FOR WINE LOVERS, NOT WINE SNOBSNOVEMBER 2013

WineExtra

OfficialSa Media Partner

TASTE TEAM Blended Blanc

50 ShadeS of wine - Chef gert BÖCking - fifa Champagne

livin’ the lifeRocking cloof

GoldFiShSubMErGEd in winE

get noseyPeRfume in wine

NOVEMBER 2013 WINE EXTRA 3

Contents

Editor’s letter 5

Taste Team 6Blended Blanc

Special report 12Get Nosey! - Perfume in wine

Interview 17Goldfish

Table Talk 22

Now you’re cooking 28Gert Böcking

Livin’ the life 30Rocking Cloof!

NOVEMBER 2013

We’ve been drinking 34Vriesenhof Pinot

Noir 2010

Get out 35Our pick of the very best

viticultural-based events in

Cape Town, Jo’burg, PE and

Durban

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NOVEMBER 2013 WINE EXTRA 5

Editor’s letter

maryna StraChanmaryna@twsmedia.co.za

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The Christmas ads are on TV and some people I know have already started to do their Christmas shopping. Where has this year gone?! It’s a scary thought to think that 2013 is almost over, however I’d be lying if I said I wasn’t looking forward to the summer holidays.

The vineyards all around are starting to look good and with the warmer weather slowly drawing in after a record season of rains, everyone is optimistic for the harvest ahead.

While we all love our glass of vino, it is often forgotten that there are those who strive to deliver the best possible service to us. Sommeliers are often referred to as wine-waiters, which in a way they are, but what goes into being a sommelier is an extensive knowledge of everything vinous.

They’re the people who suggest which wine pairs best with the dish you’ve just ordered. They can assess what your wine preference is just by hearing which wines you usually enjoy drinking and they are the go-betweens who represent the winemakers in our restaurants and hotels.

I have worked with several of our local sommeliers, but one I would like to highlight is Xolani Mancotywa, 27, Sommelier at the Saxon Hotel, Johannesburg, who has won the title of 2013 Best Young Sommelier in South Africa. He will be flying to Washington, D.C., USA to compete for top honours in the worldwide contest. Good luck Xolani and bring back the prize!

6 WINE EXTRA NOVEMBER 2013

TasteTeam

from left to right: creation Sauvignon blanc Semillon 2013, by Creation wines, RRP: R118. nitida coronata integration 2012, by nitida, RRP: R145. cape Point vineyards isliedh 2012, by noordhoek Vineyards, RRP: R235. Tokara Director’s Reserve White 2011, by tokara, RRP: R185. vergelegen White 2011, by Vergelegen , RRP: R320. Steenberg Magna carta 2010, by

Steenberg Vineyards, RRP: R550.

The Bordeaux blend is well-known to most wine enthusiasts, however, the connection is mainly made with the traditional 5 red varietals. The white Bordeaux blend is more commonly seen in South Africa as a blend of the varietals Sauvignon Blanc and Semillon. The blends tasted by the Team this month represent

a variety of the blends available in South Africa from vineyards afar as Noordhoek, across to Durbanville, through Stellenbosch and across the Helderberg to the Hemel-and-Aarde valley, each showing its own diversity and expression in its unique terroir.

Blended Blanc

NOVEMBER 2013 WINE EXTRA 7

Taste Team

feel with an interesting flintiness on the finish. like a well-deserved cup of tea at the end of long, hard day, this is simple yet entirely satisfying.

angelo says: This wine had such incredible character. completely different to the rest of the flight, the flavours and aromas were giddy and whimsical, and it warmed in the glass to release gorgeous floral and tropical fruit notes that were carried through with a perky, citrus twist. The palate was dry and crisp, and had a fantastic and youthful energy.

Silas says: As this wine swirls in my mouth, my first thoughts are of champagne or some celebratory mood to fit. This might just be one of those wedding day wines - and a good wedding it would be. if i were to compare it to physical human attraction then this wine would be that girl i saw walking in the street and gave a second glance. Would i turn around and go speak to her? Maybe… Maybe not. There is only one way to find out.

guest taster – mia says: This wine had pretty summer flower aromas such as white lily and a touch of lime. A dry, fresh acidity with a great mid palate, this wine was incredibly easy drinking. i’d open this in the kind of environment that would call for a warm patio and a catch-up with an old friend.

“…the flavours and aromas were giddy and whimsical…”

Nitida Coronata Integration 2012rrp: R145; Stockists: Makro and specialist wine shopswww.nitida.co.za

daisy says: The nose on this wine gave one a definite heads up of what was to come - aromas of standing in an apple orchard followed by distinct, yet delicate oaky notes, all of which followed right through to a rich, full palate. There was a lanolin, oily characteristic to it and, to me, it was distinctly distinguishable in two parts: the fruit and the barrel, or crisp green apple and oak.

Charlotte says: The lovely oak flavours waft from the glass at first sniff, but don’t overwhelm the green herb notes that follow soon after. on the palate, it is an interesting experience of two very different taste sensations – first, the creamy, lime curd portion and then a subtle floral, elderflower layer that keeps the weightiness in check. Alongside

Creation Sauvignon Blanc Semillon 2013rrp: R118 ; Stockists: online at www.creationwines.com

daisy says: A lovely, delicate floral-smelling wine with a delicious entry of those hard-boiled sweeties on the tongue. The nose really lingered and the palate was Sauvignon blanc forward, notably of green pepper. What was interesting about this wine was that it really grabbed you at the back of the palate, offering a burst of white pear and jasmine a few seconds after that final sip.

Charlotte says: Something a bit different to your average dry white blend – there is the recognizable green pepper and asparagus flavours, but then a gentler, more aromatic and richer honeysuckle layer creeps up to soften it all out. The first sip also has a nice gentle creaminess to it, which tones down the tartness to just give a delicious mouth

Daisy Knowles PA at an investment company, she has a love for the tourism industry. She loves food, all aspects of vino, dinner parties, writing, her pyjamas, copious amounts of tea, her make-up bag and her legendary furkid.

8 WINE EXTRA NOVEMBER 2013

Taste Team

a nigella lawson worthy bowl of indecently creamy Alfredo pasta, this would be fabulous.

angelo says: A delicate toastiness wormed its way out of the glass into my nasal passage, and it was coupled with bell peppers and capsicum characters. honeysuckle and white floral gave this wine’s bouquet a subtle elegance. The palate was filled with magnificent, ripe fruit and a beautiful, full mouth feel that lingered magically. The clincher for me was a toffee apple and almost dessert-like finish that was pretty sublime.

Silas says: it had an interesting rubber-like aroma (which i happen to like) intertwined with the smell of freshly soaked soil after the first summer rains. What else can you do besides want to dig one’s face in a glassful? Apart from the odd scent, this is quite an easy wine to drink. i’d compare this with a drive through the dessert, where all that matters is the destination.

guest taster – mia says: This wine was intensely spicy, and had a massive nose of green pepper with a lemony twist. The subtle oaking used here was wonderful. A great acidity with a slightly heavier body, it was calling out for a spiced, green curry with chicken, or even a mature cheddar with white bread and real, home-made butter.

Cape Point Vineyards Isliedh 2012rrp: R235 ; Stockists: Makro, la cave and norman Goodfellowswww.noordhoekvineyards.co.za

daisy says: An interesting wine, which began with a feint astringent character on the nose. The palate had a slightly brine-like element to it with very soft hints of celery. When you took in air (the famous slurp that sounds oh-so impolite) and swirled it around in your mouth, a buttery component came through. This made me think it would pair well with a delicious indian butter chicken dish and nan bread.

Charlotte says: A strange, yet enticing nose – wild and aromatic, with a green olive brininess, fresh nettles and something soft and creamy that i can’t quite put my finger on. i could smell this for hours, but realized i should probably

“…the flavours and aromas were giddy and whimsical…”

taste it as well and was not disappointed as the adventure continued. imagine a fresh buttery brioche, slathered in lime marmalade and topped with gentle slices of pear and a final flourish of some flakes of sea salt. like Debbie on her Dallas adventure - spitting is simply not an option.

angelo says: Guavas, litchis and granadillas came through in a wonderfully restrained and controlled tropical fruit bouquet. The palate was a serious burst of nostalgia added to yellow stone fruit, and had a minerality to go with it. There was something quite elegant and calculated about this wine, but created without overcomplicating the bigger picture. i always appreciate moments that take me back to a time and place. This wine did that with exclamation marks!

Silas says: This wine may be a little too ‘big’ for me personally. Although that isn’t to say it doesn’t have its own charms in the way that i still had several happy sips. This is like those childhood trips my parents used to drag me to when visiting the countryside of our bloodline out all the way in the sticks of limpopo. i used to hate those trips as a child, but now as a ‘semi’ adult the idea of peace, quiet and country life is always welcome.

“Like Debbie on her Dallas adventure - spitting is simply not an option.”

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…

NOVEMBER 2013 WINE EXTRA 9

Taste Team

guest taster – mia says: This reminded me of an old boyfriend’s perfume. it evoked so many nostalgic memories. And memories with a smile! it had a medium body with good acidity and an even better finish! Grab this one if you’re looking for a wine for the first date. Definitely a conversation starter!

Tokara Director’s Reserve White 2011rrp: R 185; Stockists: : Makro and discerning wine shops www.tokara.co.za

daisy says: i found this wine somewhat green on the nose with the pronounced and unmistakable freshly mowed lawn as the lead taste player. oddly, i also found it to have a very faint hint of mild curry after a few sniffs - bay leaf perhaps? The palate was forward and i found this one quite acidic. i would give this one another two years and then crack it open for fuller enjoyment.

Charlotte says: The one dish i have never attempted to make (surprisingly considering my domestic goddess-like tendencies) is the traditional bobotie. i suppose as a pure ‘Pom’, i’m pretty sure i simply won’t get it right – yet, the day i do crack it, i now know which wine to serve alongside it. With its great combination of sweet and savoury flavours, like slightly overripe apples and a white balsamic reduction, this would be absolutely perfect.

angelo says: Edgy and preppy in his demeanour, this young lad walked the walk and talked the talk. it was slick and aromatic, and although there was a toastiness underlying litchi and lime, it wasn’t overpowering or even conspicuous. The palate had a menagerie of flavours and contorting fruit. Tangerines, apricots, and a chewy barrel influence completed an intriguing and confident wine.

Silas says: i remember those boxed grapefruit juices we used to love as kids or even still as adults? That is what i recall when i drink this. not to say it is a cheap flavoured squeeze juice of a wine, but rather an emphasis on how it unlocks a good memory of joy. have you ever noticed how children tend to hum or sing a little tune whenever they have a treat from hand to mouth? i think this might just be mine.

“Edgy and preppy in his demeanour, this young lad walked the walk and talked the talk.”

guest taster – mia says: A bouquet of flowers with lilies, violets and a hint of lime, this wine was one of the few in the flight that displayed the slightly grassy notes of Sauvignon blanc. The palate was very similar, and had all the traces of green grass and a lime finish. This would be impeccably paired with gravadlax or another type of cured salmon, particularly with a sweet and sour or mustard sauce.

Vergelegen White 2011rrp: R320; Stockists: norman Goodfellows, Makro and ultra liquorswww.vergelegen.co.za

daisy says: This wine made me think of walking through a citrus orchard, both on nose and palate. bursts of ruby grapefruit and waxed lemon came at you, with swirls of buttery loveliness from the barrel giving it a delicious, full mouth feel. This wine made me excited

Silas Lekgoathi Graphic Illustrator, Silas Lekgoathi describes himself as a fun loving, adventurous and artistic traveller. He feeds off new experiences and escapades and finds himself in a transitional period of his life.

10 WINE EXTRA NOVEMBER 2013

Taste Team

for summer. i also wanted to sneak into a corner with the bottle and indulge a selfish moment pairing it with a bowl of fat artichokes drizzled in olive oil.

Charlotte says: Despite my long history of alcoholic tendencies, i think this one may be in my top 10 wines of all time. it is simply that good. i could tell you that it tasted like homemade apple pie, with a lavender-infused crust and a drizzle of warm custard. i could also tell you it has more voluptuous curves than Sofia vergara and is dreamier than McDreamy on his best day – yet still, it will not do it justice. So just buy it, nurture it like your favourite child and drink the entire bottle by yourself as soon as humanly possible.

angelo says: luxurious apples and pears were worked into a powerful and layered wine of immense character. i loved the fact that although fresh and fruity, this wine had that inexplicably delectable orange marmalade and confected naartjie fruit. i felt like i was watching Tetris pieces falling and locking into their perfect spot after each sip. it was sophisticated, but incredibly well refined and put together.

Silas says: i have tasted a few acidic wines in the last few months and from my slightly biased opinion this is what i

“I could tell you it has more voluptuous curves than Sofia Vergara and is dreamier than McDreamy…”

expected to find here with this one.i was wrong here as it actually has a smoother taste than some of the others i have had. it isn’t really a hard wine, but rather the opposite. like the scary big kid at school, with a big heart and a love for birds - the kind that fly.

guest taster – mia says: This wine had very subtle and slight aromas of apples, lime and grass, and a hint of vanilla. bone dry, but sleek and elegant with a lovely creaminess and long legs. You should probably pull this wine out and dust it off on the second date, perhaps to impress a little. And if you’re cooking yourself, splurge a bit on some fresh salmon and new baby potatoes.

Steenberg Magna Carta 2010rrp: R550 : Stockists: Available from discerning wine shopswww.steenberg-vineyards.co.za

daisy says: This wine had a somewhat medicinal nose. very clean and tight. i couldn’t detect much fruit on the palate at first, although there was a distinct flintiness to it. After a while, it opened up to give rise to aromas of orange and clementine, which, alongside a crisp minerality, made for a lingering finish. This is quite a ‘big’ white, and i’d like to see it paired up with a hearty paella or risotto.

Charlotte says: After the last wine, to my surprise, this wine just about manages to stand its ground. it has more of a clean, fresh cucumber note to it, but the rich yellow apples are there as well as the sexy richness that brings everything together rather deliciously. beautifully balanced and elegant, yet for me, it just doesn’t have the x-factor that its predecessor had – but don’t get me wrong, i certainly wouldn’t turn my nose up at a glass or five.

angelo says: The nose on this wine had my taste buds tingling in anticipation for the first sip of this. The sweet citrus and grapefruit aromas were incredibly cheeky, and were met with a beautifully understated smokiness. on the palate, a rich complexity of fresh green fruit flexed their muscle, and had me desperately yearning for the sound of the shucking of oysters. crikey, can i drink this all summer please?

Silas says: This is a very strong wine for me. The aroma is very upfront, as if i just walked into a freshly painted house. This may be some other person’s cup of

“Magnificently well rounded and balanced.”

Angelo is a blogger, photographer and adventurer, whose love of all things gastronomic and vinous is somewhat contagious. A passionate born and bred Durbanite, he now finds himself in Stellenbosch, and this foodie is never far off the trail of something craft or modish.

Taste Team

tea, of course. it’s important to note that just because something appears over-powering to some, others quite enjoy this. This is definitely one for those who like their drink stiffer and with a little more chest hair than most.

guest taster – mia says: With aromas of matured, ripe, yellow apples, this wine was full bodied, accentuated by a hint of oak that carried it on its way with long strides. This would be incredible with sweet bread or walnuts with roasted butter, or fettuccine drizzled in decadent truffle oil. Magnificently well rounded and balanced.

Tiaan Langenegger has been crowned Sunday Times Young Chef of the year in 2013 as well as Unilever Senior Chef of the year in 2012 and is currently a finalist in the KykNet Kokkedoor competition. He has a love for good food and wine, shared with friends and family.

Our Guest Taster this month, Mia Martensson, is a Swedish Sommelier who lived in South Africa for 8 years. She now finds herself as the Head Sommelier of ‘The World’ - the largest privately owned yacht on the planet.

12 WINE EXTRA OCTOBER 2013

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

Get Nosey!Article by: Angelo van Dyk

The world of wine tasting has long been considered an art by the industry, and those who are revered and respected in this area of expertise have some of the most finely tuned tasting systems known to mankind.

Special Report

NOVEMBER 2013 WINE EXTRA 13

Special Report

Sniff, swirl, spit. Pause. Consider. Repeat. The world of wine tasting has long been considered an art by the industry, and those who are revered and respected in this area of expertise have some of

the most finely tuned tasting systems known to mankind. This is a skill that obviously requires the training of the nose and taste buds to recognise special compounds and characteristics that make up flavours and aromas, and it is only through the exposure to these that one can train oneself to identify them.

An invitation was recently extended to participate in a perfume and wine tasting at Uva Mira Vineyards. One would think that a tasting of this nature goes against all of the preconceived notions of wine tasting and the conditions under which they are conducted. We are always strictly instructed to please not wear any perfume of any sort before attending wine tastings. However, the opportunity to put the two together, head to head, seemed far too tempting to pass up.

Not many people know much about fragrances and perfumes, despite most people wearing them. Yes, they wear them, but ask the average Joe the difference between an eau de parfum (the slightly more robust) and eau de toilette (the gentler of the two), not many would be able to point you in a clear direction. It has become a symbol of status and image, and something synonymous with individuality and character.

Perfume derives its name from the Latin ‘per’ meaning “through” and ‘fume’ meaning ”smoke”. The humble beginnings has its roots in trying to disguise the smells surrounding humans by masking them in smoke. This gradually developed into the burning of different woods and natural products, and through the natural progression of modern technology and products, we today have bottled perfumes.

For many years, perfume was produced using only natural products. Today, most of the fragrance production that we see on our shelves has been constructed using synthetic materials, as by the 1940’s, there had been massive improvements in chemistry, and natural inputs made way for compounds and aromatics that were now manmade.

It is important to note the many similarities between the two products and industries. As a Master of Wine or Master Sommelier is required to study for close on seven years, so a Master Perfumer, or “Nose” also only qualifies after a similar length of time spent completing the necessary courses. Both of these qualifications are held by a select few individuals around the world, who are highly sought after for their expertise.

The actual construction and putting together of fragrances also follows a very similar process to wine itself. A perfumer sits with a group of

“…trying to disguise the smells surrounding humans by masking them in smoke”

14 WINE EXTRA NOVEMBER 2013

Special Report

assistants and puts together a brief as to what it is that needs to be created. Meticulous planning and calculation then culminates in the construction of a new fragrance.

This whole process can take up to 18 months. In the same way, a wine maker will consult with assistants and accordingly choose grapes and blends in order to develop a wine into the final desired product. Wine can spend up to 18 months maturing in barrels and undergo different methods of fine-tuning and tweaking to produce an outstanding final product.

Also, what many people do not know, is that perfumes change and develop in the bottle, but are also made with an expiry date. As some wines are created to last and age, and eventually pass their prime, so are perfumes, which can eventually become rather unattractive and off putting if they spend too long in the bottle.

In order to better understand the flavours surrounding wine, they can be broadly defined and categorised into five groups. Firstly, primary flavours usually refer to those flavours found in wine that are derived from the grape itself. This is due to very specific chemical compounds that exist in the different grape varietals, and produce the mainly fruity characteristic flavours.

The secondary flavours come mainly from placing the wine in oak barrels for a certain period of time. These flavours will vary according to the type of wood used, and for the duration of time the wine spends in the barrel.

Thirdly, there are flavour characteristics that come about through the use of different yeasts and the fermentations that are then subsequently induced. These processes are carefully controlled by wine makers, and can drastically change the character and profile of a wine.

Fourthly, ageing. Many wines these days sit under screw caps and are made for instant gratification.

“..that perfumes change and develop in the bottle..”

D051_Boschendal print ad 297x210 v3.indd 1 2013/03/06 10:46 AM

16 WINE EXTRA NOVEMBER 2013

Special Report

But for those wines that are engineered and sculpted with ageing potential, time can completely change the dynamics of the product in the bottle.

This is subject to the wine being stored in the correct conditions, but a process that will change the flavours and aromas with maturity. Lastly, characteristics that are considered spoilage, which are undesirable and best avoided.

The wine and perfume pairing was structured in such a way that wines were paired with perfumes that reflected similar characteristics and flavour profiles, but not necessarily created to strictly complement the wine. The Sauvignon Blanc was paired with a fragrance that displayed notes of vanilla, amber, musk and lily and had a delicate and flirty nature to it. The Chardonnay was exquisite, and was paired with a citrus, ginger spice and wood scent - slightly effeminate and a beautiful contrast.

The Merlot and Cabernet Sauvignon blend was coupled with a perfume exuding spiciness and loads of floral, which was a very romantic and suave fragrance. The Syrah was paired with something more concentrated in spicy cloves and lavender, which created a pretty decadent combination.

Finally, the Uva Mira Cape Bordeaux style blend, was paired with a more aggressive and rich fragrance, that had a balance between green aromas and fruity notes.

How often in the past have you been told that a Cabernet Sauvignon tastes like cassis? Or that a Merlot smells like capsicum? But have you ever actually smelled crème de cassis? Or walked along an aisle in the grocer and broken a fresh green pepper in half with your hands? If not, how would you ever be able to pinpoint these things?

Wine is a product that can vary greatly, from region to vintage, even if it is the same grape being used, and it is often incredibly difficult to pinpoint these differences freely without having taken the time to consciously train and remember what it is these are.

Shiraz may be Shiraz, but a Swartland Shiraz versus a Stellenbosch Shiraz will display massive differences. Whithout tasting versions from each region, you would most likely be unable to place either of these, purely because of it not existing in your memory.

The human olfactory system is said to be able to recognise up to 10,000 different scents. This is a staggering figure given the fact that we seldom consciously expose ourselves to new scents and smells that surround us on a daily basis.

Another phenomenal statistic is that our sense of smell is responsible for 80% of what we taste. Hence the fact that the pairing of wine and perfume is meant to create an environment whereby wine is tasted and evaluated both before and after the smelling of the perfume, and the taster’s perception and experience of that wine is then altered.

The wine and perfume tasting was a revelation in the sense that there was not meant to be a specific outcome. Ultimately, wine and perfume pairing is more about the elevation of the senses than trying to accurately pair the correct wine with the correct aromas and fragrances.

At the end of the day, it boils down to the fragrance expressing a character and aromas that evoke feelings and emotions, which complete the overall experience.

OCTOBER 2013 WINE EXTRA 17 17 WINE EXTRA JULY 2013

Goldfish ExcLuSIVE INTERVIEW

Their genre-defying mix of live instruments, House beats and searing live performances has seen Goldfish go from impromtu jams at a tiny beach club in cape Town to headlining Amsterdam’s Olympic Stadium, cracking a top 10 on the uS iTunes Dance chart, a residency at Pacha Ibiza with David Guetta and

DJ’s like Fedde le Grand knocking at their door to do remix their tracks. It’s almost hard to believe that not very long ago they were just Dom and Dave, two music students who lived a relatively chilled life of surfing and playing music in their home town cape Town.

The “Fishies”, Dominic and Dave

18 WINE EXTRA NOVEMBER 2013 NOVEMBER 2013 WINE EXTRA 18

GOLDFISH

You’ve just returned from a big tour, how did it

go?

Dave: We’ve literally just got back from Brazil, which was mental. Everything was sold out to capacity with 10,000 people in the park in Sao Paolo, which was an eye opening experience. Before that we were in Europe for 3 months. We played amazing festivals in Belgium, France, Germany, Spain, the Netherlands and pretty much all over the place. We had an awesome experience playing in Paris, where we’d never played before. It’s just such a great experience to arrive somewhere and see these queues of people waiting to see us play. It really blows your mind.

Dom: Yes, it was absolutely crazy! We went through that whole process in SA a few years back where we were this ‘new’ band trying to get recognized, but now we’re pretty much part of the scenery. However, in certain parts of Europe and America we’re back at that point, where we’re reliving that freshness and trying to establish ourselves in those markets, especially with the release of our new album, 3 Second Memory, which, I must say, sounds like a good name for a wine! Hash tag we’ve nailed it!

Dave: Hash tag copyright…

Do you drink much wine?

Dave: Most definitely. I drink both white and red. When I drink white these days I prefer Sauvignon Blanc. I used to opt for Chardonnay, but more recently, I prefer something lighter and more crisp. I eat a lot of fish, so Sauvignon Blanc tends to go well with that. For me, red wine works well in winter. I love cracking open a bottle of red next to a crackling fire. It goes well with a braai as well.

Dom: Same here. I do however think I’m a white wine guy as red wine makes me too excited. My alter-ego comes out…

What are your local favourites?

Dom: I really love Tokara wines. This is my first experience of Cloof wines and I must say it’s pretty enjoyable. I think that, as young people growing up in South Africa, we’re really lucky that wine culture is becoming a part of the fabric of our lives.

“I love cracking open a bottle of red next to a crackling fire. It goes well with a braai as well. ”

ExcLuSIVE INTERVIEW

To be brought up with wine from a young age is something to be celebrated. Our culture is part of our history and we should be proud of this. We also happen to excel at making wine, so we need to support this industry in every way we can. We also find it very funny to see a South African wine which costs R50 on a shelf here sell for ¤50 over there.

Dave: It’s one of the few things we see on our worldwide travels – South African wine. It reminds us of home and we’re always quite patriotic about that. We love seeing any SA products doing well overseas, whether it be wines or local bands. I really enjoy the Steenberg Brut MCC and another white wine I enjoy is the Silvermist Sauvignon Blanc.Do you visit any of our local wine farms when

you have time?

Dave: Ja, I live in Tokai where we’re pretty much surrounded by wine farms, so we do go out to them when we can. We often have breakfast at Steenberg.

Dom: Well, I’m actually going to be living on one as of next year… Silvermist… I’m in the process of building a house there, so looking forward to that. Before we started Goldfish we used to spend a lot of time on wine farms as jazz musicians playing for weddings, birthdays, Christmas parties and everything in between. We’ve probably been to about 80% of the farms between Stellenbosch and Franschhoek. Every time I visit a farm, I just revel in how lucky we are as Cape Tonians to have this on our doorstep.

If you were to impress a sexy lady with a bottle

19 WINE EXTRA JULY 2013

“It reminds us of home and we’re always quite patriotic about that. ”

Revellers in the Beach Bar tent

ExclusivE intErviEw

Have you done anything crazy after a few

glasses too many?

Dom: Yes, I just can’t remember them!

What’s next for Goldfish?

Dave: We’ve got a sold out show in Amsterdam next week, as well as in Switzerland. Then we’re off to Mexico and then returning to Europe for a few shows before returning home to do a season of Submerged Sundays, which starts on the 8th of December at Shimmy Beach Club.

What are your thoughts on the Rocking the

Daisies wine by Cloof?

Dave: I love the fact that they’re in environmentally friendly packaging. I personally prefer the red one, but must admit, they’re both really nice.

Dom: I think I also prefer the red right now, but that might be because the white isn’t quite chilled. [Sorry! – Ed] Rocking the Daisies by Cloof Retail price: R30www.cloofwines.co.za

of wine, what would it be?

Dave: Well it would definitely be bubbly and since the only lady I’d want to impress is my wife, I know she loves it. Obviously French Champagne is perfect, but the Steenberg MCC would do the trick.

Dom: I’d have to say, I think the Graham Beck bubblies are lovely, but my friend Miles Mossop from Tokara makes stunning wines and I’d happily put any of his wines into this bracket.

Dave: Let me tell you an interesting story about Miles. His mom, Cathy, was my swimming instructor when I was a kid. Then, many years later, they booked us to play at Miles’ wedding and that was just so bizarre to find this connection.

GOLDFISH

“..we used to spend a lot of time on wine farms as jazz musicians.. ”

NOVEMBER 2013 WINE EXTRA 20

22 WINE EXTRA NOVEMBER 2013

Table TalkThis month: champagne Taittinger announced as official FIFA champagne E L James launches 50 Shades of Grey wine That’s the spirit: Snake preserved in wine for 3 months bites woman The Wine Glass Affects How Much You Get Poured

Whampagne Taittinger is proud to announce

its status as FIFA’s Official Champagne in an agreement which will run up until December 2015. This period includes the 2014 FIFA World Cup™ and the FIFA Confederations Cup 2013, both taking place in Brazil.

work to develop football all over the world.

For Champagne Taittinger, the great eponymous and independent Family House, it is an immense honour, not only due to the very consistent quality of its cuvees, but also to its world reputation (Champagne Taittinger is represented in 150 countries around the world).

For the very first time in its history, a Champagne House is chosen by FIFA as the official champagne to be served to guests in FIFA’s VIP and VVIP areas during the two major events of the FIFA agenda. This agreement is a historic event for the whole Champagne region since it marks the recognition of its universal mission, a mission also shared by FIFA through its international

Champagne Taittinger announced as official FIFA Champagne

NOVEMBER 2013 WINE EXTRA 23

Table Talk

It is also about the strong emotion of a family whose history was closely bound to the glorious period of the Football club of Reims and which has never ceased to build up partnerships with various European clubs.

Among many striking memories of this epic period for the team of Reims which has come up with the expression “champagne football”, Pierre-Emmanuel Taittinger, President of the House, remembers that he was exceptionally allowed to watch TV on June 6th 1959. This very night, live from Stuttgart, his father, Jean Taittinger, who had just been elected Mayor of Reims, set the ball rolling for the final game of the “Coupe d’Europe des Clubs” (now called the Champions league) between Real Madrid and Stade de Reims.

Even if Reims was defeated, this final left him with the lasting impression of a sparkling game forever linked in his mind with the emblematic values of Champagne - celebration, excellence, joy and humanity. Values that also carry the prestigious agreement built little by little by his son Clovis Taittinger, Export Director of the House, with FIFA.

Champagne Taittinger is already present with FIFA at the FIFA Confederations Cup, which takes place until June 30th in Brazil. Champagne Taittinger will also manifest its presence at the 2014 FIFA World Cup™ in the months to come through various initiatives and with the help of its 150 distributors around the world, up until the pinnacle moment of the event when the final takes place in the iconic Maracan Stadium on July 13th 2014.

This is the night when the leading names in football will crown the world champions and the “King of

the bubbles” will be there to join the celebrations.

“For the very first time in its history, a Champagne House is chosen by FIFA as the official champagne to be served to guests.”

24 WINE EXTRA NOVEMBER 2013

Table TalkE L James launches 50 Shades of Grey wine

B oth Red Satin and White Silk are made from grapes grown in California. The wines carry a simple black label framed by a metallic diamond-shaped pattern and

run with the tagline: “You. Are. Mine.”

The pair went on sale this week on fiftyshadeswine.com priced at £11.25 (about R170) a bottle. “Wine plays an important role in Fifty Shades of Grey, adding to the sensuality that pervades a number of scenes,” James is quoted as saying on the website.The 50 Shades trilogy features numerous hat tips to different wines. 50 Shades Darker sparked unprecedented interest in South African sweet wine Klein Constantia. The 2004 vintage makes an appearance in James’ second book at a masked ball attended by the novel’s protagonists, Christian Grey and Anastasia Steele.

“I’ve always had a penchant for good wine, so combining two of my passions to blend Red Satin and White Silk was a natural extension of the series. I hope my readers curl up with a glass as they enjoy the romance between Anastasia and Christian,” she added.

A blend of Petite Sirah and Syrah, Red Satin 2009 is said to boast flavours of black cherry, cocoa powder,

caramel, vanilla, cloves, spices, and, somewhat fittingly, leather, having been aged in French oak.

White Silk 2012 meanwhile, is a blend of Gewürztraminer and Sauvignon Blanc, and, according to the website, offers “floral aromatics of lychee, honey and pear tempered by flavors of grapefruit with a faint hint of butterscotch.”

Fermented in stainless steel, the wine, described by James as “delicate and playful”, has an abv of 13.5%.Sam Taylor-Johnson has been chosen to direct the much hyped film adaptation of 50 Shades of Grey, with English actor Charlie Hunnam cast in the role of Christian and American actress Dakota Johnson set to play Anastasia.

Article courtesy of www.thedrinksbusiness.com

“Wine plays an important role in Fifty Shades of Grey, adding to the sensuality that pervades a number of scenes.”

Table Talk

T he Year of the Snake has proved unlucky for one woman in northern China who received hospital treatment after opening a bottle of wine containing a snake that

suddenly jumped out and bit her hand.

The surprise attack occurred after the woman surnamed Liu from Shuangcheng, Heilongjiang Province decided to add more alcohol to the bottle. The snake, which she had bought live in June and since kept pickled in spirits, pulled a Jesus and

sprang to life, dbw.cn reported on September 3.

Liu received treatment at a local hospital for inflammation, explaining she drank snake wine regularly to cure her rheumatism. Alcohols containing preserved snakes and boasting medicinal properties are common in China.

A similar case involving a serpent resurrection occurred in 2009 when a Hubei Province resident surnamed Zhang was bitten two months after he attempted a similar brew. Zhang was not severely injured, unlike a villager from Guangxi Zhuang Autonomous Region in April 2001 who died a day after being by bitten from a preserved wine snake.

Article courtesy of www.globaltimes.cn

That’s the spirit: Snake preserved in wine for 3 months bites woman

“..... she drank snake wine regularly to cure her rheumatism.”

26 WINE EXTRA NOVEMBER 2013

Table Talk

Unless you are in a bar and have a bartender with a pour spout (in other words, a terrible bar), pouring a glass of wine is not an exact measurement. And

at a private party or in someone’s house, a ‘glass of wine’ can be more like three - if you master the psychology of wine glasses.

We’re in a world of over-labeling. Everything has calories printed on it, warnings about cancer and claims about gluten-free meat and GMO-free rock salt being healthier. The wine pour is the last open frontier where you can still game the system a little. No one uses a pour spout for wine. Seriously, if the bartender does that, leave.

But this is about a non-professional setting, namely how people pour under various wine glass influences even though they are told to pour the same amount. In popular culture, 150ml as a glass of wine is more of a guideline than a rule.

Marketing scholars wanted to see how much a ‘glass’ is influenced by environmental factors. They were concerned about things that lead to overconsumption but for weekend science, you want to know which shape and size of glass will get you the most booze; too big a glass, and it looks like a joke to whoever is pouring. Too small, and you’ll feel cheated.

Using 73 college students (naturally), they tested 6 environmental cues to see how they impacted pour size, which is usually considered 150ml for a glass of wine.

Based on their work, here’s what you need to know:

* People will pour about 11.9% more wine into a wider glass.

* People will pour 12.2% more wine if you are holding a glass, rather than placing it on a table.

* When pouring white wine into a clear glass, test subjects poured 9.2% more than they did while pouring red.

Why does this happen? It’s a miracle of ocularity. When you were a kid, your science teacher probably put a tall thin beaker and a short, wide one side-by-side and asked you which held more. Most kids say the tall one, though they hold the same amount.“People have trouble assessing volumes,” said Laura Smarandescu, co-author and assistant professor of marketing at Iowa State. “They tend to focus more on the vertical than the horizontal measures. That’s why people tend to drink less when they drink from a narrow glass, because they think they’re drinking more.”

“Participants in the study were asked to pour the same amount at each setting, but they just couldn’t tell the difference,” said co-author Douglas Walker, an assistant professor of marketing at Iowa State.

Article courtesy of www.bbc.co.uk

The Wine Glass Affects How Much You Get Poured

“150ml as a glass of wine is more of a guideline than a rule. “

NOVEMBER 2013 WINE EXTRA 27

D O G O O D F E E L G O O D

The Grier family of Villiera are environmentally responsible producers of award winning Cap Classique sparkling wines. Solar Powered www.villiera.com

F I Z Z Y T H E R A P Y

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28 WINE EXTRA NOVEMBER2013

This was followed by a stint working in a small restaurant in an up-market neighbourhood as an assistant chef and it was here that he realised that this was his intended career path.

Gert later found himself in Paarl, where he worked as chef at the

popular restaurant, Proviant, In his best career move to date, transforming from Cook to Chef under the guidance of Malika van Reenen at the Cape Grace hotel, Gert believes that the training he has received here, is worth more than its weight in gold. This has proven to be very true, as Gert was announced as the

overall winner of the inaugural Inter-Hotel Challenge, the first of its kind in South Africa. This competition focuses on honing the skills of aspiring young people in the hotel industry and has been referred to as the ‘Oscars of the hotel world’.

Chef Gert Böcking. After turning 15, Gert started working in the kitchen of a seafood restaurant in Potchefstroom where his first task was to learn to clean squid.

NOVEMBER 2013 WINE EXTRA 29

Pair it with

CoNFIT PoRk BELLy, BRAISED PIG’S CHEEk AND CRISPy EAR WITH PoTATo GALETTEINGREDIENTS: (SERVES 6)

1.2-1.5kg Pork belly2 Pigs ears2 Pigs cheeks

Brining liquid to cover the pork belly and ears for 36 hours:350g coarse salt2l Water50g coriander seeds3 bay leaves2 tbsp Dried juniper berriesZest of one orangeZest of one lemon2 Sprigs of RosemarySmall bunch of thyme5 Whole star anise10 cloves

for the cheeks1 tsp Pink peppercorns2 Whole star anise3 tbsp honey30g Ginger, finely sliced6 cloves garlic, sliced2 Small chillies, sliced¼ tsp Ground cloves60ml Soya sauce500ml Fresh beef stock

potato galette:16 large potatoes100g Melted butterSalt and pepper to season

Caramelized apple jus:2 Granny Smith apples30g Fresh ginger60ml brandy50g Sugar750ml Fresh beef stock50g butter

pork Belly and ears: combine all the ingredients and cover the pork belly

and ears with the liquid. Refrigerate for approximately 36 hours. After it has been brined, rinse the meat under cold running water, pat dry then transfer to an ovenproof dish and cover with cooking oil so that the meat is completely covered in oil. Place in preheated oven preheated at 125°c and allow to confit for 2½-3 hours. Remove from the oven. Peel the skin from the ear and discard the cartilage. Scrape the excess fat from the skin, slice into strips and dry it out in a warm oven at 70°c for about 2 hours and then crisp up in a hot oven set at 220°c.

Cheeks: clean the pigs’ cheeks. combine all the ingredients for the braising liquid and pour over the cheeks. Place in an ovenproof dish and cook covered for 2½ hours at 160°c.

potato galette: Peel potatoes and slice as thinly as possible. Toss the sliced potatoes in melted butter and season with salt and pepper. layer the buttered potatoes in a paper lined oven proof dish about 2cm thick, cover with tinfoil and bake in preheated oven at 160°c for 75 minutes. Remove from the heat and place a heavy dish on top of the baked potato to weigh it down so that it’s easy to slice into neat compressed slices once it’s cooled down.

Caramelized apple jus: Place the sugar in a saucepan on medium heat until it caramelizes. Add the brandy and cook until all the alcohol has been cooked off. Add the apples and ginger, then add the stock and allow to simmer until the stock has been reduced by two thirds. Strain the sauce, reserve the liquid and discard the rest. Whisk the remaining butter into the liquid to produce a lovely glossy sauce.

Plaisir de Merle Malbec 2008 rrp: R160; www.plaisirdemerle.co.za

Grapes for the Plaisir de Merle Malbec are harvested from a single ten year old vineyard. They are destalked and crushed into a small stainless steel fermenter. The juice is then pumped over the skins at regular intervals to extract colour, flavour and tannins. Malolactic fermentation then takes place in 300-litre new and second-fill French oak barrels. After racking, the wine is returned to the barrels for a total period of sixteen months.

Livin’thelifeby Maryna Strachan

30 WINE EXTRA AUGUST 2013

Livin’thelifeby Maryna Strachan

Rocking CloofI’ve always believed that music feeds the soul. I listen to music when I’m happy, I listen when I’m sad, I listen while I’m driving or just pottering around the house. When there’s no music playing, you can almost always know that something’s afoot.

Livin’thelife

Despite my love for music, I’ve never actually been to any of the local music festivals. I suppose it’s just one of those things I never

got round to doing. And then came the invite to attend the über-popular Rocking the Daisies festival, which was recently hosted by Cloof Wine Estate just outside Darling. It’s on a wine farm – the perfect excuse to attend!

Now, I think it is important to say at this point that the only stars under which I tend to sleep come in 4’s and 5’s… However, if I was going to do this, I was going to do this properly and so we set off with a Land Rover, a roof-top tent and disposable urinals!

The Saturday was cold, grey and very windy. Upon arrival, we were greeted by a sea of cars and tents along with the sound of deep beats. We decided to explore the vast site with all the tents and various areas, each offering its very own flavour from comedy to kwaito and pretty much everything in between. Oh, did I mention it was cold?

I had three interviews set up for the day, which had me running around somewhat, but in between these, I managed to make it into all of the tents and check out what was happening on the various stages. Despite all of the musical action, the people-watching proved to be just as entertaining! If you’ve never seen a ‘hipster’, then be sure to go to RtD next year and get your fill. It’s as if the entire Kloof Street hipster crowd had upped and annexed Darling for the weekend.

“It’s as if the entire kloof Street hipster crowd had upped and annexed Darling for the weekend. ”

NOVEMBER 2013 WINE EXTRA 31

How we hang at the Daisies

Livin’thelife

There was an area where people were showing off their hula-hoop skills and I was surprised to find that I still had the knack, the Electronic stage was pretty cool with some awesome tunes going down throughout the day. The Beach Bar was a favourite amongst revelers with its cool and chic vibes and amazing views over the dam that stretched for miles across the valley and its beautiful landscape. There were even a few nut-cases who decided that a swim in the dam was required… Did I mention how cold it was?

Some of SA’s top stand-up comedians and a bunch of up-and-comers did their thing in the Lemon Tree theatre, where we also managed to catch the epic rugby match between the Boks and that other team…

Needless to say, the masses had to be fed and the food area really did a great job of catering for everyone. All that food had to be washed down with

a bevvie of sorts and again, there was no shortage. Besides the various beers and spirits on offer, Cloof Wine Estate have teamed up with the organisers of Rocking the Daisies to bottle and label two wines especially for the festival.

The ‘Fruity Red’ and ‘Crispy White’ were seen all over the place. What was really cool was that the wine is in PET bottles, i.e. the environmentally friendly ones. Since RtD is a ‘glass-free’ environment, this went down a real treat. Add to that the fact that the wines actually taste pretty good, along with the price tag of only R30 – no wonder it was a firm favourite!

32 WINE EXTRA AUGUST 2013

“The Beach Bar was a favourite amongst revelers with its cool and chic vibes...”

Talk about “hogging” it!

Livin’thelifeSome of the main acts included Skunk Anansie, The Hives, Alt-j, Goldfish, Crazy White Boy, Desmond and the Tutus and Boys Noize to name a few. What I enjoyed most was the fact that everyone was catered for. Whether you’re into rock, electro, funk, African beats or whatever style, there was something for you.

Besides the big-name internationals, the South African bands and groups that were there, represented some of the biggest names we have and I must say, we as Saffas have a lot to be proud of. The talent and passion shown by these acts are second to none.

If you haven’t been yet, make a note in your diary to book your tickets to rock the daisies in 2014. Just hope it’s not so damn cold!

NOVEMBER 2013 WINE EXTRA 33

Singing the National Anthem before the Bok

Game

Bongeziwe Mabandla, and his music is unlike anything on the

modern music scene.

34 WINE EXTRA OCTOBER 2013

Forget the flash, minimise the fuss and remove the ego – this is the motivation behind the

winemaking of Vriesenhof, a homely estate located in the heart of Stellenbosch’s Paradyskloof valley. Entirely without pretensions, the farm offers a tradition of winemaking based on a solid partnership with nature, an innate respect for the earth and an ongoing quest for quality that begins in its rich shale soil.

Boasting two distinguished wine brands under its banner, Vriesenhof is characterised by an authentic approach to winemaking, all honed to perfection by its master winemaker, Jan Boland Coetzee. Best known as a rugby legend with a killer scrumming tactic, Jan Boland is also often dubbed the ‘Father of Pinot Noir’ and his influence on Vriesenhof is felt everywhere – from the handpicked grapes to the personal care taken during the vinification process.

Originally purchased by Jan in 1980, Vriesenhof has become synonymous with individuality and a return to wholesome values as all the wines are encouraged to evolve without the ‘human interruption’, which typifies contemporary vintages. “Wine is not about the winemaker – it is about the soil, the conditions, the climate,” comments Jan. “Rather than to disturb the natural yield of the soil, rather try to understand the chemistry of it, giving your wine a sense of place,” he concludes.

Vriesenhof Pinot Noir 2010

We’ve Been Drinking

The first commercially released vintage of Vriesenhof Pinot Noir was in 2000, although Jan has been experimenting with this fickle, but

fabulous grape for over 30 years. Various Pinot Noir clones and vineyard sites have been used to make up the blend.

Complex aromas entwine to form a vivid picture of a fresh, loam forest floor with strong aromas of mushrooms and minerality. The palate shows a rich and deep wine with earthiness and minerality. Strong notes of plum, cherries and spicy leather is well balanced with dried apricots and mushrooms to produce a complex, well rounded wine. The wine can be enjoyed with meat dishes like lamb or venison or fish like tuna or Norwegian salmon.

Whether it’s the personal dedication and vast experience of Jan Boland or the unique conditions of the Paradyskloof Valley, Vriesenhof undoubtedly provides wines of a superior, natural quality – all crafted as the result of an extraordinary partnership between the soil, the vine and the skill of the passionate winemaker.

Price: R230Available from: Boutique wine shops nationwidewww.vriesenhof.co.za

NOVEMBER2013 WINE EXTRA 35

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

Get Out

October/November 2013This month: Taste the Veritas Winners + Wade Bales Wine and Malt Whiskey Affair + Robertson Wine on the River+ Le Kap Lifestyle Fair + Picnic Surrounded by Mountains + Six Senses at Waterkloof + Kievits Kroon Monthly Winemaker’s Evening + Stellenbosch at Summer Place

36 WINE EXTRA NOVEMBER 2013

CAPE TOWN

robertson wine on the river: For the eighth consecutive year, over the weekend of 18 - 20 october, the inimitable and ever-popular Robertson Wine on the River is returning to the banks of the breede River. once again the festival is taking place in a spacious marquee at the charming riverside farm, Goudmyn, situated on the R317 between Robertson and bonnievale. enjoy laid-back country hospitality at its best as you taste more than 300 wines from over 40 wineries, while soaking up the rhythm of live jazz, ballads and blues. While wine-tasting is the order of the day, there will be delicious gastronomic delights from which to choose, whilst: browsing amongst the country food stalls, shopping your way through the Robertson Farmers’ Market, and much more. Tutored chardonnay Tastings will be on offer in the chardonnay Tent, and other popular attractions will include river cruises as well as arts and crafts from the valley. offering a wide variety of children’s activities, Robertson Wine on the River promises to be a fabulously festive family affair. Pensioner prices are available and children under 18 enter free of charge. Tickets can be booked via www.webtickets.co.za and prices range from R105 to R250. For more info visit www.wineonriver.com.

wade Bales wine and malt whiskey affair: Experience South Africa’s premier wineries, including Delaire Graff Estate, Tamboerskloof Wines, vilafonté and creation Wines, who will showcase 100 of their wines alongside 50 top Malt Whiskies. Amongst the top single malts making an appearance at this exclusive event will be The balvenie 12 Year old Double Wood, The Macallan, Ardbeg, bunnahabhain, Talisker 10 year old and The Glenfiddich 19 Year old Age of Discovery. discover Japanese whisky, nikka, which has become one of the most famous distilleries in the world, winning several international awards including World’s best Single Malt in 2001 and 2008. leading off from the main showcase areas will be the veuve clicquot champagne bar and The hennessey lounge area which will feature a range of exquisite cognacs, creating an ambient atmosphere conducive to sipping cognac. Master classes in Whisky and Wine will be available on both nights, with whisky experts and winemakers in attendance – an opportunity to gain unique insights in to the secrets of the grape and the grain. The Wade bales Wine & Malt Whisky Affair runs over two consecutive evenings, from 18:00 till 21:00, on Thursday 17th october and Friday 18th october at 15 on orange hotel, cape Town. Tickets are R180 per person and include all wine and whisky tasting, a complimentary glass, and a selection of artisanal breads and gourmet cheeses. Tickets are available from www.computicket.com or from the Wade Bales Wine Society.

taste the Veritas winners: The esteemed veritas wine competition

for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies. Wine and brandy enthusiasts have

come to trust the double gold and gold stickers on veritas winners as a

barometer for quality. The cape Town tasting will take place on Tuesday 15 october

from 17:00 to 20:00 in the ballroom of the cape Town international convention centre. Tickets cost R130 per person. Attendees will also be treated to light snacks and a tasting of the 2013 Qualité cheeses Tickets are available from www.computicket.com. Visit www.veritas.co.za for more information or contact Elsabe Ferreira at 021-863 1599.

NOVEMBER 2013 WINE EXTRA 37

Get Out

picnic Surrounded by mountains: head outdoors this summer to Du Toitskloof Wines for a picturesque picnic with panoramic views of the majestic Du Toitskloof Mountains. Situated only 90km from cape Town, the Du Toitskloof cellar is located at the entrance of the Du Toitskloof Pass. Choose your own delicious treats for your picnic from the list of cured meats, fresh artisanal breads, patés, salads, cheeses, sweet treats and snacks such as biltong and cheese straws along with your favourite Du Toitskloof Wine. Find a spot on the lush lawns, under one of the umbrellas and spread out on the blankets provided. The free-form jungle gym will keep the kids entertained and there’s plenty for them to choose from the picnic menu.The picnics will be available every Saturday from october until the end of April from 09:00 until 15:00 and cost between R80 and R200 depending on your final selection of eats. For more information or to make a booking contact the cellar on 023-349 1601.

Six Senses at waterkloof :The beautifully appointed wine estate ‘in the sky’ on the outskirts of Somerset West, will tantalize all the senses and more, when it kicks off the 2013 helderberg Wine Festival in elevated style with a Six Senses Evening of sublime tastes unique to the area on Thursday, 14 november. Joining Waterkloof will be more than 20 local wine producers and 10 restaurants who will be sharing their pride and pleasures for tasting and sale with like-minded food and wine enthusiasts during this exclusive affair. They include: Avontuur Estate & Restaurant; Somerbosch Wines & bistro; blaauwklippen vineyards & barouche Restaurant, and Dornier Wines & bodega Restaurant. Guests will be able to sip on wine whilst chatting to the winemakers, and enjoy the classy ambiance with tasting portions of signature dishes from the participating restaurants – all included in the ticket price. Tickets are limited and cost R200 per head – this includes free wine tastings throughout the evening; a R50 food voucher (more food vouchers will be for sale on the evening); a branded festival glass, and festival wristbands valid for the duration of the helderberg Wine Festival, which culminates on Sunday, 17 november. The doors will be open from 17:00 until 21:00 and walk-ins are welcome, although pre-booking are advised as tickets are limited to guarantee enjoyment. For more info call 021-858 1292 or email sonja@waterkloofwines.co.za.

Le kap Lifestyle fair: This brand new luxury lifestyle event was born out of the appreciation of finer things in life. Gourmet food, Artisanal Drinks and fine wine meets fashion and showjumping with the inaugural event taking place on the 9th of november 2013 at the historic lourensford Wine Estate, Somerset West, in a relaxed country chic atmosphere that is exclusive, yet accessible to all. the event will showcase a curated selection of gourmet foods paired with fine wines, luxuriously inspired couture, dressage with music (musical kur), and an exclusive fashion show featuring South Africa’s top designers and showjumping. celebrated South African chefs, bertus basson and Grégory czarnecki amongst others will showcase their talents from a custom-designed exhibition kitchen. various chefs will be afforded a 45 minute slot to produce a few of their favourite dishes. Wines will be selectively paired with gourmet style street food to offer an entire new food and wine pairing experience. nespresso will be a brand partner at the inaugural le Kap lifestyle Fair. Together with artisanal beer, whiskey and brandy producers, participants at the Fair will have a paired selection of food from upmarket food trucks in a trendy market styled environment. Perfectly complimenting the activities of the day will be a 6-bar horse jumping competition, as well as a Musical Kur, paired with high fashion. For more info visit www.lekaplifestylefair.com.

38 WINE EXTRA NOVEMBER 2013

Stellenbosch at Summer place: on 30 october, Gauteng socialites will be able to indulge in the very best the Stellenbosch Winelands has to offer when Sanlam Private investments hosts the fourth Stellenbosch at Summer Place event – an unsurpassed pairing of wines, food, art, music and fashion from the country’s premier wine destination. only the very top winemakers and chefs from South africa’s premier wine region will travel to Jozi for the event. The carefully selected wines on offer were chosen through a strenuous selection process and abide by the wine route’s high quality standards. in keeping with the event’s pairing theme, each wine will be teamed with a signature dish in a unique ambience. And each will be delivered in a unique ‘attraction’ to complete the experience - from music to an intimate fashion show or even a private one-on-one session with a leading art expert. Tickets are limited and flying fast so get yours for R500 on www.webtickets.co.za now. This sought-after pass includes all the food, wine and swanky entertainment on the evening. The luxurious Summer Place is located in hyde Park and doors open at 18:30. For more info contact Elmarie Rabe at 021-886 8275 or visit www.wineroute.co.za.

kievits kroon monthly winemaker’s evening: From october, food and wine lovers in Gauteng will be able to enjoy monthly winemaker’s evenings at Kievits Kroon country Estate, just outside Pretoria. Executive chef Sammy Mashile wil join winemakers from the robertson wine Valley to create mouth-watering six-course tasting menus, each dish perfectly paired with wines from the featured estate. The winemakers will talk to guests about their wines, and explain why they were paired with each dish. Guests will have the opportunity to chat to the winemakers and ask questions. After dinner guests will retire to their luxurious rooms for the night, and then enjoy a sumptuous leisurely buffet breakfast in the morning before check out. The first dinner will take place on 26 october with Malcom human, the winemaker at van loveren. For more info visit www.kieivtskroon.co.za. Booking is essential. Call 0860 543848 or email reservations@kievitskroon.co.za.

taste the Veritas winners: The esteemed veritas wine competition for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies. Wine and brandy enthusiasts have come to trust the double gold and gold stickers on veritas winners as a barometer for quality. A tasting for those in the Johannesburg area is scheduled for 23 october from

17:00 to 20:00 in the bill Gallagher Room of the Sandton convention centre, Maude Street, Sandton. Tickets cost R140. Attendees will also be treated to light snacks and a tasting of the 2013 Qualité cheeses. Tickets are available from www.computicket.com. Visit www.veritas.co.za for more information or contact Elsabe Ferreira at 021-863 1599.

JO’BURG

NOVEMBER 2013 WINE EXTRA 39

Get Out

taste the Veritas winners - The esteemed veritas wine competition for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies. Wine and brandy enthusiasts have come to trust the double gold and gold stickers on veritas winners as a barometer for quality. Wine and brandy lovers in and around Port Elizabeth can experience the veritas

winners at a sit-down tasting event on 12 november at 17:30 for 18:00 at the Squires legendary Grill in the boardwalk centre in beach Road. light snacks included. Tickets cost R110 per person. Tickets from Jacques van der Merwe on 083 406 3354. Visit www.veritas.co.za for more information or contact Elsabe Ferreira at 021-863 1599.

taste the Veritas winners - The esteemed veritas wine competition for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies. Wine and brandy enthusiasts have come to trust the double gold and gold stickers on veritas winners as a barometer for quality. Durbanites will have a chance to taste the best of the best on 7 november

from 17:00 to 20:00 at the Function Room of the Deloittes head office in Pencarrow crescent, la lucia Ridge Estate, umhlanga, at R110 a ticket. Attendees will also be treated to light snacks and a tasting of the 2013 Qualité cheeses. Tickets are available from www.computicket.com. Visit www.veritas.co.za for more information or contact Elsabe Ferreira at 021-863 1599.

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