Rose is naturally rich and deliciously refreshing – the summer! South African rose wines based on Cabernet Sauvignon, Merlot and Shiraz – solo or as a blend. The Roses, grown only in South Africa, the grape Pinotage is used for their manufacture are unique. You have not only a beautiful color, but also a very fruity taste. For more information see William Ackman. Also, Pinotage has the advantage that it is harvested during the spring, very early. Rose wines from South Africa are generally built out in a fresh, fruity style – both dry and semi-dry up way too easily lovely. A special feature is the 2008 Rose, who comes from fresh harvest of the February / March and is especially crisp. Interesting for the gastronomy as South African Rose sect, “produced by the traditional method Cap Classique. South African rose wines have a scent of berries and fruits. Whether they are cherry, raspberry, strawberry or currant aroma, depends on the diversity of aromas in the underlying grape variety. The colors range from a touch of pink to deep red tones and also strongly depend on the used grape variety. Definitely a Rose should be always bright and clear and not to be confused with a light red wine. Rose wines have a higher and foxier acidity, which gives a wonderful and light freshness compared to the reds. They are however not dso acid stresses such as whites and thus universally applicable. For example, the semi-arid Seidelberg Rose or the dry Fairview goats show fresh and fruity do Roam Rose. Full-bodied and rich in content rose wines such as the dry Vinexus Cliff Shiraz Blanc de noir come on the other hand, the dry Raka Rose or in the organic viticulture produces Avondale Premium Deries Rose. The wine shipping of Vinexus the whole taste variety of light sparkling offers out to rich round, on high-quality Roses in Germany. The fruity Pink’s a pleasure – are cooled solo and Apero especially in the summer! Because the hotter the day, the greater the desire for a drop of well chilled. Already the refreshing color of Roses, his summery fruity scent and the first refreshing SIP convey pure holiday feelings. Because a cold Rose drunk so easily, it not us also remains mostly at only a vial… Katja Nasser

Wines of Australia – for many in terms of wine the epitome of the new world! Viticulture has a long history and tradition “Down under” in the new world, since the 18th century it is operated. Many of the original wineries offer still excellent quality wines and therefore can look back on a long experience in the production of wine. The Australian wine growing regions are in the South and South West of Australia, because the other areas of the country for the cultivation of wine are usually too hot and dry. The fairly tolerant cultivation and production policy of Australia is reflected partly in the Declaration on the label. The used terms you should deal with a little. Red wine is produced in Australia mainly, but also excellent white wine from Australia is available.

The history of wine growing in Australia begins in January 1788, Australian wines and their history in the year in which Sydney was established. At that time, a ship brought about 300 convicts, as well as the later the first Governor of new South Wales, Captain Arthur Phillip, with. In the baggage was also vines that were planted shortly after the landing. The wine not already heavily developed in the first time, was due to the prevailing taste for rum, which was at the time consumed in rough quantities. Therefore the native Scotsman James Busby, who began in the Hunter Valley North of Sydney on his farm with vineyards and created the later Australian success varietal Shiraz from the brought grape of variety Syrah is a real pioneer in Australian wine. in 1845, the now famous Winery of Penfolds was founded by the eponymous doctor, Dr.

Christopher Penfold, in the Barossa Valley. Also John Riddoch made a name for himself by Australian wines. He founded his farm in the region of Coonawarra, which is even today one of the top growing areas.

Delicious jams specialties of Rigoni di Asiago, 1st March 2012. The first rays of the Spring Sun wake up craving citrus fruits in many people. Especially in the warm season, the intense flavors of Sun-drenched fruit are a fresh taste. Bitter oranges and tangerines accompany this pleasure also in the autumn and winter. Jams specialities of Rigoni di Asiago time for citrus fruits all year round. Equal to five citrus varieties, the range of FiordiFrutta fruit spreads includes: bitter orange, Tangerine, pink grapefruit, lemon and citrus mix. Did you know? Bitter oranges are also called Seville orange’ is known because they were the Spanish city of Seville named after. Bitter than other oranges are smaller and in taste.

They used almost exclusively in the production of jams, to the production of oil and to flavor dishes. So FiordiFrutta unfolds its typical taste bitter orange great for duck and other meat dishes. Be as “Easy Peeler” Mandarins in the jargon means. The sweetest fruit in the citrus varieties can be also as FiordiFrutta Mandarin easily spread on the bread. Originally, a fruit from China, tangerines, have the same name like Tangerine, Senior Adviser in the Chinese Empire. Trick or treat this decision arises with pink grapefruit do not.

With her typical citrus flavor, tastes sweet and at the same time refreshing herb. Also, the pink grapefruit is a popular breakfast fruit. FiordiFrutta pink grapefruit ensures exotic palate tickling guaranteed no splashing. Lemons come originally from the North of India. They are known for their tart fresh flavor. Whether as a household remedy against colds or as a multi-tasker in the kitchen lemon is inseparable from the budget. And with FiordiFrutta lemon earned a permanent place on the breakfast table this famous citrus. The sunny life force of Mediterranean citrus fruit is in the FiordiFrutta citrus mix. This variety is a tart sweet taste of bitter oranges, lemons, mandarins flavoured with bergamot, which makes for a distinctive flavor. All varieties of citrus family FiordiFrutta included fine pieces of fruit variety in the kitchen. They make shakes, desserts and pastries excellently as a bread spread, as well as yogurt and cottage cheese dishes, milk refining. Also as an ingredient for a fruity fresh cuisine, the FiordiFrutta citrus varieties are an asset. With FiordiFrutta lemon is a cream soup with ricotta lemon dumplings gaining sophistication. Turkey cheese rolls with FiordiFrutta Mandarin a fruity touch. Extensive recipe material is available directly from Rigoni di Asiago,. Pure nature products are gentle processing of whole fruit FiordiFrutta fruit spreads. All processed fruits come from organic farming. A specially designed low temperature process ensures the processing to maintain a high level of nutrients and vitamins. The fruits be stirred at 25 degrees Celsius cold and finally just pasteurized in the glass. Rigoni di Asiago sweetens FiordiFrutta exclusively with the pure fruit sweetness of organic apples. Just nutrition-conscious consumers benefit from the advantages over conventional, jam sweetened with refined sugar and jams.