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

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

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

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

Here are a few simple hints to get you started.

Try a Sherry with a nice buttery white chocolate.

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

Muscats do wonders with mild milk chocolates.

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

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

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

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

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.

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

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

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

“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.

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

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

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

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

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

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

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

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

Click here for more info.

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!

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!

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

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

I’ll keep you posted!

Chicken salads are easy meal options, especially in summer. Here’s a simple recipe which is delicious when shared with friends and served with Arniston Bay Chenin Blanc Chardonnay.

Ingredients

• -250g  rice noodles or angel hair pasta
• -1 tablespoon olive oil
• -4 180g  boneless, skinless chicken breasts
• salt and pepper
• -1/4 cup fresh lime juice
• -1 tablespoon toasted sesame oil
• -1 tablespoon sugar
• -1 jalapeno (preferably red), seeded and thinly sliced
• -1 bunch watercress (about 3 cups)
• -1 seedless cucumber, cut into ½ cm-thick half-moons
• -2 scallions, sliced

Directions

1. - Cook the noodles according to the package directions. Drain and rinse under cold water.
2. - Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 4 to 6 minutes per side.
3. - In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
4. - Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.

Recommended Wine:

The Arniston Bay Chenin Blanc Chardonnay  will superbly  complement this meal.

This masterfully blended white wine  has fresh and lovely bright lime and herb aromas. It features a creamy richness on the palate but the dominant feature is citrusy freshness along with a bit of spice.

Source: Real Simple

It’s getting exciting now as the first grapes of the new harvest arrive. We at Arniston Bay are looking forward to another year of great wines.

Here is a clip showing the arrival of some of the first grapes of the season.

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There are numerous wine terms to describe all the different aspect of wine. The wine tasting site , eBacchus ,  has drawn up a Top 10 Most Used Wine Terms list from all the wine ratings and tasting notes they have received.

Here are the terms.

Aroma

The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from “appley” to “raisiny”, “fresh” to “tired”, etc.). Usually refers to the particular smell of the grape variety. The word “bouquet” is usually restricted to describing the aroma of a cellar-aged bottled wine.

Balance

Denotes harmonious balance of wine elements – (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, flat or harsh etc.

Crisp (Whites)

Wine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

Finish

Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.

Fruity

Used for any quality that refers to the body and richness of a wine made from good, ripe grapes. A fruity wine has an “appley”, “berrylike” or herbaceous character. “Fruitiness” usually implies a little extra sweetness.

Smooth / Soft (Velvety)

Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate.

Spicy

Almost a synonym for “peppery”. Implies a softer, more rounded flavor nuance however.

Structure

The flavor plan, so to speak. Suggests completeness of the wine, all parts there. Term needs a modifier in order to mean something – (eg: “brawny” etc).

Tannins (Reds)

A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic “bitter” component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.

Taste

Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as “sweet”, “salty”, “sour”, “bitter” and “MSG” (Monosodium Glutamate) flavours all registered by the tongue taste receptors. The traditional view of the tongue having four distinct surface zones to register those tastes has recently been revised by a report of new research discoveries.

The Arniston Bay wine range has something to offer for any palate.

From crispy white wines to well balanced reds and even zesty sparkling wines the wine range is remarkable. To view our range please visit our website

Great clip: Spring in the Cape Vineyards

The most obvious thing about red wine is that it is red. How it got to be red is less obvious.

The juice of most wine grapes is clear, so how does red wine get to be red?  It’s the skin. Part of the red wine-making process is allowing the juice to remain in contact with the grape skins during fermentation. This prolonged contact allows not only colour, but many of the characteristics we associate with red wine to be extracted from the skin. This is responsible for the fundamental character differences between red and white wines.

One of the prominent substances coming from the skin are tannins. In order to mitigate the tannins in young red wines, winemakers blend less tannic varieties, like Merlot, with the higher tannin varieties like Cabernet Sauvignon. The French have been blending wines for hundreds of years. Bordeaux is a magnificent example.

A great example of well balanced red blend is the Arniston Bay Cabernet Sauvignon Merlot. This wine shows intense fruity aromas of black cherries and blackberries with delicious sweet spicy notes. This medium bodied and well-balanced wine has a wonderful velvety texture and ripe tannins.

Source: ourtribune.com

While salads are perennially popular, in the scorching summer months they are the ideal choice for meals.

Not only is the cool crispness appreciated on a hot day but also the fact that the kitchen and the cook can stay cool as very little cooking is required for the salad.

This smoked salmon salad with rye recipe  is a perfect summer salad and great for a picnic or lunch dish.

The mayonnaise binds all the ingredients together, and it can be eaten with a fork or piled on to the bread and eaten as an open sandwich. This smoked salmon salad is quite thick with mayonnaise, making it suitable to pile on to sliced ryebread or crispbread. I like to use hot-smoked salmon but you can also use cold-smoked salmon.

 Serves 4.

 Ingredients

· 350g hot smoked salmon, flaked

. 1 punnet baby plum tomatoes, halved lengthwise

· 1/2 cup mayonnaise

· 1 tbsp mild mustard

· 1 tbsp fresh lemon or lime juice

· 1 cup baby butter leaves

· 1 cup curly endive, roughly chopped (spinach can be an alternative)

· 1/2 bunch chives, chopped

· 2 hardboiled eggs, chopped

.  freshly ground black pepper

Instructions

Combine the salad leaves and tomatoes, then fold through the smoked salmon.

Mix the mayonnaise with the mustard, lemon juice and pepper. Fold the mayonnaise through the salad.

Sprinkle the chopped egg and chives over the top of the salad.

Accompany the salad with some rye bread.

Recommended wine

The Arniston Bay Pinotage Rosé  will complement this dish. This is an uncomplicated easy drinking Rosé filled with sweet red berry and strawberry aromas.

Source: themercury.com

Entertaining guests? Why not try serving cocktails as they are  fun to prepare and will add an impressive touch to any party.

Here is a classic cocktail and great idea for a festive season drink

Recipe: The Pink Lady cocktail

Ingredients

Fresh berries

750 ml bottle Arniston Bay Sparkling  Brut

3 tots cherry liqueur (25 to 30 ml each)

Strips of lemon peel

Fresh mint

Directions

Place berries in a sparkling wine flute and fill three quarters of the way with sparkling wine. Add half a tot of cherry liqueur and finish with a long strip of lemon peel and a sprig of mint.

Source: food24.com

Roast gammon has become part and parcel of many Christmas lunches. It seems that the general recipes for this dish have not changed too much in the past few decades.  They say  the probable reason for this is people tend not to experiment with new dishes at big family gatherings because the ‘chef’ can’t afford to go wrong.

I do not know if this is true but here is a tried  and tested roast gammon recipe which will delight your Christmas guests.  

Recipe Honey Roast Gammon

Ingredients

• 1.8kg – gammon joint
• 1 onion
• 20 cloves
• 2 bay leaves
• 10 peppercorns
• 40g – soft brown sugar
• Grated rind and juice of 1 large orange
• 2 tbsp runny honey
• 2 tbsp wholegrain mustard

Method

Soak the gammon joint in a bowl or cold water for at least three hours. Drain and place the gammon in a large saucepan. Stud the onion with the cloves and add to the pan with the bay leaves and peppercorns. Cover with water, bring to the boil, cover and simmer for 1 hour.

1. Heat the oven to Gas Mark 6 – 200C – 400F. Drain the gammon, remove the skin and most of the fat. Score the remaining fat into diamonds, stud with the remaining cloves and place in a roasting tin. Mix together the ingredients for the glaze, and spoon over the gammon. Bake for 45 minutes, basting 3-4 times during the cooking time. It can be served hot or cold but should be left to stand before slicing.

Recommended wine: The Arniston Bay Pinotage Rosé will pair well with this dish, and because of the versatility of this wine, it will probably pair well with the other meats on the Christmas plate.

Source: bbc.co.uk

For a great way to enjoy the festive season before making your New Year’s resolutions about getting into shape and losing the Christmas kilos, try some of these delicious puddings made with wine. These delicious recipes will ensure an unforgettable traditional Christmas meal as it’s all about indulgent decadence

 It’s important to remember that not only is wine the key ingredient in these recipes, but you also have to pair your puddings with the right wine. A good rule of thumb is to ensure that the wine is sweeter than the dessert it will be accompanying. If you have a tart pudding, try an acidic wine to bring out the flavour.

It isn’t an easy task matching wine and desserts as the desserts have a diverse variety of flavours. Here’s a simple guide:

• Custard – pair with a sparkling wine or MCC
• Fruity – pair with a Sauvignon Blanc
• Cream based tart or pie – pair with a spicy red like a Pinotage

Tip: Balance is key Acidity and sugar levels must be balanced in both the food and wine. If not balanced, the very sweet dessert will make the wine seem more tannic, less sweet and more acidic. Work with the aromas and flavours of the wine to get a good match for pairing desserts.

If you aren’t into pairing puddings and wines, here are some recipes that have wine in them so the job is done for you!

Fruit and wine: Fresh fruit simmered in wine

Ingredients:

• Fresh fruit (pitted cherries, sliced strawberries, blueberries etc)
• Red wine – try: Kumkani Pinotage
• cinnamon sticks and cloves in cheesecloth sack
• sugar to taste

Method: In a large pot, cover the fruit with the wine. Bring to the boil, the reduce heat to low simmer. Add the spices. Continues to simmer until fruit becomes slightly tender. Remove spices and serve warm or refrigerate overnight, then remove spices and serve cold. Sprinkle sugar on top to sweeten and taste for something decorative add sugar syrup to the plate and serve with wafer biscuit.

Blanched Almonds

Ingredients:

• Finely ground almonds
• powdered ginger spice
• sugar
• salt to taste
• pastry dough
• oil
• honey
• a slightly sweet white wine – try: Arniston Bay Reserve Chenin Blanc

Method: Mix almonds with sugar, ginger, and a little salt – this should be a sweet, slightly spicy blend. Roll out the pastry dough. cut out circles of dough, placing filling in the middle, and folding into a half-circle make sure the edges of the pastries are securely sealed.

Fry the pastries in hot oil until lightly browned; remove from oil and let drain.

In a pot, bring the honey to a soft boil, and then reduce heat. Skim off the residue as it rises. Add just enough wine to make a thick sauce. Thoroughly coat the pastries in the wine sauce, and then place on a baking sheet. Bake in a hot oven for several minutes. The pastries may be basted with additional sauce during baking or immediately afterward.

Serve with a dollop of cream.

Wine bread pudding (update on the classic bread pudding)

Ingredients:

• Macaroons
• sponge cake
• 500ml white wine – try: Welmoed Heydens Courage White
• 1 teaspoon cornstarch
• 3 egg yolks
• 3 teaspoons of sugar
• 3 egg whites
• ½ cup of chopped walnuts

Method: Place sponge cake into an ovenproof dish (½ full). Add a few macaroons; heat the wine in a medium saucepan over medium heat. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to wine mixture. Cook for about 2 minutes. Pour over the cake and let cool. When its cool cover with the stiffly beaten egg whites and sprinkle with chopped nuts. Bake at 180ºC for 5 minutes until golden brown. Serve cold.

Wine prices: Welmoed Heydens Courage White – R38.99 per bottle Arniston Bay Reserve Chenin Blanc – R46.99 per bottle Kumkani Pinotage – R66.99 per bottle All wines available at Checkers.

Best-selling South African wine, Arniston Bay, is unveiling a new look as part of the development strategy to change the overall positioning of the brand, and the revised packaging will complement the optimised wine styles and further improve the consumer offering. The enhanced wines are a collection of approachable, fruit-driven styles with good varietal character, length and elegance.

In order to build on the brand’s growing momentum and sales success experienced in international markets, the intention of the new packaging is to recruit new consumers, ensure consumer loyalty and further increase brand awareness for sustainable growth.

Intensive research and profiling was conducted in the past few months, and the new packaging incorporates these consumer insights to ensure that the brand is more eye-catching, has improved stand-out on shelf, and has strong visual imagery to enhance appeal to target consumers. Quantitative research, which was conducted internationally with our core consumers, showed a significant increase in consumer purchase intent with the new packaging.

The laid-back, carefree personality of the brand is reflected with a new icon – a uniform device that will be used across all tiers – featuring a petrel flying freely over the coastline, accompanied by the words “where time dances idly in the waves”.

The new design includes a revised consumer-friendly back label with enhanced varietal and brand recognition – based on consumer feedback that the wine shelves in-store are too intimidating – and improved alcohol responsibility messages.

The new packaging will be seen across all brand communication such as advertising and point-of-sale material. Executive director of sales and marketing, Chris O’Shea, said: “We are confident that the revised positioning, along with the new packaging and enhanced wine styles, will further build on the solid consumer-based brand proposition and be successful in recruiting new Arniston Bay drinkers.”