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.

Read more on : www.bradenton.com

Simplicity is the key to a good picnic menu. It doesn’t pay to be too ambitious or to assume that recipes which work well at home will be just as good in the open air.

Delicate flavours can be lost eating al fresco. Fresh gutsy flavours make the meal more exciting.

Remember that people seem to have larger appetites outdoors!

Simple fare , but lots of it, is better than anything too rich.

Provide picnic food which is easy to eat too – especially if you’re reclining on a blanket on the ground! Finger food is best or something which just requires a fork.

Pack simple food but not too many choices – you don’t want to be constantly passing things round. A picnic should be a relaxed affair with an easy to recognise, wholesome, menu.

If time is at a premium you can take advantage of the vast range of ready-prepared foodstuffs available in the supermarkets and local delicatessens.

They can certainly help you create a quick picnic. You can put together an entire meal just from their selections of pies, terrines, cooked meats and antipasta.

Add a bag of pre-washed salad, some pre-cut crudités, and a nice crusty loaf of bread and there you have it.

South Africa  (and Arnsiton Bay )is renowned for lovely weather, beautiful scenery and great wines. These aspects collaborate to make picnic a part of life and enjoy the great outdoors.

Source: the-picnic-site.com

Wine and food pairing has many dimensions and in some instances it can be very confusing but it can also be very rewarding.

Pairing wines with vegetable-focused dishes – including vegan and vegetarian foods – is easy, but it’s also a way to flex your creative muscles. Honestly, choosing wines for these dishes can result in some of the most exquisite pairings if we understand a few basic principles:

1. Powerful flavours in food and richness call for powerful wines.

2. Lighter food flavours require lighter wines.

3. Spicy, salty, or smoky flavours in food welcome lighter, fruity reds, and off-dry to semi-sweet whites.

4. You can pair food with wine by creating complementary pairings, where the food tastes like the wine (pasta with fresh herbs, olive oil, and olives paired with fresh, herbaceous Sauvignon Blanc). Or you can go the other direction with contrasting pairings, the food and the wine have opposite flavours and textures (an earthy mushroom risotto, for instance with a fruit-driven Pinot Noir).

One of the keys to enjoying a great wine and food match is to consider the cooking method you apply to a dish.

The Arniston Bay Sauvignon Blanc is a great wine with a herbal grassy character, ideal for herb orientated dishes.

Source: winetimes.co.za

Wine serving rules and traditions were developed centuries ago,  before air conditioning and central heating was part of our daily lives. This implies that serving wine at room temperature is probably the Western European room temperature of centuries ago.

The rooms in those were cold which means that serving wine at 17°C -20 °C is probably the right temperature for red wines. I suggest that on warm days you can put red wine in the fridge for while just to bring temperature down a bit.

White wine has more personal temperature preferences. Some people say that adding ice to white wine is an absolute no-no while others say an ice cold glass of white wine is the perfect drink.  My opinion is go for what works for you , just as long as you enjoy your glass of wine.

The Arniston Bay Shiraz/ Merlot  is a great red wine to be enjoyed at room temperature. This  blend is generous and complex with aromas of black cherries and plums.

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

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

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

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

Arniston Bay will be one of the exhibitors at this year’s ProWein exhibition in Dusseldorf.

ProWein is one of the major wine trade shows in Europe and it seems that the entire world of wine and spirits get together for three eventful days. Besides the uniquely extensive, international range of wines and spirits, ProWein also offers a comprehensive exhibitors’ event programme, a unique tasting area and special shows with presentations on particular themes.

Arniston Bay wines are retailing in over 34 markets globally with over 8 million bottles sold every year, award-winning lifestyle brand Arniston Bay is one of the top selling wines in the UK and is seeing a volume growth of 26% (Nielsen MAT to w/e 02.10.10). This year’s Prowein will introduce new packaging, optimised wine styles and range extensions that are expected to instigate further brand growth and continued sales success across the globe.

Visit our stand (Stand 6H80 Booth 49) and for more info on the event visit: www.prowein.com

Beach picnics are the ideal way to relax, unwind and to take in some soul food. But ironically choosing the right food can be stressful as you want food that fuels you up without weighing you down.

The perfect seaside meal is made up of foods that can last in the cooler all day.  

Here are some tips: Make sturdy foods that are great served chilled: Spicy Cold Chicken can stand up to the sand and the heat of waterside picnics.

To round out the meal, buy:  

• 2 l of  lemonade
• Guacamole and tortilla chips
• Pre-sliced watermelon
• Spiced Cold Chicken– Recipe to follow

Spiced Cold Chicken Recipe

Ingredients

• 1 1.8 kg chicken , cut into 8 pieces
• 1 tablespoon sweet paprika
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard
• kosher salt and pepper
• 1 tablespoon olive oil

Directions

1. Heat oven to 200° C.
2. Pat the chicken dry with paper towels and place in a large roasting pan.
3. In a small bowl, combine the paprika, sugar, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Rub evenly over the chicken and roast until cooked through, 45 minutes. Serve hot, at room temperature, or chilled.

Recommended wine:

From the peaceful tranquil surroundings of Arniston comes a range of fresh uncomplicated and easy drinking wines. Capture a moment of stillness in the midst of the madness, sit back and unwind with a glass of Arniston Bay.

Source: realsimple.com

Time magazine listed the remote fishing village of Arniston  as one of the world’s best-kept hideaway secrets.

Arniston’s whitewashed cottages with thatched roofs have attracted generations of artists and photographers who liked the idea of isolation, but also being less than a two-hour drive from Cape Town, one of South Africa’s most charming cities.

The village of Arniston gets its name from a British ship that sank in 1815. Of the 378 passengers, only six survived. Remains of the ship were located in January 1982. In terms of visual splendour, Arniston Bay wines have one of the most beautiful locations in the world.

Situated at the southernmost tip of South Africa, Arniston is a strip of breathtaking, unspoilt coastline where clear blue sea meets hot white sand under unbroken sunshine. The picturesque location is the inspiration behind the Arniston Bay range of wines which encapsulate the simple, unpretentious, carefree relaxed spirit of the bay itself.

The Arniston Bay wine range

Join us for a glass of wine at the DF Malan Food and Wine festival in Bellville.

Click here for more info.

If you are looking to escape the hustle and bustle of everyday life,  the tranquil and relaxing Arniston is the perfect destination.

Arniston is a small fishing village that hugs a hillside on the southern tip of Africa. Humble, thatched cottages dot the shoreline, and rare shells like the Nautilus lie in the surf.

Arniston inherited its name from the transport ship H.M.S. Arniston which ran aground here in 1815. Only six of the 378 people on board survived. Many of the homes here boast a beam or two from the Arniston.

Arniston is the only town in South Africa with two official names. The village is also called Waenhuiskrans, named after a cave in the area which was big enough to house several ox-wagons in, and which could be explored at low tide.

Arniston Bay wines is inspired by this relaxing and tranquil region of our lovely coastline.

Source: places.co.za

Salads can sometimes be so dull and predictable and can make a meal seem boring. Here is great and interesting salad which is sure to impress your guests and is definitely not boring.

Ingredients

• 1 small head of lettuce, torn into pieces 
• 4 stalks celery, sliced on the diagonal
• 1/2 red onion, finely chopped
• 2 cups green grapes, halved
• 90g blue cheese, crumbled
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil
• salt and pepper
• 1 – 1.5kg  rotisserie chicken, meat thickly sliced

Directions

1.  In a large bowl, combine the lettuce, celery, onion, grapes, and 

blue cheese.

2.  In a small bowl, whisk together the lemon juice, vinegar, oil, ½ 

teaspoon salt, and ¼ teaspoon pepper.

3.  Divide the salad and chicken among plates. Serve with the vinaigrette.

Recommended wine: The Arniston Bay Pinotage Rosé will complement this dish. This is a beautifully aromatic Pinotage Rosé. The palate is youthful and vibrant showing a beautiful fusion of fresh red berry fruits.

Source: realsimple.com

Cooking can be loads of fun but this can be spoiled by the massive cleaning up session after the meal. If you don’t like cleaning up, try a One-Pot Recipe.This One-Pot Roasted Chicken Recipe is a lovely meal with no cleaning up headaches making life easier for the modern woman.

Ingredients 

• 1 lemon
• 3 cups grape tomatoes
• 1 head garlic, cloves separated
• 1 cup pitted kalamata olives, halved
• 8 sprigs fresh thyme
• 2 tablespoons olive oil
• 1 1.2-1.4 kg chicken, cut into 8 pieces
• salt and black pepper
• 1/2 cup dry white wine
• 1 small loaf country bread, warmed (optional)

Directions 

1. Heat oven to 220° C. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

Tip: Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time. 

Recommended Wine: 

The Arniston Bay Sauvignon Blanc Semillon  will complement this dish. This wine has a powerful perfumed nose of sweet fruit with green pepper and grassiness. The palate is concentrated with a herbal grassy character and thick-textured fruit. A powerful wine of real personality. 

Source: www.realsimple.com

Congratulations to Lucinda Burricks . She is the lucky Facebook winner of our 2nd  Valentine’s competition. Enjoy the wine Lucinda!

Thanks for all the entries.

When romantic Valentine’s dinners draw to a close the last thing to order/serve is the dessert.

Some sceptics believe that when the pudding is served the wine is  ‘not welcome’ anymore as rigid old pairing rules suggest that desserts do not pair well with wine.

This is not the case as many red wines are deemed to be the perfect partner for darker chocolate based puddings.

A great suggestion for the cherry on top for the Valentines dessert is a Chocolate Fudge Cheesecake served with a Sparkling Rosé.

The Arniston Bay Sparkling Rosé will add that extra sparkle to the Chocolate Fudge Cheesecake and to your Valentines dinner.

Win Arniston Bay wine prizes in our 2nd Valentine’s Competition.

All you have to do is become a Facebook fan and leave a comment / quote on the page.

Cheers!

Congratulations to Kristen Leigh Brooks on being selected as our first Valentine’s winner. Enjoy the wine Kristen!

Thanks for all the entries. Tomorrow we will run a similar competition and hopefully you can win some Valentine’s wine.

February is the month of love and we are giving away Arniston Bay wine prizes for the best love quote / comment on our Facebook page.

All you have to do is become a Facebook fan and leave a comment / quote on the page.

Cheers!