Wine Extra September 2014

WineExtraFOR WINE LOVERS, NOT WINE SNOBS

SEPTEMBER 2014

OfficialSa Media PartnerTASTE TEAM

Sherry- liciouS!!

Chef Zwelethini tshuma - hospital wine bar - 'booZe braCelets'

livin’ the liferocking Pe

KriyA GAnGiAhwine,

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SEPTEMBER 2014 WINE EXTRA 3

ContentsEditor’s letter 5

Table Talk 6

Don't be fooled by 'skinny'

Champagnes, Scientists use grape

chemistry to forecast wine flavour,

French hospital opens wine bar

for terminally ill patients, US-style

'booze bracelets' which measure

alcohol in sweat

Taste Team 14Sherry-licious!

Special report 22A Time of Gods and Philosophers

Interview 28Radio personality, Kriya Gangiah

Now You’re Cooking 34Chef Zwelethini Tshuma - Braised

Pork Belly, Roast Fillet with Beluga

Lentil and Pork Cheek Ragout

Livin' the Life 36The Wine Show, rocking in PE

We’ve been drinking 42Lovechild Pinotage 2012

Into the Spirit 43White Velvet Decadence

SEPTEMBER 2014

12 Questions 44Jeff Grier : Director and

Cellarmaster - Villiera Wines

What Food What Wine 46Pumpkin Fritters

Get out 47Our pick of the very best

viticultural-based events.

www.wineshow.co.za

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Editor’s letter

It’s reaching the time of year when I’m invited to all the lunches and launches. New releases are in abundance and each wine producer is vying for space and attention in this big market. Now is their quiet time when the most that is to be done in the vineyards is the annual pruning before new shoots come out to start the growing season and we’re all in preparation for the coming season of tourists who flock to the farms to see what all the ‘fuss’ is about.

The wine industry is ever changing. With each new harvest comes new wines, new concepts and ideas from producers and their marketing teams to make their wines stand out from the rest. It’s not easy! Like the latest new wine from Diemersdal, the first of it’s kind produced on African soil, a Grüner Veldliner. Traditionally an Austrian varietal, this wine is unique. I’d say that if you like the more acidic style of a Sauvignon Blanc, then this is definitely for you and at only R70 a bottle, it’s definitely worth a try.

Many wine drinkers are brand-loyal and stick to drinking the same wines year after year, without taking into consideration that the wines change with each vintage. Whilst there’s absolutely nothing wrong in doing so, I think it’s impor-tant to note that if you’d like to broaden your palate and seek out new wines, which are stylistically different or even try new cultivars, there is so much out there to sample and savour. Why not try getting your hands on the 6 wines as tasted by the Wine Extra Taste Team each month to see whether you agree with their statements. It can be a fun exercise for you and some friends or just nice to try by yourself at home. You might even find that you’ve missed out on so much more all this time.

Cheers for now!


PS: Wine Extra apologises for the incorrect Taste Team review printed under Eduard’s thoughts on the Bramon MCC. The correct review should read as follows: When you pop the bottle, the fruit-iness winks at you through a beautiful layered yeastiness; gooseberries and granadillas comes through on this rounded and balanced nose. The taste is light and tingly; the acidity lingers just long enough on the tongue before the bubbles lift it away, leaving you with a hint of sweetness to enjoy for another moment or two. Want to get the dinner party going? Welcome your guests with this one at the door!

maryna [email protected]

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6 WINE EXTRA SEPTEMBER 2014

Table TalkThis month: Don't be fooled by 'skinny' Champagnes Scientists use grape chemistry to forecast wine flavour French hospital opens wine bar for terminally ill patients US-style 'booze bracelets' which measure alcohol in sweat

Yulia is a Siberian-raised Russian with a sharp mind and a good line in tough

advice. “Tell me,” she says over a holiday lunch, “If I want to eat all my dinner in wine, what is best to drink?” There is a pause as we all mentally replay the rolling,

calorific as a slice of pizza, which would mean wading through a lot of liquid before you got to the equivalent of a full wheel. But let’s not be tempted by the old advertising slogan “Guinness is Good For You” to mess about with beer. Let’s consider wine, which mostly has a higher abv

accented English, checking for comprehension mistakes.

“What type of alcoholic drink has the least calories in it?” clarifies Yulia before anyone can speak.

Well, according to Drinkaware, a pint of lager is often only as

Don't be fooled by 'skinny' Champagnes

(alcohol by volume). The good news for Yulia is that alcohol itself is pretty calorie-dense, containing seven calories per gram compared with a pathetic four calories per gram in protein and fat.

When it comes to wine, it is simple: there are calories in the alcohol and calories in any sugar that might be added or left over after fermentation. Therefore, for example, wine made from red grapes that have basked all summer under a hot Paarl sun, so that the level of sugar in the grapes rises and rises and they are picked with a potential alcohol of 13, 14 or 15 per cent, is going to be more calorific than a fresh, green white – a Sauvignon Blanc, say – from a cooler part like Elgin.

The wines with the highest calorie count will obviously be the ones that achieve both a high abv and a lot of sweetness – late-picked dessert wines, or port. I imagine Yulia might share her Russian countrymen’s taste for Champagne, but I’m sorry to have to tell her that she will barely bulk her calorie count up at all by switching from the so-called “skinny”, “zero dosage” Champagnes that are perfectly dry to an ordinary Brut NV. The latter typically contain 8g of sugar per litre, 12 at the most, which amounts to a pathetic gram or so per glass, about four calories more than the so-called skinny versions. Yulia will almost burn off the extra calories lifting the bottle for a refill.

But, wait, aren’t calories an outdated way of thinking about food? Also, do I hear someone murmuring about nutrition? Oh, come on. I don’t think a woman from a country where they have been known to distil vodka from coal is going to be nervous about warnings that in nutritional terms alcohol counts as “empty calories”, of which a woman of 31-50 years is advised to consume no more of than 160 a day (blokes of the same age get an allowance of 265.) A 1991 study, Perspectives: Do alcohol calories count?, by a New York doctor named Charles Lieber has more bad news for Yulia’s proposed alcohol-only

diet. While noting that “on average alcoholics derive one half of their daily energy from ethanol”, Lieber wanted to investigate the phenomenon that many heavy drinkers do not seem to gain excessive weight. He found that while social drinkers consuming up to two glasses a day (men) or one (women) do fully process and absorb the 7.1 kcal/g in the alcohol they ingest, chronic alcohol abusers metabolise their food and drink intake differently.

Conducting his experiments on alcoholics, Lieber observed that when food carbohydrate calories were substituted with ethanol, drinkers consuming an otherwise balanced diet actually lost weight. One subject fed a normal diet plus 2,000 extra daily calories of alcohol for a period put on less weight

than when he was fed a normal diet plus an extra daily 2,000 calories of chocolate. Lieber also observed that, oddly, the energy wastage did not occur when an alcoholic patient was consuming a low-fat diet.

I do not recommend that those trying to lose weight try the high-fat, high-booze diet instead of the 5:2 – liver damage is a high price to pay for the pleasure of eating a lot of butter and drinking a lot of wine while remaining relatively slim. Also, a more recent and rather broader study (8,864 participants against Lieber’s 14) conducted on English adults and published in the American Journal of Public Health this year found that “alcohol calories may be a significant contributor to the rise of obesity”.

But I think that I have answered Yulia’s question. And, of course, anyone interested in the reverse – what sort of booze is lower in calories – will also have found what they needed to know on the way. Just don’t be fooled by those so-called skinny champagnes.

Article courtesy of www.telegraph.co.uk


Table Talk

“...she will barely bulk her calorie count up at all by switching from the so-called “skinny”, “zero dosage” Champagnes ....”

www.telegraph.co.uk


Researchers in Australia believe they may be able to influence a wine's flavour and aroma by manipulating the chemical make-up of grapes while still on the vine.

Scientists at the University of Adelaide and Australia's national research agency, CSIRO, are seeking to understand how changes in the composition of Cabernet Sauvignon grapes can affect their flavour potential.Earlier research has identified several compounds in wine grapes that may influence flavour. Australia's wine industry, including the country's new national wine body, AGWA, is part-funding the work. 'Basically, we are trying to see if we can predict wine sensory attributes by measuring compounds or other parameters in the grapes,' said Dr Paul Boss, of CSIRO.

It may then be possible to steer a wine's character before grapes have been harvested, although many winemakers would argue that techniques in the

cellar also have a strong bearing on the finished wine. 'There may definitely be the potential in the future to have some “real-time” interventions in the vineyard to alter fruit composition and hence wine properties,' Boss told Decanter.com.

He said one example is the chemical compound methoxypyrazine, which creates capsicum and bell pepper characters in Cabernet Sauvignon. 'We know now that it is produced early in fruit development and that more light exposure can reduce [development].

'So it may be possible to measure the levels of these compounds just a few weeks after fruit set and predict whether the vintage would be a “high” or “low” methoxypyrazine year, and then leaf-pluck or manage the vine canopy according to whether you are looking to have high or low levels in the style of wine you wish to produce.'

Article courtesy of www.decanter.com

Scientists use grape chemistry to forecast wine

flavour

Table Talk

Decanter.com

www.wine-searcher.com


Table Talk

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French Hospital Opens Wine Bar for Terminally Ill

Patients

It’s been said that the French know how to live. Well, some might say it seems they know how to die, too. The Clermont-Ferrand University Hospital in central France will soon open a wine

bar — yes, a wine bar—for its terminally ill patients, who will be allowed to partake in medically supervised tastings with family and friends. For Dr. Virginie Guastella, who came up with the idea, the program is about improving her patients’ quality of life in their final days.

"Why should we deprive people reaching the end of their lives of the traditional flavors of our land?"


Table Talk

Guastella said, according to The Telegraph. She’ll offer local wines, whiskey and Champagne.

Though drinking red wine may be healthy, at least in moderation, the notion of a hospital serving it seems downright weird in the United States, where medical institutions aren’t exactly known for tasty - or quaffable, for that matter - fare.But it’s not an unheard of practice. Veronica McLymont, director of food and nutrition services of Memorial Sloan Kettering Cancer Center in New York City, told us that while different hospitals have varying on-premises drinking policies, “If a patient has a dying wish, or the doctor doesn’t see any potential adverse effect on a patient having a drink of wine or a beer, it’s been done.” That said, she hadn’t ever heard of anyone opening a wine bar on hospital premises before.And Sloan Kettering may be a special case: It’s among the few hospitals leading the charge to improve hospital cuisine. “We consider food as medicine,” McLymont said, adding that hospital chefs go to great lengths to create meals that fulfill a patient’s medical and emotional needs, such as the Black Angus beef short ribs braised in red wine ragu, which will be offered in a few weeks.

"It’s not just trying to figure out how we meet mealtime, but that the food is attractive, that it’s plated well. We use china, and our servers are well dressed and will go in and present the meal." The kitchen also sources organic ingredients, and offers a room service-like program that delivers meals and snacks on demand between 7 a.m. and 8 p.m.

Tasty food served in a restaurant-like manner may encourage patients with diminished or altered appetites to eat, which may ultimately benefit their recovery, McLymont said. But it’s also beneficial for patients with terminal illnesses.

"If someone is terminally ill, our task is to do as much as we can to make that experience comfortable, if there is such a thing," McLymont stressed. "We would want to give them something that they really desire. Restriction is not something that will help someone die with dignity and comfort.”

Article courtesy of www.decanter.com

www.wine-searcher.com


B inge drinkers across the UK could be fitted with US-style electronic tags that constantly monitor their alcohol intake in a new scheme to crack down on Britain’s

“booze culture”, the Justice Secretary has said.

From today “Booze bracelets” are to be fitted to persistent offenders who are banned by the courts from drinking after they are charged for alcohol fuelled crimes such as drink driving.

In a trial launched by Boris Johnson, the Mayor of London, courts in South London will have the power to issue the electronic tag, which records the wearer’s alcohol intake by measuring air and perspiration emissions from the skin every 30

minutes. At least once every 24 hours, the bracelet is connected to the internet to send alcohol levels to the probation officer. If the blood or sweat has an alcohol level of more than 0.02 then it will be followed up by a visit by the police or probation officer.

The tag rose to fame after Hollywood star Lindsay Lohan was forced to wear the bracelet – which tends to be attached to the ankle – after failing to turn up to a probation hearing relating to a drink-driving case. The tags can be issued in the boroughs of Croydon, Lambeth, Southwark and Sutton alongside community or suspended sentences, and offenders

US-style 'booze bracelets' which measure alcohol in

sweat

Table Talk

can be compelled to wear them for up to four months. Offenders will either be given a limit that they are allowed to drink, or banned from consuming alcohol altogether. Boris Johnson, the Mayor of London who will launch the scheme at Croydon Magistrates’ Court, said: “Alcohol-fuelled criminal behaviour is a real scourge on our high streets, deterring law-abiding citizens from enjoying our great city especially at night, placing massive strain on frontline services, whilst costing businesses and the taxpayer billions of pounds.

“I pledged to tackle this booze culture by making the case to Government for new powers to allow mandatory alcohol testing as an additional enforcement option for the courts. This is an approach that has seen impressive results in the US, steering binge drinkers away from repeated criminal behaviour and I am pleased we can now launch a pilot scheme in London.”

Alcohol related crime is estimated to cost the UK between £8bn and £13bn every year and places a heavy burden on public services - 40 per cent of all A&E attendances are related to alcohol misuse.

Professor Keith Humphreys, former White House Drugs Advisor, who has advised on the project said: “24/7 sobriety schemes have had a transformative effect on alcohol-fuelled crime in the US and I am delighted that it is now being piloted in the UK, where it is clearly much needed.”

Article courtesy of www.telegraph.co.uk

“Alcohol related crime is estimated to cost the UK between £8bn and £13bn every year and places a heavy burden on public services... ”

Table Talk

www.telegraph.co.uk


TasteTeam

from left to right: Monte vista Medium cream, by mooi uitsig, RRP: R58. Monte vista Full cream, by mooi uitsig, RRP: R58. KWv cape Full cream, by KwV, RRP: R75. orange River cellars Full cream, by orange river wines, RRP: R35. Monis Full

cream, by monis wines, RRP: R78. orange River cellars old brown, by orange river wines, RRP: R35

We all remember growing up with it, whether enjoying small sips before the Sunday lunch or recalling Granny taking the odd nip in the kitchen while cooking, Sherry has been around for years. Today we’re strictly prohibited from using the actual word ‘Sherry’, but we all know that sweet, vinous treat. A new revival in the world of Sherry is taking place with producers making amazing cocktail creations or just keeping it clean. It’s sweet, but it’s also very, very sexy and a whole lot of fun. Sherry is back and it’s going to make a bang!

Sherry-licious!

kronendal.belmet.co.za


sweet, yet acidic twang. The taste is unexpectedly dry though, with a particularly musty finish which leaves a dry, dusty finish on the tongue. Probably quite a good idea as an aperitif before a meal on a cold winter’s evening, as it will certainly get those taste buds going for the meal ahead.

eduard says: A straw coloured wine, with a sparkle of gold for the eye. it is filled with layers of flavours waiting to be slowly pulled out. Take your time and look for the hint of fruitiness in the aromas of nuts and honey with a tinge of burnt sugar. but do not expect to taste what your nose dishes up. You think it will be sweet and then it is nice and dry, lingering a bit longer on the nose than on the tongue. it is a full round matured wine, ready to be a good companion on a cold winter’s evening. Sip it slowly and let it last.

Donald says: This reminded me of the Sherry i drank at an officer’s Formal Dinner when i was doing my National Service all those years ago. it gets you from sober to drunk quickly if you don’t really care how you get. The Air Force probably use it too, but only in case they run out of jet fuel, it’s that combustible. A pale yellowy straw colour in the glass, the aromas include kerosene, honey and caramel. on the palate the wine is a little bit thin and weedy, but with an alcoholic kick that directly hits the cockles of your heart. This is an ideal hipflask filler for a mid-winter’s fishing trip.

“This sherry can be described as ‘late summer caught in a glass’.”

ilze says: The smell of sultanas is overpowering, rather enticing. When you taste it, it is not as sweet as expected and hits you with a dry slap across the palate. it has flavours of honey, caramel, roses, and salted, roasted nuts. i would suspect this would be great for poaching pears and serving them hot, hot, hot, with lavender chantilly cream.

Guest taster ryan says: This sherry can be described as “late summer caught in a glass” - with a strong impression of raisins on the nose and a nutty finish – the golden hue reflecting our African sunsets. The high acidity, would allow one to combine this wine with a fatty dish, ideally mussels in cream sauce.

Monte Vista Full Creamrrp: R58; stockists: Available from ultra liquors, Diamonds and liquor citywww.mooiuitsig.co.za

Monte Vista Medium Creamrrp: R58 ; stockists: Available from ultra liquors, Diamonds and liquor citywww.mooiuitsig.co.za

Daisy says: if i could imagine what the citrine stone would look like in liquid form, i believe this would be it. This wine was deep gold, revealing smells of an old wooden desk, long forgotten in a darkened room. Whiffs of grass, more dry than fresh, and a definitive yeasty component. on first sip, your mouth was coated with a very delicate dryness, not too harsh, yet not too soft: balanced just right. i tasted buttermilk rusks and marmalade, making me wonder if this may be the perfect accompaniment to breakfast…?! i found myself enjoying this more - sip after sip after sip.

Charlotte says: An enticingly rich, golden sultana colour with a surprising nose of creamy warm banana, almonds and fresh lemon curd that gives a

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.mooiuitsig.co.za

www.mooiuitsig.co.za


Daisy says: This sherry owned a beautiful yellow-gold hue and was slightly more syrupy in texture to her Medium sister. Distant aromas of banana and orange lingered deep in the liquid, with a delicate balance of alcohol and acidity complementing these, and the flavours stuck lovingly to the insides of your mouth. Secondary layers of dark chocolate and fig could be picked up on the nose. This was a bit too sweet for my personal preference, but i felt it had been well constructed and would prove thoroughly enjoyable for many.

Charlotte says: offering a darker, more concentrated golden colour, one could almost deduce that this would be richer on the palate than its lighter predecessor. The aromas that swirl out of the glass are like an italian pastry chef’s kitchen – Amaretto biscuits, bitter-sweet hazelnut brittle and creamy mascarpone cheese. The palate is syrupy sweet, yet not cloying, with a light fruity finish of fresh mango puree. This would be amazing in a pear and hazelnut trifle, with thick decadent layers of fruit, sherry soaked sponge and lashings of homemade custard and softly whipped cream.

eduard says: The happy colour of yellow straw greets you directly from the bottle, asking you to enjoy the full aromas of

honey, nuts and rich butterscotch. The taste is full of sugar, nicely wrapped up in a bright balanced acidity. The wine translates itself as being soft but with an attitude that shouts out loud and clear – take another sip and enjoy! While it is cold and rainy outside, i have a colourful picture of golden syrup dripping from the grapes in the vineyard, directly into the bottle!

Donald says: A step up in taste and class from its little brother tasted beforehand, probably as a result of more barrel ageing. A lot darker on the eye, toasted almonds, butterscotch and a heady whiff of alcohol all combine on the nose to make it an enticing proposal. The palate is a bit edgy and sharp, but not unpleasant with lots of caramelised brown sugar, candy-floss and ripe melon in evidence and a nice off-dry tangy and mulled wine spicy finish. i’m sure there are better examples of the style out there, but unless you’re entertaining the Queen for dinner, this is perfectly fine.

llze says: This one has a beautiful crisp golden apple colour. With hints of vanilla pods, honey, candy-floss, cloves and nuts, it has a myriad of flavours that open up layer after layer. My father still sneaks a glass of Sherry before dinner whenever he gets the chance; this would be perfect for that. otherwise, bring out the tart, pear preferably, and enjoy with double cream.

Guest taster ryan says: With hints of apple and a dry finish, this sherry reminds me of student cocktails, with a touch more class. Perhaps the best way to serve this aperitif is in a long glass with lots of ice, soda water and a sprig of mint.

“With hints of vanilla pods, honey, candy-floss, cloves and nuts, it has a myriad of flavours…”

KWV Cape Full Creamrrp: R75 ; stockists: Available from Makro, Tops@Spar and Pick ‘n Pay liquorwww.kwv-wines.com

Daisy says: A glowing bronze colour in the glass, revealing scents of clove and cardamom and an alluring sweetness. This had me thinking of home-made festive treats being prepared and when the liquid hits your lips, it’s as though christmas explodes in your mouth and Santa comes crashing into the kitchen all at once. From swirling the glass, i thought the wine may be fairly cloying in your mouth, but it coats your gums and the inside of your cheeks just enough, with a gently lingering sweetness and soft traces of wood and old paper: as if you’re sitting in an antiquated library.

Charlotte says: : like a proper African sunset, the deep caramelized orange hue is both comforting and effortlessly elegant. A strangely exotic nose, filled with aromatic chinese five spice,

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

Taste Team

www.kwv-wines.com


picked up by the nose just as the wine reaches your mouth and following all the way through to the palate. i can only think to term this ‘umami’ as it didn’t seem to be a flavour i could easily identify, yet it certainly wasn’t one that was sweet. A warm, well-rounded yeasty element is very obvious, with a burst of classic shortbread making the grand taste-finale. i’d like to pair this with a strong blue cheese and some preserved fruits to give the tastebuds a real treat…

Charlotte says: With a colour of flat ginger beer and a rather subtle nose, i must admit that this is not as enticing as the others in the lineup. With a few swirls the nose does open up though, and various dried citrus scents come forth – orange, grapefruit and lemon. The tart, yet sweet flavours on the palate give dried peach and the finish is quite short compared to the others. Alas, i imagine that this one would stay at the back of my drinks cupboard for a while, until needed as an emergency tipple on a cold winter’s night or for use as a cocktail ingredient.

toasted wood, nutmeg, cinnamon and cloves – certainly more savoury than i expected. The palate offers the more traditional sweet flavours, with layers of coca cola and dates coming to the fore, followed by a nutty, candied orange peel finish. like an old English gentleman, wearing tweed and smoking his pipe – this is masculine, mature and incredibly comforting.

eduard says: A slightly amber coloured wine swirling in the glass, leaving nice long legs on the side. The nose lifts off with a hint of cloves inside some nice full, dark chocolate. Dried fruit alongside a surprise packet of Rooibos Tea rounds off the full bouquet on offer. The taste of the wine fills your mouth from the first moment, wrapped up in a mature cream style that brings the flavours of fruitiness to the forefront. The zesty sweetness will bring a smile to your face, along with a nice warm feeling, even on the coldest winter’s evening. i can see myself enjoying this wine with a big stick of biltong!.

Donald says: The ace of the pack for me – KWv make better fortified wines than normal wine in my opinion and this is superb. Golden-yellowy brown and sticky in the glass, with aromas of orange peel, stewed fruit and sweet jasmine hitting the back of my throat. on the palate there is plenty of toasted nuttiness followed by creamy, soft crème brulée flavours that are so pronounced, the sugar tastes as if its been caramelized by a WW2 flamethrower. it’s nicely balanced though with a lick of rich caramel and a bright, dry finish. if you want to try fortified wines, give this a go and there’s more than an even chance you’ll be converted.

ilze says: This dessert wine has a captivating dark colour to it - like looking into a duck’s eye and sucking the juices from its beak. it has zesty tones and floral aromas on the nose. on the palate tea, rosewater, mixed spice, raisins, nuts, cloves and cardamom. Reminds me of a cold night in Nieu bethesda with my cousin and a strange cat on my lap (called ‘leftovers’) after a local gave us a graveyard tour at 2:00 in the morning.

Guest taster ryan says: i found this to be the best wine on the flight. The nose is indicative of extended barrel maturation, especially old barrels, as the aromas and taste of wood helps round off this dessert wine. it reminds me of the traditional version that i grew up with, enjoyed on a cold winter’s day with a Fish parcel of hake and “slap chips”.

Orange River Cellars Full Cream rrp: R 35; stockists: Available from Makro, Tops@Spar and ultra liquorswww.orangeriverwines.com

Daisy says: Aromas of ginger and lemon-orange citrus play on the nose with a lovely secondary layer of wood shavings thrown into the mix – like a freshly sharpened pencil. There is an interesting savoury element on first sip,

“…it’s as though Christmas explodes in your mouth and Santa comes crashing into the kitchen…”

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

Taste Team

www.orangeriverwines.com


eduard says: The light brown colour flowed into a heart of golden amber with a nose that leaves you quickly with a sense of old dust in a cupboard. it has a bit of nuttiness and raisins intermingled with an aroma of honey on a background of citrus, but the flavours don’t introduce themselves properly or long enough to really get it all together. The taste is fast and sweet with the alcohol burning in the back of the throat. This is an easy drinking wine that could be paired with some spicy food.

Donald says: i guess one of the things about fortified wines that become a problem is that sometimes the fortification masks the true characteristics of the wine before it was fortified. A bit like adding a shot of cane spirit to a fantastic chardonnay. light golden brown with a touch of honey, pear syrup and barley sugar this packs a punch, yet is quite one-dimensional on the palate and is a little bit too sweet. if you are experimenting, heston blumenthal style, and looking to flambé bananas in something different, try this, but if you want a decent sherry styled wine try something else.

ilze says: looks like bottled ginger and has a white wine vinegar smell. on the palate there are litchis, dried apple and sultanas, with an offset of slight acidity and slightly cloying. it reminds me of the

“On the palate there are litchis, dried apple and sultanas, with an offset of slight acidity…”

way my Gran smelled. come to think of it, there are 2 things she loved: her sweet wine and Turkish delight. here’s to you ouma hester!

Guest taster ryan says: This wine is very similar to the other oranje Rivier cellars dessert wine in that it is very vinous (tastes like grape juice). it does, however, have a crisper finish due to its higher acidity. For those who prefer a little sweet, one could replace a dry wine with this sherry in a food pairing with a modern salad of pears and walnuts on a bed of wild rocket.

Monis Full Creamrrp: R78; stockists: Available from Makro, ultra liquors and Pick ‘n Pay liquorwww.moniswines.co.za

Daisy says: Smells of soaked fruit (akin to a proper trifle being prepared) hit my nose, along with a seductive, oh-so-faint whiff of strawberry. The flavour was

Taste Team

very sweet at first, with traces of prune playing on the palate, yet there was a surprisingly soft, salty aftertaste which gave a beautiful balance to this wine. After a few swirls, you could then pick up the aforementioned salty component on the nose, with a second layer of orange peel, honey notes and traditional, buttery shortbread biscuits. i’d like to serve this with a hearty soup – on a cold night where the bottle can be finished in front of a crackling fire.

Charlotte says: This sweet delight showed how a sweet wine doesn’t need to be offensive. i’ll admit that i wasn’t overly excited when i found out that we were tasting Sherries this month, but by the time we tasted this wine, i was actually having a lot of fun. Nuttiness and steamed fruit were in abundance, but the perfect balance between alcohol, sugar and acidity is the secret here. i think i can definitely start to get into the odd quaff here and there…

eduard says: A vibrant, fruity wine served up on a golden core of an amber honeyed heart. i love the dark cherry sweetness intermingled with dusty oakiness, vanilla, raisins and a rich nutty creaminess. The well-balanced acidity keeps the taste together, wrapping the sweetness of the vibrant fruit and firm tannins together in a harmony of

“Sherry-styled wines are coming back into fashion and this offering is definitely partially responsible for that.”

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

www.moniswines.co.za


much dryer and a bit more complex. That said, this was perfectly unoffensive and i would be inclined to make my Mother’s magic potion of throwing a few red chillies into the bottle, leaving it to stand a good few months and serving it as a condiment with soup for a ‘lekker skop’ to your winter broth.

Charlotte says: The rusty brown orange colour and the smell of burnt orange with a weird meaty finish is instantly intriguing, albeit due to its unusual nature. The aromas are really rather strange - salty bovril, cashew nuts and raisins – yet not unappealing. The first sip packs more of a punch than the others, and i can imagine that a few of these would make anyone behave badly. This is a jolly, rather cheeky and actually rather bonkers tipple, but like your drunk embarrassing uncle at a wedding busy doing the Macarena, you can either shake your head and be judgmental, or kick off your shoes and join in!

eduard says: Going on a fishing trip? looking for something that might keep you happy and warm? Then this might just be the wine of your choice, something to share with your mates while telling tall tales of the big one that got away. The nose is full of raisins with a mixed nutty feeling. The wine is warm and spicy, definitely sweet but just not all the way there. As the evening wears on and the glass gets refilled, the stories will grow taller and the fish bigger…

Donald says: imagine a fire burning down an entire orange orchard and jumping the road to then go on and destroy a warehouse full of Terry’s chocolate oranges. That’s what this wine smells like - its so blatantly arsonist and hedonistic you may as

growing up, especially during the cold cape Winters. As i drank this creamy, yet crisp sherry, i remember having a similar glass with my grandfather as he reminisced about World War 2 and the many days of long battle that ended with an after-dinner sherry shared amongst soldiers.

Orange River Cellars Old Brown rrp: R135 : stockists: Available from Makro, Tops@Spar and ultra liquorswww.orangeriverwines.com

Daisy says: A luscious golden-orange coloured liquid with perfectly matched whiffs of Terry’s chocolate orange. This was a thick, syrupy, almost caramel-like sherry with a flavour profile of a crème brulee lid dancing with preserved apricots. A puckeringly sweet dessert wine, but true to what may well be the nation’s favourite winter drink - the ‘classic o.b.S’. it would not be true to say i did not like this wine, but i prefer sherry

deliciousness you have to experience for yourself. Go for something special and serve this one on crushed ice – just try it once. This is a great wine to enjoy while the winter storms rages on outside, after a hearty meal.

Donald says: A South African household name, everyone should recognize this, even if they’ve never actually tasted it. Made in the traditional Flor method, this wine is a dark amber brown colour in the glass with a lovely translucent sparkle. on the nose there are plenty of toasted hazelnuts, dried fruits and fragrant melon jam tempered with a freshly baked bread aroma i can only assume comes from the use of yeasts in the development process. The palate is rich and full but not as sweet as you’d expect and has the same bitter-dry aftertaste you get from eating nuts making it all the more appealing. Sherry-styled wines are coming back into fashion and this offering is definitely partially responsible for that.

ilze says: The colour looks like my amber ring that i bought in Potchefstroom years ago, dark yet delicately enticing. There is something about sherry that reminds me of the Karoo. icy cold weather and a roaring fire complemented by it. This sherry has rich butterscotch, honey and undertones of vanilla on the palate. have this with your Tannie’s best Malva pudding, butterscotch sauce and ice cream. You will probably be on an extreme sugar high, so not for sugar sensitive people – otherwise they’ll go all nutty.

Guest taster ryan says: This is a traditional cream style sherry that most South Africans would have enjoyed

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

www.orangeriverwines.com

well stuff a burning rag in its neck, throw it at an object of authority and start a revolution. Never fear though as peaches, burned butterscotch and sweet raisins all appear through the smoky haze of this particular inferno to haul everything back and put a sense of rational perspective on it all. once you’ve tasted this you will wonder why you ever drank Sedgwick’s (we’ve all been there!) and will instantly regret not buying that ché Guevara t-shirt you saw at the market the other day.

ilze says: it has a pretty golden orange colour with tints of burnt sugar. There is a prominent scent of raisins and a taste of nuts, lime and cloves. The best way to describe it would be: Salty orange chocolate balls. Definitely something for winter if you insist on having a braai outside in the cold.

Guest taster ryan says: This sherry is vinous on the nose, very much like grape juice with alcohol added to it. it has a dusty brown colour indicative of oxidation. With strong flavours of raisins, nuts and burnt sugar and molasses, one is transported to christmas mornings and nibblings of Nan’s christmas cake behind the kitchen door.

“This is a jolly, rather cheeky and actually rather bonkers tipple…”

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.

Guest taster, ryan wyness - an avid wine lover and family man, ryan wyness, spends his time watching rugby, drinking shiraz and enjoying the “happy chaos” of family-farm life in stellenbosch with his 2 sons, Conor and tristan, and wife, lisa. he is a man of the soil, being very involved in farming from a young age, and is currently planning and planting the latest kitchen garden project, hinted by the wife. wine is not only his passion, but his inspiration.


A Time of Gods and Philosophers

Wine was, and still is, an inseparable part of Greek civilization. The ancient Greeks respected and even revered wine, and although they were not regarded as makers of top quality wines, as the Israelites, Egyptians and Romans were, they nevertheless incorporated wine drinking into their daily lives, rituals and especially into their entertainments and social occasions.

Special Report

Wine, in fact, served two purposes: it was deemed a fit offering to the gods, precious and charged with symbolism and secondly, it was regarded

as a natural accompaniment to conversation,

literature and the elevated manner in which Greeks entertained their friends.

The oldest written documents in Greek history, clay tablets dating back to 1400 before Christ, contain references to wine. These tablets were deciphered



Special Reportsome 50 years ago and the writing is today known as Linear B, “a kind of primeval Greek”, wrote Professor JPJ van Rensburg, translator of Homer’s The Odyssey and the Iliad into Afrikaans. These two immortal, epic poems were written by the poet Homer, some 400 years after the invention of Linear B.

Perhaps the most famous of all Homer’s quotations, “a wine-dark sea” was apparently more than just a flight of fancy – according to some accounts, the Aegean Sea does really turn a wine colour, like the wine made on the island of Samos.

In the Iliad and the Odyssey, the most descriptive accounts of ancient Greece, wine is mentioned dozens of times, and there are many nouns and verbs for wines and matters to do with wine drinking. The grandfather of Diomedes, a hero of the Iliad, was known as a “wine man”, a phrase familiar to any Bolander today. In ancient Greek there was a word for being drunk as well as a word for civilized drinking.

In the land of the Cyclops – the one eyed monster – wine was made from large bunches of grapes, and was made either sparkling, dark or red. Wine was seldom drunk in its true state – as early as Homer’s

Special Reporttime it was diluted with water and this became general practice in Greece for centuries after.

In Greece, as in so many other ancient countries where winemaking was practiced, wine had significant religious overtones. It was regarded as the ultimate gift to the gods. Odysseus waxed lyrical about the wine presented to him by Maron, son of Euanthes, the priest of Apollo. Odysseus was given wrought gold, a silver mixing-bowl and old, mellow wine, which had been kept secret from serving men and maids. This gift seemed to him more precious than the gold and the silver, “a red, honeyed vintage”, which was poured in a measure of one cupful to 20 of water. An odd practice to us, perhaps, but no doubt the wine was so highly regarded that just a little at a time was drunk. “The sweet fumes which came from the bowl were irresistible,” he says. Certainly it must have been a wonderful wine to have a nose after being diluted 20 to one!

“...wine had significant religious overtones. It was regarded as the ultimate gift to the gods. ”

Wine was served in a flagon on a two-handed jar and in what was known as a mixing bowl, which was made of pottery, silver, gold, or stone and was

often decorated with flower motifs.

In these times, a few hundred years BC, Greeks transported their wine, most practically, in leather bags. None of these

wineskins have survived, but a myriad of large jars, the “pithoi”, have remained for posterity. Opening these jars in the spring was an occasion for a festival.

The Greeks made use of a kind of wine of origin system: The two handles and the plaster stopper on the wine jars bore stamps indicating the type, origin and the age of the wine they contained. Age was a recommendation, although the Greeks did not age their wine as the Romans later did, and not nearly as much as we do today. A wine of four years of age was considered very mature. And when Homer speaks of “old” wine, he means certainly not more


Special Report

than three years. Besides diluting their drinking wine three parts to one, they cooled it with snow.

The colour of Greek wine was divided into categories: dark or black, red, white and yellow. Cheap wine or their vin ordinaire, which was drunk by slaves and peasants, was “second wine”, made by steeping grape skins in water and pressing them again. Clay, marble and salt were added to wine to add what is today known as “glitter”. To this day Greek wine has a resinous taste, which takes getting used to.

After the time of Homer, when Greeks in cities became intensely social, wine was mostly drunk with dessert at banquets. The dignified word “symposium”, denoting as it does today a gathering of eggheads who solemnly discuss their subjects at enormous length, has its origin in the Greek “sumposion”, which means “to drink together”.

Drinking was quite moderate at these occasions, with a few exceptions, and overindulgence was frowned upon. At a Macedonian swilling contest, one of Alexander the Great’s officers swallowed 18

litres of unmixed wine and died four days later. Real Greeks (not Macedonians, who were for a long time regarded as not Greek at all) drank diluted wine. The Spartans believed that one of their kings went insane because he insisted on drinking his wine without water.

The most renowned winegrowing area in Greece was Chios, followed by the islands of Lesbos, Thasos and Rhodes. Regional wines were inexpensive and in good supply. In Demothenes’ time, in the second half of 4BC, Athenian wine could be had for less than one cent a litre and by the time of Socrates, in 4BC, 1½ litres of wine cost 20c.

Bars existed and were frequented by slaves and members of the lower classes. Uninhibited drinking was however so infra dig that a law existed in one region, which stated that an archon, or the ancient Greek version of a Cabinet Minister, could be killed on sight if he was drunk. Respectable Greek women did not drink wine, although this injunction was somewhat relaxed towards the fifth century BC. Thank the gods we’ve moved on since then!


APRIL 2014 WINE EXTRA 28

Kriya Gangiah

ExCLUSIVE INTERVIEW

Radio personality and news reader, Kriya Gangiah, describes herself as bubbly, over-excited and fun. Always smiling, always laughing, she simply enjoys having fun. This beauty can talk the talk and walk the walk and all whilst quaffing away at her favourite tipple – wine!

29 WINE EXTRA JUNE 2014

Where are you from and how did you get to where you are today?

I’m currently a Pretoria girl, but grew up in Jo’burg South until I was 11 years old, after which my family moved North. I attended Pretoria Girls High and from there I went to TUKS where I studied Information Science and Multimedia. Whilst studying, I DJ’d at TUKS FM and have since worked my way up to where I am now, with Ballz Radio. I remember doing the 3am slot on TUKS FM, it was damn hard getting up so early and at the time I was only 17, which meant I didn’t have a driving license yet, so my poor parents had to drop me off and pick me up and then I had to be back at class at 7:30 in the morning. Those were tough times, but worth it.

From there I moved to Crazy, which is a youth programme on E-tv, then to Highfeld FM and now at Ballz Radio I present and produce their

business show. I get paid to talk for a living, which is amazing!

When did you first realize you enjoyed wine?

Well, it’s a funny story actually. I was 18 and a friend of mine was BIG into her wines, so she’d regularly invite me over to try some new wine. It took her 4 years and I still didn’t quite catch onto it. It was only once I started to play around with food pairings that I really got to grips with wine and all its nuances. Now I can honestly say I love wine. It’s been a very interesting journey for me from absolutely just not ‘getting’ it, to where I am today.

Have you visited any wine farms?

Yes! Most recently we went on the Wine Tram in Franschhoek, which was so much fun. It’s such a different way of visiting the farms, so I think the novelty of it is part of the overall experience. I’ve only ever been to Cape Town twice in my life – once when I wasn’t old enough to drink and then again two years ago. We went to Haute Cabriere, Chamonix, Grande Provence, Rickety Bridge and a couple of others that I can’t quite remember now,

“...I didn’t have a driving license yet, so my poor parents had to drop me off and pick me up…”

KRIyA GANGIAh


but it was such an awesome experience that I really can’t wait to go back and see some more.

We know you love your wine, but do you have a particular preference?

I really enjoy all kinds of wine, but if I have to choose, it would be red. I enjoy wine at all times of

day, in any situation, but I must add that I am quite discerning. I won’t just drink anything just because it’s there. It has to taste good.

Which is your favourite wine?

I’m definitely a red-wine lover. I find white wines a bit acidic for my liking, but I do enjoy the Haute Cabriére Chardonnay/Pinot Noir a lot. From a red wine perspective, it really depends on how flush I am in a particular month as to what I buy. I do, however love Beyerskloof’s wines, but going out to dinner, I love the Alto Rouge as well as Grande Provence’s wines. I must add though that I absolutely adore a good MCC… If you were a wine, what kind of wine would you be?

I think I would definitely be a Rosé bubbly. My boyfriend is a HUGE fan of the Moët & Chandon Rosé Champagne, so it’s our treat to enjoy a bottle of that whenever possible. I do however think if I were the wine, it would be a little sweeter than the Moët version.

What would you call this bubbly?

I’ve always liked the name Babuschka and I think that this is what I would call my bubbly. I think it represents the different layers and complexities, which my wine would have. Nothing to do with Russia and dolls - it’s just a cool name.

Have you ever done anything off-the-wall or slightly embarrassing after a few glasses too many?

You mean every weekend?! Wine is always our starter… We’ve moved on from going out to clubs every weekend, so we’re doing the grown-up thing now where we go out to dinner or host dinners at home or at friends’ homes. When we’re at a

“From a red wine perspective, it really depends on how flush I am in a particular month ... ”

ExCLUSIVE INTERVIEW


KRIyA GANGIAh

restaurant we somehow tend to loose the tables around us quite quickly, simply because I think we’re quite a rowdy and noisy bunch. We’ve done lots of stupid things, however not necessarily due to too much wine, but it always starts with wine…

Have you got a go-to wine that you know you can always take to any gathering and won’t let you down?

The Chocolate Block is always a winner, but the Beyerskloof Pinotage is my all-time favourite. It never lets you down and because it’s so well priced, it means you can buy a few bottles to share with your friends. In summer the Haute Cabriére Chardonnay/Pinot Noir also fulfills that role perfectly.

Do you have a wine collection at home?

No, I don’t, simply because we don’t have the space right now. At this stage, my boyfriend’s cupboard is our wine cellar.

Can you recall any particular standout wine you’ve ever drunk where either the wine was amazing or the event at which you had the wine was superb?

We were once at a function where the most amazing MCC was served at a beautiful wedding near Magaliesberg. Before the wedding a bunch of us sat outside under the trees and enjoyed a few bottles of the Charles Fox MCC. It was so gorgeous and romantic with the most perfect sunset.

Where is your ideal spot to enjoy a glass of wine?

I think whilst relaxing in front of a roaring fire with my boyfriend. It might be a bit cliché, but I think it’s the perfect way to enjoy a good bottle of wine. And

“I find white wines a bit acidic for my liking, but I do enjoy the Haute Cabriére Chardonnay/Pinot Noir a lot.”


We drank the 2008 Zinfandel from Blaauwklippen, what are your thoughts on this wine?

“I really think this is a stunning wine. I would most definitely buy this wine. I love the sweet aftertaste, which lingers for ages. It's purely delicious. ”

Blaauwklippen Zinfandel 2008Retail price: R92

www.blaauwklippen.co.za

definitely with some cheese. I LOVE cheese!

What does wine mean to you as a mental connotation?

Special times. For me it stems back from the times spent with my friend, who was desperately trying for me to understand and appreciate what wine was about and the special times that I’ve had ever since.

ExCLUSIVE INTERVIEW

www.blaauwklippen.co.za


His next position was at the Mount Grace Hotel. Under the guidance of now Executive

Chef Frank Lubbe. Their relationship had grown and Frank had already seen Zwelithini grow to Demi-Chef by 2009. In 2010 Zwelithini was offered a job at the Radisson Blu Gautrain Hotel as a Chef De Partie. In his time at the Radisson Blu Zwelithini worked under the likes of David Higgs, Stuart Cason and Malcolm Bendrau. He has shown

his passion for food and contributed to many creations and specials that have done extremely well on the award-winning menu at Central One. He was recently announced as the overall winner of the 2014 Cape Legends Inter-Hotel Challenge, where he represented the Radisson Blu Gautrain Hotel – a huge feather in this growing Chef’s cap.

Zwelethini Tshuma started his career in 2005 at the age of 21, his first position as a steward in the heart of Sandton’s Lekgotla in Nelson Mandela square. After a very short stint in the back of the kitchen, Zwelithini showed great interest in the African cuisine and the head Chef, Frank Lubbe, saw potential and threw Zwelithini in the kitchen, from where he went from strength to strength.


PlAISIR de MeRle MAlBeC 2010retail price: R250www.plaisirdemerle.co.za

Aromatic nose with cassis, spice and cedar. Full-bodied with dark berries and plummy fruit with savoury notes, underlined by ripe velvety tannins and a sweet vanilla oak finish.

Pair it with

BRAISed PORK Belly, ROAST FIlleT WITH BelUgA leNTIl ANd PORK CHeeK RAgOUT INgRedIeNTS:

• 1l brown chicken stock• 1l vegetable stock• 500ml Mirin• 2 cinnamon sticks• 2 Star anise• 2 bay leaves• 900g carrots• 150g onion• 5 Sprigs of thyme• Salt• 800g Pork belly• 500g Pork cheek• 800g Pork fillet• 1l orange juice• 200g butter• 80g beluga lentils• 1 cob of sweetcorn• 1 Granny Smith apple• 80g baby carrots• 60g baby turnips• 30g baby radish• olive oil

BRAISed PORK Belly ANd CHeeK: bring chicken stock, mirin, cinnamon sticks, star anise, bay leaves, 150g carrot, 100g onion and 4 sprigs of thyme to the boil. Season with sea salt, bearing in mind it is just to impart flavour to the pork. The stock will still be reduced for the sauce. Add it to an electric pressure cooker and add pork belly and pork cheek and cook for 1½ hours. Strain and place the belly on a tray. Place another tray on top with a weight and let it chill/set in the fridge. once chilled, cut into 80g perfect squares. chill the pork cheek until you can work it, and shred the meat off. Reserve meat for ragout. Place stock into a pan and start to slowly reduce for the sauce

CARROT & ORANge PURee: Peel and slice 700g carrots. Place in a pot and add

orange juice. Simmer until carrots are cooked and soft. Place into a Thermomix and blend, adding 100g butter and liquid from cooking until desired consistency. Strain through a fine sieve.

BelUgA leNTIl RAgOUT: boil 80g beluga lentils in water with 50g onion, 50g carrot and a sprig of thyme until cooked. Allow to cool in cooking liquid. cut the kernels off of sweet corn. Peel and seed the apple. cut into brunoise. Place in lemon water.

BRAISed BABy VegeTABleS: bring 1lt of vegetable stock/water to the boil in a sauté pan. Season with sea salt and add 100g butter. Place baby carrot, baby turnip and baby radish. Reduce heat and slowly braise vegetables until ready to plate.

ASSeMBly: Place the pork belly in the oven with a little cooking stock. heat the puree, check the seasoning. heat a pan and sauté the cheek in a little rio largo olive oil. Add the sweet corn, apple, lentils & cooking liquid and slowly reduce. check seasoning. Finish off with a little chopped sage. Seal the fillet on

a grill and roast in the oven till m/w. the pork needs to be slightly pink and moist. (NoT Medium). Plate the puree. Arrange fillet, belly and ragout. Arrange braised baby vegetables and garnish,using the liquid reduction as sauce.

www.plaisirdemerle.co.za

Livin’thelifeby Maryna Strachan

Rocking PEI’ve always said that my favourite of all The Wine Show’s is the one in PE. This year we added a Durban Show to the calendar and with a fantastic turnout of visitors and great weather to break up an otherwise miserable and wet Cape Town at the time, it looked as if PE had some serious competition.



Two weeks ago, the TWS Media team and I made our way back to the friendly city for the fifth

time, bringing the Cape winelands along for more Wine Show frolics and fun of the vinous kind and I can happily confirm that the folks in Durban have a loooong way to go to beat the enthusiasm and vibe of these friendly folk.

The Show was once again hosted in the Boardwalk Convention Center in Summerstrand, which has proven to be a good move. A great location with ample parking space and magnificent views of the Indian ocean from my hotel room in the Boardwalk Hotel – it’s also the biggest available indoor space for us to host the Show.

With a total of 66 stands, this was the biggest Wine Show we’ve hosted in PE yet and the enviable list of exhibitors showed that they, too, agreed that

the people from Algoa Bay were deserving of their company and wines for the weekend. And they weren’t disappointed!

Following the schedule change as with the first two Shows which saw us ditch the Sunday times for

Thursday night opening instead, we opened to a very enthusiastic crowd, which, whilst it wasn’t packed to the rafters, was a steady and constant flow of people sampling their way through the stands.

Friday and Saturday were, however, totally different beasts! We had indications of high pre-show ticket sales via Computicket, but the reality of the matter only really hit us on the Saturday. After a stonking Friday night we opened our doors at midday on Saturday to a small trickling of people, but by 15:00, the stands

Livin’thelife

“... the enviable list of exhibitors showed that they, too, agreed that the people from Algoa Bay were deserving of their company...”


were pumping, the vibe was amazing and the crowd were in full swing.

It’s the longest day of the three for a full 9 hours of wining available, but by 16:00 we realized that we had to shut the doors for a bit so as to let some people out. The venue was packed and though everyone was having a great time, we had to consider the safety of all our visitors as well as the exhibitors, who were struggling to keep up with

the demands of everyone wanting to sample their wines.

I suppose it’s a fine line between making sure everyone is safe and happy and pissing people off. The reality is we chose to piss people off for the sake of keeping everyone else safe and happy – and pissed off

they were... As problems go, this was probably a ‘good problem’ to have, but when by 6pm we’d

“...we had to consider the safety of all our visitors as well as the exhibitors, who were struggling to keep up with the demands ...”

Livin’thelife

The Kitchen Cowboys' steak sandwich and KWV Café Culture

Show visitors enjoy a session in the Wine Extra Theatre

Cape DreamsPinotage

Libby’s PrideElizabeth “Libby” Petersen is carrying out her dream of owning and operating her own small premium wine label.

Libby’s PrideShiraz

MILKMandisi Gangandeni formed The Food & Wine Factory in 2007 on the passion for good wine and the related lifestyle, and the desire to educate and share with others.

MILKEveryday Kiss Chenin Blanc

Bayede King Goodwill Zwelithini’s range of wines creates jobs and opportunities for needy communities.

Cape DreamsThe name Cape Dreams reflects the personal aspirations of Bunty Khan and part of the profit goes towards the realisation of the dreams of others.

Women in Wine Established by 20 professional black women with a dream of giving women, especially farm workers and their

families a share in the South African Wine industry.

Women in Wine Cabernet Sauvignon

Thembi Thembi is a 100% black owned & traded company. Thembi Tobi sees herself as an educator and wine ambassador for communities with no wine culture.

Thembi Pinotage Thembi Shiraz

Seven Sisters Merlot

African Roots is a 100% black-owned wine company, owned and managed by seven sisters hence the brand name.

Re’mogoRe’mogo is 100% owned by previously disadvantaged entrepreneurs and offers fantastic wines.

Ses’fikile Ses’fikile is the work of Nondumiso Pikashe from Gugulethu.

SesfikileCabernet SauvignonSes’fikileShiraz

BayedeThe PrinceCabernet SauvignonThe PrinceMerlot

SDFSupplier Development Fund

A proud initiative

DevelopingWine Brands

Liquor not for sale to persons under the age of 18. Makro supports responsible drinking.

ThandiThandi became the first wine brand in the world to receive Fairtrade accreditation in 2003.

ThandiSparkling Rosé


Livin’thelifecompletely sold out of tickets and were letting those who’d pre-bought tickets queue outside, only letting people in as others went out, we as organizers weren’t very popular.

The Wine Extra Theatre, which usually only seats 40 visitors and was made larger this year to seat 48, was one of the biggest hits. Each and every session was full with Saturday seeing people queue up for the next session even when one was currently still running. At one stage I made a point of notifying the people waiting that the next session was only taking place in half an hour and that they should enjoy the rest of the Show until then only to be told “It’s OK, we’ll wait”. OK then…

By 8pm, some of the exhibitors had sold out of stock and didn’t even have pouring samples left over to see it through for the last hour. I think it’s safe to say that The Wine Show PE 2014 was a hit and when it all finally came to a close at 21:00 on the Saturday evening, the whole team breathed a sigh of relief. We were knackered! Once we managed to get the last stragglers out of the venue it was time to pack it all up until next time. Yes, we literally had to pack up the Show that evening, but with a great

Livin’thelife


Livin’thelifeteam who’ve done this together a few times, we had it all done in no time and we could all flake out or, as in my case, collapse in a heap of pain.

A Show like this can only be done successfully with a great team. It all starts as soon as the last Show finishes with the Sales team (Vanessa, Tristan and Wouri) who diligently contact the various producers to offer them stands. Our amazing Operations Manager, Samantha, makes sure that everything is in place, from the liquor license to the stand builders via security, cleaners and everything in between, all the while negotiating the best deals. A great marketing and PR strategy and teams who facilitate media partnerships, ad buying, social media communication and as much publicity as one can garner to the rest of the team who all have imperative roles to play in their own right.

I’ve done a total of 12 Shows across South Africa with ‘Team TWS’ and I look forward to doing many more. I can, however reveal that The Wine Show is hitting Nelspruit next, so tell one, tell all to put your drinking cap on, for the premier Show in South Africa is going up north! PE, see you next year, you once again ROCKED!

www.canevel.it

Valdobbiadene. La differenza è tutta qui.

CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07

CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1234/07

I n the early 1900’s, the aristocratic Pinot Noir

family from France, famous for growing the most noble of wine grapes that carried their family name, sent their young daughter off to South Africa to meet the son of a renowned farming family from the south of France – the Cinsault family. The young Cinsault, after striking out on his own in Africa, changed his name to Hermitage, determined to establish his own identity away from his father. When the beautiful, feminine, soft-spoken debutante met the handsome, strong-willed, upstart farmer…voila… Life’s greatest treasures are often unexpected.

Fat Barrel is a “fat buy” of the USA into SA wine. Founded by Bob Lynde, who started dealing with SA in 1990 when he discovered our Cape wine region and never looked back.

Bob fell in love with Pinotage and found lots of people in the States who agreed with him. He’s been creating exceptional personality-driven wines out of Wellington entirely for export to the US. The Lovechild wine came about because of his love for SA, firstly, but also because

Lovechild Pinotage 2012

We’ve Been Drinkinghe has since found a huge following in the USA, for Pinotage. Don’t let the name fool you - this wine is not a mistake. More elegant than most Pinotages, Lovechild is an effort to pay respect to the grape’s viniferous parents. A combination of 35-year-old bush-vine Pinotage and 15-year-old trellised fruit from outside Wellington, South Africa. More reminiscent of its Pinot Noir mother, but with underlying structure and finish from its Cinsault father.

Red berry and plum flavours are dominant on this very elegant and light Pinotage, which will pair beautifully with a venison or duck dish that is not too big or bold in flavour.

Price: R70Available from: Frogitt & Vonkel Private Wine Merchantswww.frogitt.co.za


www.frogitt.co.za


WHITe VelVeT deCAdeNCe

• 3/10 Alexander Grappa• 3/10 bottega Fior di latte• 2/10 cocoa cream• 2/10 Espresso coffee Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Serve the cocktail in a chilled Martini glass. Garnish with red berries or chocolate flakes.

Into the SpiritBottega Fior di Latte

For three generations, the Distelleria Bottega has made some of Italy’s finest and most sought-after wines and spirits. Situated in the heartland of Prosecco country at Bibano di Godega, a mere 45km from Venice, the company is housed in a traditional 19th century farmstead which nevertheless boasts state-of-the-art technology, producing benchmark examples of the traditional drinks of the region – Prosecco, sparkling wine and grappa.

Part of the Bottega stable, the White Chocolate Grappa – the Fior di Latte – offers spiced vanilla notes, whilst the Latte Macchiato Bottega mixes milky chocolate, luxurious cream and roasted coffee beans into a symphony of flavours for your mouth – a veritable dessert in a glass!

Retail Price:R190 per 500ml bottlewww.bottegasa.co.za

www.bottegasa.co.za


12Healthier products are the next trend and by this I mean either lighter (in alcohol and calories) and/or more natural products.

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

My prediction is for conditions to become drier and for the pattern to change. Cold fronts will begin to miss us in winter and we will experience more summer rain. We will need to manage water better and/or make use of more drought resistant vines. We have also invested in a vineyard in a different climatic zone (South of France) to reduce our risk of adverse climate change.

6. Bulk exports. Sustainable or insanity?

Bulk exports are necessary and sustainable, but we should be trying to reduce them.

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

We need to get new wine drinkers physically involved through tastings and promotions. Social media is also a great option for supporting this.

1.Selling wine to China and the Far

east. Are you engaging?

Yes, we are engaging but

just to have our foot in the door

at this stage. The obstacles of doing

business there are huge and the lack of a knowledgeable market will require an enormous marketing cost. So we are playing the waiting game by maintaining a presence until the market is more developed.

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

Some local competitions are worthwhile, but International competitions have very little impact. Reputable competitions can work if you have good distribution of the award winning wine that is identified as having won a medal (must be gold or better).

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

Government support would be great for generic marketing especially in emerging markets such as Africa and the Far East. With a meaningful budget we could generate a significant improvement in sales.

4. What’s the next BIg wine trend?

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…

Jeff Grier Director and Cellarmaster - Villiera Wines

1.Selling


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

Most exporters are treating their workers fairly and there is a lot of good faith. External (political etc.) pressure incites protest action at times in certain areas. Agriculture provides jobs, but it can become more mechanized and in this case the nation faces a ticking time bomb.

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

It will cause a loss of jobs especially in the advertising and media industry and sport will suffer from lack of sponsorship. However, wine will continue to sell, but new entrants will have great difficulty to become established. Transformation will be impeded and established brands will thrive, but consumers won’t drink any less wine.

10. you get to run WoSA for 12 months and nobody can argue or complain about your decisions. What are you going to do?

I would utilize the full budget in the USA for a year. It is a complicated, distant market, but it has the most potential to quickly develop massive improvements in the sale of S.A. wine..

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

Create more awareness for our best wine and get them to drive our progress to a higher average price point.

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

We will have a better reputation for quality and environmentally friendly wine. We will be attracting a lot of international tourists to one of the best wine tourism options in the world. The growth will be in price rather than volume.

12 qUESTIONS

the new member to the

Allesverloren fAmily,

is now AvAilAble in

South AfricA

After

phenomenAl SucceSS

internAtionAlly, After

phenomenAl SucceSS

internAtionAlly,

on the fArm Allesverloren where DAnie mAlAn wAs born AnD breD - A pAssionAte mAn, he tries his hAnD At Anything, be it fishing or mAking wine, hAlf meAsures simply Do not exist. (Just Ask his frienDs.)

but his biggest pAssion will AlwAys be wine, As the cupboArD full of AwArDs he hAs won over the yeArs cleArly shows. Although he is internAtionAlly recogniseD As one of the wine-mAking greAts of our country, DAnie remAins A humble fArm mAn At heArt. in fAct, he wAs once referreD to As “the nAkeD winemAker” (Ask him why!). this unpretentious ApproAch to life shows in his bAckyArD blenD - no frills, Just fAntAstic.”

Not for Sale to Persons Under the Age of 18.


Ingredients :

• 2 Cups cooked, mashed pumpkin

• 1 Egg, beaten

• 4 tbls Flour

• ½half a tsp Ground cinnamon

• ½half a tsp Ground cardamom

• ½half a tsp Ground ginger

• 1 and a half tsp Baking powder

• 2 tbls Sugar

• Pinch of salt

• 1 tsp Orange zest

• 2 tsp Lemon juice

• Vegetable oil for frying

Mascarpone and cinnamon cream: :

• 1 Cup mascarpone

• 1 tbls Runny honey

• 3 tbls Icing sugar

• half a tsp Ground cinnamon

• Mix together well.

• Serve on hot pumpkin fritters.

Method :

Mix together pumpkin and egg. Stir in flour, cinnamon, cardamom, ginger, baking powder, sugar, salt orange zest and lemon juice.

heat oil in a shallow pan and drop spoonful’s of the pumpkin mixture into the oil. Fry each side till golden. Drain on paper towels and serve hot, topped with mascarpone and cinnamon cream.

Pumpkin Fritters with Mascarpone and Cinnamon Cream

WhatFoodWhatWine?

Trophy Winner under R100

Du toitskloof Du toitskloof beaukett 2013

web: www.dutoitskloof.co.za

Trophy Winner over R100

Creation Chardonnay 2013

web: www.creationwines.co.za

4 Star Under R 100Table Bay MCC Brut NV4 Star Over R 100Champagne Lacourte - Godbillon Brut NV Spier 21 Gables Chenin Blanc 2012 Cabernet Sauvignon 3 Star Over R 100Vergenoegd Old Cape Colony Cape Vintage 2005

www.ultraliquors.co.za

wwwfleurducap.co.za

wwwfleurducap.co.za

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

Get Out

August/September 2014

This month: Honouring Women’s Month with ‘Pink Tea’ + We Luv Wine + Chefs Who Share - The ART of Giving + Bouchard Finlayson’s popular Tutored Wine Tastings + Wine & Cheese Tastings At Lanzerac + Food & Wine Pairing Evening at Bistro 1800 + Celebrate a Baa-Baa-licious Braai Day with Reuben Riffel + Creation at The Beverly Hills + Much More.....



Celebrate a baa-baa-licious braai Day with reuben riffel : braai buffs and grill enthusiasts can join celebrity chef Reuben Riffel for a baa-baa-licious celebration at the charming bartholomeus Klip in the Riebeek valley, when he will fire up a Terroir to Table feast in preparation for National braai Day on Saturday, 13 September. Reuben will be joined by resident chef and author, louise Gillett, to share sumptuous tastes and tricks straight from the open fire and together this blazing duo will let guests in on a few smokin’ hot secrets to master this ultimate South African pastime. From venison wors; West coast fish; award-winning wines, and kids running wild to weird and wonderful side dishes; gumboots; sun hats, and friendly chitchats at the long table. This pre-braai Day bash is hosted by Food Routes and includes interactive cooking demos by the chefs, a tantalizing array of produce unique to the area and a four-course al fresco lunch. Guests will tuck into a hearty spread ranging from savoury appetizers to flame-kissed dessert delights – all in all a memorable Terroir to Table indulgence not to be missed. Foodie firebugs will also be able to flex their own braai-ceps on the day during a team challenge when each group will have to create a braai-inspired starter from a mystery box of simple ingredients. The exclusive Terroir to Table braai Day at bartholomeus Klip costs R385 per adult and includes the lunch and wine on the day. Kids between 6 and 12 years cost R185; kids five years and younger are free. There will also be lots of exciting attractions to keep the little ones busy. Pre-bookings are essential as seating is limited. The country fun starts at 12:00. To book your seat at the Terroir to Table Braai Day contact Food Routes at Tel: 082 542 7566 or send an email to [email protected]. Also visit www.foodroutes.co.za and www.bartholomeusklip.com.

honouring women’s month with ‘pink tea’ : The Twelve Apostles hotel

and Spa will serve a special ‘Pink Tea’ in association with Pongrácz in honour of Women’s Month. Available at R160pp throughout the month of August, guests will be

welcomed with a glass of Pongrácz Rosé on arrival. it will be the perfect

partner for a host of pink-themed treats – some of which feature cancer fighting

‘super-foods’ that are high in antioxidants. Red wine pâte de fruits, Forest berry cheesecake, Ruby grapefruit cupcakes and Strawberry mousse will be presented alongside freshly baked Scones with fresh cream, brazil nut cake, chocolate brownies and cream puffs topped with pink chocolate, served with the finest selection of fragrant teas and coffees. The selection of delicate finger sandwiches includes Smoked salmon with cream cheese, chicken mayonnaise with toasted almond and Roast beef with horseradish and rocket, as well as the traditional Egg mayonnaise and cheese and tomato varieties. The Twelve Apostles hotel’s Pink Tea will be served individually on Tea stands, Mondays to Sundays from 10:00 to 16:00 in the leopard bar, the conservatory or the café Grill, and on weekend afternoons a high Tea buffet will be available in the same venue. Contact restaurant reservations on 021-437 9029 or [email protected] to book.

we luv wine : The second half of the year sees the return of the “We luv Wine” Festival at the cape Gate Shopping centre in the northern suburbs of cape Town on Friday, 22 August from 17:00-21:00 and Saturday, 23 August from 12:00-18:00. Wine lovers can taste and buy more than 100 wines directly from the producers. A wide selection to suit every palate and wallet, ranging from Red, White, Dry and Sweet right through to Port, bubbly and Pot-Stilled brandy, is on offer. hungry tummies are catered for with products like biltong, cheese, olives, olive oil and chocolates on offer and selected food exhibitors have been invited to provide eats for sale. lounge seating areas for socialising will ensure a casual vibe and an enjoyable food & wine experience as visitors are welcome to buy something to eat and enjoy it with a glass of wine on site. The Pebbles Project, which looks after disadvantaged children, especially those impacted by alcohol, is the charity beneficiary of the festival and will be present to spread their message and raise funds and awareness. Tickets cost R50pp (includes tasting glass) from the Information Desk in the Cape Gate Centre, on-line from www.plankton.mobi or at the door.

Get Out


www.foodroutes.co.za

www.bartholomeusklip.com

www.bartholomeusklip.com


www.plankton.mobi

CAPE TOWN

wine & Cheese tastings at lanzerac: visitors to lanzerac Wine Estate in Stellenbosch can look forward to their latest offering when next visiting. From August treat yourself to a carefully paired Wine and cheese Pairing available at R75pp. The following wines have been paired with superb cheeses from the boerenkaas range: lanzerac chenin blanc paired with the boerenkaas Extra belegen Eight Month; lanzerac chardonnay paired with boerenkaas Jong cumin; lanzerac cabernet Sauvignon paired with boerenkaas oude one Year and lanzerac Special late harvest paired with boerenkaas Extra oude Four Year. Regarded as a favourite pastime during the 80’s lanzerac is sure to make this a trend yet again. TBookings are essential and can be secured directly through the Tasting Room by contacting them on 021-886 5641.

food & wine pairing evening at bistro 1800 : Join us on Friday, 29 August for an exclusive hartenberg Wine Farm Food and Wine pairing evening. The dinner will start at 19:00 with tickets costing R320pp. To book your seat contact Bistro 1800 Reservations on 021-430 0506 or email [email protected].

Chefs who share - the art of Giving : The grand charity event that last year raised R1.2-million for youth development is back on 11 September 2014. created by opulent living Experiences and presented by Mercedes-benz, the black-tie evening gala will once again draw together 14 award-winning South African chefs, as well as seven top sommeliers and seven acclaimed international chefs to create a food-and-wine pairing experience par excellence. All proceeds from ticket sales and the accompanying auction will go 100% to two established youth development charities: MAD charity – Make a Difference and the laureus Sport for Good Foundation. The ticket sales (R3,000 per seat) for the elegant charity evening starts on the 25th of June 2014. To book your seats or for more information, email [email protected].





taste the 2014 Cape winemakers Guild wines : Gearing up for the 30th Nedbank cape Winemakers Guild Auction to be held in Stellenbosch on 4 october, these Showcases give wine lovers the opportunity to taste the selection of rare and sought after wines to go under the hammer this year. Taste exceptional wines with a creative edge and great diversity representing over three decades of winemaking prowess at the Nedbank cape Winemakers Guild Auction Showcase. Please remember to book your tickets for the 2014 Nedbank cWG Auction Showcase and taste the wines produced exclusively for the 2014 Nedbank cape Winemakers Guild Auction, past Auction wines and flagship wines from the members of the cape Winemakers Guild. The Showcase takes place on the 21st of August at the Cape Town International Convention Center from 18:00-21:00 and entry costs R170 per person. Bookings can be done via www.webtickets.co.za.

Get Out

bouchard finlayson’s popular tutored wine tastings : continuing in August, the tutored tastings will be held in small groups and are meant to be fun and informal, attracting wine novices and connoisseurs alike. Peter Finlayson, renowned winemaker and South Africa’s ‘Pinot Pioneer’ will personally host both events during which he will share his passion for wine. The cape Town tasting takes place at Kyoto Garden Sushi on Kloof Nek on Wednesday 13 August and will focus on bouchard Finlayson vintage highlights – Sauvignon blanc,

Pinot Noir, hannibal red blend and chardonnay. booking is essential as only 20 guests can be accommodated. The tasting starts at 18:00 and will run until approximately 19:30. Bookings can be made by email to [email protected] or Tel 028 312 3515. The cost is R200 per person, which includes the wine tasting and a selection of canapés. Wine tasters are welcome to book dinner at the restaurant following the tasting, for their own account.

food & wine pairing Dinner with Ken forrester Vineyards on Friday 29 August, The Twelve Apostles hotel and Spa will continue its monthly Food & Wine Pairing series in Azure Restaurant, when it will join forces with Ken Forrester vineyards to offer a gastronomic four course dining experience. The evening will be co-hosted by Executive chef christo Pretorius, together with the Ken Forrester Sales and Marketing Director, Anthony van Schalkwyk. Tickets cost R545 per person and the evening commences at 19:00 for 19:30. Booking is essential and can be done by calling 021-437 9029 or [email protected].


www.webtickets.co.za




‘tastes of 2014’ at the Vineyard : As ‘Tastes of 2014’ goes into its penultimate month, dinner guests can expect to sample the creativity, skill and enthusiasm of a team of talented candidate chefs based at the hotel – including a member who took part in the high-profile cape legends inter hotel challenge event. This August, guests at the Square Restaurant will have the opportunity to sample the menus designed by a few of the inspirational young chefs who took part in this challenge – surely an occasion not to be missed. ‘Tastes of 2014’ also offers a series of fortnightly, wine-paired dinners that display the wines of carefully selected estates. on 22 August, blackwater Wines and David Sadie will present their finest wines to guests, together with specially crafted dishes, designed to help tease out the best possible synergies from the wine and food combinations. The vineyard hotel will be pulling out all the stops by offering a special bed-and-breakfast rate to those enjoying the wine-paired dinners. Four-course diners will be accommodated in single rooms at R995 per night and double rooms at R1,690. These rates are applicable for Friday 22 August 2014, and include accommodation, attendance at the wine-paired dinner, and breakfast on the Saturday morning. For the complete schedule of wine-paired dinners, visit www.vineyard.co.za. For more information or to make a reservation, please call 021-657 4500 or e-mail [email protected].

CAPE TOWN

JO'BURG

bouchard finlayson’s popular tutored wine tastings : continuing in August, the tutored tastings will be held in small groups and are meant to be fun and informal, attracting wine novices and connoisseurs alike. Peter Finlayson, renowned winemaker and South Africa’s ‘Pinot Pioneer’ will personally host both events during which he will share his passion for wine. Johannesburg-based wine fans will be able to catch the tasting on Tuesday 26 August, at The Peech hotel, Melrose. Wines in the lineup will focus on bouchard Finlayson vintage highlights – Sauvignon blanc, Pinot Noir, hannibal red blend

and chardonnay. booking is essential as only 20 guests can be accommodated. The Johannesburg tasting starts at 18:30 and will run until approximately 20:00. Bookings can be made by email to [email protected] or Tel 028 312 3515. The cost is R200 per person, which includes the wine tasting and a selection of canapés. Wine tasters are welcome to book dinner at the restaurant following the tasting, for their own account.

www.vineyard.co.za




Get Out

Creation at the beverly hills : Followers of good food and fine wine are in for a treat. We invite you to join Executive chef, Tony Kocke, and his dynamic, culinary team along with carolyn Martin for what promises to be an exceptional dinner, paired with wines from creation vineyards. The evening commences at 19:00, with a glass of creation Sauvignon blanc served on the terrace, before adjourning to the Plantation Room for dinner. booking is essential. Join us for a special evening with the beverly hills Food and beverage team. Reservations only confirmed on receipt of payment and tickets cost R425pp. Don't drink and drive - take the elevator home! Please enquire about our preferential overnight rate. Book early to avoid disappointment. To book, contact Firdos on 031-561 2211 or [email protected].

DURBAN

Centrestage mumford revolution : centrestage`s talented band performs hits from Mumford and other recent chart toppers with a similar feel to Phillip Phillips, The lumineers, Avicci, Daughtry, James blunt and Mathew Mole amongst others on 29 and 30 August 2014 at the vodacom Amphitheatre. The revolution includes banjo and Fiddle and looks at American bluegrass influencers like the charlie Daniels band and the irish celtic flavor featuring the likes of the Dubliners and the Waterboys. Tickets cost R120 each and can be bought from www.computicket.co.za.

GARDEN ROUTE

taste the 2014 Cape winemakers Guild wines : Gearing up for the 30th Nedbank cape Winemakers Guild Auction to be held in Stellenbosch on 4 october, these Showcases give wine lovers the opportunity to taste the selection of rare and sought after wines to go under the hammer this year. Taste exceptional wines with a creative edge and great diversity representing over three decades of winemaking prowess at the Nedbank cape Winemakers Guild Auction Showcase. Please remember to book your tickets for the 2014 Nedbank cWG Auction Showcase and taste the wines produced exclusively for the 2014 Nedbank cape Winemakers Guild Auction, past Auction wines and flagship wines from the members of the cape Winemakers Guild. The Showcase takes place on the 27th of August at The Atrium, Nedbank Head Offices, 135 Rivonia Road from 18:00-21:00 and entry costs R170 per person. Bookings can be done via www.webtickets.co.za.

JO'BURG


www.computicket.co.za

www.webtickets.co.za


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Wine Extra September 2014

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