Head down to the Southern Hemisphere and discover Angove Family Winemakers, the acclaimed producers of Australia’s No. 1 Organic Wine*. Angove is 100% organic, handcrafted and vegan-friendly. Here’s how Angove Family Winemakers have achieved their success in creating exceptional wine as well as two recipes you can serve with Angove Organic Cabernet Sauvignon this season.
Established in 1886, Angove is a 136-year-old, multi-generational wine company with a strong commitment to sustainability at all levels. Angove Family Winemakers is Australia’s leading and largest Certified Organic Winery with a trusted history of over 100 years and some of the finest viticulture heritage in the world. The Angove Family is committed to Organic practices across all of their vineyards as they believe that it is not only the right thing to do for the environment but also to create wines with better balance and fruit concentration.
Leaders in Organic Winemaking
Winemaker, Tony Ingle, has been producing wines for Angove since 2008. With a background in economics, Ingle formerly pursued a career in finance before turning to winemaking. He completed his first harvest vintages in France’s Languedoc region before heading to South Australia to further hone his craft. His determination and curiosity led him to small-batch winemaking, natural grape growing, organic wine production and biodynamics at Angove.
Angove’s Certified Organic wines are handcrafted with the help of a unique task force called ‘The Vinguard’. Built on biodiversity, this ‘vinguard’ is led by a colony of honeybees, a posse of Indian Runner Ducks, an invisible night patrol of microbats and fragrant organic roses — all ensuring that everything used in the winemaking process comes from nature, pure and clean.
With Organic Certification for Australia, the United States, Canada, the EU and also in China, Angove is well positioned to meet the organic wine needs not only within their Australian market but across the 40-plus countries which they export across the globe.
“Holding organic certification means we are preserving and improving our precious resources for future generations,” says Joint Managing Director, Richard Angove.
Angove Family Winemakers have continually strived to make the best wines that they possibly can and their long list of awards, including “Exporter of the Year” at the Australian Organic Industry Awards in 2021, is a reflection of this.
Iconic McLaren Vale
Located just 45 minutes south of the city of Adelaide, the iconic McLaren Vale region has become a wine lover’s playground. Filled with wonderful wines, sustainable and organic wine growing, and world-class culinary experiences, it is a place every enthusiast must visit. Blessed with a rare Mediterranean climate and 30 kilometres of pristine coastline, it has fast become a destination for many. Today, McLaren Vale hosts more than 190 producers, including 80 cellar doors built for tourism. The region’s extensive natural and cultural heritage spans over thousands of years of traditional ownership by the Kaurna people.
When it comes to pairing Angove Organic Cabernet Sauvignon, there are many fantastic options to choose from.
Here are two that are perfect companions for this wine:
Jalapeno Barbecue Pork Ribs
- 10 country-style organic pork ribs from Whispering Meadow Family Farms
- 1 (18-ounce) bottle of Jalapeno Barbeque Smoke Show sauce
- Preheat the oven to 275 °F (120 °C).
- With a knife, gently remove the membrane at one end of the rack and discard.
- Use a pork dry rub and apply generously
- Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Cover with tin foil
- Bake in preheated oven until tender, about 2 hours.
- Once ready to serve, spread Jalapeno Smoke Show barbecue sauce on the ribs generously.
- Serve with Angove Organic Cabernet Sauvignon.
Vegetarian Squash Pot Stew
- Two acorn squash
- Vegetables – chopped carrots, potatoes, onions, mushrooms, peppers, celery and garlic
- Fresh herb medley
- 1 can Tomato paste
- 3 cups Vegetable broth
- 1 cup of Angove Organic Cabernet Sauvignon
- Olive oil
- Salt and pepper
- Flour, if needed, to thicken stew
- Preheat the oven to 350°F (200°C).
- Prick squash with a knife and microwave each for 2-3 minutes to soften it.
- Cut off the tops of the squash and hollow out the inside. Set to rest.
- In a large stew pot, heat 2 tablespoons olive oil and sauté onions, carrots and celery
- Once slightly cooked, add in potatoes, peppers and mushrooms, tomato paste, vegetable broth and wine
- Bring stew to a boil and allow to simmer for 1 hour
- Take empty squash, fill each with stew and bake for 45 minutes
- Remove from the oven, and add salt and pepper to taste. Garnish with oregano or an herb bunch.
- Serve with squash tops propped on the sides of each
- Garnish with a spoonful of sour cream and a sprig of rosemary
- Pair with Angove Organic Cabernet Sauvignon.
* IRI Organic Wine Report January 2022.