The traditional dinners that many people prepare for their Easter holiday meal consist of either roasted lamb or baked ham. The tradition of roast lamb actually dates back to biblical times, to a meal that was commonly referred to as the “sacrificial lamb,” while the baked ham is an American tradition that began more out of necessity than for any other reason.

Prior to refrigeration, hogs were slaughtered in the fall and what wasn’t eaten immediately was cured and smoked to last through the springtime. These two main courses are on the opposite ends of the spectrum when it comes to pairing wines.

The perfect pairing for a Smoked Ham (or gammon) will depend on the sauce or preparation method. But in general the saltiness of the pork will probably lend itself to fruitier wines like the Arniston Bay Chenin Blanc Chardonnay . This wine has pineapple and melon flavours on the nose with a full fresh and crispy finish.

Roasted lamb offers a much wider variety of wine from which one can choose, including Bordeaux style , Cabernet Sauvignon, Merlot and  Malbec to name a few. I think the Arniston Bay Cabernet Merlot will go perfect with a roasted lamb.

Read more on : www.bradenton.com

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

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

Remember that people seem to have larger appetites outdoors!

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

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

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

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

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

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

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

Source: the-picnic-site.com

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

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

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

2. Lighter food flavours require lighter wines.

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

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

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

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

Source: winetimes.co.za

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

To round out the meal, buy:  

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

Spiced Cold Chicken Recipe

Ingredients

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

Directions

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

Recommended wine:

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

Source: realsimple.com

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

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

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

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

The Arniston Bay wine range

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

Click here for more info.

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

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

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

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

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

Source: places.co.za

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

Ingredients

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

Directions

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

blue cheese.

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

teaspoon salt, and ¼ teaspoon pepper.

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

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

Source: realsimple.com

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

Ingredients 

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

Directions 

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

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

Recommended Wine: 

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

Source: www.realsimple.com

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

Thanks for all the entries.

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

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

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

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

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

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

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

Cheers!

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

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

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

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

Cheers!

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

Good Fellas is a hassle free alternative to drinking and driving and it is the preferred choice of thousands of responsible South Africans.

They started in 2004 in Port Elizabeth and have expanded to all the mayor South African cities. With the festive season in full swing, there are plenty of opportunities to use a service like this. This service is available in Johannesburg, Pretoria, Cape Town, Durban, Port Elizabeth and East London.

For more info visit www.gfellas.co.za or Contact the National Call Centre on (0) 861 433 552 .

We support this initiative and urge consumers to make use of this service.

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:

Balance in wine seems to be a straightforward concept but in some cases it can turn out to be more challenging.

Balance in wine refers to the harmony and interaction between two or more of wine’s constituents. By far the most obvious balance is that between sugar and acidity.

Not all wines, of course, have residual sugar, though all have some acidity. Sugar-acid balance is thus limited to wines which have an interplay between these two elements.

There is no accurate formula for calculating the perfect acid-sugar balance in a wine, despite the fact that there are some people who advance that very notion. In its simplest sense, a wine which has a good acid-sugar balance tastes neither too sweet nor too acidic: the sugar exists in the right quantity for the acid, and vice versa.

The Arniston Bay Sauvignon Blanc Semillon is a perfectly balanced wine. 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.

Read more on www.nysaes.cornell.edu

 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

We have chosen Nina Timm as our food blogger of the month because of her irresistible Grilled chicken, fig and rocket salad.

Nina is the editor of the immensely popular food blog , my-easy-cooking. Her recipes and writing style is are fantastic, making her  a worthy winner of this prize.

Recommended wine: The fresh and versatile Arniston Bay Chenin Blanc Chardonnay will complement the dish and will be perfect with this salad.

Here’s her amazing Grilled chicken, fig and rocket salad recipe:

Ingredients

4 chicken breasts juice of 1 lemon 1 tbsp brown sugar 1 tbsp dark soy fresh ice-berg lettuce fresh rocket 4 figs – quartered pine-nuts toasted a few anchovies 4 small onions – peeled and halved 3-4 small day old bread rolls chilli Oil salt/pepper

Directions

Slice the chicken breasts in thinner strips. In a plastic bag, mix the lemon juice, sugar and soy. Add all the chicken pieces and allow to marinade for at least 30 minutes.

Heat up your griddle pan and grill the chicken pieces very quickly on both sides. while doing that, you can add the onions and grill them too.  Season with salt and pepper and keep aside.

Slice the  bread rolls in thin slices and drizzle with  chilli oil. Roast in a hot oven until golden and crispy. To assemble the salad, lay the lettuce and rocket in the bottom of a beautiful salad platter and start building your salad with the various ingredients. Finish off with the toasted pine nuts

Source: my-easy-cooking.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

The belly rules the mind is old Spanish proverb and I believe there is a lot of truth in this saying.

Exploring your own tastes and preferences is part and parcel of discovering interesting dishes.

Many people say that as a child their family’s menu consisted of two choices:  take it or leave it. Luckily as adults we have a choice.

Sushi is not everyone favourite and some people believe that it must be called bait and not food.

I disagree and love sushi. It is healthy, interesting and has an abundance of tastes. I have not mastered the art of making sushi as I’m still learning from some great online articles and clips.

Here’s a shortlist of some sushi variants:

Nigirizushi- The most typical is sticky rice flavoured with vinegar and topped with raw, or fresh, fish (sashimi). The rice is formed by hand in a clump and the fish or grilled egg is placed on top. Sometimes the fish or egg is secured by a strip of seaweed. Complimented by wasabi, also known as Japanese horseradish, most restaurants serve nigirizushi in pairs.

Makizushi – Rice wrapped in seaweed (nori) with vegetables or seafood make this a favourite.

Temakizushi – Literally this translates as sushi for your hand. Vegetables and fish are placed in a pocket of seaweed.

Inarizushi – Easy to eat, this rice flavoured with sweet rice wine is inserted in a pouch made of tofu.

Chirashizushi – This seasoned rice is served in a bowl with mushrooms, carrots, other vegetables, and strips of seaweed.

In general, sushi will pair well with dry white wines and The Arniston Bay Sauvignon Blanc is the perfect choice. This wine has a powerful, perfumed nose of sweet fruit with green pepper and grassiness.

Source: recipes.lovetoknow.com

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

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

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

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

Arniston Bay wines embody this relaxing and tranquil region of our lovely coastline.

Source: places.co.za

When deciding on a salad, the main challenge is to find a balance to get an exciting dish which is also easy to prepare. 

Sometimes salads can be boring as the same old recipes are regurgitated. But on the other hand some ‘new’ salads are so complicated with unusual and hard to find ingredients that it’s a nightmare to prepare.

I found this great and interesting recipe which is ‘fresh’ yet easy to make.

Green Apple and Watercress Chicken Salad

Ingredients

- 1/2 cup mayonnaise 

- 2 tablespoons fresh lemon juice 

 - salt and black pepper 

- 1kg rotisserie chicken , chopped 

- 4 cups watercress, thick stems discarded 

- 1 Granny Smith apple, thinly sliced 

Directions

-In a large bowl, combine the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. 

- Toss with the chicken, watercress, and apple slices. 

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

Congratulations to Dirmü Gouws, Boudine Lohlun, Corly de Beer.

They are the winners  of the Head over Heels competition and we hope they enjoy their prizes.

 Thanks to everyone who entered and who contributed to make this a very successful competition.

The prizes: 

• - The first prize is a gift voucher for one pair of Jimmy Choo shoes. The gift voucher will be sufficient to cover the average cost of a pair of Jimmy Choo shoes. 
• - The second prize is a shopping spree. This comprises a gift voucher worth R4 000 for the mall closest to where the winner resides. 
• - The third prize comprises champagne hampers (a case of Arniston Bay sparkling champagne, a cool de sac and champagne stopper) and spa treatments (worth R500 each) for the winner and three friends.