Archive for the ‘Wine’ Category

South African wine website, wine.co.za has launched a great initiative. The campaign  is calling on every South African living abroad to share a drop of sunshine with a local on 16 December.

We would love every South African out there to open up a bottle of South African wine,
and show your mates just how good our wine is – taste some sunshine, sunshine!

We have chosen the 16th December as it is a very special day for us South Africans, and it is right in the middle of the northern hemispheres winter…
just when they need a little bit of sunshine in their lives – so spread a little bit of our sunshine, sunshine!

Get a great bottle of South African wine and sit down quietly and taste it with your mates.
Let them taste some of our sunshine. And of course, you don’t have to stop there…you could even open up a second bottle and then not so quietly share some of our sunshine.

And for those ex-pats out there in the land of OZ, or down the south of America, they might not need the sunshine, but you have to agree…
they do need to taste some good wine for a change, so get them to taste what makes us shine.

Then, please take some pictures and videos, and show us all what you did by posting them on the social networks (#tastewinesunshine) and at wine.co.za

And please tell us at wine.co.za so that we can organise this again next year.

So sunshine, what great South African wine are you going to taste this year !

South Africans abroad can serve the king of South African wines, the multi award winning Kumkani wines.

Picking out the right wine for someone during the holidays could prove as challenging as buying a present for the in-laws who have everything.

Which varietal? How much to spend? Go bold – or delicate? Is a bottle of Sherry the ultimate insult?

These questions become particularly difficult when you don’t know the recipient’s wine taste. Steer clear of giving wine to anyone who you’re not certain drinks alcohol.It could become awkward if the person is a recovering alcoholic or for religious reasons doesn’t drink.

But if they do, the trick is in the pairing. Experts have a lot of tips, everything from matching personalities to wine to finding clues in the foods and beverages they drink.

Tim Hanni, a Master of Wine, has his own theories about people’s likes and dislikes based on how many taste buds they have on their tongue. While it might be a little presumptuous, and definitely strange, to ask your boss if you could get a look inside his or her mouth, Hanni says there are other hints to follow.

Coffee clues

“How they drink their coffee could be a telltale sign,” says the wine master. “If they prefer their coffee black and strong, their wine preference will more than likely lean toward intense wines: Cabernet Sauvignon, old-vine Zinfandels and many Meritage wines (usually a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes).”
Hanni says cream-and-sugar coffee drinkers are more likely to show a preference for moderately sweet wines, such as Muscat and Riesling. Sparkling wines are also an option. He says to look for labels that have 2 to 6 percent residual sugar levels.

People who salt their food heavily are also likely to go for the sweeter wines, according to Hanni. Same goes for folks who gravitate to sweet cocktails such as mojitos and pina coladas. He says Manhattan, martini and classic margarita drinkers would probably appreciate Shiraz, Pinot Noir, Pinot Grigio, Viognier, Merlot and Chardonnay. For the whisky, Cognac, Tequila and Scotch crowd, try big, bold reds and oaky, expensive Chardonnays.

Don’t have a clue about what kind of cocktails the person you’re buying for likes or how he or she takes coffee? Hanni suggests going with personality traits. A man with a strong personality who is good at math would probably prefer a wine that’s received a high rating from Robert Parker. If he’s more artistic and a little disorganised, go with Pinot Noir, dry Riesling and wines you would describe to your merchant as delicate and expressive.

For a strong woman, Hanni suggests Shiraz, Pinot Blanc, Viognier and Chardonnay. For an artistic woman, go for something sweet, like a fruit wine, he says. “Of course these are all generalisations,” says Hanni. “But in my experience, they tend to work.”
If you don’t know someone well enough to judge their wine taste, get something festive that they can share with other people. Good choices are Champagne, sparkling wine, Pinot Noir and Sauvignon Blanc – it goes great with food.

Recommended wine: The multi award-winning Kumkani Cradle Hill Cabernet Sauvignon is the perfect gift for any wine lover.

Source: sfgate.com

The stars was really shining on the  king of South African Wines, Kumkani , as the brand achieved a whopping seven 4-star ratings for its wines  in the Platter’s South African Wine Guide 2012.

Leading the way is the immaculate Kumkani Lanner Hill Sauvignon Blanc which scored  4½ Stars.

The other outstanding wines which received a  4-star ratings include the

• Kumkani Cradle Hill Cabernet Sauvignon 2009
• Kumkani Triple J Shiraz 2009
• Kumkani Reflections Range VVS 2009
• Kumkani Infiniti MCC 2007
• Kumkani Sauvignon Blanc 2010
• Kumkani Chardonnay-Viognier 2010

Well done to the winemaking team!

Eastern Cape wine lovers will be able to sample this year’s double gold and gold Veritas Award-winning wines, including the Kumkani Sauvignon Blanc 2010.
Guests will be treated to a sit-down tasting event that includes light refreshments at the Squires Legendary Grill in the Boardwalk centre in Beach Road. This event takes place on 15 November from 18h00 to 19h30 and costs R100 per person.

For more info on this event visit wine.co.za

Wine lovers in the Durban area will be able to sample this year’s double gold and gold Veritas Award-winning wines ,including the Kumkani Sauvignon Blanc 2010.

The tasting event will be held in the Function Room, Deloittes Head Office in Umhlanga on 3 November

For more info on this event visit http://tiny.cc/gmmv9

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.

Kumkani, the ‘king’ of South African wines, showed its royal pedigree this weekend after scooping up six medals at the 21st annual Veritas Awards ceremony, including a gold, two silvers and three bronze.

The Veritas Awards is South Africa’s biggest wine competition, and is widely regarded as its most highly esteemed indicator of quality, market-ready wines.

The Veritas Gold medal was awarded to Kumkani Sauvignon Blanc. Sourced from the coastal regions of Darling and Stellenbosch, the grapes were chosen for optimal quality to produce this fresh and well-balanced wine.

Bursting with crisp, fruit-driven flavours and characterised by aromas of ripe gooseberry and underlying notes of grass and green pepper, this refreshing wine is makes an exceptional food partner, especially for green salads, asparagus and shell fish.

The Veritas Silver medals were awarded to Kumkani Cradle Hill Cabernet Sauvignon 2005 and the Kumkani Shiraz 2009. Bronze medals were awarded to the Kumkani Shiraz-Cabernet Sauvignon 2009, the Kumkani Pinotage 2009, and the Kumkani Inifiniti Brut 2007 – which was also ranked 4-stars in the 2011 Wine Magazine Amorim Cork Cap Classique Challenge.

Kumkani wines – which are renowned for delivering exceptional value and quality – are available from just R49 per bottle directly at the cellar door or at chosen wine outlets nationwide.

Join us at the upcoming Cape Wine Europe show, taking place today at London’s The Brompton Hall in Earls Court.

Our expert team will be showcasing a selection of our top wines at our stand (#38), including the Veritas Gold medal winner , the Kumkani Sauvignon Blanc 2010.

For more info on this event visit capewineeurope.com

The uniquely South African wine brand Kumkani (derived from the Xhosa word for ‘king’ ) were awarded a gold medal at this year’s Veritas Awards.

The impressive Kumkani Sauvignon Blanc 2010 received a gold medal while five other Kumkani  wines were also in the medals.

Here is a summary of the Kumkani wine which received medals at this year Veritas Awards

GOLD

• Kumkani Sauvignon Blanc 2010

SILVER

• Kumkani Cradle Hill Cab 2005
• Kumkani Shiraz 2009

BRONZE

• Kumkani Infiniti Brut 2007
• Kumkani Shiraz/Cab 2009
• Kumkani Pinotage 2009

About the competition:

Out of the 1,739 entries, 42 double golds were awarded, 158 golds, 609 silvers and 619 bronze.

For more information you can visit www.veritas.co.za

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

Red wine lovers like different wine styles but what are the main differences between the major red wine varietals?

Cabernet Sauvignon, Merlot and Shiraz are probably the most popular red wine cultivars in the world. Although there is a lot of resemblance between these red wines the differences is evident.

Cabernet and Merlot originates from Bordeaux while Shiraz’s origins are from southeast France.

Cabernet wines are normally bold, tannic and with a strong taste.

Shiraz has a spicier nose and taste with a darker colour.

Merlot is more moderate and less acidic with a herbal characters.

Getting the right combinations to ensure that these characteristics of the grapes balance and complement each other,  are one of the many challenges winemakers face.

The Kumkani Shiraz Cabernet Sauvignon is a perfect example of great blended wine. The spicy undertones from the Shiraz and the complex yet soft tannin structure of the Cabernet Sauvignon is magnificently broad together to create  a masterpiece.

Champagne /Sparkling wine really are bursting with flavour. Research reveals the 10 million or so bubbles that pop from a glass of the sparkling wine carry loads of aromatic molecules that ultimately spray into the air right under your nose.

Bubbles and champagne are nothing new, as anyone who has uncorked a bottle, hoping for the ceremonious pop and subsequent flow of fizz, knows. But from a chemical perspective, that fizz, which is made up of loads of bubbles of carbon dioxide, has been relatively enigmatic. Only recently have scientists been equipped with sophisticated enough instruments to test the bubble process and the hidden chemicals.

High-speed chemical analyses showed each bubble contained tens of aromatic compounds (precursors to aromas), and these compounds were more concentrated in bubbles compared with the rest of the champagne.

Here’s how they think the sweet-smelling compounds burst from champagne: Aromatic compounds tend to be double-ended, with one side attracted to water and the other shunning it. So bubbles make for the perfect ferries, as the molecules can keep one end inside the bubble (sealed off from the liquid) and the other end touching the champagne.

Each bubble drags several scent-carrying molecules to the champagne’s surface. And when these bubbles pop, they spray tiny jets of about five droplets into the air as aerosols. That’s the primary way that champagne’s burst of flavour tickles our noses.

In fact, much of the flavour in a food (or drink) comes from its odor. For instance, while the tongue can send basic information to the brain, such as whether a snack is salty, sweet, bitter, or sour, it’s the nose that provides the more nuanced information on flavours, such as identifying something as chocolate or coffee, according to the American Academy of Otolaryngology – Head and Neck Surgery.

The researchers say you don’t need a doctorate to see for yourself the jets spraying from a glass of bubbly.

This shows why the nose of one of South Africa best sparkling wines , the Kumkani Infiniti Brut,  has been described as “a toasty yeasty type with a hint of nuts”.

Source: msnbc.com

Soweto braces itself for the long anticipated annual Tops Soweto Wine Festival .

More than 70 wineries will be taking part in the Tops Soweto Wine Festival, together bringing more than 950 wines to the show.
Now in its seventh year, the festival is being held at the University of Johannesburg’s Soweto Campus on the evenings of 1-3 September.

Derived from the Xhosa word meaning ‘king’, Kumkani  is one of the brands that personifies the true African heritage. This iconic wine will again be showcased at this year’s festival.

Visitors are welcome to visit our stall and taste the award winning wines

For more info on the event visit sowetowinefestival.co.za

A recent American winelover’s survey found that Cabernet Sauvignon is deemed to be the king of grape varieties.

The reason for this accolade can be found in the ability of this variety to be cultivated in many world wine regions, producing wines of similar class, elegance and quality as in Bordeaux .

Cabernet Sauvignon is one of the world’s most popular red wine grape varieties. It is the product of a crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in France.

This truly global variety has a rich wine tradition within the South African wine industry. Wine has been produced at Welmoed since 1690 and Cabernet has always been one of the key cultivars cultivated in this region.

The Kumkani Cradle Hill Cabernet Sauvignon is great example of  how the class and  elegance of this wine variety is also produced outside of Bordeaux.

Sourced from a single hillside vineyard in the Bottelary area, the grapes are handpicked and after fermentation, the wine is aged in French oak barrels for 22 months.  With its dense, rich colour, fresh blackcurrant and ripe berry fruit on the nose and a palate that is layered with ripe fruit and beautifully integrated oak, this handcrafted wine makes the ideal choice for special occasions.

Rated 4-stars by Platter’s South African Wines 2011, it also offers outstanding value, available for R119/bottle at the Welmoed Cellar Door (Tel: 021 881 3870) or on at Wine.co.za for R144/bottle.

Source: wineloverspage.com

The just-released 2007 Kumkani Infiniti Brut MCC has ranked a whopping 4-stars (out of a possible 4.5) in the prestigious WINE magazine 2011 Amorim Cork Cap Classique Buying Guide!

The wines were judged (in a blind tasting by a panel of judges) in four categories namely best non-vintage best vintage Blanc de Blancs and Rosé. Made from Chardonnay, Pinot Noir, and Pinot Meunier grapes, Kumkani Infiniti 2007 has a good frothy mousse and a fine hazy bead with a toasty yeasty nose. It has a creamy entrance with a rich complex palate of nuts warm toast and medium spicy fruity candy flavours with a complex full persistent finish. Delicious served on its own, with oysters, or with a decadent breakfast Kumkani Infiniti is ideal for any occasion.

About Kumkani: Derived from the Xhosa word meaning ‘king’ Kumkani is an award-winning wine that celebrates South Africa’s rich heritage eclectic mix of people and abundance of natural resources. Thanks to the fertile soil, suitable South African climate and winemaker’s excellence, Kumkani is worshipped by wine lovers. Visit http://www.kumkani.com for more details.

Available at Cellar Door for just R79, this is a wine over-delivers for its price point – another reason for celebrating! Place your order, for delivery to your doorstep, by phoning 021 881 8062.

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

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