Archive for May 2012

Wine Photo

May 31, 2012

What do you think of this interesting wine photo?


Alternative bottle use

May 30, 2012

What do you think of this alternative bottle use? Stylish, or not so much?

Garlic beef

May 29, 2012

Here’s a great beef recipe for these great winter’s night. Perfect with a glass of Alto.



  • 1 tbsp black peppercorns
  • 6 garlic cloves
  • 4 tbsp red wine vinegar
  • 600g piece well-trimmed beef skirt


  1. In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.
  2. To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side – about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.

Recommended wine: The Alto Cabernet Sauvignon will pair excellent with this dish.


Gugulethu Wine Festival

May 24, 2012

Be sure not to miss out on this weekends Gugulethu Wine Festival. It promises to be a memorable weekend, so come and join us for a glass.

More info, go to…

Crisp roast pork with honey mustard gravy

May 23, 2012

Here’s a great recipe for family and friends. With lovely soft meat, good company and a glass of Alto will make any night an event.



  • 2kg pork loin bone in, fat scored
  • 1 tbsp olive oil
  • 100ml hot chicken stock
  • 1 tbsp wholegrain mustard
  • 1 tbsp clear honey
  • 1 tsp finely chopped thyme leaves



Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.


Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

Recommended wine:  The Alto Rouge will pair excellent with this meal.


Water Feature

May 22, 2012

A wine bottle and barrel water feature. Stylish or a little bit too much?

The perfect dinner party

May 17, 2012

As we are moving into winter, the time for more dinner parties are upon us. There is nothing more satisfying then hosting a successful dinner party. Sometimes it can be a stressful and overwhelming task, so here are a few tips:

Decide what kind of dinner party you want to host

Before you invite people over, you should decide the size and tone of the dinner party. Ask yourself these questions:

  • How big to you want the party to be? I think that six to eight people is good number to start with and test the waters. That way you’ll have a chance to speak with everyone for at least a bit.
  • Who do you want to spend time with? Try to mix people with different interests and personalities to encourage conversations. You might even consider inviting a combination of neighbours and co-workers.
  • What kinds of food should you serve? You can keep things informal by choosing finger foods for appetizers. As far as the main course goes, Italian dishes can be relatively easy to prepare and great to serve a large group.
  • Should you ask others to bring food? Having others bring a dish can be a wonderful way to lighten your load, and also adds to the diversity of the meal.

Read more…