The Arniston Bay UK competition is now closed. Thanks to all the people who entered.

We will be announcing the winner within the next few days so be sure to hold thumbs and keep checking the website.

Pork chops is probably one of the most underrated dishes. It is easy to prepare and it is very versatile. This recipe is and nice and easy recipe for a spicy pork chops with some cabbage and raisins. Truly divine.

Recommended wine: I would serve the Arniston Bay Shiraz 2008. This is a full bodied wine with intense dark colour subtle smoky and pepper spice nose with strong full middle palate and good tannin structure. Good finish with hints of coffee and chocolate in the aftertaste

Serves 4

Total Time: 25min

Ingredients

• - 3 tablespoons olive oil
• - 4 bone-in pork rib chops (about 2.5cm thick; 500g total)
• - 1 teaspoon ground cumin
• - salt and black pepper
• - 1 onion, sliced
• - ½ small head red cabbage, thinly sliced (about 6 cups)
• - ½ cup golden raisins
• - ¼ cup red wine vinegar
• - ¼ cup chopped fresh dill
• - bread (optional)

Directions

1- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.

2- Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill. Serve with the pork and bread, if using.

Source: realsimple

If you like what I’ve done on the Arniston Bay  blog  please nominate us for the SA Blog awards.

It’s easy. Click on the banner on the right of the page.  Fill in your email (confirm) and you done.

Thank you!

Arniston Bay is always been associated with the unwinding in tranquillity and we are set to continue this chill vibe at the forthcoming Women’s Show.

Shows and exhibitions can take its toll and really tire you out and that is why laid back brand , Arniston Bay  Wines,  decided to be the ‘Unwind Haven’  for visitors at this year’s Jo’burg Women’s Show.

This year’s Women’s Show promises to be an exciting event with numerous interesting talks, make up tips and exhibitions focusing on the celebration of being a women. The Show  will run from 27-29 August at the Coca Cola dome.

Come and join us for an unwinding glass of wine and stand a chance to win pampering foot hampers to revive tired tootsies.

For more info please visit: thewomensshow.co.za

This week is one of South Africa’s premier wine events as the 32^nd Mercury Wine Week is hosted at Suncoast in Durban from 25-26 August.

This event is seen as one of Durban’s most popular social gatherings and organisers expect more than  5000 visitors this year.

This is always a great event and please join us for a glass wine at the Arniston Bay  stall.

Looking forward to see you there

For more info visit: themercurywineweek.co.za

South Africa has won over many fans for the hosting a great World Cup in the middle of our winter. Now you can stand a chance to visit this amazing country in the summer for an unforgettable beach holiday

You will also have a chance to escape from the hustle and bustle of city life and head for the tranquillity of Arniston Bay- an unspoilt coastline that’s synonymous with care-free lifestyle- simply by filling your glass with the fresh, crisp wine.

For more details visit arniston-bay.com 

* This competition is open to UK residents only.

Britain’s love affair with wine continues on the web as online wine sales are deemed to be the fastest growing area of UK retail.

The UK wine market is seen as one of the most important wine markets in the world in a recent report by Drinks business it is estimated that online wine sales are  in the vicinity of £200m per year with an annual growth of 23%.

Arniston Bay Wines are one of the UK’s favourite South African wines and numerous online outlets selling our wines.

Source: thedrinksbusiness.com

Sometimes you need some colour in life. The winter can be so gloomy and colourless and that is  why I decided it’s time for a colourful sosatie. 

This is a great recipe and it serves 4 comfortably. 

Recommended wine: The Arniston Bay Shiraz will definitely complement this meal 

Grilled Lamb Sosatie Recipe 

Ingredients  

2 medium green bell peppers, cut into 2cm pieces
Salt and pepper
700g boneless lamb leg, trimmed and cut into 2.5 cm cubes
1 medium onion, cut into 2cm pieces
4 slices bacon, each cut into 4 pieces
1/2 cup olive oil
1 small onion, chopped
3 tablespoons lemon juice (juice of 1 large lemon)
2 tablespoons brandy
1 teaspoon tomato sauce
1 clove garlic
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch ground cayenne pepper
Vegetable oil for brushing the kebabs 

Method
In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain. 

Sprinkle salt and pepper on lamb cubes. On eight 25cm skewers alternately thread meat, pepper, and onion pieces. Thread bacon pieces on both ends of each skewer. Set aside. 

In a blender or food processor purée oil, onion, lemon juice, brandy, tomato sauce, garlic, mustard, oregano, thyme, and cayenne pepper until smooth. 

Lightly oil sosaties and place in center of cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway through grilling time. Brush sosaties with purée occasionally during last half of grilling time. 

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time. 

Source: barbecue-party.com

Life is rushing by and we really don’t have the time to treat ourselves. But this Women’s day is probably the right day to get the batteries recharged,  relax and untwined. Do it,  you deserve it.

A few tips to relax and unwind, and to spoil yourself a bit this Women’s Day.

• Take a bubble bath

Light some candles. Play some of your favourite relaxing music. Run a warm bubble bath, and let your troubles soak away. Taking a warm bubble bath will relax your muscles, and put you in a more focused state. A glass of wine can also help to set the relaxing mood.

• Go to the spa

Getting a spa treatment is relaxing, and should help to get you in the right frame of mind to chill and relax

• Buy something for yourself

Treat yourself with something that you really like but never get the time to convince yourself to buy it.

• Get some rest

Take a timeout, rent a movie and relax at home. Me time is necessary and you never make time to spend with your best friend … you.

• Open a bottle of Arniston Bay bubbly

This wine has been described as an elegant wine with fresh bubbles and a crispy finish. This is just what you need to spoil and yourself.

Arniston Bay Wines salute all women who make a difference and we hope you enjoy your Women’s Day.

Source: essortment.com

Robyn MacLarty’s amazing salad recipe got the nod for recipe of the month. She is the our first SA food blogger winner with this stunning dish and post.

This recipe looks so delicious and the way she presents it on her blog ( KOEK! ) makes your mouth water.

Recommended wine: This salad will be perfectly complemented by the Arniston Bay Sauvignon Blanc 2010.

Here is Robyn’s recipe:

 Chickpea and cauliflower salad with olive-anchovy dressing

1 head cauliflower, broken into florets
Half a loaf of ciabatta (sourdough/bread made with olive oil), crust removed and torn into chunks
Extra virgin olive oil, to taste
3 anchovy fillets
1 clove garlic
1 can chickpeas, drained and rinsed
1 cup black olives, drained and finely chopped
Juice and zest of 1 lemon
2 handfuls rocket

1. Lightly steam the cauliflower until just cooked (but still very firm), then plunge into icy water to prevent further cooking.
2. Arrange the bread chunks on a baking tray, drizzle with a little olive oil and season with salt and black pepper. Roast until golden.
3. In a pestle and mortar, mash the anchovy and garlic until you have a paste. Add the lemon juice, zest and a good glug olive oil, and whisk to create a dressing. Season to taste.
4. In a large bowl, combine the cauliflower, chickpeas, olives and dressing, and stir so everything’s nicely coated.
5. Arrange the rocket on a platter and top with the cauliflower and chickpeas. Sprinkle with the croutons, drizzle over any remaining dressing and serve.

Robyn MacLarty:

Source: maclarty.blogspot.com

 We are giving away monthly wine prizes to South African food bloggers.

The best recipe or food blog post of the month will win wine prizes from Arniston Bay Wines.

How do you enter?

-          Post the URL  link of your recipe on our Facebook page

-          Use Twitter  – send URL links to @arnistonbay  

-          All entries on South African Food Blogger Showcase’s Facebook group are automatically reviewed

I’ll keep you posted

Flyers all over the world have their own way of adding a bit of excitement to an otherwise boring journey. Some people make their in-flight food choice such a big event that they debate their opinions (“Chicken or beef?”) for more than half an hour. Others try to make friends and talk to everyone around them. Not my cup of tea.

I like to read a book and enjoy a wine that complements my chicken of beef. I love to try a new wine or to see what wines the airline has on offer.

I’m not the only one.  I came across the blogpost   of a guy named Terry, who writes about his recent Delta Airlines flight from Seattle and the great wine (Arniston Bay Chardonnay / Chenin Blanc) he had on flight.

Then I followed the link via Linkedin and I ‘know’ what this complete stranger looks like and what his are interests. It appears that we share the same taste in wine and have the same ways of killing time on an plane. The technological era which were are living in is simply amazing!

Source: winetrailtraveler.com

My busy lifestyle is taking its toll as quick-just-heat-up dinners and take-away lunches is becoming to norm. But luckily I stumbled upon this easy, healthy and quick salad which is the perfect meal to get the balanced lifestyle (diet) back on track, and allow me a few more minutes to relax and kick my feet up.

I treated myself to a lovely glass of Arniston Bay Chardonnay to complete this great meal.

Serves:             4

Total time: 25min

Ingredients

 - 4 boneless, skinless chicken breasts

• - 4 teaspoons  salt
• - 1 teaspoon black pepper
• - 1/4 cup fresh lime juice (from 2 to 3 limes)
• - 1 tablespoon white wine or rice vinegar
• - 2 tablespoons light brown sugar
• - 4 scallions (white and light green parts), thinly sliced
• - 2 Granny Smith apples (peeled, if desired), diced
• - 1/3 cup roasted peanuts, roughly chopped
• - 2 tablespoons thinly sliced fresh mint
• - 1/2 cup thinly sliced fresh basil

Directions

1. - Pat the chicken dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1 cm. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.
2. - Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
3. - Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.

Source: realsimple.com

Keep Flying is a simple idea. An idea that matters. And an idea that belongs to all of us .It believes that its all of our responsibility to fly the flag. Every South African Brand; Every South African, and to recognize what the flag symbolizes: Us, and our unity.

A unity that brought the World’s Greatest Tournament to life in a way only we could. A unity that still reverberates across continents a world away. A unity that says to the  world, and ourselves: “Hear us, each one of us, as one. Our time has truly come”

“Keep Flying” is simply that. A call to fly the flag. A call to keep flying.

For more info on this initiative visit:  keepflyingtheflag.co.za

Although the World Cup drew to a close with a nail-biting final and Spain ending victorious, the event is still keeping the focus firmly on South Africa. As a result, Channel 4 (UK) recently created a Top 10 South African wine list and Arniston Bay had three wines on their list.

The perennially popular Arniston Bay Chardonnay Chenin Blanc, Arniston Bay Cabernet Sauvignon Merlot and easy-drinking Arniston Bay Lighthouse Collection White wine made this list.

Source: channel4.com

I love wine and salads but sometimes the pairing suggestions are misleading as the salad dressing plays a more important role than the salad.  It seems to me that the tail is wagging the dog when it comes to wine and salad pairing. 

I have come across numerous Salads and salad ingredients wine pairing suggestions but the salad dressing is the ingredient that needs to be paired with the wine. 

But in general salad dressing is one of the most difficult components to coordinate with wine because of its acidic nature.  So what do you do? 

The best thing to do is address the mayor acidity of some dressings. You can reduce the vinegar part of the salad dressing with olive oil our rich stock, like chicken stock. 

 Chef Josh Ash  wrote that a major problem in pairing salad and wine is the high acid level of most vinaigrettes, which wreaks havoc on wine, making it taste flat and flabby.  He suggests that you can avoid this conflict by making dressings that are less sharp but still vivid, with some of the following techniques.

Replace part or all of the red or white wine vinegar in a recipe with balsamic, sherry, or rice wine vinegar, which have fuller, mellower flavours.

Use fruit juice instead of vinegar. Obvious choices might be lemon or lime juice, but think also of orange juice, apple cider, cranberry juice or any fruit juice with a bright flavour.

Replace acid ingredients with other liquids that are intense, but not sharp, such as rich chicken, veal, fish or vegetable stock, Worcester sauce, soy sauce, juices from roasted meats or vegetables or roasted garlic purée. 

When designing a salad, be sure to include ingredients that have a natural affinity to wine like cheese, herbs, greens, nuts, fruits and more. 

My suggestion for middle of the road wine which will pair well with salads is the Arniston Bay Chenin Blanc / Chardonnay. This is a lovely versatile crispy and fruity wine.

The World Cup is drawing to a close as Sunday’s final between Spain and Holland will mark the end of this amazing show. It is going to be a titanic battle between these two European super teams. To give the night a Spanish flavour try this interesting and delicious Spanish recipe.

Recipe: Spanish Chicken and Rice

Serves 4

Total time 40 min

Ingredients

• 1 tablespoon olive oil
• 500g boneless, skinless chicken breasts, cut into 5-6cm pieces
• Salt and pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 800ml can diced tomatoes, including liquid
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions

1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
2. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Stir in the peas and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

Recommended wine

The well balanced Arniston Bay Sauvignon Blanc Semillon  will be the perfect match for this delicious Spanish meal.  

Source: realsimple.com

Frank Lampard hit the proverbial woodwork in his famous goal that never was against the German soccer team. Mexico was also on the wrong end of an offside decision and it seems that Fifa is now singing a different tune as the referees, who made blatant errors, are being “red carded” and sent home.

To show solidarity with the teams who received calls from the referees, I suggest to drink a balanced, wooded South African wine which will never be red carded like the Arniston Bay Chardonnay.

This on(sea)side wine is slightly wooded (oak) to give a perfectly balanced wine which will help in easing the disappointment of Lampard’s South African  ‘no-goal’.

The ever popular Stellenbosch Wine Festival has taken a different format this year as festival goers will be visiting the farms. The wines from the company of winepeople^TM have arranged a lovely programme and activities for festival goers.

Bring the family and come and enjoy some of the best wines in one of the most beautiful parts of the county.

Arniston Bay, Kumkani, Versus and Welmoed will the wines that will be showcased at this great festival.

Here are some more details about what we’re planning for the Stellenbosch Wine Festival:

• - Kiddies corner: Face painting, jumping Castle, colouring in fun
• - Tickle your tummies: Spitbraai/ potjiekos. The Duck Pond restaurant will be open daily.
• - Free wine tasting!
• - Specials on selected wines daily
• - A complimentary cool de sac with every case of wine purchased, and other POS materials on sale.
• - Foosball fun
• - Massages for the ladies
• - A jazz band
• - A magician

For more info about the Stellenbosch Wine Festival please visit wineroute.co.za

World Cup organisers moved on Thursday to ensure Bloemfontein bars were stocked with enough booze as the city braced for an invasion of thousands of thirsty England and Germany fans.

George Mohlakoana, chief executive of the Mangaung Local Organising Committee, said up to 25 000 English fans and up to 10 000 German supporters were expected in the city for Sunday’s match.

“Normally, in terms of our own provincial laws, Sunday is considered a day when alcohol should not be sold from wholesalers. However, you can get alcohol from restaurants and pubs.”
Organisers had communicated with pubs and restaurants to make them aware of the fact that the two sets of supporters come from beer and wine drinking  cultures and that they would need to stock adequate supplies.

One of South Africa’s most popular wines, Arniston Bay will also be available at some restaurants and retailers. For those following the game on the “Tele”, be sure to enjoy this great South African wine with this great South African World Cup.

Source: sport24.co.za

The songs and cheers of the England supporters were absolutely amazing as the English booked their place in the knock-out phases.

It was fantastic to experience the English supporters at last night’s game. It was also  great to see thousands of South Africans cheering for England and hopefully they can go all the way.

England midfielder Frank Lampard reserved special praise for the fans.

“They were fantastic, it was like playing at home. When they are like that they’re the best in the world.”

For the fans back in England, don’t forget that you can win a trip to South Africa in the Arniston Bay promotion.

For more info visit: arniston-bay.com

Source: sport24.co.za

England is playing Slovenia in a do-or die World Cup tie and all the eyes and hopes will be on the game in Port Elizabeth. I hope England will come out victorious as a number of Brits are here to support their team and experience our lovely country.

England and the English have a vast history with Port Elizabeth and I think the perfect recipe to match with this important match is an old Elizabethan recipe. Elizabethan food is fascinating for its range and breadth as “new foodstuffs” such as the tomato, potato and chives were being introduced from the New World in the late 16^th century.

This Elizabethan recipe with its “New World” ingredients will also pair well with exceptional New World wine like the Arniston Bay Shiraz

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which have been adapted for modern day cooking.

Recipe: Spiced Elizabethan Pork and Fruit Casserole

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 700 g boned pork leg, cubed
• 2 tablespoons plain flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt
• fresh ground black pepper
• 300 ml red wine
• 1 tablespoon british honey
• 75 g stoned dates, roughly chopped
• 2 large potatoes, peeled and cut into chunks
• 2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Directions:

Heat the oil and gently fry the onion and garlic for 10 minutes.

Toss the meat in the flour combined with the spices and seasoning and add to the onion.

Fry the meat, stirring occasionally until evenly browned.

Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.

Add the dates and potato chunks and transfer to an ovenproof casserole dish.

Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.

Just before serving stir in the fresh herbs.

Source: recipezaar.com

Britain, along with just about every other living soul, has football fever, judging by the extent of media coverage on this World Cup. Arniston Bay wines is running a competition which allows you to enjoy your own South African thrill.

This competition is run by Fabulous magazine and lucky readers will win a six bottle case of Arniston Bay Chenin Blanc Chardonnay, a deliciously light and fruity wine characterised by the ripe fruit flavours of pineapple and melon.

Inspired by the clear blue skies and white sand of its namesake, Arniston Bay is a range of uncomplicated, easy-drinking wines for every occasion.

For more info visit newsoftheworld.co.uk

Arniston Bay is also offering you the chance to win a grand prize of a South African beach holiday! To enter, visit www.arniston-bay.com and answer the questions provided. This competition is open to UK residents only.

On Wednesday Bafana Bafana takes on Uruguay in a crucial World Cup match and to get into the global (World Cup) spirit I found this amazing Uruguayan recipe.   

Uruguay shares much of the Argentine tradition of meat and lots of it. Asados of lamb and beef are a staple, and a chivito is a popular steak sandwich

Recipe: Chivito al plato

A chivito al plato would usually have the following ingredients:

1cm thick steak, 2 or 3 slices of bacon, 1 egg, ham, mozzarella cheese, tomato, onion, lettuce, fried potatoes and/or potatoes with carrots and green beans salad, mayonaisse, and salt.

How to prepare a chivito al plato:

Fry the bacon and a few slices of onion. Then, in the same pan and with the bacon grease, cook the steak, adding a bit of salt when is half way done and then also adding the ham and mozzarella cheese on top of it. The mozzarella cheese should melt. Then fry the egg, use a clean pan if necessary.

Then cut the tomato in slices and start preparing the dish in the following way: Start by putting the steak with ham and mozzarella on the dish, then add the bacon, tomato, fried egg, and onion on top of it (the order can vary). Add some more tomato and the lettuce to a side along with the fries and potatoes salad. It can be done only with fries or only with tomatoes as well.

Sometimes chivitos al plato are more basic and only have meat, mozzarella, egg, ham and bacon.

Alternatively you make a chivito al pan which is more or less the same recipe but you put it on a hard bun and eat it like a sandwich

Recommended wine: The Arniston Bay Cabernet Shiraz will be the perfect match for this (soccer) match and dish.

Source: uruguayanfood.com

This weekend the Mexicans will take on South Africa in the opening game of the Soccer World Cup. I think it will be great to make something Mexican this weekend.

This recipe is so easy and delicious and your guests may even do a Mexican wave after this lovely meal

Recommended wine: To make it a South Africa and Mexican affair the Arniston Bay Pinotage will be the perfect South African representative.  

Recipe : Steak With Pepita Sauce and Warm Tortillas

Serves 4

Total Time: 20m

Ingredients

• - 700g skirt steak
• - salt and black pepper
• - 8 15cm flour tortillas
• - 1/2 red onion, finely chopped
• - 1/2 cup fresh cilantro
• - 1/4 cup pepitas /  pumpkin seed
• - 2 tablespoons extra-virgin olive oil
• - 2 tablespoons fresh lime juice

Directions

• Heat broiler. Season the steak with 1/2 teaspoon each salt and pepper and place on a rimmed broilerproof baking sheet. Broil to the desired doneness, 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
• Warm the tortillas according to the package directions.
• Meanwhile, in a medium bowl, combine the onion, cilantro, pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the steak and tortillas.

Source: realsimple.com

Even though all women are affected with MCD – Manolo Compulsive Disorder – most don’t take things to Imelda Marcos extremes. But who’s to say that, with the resources, time and shelf space, they wouldn’t?

According to a UK study, British women possess £637 million (R8 billion) worth of high heels that they have never worn. ‘A woman’s predilection towards buying shoes is only occasionally a practical one,’ explains Sue Constable, a shoe heritage officer at Northampton Museum and Art Gallery, which holds a collection of more than 12,000 pairs. And if you’ve ever dispatched half your pay cheque on a pair of yellow neon mules with vertiginous heels, you will know exactly what she means.

But don’t worry: ‘Buying shoes fulfils another need,’ continues Constable. ‘The need to escape, to fantasise; the Cinderella factor.’ In other words, it’s enough to feel that those heels could whisk you safely down a red carpet, even if they’re more likely to end up sitting in their box.

‘For every practical purchase there is an aspirational purchase, and that is enormously beneficial for mental health and well-being,’ says Cary Cooper, a professor of psychology and health at the University of Lancaster. So, before your partner throws up his smelly trainers in protest, let him in on the cure for your addiction – increased cupboard space.

Source: docstoc.com

And now that you stand the chance of winning a pair of designer shoes, you’ll have even more reason to enjoy Arniston Bay wines. Send us the reason why you’re head over heels for Arniston Bay wines (the wine bottle must also have a starring role in your entry), and we’ll add another pair of enviable shoes to your collection.

Enter online by clicking here

The competition closes on 31 July 2010. Terms and conditions apply. 

COMPETITION:

Show us why you’re head over heels for Arniston Bay wines

-      Please note: To be eligible to enter, a bottle of Arniston Bay wine must be visible in your entry, regardless of whether it’s a photograph, video, etc

COMPETITION PRIZES:

First prize: Win a pair of designer shoes (Jimmy Choos, of course!)
Second prize: Win a shopping spree
Third prize: Champagne hampers and salon treatments for you and 3 friends

Stand a chance to win double tickets to The Wine Show Jo’burg which will be held at The Coca Cola Dome from 4-6 June 2010.

If you want to win the tickets and you’re living area and able to attend, all you have to do is leave a comment on our Facebook page or upload a fan picture.

Alternatively you can Tweet (or ReTweet) anything with the phrase “Arniston Bay” to stand a chance to win tickets.

For more info about the show,  visit www.wineshow.co.za

One for the ladies!

To celebrate the release of the Sex and the City movie sequal, Arniston Bay are offering a chance to win one of two hampers to the value of R500!

The hampers include a pedicure set, Sex & the City 1 DVD and a case Arniston Bay bubbly.

To enter visit:  winemag.co.za   

Remember:

You can also go to   www.arniston-bay.com  to stand a chance to win more prizes including a pair of Jimmy Choos, a shopping spree, spa treatments for you and your girls as well as bubbly.

The pace of life can sometimes be so fast that you just don’t have the time to cook something decent and delicious. Here is a great recipe that is quick, easy and delicious.

Serves: 4

Total Time 20 min

Ingredients

• 250g small chicken cutlets (8 to 12)
• salt and pepper
• 2 tablespoons olive oil
• 250 ml grape or cherry tomatoes
• 200 ml dry white wine (such as Sauvignon Blanc)
• 4 scallions, sliced
• 2 tablespoons fresh tarragon leaves, chopped

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

 Recommended Wine

 The Arniston Bay Chardonnay will be the perfect match with this dish.

Haul out your beloved heels, and huddle your girlfriends closer! Carrie, Miranda, Charlotte and Samantha are stepping out in style again on the big screen for the Sex and the City movie sequel. And now, Arniston Bay is giving you even more reason to celebrate: simply show us why you’re head over heels for Arniston Bay bubbly and you could win a pair of designer shoes!

Distinctive, modern and definitely the best “accessory” for any occasion: you’d be forgiven for thinking we were describing an item from a SATC star’s wardrobe, when in fact we’re referring to our delectable Arniston Bay Charmat Brut. Little wonder it’s the drink of choice for fashionistas and the well-heeled for when celebrating with friends.

The link between champagne and shoes (or should we say Choos), dates back to the olden days when gentleman in fact used to drink champagne from a gorgeous lady’s shoe. In modern times, the ladies are far too fanatical about their footwear to allow such an act of opulence. (In fact, the only time they’re willing to part with their prized pairs is when kicking their feet up in Arniston or dipping their feet in the azure Arniston ocean.

Marilyn Monroe summed it up correctly when she said “I don’t know who invented high heels, but all women owe him a lot!”.  Luckily, you won’t owe much (the recommended retail price is R45) when you open a bottle of Arniston Bay Charmat Brut, a refreshing wine that’s perfect for life’s carefree moments.

Made from Colombar grapes, this non-vintage Charmat Brut is known for its fresh aromas, natural acid and zesty tropical fruit flavours. Arniston Bay winemaker, Abraham de Villiers, said: “This wine has wonderful aromas and a creamy, delicate palate, and is perfect for everything from pamper parties to a relaxing with a good book or an uplifting dinner party with friends.”

And now that you stand the chance of winning a pair of designer shoes, you’ll have even more reason to enjoy Arniston Bay wines. Send us the reason why you’re head over heels for Arniston Bay wines (the wine bottle must also have a starring role in your entry), and we’ll add another pair of enviable shoes to your collection.

Email your entries to info@arniston-bay.com with “Head over heels for Arniston Bay” in the subject line. The competition closes on 31 July 2010. Terms and conditions apply. 

COMPETITION:

Show us why you’re head over heels for Arniston Bay wines

-      Please note: To be eligible to enter, a bottle of Arniston Bay wine must be visible in your entry, regardless of whether it’s a photograph, video, etc

COMPETITION PRIZES:

First prize: Win a pair of designer shoes
Second prize: Win a shopping spree
Third prize: Champagne hampers and salon treatments for you and 3 friends

Steak is great but sometimes the preparation of the side dishes can sometimes be a “chop till you drop” exercise. If you don’t like chopping, try this “no-knife” recipe. This is an easy and delightful meal.

Serves 4

Total Time: 30m

Ingredients

• 450 g small potatoes (about 12)
• salt and black pepper
• 50ml plus 1 tablespoon olive oil
• 4 small steaks (700g in total)
• 30g  crumbled blue cheese
• 2 tablespoons white wine vinegar
• 1 small head lettuce, torn (about 4 cups)

Directions

1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. In a large bowl, combine the blue cheese, vinegar, the remaining ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.

Recommended Wine:

The Arniston Bay Cabernet Merlot will be perfect with this meal. This is a well balanced , full bodied wine and will complement this steak dish.

Source: realsimple.com

Sophia Loren once said, “When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child.”

Mother’s have been recognised in special ways for thousands of years. Mother’s Day is celebrated in over 40 countries around the world, the exact date and the way this event is celebrated, however, varies from country to country since Ancient Greece. In South Africa, Mother’s Day is celebrated on the second Sunday in the month of May (this year it falls on Sunday 9 May).

Let’s make sure we all tell our mom’s how special they are to us. Start from the very moment she wakes up. Ask anyone what the most important day of the year is to them and you will get answers ranging from their birthday to Christmas. How many will say Mother’s Day? Unfortunately, very few, for some reason Mother’s Day gets overlooked or down played a bit. Yes, there are commercials all over reminding you to send flowers or do something special… but where is the real sentiment? Your mom deserves a great reward for taking on the most rewarding yet thankless jobs on earth.

Allow her to put her feet up for a change and spoil her with the crisp taste of the Arniston Bay Reserve Sauvignon Blanc 2009 vintage with its lifted cut grass and green pea aromas. It’s a treat for your palate with crisp acidity and is delicious with a variety of green salads, asparagus and any shell-fish dish. In fact why not cook her a great meal and serve her, the very best in premium wine.

From clubdine.co.za

The United Kingdom tends to function as a litmus test for international wine markets.

The island nation has a long history of wine appreciation and is credited with creating the prestigious Master of Wine program as well as WSET — the Wine and Spirits Education Trust.

Wine is part of daily life in the U.K. and brands that enjoy success at the supermarket level often go on to achieve international fame and fortune.

England has traditionally been a robust market for French wines, so it came as a surprise to learn that South African wine sales recently surpassed French wine sales — at least in the supermarket realm.

Arniston Bay is one of the most successful South African wine brands in the UK.

This brand has been named one of the top selling wines in the UK. Arniston Bay is the fourth biggest South African brand in the UK and has a 5.8% value share and 5.6% volume share in the South African category respectively.

Read more on  calgaryherald.com

More men are starting to drink rosé wine as drier styles become more fashionable, according to leading UK supermarket buyers and suppliers.

The growing popularity of food and wine matching is also helping the rosé category to attract more male drinkers, according to Pierpaolo Petrassi MW, Tesco’s senior product development manager for wine, who said the chain’s new Great With initiative sought “to include a rosé wine for each food type”.

The cliché of rosé being a female drink is still prevalent, but less than it was, so we’re moving in the right direction. The sweet, fruity style still dominates in volume terms, but many customers are also discovering drier, more refreshing styles.

Vicky Wood from Co-op added by saying  “There has been a shift in male drinking habits towards rosé over the past 12 to 18 months, which I think has been helped, in part, by the introduction of ciders over ice and initiatives from other categories.”

She added that while “the sweeter white Zinfandels and White Grenaches are still extraordinarily popular” in the Co-op, sparkling rosé and still pinks from France, South Africa and Argentina “are also selling well”.

The Arniston Bay Pinotage Rosé is one of the South African rosé wines which is doing exceptionally well in the UK market. This wine has juicy cherry flavours underpinned by red apple and passion fruit notes with a lengthy close.

Read more on offlicencenews.co.uk

Boffins have reported the first scientific elucidation for one of the most widely known rules of thumb for blending wine with food: “Red wine with red meat, white wine with fish.”

Scientists in Japan have claimed that the unpleasant, fishy aftertaste noticeable when consuming red wine with fish results from naturally occurring iron in red wine.

Takayuki Tamura and colleagues note that wine connoisseurs established the rule of thumb because of the flavour clash between red wine and fish. They point out, however, that there are exceptions to the rule, with some red wines actually going well with seafood. Until now, nobody could consistently predict which wines might trigger a fishy aftertaste because of the lack of knowledge about its cause.

The scientists asked wine tasters to sample 38 red wines and 26 white wines while dining on scallops. Some of the wines contained small amounts of iron, which varied by country of origin, variety, and vintage.

They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste diminished, on the other hand, when the researchers added a substance that binds up iron.

The findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings, the researchers say, suggesting that low-iron red wines might be a good match with seafood.

Read more on zeenews.com

Arniston Bay Brand News

White wines and fish are generally a great pairing and if you serve the fish with a creamy source , I would recommend the Arniston Bay Chardonnay . This is a stunning, versatile and well balanced wine.

South Africa boasts some of the finest beaches in the world. From the pristine coastal stretch of Cape Vidal in KwaZulu-Natal to the Eastern Cape’s famous Wild Coast, from the penguin colony of Boulders Beach to sun-drenched Camps Bay in the Western Cape.

Although our football team is not the best in world… when it comes to beaches, we can boast with some of the best in the world.

Our beaches are much more than a haven for sun-worshippers and surfers. There’s so much to see and do along our dramatic coastline, including a range of wonderful multi-day coastal hikes.

With a coastline of 3 000 kilometres, South Africa has enough beaches to accommodate thousands of sun lovers without ever getting crowded. The beaches near the larger coastal cities get most visitors, of course, and in high summer bathers might have to negotiate a tangle of tanned limbs to get from the sea to their towels.

But there are dozens of other beaches along the country’s coastline where you can find space, privacy, soft sand and clear blue waves.

One of these quite and idyllic beaches is Arniston. South East (150km) of Cape Town you will find Arniston, a tranquil fishing village, which is particularly beautiful, and out of season is all but isolated.

Arniston Bay Wines  are inspired by the tranquility and peaceful relaxation of this quaint little fishing village.

For info on SA beaches visit: southafrica.info

I stumbled across this recipe and it is a true winner – not only does it taste great, it’s also very easy to prepare. After you’ve the smallest amount of work, the dish practically takes care of itself so it’s ideal when you don’t have time to slave away in front of the stove yet still want to impress guests.

Ingredients

1.5kg  rump of beef, trimmed of its fat
Sea salt and black pepper
50ml olive oil
2 yellow onions, peeled and chopped
4 carrots, peeled and roughly chopped
4 celery sticks, trimmed and chopped
4-6 fresh bay leaves
1 small bunch of thyme
1 small bunch of rosemary
8 cloves of garlic, peeled and lightly crushed
750ml good-quality red wine
1 litre chicken stock

Preparation

Start by seasoning the meat generously all over, then form it into a roll and tie with string. Heat the olive oil over a medium heat in a heavy-based saucepan large enough to easily hold the meat. When the oil is hot, add the meat and brown really well all over, this will take about 10 minutes. Lift out and set aside on a plate.

Next add the vegetables to the same pan along with the herbs and garlic, and turn the heat down to low. Cook the vegetables, stirring every now and then, for 15 minutes or until they have softened and are sweet to the taste.

At this point return the meat to the saucepan. Pour over the wine, followed by the stock. Place the lid on the pan and turn the heat down to its lowest possible setting and leave, if you can, for five hours.

Next, take out the meat and bay leaves then strain the sauce through a colander, pressing firmly with the back of a ladle to pass the vegetables through. This will serve to thicken the sauce. Return the meat and bay leaves to the pan and pour over the strained sauce. Turn off the heat and allow to cool. Before serving, reheat the meat gently, it should by now be falling apart and so soft that it can be eaten with a spoon.

Serve in warm bowls accompanied by whatever you fancy; buttermilk mashed potatoes, crusty bread or just a simple salad and a glass of really good red wine.

I served this dish with a bottle of Arniston Bay Cabernet Sauvignon 2008. This wine has deep red colour with fresh redcurrant and berry fruit aromas with hints of nutmeg and mint.

Source: The Independent

The average employed adult works between 35-44 hours a week. That’s a huge amount of time to spend in the office, and yet the same people who change all their light bulbs to CFLs rarely give a second thought to getting their to-go coffee in a paper cup.

It only takes minutes to make your workspace a little more environmentally friendly. Here are a few tips to get you started.

1. Turn off the equipment when you leave for the day. Yes, even though Billy from accounting likes to stay late. An action as simple as turning off a 75-watt desktop monitor when you leave can save up to as much as 750 pounds (340kg) of carbon emissions a year. A power strip can make turning all the equipment off easier at the end of the day, including coffee makers and microwaves. Just make sure the printer is powered down properly, as printers need to seal their cartridges before shutting off.

2. Buy green materials. Switching to recycled printer paper could save thousands of innocent trees a year — and that’s not including paper towels, toilet paper, water cups and all the other products that make working in an office a comfortable enterprise. Many offices have already stopped buying the formerly ubiquitous bottled water. Talk to your office manager about stocking recycled printer paper or replacing the break room cookies with locally grown fruit. And nix printing out separate agendas for everyone at the morning meeting — slides or e-mailed agendas work just fine.

3. Green your duds. If you’re not lucky enough to work in an office where jeans and Chuck Taylors are de rigeur, you already know that great thing about office clothes is that they’re not supposed to be particularly trendy. Consider buying your crisply pressed trousers and blouses from thrift or consignment stores. Also, avoid dry-cleaning. Most dry cleaners use a chemical known as perchloroethylene, which is dangerous for both you and the environment. “Perc” is a known carcinogen that erodes the ozone layer and can easily contaminate groundwater. Most materials, like silk and wool, can be hand-washed. If you must go to a dry cleaner, look for one that uses green cleaning techniques, such as liquid carbon.

4. Telecommute. E-mailing, instant-messaging and videoconferencing have made working from home easier than ever before. Take advantage of it! Getting off the road even one day a week significantly reduces the amount of gasoline you burn, and you can even use the time you save on the trip to have an extra cup of coffee in your reusable ceramic mug. If telecommuting isn’t a possibility for you, consider asking your boss about instituting a commuter credit program for use on public transportation, or putting up a bulletin board for carpooling.

5. Reusable Cups. Avoid using styrofoam cups for anything. Use a mug for coffee and a water bottle for water. If you recycle at home, you can recycle, reduce and reuse at the office too.

6. Recycle Everything. You can recycle everything from your paper and plastics that might come from the vending machines at work, or paper that might otherwise get thrown away. Some companies will even take your old office furniture to recycle the desks and chairs. You could even donate the furniture to a school near by to not only help the community, but also increase the tax write off for the company. Here is a site to reference: Planet Green.

Arniston Bay Brand News

Arniston Bay believes in sustainable practices to protect our environment. This is reflected by initiatives like wine pouches (Astrapouch) and some Arniston Bay wine ranges which is being bottled in lighter weight glass.

It’s happened to you and it’s happened to me… why does there always seem to be a white shirt, carpet or couch involved? Yes, I’m talking about the dreaded red wine stain.

So what exactly is the best way to remove a red wine stain? When push comes to shove, everyone seems to have a different remedy and no one seems to know whether their remedy actually works! Well, I have decided to give some of the popular “quick fixes” (and some unusual ones) a try, to see which works the best.

My testing procedure began by pouring some red wine (Cabernet Sauvignon to be exact) on white fabric and then applying each remedy immediately. I also tried each remedy after a few hours, once the stain had dried. Here are the results, in no particular order (see “after” pictures of the fresh stains below):

Water: This seemed to fade the “fresh” stain only slightly more than the “old” stain, with both leaving a very noticeable mark on the fabric. Score: Fresh stain: 6/10; Old stain: 4/10

White wine: I found that the white wine didn’t work much better than the water, in fact the water did a better job with the “old” stain. So, instead of wasting your white wine, rather use water to treat a red wine stain. Score: Fresh stain: 6/10; Old stain: 2/10

Salt: Salt didn’t make much of a difference to either of the two stains (fresh and old). In fact, it just made more of a mess than any of the other methods tested. Score: Fresh stain: 2/10; Old stain: 1/10

Milk: Being white and packed with goodness, I thought milk would do the trick, but yet again I was disappointed. The milk faded the fresh stain a fair amount, but hardly made any difference to the old stain. Score: Fresh stain: 6/10; Old stain: 1/10

Cleen Green: This common cleaning agent worked wonders, removing the fresh stain COMPLETELY in no time. The old stain however turned to an ugly green/grey colour after being treated with the Cleen Green. Score: Fresh stain: 10/10; Old stain: 1/10

Hydrogen Peroxide: This might just be the answer to the world’s red wine stain problems… Mix equal parts of Hydrogen Peroxide (available from any chemist) and dish washing liquid. After a few seconds of rubbing.voila.fresh stain GONE! The old stain required a bit more elbow grease, but in the end it was reduced by approximately 80%. However, as this is a bleaching agent I would not recommend using it on coloured fabrics or carpets! Score: Fresh stain: 10/10; Old stain: 8/10

Source: SA Wine Advocate

South Africa has overtaken France to become the fourth largest selling country for wine in the UK.

Latest figures from market analysts AC Nielsen show sales of South African wines have overtaken French for the first time in the UK wine market.

South African wine sales grew 20 percent, by volume, to 12,270,000 9L cases, compared to a decline in French wine sales of 12 percent, to 12,266,000 9L cases; South Africa is now the fourth largest selling country for wine in the UK.

Although the South African wine industry is over 350 years old, it has been in its recent history that exports have seen significant growth. In 1994, when Nelson Mandela was elected president and the country became a peaceful democracy, the industry exported around 50million litres of wine, globally; by the close of 2009 exports had increased eightfold, reaching almost 400million litres.

Commenting on the news Jo Mason, UK market manager, Wines of South Africa, said: “This is a momentous occasion for the South African wine industry, which is relatively young in terms of the global export market. In 1994 our producers wouldn’t have dreamt of selling more wine to the UK than France, but now the wine landscape has changed completely. UK consumers no longer default to European wine and the quality of wine from South Africa is up there with the best in the world.

This achievement has coincided with a year where South Africa is thrust into the spotlight, as host nation for the FIFA World Cup, which should ensure continued success for our wines, as visitors flock to the Cape or crack open a bottle while watching the game.”

Read more…

Arniston Bay Brand News.

Arniston Bay is one of wine brands which contributed considerably to the rise of South African wines.  This popularity of this brand as increased amnsily in the past few year especially in the UK market.

The traditional dinners that many people prepare for their Easter holiday meal consist of either roasted lamb or baked ham. The tradition of roast lamb actually dates back to biblical times, to a meal that was commonly referred to as the “sacrificial lamb,” while the baked ham is an American tradition that began more out of necessity than for any other reason.

Prior to refrigeration, hogs were slaughtered in the fall and what wasn’t eaten immediately was cured and smoked to last through the springtime. These two main courses are on the opposite ends of the spectrum when it comes to pairing wines.

The perfect pairing for a Smoked Ham (or gammon) will depend on the sauce or preparation method. But in general the saltiness of the pork will probably lend itself to fruitier wines like the Arniston Bay Chenin Blanc Chardonnay. This wine has pineapple and melon flavours on the nose with a full fresh and crispy finish.

Roasted lamb offers a much wider variety of wine from which one can choose, including Bordeaux style , Cabernet Sauvignon, Merlot and  Malbec to name a few. I think the Arniston Bay Cabernet Merlot will go perfect with a roasted lamb.

Read more on : www.bradenton.com

No matter how versed you are in the world of wine there will always be labels and brands that you’ve never tried, but when faced with ordering from a list of wines that you’ve never heard of it is possible to make a more educated selection than simply reading what the menu says and then choosing between a cabernet or a merlot. The key is in knowing where the wine was made.

#1 Hot vs Cool Climate Grapes grown in warmer climates tend to be lower in acidity and higher in sugar, which results in fuller-bodied wine. Cooler climates more often yield the opposite with grapes having higher acidity and less sugar, so the end product is lighter-bodied. This climate rule can be derailed, however, by local variances like a south facing vineyard that’s warmer than average for the surrounding area, or by certain breeds of grape (some are consistently flavored no matter where they’re grown).

#2 Old World vs New World Another good rule of thumb is that generally speaking traditional Old World (European) wines tend to the earthier, spicier side while New World (United States, Argentina, South Africa, anywhere not Europe) varieties are fruitier. Again, this rule does not always apply as the occasional New World winemaker may aspire to Old World techniques, or a European might deliberately create a fruit-forward variety to tap into that market.

So in applying these two rules you could make an educated guess that a cabernet from South Africa is probably fuller bodied than a cabernet from Yarra Valley in Australia, but that neither are likely to be as earthy as a cabernet listed from France.

Read more on www.luxist.com

Arniston Bay Brand News

A great example of a full bodied South African Cabernet is the Arniston Bay Cabernet Sauvignon 2008. This wine has fresh redcurrant and berry fruit aromas with hints of nutmeg and mint.

The first SA Food bloggers conference was a wonderful day and will definitely become an annual event.

South African Food bloggers came together at the Cook’s Playground in Cape Town and it was amazing to meet (in person) some of the legends of SA food Blogging.

It was incredible to have online food personalities like  Browniegirl , Jeanne (the Cooksister) and Jenny (Giggling Gourmet ) under one roof at the same event.

The speakers gave very interesting views and tips and this all was fruits for thoughts.

Arniston Bay was proud to be a co-sponsor of this event and we truly hope that this event will become an annual highlight for SA food bloggers.

Read more…

Photos of this event visit can be seen here

We’re having another Market Day wine sale at our Welmoed cellar door in Stellenbosch.

Dates: Thursday 25 March to Saturday 27 March 2010

Venue: Welmoed Cellar door. Here are the directions: Directions to Welmoed

The following wines will be on sale:

If you’d like more details regarding the sale, please contact our cellar door directly on 021 881 8062

England has one of its best chances to win the World Cup at this year’s FIFA World Cup in South Africa. The English clubs are dominating forces in Europe and the squad will be full of superstars.

For off-licences, the prospect is for increased beer sales, and with the tournament taking place in one of the fastest growing nations for UK wine sales, there’s a chance to cash in on wine as well as beer, the traditional driver of football-related drink sales.

With the tournament taking place in one of the fastest growing nations for UK wine sales, there’s a chance to cash in on wine as well as beer, the traditional driver of football-related drink sales.

Generic body Wines of South Africa is running a programme of promotions for export markets including a football-themed “Let’s Celebrate” logo to appear on bottles and marketing materials.

Individual brands are stoking up the football marketing machine too. The Company of Wine People and Percy Fox are running a promotion that will put branded Arniston Bay footballs in six-bottle cases of wine in cash and carries.

“Historically, these tournaments do tend to be dominated by the big beer brands which have large budgets to play with and command more feature in store,” says Barney Davis, brand and business development manager for the company of wine people^TM.

“But we feel there’s a once-in-a-lifetime opportunity for South Africa and wine to benefit from the fact it’s taking place in the country.

“Watching the World Cup tends to be a really sociable event for people getting together with friends, and even though football is male-dominated for big games and tournaments it tends to be more mixed groups, so people will be going along to stores to pick up wine as well as beer.

“We want to see retailers add space and feature to persuade people that when they do, they should pick up South African wine.”

Davis added that Arniston Bay would be on price promotion in multiples during the summer. “We’ll also be carrying the generic Wines of South Africa message on all packs across all channels,” he said.

Major dates for England in the World Cup

The draw for the tournament was made recently which means that retailers can now starting planning for the busiest days of sales around England games.

The first of these is on June 12 against the USA, followed on June 18 by Algeria and June 23 versus Slovenia.

Should England proceed to the second round they’ll play on either June 26 or 27 depending where they finish in their group stage.

Quarter-finals are on July 2 and 3, with the semis on July 6 and 7.

The Word Cup final is on July 11, a month to the day after the opening game between host nation South Africa and Mexico.

Read more on offlicencenews.co.uk

You’ve just swallowed a delicious bite of a fiery vindaloo, or maybe a five-pepper Thai curry, Jamaican jerk chicken, or something spicy from Sichuan. Your cheeks are red, drops of sweat are breaking out on your brow, and your mouth tingles with a tasty fire.

Now, what to drink?

Actually, if you’re seeking to extinguish the fire, dairy works best. Indian yogurt lassi, Thai iced tea and Vietnamese coffee with a dollop of condensed milk all probably evolved to meet this need. But who wants a glass of Grade A when there’s wine or beer to be had?

Beer, indeed, is a viable option, with its relatively low alcohol to allow for quaffing in quenching gulps, and its bubbly carbonation to scrub one’s taste buds clean.

Wine poses a problem, at least in my culinary universe, because its relatively high alcohol levels make it less than prudent to gulp it in quantity. Worse, you’re literally pouring alcohol on a burn, and that hurts.

If wine’s your choice, look for relatively low-alcohol items, ideally with a bit of residual sweetness (many Rieslings and some Chenin Blancs fill this bill); or crisp, bubbly carbonation that offers some of the same “palate-scrubbing” effect as a beer.

One such a Bubbly that can do wonders for a mouth on fire is  the Arniston Bay Charmat Rose sparkling wine.  This Charmat Rose wine offers a beautifully delicate ensemble of forest berry rose petal violets white cherry and peach aromas on the nose with zesty tropical fruit flavours and fresh crisp bubbles on the finish and palate.

Read more on wineloverspage.com

In the past, people relied mainly on traditional media to gain access to a vast array of topics. The worldwide blogosphere has revolutionised the way we communicate and has opened up channels for debate, news, entertainment and general socialising. Blogs offer a more personal communication and interaction with the blog (information portal) and its consumer.

Arniston Bay wines will be sponsoring this event and will afford food bloggers the opportunity to taste the wines and best decide which of the wines to pair their foods with.

the company of wine people™’s Executive Director of Sales and Marketing, Chris O’Shea, says, “We are proud to be sponsoring our easy-drinking, lifestyle wine for this occasion. It aligns perfectly with our brand essence.”

Guests attending the food bloggers conference will have the opportunity to sample relaxation at its best with the Arniston Bay varietals such as the Sparkling Rosé, Charmat, Chenin Blanc Chardonnay, Cabernet Merlot, Shiraz Pinotage and the Pinotage Rosé.

“We are very excited to introduce the full range of Arniston Bay wines to the food bloggers and are hoping that the success of the conference will be extended to Johannesburg and Cape Town, although cyber space may have no limits having an actual event for the bloggers to attend is a great way for them to extend their knowledge and get to meet their fellow bloggers.”

South Africa has seen a remarkable usage increase in the local blogosphere, with the number of active blogs increasing from 600 in December 2006 to 3789 a year later in December 2007. These statistics are a result of a 2008/2009 survey of Online Media in South Africa, conducted by media researcher and commentator, Arthur Goldstuck of World Wide Worx and the Online Publishers Association.

With South African Internet services set to expand, consumers are set to have more connectivity choice than ever before. South Africa’s Internet population is expected to grow as much in the next five years as it has in the 15 years since the Internet became commercially available in South Africa, according to the latest World Wide Worx Internet Access in South Africa 2008 report.

The increased growth rate is expected to continue for the next five years, taking the Internet user population to the 9-million mark by 2014.

These statistics will have a direct effect on how prevalent blogging is in South Africa and how it will continue to grow year-on-year, Food24 is SA’s biggest online food community and will be using this conference as an opportunity to meet their sometimes anonymous members and offer advice on how to make a blog successful.

The first food bloggers conference will be taking place on Sunday 21 March in Cape Town at the Giggling Gourmet’s Cooks Playground.

The conference will include talks by guest speakers such as; award-winning blogger Jeanne Horak-Druiff, the talented food styler Nina Timm, Editor-in-chief of Women24, Food24 and Parent24 Sam Wilson and professional book editor and author of the blog Scruptuous SA Jane-Anne Hobbs.

Tickets to the conference are R430 per person, visit: sa-food-blogging-conference.blogspot.com for more information.

Ordering wine at a restaurant can sometimes be an awkward situation. I have found that knowing the no-no’s you are better equipped to make the order ordeal less awkward.

American wine and food writer Bill Daily agrees and he believes that ordering wine in a restaurant always seems fraught with danger: Did I order the “right” wine? Did I spend too much? Did I look like an idiot in front of my server? More important, did I look like an idiot in front of my partner/significant other/prospective hot number?

Here’s a very idiosyncratic list of personal pet peeves and observations from the team here at The Stew. Please feel free to add your own comments or pointers.

1. Do not ignore your server or wine steward when ordering wine. Ask for recommendations that will match with your food and your budget.
2. Do not be shy about price. If you don’t want to say your price range out loud, point to a wine and ask for something similar. The server will get the signal.
3. Do not order more than one  wine by the glass, especially glasses of cheap brands. Wine markups are high at restaurants; you get more bang for your buck by ordering a bottle. Even a half-bottle (two together cost more than the whole) gives you more for less than by-the-glass.
4. Do not buy the most expensive wine on the wine list because you think it’s the best.
5. Speaking of price, do not sit there clueless about how much wines really cost. Try to walk in with a ballpark idea of how much some wines cost retail (even more eye-opening is comparing the wholesale price to the list price). Then see how much the restaurant has jacked the price up.
6. Do not merely glance at the bottle when it’s presented. Look closely at the label. Is it what you ordered? Sounds obvious but some wineries release wines in lines of varying quality. You want what you ordered. Also, check for correct vintage; not so important with wine from stable climates like California but vital for places such as Bordeaux or Burgundy where weather can have a big impact.
7. Do not be afraid to send a wine back if it tastes or smells bad.
8. Do not back down if the waiter or sommelier insists the returned wine is good. They’ll sell it by the glass at the bar. Still, if you send a wine back because you don’t like the taste of it and the wine is pricey, expect some resistance if you try to order an identical bottle. Chances are you ain’t going to like it.
9. Do not sniff the pulled cork. Glance at it in the case of older wines for possible signs of leakage or damage that could affect quality.
10. Do not swirl the poured wine in the glass longer than five seconds. After that you’re just playing with it.

Arniston Bay Brand News

For a fail-safe white wine, opt for the Arniston Bay Chenin Blanc Chardonnay. This wine is perennially popular, especially in the UK market, and will complement a diverse variety of dishes, and the easy-drinking wine style is enjoyed by most white wine lovers.

South African wine companies dominated the results of the inaugural Drinks Business Green Awards in London.

Dr Paul Cluver, founder of Paul Cluver Wines, received arguably the highest accolade, winning the Lifetime Achievement Award, for his ongoing, visionary approach to conservation and exemplary environmental credentials. Dr. Cluver is also the Chairman of the company of wine people ^TM ’s board of directors.

Inge Kotzé of the Biodiversity & Wine Initiative was awarded the Personality Award and Backsberg walked away with the Sustainability Award. Paul Cluver Wines and Stellar Organics were named runners-up in the Ethical Award category, giving South Africa a notable presence in four of the eight award results.

The Drinks Business Green Awards are designed to highlight and reward leadership on environment, sustainability and climate change, by drinks companies worldwide.

Commenting on the success, Su Birch, CEO of Wines of South Africa (WOSA) said: “This is a significant moment in the development of South Africa’s green credentials and we are delighted so many of our champions are being recognised for the substantial contributions they are making to the advancement of sustainable practice in the wine industry.  South Africa is a leader in production integrity and is committed to working in harmony with the environment to ensure long-term sustainable and profitable growth.”

Read more on wosa.co.za

Arniston Bay Brand News:

One of the leading South African brand in the UK, Arniston Bay,  has also introduced environmentally friendly initiatives. Arniston Bay introduced the environmentally friendly wine pouch and has also reduced the weight of wine bottles in some of our ranges.

We congratulate and salute our fellow South Africans , within the wine industry,  in their efforts to save our environment.

Congratulations to Joanita Christie and Derek Mitchell

Their Facebook comments were judge to be the best and they have each won an Arniston Bay wine hamper.