Get Festive With Moscato

This competition has closed. Thank you to all entrants

April, for many, means entertaining with family and friends; a long weekend of food and drink, whether it’s laidback lunches or formal dinners. It’s a month in which we allow ourselves treats, and we enjoy – guilt-free – all things sweet.

The perfect accompaniment to your entertaining and the must-have drink ready at the table is the KWV Classic Moscato. Moscato is the perfect wine to go alongside subtle flavours of mixed spices. Give your taste-buds and menu a twist by entertaining your guests with something a little different.

Win a case of KWV Classic Moscato, with floral, tropical and peach aromas and abundance of Muscat.

Enter here

Competition closes 30 April 2017.

Create this delicious Thai Green Curry followed by Pear, Moscato, and Ginger Sorbet at home, both, of course, enjoyed with a glass or two of KWV Classic Moscato.

Easy Thai Green Curry (serves 5)

1 tablespoon vegetable oil
2 chicken breasts
4 tablespoons Thai green curry paste
1 tablespoon fish sauce
1 can coconut milk
½ cup chicken broth
2 tablespoons brown sugar
1 eggplant
1 red bell pepper
1 tablespoon dry basil
¼ cup cilantro
1 cup frozen peas
1 lime

Brown chicken in vegetable oil
Add green curry paste and fry for a minute or two
Add the fish sauce, coconut milk, broth and brown sugar
Add eggplant, bell pepper, basil and cilantro and simmer for 15 minutes, until the chicken is cooked through and vegetables are soft.
Add the frozen peas and cook for a minute longer.
Serve over steamed rich with a squeeze of lime

Pear Moscato and Ginger Sorbet

3 pears
1 ½ cups of Moscato
3 tablespoons of ginger
1 cup sugar
2 teaspoons of lemon juice
½ teaspoon kosher salt

Use a KWV Classic Moscato, which is an aromatic wine that exudes floral, tropical and peach aromas with an abundance of Muscat and hints of litchi that follow through on the palate – it’s a concentrated wine with a sweet, complex aftertaste.
In a medium saucepan, combine pears, Moscato and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered for 20 minutes.
Transfer pears, wine and ginger to a blender and add sugar. Cover and puree until smooth.
Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate for about 4-5 hours.
Transfer to an ice cream maker and churn according to instructions. Transfer ice cream to airtight container and chill in the freezer for 5 hours before serving.

Purchase your bottle of Moscato at, or your nearest liquor store.