Nuwe resepte

20 Kosher -wyne om u te help om die Pasga te vier

20 Kosher -wyne om u te help om die Pasga te vier

Dit is tyd om u eie Pasga -seder te begin berei - en daarmee saam die wyne wat daarmee gepaard gaan (die maaltyd benodig tog vier glase!). Gelukkig is daar baie kosjer wyne op die mark wat niks smaak soos die Manischewitz waarmee u grootgeword het nie. Soos ons gedeel het tydens die Hoë Heilige Dae en Hanukkah, het die kosjer -wynmark ontplof - al was dit net omdat kosjerwyn die suiwerste vorm van die druiwe aanneem en dit in wyn verander.

Ons het gesels met Kim Marcus, redakteur by Wine Spectator, wat kosjerwyne vir die tydskrif beoordeel; hy sê dat hy, wanneer hy kosjerwyne probeer, dieselfde geure en profiele soek as in 'n nie-kosher-wyn. 'Kosher-wyne is nou net so goed soos nie-kosher-wyne,' sê hy. "Daar is niks inherent aan die kosjer -wynmaakproses wat nuwe geure bekendstel nie." Moraal van die verhaal-dieselfde geure en eienskappe wat u in 'n nie-kosher-wyn hou, kan gewoonlik in u nuwe kosher-wynstokkies gevind word.

Marcus deel die Wine Spectator's 'n lys met begrotingsvriendelike kosjerwyne waarna u moet let as u u Pasga-sederaar beplan, met 'n paar aanbevelings van The Daily Meal-u seder het net 'n bietjie meer spesiaal geword (asof matzoh-balsop nie genoeg was om die aandete lekker te maak nie) .

Wine Spectator se keuses:

Covenant Cabernet Sauvignon Napa Valley Solomon Lot 70: Ryk en goed gestruktureerd, met 'n stywe kern van aalbessie, swart drop, sederhout en potlood, wat eindig met leemagtige aarde, goeie lengte en droë tanniene.

Recanati Petit Syrah-Zinfandel Galilea-reservaat 2010: 'N Gemengde en ryp rooi, met swartbessie-, donkerpruim- en bloubessiegeure, met note van swart drop. Die digte afwerking toon wenke van sjokolade.

Covenant Cabernet Sauvignon Napa Valley Red C 2010: Dit bied onmiddellike bevrediging en is ryp tot aan die rand van soet, vol swartbessies en wilde bessievrugte, wat sommige by die grens kan vind.

Covenant Chardonnay Russian River Valley Lavan 2010: Dit bied 'n elegante straal van appel- en peergeure met limoen en sitrus. Skoon en suiwer, met wenke van vy en haselneut.

Recanati Carignan Judean Hills Wild Reserve 2010: Dig, met 'n goeie struktuur agter die lewendige rooibessie en gedroogde framboosgeure, met 'n minerale komponent. Gee wenke van kardemom en gedroogde salie op die afwerking.

Rencanti Syrah-Viognier Galilea-reservaat 2010: 'N Ryp en pittige rooi kleur, met gekonsentreerde bloubessie-, donker pruim- en swartbessiegeure, met ruim romerige aksent. Melksjokolade en amandelnote versier die afwerking.

Weinstock Zinfandel Lodi Cellar Select 2010: Jammy en pittig, met swartbessie- en dropgeure aangevul met gedroogde kersie-, teer- en pepergeure.

Baron Herzog Zinfandel Lodi Old Vine 2009: Sag en soepel, met gemaklike framboos-, kaneel- en speserygeure. Van Kalifornië. Drink nou tot 2016.

Daltôn Chardonnay Galilee Unoaked 2011: Trekke van rykdom definieer hierdie goed vervaardigde wit, met ryp appel-, peer- en bottergeure wat ruim gekruid is.

Daltôn Shiraz Galilee Oak Aged 2010: Beskrywing van notas van Asiatiese speserye, met sederwysies vir die bloubessie en gedroogde framboosgeure. Yster- en nat klipelemente verskyn op die afwerking.

Recanati Cabernet Sauvignon Galilee 2011: 'N Middelrooi rooi, met pruim- en gedroogde bessiesmake wat lewendige note van tabak aanneem. Bied 'n ligte en sappige afwerking.

Recanati Merlot Galilee 2011: Dit bevat donker pruimvrugte, met goed gedefinieerde note van tabak, teer en swart olyf. Wenke van sjokolade en kruisement bly by die afwerking.

Daltôn Chardonnay-Viognier Galilee Alma 2011: Gemiddeld, met 'n paar marsepein-notas na die ryp appel-, botterskorsie- en vanielje-geure. Sagte afwerking.

Daltôn Sauvignon Blanc Galilee Reserve 2011: Vrugtig, met soepel perske- en mango -geure, lewendige speserye. Sagte afwerking. .

Teperberg: Sauvignon Blanc Shomron Terra 2011: Die tropiese vrugtegeure is dekadent, met 'n paar versuikerde note.

U kan meer vind oor die keuses van Wine Spectator, met graderings, met hul Wine Searcher.

Die keuse van die Daily Meal:

Backsberg Estate Chardonnay 2011: 'N Suid -Afrikaanse wyn met note van wit perske en suurlemoenskil wat gebalanseer is met 'n eikehout mondgevoel, medium lyf om te balanseer.

Backsberg Estate Merlot 2011: 'N Meshuval -wyn, maar moenie dat dit jou daarvan afskrik nie. Met 'n geur van frambose en swart pruime, is die wyn vol tanniene en geure van soet vrugte.

Backsberg Estate Pinotage 2011: Die wyn is verouderd in eikehout en bevat vanielje -note, gebalanseerd met bessies.

Pacifica Oregon Pinot Noir: Een van die min koosjerwyne uit die Noordwes -Stille Oseaan, die pinot noir is 'n klassieke Oregon pinot noir met kersies, frambose en 'n minerale afwerking.

Pacifica Evan's Collection Meritage 2010: 'N Gemengde wyn van cabernet sauvignon, merlot, malbec en petit verdot, hierdie sy-gladde wyn bevat note van swart kersie, swartbessie, donker sjokolade, roosterbrood en koffieboon.


20 Kosher -wyne om u te help om die pasga te vier - resepte

Maak ongelooflike cocktails met Biltmore wyne en geniet 'n verfrissende nuwe manier om die somer te geniet op die stoep, patio of by die swembad!

Verander die geeste

As u op soek is na 'n laer-bewys weergawe van u gunsteling handwerk-cocktails, skakel net die gees uit vir 'n soortgelyke Biltmore-wyn, sê Chris Price, wynbemarkingsbestuurder. “ En sedert Mei is dit Wynmaand in Noord -Carolina, ons dink dit is 'n ideale tyd om ons wyne met die hand hier te vier Biltmore ’s Wynmakery in Asheville, Noord -Carolina.”

In die geval van die witwyn -mojito hieronder, het ons die tradisionele rum verruil vir Biltmore Estate® Limited Release Sémillon. Dit is 'n perfekte "skaduryke middagslapie" om te geniet terwyl u in die hangmat lees (dutjies is opsioneel).

Witwyn Mojito -skemerkelkie*

• 2 onse Biltmore Estate® Limited Release Sémillon
• 2 gram Italiaanse suurlemoensoda
• ¾ ons vars uitgedrukte lemmetjiesap
• ¼ ons eenvoudige stroop
• 4 kruisementblare

Maak die skemerkelkie: Meng 4 kruisementblare deeglik in 2 onse Biltmore Estate® Limited Release Sémillon met behulp van 'n ruwe rand modder. Voeg lemmetjiesap, eenvoudige stroop by en skud kortliks op ys in 'n Boston -skudder. Verdeel dubbel in 'n martini -glas en bedek met Italiaanse suurlemoensoda.

Bedien reguit met 'n drywende kruisementblaar as versiering, sodat ys nie te veel verdun nie skemerkelkie. (Meng verskillende soorte vrugte om hierdie resep nuwe geure te gee - ons gee u 'n lisensie om kreatief te wees!) Bedien 1.

Wyn: Ons word erken vir sy besonder gladde tekstuur en aansienlike verhemeltegewig Biltmore Estate® Limited Release Sémillon, wat met die hand gemaak is by ons landgoedkelder, is 'n volronde, droë witwyn. Die ryk, syagtige tekstuur komplementeer die vars spanspekke en geurige sitrusgeure. Dit is 'n opwindende wyn vir enige geleentheid en pas goed saam met hoender, heilbot, vark, kalkoen en slaaie.

Somer Riesling & Tonic Cocktail*

Verse vrugte en wyn is pragtig saam, en warmer weer is die perfekte tyd om met jou gunstelinge te eksperimenteer en die heerlike resultate te deel, ” Chris.

Of jy nou bedien handgemaakte cocktails op die patio, stoep of swembad kry buitemuurse vermaak 'n nuwe betekenis wanneer u 'n spesiale gas soos rum nooi. Yum!

• 1 bottel Biltmore Estate® Beperkte vrystelling droë riesling
• 8 gram wit rum
• 1 koppie swartbessies
• 1 koppie vars basiliekruidblare (hou bietjie vir versiering)
• 2 suurlemoene (in dun wiele gesny en gehalveer)
• Velleblom tonikum

Maak die cocktails: Giet die dag voordat u hierdie cocktails wil bedien Biltmore Estate® Beperkte vrystelling droë riesling en u keuse van wit rum tot 'n mooi kruik. Dompel verskeie basiliekruidblare en swartbessies in die mengsel en laat oornag in die yskas.

As u gereed is om te bedien, gebruik u gunsteling glasware en bou elke drankie met ys, bessies, basiliekruidblare en 'n paar suurlemoenwiele. Vul die glase 'n kwart van die pad met vlierblom tonikum, en die res van die pad met die verkoelde wyn en rum -mengsel. Geniet dit! Lewer 6.

Wyn: Ontdek die droër kant van Rieslings met ons Biltmore Estate® Beperkte vrystelling droë riesling. Dit is betowerend, met helder sitrus- en speserygeure, gevolg deur geure van steenvrugte. Dit is egter die droogte wat hierdie Riesling so buitengewoon en anders maak as die meeste tipes variëteite wat u sal ervaar. U kan ons droë riesling kombineer met konyn, krap, oesters en garnale om heerlik te eet.

Chenin Blanc Pynappel Slushies*

“Dit handwerk -skemerkelkie is 'n prettige manier om 'n somerbyeenkoms op te knap, het Chris gesê. Daar is 'n bietjie nostalgie oor enige slushie-drankie, maar dit is beslis 'n volwasse weergawe van dié wat u van kleins af onthou! ”

• 8 onse verkoel Biltmore Estate® Limited Chenin Blanc
Wenk: sit wyn 30 minute in die vrieskas voor jy hierdie cocktails meng
• 4 gram verkoelde Plantation Pineapple Rum (gebruik as dryf)
• 2 koppies bevrore pynappelstukkies
• 1 koppie bevrore mango -stukke
• 6 gram pynappelsap
• 3 gram vars uitgedrukte lemmetjiesap
• 2 gram gemmerstroop (resep hieronder)
• 4 strepies Bittermen’s Tiki Bitters (of jou gunsteling handelsmerk)
• Ys

Gemmerstroop
• 1 koppie water
• 1½ koppies organiese suiker
• 1 medium gemmerwortel, in skywe gesny

Plaas alles gemmerstroop bestanddele in 'n kastrol en bring tot kookpunt, terwyl aanhoudend geroer word sodat suiker nie brand nie. Verwyder van hitte en laat 1 uur staan ​​terwyl dit afkoel. Verkoel tot 2 weke in die yskas. Maak 1½ koppies stroop.

Maak die cocktailils: Plaas alle bestanddele behalwe rum in 'n blender. Meng totdat jy 'n super dik konsistensie het. Giet dit in 'n glas, en laat ruimte vir 1 gram Plantasie Pynappel Rum bo -op, versier dan met uiterste kreatiwiteit! Lewer 4.

Wyn: 'N Landgoed en aanlyn eksklusief, ons handgemaakte Biltmore Estate® Limited Release Chenin Blanc is 'n rariteit onder sy soort. Geniet die gebalanseerde en vrugtige inleiding, met 'n voortslepende, soet afwerking wat beklemtoon word deur blomgeure en sitrusgeure. Die ryk note maak dit 'n wyn wat op sy eie stewig kan staan, maar dit pas goed by die Asiatiese kombuis, crème brûlée, vars vrugte, vrugtige nageregte en tiramisu.

Koop bekroonde Biltmore-wyne!

Terwyl die drie heerlike Biltmore Estate Limited Reserve -wyne in die handgemaakte cocktails hierbo is slegs in landgoedwinkels of aanlyn beskikbaar, u kan baie van ons wyne naby u huis vind met ons kleinhandelaar.

*Spesiale dank aan The Urban Gastronome vir die maak van die resepte vir die handwerk -cocktails wat in die pos verskyn!


Wyne vier nuwe jaar vir bome

Die vakansie van Tu b’Shevat staan ​​bekend as die nuwe jaar vir die bome. Ter viering van hierdie vakansie is dit gebruiklik dat mense vrugte en neute van die bome eet en wyne wat ook soeter en vrugtiger is, drink. Ek het 'n paar wyne gekies wat goed pas by vrugte en


Vier 'n pesach aan die see by The President Hotel

In die lig van onlangse aankondigings, en ter ondersteuning van die nasionale regering en plaaslike owerhede, stel die President Hotel Pesach -vieringe uit tot 27 Maart tot 04 April 2021.

Die welstand van die personeel en die gaste van die president is gedurende hierdie tyd van uiterste belang vir die hotel, en die president sien daarna uit om nog sterker na vore te kom om u volgende jaar by hul toegewyde Pasga -program te verwelkom.

Gaste kan hul verblyf vanaf vandag, 19 Maart vir Pesach 2021, bespreek, of as hulle wil, sal President Hotel dit ten volle terugbetaal.

Ek wens Joodse gaste en gemeenskap 'n geseënde Pasga en Chag Sameach toe!

'N Regte Yom Tov Pasga.

The President Hotel Cape Town verwelkom die Joodse gemeenskap om die Paasfees van 8 tot 17 April te beleef teen 'n asemrowende berg- en see-uitsig.

Gaste kan verseker wees dat die hoogste vlak van Kashrut onder streng, deskundige rabbynse toesig deur die Kaapse Beth Din gehandhaaf sal word met 'n gekonseptualiseerde Pasga -program vergesel van uitstekende Pesach -kookkuns.

Die President Hotel bied ook twee pakkette aan vir 'n verblyf van 9 of 4 nagte.

Die pakkette sluit verblyf, ontbyt en aandete in - sap en koeldrank by ontbyt en wyn met aandete ingesluit. Gaste sal in aanmerking kom vir 'n afslagprys vir verblyf as hulle bespreek vir die ete of 9 dae etepakket. Die hotel het WiFi met hoë spoed en Bluetooth -sleutels, ruim woonstelle en 'n speelarea vir kinders.

Waarna kan gaste nog meer uitsien:

  • Heerlike pesach -kookkuns deur Avron se spyseniering wat Glatt Kosher, Cholov Yisroel, Bishul Yisroel sal bedien
  • Seder-toebehore (privaat, semi-privaat of deur Seder-geleide sederopsies)
  • 'N Volledige voorraadskuur in die huis
  • Stimulerende en versterkende dinamiese gassprekers
  • Chol Hamoed vermaak
  • Kinderprogramme met boeiende Yom Tov -aktiwiteite
  • Reisroetes na Kaapstad se besienswaardighede van wêreldgehalte saamgestel

Die President Hotel nooi alle besoekers uit om by die paasmaaltyd aan te sluit, selfs al bespreek u nie die akkommodasiepakket nie.

Vir besprekings en navrae, stuur 'n e -pos [email protected]

Aanwysings na die President Hotel
Alexanderweg 4
Bantrybaai
021 434 8111


Vier ons 125ste bestaansjaar met vonkelwyn

Ter viering van ons 125ste bestaansjaar, Biltmore Wynmaker Sharon Fenchak 'n vonkelwyn geskep ter herdenking van die geleentheid.

Hier is 'n kort geskiedenis van die eerste Kersgebeurtenis in Biltmore, en die seisoenale gees wat ons nuwe geïnspireer het Biltmore Estate® 125th Anniversary Release Brut vonkelwyn.

Biltmore se eerste Kersfees

Op Oukersaand van 1895, George Vanderbilt het sy vriende en familie verwelkom om die vakansie in sy pragtige nuwe huis te vier. Die volgende verslag van "Christmas at Biltmore" is aangemeld in Die Times-Demokraat koerant uit New Orleans, Louisiana, twee dae later:

Koerantverslag oor die viering

'Vir baie dae het werkers die glans van die kasteel verbeter met versierings wat pas by die Kerstyd, onder leiding van mnr. Vanderbilt. Sy voorstelle dek elke detail, en 'n pragtige en uitgebreide toneel is gister voor sy gaste ontvou.

Versiering van die plathuis (Wintertuin) is die belangrikste kenmerk. Die ontwerp het 'n onbelemmerde uitsig van alle benaderings in die kasteel vereis, en die idee is deeglik realisties. Die pragtige sjarme van die omheinde tuin is met die eerste oogopslag duidelik wanneer die gaste die hoofverdieping binnekom.

Bo, uit 'n simmetriese koepel, val groot trosse van spar en wasstok en vorm booglyne, terwyl kranse van dieselfde groenblare elke uitkykpunt versier. Die effek is asof 'n groot groen afdak onder die koepel opgerig is, waarvan die stutte, ook vol groen, as pilare van die afdak dien.

Op die vloer van die plathuis is talle palms en varings so gerangskik dat dit die natuurlike effek van 'n tuin in die opening van 'n tropiese woud kan gee. Daardie oog mag nie moeg word met een groen kleur nie; baie plante in blom staan ​​hier en daar in die plaashuis, en hul kleur word ten volle benut.

Die woude van die Biltmore -landgoed het 'n rykdom van die verlangde blare gebied, en plante van 'n bloemiste uit New York wat die hele toneel gereël het, en bosse skarlakenrooi heilige bessies is uit die moerasse van Oos -Carolina bestel en is gebruik as versiering van die kasteel. ”

Die tradisie gaan voort

Hierdie jaar is die 125ste keer dat die sale van Biltmore House ter ere van Kersfees versier is. As deel van die viering het die Biltmore -wynmaker Sharon Fenchak maande lank ons ​​nuwe ontwikkel Biltmore Estate® 125th Anniversary Release Brut.

Vier ons 125ste bestaansjaar met vonkelwyn

'Hierdie vonkelwyn is handgemaak in die tradisionele méthode champenoisemet Chardonnay- en Pinot Noir -druiwe gekies uit vennootwingerde in Kalifornië, ”het Jill Whitfield, senior wynbemarkingsbestuurder, gesê.

"Dit is 'n wonderlike wyn met 'n tikkie roosgoud kleur en geure van mandarijn, gis, aarbei en heuning," het Jill gesê. 'Die smaak is verfrissend en mooi gebalanseerd met klein borrels en wenke aarbei, kruisement en Meyer -suurlemoen. ”

Volgens Jill is dit 'n uitstekende vonkelwyn om mee te meng charcuterie en kaasborde, vars vrugte, kaviaar, steak -tartaar, sint -jakobsschelpe en 'n engelkoek met aarbeie.

Ideaal vir enige geleentheid!

Dit is ook perfek om in te lui Nuwe jaar, of gee as 'n deurdagte geskenk van die seisoen, 'merk Jill op. En#8220 En maak seker dat u baie van ons uitsonderlike items het Biltmore borrel byderhand vir u Valentynsdag vieringe! ”


Alhoewel hierdie wit gemaak is van organiese druiwe, bevat dit 'n klein hoeveelheid bygevoegde sulfiete, maar moenie dit keer nie, tensy u 'n ernstige sensitiwiteit het. Romerig, luuks en lewendig; dit is 10 maande oud op Franse eikehout. Proe notas van appel, suurlemoenskil en gekruide peer tussen happies hoender of garnale.


'N Kykie in die Washington State -wyn

Washington State is die nuwe grens vir luukse Cabernet Sauvignon. As 'n jong en opkomende wynstreek was daar reeds agt wyne om die gesogte 100-puntetelling van topwynpublikasies te verdien. Kom ons kyk na wat Washington perfek maak vir wynverbouing.

Landbou was lank 'n hoeksteen vir die staat Washington, met die boerdery van appels, koring, aartappels en vele ander gewasse. Die vroegste tekens van druiweboerdery het in 1825 by handelaars in Fort Vancouver ontstaan, en teen die 1860's het Italiaanse en Duitse immigrante wyn gemaak. Vinnig vorentoe na die middel van die 1970's, toe 'n paar pioniers wingerde begin plant en wyn in die ooste van Washington vervaardig. Hierdie mense het die weg gebaan vir Washington se wynmaak soos ons dit ken. Vandag is Washington die tweede plek in die wynproduksie in die Verenigde State, agter Kalifornië. Daar is 'n aantal faktore wat Oos -Washington perfek maak vir wynbou: naamlik die geografie, die geologie en die klimaat.


Rondom die Kaap in 50 wyne

Neem Godello na 'n plek wat ver weg is, en dit sal hom met woorde vul. Met herinneringe wat nog dik is soos die Bredasdorp -ertjiesop, is dit moeilik om te glo dat dit alreeds vier maande is sedert hy in September na Cape Wine 2015 na Suid -Afrika gereis het. Ek dink dit is raadsaam om die leser eerlik te waarsku. Die volgende logboek is nie kort nie, en hoewel dit opgebreek kan word met beelde van kos, bottelskote en natuurskoon, is daar vyfduisend plus woorde om deur te waai. Skroom gerus op u wynproe -noot.

Lees my verslag by WineAlign vir 'n omvattende blik op die Suid -Afrikaanse Kapelande.

Tafelberg agter die wolke, Kaapstad

Dit is vier maande sedert Cape Wine 2015 en daar moet nog baie wyne genoem word. My aanvanklike gesukkel het betrekking op die driedaagse wynbeurs, variëteite-ontwaking, Premium Independent Wineries of South Africa (PIWOSA), die Swartland Independents en die Zoo Biscuits.

Suurlemoenbotter gestroopte kreefstert, boerenkool, pastinaak puree en bisque, oop deur, Constantia

Ek het honderde proe oor drie dae tydens die tweejaarlikse Kaapstadse geleentheid, tientalle meer in restaurante en wynkelders in Stellenbosch, Swartland, Franschhoek en Constantia. Een van die meer onvergeetlike kulinêre ervarings het plaasgevind by Open Door Restaurant in Uitsig Wine Estate in Constantia. Die wynseleksie het deure oopgemaak vir nuwe Kaapse persepsies en vooruitskouende maatreëls.

Springbok lende, lemoen patat, lensies, ingelegde komkommer, cranberry jus, oop deur, Constantia

'N Besoek aan die Franschhoek -motormuseum by die Anthonij Rupert Wyne -landgoed het saam met Gareth Robertson, verkoops- en bemarkingsbestuurder by Anthonij Rupert Wines, 'n proe van wyne ingelui. Vertikaal is gegooi Cape of Good Hope, Leopard's Leap, La Motte en Optima L'Ormarins. Dan die variëteite van Anthonij Rupert Estate.

Ry 'n rit op die Anthonij Rupert -landgoed

'N Volledige ervaring van die Premium Independent Wineries of South Africa (PIWOSA) by die Car Wine Boot was niks minder as 'n wyneurdrenkte, groot voorwerp wat neergedaal het om af te val nie.

Wine Car Boot, Journey ’s End Vineyards

Die daad van intense onderdompeling in enige belangrike wynproduserende nasie en sy uiteenlopende streeksuitdrukkings kan slegs 'n blywende indruk laat as die opvolg 'n lang, koel sluk van die betekenis daarvan neem. Alhoewel dit net die begin is van wat ek hoop om 'n lewenslange fassinasie met Suid-Afrikaanse wyn te wees, berei hierdie 50 resensies voor en baan die weg.

Beaumont Family Wines Hope Marguerite 2013, Bot River-Walkerbaai, Suid-Afrika (Winery, WineAlign)

Vernoem na die wynmaker Sebastian Beaumont ’s se ouma, Hope Marguerite Beaumont. Vyf en dertig (400L) vate Chenin Blanc uit 1975 en 1978 aanplantings gesalf deur natuurlike fermentasie en rypwording. Reduktiewe, malo-vermyende en mielieblare word vir 10 maande geroer tot die effek daarvan. Suurheid sluk en troef suiker terwyl bitter, wel, hierdie bitters besef nie eens dat dit bitter is nie. Beskik oor die verbrande lemoenskil, suurlemoenskil en dui op iets vaag tropies. Baie skakerings Chenin Blanc in 'n stewige bottel. 'N Norm vir spesies. Drink 2015-2022. Proe September 2015 @ Beauwine

Paul Cluver Riesling Dry Encounter 2013, Elgin, Suid -Afrika (Wynmakery, $ 23,99, WineAlign)

Riesling uit Suid -Afrika se grootste en ontluikende variëteitkwekers, een van drie Cluver -bere en heeltemal teenstrydig met die “Close Encounter ’eenvoudig en hoofsaaklik vanweë die alomteenwoordige droogte van 9,0 g/L oorblywende suiker. Gebaseer op vrugte uit 'n bont 27-jarige blok ferricrete (oppervlakkige sand- en gruismassas) wat oor ontbinde Bokkeveld-skalie en/of ligte klei gelê is. Uit 'n wasbak, 'n ware amfiteater tussen die berge. Die droë een pronk met die koeler klimaat -liefdadigheid en bied die geleentheid om Riesling te maak soos dit moet wees. Vlotte bote bloei in appels, heuning en inheemse fynbos. Verhoog in senuweeagtigheid, spanning en angs deur die buis van suurheid. Hierdie man is die punt van die spies wat die verhemelte deurboor. Alhoewel dit droog is tot by die puntige punt, is dit die primitiewe passie van druiwetannien wat die stroper stoot. Drink 2015-2019. Proe September 2015 @ paulcluverwines @ PIWOSA @ paulcluver

Paul Cluver Gewürztraminer 2015, Elgin, Suid -Afrika (Wynmakery)

As Riesling 'n Suid -Afrikaanse afwyking is, is die nege hektaar wat by Gewürztraminer op die Cluver -landgoed geplant is, ten minste voornatuurlik as dit nie op antediluviaanse plante val nie. Die teruggrypbenadering tot variëteituitdrukking neem die mandaat om alles in Suid -Afrika te doen en loop daarmee saam. 'N Wit wond, soos Riesling wat deur suurheid gedryf word, sonder suiker (10,2 g/L) en stormloop met riviere druiwetannien. Kalk is weer die ding in 'n wêreld waar soet dit moeilik vind om te lewe. Alles behalwe seepglad, minder as taai en so baie skoon. Suiwerheid uit Elgin in Gewürztraminer. Drink 2015-2018. Geproe September 2015

Kaap die Goeie Hoop Riebeeksrivier White 2013, Swartland, Suid -Afrika (Wynmakery)

Uit die stal van Anthonij Rupert Wines, 'n versnit gebaseer op Chenin Blanc (65 persent) met Rhône -hulp van Marsanne, Roussanne en Viognier. Soortgelyk aan die ou wingerdstokke Chenin in sy suiwerste vorm in 'n skoon samesmelting van gewigtige variëteitverhoudings. Natuurlik gedrewe suurheid en 'n toename in romerige tekstuur gaan gepaard met melksure en 'n groener, skerp appelbyt. 'N Wow indrukwekkende indruk met 'n anys onder stroom en 'n heerlike, neutagtige alomteenwoordigheid. Nogal goed. Drink 2015-2020. Proe September 2015 @ AnthonijRupert

Rall Wines Rooikusstreek 2013, Swartland, Suid -Afrika (Wynmakery)

Superior Syrah -ruggraat (85 persent) met 'n 2014 Grenache (15 persent) bylae. Gesond en gelukkig in alkohol (14 persent) van Swartland -skis om die probleme en saps te genees. Drop, maklike tannien en vrugbare vrugte (vir twee tot vyf jaar) uit die geskenke van 'n wonderlike oesjaar. Ongebreid, uiters diensbaar met 'n nie te pikante, peperige afwerking. Tabakmoment is net 'n knippie tussen die wang en tandvleis. Maklik om te onttrek en 50 persent vlekvrye behuising vir niks anders as Swartland -vrugte nie, met 'n paar ekstra stingels vir die persepsie van vars varsheid. Drink 2015-2018. Geproe September 2015 @ SwartlandRev

David en Nadia Paardebosch Chenin Blanc 2014, Swartland, Suid -Afrika (Wynmakery)

'N Versnit van die 1960's, 1970's en vroeë 1980's, hoofsaaklik droëboerdery Chenin Blanc-wingerde in die hele Swartland. Soet tekstuur Chenin met endemiese kruie en territoriale tang. Rasse -identiteit is nooit 'n probleem vir Suid -Afrika se kenmerkende wit nie, maar hoe kom die definisie van uiteenlopende erwe bymekaar? Vir die Sadies lê die betekenis altyd êrens wat reg tussen die lyne lê. Drink 2015-2020. Proe September 2015 @ DavidandNadia @SwartlandRev

David en Nadia Aristargos 2014, Swartland, Suid -Afrika (Wynmakery)

'N Bosstok oorheersend, 12 wingerdstokke, vyf variëteite tussen Chenin Blanc (35 persent), Roussanne (25), Clairette Blanche (20), Viognier (15) en Sémillon (5). Laasgenoemde (nie onbelangrike) toevoeging is afkomstig van 'n aangeplante wingerd uit die 1950's. Ronde en ronde aromate integreer Swartland -harmonieë in die oorgang na die smaak van suurlemoen en limoen. Gee die strewe na vier tot vyf jaar lange strewe na die moontlikheid, waarin die Sémillon nie verlore gaan met die ideaal nie. Ons moet almal bereid wees om so lank te wag, alhoewel ons nie meer iets gulsig is nie. Drink 2017-2019. Geproe September 2015

David en Nadia Grenache 2014, Swartland, Suid -Afrika (Wynmakery)

'N Klinkende (85 persent) Grenache geslyp uit twee wingerde wat in granietgronde geplant is, gemeng en gepas met (15 persent) vrugte van organiese wingerde wat in diep ysterryke gronde gekweek is. 'N Skitterende verfrissende varsheid raak besig met kryt of ystergrond in romantiese en hartstogtelike asemhaling. Alhoewel dit byna koolstof, atoom en meer uitasemend as inasemend is, word die varsheid altyd gestop deur 'n gewig in ontkoppeling. Die langdurige staking word gehelp deur 10 tot 11 maande in eikebome. Baie deurdagte, innemende en volmaakte Grenache van die Sadies. Drink 2016-2020. Geproe September 2015

Godello en Billy Hughes by Cape Wine 2015

Hughes Family Wines Nativo White 2014, Swartland, Suid -Afrika (Wynmakery)

Organies gesertifiseer van die Kasteelsig Wingerde op die plaas Hughes Family in Malmesbury. Die versnit is hoog in Viognier met Chenin Blanc, Roussanne en Grenache Blanc. Met drie afsonderlike tussenposes word die tweesydige stukkies suiker, suur en alkohol opvallend gestroomlyn na 'n opwaartse stoot hemelwaarts. 'N Baie basiese en elementêre witwyn wat in die onderste dele van die stratosfeer sweef, maar wil styg, maar vasgehou word deur die hartsnare van ouer eikehoutdrade. Dit is vars en tog ingevul deur 'n digtheid wat op Swartland -maniere gedefinieer word. 'N Aantreklike wit versnit met my gedagtes oor die bedrywighede van die Kaapse sjef en die pakhuise. Drink 2015-2019. Proe September 2015 @ NativoWines

Crudo en Kimchi #tuna #kingclip #chefswarehouse #cape town

Hughes Family Wines Nativo Red 2009, Swartland, Suid -Afrika (Wynmakery)

Organies gesertifiseer van die natuurlike landgoed Kasteelsig Vineyards op die plaas Hughes Family in Malmesbury. Die versnit is Shiraz (56 persent), Grenache (16), Merlot (13), Mourvedre (9) en Pinotage (6). Swartland se plaaslike meester van assemblage Billy Hughes (die JL Groux van Suid-Afrika as u wil) het afsonderlike en natuurlike fermentasies, malolaktiese vat, agt maande in 225L-versperrings (niks nuuts nie) plus nog vier na-versmeltings geadviseer. Die kernaroma wat tematies smaaklik word, word toegedraai deur 'n druif in die aanvangsfase van rosyntjies, wat die regterkant van die rypheid gewoond raak. Dit is 'n sagte styl Swartland-rooi wat sy progressiewe pad na verryking ten volle besef het. Drink 2015-2017. Geproe September 2015

Hughes Family Wines Nativo Red 2010, Swartland, Suid -Afrika (Wynmakery)

Soos in 2009, gesertifiseer organies van natuurlike landgoed Kasteelsig Vineyards op die plaas Hughes Family in Malmesbury. Die mengsel is Syrah (52 persent), Mourvedre (22), Grenache (13) en Pinotage (13). Varser, ligter selfs as 2009, blomme, veeragtig, vroulik. Deur die mooi stukkie parfuum is daar die teenwoordigheid van klei, yster en 'n gevoel van warm Cassis. Die rooi vrug, terwyl alles behalwe donker, 'n teenwoordigheid, 'n houding, 'n onwankelbare toestand het. Sal langer lewe as die vorige oesjaar. Drink 2015-2019. Geproe September 2015

Wildehurst Velo White 2014, Swartland, Suid -Afrika (Wynmakery)

Juicy Colombard, Chenin Blanc en Viognier in kohorte eenvoudig, basies en skynbaar oor die stad vir tekstuur. Pragtige varsheid, grasie en druiwetannien. Die sap en niks anders as die sap nie. Drink 2015-2017. Proe September 2015 @ WildehurstW @ ShereeNothnagel @ SwartlandRev

Wildehurst Velo Rosé 2014, Swartland, Suid -Afrika (Wynmakery)

'N Multikultivar en dubbele blos deur Grenache, Viognier, Mourvèdre, Colombard en Chenin Blanc. Dit brei die varsspektrum werklik uit in veelvuldige rooi skakerings. Uit 'n warm oesjaar waar suikers hoër as 2013 geloop het, maar nog net so droog soos 'n skelet verby weefsel was. Ondanks alle pogings speel die pekelwater en die kruie die soutgehalte en droogheid uit. Drink 2015-2017. Geproe September 2015

Wildehurst Chenin Blanc 2012, Swartland, Suid -Afrika (Wynmakery)

Die enigste reguit kultivar in Sheree Nothnagel se portefeulje van 30-jarige bosstokke. Lae, natuurlik en laag gerangskik oor 'n fermentasieperiode van twee maande in 'n derde vulling (225 liter) vate na 'n droë einde. Ryp vir nog vyf maande op die dors. Handige, prosaïese en ongerieflike Chenin Blanc van tekstuur en mondgevoel. Drink 2015-2018. Geproe September 2015

Silwervis Cinsault 2014, Swartland, Suid -Afrika (Wynmakery)

Wynmaker Ryan Mostert, wat die eerste keer tydens die eerste Swartland Revolusie bekendgestel is, is 'n belangrike speler in die herlewing van die Suid -Afrikaanse Cinsault. Sy natuurlike uitgestalde (met slegs bygevoegde swael) ou wingerd Swartland Cinsault is volwasse in een Nomblot-betoneier. His is the Allman Brothers, Creedence Clearwater Revival en Deerhunter het in 'n variëteit ode gerol tot die smeebaarheid en uniekheid van Swartland. ”

Een van honderde wyne wat oor 'n tydperk van agt dae geproe is in 'n rekwiem om uit te roep: “Ek is gered, ek is gered. En o, sou u dit glo? Dit voel regtig, anders as op enige ander plek. Die variëteit en die hervorming. Ons is in 'n rewolusie. Weet nie dat ons reg is nie. Mense kan julle dit voel? Liefde is oral. ” Drink 2015-2018. Proe September 2015 @ Silwervis @ SwartlandRev @ PascalSchildt

Terra Cura 2014, Swartland, Suid -Afrika (Wynmakery)

Silwervis se wynmaker Ryan Mostert staan ​​saam met Samantha Suddons agter die nuwe Terra Cura -etiket. Van net buite Malmesbury in die Wes -Kaap. Hierdie kraker van 'n bottel is honderd persent Syrah van golwende heuwels wat tot by die see wip. Ferric, wat in die dieptes grawe, gewortel en swaar. Gestruktureerde, dik hart, van wilde sauvage, uit 'n kwaai en vuil atletiese oesjaar. Reeks of potpourri, ambition and is yet remarkably ready to drink. A messenger to herald a land of opportunity, a revolution, the future. Drink 2015-2019. Tasted September 2015 @ Terra_Cura

Johan Simons, Dragonridge Wines

Dragonridge Wines Supernova Ancestral 2014, Paardeberg, South Africa (Winery)

Chenin Blanc works with Sangiovese and with Pinotage to lead this ancestral method sparkling blend. From Joubertskloof’s Fynbos Estate, this fizz is really nothing like Méthode Cap Classique in that it adds nothing to the fermentation in the bottle, relying only on its own sugars and wild yeasts. When it does not explode it goes this way, so, so natural, all in. Winemaker Johan Simons happily sees it persist through the problem. “We do it because we can, and we want to.” From two blocks planted in 1964 and 1990 with a section going back to 1920. Picked on the 19th of January and from a ferment that finished two months early. These very old, unirrigated bush vines offer up lemon funky, low pH fruit. Goes straight to the roof of the mouth with rising, unassertive flavours. The question begs, is this an oasis of South African fizz or a desert where ancient longings go to die. The answer lies “caught beneath the landslide in a champagne supernova.” We’ll see about that. Drink 2015-2018. Tasted September 2015 @ FynbosEstate

Dragonridge Wines Cabernet Sauvignon 2015, Paardeberg, South Africa (Winery)

No wood. From five barrels of naturally thick, free-run only juiced, patchy, basket pressed elixir. This is simply brilliant, drink the hell out of it until it’s gone Cabernet Sauvignon. Forget the barrel. Bring dit aan. Drink 2015-2016. Tasted September 2015

Elementis Skin Contact Chenin Blanc 2014

Intellego Wines Chenin Blanc ‘Elementis’ 2014, Swartland, South Africa (Winery)

A private label by Lammershoek’s Jürgen Gouws, from two 40 year-old bush vines parcels. A direct, right at you, citrus and dry-farmed tang Chenin simultaneously pretty and bitter. Three weeks of skin contact detour to grapefruit and guava with a level of great elegance in its laundry soaking up dirty water. Cloudy and slightly dangerous, Basque cider like and built by the bare necessities of salinity and trim, briny orange elements. As snake-driven a purposed accumulation as found anywhere in South Africa. Drink 2015-2017. Tasted September 2015 @ jurgengouws

Intellego Wines Syrah Kolbroek 2013, Swartland, South Africa (Winery)

Same natural fermentation as the Chenin in this single-vineyard, 100 per cent Syrah. Comes up firing after time spent on its skins, soaking up and in its own tannic juices. Fresh if tight for elegance in Syrah. Refined bitters adhere to the supreme purpose which is an expression of spritely, red energy. Drink 2015-2018. Tasted September 2015

Black Oystercatcher Triton 2013

Black Oystercatcher Triton 2013, Elim, South Africa (Winery)

From owner & winemaker Dirk Human at Cape Agulhas, this is highly modern and refined Shiraz major (86 per cent) with minor Cabernet Sauvignon (12) and Cabernet Franc (2). Stylish without a whack of new oak, with independent varietal fermentation, maturation and ageing for 12 months. In a multiple choice Shiraz world of spicy, piquant, snappy and sharp the fill is all of the above. The present day South African cliché encompassing fresh, tight and elegant reds comes ’round again though here you can add cool-climate (southernmost tip of Africa) feel to the mix. What comes from the wood is in the finish, over charcoal and brushed by tar. Should show best in 2018. Drink 2015-2021. Tasted September 2015 @ BOC_Wines

Francois Haasbroek, Blackwater Wines

Blackwater Wines Underdog Chenin Blanc (MMXIV) 2014, Stellenbosch, South Africa (Winery)

A mere 5500 bottles from winemaker Francois Haasbroek, a balanced tannin, alcohol (13.3 per cent), acidity (5.8 TA) and sugar Chenin, culled from high slope, (46 year) old bush vineyards of Bottelary Hills. Concrete tank housed ferments and aged on the fine lees for six months. Texture drives the green apple machine, fuelled by salinity and faux candy bursts. Drink 2016-2019. Tasted September 2015 @ Blackwaterwine @ ZooBiscuitsWine

Blackwater Wines Blanc (MMXIV) 2014, Western Cape, South Africa (Winery)

Chenin Blanc 80 (per cent), Sémillon (15) and Bourboulenc from vineyards in Durbanville and Ashton. The Chenin was skin fermented for 7 days and then blended with 2013 Sémillon (equipped with 12 months of texture gained on the lees) and what Haasbroek quips was a “smidge” of Bourboulenc. The 1200 bottle blend saw further time (16 months) in old (225L) barrels. Possessive of apples glazed in lemon polish, terrific, granitic grain in tannin and Deiss-esque Pinot d’Alsace surrealism. Drink 2016-2021. Tasted September 2015

Blackwater Wines Cultellus Syrah (MMXII) 2012, Swartland, South Africa (Winery)

Schist Syrah in its entirety, mineral warm and tempered, moderately spiked by its alcohol (13.7 per cent) and five-plus year controlled acidity (5.6 TA). Blackwater’s steep block of Riebeek Kasteel vineyards offers up fruit begging to left alone. Haasbroek consented to four weeks of contact on the skins, followed by nothing more indulgent then a drain & whole-bunch press into eight to ten year-old (600L) barrels. Twenty-six months later, sans filter, nary a fining and voila. Syrah in fancy-free finesse, smoky elegance, Swartland schist, sour cherry and more schisty ferric earth. Dynamic though never in danger of inflammation, inflammatory or flaming behaviour. In the end, the sweetness is impossible. Drink 2016-2022. Tasted September 2015

Blackwater Wines Noir (MMXII) 2012, Swartland, South Africa (Winery)

The largest output in the Blackwater portfolio with a whopping 6000 bottles. A multi-site Swartland Syrah (92 per cent), 10-15 per cent whole bunch fermented and then blended with Carignan and Grenache after a year of ageing. This follwed by an additional 12-14 months in old 500-600L barrels. Deep and meaty, but like modern Nebbiolo, of finesse in the clarity of its recesses. Marked by gnashing tannin and grippy structure. Drink 2016-2019. Tasted September 2015

Blackwater Wines Omerta (MMXIV) 2014, Swartland, South Africa (Winery)

It begins with a shush, this “code of silence,” although it has nothing to do with “criminal activity” and yet its aromatic sweetness should be illegal. Caring proposed in 100 per cent terms, off of 28 year-old Swartland bush vines, fully entrenched in the revolution and the revival, while in “refusal to give evidence to authorities.” The single vineyard, predominantly granite soils are the source of amazing purity and acidity as if by wrote. Healthy (30 per cent) whole bunch fermentation and a 25 day linger on the skins imparts more tannic by-product nectar. The older 500L barrels for 16 months makes for a dusty, carefully curated cure. When it comes to thinking about drinking this Omerta, “Old black water, keep on rollin’…I ain’t got no worries, ’cause I ain’t in no hurry at all.” Drink 2018-2022. Tasted September 2015

Savage Wines White 2014, Western Cape, South Africa (Winery)

In which Sauvignon Blanc (70 per cent) and Sémillon (30) keep good vibes, smile and celebrate a pure purée of progressive white tannin. This is the last of the straightforward Bordeaux Savage Mohicans with subsequent vintages adding more varietal diversification. Duncan Savage sees the future replete with appellative blends as per a Western Cape necessity, free from the posit tug of French heartstrings. This last kick at the Left Bank can is bright, pure and composed to reflect sunshine and stone. Drink 2015-2018. Tasted September 2015 @ZooBiscuitsWine

Savage Wines Red 2014, Western Cape, South Africa (Winery, WineAlign)

Essentially Western Cape fruit with a dab of Darling in a blend that emits polished Syrah (67 per cent) with naturally supportive Cinsault (12), Grenache (9) and Touriga Nacional (9). Duncan Savage procured 3500 bottles to market of this ranger, a red thinking cool Rhône thoughts and rooted firmly on the median line between his single-vineyard Syrah and the precocious Follow the Line. Will increase in complexity when Syrah gives away some floor time to the other grapes. Drink 2015-2018. Tasted September 2015

Savage Wines Syrah 2014, Western Cape, South Africa (Winery)

Perhaps the most personal of Duncan Savage’s wines, even more than the Farmhouse draw in his red blend Follow the Line. This SV Syrah is the home block, the place where he lives. His blends are a pure blur while this Syrah offers up a not too distant future filled with early life appreciation, graceful necessities and gifting niceties. It just hints at this now and subsequent wines will sing. Let this one and what’s left of the other 599 bottles produced sit for a year, to smooth out harsh bits and to integrate the Cape funk and Syrah cure. Oh, it’s like an animal farm, but you’ll come to no harm in the country.” Drink 2016-2020. Tasted September 2015

Momento Wines Chenin Blanc-Verdelho 2014, Bot River, South Africa (Winery)

The Chenin Blanc (85 per cent) grows in old vineyards from Bot River and Darling and together with 11 year-old Bot River Verdelho (15) they reside in Bokkeveld shale, with portions of sand and clay. Five (400L old) French barrels carried natural Chenin ferments with some fine lees. Stainless tanks and older oak housed the riper Verdelho which joined the Chenin just before bottling. Winemaker Marelise Niemann was able to produce a healthy yet manageable quantity (200 cases) of a blend directed to deferential texture. This from a cloudy ferment once clarified turned to secondary, mineral flavours. The early pick and moderate (12.5 per cent) alcohol gained on bacteria and made for pure white fusion. The orchards are spoken for, from pit, through seed and back to pit. Drink 2015-2019. Tasted September 2015 @ momentowines @ZooBiscuitsWine

Marelise Niemann, Momento Wines

Momento Wines Grenache 2014, Swartland, South Africa (Winery)

From porous, sandy soil, Grenache loving dryland (10 year-old) bush vines, for the time being at least, until the Bot River vines mature. A smaller (one half) production than the white raised in open fermenters, one-third punched down and only old barrels used. So opposite in feel to the Bokkeveld shale, regardless of the grape hue, bringing a foxy, natural cure to Grenache. Direct, tight and autotelic fresh, crunchy and popping. Unalloyed red fruit, hidden citrus and a racy finish. Drink 2015-2018. Tasted September 2015

Botanica Wines Chenin Blanc and Chenin Blanc Untitled #1 2014

Botanica Wines Chenin Blanc 2014, Citrusdal Mountain, South Africa (Winery)

Winemaker Ginny Povall draws fruit made on the Stellenbosch farm from 55 year-old vines set in a 1600m high dry-farmed vineyard. The location is the rugged Skurfberg slopes in the mountains of Clanwilliam, 40 kilometres from the sea. These vines are low yielding, producing a scant 2.5 tons per hectare and picked early. Half of the just on the lee side of ripe fruit is barrel fermented and matured in 400L French oak and spends nine months on the gross lees. Juicy, bright, full on citrus, striking and crackling Chenin. Wood adds some weight and oh, the Rooibos. Drink 2015-2019. Tasted September 2015 @ ginnypovall

Botanica Wines Chenin Blanc Untitled #1 2014, Citrusdal Mountain, South Africa (Winery)

The approach is small batch, from lower Skurfberg altitude, chosen out of a specifically identified parcel and intentionally managed with 100 per cent (20 new) oak intervention. Lower alcohol, higher reduction and an ulterior, gemstone mineral manifestation. On one hand the Chardonnay like approach causes a perplexing feeling and on the other, a sense of wonder. The tropical abutment and real-time citrus symbiosis carries the weight and then the Rooibos, again. Occupies high ranks in the wooded Chenin outpost territory. Drink 2015-2022. Tasted September 2015

The Tea Leaf Chenin Blanc 2014, Piekenierskloof, South Africa (Winery)

Made by Donovan Rall for Boutinot in the anti-Western Cape unicorn region Piekenierskloof, from where Chenin Blanc seems to have risen to sudden and darling prominence. The 70 year-old vineyards are at 750m, which is not nothing and the fruit is cropped from 40 year-old vines. All natural fermentation is the modus in this fuller, deeper, mineral completed Chenin that runs the gamut from creamy to bitters. And unfermented redbush, Aspalathus linearis. Drink 2015-2019. Tasted September 2015 @ BoutinotWines

Boekenhoutskloof Sémillon 2004, Franschhoek, South Africa (Winery, Agent, WineAlign)

If anything, Marc Kent’s decade and a year Sémillon has travelled down a long road to a very quiet place. That retirement home is filled with honey and dates, all gathered up nicely in tangy, gift wrapping acidity. The orchard fruits are gone and the truth no longer lies in the second half of the bottle. It speaks with early clarity. Time to drink up, sipping slowly, with the “sun going down, blood orange, behind the Simonsberg.” Drink 2015-2016. Tasted September 2015 @ UNIVINS

Steenberg Nebbiolo 2013, Constantia, South Africa (Winery)

Another achievement in what can be cultivated, nurtured and brought to fruition with great success in South Africa. A ringer for Serralunga from Nebbiolo treated to 60 per cent second and 40 per cent third fill 225L French oak barrels for 14 months. Roses meet tar, tea, red citrus and bright, vital flavours. The life affirming and balanced qualities of Nebbiolo in the cooler, temperate and Mediterranean-mimicked Constantia climate will bring longevity to this wine. Should flesh out, settle and sing in three to five years. Drink 2018-2022. Tasted September 2015 @ SteenbergWines @ ConstantiaWines

Allesverloren Tinto Barocca 2013, Swartland, South Africa (Winery)

Dating back to 1704, Allesverloren is situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district. “The Naked Winemaker” Danie Malan farms dryland, trellised vineyards, situated 140m above sea level and facing south-east, were planted between 1958 and 1996. Here exemplary bread basket viticulture with a perfectly habituated expatriate Portuguese grape, rich in warmth, tannin and texture after having been aged in second and third French oak for eight months. The hematic push is elevated, as per the Swartland soil give, so the brooding capitulation is both deep and vaulted. High pH mixed with upwards and capped acidity ensures brightness, to speak the correct dialect and fanciful expression. Finishes with style. Drink 2015-2019. Tasted September 2015 @ AllesverlorenSA

Innemend teenage Cabernet @Uitkykwines

Uitkyk Cabernet Sauvignon 2000, Stellenbosch, South Africa (Winery)

From north-west facing vines planted in 1989 to 1993 in soils rich in decomposed granite at 300 meters above sea level. Aging was completed for 18 months in 300L French oak barrels of which 53 per cent were new, (35) second and (12) third fill. I begin with “Hello? Hello? Hello? Is there anybody in there? Just nod if you can hear me. Is there anyone at home?” The answer is very much yes. At 15 years of age the Uitkyk is a treat in the latter stages of a comfortably numb dream. Deep pink, raspberry dusty, funky of triturated earth and ground stone. Still much aridity and acidity hanging on for dear life. Seems to drone on with mostly rising breaths and strings in oscillation. A remarkable older drop. Drink 2015-2016. Tasted September 2015 @ uitkykwinemaker

Grangehurst Cabernet Sauvignon Merlot 1995, Stellenbosch, South Africa (Winery)

Quite the treat to see this pouring at the older wines, help yourself tasting session at Cape Wine 2015. It was from what is widely considered Stellenbosch’s vintage of that decade and 20 years is not nothing for Paulliac let alone Stellenbosch. Grangehurst has made this wine in every vintage save for one, since 1992. What a remarkable old drop from winemaker Jeremy Walker, alive and kicking, as if by any means necessary. This from a guy who was quoted as saying “the more you surf during the harvest season, the better the wines.” His 1995 is replete with notes of cedar, thyme, coercing currants and really grand minerality. Has survived with acidity and tannin intact, stretching, yet persistent and working with what had to have been a harvest of such perfect fruit. Drink 2015-2017. Tasted September 2015 @ grangehurst

Tamboerskloof Viognier 2015 and Shiraz Rosé Katharien 2015

Kleinood Farm Tamboerskloof Viognier 2015, Stellenbosch, South Africa (Winery, Agent, WineAlign )

From Tukulu and Kroonstad, augmented with nine or 10 percent Roussanne. Some barrel aging (nothing new, mostly 4th fill French 300L) plus a final 30-60 days in concrete eggs. Beautifully restrained, classically styled and tempered Viognier. The respectable alcohol (12.9 per cent), piqueing acid (6.0 g/l), low pH (3.22) and necessary residual sugar (4.4 g/l) are the specs of attentive and pinpoint winemaking. The result is remarkable freshness and purity with a bit of stuffing. Picked on the model of “flavour faith,” the softness “just dropped in to see what condition” the grip’s “condition was in. It was with cool fleshy fruit against a backdrop of warm, tropical flowers. Chic, first edition Viognier. Drink 2015-2018. Tasted September 2015 @ Tamboerskloof

Kleinood Farm Tamboerskloof Shiraz 2011, Stellenbosch, South Africa (Winery, Agent, WineAlign )

The blocks are Tukulu/Kroonstad/Klapmuts/Witfontein and vines at 12 years of age. Five per cent Mourvèdre and a couple of points Viognier clean and lift the Shiraz while 10-12 days of skin contact roll out the red carpet of elixir vitae. Imagine the possibilities if Gunter Shultz had opted for 24-30. The engineering in l’élevage pays heed to 18-20 months in 300 and 500L French oak barrels, 15 per cent new, (20) second, (25) third, (20) fourth (20) fifth fill. A further 18 months in bottle delayed the patient and philosophic release. Shiraz rarely gains a compatibility like this. Big to elegant, brawn to finesse. The purity is only overshadowed by the youth. Five years are needed to reverse the ratios of cosanguinity. The Tamboersklook is a prime Stellenbosch example of thoughtful winemaking taking full advantage of technology and techniques firmly entrenched in the progressive and the forward thinking. Drink 2019-2026. Tasted September 2015

Big wines. Bigger, balanced finesse @Tamboerskloof @CapeWine2015 @WOSA_ZA #upperblaauwklippenvintners

Kleinood Farm Tamboerskloof Shiraz 2012, Stellenbosch, South Africa (Winery, Agent, WineAlign )

It’s quite amazing to see a wine made in virtually the exact same way as the forbearing 2011 turn out to be so different. The only noticeable adjustment is the few points increase in Shiraz but the approachability and accessibility factor is manifest tenfold. Lush fruit, plush texture and tannins sweeter yet still firmly structured lead this down a much friendlier road. For winemaker Gunter Shultz this could be the result of exceptional planning or just dumb luck. Does it matter? The fact that this can be enjoyed in just two years time while the 2011 broods and sulks means that four years on you could switch back and forth for maximum mini-horizontal enjoyment. Drink 2017-2027. Tasted September 2015

Kleinhood Farm Tamboerskloof Shiraz Rosé Katharien 2015, Stellenbosch, South Africa (Winery, Agent WineAlign )

Fundamentally bone-dry Rosé first picked at 20 brix and then at 24, so very lightly pressed and then finished at 13 per cent alcohol. Mostly stainless steel in ferment with some time in “odds and ends” of French oak barrels. A dry and dusty blush with Shiraz that goes straight to strawberry and candied fruits. The simple pleasures found. Drink 2015-2017. Tasted September 2015

Kleinood Farm Tamboerskloof Shiraz John Spicer 2010 , Stellenbosch, South Africa ( Winery, Agent, WineAlign )

Single-vineyard (Tukulu block), 100 per cent Shiraz from 20 months in 300L French oak, split between 25 per cent first, (20) second and the remainder third fill. As a comparison with the 󈧏 and 󈧐 (less than 100 per cent) Shiraz this is the one with the “devil’s grip, the iron fist.” Follow up to the maiden voyage, the motorhead 2010 broods under a moonless sky, a dark night and a wine with which you “walk in circle lose your track, can’t go on but you can’t go back.” Like the song, this is one of those wines you can actually lose weight while sipping. So hard to tame this ferric, oozing beast but the far eastern, temperate, somewhat fertile savour, from mint, eucalyptus and clove is nothing if not intriguing. Built from north facing, Clone SH470 Shiraz vines of cool acceptance, there also invades a Mediterranean brush of garrigue en délicasse. Enough finesse in its largesse causes pause for thought, that like any contemporary sound, smell or taste it often just takes getting used to. With time the immensity and reverberation settles and immunity sets in. A newer, larger expression will take centre stage and the old bark won’t seem so loud. John Spicer 2010 will seem like a ballad some day. Drink 2020-2030. Tasted September 2015

Alheit Vineyards Flotsam & Jetsam Cinsault 2015, Darling, South Africa (Winery)

Coined the Boetie Van Reenan Darling Cinsualt from dry-farmed fruit in a tertiary-carbonic, whole bunch stomped, gassed and left t0 reach one-third of the total ferment state. A short stay in old, left for naught oak barrels. The result is a wine the world knows not from or how. The resolution is where South Africa is heading, into fine, pure, fresh berry tonic territory. The clarity of the language is downright biblical. The elements are base and instructional, of carbon, hydrogen, oxygen, nitrogen, calcium, sulphur and a few other unnamed elements. Their accrued spirit is not one of sophistication but they succinctly prepare us for a path to civil and ceremonial wine consuming law. This my friends is a Monday to Friday breakfast wine. Drink 2015-2018. Tasted September 2015 @ ChrisAlheit @ ZooBiscuitsWine

Maps & Legends, from Cartology to Flotsam & Jetsam @ChrisAlheit @ZooBiscuitsWine #alheitvineyards #hermanus #capewine2015

Alheit Vineyards Cartology Chenin Blanc-Sémillon 2014, Western Cape, South Africa (Winery, Agent, WineAlign)

An exploratory cuvée of recherché to examine the diversity of mature dryland bushvines out of vineyards dotting the Western Cape. Eighty year-old Sémillon from Franschhoek is the catalyst to complement and ramble with heritage (30-40 year old) Chenin Blanc grown in Skurfberg, Perdeberg, Bottelary Hills and Kasteelberg. A natural fermentation is performed to imitate a cold night in the vineyard. The wine is a map with the compass to lead you back to the vineyards, to taste the grapes in their naked states. The South African version of atticism and rhythm in Cartology is utterly Western Cape and nothing else tastes just like this. It bleeds lime and stone with subterranean salinity trailing all the way. Criterion Chenin Blanc and paradigmatic Sémillon. Drink 2015-2022. Tasted September 2015

Diemersdal Grüner Veltliner 2015, Durbanville, South Africa (Winery)

From a vineyard planted in 2009 of Scali and Hutton soil and South-West facing slopes. This third vintage of 12,000 bottles was 50 per cent fermented with “X5,” a Sauvignon Blanc-Riesling yeast and the balance with a traditional varietal strain from Austria, Oenoferm Veltliner. Six months post fermentation lees are `stirred up to once a week. Classic mineral and fruit 50/50 GV style though equally and tangibly in poesy to regional Sauvignon Blanc crisp with a touch of herbal spine. Vibrant, tightly wound acidity and a peppery bite on the back-end. The SB bent is written and exploited in the best possible way. Will be a great wine when the vineyard grows up just a bit. Drink 2015-2017. Tasted September 2015 @ diemersdalwines

Diemersdal Sauvignon Blanc Eight Rows 2015, Durbanville Hills, South Africa (Winery)

When sixth generation winemaker Thys Louw wanted to make a block specific Sauvignon Blanc his father Tienie’s offer fell short. “Why get out of bed for three rows?” Eight it was. From soils of decomposed granite with high clay content off of vines nearly 30 years of age. The locale, pinpoint picking from carefully chosen contours and the attention to detail have come to a cleaner, finessed and wisely distinct Sauvignon Blanc expression. The ride is calmer than the reserve and the finish still replete with freshness. The citrus preserves, locks in and bottles acidity. The obvious grape variety avoids cliché and the obscurity of “stand by me…nobody knows the way it’s gonna be.” Instead the eight rows oasis produces a Sauvignon Blanc that understands where it comes from and knows what it wants to be. Knows where it’s going. Drink 2015-2019. Tasted September 2015

The Foundry Grenache Blanc 2014, Cape of Good Hope, South Africa (Winery)

From Meerlust’s cellar master, Chris Williams, in partnership with his Kumala brand manager, the Scot James Reid. Fruit sourced from growers across the Cape. The wines are produced at Meerlust in Stellenbosch. The Grenache Blanc comes from the Malmesbury shale and decomposed granite soils of the Voor-Paardeberg. A mineral streak runs through and this bears little resemblance to the Rhône, nor does it reminisce about Catalonia. This is futuristic Grenache Blanc, the kind only found in dreams because of its high level of sumptuousness despite the elevated stone count. Tack on scents of lead and/or graphite and the revelry ascends. Perhaps it should be looked at as a block of chilled rock as holding vessel for selling fruit. Longevity from 100 per cent Grenache Blanc is a rare, cool and beautiful thing. Drink 2015-2022. Tasted September 2015 @ ChrisTheFoundry

The Blacksmith Vin Noir 2014, W.O. Coastal Region, South Africa (Winery)

A personal project of 600 bottles for Tremayne Smith, assistant winemaker at Mullineux & Leeu. A blend of 59 per cent Cinsault from Paarl and (41) Carignan from the Swartland. Neither Irish Planxty nor traditional folk Steeleye Span, the Vin Noir’s power chords and mineral metal imagines “uncrushable shields, power belts and magic rings.” A Falconer in Cinsault-Carignan clothing, smoky sweet, savoury emulsified, vaporous, beautifully murky. The Carignan is devilishly Rhône, built with spice, liquorice and dried sassafras. A slow release of red citrus Cinsault and a final, flinty feign of sweetness. A far cry from the old days of drinking South African tassies. Drink 2015-2017. Tasted September 2015 @ tvsmith85

J H Meyer Cradock Peak Pinot Noir 2014, Outeniqua, South Africa (Winery, Agent, WineAlign)

From the Cape outpost of Outeniqua, of all deity forsaken places, in the mountains above George and named for the highest (1578m) peak. The montane fynbos terrain makes for Pinot Noir of wild depth, tannic breadth and a natural, unfined, unfiltered bush vine pressed sensation. Though so unknown, this southeast facing slope drives a point not just new but also important to the South Africa Pinot Noir discussion. This Cradock Peak is a pushy Pinot, plush and demanding. Drink 2016-2019. Tasted September 2015 @ Nicholaspearce_ @ PublikWine


20 Kosher Wines to Help You Celebrate Passover - Recipes

Veuve Clicquot Is La Grande Dame Of Champagne!

Madame Barbe-Nicole Ponsardin Clicquot was born December 16, 1777 in Reims. As the daughter of Baron Nicolas Ponsardin, her social standing allowed her to obtain an excellent education, founded upon the traditional morals and values of the time.

Madame Clicquot

In 1798, she married François Clicquot, son to the founder of the Maison Clicquot. François shared his passion and knowledge for champagne creation and distribution with his young wife. It was because she had spent this time at his side that Madame Clicquot was able to take the reins of the family house after her husband&rsquos passing in 1805. At 27, Madame Clicquot became one of the first businesswomen of modern times when she took over the business established in 1772 by her father-in-law. Imagine the audacity of this decision at a time when women were not even allowed to open their own bank accounts. Madame Clicquot&rsquos character might be summarized with two words: audacious and intelligent.

Veuve Clicquot's Domain

She would seize each new opportunity that arose, willing to take risks, and as such, she was able to expand her business to all four corners of the world. Uncompromising when it came to the quality of her wines, she perfected new techniques of production. She invented the &ldquotable de remuage&rdquo (riddling table) to clarify champagne, and innovated the very first blend of rosé champagne. Prior to her invention, the second fermentation of wine to create champagne resulted in a very sweet wine with large bubbles and sediment from the remains of the yeast used in the fermentation in the bottle (which creates the bubbles in the wine) resulting in a cloudy wine.

Her technique still used the original English technique of adding additional sugar, but after this second fermentation was complete, the bottles were held upside down. The bottles were regularly turned so that the dead yeast would all gather near the cork (riddling). Once the settling was complete, the wine near the cork was frozen and the cork and frozen plug removed (disgorgement), followed by an addition of wine to refill the bottle.

Even at that time, her peers recognized her formidable contributions, and referred to her as the &ldquoGrande Dame of Champagne." She died at the age of 89.

HOUSE OF VEUVE CLICQUOT

Champagne is a wine of legend. The entire history of the Veuve Clicquot House is marked by mythical wines. True to this heritage, the House is proud of its motto: &ldquoOnly one quality, the finest.&rdquo A short lineage of just 10 Cellar Masters has led this quest for quality, thereby ensuring the continuity of the Veuve Clicquot style: strength and complexity. Veuve Clicquot prides itself on excellence and quality. Only the juice from the cuvee (the first and most noble pressing) is used.

The Veuve Clicquot vineyards cover 393 hectares of land belonging to Veuve Clicquot to supply grapes to the House. It spreads over the very best Champagne growth areas: 12 of the 17 Grands Crus and 18 of the 44 Premiers Crus. The vineyards boast an exceptional average classification of close to 96%, a ranking that is based on the winegrowing properties of the terroir and the quality of the grapes produced. The vines are mostly planted on the hillside where the soil is the shallowest and exposure to the sun is at a maximum.

The modern day Maison of Veuve Clicquot possesses one of the finest champagne vineyards, both in terms of its size and the quality of its vines. Its 390 hectares are divided between 12 of the 17 Grands Crus, and between 20 of the 44 Premiers Crus that constitute the entire Champagne region.

Map of Champagne

This exceptional heritage was built up over the centuries, founded upon the parcels first established by the founder, and added to by subsequent vineyard directors. In particular, Veuve Clicquot bears the fortuitous territorial mark of Madame Clicquot. 86% of the Veuve Clicquot vines are classified as Grands or Premiers Crus. While the latter only represents a quarter of the total surface of vines in the entirety of the Champagne region. Each plot&rsquos grape variety is determined by assessing its soil, climate and exposure.

The Veuve Clicquot vineyard is comprised of 47% Chardonnay grapes, 36% Pinot Noir and 17% Pinot Meunier. The Clicquot vines are mostly situated on gentle sloping hills allowing the vines to benefit from shallow soil and a maximum exposure to sunlight. Since its foundation, the Maison of Veuve Clicquot has also established a strong partnership with its fellow winegrowers in Champagne. These providers of grapes and white wines help insure the consistent quality of the Veuve Clicquot wines.

Christian Renard & Romain Le Guillou

Today, Christian Renard who has managed the vineyards since 1982, a responsibility that is anything but routine, is passing on the reins to Romain Le Guillou. Between the unpredictability of the weather, the vines&rsquo evolution and simple organization of a large team, the only one thing that is certain is every single year is different. Therefore, he is constantly adjusting and adapting to evolve Veuve Clicquot&rsquos winemaking, while guarding a centuries&rsquo-old tradition. And that my friend is a bit of history about &ldquoLa Grande Dame.&rdquo

Here are a few &ldquoVeuve&rdquo that you should know about.

What a great innovation is Champagne on ice! Knowing what we know about Madame Clicquot, I am pretty sure that she would have approved. I truly fell in love with the Rich collection. Created expressly for mixology, Veuve Clicquot Rich en Rich Rosé are their most versatile Champagnes. Known for audacity and innovation, the Maison Veuve Clicquot has introduced an entirely new way to drink champagne.

The fruit aromas in Veuve Clicquot Rich and Rich Rosé has been boosted to sensational new levels. Veuve Clicquot&rsquos signature Pinot Noir is given a new versatility with the higher dosage, while the greater presence of Meunier emphasizes fresh, fruity, gourmand notes.

Veuve Clicquot collaborated with skilled mixologists to select the perfect ingredients to naturally enhance the wines&rsquo flavors, while adding a unique twist. The signature notes in Veuve Clicquot Rich wine are magnified by the presence of chosen ingredients: pineapple, grapefruit zest, cucumber, celery, peppers or tea &ndash all on the rocks. Alongside Maison oenologists, Veuve Clicquot Rich Rosé has been paired with its own complements, to bring out its characteristic red fruit notes: ginger, pineapple, lime, tea &ndash all on the rocks. You&rsquoll never get enough&hellip

The Cellars

Of course I, like many others, still love the Brut Yellow label a predominance of Pinot Noir provides the structure, while the Meunier rounds out the blend. Chardonnay adds the elegance and finesse. Grapes from 50 to 60 different Crus go to the blending of the Yellow Label. Traditionally, the proportion of each grape variety used is 50 to 55% Pinot Noir, 15 to 20% Meunier and 28 to 33% Chardonnay. These figures vary slightly from year to year according to conditions.

The Yellow Label has a golden-yellow color, with tiny bubbles. The nose: a mix of white fruits and raisins, vanilla and brioche. A wonderful balance between the fruity aromas coming from the grape varieties and the toasty aromas. Veuve Clicquot Rosé a wonderful champagne.

Veuve Clicquot was the first champagne house to commercialize rosé champagne in 1775 and again the first to launch its first non-vintage rosé. Made using 50 to 60 different crus, the cuvee is based on Brut Yellow Label's traditional blend, 44 to 48 % Pinot Noir, 13 to 18 % Meunier and 25 to 29 % Chardonnay. This blend is completed with 12% of red wines using red grapes especially raised and selected to give a balance to this rosé. With a gorgeous pink color, Veuve Clicquot Rosé has aromas of fresh red fruit (raspberry, wild strawberry, cherry, and blackberry) with notes of dried fruits along with a finish reminiscent of almonds, apricots and brioche leaving a fruity sensation on the palate.

Jacques Péters, the cellarmaster, and his team wanted a champagne that would be accessible and naturally engaging while conserving Veuve Clicquot's essential values in terms of style. Bravo, it is a winner!


Risotto and Asiago “Thumbprints” Recipe

St. Francis Winery & Vineyards in California

Try this recipe for Risotto and Asiago “Thumbprints” from St. Francis Winery & Vineyards. The winery is located in Sonoma Valley, California. This recipe calls for 1/2 cup of white wine.

Risotto and Asiago “Thumbprints”

Pair with Cabernet Sauvignon

Risotto Ingredients
(Makes 1½ quarts)

2 T olive oil
2½ c arborio rice
1 small onion, diced (about 1 cup)
½ c white wine
1 T fresh minced garlic
3½ c hot water

1. Heat olive oil until almost smoking, add rice. Reduce heat to medium and stir rice until lightly browned (3 to 5 minutes). Add wine and garlic, stir well.

2. Reduce heat to medium low and add water, stir well. Cook for about 15 minutes, uncovered, stirring occasionally, until rice has absorbed all the water and is al dente (slightly undercooked, or just a little bit chewy).

3. Spread rice out on an oiled cookie pan and cool, stirring occasionally.

Note: This recipe makes 3 times as much as you’ll need to make the thumbprints. The extra risotto makes a great side dish: re-heat rice with a chunk of butter, chicken or vegetable stock, and your choice of flavorings (wild mushrooms, parmesan cheese, asparagus, corn kernels, zucchini, spinach, artichoke hearts, etc).

Fresh Tomato Fennel Sauce Ingredients

1 quart fresh tomato purée
1 t ground fennel seed
1½ t kosher salt

1. To make tomato purée: clean and core fresh red ripe tomatoes, chop roughly, blend in blender until smooth, strain to remove skins and seeds. You’ll need about 3 pounds tomatoes to get 1 quart of puree.

2. Place 1 quart purée into stainless pot and simmer with salt and fennel until reduced by ¼ or to desired consistency.

Thumbprints Ingredients
Makes 20 to 25 thumbprints

2 c cooked risotto
¼ c grated asiago cheese
¼ lb cream cheese, softened in microwave
1 eier
1 t kosher salt
½ t black pepper
Flour as needed

1. Beat all ingredients together on medium speed with paddle attachment in stand mixer for 1 minute until well combined and sticky.

2. Use 1 ounce scooper (or a tablespoon 2 tablespoons will make one thumbprint) to portion, form and pack a bit into round balls, then place on oiled cookie sheet and push down with your thumb to make an indent in the rice ball, coat with flour, shake off excess, and fry in 350° oil until golden brown.

3. Add fennel sauce in thumbprint.

Recipe provided by St. Francis Winery & Vineyards, Santa Rosa, California


Kyk die video: Халаль и Кошер Какая разница (November 2021).