We Are Not Allergic To Grape Wines But Just Love Making Fruit And Herb Wines - YES and MEADS Too!
Anything Non-Grape - in Dar we mainly use Tropical Fruits and Herbs sourced from our Shamba to include Guava/Pera, Banana/Ndizi, Pineapple/Nanasi etc
We use the natural process of yeast converting sugars into ethanol while maximizing the extraction of flavours from the source ingredient
Racking and Aging process starts immediately after fermentation concludes, This stage involves tracking wine characters to attain the desirable profile
The East African Highland Bananas breed type in Tanzania lacks a well defined harvesting season, Typically bananas are grown and harvested all year round and are ready to be harvested 10-12 months after planting. Malindi - a breed type that we are using to ferment our Banana Wine, flourishes in soil of regions with high gradient and rather wet climate - known as optimal growing conditions to yield a flavourful Banana Wine profile.
A Pineapple plant is fully matured 15-18 months after planting depending upon the variety, time of planting, type and size of plant material used and prevailing temperature during the fruit development. In Dar/Pwani Region typically the fruit season starts in October and ends in May. We use Sweet Cayenne Pineapples with firm shells and slightly soft on the outside to indicate optimum ripen condition for consumption as a main ingredient of our Nanasi Wine.
Tropical Guava is an evergreen shrub and in Tanzania the harvesting season occurs twice on a calendar between June-July and Nov-Dec, with some off-season variations depending on the specific region and climate conditions. Given a guranteed throughout the year supply of fruits, we use Guava fruits with a pink flesh, musky at times pleasant aroma, odour of the sweet pulp as a main source of flavours in our Pera Wine.
Lemongrass - a perennial plant that grows best in rich, moist, and well-draining soil, is flavorful aromatic herb with lemony fragrance that spreads in dense clumps. You can harvest Lemongrass at any time of the year but keep in mind that most plant growth occurs during the warmer months. We use a day old fresh lemongrass to prepare our must during the process of making our Mchai Wine.
Pairs With Grilled Chicken
Pairs With Fried Fish
Pairs With Mbuzi Choma
Pairs With Ndizi Choma
Pairs With Mtori
Pairs With Pizza
Pairs With Pilau
Pairs With Wali Kuku
Pairs With Grilled Fish
Pairs With Chips Mayai
Pairs With Burgers
Pairs With Ugali Kisamvu
