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
We are proud to announce that
Merwida Sauvignon Blanc 2015
is one of the
TOP 10 Sauvignon Blanc’s
in South Africa
“The FNB Sauvignon Blanc Top 10 competition is a testament to the depth of wine-making talent we have in South Africa and the remarkable quality of wine in this year’s competition will no doubt inspire others to aspire to similar heights next year. FNB congratulates the winners of this year’s competition on their world-class achievements and diverse wine-making skills,” said Stephan Claassen, FNB Business Provincial Head: Western Cape
Commenting on the results, SBIG chairman Thys Louw says, “The results bear testimony to diversity.The winning wines, made with grapes originating from a broad range of producing areas, represent a plethora of Sauvignon Blanc styles and flavour profiles.”
What can you do with a bottle of Sauvignon Blanc and some chicken breasts? Why not try this easy recipe, but be sure to enjoy some wine while making it 😉
4 boneless, skinless chicken breasts
Salt and pepper
4 tablespoons olive oil, divided
4 tablespoons butter, divided
120g thinly sliced prosciutto or ham
Fresh sage leaves
2 tablespoons flour
1 cup dry white wine or Merwida Sauvignon Blanc
Slice each chicken breast horizontally to create 2 pieces. Place each piece between 2 sheets of plastic wrap and pound until about 1/4-inch thick. Season the cutlets with salt and pepper.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat. Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side. Transfer to a broiler-safe dish and repeat with remaining chicken. Place 1-2 slices of prosciutto on each of the chicken cutlets. Place 1-2 sage leaves on top of the prosciutto, then top with some of the fontina cheese. Place under a broiler to melt the cheese, 2-3 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the flour to the skillet, scraping up the pan drippings as you stir the flour. Allow the flour to cook for 1-2 minutes until it turns a light caramel brown. Add the wine and stir to blend with the flour. Stir in the remaining 3 tablespoons of butter; stir to combine into a smooth sauce. Pour the sauce onto a serving platter. Place the chicken cutlets on the sauce. Garnish with additional sage leaves, if desired.
Recipe found on MangiaBenePasta.com
We have been featured in WineStyle’s December selection:
Wine Curious – White
Noble Hill Sauvignon Blanc, Mad Hatters Roussanne Grenache Blanc, Lion Creek Chenin Sav Blanc, Merwida Chardonnay, Rustenberg Ida’s White, Alvi’s Drift Viognier
Wine Enthusiast- White
Merwida Sav Blanc, Remohoogte Chenin, Andy Mitchell Walker Bay Chenin, De Meye Unwooded Chardonnay, Lam White
Wine Guru – Red
Arra Pinotage, Joostenberg Family Blend Red, Clos Malverne Le Café Pinotage, Merwida Barbera, Vondeling Cabernet, Uva Mira Cab Merlot
We are proud to announce our results of this year’s Michelangelo International Wine & Spirits Awards:
Merwida Barbera 2012 – Gran d’or Double Gold
- Merwida Pinotage 2011 – Gold
- Merwida Sauvignon Blanc 2014 – Silver
What is the #MiwaAwards about:
The Michelangelo International Wine and Spirits Awards was established 18 years ago as the only international wine competition in Africa. The competition is unique in South Africa,as all judges are invited wine experts from Europe, the USA, Australia, the UK and Asia. Since the start of the Michelangelo, more than 160 different judges (239 in total over the period) from 42 countries have served on the panels.
We annually receive around 1500 entries from South Africa and other wine, brandy and liqueur-producers around the globe.
The competition has also experienced exceptional support among local producers (and increasingly from international producers) and is considered one of the top wine contests in South Africa with high credibility, transparency and post-event marketing value both locally and abroad.
Our next competition results, the Veritas, will be released on 4 October 2014…