Archive for July, 2011

Cabernet Sauvignon is a bold, tannin-forward red wine that is often paired with red meat. This variety of wine actually was created centuries ago from a much older grape, Cabernet Franc, which is still used to make red wine today. Both Cabernet Sauvignon and Cabernet Franc wines are served in much the same way.

Instructions

Things You’ll Need

Wine

Corkscrew

Decanter

Stemware

1. Properly chill the wine. It is a common misconception that red wine should be served at modern room temperature. Instead, it should be served at the slightly chillier room temperature of centuries past. Chill the wine to around 13 or 15 degrees.

2. Decant the wine. It is important to let the wine breathe, either by popping the cork at letting it rest for 15 to 30 minutes, or by pouring it into a decanter and letting it rest for the same amount of time.

3. Consider the best pairings. Foods that pair well with Cabernet Sauvignon include steaks or roasted leg of lamb. Cabernet Franc also pairs well with red meat, as well as pork and pasta with red sauce.

4. Pour the wine into a wine goblet with a wide, deep bowl to better release the “nose”.

5. Finish the bottle within 3 days, to prevent flavour loss due to oxidation.
The multi award-winning Kumkani Cradle Hill Cabernet Sauvignon is a great South African Cabernet Sauvignon and a perfect gift for any wine lover.

Source: ehow.com

Happy Birthday to our beloved Madiba. Here is a great South African pudding recipe to celebrate his birthday.

A typical South African dessert the Peppermint Crisp Fridge Tart is incredibly rich and decadent, but hugely popular all the same. It must also be one of the easiest pudding recipes on the planet – you can whip this pudding up in 10 minutes! Follow this easy recipe and create a dessert that’s always a winner – in no time at all.

Ingredients:

2 packets of Tennis biscuits
500ml cream
1 tin caramel
peppermint crisp chocolate

Method:

1. Beat the cream.
2. Mix in the caramel.
3. Layer the Tennis biscuits and the cream.
4. Sprinkle peppermint crisp on top.
5. Place in fridge to set.

Source: justeasyrecipes.co.za

Most wines are now sold ready for drinking and do not need to be left to mature, however, most will improve in flavour if kept for a while before drinking if stored in the right conditions, with the exception of very light-bodied or cheap red wines.

Given the right conditions the length of time a wine should keep varies with its type and year of production.  The weather affects the acidity and tannin content of grapes and these, in turn, affect the way it keeps.  An ordinary wine from a good year may keep as long as a good wine from a poor year. As we are not all wine experts the best idea is to seek help and advice from a good wine merchant.

Some rough rules to remember are that not all wines improve with keeping. Secondly, plonk stays plonk no matter how long you keep it and keep in mind that white wines mature faster and fade faster.

The Multi award winning Kumkani Cradle Hill Cabernet Sauvignon 2007 is a wine that would be great to enjoy now but could be enjoyed up to 7 years from vintage.

Source: hintsandthings.com