Looking for something to snack on this holiday season? We found the perfect recipe for wine fruit snacks! ( For Adults only!)
via Thrive Style
Wine Fruit Snacks – Wine Gummy Bears (or Hearts—whatever shape you want to make them!)
1 cup wine
4 Tbsp gelatin (I always use this kind)
1/2 tsp stevia (optional)
2 -4 Tbsp maple syrup (I always use Grade B, but any kind will work)
Note: The amount of maple syrup you use will depend on (1) how dry your wine is and (2) how sweet you want your gummies! You’ll have to taste it as you go and add more as needed.
Also, you can double or triple this–it works just the same!
In a saucepan, warm the wine on low heat. I put a thermometer in it and made sure it didn’t go much above 90 degrees. Wine boils at 159 degrees F, and so I definitely wanted to keep it well below that so the alcohol wouldn’t burn off. You don’t need a thermometer though, just keep it on the lowest heat and don’t take your time with the process. Add the gelatin one Tbsp at a time, and stir very well before adding more. I stirred the gelatin/wine with a whisk and the white wine version got very frothy. This is ok! It still works, and the froth gels too–but if you want your gummies not to have a little froth on the bottom, you can scoop it off. After the gelatin has completely dissolved, add the other ingredients. Taste the mixture after adding each one—you’ll have to use your taste buds as a gauge for how much sweetener to add! I added 2 Tbsp maple syrup to each of my batches of gummies today (a pinot noir and a dry riesling). Also keep in mind that the more sweetener you add, the less you’ll taste the flavor of the wine! In my mind, these should be a little less sweet than a regular gummy bear—they are for grown-ups after all! …Sweeter gummies get eaten faster for me, and portion control is necessary for these–to avoid getting drunk
Once your mixture is ready, either use a spoon to fill a mold or dump the whole batch into a pan (for square cut gummies). I’ve done it both ways—and although the hearts are pretty, I’ll make the square ones if they’re just for me (easier).
Put them in the fridge to set. You don’t have to do this, but it speeds up the process. They’ll be the texture of Jello jigglers pretty quickly–go ahead and eat them this way if you want to. But I recommend waiting! They get better! In fact, I recommend that you let them chill for at least 2-3 hours. They really do become the texture of gummy bears. I keep them in the fridge, but you don’t have to if you want to pack them up and take them to a party. They won’t un-gel.
If you’re into essential oils, you could probably add a couple drops to the gummies—I haven’t tried it yet, but I’m sure I will the next time I make them! If you’re interested in chatting about essential oils, check out my essential oils facebook page. The only rules I have there are that you have to be nice, and you can’t solicit people! I use Young Living Oils, but my facebook group is open to anyone passionate about being oily (or anyone who wants to learn). Come and say hi!
If you like wine gummies, you’ll love margarita gummies too! Click here for the recipe.
For a whole month, the Breedekloof Wine Valley will celebrate all it has accomplished this year. Join us for #CelebrateBreedekloof and experience some of the best wines in the country! And what’s the best of it all – you will be able to taste Merwida’s wines from 10am until 4pm, on Saturdays!
Yes, we really mean RED.WINE.BROWNIES! If you’re like us, you are already on your way to your pantry to see if you have all the ingredients, well here it is, courtesy of CookieNamedDesire.com:
RED WINE BROWNIES RECIPE WITH DRUNKEN CRANBERRIESAuthor: Amanda PowellINGREDIENTS
- ¾ cup red wine
- ½ cup dried cranberries
- ¾ cup all-purpose flour
- ½ teaspoon sea salt
- 1 stick butter (1/2 cup), plus extra for greasing
- 6 oz dark or semi-sweet chocolate (I used half and half)
- 3 large eggs
- 1½ cups sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup chopped walnuts (optional)
- In a small bowl, mix the red wine and cranberries together and allow to sit for 30 minutes to an hour or until the cranberries look plumped
- Preheat oven to 350 degree and grease and flour an 8 by 8 inch pan.
- Mix flour and sea salt in a bowl and set aside.
- In a mixing bowl over boiling water, heat the butter and chocolate until just melted and mixed together.
- Remove from the bowl from the heat and beat in the eggs one at a time. (If the bowl seems very hot, you may want to let it cool for about 5 minutes before adding the eggs).
- Add the sugar and cocoa powder and mix, then add the flour and mix well.
- Mix in the red wine and cranberries.. Fold in walnuts, if using.
- Pour the mixture in the baking pan and bake for about 40 – 50 minutes or until an inserted toothpick comes out with only crumbs.
- Allow the brownies to cool in the pan about about 25 – 30 minutes in the pan, then remove to cool completely on a wire rack.
“DOGS can be used as
pest and disease detectors in vineyards,
according to a Melbourne University researcher.”
Article from TheWeeklyTimes
Sonja Needs, a lecturer and tutor in wine, climate change, adaptation and animal science, says dogs can detect for beehive collapse, termites and fire ants.
Ms Needs, who worked at CSIRO and has a background in winemaking, said the major advantage dogs had as a detection tool was they were versatile and fast.
“Dogs have a greater sensitivity to volatile molecules than most mobile gas chromatography detectors, and they can sort and discriminate scents where machines have difficulty,” she said.
“We start the dogs off on a neutral substance, a specific volatile substance that they will not encounter elsewhere once in their environment.
“Once they’re reliable on the first odour, we can shift them on to whatever substance that we want.”
Ms Needs started detector research and training with her late German Shepherd Luther and now her Border Terrier, Keely.
Ms Needs and Luther volunteered for search and rescue but Luther developed degenerative canine myelopathy, a condition similar to motor neurone disease.
“Luther was still mentally fine but physically was not able to do the search and rescue,” she said.
Ms Needs started researching using dogs as detectors.
We have had another remarkable year with awards for almost all our wines!
Our 2016 award season results are as follows:
FNB Top 10 Sauvignon Blanc
- We’ve managed to win this title again this year with our 2016 Sauvignon Blanc. Second time in a row – we could not be more proud!
Michelangelo International Wine & Spirits Awards 2016
- Double Gold – Cabernet Sauvignon 2015
- Silver – Barbera 2015
- Silver – Sauvignon Blanc 2016
- Silver – Chardonnay 2016
- Silver – White Muscadel 2016
- Bronze – Cuvée Brut
Breedekloof Wine Valley collects 43 top awards
Two trophies among tally of Michelangelo International Wine & Spirits Awards
The Breedekloof Wine Valley, along with the Breedekloof Makers, a collaboration of like-minded winemakers from the picturesque Breedekloof Wine Valley, have received an added boost to their enthusiastic winemaking efforts following the announcement of the 20th annual Michelangelo International Wine & Spirits Awards – a collection of 43 awards in total have made their way to this beautiful wine valley outside Cape Town.
Are you stocked up yet?
Wood? Firelighters? Braaivleis? Wine?
Tomorrow is #NationalBraaiDay and we hope you are ready! If not, please feel free to visit our wine sales tomorrow between 9am and 1pm to make sure you have the perfect wine for this special occasion.
With it being #HeritageMonth, we would like to remind you of the rich history of Merwida, but first:
Meet Johannes Carolus, or “Boetie” as we call him. Boetie is one of the cellar workers at Merwida and has been working here for almost 10 years. He is also responsible for hoisting the flags every morning. This morning, we decided to celebrate #HeritageMonth with brand new flags, and as always, Boetie was on point:
*According to our calculations, this was the 4838th time Boetie has hoisted our two Merwida and two South African flags.
Herewith a reminder of Merwida’s heritage:
How long has this wine had wood contact? But why?
Wooded wines are not only recognizable by the price difference when compaired to unwooded wines, but mostly by the different flavours that are enhanced by the wood component. WineFolly posted a very insightful blog about How Wine Barrels Affect the Taste of Wine, and we would like to highlight a few main points for you.
Due to cabletheft, our landline is not working at the moment.
Please contact us on 074 101 0421 or firstname.lastname@example.org
We are celebrating with a few facts from WineFolly
Cabernet has its own official holiday–the Thursday before Labor Day
Cabernet Sauvignon is the offspring of Cabernet Franc and Sauvignon Blanc
Cabernet Sauvignon is the most planted wine grape in the world (~720,000 acres)
It has higher levels of an aroma compound called Methoxypyrazine which is why it’s noted for aromas of black pepper, green peppercorn, black currant and sometimes even bell pepper
Cabernet Sauvignon is a half-sibling of Merlot, Hondarribi Beltza (from Basque Country) and Carménère
It is included in the Bordeaux blend, Meritage blend, Supertuscan blend, and CMS blend
Wineries in Napa Valley pay more on average for Cabernet Sauvignon grapes than they do for other grapes
Cabernet Sauvignon-based wines are tracked and traded like stocks
It is the most planted variety in Chile
It is one of the most important varieties in China
It is the most reviewed red wine variety in Wine Spectator’s database
There’s a reason why it tastes great with steak… Read more