Archive for June 2012

Quote of the day…

June 28, 2012

‘Wine is older than history. Humans didn’t invent wine. We discovered it.’

-Philip Sheldon


Cork Mosaic

June 27, 2012

This is apparently the world’s largest cork mosaic. Cheers to the artist!

The Grape King- Cabernet Sauvignon

June 26, 2012

With so many different grape varieties and one’s own subjectivity, is it possible to say which one is best? An 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. The Alto Cabernet Sauvignon is a great example of how the class and elegance of this wine variety is also produced outside of Bordeaux.

The wine is made from the grapes of unirrigated, north-facing vines in the Stellenbosch Winelands that are between 8 and 19 years’ old at the time of harvesting.

These vines grow in decomposed granite soils and a clay subsoil at altitudes of 135 metres and 475 metres above sea level, with those at the higher levels cooled by False Bay breezes. They are trellised on a five-wire hedge system and yield four to five tons the hectare. The grapes are harvested by hand at the end of March at 24-25° Balling and after destalking and crushing, the mash is fermented in stainless steel tanks at 25-27°C. The juice is then separated from the skins after 10 days and then racked into first-, second- and third-fill French oak barrels and matured for 18 months.


Lamb & rosemary envelopes

June 21, 2012

Here’s something different to try this weekend. Impress at a casual dinner party with these simple, but delicious lamb envelopes.


  • 4 rounded tbsp cranberry sauce
  • 375g pack ready-rolled puff pastry
  • 1 egg , beaten
  • leaves from 3 sprigs of rosemary , chopped, plus 4 sprigs
  • 4 boneless lamb leg steaks about 100geach


Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.

Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.

Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.

Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there’s time). Preheat the oven to 200C/gas 6/fan 180C.

Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.

Recommended wine: The alto Shiraz will pair well with this meal.

Source: bbcgoodfood

Cape Legends Wine Club promotion

June 20, 2012

Reminder: Cape Legends Wine Club is running a great promotion.

Purchase wine through the Cape Legends Wine Club and stand a chance to win an additional 6 bottles of Stellenzicht Sauvignon Blanc.

For more info click –

The Alto Cabernet Sauvignon 2008 is the LDP wine of the week!

June 19, 2012

This week’s LDP wine of the week is the Alto Cabernet Sauvignon 2008.

Tasting Notes

Sophisticated, big and powerful. Typical of the estate is the cedar and violet bouquet. The palate is infinitely elegant with a slight sweetness of ripe fruit. An aristocrat with excellent maturation potential.

Read more… capelegends

Wine Glass Lamp Shades

June 14, 2012

Here’s a decorative idea using wine glasses. Just don’t use all the glasses, there must be a few left for your red!