Champagne really is bursting with flavour. New research reveals the 10 million or so bubbles that pop from a glass of the sparkling wine carry loads of aromatic molecules that ultimately spray into the air right under your nose.

Bubbles and champagne are nothing new, as anyone who has uncorked a bottle, hoping for the ceremonious pop and subsequent flow of fizz, knows. But from a chemical perspective, that fizz, which is made up of loads of bubbles of carbon dioxide, has been relatively enigmatic. Only recently have scientists been equipped with sophisticated enough instruments to test the bubble process and the hidden chemicals.

High-speed chemical analyses showed each bubble contained tens of aromatic compounds (precursors to aromas), and these compounds were more concentrated in bubbles compared with the rest of the champagne.

Here’s how they think the sweet-smelling compounds burst from champagne: Aromatic compounds tend to be double-ended, with one side attracted to water and the other shunning it. So bubbles make for the perfect ferries, as the molecules can keep one end inside the bubble (sealed off from the liquid) and the other end touching the champagne.

Each bubble drags several scent-carrying molecules to the champagne’s surface. And when these bubbles pop, they spray tiny jets of about five droplets into the air as aerosols. That’s the primary way that champagne’s burst of flavour tickles our noses.

In fact, much of the flavour in a food (or drink) comes from its odor. For instance, while the tongue can send basic information to the brain, such as whether a snack is salty, sweet, bitter, or sour, it’s the nose that provides the more nuanced information on flavours, such as identifying something as chocolate or coffee, according to the American Academy of Otolaryngology – Head and Neck Surgery.

The researchers say you don’t need a doctorate to see for yourself the jets spraying from a glass of bubbly.

Source: msnbc.com

It seems that UK retailers are focusing to pour their resources into promoting low-alcohol wines.

Supermarkets and retailers are gearing up to stock a wider range of low-alcohol wines in the run-up to Christmas, in response to growing consumer demand and increasing health concerns about drinking.

The latest research confirms that British drinkers are unwittingly knocking back more units of alcohol than they were nearly 10 years ago because of the prevalence of extra-strong lagers and high-alcohol wines.

An industry event this week will bring producers and retailers together to look at how they are expanding their ranges of low-alcohol wines and beers, which traditionally have fed a niche market, and what might be the potential for growth to meet changing and increasingly sophisticated consumer tastes.

Wine experts from supermarkets, including Tesco and Sainsbury, will also consider the finding, which suggests that consumers who want to buy low-alcohol wines prefer better-tasting products. Shoppers have also complained that it is difficult to find these drinks on supermarket aisles because wines are traditionally grouped by country of origin and colour, not alcoholic strength.

Important changes in European regulations, which have traditionally hampered the growth of this market, are also set to increase the pace of change. It is now legal to sell wine which has had its abv (alcohol by volume, expressed as a percentage on labels) reduced by up to 2% through the use of two specialist techniques, reverse osmosis and the “spinning cone” method.

Taste has always been a problem as the processing required to lower the alcohol content of wine has had a detrimental effect on its flavour.

But sales are edging up. According to the latest figures from the market researchers Nielsen, the broader category of low-alcohol drinks, which includes no-alcohol beers, wines and ciders, has seen sales growth of £25.2m in the last 12 months, a rise of 11%.

Health charities believe that the increasing popularity of higher strength wines, especially those from Australia and South America, has contributed to problem drinking levels. Some of these wines have an abv as high as 14% or 15%. Low-alcohol wines typically have abvs of 9% and lower.

To satisfy the consumer demand for lighter alcohol wines successful South African brand Arniston Bay has launched The Lighthouse Collection which offers numerous health benefits and value for money.

While this collection of fruity lighter style wines – befitting the brand’s easy-drinking persona – has considerably lower alcohol levels (10% to 11%) it doesn’t compromise on taste and the wines have a rich impressive flavour profile typical varietal aromas and good acidity. It’s ideal for people watching their waistlines or for occasions such as having a drink over lunch and then heading back to the office.

In keeping with the brand’s commitment to reduce its carbon footprint (Arniston Bay also produces an eco-friendly wine pouch which takes up less space in a landfill than glass bottles) The Lighthouse Collection boasts lighter packaging making it a winning option for consumers with a conscience.

Source: guardian.co.uk

If the dregs of a nearly empty bottle of wine have been kicking around your kitchen a little too long, chances are it will be better appreciated in a dish rather than a glass.

That’s because whether red or white, extra wine that’s past its prime still can have life as a great flavour enhancer.

“That leftover bit of wine has more potential to add flavour to your cooking than you realized,” says Food Network host Alex Guarnaschelli. Whether a chardonnay or a pinot, wine enhances flavours and brings its own zing to sauces, marinades and desserts.

Onions, for example, can be caramelized in a bit of butter, red wine, salt and pepper, then used as a topping for pizza, in a grinder with sausage and peppers, or on panini with gruyere cheese.

Once you’ve made sure that the wine isn’t so old it’s turned to vinegar, there are few rules to cooking with wine, except to use one you actually would drink.

I can add that Arniston Bay Wine pouches lasts up to a month in the pouch once opened which implies that this delicious wine can be used for drinking and cooking for a long time.

Here are some favourite recipes for that leftover glass of wine:

• -Toss pasta with grated Parmesan cheese, butter and fresh herbs, then add a splash of white wine. The wine will give a pleasant acidity to balance the other flavours. Enjoy this meal with a Arniston Bay Reserve Sauvignon Blanc.

• -Make a reduced-wine vinaigrette to serve over grilled meat or fish. Bring red or white wine to a gentle simmer, then add a pinch of sugar or honey and reduce by half. Transfer the wine to a medium bowl. Add a handful of sliced seedless grapes, a pinch of salt and a generous splash of olive oil. Stir to blend, crushing some of the grapes as you mix.

• -Braise vegetables in it. We recommends carrots, parsnips and turnips. Peel the vegetables, toss in a bowl with a bit of brown sugar, salt and pepper. Add a splash of white wine and a little olive oil, then toss to coat. Arrange them on a single layer on a baking sheet and cook, at 180 degrees Celsius, until they are tender when pierced with the tip of a knife.

• -When steaming clams or mussels, pour some wine into the pot along with peeled shallots. Stir to blend, then let the wine reduce and meld with the juices of the shellfish. Add some fresh basil leaves and a little butter. I’ll recommend to serve this dish with the ever popular Arniston Bay Chenin Blanc / Chardonnay.

• -After blackening fish with spices — such as cayenne pepper, paprika and ground cumin — transfer the fish to a platter and gently add wine to the pan used to cook the fish. Return the pan to the heat and allow the wine to reduce. Add a few capers, a squeeze of lemon juice and a touch of smooth mustard. Stir it all up and then pour the sauce over the fish.

Source: washingtontimes.com

A roast rack of Karoo lamb is just the right dish to prepare on Heritage Day. This dish maybe time consuming to prepare but the result is an amazingly delicious dish which is well worth the effort.

To keep within the heritage theme, serve this meal with a uniquely South African Pinotage. The Arniston Bay Pinotage 2008 is a well balanced wine with vanilla tones and savoury flavours. This wine is a great match for the South African Karoo lamb.

Serves 4 – 6

• 2 racks of lamb, 600 – 800 g each, trimmed
• 1 small clove garlic, peeled and minced
• 2 teaspoons  salt
• 1/3 cup loosely packed fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• Fresh rosemary, thyme, or lavender sprigs

1. Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)
2. Preheat oven to 220° C. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 65° C for medium rare
3. Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs

Source: realsimple

Though you might be surprised, natural cork wine stoppers are the best choice, primarily because harvesting the real stuff is an age-old practice that keeps the world’s relatively small population of cork oak trees, which can live for hundreds of years, alive.

These scattered pockets of cork oaks, mostly in Portugal and Spain, thrive in the hot, arid conditions of the southern Mediterranean, sheltering a wide array of biodiversity and helping to protect the soil from drying out.

In addition, some wildlife depends upon cork oak forests for their survival, including the Iberian lynx, the Barbary deer and the Egyptian mongoose, as well as rare birds such as the Imperial Iberian eagle and the black stork. As wine producers switch to other types of wine stoppers, the cork oak forests could be abandoned and the trees and the myriad plants and animals that depend on them could die out.

Plastic and Glass Wine Stoppers Gaining Popularity While 70 percent of wine bottles still contain natural cork stoppers, plastic and glass alternatives have been coming on strong in recent years. Indeed, more and more winemakers around the world are switching to alternatives, citing benefits including the avoidance of cork mold that can taint wine and the ability to more easily re-close opened bottles. In Australia and New Zealand the majority of wine producers use screw caps, mainly because they can make them cheaply instead of paying the relatively high price of importing the natural cork.

Cork: An Sustainable Resource with Economic Benefits But the increasing popularity around the world of screw caps and plastic stoppers has cork producers and environmentalists alike worried. In a recent report, “Cork Screwed,” the World Wildlife Fund (WWF) predicts that, at the current rate of adoption by wine producers, screw caps and other synthetic non-cork wine stoppers will dominate the market by 2015, calling into question the future of Mediterranean cork forests. In order to stem the tide, the organisation is supporting efforts by Portuguese cork producers to certify their practices as sustainable by the non-profit Forest Stewardship Council (FSC), which promotes sustainable, economically-viable forestry practices around the world.

“Cork oak forests rank among the top biodiversity hotspots in the Mediterranean and in Europe. At the same time, they are the backbone of an entire economy,” says Nora Berrahmouni, coordinator of WWF’s Cork Oak Landscapes program. “FSC certification will reinforce the already environmentally friendly characteristics of the cork economy, leading to new opportunities in cork markets,” she adds.

If You Have a Choice, Choose Cork Wine Stoppers Public opinion will undoubtedly be what calls the day, and producers of plastic stoppers and metal screw caps are working hard to overcome the stigma associated with using their products, as most consumers still associate non-cork stoppers with cheap wine. For now, the world’s premiere winemakers in Europe are still bullish on the cork reserves in their own backyards. And wine enthusiasts everywhere can do their part to help the environment by choosing wines with natural cork stoppers.

Arniston Bay introduced another eco-friendly packaging alternative: the wine pouch – a world first.

The pouch offers an environmentally friendly solution to wine packaging, creating 80% less environmental impact and carbon footprint from cradle to grave than the equivalent volume in glass bottles, 90% less waste and takes up less space in a landfill than two glass bottles. Easy to transport and about 20 times lighter than a wine bottle, the pouch is perfect for picnics, parties and more. The pouch is also easily stored in the fridge and the wine stays fresh for up to one month once opened.

Source: environment.com

The dynamic South African wine brand, Arniston Bay, is continuing its great performance in the UK market. AC Nielsen figures reveal that Arniston Bay off-trade sales are up 30% by value and 31% by volume, making the brand one of the fastest growing in the UK.

Barney Davis, brand and business development manager for the company of wine peopleTM said that a new range – The Lighthouse Collection – has been added to the Arniston Bay brand.

The new range extensions will be presented at the Wines of South Africa Mega Tasting on October 13 and 14, and will include The Lighthouse Collection from Arniston Bay plus new 2009 vintages the brand.

The Lighthouse Collection is a range of lower alcohol wines at 10-11 per cent volume, that aim to address some of the challenges relating to health and the environment. They are available in red, white and rosé varietals with an RRSP of £4.99, they are presented in lightweight glass bottles to reduce packaging waste and lower the overall environmental impact of the product.

Davis added that  ‘For us, this year’s WOSA Mega Tasting offers the chance to highlight to both the trade and the consumer the strong sales momentum that we have seen for the Arniston Bay brand over the past twelve months. At the company of wine peopleTM we are focused on building strong, sustainable brands in core markets with sufficient investment in quality, packaging and innovation that competes head on with the best that other wine countries have to offer. With the help of Percy Fox & Co we expect to see the success that we’ve seen for Arniston Bay mirrored across our entire portfolio of wines.”

Source: harpers.co.uk

South African wine personality, Michael Olivier, was full of praise for the Arniston Bay Pinotage Rosé.

He said: “This is a classical Pinotage Rosé. It’s got just the most wonderful red fruity berry nose. There is also a little bit of Muscat and delicious strawberry. The wine has a lovely crisp tangy dry finish. Great with food and great on its own”

To listen to the full review visit michaelolivier.co.za

The wine:

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.

I recommend a  wooded Chardonnay (such as the Arniston Bay Reserve Chardonnay 2007) to enjoy with this meal. Pronounced fresh citrusy nose with nice mineral notes on the palate. Oak gentle and well integrated and the wine really complements this meal.

Recipe:

Serves 4

Hands-On Time: 10 minutes

Total Time: 1 hour

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.

Source: realsimple.com

The wine

The well known South African food and wine writer, Michael Olivier recently heaped praise on the easy-drinking Arniston Bay Chenin Blanc/ Chardonnay.

He said: “This is such a lovely, lovely wine. Pale straw in colour  and you can pick up some pineapple and ripe melon on the nose.” He added that wine has a “lovely sort of full feeling on the palate” and concluded by saying “this is a barefoot wine” especially for those beach and pool moments.

To listen to his comments visit: michaelolivier.co.za

It may officially be spring, but there’s no denying the nip that’s still lingering in the air. So, before we go full steam in summer, there’s still some time to sample some winter comfort food such as traditional oxtail with mash. Complement the meal with a bottle of good quality red wine.

I paired my meal with a Arniston Bay Cabernet Sauvignon Merlot 2006 – the full bodied wine complements the dish and the hints of vanilla and chocolate is divine with the oxtail .

Ingredients OXTAIL

cake flour seasoned with salt and pepper 2 kg oxtail, cut into pieces at the joints 25 ml sunflower oil 3 onions, halved and sliced 20 ml chopped garlic 2 x 410 g cans whole peeled tomatoes 50 g tomato paste 500 ml dry white wine 125 ml port freshly chopped herbs to taste MASHED POTATOES 800 g potatoes, peeled and cubed 30 ml butter 100 ml cream salt and pepper to taste

Method: OXTAIL Spoon enough flour into a plastic bag to coat the oxtail, add the meat and shake until well coated. Heat the oil in a large saucepan and brown the meat all over. Remove the meat from the saucepan and set aside. Sauté the onions in the same pan until translucent. Add the garlic and sauté for another two minutes. Return the meat to the pan and add the tomatoes, tomato paste, wine, port and herbs. Mix well, cover and simmer over medium heat for four to six hours or until the meat falls off the bone. Stir every 30 minutes, adding more wine if the dish becomes too dry. MASHED POTATOES Boil the potatoes in salted water until soft. Drain and mash with a potato masher or press through a sieve. Stir in the butter and cream and season with salt and pepper. Garnish with fresh herbs.

Source: food24