The wine world is a complex one, but colour is a language we all seem to understand 

For the most part, basic conventions of wine consumption is universally known. Most have an idea of which varietals to pair with which protein, while some have an intimate understanding of how many glasses of wine will make them feel wonky in the morning. All this aside, the varying colours of wine is something that is often spoken about but not always fully understood.

What do hue mean?

The next time you enjoy a glass of wine, give it a swirl, tilt it slightly, hold it up to the light and have a good look. Oftentimes, with an experienced eye, the specific shade or colouring of a wine may even give away its varietal. Generally speaking, the deeper a wine’s colour, the more extracted the flavour should be. This doesn’t necessarily mean that: ‘A dark wine is more flavourful and a light wine is flat’. There’s more complexity and nuance to the colour of wine.

Red notice

Wondering how red wines get their colour? Anthocyanin! When red grape skins are left behind with the juice, then this pigment gets to work and stains the wine, allowing it to take on the red colour. The longer the grape skins are allowed to ferment with the juice, the more colour is extracted. Cherry to magenta-shaded red wines are associated with wines that are lighter-bodied and marginally tannic with plenty of acidity – think Pinot Noir such as Paul Cluver’s Seven Flags Pinot Noir. The richer crimson, ruby and deep cherry-hued reds denote medium body with a higher tannic feel and just enough acidity. Think Merlots such as Vergelegen Reserve Merlot.

Sipping on something that is mulberry to garnet in colour? You will most likely find the wine is full-bodied with deeply extracted flavours. These are, more often than not, the more desired wines such as Malbec and Cabernet Sauvignon, which are sought after for their ageing potential. When a mulberry to garnet wine begins to turn slightly opaque, they’re still very drinkable – a usual no-go for other wines. While ageing your reds, make sure to look out for any tinge of dull brown colour – this would be an indication that the wine quality has hit its peak and has declined.

Rosé tinted glasses

As a rosé connoisseur, you may notice that rosés come in different shades – pale pink, coral, light salmon, sometimes even light orange or pale lavender. Just like reds, rosés get their colour by grape skin contact. For most rosé winemakers, maceration takes a few hours to a day to reach the desired colour and once the perfect shade is secured, the grape skins are removed and the juice is fermented. If you’ve ever experienced the misfortune of your rosé looking more brown than pink, there’s a dilemma. Chances are that your wine has oxidised or is way past ripe.

White, bright and airy

White wines may have the broadest colour variation spectrum. These will exhibit anything from pale green and light yellow to deep gold and sometimes even beautifully faded orange shades. The younger, fresher and lighter in body white wines are often found at the dull end of the white-wine colour spectrum. These wines should be enjoyed cold and while young – think poolside sipping in warmer months or
al fresco summer dinners.

The soft gold, straw and lemony yellow range is the largest white-wine colour category. These crowd pleasers are of moderate maturity and medium body such as unoaked Chenin Blanc, Chardonnay and Sauvignon Blanc. Deeper golden-hued white wines are made up of buttery Chardonnays and Viogniers, which are bold in flavour and have some oak ageing experience. Lower acidity levels make these wines perfect for immediate drinking and could even be stored for a little longer than most white wines. 

Words by Carmen Van Wyk 
Photography: Shutterstock, Pexels

It’s no secret that tea not only provides comfort, but holds healing properties as well. We’re diving into the benefits of tea and what it can do for your body and mind.

The post The Colours Of Wine appeared first on MyKitchen.

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

SERVES 4 // COOK TIME 90 min

INGREDIENTS
1 cup dry red wine
2 shallots, peeled and chopped
145 g unsalted butter, softened
Salt and freshly ground black pepper
6–8 baby leeks, washed and halved
4 sprigs thyme, finely chopped
2 sprigs origanum, finely chopped
1 tsp crushed fennel seeds
⅓ cup dry white wine
2 cups thick cream
1 tbsp lemon juice
2 salmon fillets
3 tbsp olive oil
1 clove garlic, peeled and finely chopped

METHOD
1. Preheat oven to 170°C and line a baking tray.
2. Combine red wine and shallots in a pan and bring to the boil over high heat. Boil until reduced to 1 tbsp, about 15 minutes. Strain the wine through a fine sieve into a bowl, and discard the shallots.
3. Let the wine cool slightly, then add 100g butter and season with salt and pepper.
4. Transfer the red-wine butter to a sheet of cling film and roll tightly into a cylinder. Twist the ends of the cling film to seal. Chill until firm.
5. Melt 3 tbsp butter in a pan over medium-high heat. Add the leeks, thyme, origanum, fennel and salt. Cook, stirring occasionally, until the leeks are slightly wilted, about 2 minutes.
6. Add the white wine to the pan and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Remove the leeks and set aside.
7. Add the cream and lemon juice to the sauce, and cook over low heat until the cream has thickened, about 25 minutes.
8. Place the salmon on the lined baking tray. Sprinkle with olive oil and garlic, and roast for about 20 minutes.
9. Cut 4 thick slices of the red-wine butter, place 2 on top of each fillet, and cook for a further 3 minutes, until melted.
10. Spoon some of the sauce over the salmon and serve with the leeks.

For a delicious crowd-pleasing dish try our Paella!

The post Roast salmon with red-wine butter and leeks appeared first on MyKitchen.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

The post Red wine poached pears with vanilla custard appeared first on MyKitchen.

This pukka chicken yellow curry will bring shame to all the other curries you’ve made! So whats stopping you, grab a glass of red wine and get cooking!

SERVES 6 // COOK TIME 80 mins

INGREDIENTS
2 onions, both peeled, 1 chopped
60 ml garlic-ginger-dhania paste
25 g tomato paste
1 tbsp curry powder
1 tsp sugar
2 tbsp vegetable oil
8 chicken pieces
1 yellow pepper, seeded and chopped
400 g tin chickpeas
400 ml tin coconut milk
100 g baby corn
1 chicken stock cube, dissolved in ½ cup water
Salt and pepper
1 large handful coriander, chopped
125 ml plain yoghurt
Chilli, chopped, to serve
Spring onions, chopped, to serve

METHOD
1. Blitz the unchopped onion, the garlic-ginger-dhania paste, tomato paste, curry powder and sugar to form a paste.
2. Heat oil in a pot and fry the chicken pieces until browned. Remove from the pot.
3. Add the chopped onion and yellow pepper to the pot and fry until soft, about 5 minutes.
4. Return the chicken to the pot. Add the curry paste, chickpeas, coconut milk, baby corn and the stock, ensuring the ingredients are covered in liquid. Simmer for 45 minutes to 1 hour.
5. Season to taste and add most of the coriander.
6. Serve the curry dotted with yoghurt, and scattered with the remaining chopped coriander, and the chilli and spring onions.

Step out of your comfort zone and get creative with 
Asian veggies, all filled to the brim with health boosting 
nutrients and a whole lot of flavour. So what are waiting for? Scoop up a healthy spoon our vegan green curry with crispy galangal!

The post Pukka chicken yellow curry appeared first on MyKitchen.

Red-wine reduction and double-cream yoghurt add sweet and tangy flavours to these pork spring rolls. What a delicious starter!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the red-wine reduction
1 cup red wine
¼ cup sugar
For the pork spring rolls
1 cup leftover gammon, shredded
1 cup leftover vegetables, julienned
¼ cup leftover gravy
6 sheets phyllo pastry
60 g butter, melted
Vegetable oil, to deep-fry
To serve
Lime slices
Leftover vegetables, cut into ribbons
Double-cream yoghurt
Microherbs

METHOD
For the red-wine reduction
1. Place the wine and sugar in a small pot. Cook over medium heat until reduced by half, about 10–15 minutes.
For the pork spring rolls
1. Toss the shredded gammon and vegetables with the gravy. Season with salt and pepper.
2. Sandwich together 2 phyllo sheets, brushing with butter in between. Cut into 4 long strips.
3. Place 1 tbsp filling at one end of each strip. Roll up, folding in the edges to keep the filling in. Seal the ends by brushing with water. Repeat.
4. Heat oil over medium-high heat. Fry spring rolls in batches for 2–3 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
To serve
1. Cut spring rolls in half and arrange on a plate. Add lime slices, vegetable ribbons and dollops of yoghurt. Finish with a drizzle of wine reduction and a sprinkle of microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For a meat-free option that is perfect for summer, try our tropical spring rolls with mango and avo dipping sauce.

The post Pork spring rolls with red-wine reduction appeared first on MyKitchen.

Notes of citrus and warm spice are the basis for this hot winter beverage. Enjoy your glühwein toddies curled as a late night-warmer before bed.

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
2 bottles red wine
2 cups water
½ cup honey
Juice of 4 lemons
8 cloves
4 cardamom pods
2 cinnamon sticks
2 star anise pods
½ orange, sliced

METHOD
1. Add the wine, water, honey and lemon juice to a large pot over low heat. Stir until heated through and the honey is dissolved.
2. Add the spices and simmer gently for 15–20 minutes, until fragrant.
3. Pass through a sieve to remove the spices and return to the stove to heat through.
4. Drop an orange slice into the bottom of each of your six glasses and pour the glühwein over. Serve immediately.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For some more traditional, try this original hot toddy.

The post Stay warm this winter with glühwein toddies appeared first on MyKitchen.