Cheers - March/April 2015 (Vol. 17)

complim

entary

Mar|Apr 2015|17

brought to you by T t www.topsatspar.co.za

Big brands | Carling Black Label | G

eocachings | Bourbons | Brandys | Hot Cross Buns

| www.topsatspar.co.za

Mar|Apr 2015|17

GeocachingSearching high & low

Consistency is keyLarge volume wines

BrandyRuben Ri el &Luke Dale-Roberts taste SAs best

Champion taste: Carling Black Label

winA bottle of

Johnnie Walker King George VTM

Your very own copy of Low Carb is Lekker

by In ReynierseEaster Bourbon, Buns, Brandy & Big Brandsspice

Bourbon Tasting

CHAMPION MEN DESERVE CHAMPION BEER

AWARD WINNINGREAL BEER

TASTE

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Not for Sale to Persons Under the Age of 18.

77346 CBL Print 275x210.indd 1 2015/02/05 4:45 PM

CHAMPION MEN DESERVE CHAMPION BEER

AWARD WINNINGREAL BEER

TASTE

OG

ILV

Y C

APE

TO

WN

773

46/E

OG

ILV

Y C

APE

TO

WN

773

46/E

Not for Sale to Persons Under the Age of 18.

77346 CBL Print 275x210.indd 1 2015/02/05 4:45 PM

1Mar|Apr 2015 Vol 17 www.topsatspar.co.za

contents

22 THE ONCE LIVELY, LUSTY BEER

Carling Black Label

26 AMERICAN WHISKEY Testing the tastebuds

31 WORLD BEATING BRANDIES

Chefs Reuben Ri el & Luke Dale Roberts go local

36 HAVE GPS, WILL TRAVEL

Grown up treasure hunting

1Mar|Apr 2015 Vol 17 www.topsatspar.co.za

26

31

4 EDITORS LETTEREconomies of scale

5 NEWSSA Distiller of the Year, Chivas Extra launched and wine shows head for

the Eastern Cape

14 TINUS TALKSJuggling creativity & practicality

16 WINE VOLUMESThe big guys vs the little guys14 16

26

36

Publisher | Shayne [email protected]

Editor | Fiona Mc Donald [email protected]

Art Director | Megan [email protected]

Advertising | Jess Nosworthy [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cli ord Roberts,

Anna Trapido, Winnie Bowman & Alexandra TerblancheHead O ce | Cape Town

Tel: 021 685 0285Suite WB03 Tannery Park

23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later

than 10th April 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision

of Integrated Media will be nal and no correspondence will be entered into. Under no

circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever arising which may be su ered in relation to the Prize

Draws. By entering these competitions you make yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well as the family members, consultants, directors,

associates and trading partners of such organisations and persons are ineligible for the draw. Participants

can only win one competition every 3 issues.

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.

www.topsatspar.co.za and www.spar.co.za

Mr Price Home www.mrphome.com & Utique www.utique.co.za

stockists:

contents cont...

2 www.topsatspar.co.za Mar|Apr 2015 Vol 17

win a copy of Low Carb

is LEKKER

pg42

40 BOOKS, DVDS & CDSAural and optical entertainment

42 BOOK GIVEAWAYLow Carb is Lekker!

44 THINGAMAJIGSBaking cakes made easy

48 THE EASTER TRADITION

Symbolism and seasonality debunked

52 SAY CHEESE!SPAR seal of approval

& quality mark

57 RICH & REWARDING

Cooking with chocolate

62 BLOGSPOTAutumnal indulgence

64 EMILE JOUBERTSpanish makes a splash

66 RESPONSIBILITYThe Pebbles Project

68 NEXT ISSUEWhat to look out for in Issue 18

72 LOOPDOPThe day the lights went out

44

win 69 Win a bottle of Johnnie Walker

King George VTM

BOOKS, DVDS & CDSAural and optical entertainment

52 SAY CHEESE!

Publisher | Shayne [email protected]

Editor | Fiona Mc Donald [email protected]

Art Director | Megan [email protected]

Advertising | Jess Nosworthy [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cli ord Roberts,

Anna Trapido, Winnie Bowman & Alexandra TerblancheHead O ce | Cape Town

Tel: 021 685 0285Suite WB03 Tannery Park

23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later

than 10th April 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision

of Integrated Media will be nal and no correspondence will be entered into. Under no

circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever arising which may be su ered in relation to the Prize

Draws. By entering these competitions you make yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well as the family members, consultants, directors,

associates and trading partners of such organisations and persons are ineligible for the draw. Participants

can only win one competition every 3 issues.

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.

www.topsatspar.co.za and www.spar.co.za

Mr Price Home www.mrphome.com & Utique www.utique.co.za

stockists:

contents cont...

2 www.topsatspar.co.za Mar|Apr 2015 Vol 17

win a copy of Low Carb

is LEKKER

pg42

40 BOOKS, DVDS & CDSAural and optical entertainment

42 BOOK GIVEAWAYLow Carb is Lekker!

44 THINGAMAJIGSBaking cakes made easy

48 THE EASTER TRADITION

Symbolism and seasonality debunked

52 SAY CHEESE!SPAR seal of approval

& quality mark

57 RICH & REWARDING

Cooking with chocolate

62 BLOGSPOTAutumnal indulgence

64 EMILE JOUBERTSpanish makes a splash

66 RESPONSIBILITYThe Pebbles Project

68 NEXT ISSUEWhat to look out for in Issue 18

72 LOOPDOPThe day the lights went out

44

win 69 Win a bottle of Johnnie Walker

King George VTM

BOOKS, DVDS & CDSAural and optical entertainment

52 SAY CHEESE!

Purchase a bottle of Singleton Tail re from your nearest Tops at Spar store and email through the words Vibrant, Fruity and Fresh, your name, ID number, receipt number, contact number, postal address to [email protected] with the subject line New Singleton Tail re. Contact your nearest store to check product availability.

CONSISTING OF A BOTTLE OF TAILFIRE, 6 SINGLETON GLASSES, SINGLETON WOODEN TRAY, COASTERS AND A GLORIFIER

OKLB 4830/02

STAND A CHANCE TO WIN 1 OF 3 HAMPERS

THE SINGLETON. TASTE ABOVE ALL ELSE.

WITH GREAT TASTE,COMES GREAT TASTE.

www.topsatspar.co.za Mar|Apr 2015 Vol 174

EditorialFiona McDonald

Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid. And then you start thinking about how many hundreds of thousands of litres are contained in the four walls

Craft beers are all the rage, as are artisanal breads made from stone-ground rye our or some such. Why do we think that because something is made in small quantities its going to be better? There might be less of it available, particularly when it comes to whisky, brandy or some wines which might drive the price up but it doesnt necessarily mean the quality is superior.Ill never forget my early days as a

edgling wine writer, visiting large

wineries and cricking my neck back to

look up and up, trying to see the top

of a massive 100000l tank. You could

ll two swimming pools with that

amount of wine! And if memory serves

me correct, in the early days of

Robertsons Wacky Wine Festival one

winery used to give participants the

chance to dive into one of these huge

multi-thousand litre tanks to try and

retrieve a treasure on the bottom.

I salute those winemakers who have

the pressure of delivering wine to

consumers who know what they like

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine and more recently, about whisky too.

Fiona McDonald

Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid.

many hundreds of thousands of litres are

and want that same avour time and

time again. Wine is a natural product

subject to vintage variation, uctuating

yields and any number of di erent

inputs. Making a delicious, drinkable

and good value drop is a heck of a

challenge and South African

winemakers do it better now than at

any point in our winemaking history.

Which is a natural link to my next

point: how good South African brandy

is. Cape Wine Master Dr Winnie

Bowman convinced top chefs Luke

Dale-Roberts of The Test Kitchen and

Reuben Ri el of Reubens to test their

taste buds against a line-up of South

Africas best. And our best truly are

the best South African brandy has

triumphed as the best in the world 18

times! Thats a feat unmatched by any

other country and certainly not by

France.

So consider those two points next

time youre in TOPS at SPAR: dont shy

away from a big brand wine and give

brandy another try.

Cheers, ona




Luke Dale-Roberts of e Test Kitchen and

Reuben Riff el of Reubens test their taste buds against a

line-up of South Africas best Brandy.

Faith l and true

Read on

page 31


EditorialFiona McDonald

Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid. And then you start thinking about how many hundreds of thousands of litres are contained in the four walls

Craft beers are all the rage, as are artisanal breads made from stone-ground rye our or some such. Why do we think that because something is made in small quantities its going to be better? There might be less of it available, particularly when it comes to whisky, brandy or some wines which might drive the price up but it doesnt necessarily mean the quality is superior.Ill never forget my early days as a

edgling wine writer, visiting large

wineries and cricking my neck back to

look up and up, trying to see the top

of a massive 100000l tank. You could

ll two swimming pools with that

amount of wine! And if memory serves

me correct, in the early days of

Robertsons Wacky Wine Festival one

winery used to give participants the

chance to dive into one of these huge

multi-thousand litre tanks to try and

retrieve a treasure on the bottom.

I salute those winemakers who have

the pressure of delivering wine to

consumers who know what they like

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine and more recently, about whisky too.

Fiona McDonald

Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid.

many hundreds of thousands of litres are

and want that same avour time and



yields and any number of di erent

inputs. Making a delicious, drinkable

and good value drop is a heck of a

challenge and South African

winemakers do it better now than at

any point in our winemaking history.

Which is a natural link to my next


is. Cape Wine Master Dr Winnie

Bowman convinced top chefs Luke

Dale-Roberts of The Test Kitchen and

Reuben Ri el of Reubens to test their

taste buds against a line-up of South

Africas best. And our best truly are

the best South African brandy has

triumphed as the best in the world 18

times! Thats a feat unmatched by any

other country and certainly not by

France.

So consider those two points next

time youre in TOPS at SPAR: dont shy

away from a big brand wine and give

brandy another try.

Cheers, ona




Luke Dale-Roberts of e Test Kitchen and

Reuben Riff el of Reubens test their taste buds against a

line-up of South Africas best Brandy.

Faith l and true

Read on

page 31whats happening

5

news news news news

Mar|Apr 2015 Vol 17 www.topsatspar.co.za

Worlds best dram is Japanese!Jim Murray, the whisky authority behind the eponymous Jim Murrays Whisky Bible, set the cat amongst the proverbial pigeons by announcing that the best whisky in the world in his opinion is Japanese!

Twos up, Eastern Cape styleThe Eastern Cape is showing o with a new wine show but itll stage the same event in two di erent cities, just two days apart.

Murray rated the Yamazaki Single Malt

sherry cask 2013 as the best whisky he

tasted in the course of compiling his

annual guide. This was after wading

through 4700 di erent whiskies, all in the

interests of comprehensive research.

According to reports Murray said he

believed the Scottish whisky industry

had begun to believe their own PR

hype and he believed some had

taken their eye o the ball and not

brought into account the changes

which have altered the face of whisky.

Where were the blends which

o ered bewildering layers of depth?

Where were the malts which took you

on hair-standing journeys through dank

and dingy warehouses? he asked.

Murray scored the Yamazaki 97.5

points out of a possible 100 and

described it as near incredible

genius.

The inaugural FNB Eastern Cape wine

show opens its doors to the public at

Hemingways in East London on

Thursday 12 March before moving

south to the Friendly City, Port Elizabeth

on Saturday 14 March where the venue

is the Boardwalk Convention Centre.

Arranged by wine authority Michael

Fridjhon, the FNB Eastern Cape Wine

Show promises consumers a selection of

about 200 of the best wines the country

has to o er from sensational sparklings

and crisp whites to memorable reds and

delicious dessert wines.

Organisers anticipate that at least 40

producers will participate and hope

that wine lovers in the two cities will

make the most of tasting as many of

the wines on o er as they can in order

to broaden their avour palette.

Tickets are R140 a head and are

available online at Computicket and at

the door for the duration of the show.

The inaugural Eastern Cape Wine Show is followed a week later by the FNB Mpumalanga Wine Show, now in its sixth year, in Nelspruit on 20 and 21 March. The third FNB Free State Wine Show takes place in Bloemfontein on 30 and 31 July. For more information see www.outsorceress.co.za


News

news news news newsThe winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they dont shave!Its a practicality that has taken on new significance with the winemakers now

vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18

April to see who can grow the biggest, bushiest whiskery face of all.

Needless to say the weekend is a celebration of more than just hirsutism with

the wines of the area taking centre stage. Participants from the area include

Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabrilskloof,

Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.

Luddite Wines is the venue for the blind tasting of the best of Bot River on

Saturday 18 April before the post-harvest celebration at Beaumont Wines the

same evening. At this annual celebration of good food, wine and company the

winemakers flaunt their facial fur and wacky whiskers during an amusing beard

parade when the boldest beard in Bot River is crowned by esteemed judges

who take their job very seriously.

For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at [email protected] or call 082 852 6547.

The man behind the concept is

internationally recognised award-

winning designer, Mark Eisen, who is

renowned for his unique definition of

modernism, visible in his fashion

collections and a variety of creative

special projects.

The only limit to upcycling creativity is

a self-imposed one when you run out of

ideas of how best to use the various

Protea bottles! Theyd be great for

salad dressings and can happily grace

the table as water bottles and could

always be repurposed as wine glasses

once the neck is sliced off and

attached to the base.

Of barrels and beards

But the first step in the process of

upcycling is to empty the bottle of its

contents The Protea range celebrates

the South African flower which is such

an important part of the Capes floristic

kingdom the smallest and most

biodiverse in the world and comprises

seven wines: Sauvignon Blanc, Chenin

Blanc, Chardonnay, Ros, Cabernet

Sauvignon, Merlot and Shiraz.

Reduce, re-purpose & upcycleAnthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Dsseldorf last year.


News

news news news newsThe winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they dont shave!Its a practicality that has taken on new significance with the winemakers now

vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18

April to see who can grow the biggest, bushiest whiskery face of all.

Needless to say the weekend is a celebration of more than just hirsutism with

the wines of the area taking centre stage. Participants from the area include

Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabrilskloof,

Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.

Luddite Wines is the venue for the blind tasting of the best of Bot River on

Saturday 18 April before the post-harvest celebration at Beaumont Wines the

same evening. At this annual celebration of good food, wine and company the

winemakers flaunt their facial fur and wacky whiskers during an amusing beard

parade when the boldest beard in Bot River is crowned by esteemed judges

who take their job very seriously.

For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at [email protected] or call 082 852 6547.

The man behind the concept is

internationally recognised award-

winning designer, Mark Eisen, who is

renowned for his unique definition of

modernism, visible in his fashion

collections and a variety of creative

special projects.

The only limit to upcycling creativity is

a self-imposed one when you run out of

ideas of how best to use the various

Protea bottles! Theyd be great for

salad dressings and can happily grace

the table as water bottles and could

always be repurposed as wine glasses

once the neck is sliced off and

attached to the base.

Of barrels and beards

But the first step in the process of

upcycling is to empty the bottle of its

contents The Protea range celebrates

the South African flower which is such

an important part of the Capes floristic

kingdom the smallest and most

biodiverse in the world and comprises

seven wines: Sauvignon Blanc, Chenin

Blanc, Chardonnay, Ros, Cabernet

Sauvignon, Merlot and Shiraz.

Reduce, re-purpose & upcycleAnthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Dsseldorf last year.


whats happening

7

news news news news

www.topsatspar.co.za 7

DarrenBadenhorst

On the menuFive of the countrys Top 10 restaurants in the 2014 Eat Out awards were on wine farms Jordan, Overture (Hidden Valley), Rust en Vrede, The Restaurant at Newton Johnson and Terroir on Kleine Zalze. Franschhoek estate, Grande Provence is extremely proud that executive chef

Darren Badenhorst has been announced as one of Africas Top 10 nalists in the

San Pellegrino Young Chef for 2015. The overall winner will be announced in

Milan in June.

Michel Morand, the former chef patron of top Johannesburg restaurant,

Auberge Michel, is once again in business, having opened Bistro Michel.

The e ortlessly elegant but comfortable Bistro is located in the Bluebird

shopping centre o Corlett Drive and is open for breakfast, lunch and dinner

Monday to Saturday with brunch only on Sundays.

And in KwaZulu-Natal, Chef Jackie Cameron has opened her own School

of Food & Wine.

Located in Hilton in the lush and popular Midlands, Camerons school o ers

an intensive 18-month, internationally

recognised course.

The former Hartford House chef

admits that teaching is a dream

come true and looks forward to

sharing her expertise as one of the

countrys top chefs with her students.

Distiller of the YearThe internationally renowned Whisky Magazine has announced the results of its annual Icons of Whisky competition for 2015 and South Africas Distell has been awarded the title of Distiller of the Year!

news news Distiller of the YearThe internationally renowned Whisky Magazine has Distiller of the YearThe internationally renowned Whisky Magazine has Distiller of the Year

Caroline Snyman

Pronouncing herself and the company

very proud to have been voted the best

distiller outside Scotland and America,

Caroline Snyman, director of Distells

luxury brands a portfolio that includes

South African and Scotch whiskies, said

global interest in whisky continues to soar.

Theres a fast-growing appreciation for

those o erings originating beyond the

traditional producing countries of

Scotland and Ireland.

It was the Three Ships and Bains

Mountain Whisky ranges which saw the

distilling company show Japan, Sweden,

Korea and other countries a clean pair of

heels. This success follows the 2013 award

for Bains when it was judged the worlds

best grain whisky at the 2013 Worlds

Whisky Awards, while Three Ships 5 Year

Old won the title for worlds best blended

whisky in 2012 at the same event.

Whisky Magazine is an international

publication devoted to the

subject of whisky and boasts

a readership stretching from

Taipei, New York, Paris

and Sydney to Brussels

and beyond!

Distell will be set against

the Four Roses Distillery of

Kentucky in the United States and

BenRiach Distillery of Speyside, Scotland,

for overall top honours. Ironically the

latter distillery also has a local

connection in that it belongs to Intra,

a South African-owned company!


News

news news news news

Taking place on Sunday 1 March the event is a celebration of Eikendal

wines, good food and al fresco family fun at the winery on the R44

between Somerset West and Stellenbosch.

At the Weintaufe the spotlight falls on its agship Chardonnay 2015

as the rst wine of the harvest and after the baptism of this newcomer,

guests can sample it straight from the barrel under the watchful eye of

winemaker Nico Grobler.

Theres also gol ng action, tractor rides through the vineyards and if

you just want to chill alongside the dam, you can do that while listening

to the live music too.

Eikendal commemorates its Swiss ownership by hosting an annual harvest celebration with a di erence the Weintaufe.

Weintaufe celebration

Something traExtra, extra read all about it!

used to be the call from newspaper sellers ducking between vehicles in

the rush hour tra c. But the something extra here is the fth addition to

the Chivas family of blended whiskies and their

rst new product to be added in almost 10 years.

Chivas Extra is something special, tting snugly

between the Chivas Regal 12 Year Old and Chivas

Regal 18 Year old in the super-premium segment.

Marketing director for Pernod Ricard in South

Africa, Charl Bassil said Chivas Extra was

launched to satisfy the markets demand for

something more something extra, creating a

unique avour experience for our market thats

a huge milestone for us.

Master Blender Colin Scott is the man behind the

generous and tasteful blend which delivers a rich

avour much of it attributable to the time the

whiskies spent maturing in Olorosso sherry casks.

Chivas Regal is an institution celebrated for its

rich and generous blended whiskies and Chivas

Extra contains all the makings of a ne Chivas

whisky. Chivas Extra is a little more robust than

the Chivas 12 Year Old yet more subtle than the

18 Year Old and will de nitely appeal and be

enjoyed by those who are looking for a next-

level taste experience, said Mr Bassil.

Chivas Extra will be available from March 1.

Tickets are R40 each and are available at the gates on the day, and include a free glass and tasting from the barrel. Children under the age of 12 enter free. Gates open at 10am with the baptism of the new Chardonnay taking place at noon.


News

news news news newswhats happening

news ne

Made from Muscat grapes which have

their own distinctive, heady perfume

and sweet avour, Obikwa Moscato is

fresh and fruity with a hint of pear. Its

best served chilled for a crisp, clean

nish Bucholz recommends.

Furthermore he suggests pairing it with

spicy Asian fare such as Thai,

Vietnamese or Korean dishes. But when

it comes to dessert, lemon pound cake

is his choice.

Lemon can be quite a tricky

ingredient with wine, but paired with a

well-chilled Obikwa Moscato it creates a

softer and sweeter taste, says Bucholz

who is not averse to trying something a

little morezesty with this wine.

GO TO IN THE BASKET ON PG71 FOR YOUR FULL GROCERY LIST


Call the TOPS HOTLINE0860 313 141

Available at TOPS at SPAR and

SPAR stores

Seasonal sipping

SERVES 6 (MAKES 1 LOAF)

INGREDIENTS: 1 cups (225g) cake our

5ml baking powder

120g butter, softened

15ml nely grated lemon rind

1 cup (250 ml) castor sugar

2 eggs

cup (125 ml) milk

Icing sugar for dusting

METHOD: Preheat the oven to 160C. Line and

grease an 8.5cm x 26.5cm x 9cm loaf

tin. Sift together the our and baking

powder. Place the butter and lemon

rind in a bowl and mix with an

electric mixer until smooth.

Gradually add the sugar and mix

until pale and creamy. Add the

eggs one at the time, beating well

As the days grow shorter and the

realisation dawns that winter is just around

the corner, the advice from

Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range.

Lemon pound cake

after each addition. Lower the speed

and gradually add the our mixture and

milk, alternating. Scraping down the

sides of the bowl, mix until smooth.

Spoon into the prepared loaf tin and

bake for 60-65 minutes or until cooked

when tested with a skewer. Allow to

cool in the tin for 10 minutes before

turning out onto a wire rack to cool

completely. Dust with icing sugar.


News


news ne

Made from Muscat grapes which have

their own distinctive, heady perfume

and sweet avour, Obikwa Moscato is

fresh and fruity with a hint of pear. Its

best served chilled for a crisp, clean

nish Bucholz recommends.

Furthermore he suggests pairing it with

spicy Asian fare such as Thai,

Vietnamese or Korean dishes. But when

it comes to dessert, lemon pound cake

is his choice.

Lemon can be quite a tricky

ingredient with wine, but paired with a

well-chilled Obikwa Moscato it creates a

softer and sweeter taste, says Bucholz

who is not averse to trying something a

little morezesty with this wine.



Call the TOPS HOTLINE0860 313 141

Available at TOPS at SPAR and

SPAR stores

Seasonal sipping

SERVES 6 (MAKES 1 LOAF)

INGREDIENTS: 1 cups (225g) cake our

5ml baking powder

120g butter, softened

15ml nely grated lemon rind

1 cup (250 ml) castor sugar

2 eggs

cup (125 ml) milk

Icing sugar for dusting

METHOD: Preheat the oven to 160C. Line and

grease an 8.5cm x 26.5cm x 9cm loaf

tin. Sift together the our and baking

powder. Place the butter and lemon

rind in a bowl and mix with an

electric mixer until smooth.

Gradually add the sugar and mix

until pale and creamy. Add the

eggs one at the time, beating well

As the days grow shorter and the

realisation dawns that winter is just around

the corner, the advice from

Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range.

Lemon pound cake

after each addition. Lower the speed

and gradually add the our mixture and

milk, alternating. Scraping down the

sides of the bowl, mix until smooth.

Spoon into the prepared loaf tin and

bake for 60-65 minutes or until cooked

when tested with a skewer. Allow to

cool in the tin for 10 minutes before

turning out onto a wire rack to cool

completely. Dust with icing sugar.

Jan|Feb 2015 Vol 16 www.topsatspar.co.za 11

C

M

Y

CM

MY

CY

CMY

K

Cheers mag_70x275.ai 1 2015/02/13 7:10 PM


news news news

Golden year for KWVs MentorsIs it any wonder that South Africas KWV has moved from 35th to 32nd place in the Drinks International list of Worlds 50 Most Admired Wine Brands?

e winning team

Highlights of a golden year for the large wine producer from Paarl were an

International Trophy and gold medal at the prestigious Decanter World Wine

awards in London, along with three trophies at the Old Mutual Trophy Wine Show

and overall honours from the same competition

as Most Successful Producer.

But really underlining the resounding success of

The Mentors range of wines was the award as

Best Producer at the countrys Veritas Awards

for the fourth year in succession, a result of

having won three double gold medals and a raft

of other medals.

These successes were attributable to a

continual stylistic evolution, said chief winemaker

Johann Fourie.

We are delighted that our work is being

recognised globally, and we will continue

to re ne our styles, focusing on vineyards

that produce outstanding quality and

re ect regionality.

TBWA\HUNT\LASCARIS\DURBAN

\37354


Tinus Talks

Ive often asked myself how diversity impacts at all levels of winemaking. After all crafting wine has to do with mans scientific and artistic endeavours to successfully and ingenuously manage what is provided by nature along the route from soil, to plant, to fruit, to wine. These are all ever-changing cues and variables that have to be considered, manipulated and utilised.

We talk a lot about terroir which

connotes the unique sense of place,

the topography, soils, and

microclimate, but what about

managing the rich community of

micro-organisms that colonise grapes

during fermentation and which will vary

between cultivars and wineries? Not to

mention the existence of non-random

microbial terroir as a determining

factor in the regional variation among

wine grapes which has become a buzz

word in contemporary scientific

research. And there are differences

because distinct regions have unique

microbes. These variables render wine

unique and interesting, creating points

of labyrinthian complexity and its the

winemakers job to capture, embrace

and understand all of it.

Is it then at all possible for any

vigneron to craft an ideal wine per

single cultivar, during one vintage in

one cellar, and to do so from a

Diversity: art or science?Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?

different range of varietals? Can a

Cabernet Sauvignon, a Syrah, a

Chardonnay and a Chenin Blanc be

crafted to perfection by the same

winemaker during the same harvesting

season? Is it possible for one person to

simultaneously employ the same

energy, attention, dedication and

passion in continuously crafting four

extraordinary wines from the above

cultivars and for all four of the final

wines to be masterpieces?

The above questions have nothing to

do with accurate winemaking, that is

doing everything correctly, following all

the procedures and practices and aptly

utilising what nature provides. Extensive

ongoing research and cutting edge

technology, from the soils to the cellar,

further supports the winemakers efforts

to create worthwhile wines, but there

will always be a difference between an

exceptional and a worthwhile wine.

To complicate things further the

ripening time and harvesting periods of

wine grape varietals differ

considerably, varying for example from


Tinus Talks

Ive often asked myself how diversity impacts at all levels of winemaking. After all crafting wine has to do with mans scientific and artistic endeavours to successfully and ingenuously manage what is provided by nature along the route from soil, to plant, to fruit, to wine. These are all ever-changing cues and variables that have to be considered, manipulated and utilised.

We talk a lot about terroir which

connotes the unique sense of place,

the topography, soils, and

microclimate, but what about

managing the rich community of

micro-organisms that colonise grapes

during fermentation and which will vary

between cultivars and wineries? Not to

mention the existence of non-random

microbial terroir as a determining

factor in the regional variation among

wine grapes which has become a buzz

word in contemporary scientific

research. And there are differences

because distinct regions have unique

microbes. These variables render wine

unique and interesting, creating points

of labyrinthian complexity and its the

winemakers job to capture, embrace

and understand all of it.

Is it then at all possible for any

vigneron to craft an ideal wine per

single cultivar, during one vintage in

one cellar, and to do so from a

Diversity: art or science?Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?

different range of varietals? Can a

Cabernet Sauvignon, a Syrah, a

Chardonnay and a Chenin Blanc be

crafted to perfection by the same

winemaker during the same harvesting

season? Is it possible for one person to

simultaneously employ the same

energy, attention, dedication and

passion in continuously crafting four

extraordinary wines from the above

cultivars and for all four of the final

wines to be masterpieces?

The above questions have nothing to

do with accurate winemaking, that is

doing everything correctly, following all

the procedures and practices and aptly

utilising what nature provides. Extensive

ongoing research and cutting edge

technology, from the soils to the cellar,

further supports the winemakers efforts

to create worthwhile wines, but there

will always be a difference between an

exceptional and a worthwhile wine.

To complicate things further the

ripening time and harvesting periods of

wine grape varietals differ

considerably, varying for example from

Mar|Apr 2015 Vol 17 www.topsatspar.co.za 15

Tinus van Niekerk

Chenin Blanc in January to Petit Verdot

and Cabernet Sauvignon during April.

At Orange River Cellars Kakamas

facility the harvesting period stretches

from the beginning of December until

April five months of little sleep and lots

of sweat for the winemakers!

For winemakers working with fruit

from inland and/or coastal vineyards

stretching from Koekenaap to Stanford,

the challenge is even bigger.

Sometimes the climatic differences are

marked, manifesting in different

chemical analyses and resulting in

quite contrasting styles of wine for the

same grape variety. Blending acumen

then becomes the order of the day

and testing the vignerons imagination,

experience, marketing knowledge and

intellectual acuity.

ConsultancyIn the world of wine there are also

those consultants attending to and

advising on different vineyards and

wines from numerous cellars in almost

all wine producing countries of the

world. Hopping from one destination to

another they spend just a few days at a

winery, rendering opinions and

prescribing viticulture and winemaking

actions before departing. To really craft

wines of inimitable quality it is surely

necessary to understand and embrace

the characteristics of the vineyard

land, the idiosyncrasies of the region,

the appellation and the site?

Assembling such knowledge and

insight does not come overnight.

However, even if we ignore time,

circumstance, technical challenge and

the size of the harvest, the question

remains whether that persons

preferences, mindset and sentiments

will of necessity not finally dictate,

consciously or not, which wine will

receive the most attention. This also

relates to the often discussed issue of

whether winemaking is an art, a

science or a combination of both.

What about music? Cuisine? Painting? We are aware that Mozarts music

represents an archetype of the

Classical style, that Bach had a flair for

energetic improvisation, that Ludwig

von Beethoven was a master of

classical music through which he

bridged the Classical and Romantic

periods, and that Chopin with his

independent finger technique

fascinates us through the grace,

lightness and sweetness of

his compositions.

Chefs become known for their

originality, innovation and ability to deliver

visual flair and sensory style, and they

develop reputations for signature dishes.

Every chefs kitchen will have a focus and

ride on its strong points. Thats why one

restaurant and one chef cannot offer and

deliver all the best cuisine.

Some of us spend winemaking time

between two countries, quickly

discovering that Syrah in South Africa is

not Syrah in France. Not only are the soils,

climate and general weather conditions

different, the fruit characteristics are

frequently expressed with surprising

variation, often generating distinctively

new flavour personalities. For novices to

such situations Shakespeares words from

Hamlet, Confusion now hath his

masterpiece, fits the bill.

Finally one realises that there is no

recipe for creating or crafting a special

wine and that choices are made.

Specialisation is alas the key word here.

Like the chef, the painter and the musical

composer the winemaker must accept

that it is just not possible to think that he/

she can craft every wine to perfection. It

is good and important to do ones utmost

with every wine. In the end though, reality

dictates that the best wines are blends of

scientific balance and acumen with

artistic talent and creativity.

Tinus van Niekerk is TOPS at SPARs wine consultant and has been instrumental in refining the grocery chains wine offering. But

wine is not the only thing that fascinates this Northern Cape-bred nature lover. Hes as au fait with bush lore, animal behaviour and geology as he is about wine.

To really craftwines of inimitable quality it is surely

necessary to understand and embrace the

characteristics of the vineyard land


Big and beautifulwine


Big and beautifulwine

Big and beautifulvolume brands



wine

Consistency is key. Ask any golfer or Formula 1 driver. They need to replicate a given set of circumstances either a golf swing or a fast lap time and time again. Its much the same for the countrys largest wine producers too, especially for big volume branded wines.Why is it that we automatically assume

that small and boutique production is necessarily superior? When it comes to wine we tend to have the mindset that big cant possibly be better. Its certainly a fact that wines made from single vineyards or in tiny quantities frequently just three or four barrels worth grab both the medals and the headlines because of their scarcity and quality. But theres a lot to be said for being able to make hundreds of thousands of litres of

really good, delicious and well priced wine that consumers love and snap up year after year. After all, thats the consumers Formula 1 moment being able to return to a favourite wine time after time and knowing that its not going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.A case in point is Champagne: the

savvy French realised that people want wine to taste the same. What Champagne producers such as Mot et Chandon and Veuve Clicquot do, for example, is to maintain a house style. Thats why every one of the 26 million bottles of Mot released annually will taste virtually the same even if they are separated by five or 10 years. They do this by the use of base wine and its something the public not only approves of but loves because of its consistency. They dont want it to be slightly more fruity one year and drier and crisper or tangy the next. Its the McDonalds and

Coca-Colafication of the wine worldAll well and good for Champagne, but

thats a helluva challenge to winemakers when the vintage conditions vary, in some cases quite dramatically from one harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long ripening period, preceded by a good cold winter with ample rains the vintage of the century or lifetime many a winemaker was heard to proclaim. And then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the grapes or a dry and warm winter affects the fruit quality the following harvest. How can you make wine taste the same when the conditions differ?And why should boutique production

and large volumes be mutually exclusive? Industry commentator Michael Fridjhon recently made the point in a column in The Daily Maverick that the young turks travelling overseas in the past 20 years

Theres a geyser in Yellowstone national park in Wyoming in the United States. Its called Ole Faithful because it is one of the most predictable

and consistent geographical events

on the planet: it erupts every 91 minutes.

Fiona McDonald writes about wine

reliability.


wine

Consistency is key. Ask any golfer or Formula 1 driver. They need to replicate a given set of circumstances either a golf swing or a fast lap time and time again. Its much the same for the countrys largest wine producers too, especially for big volume branded wines.Why is it that we automatically assume

that small and boutique production is necessarily superior? When it comes to wine we tend to have the mindset that big cant possibly be better. Its certainly a fact that wines made from single vineyards or in tiny quantities frequently just three or four barrels worth grab both the medals and the headlines because of their scarcity and quality. But theres a lot to be said for being able to make hundreds of thousands of litres of

really good, delicious and well priced wine that consumers love and snap up year after year. After all, thats the consumers Formula 1 moment being able to return to a favourite wine time after time and knowing that its not going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.A case in point is Champagne: the

savvy French realised that people want wine to taste the same. What Champagne producers such as Mot et Chandon and Veuve Clicquot do, for example, is to maintain a house style. Thats why every one of the 26 million bottles of Mot released annually will taste virtually the same even if they are separated by five or 10 years. They do this by the use of base wine and its something the public not only approves of but loves because of its consistency. They dont want it to be slightly more fruity one year and drier and crisper or tangy the next. Its the McDonalds and

Coca-Colafication of the wine worldAll well and good for Champagne, but

thats a helluva challenge to winemakers when the vintage conditions vary, in some cases quite dramatically from one harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long ripening period, preceded by a good cold winter with ample rains the vintage of the century or lifetime many a winemaker was heard to proclaim. And then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the grapes or a dry and warm winter affects the fruit quality the following harvest. How can you make wine taste the same when the conditions differ?And why should boutique production

and large volumes be mutually exclusive? Industry commentator Michael Fridjhon recently made the point in a column in The Daily Maverick that the young turks travelling overseas in the past 20 years

Theres a geyser in Yellowstone national park in Wyoming in the United States. Its called Ole Faithful because it is one of the most predictable

and consistent geographical events

on the planet: it erupts every 91 minutes.

Fiona McDonald writes about wine

reliability.


volume brands

19

have grabbed the headlines but its their less flamboyant contemporaries working in the high volume wineries, who applied the crucial changes. Fridjhon credits the efforts of both Distell and the KWV for having a major

transformative effect not only on the brands for which they were responsible, but across the whole industry.Today, the current releases of our major wholesalers are easily as good as anything

produced by top-end commercial wineries anywhere in the world, Fridjhon wrote.And hes right. Namaqua winery, for example, crushed 113000 tons of grapes last year,

making 9.3 million cases of wine. One of SAs largest and most successful wineries,

states the 2015 Platter Guide, on both local and export fronts, Namaqua operates from two cellars (Vredendal and Spruitdrift) with a host of winemakers. Despite doing their bit to popularise wine with the ubiquitous 5 bag-in-box, its not just about mass production here. After investment in hi-tech winemaking equipment comes the appointment of two new viticulturists, to both up across-the-board quality and explore the potential of some of its 200-member growers premium West Coast vineyards.And you have to love a winery who openly state on their website: At Namaqua we

believe that wine is there to be enjoyed, pure and simple and that you dont need a pile of dictionaries, a snooty French waiter and a degree in winemaking to appreciate good wine!

Ratcheting up the quality incrementally is something that Orange River Wine Cellars (ORC) has been doing for the past decade much of it at the behest of one of their most important customers, The SPAR Group. Established in 1968, Orange River Wine Cellars vinified 123000 tons of grapes last year, making 20 million litres of wine for its own label and a further 30 million litres for private clients.15 years ago there was one winemaker

per cellar for each of Orange Rivers five production facilities. Now there are five cellar managers with two or three winemakers AND a viticulturist for each winery! ORC marketing manager Koos Visser said they were committed to expressing their unique location as well as to over deliver in terms of quality. Visser said the dramatic increase in

quality was a result of the relationship between the grape growers, investment in viticulture and winemaking expertise over the years. This three-way

The current releases of our major wholesalers are easily as good as anything produced by top-end commercial wineries anywhere in the world


wine

partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.So which are the other big producers that you can rely on, the go to guys if you

want a decent drop at a pocket-friendly price?Douglas Green Bellingham, for example, or Robertson Winery which vinifies

7700 tons of grapes a year. The KWV has a broad range of wines of which Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distells large volume brands and there are 11 wines to choose from in that range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3 million cases of own label wine is also in the frame but their production is spread across a huge number of different wines. Porcupine Ridge is another wine brand that accounts for hundreds of thousands of

litres and which delivers on quality and drinking enjoyment.

Nearly 8000 tons of grapes are turned into wine at Van Loveren and a big chunk of the almost 2.5 million litre production is the hugely successful Four Cousins wine range. In 1999 when we started preparing everything there was only one other wine that wasnt in a 750ml bottle, said the winemaking cousin Bussell Retief. The Retief cousins make the point that theyre not necessarily competing with

other wines but are rather in a segment of the market where we were going up

The bottom line is that big is just as beautiful as boutique: you can source your favourite wine

throughout the country because theres lots of it to go around,

against wine coolers and ready-mixed drinks like Spin and Breezers or even beer. People like the fact that it was sweet. And whats wrong with sweetness anyway?The market for Four Cousins ranges

from cash-strapped students, Boksburg and Benoni book club ladies, folks in Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto. The bottom line is that big is just as

beautiful as boutique: you can source your favourite wine throughout the country because theres lots of it to go around, theres a consistency to the flavour that you know and love and its more pocket friendly too.


wine

partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.So which are the other big producers that you can rely on, the go to guys if you

want a decent drop at a pocket-friendly price?Douglas Green Bellingham, for example, or Robertson Winery which vinifies

7700 tons of grapes a year. The KWV has a broad range of wines of which Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distells large volume brands and there are 11 wines to choose from in that range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3 million cases of own label wine is also in the frame but their production is spread across a huge number of different wines. Porcupine Ridge is another wine brand that accounts for hundreds of thousands of

litres and which delivers on quality and drinking enjoyment.

Nearly 8000 tons of grapes are turned into wine at Van Loveren and a big chunk of the almost 2.5 million litre production is the hugely successful Four Cousins wine range. In 1999 when we started preparing everything there was only one other wine that wasnt in a 750ml bottle, said the winemaking cousin Bussell Retief. The Retief cousins make the point that theyre not necessarily competing with

other wines but are rather in a segment of the market where we were going up

The bottom line is that big is just as beautiful as boutique: you can source your favourite wine

throughout the country because theres lots of it to go around,

against wine coolers and ready-mixed drinks like Spin and Breezers or even beer. People like the fact that it was sweet. And whats wrong with sweetness anyway?The market for Four Cousins ranges

from cash-strapped students, Boksburg and Benoni book club ladies, folks in Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto. The bottom line is that big is just as

beautiful as boutique: you can source your favourite wine throughout the country because theres lots of it to go around, theres a consistency to the flavour that you know and love and its more pocket friendly too.

Industria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River CellarsIndustria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River CellarsIndustria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River Cellars


Beer


e Beer ofChampions


Beer


e Beer ofChampions


Carling Black Label

23

Carling Black Label


Pop qu , hotshot. Whats the biggest beer brand in South Africa?Try again; because if you tell your mates around the braai youre an a cionado then youd better know your brew, bru. e answer is Carling Black Label (of course, title of this feature gave it away already) and this is its story, so pay attention.Carling Black Label arrived on our

shores in 1966 when Carling USA licensed South African Breweries to produce the beer. Its genesis however lies in Canada. e brewer re-named one of its beers in honour of a newly appointed boss, one J Innes Carling. As the age of corporate breweries took hold, so Carling Black Label grew in border-spanning stature.By the time South African

Breweries was granted the license to

e Beer ofChampions

Beer-lovers can be eye-glazingly obsessed about their brand and few come close to stardom than the beer they

nicknamed Zamalek. Cli ord Roberts reports.

Award-winning journalist Cli ord Roberts loves researching topics such as beer - especially the practical side of the subject!


Beer

But winning awards is not the only thing that makes you popular and

there are several events where Carling Black Label is involved


Beer

But winning awards is not the only thing that makes you popular and

there are several events where Carling Black Label is involved

brew Black Label, it had an established American image so no surprise that it was launched here as Americas lusty lively beer.Its a matter of history that Black

Label was positioned as a rugged male o ering, using cowboys as a symbol of freedom and the great outdoors. e cowboy was a pervasive image of

masculinity of the time, says a summary of the brews history provided by SAB. With cinema and newspapers our only real exposure to the outside world, and the rise of the Western genre helped create an image of the cowboy as an honest, hard worker, a mans man, one who put in a honest hard days work and one who deserved his beer at the end of the day.Remember the politics of the era. 1966 was the year District SixinCape Townwas declared a White Group Area by the

government; BJ Vorstersucceeded the assassinatedHendrik Verwoerdas Prime Minister; Rivonia trialists had just been sentenced; the armed struggle got underway. To all ends and purposes, it resembled the proverbial Wild West.But over the next few decades, things

began to move in a di erent direction for everybody. As South Africa changed as a country so did the depiction of masculinity, the cowboy hero no longer had relevance. e brand has had to adapt to ensure

it stayed relevant to the South African man. Masculinity today is more complex

and multidimensional than it was years ago. e brand has always been an icon for masculinity in the beer category which has had to evolve overtime. At the core, Carling Black Label aims

to recognise and reward the champion that exists in all men.So there you have it, champ

in a nutshell.

YOULL KNOW FROM THE LABEL (you have read the label, havent you?) that Carling Black Label is no slouch when it comes to accolades. Other a cionados (with the paperwork to prove it) have slapped medals on this brew.It won its rst award in 1990 and has

since collect ed over 30 international awards. e awards have mainly been for brewing quality and exceptional taste. It has even outshone Australian beers on Ozzie home turf on 15 separate occasions since the late 90s.But winning awards is not the only

thing that makes you popular and there are several events where Carling Black Label is involved. It is a sponsor of Kaizer Chiefs Football Club, Orlando Pirates Football Club, the National Black Ball association and the FNB-Steinho Varsity Cup. It is also the o cial beer brand for Darlings Rocking the Daisies Festival, Splashy Fen music fest in KwaZulu-Natals Drakensberg foothills and Ramfest in Cape Town.

MAJOR EVENTS THE BRAND IS INVOLVED IN ARE:BE THE COACHFor the last four years Carling Black Label has given soccer fans the power to


Carling Black Label

25

be coaches of two of the biggest rival soccer teams in South Africa. e fans get to pick their starting line-up for the Carling

Black Label Cup clash at the FNB stadium between Kaizer Chiefs and

Orlando Pirates. Fans select their starting line-up using their phones or the website. Over 92000 people watch the game at the stadium on match day, with a further 5 million glued to their TVs. Campaign participants also get to vote for their substitution during the rst half of the match and the player voted for comes on in the second half.Two coaches one from the Kaizer

Chiefs clan, the other from Orlando Pirates are chosen to participate on match day. Called the Champion Coaches, they get an experience of a lifetime they announce the starting line-up live on television; spend time with the team the day prior to the match; lead their teams onto the eld on match day and announce the substitute voted in by their fellow coaches.SAB says the campaign was the rst

of its kind in the world when it was launched in 2011, and there is still nothing like it. It has won over 37 international and local advertising awards for innovation and creativity. Hows this for a measure of its popularity and the interaction between

consumer and brand? In 2014, 18 million votes were cast for players, with 1.1 million unique interactions.

COACH THE COACHES is programme was created to encourage and develop the skills of aspiring football coaches in South Africa by giving them an accredited coaching quali cation. Carling Black Label supports the South African Football Association in the programme, which has seen over 172 coaches undertake the SAFA C-licence coaching quali cation which is recognised by FIFA.

LEAGUE OF CHAMPIONS e Carling Black Label League of Champions is an opportunity for participants to feel like champions amongst friends and community. It is essentially a community-based soccer tournament that encourages participation as players and supporters.

CHAMPION BONUSIn 2013 Carling Black launched the rst rewards programme in the beer category. e campaign rewards Carling Black Label consumers with guaranteed bonuses. Participants collect points by entering under-liner codes via mobile phones or on the website and you redeem points for cash and airtime. On Fridays, you stand a chance to win further bonuses just by participating throughout the week. So now you know. And by the way,

there are probably people who know why its called Zamalek (possibly something to do with the o cial colours of an Egyptian soccer club of the same name) but you simply shouldnt believe everything you read on Google.

e campaign was the fi rst of its kind in the world when it waslaunched in 2011, and there is stillnothing like it.


Tasting

Theres a lot of confusion surrounding Bourbon and American whiskey. That consumers love the product is not in doubt with Jack Daniels Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. Theres hardly a bar or watering hole across the Republic that doesnt stock either a bottle of Jack Daniels or Jim Beam.Its a question Im asked all the time

whenever I present a whisky tasting,

said local whisky retailer and aficionado

Hector Macbeth. Whats the difference

between the various Bourbons?

His explanation in a nutshell is that

Bourbon is a style one of many of

American whiskey. The degree of sour

mash varies, as does the use of corn

and rye, but what doesnt is the use of

American oak for maturing the distilled

spirit. Filtering processes such as the

sugar maple charcoal used by Jack

Daniels is another differentiation.

People make the mistake of

assuming that American whiskey is

simpler and easier to understand, but

some have surprising complexity and

richness associated with this use of

virgin American oak casks for

maturation which imparts a notable

vanilla and caramel flavour to the end

product. And the legal stipulation that

barrels can only be used once then

sees them shipped off to Scotland and

Ireland where these former Bourbon or

Tennessee whiskey casks are then used

for single malt ageing.

American culture permeates many

areas of South African life. We havent quite

started playing American Football in preference to rugby just yet but basketball,

for example, is developing a

significant following as is American

whiskey. By Fiona McDonald

Tasting the

U AI think the Americans are realising

that they missed a trick way back

when and that consumers are not sure

what to expect. From the word go

they should have called it American

whiskey just as theres an

appreciation for the difference

between Scottish and Irish whiskies.

So Bourbon, Tennessee, Kentucky,

rye and other styles of this distilled spirit

fall under the descriptive umbrella of

American whiskey. Something else that

is undisputed is that its a very exciting

category of whisky internationally.

Renowned whisky writer Dave Broom

said at Whisky Live Johannesburg

some years ago that American

whiskey is where its all happening

and that he was consequently

frustrated. This is a product which

needs time in the barrel before we

can get to enjoy it so I have to wait

anything from five to 10 years to see

the results of what distillers are trying!

After having tasted his way through

the line-up, local whisky expert Bernard

Gutman admitted hed found it really

tough. I thought it would be quite

easy, and it wasnt!

Gutman said part of the challenging

nature of the tasting was because Im

more familiar with and used to Scottish

whiskies and malts but also because

the flavours are quite different and

trying to find a way of describing what I

was tasting and experiencing was

really hard! (It must be noted that the

whiskeys were presented blind, in

random order, so the tasters were

unaware of which products were in the

line-up.)

That sentiment had his fellow tasters

nodding their heads in agreement

Grant Clark, a maritime lawyer and

keen spirit lover; Marsh Middleton,

another local whisky expert; RGBCs

head of marketing Craig Dor and

Hector Macbeth, along with Cheers

magazine publisher Shayne Dowling

and myself.

I was really looking forward to this

tasting, said Clark, because I knew

there would be a standard profile for

American whiskey and I wanted to see

how people differentiated within the

narrower spectrum.


Tasting

Theres a lot of confusion surrounding Bourbon and American whiskey. That consumers love the product is not in doubt with Jack Daniels Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. Theres hardly a bar or watering hole across the Republic that doesnt stock either a bottle of Jack Daniels or Jim Beam.Its a question Im asked all the time

whenever I present a whisky tasting,

said local whisky retailer and aficionado

Hector Macbeth. Whats the difference

between the various Bourbons?

His explanation in a nutshell is that

Bourbon is a style one of many of

American whiskey. The degree of sour

mash varies, as does the use of corn

and rye, but what doesnt is the use of

American oak for maturing the distilled

spirit. Filtering processes such as the

sugar maple charcoal used by Jack

Daniels is another differentiation.

People make the mistake of

assuming that American whiskey is

simpler and easier to understand, but

some have surprising complexity and

richness associated with this use of

virgin American oak casks for

maturation which imparts a notable

vanilla and caramel flavour to the end

product. And the legal stipulation that

barrels can only be used once then

sees them shipped off to Scotland and

Ireland where these former Bourbon or

Tennessee whiskey casks are then used

for single malt ageing.

American culture permeates many

areas of South African life. We havent quite

started playing American Football in preference to rugby just yet but basketball,

for example, is developing a

significant following as is American

whiskey. By Fiona McDonald

Tasting the

U AI think the Americans are realising

that they missed a trick way back

when and that consumers are not sure

what to expect. From the word go

they should have called it American

whiskey just as theres an

appreciation for the difference

between Scottish and Irish whiskies.

So Bourbon, Tennessee, Kentucky,

rye and other styles of this distilled spirit

fall under the descriptive umbrella of

American whiskey. Something else that

is undisputed is that its a very exciting

category of whisky internationally.

Renowned whisky writer Dave Broom

said at Whisky Live Johannesburg

some years ago that American

whiskey is where its all happening

and that he was consequently

frustrated. This is a product which

needs time in the barrel before we

can get to enjoy it so I have to wait

anything from five to 10 years to see

the results of what distillers are trying!

After having tasted his way through

the line-up, local whisky expert Bernard

Gutman admitted hed found it really

tough. I thought it would be quite

easy, and it wasnt!

Gutman said part of the challenging

nature of the tasting was because Im

more familiar with and used to Scottish

whiskies and malts but also because

the flavours are quite different and

trying to find a way of describing what I

was tasting and experiencing was

really hard! (It must be noted that the

whiskeys were presented blind, in

random order, so the tasters were

unaware of which products were in the

line-up.)

That sentiment had his fellow tasters

nodding their heads in agreement

Grant Clark, a maritime lawyer and

keen spirit lover; Marsh Middleton,

another local whisky expert; RGBCs

head of marketing Craig Dor and

Hector Macbeth, along with Cheers

magazine publisher Shayne Dowling

and myself.

I was really looking forward to this

tasting, said Clark, because I knew

there would be a standard profile for

American whiskey and I wanted to see

how people differentiated within the

narrower spectrum.


Bourbon

27

e Tasting:

Wild TurkeyLovely maple syrup, charcoal and warming spice

nose, Middleton said, with a biscuit, to ee and marshmallow avour. Both Gutman

and Macbeth who loved the perfumed nature of the aromas found the alcohol

and spirit quite hot and pronounced.

Jack Daniels Old No. 7Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted co ee bean. Its interesting because I dont often get that sort of co ee note on American

whiskeys, he said. Dor noted that the palate was really smooth and textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.

bernard

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Jack Daniels Old No. 7Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted co ee bean. Its interesting because I dont often get that sort of co ee note on American

whiskeys, he said. Dor noted that the palate was really smooth and textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.


Jim Beam Devils CutThis one provoked much discussion. Atypical licorice/aniseed notes on the palate and aroma that had the tasters shaking their heads. Unusual but not unpleasant, said one. Cinnamon, caramel, very

pronounced oaky richness and spice. The wood is very noticeable and while dominant for some, others found it interesting.

The Angels Share is the well documented name for the proportion of spirit that evaporates from the barrel during maturation. The story goes

that Devils Cut is made from whiskey that has permeated the oak staves of the barrel and which is extracted from the wood once the barrel has

been emptied. Its then blended with other whiskey and the resultant spirit displays pronounced oak character.

nose, Middleton said, with a biscuit, to ee and nose, Middleton said, with a biscuit, to ee and marshmallow avour. Both Gutman

and Macbeth who loved the perfumed nature of the aromas found the alcohol



Tasting

Tennessee whisky

What is the di erence between bourbon and Tennessee whiskey?

we asked South African whisky expert and trained distiller

Dave Hughes.None! was his short answer. Bourbon can be made anywhere in the USA.There is no distinct style

because most distilleries produce their own individual style.Some distilleries make a big

deal about sour mash, he said. In fact, all bourbon is sour mash.

According to law, Tennessee whiskey is straight bourbon

whiskey produced in the state of Tennessee. What does set it apart,

however, is the local practice of using the Lincoln County

Process of ltering new make spirit through sugar maple

charcoal prior to maturation.(Information reproduced from

Whisky, February 2012)

Jim Beam white labelThe nose on this appeared quite shy with a number of the tasters

remarking that it wasnt as vibrant and forthcoming as some of the others in the line-up. Caramel cream

sweets and butterscotch pudding, said Clark while Shayne Dowling and

Macbeth both found citrus on the nose and palate. There was a slight

bit of resin for Macbeth.

Jack Daniels Gentleman Jack

Almonds and marzipan marked the bouquet of this one, Middleton felt while Dowling found traces

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Cheers - March/April 2015 (Vol. 17)

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