- 30 millilitre Oil
- 30 millilitre Margarine
- 1 Onion, sliced
- 2 Cloves, crushed garlic
- 5 millilitre Robertsons Cinnamon
- 500 gram butternut, peeled and cubed
- 500 gram Sweet potato, peeled and cubed
- 30 millilitre Honey
- 1 litre Water
- 1 sachet KNORR Creamy Pesto Pasta Sauce
- Heat oil and margarine in a heavy based pot and fry onions and garlic until soft.
- Add Cinnamon and fry for 2 minutes to release the flavour.
- Add butternut, sweet potatoes and honey and stir well.
- Add cold water to the pot, bring to the boil then reduce heat and allow to simmer for 30 minutes or until the butternut and sweet potato are soft.
- Remove pot from the heat and blend with a stick blender until smooth then return to heat and whisk in sachet of Creamy Pesto Pasta Sauce and allow to simmer for a further 5 minutes.
- Season to taste with salt and pepper.
- Garnish with a swirl of fresh cream and serve with crusty bread.
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.
- 15 millilitre sunflower oil
- 1 onion, finely chopped
- 1 Clove crushed garlic
- 250 gram Chorizo sausage, sliced
- 50 gram Tomato paste
- 1 Tin chopped, peeled tomatoes
- 1 KNORR Chicken Stock Pot
- 250 millilitre water
- 1 Tin lentils, drained
- 100 gram Baby spinach leaves, cleaned
- 250 millilitre Pasta rice, boiled and drained
- Heat oil in a pot and gently sauté the onion and garlic until the onion is soft.
- Add the sliced chorizo and fry until the chorizo slices have good colour on both sides.
- Stir in the tomato paste, tinned tomatoes, Chicken Stock Pot, water and drained lentils.
- Allow to simmer uncovered for 10-15 minutes, stirring occasionally.
- Add the baby spinach leaves and allow to wilt in the sauce then season to taste with salt and black pepper.
- Serve on cooked pasta rice.
Recommended wine: T ry the Arniston Bay Sauvignon Blanc with this dish.
- 15 millilitre olive oil
- ¼ cup Grated mature cheddar cheese
- ¼ Cup frozen peas
- 30 millilitre Tomato paste
- 1 Small baby marrow, grated
- 1 Small carrot, peeled, grated
- 200 gram lean beef mince
- 1 KNORR Sachet spaghetti bolognaise sauce
- 12 Slices whole wheat bread
- Preheat oven to 200°C.
- Brush a muffin tray with oil.
- Heat remaining oil in a non-stick frying pan over medium-high heat.
- Add mince.
- Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
- Add carrot and baby marrow.
- Cook, stirring, for 3 to 4 minutes or until soft.
- Add tomato paste and spaghetti bolognaise sauce.
- Stir to combine.
- Bring to the boil.
- Reduce heat to medium-low.
- Simmer for 10 minutes or until liquid has evaporated.
- Stir in peas and season with salt and pepper.
- Use a rolling pin to flatten bread slices.
- Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
- Use bread rounds to line base and sides of greased muffin holes.
- Bake bread cases for 5 minutes or until crisp.
- Spoon 2 tablespoons mince mixture into each bread case.
- Sprinkle with cheese.
- Bake for 12 to 15 minutes or until heated through.
Recommend wine: Try the Arniston Bay Chardonnay with this dish.
- 30 gram Margarine
- 2 Onions, finely diced
- 1 Clove crushed garlic
- 2 carrots, peeled and diced
- 1 Stalk celery, diced
- 2 Potatoes, peeled and diced
- 15 millilitre Fresh parsley, chopped
- 1 litre water
- 1 KNORR Chicken Stock Pot
- 300 gram Roast chicken meat, shredded
- 65 millilitre Cream
- Melt margarine in a pot and gently sauté the onion and garlic until soft
- Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
- Add the parsley, water, Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
- Remove from the heat and stir in the cream
- Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
- Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this soup.
- 4 Boneless roast chicken breasts, diced
- 1 cup Seedless red grapes, halved
- ½ cup Roasted pecan nuts, roughly chopped
- 1 Red onion, finely diced
- ½ cup mayonnaise
- ½ cup KNORR Creamy Garlic & Herb Salad Dressing
- 30 gram Rocket leaves
- Dice the roast chicken breasts and place into a mixing bowl
- Add the grapes, pecan nuts, red onion, mayonnaise and Creamy Garlic & Herb Salad Dressing and mix until well combined
- Stir through the rocket leaves, transfer to a serving bowl and serve.
Recommended wine: Perfect wine a glass of Arniston Bay Chenin Blanc Chardonnay.
- Sunflower oil, for frying
- 15 millilitre KNORR Garlic & Herb Potato Bake
- 100 gram Breadcrumbs
- 50 gram Plain flour
- 3 Eggs, lightly beaten
- 400 gram Fish fillets
- Lemon wedges for garnish
- 200 millilitre Traditional mayonnaise
- 10 millilitre Capers (if using capers in vinegar, rinse them well and pat dry)
- 10 millilitre Baby gherkins, finely chopped
- 5 millilitre Red onion, finely chopped
- 5 millilitre Parsley, finely chopped
- Heat the oil in a deep frying pan until hot
- Mix the Garlic & Herb Potato Bake and breadcrumbs together and place into a bowl. Place the flour in another bowl.
- To make the egg wash take a bowl and beat the eggs lightly with a fork.
- Dust the fish in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and then into the breadcrumbs. Now place them on a plate until you’re ready to cook.
- Add them to the hot oil and cook for about 20-30 seconds, turning constantly until golden brown.
- Remove the fish and place on kitchen paper to drain off excess oil.
- In the meantime prepare the tartare sauce – simply mix together the mayonnaise, capers, baby gherkins, red onion and parsley until well combined.
- Serve fish with tartare sauce and garnish with lemon wedges and fresh herbs
Recommended wine: The Arniston Bay Sauvignon Blanc will pair perfectly with this dish.
Our featured wine of the day is the amazing Arniston Bay Merlot 2011.
The perfect wine to pair with friends, family and laughter.
Dark cherry and plum nose with a spicy palate. Well balanced ripe fruit with a persistent soft tannin finish.
Read more… arniston-bay
- 125 millilitre Cream
- 300 millilitre Cider
- 125 gram Button mushrooms, sliced
- 2 green apples, peeled, cored and cubed
- 1 onion, finely sliced
- 15 millilitre Stork margarine
- 15 millilitre Cooking oil
- 6 chicken thighs
- 125 millilitre Milk
- 1 sachet KNORR honey and mustard sauce
- Preheat oven to 200°C.
- Place chicken thighs in a roasting tray and season with salt and pepper.
- Roast in the oven for 30-35 minutes.
- In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
- Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
- Add the cider, bring to the boil and allow to cook until reduced by half.
- Add the cream and milk and stir in the contents of the sachet of KNORR chicken, honey & mustard Sauce.
- Allow to simmer for 5 minutes stirring constantly.
- When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
- Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.
Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay.
Try something a little different for your next lunch or dinner, with this strawberry and asparagus salad recipe. This interesting combination will compliment a glass of Arniston Bay Sauvignon Blanc perfectly.
- 200 gram Strawberries, halved
- ½ Cucumber, sliced
- 1 Handful coriander leaves
- 50 gram Parmesan cheese shavings
- 45 millilitre Toasted sunflower seeds
- 100 millilitre KNORR Creamy Ranch Salad Dressing
- 100 gram Fresh asparagus spears, blanched
- Assorted lettuce or watercress leaves
- Arrange assorted lettuce or watercress leaves on a platter.
- Blanch asparagus spears by placing in a bowl and pouring boiling water over.
- Leave in the bowl for 5 min until tender but firm.
- Arrange the strawberries, cucumber and asparagus spears on the platter and top with coriander leaves and fresh Parmesan cheese shavings.
- Place in the refrigerator and just before serving, sprinke with toasted sesame seeds and drizzle with KNORR Creamy Ranch Salad Dressing.
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this salad.
- 30 millilitre Stork margarine
- 150 millilitre Milk
- 900 gram Potatoes
- 125 millilitre water
- 125 millilitre Red wine
- 410 gram Can tomatoes, chopped
- 30 millilitre Curry powder
- 250 gram Button mushrooms, halved
- 2 Large onions, chopped
- 750 gram Stewing steak, cut into 3 cm cubes
- 15 millilitre oil
- 1 Sachet KNORR Garlic & Herb Potato Bake
- Brown meat in heated cooking oil.
- Remove from pan.
- Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
- Return meat to pan and add tomatoes, red wine and water.
- Simmer covered for about 1½ hours until meat is tender.
- Peel then boil potatoes until tender.
- Drain well and mash.
- Add the milk, margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
- Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
- Fill with meat filling and flatten with a spoon.
- Bake at 180°C for 25 min or until potato is golden around the edges.
Recommended wine: Try the Arniston Bay Merlot with this dish.
Next time you are in the mood to host a get-together, here’s a great party snack idea. This sesame beef patty pockets recipe will delight and impress and go down perfectly with a glass of Arniston Bay.
- 1 cup Ready-made tomato salsa, to serve
- 1 kilogram Beef mince
- 15 millilitre KNORR Brown Onion Soup
- 1 cup Fresh white breadcrumbs
- 2 Eggs, lightly beaten
- 6 Spring onions, finely sliced
- 60 millilitre Chopped flat-leaf parsley
- 60 gram Grated parmesan
- 60 gram Sesame seeds
- 1 cup Vegetable oil, for shallow-frying
- 12 Small flour tortillas, halved
- Place mince, KNORR Brown Onion Soup Powder, breadcrumbs, eggs, spring onion, parsley, parmesan, salt and black pepper, to taste, in a bowl.
- Using your hands, mix to combine.
- Shape the mince mixture into patties, using 30 ml at a time.
- Place sesame seeds on a plate then roll patties in to coat lightly.
- Shallow fry the patties in oil and cook patties until cooked through.
- Preheat oven to 180°C.
- Wrap tortillas in foil.
- Place in oven for 10 mins or until warmed through and soft.
- Shape warm tortilla halves into cones and fold bases under, and stuff each with a beef patty and a spoonful of salsa.
- Serve at a party as snacks.
Recommended wine: Try the Ariston Bay Shiraz with dish.
- 400 gram Calamari rings
- 1 Lemon
- 100 gram Strawberries, halved
- 200 gram Rocket leaves
- 180 millilitre KNORR Creamy Ranch Salad Dressing
- 1 Fresh mango
- 15 millilitre Olive oil
- In a bowl place calamari and KNORR Creamy Ranch Salad Dressing
- Mix well
- Allow to stand while making the salad
- Rinse rocket leaves, dry and place in a serving dish
- Add mango and strawberries to the rocket
- On a high heat, heat oil in a griddle pan
- Add calamari, fry for 1-2 minutes or until no longer translucent
- Add calamari to the salad
- Squeeze fresh lemon juice over to taste
- Serve immediately
Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this salad.
From Wed 12 Dec 2012 to Sat 12 Jan 2013.
Beat the Christmas rush and make your way to Welmoed Cellar Door where you can get unbelievable Christmas specials on wines and sparkling wines to make the Yuletide sizzle. This special offer starts on Wednesday, 12 December 2012 and ends on Saturday, 12 January 2013
Here is what you can look forward to:
WELMOED SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R294, now R220.50 • 15% off per bottle if you buy less than 6 bottles – regular price R49, now R41.65 per bottle
ARNISTON BAY SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R234, now R175.50 • 15% off per bottle if you buy less than 6 bottles – regular price R39, now R33.15
KUMKANI INFINITI MCC 2007 • 15% off if you buy a 6 bottle case – regular price R474, now R402.90 • 10% off if you buy less than 6 bottles – regular price R79, now R71.10 per bottle
ARNISTON BAY ROSÃ? 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case
ARNISTON BAY CHENIN BLANC CHARDONNAY 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case
ARNISTON BAY SAUVIGNON BLANC SEMILLON 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case
Unfortunately we can’t reserve any stock for customers, everything is sold on a first come, first served basis. Prices include VAT.
So get on down to the cellar! We hope to spot you there. For any queries, contact the Welmoed Cellar Door on 021 881 8062. For directions to Cellar Door, click here.
Not for sale to persons under the age of 18. Normal staff and partner discounts do not apply on specials.
Please enjoy our products responsibly – not for sale to persons under legal drinking age
For a lovely after dinner treat, try this easy to make lemon meringue pie. Great flavours to pair excellent with a glass of Arniston Bay.
1 packet Tennis biscuits 1 tin condensed milk 2 eggs 125ml (½ cup) lemon juice 150g margarine (or butter) ¼ cup castor sugarMethod:
- Melt the margarine.
- Crush the Tennis biscuits until finely crumbled and add the margarine.
- Press into pie dish and place in the fridge.
- Pour condensed milk into a mixing bowl.
- Separate the eggs and add the yolks to the condensed milk and stir till well blended.
- Add lemon juice and stir until it thickens.
- Pour over the biscuit crust.
- Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
- Pour it over the lemon curd.
- Bake at 140°C for 30 – 40 minutes.
Recommended wine: Try this dessert with a glass of Arniston Bay Chenin Blanc Chardonnay.
Here’s a lovely chicken and feta bake recipe that is very easy to make, but will impress all of the taste buds. Enjoy with a glass of Arniston Bay.
- 500 gram Baby potatoes, halved
- 6 Small chicken thighs on the bone, skin on
- 1 sachet KNORR Brown Onion Gravy
- 1 teaspoon Paprika
- 2 Red onions, cut into eighths
- 1 Red pepper, cut into strips
- 1 Yellow pepper, cut into strips
- 3 Garlic cloves, crushed
- 2 tablespoon Olive oil
- 1 teaspoon Robertsons Origanum
- Robertsons Salt and Pepper
- 200 gram Tin diced tomatoes
- 12 Black olives
- Chopped flat-leaf parsley
- 250 millilitre Feta cheese, crumbled
- Preheat oven to 200°C.
- In a large pan of boiling water cook potatoes for 10 minutes.
- Drain and set aside to cool.
- Place chicken in a large baking dish.
- Sprinkle with KNORR Brown Onion Gravy and paprika.
- Add onions, peppers, garlic and potatoes.
- Drizzle with oil, sprinkle with origanum and season well.
- Bake for 30 minutes.
- Add tomatoes and olives, basting chicken with the juices.
- Cook for 15 more minutes.
- Serve sprinkled with parsley and feta cheese.
Recommended wine: Try the Arniston Bay Shiraz Merlot with this dish.
This excellent comfort food, also known as Shepherd’s Pie, will brighten up any dinner. It’s quick and easy to make, but delicious in taste.
6 medium potatoes – peeled (and milk and butter for mash) 500g lean mince 1 onion, chopped 2 tomatoes, chopped 1 cup brown mushrooms, sliced 1 beef stock cube ¼ cup water 1 tbsp sunflower oil for frying 1 tbsp garlic and lemon mix 3-4 tbsp tomato paste ½ tsp thyme ½ tsp oregano ½ tsp rosemary 1 tsp salt ½ cup grated cheese to sprinkle on top of mashMethod:
- Peel the potatoes, slice in half and boil until soft.
- Fry the onion in the cooking oil until soft.
- Add the mince, garlic & lemon mix, stock cube and water to the onions.
- Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomatoes, tomato paste, salt, rosemary, thyme and oregano.
- Mix together well.
- Allow to simmer for 5-10 minutes.
- Once everything is cooked, add the mixture to a round casserole dish.
- Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
- Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese (this is optional but tastes delicious!).
- Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown and slightly.
Recommended wine: For great results, try the Arniston Bay Merlot with this dish.
Here’s a lovely Thailand inspired salad recipe to try for a relaxed lunch or dinner. Perfect with a glass of Arniston Bay.Ingredients:
1-2 sirloin steaksIngredients – marinade:
2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp lime or lemon juice 2 tbsp brown sugarIngredients – salad:
1 large bowl lettuce leaves 1 cup bean sprouts Handful of fresh mint or basil leaves, lightly chopped or torn 1 cup fresh coriander 1 cup fresh papaya, cubed 1 cup cherry tomatoes, left whole or sliced in halfIngredients – dressing:
2 tbsp fish sauce 3 tbsp lime or lemon juice 1 ½ tbsp soy sauce ½ tsp cayenne pepper 1 tsp brown sugar 2 tbsp ground peanutsMethod:
- Mix the marinade ingredients together in a bowl.
- Pour the marinade over the steaks.
- Place the steaks in the fridge to marinate for 30 min to an hour.
- Mix all salad dressing ingredients together in a mixing bowl.
- Prepare and mix all your salad ingredients.
- Grill the steak until rare to medium rare.
- While steak is cooking, toss the salad with the salad dressing.
- Serve the salad into individual portions.
- Slice the steak as thinly as you can.
- Top each portion with a generous amount of sliced sirloin and serve immediately.
Recommended wine: Try the Arniston Bay Rosé with this salad.
For a great start of the week dinner, try this delicious soufflé-topped pasta bake. All the fantastic flavours will certainly delight and impress.
- 30 g dried porcini mushrooms
- 150 ml boiling water
- 115 g small pasta shapes
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30 g plain flour
- 240 ml semi-skimmed milk
- 2 eggs, separated
- 2 tbsp chopped fresh parsley
- 1 can sweetcorn, about 340 g, drained
- 2 tbsp freshly grated Parmesan cheese
- salt and pepper
Preheat the oven to 190°C. Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Cover and leave to soak for 15 minutes.
While the mushrooms are soaking, cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well.
Drain the mushrooms, reserving the liquid, and chop them finely. Heat the oil in a heavy-based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring. Bring to the boil, stirring constantly, and simmer until thickened. Add seasoning to taste.
Pour half the sauce into a bowl. Stir in the egg yolks and set aside. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and sweetcorn. Turn this mixture into a greased 1.4 litre (2 1/2 pint) ovenproof dish.
Whisk the egg whites until they stand in stiff peaks. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.
Spoon the egg white mixture over the pasta mixture and spread it out gently to the edge of the dish. Sprinkle with the Parmesan cheese and bake for 25 minutes or until puffed up and golden. Serve immediately, before the souffléed topping collapses.
Recommended wine: The Arniston Bay Sauvignon Blanc will pair lovely with this dish.
This delectable butternut squash soup will surely be an instant favourite. With added richness due to the cream, it’s perfect for a lovely relaxed dinner.
- 1.5kg butternut squash, halved and seeded
- 50g butter
- 1 medium onion, sliced
- 1 leek, sliced
- 2 cloves garlic, sliced
- 1L chicken stock
- 2 large potatoes, peeled and quartered
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- salt and freshly ground black pepper to taste
- 125ml sherry
- 125ml double cream
- 125ml milk
- 125ml cup soured cream (optional)
Preheat the oven to 190 C. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.
Here’s a great tasting weeknight recipe idea, that quick and easy to make so you can sit back and relax with a glass of Arniston Bay.
- 15 millilitre oil
- 1 Onion, chopped
- 250 gram Courgettes, sliced
- 1 Red pepper, diced
- 1 Sachet KNORR Tuna Mate Cheddar-Melt
- 250 millilitre Milk
- 800 millilitre hot water
- 2 Tins tuna, in brine
- In a large saucepan, fry the onion, courgettes and peppers in the oil for 3 min.
- Add the sachet of Seasoning Spice blend with 250 ml cold milk add 800 ml hot water to the vegetables in the pot.
- Add the tuna and pasta and bring to the boil, stirring occasionally.
- Reduce heat and simmer for 20 min, stirring occasionally.
Recommended wine: For great results, try the Arniston Bay Sauvignon Blanc Semillon with this meal.
It’s that time again, the time for delicious wine at a mere fraction of the price.
The company of winepeopleTM’s famous Market Day Sale is happening at Welmoed Wine Estate from the 29th of August to the 4th of September 2012.
Remember it is first come first serve, so be that early bird and catch the wine-worm!
Directions to Welmoed Wine Estate.
Here is the list of wines to look forward to. Purchases are only by the case.
Each cheese surface is sprayed with an aqueous suspension of the mould Penicillium camemberti and then left to ripen for at least three weeks.
A wonderful wine to pair with camembert is a Chardonnay Blanc and a great example is the Arniston Bay Chardonnay 2012.
Fermented in stainless steel tanks until dry. Intensely fruity with good acidity and some toasty spicy complexity from well judged oak. Really attractive with lots of character and elegance.
Read more on this wine… arniston-bay
The brilliant Brie is a soft cow’s cheese named after Brie, the French region from which it originated.
Its colour scheme is pale, with a slight greyish tinge under a rind of white mould. The whitish mouldy rind is typically eaten, the flavour quality of which depends largely upon the ingredients used and its manufacturing environment.
Maybe the world’s most natural companion, both wine and chocolate have complex flavours and notes. They have similar components and nuances and thus making the perfect pair. Here are some hints and tips to pair these two together:
How to team up the pair:
Examine the attributes of the chocolate, and follow the same steps as you would in a classic chocolate tasting. That includes noting the aroma, listening for the snap when you break it and checking the shine and glossiness. Before tasting it, though, take the same notice of the wine.
Swirl the wine in the glass: be aware of the colour and the viscosity.
Sniff the wine and note the bouquet and flavour components.
Sip the wine; let it fill your mouth. Notice the wine’s complexity, which flavours come to mind. Now take a small bite of the chocolate, let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with the chocolate.
Flavours to expect:
Just like in a chocolate or wine tasting, the flavours are released in stages. The first notes should be filled with fruity acidity (from the grapes in the wine, and the cacao beans in the chocolate). Watch the flavours that unfold in this middle stage, and look for a sweetness phase. The finish should be identified by tannins, flavour notes common to both wine and chocolate.
Many of the same flavour notes you experienced in your chocolate tasting will emerge during the pairings. You’ll observe fruity, nutty, spicy and/or woody notes. You may even detect roasted flavours specifically identifiable with chocolate.
Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines. Go from light to dark in your tasting session, starting with milk or lower percentage cacao chocolates and their corresponding wines.
Pairing for dark, bittersweet and semisweet chocolate:
- Tawny Port
If you’re looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates.
Pairings for milk chocolate:
- Sauvignon Blanc
- Dessert wines
Arniston Bay has a wide variety of wine perfect for all your pairing needs.
But many people find it confusing. There are too many choices, it requires a special tool to open, and there’s the whole culture around wine supposedly dictating what goes with which food and what’s cool to drink.
Here’s a quick primer on how to incorporate wine into your social events without hassles and embarrassment, and what basic items you need to present your drink perfectly.
The No. 1 rule is drink what you think tastes good, and have a couple of other offerings available that others might like. Your palate is about as individual as your fingerprints. What you like, someone else might avoid and vice versa, but that doesn’t mean the wine is bad. So serve a couple of wines and keep your bases covered.
Secondly, serve it in decent glasses. The shape of the glass really can affect the taste of a wine. It has to do with how the bowl of the glass channels the aroma – which is a big component of taste – to your nose. This is what wine lovers refer to when they are talking about the bouquet of a wine. Use a clear glass so you can see the wine. It’s worth the second or two to raise the stem toward light and just take a moment to appreciate the colour.
Next, get a good corkscrew. A flimsy old corkscrew can be a hassle and an embarrassment. Corkscrews are really not expensive and, ideally, you should have more than one in your home.
Now all you need is wine. I recommend the fantastic Arniston Bay Bush Vine Pinotage is a great start.
Merlot is a wonderful grape which gives winemakers the possibility to create lovely single cultivar wines as well as balanced, blended master pieces.
Merlot is one of the world’s most planted grapes and it is cultivated in all the major wine producing countries.
Merlot grapes are primarily use, to make the lone standing Merlot wine. However, because of its softness and fruitiness, it is also found in many blended wines and is used to soften the Cabernet Sauvignon red wine. Merlot and Cabernet Sauvignon are the two main cultivars in the so-called Bordeaux blends.
Merlot ripens earlier in the season than its cousin, Cabernet Sauvignon, so it can be sold earlier. It is softer and fruitier than the Cabernet, yet produces many of the same aromas and textures. This makes it more desirable to many wine drinkers.
South Africa has a rich red wine tradition and the Arniston Bay Merlot is one of these great wines. With dark cherry and plum nose with a spicy palate, it’s well balanced ripe fruit, with a persistent soft tannin finish.