Eddy wines - New wine releases

From: Izanne
Sent: 23 February 2011 12:47
To: Allen Johnson
Subject: Eddy wines - New wine releases


Welcome to Eddy Wines

Our aim is to make selecting and purchasing wine, as convenient as possible for our clients. We have a fully functional on line shop and offer from good quality, affordable, unlabeled wines to Premium and exclusive Estate wines. We are able to deliver these wines to your door anywhere in South Africa as well as to Europe and the UK.

Unlabeled wines are becoming increasingly popular. It seems people have realized that it is the quality of the wine that is important rather than the label. We have built up good relationships with many wine estates in the Western Cape over the years and we have negotiated for quality wine at the best possible price.

Eddy wines

Eddy no. 1 Sauvignon Blanc 2010 / R29.00

A fresh, fruity Sauvignon Blanc. Pineapple and summer fruits on the nose. It has a fine focus on brilliant acidity. An explosion of typical Sauvignon Blanc fruits on the palate.

Eddy no. 2 Red Blend N/V / R27.00

A dry, medium-bodied smooth and fruity wine. Herbaceous and tarry aromas. Fruity with a soft and silky finish.
Eddy no.4 Semillon 2009 / R22.00 (Limited stock)

A fresh, zest wine. Tropical fruits with hints of rose petals on the nose. Grassy, Asparagus notes on the palate with a long-ish finish.

Eddy no. 5 Shiraz 2007 / R35.00

Deep ruby red colour. Intense fruit on the nose. Gripping tannins and a lingering aftertaste with mouthful of black fruit flavours.

Eddy no.7 Pearl "sparkling" rose (off dry) 2009 / R29.00
Fresh, crispy and very pleasant on the palate. The nose shows strawberries and rose petals. The perfect summer wine.

Eddy no.8 Cabernet Sauvignon 2009 / R29.00

A medium-bodied Cabernet Sauvignon. Leather and earthy tones on the nose. Plums and ripe fruits with rich spices on the palate. Dry finish!
Eddy no.9 Chardonnay 2009 / R30.00
A well balanced lightly wooded Chardonnay. Butterscotch with a lime undertone on the nose. A lively but smooth palate. A slight butter flavour balances out the acidity! Good fruit on the palate.
Eddy no.10 Merlot 2009 / R32.00
Deep red colour with black core. This wine is medium to full bodied with aromas of blackcurrants, chocolate and earth. The wine has rich, but exceptionally soft tannins and a long finish.


Minimum order of 12 bottles. Mixed cases are welcome.

To View our full selection of wine or to order please visit our website www.eddywines.com or contact us 021 863 2227

Personalised Labeling

Great for weddings, birthdays and corporate gifts. Send us your logo or a photo and let us design your own personalised label. There is NO production fee, and we place the labels on the bottles for you. We charge a set price of R7.00 per label.

Food and wine pairing

Our next food and wine pairing will be held on the 26th of February here in Paarl.

TIME: 11.00am

DATE: 26th February

PLACE: De Poort Heritage Village, Office 1 and 2, Turk Street, Paarl
Our pairings are free of charge. Please RSVP as we need to give our figures to the caterers.
We offer free private wine tastings in the Western Cape which we coordinate according to your specific needs
(minimum of 10 people)

Tips on wine serving temperatures:
Red Wine Serving Temperature
It is better to serve a red wine a little too cold than too warm. A warm red wine lets off too much of its alcohol content as flavour, and loses many of its characteristic aromas and flavours. Room temperatures will obviously vary depending on which season it is, so the suggested serving temperature is around 16C˚ to 18 C˚. Cabernet Sauvignon and Shiraz can be served slightly warmer. If your red wine has been stored at room temperature in summer time in South Africa, you’ll want to either put it in the fridge or into an ice bucket with ice and a bit of water for half an hour before serving.
White wine serving temperature
I know so many people that serve their white wine straight from the fridge. The problem is, white wine that is too chilled, like red wine, loses its characteristic aromas and flavours too. Take into consideration that the recommended serving temperature for a white wine is around 12C˚ to 14C˚ and the temperature inside a fridge is around 2C˚ to 4C˚. If your wine has been kept in the fridge you can take it out approximately 50 minutes before serving time. Wine will warm up by 2C˚ for every 10 minutes left outside the fridge and vice versa if you are trying to chill the wine in the fridge. Chardonnay can be served a little warmer than the above recommended serving temperature and Champagnes and Sparkling wines can be served a little colder.
Wine term of the week
Herbaceous: The name given to the class of aromas and flavours that are herbal or green vegetable like. These are characteristic of some grape varieties such as Sauvignon Blanc and Cabernet Sauvignon.


Recipe to match with our Eddy no. 1 (Sauvignon Blanc)

Grilled salmon with tropical fruit salsa
Tropical Salsa
Ingredients:
1/2 cup pineapple, finely diced
1/4 cup banana, finely diced
1/4 cup cucumber, finely diced
1/4 cup melon, finely diced
2 teaspoons fresh lime juice
1 small green onion, finely chopped
Season with salt and pepper
Salmon
Ingredients:
6 salmon fillets or steaks without skin
1 tablespoon garlic flakes
3 teaspoons mixed herbs
6 teaspoons oil

1 lemon, squeezed and juiced
Season with pepper, (don’t add salt at this stage. It will dry out your steaks)
Instructions:
Add all the ingredients together and rub the mixture into the fish. Place fish onto a medium hot
Grill. Sear on both sides to keep the juices in, and grill until done. Salmon is done when it turns
Pink throughout and flakes easily with a fork. To avoid dryness do not overcook. Top with salsa
Just before serving.
Enjoy!!!!!


Kind Regards,
Natalie

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From: Allen Johnson
Sent: 25 February 2011
To: Izanne
Subject: Eddy wines - New wine releases


Hi Izanne

Thanks for this informative slew of information about un-labelled wine and the versatility of it’s use in gastronomic concoctions they can be decanted into (obviously these would aid in “tenderising” meat, much in the way that phosphoric acid in Coke “tenderizes” tooth enamel.

I am always taken with the poetic license that is so hyperbolically employed when describing decaying grape juice… I wish other consumer industries would also take the effort to do so and thus justify exorbitant pricing for something that is effectively not needed by mankind at all.

For example, Anchovy Fish Paste could be marketed as “a pale, grey - turquoise sludge that hints of rotting octopus with strong undertones of lobster armpit….I’ll take 2 boxes please!






But you’re on a winning streak with the Freudian tones of “explosion of fruits on the tongue” etc – and let’s be honest, this is the closest you’re legally allowed to porno literature when selling booze.

Incidentally, beer actually does what it says it’s going to do, and is proof of God loving us and wanting us to be happy.

“Little boys who whine, become groan men”.

Allen