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.

�

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.”

Best-selling South African wine, Arniston Bay, has optimised its wine styles and revised the packaging to complement the new look, as part of the development strategy to change the overall positioning of the brand

Arniston Bay winemaker, Abraham de Villiers, in conjunction with two international Masters of Wine, changed the wines so that they are better suited for the target consumers’ palate. The enhanced consumer offering comprises a collection of approachable, fruit-driven wines with good varietal character, length and elegance that over deliver at the price point.

The white wines are fresh, and the fruit characters have been enhanced for optimum flavour profiles. Small percentages of expressive cultivars such as Muscat have been added to popular blends such as the Chenin Blanc Chardonnay for an even better taste. The red wines have a dominant fruit character with an expressive nose and soft, juicy tannins on the palate as a result of experimenting with different fining agents. The optimised wines also faired exceptionally well in a blind tasting against a competitive set.

Abraham de Villiers

Intensive research and profiling was conducted in the past few months with core consumers, and the new packaging and wines incorporates these consumer insights to ensure that the brand is more eye-catching, more distinct on the shelf and improves brand awareness. The research indicated a significant increase on claimed consumer purchase intent based on the brand’s revised positioning.

In order to build on the brand’s growing momentum and sales success experienced in international markets, the intention of the new strategic positioning, coupled with the optimised wine styles, is to recruit more consumers, ensure consumer loyalty and further increase brand awareness for sustainable growth.

The laid-back, carefree personality of the brand is reflected with a brand 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”.

From: wine.co.za

Savour the award-winning Arniston Bay wines this Christmas!

The winners will receive two bottles of the silver medal winner (best in class) Chenin Blanc Chardonnay, two of the Pinotage Rosé and two of the Cabernet Sauvignon Merlot, so there is something to go with every meal over the festive season.

To enter simply email (info@winesofsa.com) and tell us what your favourite Christmas meal is by 22nd December 2010.

For more info visit winesofsa.com

South African wines continued its growth in the UK market as new research suggests that more SA wines are listed on UK wine lists.

According to new research by Wine Business Solutions, South African wines increased their share of listing on UK wine lists by around 16% during the last year. South Africa now holds a 5.1% share of total listings. It did this at the same time as increasing the average price per bottle listed by 6% to £22.49 per bottle. Chenin Blanc was a major driver. The number of listings of SA Chenin were up 16% on a year ago. Chenin, with 5% of all white wine listings, is the fourth most listed white varietal in the UK after Chardonnay (25%), Sauvignon Blanc (22%) and Pinot Grigo (10%).

The Arniston Bay Chenin Blanc Chardonnay is one of the flagship South African white wines in the UK market. The fusions between classic Chardonnay and the uniquely South African Chenin Blanc  makes this an amazing and interesting blend. 

This wine received the Silver Best in Class award at the 41st International Wine and Spirit Competition.

Source: wine.co.za

It is not unusual to find wine labels indicating  exceptional quality by adding the word ‘reserve’ to the brand. But what does reserve wine mean? And are there any legalities around using this term?

In some countries,  the term has no legal meaning whatsoever.  This is not the case, however, in some other countries, notably Italy, Spain, Portugal and France.

In France the term “Réserve” is used specifically in the Champagne region.  These are wines held over from a given year for future blending, typically into the non-vintage cuvée. In this case, the word itself does not appear on the bottle.

In both Spain and Portugal, the term used is “Reserva.”  It indicates, in both countries, that the wine was produced from grapes from a supposedly good vintage.  In order to merit the term in Portugal, the wine must further have an alcohol level at least one-half of a percent above the regional minimum.

The winemaking methods and grapes used for the Arniston Bay Reserve Shiraz are different to the other Shiraz wines. The wine is fermented in stainless steel tanks until dry. 70% of blend spent 12 months in French oak barrels 30% of blend spent 12 months in American oak barrels. 30% first fill barrels.

This is an extra ordinary wine with good colour concentration and a rich fruit character. This wine has nice soft bubblegum notes and velvety tannins with a good weight and length.

Source: nysaes.cornell.edu

Best-selling South African brand, Arniston Bay, received the Silver Best in Class award at the 41st International Wine and Spirit Competition for its popular Chenin Blanc Chardonnay 2010 blend, while the Arniston Bay Lighthouse Collection Rosé 2010 and Marine Collection Chardonnay 2010 were both awarded bronze medals.Winning these awards is a testament to the superb quality of the wines in the Arniston Bay portfolio.

The judges lavished praise on the Arniston Bay Chenin Blanc Chardonnay 2010, which received the highest mark in its respective category, and described the wine as follows in their tasting notes: “Bright, pale yellow wine offering aromas of freshly cut grass, ample, gentle and quite warm. Palate entry is utterly delicious, with fruity and nutty overtones, very upfront. Just off dry flavours, creamy, round and balanced, though finishing a little short but perfectly accomplished and uncomplicated style.”

The wines undergo a rigorous judging process, involving a blind tasting and detailed technical analysis, for this competition. The IWSC sets the international benchmark for quality, therefore making it one of the most prestigious honours awarded in the wine industry.

This award follows the recent changes Arniston Bay implemented to change the overall positioning of the brand, by means of revised packaging (which is already being rolled out in certain countries) and optimised wine styles, and thereby improve the consumer offering and build on the brand’s growing momentum.

Arniston Bay winemaker, Abraham de Villiers, in conjunction with two international Masters of Wine, improved the wines based on several benchmark tastings and consumer research to ensure that they are better suited for the target consumers’ palate.

The enhanced consumer offering comprises a collection of approachable, fruit-driven wines with good varietal character, length and elegance that over deliver at the price point.

We’ll be having our popular Market Day sale, so be sure to stock up for the festive season.

Dates: Wednesday 24 – Saturday 27 November

Directions to Welmoed

Wine will be sold by case lots only. Here’s a list of what will be on offer:

 Here is an  UK TV ad featuring Arniston Bay wines.

South Africa produces wine   for every palate (from the easy-drinking quaffers to premium wines) and pocket.

Arniston Bay wines have been described as over delivering in their respective price classes and are outstanding quality wines.

Test your knowledge and take this fun, interesting quiz about South African wine.

Take the SA wine QUIZ

In the past few years rosé wines has firmly established itself among wine lovers all over the world.

The UK and other European market saw steady increases in the demand for these beautiful salmon- or scarlet-coloured wines.

The reasons for this popularity increase are because these wines provide the refreshment aspects of white wines with some of the extra body and flavour from red wines.

Dry rosés are also deemed to be the world’s most food flexible wines which make it an any-season, any-occasion and any with any meal wine.

The Arniston Bay Pinotage Rosé with its youthful palate and beautiful fusion of fresh red berry fruits are an excellent wine with a wide array of dishes.

Source: forbes.com

South African white wines are scintillating wine lovers all over the world and it seems that the white blends are the main drawing card.

Wine critic, Jamie Goode, writes that wine counties usually have an unique selling point (USP) or wine varietal which serves as the flagship cultivar for the country’s wines.  Argentinean Malbec, Australian Shiraz and New Zealand’s Sauvignon Blanc are great examples of this USP for countries.

South African Chenin Blanc is the closest to a unique white wine varietal but it has not yet succeed in becoming the USP wine of South Africa.  

Goode said: “There are some fantastic Chenins, but these haven’t perhaps yet achieved the critical mass of great wines to allow Chenin and South Africa to be linked together in the same way that Sauvignon Blanc is associated with New Zealand. However, the new generation of white blends seem full of promise, and it’s an area where South Africa is excelling, making some thrillingly distinctive wines” read more…

Arniston Bay has a few excellent white blends and these wines are leading the way for South African wines in some global markets. The Arnsiton Bay Chardonnay Chenin Blanc is one of the most popular South African white wines in the UK market and this uniquely blended wine is also making headways into other European markets.

Source: winesofsa.com

Legendary South African food blogger, Jeanne Horak-Druiff recently visited the restaurant at our Cellar door, the Duck Pond, and was immensely impressed with the food and wine.

Jeanne’s blogsite (cooksister.com ) has won the coveted best SA food blog award four times in the past six years and she is deemed to be one of South Africa’s favourite food bloggers.

She loved the curried lamb potjie and the 1.5 litre eco-friendly wine pouches from Arniston Bay was also a hit.

Here is what she had to say about Arniston Bay on her blog site:

“While we were chatting about the wines (the 2009 Welmoed Chardonnay that we had with our meal was a perfect lunchtime wine), our lovely waitress mentioned in passing that they had started selling some Arniston Bay wines in a new eco-friendly 1.5 litre packaging and very kindly brought one to our table to show.  I love it!  From the ergonomically-designed grip with the thumb holes, to the fact that the vacuum pack just grows flatter and flatter as it empties and ends up totally flat and takes up far less space in landfills, to the handy 1.5 litre size.  I mean, who wants to drink 3 litres or 5 litres of the same wine (which is usually the case with vac packed wines)?”

Source: cooksister.com

Some people see salads as a side-dish and not as the main course. But by adding some roast beef to a salad you can transform the ‘side-dish’ to a great meal.

The beautifully aromatic Arniston Bay  Pinotage Rosé will perfectly complement this meal.

Roast beef salad with goats cheese

Ingredients

• -2 small heads lettuce, torn into pieces 
• -350g sliced deli roast beef
• -1 large  tomato, cut into wedges
• -1/2 red onion, sliced
• -120g  soft goat cheese, crumbled
• -1/4 cup extra-virgin olive oil
• -2 tablespoons balsamic vinegar
• -2 teaspoons Dijon mustard
• -salt and black pepper

Directions

-Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.

-In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.

• Source: realsimple.com

A number of the company of wine people’s products were selected for WINE magazine’s annual Best Value Guide 2011, proving that there’s something for everyone’s pocket and palate in our stable. 

Welmoed Sauvignon Blanc 2010, Arniston Bay Sauvignon Blanc Semillon 2010, Arniston Bay Shiraz 2009, Versus Naturally Sweet Rose 2010, Versus Simply Rocking Red 2009 and Versus Simply Wicked White 2010 were awarded for over-delivering in terms of the quality price ratio. Some of these wines, such as the Welmoed Sauvignon Blanc, have previously garnered prizes in this competition, confirming the consistent quality of the company’s wines. 

The only requirement for wines entered into this competition is that the wines must cost less than R60 per 750ml, regardless of the packaging format. 

Brand and Business Development Manager (SA and SADC), Corne Oosthuizen, said: “The Company of Wine People is known to deliver wines that over deliver on quality at the respective price points. We have had numerous entries in the Best Value Guide over the past few years and 2011 is no exception

About the winning wines: 

Welmoed Sauvignon Blanc 2010

Fresh, easy-drinking wine with a pale straw colour. Hint of sweetness then a cascade of gooseberries and lemongrass on nose. Well balanced palate with delicious passion fruit and other tropical aromas. Expressive varietal characters with a satisfying finish.

Arniston Bay Sauvignon Blanc Semillon 2010

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. 

Arniston Bay Shiraz 2009

With an intense purple colour, this wine reveals scents of wild strawberry, mocha, and caramel with touches of sage and rosemary. The flavours burst through with intense blueberry and strawberry jam notes, wrapped around rich French oak and finishing with touches of chocolate and sweetened cranberries.

 Versus Naturally Sweet Rose 2010

Easy-drinking wine with ripe cassis and strawberry fruit aromas, plus hints of sweet Muscat for a crisp, clean finish. 

 Versus Simply Rocking Red 2009

A sweet, ripe red fruit nose with hints of cassis, coffee and chocolate on the palate.

Versus Simply Wicked White 2010

Fresh lime and guava aromas on the nose, with a ripe tropical fruit palate, and a long, creamy finish.

The pace of life is getting to me as everything seems to be rushed and deadline orientated. So in order to get a grip, my suggestion is to escape for a while and enjoy a beach break.

Or alternatively, you can arrange a nice picnic with good food and wine.

Keep it simple and tranquil and try to relax as this will do wonders for your soul.

Picnic Idea

Prepare a main course and buy the rest as you do not want to slave away preparing for the picnic.

Buy:

-          Baguette and cheeses (brie, camembert etc.)

-          Potato chips

-          Cherry tomatoes

-          Fruit ( peaches, apricots, plums, naartjies)

-          Wine

Recommended wine: The fresh and versatile Arniston Bay Chenin Blanc Chardonnay will complement the dish and will be perfect for your picnic.

Recipe : Eggplant pasta salad

Ingredients

 3 tablespoons olive oil

2 celery stalks, sliced

1 eggplant , cut into 1cm pieces

400ml grape/ plum tomatoes, halved

1/4 cup tomato paste

1/4 cup white wine vinegar

salt and black pepper

1 tablespoon sugar

2 tablespoons capers

1/4 cup pine nuts, toasted (optional)

1 cup fresh flat leaf parsley, chopped

450g dried penne

Directions

  -1) Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the eggplant and tomatoes.

-2) In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper, and the sugar. Stir into the eggplant mixture.

-3) Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.

-4) Remove from heat and stir in the capers, pine nuts (if desired), and parsley.

-5) Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.

Source: realsimple.com

We have picked Cindy Taylor as our food blogger of the month due to her delicious Spaghetti Carbonara recipe.

Cindy is the editor of the hugely entertaining food blog , The only Cin, and her writing and recipes deserve this prize.

Here is her easy and mouth watering Spaghetti Cabonara   recipe:

Ingredients

• 1 packet  spaghetti
• 6 baby marrows, cut into thin strips
• 1 dash  olive oil, for frying
• 1 packet  back bacon, cut into strips
• 2 cloves of garlic, or 3, finely chopped
• 4 large free range eggs, beaten
• 125 ml pecorino cheese, finely grated
• 1 pinch salt and milled pepper

Directions

Cook pasta according to packet instructions. Add baby marrows 2 – 3 minutes before the end of cooking. Drain and set aside.

Heat a glug of oil in a large pan and fry bacon until crispy.

Remove and drain on kitchen paper.

Drain excess fat from pan and fry garlic for a minute.

Add pasta, baby marrows and bacon to pan and toss well.

Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.

Add cheese, season and serve.

** Pecorino is a hard rind cheese similar to parmesan, originally made from sheep’s milk.

Recommended wine:  The Arniston Bay Chardonnay will be the perfect pairing with this pasta dish. 

Cindy Taylor:

Source: theonlycin.wordpress.com

We will be having a Market Day wine sale at our Welmoed cellar door in Stellenbosch.

Dates: Thursday 30 September to Saturday 3 October 2010

Venue: Welmoed Cellar door.

Directions to Welmoed

The following wines will be on sale:

If you have any queries regarding the Market Day sale, please contact our cellar door directly on 021 881 8062.

 A recent article in Wine magazine states that there’s nothing quite as tasty and fresh as linefish braaied over hot coals.

Not only were they spot-on with this statement, but they were also spot-on with their recommend wine to accompany this dish.

“The Arniston Bay Chenin Blanc Chardonnay, a fresh white blend to be enjoyed with seafood, salads and antipasti encapsulates the laid-back Arniston lifestyle,” the article stated.

Here’s how they created this mouth-watering dish:

Use a hinged grid to prevent the fish from breaking or falling out.

Squeeze lemon juice over the fish while braaing it or use your choice of basting mixture, eg lemon butter or olive oil.

The fish is cooked when it’s opaque but not dry. You can test it with a small paring knife – the flesh should part with no resistance. A lean game fish like yellowtail is best cooked fast over high heat.

Place the fish flesh side down 3-4cm from the coals until it starts to brown, then turn it over and brown the skin – this way you retain the juices. If you braai it skin side down first, then turn it over to brown the flesh, all the juices will run out, and the fish will lose some its flavour and become dry.

To remove the fish from the grid easily and without breaking it, turn it so that the flesh side of the fish is facing downwards. Open the grid and then place a serving platter or chopping board upside down over the skin side. Close the grid over the platter, invert the grid and then remove the platter with the fish on it.

From: winemag.co.za

Chicken recipes are sometimes to extravagant and complicated because chefs suggest that you must add a number of different herbs and spices. Here is a nice and easy recipe with just the right amount of extras. 

With this meal I would suggest the well balanced Arniston Bay Sauvignon Blanc Semillon 2010. This wine has grassy and green pepper undertones with a good crispy and lengthy finish which will definitely complement this dish.

Ingredients

• - 750g  small chicken cutlets (8 to 12)
• - Salt and pepper
• - 2 tablespoons olive oil
• - 700 ml grape or cherry tomatoes
• - 3/4 cup dry white wine (such as Sauvignon Blanc)
• - 4 spring onions, sliced
• - 2 tablespoons fresh rosemary

Directions

1. -Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. -Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. -Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the spring onions and rosemary and serve with the chicken.

Source: realsimple

This blog has been nominated for SA Blog Awards in two categories, namely Best food and wine blog and the best company blog.

Thanks to everyone who nominated this blog. If you haven’t already voted, please do vote for us. It’s easy. Click on the banner on the right of the page. Scroll down.  Fill in your email (confirm) and you’re done.

Thanks!

Pork chops is probably one of the most underrated dishes. It is easy to prepare and it is very versatile. This recipe is and nice and easy recipe for a spicy pork chops with some cabbage and raisins. Truly divine.

Recommended wine: I would serve the Arniston Bay Shiraz 2008. This is a full bodied wine with intense dark colour subtle smoky and pepper spice nose with strong full middle palate and good tannin structure. Good finish with hints of coffee and chocolate in the aftertaste

Serves 4

Total Time: 25min

Ingredients

• - 3 tablespoons olive oil
• - 4 bone-in pork rib chops (about 2.5cm thick; 500g total)
• - 1 teaspoon ground cumin
• - salt and black pepper
• - 1 onion, sliced
• - ½ small head red cabbage, thinly sliced (about 6 cups)
• - ½ cup golden raisins
• - ¼ cup red wine vinegar
• - ¼ cup chopped fresh dill
• - bread (optional)

Directions

1- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.

2- Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill. Serve with the pork and bread, if using.

Source: realsimple

Arniston Bay is always been associated with the unwinding in tranquillity and we are set to continue this chill vibe at the forthcoming Women’s Show.

Shows and exhibitions can take its toll and really tire you out and that is why laid back brand , Arniston Bay  Wines,  decided to be the ‘Unwind Haven’  for visitors at this year’s Jo’burg Women’s Show.

This year’s Women’s Show promises to be an exciting event with numerous interesting talks, make up tips and exhibitions focusing on the celebration of being a women. The Show  will run from 27-29 August at the Coca Cola dome.

Come and join us for an unwinding glass of wine and stand a chance to win pampering foot hampers to revive tired tootsies.

For more info please visit: thewomensshow.co.za

This week is one of South Africa’s premier wine events as the 32nd Mercury Wine Week is hosted at Suncoast in Durban from 25-26 August.

This event is seen as one of Durban’s most popular social gatherings and organisers expect more than  5000 visitors this year.

This is always a great event and please join us for a glass wine at the Arniston Bay  stall.

Looking forward to see you there

For more info visit: themercurywineweek.co.za

Britain’s love affair with wine continues on the web as online wine sales are deemed to be the fastest growing area of UK retail.

The UK wine market is seen as one of the most important wine markets in the world in a recent report by Drinks business it is estimated that online wine sales are  in the vicinity of £200m per year with an annual growth of 23%.

Arniston Bay Wines are one of the UK’s favourite South African wines and numerous online outlets selling our wines.

Source: thedrinksbusiness.com

Life is rushing by and we really don’t have the time to treat ourselves. But this Women’s day is probably the right day to get the batteries recharged,  relax and untwined. Do it,  you deserve it.

A few tips to relax and unwind, and to spoil yourself a bit this Women’s Day.

• Take a bubble bath

Light some candles. Play some of your favourite relaxing music. Run a warm bubble bath, and let your troubles soak away. Taking a warm bubble bath will relax your muscles, and put you in a more focused state. A glass of wine can also help to set the relaxing mood.

• Go to the spa

Getting a spa treatment is relaxing, and should help to get you in the right frame of mind to chill and relax

• Buy something for yourself

Treat yourself with something that you really like but never get the time to convince yourself to buy it.

• Get some rest

Take a timeout, rent a movie and relax at home. Me time is necessary and you never make time to spend with your best friend … you.

• Open a bottle of Arniston Bay bubbly

This wine has been described as an elegant wine with fresh bubbles and a crispy finish. This is just what you need to spoil and yourself.

Arniston Bay Wines salute all women who make a difference and we hope you enjoy your Women’s Day.

Source: essortment.com

Robyn MacLarty’s amazing salad recipe got the nod for recipe of the month. She is the our first SA food blogger winner with this stunning dish and post.

This recipe looks so delicious and the way she presents it on her blog ( KOEK! ) makes your mouth water.

Recommended wine: This salad will be perfectly complemented by the Arniston Bay Sauvignon Blanc 2010.

Here is Robyn’s recipe:

 Chickpea and cauliflower salad with olive-anchovy dressing

1 head cauliflower, broken into florets Half a loaf of ciabatta (sourdough/bread made with olive oil), crust removed and torn into chunks Extra virgin olive oil, to taste 3 anchovy fillets 1 clove garlic 1 can chickpeas, drained and rinsed 1 cup black olives, drained and finely chopped Juice and zest of 1 lemon 2 handfuls rocket

1. Lightly steam the cauliflower until just cooked (but still very firm), then plunge into icy water to prevent further cooking. 2. Arrange the bread chunks on a baking tray, drizzle with a little olive oil and season with salt and black pepper. Roast until golden. 3. In a pestle and mortar, mash the anchovy and garlic until you have a paste. Add the lemon juice, zest and a good glug olive oil, and whisk to create a dressing. Season to taste. 4. In a large bowl, combine the cauliflower, chickpeas, olives and dressing, and stir so everything’s nicely coated. 5. Arrange the rocket on a platter and top with the cauliflower and chickpeas. Sprinkle with the croutons, drizzle over any remaining dressing and serve.

Robyn MacLarty:

Source: maclarty.blogspot.com

 We are giving away monthly wine prizes to South African food bloggers.

The best recipe or food blog post of the month will win wine prizes from Arniston Bay Wines.

How do you enter?

-          Post the URL  link of your recipe on our Facebook page

-          Use Twitter  – send URL links to @arnistonbay  

-          All entries on South African Food Blogger Showcase’s Facebook group are automatically reviewed

I’ll keep you posted

Flyers all over the world have their own way of adding a bit of excitement to an otherwise boring journey. Some people make their in-flight food choice such a big event that they debate their opinions (“Chicken or beef?”) for more than half an hour. Others try to make friends and talk to everyone around them. Not my cup of tea.

I like to read a book and enjoy a wine that complements my chicken of beef. I love to try a new wine or to see what wines the airline has on offer.

I’m not the only one.  I came across the blogpost   of a guy named Terry, who writes about his recent Delta Airlines flight from Seattle and the great wine (Arniston Bay Chardonnay / Chenin Blanc) he had on flight.

Then I followed the link via Linkedin and I ‘know’ what this complete stranger looks like and what his are interests. It appears that we share the same taste in wine and have the same ways of killing time on an plane. The technological era which were are living in is simply amazing!

Source: winetrailtraveler.com

Although the World Cup drew to a close with a nail-biting final and Spain ending victorious, the event is still keeping the focus firmly on South Africa. As a result, Channel 4 (UK) recently created a Top 10 South African wine list and Arniston Bay had three wines on their list.

The perennially popular Arniston Bay Chardonnay Chenin Blanc, Arniston Bay Cabernet Sauvignon Merlot and easy-drinking Arniston Bay Lighthouse Collection White wine made this list.

Source: channel4.com

I love wine and salads but sometimes the pairing suggestions are misleading as the salad dressing plays a more important role than the salad.  It seems to me that the tail is wagging the dog when it comes to wine and salad pairing. 

I have come across numerous Salads and salad ingredients wine pairing suggestions but the salad dressing is the ingredient that needs to be paired with the wine. 

But in general salad dressing is one of the most difficult components to coordinate with wine because of its acidic nature.  So what do you do? 

The best thing to do is address the mayor acidity of some dressings. You can reduce the vinegar part of the salad dressing with olive oil our rich stock, like chicken stock. 

 Chef Josh Ash  wrote that a major problem in pairing salad and wine is the high acid level of most vinaigrettes, which wreaks havoc on wine, making it taste flat and flabby.  He suggests that you can avoid this conflict by making dressings that are less sharp but still vivid, with some of the following techniques.

Replace part or all of the red or white wine vinegar in a recipe with balsamic, sherry, or rice wine vinegar, which have fuller, mellower flavours.

Use fruit juice instead of vinegar. Obvious choices might be lemon or lime juice, but think also of orange juice, apple cider, cranberry juice or any fruit juice with a bright flavour.

Replace acid ingredients with other liquids that are intense, but not sharp, such as rich chicken, veal, fish or vegetable stock, Worcester sauce, soy sauce, juices from roasted meats or vegetables or roasted garlic purée. 

When designing a salad, be sure to include ingredients that have a natural affinity to wine like cheese, herbs, greens, nuts, fruits and more. 

My suggestion for middle of the road wine which will pair well with salads is the Arniston Bay Chenin Blanc / Chardonnay. This is a lovely versatile crispy and fruity wine.

The World Cup is drawing to a close as Sunday’s final between Spain and Holland will mark the end of this amazing show. It is going to be a titanic battle between these two European super teams. To give the night a Spanish flavour try this interesting and delicious Spanish recipe.

Recipe: Spanish Chicken and Rice

Serves 4

Total time 40 min

Ingredients

• 1 tablespoon olive oil
• 500g boneless, skinless chicken breasts, cut into 5-6cm pieces
• Salt and pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 800ml can diced tomatoes, including liquid
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions

1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
2. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Stir in the peas and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

Recommended wine

The well balanced Arniston Bay Sauvignon Blanc Semillon  will be the perfect match for this delicious Spanish meal.  

Source: realsimple.com

Frank Lampard hit the proverbial woodwork in his famous goal that never was against the German soccer team. Mexico was also on the wrong end of an offside decision and it seems that Fifa is now singing a different tune as the referees, who made blatant errors, are being “red carded” and sent home.

To show solidarity with the teams who received calls from the referees, I suggest to drink a balanced, wooded South African wine which will never be red carded like the Arniston Bay Chardonnay.

This on(sea)side wine is slightly wooded (oak) to give a perfectly balanced wine which will help in easing the disappointment of Lampard’s South African  ‘no-goal’.

The ever popular Stellenbosch Wine Festival has taken a different format this year as festival goers will be visiting the farms. The wines from the company of winepeopleTM have arranged a lovely programme and activities for festival goers.

Bring the family and come and enjoy some of the best wines in one of the most beautiful parts of the county.

Arniston Bay, Kumkani, Versus and Welmoed will the wines that will be showcased at this great festival.

Here are some more details about what we’re planning for the Stellenbosch Wine Festival:

• - Kiddies corner: Face painting, jumping Castle, colouring in fun
• - Tickle your tummies: Spitbraai/ potjiekos. The Duck Pond restaurant will be open daily.
• - Free wine tasting!
• - Specials on selected wines daily
• - A complimentary cool de sac with every case of wine purchased, and other POS materials on sale.
• - Foosball fun
• - Massages for the ladies
• - A jazz band
• - A magician

For more info about the Stellenbosch Wine Festival please visit wineroute.co.za

On Wednesday Bafana Bafana takes on Uruguay in a crucial World Cup match and to get into the global (World Cup) spirit I found this amazing Uruguayan recipe.   

Uruguay shares much of the Argentine tradition of meat and lots of it. Asados of lamb and beef are a staple, and a chivito is a popular steak sandwich

Recipe: Chivito al plato

A chivito al plato would usually have the following ingredients:

1cm thick steak, 2 or 3 slices of bacon, 1 egg, ham, mozzarella cheese, tomato, onion, lettuce, fried potatoes and/or potatoes with carrots and green beans salad, mayonaisse, and salt.

How to prepare a chivito al plato:

Fry the bacon and a few slices of onion. Then, in the same pan and with the bacon grease, cook the steak, adding a bit of salt when is half way done and then also adding the ham and mozzarella cheese on top of it. The mozzarella cheese should melt. Then fry the egg, use a clean pan if necessary.

Then cut the tomato in slices and start preparing the dish in the following way: Start by putting the steak with ham and mozzarella on the dish, then add the bacon, tomato, fried egg, and onion on top of it (the order can vary). Add some more tomato and the lettuce to a side along with the fries and potatoes salad. It can be done only with fries or only with tomatoes as well.

Sometimes chivitos al plato are more basic and only have meat, mozzarella, egg, ham and bacon.

Alternatively you make a chivito al pan which is more or less the same recipe but you put it on a hard bun and eat it like a sandwich

Recommended wine: The Arniston Bay Cabernet Shiraz will be the perfect match for this (soccer) match and dish.

Source: uruguayanfood.com

This weekend the Mexicans will take on South Africa in the opening game of the Soccer World Cup. I think it will be great to make something Mexican this weekend.

This recipe is so easy and delicious and your guests may even do a Mexican wave after this lovely meal

Recommended wine: To make it a South Africa and Mexican affair the Arniston Bay Pinotage will be the perfect South African representative.  

Recipe : Steak With Pepita Sauce and Warm Tortillas

Serves 4

Total Time: 20m

Ingredients

• - 700g skirt steak
• - salt and black pepper
• - 8 15cm flour tortillas
• - 1/2 red onion, finely chopped
• - 1/2 cup fresh cilantro
• - 1/4 cup pepitas /  pumpkin seed
• - 2 tablespoons extra-virgin olive oil
• - 2 tablespoons fresh lime juice

Directions

• Heat broiler. Season the steak with 1/2 teaspoon each salt and pepper and place on a rimmed broilerproof baking sheet. Broil to the desired doneness, 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
• Warm the tortillas according to the package directions.
• Meanwhile, in a medium bowl, combine the onion, cilantro, pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the steak and tortillas.

Source: realsimple.com

Stand a chance to win double tickets to The Wine Show Jo’burg which will be held at The Coca Cola Dome from 4-6 June 2010.

If you want to win the tickets and you’re living area and able to attend, all you have to do is leave a comment on our Facebook page or upload a fan picture.

Alternatively you can Tweet (or ReTweet) anything with the phrase “Arniston Bay” to stand a chance to win tickets.

For more info about the show,  visit www.wineshow.co.za

One for the ladies!

To celebrate the release of the Sex and the City movie sequal, Arniston Bay are offering a chance to win one of two hampers to the value of R500!

The hampers include a pedicure set, Sex & the City 1 DVD and a case Arniston Bay bubbly.

To enter visit:  winemag.co.za   

Remember:

You can also go to   www.arniston-bay.com  to stand a chance to win more prizes including a pair of Jimmy Choos, a shopping spree, spa treatments for you and your girls as well as bubbly.

Steak is great but sometimes the preparation of the side dishes can sometimes be a “chop till you drop” exercise. If you don’t like chopping, try this “no-knife” recipe. This is an easy and delightful meal.

Serves 4

Total Time: 30m

Ingredients

• 450 g small potatoes (about 12)
• salt and black pepper
• 50ml plus 1 tablespoon olive oil
• 4 small steaks (700g in total)
• 30g  crumbled blue cheese
• 2 tablespoons white wine vinegar
• 1 small head lettuce, torn (about 4 cups)

Directions

1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. In a large bowl, combine the blue cheese, vinegar, the remaining ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Serve with the steaks.

Recommended Wine:

The Arniston Bay Cabernet Merlot will be perfect with this meal. This is a well balanced , full bodied wine and will complement this steak dish.

Source: realsimple.com

Sophia Loren once said, “When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child.”

Mother’s have been recognised in special ways for thousands of years. Mother’s Day is celebrated in over 40 countries around the world, the exact date and the way this event is celebrated, however, varies from country to country since Ancient Greece. In South Africa, Mother’s Day is celebrated on the second Sunday in the month of May (this year it falls on Sunday 9 May).

Let’s make sure we all tell our mom’s how special they are to us. Start from the very moment she wakes up. Ask anyone what the most important day of the year is to them and you will get answers ranging from their birthday to Christmas. How many will say Mother’s Day? Unfortunately, very few, for some reason Mother’s Day gets overlooked or down played a bit. Yes, there are commercials all over reminding you to send flowers or do something special… but where is the real sentiment? Your mom deserves a great reward for taking on the most rewarding yet thankless jobs on earth.

Allow her to put her feet up for a change and spoil her with the crisp taste of the Arniston Bay Reserve Sauvignon Blanc 2009 vintage with its lifted cut grass and green pea aromas. It’s a treat for your palate with crisp acidity and is delicious with a variety of green salads, asparagus and any shell-fish dish. In fact why not cook her a great meal and serve her, the very best in premium wine.

From clubdine.co.za

The United Kingdom tends to function as a litmus test for international wine markets.

The island nation has a long history of wine appreciation and is credited with creating the prestigious Master of Wine program as well as WSET — the Wine and Spirits Education Trust.

Wine is part of daily life in the U.K. and brands that enjoy success at the supermarket level often go on to achieve international fame and fortune.

England has traditionally been a robust market for French wines, so it came as a surprise to learn that South African wine sales recently surpassed French wine sales — at least in the supermarket realm.

Arniston Bay is one of the most successful South African wine brands in the UK.

This brand has been named one of the top selling wines in the UK. Arniston Bay is the fourth biggest South African brand in the UK and has a 5.8% value share and 5.6% volume share in the South African category respectively.

Read more on  calgaryherald.com

More men are starting to drink rosé wine as drier styles become more fashionable, according to leading UK supermarket buyers and suppliers.

The growing popularity of food and wine matching is also helping the rosé category to attract more male drinkers, according to Pierpaolo Petrassi MW, Tesco’s senior product development manager for wine, who said the chain’s new Great With initiative sought “to include a rosé wine for each food type”.

The cliché of rosé being a female drink is still prevalent, but less than it was, so we’re moving in the right direction. The sweet, fruity style still dominates in volume terms, but many customers are also discovering drier, more refreshing styles.

Vicky Wood from Co-op added by saying  “There has been a shift in male drinking habits towards rosé over the past 12 to 18 months, which I think has been helped, in part, by the introduction of ciders over ice and initiatives from other categories.”

She added that while “the sweeter white Zinfandels and White Grenaches are still extraordinarily popular” in the Co-op, sparkling rosé and still pinks from France, South Africa and Argentina “are also selling well”.

The Arniston Bay Pinotage Rosé is one of the South African rosé wines which is doing exceptionally well in the UK market. This wine has juicy cherry flavours underpinned by red apple and passion fruit notes with a lengthy close.

Read more on offlicencenews.co.uk