Archive for the ‘Wine & Dine’ Category

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

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

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

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

Here are a few simple hints to get you started.

Try a Sherry with a nice buttery white chocolate.

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

Muscats do wonders with mild milk chocolates.

The Kumkani Cabernet Sauvignon Merlot   is a marvelous match with dark chocolate.

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

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

Merlot food pairing is a simple task to master, you only need a few basic background rules. Number one, forget everything you hear about how only certain wines go with certain foods. Wine connoisseurs aren’t the only people who can enjoy wine, normal people can too and you don’t need a wealth of knowledge to do it. Here’s a few tips to get you started with merlot food pairing:

1. Choose your wine, then choose your dish to accompany it. This may sound backwards, however, if you truly want to match the finest of flavours, this is the way to go. Merlot is probably the most popular red grape wine in the world. There are many varieties and flavours to choose from. You will find wine with hints of robust plum and chocolate flavours to wines with hints of pepper and spice. Once you choose a wine, start creating your main course.
2. Match merlot wines with fatty or heavy meats. Perhaps this is the only supposed wine pairing “rule” you may want to adhere to. The full-bodied merlot is robust enough to stand up to heavy meats such as t-bone and porterhouse steaks, and you often see it paired with duck as well. Merlot and red meat food pairings go hand in hand.
3. Don’t shy away from pastas. Like heavy meats, merlot can also stand up to pastas with heavy sauces such as Alfredo and Bolognese. Think hearty foods when you practice merlot food pairing.
4. Think merlot and cheese. Yes, merlot food pairing extends to cheeses and fruits too. Again, think along the lines of heavy robust flavors like cheddar, brie, and blue cheese. For fruits try prunes, apricots, and red grapes. Fruits served in heavy syrup like pears work well too.
5. Try merlot with spicy ethnic foods. Pungent spices like cumin, paprika, and cayenne pepper are great merlot food pairings. The bite of spice, with a swish of a dry, earthy merlot makes a brilliant pair.

A good rule of thumb with merlot food pairing is to try nearly anything once; you never know what flavours you might like thrown together. Try varieties from different regions and price ranges. Experimenting is the wine lovers’ game.

Recommended Wine: The Kumkani Cabernet Sauvignon Merlot is an amazing wine with dense dark red colour. Fresh blackcurrant, ripe berry fruit on the nose with just a hint of mint. The palate is layered with ripe fruit and oak flavours, and a soft tannin structure.

This wine best complements roast beef or a rack of lamb. It is however still suitable for vegans and vegetarians.

Source: mademan.com

When it comes to deciding on complementary wines and cheeses, there are a few suggestions to make the choice easier. Soft, strong cheeses tend to go well with white wines, while hard, mild cheeses work well with red. Sweet wines and fruity wines work with a lot more cheeses,  especially the smelly ones. Of course, there’s also the issue of which variety of cheese goes with which variety of wine. For example, there are several types of mild cheddar, Stilton and Gouda, so how’s a poor dinner party hostess to know which one to choose?

Some suggest pairing cheese with wine from the same region, as the flavors will almost certainly be complementary. Brie and Chardonnay, Parmesan and Chianti – these are a couple of suggested pairings. You could try Shiraz with a mature cheddar or the Kumkani Sauvignon Blanc  (a the recent Veritas Gold Medal winner )  to accompany goat’s cheese. And a salty Blue Cheese is best accompanied by a drop of Port. With hundreds of wine and cheese varieties, it can get difficult to choose, so perhaps you shouldn’t. Instead, place a selection of wines and cheeses on the table and leave it to your guests to choose their own pairings.

Heritage Day is celebration of the diversity and uniqueness of South Africa and all our people and traditions.

The government has described Heritage Day as an opportunity to celebrate “aspects of South African culture which are both tangible and difficult to pin down: creative expression, our historical inheritance, language, the food we eat as well as the land in which we live”.

Braai is such big part of our traditions and culture and that’s why this coincides with the National Braai Day.

What would be the ultimate South African braai , which celebrates our uniqueness?

A braaied Ostrich Kebab (sosatie)  , with roosterbrood and koeksister for dessert will probably be as uniquely South African as you can get. This meal, served with the iconic and uniquely South African wine Kumkani will be the ultimate heritage braai meal.

The Kumkani Pinotage will complement the Ostrich Kebab and will also contribute to give this heritage braai an even more South African flavour.

Recipe: Ostrich Kebabs

Ingredients:

• 500 g Ostrich Fillet/Steak, cubed 300 g small brown mushrooms
• pieces of green and red peppers
• 150 ml coconut milk
• 50 ml beef stock
• 30 ml chopped fresh coriander
• 30 ml brown sugar
• 20 ml red curry paste (Thai)
• 50 ml fish sauce (Thai)
• 20 ml oil
• 5 ml lightly crushed coriander seeds
• Skewers

Method: Place the cubed ostrich meat, wiped mushrooms and chopped peppers in a marinade dish. Combine the remaining ingredients and pour over the meat. Marinate for 2 – 3 hours.

Now thread meat, mushrooms and peppers alternately onto skewers. Grill over glowing coals for ± 5 minutes – the meat should be medium rare.

Source: ostrichsa.co.za

September is Heritage Month in South Africa, and what better way to celebrate than with a traditional South African recipe that’s as tasty as it is easy to prepare?

“Potjiekos” (literally meaning pot food, pronounced “poy-kee-cos”) has been part of South Africa’s culture for many centuries. When the first Dutch settlers arrived in the Cape, they brought with them their ways of cooking food in heavy cast iron pots, which hung from the kitchen hearth above the fire. Long before the arrival of the early settlers in the Cape, the Bantu people who were migrating into South Africa learned the use of the cast iron cooking pot from Arab traders, and later from the Portuguese.

Whether you’re using a cast iron pot, or any other kind of pot, sample a taste of traditional South African cuisine with this quick and delicious lamb stew recipe:

Recommended wine: The uniquely Kumkani Merlot/Pinotage will complement this ‘heritage dish’. This wine has a multi-layered palate with undertones of spice and vanilla. Beautiful balance between primary fruit aromas and secondary oak matured flavours.

Ingredients

• 2 tablespoons olive oil
• 750g lamb steaks (top round or shoulder), bones removed and meat cut into 5cm pieces
• salt and black pepper
• 4 carrots,
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 400g can diced tomatoes, drained
• 100g green beans, cut into small pieces (about 1 cup)
• 1 cup fresh flat-leaf parsley, chopped

Directions

1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Source: realsimple

Uniquely South African Bobotie

Bobotie is a uniquely South African meal and its origins can be traced back to the eastern influence on South African culture and cuisine. The Cape Malay society is famous for cooking this dish and it is usually served with yellow rice.

Ingredients

1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
Salt
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have

some chutney near at hand. Serve piping hot with the yellow rice.

Recommended wine. The uniquely South African Kumkani Pinotage will pair well with this truly South African dish.

Source: rainbownation.com

Some food and wine connoisseurs have made food and wine pairing so rigid that they are missing the point completely. Traditionally, certain wines are recommended to be served with certain dishes. The “rules” state that red wine will complement red meat, while white wine is recommended with fish or fowl.

Some people who are not huge fans of white wine, instead, prefer a Pinot Noir – which is a light-bodied red wine – with salmon or fish. If someone does not particularly enjoy red wine, you simply can’t force them to pair a Cabernet with steak.

New food and wine pairings are all about bending the rules to suit your palate. For example, uniquely South African Pinotage with medium body is also delicious served with seafood such as salmon.

The only “rule” to remember is to match the wine intensity or body with the flavour of the food so that the wine does not overpower the food, or vice versa. Even a so-called untrained palate seeks what it likes – trust your tastebuds and mix and match until you find something that you enjoy. Rules? You know what to do them! Wine is simply something that must be enjoyed – regardless of perfect pairings.

The medium to full bodied Kumkani Pinotage is a versatile wine  with a great finish.

Source: pioneerlocal

When entertaining friends and family sometimes it’s best to go back to the basics. Nothing beats this good old-fashioned roast beef recipe, which is guaranteed to have guests asking for seconds!

Ingredients:

4 small onions, quartered

1 tablespoon olive oil

Salt and pepper

1 1.8 kg boneless rib or roast

Method:

Heat oven to 190° C. In a roasting pan, toss the onions, oil, ½ teaspoon salt, and ½ teaspoon pepper. Push the onions to the edges of the pan. Season the beef with 1 teaspoon each and pepper and place in the center of the pan.

Roast the beef to the desired doneness, 65-80 minutes for medium-rare (remove from oven when the internal temperature registers 50° C).

Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions.

Recommended Wine: This dish goes well with big wines like the multi award winning  Kumkani Cradle Hill Cabernet Sauvignon.

Source: Real Simple Magazine

Wine enhances the flavour of the food, makes the table look nice and can liven up a meal. But many people find it confusing. There are too many choices, it requires a special tool to open, and there’s the whole culture around wine supposedly dictating what goes with which food and what’s cool to drink.

Here’s a quick primer on how to incorporate wine into your social events without hassles and embarrassment, and what basic items you need to present your drink perfectly.

The No. 1  rule is drink what you think tastes good, and have a couple of other offerings available that others might like.  Your palate is about as individual as your fingerprints. What you like, someone else might avoid and vice versa, but that doesn’t mean the wine is bad. So serve a couple of wines and keep your bases covered.

Secondly, serve it in decent glasses.  The shape of the glass really can affect the taste of a wine.  It has to do with how the bowl of the glass channels the aroma – which is a big component of taste – to your nose.  This is what wine lovers refer to when they are talking about the bouquet of a wine. Use a clear glass so you can see the wine. It’s worth the second or two to raise the stem toward light and just take a moment to appreciate the colour.

Next, get a good corkscrew. A flimsy old corkscrew can be a hassle and an embarrassment.  Corkscrews are really not expensive and, ideally, you should have more than one in your home.

Now all you need is wine. I recommend the multi award winning Kumkani Cradle Hill Cabernet Sauvignon.

South Africa is triply blessed. A long and varied coastline supplies us with an astonishing amount and variety of seafood; our fertile soils and wonderful climate work together to produce an enormous range of agricultural products; and our chequered history has endowed us with a population with such diverse cultural backgrounds that fusion is hardly anything new here.

Of course, you will find a whole range of restaurants serving anything from hamburgers to sushi, but let’s concentrate on our specialities.

Our seafood is legendary, and is best sampled at one of the West Coast’s open air restaurants – not much more than simple shelters on the beach. As well as mussels, fish stew, grilled fish and lobster, you may be offered pickled fish – a well-loved dish which you’ll also find in some traditional Cape Malay restaurants.

Other Malay specialities include fruity, spicy but not overpowering curries, smoorsnoek (a fish dish not unlike kedgeree), koeksisters (a sweet, syrupy treat), bobotie (a spicy mince dish), and some Indian specialities, such as rotis and samosas, with a local twist.

But our cuisine truly is multicultural, and nowhere is this more apparent than at a typical South African braai (barbecue). Now braais are assumed to be the domain of the Afrikaner male, but the reality is not nearly so simple.

Yes, there is an awesome amount of meat, most notably the very Afrikaner boerewors (a spicy, fatty sausage), but there will almost certainly be sosaties too. This is a lightly curried meat kebab, not unlike an Indonesian satay, which was brought to this country by the Malays hundreds of years ago.

And of course, no braai is complete without pap en sous, which is the staple diet of most of Africa. It’s a grits-like maize porridge, cooked up stiff, and served with a relish of vegetables, usually tomato and onion at a braai, or wild spinach (merogo or imifino) in a traditional African environment.

You’ll get the opportunity to try this at most cultural villages, or at one of the many African restaurants which are scattered all over the country.

And of course, all this food is made even more delicious when paired with a good glass of wine. Embodying South Africa’s rich heritage, cultural diversity and natural beauty, king of South African wines, Kumkani, seems the ideal choice regardless of the cuisine.

Read more on southafrica.info

Bringing a bottle of wine to a dinner party as a gift to the host is a common occurrence. Make it a memorable one by bringing a bottle that reflects the taste of the host, as well as the style of the party. Make it a bottle that the guests will enjoy, and you’ve got a winner.

Before going to the store and staring blankly at the rows of wine before you, which is not recommended, try to get an idea of the menu that will be offered at the party beforehand. If a full menu cannot be disclosed, an assumption based on time of the party, mood, number of people, and occasion may assist you in at least selecting a type of wine before hitting the store.

There are two simple rules to remember when pairing wine with food. Keep light bodied wines paired with lighter foods, such as small appetizers. This way, neither the wine nor the crudités will overpower the other. Reserve the red, more fuller bodied wines for heavier dishes, such as Filet Mignon. So if the dinner party you are attending is going to be a party of various appetizers or small dishes, a white wine, perhaps a sweeter wine like a Riesling, is a sure bet.

Should you be unable to procure a menu from the host, there are other viable alternatives to selecting an appropriate wine. Price is mitigating factor in these considerations. How well you know the host, how much you have to spend, and the type of wine you desire to purchase will all play a role here.

More tips on professorshouse.com

The Kumkani Cabernet Merlot is a great and versatile wine  to bring to a dinner where you know red meat will be served.

Having a few guests and in need of an interesting spread recipe? Look no further as here a great uniquely South African idea.

Deliciously creamy with a uniquely South African taste, a Biltong Pate makes an excellent spread for crackers or breads

Ingredients:

• 200g button mushrooms, thinly sliced
• 1 small onion, chopped
• 50g butter
• 100g biltong , finely grated
• 250g  cream cheese
• 250g whipping cream, lightly whipped

To Serve

• fresh watercress
• wafer thin slices of biltong

Method

1. Melt the butter in a frying pan, add the mushrooms and onions and sauté until soft. Set aside and allow to cool completely.
2. Once cold, place the onion mixture in a food processor together with the grated biltong, cream cheese and whipping cream and blend well.
3. To serve, garnish with watercress and wafer-thin slices of biltong.

Recommended wine: This South African spread will pair well with the uniquely South African Kumkani Pinotage.  This well balanced wine has a ripe berry fruit nose and French oak aromas adding vanilla and spice with an excellent finish.

Source: recipesworldwide.org

New Year’s for many of us means champagne. Whether you are planning a quiet, private affair with a special person or a party with your 50 closest friends, champagne or another good sparkling wine will add zest to the festivities.

Champagne is the main sparkling wine of France, as Cava is of Spain, Spumanti of Italy and Sekt of Germany. The rest of the wine world refers to their bubbles as “sparkling wine.” Champagne, and all of the best sparkling wines, are made by a process called “methode champenoise.” The South African equivalent of this wine style is called Methode Cap Classique (MCC) .

This means that the bubbles are produced by a secondary fermentation in the bottle. The grapes are pressed and fermented, just like any other wine. Then the wine is bottled, sugar and yeast are added, and the bottle is capped. The carbon dioxide gas produced by the second fermentation has nowhere to go and dissolves into the wine.

A few tips: First get the sweetness of the wine you and your guests want. About 90 percent of sparklers are labeled as “Brut” this means dry. For a sweeter taste look for “Extra Dry.” I know that isn’t logical, but that’s the way it is. For a dessert style, try “Demi-Sec.”

Next, the proper serving temperature is about 45 degrees. Much as we associate the “pop” of the cork with sparkling wine, it is a mistake. You lose the bubbles that you have paid for. Open the bottle by loosening the cage (six turns) and place a cloth napkin over the top with the cage in place.

Hold the bottle with one hand around the napkin and cork and the other hand around the bottom of the bottle. Twist the bottom of the bottle and allow the pressure inside to slowly eject the cork.

Finally, pour the wine into flutes, straight down the middle. Don’t tilt the glass or you will lose the bubbles. When the mousse (foam) subsides, top off each glass. Hold the stem, look your friend in the eye, and say, “May your only pain be champagne!”

The Kumkani Infiniti is the ideal New Year’s bubbly. This wine is one of South Africa’s best MCC sparkling wines and recently won the best vintage prize at this year’s Wine Magazine and Amorim Cap Classique Challenge.

Source: azstarnet.com

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.

South African artist John Botham’s Cape Winelands exhibition will be held at Welmoed on 12 November. Join us for a glass of wine.

Inspired by the South African countryside with its dramatic colors and abstract shapes, John Botham dedicates his days in studio to transforming these images into oils on canvas.

He paints the beauty of landscape, of creation, and of simply magical moments, such as the break of day.

 Info about the artist

South Africa plays host to another World Cup as the best sommeliers in the world gather in the Cape winelands for the finals.

The world’s best sommeliers will gather in South Africa this weekend when they take part in the WOSA 2010 Sommelier World Cup finals to be hosted by Grande Roche Hotel in Paarl. 

The 12 finalists, representing various countries from around the world, will be hosted in South Africa for a week-long tour of the winelands, visiting some of the Cape’s most prestigious wineries.

The eight month long competition (which has held heats world-wide) will culminate with the final on the October 16th at the Grande Roche Hotel and Restaurant, where all sommeliers will be put through their paces by an esteemed panel of judges.

Iconic South African wine brand , Kumkani , congratulates all the finalists and we hope they enjoy their stay in our amazing country.

Source: food24.com

South Africa has a rich wine tradition stretching back more than three and a half centuries. But it seems that in the past decade the wines have received the global recognition it deserves and more and more world citizens are treated to proudly South African wines. 

In a recent column by in Wine Spectator magazine it is stated that “There’s something for everyone these days from South Africa. The Cape’s wines continue to improve, at both the top end and with its values. Diversity is on the upswing too, as grapes such as Cabernet Franc along with Rhône and Mediterranean varieties are being used by increasing numbers of the Cape’s winemakers.” 

 South Africa winemakers have the luxury of great soil, weather and diversified cultivars to make exceptional and interesting wines. 

One such a  wine is the Kumkani VVS white wine. This wine consists of Viognier, Verdelho and Sauvignon Blanc grapes.  All the components were fermented separately before blending to make a really great and interesting white wine. 

Source: winespectator.com

It is common knowledge that red wine is meant to be served at room temperature, but the problem with that rule is that it was established in the 19th century.

That was long before insulated walls, fitted carpets, double glazing and central heating. The living rooms of modern houses are often maintained at around 23 degrees, which in wine terms is just a little too hot.

Ideally most red wine should be served at a temperature between 15 and 19 degrees. If served too warm, reds can taste very “soupy” and lack in taste and aroma and South African room temperature, especially in the summer, can be much higher than 19 degrees.

So sometimes it can be a good idea to pop the bottle in the fridge for 10 minutes just before serving it.

Great South African red wines like the multi award-winning Kumkani Cradle Hill Cabernet Sauvignon will best be served in the 15 to 20 degrees range.

Source: living.stv.tv

For some people the indecisiveness when choosing the wine for an event is sometimes unbearable.  Picking the right wine for any occasion is easier than you think. Just be logical and think a bit about the dynamics of the event and the people that will attend.

The first thing about selecting the wine is to relax and to realize that this is a live or death decision. The wine choosing process is supposed to be fun and part of the enjoyment of the event.

The second thing that you must take into account is the dynamics of the social event or when and how will the wine be enjoyed. Is it for a dinner and the wine will probably be discussed? Or is it a party or an informal gathering where the bottle will only be one of a few that will be opened by the guests? In the latter case it would we unwise to buy expensive, rare or unique wines.

Dinner with snobbish business partners (or your boss) will call for a different wine budget than a casual evening with friend or family.

What do you do when you are “Stuck in the middle”? This is where you can not decide which wine, because the guests are diverse or you do not know their wine preferences.

The trend is your friend so go for the most popular choices within your budget. In a South African context I will go for Cabernet Sauvignon (maybe Merlot) for red wine and Sauvignon Blanc for white wine.

Just remember to relax and make a decision because indecisiveness creates unnecessary stress.

Source: modbee.com

Heritage Day is celebration of the diversity and uniqueness of South Africa and all our people and traditions. 

The government has described Heritage Day as an opportunity to celebrate “aspects of South African culture which are both tangible and difficult to pin down: creative expression, our historical inheritance, language, the food we eat as well as the land in which we live”. 

Braai is such big part of our traditions and culture and that’s why this coincides with the National Braai Day. 

What would be the ultimate South African braai , which celebrates our uniqueness? 

I think a braaied Ostrich Kebab   , with roosterbrood and koeksister for dessert will probably be as uniquely South African as you can get. This meal, served with the iconic and uniquely South African wine Kumkani will be the ultimate heritage braai meal. 

The Kumkani Pinotage will complement the Ostrich Kebab and will also contribute to give this heritage braai an even more South African flavour. 

Recipe: Ostrich Kebabs 

Ingredients: 

• 500 g Ostrich Fillet/Steak, cubed 300 g small brown mushrooms
• pieces of green and red peppers
• 150 ml coconut milk
• 50 ml beef stock
• 30 ml chopped fresh coriander
• 30 ml brown sugar
• 20 ml red curry paste (Thai)
• 50 ml fish sauce (Thai)
• 20 ml oil
• 5 ml lightly crushed coriander seeds
• Skewers

Method: Place the cubed ostrich meat, wiped mushrooms and chopped peppers in a marinade dish. Combine the remaining ingredients and pour over the meat. Marinate for 2 – 3 hours. 

Now thread meat, mushrooms and peppers alternately onto skewers. Grill over glowing coals for ± 5 minutes – the meat should be medium rare. 

Source: ostrichsa.co.za