Archive for November, 2011

Red meat; red wine, white meat and fish; white wine. That’s the rule on food and wine matching, isn’t it? Not for the more adventurous – and confident – among us.

Although the before mentioned approach does sit true in many situations, it is vital to not only consider the colour of the wine but also the balance of flavours and textures when combined with what you are about to eat.

Be brave, experiment and don’t be afraid to get it wrong. Before you invite VIP guests round, that is.

When throwing a dinner party it’s worth considering which wine to serve with each course rather than scrambling around your rack, fridge or floor for the nearest bottle to uncork/screw.

You know when you have got it right because it feels right, simple as that. Average food can be lifted considerably when paired with a perfectly matched wine. Good food, however, can also be crushed.

The crisp and tropical Chenin Blancs should match up well to creamy dishes or salads, while the smooth and fragrant Chardonnays stands proud next to a soft cheese course.

Source: getreading.co.uk 


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Planning a party or a social event can be tricky as you must assess all the aspects of the party and decide on the guests, food, music and the drinks.

Some people believe that deciding how much drinks to purchase is more of an art than science. It can be a daunting task to buy the right quantities of drinks for a party but it just need a little bit of assessing or pre-planning.

Here are a few useful tips to assist you to buy the right quantities as well as a few tips on how to save money when serving the drinks.

There are several factors you’ll want to consider when you calculate the amount of alcohol you’ll need for a party.

  • – The length of the party. How long is the party?
  • – What kind of party are you planning? Is it a cocktail party where drinks are the focus or a sit-down dinner where it’s all about the food and wine?
  • – Do you know if your guests are late stayers and or heavy drinkers?
  • – How much variety will you offer? And if you offer variety, how will you balance the choices between beer, wine, and mixed drinks?

As you can see, deciding how much alcohol to purchase is more of an art than science. For example, a rule of thumb for a cocktail party where you plan to serve only wine and/or champagne is to plan on one bottle to serve every two guests, every two hours.

Another rule of thumb for the average drinker, calculate 1 drink per person, per hour and then increase that amount by approximately 25% to be on the safe side. On the other hand, if it’s a very hot day or you’re serving salty or spicy food, your guests will drink more!

There are several strategies you can use to save money on your alcohol budget. Those include:

  • -Limiting the menu to wine and/or beer. The more variety you serve, the more liquor, mixers, and garnishes you will need to complete your bar.
  • -Limit the bar to a “menu” of mixed drinks. This limits the number of items you’ll need to complete your bar.
  • -Create an alcoholic punch which will “stretch” your liquor budget.
  • -Add to the bar several selections of non-alcoholic drinks to quench your guests’ thirst, including water, ice tea, and soft drinks. A guest who may have taken another mixed drink because he was simply thirsty, may choose water instead.

Source: entertaining.about.com

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We are running a great competition on our Facebook page where you can stand a chance to win one of six grocery shopping vouchers worth R600 each.

Visit our Facebook page for more information on how to enter.

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Celebrated Wine Personality Oz Clarke has chosen our Shiraz Viognier 2009 for his 250 best wines of 2012 guide.

How cool is that? What is your best Douglas Green wine?


Here’s what Oz had to say:

2009 Shiraz-Viognier, Douglas Green, Western Cape, South Africa, 14% abv The Wine Society, £5.50

I’m continually puzzled as to why we don’t see more examples of ripe, enjoyable, affordable reds from South Africa, so well done the Wine Society for sourcing this one, with its ripe blackberry and black plum fruit, its dab of exotic peach flesh, its trail of smoke and intriguing suggestion of orange scent.


Congratulations to Jaco and the Douglas Green team!

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