Tiny pink bubbles make you feel fine
Lebohang Mosia finds the local MCC Rosés you must try this summer
GRAHAM BECK BRUT ROSÉ 2012
“The chardonnay keeps the pinot noir honest with finesse and elegance” is how Pieter Ferreira describes this brilliant vintage cuvée.
Mature, bronze pink and very complex, it spends four years on lees.
Concentrated, dry and chalky with fine bubbles and some toast and wild strawberry sweetness.
Crafted from 80% pinot noir and 20% chardonnay the Brut Rosé Vintage was produced in our Robertson Méthode Cap Classique cellar from grapes sourced from our Firgrove farm (pinot noir) and our Robertson estate (chardonnay).
The two varietals each add their own special magic to the final blend – Chardonnay for fruit and elegance and Pinot Noir for length of flavour and a touch of colour.
Lovers of fine fizz with be tickled pink with this exceptional bubbly – pretty and pink, but packing some serious Cap Classique pedigree, this one’s a must to celebrate magical moments and toast special occasions. SUMMER means spending a great deal more time outdoors and enjoying the glorious weather. In the heat of the season, fresher, lighter wines such as sauvignon blanc, dry rosé, chenin blanc and methode cap classique,
STEENBERG 1682 PINOT NOIR BRUT MCC NV
Don’t let the 1682 on the label fool you – that was the year the estate was founded. This pale pink 1682 Pinot Noir Méthode Cap Classique is fresh and savoury with aromas of wild strawberry sorbet and red candy apple.
The fine effervescence seduces and delights the taste buds and brings the bouquet of pink grapefruit and wild berry to the forefront of the palate. It has a long, lingering finish and is the perfect pink drink for any occasion.
GRANDE PROVENCE MCC ROSÉ BRUT NV
COMPRISED of equal parts of chardonnay and pinot noir, this brut rosé has a beautiful colour and soft mousse with a vibrant red berry and strawberry flavour bursting forth with lively and delicate bubbles.
The richly textured flavours of pinot noir combined with the elegant structure of chardonnay and the uniqueness of pinotage ensure a complex flavour profile. A sip will leave you with the taste of crisp, clean apples and a fabulous long finish. tend to replace heavier, full-bodied wines. With Christmas just round the corner and the holiday season drawing ever closer we feel that the top South African MCC rosés to be enjoyed this December 2018 are:
AETHERIA ROSÉ NV (AFRICAN PRIDE)
A vibrant, salmon-pink colour with lively pearlescent beads forming a fine mousse. The nose is a beautiful ensemble of ripe strawberries and tangy raspberries with a whisper of rose and a creamy biscuit nuance. The palate is elegant and fresh, with the mousse expanding into creamy red berry fruits flavours dominated by strawberry. A sublime wine.
Pairs well with sushi, poached and grilled seafood, salads and strawberry panna cotta.
GROOTE POST BRUT ROSÉ MCC
AND finally, a treasure to knock them dead when you want to show your guests that you know how to pop a cork.
Groote Post is a sparkling, dry, citrus-packed charmer. It’s best in the morning when you need a real lift.
This MCC is salmon-pink tinged with flavours of strawberry and hints of yeasty biscuit. It is crafted according to the age-old tradition of second fermentation in the bottle.
BEDAZZLED EDGES
Put the icing in a small bowl. Place the sprinkles, sanding sugar, edible glitter, nonpareils or other decorations in bowls large enough to dip your cookies in. Use a small brush to paint icing around the edge of a cookie, then quickly roll those edges in a bowl of the decorations, until coated all the way around. Set each cookie on parchment paper or a wire rack to dry.
DIPPED AND SPRINKLED COOKIES
Line baking sheets with parchment paper. Melt the white and/or dark chocolate melting wafers according to directions and place them in separate bowls that are wide enough for dipping your cookies. Dip each cookie halfway in the white or dark chocolate, letting the excess coating drip off. Decorate with sprinkles, sanding sugar, edible glitter, nonpareils or other decorations. Set on the lined baking sheets to dry.
TO MAKE SANTA HATS
(For 24 round cookies.)
Line two baking sheets with parchment paper. Place ¼ cup red sprinkles in a small bowl. Have 24 mini marshmallows nearby. Melt 280g white chocolate melting wafers according to the package directions and place in a separate bowl. Dip the top onethird of each cookie into the melted white chocolate coating, letting the excess drip off. Sprinkle the top three-quarters of the coating with red sprinkles, leaving a white border to resemble the fur on the hat. Press a mini marshmallow into the coating on one side to create a pompom. Set the cookies on the lined baking sheets to dry. | Washington Post