Wine Extra June 2015

WineExtraFOR WINE LOVERS, NOT WINE SNOBS

JUNE 2015

OfficialSa Media PartnerTASTE TEAM

PoPPing with toPS

Chef Lennard Marais - red wine Cures CoLds - anCient winepress

Livin’ the Lifethe wine Show

Jo’burg waS toPS!

KATlEgo MAboE

the eSSentiaLS of Storing wine

Contents

JUNE 2015 WINE EXTRA 3

Editor’s letter 5

Table Talk 8

MW Treks Kilimanjaro for Wine

Experiment , Teenage Boys

Discover Ancient Wine Press, Why

Port Wine Is Responsible For How

Every Wine Store Is Organized,

Stave Off A Cold By Drinking Red

Wine

Taste Team 14Popping with TOPS

Special report 22The essentials of storing wine.

Interview 26Katlego Maboe

Now You’re Cooking 32Chef Lennard Marais- Valrhona

Chocolate Panna Cotta with

Cherry Sorbet and Hazelnut

Daquoise.

JUNE 2015

Livin' the Life 34The Wine Show Jo’burg was TOPS!

We’ve been drinking 39Nederburg Ingenuity Italian Red

Blend 2012

Into the Spirit 42Compass Box The Peat Monster

Get out 43Our pick of the very best

viticultural-based events.

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Editor’s letter

over the past few weeks there has been a definite turn in the weather with more rain here in the Cape and significantly shorter days. The vineyards are all dull and leafless as they settle down for their winter sleep in order to restore themselves and save up their energies for their new buds to grow in spring.

Wine Extra HQ has been abuzz with all of the changes that have taken place and following an exceptional TOPS at SPAR Wine Show in Jo’burg, the whole team are looking forward to the next stop on our tour schedule, Durban. It’s always nice to get away to some warmer weather in the middle of winter and a change of scenery, let alone the fun-loving Durbanites with their fabulous wine appetites!

Once again, this is the time of year where many 2015 wines are released, with several whites already on the supermarket shelves. I’ve been incredibly impressed with the results of what I’ve tasted to date and if the word in the vineyard is to be believed, hold onto your horses for those reds, they’re report-edly phenomenal.

However, in the meantime, wherever you may find yourself, my suggestion is to keep warm and what better way to do that with your favourite glass (or bottle) of wine to hand.

Snuggle up!


Maryna [email protected]

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DURBAN 4-6 JUNE

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8 WINE EXTRA JUNE 2015

Table TalkThis month: MW Treks Kilimanjaro for Wine Experiment Teenage Boys Discover Ancient Wine Press Why Port Wine Is Responsible For How Every Wine Store Is Organized Stave Off A Cold By Drinking Red Wine

P rompted by a task to help curate the in-flight wine list for Qatar Airways, Cluer’s

research went beyond the call of duty and saw him take a selection of wines from the airlines wine list to the peak of Mount

of which fizzed “like crazy”, however their taste and aroma was largely unaltered. “It seems that there is definitive proof that there’s definitely a difference in the effervescence the higher in altitude you go”, said Cluer.

Kilimanjaro to test the impact of altitude on their taste.

Climbing overnight, Cluer and his guide tasted through nine wines, starting with rose Champagne from Taittinger, Champagne Billecart-Salmon and Krug – all

MW Treks Kilimanjaro for Wine Experiment

Table Talk


Most 13-year-old Jewish boys are eagerly planning their Bar Mitzvah parties, but not a certain group of boys in Jerusalem, Israel. Instead of hanging out and doing

normal teenage things, this group of kids decided to spend their free time excavating a centuries-old wine press. A jogger, Tamar Simone, noticed the press – and the missing “don’t touch” warning signs indicating an authorized dig. Suspecting a theft, she called the Israel Archaeological Institute to warn them of the masterminds at play. When investigators showed up, they were surprised to find a young boy instead of a mustache-twiddling Dr. Evil character.

Amit Ram, the archaeologist from the IAA (Israel Antiquities Authority) heading Jerusalem’s district, says, “Before we could even ask what he was doing there, the boy ran up and openly and proudly told us that he and his friends were archaeology buffs and had done this excavation.” Turns out the boastful

boy and his friends did a pretty good job, too.

Judaism is a highly oenophilic and alcohol-centric religion, so it’s no surprise that Jerusalem is home to lots of booze related artifacts. Past finds include another ancient wine press in 2010 and beer making equipment. While digging up the wine press (which could date back to the sixth or seventh century) was technically against the law, Ram has made it clear the boys won’t be punished.

“On the one hand it’s a crime. On the other hand I realized it was done in innocence, and I was touched to the core by the boy’s story – which reminded me of my boyhood, at age 12 or 13. We suggested that the boy and [his] friends channel their energies to works for the community.”

Looks like someone’s getting a rad summer internship.

Teenage Boys Discover Ancient Wine Press


Whether you love or hate the world’s most famous fortified wine,Port is more than just a sugary red responsible for epic hangovers. Its

homeland was the world’s first official wine region, and the strict classifications imposed on it by early British lushes inspired regions across Europe to enact rules of their own — crushing the business of wine fraudsters and, more importantly, creating the idea of regional wine “styles” that we know and love today. This idea of typicity dominates how we explore and shop for wine whether you’re aiming to impress or looking for a cheap party bottle, and we’ve all got Port to thank.

It all began with the British, and their dual love of colonization and reliable booze. With their stashes of Claret wine at stake due to a war with France in

the early 1700s, the Brits sought a replacement, and discovered the fortified wines of the Douro Valley — a dry region in northeastern Portugal. Not only were these sweet reds highly alcoholic, but they were also extremely stable, unlike table wines which spoiled easily without temperature control.

As the popularity of early Ports and demand for them grew, buyers began looking beyond brand names for indicators of quality and style. Up to this point, the only information the buyer had was the name of who made the wine, but they weren’t ever really sure of the quality or age of the wine inside the bottle — not to mention where it was made. By 1765, responding to this frustration, the Douro was divided into three regions based on elevation, climate and soil type.

Why Port Wine Is Responsible For How Every Wine Store Is

Organized

Table Talk


Table TalkProduction regulations were then introduced to further bring order to the madness. Port styles were officially labeled so consumers knew the exact type of Port they were procuring, without having to open the bottle. A Ruby Port became a young wine which features a deep shade of ruby and was the least expensive style. Tawny was the step above, similar to Ruby, but aged longer, thus removing that striking ruby color in exchange for a rich amber – it’s common with Tawny Port for the years aged to also be labeled prominently. Finally, wines labeled as White Port included their sweetness level on the label. Much drinker confusion was eased.

Fast forward 100 years — the United States became a country, Port’s popularity continued to expand and France was back on its feet post Napoleon. All of this led Bordeaux, another wine region popular with England’s Downton Abbey-esque elite, to follow Port’s lead and create guidelines to categorize their finest wines. Soon, with advances in winemaking and transportation, the practice of governing wine regions as Port had done 100 years earlier became the norm.

These regulations went beyond drawing new maps of Europe, they invented and propagated the concept of regional wine styles: Port is sweet; Bordeaux is full-bodied; Prosecco is always bubbly. Certain locales, like the Mosel area of Germany, even require their wines to be tasted by a panel of experts each year prior to labeling.

So when you enter 99% of wine shops, you can thank Port for their regional organization. Whether you’re shopping at Trader Joe’s, Sherry Lehmann, or the latest natural wine pop-up, stores are generally divided by “Old” and “New” World sections, and then further by country and locality. The idea is that wines from a certain region should be inherently similar — thanks to similar grapes and similar soils — and the legal boundaries instituted across the globe enforce this similarity.

Thanks to Port’s worldwide influence on labeling and production regulations, if you’re standing in the Burgundy wine section, you know the red wine inside those bottles contains 100% Pinot

Noir. Enjoy a few selections from here, and then maybe you’ll head to where the Oregon bottles are stored to sample their Pinots as well. Before you know it you’ll be exploring the wonderful world of Pinot across the world, all thanks to the labeling regulations first put in place by Port.

So whether or not this sweet dessert wine suits your tastes, give it your respect, because if it weren’t for Port it might be a lot more difficult to know what wine is actually inside the bottle.

12 WINE EXTRA MAY 2015

Table TalkStave Off A Cold By Drinking Red Wine

H aving a cold is a real bummer. Staying at home blowing your nose while your friends are out sipping cocktails inspires a special kind of FOMO (Fear Of Missing

Out). When it comes to defeating a cold, the best defense is a good offense: eat plenty of fruits and veggies, enjoy a little green tea, and open up a bottle of red wine.

Green tea, produce, and red wine all have the same cold-defeating flavonoids. What are flavonoids, exactly? Glad you asked. Flavonoids, which are found in plants, are metabolites that have antioxidant properties. In other words, they help prevent your body from succumbing to illnesses like a nasty cold. According to a study from the University of Auckland, drinking red wine can “significantly reduce the risk of catching colds and coughs.”

Because certain research suggests flavonoids have anti-viral, anti-inflammatory, and antioxidant properties, they can potentially boost your immune system and make you less likely to catch a cold from your sick friends. We have yet to hear of a more enjoyable preventative measure.

Dr. Andrea Braakhuis, a nutrition researcher from the University of Auckland, explains that, “[Colds are] a leading cause of visits to a doctor, yet antibiotics don’t help, so it’s worth giving flavonoids a go as part of a healthy diet.”

Braakhuis says that such a diet consists of five servings of veggies a day, two of fruit, and a dinner plate that’s comprised of at least 50% veggies. Quench your thirst with green tea, and – wait for it: red wine. We think we can all agree that sounds tastier than NyQuil.

Table Talk


TasteTeam

from left to right: Mirabilis MCC 2009, by tops at spar. olive brook Classic White 2012, by tops at spar. olive brook Chardonnay/sauvignon blanc 2014, by tops at spar. olive brook shiraz/Cabernet sauvignon 2013, by tops at spar.

sQuintette 2011, bytops at spar.

TOPS at SPAR is South Africa’s leader on the alcohol retail front and with their keen focus on the wine industry, they have also worked hard at creating their own range of delicious wines as made by Tinus van Niekerk. The Olive Brook range has expanded over recent years and offers a wide selection of wines for every palate and pocket, scooping up numerous awards along the way. The wines in this flight are available from TOPS stores nationwide and retail prices are an average indication, but may vary from store to store.

Popping with TOPS

Marianne Wine EstateValley Road, Off The R44, Stellenbosch021 875 5040 | [email protected] | www.mariannewinefarm.co.za

South African Terrior. French Savoir Faire.

Call us on +27 21 875 5040 or email [email protected]

AN INVITATION TO TasteSituated on the foothills of the majestic simonsberg mountain instellenbosch, marianne wine estate is a working farm and boutiquecellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tastingdeck provide the perfect setting in which to sample marianne’saward-winning wines. The newly created pétanque arena, situatedin a citrus orchard, makes for an unusual and unique tastingexperience.

Book our famous Wine & Biltong Tasting:

Marianne Ad_TWS_Taste_210x297.indd 1 2014/10/07 12:43 PM

Marianne Wine EstateValley Road, Off The R44, Stellenbosch021 875 5040 | [email protected] | www.mariannewinefarm.co.za

South African Terrior. French Savoir Faire.

Call us on +27 21 875 5040 or email [email protected]

AN INVITATION TO TasteSituated on the foothills of the majestic simonsberg mountain instellenbosch, marianne wine estate is a working farm and boutiquecellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tastingdeck provide the perfect setting in which to sample marianne’saward-winning wines. The newly created pétanque arena, situatedin a citrus orchard, makes for an unusual and unique tastingexperience.

Book our famous Wine & Biltong Tasting:

Marianne Ad_TWS_Taste_210x297.indd 1 2014/10/07 12:43 PM


champagne colour one would expect from an MCC. Upon tasting, it had great bubbles and I really liked the citrusy flavour with hints of guava and fresh cut grass. one thing that I did not like, was the fact it lost its bubbles quite quickly, so this is not a bottle I would leave open for too long.

ilze says: The colour looks like a yellowish, woody chardonnay. The nose is soft and reminds me of candy floss and sour worms. on the palate it is laced with citrus, pears, herbs, butterscotch and buttery pastry. It is quite grippy at the end, but the creamy mousse, full mouth feel and biscuity taste balances it well. A great addition to my Champagne Thursdays lineup.

Guest taster Carolien says: It smells like a circus... A fun circus! The kind without ‘tamed’ wild animals. I immediately picked up wafts of candy floss and marshmallows. The bubbles were a bit hectic; more fizz than mousse. It was like tucking into a candy floss ball and ending with half of it in your hair on the back of your head. In this case, the label suits the content - burlesque, with a touch of drag. It can be fun.

Olive Brook Classic White 2012 stockists: ToPs at sPARwww.topsatspar.co.za

daisy says: A tropical wave hits you when you first put your nose to the glass of this wine: kiwi, pineapple and greengage. Lovely scents of both orange blossom and white flowers come through along with perfume and

too many of as a child. This light sugary sweetness carries onto the palate, but is backed up by a nice green apple twang and a faint chalky dry finish which keeps it all in check. I enjoyed the gentle bubbles, which I must say, don’t seem to last that long in the glass, but with its easy drinking brunch type appeal, I doubt that this would ever be a problem.

eduard says: I love bubbles, especially if they are small and delicate in the glass, as if they carry the fruity aroma of the wine all the way from the bottom right to the top. An aroma that is yeasty, fruity – good! I like my MCC crisp and dry, this one surprised me with a bit of sweetness on the tongue, quite pleasant and very drinkable. The taste lingers in the mouth, something of lime intermingled with cinnamon ending in a creamy aftertaste of peaches. The aroma bubbles up to the nose making this in my book a good quality pleasant wine to drink, easy to enjoy and a winner to share!

abraham says: At first glance, the label was a little bit too “busy” and bordered on being “kitsch” for lack of a better word… I was pleasantly surprised by the fact that the grapes were selected by Graham beck although the colour was quite yellow as opposed to the light

“…full of soft sweet vanilla custard and some of those delightful strawberry and cream boiled sweets…”

Mirabilis MCC 2009stockists: ToPs at sPARwww.topsatspar.co.za

daisy says: The nose of this sparkling wine had me eagerly anticipating my first sip as I knew it was going to be fairly dry – the way I like my bubbly. Primary aromas of Cape gooseberry, seville marmalade and red apple floated up my nose along with yeast, brioche, dried mushrooms and toast. on the palate, flavours of lemon peel and kumquat did a citrus tango. one can stare at the label on this bottle for quite a while; it’s one of the more unusual ones I’ve seen. This may not rate as the best MCC I have ever drunk, but I found it perfectly pleasant and was most sad when the bottle finished.

Charlotte says: TA rather innocent nose, full of soft sweet vanilla custard and some of those delightful strawberry and cream boiled sweets that I used to eat far

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.topsatspar.co.za


eduard says: A bit of guava, fruity and light – candy floss at the carnival. Maybe a bit too light to stand on its own, so make sure you have a light lunch to pair it with – a tuna salad will do nicely. This wine is like an IPL cricket game – you can drink it fast, it is over quickly and the score does not matter much, but – tomorrow you will go through it all again, and enjoy it – again! This is just a nice white wine.

abraham says : on face value, a simple label and not much information on the bottle. No vintage was indicated, for instance. The nose was very sweet with Turkish delight, rosewater and honey however, upon tasting the wine it lacked complexity, was quite sour and I found it to be bland to say the least. This wine would be great with lemonade or soda, so keep it for spritzer day

llze says: The colour indicates a Chenin. The nose has aromas of vanilla, white flowers and pollen. In other words, it smells like perfume. The flavour notes are papaya and other tropical fruit infused in lime flavours. An easy drinking wine ideal for a wine spritzer or cocktail, but might give you a headache. Ideal for a hot summer day.


talc. There is a puckering, lingering acidity that remains behind, zooming over the fruit flavours like granny at the wheel of a Porsche. Although this wine can’t be said to be particularly multi-dimensional, it is perfectly inoffensive and I think may prove dangerously easy-drinking if it was consumed on a warm summers day.

Charlotte says: Not for the wine snobs among us, but this is a great example of a good go-to quaffer. With its unobtrusively shy nose, you may be inclined to call it boring, but I say every cloud has a silver lining, so let’s rather call it dangerously easy drinking, shall we? There is a light, tropical fruit salad jumbling around on the palate, with soft litchi, papaya and pineapple flavours, alongside more mild floral background flavours of jasmine and elderflower to add some gentle elegance. but this wine isn’t made to be over-analysed, so don’t – just slurp and enjoy.

“This wine is like an IPL cricket game – you can drink it fast, it is over quickly and the score does not matter much…”

Guest taster Carolien says: on the nose I got sweet aromas all round. A bit of something flowery as well. What you get on the nose, you’ll get on the palate. It is an easy drinking wine, but you’ll slip this one in as the 2nd easy drinking bottle to suck on. This is the type of wine I would buy for my 30th birthday in bulk. Nobody will complain and a fun time will be had by all.

Olive Brook Chardonnay/Sauvignon Blanc 2014 stockists: ToPs at sPARwww.topsatspar.co.za

daisy says: As I closed my eyes and inhaled the aromas from this wine, the first word that came to mind was “pretty”. smells of lillies, pear, green melon and nectarine. The fruit lingers in your mouth for a few seconds before fading and followed by a lovely wave of

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



Olive Brook Shiraz/Cabernet Sauvignon 2013 stockists: ToPs at sPARwww.topsatspar.co.za

daisy says: With a nose of sour red cherries, camphor and a little mint, I was rather excited to taste this one. There was a tartness that smacked the taste buds - almost startling me a little. It appeared almost translucent. once it had spent a little time in my glass, I picked up aromas of blueberry, some red berries, cigars and a faint whiff of pencil shavings. I would’ve liked to have poured a little into separate glasses over about 3 hours and seen how the wine changed, because the difference on the nose and palate after just 20mins already surprised me. Finally, it reminded me of thwacking a heaped spoon of homemade strawberry jam onto hot, freshly baked sourdough bread.

vanilla interweaving its way thorugh all of this. Unlike a surburbian housewife, this 2-varietal blend was perfectly uncomplicated and easy going. one you’d willingly open the front door to rather than going into hiding when you hear the knock.

Charlotte says: Maybe it’s royal baby fever but this reminds me of the summer fields of bright yellow buttercups and daffodils in the rolling hills of England. And like a proper English girl, it has a perfectly tempting balance of tart and sweet, just enough to make your mouth water. Not an overwhelming depth of flavour to be contemplated, debated and understood, but still just a simple yet well balanced, happily easy drinking glass, which you can enjoy at anytime, with anyone, with any dish

eduard says: The wine’s colour is a pale yellow flowing to a darker heart – so much so that I was looking for wood on the nose even before my first sniff. on the second sniff, I thought I detected something woody, but the aroma played hide and seek with soft citrus and a hint of apple around every corner. I also detected a specific smell of jasmine, but no wood! The taste is pleasantly full of life, full of fruit and a lingering aftertaste that tells you there is just enough acidity to focus your taste buds on a sweet tropical fruitiness. Think it will go great with a seafood potjie!

abraham says: A nice young white with a slightly wooded nose. I also picked up hints of citrus and some vanilla. surprisingly full, smooth taste, however it left me with a bitter aftertaste, so I don’t think this is a white you can drink all sunday afternoon long, as you might have serious Monday blues if you do.

ilze says: Looks like a drop of liquid gold was added to this wine, which reveals a light yellow colour. very rich and creamy persimmon, pear and melon flavours with well balanced acidity. A long finish that is fresh and uncomplicated. This wine will pair well with chicken or fish dishes with a butter base. Perhaps a good old home baked pie.

Guest taster Carolien says: This sip was a ray of sunshine. Fresh colour, summery, fruity notes on the nose and palate and just enough acidity to wake you up, if drinking wine in the morning is your cup of tea. It reminded me of boozy wine festivals, where you would grab a table for the day and linger there until someone kicks you out. You would probably not want to share a sip with your friends either.

“This wine represents the epitome of beauty, Helen of Troy-type wine.”

Eugene van der Walt Born and raised in Johannesburg, Eugene's studies eventually lead him to Stellenbosch. He is now fortunate enough to live and work in the beautiful Western Cape. He has a passion for literature, food, wine, friends and anything to do with the ocean..

Taste Team


cinnamon and an undertone of buchu. Well structured with ripe tannins, rich and a lingering aftertaste on the back palate. have a cheat night with creamy pasta to pair with this wine.

Guest taster Carolien says: Now, this one I like. Maybe it’s because there seems to be a good chunk of wood in it. on the nose, a volatile portion of plummy aromas hit me in the face and it nicely followed through on the palate. It reminded me of those liqeuer chocolates your parents got as presents when they were hosting a dinner party. You’ll start with one and by the time the guests left, no-one will know what happened to the box.


Charlotte says: My Mum isn’t a big red wine drinker, but as she does have a fetish for Cadbury’s Fruit & Nut I know she would love this one as that’s exactly what it smells like. Thankfully the palate packs a bit more punch than your average chocolate bar, as touches of brandy soaked cherries, tobacco leaves and old spice cologne add a bit more oomph to the finish. Nothing too overwhelming, but it is certainly more interesting than a lot more of the everyday plonk you get on the same shelf.

eduard says: The colour is turning with a bit of brown on the edge and just plain red in the heart! The nose started off soft, but the aromas struggled with each other rather than standing together. I distinctly picked up mint and aloe with some balance of fruitcake and plums, even with some cherry. All this left me in the dark as to what cultivars were in front of me. The taste was filled with hard tannins that opened up after a while to some fruitiness. The finish lingered on into a peppery spiciness of shiraz. one to open up at your next party!

abraham says: I like a full dark-coloured red, so it was a bit transparent to my liking. I picked up cigar, fynbos and some aloe on the nose. This wine has a sharp aftertaste and is not particularly complex. This wine reminded me of a not so great date I went on, who became much better looking as the evening progressed.

ilze says: The pretty ruby colour had me at hello. The nose is filled with a variety of roses, cherries and star anise. These are all complemented by the taste of overripe plums, sweet dark cherries,

“It reminded me of those liqeuer chocolates… You’ll start with one and by the time the guests left, no-one will know what happened to the box.”

Taste Team

Quintette 2011stockists: tops at sparwww.topsatspar.co.za

daisy says: This wine owned a reddish-purpley hue and a nose of liquorice, mulberry and dark mint chocolate. I was enamoured. once it had made its way over the taste buds, there was a distinct ‘greenness’ to it that made me think one element of it had been harvested a little early. As such, the tannins did seem somewhat harsh and unripe. In spite of this, further lovely aromas of eucalyptus and cocoa powder showed themselves. We played around a little by decanting some of this wine and leaving it for a while. Upon our return, it smelled completely different. We enjoyed this with a roasted tomato and red pepper soup with warm ciabatta and I must say, it tasted darn good alongside these flavours.

Charlotte says: They say that wine improves with age, whilst I always say that I improve with wine – and this

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.



ilze says: Deep red burgundy colour with the alluring smell of dark chocolate, vanilla and red fruit. The taste is a complex fusion of caramelized figs, toffee, blackcurrant and mulberries. This is well supported by herbaceous flavours of thyme and aniseed (almost like Wicks Toffees) on a platform of delicate acidity and soft, ripe tannins. This wine has a long finish and a beautiful aftertaste. It should pair well with hearty lamb roast on a sunday afternoon.

Guest taster Carolien says: If the rich, inviting hue in the glass does not already lure you towards a glass of this, let me convince you that is should. Intertwined between a bouquet of complex, green notes and sneaky red berry, leaving you with a lingering sense that there’s potential that can only be unearthed through taste. It’s not necessarily a bottle you’ll keep the cork of, but with a steady fruit and wood structure, it’s definitely a quaffable one.

sumptuous red certainly put a smile on my face. A more austere, mature and complex nose with wafts of dried figs, dark chocolate & pencil shavings – it’s an enticing combination, I can assure you. The fun continues on first sip, with sticky toffee pudding, liquorice all sorts and biltong jumping to mind. This deserves to be enjoyed alongside a rich, hearty beef potjie in front of a roaring fire, whilst wearing the fluffiest slippers you can find.

eduard says: I liked this wine from the moment it was poured into my glass; the colour was full and dark right from the edge to the heart. The nose dived in with rich dark chocolate and liquorice growing in complexity between blackberries and cherry, all blended together in a barrel of oak. The first taste was hard on the tannins going down slowly as the fruitiness picks up in the acidity of this wine to finish in a lingering aftertaste. I liked the challenge of discerning between the elements of colour, nose and taste to get the full picture of a rich wine with a hint of character. A winner to enjoy in front of a fireplace as the first hints of winter creeps through the door!

abraham says: I loved the deep dark colour of this wine and enjoyed the hints of fig and cranberry on the nose. It is a very smooth red that can be enjoyed every day however, it is not the most complex taste, which was very surprising in light of the extent of vintages blended together in order to get this result. It is definitely Merlot dominant although the Cabernet Franc and Malbec does come through to make this a very enjoyable experience.

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

“A winner to enjoy in front of a fireplace as the first hints of winter creeps through the door!”

Guest Carolien van Zyl - in a previous life, Carolien meddled a bit with grapes and the process of making something useful out of it. then she decided she’d rather just drink it and it has proven to be a very fruitful endeavour.


Taste Team

VINGOOO SA

100% RECYCLABLE, ENVIRONMENTALLY FRIENDLY,

SAFE, SUSTAINABLE & DELICIOUS.

@VingoooSA

www.vingooo.co.za

A SINGLE–SERVED QUALITY WINE IN RED, WHITE, ROSE

& SANGRIA.

THE ESSENTIALS OF STORING WINE

The production of quality wines in South Africa is definitely on the rise due to the explosion of the middle class, which has increased the demand for good wine. Unfortunately limited space prohibits most from buying wines to keep and enjoy later. Those who do, often assume that the wine matures correctly only to be bitterly disappointed once that precious bottle is opened.

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Unknown to most, storage has an enormous impact on the final quality of wine. Wine is a sophisticated and delicate living organism and the structure of matured wine is

completely dependent on the environment exposed to during storage. Once damaged, it can never be restored. The ability to store wine correctly will enable the drinker to delight in perfection on a regular basis.

The actual science of wine maturation is poorly understood, but what is known is that wine can age and will improve with time, if stored correctly. Firstly, quality wine will increase in value. During the past decade investment in wine outperformed most other asset classes in Europe, secondly, the sublime satisfaction when sipping on a perfectly matured wine is unequalled.

Making quality wine is an expensive and patient process. For wine to soften and reach its full complexity it deserves the needed respect to rest

for its requiring bottled maturation period. Many wine producers require turnover to boost their cash flow and cannot afford cellaring wine for prolonged periods, resulting in wine being sold at outlets prior to their optimum age. The only way to experience the perfection and delight of matured wine and enjoy a healthy growth on your investment, is to purchase quality wine when young and correctly storing it yourself or at a dedicated wine warehouse.

Temperature is the single most influential factor affecting the quality of wine during the maturation process. While all wine experts do not agree on the exact perfect temperature, there is however a general consensus that wine matures best between 10°C-16°C.

The different chemical reactions that occur during the maturation process each continue at their own individual rates. Above 16°C, a great number of undesired reactions are triggered and accelerated that will eventually spoil the wine. The same unwanted reactions are absent or almost non-existent at lower temperatures. Below 10°C, the reactions slow down to a point where no effective maturation takes place. A sign of heat damage in wine is a brownish colour, especially with young wines, and a sherry-like taste.

Below are some guidelines for periods of exposing wine to different temperatures.

HEAT EXPOSUREStorage Time TemperatureNever 30°C +30min spikes or less Max 29°C1 – 4 weeks Max 24°CLong-term storage 10° – 16°C

COLD EXPOSUREStorage Time TemperatureNever < -5°C30min spikes or less < 0°C1 – 4 weeks < 10°CLong-term storage 10° – 16°C

Consistent temperature during storage is as important as storing at the correct temperature.

24 WINE EXTRA MAY 2015

The spread and rate of temperature fluctuations are critical, however a gradual change of a few degrees between seasons will not matter. The same change between day and night time temperature will however damage wine.

Temperature fluctuations cause the cork to expand and contract. Eventually the cork does not seal perfectly anymore and the wine comes in contact with air, starting the oxidation process. In addition, small quantities of wine are pushed out along the edges of the cork. A clear indication of wine damaged by temperature fluctuations is a sticky, syrupy deposit that is formed around the capsule.

Wine should be stored in a dark place. Ultraviolet (UV) rays damage the organic compounds of wine. These compounds, especially tannins, contribute to the aroma, flavour and structure of the wine. Without them, the wine will be flat and thin. For this reason, tinted glass has been used for centuries in bottling wine. The glass is however not able to completely deny UV rays from penetrating.

Green glass is 50% transparent to UV rays. Normal

florescent light radiates a great amount of UV and must be avoided, however oddly enough, these lights are commonly used in wine shops, kitchens and in commercial wine warehouses.

High humidity is required to keep corks moist in order for it to maintain a proper seal. Cork is a natural product that breathes and low relative humidity will cause wine to evaporate through the cork at a higher than the excepted rate, causing oxidation with time. Low humidity will also cause the cork to dry out and become brittle with time leading to sealing problems and oxidation. To pull a brittle cork from a bottle can be a challenge as it may disintegrate in the process. The accepted range for relative humidity during wine storage is 55% to 80%.

There are some additional factors that should be considered when storing wine - this includes proper ventilation, positioning of the wine bottles, quality of wine, quality of the cork and general cleanliness. Ventilation is required to prevent must and ‘off ’ odours to influence the wine. Wine bottles should be stored laying horizontally. This ensures that

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MAY 2015 WINE EXTRA 25

the wine stays in contact with the cork and helps the cork to remain moist to aid it in maintaining a proper seal. A poor wine can, sadly, not be made great by ageing it. A great wine can, however, become exceptional with age.

Wine can be made in different styles. Premium wine will always have to be matured to soften and to develop its optimum complexity and bouquet. The exact time for wine to mature is dependent on the cultivar and the way it was produced. South African red wines can age on average between 5-8 years, but some reds will be able to be stored for up to 20 years and longer. White wines in general can be stored between 1-2 years, but there are certain whites, which can mature for up to 8 years and even longer.

Arguably the best place to store wine at home is in the linen cupboard situated in the passage, away from heat sources and light. The worst place is probably the kitchen and the garage. Creating the perfect storage environment at home is expensive. A wine fridge keeping a 100 bottles can cost in excess

of R60,000. Building a proper equipped home cellar can cost anything from R100,000 and up.

Alternatively wine can be stored at an outsourced cellar at a price that will enable any wine enthusiast the opportunity. Wine can be ordered quarterly and kept at home to be enjoyed on demand. Internationally outsourced cellars are common with Octavian Vault in England and Crown Wine Cellars in Hong Kong offering some of the best facilities. South Africa offers the same services at a fraction of the cost compared to these international counter parts. Outsourced cellars also offer the perfect solution to restaurants and corporations. What better gift to a valued person than a proudly South African wine that is perfectly matured.

For more information about outsourced cellaring in South Africa, contact Solomon Ferreira - www.winevault.co.za.

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www.winevault.co.za

www.winevault.co.za

APRIL 2014 WINE EXTRA 26

Katlego Maboe

ExCLUSIVE INTERVIEW

Shot on location at Signal Hill Wines.Katlego Maboe is one of South Africa’s most up-and-coming personalities. His stunning wit and charm, good looks and with a voice that make angels weak in the knees, he is a man on a mission, but please ensure there’s a glass of wine or 2 to be shared along the way!


Katlego, we know you as a TV presenter and a singer, but tell us where it all began.

I grew up in Potchefstroom with my grandparents and my Mom who’s a teacher. I was always involved in both sports and cultural activities at school, but my career began as a singer in the North West Children’s Choir and the North West Youth Choir.

When I started at University, I continued with my singing endeavours by joining Flip A Coin, which was considered to be South Africa’s hottest a-capella ‘boy-band’. That is effectively what led me to TV. I’d performed across the country on so many stages and met many people in the television industry.

So, one day I auditioned for De Kat TV and that was my first TV job about six years ago. After that came the nature program 50/50 and since then I’ve joined the fantastic team at Expresso.

If you had to describe yourself in 3 words, what would they be?

Ambitious, caring and someone with a lust for life.

When did you become a Capetonian?

I’ve actually considered myself to be Capetonian since I was about 13 years old! It was my first visit to Cape Town with the North West Children’s Choir and I remember arriving on the bus and opening the window to the most glorious sea breeze. I realized then that this is where I wanted to live, beneath the mountain with sea views. In reality however I only moved to Cape Town 5 years ago and consider myself to be a local. In reality I come from the dry and harsh North West, but I’m loving life and Cape Town is, without a doubt, the most beautiful city in the world and I’ve traveled a lot!

When did you first realize that wine was a subject of interest?

KATLEgO MABOE

“...my career began as a singer in the North West Children’s Choir and the North West Youth Choir. ”


That was on a Saturday morning in 2008 during the Wacky Wine Festival in Robertson. We were performing as Flip A Coin at Van Loveren and were getting rather well acquainted with the Four Cousins… The cool thing about this story is that we had 5 sets to play throughout the day. After each set we’d mingle with the festival-goers and they’d all ply us with wine in celebration of each of these performances. By the time we’d reached the fifth performance is when I realized that I’d really enjoyed spending the day with wine and appreciating it for what it is. I’d also learnt a lot about the winemaking process that weekend and everything that goes into the bottle and that made me realize just what an art it is.

It all happened at a very important time in my life when my career was starting to take off and I was growing as a person in so many ways, but I recognized wine as something to be enjoyed with friends as the guys from Flip A Coin was such a huge part of my life then, and still is today.

Do you have a preference between red and white?

It all depends on the time of day and what it is that I’m doing. Earlier on in the day over lunch, I’d prefer a nice crisp Sauvignon Blanc, but in the evening over a hearty dinner, I’d opt for a good Pinotage.

Do you have any particular favourites?

Not particularly. I generally stick to those two varietals and just enjoy trying different versions of those. I don’t consider myself to be a wine connoisseur by any means, so I know I have a lot to learn and don’t want to limit myself.

Do you visit wine farms?

I recently visited Asara as I was doing a corporate gig there and then I’ve been to a few farms in Robertson, like Van Loveren. Sadly my work takes up way too much of my time and I haven’t really

had the opportunity to take the time out in order to enjoy some of our local farms. I think I need to clear my schedule a bit.

What do you consider to be the best setting or way to enjoy a good bottle of wine?

For me wine is about the communal enjoyment of it. It’s an open-air setting, long table, great food, amazing wine, great conversation and laughter and some of my favourite people.

If a winemaker were to offer to make a wine that embodies you, Katlego, what would it be and what would it be called?

The only reason why I would go with this is because he’s not a big red wine drinker. But, it would have to be the KWV Triptych. Whilst it is a red wine, it’s such a beautiful blend. I’ve found that many people who don’t enjoy red, do, in fact, like this one. So, it would have to be a wine that we can share and the Triptych is it.

If a wine were to be made in your honour, what would it be and what would it be called?

I would definitely call it ‘Fleur de Kat’. It would definitely be a blend of sorts. It would be a nice full-bodied wine. The kind of wine where you end up having a deep and serious conversation, contemplating life. With which wine would you seduce someone special?

With Pinotage being my favourite, I think the Van Loveren Pinotage will be the one. If seduction is the main aim, I could totally imagine this on a cold winter’s night in front of a crackling fire.

“...I recognized wine as something to be enjoyed with friends... ”

ExCLUSIVE INTERVIEW


KATLEgO MABOE

Do you have a wine collection?

The wines that I collect right now are those that I’ve received as gifts. I haven’t really been in a position to sample many different wines, so when my palate has developed a bit more and I have that beautiful villa by the see with a cellar carved into the rock below.

Have you ever done anything silly, embarrassing or extreme after indulging in a few glasses too many?

Wow, haven’t we all?! When I was younger, I’d decide that random people in the street needed to be serenaded and so I’d end up following them around whilst singing at them. I don’t think I can give you a more crazy story… I come from a good home!

What’s next for you?

Well, I’ve got 10 weeks of Season 8 for Strictly Come Dancing starting soon. Then towards October I’ll be working alongside SA Rugby to take a group of Bok-supporters on tour to Europe. I’m also working alongside Hope Cape Town, which focuses on HIV/Aids prevention and awareness and I’ll be going to Dresden in Germany to attend a gala fund-raising event as their ambassador.

There’s some planning in terms of me branching out into a music career with lots of very influential music moguls keen to help me out, so there might even be an album out sometime in the near future. There’s a lot of exciting stuff ahead and it’s growing day by day. I’ve got a great team who are working behind me to grow my opportunities. I believe there are many opportunities in our country and that


Katlego’s thoughts thoughts on the Signal Hill Semillon 2011?

“This is a nice crisp and refreshing wine. I am really enjoying this and can definitely have another glass.”

The Signal Hill Semillon 2011Price: R120Website: www.winery.co.za

there is so much positive stuff that we should focus on here in South Africa.

ExCLUSIVE INTERVIEW

www.winery.co.za

Detox Anytime. JIGUJA - The Drink To Drink When You Drink

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The active ingredient of Jiguja is the Honey Tree Raisin. It has been used for over a thousand years by Eastern Cultures for the feeling of well-being, before, during and after drinking alcohol.

Enjoy Jiguja as a del ic ious and healthy body detoxwith your f r iends and favourite bott le of wine


Len joined John Jackson at his acclaimed ‘Jacksons’ restaurant early on in his career

where he did in-service training receiving mentorship from one of the best chefs in the country. He then moved on to Klippe Rivier Homestead, one of the first 5 star guesthouses in the country where he was resident chef. After this, he moved on to be a part of the opening team at the Table Bay Hotel at the V&A Waterfront where he was exposed to new cooking styles and some of the best chefs in the world.

Len’s warm and hearty personality drew him back to boutique hotels where he could spend more time interacting with guests and he spent some years

at the very exclusive Ellerman House Hotel in Bantry Bay. Len then took time off from hospitality to travel the world and learn new international cuisines. In between trips, he used the knowledge and experience that he had acquired to give cooking classes and also did private catering specialising in wedding cakes.

In 2010, Len joined The Royal Portfolio where his rustic, country French inspired cooking has defined La Residence’s cuisine. The baking, pickling and preserving techniques that he learnt in his childhood are put to good use as he incorporates produce fresh from our farm into all aspects of his menus.

Lennard Marais grew up in a farming community in the Swartland region of the Western Cape. With no grocery stores nearby, everything was made fresh at home and Len quickly developed a passion for cooking as he helped his mother with her daily food preparations. He knew from an early age that food would always be a big part of his life and it seemed natural for him to pursue cooking as a career.


De TOreN Z 2012 retail price: R290Available from all good wine shops, as well as directly from De Toren. Order online at www.de-toren.com for delivery throughout South Africa.

Pair it with

VALrHONA CHOCOLATe PANNA COTTA WITH CHerrY SOrBeT AND HAZeLNuT DAQuOISeINgreDIeNTS:• 600ml Cream• 80g Castor sugar• 150g Caramelia valrhona

chocolate• 3 Egg yolks• 3 sheets of gelatin leaves, soaked• 2ml vanilla powder

MeTHOD: Cook on low heat in a thick, heavy based saucepan the cream, castor sugar and egg yolks to form a thin custard. stir constantly to prevent the custard from curdling. Remove from the heat when the custard coasts the back of a wooden spoon. Add the chocolate and gelatin leaves. stir until the chocolate and gelatin has dissolved. Pour in greased moulds and set in the fridge. Demould by dipping the mould for a few seconds in boiling water and turn it over quickly onto a serving plate.

CHerrY SOrBeT:INgreDIeNTS:• 2 Cups pitted sour/sweet cherries

(fresh or frozen)• 125ml Water• 2 tbs Confectioners’ sugar or

superfine sugar

MeTHOD: Puree cherries, water and sugar to taste in a blender until smooth. strain through a fine sieve, press on solids to extract as much liquid as possible. Process in ice-cream maker, according to manufacturer’s instruction, until semi-frozen. Transfer to an airtight container and freeze until ready to serve.

HAZeLNuT DAQuOISe:INgreDIeNTS:• 125g shelled, toasted and ground

hazelnuts• 1 tsp Anise seed, toasted and

ground• 12g Corn flour• 3 Egg whites• 150g Castor sugar

MeTHOD: Whisk egg whites until foamy, add castor sugar gradually until glossy (meringue consistency). Add corn flour, ground hazelnuts and ground anise seeds. spread out on a silicone baking sheet (resting on a baking tray) and bake at 160°C until crisp. Cool and cut into decorative shapes to garnish the chocolate panna cotta.

www.de-toren.com

Livin’thelifeby Maryna Strachan

The Wine Show Jo’burg was

TOPS! I remember turning 10. It was a big deal for me… double digits! The same seems to be true of the TOPS at SPAR Wine Show, which recently took place for the 10th consecutive year at the Sandton Convention Center.


W I N E S O F M A L G A Ss i j n n

Off the Beaten Track an Incredible Pioneering

Vineyard and Winery

www.sijnn.co.za | SijnnWinesSijnn Wines |

MAY 2015 WINE EXTRA 35

under new ownership, there were many changes to the existing show, from stand layout to

stunning scenic backdrops within the stands, via angels on stilts. It was time for something new to spice things up again and the punters most definitely weren’t disappointed.

Having a major sponsor on board helps a great deal. Not only does it add kudos, it ads cash and with extra cash, comes extra add-ons. One of the big changes this year came in the form of entertainment.

Sponsored by Vingoo, entertainers included the super-talented Hezron Chetty and his violin. Using a loop pedal, Hezron provided much amazement as he carefully crafted each layer of cleverly timed and arranged tracks as they synchronized and became one. Truly inspiring stuff.

Another great hit was Mobius Loop, a two-man ‘band’ who focus on incorporating a range of

materials as their instruments. With a table full of different shaped glasses that were filled with water to different levels, they recreated several well-known songs. Somewhat ethereal sounding, the sound emanating from the glasses as their rims were gently caressed and manipulated to create

beautiful music. The duo was constantly attracting a crowd who were utterly mesmerized.

There was even a magician, Mark the Magician in fact, who brought an air of comedy and mystique to the stage, including a hovering table and some highly entertaining antics. Even the team from the Krone stand got involved and commissioned two stunning, stilt-walking angels to pour their bubbly and take pictures with patrons.

Another new big feature area at this year’s show was the Wine Extra Bubbly Bar. I selected a few of my personal favourite local MCC’s to be showcased here, including the Silverthorn Genie, Avondale

Livin’thelife

“Having a major sponsor on board helps a great deal. ”

W I N E S O F M A L G A Ss i j n n

Off the Beaten Track an Incredible Pioneering

Vineyard and Winery

www.sijnn.co.za | SijnnWinesSijnn Wines |


Armilla, Charles Fox Brut Rosé, Pierre Jourdan Belle Rose, Graham Beck Cuvée Clive and L’Ormarins Brut NV.

The ever-popular Wine Extra Theatre was once again a massive hit with show-goers with pretty much every session in the 80-seater theatre full to the brim. Some hugely interesting sessions were hosted, providing an edu-tainment aspect where Show visitors could learn a bit more about products they might have otherwise passed.

With over 85 wine producers showcasing their wares on the Show floor, visitors had a plethora

of wines to choose from, ranging from cheap and cheerful to the more serious options and as we saw visitors leaving the show with boxes and yet more boxes filled with wine, our smiles became a permanent fixture.

Once again, promoting responsible drinking was a top priority with

a dedicated Goodfellas stand and several teams of Goodfellas drivers on standby to drive those who might have over-indulged home safely in their own cars. The DrinkSmart initiative highlights the dangers of drunk driving and for those who didn’t manage to get a Goodfellas team of drivers, we encouraged to use the Über taxi service.

“...showcased their latest couture collection and quintessential looks on the catwalk, with some surprising and evocative pieces. ”

Livin’thelife

The Kitchen Cowboys' steak sandwich and KWV Café Culture

Wine Extra Theater in full swing


Livin’thelifeThis year also saw the return of the award for the best stand at the Show. This competition used to run a few years ago where the show visitors get the option of choosing their favourite stand at each event. This year we teamed up with our logistics sponsor, Dawn Wing. Upon exiting the Show, visitors were asked to complete a simply form on which they’d say which stand was their favourite. The winning stand this year was Arniston Bay Infusions and their prize was a free stand at the 2016 Jo’burg Show. Congrats guys!

For me, it was the best Jo’burg Show I’d been to and considering it was my 6th from the total of 10, that’s some good going. The original recipe was there with a good team and some great ideas, however what the new owners have brought to the party was merely a sprinkling of sugar and spice to add a different element to it, allowing for a more enjoyable event by both visitors and exhibitors alike.

Next up is the Durban Show at the Suncoast complex from 4-6 June, then we’re heading North to Nelspruit’s Emnotweni from 2-4 July and finally the TOPS at SPAR Wine Show tour ends in PE’s Boardwalk from 3o July until the 1st of August. A hectic few weeks ahead, but it’s all in the name of wine, so I’m certainly not complaining!

N ear On November 1, 1791, Philippus Bernardus Wolvaart, a Stellenbosch-born man, whose father

had come from Germany, received the title deed to a farm in the Klein Drakenstein near the town of Paarl from the acting governor, Johannes Isaac Rhenius. By 1808, when the Cape had come under British rule, he was producing 40 leaguers of wine (23 280 litres) and another four (2 328 litres) of brandy.

In 1990 Nederburg was the first farm in South Africa to be declared a conservation area by the National Monuments Council. This means the property may not be used for any purpose other than wine farming and no-one may alter or demolish any of the original buildings. Thus, the beautiful manor house will be preserved for many future generations.

Today, Nederburg is run by cellar master Razvan Macici, who was born in Romania to a winemaking family. He trained in Romania and developed his expertise across Europe before settling in South Africa in 1997. He joined Nederburg in 2001 and continues to win many local and international awards.

Tradition and talent blend with passion, precision and patience at Nederburg, where classically structured wines are made with vibrant fruit flavours.

Nederburg’s hallmark combination of fruit and finesse continues to be rewarded around the world. Cellarmaster Razvan Macici was crowned the 2012 Diners Club Winemaker of the Year and the winery itself announced the South

Nederburg Ingenuity Italian Red Blend 2012

We’ve Been DrinkingAfrican Producer of the Year at the 2012 International Wine & Spirits Competition (IWSC). These are just some of the many accolades earned by Nederburg where handcrafted, micro-cuvées for specialist wine lovers and beautifully balanced and accessible wines for everyday enjoyment are made with equal commitment

The Sangiovese grapes were grown in dryland vineyards in Groenekloof, Darling, the source of some of the country’s leading quality grapes, while

the Barbera came from the cool-climate area of Durbanville, and the Nebbiolo from the high slopes of Simondium.

All the grapes were hand-harvested and hand-sorted at the cellar. The Sangiovese grapes were picked at 23º Balling, the Barbera at 24º balling and the Nebbiolo at 23º balling. Each of the three varietals was separately vinified. The blend itself spent an additional eight months in wood.

Abundant aromas of blackberries, cherries and plums with a hint of oak spice. A supple and elegant mouth feel supported by fresh tannins and subtle oaking. This elegant and muscular wine displays ripe fruit and spice flavours which linger long on the aftertaste. Excellent served with saucy dishes made from a reduction of fresh tomatoes, with finely sliced rare beef, Italian cured meats or charcuterie.

Retail price: R260 per 750ml bottlewww.nederburg.com


www.nederburg.com


is hesitant to give agriculture too much support. In a way the industry also becomes ‘stronger' if it does not have too much government intervention. Intervention at what cost? Did the co-op model work for us? But by saying that, more support in the right places/areas would be nice.

4. What’s the next BIg wine trend?

South African reds. Our white wines have been the torch bearers these past few years, but I see amazing quality and understanding by winemakers in terms of red wine styles. Stylistically I think we are beginning to define and understand our red wines more and more.

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

Sustainable farming and ‘green’ practices are going to play a bigger and bigger role. The South African farmers have always been a great survivor and innovator and I see these qualities coming to the fore in the face of global warming. Survival of the fittest perhaps?

6. Bulk exports. Sustainable or insanity?

Like tax, I think bulk exports are a fact of life. As long as we can develop brand South Africa through local bottled wine, a portion of wine would always be exported in bulk form.

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

Market/Sell your wine with an experience. Wine drinkers are generally keen to learn and experience

1.Selling wine to China and the Far

east. Are you engaging?

Yes we are engaging.

China and the Far East is

definitely one of the bigger growing

markets for SA wine. Like all markets, it is constantly developing. At the beginning these markets were looking for ‘the most expensive wines”, but are now also looking at value for money wines. These markets have to be taken seriously.

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

Damned if you do and damned if you don’t. Great way to build a general perception and awareness of your brand. Every wine maker wants to win big and will take a win if it comes their way. Most of the time there is an element of lottery – especially in bigger competitions. For established wine cellars/brands, competitions are less important.

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

The local wine industry continues to contribute significantly towards the national GDP and tax base. It is also probably the biggest provider of work in the Western Cape. Meaningful support means that we can become more competitive and grow the industry. At this stage, I think the government

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…

Wynand Lategan Winemaker, Lanzerac

1.Selling


new things. If you can introduce your wine and explain the thinking behind your wine in a matter that new wine drinkers can relate to, they will hopefully remember the experience in a positive way. The technical stuff is not so important.

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

Every employee/farm worker would like to earn more money. Maybe a place where government support can play a role? My view is that we are all in the same industry and all on the same ship. If we can grow and develop the local industry everybody wins. Farm workers are one of the biggest assets of our industry and should be treated as such, but farm workers, like all employees, should take ownership of their lives and careers. There are opportunities out there.

9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

I don’t think that a ban on alcohol advertising will have any impact on alcohol abuse. The focus should be more on ground level. Would a ban on advertising change drinking habits? I am not so sure.

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 have great diversity in our wine industry - this is a strength. Each area should identify what is their core focus and strength and should be promoted as such. WOSA should also assist more to help producers find the correct importers/partners in new markets. Focus more on the great wines and less on the natural beauty. Get the most influential wine people to taste our wines on a more regular basis and demand feedback. The more the international wine industry talks about our wine the better.

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

Lessen the red tape.

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

Hopefully a more focussed idea about what we are about. Playing to our strengths. Hopefully more sustainable farming and wine making practices. Hopefully more wine that is considered world class.

12 qUESTIONS


THE OLD FaSHIONED

• 50ml The Peat Monster• 2 Dashes of Angostura bitters• Sugar cube or 5ml sugar syrup

Add bitters to sugar cube or sugar syrup in rocks glass. Muddle sugar, add cubed ice, Peat Monster and stir. Garnish with lemon zest.

This version is a surprising and wonderful twist on the classic recipe. Rather than the usual Bourbon, here you have the deep, complex smoke of The Peat Monster taking centre stage, offset perfectly by the fresh, lively character of the lemon zest.

Into the SpiritCompass Box The Peat Monster

A whisky for lovers of complex, multi-layered, peaty whiskies. What makesit fit perfectly into the Compass Box house style is the balance of richnessand subtle sweetness that the casks of Speyside malt provide to the smoky peaty Islay and island malts. This is the great benefit of combining singlemalts from different distilleries. No wonder it scored a whopping 94 points in the Jim Murray Whiskey Bible.

Retail Price: Ranging from R650 – R850 per 750ml bottleAvailable from liquor retailers nationwide.Website: www.compassboxwhisky.com

Like a winemaker blending grape varieties, the same is done in the production of The Peat Monster, showcasing layers of complexity. For recent batches, even more complexity has been introduced by adding some south shore Islay malt and island malt to enhance the peatiness and earthiness. As with all Compass Box whiskies, several months of marrying before bottling allow the flavours of each of the whiskies to knit together.

www.compassboxwhisky.com

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

Get Out

June 2015This month: Heart-Warming soup weekend at Durbanville Hills + The Muratie Karoo Lamb and Venison Experience + The 12th Annual Wacky Wine Weekend + Taste the Helderberg 2015 + Bushmand Kloof and Bouchard Finlayson + The TOPS at SPAR Wine Show + Nobu and Rust en Vrede +Much More.....



heart-warming soup weekend at durbanville hills : TPairing

soup and wine can be tricky as it depends greatly on the texture and flavour-building ingredients of the soup. but chef Louisa Greeff found the perfect

combinations for a warming weekend of soup, bread and wine

on 6 and 7 June. The selection of three soups is paired with the Rhinofields

range, wines that have received a Top 10 in the World at the Chardonnay du Monde and a Decanter International Wine Regional Trophy. The cost is R70 per person and the food will be served in the Durbanville hills tasting room. Bookings are essential and can be made by contacting Simone Brown on 021-558 1300 or [email protected].

the 12th annual wacky wine weekend : While the vineyards are still decked out in the last vestiges of orange and yellow and late autumn starts to tickle its cold fingers down your spine, it is time for our farms to throw open the barn doors and invite the world to come and celebrate at our annual Wacky Wine Weekend, this year to be held from 4th to 7th June 2015. Time has been the winemaker's assistant and the first of the crop is ready to drink. Tents are up and tables and chairs dusted off. Musicians come from far and wide and a buzz of excitement vibrates through the air. We rejoice in the product of last year's labour and the rest that is to come and in life itself.A R120 weekend passport, must be purchased at one’s first port-of-call, ie at any of the participating wineries. The passport includes: a stylish tasting glass, free 25ml wine-tasting samples, and a ‘goodie’ bag with some great surprises, as well as the programme highlighting some special offers. All other activities during the Wacky Wine Weekend will be ‘pay-as-you-go’, with many of the activities free of charge. visitors will also be able to purchase wine-by-the-glass or a bottle of wine to share amongst friends. Visit www.wackywineweekend.com. Many of the activities need to be pre-booked directly with the respective wineries. Costs vary between R157 and R400 per person. The bus is available from 08:00 until 19:00. Guests will be collected and returned to their accommodation. Advance booking is required. Please visit www.robertsonwinevalley.com. Book Day Packages with A2B Charters. Group bookings of between 7 and 60 passengers for day-trips cost R550 per person and include ‘Buddy Bus’ transport between the participating wineries. Bookings close 29 May! Contact Jacques on 083 258 4769 or [email protected]. Contact the Robertson Wine Valley on 023-626 316 or email [email protected].

Get Out

taste the helderberg 2015 : The Nh Lord Charles hotel in somerset West is set to be a one stop wine route of home-grown deliciousness, when Taste the helderberg 2015 serves up an exclusive evening of quality wine and food unique to the area on Thursday, 11 June 2015. Now in its 7th year, the annual Taste the helderberg is celebrated as one of the most popular social remedies for winter blues and offers a hub of helderberg taste treasures under one roof. This year’s line-up will delight locavores and lovers of the finer things in life with a fusion of signature dishes, a good measure of fun and premium wines from this thriving Winelands region. Limited tickets for Taste the helderberg 2015 are available at the cost of R80 per person. The ticket includes an elegantly branded wine glass and access to tasting some of the best wines in the country. Numerous restaurants will tempt the taste buds with mouth-watering portions of their signature delights, which will be on sale throughout the evening. The doors will be open from 17:00 to 21:00 but guests are encouraged to come early to make the most of the evening. For more information on Taste the Helderberg 2015 visit www.wineroute.co.za or call 021-886 4310. Tickets will also be available at the door.



www.wackywineweekend.com

www.wackywineweekend.com

www.robertsonwinevalley.com

www.robertsonwinevalley.com




www.wineroute.co.za

www.wineroute.co.za

CAPE TOWN

the Muratie Karoo Lamb and Venison experience : Celebrated author and cook, Annatjie Reynolds, and Muratie’s own Rijk and Kim Melck, are hosting a Karoo Lamb and vension Experience at Muratie Estate in stellenbosch on 5th and 6th June 2015v from 10:00. At this culinary workshop guests will learn how to cut and prepare fresh organic Karoo lamb and venison, and how to cook the various cuts in order to bring out the very best flavours and textures. The workshop will be followed by a wine tasting and a three-course lunch served with Muratie wines. The cost is R500pp and bookings can be made at 021-865 2330 or [email protected].

nobu and rust en Vrede: Raising the standards for exquisite food and wine events, Nobu Cape Town has conjured up a magical feast for the senses with the announcement of its programme of elegant dining events for 2015. Each month the restaurant will host some of south Africa and the world’s finest wines and bubblies, paired with passion, taste and flair to head Chef Dil Tamang’s and head sushi Chef Keisuke “Keke” Itoh’s delightful contemporary Asian cuisine. Assisting in the pairing and service of events will be Nobu’s highly regarded wine steward, Mercy Mwai. With the evenings hosted by charismatic MC and one&only Cape Town’s effervescent ambassador Aubrey Ngcungama, Nobu Cape Town’s food and wine events promise an unbeatable combination of the very finest food, wine, flavours and flair. on the 4th of June one of south Africa’s iconic brands and best-loved names in wine, Rust en vrede Estate, joins Nobu Cape Town when winemaker Coenie snyman will be showcasing their premium, handcrafted red wines alongside robust Autumn fare. The handpicked four-course wine evenings are priced at R495 per person. The Nobu Cape Town Wine&Dine Calendar is strictly limited as to numbers and bookings are advised as soon as possible. To reserve your table at Nobu Cape Town, call (27) (21) 431 4511 or mail to [email protected]

Bushmans Kloof and Bouchard finlayson: Presenting a world-class Food and Wine Weekend in the heart of the Cederberg from 26 to 28 June 2015. This authentic gourmet experience in the wilderness celebrates the marriage of fine cuisine and superb wines to take guests on an epicurean journey of note at the award-winning Relais and Châteaux lodge. The weekend’s activities include a special wine tasting and presentation by bouchard Finlayson Winemaker Peter Finlayson and an inspired food and wine pairing dinner prepared by Executive Chef Floris smith. Daily high Tea, nature drives and rock art excursions are also included in the programme. The 2-night event costs from R2270 per person sharing per night and includes all meals, wines and lodge activities. Diners can look forward to an extravagant six-course food and wine pairing dinner served in one of the lodge’s stunning venues on saturday 28 June. This gourmet feast is always a highlight of the weekend, with the chef pulling out all the stops to perfectly complement each dish with a selected bouchard Finlayson vintage. Guests will be able to taste bouchard Finlayson’s white wine releases from 2014, a year which, according to Peter Finlayson, was ‘a cracker of a vintage for white wine’. For reservations call 021-437 9278 or email [email protected].








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the avondale Lunch platter : We are proud to announce the upcoming launch of our Avondale Lunch Platter – a fine dining experience with good honest food to complement our slow hand-made wines. our beautiful fresh platters are laden with a sumptuous selection of mouth-watering treats created by Chef Matt Manning. It includes farm style sandwiches with your choice of filling, specialities such as risotto balls and fishcakes and a fresh garden salad accompanied by a selection of cheeses with homemade pickles and compotes. The contents of our Lunch Platter may vary as we use fresh and seasonal products so be sure to ask about the latest delicious offerings when you make your booking. In keeping with Avondale’s ethos, we have sourced the best quality produce and ingredients from local growers and artisan producers. Purchase our wines by the glass or carafe to accompany your Lunch Platter, and enjoy the views from our farm and the impressive backdrop of Klein Drakenstein Mountains. Dine alfresco on picnic blankets on our tree-shaded lawns, on the vine-covered terrace, or relax in the comfort of our elegant Tasting Gallery. All in all, our Avondale Lunch Platter offers a fine dining experience with good honest food paired with slow hand-made wines on our picturesque working farm. Platters will be served Monday to saturday 10am to 4pm from Friday 17 April 2015. Priced at R320 (suitable for sharing). Booking is essential – call 021-863 1976 or email [email protected].

winter plates at Kleine Zalze: Terroir recently celebrated its 10th anniversary with the launch of 'Terroir – the Cookbook' (struik Lifestyle), which depicts the synergy between the restaurant’s deceptively simple food and the highly acclaimed wines of Kleine Zalze. since opening in 2004, Terroir has achieved an Eat out 'Top 10' restaurant award eight years out of 10 – a remarkable achievement in the Cape, which is becoming increasingly recognised globally as a gourmet destination. broughton had Terroir's loyal, local customers in mind when he decided to introduce the new Winter Plates deal in addition to the a la carte menu. ‘I want to portray warmth, comfort and generosity on the plate, while still offering value for money’ he explains. A choice of dry aged Angus sirloin or fresh fish will be complemented by a glass of Kleine Zalze vineyard selection wine. This being Terroir, the Winter Plates also come with inspired accompaniments characterized by a knack for razor-sharp seasoning and layers of intense flavour. Accompaniments will change throughout the season, depending on the produce. Whether a Winter Plate or a multi-course feast from the a la carte menu, the creation of every dish produced in Terroir’s kitchen speaks of authenticity and provenance, and is a labour of love. The Winter Plates include a generous glass of award-winning Kleine Zalze vineyard selection wine (a choice of red or white), and costs R195 per person. It is available, together with the a la carte chalkboard menu, for lunch and dinner, from 1 May 2015 to 30 september 2015, Monday to sunday (including sunday lunch). Not available to tables or groups of 9 pax or more. To reserve a table, call 021 880-8167 or email [email protected]. Please note that Terroir will be closed from 29 June to 14 July 2015 for their annual winter break.

wild Mushroom weekends at delheim : The legendary Delheim Wine Estate is offering avid foragers two ex-cep-tional weekends of wild mushroom hunts in its private forest, for enthusiasts to unearth theses elusive, seasonal delicacies and revel in fungi spotting excitement on 30 & 31 May and 3 & 4 July. These foraging excursions are led by Delheim’s Nora sperling-Thiel and Gary Goldman, a seasoned field expert and mushroom cultivator, and will see intimate groups setting foot for a magical ‘walk on the wild side’, in search of these delicious gems, lurking right there under one’s nose. The whole idea is for visitors to hone their foraging feelers and become comfortable in picking their own mushrooms, whilst embracing the lost art of seasonal foraging. After an exhilarating morning, engaging in ‘the silent hunt’ amidst towering pine trees and indigenous flora, foragers will be rewarded with a mushroom-inspired three-course lunch in the historic vat Cellar which promises to leave the taste buds euphoric. There are only 40 spots available per day as Delheim treasures a delicate balance between sharing their ‘family passion’ and protecting their natural habitat. This exploration of the hidden world of the fungi starts at 10am and tickets cost R595 per person. A ticket includes a choice of an exclusive mushroom foraging basket or a Delheim bottle of wine and two glasses to take home; the insightful lecture on mushroom identification; the forest forage, as well as the mushroom-themed three course lunch and a glass of Delheim wine. Pre-booking are essential and given the intimate nature of these events, no group bookings are allowed. For more information or to secure your spot contact 021-888 4607/079 7353 257 or send an email to [email protected].





CAPE TOWN

Bouchard finlayson exclusive Vintage tastings : Introducing exclusive vintage tastings for wine enthusiasts keen to experience Peter Finlayson’s older wines. Taking place in bouchard Finlayson’s wine cellar in the hemel-en-Aarde valley, the special vintage tastings offer the rare opportunity for wine clubs, vintage collectors and groups of friends to explore the maturation potential of the winery’s lauded flagship wines. vintage tastings may be booked for a private group of up to 20 people, any day of the week (depending on availability), at a cost of R2500 (R125 per person for 20 people). Due to the exclusivity of the vintage tastings on offer, the varietal theme varies according to the older vintage wines available, as well as their taste profile accessibility. The current theme is ‘vintage Pinot noirs’, with the tasting including bouchard Finlayson’s famed Galpin Peak Pinot noir vintages from 1994, 1996, 2001, 2007 and 2009. Growing on the slopes of Galpin Peak, the elusive Pinot noir varietal has been bouchard Finlayson’s jewel and flagship wine for over 20 years, having earned winemaker Peter Finlayson the name of south Africa’s ‘pinot pioneer’. The tastings are led by Peter Finlayson himself (depending on his availability), or a member of bouchard Finlayson’s knowledgeable team. The wines are served together with a deli board consisting of a delectable selection of salami, Gruyere cheese, bread and crackers. bouchard Finlayson can also create a tailor-made vintage tasting for parties interested in other vintage varietals, such as Chardonnay, unwooded whites or bouchard Finlayson’s hannibal red blend. Booking is essential: contact [email protected] or 028-312 3515

so Much More at anthonij rupert : From mid-May visitors to the picture perfect Anthonij Rupert Wine Estate, situated in the Franschhoek Wine valley, can look forward to two new tasting experiences. Indulge the senses with a delectable Italian Cheese and Wine Tasting at the Terra del Capo Tasting Room. This interactive, fun and educational tasting is presented by one of the Tasting Room assistants, who will take you through the cheese tasting, sharing information about how the cheeses have been made and their places of origin. Tea enthusiasts can look forward to an elegant Tea Tasting at the Anthonij Rupert Tasting Room amidst exquisite mid-nineteenth century art and décor. The Premier Grand Cru or specialty Rooibos Tea tastings are recommended to be enjoyed in conjunction with the estate’s high Tea offering, or before or after a wine tasting. Included in the tasting is a selection of four teas, presented by the Tasting Room assistants in a fun and educational fashion. Choose from either the Rooibos Tea Tasting, which includes traditional Rooibos as well as delicious flavoured versions. Alternatively there is the opportunity to sample Grand Cru Prestige Teas from the TWG Luxury Tea Company. The Italian Cheese and Wine Pairing costs R60 per person, and the Tea Tasting R30 per person, respectively. Available during normal tasting room hours with pre-booking required for six or more persons. A maximum group size of 20 guests can be accommodated. For bookings and more information contact the farm on 021-874 9004 or email [email protected].




fine Brandy fusion: Taste the world’s best brandies; party with the who’s who; and learn from the brandy and cocktail masters themselves – it’s all happening at FINE bRANDY FUsIoN 2015 taking place at the sandton Convention Center on 4 and 5 June 2015. but there’s more! This year, you’ll get to celebrate the spirit of craftsmanship – the theme of the event - in a special tasting of 10 boutique brandies made across the Cape, from stellenbosch to Upington and including south Africa’s only organic brandy. here’s your chance to savour the very rare Elsenburg 13 Year old Potstilled brandy - only available at FINE bRANDY FUsIoN. Elsenburg cellar master Lorraine Geldenhuys will be among the brandy superstars in attendance along with bisquit Cognac international ambassador Loïc Rakotomalala as well as Marlene bester, the brandy master behind the van Ryn’s AU.RA 30 Year old and the esteemed Charantaise collection. sign up for a Masterclass to find out what goes into making a fine brandy and what it takes to be the best, but you had better hurry. space for these popular sessions fills up rapidly - pre-book your seat now by visiting www.brandyfusion.co.za Experience the versatility of brandy as a mainstay of cocktails and how well it pairs with food. You’ll be able to taste the Reaching for Young stars’ winning cocktail, The brandle, along with a range of unusual brandy cocktails served at the Urban brandy cocktail bar; and your favourite brandy with a wide selection of food on offer. To ensure that you get home safely; UbER will spearhead the shows’ commitment to responsible enjoyment. breathalysers will be on hand too, for your own peace of mind and to ensure responsible enjoyment. No one under 18 years is permitted entrance to the event. The event is open from 17:30 – 21:30 on both days and costs R195, which includes a crystal brandy snifter, a booklet with 15 brandy taster coupons, three cocktail coupons, and two coffee coupons. Tickets are available from Computicket or at the door.

wednesday on ice : If you’re looking for the best midweek vibe in the Jacaranda City look no further than Protea hotel Fire & Ice! Menlyn. Every second week you’ll be able to savour some of the world’s best whiskies in a setting fit for the world’s trendiest bloggers. There’s no better way to get over that “Wednesday hump” as whisky ambassadors offer beautifully aged tasters with a mini lesson about the malt. All in-house guests and walk-ins are welcome and there is no charge, with a different whisky covered at each event. book a cab, or a room, and head down to summit Place Precinct (corner of N1 North and Garsfontein off ramp), 213 Thys street, Menlyn. Wednesday on the Rocks runs from 18:30 to 21:30. For more information, contact Jaqueline Basson on 012-471 8600 or email her at [email protected].

Bombay sapphire social sunday : - Get rid of the “Monday blues” and enjoy a three course meal paired with beautifully created bombay sapphire cocktails at trendiest venue in the Capital, Protea hotel Fire & Ice! Menlyn. Relax as the mood is set by the best house music in town. bookings are essential, with pre-booked tickets costing R180 and if you’re lucky to snatch one at the door it’ll be R220. summit Place Precinct (corner of N1 North and Garsfontein off ramp), 213 Thys street, Menlyn. Event starts at 11:00 and ends at 16:00. For more information, contact Jaqueline Basson on 012-471 8600 or email her at [email protected].

GAUTENG

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AU.RA

www.brandyfusion.co.za





the tops at spar wine show durban is back! : south Africa’s most popular consumer wine exhibition is back and we’re taking suncoast by storm. visitors will experience wine in a fun and informative environment from 4-6 June 2015. Doors open from 17:00-21:00 on Thursday 4 and Friday 5 May and 12:00-21:00 on saturday, the 6th. 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 wine 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

KWA-ZULU-NATAL

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www.wineshow.co.za

Computicket.co.za

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Wine Extra June 2015

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