Heartfelt Blog Chronicles

Therese’s soul food: Duck breast seared to perfection and served medium-rare, revealing a rosy, tender centre full of flavour, a timeless favourite in her kitchen and a sublime match with the finesse and depth of Hans’ elegant Pinot Noirs.

Therese’s personal Ras el Hanout blend brings aromatic depth and subtle spice to vegetables or meats. If you make this a distinctly Middle Eastern-inspired dish, pair it with Hans’ dry Gewürztraminer. A wine of rare purity, with an ethereal bouquet of lychees and rose petals and a silky, seductive texture that makes it a truly deserving companion.

A rich, gluten- and dairy-free chocolate olive oil cake inspired by Nigella, with Therese’s twist, decadent yet refined, and perfectly paired with Hans’ luscious Botrytis Riesling.

In a provocative new article, Therese Herzog draws parallels between Abruzzo and Marlborough, two once-proud regions now suffering from the dilution of their names. From bulk wine exported in bladders and bottled overseas to misleading claims of “single vineyard,” this is a call for transparency and authenticity in a sea of industrial wine. A must-read for thoughtful wine lovers.

Therese’s recipe for her fresh organic estate figs. Figs, goat cheese & prosciutto appetizer. A savoury-sweet delight that sings with Hans’ dry Gewürztraminer’s floral and spicy elegance. No cooking required, quick and easy and so tasty!