish with parsley.
6. Serve with fresh salad greens or vegetables.

For the best wine pairing with this dish, try the Arniston Bay Chenin Blanc Chardonnay.

Source: whatsfordinner.co.za

It’s almost that time again, the time for delicious wine at a mere fraction of the price.

The company of winepeopleTM ‘s famous Market Day Sale is happening at Welmoed Wine Estate from the 27th of February to the 4th of March.

Remember it is first come first serve, so be that early bird and catch the wine-worm!

Directions to Welmoed Wine Estate.

Here is the list of wines to look forward to. Purchases are only by the case.

Our winemaker, Abraham de Villiers, busy with a quality control tasting before bottling.

Every now and again life catches up with us and you need a breather. One of the easiest and most relaxing ways is to go on a picnic.

A picnic you might ask. Yes, it’s that simple. One of the reasons it’s so cleansing, is the lack of restrictions. A picnic on the greenest of grass is inviting, but so is one on the beach. If you’re living in an asphalt jungle, the rooftop would more than service. Just about anywhere you can lay dawn a blanket.

One can also get creative when it comes to the food. Take a wide variety with. You have your chip and dip, triangular shaped sandwiches, friendly sausages and anything else you can think of.

It’s also a gift to be shared with anyone. Be romantic and surprise your partner, bring the family together, enjoy it with friends, or all three.

What better time to practice guitar, finish that book you’ve been reading for three months now, or have a chat about everything and nothing.

So with no dress-code, kick off your shoes, relax, tune out anything you want and embrace the wondrous marvel that is – The Picnic.

The Arniston Bay Rosé is the a fantastic versatile wine, ideal for picnic and to recharge your soul.

In the romantic month that is upon us, it’s essential to embrace our senses. Walking through a market, we are overwhelmed by the smell of flowers, brand new teddy –bears and helium filled plastic hearts.

How to truly appreciate ones senses, is to pair the two most important things in life – Wine and Chocolate. Some might think the pairing should be handled only by experts, but it’s easy and fun to do it yourself.

So, if you want a quick escape from this month’s busy festivities and do a wine and chocolate pairing from the comfort of your own home, here’s what you do.

Firstly keep in mind, you won’t necessarily find the perfect matches straight away, but that’s the best part. You have to keep on experimenting, which means more wine and chocolate.  A general tip is to match lighter chocolate with lighter-bodied wines and the stronger the chocolate, go with a more full-bodied wine.

Here are a few simple hints to get you started.

Try a Sherry with a nice buttery white chocolate.

A Pinot Noir or the medium bodied Arniston Bay Merlot will compliment milk chocolate, a creamy mousse or even a chocolate accented cheesecake.

Muscats do wonders with mild milk chocolates.

The Arnsiton Bay Cabernet Sauvignon Arnsiton Bay Cabernet Sauvignon is a marvelous match with dark chocolate.

To end things off, appreciate a well aged Port with a dark chocolate dessert or a truffle.

That’s the basics. So invite someone over, get creative and enjoy your pallet.

Imagine it – lapping waves at sunset, you with a drink in hand… You can win it! Have you entered? Check out the competition tab on our Facebook page or enter on our website or mobisite

Only for Arniston Bay lovers in the Western Cape, South Africa

“Why do we love the sea? It is because it has some potent power to make us think things we like to think.” - Robert Henri

Holiday  celebrations usually conjure up thoughts of sweet treats and some bubbly. Here’s an easy, delicious dessert which incorporates the best of both these elements. You’re bound to receive a barrage of compliments from your guests!

Ingredients - 200g digestive biscuits -90g butter, melted

Filling - 15ml gelatine - 60ml water - 500g cream cheese - 85ml castor sugar - Finely grated rind and juice of 1 lemon - 125ml sparkling wine (the Arniston Bay Brut Sparkling Wine is ideal) - 250ml cream, lightly whipped - 1 punnet of cherries, washed, retaining stalks - Sugar - Icing sugar

Method - Crush the biscuits and combine with butter. - Press into base of a 20cm, loose-bottomed cake pan sprayed with non-stick cooking spray. - Refrigerate. - Sprinkle gelatine over water and set aside to form a thick cake. - In a mixing bowl, beat cheese and castor sugar together. Add rind, juice and sparkling wine and beat again. - Place gelatine in microwave on medium for 1 minute. Pouring from a height, add to cheese mixture and then stir through the cream. - Pour into biscuit base, cover and refrigerate for three hours. - Just before serving, stone a handful of cherries. - Place in food processor with 60ml sugar, 100ml warm water and 15ml honey. Process till you have a chunky sauce. - Use remaining cherries to decorate the top of the cheesecake. - Drizzle over the cooled sauce and sift over some icing sugar and serve.

Source: The Times

December is commonly associated with summer, holidays and an abundance of festivities all leading to an increase in opportunities to socialise. It’s also often the time that people tend to throw caution to the wind and indulge themselves.

From cocktails overlooking the beach to a couple of beers at the braai, alcohol consumption during the December season generally increases. While everyone deserves the opportunity to occasionally let their hair down, that doesn’t mean having to endure the often negative consequences.of overindulging.

So when partaking in the celebrations take note of the following useful tips from the Industry Association for Responsible Alcohol Use (ARA).

Tips when drinking with friends and family:

• Pace your drinking consumption, it’s not a competition • Avoid drinking with partners who are prone to aggressive behavior • Always eat before drinking alcohol and try to eat while drinking – choose foods that are high in fat and carbohydrates, i.e. burger and chips • Don’t swim when you’ve had alcohol • Drinking on the beach is against the law and can be very dangerous, as can drinking at the river or the dam for those who live inland

Take note of the following tips when drinking in a bar or restaurant:

• Avoid lifts from strangers, especially when intoxicated • Make sure you know who pours your drink • Don’t accept drinks from strangers • Club together with your friends to hire a car or mini-bus with a driver – rather than pay bail money for a night of fun • Always keep the number of a taxi company on your cellphone and ensure that you have enough money set aside in your wallet for this, should you know you are not in a position to drive home. • Make sure that someone always knows where you are

Arnsiton Bay Wines support all the efforts and campaigns from ARA (Association for Responsible Alcohol Use). Ensure this December is filled with only wonderful memories and no regrets.

Source: wine.co.za

South African wine website, wine.co.za has launched a great initiative. The campaign is calling on every South African living abroad to share a drop of sunshine with a local on 16 December.

We would love every South African out there to open up a bottle of South African wine, and show your mates just how good our wine is – taste some sunshine, sunshine!

We have chosen the 16th December as it is a very special day for us South Africans, and it is right in the middle of the northern hemispheres winter… just when they need a little bit of sunshine in their lives – so spread a little bit of our sunshine, sunshine!

Get a great bottle of South African wine and sit down quietly and taste it with your mates. Let them taste some of our sunshine. And of course, you don’t have to stop there…you could even open up a second bottle and then not so quietly share some of our sunshine.

And for those ex-pats out there in the land of OZ, or down the south of America, they might not need the sunshine, but you have to agree… they do need to taste some good wine for a change, so get them to taste what makes us shine.

Then, please take some pictures and videos, and show us all what you did by posting them on the social networks (#tastewinesunshine) and at wine.co.za

And please tell us at wine.co.za so that we can organise this again next year.

So sunshine, what great South African wine are you going to taste this year !

South Africans in the UK can share some of the amazing and extremely popular Arniston Bay Wines which has become a dominate wine brand in the UK market.

The holiday looms, and so does Christmas. All you want to do is chill out after what’s been a hard year. But that’s not always the easiest thing to do – you know the bit about life being “the thing that happens while you’re making other plans”.

For some, chilling out may mean booking a camping site 20 km from the nearest village a year in advance. Or going into a Trappist monastery until the festive season is over.

But most people will have a more sociable time – either at home, visiting relatives, or at the seaside somewhere. Who knows, you might need to get back to the office in January to get some rest. In order to get the most out of your break , women24.com suggest that you try and avoid the following festive season stressors.

Guests galore. You have a big house, and over Christmas it fills up with aunties, grannies, nieces, uncles – you name it. Instead of looking after four people, you are now looking after twelve. This is no holiday for you, as you are the unofficial entertainment committee, the caterer, the conflict resolution specialist, and the local cleaner. If you live in a popular destination, you might have to put your foot down. Or at least put together a duty roster for the cooking and the cleaning. And, for heaven’s sake, don’t feel you have to be the unofficial tour guide. Take a day or two off and let the guests entertain themselves.

Feeding frenzy. Food, food, food. It’s all over during the Christmas season and it’s lying in wait for you everywhere, and we’re not talking about celery sticks either. It’s chips, cakes, cheese snacks, chocolates, to name but a few. And, after all, you’re on holiday. So why not? That’s fine, but just don’t get into a new habit. Most people end the festive season with quite a few kilos that were not there in November. Don’t become a festive season fatty.

Booze bonanza. From the office party to friends’ homes, to family barbecues – booze is no stranger to the festive season. And often, other people are paying for it. By all means have a beer or two, if you’re not driving, but don’t binge on booze. Drinking too much is something that carries its own punishment with it, a bit like eating that second helping of hot Indian curry. And do remember, that everyone likes you to have a drink or two, but nobody likes having a social embarrassment at their parties. Fall down drunk, or insult one of the other guests, and you can be sure you’ll be off the party list. Forever.

I’m so lonely. Some people wish everything could be a little quieter. Others wish for a break from the peace and quiet and they dream of the phone ringing or a horde of guests arriving. The secret is to arrange a few things in advance. Invite people for supper, get a friend to go with you to a movie, or organise a day or two away in a different place. Don’t wait until the festive season is upon you before doing something about your social calendar. It’s not going to happen by itself.

Exercise inertia. Most people give their exercise regimes a break during the festive season. It is, after all, the end of the year. Problem is, many people overindulge completely on the food front at the same time, and coupled with a fortnight of couch-potato-ism, your waistline might be expanding at the rate of knots. Go for a walk with the family, run along the beach, play volleyball. Do anything to burn up those extra calories. And get back into it early in the new year.

Credit card crisis. The last of the Big Spenders. If that describes you in the shopping centre with your Christmas bonus and your credit card, you’re obviously a sucker for all those Christmas ads. And you’re going to be stony broke in January, and depressed in February when the credit card statements start arriving. Point is that you can probably buy just as nice a present for R100 as you can for R200, or R400. You just need to plan it well. It’s the thought that counts, not the size of the present.

Sunburn stress. The sun in the southern hemisphere is vicious , and skin cancer is a real danger. And remember that the damage is cumulative. Burning yourself to a crisp or having a whimpering and sunburnt child on your hands, is no way to spend Christmas. Speak to your pharmacist and get a high-factor sunblock before you head for the beach. And speaking of the beach – watch out for bluebottles or pieces of broken glass in the sand.

Crowd control. Think of Christmas, and what many people see are teeming masses of people in a shopping centre, all of them with a mission, and accompanied by at least two unwilling and exhausted kids. It can be avoided – do your gift shopping in November and do a bulk grocery shop before 18 December. Milling crowds can be exhausting, and elicit everything but the Christmas spirit in you. In fact, it can bring on a bout of trolley rage.

Gift of the grab. Frantic last-minute gift-buying is a killer – not only don’t you get what you are looking for, you also spend a fortune on it. Rather than give unwanted and expensive presents, go for gift vouchers – at least people will appreciate them, even if they are not the most personal of offerings.

Family fest. Family. You get them, you don’t choose them. And never is it more obvious than at Christmas time when Uncle Freddy is holding forth on all his achievements, or Aunt Doris is slurring after her third beer. Or your cousin’s kids are running around screaming, chasing your poor cats. Then there are the endless questions about when you are going to tie the knot, have babies etc. Family get-togethers seldom do much for your self-esteem. Just repeat the mantra, “It will soon be over for another year.”

Arniston Bay has a wide wine range that will suit any palate for all the festive season occasions.

Source: women24.com

The festive season is famous for bringing family and friends together. This will undoubtedly result in more social eating and of course drinking. Here are some principles to apply this season:

Know your limits:

Safe and healthy alcohol intake levels are 30g/day for men and 20g/day for women (women generally have less of the enzyme that helps break down alcohol in the body).

This means that one unit of alcohol a day is considered safe and healthy for an adult female and two units for a male. One unit = 340ml beer, tot (25ml) spirits, 50ml port, sherry or muscadel or 120ml wine.

Moderation is key:

Spread your weekly alcohol allowance as evenly as possible over seven days. Infrequent bingeing on alcohol can bring on attacks of gout or pancreatitis, and may cause abnormalities in heart rhythms and increases your risk of cancer.

Stretch your intake:

Use plenty of ice, water or soda water in spirit drinks or white wine (to make a spritzer); this dilutes the alcohol while increasing the volume so you drink less. Ensure your first drink is some other liquid e.g. a mineral water or a cooldrink – your alcoholic beverage should not be used as a thirst quencher.

Arrive alive:

On average it will take the liver about an hour to break down one unit of alcohol. So even after a night’s sleep, if you have had six cans of beer or two bottles of wine, you could still be over the legal limit the next day. Remember that, when driving.

Being fitter makes no difference to the rate of absorption. But, the absence or presence of food and the type of fluid that accompanies the alcohol does. Alcohol consumed on an empty stomach is more rapidly absorbed. Water and fruit juices mixed with alcohol slow the absorption process, whereas carbonated drinks (because of the carbon dioxide) will speed it up. Warm alcohol is absorbed quicker than cold alcohol.

Weight gain:

The calorie content of alcoholic beverages (which depends on the percentage of alcohol, the type of beverage and the type of mixture) plus the behaviour associated with drinking all have their part to play in the effect it will have on your weight.

When drinking alcohol, you tend to snack more, especially on the high fat foods, often available in social drinking environments. Eating high in fat take-away food (e.g. pies or burgers) late at night is another typical problem which arises after drinking, especially in students and young adults.

If you are watching your waistline, consider that one unit of alcohol is roughly equivalent to a slice of bread. It is then prudent to occasionally substitute a carbohydrate during the day to compensate for a drink or two that night.

Apply the 24 hour rule for training:

Avoid alcohol in the 24 hours prior to exercise. After exercise, once you have rehydrated and refuelled with carbohydrates, enjoy alcohol (and here I must include the ‘in moderation’). However, if you have any soft tissue injuries or bruising, abstain from alcohol for another 24 hours.

Fake it:

My personal favourite – a Rock Shandy (soda water, angostura bitters, ice and a slice of lemon) gives the impression of being an alcoholic drink, but hardly contains alcohol and calories – a sneaky option when friends continuously want to buy you a drink when they spot you standing empty handed.

Did you know?

Using thinner, taller glasses (especially wine glasses) can help you reduce your consumption. Research shows that people consume more alcohol when drinking out of shorter, wider glasses.

Read more on  iafrica.com

American singer Tori Amos is a fervent women’s rights activist known for ruffling feathers with her candid lyrics and views.

South African concert organisers have described her as “unpretentious” and having almost no backstage requirements – apart from wanting to sample local red wine.

The 48-year-old red-haired diva – who in 1996 sparked a media storm with an album cover featuring her breast-feeding a piglet – has requested water and “good red wine” during her time in Johannesburg and Cape Town this week.

Amos, whose hit singles include Cornflake Girl and Crucify, said before she arrived in the country that she was eager to stock up on South African wine for her cellar at home in Cornwall, England.

Read more…

It’s official – Silly Season is just around the corner and it’s time to stock up with sunshine!

Once again we’re holding our famously popular wine sale, offering unbelievable value on Arniston Bay wines, which have a near-cult following in the UK, plus a special offer from Versus.

WHERE: Welmoed Wine Estate (GPS 33°59’25″S 18°45’56″E), R310, Stellenbosch.

WHEN: Wed 30 November 2011 thru Sun 04 December 2011

HOURS: Wed-Fri: 09h00-17h30; Sat: 09h00-17h00; Sun 10h00-16h00

Here are the deals you can look forward to:

Arniston Bay Lighthouse Collection Chenin Blanc Colombard 2010

Case price x6 bottles R96 (R16/bottle)

Arniston Bay Reserve Sauvignon Blanc 2009

Case price x6 bottles R108 (R18/bottle)

Arniston Bay Chenin Blanc Chardonnay 2009

Case price x6 bottles R90 (R15/bottle)

Arniston Bay Chenin Blanc Chardonnay 2010

Case price x6 bottles R96 (R16/bottle)

Arniston Bay Shiraz Pinotage 2009

Case price x6 bottles R108 (R18/bottle)

Arniston Bay Reserve Pinotage 2007

Case price x6 bottles R96 (R16/bottle)

Arniston Bay Merlot 2009

Case price x6 bottles R96 (R16/bottle)

Case price x24 bottles R168 (R7/bottle) NB: these are 250ml bottles

Arniston Bay Shiraz 2009

Case price x6 bottles R96 (R16/bottle)

SPECIAL GIFT PACK: Arniston Bay Pinotage Rosé 2011

Buy 3 Get 1 Free, R96 (R32/each)

Plus, try Versus White 2010, x6 1000ml bottles, R96 (R16/bottle)

Just in time for summer, Arniston Bay has launched ‘The Coast’ range of wines for the first time in South Africa. Already popular in the UK market for their exceptional value, the range is available in White, Red and Rosé, at the amazing price of just R19,99 a bottle.

From every day occasions to picnics or poolside celebrations, it’s the perfect time to go out and get yourself a bottle of Arniston Bay’s The Coast wines. If you’re a white wine fan you can look forward to a crisp, uncomplicated blend filled with tropical fruit flavours, while lovers of rosé will enjoy easy-drinking strawberry flavours, and last but not least, red wine devotees will savour this mellow red that’s simply bursting with ripe berry fruit.

Winemaker Abraham de Villiers explains, “Arniston Bay wines are enormously popular around the globe and deliver exceptional value. But you don’t have to take my word for it – three of our wines will also feature in the 2012 Best Value Guide.”

He continues, “I believe that wine doesn’t have to be expensive to be enjoyable, but you shouldn’t have to sacrifice quality for price either. That’s why quality is so important to my entire winemaking team, and this year alone Arniston Bay wines were recognised with a dozen medals from the likes of the Decanter World Wine Awards, the International Wine & Spirit Competition and the Veritas Awards.”

Available exclusively at Pick-n-Pay shops throughout the Western Cape for just R19,99 a bottle, Arniston Bay ‘The Coast’ wines offer refreshing Summer Fun in a glass at a sizzling price that just can’t be beat. Look out for our Arniston Bay Facebook promotion where you could win fun summertime prizes or even the Grand Prize – a relaxing boat cruise! Plus, if you like Arniston Bay The Shore wines, look out for our other popular wines – like the Arniston Bay Chenin Chardonnay, or the Arniston Bay Sauvignon Blanc – also available at Pick-n-Pay.

Picnics are wonderful, but can be even better with the sun warming your face and ocean sounds in the background. Here’s some tips on how to make it a day to remember.

1) Choose a scenic and wind-resistant venue for your outdoor meal. Try a place between two rock faces or farther from the water than you’d usually like to sit.

2) Although beach parties are generally informal, you may send invitations a week or two in advance so guests can plan ahead.

3)  Plan a menu based on the amount of people and the load you can carry. Ask friends to bring certain items to lighten your responsibilities.

4)  Outfit yourself with the necessary equipment. A picnic basket filled with plates, utensils (don’t forget the bottle/can opener and corkscrew), cups, plastic containers and napkins is recommended. Pack trash bags to carry away any disposables.

5)  Pack your food. Place the heavier items on the bottom and lighter ones on the top.

6)  Remember to bring a hat and/or an umbrella to shade your perishables and your face from the hot sun. Also pack plenty of ice, which you’ll need to keep your food chilled in the sun.

7) Toss in a blanket and/or folding chairs for your sitting and dining comfort.

 Bring torches or lanterns for nighttime picnics, or in case your daytime adventure carries on into the night.

9) The wine. A chilled Arniston Bay The Coast  Rosé will pair well with most of the picnic dishes and will also be a refreshing drink.

Source:  eHow.com

The shape of a wineglass directly affects the flavour of the wine that is served in it, altering both its air exposure, and how the wine lands on the palate when it is sipped.

Effects

The size of the bowl affects the degree to which the wine can be swirled, which changes its exposure to the air. The shape and thickness of the rim affects where the wine lands on the palate, and how its flavour is experienced. The diameter of the glass’ opening controls how quickly the aroma escapes the glass, altering the wine bouquet.

Tulip

The tulip is a goblet that narrows as it approaches the rim. The design has ample space for swirling, but a narrow mouth, to restrict the bouquet’s escape.

Mini-tulip

The white wine glass, or mini-tulip, is smaller to restrict the serving size of a wine. It is designed for serving white wine, which has fuller flavour when thoroughly chilled.

Pinot Glass

The pinot or Burgundy glass is the wine glass design with the largest bowl. It is designed for maximum air exposure when serving closed wines.

Flute

Flute glasses, sometimes called a champagne glass, have a tall, thin design. Their narrow shape minimizes surface area, to limit exposure. Arniston Bay has a wine for every occasion ,and in this case, a wine for every glass. From the Arniston Bay Sparkling Brut for the flute glass to the fantastic Arniston Bay Cabernet Sauvignon for the Burgundy glass.

Source: eHow.com

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Accessible and easy drinking , Arniston Bay wines have become the favourite among contemporary wine lovers. Arniston Bay provides a range of lifestyle wines for every occasion, whether socializing with friends or just enjoying a laid-back afternoon on your own.

These wines confirmed this status of ‘accessible and easy drinking’  by having three wines in the South African Best Value Wine Guide 2012.

These three wines will feature in this guide:

Arniston Bay Chenin Blanc Chardonnay 2011

Arniston Bay The Shore  Non-Vintage

Arniston Bay Cabernet Sauvignon Merlot 2010

For more info on this guide visit winemag.co.za

Ordering wine can sometimes be very difficult especially if you must order for all the guests at your table.

Here’s an easy to remember guide for choosing a wine if you’re forced to order for the whole table.

Set Your Frame

Statistically speaking, the girl you picked up at the bus stop and/or your firm’s managing partner, whoever is sitting across the table from you tonight, probably lacks the refined palette for distinguishing varietals that might otherwise render your decision intimidating. More likely, they think a buttery finish belongs on their breakfast toast and not in their Chardonnay. You are already as competent at navigating a wine menu as most of your fellow diners.

Ask for Favourites

Assuming you’re splitting a bottle, ask the opinions of the others at the table. Some might carry strong preferences between reds or whites that will narrow or even define your decision.

Initially and generally, keep colour in mind. The colour of your meat and sauce will often (though not necessarily) indicate the colour wine you will choose.

Balance

Aim for a wine that balances with your meal. Heavy meats, like beef, call for a full red wine such as a Cabernet or a Shiraz. If your entrée has a lighter meat such as lamb or pork, or is a tomato-based pasta, then turn to a medium-bodied red, such as a Pinot Noir or a Merlot. White wines, such as Chardonnays or Sauvignon Blancs, match well with poultry, fish, and cream-based pastas. Chardonnays will safely fill the gaps for most other vegetarian dishes that could land on your table.

If you’re still uncomfortable making the call, go ahead and ask your waiter for a recommendation. Ask if there is something “the house recommends.”

Once you’ve tasted your decision, don’t be afraid to have an opinion on whether or not you like it. Taste is by definition subjective and the true point of this is to find something that you and your company will enjoy.

Arniston Bay has a wide wine range which will suit all palates. So if you see it on a restaurant menu, try it, I’m sure the wine will be a great choice and you will enjoy the wine and the night.

Read more on www.primermagazine.com

Join us at the upcoming Cape Wine Europe show, taking place today at London’s  Brompton Hall in Earls Court.

Our expert team will be showcasing a selection of our top wines at our stand (#38), including a few of our ever popular, easy drinking Arniston Bay wines.

The wines include:

Original Range:

• Chenin Blanc Chardonnay 2011
• Rosé 2011
• Cabernet Sauvignon Merlot 2011

Winemaker’s Retreat:

• Colombard Chardonnay 2011
• Shiraz Rosé 2011
• Shiraz Cabernet Sauvignon 2010

Sparkling Brut NV

For more info on this event visit capewineeurope.com