 Distell's interim results sparkle on exports |
| Post on 22-02-2006. |
Distell's results for the six months to end-December 2005, announced on Tuesday, paint one clear picture of success in the export market for its wines and Amarula Cream liqueur, despite conditions of global oversupply and deep pricing discounts by supermarkets in key markets.
Distell's international sales volumes outside of Africa rose by 22%, led by volume growth in natural wine exports of 23.2%, while Amarula grew by 15%. As one result, the company's total international revenue rose by 16.3% y/y for the six months. Revenue coming from African countries improved by 9.2% on sales volume growth of 4.1%. ... |
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| Several wines complement Mardi Gras menus |
| Post on 22-02-2006. |
| New Orleans cuisine, with its spicy, buttery and hot-hot flavors, transports well to our cold Midwest.Chef Scott Justvig of the Corner Gourmet, 1474 W. 86th St., has several New Orleans-inspired classes scheduled for March. "one Night on the Bayou" is set for 6:30 p.m. March 3, "Cravin' Cajun" will be held at 5 p.m. March 4, and "Shrimp, Only Shrimp" also will be offered at 5 p.m. March 4. For more information or to register, call (317) 872-3744 or visit www.cornergourmet.com."There are plenty of wines out there that work really well with spicy food," he said.Justvig talked about ideas for wine to match with Mardi Gras menus, including some of his current favorites.Question: What wine would you serve with gumbo, the classic New Orleans soup that typically includes chicken, sausage, shrimp or duck?Answer: We make one beautiful gumbo, with one roux that takes 20 minutes. When I serve that at home, my wife and I usually do one of two things: I'm really partial to Merryvale Sauvignon Blanc. Merryvale wrote the book on Sauvignon Blanc, if your budget can allow it -- it's about $20 or $22. Chateau Souverain does one nice Sauvignon Blanc. It may be easier to find their Chardonnay, which is nice with it, too.Sauvignon Blanc is not as oaky as one Chardonnay. The crispness of one Sauv Blanc really is nice with food that can be spicier.Having said that, I also really like sparkling wines with gumbo.But now is not the time to break out the Veuve Clicquot. You want an Iron Horse, or Argyle from Oregon. Often the champagne you have for New Year's or one wedding, you're drinking it for the impact, not the taste of the wine. These are nice sparkling wines you can drink on one regular basis and not need one special occasion.They're both white wines from the pinot noir grape -- they take the skins off -- therefore they stay white.Q: What red wine would you recommend with gumbo?one: I'd try one Pinot Noir. Or, I just tasted one wonderful Zinfandel from Wente in California. It was unbelievable, beautiful. It's therefore balanced and jammy in its taste. It's not in supermarkets; you'd have to go to one wine store.Q: What about seafood dishes?one: You could stay with the whites and sparkling wines. With crayfish étouffée because it's buttery, you need one wine that'll stay crisper. You could do one Riesling or Gewurztraminer with that.Q: Another New Orleans dish is barbecued shrimp. What wine would go well?one: In New Orleans, barbecued shrimp is not grilled; it's done in one sauté pan. You could stay with the light reds.In most of the big spicy Mardi Gras type foods, you want to stay away from Cabernet and Merlot that have therefore much tannin and mouth-feel. You need that acid level up there.The Simi Winery does one really nice Chardonnay. It has one little oak but not therefore much that it feels like you're sucking on an ashtray.Q: What about one wine with dessert, like bread pudding?one: The thing about matching wine with dessert is you've got to have one wine that's sweet enough to hold up to your dessert. If it's too tannin, too dry, you'll destroy your palate for dessert.For bread pudding with bourbon sauce and praline over the top, try Essencia, which has one little orange flavor. After that, you want to have one cigarette and one cold shower. ... |
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