Dear Diemersdal Friend,

May your August be filled with drinking great wines, eating scrumptious gourmet pizzas or a delicious T-Bone steak, topped with crispy prime back bacon, a few slices of fresh avocado and topped with a mushroom sauce.

We would like to invite you and your friends to the farm to enjoy some quality time, while soaking up the winter's sun and enjoying a glass of your favourite Diemersdal wine.

WINE IN THE SPOTLIGHT

 

NEW RELEASE

Grenache 2010

Spicy, berry-flavored and soft on the palate. 'Tasty Grenache grapes are
fermented with selected light oak, resulting in an alchemy of extraordinary
flavour', says Thys Louw.

Some taste blackberries. Some get hints of strawberry and mulberry. Others
smell flavours like cherry, plum and raisin. All of these wonderful scents
and tastes add to a wine that is great with food.

Let us know what you think the next time you visit our tasting room.

WOMAN'S DAY SPECIAL

Sauvignon Blanc 2011 & Sauvignon Rose 2011

The Sauvignon Blanc is complex with an array of tropical fruit, ripe figs
and gooseberries while the Sauvignon Rose is fruity and lively with hints of
cherry and strawberry flavours coming from the dash of Cabernet Sauvignon.

Spoil your mum, wife or girlfriend on the 9th of August with two bottles of
her favourite wine!

Buy a twin pack for that special lady at only R93!

LUCKY DRAW WINNER

Gillian Grieve is the August lucky draw winner of a case of Diemersdal wine.

Congratulations Gillian! Enjoy your wine!

Just for being part of our newsletter gives YOU the chance of winning 6
bottles of Diemersdal wine.

FUN TIMES AT THE FARM

Salt and Wine Experience - 21 July

An amazing evening was spent on 21 July at Diemersdal. Craig Cormack presented our guests with various dishes themed with salts from all over the world. Make sure you don't miss our next food and wine evening!

UPCOMING EVENTS

MATCHING WINE WITH PUMPKIN

There is limited space available for this popular evening.

Discover the taste of a variety of pumpkins and be amazed in the different
flavours it adds to five interesting courses.

Mouth watering dishes will be matched with chosen wines from the Diemersdal portfolio; presented by executive chef Craig Cormack.


Date: 23 August
Time: 19h00
Location: Diemersdal stables
Cost: R220 per person

Bookings are essential.

For more information and bookings please e-mail Inge - inge@diemersdal.co.za

RECIPE

Creamy Leek, Shiitake Mushroom and baked fresh pasta parcel

serves 4

To be served with a glass of Diemersdal Grenache 2010

500 g fresh tagliatelle
2 T butter
2 T olive oil
6 leeks, cleaned and sliced
2 cloves garlic, crushed
sea salt and freshly ground black pepper
1/2 cup thick cream
150 g shiitake mushrooms
Parmesan, grated, for serving

Preheat the oven to 160`C. Place a large saucepan of water over a medium to
high heat and bring to the boil. Add the tagliatelle and cook until al
dente.

Place a pan over a medium to low heat and add the butter, olive oil, leek
and garlic. Gently fry until the leek has softened slightly and the garlic
is fragrant. Season to taste and remove from the heat.

Place the cooked pasta and leek on a double layer of greaseproof paper, top
with a spoonful or two of cream and add the mushrooms. Fold the paper into a
large parcel, ensuring the edges are sealed, and bake for 15 minutes, or
until the contents are warmed through and the mushrooms cooked.

To serve, open the parcel at the table, spoon over the remaining cream and
grated Parmesan, then allow your friends to help themselves.

Kind regards,

- The Diemersdal Team -