It was a public holiday yesterday – right in the middle of the week and it would have been a real bother if wasn’t for the fact that it was the anniversary of the Sharpville Massacre, an event that changed the course of history in this part of Africa. To celebrate the occasion Mark’s uncle invited us for a barbecue and we had freshly caught galjoen (an extremely rare fish that may only be caught for a very short period of the year) and it was delicious but I ate far, far too much.
South African wines are doing very well and this time the 2010 Durbanville Hills Rhinofields Chardonnay was named one of the Top 10 Chardonnays at the 19th annual Chardonnay du Monde held in Burgundy, France. An international panel of judges tasted 908 wines from 43 countries, representing the best and most diverse wine producing areas in the world. The gold-medal winning Chardonnay from Durbanville Hills shares the top position with Austria, France, Argentina, Chile, Spain, Italy, the Czech Republic and Switzerland. Cellar Master Martin Moore says that the wine spent a total of 12 months in the barrel and he believes the process of rolling the barrels every fortnight has made all the difference in ensuring this wine gets the attention it deserves. “By rolling the barrels instead of stirring the lees in the conventional manner, we have followed a gentler approach. By not having to remove the bungs, we reduced contact with oxygen and so preserved the wine’s delicate aromas while moderating the extraction of oak. The technique has imparted a deliciously creamy texture to the wine and ensured a seamless integration with oak.” So if you’re looking for a wine that holds a zesty citrus nose with peach, dried apricots backed by cedar, wood spice and almonds, this is the one to choose; on the palate the wine is full-bodied, creamy and elegant with hints of orange and it pairs exceptionally well with creamy sauces, cured ham, salmon and Eisbein. It seems that even though the Chardonnay tasted superb now, the flavours would over time blossom and develop in complexity, its texture would soften and the mouthfeel would acquire even more creaminess. The Rhinofields reserve range of wines refers to the indigenous Cape renosterveld growing close to the Durbanville Hills cellar; a member of the Biodiversity & Wine Initiative (BWI), 320 ha of this highly threatened vegetation was at present being protected on the farms of members of Durbanville Hills. The wine can be purchased at all fine wine shops at a mere R95.00 per bottle.Now for the news: remember the days when food was just that, food? No no soy protein isolate, no xanthan gum, no red dye No. 40 or mystery ingredients from the Amazon rain forest? Well it seems that natural food is back ….. LA Times Everything you thought you knew about the 5 food groups seems to be changing – if the researches from the University of Alabama-Birmingham can be believed (and I’d rather imagine they can); they’ve identified 5 distinctive eating patterns that, they say, represent the real way people eat, and that are strongly influenced by age, race, region, gender, income and education. Huffington Post Scientists discovered years ago that certain foods will kill us, yet carry on eating; we’re stubborn? Really? Willfully defiant maybe? Innocent seeming rice could contain arsenic & fast food burger eaters are subjecting themselves to pink slime but what the heck ….. Seattle Times France’s antitrust authority fined Nestlé SA, Mars Inc. and Colgate-Palmolive Co. €35.3 million for pressuring their distributors to keep prices high for pet food, the latest in a string of rulings to crack down on alleged price fixing across large swaths of the French economy. Wall Street Journal McDonald’s apologized to Chinese consumers after a state-owned television station accused the fast-food giant of selling products past their sell-by windows and the French retailer of mislabeling chicken at individual locations. I wouldn’t be too phased, though – it is McDonald’s after all. Wall Street Journal Big bites lead to big bellies, researchers say, and they might have a solution: People take smaller bites of food when it’s accompanied by stronger aromas, so infusing foods with strong aromas could get people to eat less. Live Science