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

Arniston Bay, the easy-drinking lifestyle wine inspired by the relaxed spirit synonymous with the fishing village of Arniston, showed its serious side this weekend after being awarded a bronze medal at the 21st annual Veritas Awards ceremony.

The Veritas Awards is South Africa’s biggest wine competition, and is widely regarded as its most highly esteemed indicator of quality, market-ready wines.

The Veritas Bronze medal was awarded to the Arniston Bay Bushvine Selection Pinotage 2009. Sourced from a Western Cape vineyard block of 20-year old bush vines, the grapes were selected for optimal quality to produce this full-bodied wine.

“Just like Arniston Bay wine, my winemaking style is relaxed – but I always try to over deliver on quality. My goal is to create as many award-winning wines as I can at reasonable prices and for me, the Bushvine Selection Pinotage does just that so it’s fantastic to see it being recognised.” says the beaming winemaker, Abraham de Villiers.

With its deep purple colour and sensual flavours – from smoky layers of ripe black fruit and hint of truffle – the wine was matured for 18-months in French oak barrels and makes an ideal partner for rich, red meat dishes or spicy curries.

The Arniston Bay Bushvine Selection Pinotage 2009 is priced from just R39 per bottle when purchased directly at cellar door, and is also available online at www.wine.co.za, or at selected wine outlets nationwide.

The Veritas Awards are deemed to be the Oscars of South African Wine competitions and Arniston Bay was in the medals this year.

One of our best wines,  the Arniston Bay Bushvine Selection Pinotage 2009 was awarded a bronze medal at the this year’s Veritas awards

For more information you can visit www.veritas.co.za

This weekend we will be part of the German generic ‘Südafrika Weinshow’ in Berlin.

This show is seen as one of the best-established country wine shows on the German market and Arniston Bay Wines are looking forward to exhibit our wide range of wines on this event.

We will present a few of our excellent award winning wines. Some of these wines were recently recognised by The Decanter Awards as the Arnsiton Bay Bushvine Selection Chenin Blanc and the Arnisiton Bay Chenin Chardonnay received a silver and a bronze medal respectively.

If you at this show, please join us for a glass of wine.

For more info on this event visit www.suedafrika-weinshow.de

Gesundheit from Berlin!

“The Coast” – the Arniston Bay range of easy-drinking lifestyle wines – is now available in South Africa exclusively at Pick ‘n Pay stores in the Western Cape. Popular in the UK market, Known for delivering exceptional value, The Coast range is priced from just R19,99 per bottle.

White:

An uncomplicated crisp, dry white wine blend filled with tropical fruit flavours, this wine is perfect for every day occasions. Enjoy it on its own or with seafood and salads.

Rosé

A fresh easy-drinking Rosé filled with sweet, red berry and strawberry flavours this wine makes a great choice for picnics or poolside occasions.

Red

This mellow red wine blend is bursting with ripe berry fruit – share it with friends over a braai.

Picnics are fantastic, but can be even better with the sun warming your face and ocean sounds in the background. With a little planning and preparation you can ensure that your picnic runs smoothly and that everyone enjoys the event. Here are a few tips and guidelines to remember.

• Line the bottom of your picnic basket with a towel or plastic to catch any spillage along the way.
• Bring your towel, swimsuit, sunscreen, insect repellent and extra clothing layers, along with your beach toys: flying disc, badminton set, snorkeling gear, surfboards, squirt guns, portable radio and so on.
• Picnic backpacks are good replacements for picnic baskets and, generally, great for lugging anything around.
• Remember wine: The Arnsiton Bay Chenin Blanc Chardonnay is the perfect picnic wine.
• 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.
• Although beach parties are generally informal, you may send invitations a week or two in advance so guests can plan ahead.
• 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.
• 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.
• Pack your food. Place the heavier items on the bottom and lighter ones on the top.
• 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.
• 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.

Wind is your worst enemy on a beach picnic, so pay special attention to your choice of location and pick the least windy spot. You don’t want to fight with your blanket and keep sand out of your potato salad all day. If it’s too windy and cold and you’re already at the beach, make the most of a not-so-perfect situation: Look for a picnic table and reliable shelter.

Source: meals.com

This year, on 24 September, Arniston Bay will show its support for the Charity Dar es Salaam Goat Races – an annual fundraiser, which has raised a staggering 437,000,000 million shillings for charitable causes since it was established in 2001.

As you may have noticed, the event involves goats. Goats that race – to be exact.

The wacky, fun-filled nature of the event has made it one of the largest, and most loved, charity events in Tanzania. Some say it’s even become a Dar rite-of-passage.

Here’s how it works. Goats are sponsored, usually by a team of fans. Goats then race, cheered to the finish by their loyal following of fans. Fans dress to the 9’s, throwing in their hats (so to speak) to the Fancy Dress & Hats Competition. VIPs get to take in what must be some of the most interesting people-watching scenes in the world from the Members Enclosure (which happens to be right next to the Goat Pen, but I suppose at the Goat Races this must be a coveted position), while nibbling on Tanzanian, Indian and Middle Eastern delicacies. Visitors who journey for a walk around the track can quench their thirst with ever-refreshing Arniston Bay wines, which will be served under the Red ‘n White banners.

Three cheers to fun times that make a positive difference in the lives of others – and best of luck to everyone (and every goat) for tomorrow!

To learn more about the Goat Races, and how you can sponsor a goat at a future event, visit www.goatraces.com, or phone 255 755 555 900. If you’ll be in the area, please join us tomorrow at The Green (on Kenyatta Drive), Msasani – Peninsular, where Arniston Bay wines will be served under the Red ‘n White banners. Gates open at 12 noon and close at 17h15.

Want to celebrate with Arniston Bay Wines after the Races? There are several outlets in the Dar es Salaam area to choose between, including:

Baygon Supermarket   /    BP  Mini Supermarket Kimara   /   Game Discount World(T)LTD   /   Itonyage General Supplies   /   J.J. SHOP   /   Kereth Grocery   /   K.Grocery   /   Lake Chale Min-Supermarket   /   M Grocery   /   Premium Product Supermarket   /   Seba Min Supermarket – Mbagala   /   Shoppers  Supermarket Ltd – Masaki Branch   /   Shoppers Supermarket Ltd-Mikocheni   /   Shoprite & Checkers   /   Shrijee Traders-Slipway   /   Silver Min Supermarket   /   Transit Military Shop Ltd   /   Trasten Spirits & Wines   /   Uchumi Supermarket (TZ) Ltd   /   Village Supermarket Ltd

Did you know that letting an open bottle of wine stand on the counter accelerates the ageing process by one year for each day opened?

This is because, with the cork removed, the wine is exposed to a significantly higher amount of oxygen than with the cork in place.

Typically, white wines are more sensitive to oxidization than red wines, and this is especially true in higher temperatures.

While aging a wine can often produce a desirable affect, there are some occasions when you might prefer to enjoy the wine again just as it was when you first opened the bottle. If this sounds like you, you might consider purchasing the popular Arniston Bay bag-in-box wines, which protect the wine from oxygen for up to six weeks after opening, or alternatively you may want to invest in a Wine Saver Pump, which are able to protect the wine from oxidizing since they pump as much air out of the opened bottle as possible and seal it, preventing any further oxygen to enter.

Source: tonight.co.za

Want to invite guests for dinner and you don’t know what to serve?

Fondue is a great idea. It’s something out of the ordinary, yet it can be very entraining and delicious.

Wine makes for a lovely addition to the classic fondue – it provides a sweet tang that balances against the roundness of the cheeses deliciously.

Ingredients:

½ cup dry white wine- Arniston Bay Chenin Blanc Chardonnay ½ cup grated mozzarella cheese ½ cup grated cheddar cheese 1 teaspoon flour Pinch garlic salt Pinch white pepper

Directions:

1) Heat wine in a fondue pot over high; when near boiling, add remaining ingredients and whisk vigorously to combine. When melted, keep warm over low heat. Serve as desired.

For more Fondue tips and recipes visit fonduerecipes.org

One of our fans recently asked if Rosé wines improve with age (just like red wine)

Our Arniston Bay wine maker, Abraham de Villiers replied the following:

“Rose and white wine are alike in that most of them are at their best in their newest vintage year possible. You will always find that these new vintage wines have more fruit and fresh flavours on the nose and pallet.  These flavours normally disappear over time in bottle due the fact that they react with oxygen and basically form new less fruit full flavour compounds.”

So it seems that the motto for enjoying Rosé wines is… “Drink ‘em if you got ‘em”

When paring wine and food, the main rules are firstly to enjoy yourself and secondly, the food and wine must both taste great on its own. If you remember this and follow these guideline food and wine matching will be a breeze.

There are no rules The first and most important rule. There are no rules that work for every situation and every person so relax and don’t waste your time worrying about breaking them.

As long as you and your guests are having fun then your food and wine matching has been a success, regardless of what the traditional rules would have us believe.

The food and wine must both taste great on their own This is the second rule which and can be seen as the rule of thumb for wine matching. You can’t expect for a juicy steak to improve the taste of a bad wine. The same goes for the food, if it’s not going to taste any good on its own, it is very unlikely that your wine match, no matter how delicious, is going to make the food taste better.

Match wine with people first Just as some people always have and always will hate anchovies, some people just don’t enjoy certain styles of wine, regardless of the quality of the vino. Sometimes this may be based on a bad experience with a poor quality example, and if the person in question did actually try a decent Sauvignon Blanc they may find that they love it. But forcing people to try new things may do more harm than good.

Respect that everyone’s palate is different. Think about your guests and their wine preferences first and think about the food matching second.

Weight is important Lighter, more delicately flavoured food generally works best with lighter style wines. Heavy tannic reds tend to be best with more robust meaty dishes but of course there will always be times when a light wine could team marvellously with a heavy rich dish

Wine and food can contrast one another Contrast is something that we personally love to play with. Using a light acidic wine like a Arniston Bay Sauvignon Blanc to cut through the oiliness of fried fish and chips is always a winner. Unless of course you’re with someone who hates acidic wine (see rule ii).

Wine and food can complement each other Sometimes finding flavour similarities can result in a harmonious food and wine matching experience. The earthiness of mushrooms in a mushroom risotto can work a treat with a funky earthy Pinot Noir. A fresh, Arniston Bay Cabernet Sauvignon to compliment classic roast lamb with mint sauce can also be a flavour explosion.

Trust your own instincts. Like most things in life, if it feels like it’s a bit dodgy and it isn’t going to work then you’re probably on the right track.

It isn’t the end of the world if the food and wine are more at the divorce end of the relationship spectrum as long as you follow rule number three, you’ll be able to enjoy each on their own. A judicious sip of palate cleansing water in between mouthfuls can make all the difference.

Source: mylifemynews

It’s official – it’s time to Spring Clean those cupboards and stock them with sunshine. Spring Day is just around the corner! To celebrate, we’re throwing caution to the wind with our annual wine sale, offering unbelievable value to locals on Arniston Bay wines, which enjoy a near-cult following in the UK.

Dates: Thursday 1-4 September 2011

Venue: Welmoed Cellar door.

Directions to Welmoed

The following wines will be on sale:

Click here for more info about the wines and the sale

What does it mean when a wine is said to have “legs” or someone refers to “tears of wine”? Wine legs are the droplets that form in a ring on the glass above the surface of a glass of wine or other alcoholic beverage

These legs, or tears as the French refer to them, are the streaks of wine forming on the side of the wine glass. The legs were once thought to be associated with a wine’s quality (the more legs, the higher the quality). However, the legs have more to do with physics, the wine’s surface tension and alcohol content, than perceived quality.

Wine is a mixture of alcohol and water, the alcohol has a faster evaporation rate and a lower surface tension than water, effectively forcing the alcohol to evaporate at a faster rate. This dynamic allows the water’s surface tension and concentration to increase, pushing the legs up the glass until the surface tension pushes the water into beads. Finally, gravity wins the battle and forces the liquid to tear down the glass in a defeated streak. Still not convinced that it’s physics and not quality that drives this phenomenon?

Try covering your next glass of Arniston Bay wine and see if the legs present dramatically decrease when covered compared to when open. No evaporation, no legs.

Source: wine.about.com

When you don’t what know dish to serve, it is sometimes better to go back to the basics.

Old trusted chicken recipes are sometimes overlooked. This simple and easy to prepare chicken and sweet potato recipe is an excellent meal for friends or family. This easy dish will enable you to join guests in the pre-meal conversations as the preparations are not too time consuming.

Ingredients

• 2 small sweet potatoes (about 500g), peeled and cut into thin wedges
• 1 red onion, cut into wedges
• 12 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and black pepper
• 1 1.5 – 1.8 kg chicken, cut into 10 pieces

Directions

Heat oven to 200º C. In a large roasting pan, toss the potatoes, onion, thyme, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.

Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and nestle it, skin-side up, among the potatoes and onions.

Roast until the chicken is cooked through and the potatoes are tender, 40 to 50 minutes.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will be the perfect match with this trusted dish.

Source: realsimple.com

Food styles from different corners of the world have become worldwide dishes. Pizza, curries and stir fries are common in many counties and each region add a little of its own cuisine to these dishes.

Stir-frying is a fast Asian cooking method which allows vegetables and meat to retain both texture and flavour. This quick and easy beef stir-fry recipe originates in China, and is an appetising dish best served with rice.

Ingredients:

500g sirloin steak 5 tsp dark soy sauce 1 tsp dry sherry 1/2 tsp sugar 1 tsp Maizena mixed into a tbsp of water 200g fresh rice noodles or a packet of dried rice noodles packet of baby sweet corn 2 garlic cloves 1 tbsp Chinese black bean sauce 2 tbsp oyster sauce 5 tablespoons oil for stir frying, or as needed

Method:

1. Cut the flank steak or sirloin steak across the grain into thin strips about half a centimeter thick.
2. In a large flat dish add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak in the mixture for 15 minutes.
3. While the steak is marinating, prepare the vegetables.
4. Finely chop the garlic cloves, coarsely chop the sweet corn and cut the cooked noodles into three centimeter strips.
5. Heat the wok and add two tablespoons oil. When the oil is hot, add the beef. Lay flat and allow the steak to brown slightly.
6. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.
7. Clean the wok and add two more tablespoons oil. Once the oil is hot, add the garlic and stir-fry until aromatic.
8. Add the rice noodles and stir fry until browned.
9. Remove the noodles from the direct heat of the wok by pushing them up to the sides.
10. Add one tablespoon oil. When the oil is hot, add the baby corn and stir-fry briefly.
11. Mix with the noodles, stir in the oyster sauce and add the beef back into the wok.
12. Combine everything together and serve hot.

Recommended wine: The versatile Arniston Bay Rosé will pair well with this global dish.

Source:justeasyrecipes.co.za

These days, anyone who goes out to eat — and certainly anyone who orders wine at a restaurant — are looking for value. Here are some tips that will help you find value in wine at restaurants. Obviously, there are many exceptions to every one of these suggestions, but if we were going to give some overall advice geared to the moment, this would be it.

1.  Do not order the second cheapest wine on list.

Restaurateurs know that the customers do not want to be perceived as cheap by ordering the cheapest wine on the list. So they opt for the second cheapest one. The least expensive wine is actually a pretty good deal at many restaurants.

2. Avoid wine by the glass.

The restaurant owners like to make enough on a single glass to pay for the whole bottle. This is great for them but not so good for you. And it wouldn’t be so bad except that so many wines by the glass are poured from bottles that have been open for too long and mistreated after opening.

3. Avoid the “when in doubt go for Sauvignon Blanc” theory

It seems that when in doubt, South Africans generally opt for Sauvignon Blanc.  Restaurateurs know this and add a little to the price of these wines. In many cases there is much better Chenin Blanc, blends or even Chardonnays on the list.

4. Do not ignore house wines

Many restaurateurs take pride in their house wines and this can be your best bet.

5. BYOB – Corkage

More restaurants than ever, eager for business, are relaxing their rules on BYOB and lowering corkage fees. Check around for restaurants that allow you to bring your own wine. And if there is a restaurant you know well, ask if you could bring your own wine and pay corkage. Remember that the point here isn’t just to save money, but to have wines that the restaurant doesn’t offer or that you might otherwise postpone opening.

6. Have it your way

You must enjoy the night. No wine, at any price, is a good value if you don’t enjoy it. Don’t be shy.  If you think the red wine is too warm, ask for an ice bucket. If you want the waiters to stop pouring so much into your glass, tell them — nicely, of course. We are all in this economic mess together and everyone understands — or should understand — that a night out these days needs to be relaxing and personal.

Sure, there are many other ways to find value on a list, but we have tried to focus here on simple stuff and things we actually do ourselves. Just remember that, in good times and bad, wine always tastes better when it’s a good deal.

Do you have any tips or suggestions you’d like to share?

Arniston Bay has a wide range of wines which will suit any wine lover’s palate. Source: WSJ

Just five ingredients (not counting cornstarch, olive oil, and seasonings) make this delicious, fresh, and simple stir-fry. If asparagus is out of season, use frozen asparagus or substitute green beans or a sliced green bell pepper. Serve it over hot cooked rice.

Ingredients:

• 1-1/2 cups chicken broth
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 1-1/2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
• 1 onion, finely chopped
• 1 bunch asparagus, cut into 3cm lengths
• 300ml cherry tomatoes

Preparation:

In small bowl, combine chicken broth, cornstarch, salt, pepper, and thyme; mix and set aside. Prepare all ingredients.

Heat olive oil in large skillet or wok over medium-high heat. Add chicken; stir-fry until chicken is almost cooked, about 4 minutes. Remove to plate.

Add onion to skillet; stir-fry until crisp-tender, about 3-4 minutes. Add asparagus; stir-fry for 2-3 minutes until bright green.

Stir chicken broth mixture and add to skillet; bring to a boil. Return chicken to skillet. Stir-fry for 2-3 minutes or until chicken is thoroughly cooked and asparagus is crisp-tender. Add cherry tomatoes; stir-fry 1 minute until hot. Serve over hot cooked rice.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will be the perfect wine with this dish.

Source: busycooks.about.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.

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

Red wine sauce is a delicious recipe to incorporate into your repertoire that will impress friends, family and dates. If you make it properly, it will seem as if you’ve spent a great deal of time and energy preparing a wonderful meal–when, in reality, creating the sauce can be done rather quickly and without too much difficulty. You don’t have to be an expert in the kitchen to master a tasty red wine sauce.

Ingredients

Salt

Pepper

Thyme leaves

Butter

Mustard (Dijon)

Balsamic vinegar

Chicken stock (beef, vegetable or lamb will also work)

Shallots

Red Wine (Arniston Bay has a wide range of red wines)

Instructions

1.  Saute whatever meat you’ll be pairing with your red wine sauce, but do not throw out the juices that remain in the saute pan when you’re done. You can use this sauce with chicken, beef, lamb, venison or other meats.

2. Remove the meat from the pan and reduce heat to a low temperature. Now, pour in minced shallots. Two are usually enough, though this is something you can experiment with to your suit your taste. Shallots can burn, so don’t forget to stir often. Keep this up until the shallots become transparent.

3. Crank your burner up to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil.

4. Reduce the sauce down by about 50 percent by allowing it to boil awhile.

5. Bring the heat down to medium or medium-low. Pour in 1 tbsp. of balsamic vinegar. Add 1 tsp. Dijon mustard. At this point, it’s all about consistency. Continue cooking until your sauce has reached the level of thickness you prefer.

6. Turn off the heat and add 3 tbsp. of butter. You may find it easier to stir in the butter if you’ve divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose.

7. Finish it off by adding pepper, salt and about 1 tsp. of finely chopped thyme leaves.

8.Sauce your meat and serve right away.

Source: ehow.com

Andre Simon famously said ‘Wine makes every meal an occasion, every table more elegant, every day more civilized’. But how do we pair wine and food?

Here are a few simple rules and guidelines

Rule 1- Red Wine with Red Meat, White Wine With White

Perhaps surprisingly, the old saying “red wine with red meat, white wine with white meat,” works quite well as a general principle. A powerful, tannic red wine would simply overwhelm delicate white fish, for instance, while a light, ethereal white like a fresh Viognier would seem mighty wimpy alongside a joint of rare roast beef.

Rule 2- Don’t Sweat the Exceptions

Yes, there are exceptions to the “Red with Red” rule, but they’re tasty exceptions. Although roast chicken counts as a “white meat,” for instance, it goes very well indeed with a fruity red. So do salmon and fresh tuna, shattering the notion that you should never serve red wine with fish.

Rule 3 – The Rule of Complements: Match Likes with Likes

Newer in principle than the ancient “red with red,” this one makes intuitive sense: Look for a wine with flavour and aroma characteristics that evoke the trademark flavours of your entree. A slightly sweet, rich seafood like lobster or crab makes a wonderful marriage with a slightly sweet, rich white wine like a big California Chardonnay. Add a sprig of rosemary to your pan-grilled steak and watch it wake up with the herbal qualities of a Napa Cabernet Sauvignon or Bordeaux.

Rule 4 – The Rule of Contrasts: Opposites Attract

This is a little more tricky, as it takes the intuitive nature of Rule III and turns it on its head. It can lead to some lovely surprises, though, as when you match a tart, lean white like a White Bordeaux or Loire Sauvignon Blanc against a rich, oily fish like bluefish or mackerel. Don’t be afraid to experiment!

The Bottom Line – Drink What you Like!

Remember always that all these rules are advisory. There’s nothing more impolite than the wine “snob” who insists that only his answers are right. Try the standard rules first, but if you decide that you want a Chardonnay with your steak, it’s certainly your privilege, and you shouldn’t be ashamed to exercise it.

If you want a versatile wine which pair well with a wide array of dishes, The Arniston Bay Pinotage Rosé will be the perfect wine.

Source: wineloverspage.com

The very best way to chill a bottle of wine is in a bucket of ice and water. Fill the ice bucket up about about 3/4 full of ice mixed with water. Bury the base of the bottle of wine in the ice and allow it to chill for about 20 minutes. You can also chill wine in the refrigerator, but it will take a good three hours to chill to an appropriate serving temperature.

Also remember that wine and freezers are not friends. No matter how tempting it is to just pop a bottle in the freezer for “just a few,” resist the temptation and save your wine! The bucket of ice and water,”no frills” method for chilling wine is tried and true and will leave you with wine at its best.

The Arniston Bay Sauvignon Blanc Semillion is a great unpretentious, fun loving wine. This wine  is best served chill and best enjoyed when you are chilled.

Source: wine.about.com

Rosé wines are usually perceived as perfect spring and summer wines. Served chilled it can be a refreshing accompaniment to a variety of warm weather fare. But Rosé wines also top the charts for food-friendly versatility, which makes it a perfect all year drink. . So, if you are opting for “surf ‘n turf” rest assured that a rosé can handle both the seafood and the steak in one fell sip.

It’s also a great picnic wine, as it tends to have both a lighter body and more delicate flavors on the palate, presenting a great wine partner for a ham, chicken or roast beef sandwich, along with a fruit, potato or egg salad and can even handle a variety of chips and dips. Rosés are also the perfect guest for a backyard barbecue, tackling hamburgers, hot dogs and even French fries and ketchup with ease.

The Arniston Pinotage Rosé is a great wine and will pair well with a wide array of dishes , all year round.

Source: wine.about.com

Wine and cheese have enormous ranges of aromas and flavours, some bold and others subtle. The fun thing about pairing wine and cheese is that they can work together to bring subtle flavours to the forefront, thereby opening up an entirely new world of aroma and taste. By focusing on the elements of wine and cheese that work together, the ones that provide each other the right balance, you’ll find ways to open up these heady doors. When pairing wine and cheese:

• Match the body.
• Pair the complexity.
• Balance the primary flavours.

When wine and cheese are balanced, they both finish well. That is, you won’t detect any bitterness, or too much saltiness, or those strange off tastes at the end.

Follow your instincts. Everyone’s palate registers flavours with different intensities, enabling them to recognize certain flavours but not others. That’s the best argument there is for following your own instincts, because no matter what anyone else says, if you detect flavours that please you, you will like what you eat.

Read more…

Father’s Day is the perfect opportunity to spoil dad and treat him to a fantastic meal. This also makes buying the gift easier as the perfect wine pairing with this meal will be the perfect gift.

Father’s Day Recipe: Beef Pot Roast

Ingredients

• 2 tablespoons olive oil
• 15kg boneless chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, chopped
• 1 small clove garlic, minced
• 2 cups good-quality beef stock
• 3 tablespoons canned crushed tomatoes
• 1 bay leaf

Directions

1. Preheat oven to 180° C.
2. Heat the olive oil in oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
3. Place the onion and garlic in oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.
4. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.
5. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.
6. Slice the beef and spoon extra cooking liquid on top.

Recommended Wine: The Arniston Bay Cabernet Sauvignon will be the perfect wine to complete this Father’s Day meal.

Source: realsimple.com

A recent study found that consuming a glass of red wine before dinner may help shed a few pounds by increasing a woman’s sense of fullness.

But some dieticians indicate that wine may also hurt a weight loss program because the wine reduces the ‘focus on appropriate eating’. In other words, after a little too much wine, the bag of potato chips may become irresistible.

Read more on winemag.com

A recent article indicated Arniston Bay Wines are doing exceptionally well in the UK wine market.

The article by World of Patria indicates the following:

Arniston Bay is the 3rd largest South African brand in the UK

And it is growing by 86% in value vs  last year

Selling over 7.8 million bottles a year

Plus, consumer research on the new packaging showed an increase in purchase intent worth £2m in Retail Sales Value

And there is also high allegiance to the brand, with 64% of consumers being “Happy to be seen drinking” Arniston Bay, and 43% believing it is a “Brand For People Like Me”

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

Dates: 2 June -5 June 2011

Venue: Welmoed Cellar door. Directions to Welmoed

The following wines will be on sale:

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

South Africans are spoilt for choice when it comes to a diverse wine variety. Yet, many consumers are resistant to change and avoid steering away from their tried-and-trusted to experience something new.

The other day at a dinner party one of my guests insisted that he only drinks Sauvignon Blanc and none of the other white wine varietals. This rigidness is typical of many South African wine consumers – and many simply opt for a crisp Sauvignon Bland when in doubt.  

But South Africa has another very versatile cultivar, namely Chenin Blanc.

According to the John Platter Wine guide, this white cultivar accounts for 19% of SA vineyard area.

American wine columnist, Edward Deitch, wrote: “Chenin Blanc is to South Africa what Chardonnay is to California”.  He added that “there is no better source for good, inexpensive Chenin Blanc than South Africa.”

So the Americans perceive SA to make great (value for money) Chenin Blancs, yet South African wine consumers are still stuck in their rigid white wine preferences. Also, with tough times ahead economically, consumers will probably tend to be more conservative and stick with what they know.

My simple suggestion to South African consumers is to try something new every once in a while. There is an abundance of great Chenin Blancs, Rosé wine and other unusual blends on the market, so why not give it a try.

The famous quote goes “Life is too short for bad wine”.  I would like to amend it slightly: Life is too short to only drink one kind of wine.

Arniston Bay has a wide range of wines which will suit every wine lover’s palate. To view this amazing range visit our website

This robust dish is perfect on a chilly day, with briny olives and golden raisins lending salty-sweet flavours to the tender chicken and sauce. It also freezes well, so make a big batch and save the leftovers for a night you don’t feel like cooking.

• 1/2 cup all-purpose flour
• 1 teaspoon paprika, preferably smoked
• salt and black pepper
• 16 boneless, skinless chicken thighs (about 2.5kg), halved
• 3 tablespoons olive oil
• 3 red bell peppers, sliced
• 3 green bell peppers, sliced
• 4 cloves garlic, smashed
• 2 cups low-sodium chicken broth
• 2 cups pitted olives
• 1/2 cup golden raisins
• 2 cups long-grain white rice

1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.
2. Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
3. Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
4. Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
5. Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew

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

Source: realsimple.com

This delicious Pasta recipe is  easy to make and guaranteed to be a mouth-watering treat for dinner guests.

Recipe: Hot Italian Sausage and Tomato Pasta

Ingredients: 1 pound (1/2 kg) dry fettuccine 3 tablespoons olive oil 1 medium red onion, sliced 1 clove garlic, smashed 4 hot Italian sausages, casings removed 1 pint red or yellow cherry tomatoes 2 tablespoons red wine vinegar 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup fresh basil leaves, torn 1 cup rocket, torn 1/4 cup freshly grated Parmesan

Preparation: Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and rocket and toss gently to combine. Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.

Recommended wine: The versatile Arnsiton Bay Pinotage Rose will be the perfect wine with this dish .

From: realsimple.com

For some people the indecisiveness when choosing the wine for an event is sometimes unbearable.  Picking the right wine for any occasion is easier than you think. Just be logical and think a bit about the dynamics of the event and the people that will attend.

The first thing about selecting the wine is to relax and to realize that this is a live or death decision. The wine choosing process is supposed to be fun and part of the enjoyment of the event.

The second thing that you must take into account is the dynamics of the social event or when and how will the wine be enjoyed. Is it for a dinner and the wine will probably be discussed? Or is it a party or an informal gathering where the bottle will only be one of a few that will be opened by the guests? In the latter case it would we unwise to buy expensive, rare or unique wines.

Dinner with snobbish business partners (or your boss) will call for a different wine budget than a casual evening with friend or family.

What do you do when you are “Stuck in the middle”? This is where you cannot decide which wine, because the guests are diverse or you do not know their wine preferences.

The trend is your friend so go for the most popular choices within your budget. In a South African context I will go for Cabernet Sauvignon (maybe Merlot) for red wine and Sauvignon Blanc for white wine.

Just remember to relax and make a decision because indecisiveness creates unnecessary stress.

The Arnsiton Bay Cabernet Sauvignon Merlot is a great wine and is sure to delight at any occasion.

Source: modbee

Mother’s Day menu are usually associated with a breakfast in bed or maybe a sweet treat for dessert. But a breakfast in bed can be an administrative nightmare and a disaster waiting to happen especially with the kids running around the bed. 

So this year, what about a funky yet healthy dish which will be the perfect meal for mom? 

Recipe: Salmon with Potato salad   Ingredients 

• 500g  new potatoes (about 10) ·        
• Salt and black pepper 
• 4 tablespoons olive oil 
• 4 180 g skinless salmon fillets 
• 2 tablespoons prepared horseradish 
• 1 tablespoon white wine vinegar
• 2 scallions, sliced 
• 1/2 small bunch watercress, thick stems removed (about 2 cups) 

Directions 

Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. 

Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. 

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side. 

In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. 

Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon. 

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be a perfect match with this meal. 

Source: realsimple.com

Question: What does Rosé wine and Billy Joel have in  common? The answer: Versatility. 

Over the years Billy Joel has shown how versatile of an artist he really is with numerous songs and music styles. 

Recently Rosé wines have also proven itself to be one of the most versatile wines with regards to wine and food pairing. It seems that a dry Rosé wine can be served with all kinds of dishes from seafood, vegetarian and even red meat dishes. 

So, for a Versatility dinner what about your favourite meal served with an Arniston Bay Pinotage Rosé and the Best of Billy Joel CD playing in the background?

Picnics are all about the food, company, and of course, the perfect wine to pair with all of that.

Picnic fare is all about the variety, ease, and “travel ability”. The food has to survive the time it takes to get to the picnic area, handle not being too cold for a long period of time (unless you want to lug around a cooler) and not be too messy. These tend to be foods that are lighter: the cold fried chicken, veggie trays, lunch meats, and fruit. Crisp, delicious white wines are a must in these situations. You can buy those freezer sleeves that can slide over bottles to keep them cool so you don’t have to worry about carrying too much ice with you. I think Sauvignon Blanc and crisp wines like it are a good choice. Chenin Blanc, Pinot Gris, and Semillon  are among my favorite varietals too. They are bright, acidic, and loaded with crisp citrus fruit and minerality. Lighter white wines like this make the food come to life while refreshing your palate.

The Arnsiton Bay Sauvignon Blanc / Semillon is a perfect beach picnic wine.

Rosé wines are so versatile that they are a must-pack with your picnics. They are served chilled, just like white wines, so slide a freezer sleeve over this wine, too. It’s also acidic, but the red wine it’s made from offers a little more melon/strawberry/red fruit qualities that pair well with many food types.

The Arniston Bay Pinotage  Rosé is a great versatile wine for your picnic basket.

Source: wine.lovetoknow.com

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.

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