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Sip Back and Relax

Sip back & relax...

Have your wine and drink it this summer with these refreshing wines to help you beat the heat.

  • Rosé

A common misconception is that all rosé wines are sweet, which is not the case. From sinfully sweet to bone dry, there is a rosé to suit every palate. The rosé gets its name from the French word for ‘pink’ owing to its blush hues. The more popular dry rosé, with its crisp, light body, pairs well with seafood, chicken and easy salads. A more full-bodied rosé is the perfect match for hearty meat dishes like beef or lamb, while the sweeter varieties are suitable to cut through the richness of an indulgent dessert or spicy food.

  • Sauvignon Blanc

The perfect summer white! Its high acidity level makes for the crisp, refreshing taste it’s best loved for. Originating from the Bordeaux region of France, it is believed that its name was derived from the French word Sauvage meaning Wild, as the grape would grow wildly and uncontrollably like a weed. Its passionfruit and citrusy-tasting notes pair well with seafood and summer salads, perfect for a luxurious summer evening.

  • Chardonnay

Due to its complexity, this dry, full-bodied white wine is often described as the red wine of whites. Typically, there are two distinct types; wooded and unwooded chardonnay. One is aged in oak, and the other is not, resulting in two different tastes. In a glass of oak-aged chardonnay, you’ll distinctly taste notes of vanilla and butter, with a ‘creamy’ and rich texture, while unoaked chardonnay is lean and dry, with notes of passion fruit, pear and lemon, also present in oaked chardonnay. This wine pairs well with rich and creamy dishes like creamy pasta, pork and fatty fish like salmon.

  • Pinot Noir

If whites are not your ‘glass of wine’, then Pinot Noir is a great red wine to enjoy in the summer. It is light-bodied with low tannin content and medium to high acidity. If robust and bold red wines are what you usually gravitate towards, chances are you may not enjoy this one. It is one of the lightest reds around and goes well with various dishes. Pair it with fish, game meat, chicken and pizza.

Chardonnay
Chardonnay
Pinot Nior
Pinot Nior
Rose
Rose
Sauvignon Blanc
Sauvignon Blanc

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

A Post Card From My European Summer

A Postcard from My European Summer

Some of my most memorable experiences from my “European summer” include marvelling at the Moet Chandon factory tour in France and discovering the secret behind iconic champagne. Walking the beautiful streets of Santorini, taking in the incredible architecture and the unforgettable memories created with loved ones in electric Ibiza.

 

Signed:


Share your foodie adventures with us! To be featured email: hello@theperfectservemag.com

Wezi Longwe on the Taste of Home

Wezi Longwe on the taste of home

Wezi Longwe

HOME, for me, has always been the sweet aroma of food that permeates the entire house during family gatherings. The undeniable JOY that fills you up, mixed with the cacophony of colour that presents itself with every meal.

Each meal was cooked with love. Undeniably so. The fusion of taste and colour showed just how much time and effort went into each meal.

As with any African, food carries with it a penchant recollection of my childhood. Growing up in a family that loved to entertain, from the birth of a child, weddings, birthdays, promotions at work and the simple Sunday lunch, mum always did her best to whip up a storm in the kitchen. I believe this is where I got my passion for cooking: helping in the kitchen at home. I always looked forward to making a big mess while baking because, as a kid, the biggest kick was licking the spoon and mixing bowl, but I’m a trained chef now, and I know better!

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I remember, with deep fondness, the smell of mum’s meatloaf, stuffed and rolled pork belly with minced meat and fruit, her famous village chicken with pap and lumanda and how she made vegetables cooked with groundnut powder commonly known as vishashi.

 

We would have porridge with peanut butter in the mornings and vitumbuwa (fritters) with the afternoon tea - joyous memories that sometimes have me wishing I never grew up.

 

Food is home for me. Food is family, and food is creating memories. As someone who loves cooking, I hope to make new memories with and for my family through food, especially my nieces and nephews. From the fishing trips to Sunday BBQ, I want them to one day tell their fond memories and remember HOME.

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Post Card From Warwick Wine Estate

Postcard from Warwick Wine Estate

The TPS team recently visited the award-winning Warwick Wine Estate, nestled beautifully in the Stellenbosch area, a few kilometres from the main city of Cape Town. It is an experience of a lifetime.

Open all year round, you get a pick of picnic lunches, wine tastings even wine safaris, which makes this is a bucket list must do for you and your partner or even the whole family.

A little secret to share with you- the wines taste better and smoother at the vineyard!!!

Definitely an adventure worth splurging on. Visit them at https://www.warwickwine.com

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

Joseph Seeletso

Joseph Seeletso on the magic of starting

I have always been curious around the kitchen. I remember how when I was about 9 years old, I would help my dad peel the vegetables for the Sunday roast. I loved being in the kitchen so much that in the years to follow,
I would often be found assisting our house helper with the cooking and just being present because I knew that when the food was served, I would be in the perfect position go shashola. 

Thanks to my grandparents, both from my paternal side in Mmadinare and my maternal side in Mmathubudikwane, I had many cooking lessons before even pursuing a career in the culinary world. My grandfather taught me how to knead bread and make diphaphatha, magwinya and mapakiwa on the fireplace. My grandmother and aunt taught me how to cook authentic tswana cuisine and on weekends when I got the chance to spend some time with the herdmen, we would try all sorts of different wild fruits from motoroko and morojwa to mogwane and others.

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Food has always been a part of my life, after Secondary school while serving in the National Service, stationed in Xaxaba under the Wildlife Department, it was during that time that I learnt to cook game meat and fish. I would cook for our entire camp, and on the days that I didn’t, I would be found at nearby lodges for inspiration.

Fate would lead me to a local hotel where I worked as a chef part time on weekends. I worked for free for 8 months. My only goal was to learn and push my dream of becoming a chef. I finally mustered up the courage to leave my day job and joined the Sheraton Hotel as a full-time chef.


Fast forward a few years, I received a scholarship to study in London at Westminster College. During this time, I worked in 5 Star Hotels in the city, notably, the Marriot Hotel in Grosvenor where I cooked for the legendary Michael Jackson and at the Claridge’s Savoy Group where my classical Cooking was put to order by my mentor Maître Chef de Cuisine John Williams MBE, who is the current Chef of The Ritz London.


I have since relocated to Poland, learned to speak Polish and watched my career soar. I have been a judge on the Polish edition of Top Chef and I currently occupy various cooking slots across Poland’s biggest commercial TV channels. I have written two polish cookery books and have also been the brand ambassador for Uncle Ben’s rice and Siemens Kitchen Home Appliances, supporting Bosch and Gaggenau brands.


The point of all this is to say - start. Magic lies ahead.

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