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Right from the Southern heel of Italy, Negroamaro is a good match for pasta bakes and spicy sausage dishes.

Ingredients

400g pasta shapes

6 good-quality sausages

140g sun-dried tomatoes

4 tbsp oil from the sun-dried tomato jar

a generous handful of fresh parsley, coarsely chopped

Method

Cook the pasta in boiling salted water according to the packet instructions or until tender.

Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.

When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.

This largely Italian red grape partners well with rich meat sauces on pasta.

Ingredients

3 red peppers

2 peeled red onions

1 tbsp oil

½ tsp dried thyme

500g passata

Method

Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.

Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Ingredients

One bottle Merlot

10 tablespoons sugar

1 orange peel

1 lemon peel

10 cloves

1 teaspoon cinnamon powder

4 cinnamon sticks and/or orange slices to garnish

Preparation

In a medium pot, heat the Merlot gently. Add the sugar until dissolved.

In a strainer, add the orange peel, lemon peel, cloves and cinnamon powder. Let the strainer sit in the heating wine for about 20 minutes. Make sure the wine is not boiling.

Allow the mixture to cool, or serve it hot, like a toddy.

Remove the strainer. If serving cool, pour into wine glasses. If warm, pour into glass mugs. Garnish with a cinnamon stick or an orange slice.

Makes 4 servings.

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Mouth watering recipes and other ideas for using up left over Red wine.

Ingredients

2 cups whole berry cranberry sauce

1/2 cup firmly packed brown sugar

3/4 cup of your favorite red wine 

2 tsp hot Chinese mustard

2 tsp Worcestershire

1 batch of meatballs, cooked

Instructions

Add cranberry sauce, brown sugar, red wine, mustard, and Worcestershire to a sauce pan. Heat and simmer for 15 minutes, stirring occasionally.

Add the meatballs to the pan, stirring to coat and heat thoroughly.

Serve warm. (Alternately, you can pour the sauce over the meatballs in a crockpot set to warm for serving.)

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This grape produces full bodied wines that go particularly well with grilled steaks and roasted vegetables. A winter warmer.

Ingredients

4 medium parsnips, peeled and quartered length-ways

1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks

2 red onions, each cut into 8 wedges

1 tbsp olive oil

grated zest of 1 lemon

2 tsp pork seasoning or dried mixed Italian herbs

500g lean pork tenderloins, in one or two pieces

1 medium Bramley apple

400ml hot chicken stock

Method

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

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Ingredients

2 oz rye whiskey

3/4 oz red wine (such as Pinot Noir)

1/2 liqueur (black currant)

1/2 fresh lemon juice

lemon peel (for garnish)

INSTRUCTIONS

In a cocktail shaker filled with ice, combine rye whiskey, wine, liqueur, and lemon juice. Shake well and strain into an ice-filled rocks glass.

Squeeze the lemon peel lightly to release its oils and run around the rim of the glass before adding to the cocktail as a garnish.

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It is easy to make your wine tasting party special and memorable. Make it "blind" and give it a theme.

In a blind tasting, the guests will not know what they are tasting. You don't have to blindfold your guests; but you do have to wrap your bottles to conceal their identities.

Pick a Fun Wine Theme

Theme gives the event a purpose, a game, and a discussion topic. We have listed on of our favorite themes.

A noble party - 3 wines, each from a noble grape. have the guests guess if the wine is made from Cabernet Sauvignon, Merlot, Pinot Noir. Pass out a summary chart on the noble grapes as a cheat sheet.

Planning and Preparation

Guest Size: Each 750 ml bottle can pour 6-12 tasting portions, depending on your glass size. If you have more than 12 guests, you may want to have 2 bottles of each wine.

Blinding Your Wine: Cover each wine with aluminum foil (it will look nice) or you can put each bottle in a brown bag. Label them alphabetically (A,B,C…) Using numbers can get quite confusing when you are sharing your tasting notes and scores.

If you are working with fine wine, you will want to serve them in an order that will not understate their aroma and characteristics. Refer to wine serving order.

Print-Outs: Prepare a wine tasting scorecard and answer sheet for your guests. This preparation will make your night so much easier – they save you from explaining yourself hundred times. Also, your guests will learn more about wine.

Food: Serve bread on the side. Prepare (or cater) finger food. Pick food that can help rinse the pallet without overshadowing the wines. Select cheese that pair well with the wine.

Water: Have a jug of water and a water bucket out so your guests can rinse their glass between each tasting.

Prize: Prepare a prize for the winner. Or grant him/her certain privileges. such as exempted from hosting the next party or helping you clean up.

Final Tips

When thinking about themes, consider how many wine glasses you have available. In situation of limited wine glasses, it may make sense to do a blind tasting of different regions but using the same grape.

Tell your guests not to wear perfume, drink coffee, or smoke prior to tasting. Aroma gives the best hints in blind wine tasting.

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Red Pinotage is a natural with barbecued steak - think beach parties and Southern African 'braai'.

Prep Time: 10 mins

Serves :  4

Quick but 'real' food with steak and salad

Ingredients

4 medallion steaks about 140g/5oz each

1 pack trimmed spring onions

4 tbsp extra-virgin olive oil

2 x 220g packs pre-cooked wheat (we used Ebly Tender Wheat)

1 tbsp red wine vinegar

½ tsp Dijon mustard

100g feta cheese

100g cherry tomatoes, halved (or use Sun-blush tomatoes)

50g pack rocket, preferably wild

Method

Put a heavy-based frying pan over a medium-high heat. Brush the steaks and onions with 1 tbsp oil and season the steaks. Lay the steaks in the pan, pressing them flat with a palette knife, and fit the onions around them. Cook the steaks for 21⁄2-3 minutes on each side for medium rare, turning the onions when you turn the steaks.

Meanwhile, tip the wheat into a large saucepan. Add 4 tbsp water and stir. Heat through for 3-4 minutes, stirring once or twice.

Whisk together the 3 tbsp olive oil, vinegar and mustard to make a dressing. Crumble the feta into a bowl, add the tomatoes and rocket, then tip in the wheat. Pour in the dressing and mix. Serve with the steaks and onions.

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Bold tones of dark chocolate with a favorite wine. Some say it can’t be done, here are a few pairing tips to keep in mind.

Steps

Obey the first rule of pairing wine and food. Do not have the chocolate sweeter than the wine you're pairing it with. T

Aim to purchase quality chocolate for the purposes of wine and chocolate pairing. 

Pair chocolate and wine according to the darkness of the chocolate. As with food, the general rule is that the darker the chocolate, the darker the wine. So, reds are ideal for dark chocolate.

Look for wines with soft, rounded tannins to pair with chocolate. The smoothness of the wine is an important element when pairing with the smoothness of chocolate.

Look for full-bodied wines to match to strong, intense, and heavy chocolates and chocolate desserts.

If tasting chocolate and wine together, obey the wine rule of tasting from light to dark. 

Select wines according to the flavors of the chocolate.

Dark chocolate (50% to 70%): Pair this with more robust wines, such as Cabernet Sauvignon, Zinfandel, Pinot Noir, and Port. A Chianti can match well with chocolate around 65 percent cocoa content.

The guidelines in this article are nothing more than guidance; make up your own mind as to what matches well and what does not.

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They’re a great way to cut calories, reduce your alcohol consumption, or just conserve your wine supply at parties. Wine spritzers are especially appreciated during those hot summer afternoons. 

Serves: 4

Total Time: 10 minutes

Ingredients:

Ice

1 1/3 cups Pinot Noir

1 1/3 cups ginger ale

6 teaspoons cherry-flavored liqueur, such as maraschino or kirsch

Rosemary sprigs

Directions: Fill four glasses with ice; add 1/3 cup Pinot Noir and 1/3 cup ginger ale to each glass. Add 1 1/2 teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.

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Keep your head up, your heart open and don’t spill your wine. Here is a chance for you to be a bit more flexible with your wine drinking over the weekend. 

Wine and yoga blends together beautifully - now see wine does go with everything. Happy weekend!!

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A global classic, Cabernet Sauvignon tends to be medium to full bodied, red with ruby to very dark colors, its a great match to hearty dishes such as roast lamb, here's how to make your own, 

Prep Time: 15 mins

Cook: 4 hrs, 20 mins

Plus overnight marinating plus resting.

Serves 6

Ingredients

1 leg of lamb

zest and juice 1 lemon and 1 orange

4 tbsp olive oil

2 tbsp clear honey

1 tbsp each of cinnamon, fennel seeds, ground cumin

3 garlic cloves, crushed

Method

Put the lamb into a large food bag with all the juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

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Man has been making wine to partake in the pairing with foods, parties or just to sip down while watching "Cougar Town". but what you may not realize is that your choice of wine says a lot about you.

Cabernet Sauvignon

This is a more conservative wine. Full-bodied with dark fruit such as black currants, plums, and blackberries, this wine goes well with your pricey suite and expense account, it's also the only wine type you can confidently pronounce.

Chardonnay

Chardonnays are barrel-aged, which gives them an "oaky" wood flavor that overpowers most food and dominates the palate. If you’re a Chardonnay drinker, you like to be in control of any situation if sober. Also you might be turning into your mother.

Pinot Grigio

When made well, it shows a lightly aromatic fruitiness and mineral notes. You give off the vibe that you like to play it safe, you know what works well, (even if you have a terrible Italian accent that you very much enjoy using) you stick to your guns (or grapes, in this matter)

Pinot Noir

Pinot Noir has enjoyed its popularity. Somehow, though, this wine balances trendiness with a great deal of class.  A Pinot Noir in a fine-dining restaurant exudes sophistication. The Pinot Noir drinker is warm but has very high standards for quality—and is willing to pay for it. 

Sauvignon Blanc

It attracts more attention than if you were to show up at the office in your lingerie.(uhm!) With mouth-watering acidity and tropical fruit flavors, these wines are for the outgoing types who like to make their presence known at any room, meeting, or table.

Riesling

Rieslings are some of the most food-friendly wines. From Pasta's to McDonald's, it gives off the vibe that you are a dependable people person (not sitting at home alone being all depressive), These wines, like their drinkers, are often refreshing and sweet, and because of their lower alcohol levels (Not getting drunk) and food pair-ability it can be enjoyed throughout the entire evening.

These posts are merely there to amuse Rooiwyn.com followers!

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This is a red wine sangria recipe that is based on the top fruits often found in many red wine varietals, making for a "low risk" approach to fruit and wine pairing via the sacred sangria!

Prep Time: 8 minutes Total Time: 8 minutes

Ingredients:

1 bottle of red wine (750 ml) 

1/2 cup raspberries (fresh or frozen) 

1/2 cup blackberries (fresh or frozen)

1/2 cup blueberries (fresh or frozen) 

1/2 cup strawberries (sliced) 

1 12 oz. bottle of ginger ale 

1/2 cup sugar 2 oz. blackberry liqueur

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