Wine Extra August 2014

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AUGUST 2014

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Wines of Plett

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AUGUST 2014 WINE EXTRA 3

ContentsEditor’s letter 6

Table Talk 8

Size Doesn't Matter in the White

House Wine Cellar; Game of

Thrones wines launched; Fine

Wine Collector Gives Thieves the

Finger; Pearl Jam’s Eddie Vedder

Drinks Wine From Fan’s Shoe in

Sweden

Taste Team 16The Pleasures of Plett

Special report 24How Things Have Changed –

Robert Joseph

Interview 30DeWet Barry and Marius Joubert

Now You’re Cooking 36Chef Shaun Schoeman - Venison

Pie with Red Onion Marmalade

Livin' the Life 38SAWi Awards

We’ve been drinking 44Pierre Jourdan Ratafia

12 Questions 45Eben Sadie - Owner and

Winemaker at Sadie Family

Vineyards.

AUGUST 2014

What Food What Wine 48Bobotie my way

Into the Spirit 50Gentleman Spirits Orange

Liqueur

Get out 52Our pick of the very best

viticultural-based events.

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6 WINE EXTRA AUGUST 2014

Editor’s letter

maryna [email protected]

Follow us @wineextra Brrrrrr!!! Global warming… What global warming?! As the snow-capped mountains glisten over the Cape winelands and Facebook timelines are crowded with photos of the snow, the vines are taking a well-deserved rest before the hard growing starts for the 2015 season. Isn’t nature just wonderful?

Ok, I’ll be the first to admit, I don’t think it’s beautiful when trying to get out of a cosy bed early in the morning or when bracing yourself for the chill in your ‘bits’ when you get out of a hot shower, but it does make you grateful for what you have compared to so many others… that warm bed and hot running water.

With winter also come the yummy stews and winter food. Pancakes on a rainy day and lots of port, muscadel and sherry with which to warm your cockles. Log fires (or just lighting a fire in the indoor braai as is the case at Casa Maryna) and electric blankets are the stuff that dreams are made of. Reaching the winter solstice marked the downhill slope towards summer, with longer, balmy days and sipping on chilled Chenin next to the pool. I like to try and be positive ;-).

What’s best of all is that there’s a wine for each season and, whatever the weather, you’ll find a vinous tipple to tickle and tantalize your taste buds, whether wearing a beany or a bikini. I love it!

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Table TalkThis month: Size Doesn't Matter in the White House Wine Cellar Game of Thrones wines launched Fine Wine Collector Gives Thieves the Finger Pearl Jam’s Eddie Vedder Drinks Wine From Fan’s Shoe in Sweden

President Obama, who commands more than a million troops, can launch nuclear

weapons, has his own 747 and a battalion of Secret Service agents, has to make do with a wine cellar that is the “size of a walk-in closet”.

Neither the White House nor the official sommelier would return phone calls or emails seeking to determine the exact size of the cellar and what it held. But a reliable source, Master of Wine Jennifer Simonetti-Bryan, has visited it a few times.

“So I can tell you it’s the size of a small walk-in closet,” she said. “They have JIT (Just in Time) inventory ... They have to as they have way too many events to particularly cellar anything.”

The Obama administration broke with the tradition of releasing the full state dinner menu after it

($52) and Thibaut-Janisson “Blanc de Chardonnay” ($30) to accompany a meal in which American caviar and dry-aged beef played central roles.

For the record, the White House sommelier chooses the wines served, usually in consultation with the first lady. The White House pays for them, but gets the wholesale price. Politics, diplomacy, and policy play major roles in the selection. Only three wines are served these days as the actual dinner usually lasts less than an hour.

Back at the turn of the 19th Century, Thomas Jefferson built a proper cellar under what is now the West Wing to hold some of the 20,000 bottles he had collected during his ambassadorship in France. Dinners that began late in the afternoon lasted well into the evening and it was not unusual for eight to 12 wines to be served.

received a lot of flak over a 2011 feast for China’s leader Hu Jintao. He was treated to 2008 DuMol Russian River Valley Chardonnay ($60), 2005 Quilceda Creek Cabernet Sauvignon ($317) and 2008 Poet’s Leap Botrytis Riesling ($95).

Some, including a number of congressmen who weren’t invited, complained about the cost. Since then, the Obamas have been about as forthcoming on the wines served at state dinners as teenagers are about sharing their Instagram messages with their parents.

When the first couple did break their own rule in February, announcing the wines they would serve to French President François Hollande, some conservatives in the media slammed Obama for serving three “cheap” wines: Morlet “La Proportion Doree” 2011 ($60), Chester-Kidder Red Blend 2009

Size Doesn't Matter in the White House Wine Cellar

As for today’s paltry wine pantry, many blame Prohibition – that period between 1920-1933 when alcoholic beverages could not generally be legally produced, transported or consumed in the U.S. President Herbert Hoover and his wife, Lou, did not believe in Prohibition, but still did not serve alcohol to White House guests in public or private.

It wasn’t until Franklin D. Roosevelt defeated Hoover and Prohibition was repealed that wine – and whisky – returned. Roosevelt was known to be partial to Scotch and also dry martinis. Jefferson’s cellar had been re-purposed by then, and a pantry just off the kitchen became the wine cellar.

Jimmy Carter, who after leaving office became a vintner, is credited with decreeing that only American wines should be served at the White House. Ronald Reagan – a former governor of California – was only too happy to continue the tradition. Reagan’s deputy chief of staff Michael Deaver, a fellow Californian, was unaware of the pantry wine cellar. So, tucked away in a corner closet of his office, Deaver kept about two dozen bottles including '79 Grgich Hill, '79 Jordan, '80 Sterling and '80 Silkwood, which both the president and he would sample regularly.

When he did find out about the tiny official cellar, Deaver shrugged off building a better one. "Why," he asked a reporter, "do you need a wine cellar when I can call up and get a wine here within six to eight hours if I have to? We already have the best of America available to us."

Daniel Shanks, the White House sommelier, who has held the official title of assistant usher for food and beverage since the Clintons were in the White House, did not return calls or emails for this story. But he did write an undated article for the White House Historical Association in which he discussed how he chooses wines for the various occasions.

He prefers to serve aromatic wines with youth and vigor “that carry a strong impression of their

presence, yet balance and purity on the palate,” for state dinners where meals are not the primary focus of the evening. Shanks cited Pinot Noir, Syrah, Zinfandel, Viognier, Riesling and Pinot Gris as having a "wine presence" above the glass.

The first course wine is almost always a white wine and "has to withstand the vagaries of schedules, because it is poured before the guests enter the dining room." Shanks writes. As for diplomacy, he researches what was served the last time a head of state visited and tries to feature winemakers from

that country, who have established U.S. wineries.

As for whether a president is a spendthrift or a cheapskate, Shanks writes:

"We at the White House are given a public trust that we will be prudent in executing our duties. Many of us in the profession learned long ago that, in wine, high prices do not guarantee high enjoyment. For that reason some 'trophy wines' may never appear on the president’s table."

If it can give any comfort to the Obamas, John F. Kennedy also received criticism about his entertaining. Nine days after his inauguration, the Kennedys gave their first official reception. It was the first time anyone could remember that a bar had been placed in the state dining room, another in the East Room, and butlers were mixing martinis and pouring vodka, Scotch, bourbon and Champagne for guests.

“The next morning the papers screamed ‘Liquor in the White House’, ‘Bars in the White House.’ Nobody talked about anything else. This was the whole news,” Jacqueline Kennedy’s social secretary Letitia Baldridge recalled. “And the WCTU (Woman’s Christian Temperance Union) and every Baptist Belt congressman started complaining.”

Article courtesy of www.artdaily.com


Table Talk

“He prefers to serve aromatic wines with youth and vigor ....”

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T he global hit TV series Game of Thrones has inspired the latest must-have merchandise for fervent fans with the creation of Wines of Westeros — a series

of reds and whites linked to the show’s fictional feuding clans.

Created as a side project for Sydney-based advertising agency Common Ventures, the Wines of Westeros have bottles boasting elegant designs that symbolise the most prominent dynasties in the fantasy series, aiming to prove irresistible to ‘Thronees’.

Fuelled by the passion they had for the show, the

team set to create wine that would match their favourite characters.

Jane Burlop of Common Ventures told trend-site PSFK.com that pairing of wines and houses were carefully considered, saying, “The reds are all associated with the houses that are headstrong and robust. The whites on the other hand are more cunning, perceptive and mysterious.”

And opposed to the ‘mint-condition’ mindset of the most committed collectors, the creators are encouraging customers to shine-up their goblets and make drinking the wine part of the viewing experience. Burlop explained:

Game of Thrones wines launched

Table Talk

PSFK.com


Table Talk“Whether this becomes a coveted item for the fans or a bottle opened with every episode, this wine is made to be drunk with friends and to help soften the blow of the shock and heartache as our favourite characters are slowly killed off.”

And all tastes and preferences are accounted for, as the Arryn, Greyjoy, White Walker, Wilding and Stark bottles are Sauvignon Blancs, the Baratheon and Lannister clan bottles are Pinot Noirs, the Dothraki is a Merlot, the Tyrells are represented as a

Chardonnay, the Martells as a Cabernet Sauvignon, and both House Targaryen and the Night’s Watch are Shiraz wines.

The collection is available for pre-order at around AUS$20 (£11) per bottle and is expected to be released and shipped internationally in time for the new season of the HBO series.

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Table Talk

Fine Wine Collector Gives Thieves the Finger

Michel-Jack Chasseuil, one of France’s most important fine wine collectors, is nursing a broken finger after thieves held him captive for two hours last

Thursday in an attempt to gain access to his precious wine cellar.

AFP has learned that the thieves eventually fled the crime scene with only a meager bounty of 15 cases of “second-rate” wine and a few personal items from the victim’s car.

Chasseuil cellars his collection of 40,000 bottles at his home in western France in a self-built cellar with a security system that so far has not been cracked. Considered one of the finest in France, the collection includes top bottles from domaines such as Romanée-Conti, Yquem and Petrus, as well as a number of rare spirits.

Speaking on Friday after the attack, Chasseuil admitted that although he was “psychologically prepared” for a robbery, he did not see the trick coming when a dispatch man arrived to deliver some wine. “No sooner had I gone out to see them, than several armed and hooded men jumped on

me and told me to keep quiet, dragging me into the house.”

Chasseuil wanted to make the experience public as a warning to others that they would not succeed in robbing him. The four men threatened him with guns trying to extract from him the way to open the reinforced door protecting his “sanctuary,” the cellar in which he stores his most valuable bottles. Today he is congratulating himself for having left the key in a secure bank safe.

However, Chasseuil, who considers that his collection is part of “France’s heritage,” no longer wants to keep the wines at his home and is seeking benefactors to create a museum, or what he describes as a “Louvre for wine”. Last year Chasseuil protested at the French government for selling off part of the Élysée Palace’s wine cellar.

The Public Prosecutor’s department in Niort is seeking an organized gang of at least four men in connection with the robbery and sequestration.

Article courtesy of www.wine-searcher.com

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Pearl Jam’s Eddie Vedder Drinks Wine From Fan’s

Shoe in Sweden

Table Talk

P earl Jam shows are an event, with the band often leaving fans with plenty of memories. But one fan got a memory she’ll never forget at a show in Stockholm,

Sweden on 28 June.

According to eye witnesses, Eddie Vedder noticed a girl in the crowd holding up a sign asking for the singer to “sign her shoe.” Vedder made reference to the sign during the show and then stated, “You picked the wrong guy.” But when the crowd started egging him on with a chant of “Sign the shoe! Sign the shoe!,” he would shortly reveal why she indeed picked the wrong guy.

He then had the fan toss her shoes onstage and in turn pitched them toward the back of the stage, joking that she shouldn’t have trusted him. But before the shoeless woman could protest, he told her to “Just Breathe” before the band played their song of the same name.

Once the song ended, Vedder retrieved the fan’s sneakers. He signed one and had security give it to the girl with a bottle of wine that she proceeded to drink as the crowd cheered her on. Vedder then did the unexpected. He told her, “I’m gonna do you one better. I trust you.” He filled her Converse sneaker with wine from a fresh bottle and drank it out of the shoe before tossing it back to her to the cheers of the crowd.

While wine is often made by people stomping on grapes with their bare feet, we’re not sure whether to cheer on Vedder for the stunt or offer a giant “Eeeeewwwwww.”

“He filled her Converse sneaker with wine from a fresh bottle and drank it out of the shoe before tossing it back to her to the cheers of the crowd. ”

Table Talk


TasteTeam

from left to right: bramon Mcc 2010, by Bramon wines, RRP: R160. Packwood The Gent Mcc 2012, by Packwood wines, RRP: R175. Plettenvale Dry Rosé 2012, by Plettenvale, RRP: R50. The crags Sauvignon blanc 2013, by Bramon wines, RRP:

R95. Newstead chardonnay 2013, by newstead wines, RRP: R75. Packwood Pinot Noir 2013, by Packwood wines RRP: R160

For most people, when they think of Plettenberg Bay, the immediate connection is with holidays, beaches and the Garden Route, but few know about the fact that the area sports a blooming winelands with 16 producers creating their vinous wares for all to enjoy. Many of the farms are open for tasting throughout the week, some with their own restaurants and accommodation offerings. For more information on the Plett producers, visit www.pletttourism.com – with 3 t’s!

The Pleasures of Plett

www.pletttourism.com


tongue catches me by surprise, as i was expecting a bit more finesse, but then the freshly cut grass and candied pear flavours take over and put a smile on my face. All in all, a good go-to glass of fizz, which i would gleefully pop open at breakfast, lunch or dinner.

eduard says: With this wine i just need to jump in and give a straight opinion. From the light pinkish orange colour to the dusty and unfruity nose, i was not overly impressed, even though i picked up a soft undertone of light garlic butter aroma floating around. The wine is ‘zesty’ and fluttery with a bit of acidity to bring your mind back to the tasting. light and easy drinking, served cold with your lunch.

Donald says: cider lovers will lap this up as that’s exactly what it smells and looks like in the glass. bold and unusual in that it is 100% Sauvignon blanc made in the Mcc style, i couldn’t help noticing how vigorous the bubbles were in the glass. on the palate there’s plenty of baked apple – hence the cider appeal – plus a dash of mineral complexity and a salty, savoury aftertaste - probably influenced by the vineyard’s proximity to the ocean. it could be drier and have less vigorous bubbles, but the balance between fruit and acidity is almost perfect making it light, refreshing and very pleasant to drink as an aperitif.

“When you pop the bottle, the fruitiness winks at you through a beautiful layered yeastiness…”

ilze says: For a Sauvignon blanc based Mcc it is not dry at all. it is rather delightful with fresh, citrus on the nose and crisp green apples, green figs in the mouth and a lingering melon and key lime aftertaste. There is a tart taste to it, perhaps capsicum or asparagus. The bubbles are quite robust, and remind me of Prosecco on a Saturday morning at the Slow Market. it does look like the glass is filled with tiny little strings of pearls. i imagine this would make a great cocktail with some elderflower syrup.

Guest taster Kyle says: The potential to turn your quiet drink into a fully-fledged party in about half a bottle shared between two people. it offers a rich apple taste that’s smooth and fluffy and delivered courtesy of smaller-than-usual bubbles that ends in pins and needles on the roof of your mouth. A definite mood changer (into the positive) that’s reminiscent of a popular cold drink with the added bonus of making you feel much more at ease with your surroundings, work deadlines and even your neighbour’s barking beagle..

Packwood The Gent MCC 2012rrP: R175; Stockists: For The love of Winewww.packwood.co.za

Daisy says: i immediately reveled in the colour of this bubbly: it was a dusty, orangey-pink, which looked beautiful with the bubbles flowing through it. i wasn’t at all prepared for the sweetness of this wine and it took me quite by surprise. it had a yeasty, sherry-esque taste with loud pops of raisins and

Bramon MCC 2010rrP: R160 ; Stockists: Kloof Wines in cape Town, The Wine village in hermanus and For The love of Winewww.bramonwines.co.za

Daisy says: Extremely tiny, light-golden bubbles performed an intertwined-DNA-helix dance with slightly larger bubbles - making me want to watch this mesmerizing performance a while longer before setting my lips to the glass. There was a hint of sweetness to this one, which was easy to pick up when you normally drink very dry bubblies. i picked up green apples and figs, with a little citrus on the tongue that lingered around for a pleasant amount of time. There were lovely whiffs of elderflower on the nose.

charlotte says: A lovely glass of bubbles, with a nice light nose full of dried apple and bright lemon flavours. Some rather lively bubble action on the

Daisy Knowles Daisy hails from the North-West Province, having grown up in Mafikeng. She spent five years in the UK, or (y)UK as she terms it, before returning to SA in 2001. She now lives and works in the fairest Cape. A most personable Personal Assistant by day, she dabbles with wine courses on the sideline to keep the brain in check and enjoys practicing the art of wine drinking at any and every chance she gets.

Taste Team

www.packwood.co.za

www.bramonwines.co.za


cherries all over your tongue. Not having experienced such an unusual bubbly before, and because sweet bubbles aren't everyone’s cup of tea, i’d like to dare to be different and serve this at the end of a meal with dessert – something with merengue and berries…

charlotte says: like a beautiful African sunset, the subtle red and burnt orange colour certainly makes the first sip incredibly appealing. lots of lively flavours bounce around with the bubbles, including strawberry sherbet, wild brambles and rose petals. These

juicy red fruit flavours continue on to the palate, giving large dollops of sweetness. if you like adding a splash of cassis to your bubbles to make the classic Kir Royale cocktail, go for it!

eduard says:The wine grabbed my attention with its orange colour going on pink, and kept it while i enjoyed the aromas. it is full of citrus with a pinch of strawberry and cinnamon in the background. it made me sit back in my chair, sipping the wine, while thinking about Pinot Noir and chardonnay happily sharing a bottle and working together for a really good tasting experience. My one sentence to describe this wine: A colourful, happy wine, tasting like a creamy sherry full of bubbles with a refreshingly dry finish.

Donald says: This should be called cent - as in 50 cent - as it’s the bling-est Mcc i’ve tasted for a while. in fact it should come with a free set of spinning mag wheels and a pair of chunky diamond earrings. Made from the traditional champagne varieties of chardonnay and Pinot Noir, it is an alluring sparkly pink to the eye. There’s plenty of red fruit on the palate offset with a lick of spicy earth and wrapped in a tingling mousse. More aligned with “younger” tastes, perhaps it would be the perfect cork popper for a 21st birthday party.

lze says: This Mcc has a peculiar rusty bronze colour. The fruit and burnt sugar flavours are ample and intense. Every christmas my Dad asks for the same gift – crystallised ginger - and this is the taste that fills your mouth after a sip of this. it does have a refreshingly dry finish and i would imagine this would pair well with Japanese cuisine.

“Upon first tasting, it was as if brandy and port had a love affair on a cloud of bubbles and produced this illegitimate fizzy child.”

Guest taster Kyle says: upon first tasting, it was as if brandy and port had a love affair on a cloud of bubbles and produced this illegitimate fizzy child. Sweet, strong and very distinctive. You think you have it all worked out until you pour your second glass and that’s where it throws you into a completely different taste. i had to check i poured it from the same bottle as it then gave a much tamer and more floral taste on the palate. This kid could grow on me.

Plettenvale Dry Rosé 2012rrP: R50 ; Stockists: online and cellar doorwww.plettenvalewines.co.za

Daisy says: Wow! if ever you like to be surprised, buy a bottle of this. A beautiful light pink hue with a hint of orange sunset, this wine smelled of brine and seafood and as though you had the ocean alive in your glass. There was a strong savoury element to it as well.

Charlotte Spicer Charlotte is known amongst her friends and exasperated family as a professional “Intoxicologist”. She has worked in the wine and spirits industry for a number of years now. Apart from enjoying the odd glass or two of wine, she is partial to a wee dram of whisky and also likes to think she puts Nigella to shame in the kitchen – but doubts that she could lick her spoon that seductively…

Taste Team

www.plettenvalewines.co.za


The Crags Sauvignon Blanc 2013rrP: R 95; Stockists: Kloof Wines in cape Town, The Wine village in hermanus and For The love of Wine in Port Elizabethwww.bramonwines.co.za

Daisy says: Recently, when drinking Sauvignon blanc, i haven’t tasted anything that made me raise an eyebrow – but this one did. Zesty lemon and lime citrus with a crisp acidity, i found this wine to be utterly refreshing. one to drink alone or pair with a meal as long as there is a lemon-herb-butter-sauce in the line up. on the palate, notes of gooseberry and quince played together beautifully, both leading to a tart, mouth-puckering finish.

The nose carried whiffs of the beach: seaweed and salt. And true to form, i’d like to try this with some fresh snoek on the braai with an apricot and garlic marinade.

charlotte says: Alas, with a big milestone birthday looming i have been reminiscing about my younger student days recently. considering my limited budget then, i managed to drink some rather nice wine… surprisingly! This would've certainly been part of my summer cooler box collection if i had known about it, as with its almost airy-fairy lightness and delicately dry flavours it is dangerously easy drinking and at a braai on the beach, would've

gone down a treat. eduard says: before we even opened this bottle i’d already made my choice of pairing this wine - lightly baked Norwegian Salmon! The colour in the glass confirmed this choice with an orange heart flowing towards a salmon pink shoulder. The nose is light with hints of crab-sticks mixed in with nettles. The taste takes you directly to the beach with a pinch of salt and an acidity that comes strongly to the foreground. This one is definitely there to serve well-chilled with your favourite seafood (or that Norwegian Salmon), lightly seasoned with pepper and lime!

Donald says: The perfect

accompaniment to seafood as that’s exactly what it smells like. in fact i’ve smelled crayfish bags that smell less of crayfish and sea flavours than this wine. A very attractive, vibrant salmon pink, to the eye the palate is fresh and strawberry tainted, but at the same time quite savoury with a chalky metallic aftertaste. Well balanced with enough acidity to give it a bit of zing on the palate, this wine will provide a good alternative to the more traditional styles of white and rosé wines generally available.

ilze says: how beautiful is this colour – light orange roses? it has a distinct smell of seashells and fills the palate with hints of strawberry and sea salt, with some mild acidity to round it off. it is a perfect accompaniment for mussels, prawns and delectable crayfish cooked on the braai. it is certainly worth a try.

Guest taster Kyle says: An unmistakeable scent of the ocean flows off this wine and makes you think of trying to fish for sea anemones in rock pools when you were younger. if you didn’t do that, just picture any ocean. This scent sent some confusion to my senses as to what to expect from the taste, but once i did my tongue registered a smooth, subtle salt and rustic taste, infused with a light fruity flavour. This is certainly not your typical rosé, but one worth giving a bash. its saltiness would make a nice pairing with some sweet nougat.

“The taste takes you directly to the beach with a pinch of salt and an acidity…”

Donald Griffiths Originally from Durban, Donald developed an appreciation for wine at a relatively young age, thanks to his francophile mother who served it. He spent most of his time in the UK trying to convert English friends to Pinotage. If he won the lottery he would buy a vineyard somewhere in the Cape and grow old in no great rush while getting his feet wet with grape juice.

Taste Team

www.bramonwines.co.za


charlotte says: oprah may have her "aha" moments but with this wine i had an "ooooh" moment. The nose is subtle, yet complex with layers of lime, flint and freshly picked figs, but then bright tropical fruit flavours zing around on the palate upon the first sip. A wonderful balance of tart green lime zest, a soft creaminess and aromatic fresh thyme, makes my mouth water and i would honestly say i could drink this all day. Alongside my signature dish of braised herbed chicken with mash and a mustard crème fraiche sauce it would be utter perfection.

eduard says: A light yellow to greenish coloured wine flowing to a pure white heart. The typical aroma of this wine made my toes curl with pleasure. it has a beautifully balanced sweetness of gooseberries and granadillas with a bit of lime, very tropical and relaxing on the nose. The acidity rolled around on my tongue, leaving a soft caress of fruitiness and a touch of happiness. i got exited drinking this wine, it is soft and fast, almost too sweet and it filled my mouth and nose with an aftertaste that lingered just long enough. A good one to share with best friends.

Donald says: Named after a place in the ward of Plettenberg bay, this wine is everything you’d expect from a terroir specific wine. clear and bright with a green tinged hue in the glass, aromas

“Oprah may have her "aha" moments but with this wine I had an "ooooh" moment.”

of fresh citrus and passion fruit hit the back of the throat along with a bit of salty sea spray. The palate is surprising and a lot more akin to a Riesling due to the subtle acidity and higher-toned sweet fruit notes than a traditional run of the mill Sauvvie. Quite reserved and subtle i would recommend drinking this at a slightly higher temperature than is normal so that all its charms unfurl to show a wine that is specific and will probably not impress lovers of the variety as it doesn’t conform to the stereotype - which is exactly why i like it.

ilze says: The pretty green tinge to the wine gives a prelude to its fresh, crisp and rather impressive character. its full, concentrated tropical flavours of passion fruit, green figs and eucalyptus leaves on the nose is complimented by the minerality and herbaceous tastes that unfold to razor sharp acidity and a soothing sour cream finish. if you are what you eat, this is definitely a good start.

Guest taster Kyle says: This wine has an inviting and fresh smell that transports you to taking an early morning stroll through a dewy vineyard just before harvest. A perfect white wine for beginners, because of its gentle touch without the sharpness of most white wines. The after taste doesn’t linger for long and instead clears your palate for you and awaits your next sip.

Taste Team

Newstead Chardonnay 2013rrP: R75; Stockists: Available from cellar door or online orders.www.newsteadwines.com

Daisy says: This chardonnay had an extremely light golden hue, almost unnoticeable. The nose carried very faint whiffs of lemon zest floating in cream and maybe a hint of honey somewhere deep in the glass. What was predominant, though, were notes of dry grass and dust. on the palate i picked up green apple and the (creamed) honey component made an appearance, though all too brief.

charlotte says: i know i probably sound like a broken record by now, but i'll say it again - i love unwooded chardonnay! if you are just starting out as a white wine drinker and have no idea where to begin, simply crack open a bottle of this, sit back and enjoy. With its fresh green melon and pear aromas and the bright refreshing finish (without any of that awful paint stripping acidity), it simply

Eduard Rosenstrauch works as a media liaison for SuperSport. He loves all sports and spending time with his family. He likes the smaller wine farms, not the impersonal tasting rooms of the big guys. Whilst he doesn't have a favourite cultivar or wine, he rather focuses on the characteristics of each wine, not caring whether it's red, white, pink or bubbly.

www.newsteadwines.com


Daisy says:There was a warm red-maroon colour to this wine, which made me think of winter, plush blankets and fire places. There was a distinct and forward earthiness to this wine. A few swirls of the glass and soft hints of blackcurrant and cherries and a bit of plum came through, yet so faint it was if they were trying to elude or tease you. i wanted to entice them out of the glass and get them to charge hastily around my mouth. i am a huge fan of Pinot Noir, but sadly this one let me down a little. Perhaps it was opened too soon?

charlotte says: They say that all red heads are fiery but this one is more like a ginger. very light, yet with a rough finish. it has a chocolate covered Turkish delight nose and is full of tart plum flavours on the palate. Maybe with some time it would balance out and blossom, but at the moment it feels like a gangly, awkward teenager that would just get picked on in the playground.

eduard says: A very light coloured red wine flowing to a tinge of brown on the rim of the glass. The nose is nearly sweet with some fruit-forward characteristics

peck on the cheek.

ilze says: The nose reminds me of sour worms, but to better describe it, since it is an elegant wine, the aroma of sour figs, melon and citrus is very pronounced. There is a lovely spicy or herb taste to it, but the taste is quick to dissipate, leaving one wanting. Pair this with fresh fish and lemony greens.

Guest taster Kyle says: The striking thing about this bottle is its new age, minimalist label that could either attract you to turn it to read more or just open the bottle and see for yourself. it’s an unwooded chardonnay and its taste doesn’t try to hide it. it has a clean and fresh flavour that starts off strong and dissipates before it reaches the back of your throat leaving you with a feeling of wanting to take another sip just to make sure you did in fact take one the first time.

Packwood Pinot Noir 2013rrP: R160 : Stockists: Frogitt & vonkel Private Wine Merchants and For The love of Winewww.packwood.co.za

ticks all of the boxes, without too much fuss. Give me some fresh asparagus with homemade hollandaise and a bottle of this on a warm summer's evening and i challenge you not to fall in love with wine and life.

eduard says: open the bottle, pour the wine, look at the soft light yellow colour, swirl around in the glass and take a sniff. The nose is really nice and filled with citrus aromas of lime and lemon all together in a nice character of spiciness. it has a full rounded taste but unfortunately it just doesn’t stick around long enough to really get to the essence of the wine in the aftertaste. it has a nice fruity feel to it with maybe a bit of a peppery bite at the end. A wine to enjoy, served with your lunch.

Donald says: Taking this wine to a dinner party would be like taking a cap gun to a duel. Think big on easy drinking, but small on distinctive, exceptional and memorable. chardonnay, in my opinion, has to be made big, bold and preferably wooded and this, while being eminently drinkable, is far too middle-of-the-road for my acquired taste. lots of fresh melon and citrus, this has ladies that lunch written all over it as that’s exactly what it is – an effeminate example of a wine that won’t pick you up and shake you to the core, but tell you everything’s going to be alright and give you a little

Ilze van den Berg is an avid fan of all things aesthetically pleasing and gastronomically satisfying, Ilze describes herself as a self-proclaimed nerd, book worm and quintessentially quirky.Taste Team

“This Pinot Noir has the most exquisite nose that you can almost not stop inhaling its heavenly floral smell.”

“Lots of fresh melon and citrus, this has ladies that lunch written all over it…”

www.packwood.co.za

of cherry and raspberry folded in between layers of cinnamon and soft smoky tobacco. The taste has a nice light, fruity feel, very acidic with hints of burnt bitterness and maybe a light coating of saltiness, all mixed together within subtle tannins. it is a lively wine made to be friendly and i think it will especially go well with food served with mushrooms.

Donald says: This particular offering looked intriguing, purely as it had a classy label and a wax seal around the cork – very burgundy-style. in the glass the wine looked a lot like cranberry juice, so my first impressions were that it would be over-extracted and unbalanced. on the nose the wine smells like a horse-box where the horse has been drinking fruit juice – fruity cranberry and cherry aromas tinged with an earthy, straw and compost envelope. on the palate the wine is not unpleasant, but seems to be caught between being fruit-driven and fresh versus earthy and typically burgundy in style. A few years in the bottle may well help.

ilze says: This Pinot Noir has the most exquisite nose that you can almost not stop inhaling its heavenly floral smell. its blackcurrant colour and Turkish Delight, red fruits and spice taste transforms into a very acidic, almost sweet taste with roasted salted peanuts on the nose. i would try this with spicy Thai food such as red Phanaeng curry.

Guest taster Kyle says: This bottle looks like a relic from the Titanic and something the lucky viPs would have sipped on. it has an amazing thick caramel toffee smell that makes you want to instantly take a big gluttonous

gulp. And when you do, this wine wastes no time in exploring every tiny inch of your mouth just to let you know who you’re dealing with. it has a dry, sharp and unique taste that leaves you with a sudden urge to eat a thick juicy steak or roast.

Guest Taster, Kyle martin: writing, reading, football, cars, socialising, technology, the ocean, woodwork, bad dancing and high-fives – all explored by Kyle with varying degrees of success. except the bad dancing of course, which he makes up with above-average high-5’s.

Eduard Rosenstrauch works as a media liaison for SuperSport. He loves all sports and spending time with his family. He likes the smaller wine farms, not the impersonal tasting rooms of the big guys. Whilst he doesn't have a favourite cultivar or wine, he rather focuses on the characteristics of each wine, not caring whether it's red, white, pink or bubbly.



How Things Have Changed

By Robert Joseph

Special Report


Special Report

My relationship with the South African wine industry began in the late 1980s with a conversation in the surroundings of the RAC Club in London, where the late Tim

Hamilton Russell pleaded with me to visit the Cape. Those were, as some will recall, very different times. While a few senior UK journalists such as Pamela Vandyke Price and Auberon Waugh regularly took the flight southwards and say nice things about what they saw and tasted, most of the better, younger writers, such as Jancis Robinson and Tim Atkin would not even dream of tasting or writing about the South African wines produced during those years, let alone travelling there. The Cape did not feature in Wine International magazine in those days, and South African wines were not sold in Oddbins, Britain’s then most influential retail chain. The joint owner, Dennis Ing had apparently

been denied entry at Cape Town airport because of his race: he was a Canadian Inuit. A suggestion that he would be welcome to return – as an honorary white - unsurprisingly added insult to injury and engendered a decade-long boycott of Cape wines by his company. I was swayed by Hamilton Russell’s pleas to see the Cape wine industry for myself and was glad I did. I met some great people. These included people like Jan Boland Coetzee who had, I learned, upset the then establishment by refusing an invitation to join the all-powerful, secret, semi-masonic Broederbond and was a walking history of Pinotage; Gyles Webb at Thelema; Hannes Myburgh of Meerlust and Tony Mossop, a leather merchant and wine judge whose son now makes wine at Tokara. I also got to know three "troublemakers": John and Erica Platter and Michael Fridjhon, all of whom had vocally


Special Reportchallenged the apartheid system and the impact it had on the wine industry. And I tasted a mass of wines that had won plentiful local medals but compared poorly with my experiences in Europe, Australia, New Zealand and the Americas. 20 years ago, there were so many fundamental things wrong with the industry. The vineyards were still riddled with leaf roll virus that prevented grapes from ripening properly; far, far too much attention was paid to Cabernet Sauvignon, Chenin Blanc and Pinotage (Chardonnay and Sauvignon Blanc were still novelties, long after their success in Australia and New Zealand). Too few winemakers travelled during the years of isolation, and too many imagined that the often-poor examples of European wine that then made their way to the Cape were typical of the

“Today’s wine industry is a very different place, thanks in part to the generation of winemakers who now hold the reins: men and - thankfully increasingly often – women who now take huge pride in making great South African wines that bend their knee to no-one”

best of those regions. There was too much mindless reverence for an imaginary vision of French wines – especially Bordeaux – that allowed producers to get away with unripe, harshly tannic reds that ‘needed food’ and/or ‘cellaring’. And there was far, far too little focus on making good commercial wines to sell in export markets. It did the industry no credit that the best-known brands in the UK market were First Cape and Kumala, both of which were effectively created outside South Africa.

Fast forward to 2014. Today’s wine industry is a very different place, thanks in part to the generation of winemakers who now hold the reins: men and - thankfully increasingly often – women who now take huge pride in making great South African wines that bend their knee to no-one. I was glad

021 826 4525 | [email protected] | mellasat.com

Home of the White Pinotage


Special Reportto see so many of these at The Wine Show in Johannesburg. But there were older friends, too like Martin Meinert, who was showing off a range of wines that’s getting even better with every vintage, and Alex Dale of Radford Dale and the Winery of Good Hope whose Vinum Cabernet is a gorgeously packaged, great value red.

Another old friend in a glass, was Sterhuis Chardonnay, a terrific wine I came across a few years ago as a trophy winner at the Swiss International Air Lines Wine Awards at the Cellars in Hohenort. It was when I was in the Cape as Chairman of that event that I had my first experience of South Africa’s exciting new wave of “garagiste” wines. I’d had a long dinner with the great Eben Sadie, maker of Columella and Palladius, two of the most impressive wines in the New World, and he suggested that we visit his friend Clive Torr. It was nearly midnight and I think Torr had been on his way to bed, but Eben was persuasive. The striking part of this tasting, that involved a lot of different wines, was that it took place in the middle of the night, in the garage of a nice house in a residential street in Somerset West. Instead of a car, there were barrels and winemaking equipment – and some truly delicious Pinot Noir.

On the Gautrain into Johannesburg from the airport, I bumped into Tanja Beutler of Topaz wines, who has effectively become the skipper of the South African garagiste team. Beutler was on her way to The Wine Show where she had put together a stand that, apart from the excellent Topaz wines, included the similarly good – and brilliantly packaged – Mont Destin, Andy Mitchell, Kronendal Boutique and Russo, all of which I happily included in the tastings I hosted at the Show.

I‘m really excited by these garagiste producers, and others I came across there, such as Bosman Family, Natte Valleij and The House of GM & Ahrens. These are all people who are marching to the beat of their own drums rather than trying to copy anything that’s happening elsewhere in the world. I’d love the people charged with promoting Cape wines to focus their attention on showing outsiders wines like these, and spotlighting the brilliant wine tourism efforts of wineries like La Motte and Creation

rather than banging on about biodiversity.

Su Birch, the former head of WOSA is someone for whom I’ve always had the highest respect, but I’ve never understood the decision to spend large amounts of industry money on telling the world that the Cape vineyards are surrounded by a wide range of indigenous flora and fauna. Quite frankly, every wine region makes some kind of similar claim – think about the herbs that grow around the vines in Tuscany and southern France. In fact at least those particular flora are credited with contributing to the flavour of their region’s wines. I’m not sure that anyone has convincingly made a similar claim for the flora of the Cape.

While on the subject of flavour, to be honest, I’m not a fan of Pinotage, and I really don’t think it deserves the focus of South African attention it has had over the years since it was created by marrying the Pinot Noir and Cinsault in the Cape. I respect supporters of the variety, but have to point out that the world’s truly interesting grapes tend to have been adopted by adventurous winemakers across the globe; so far, Pinotage vines are noticeable by their absence from the vineyards of the Americas and Australia. However… there are some really good examples of Pinotage in the Cape – wine like the classic Kanonkop to which, despite my personal lack of affection for the variety, I have given gold medals and trophies at wine competitions I have chaired. More controversially, however, I’d also like to offer some support to another of The Wine Show exhibitors, Diemersfontein. I know that many SA critics absolutely hate the coffee Pinotage, but I happily applaud its crowd-pleasing style.

Perhaps my most enduring memory of The Wine Show, however, was one you might expect from an outsider who has followed South African wine for over 25 years: it was the total inclusivity of the audience. On my first visit, the wine scene was emphatically white and I have painful memories of the stumbling, condescending efforts by the KWV to “educate” the “black market”. Today, the Cape is not only making wines that are immeasurably better than at any time in the past; it’s also creating a really vibrant local market instead of simply obsessing over its overseas sales.

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APRIL 2014 WINE EXTRA 30

DeWet Barry & Marius

Joubert

ExCLuSIVE INTERVIEW

Shot on location at Saxenburg Wine Estate

When asked to describe each other, DeWet complemented Marius as a very honest and genuine person who is somewhat of a perfectionist both on and off the field. Marius believes that DeWet is the kind of guy who’ll always be there to bail you out of a sticky situation and go out of his way to help others, often at a cost to himself and a great, trustworthy friend. beyond those points, but they very definitely revolve along those lines…”

We know you both as rugby personalities, but as with everyone, there’s so much more to the story. Tell us?

Marius: I was born in Paarl and went to the fantastic Paarl Gymnasium for my entire scholastic career. After school I started playing rugby for Boland, which is pretty much where my rugby career started, after which I played for the Western Province for 6 years and the Free State for a year. I then lived and played in France for 4 years before returning to South Africa where I moved to Durban as a Shark, but now I’m back where I belong in the Cape and it’s great to be back.

DeWet: I was born in Ceres and grew up in the fruit-country of the ‘Koue Bokkeveld’. I went to Koue Bokkeveld primary school where there was only a total of 96 kids, of which there were only 13 in Standard 5 and no, I wasn’t the head boy! I also attended Paarl Gymnasium for the duration of my high school career and this is where I started to play rugby. After school I studied at Technicon and played club rugby until I got a break to play for Western Province U/21s. In 2007-2009 I played for the Harlequins in the UK before returning to play and coach rugby in P.E. I’ve also recently returned to the Cape and Marius and I have now started a business supplying hardware direct to the public, by effectively cutting out the middleman. Anything from sanitary ware to wooden floors and everything in between.

You both clearly enjoy the odd glass of wine. Any favourites?

DeWet: Marius enjoys Brandy too! I really love a nice, chilled Sauvignon Blanc. I’m fortunate that my in-laws are in the wine industry, so we tend to drink a lot of wines from Worcester and Rawsonville. I also enjoy KWV’s wines a lot. When my wife and I are together, we always prefer to enjoy a bottle of wine rather than beer or cider. It just seems a lot more sophisticated.

Marius: I never used to be a big wine drinker, but that changed when I moved to France. I learnt a lot about wine while I was there. I believe that our South African wines are excellent and really

compare favourably with any wine from anywhere in the world. I enjoy Sauvignon Blanc throughout the day and a nice red wine in the evening. Wine is such a great drink to enjoy whilst socializing. For me it really depends on the occasion and even the weather as to which wine I drink. I’ve also been known to be somewhat partial to Rosé-wines, which are often overlooked as an option.

If you were out and received a phone call from a friend inviting you over for an impromptu gathering, what is your ‘go-to’ wine that you know won’t let you down?

Marius: I would say that I’d opt for a Boland Cellars Sauvignon Blanc if it’s a hot day. If it were

a red wine, I’d pick up a Cabernet Sauvignon or the KWV Roodeberg or even a Beyerskloof Pinotage.

DeWet: I’d either take a Chenin or a Sauvignon Blanc. I love the Diemersdal Sauvignon

Blanc and it’s priced very well. From a red perspective, I reckon a Shiraz or a Cabernet Sauvignon would be what I’d go for, but I must say that the Beyerskloof Pinotage is always a winner and a real crowd-pleaser. If I wanted to impress my wife, then there’s only one wine, the Creative Block 3 from Spier!

If you were to be approached by a winemaker who wanted to make a wine in your honour, what would the wine be made up of and what would it be called?

Marius: I would love to have a nice Rosé, which will be called something like “Jouba’s Rosé” or “Jouba 13” could work for me.

DeWet: I’d love a nice Shiraz/Cabernet blend. I don’t know what I’d call it to be honest… A name of something like this is so special and personal that I’d need a lot of time to think about it.

Has there perhaps been a time when you might have overindulged just a little too much when you might have done something silly or embarrassing?

“I’ve also recently returned to the Cape and Marius and I have now started a business…”

DEWET BaRRy & MaRIuS JOuBERT



DeWet: I’m not sure, we were probably too drunk to remember!

Marius: When I was about 24 years old, we had a party at my friend, Wynand Malan’s house in Paarl. They had the most magnificent gardens and there was an amazing fountain outside the manor house. The wine was flowing and around midnight or a little after, we thought that the fish in the pond under the fountain needed attention. I was standing with my one foot against the fountain, trying to catch a fish. At that point, the fountain fell over. This fountain was Wynand’s mom’s pride and joy and it all came crashing down. It was a disaster! We took her a big bunch of flowers the very next day and paid for someone to fix her fountain to its original glory.

DeWet: The most stupid thing we’ve ever done was during an inter-schools tournament, but we were supporting as old-boys. We got rather wasted and my girlfriend’s (now my wife) parents had just laid brand new wooden flooring, which was rather well polished and very slippery. So, of course, we started skidding across this floor and when

the competition got going it was all about who could skid harder, further, faster, etc… Next thing, our one friend, ‘Walvis’, ended up in the emergency room after diving and hitting his chin against the floor with blood all over the show. Needless to say that was the end of that party. Needless to say my girlfriend made it very clear how childish and stupid we were and all the rest. But it really was a lot of fun at the time. People do really crazy stuff when we get intoxicated!

Which wine farms do you enjoy visiting?

DeWet: I live in Blouberg, so for me it’s closer to visit the Durbanville wine valley. We enjoy driving through on a Sunday to have a nice lunch and wine at any of those farms. I think we’re so privileged to have all of these beautiful estates to visit. I don’t think there’s a single estate that doesn’t offer something unique and special.

Marius: I live in Durbanville, so it’s a 5-minute drive for me to visit any of the local farms and I must say, I often do. I love Rhebokskloof in the Paarl as well and I agree with DeWet that we really are spoilt for choice.

ExCLuSIVE INTERVIEW


DEWET BaRRy & MaRIuS JOuBERT

You’ve both travelled extensively with rugby. Are there any wines that you tasted while abroad that really stood out or impressed you?

Marius: I was very fortunate to have been invited to a special function where a 1961 Chateaux Mouton Rothschild magnum was opened. It was such a memorable day with over 84 different cheeses on a table, there was also an 1883 Port and one of the Champagnes that were opened was one of only 10 in the world. It was a wonderful experience. The French are very passionate about their wine.

DeWet: I definitely don’t have an amazing story like that. In England most of the guys drank beer, but whilst playing in Australia and Italy, I also had a lot of their wines. I don’t particularly enjoy Italian wine, but that might be because I just ended up having the wrong wines. While I was living in England, I only bought South African wine as I knew what I was getting as opposed to buying plonk from elsewhere.


What’s next for you both?

Marius: Well we’re both still settling down here in the Cape, so we’re trying to establish our business and our families and catching up with friends along the way.

DeWet: It’s important that we both focus on the business. We made the conscious decision to move away from rugby and persue new avenues. Who knows, if the opportunity were to arise to do some coaching, we’d definitely look into it. My family is also very important.

ExCLuSIVE INTERVIEW

We’re drinking the Saxenburg Private Collection Sauvignon Blanc 2013, what are your thoughts on this wine?

Marius: This is a delicious wine. It’s very smooth on the palate. It’s highly enjoyable.

DeWet: I could sit here and tell you I can taste the gooseberries and figs with flintiness, but I’d be talking rubbish. However, I’m loving this wine right now. It’s fruity and utterly delicious.

Retail price: R90

www.saxenburg.co.za

www.saxenburg.co.za

The head-office of Orange River Cellars is located in Upington, a town in the Northern Cape Province of South Africa. Five Wineries have been established in Kakamas, Keimoes, Upington, Grootdrink and Groblershoop, whilst grape juice cellars operate from Kanoneiland, Kakamas and Grootdrink.

Orange River Cellars is an upcoming force to be kept in count when looking at the numerous awards of which the latest is the Trophy Winner for RED Muscadel at the Old Mutual Trophy Wine Show on 28 May. The Fortified range is the most exceptional of all ORC wine ranges produced and in 2013 the White Muscadel achieved top 10 in the world International French award.

This Southern Kalahari landscape, embracing the features of this unique wine producing region, provides for a land of contrasts where flourishing vineyards, gifted by the water from the Great Orange River, deliver wines of special quality, prepared by special people.

Terms & conditions1. Only readers resident in the Republic of South Africa are eligiblefor entry.2. Competition entrants must be at least 18 years of age.3. Prizes may not be redeemed for cash.4. The judges decision is final and no correspondence will beentered into.5. The prize winner will be notified via Facebook.

6. The prize is not transferable and may not be converted into cash.7. Personal information collected will not be shared with any thirdparties.8. Staff members of TWS Media, and their agencies, as well as theirimmediate families may not enter.9. If the prize is not claimed within 3 months of the prize winnerbeing announced, the winner forfeits the prize.

1. For which wine did Orange River Cellars win an Old Mutual Wine Trophy this year?2. On which wine farm were Marius and DeWet interviewed for Wine Extra?

Competition Questions

Answers and your email address must be posted on the Wine Extra Facebook Page under the competition post.Entries close at 12:00 on the 30th of August with the winner being announced thereafter on the Facebook page.

WIN WINE FOR A YEARWITH WINE EXTRA ANDORANGE RIVER CELLARS


Alocal boy, Schoeman started out prepping in the Bread and Wine and Chamonix

kitchens during weekends and school holidays. He completed three years of Professional Cookery Modules at Cape Technikon, before returning to Franschhoek’s Haute Cabriere Restaurant, under the watchful eye of Matthew Gordon. After two further years at Cape Town’s legendary Aubergine, and appointments at top Franschhoek restaurants Monneaux and Mont Rochelle, Schoeman was well-versed in contemporary European fusion cuisine.

It was the opportunity to run his own restaurant at Solms-Delta that pulled Schoeman out of his comfort zone into a world of unknown ingredients, and back to his family’s own Khoi roots. Helping South Africans to take pride in their ‘rainbow heritage’ is central to Solms-Delta’s philosophy, and was the brief for the restaurant, to be trans-lated in culinary form. Nearly four years ago, Schoeman began a crash course on the culinary history of South Africa and its largely forgotten indigenous ingredients.

Chef Shaun Schoeman - Rather than turning to Europe for inspiration, 31-year-old Shaun Schoeman, who is the head chef at Solms-Delta’s Fyndraai Restaurant, is looking towards his own heritage for dishes that speak the rich languages of South africa.


SOLMS DeLTA AfRICANA SHIRAz 2011retail price: R250www.solms-delta.co.za

Africana wine is a Franschhoek shiraz 100% desiccated on the vine. Desiccation on the vine is drying out of the grapes by strangulation. The stalks of the bunches are clamped on the vine before harvest, blocking the channels carrying the various components to and from the berries.

Pair it with

VeNISON PIe WITH ReD ONION MARMALADe INGReDIeNTS:

Pastry:• 500g Plain flour• ½ tsp Salt• 120ml Milk• 225ml WaterFor the pie:• Dash olive oil• 2 baby onions, finely sliced• 1 Garlic clove, finely chopped• 450g Minced venison• 2 Free-range eggs, beaten• ½ tsp Ground cloves• 1 tbsp Thyme leaves• 1 tbsp Flat-leaf parsley, roughly

chopped• Salt and freshly ground black

pepper • 450g venison steak, thinly slicedFor the red onion marmalade• 50g butter• 500g Red onion, finely sliced• 1 Garlic clove, roughly chopped• 50g castor sugar• 1 tsp Freshly picked wild sage• 150ml Red wine• 75ml Red wine vinegar

MeTHOD: For the pastry, place the flour and salt into a bowl and make a well in the centre. Pour milk and water into a pan and bring to the boil. once boiled, pour into the flour. Stir with a wooden spoon until thickened and all the flour is incorporated. Knead the pastry on a floured work surface until smooth and elastic. Shape the pastry into a ball, wrap in cling film and place in the fridge, while you prepare the pie.

For the pie, preheat the oven to 170°c. heat a frying pan, add the olive oil, shallots and garlic and fry for 2-3 minutes until softened and just turning golden-brown. Remove from the heat and cool. Place the minced venison, half of the egg, the ground cloves, thyme and

parsley into a bowl and mix thoroughly, using your hands. Add the cooled shallots, season with salt and freshly ground black pepper and mix once more. Set aside. Remove the pastry from the fridge, roll it out with a rolling pin and press two-thirds of it into a game pie dish, reserving the remainder for the lid.

Place a quarter of the mince mixture into the base of the lined dish, smoothing to the edges. Place one-third of the sliced venison on top and season with salt and freshly ground black pepper. Repeat with the remaining mince and steak, layering up to finish with a layer of mince. Place the remaining pastry on top and use your fingers and thumb to crimp the edges. brush with beaten egg, reserving some of the egg, and make a hole in the centre of the pie with a sharp knife. Place in the oven to bake for 1½ hours. Remove and cool for 30 minutes. increase the oven temperature to 190°c. carefully remove the pie from the mould and place the pie onto a baking tray. brush again with beaten egg, covering all sides. Return the pie to the oven for a further 20 minutes. Remove and cool. For the red onion marmalade, heat a frying pan, add the butter, chopped red onion and garlic and fry for 3-4 minutes, until just soft. Add the sugar and thyme, and cook slowly over a low heat for 20 minutes, or until soft and caramelised. Turn up the heat and add the red wine and red wine vinegar. bring to a simmer and cook for a further 10-15 minutes until the liquid has evaporated. Season with salt and freshly ground black pepper. leave to cool.

To serve, slice the pie and serve it with the onion marmalade.

www.solms-delta.co.za


Livin’thelifeby Maryna Strachan

The Winners’ Winners – SAWiIt had been a couple of years since I’d attended a SaWi awards function, so I quickly responded to the invite when it hit my inbox and even more so when I saw the venue for the 2014 results function – the über-stunning Grootbos Private Nature Reserve just outside Gansbaai.

Maryna, her ‘date’ Kim and legend, Hempies du Toit


Started 4 years ago by Izak Smit, who is also the main financial backer of the Awards, the awards

have grown in stature slowly but surely, however it would seem that most of the consumers out there aren’t familiar with what it’s all about.

Smit developed the Algorithm of Excellence (based on the Arabic tenfold system), which allows one to input the various values given to each award, both nationally and internationally. For example, if a wine received a Gold award in one of the local competitions, such as Michaelangelo, it will be given a certain number of points, whereas achieving a Gold in an international competition such as the International Wine & Spirit Competition will garner a higher score as it is competing on the world stage alongside a greater number of wines. If the same wine has won several awards in that year, then all of the total scores are added to the algorithm to get the final score and therefore its SAWi rating.

Consistency in results, top 10 mentions and trophies won are also taken into account during these calculations. As such, a wine is not judged on one occasion only but its consistency is tracked over a period and built out to a 10-year quality window. Still following? It might be a little confusing to say the least, but it’s different and doesn’t involve any actual judging – the algorithm takes care of it all.

Back to the event. I took my girlfriend, Kim, along since I was a ‘sailing widow’ for a week and we were well overdue for a girly catch up, so the 2-hour drive from Cape Town gave us the perfect opportunity for this. We arrived at Grootbos a little late, but still managed to

enjoy lunch with some of the winning wines, after which we made our way down to our room.

We were greeted by the most stunning suite. A beautifully appointed lounge with views across the Indian ocean stretching from Hermanus on the

right, way past Gansbaai on the left and complete with pods of whales occasionally breathing their plumes of water. The bedroom had a beautiful 4-poster bed with crisp white linen and shared the same spectacular views. Both these rooms led out to

the deck with a private pool. You have no idea how I wished it had been just a few degrees warmer… A large, modern bathroom also shared the view and all of the available soaps, lotions and potions were from none other than Charlotte Rhys. A true 5-star eco-paradise.

After a brief “which side do you want to sleep on” conversation with Kim, we decided to chill out for a bit and relax while taking in the majestic surroundings before getting ready for the gala event.

The format of the event was a stand-around function with various tasting stations and small portions of food served by waiters. At each station there was

Livin’thelife

“As such, a wine is not judged on one occasion only but its consistency is tracked over a period and built out to a 10-year quality window”


a selection of wines from the top award winners to enjoy and you merely had to help yourself to whatever tickled your fancy – in this case, you really were spoilt for choice. Unfortunately I hadn’t realized that I’d be standing around and wore some pretty high stillettos, which weren’t exactly ideal, but none-the-less it was different than other awards dinners.

There were a couple of short speeches to begin with, which even saw Brett Garner read a short excerpt in Afrikaans. He did a good job for a soutie! Then it was onto the announcement of the awards. There were MANY. Too many to list here, but do check out the SAWi website at www.sawineindex.com.

I do however want to mention a few of the top winners. With an astounding 99 points the

Saronsberg Cellar Full Circle, Rijks Private Cellar Pinotage, Kanonkop Paul Sauer and Hamilton Russel Chardonnay took the top honours.

The top wine producers for the year were Constantia Glen, Kanonkop Estate, Groot Constantia, Bouchard Finlayson, Saronsberg, DeMorgenzon, Hamilton Russell Vineyards, Rustenburg Wines, De Grendel Wines, Cederberg Private Cellar, Joubert Tradouw Wines,

Cape Chamonix, Eagles Nest and Raats Family Wines.

Constantia Glen took top honors on the night, receiving the SAWi Trophy for Wine Producer of the Year, with Justin van Wyk (Winemaker) and Ettiene Southey (Vineyard Manager) and his team acknowledged as top achievers for 2014.

“The format of the event was a stand-around function with various tasting stations and small portions of food served by waiters”

Livin’thelife

The ambassadors Club wine selection

www.sawineindex.com


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Competition runs from 1 July 2014 to 30 September 2014. Entrants must be 18 years or older. Terms and conditions found on the “Spier Wine Farm” Facebook page. Prize to be redeemed before 31 December 2014 subject to availablilty.

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Livin’thelifeDeMorgenzon received the 2014 SAWi Trophy for White Wine Producer of the Year. The Trophy for the 2014 SAWi Red Wine Producer of the Year went to Kanonkop Estate and was received by the very high-spirited Paul Krige on the night, who was full of stories from hunting to ‘katte skiet’.

Beyers Truter, who was sadly not there, was honored as the SAWi Wine Legend of the Year and joined Hempies du Toit, Jan Boland Coetzee and Peter Finlayson on this honors roll. His contribution to the global profile of South African wines has made Beyers a true pioneer in the South Africa wine industry.

What I found VERY interesting was that there were only a handful of wines taking top honours from industry ‘big-boy’, Distell. However when any of their brands were announced on the night, there was a rather plausible rustling under the breaths of the gathered guests that floated from one end of the room to the other. It was rather thought-provoking.

The evening drew to a fairly early close, which I suspect had something to do with the stand-around format, but the wines drunk on the night were nothing short of magnificent.

I do, however have to say that there is a question mark over whether the winning wines truly represent the best of the best that South Africa has to offer. Whilst I won’t argue that the winners are indeed to be considered some of the top producers in our country, I do need to add that there are several wineries that simply never enter their wines into any competitions. These guys will never be recognized by SAWi, despite the fact that their wines are quite often very worthy of acknowledgement. It would seem that the more competitions you enter, the higher your potential SAWi score. Not a bad thing, but also not entirely inclusive. I’m keen to see how SAWi develops over the years and will keep a close eye on their growth and evolution.


The history of Haute Cabriere dates back to 22 December

1694 when the French Huguenot Pierre Jourdan, was granted a piece of land in Olifantshoek – today known as Franschhoek – which he decided to name after his home town, Cabriere.

In the early 1980’s Achim von Arnim – then still Cellar Master at Boschendal – purchased a portion of this land, with his vision firmly set on the idea of producing wines in the style of the Champagne region. Following the tradition of the famous French Champagne houses, he planted the noble cultivars of Chardonnay and Pinot Noir to produce his first Champagne-equivalent, known in South Africa as Cap Classique, and named this wine in honour of the original pioneer, Pierre Jourdan.

A few years later, Achim discovered another piece of land – now known as Haute Cabriere – on the slopes of the Franschhoek Mountains, which reflected a similar type of terroir which he had encountered during his time as a student in Burgundy. He fondly recalls the day that the clay of Haute Cabrière stuck to the soles of his Levi’s boots in exactly the same way it did when he worked the vineyards of Burgundy. To him, this offered the inspiration to utilise the potential of these perfect growing conditions by producing a Burgundian-styled Pinot Noir and a blend of

Pierre Jourdan Ratafia

We’ve Been DrinkingChardonnay and Pinot Noir.

And so, from its humble origins, the venture which until then, Achim had pursued more or less on the sideline to his daytime position at Boschendal, grew to encompass a beautifully serene underground cellar built into the side of Franschhoek Mountain, which Achim opened exactly 300 years after Pierre Jourdan had been granted Cabriere – on 22 December 1994.

The Ratafia is a fortified wine made from 100% Chardonnay grapes and fortified with Pierre Jourdan Fine de Jourdan brandy. At present, Haute Cabriere is the only farm in South Africa to produce a Ratafia, so you will find this very unique and it is therefore ideal not only for your own enjoyment, but also as a special gift.

Ratafia is a fun drink, packed with rich honey flavours. The taste is delicate and enticing with the nose being a mélange of tropical flavours. You could serve the Ratafia as an aperitif or alongside starters such as liver, liver pate, scallops or escargots. With decadent desserts, it serves as a delicious digestif. Enjoy it chilled in an elegant, small glass.

Price: R85www.cabriere.co.za


www.cabriere.co.za


12but more important would be to have an active plan as to where what support will go, and with what connotations and objectives attached. For example the biggest support would be if the government would put down significant capital to enable WOSA (Wines of South Africa) to do the job without limitations. After all the wine lands and its inhabitants belong to the country and the country to them and we have serious work to do internationally. It simply cannot be done on shoestring budgets.

4. What’s the next BIG wine trend?

There is definitely a shift away from egocentric overloaded testosterone extracted wines, back to wines that hold a notion of elegance and discreet values. The natural wine movement lately has been an important notion as it is a great counterweight to the utmost constructed technical and chemical wine on the other end of the scale. Obviously both ends of the extreme philosophies will help the scale to level out.

5. Global warming and local wine production. What’s going to happen?

We know too little to even start this discussion. The only people who believe in global warming is the ones who read about it in one page articles while waiting for the dentist. It is very important to study the counter arguments, but there is no money to be made in the counter argument so buy your carbon credits and your wine will be fine.

6. Bulk exports. Sustainable or insanity?

Insanity personified!!

1.Selling wine to China and the far east. Are you engaging?

We are currently selling into the Far East, but as we do not produce a big brand or push the notion thereof, I do not believe we will be any more than an interest point in the big Asian mosaic. We also do not have significant volumes of wine produced either. Our focus is South Africa and some of the more traditional markets. That being said, our wines are in amazing accounts in Asia.

2. Local & International wine competitions. Worthwhile or waste of marketing budget?

I am actually possibly the last person in the world to ask as we have never entered a competition ever, for we produce wine for different reasons. The only true competition out there in wine is the one with yourself in that hopefully in your lifetime you get to produce that ultimate wine and time is running out...

3. What would happen if SA wine received meaningful support from government?

Capital support of any kind is always welcome,

Questions Each month Wine Extra asks some rather pertinent wine industry related questions to some of the key players. Here’s what they have to say…

Eben Sadie - Owner and Winemaker at Sadie Family Vineyards.

1.Selling

7. What is the best way to educate new wine drinkers about the product?

By stimulating curiosity rather than stating bare facts.

8. Our farm workers. fair treatment or ticking time-bomb?

There is no other industry where the workers live on the property over generations and decades as is the case in the Cape Winelands. There is often the notion out there that all owners of farms are the wealthy ones that just do not want change. We have to remember that a number of leading wine estates with white walls and old oak trees in one or two leading regions of the Cape Winelands can hardly be a fair representation of the farms, owners or workers of this country. The situation obviously should improve as an ongoing drive and it has in many instances.9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

We do not drive brands and I am probably the last one to have an opinion, but I guess it will influence some revenue. Also consumers are the ones who will be affected by advertising, not addicts otherwise the advertisement agencies would be reading their target market incorrectly.

12 quESTIONS

10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What are you going to do?We may have a lot of ideas and views on this, but the directive of WOSA more importantly need a proper budget. There are enough competent people out there. But there are a number of wineries/ properties in France that have a bigger market budget than WOSA. And WOSA needs to fend for an entire country. If you look at organizations like WINES OF SPAIN, WINES OF AUSTRALIA and a number of others, it is actually staggering what WOSA has achieved to this point. It is a matter of point number 3 above coming into play again.

11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you going to change?

My fingers are too small!

12. What will the SA wine industry look like in 20 years time?

It will be better defined regionally. Every region will be more specialized in the varietals planted to the very region and the resultant wines to be vinified accordingly. It all comes back to the notion of terroir. The land we own today we are borrowing from our children and normally when you borrow something you should take better care of it than in ownership! Let’s all get there.



Not for Sale to Persons Under 18. Enjoy Responsibly.

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Ingredients :

1 Thick slice of white bread without crusts

400ml Milk

2 tbls Oil

1 large Onion, finely chopped

1cm Chopped fresh ginger

2 Cloves finely chopped garlic

1 tsp Toasted and ground fennel seeds

2 tsp Toasted and ground cumin seeds

Half tsp Ground cinnamon

1 Heaped tsp turmeric

1 tbls Curry powder

1kg Beef mince

1 tbls Chutney

1 tbls apricot jam

5 tbls Montagu Dried Fruit’s Sultanas

Salt and pepper to taste

3 Eggs

quater Cup Montagu flaked almonds

8 Fresh lemon leaves

Juice of 1 lemon

Method :

Soak the bread in the milk, set aside.

Heat oil and butter in large pan and fry onions, ginger and garlic until translucent. add the fennel seed, cumin, cinnamon, turmeric and curry powder and stir-fry till they become fragrant. add a little water if the spices look like they might burn.

Stir in the mince meat and fry stirring to incorporate the spices and onions and cook for 5 minutes. Stir in the apricot jam and sultanas and season with salt and pepper. Remove the bread from the milk and squeeze the milk back into the bowl. Reserve the milk to use later. Stir the bread into the mince, cook the mince for a further 5 minutes and remove from the stove. Taste the mixture and add the lemon juice if needed.

Beat one of the 3 eggs and add to the mince.

Spoon the mince into a suitable oven–proof dish.

Beat the last 2 eggs with the remaining milk, season.

Roll the lemon leaves up into little scrolls and poke them all over the surface of the meat, pour over the egg and milk mixture, scatter the almonds onto the suface.

Place the dish on an oven tray, pour hot water a third of the way up the dish and bake at 180°C for 1 hour or until the custard is just set, remove from the oven and rest before serving.

Tip: If the mixture is too sweet, give it a splash of fresh lemon juice.

Serve with sambals and boiled yellow rice.

Bobotie My Way

WhatFoodWhatWine?

Trophy Winner under R100

rickety Bridge The foundation Stone 2011

Trophy Winner over R100

arendskloof La motte chardonnay 2011

5 Star Under R 100

Cederberg Bukettraube 2013Du Toitskloof Chardonnay/Viognier 2013Grande Provence Chenin Blanc/Viognier 2013

4 Star Under R 100

De Bos Sur Lie Chenin Blanc 2013Jordan Chameleon Sauvignon Blanc Chardonnay 2013Vrede en Lust Riesling 2013

3 Star under R 100

Neethlingshof Gewurztraminer 2013Limestone Hill Chardonnay 2013Diemersfontein Pinotage 2013Doran Chenin Blanc 2012Nabygelegen Scaramanga 2013Solms Delta Lekkerwijn 2012Spier Signature Pinotage 2013

4 Star Over R 100

Credo Chenin Blanc 2010

3 Star Over R 100

Beau Belle Reserve Shiraz 2010Blaauwklippen Zinfandel Reserve Single Vineyard 2011Groot Constantia Pinotage 2012Southern Right Pinotage 2012Lanzerac Pinotage 2012Arendskloof Tannat Syrah 2011Spier 21 Gables Chenin Blanc 2012

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ORANGe CURRANT PICk-Me-UP• 15ml Gentleman Spirits orange liqueur• 15ml Zinfandel Grappa• 15ml crème de cassis or blackcurrant liqueur• 15ml Fresh-squeezed juice from 1/2 lemon• Splash of simple syrup• ice cubes• orange zest for garnish Place all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and well combined. Put ice cubes in a highball or cooler glass. Pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish.

Into the SpiritGentleman Spirits Orange LiqueurWe all need extra vitamin C during the cold winter months and where does one get vitamin C? yes, from oranges! So, what better way to dose up on your vitamins and stay healthy, but with an orange liqueur and whilst we can’t ensure you’ll get your recommended daily dose, we’re sure you’ll feel better in no time after enjoying one of these.

This liqueur is a rich and juicy sweet symphony of orange flavours. Citrusdal provides the very best climate for citrus fruits. A charming fruity aroma of ripe oranges is paired with a mild and sweet taste experience. The citrus flavours carry through from its scent to the taste, alongside light vanilla, caramel whiffs, a slightly peppery and sophisticated sweetness with an on-going aftertaste.Retail Price: R180 per 500ml bottlewww.blaauwklippen.com

www.blaauwklippen.com

The French have been growing grapes and producing wine in the Western Cape since 1688 – When the Huguenots fled religious persecution in Louis XIV's France. Marianne Wine Estate represents a 21st Century enterprise to produce French-style wines that honour both the South African terroir, and the 2000-year-old heritage of Bordeaux winemaking.

Marianne is a young, vital woman, a fictional character who personifies the French Republic and its ideals: Liberty, Brotherhood, and Equality. She is the face on European Union Euro coins, French postage stamps, and New York City's Statue of Liberty.

Win a 2-night stay for 2 people on Marianne Estate, a private vertical tasting of their Flagship Floreal blend and a 1-year membership to their Wine Club - Prize Valued at R5,800. Prize excludes transportation and additional drinks. Bookings are subject to availability. Bed and breakfast only.

Terms & conditions1. Only readers resident in the Republic of South Africa are eligiblefor entry.2. Competition entrants must be at least 18 years of age.3. Prizes may not be redeemed for cash.4. The judges decision is final and no correspondence will beentered into.5. The prize winner will be notified via Facebook.

6. The prize is not transferable and may not be converted into cash.7. Personal information collected will not be shared with any thirdparties.8. Staff members of TWS Media, and their agencies, as well as theirimmediate families may not enter.9. If the prize is not claimed within 3 months of the prize winnerbeing announced, the winner forfeits the prize.

Come taste their wines and enjoy freshly baked French breads fromBrioche at The Wine Show in Port Elizabeth

from 31 July - 2 August 2014.www.mariannewines.com

1. What is the flagship red blend from Marianne called?2. Name two of the wines reviewed by the Taste Team this month?3. Like their Facebook www.facebook.com/mariannewineestate

Competition Questions

Answers and your email address must be posted on the Wine Extra Facebook Page under the competition post.Entries close at 12:00 on the 30th of August with the winner being announced thereafter on the Facebook page.

Competition

Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

Get OutJuly/August 2014

This month: Burgundy Lover’s Festival + Father’s Day Lunch at Durbanville Hills + FNB Whiskey Live + Delheim Estate all jazzed up with Cheese Fondues + Franschhoek Winter Wines + Winter Wonderland Festival fun at Theuniskraal + Bushmans Kloof Signature Food and Wine Weekends + Wine and Dine Collaboration + Much More.....

flippin’ Good Pancake and wine Pairings : At the legendary Delheim Estate it is pancake weather all year round with the launch of their decadent sweet and savoury Pancake & Wine Pairings. like pasta, the best match for pancakes depends on the topping or filling and at Delheim one can delight in a delicious trio of taste sensations, whilst discovering an array of estate wines on offer at a mere R75pp. First up is a whole wheat Salmon Pancake,

next in line is the hearty lamb Shank Pancake and last, but not least is an irresistible Pickled Pumpkin Pancake. The Delheim Pancake & Wine Pairings are on offer seven days a week at the tasting room – between 9:00 and 16:30. Pre-bookings are essential. To book for you and your friends contact the estate at 021-888 4600 or send an email to [email protected]

food & wine Pairing evening at Bistro 1800 : Join us on Friday, 25 July for an exclusive Nitida Wine Farm Food and Wine pairing evening. The dinner will start at 19:00 with tickets costing R320pp. To book your seat contact Bistro 1800 Reservations on 021-430 0506 or email [email protected].

6th Showcase of South african Shiraz : Wine lovers with a soft spot for Shiraz will be pleased to hear that Shiraz SA is back with their 6th annual Shiraz Showcase in August, sponsored by berthomieu. This extremely popular event will be presented on Friday 1st August, for the fourth year running, at the vineyard hotel in claremont from 18:00-21:00. Shiraz fans will be able to taste and sample some of the best examples of South African Shiraz and the winners of the 2014 Shiraz challenge will also be present. The line-up will include new vintages, old-time favourites, and

proud winners of local and international awards, a feast of Shiraz, Shiraz and more Shiraz …visitors to the event will receive a stylish tasting glass as well as a brochure with interesting facts and information about all the wines on show. Tickets for this event can be bought via Webtickets or at the door at R120pp. it is advisable to rather purchase tickets in advance as only a limited number will be on sale For further details contact Sandra Lotz on 082 924 7254 or send an e-mail to [email protected].






CAPE TOWN

come Sit, Stay & Savour Stellenbosch this winter : TWhether you are looking for a romantic mid-week escape or a weekend breakaway with the kids, come Sit, Stay & Savour Stellenbosch makes it possible for everyone to come and discover the winter wonders of the Winelands. Three tiers of value-added packages are available, ranging from budget-friendly, to top end stay-and-play experiences that encapsulate the bustling pulse, unique cultural mix and multifaceted offerings of this vibrant town. As a showcase of Stellenbosch’s warm hospitality, these packages are fuelled with value for money leisure activities in and around South Africa’s Food and Wine capital for visitors to enjoy during their stay. Packages start from as little as R1,200pp, which includes two nights’ accommodation, dinner, lunch and two activities selected from a “bucket list” of authentic Stellenbosch experiences.

Premium packages are available from R2,800pp, which include a royal two-night stay at a five-star hotel, dinner at an award-winning restaurant, lunch and two timeout indulgences like a spa treatment or a virtual wine tasting. Think waking up on a historic wine farm like lanzerac, lunch at a busy sidewalk café, followed by an art experience or a little more adventurous cycle through the vineyards, all perfectly complemented by dinner at an award winning local restaurant. Guests can opt to extend their stay or add more activities to their ultimate “bucket list” for their own account, all at a reduced rate. To make the most of the come Sit, Stay & Savour Stellenbosch three-tiered, value-added packages on offer until the end of September visit http://blog.wineroute.co.za/ and book your memorable experience now with Stellenbosch Travel at http://stellenboschtravel.co.za/. Excellent deals have been secured with travel partners, Thrifty and Stellenbosch Travel, for car rental and flights from Johannesburg and Durban. Follow the links on http://stellenboschtravel.co.za/ or contact them on 021-887 2920.

experience a Touch of 1894 : AAs ‘Tastes of 2014’ moves into its fourth month, July, dinner guests can expect an international theme, with the diverse menu featuring dishes from all around the world that were familiar 120 years ago. ‘Tastes of 2014’ offers a series of fortnightly, wine-paired dinners that showcase the fare of carefully selected estates. on 18 July, the varietals for tasting will be selected from the Ernie Els Estate, which produces a top-selling range of wines called the ‘big Easy.’ Ernie received this nickname in the world of golf for his big physical stature, but smooth effortless swing. The wine reflects these same characteristics, due to it being big in structure and flavour, but smooth. Specially crafted dishes, designed to help tease out the best possible synergies from the wine/food combinations, will be revealed to those attending. For the complete schedule of wine-paired dinners on offer at the vineyard hotel, visit www.vineyard.co.za. For more information or to make a reservation, please call 021 657 4500 or e-mail [email protected].

fun for kids at Lanzerac : Attention all kids! Next time Mom and Dad plan a trip to lanzerac Wine Estate in Stellenbosch be sure to tag along. Not only do the adults get to have fun, but now kids can too with the introduction of the Kids choc and Grapetiser pairing. Tuck into the three chocolate fingers on offer which are white almond and apricot, pink rose Geranium and liquorice and Fennel whilst washing it down with a sparkling red Grapetiser. Enjoy this fun holiday activity at a cost of R35 per child, which will also be available to all visiting youngsters under the age of 18 years throughout the year, and bookings are advisable to avoid disappointment.. BFor more information contact Lanzerac on 021-886 5641 or [email protected]

Test your Palate : TThe only wine tasting competition opened to all wine lovers will be taking place in cape Town on the 2nd of August 2014. After a successful 2013 inaugural event and first ever selection of Team South Africa, we are now calling all wine lovers to test their abilities for The South African Wine Tasting championships 2014. The South African Wine Tasting championships 2014 is a public event, open to amateurs who are encouraged to compete alongside the professionals. in the spirit of ongoing education, and in an attempt to encourage new converts into the closed circle that is the wine world, the SAWTc 2014 will allow all wine lovers to put their talents to the test. The competition will be taking place at the hilton cape Town centre hotel from 10:30 to 17:00. For more information contact Jean-Vincent Ridon on 021-422 5206 or [email protected].


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www.vineyard.co.za

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Get Out

The Pick n Pay Taste of Durban : 9 of Durban’s best restaurants will fashion special menus of starter sized dishes for the occasion, including signature dishes created by our featured chefs designed to reflect their philosophy and showcase seasonal and premium ingredients in an unbeatable alfresco gourmet setting – all happening from 25 – 27 July at Suncoast. Enjoy a feast for the senses with top chefs demonstrating live in the Pick n Pay chef’s Theatre or learn how to create and pair simple, stylish and utterly delicious canapés with a wide range fine wine to complement the balance of flavours in the Pick n Pay Wine and canapé Experience. Plus boutique exhibitors, artisan producers, premium drink brands and award-winning wineries will provide a bounty of the country’s finest food and drink on offer, ensuring that you can sample and shop for a range of produce in the laid back atmosphere of a boutique food market. With world class restaurants, chefs and produce, Taste of Durban is a sumptuous, indulgent foodie day out. This unique collaboration of Durban’s finest eateries, chefs and producers makes Taste of Durban the must attend event on Durban’s food and social calendar. For more information and to buy tickets, visit www.tasteofdurban.co.za.

DURBAN

The wine Show Port elizabeth is back! : South Africa’s most popular consumer wine exhibition is back and we’re taking the boardwalk by storm. visitors will experience wine in a fun and informative environment from 31 July to 2 August 2014. Doors open from 17:00-21:00 on Thursday 31st July and Friday, 1 August and 12:00-21:00 on Saturday, the 2nd. The free interactive Wine Extra Theatre and integrated themed food area ensures a great day out for all. bring your purse as you’ll be able to purchase wines as your heart desires, with no limits and great show offers from the individual exhibitors. if there’s too much to carry, leave your wine at the Dawn Wing Sip ‘n Ship area and have the porters load your car at the end of your visit or they can ship it to your door. if you’ve had a bit too much to drink, Goodfellas will be on hand and several teams will be available during the last 3 hours of each day on a first come, first served basis totally free of charge, to drive you home safely in your own car. There’s so much more! For a full list of exhibitors, please visit www.wineshow.co.za. Tickets are available in advance for R90 from Computicket.co.za or R100 at the door and include a crystal wine glass and show map. There’s no other place to be!

PORT ELIZABETH

The Vaal river meander : celebrating its 11th year the Meander is perfectly positioned to be a charming reprieve from the humdrum of the winter blues. The vaal River Meander Wine Route is on every Saturday and Sunday and Public holiday from 12:00 to 18:00. This year the 6 weeks of weekend wine tastings are scheduled from the 12th July to the 17th August 2014. There are sixteen different venues participating - with something for everyone, perfect for wine connoisseurs and even those who know nothing about wine but just want a pleasant well-priced outing where one will be treated to great wine tasting in relaxed and welcoming environments. There are 44 different Wine Estates represented throughout the 16 different venues with over 300 wines to indulge in. Each venue offers tastings of their wines at only R20 per venue per person with a minimum of 8 different wines - some venues offer 24 different wines. Gauteng’s most popular Wine Route discerns itself from all the other Wine Routes in South Africa, in that it has a record number of ways in which you can enjoy this winter wine feast. be it by vintage car, house boat, luxury cruiser, wine route taxi, speedboat, water-taxi, tour-bus or car - the vaal River Meander Wine Route has that special something for everyone. There are also optional extras to add to your experience such as enjoying a cruising Wine Tasting luncheon aboard a luxurious cruiser; Special Spa treatments; Special Weekend breaks; meandering in a vintage car between the different Wine Tasting venues; make a weekend of wine tasting aboard a house boat as you throw anchor and moor at the different venues along the vaal River; spend the weekend at a lodge or hotel along the vaal while you enjoy the wine and food pairing; enjoy special spa treatments packages put on to celebrate this winter treat; or combine the experience with a historical tour of Sharpeville. be sure to pick-up the 2014 vaal Wine Route Passport available at any of the participating venues. use the handy booklet as a guide to planning your own self-drive route. Experience all there is to see and do along the vaal River Meander Wine Route and have your vaal Wine Route Passport stamped with an official Wine Route Stamp at each venue you have visited. once you have collected 6 or more stamps, you will be eligible to enter the vaal Wine Route competition with a chance to win one of many prizes. For more information contact [email protected] or visit www.vaalwineroute.co.za to see the various packages and routes.

JO'BURG

www.tasteofdurban.co.za

www.tasteofdurban.co.za

www.wineshow.co.za

Computicket.co.za


www.vaalwineroute.co.za

www.vaalwineroute.co.za


To book a private wine tasting, please contact Kevin 083 655 6611or Jacques 082 337 9855

WWW.BEVINTNERS.CO.ZA

40A Uitkyk Street, Franschhoek

[email protected]

@bevintners

www.facebook.com/bevintners

Date post:	01-Apr-2016
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Wine Extra August 2014

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