Banters, dieters rejoice — guilt-free wine available at last

2016-06-23 06:00
Audacia wine- maker Michael van Niekerk (left) and managing director and partner Trevor Strydom sample the estate’s newly launched lower-kilojoule red wine.   PHOTO: supplied

Audacia wine- maker Michael van Niekerk (left) and managing director and partner Trevor Strydom sample the estate’s newly launched lower-kilojoule red wine. PHOTO: supplied

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“LET’S say you’re a Banter dying to enjoy a good steak with a decent red wine, but you’re feeling a little concerned about all those hidden sugars in your tipple — we’ve got the answer. Or imagine you’re on the Weigh-Less programme, or any other diet for that matter.

“Even if you’re just that little bit sugar or carb-conscious, one often feels a twinge when you have that second glass of wine with dinner. We’re making it that little bit easier to enjoy your favourite drink — red wine — guilt-free. This is a genuine, no gimmicks healthier-option wine for kilojoule- and alcohol-conscious wine drinkers. It has about half the kilojoules, half the alcohol and substantially lower total sugar content than your average red wine.

“And what makes it even more significant,” enthuses Trevor Strydom, managing director of Audacia, the Stellenbosch-based red wine boutique winery, “is that we believe this to be the first lower kilojoules wine in the world with a nutritional table on the back label.

“That means you know exactly what you’re putting into your body, which is also particularly helpful for people with sugar diabetes, as it empowers them with knowledge.”

He is referring to their latest offering, Audacia Lower Kilojoules, a red blend made using indigenous rooibos and honeybush-toasted wood chips, that clocks in at 7,5% alcohol and 193 kilojoules, with 0,2 grams of total sugar per 100 ml — substantially less than conventional wines.

“It’s easy drinking, so for those who want to keep their alcohol intake low, or those who are wary of so-called empty calories and an increased sugar intake, this wine is the obvious choice. I’ll put all my money on it,” Strydom says. “In fact, I have.”

He continues: “Alcohol is what gives wine body, while sugar can enhance its flavour. Historically, the problem has been that wines with lower alcohol content tend to lose their body and structure.

“But this unique wine maintains both components thanks to our use of indigenous wood. The addition of toasted honeybush and rooibos wood chips during the winemaking process imparts naturally occurring chemical compounds that provide this wine with structure and pleasing, subtle flavours.

“As a rule, when winemakers produce lower alcohol red wines with around seven or eight alcohol, wines tend to fall apart because alcohol forms the backbone of any wine. To compensate for the problem, winemakers tend to add grape concentrate to improve structure and flavour,” explains Strydom.
“This results in red wines that, while they may be lower in alcohol, still contain a lot of residual sugar (from added grape concentrate).

“In contrast, indigenous honeybush-toasted wood chips contain natural compounds which enhance the sweetness and flavour of wine without the need to add the sugar-dense grape concentrate,” he clarifies.

“We want to encourage bar and restaurants­ with a health-conscious clientele to stock the product, giving their patrons the option to enjoy a decent­ glass of red or two without worrying too much about over-indulging.”

— Supplied.

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