Cheers Vol. 40 Jan / Feb 2019

cheers C O M P L I M E N TA R Y M A G A Z I N E JA N / F E B 2 0 1 9 VO L 4 0

IPA, ALES, STOUTS AND LAGERS:

WHAT’S THE DIFFERENCE?

HOW GENUINE ARE CELEBRITY SPIRITS?

KNOW YOUR GRAPES & WINE UNUSUAL WHITE VARIETIES

A COPY OF HELP! THERE’S A GUEST AT MY TABLE BY ANNABEL FRERE

BOXING SMART...

BY THE LITRE BAG

COFFEE:

MORE THAN JUST A CAFFEINE HIT

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21365

#BRUTALLYYOUTOGETHER

Not for Sale to Persons Under the Age of 18.

contents JAN/ FEB 2 0 1 9 VO L40

12

16

Panel

Choice!

4

6

EDITOR’S LETTER

Keeping track of the numbers

THE INSIDE SCOOP

Brands, branding and even brandy

12 CELEBRITIES AND THEIR SPIRITS

Aviator gin, Casamigos tequila & Crystal Skull vodka

18

30

34

16 NAME THE GRAPE Unusual white wine varieties

34 THE PERFECT

18 TASTING: WINE Bukettraube to Verdelho

38 HOT BITES DIY cocktails and more

20 THINKING OUT

42 BOOK GIVEAWAY Help! There’s a Guest at my Table by Annabel Frere

THE BOX

Wine on a budget 24 READY...

STEADY... GO!

Can or bottle, they’re easy to consume 27 TASTING: RTDS The ease of convenience 30 KNOW AN ALE FROM A STOUT?

Decoding beer styles

SERVE

Stirred or shaken?

46 HUISKOK Emile Joubert vegetates 48 TERESA ULYATE Chicken dinner winner 52 HOT NEWS Diner’s Club Winemaker of the Year and more

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01

C O N T E N T S | JA N / F E B 2 0 1 9

Statistics show that single-serve, ready-to-drink (RTD) beverages have a $23 billion (R345 billion) market.

48 68

SEE P42 TO WIN THIS RECIPE BOOK

28

54 THINGAMAJIGS Goodies and gadgets 56 PERCOLATED OR POURED?

Ground zero for coffee appreciation 60 SIGHTS & SOUNDS The latest books, CDs & movies

54

62 CUTESY CUPID Valentine on wheels 63 APPS-O-LUTELY Swiping left or right?

64 FISHING TOPS at SPAR corporate challenge 67 THE NUMBERS GAME

It all adds up 68 HUH? WAIT...

WHAT?!

Driven to dangerous distraction 71 NEXT ISSUE What to expect in March & April 72 LOOPDOP Gerrit Rautenbach se nuutste brokkie 02 w w w .t o p s a t s p a r. c o . z a

Rememb er you can

access Cheers magazine on your mobile , tablet

or laptop www.ch eersma g.co.za

#CÃŽROCYOURWORLD Not for Persons Under The Age of 18.

E D I TO R ’ S L E T T E R |

cheers team

TOPS at SPAR Jess Nicholson Group Promotions & Advertising Manager – Liquor Nicole Hesom Group Advertising Controller – Liquor

BUDGET BLUES I suppose we should be grateful right now that we don’t have Finance Minister Tito Mboweni’s job, having to stretch the country’s tax revenues to cover everything from roads and railways to hospitals and schools.

High finance or understanding the economy has never been my thing but just like anybody else there’s an appreciation that costs have skyrocketed over the past year. Petrol has been the biggie and where it used to cost me a few hundred rand to fill my car, now it’s just shy of R1 000 – which is alarming considering how frequently I have to log up the kilometres when driving out to wine farms in Stellenbosch, Robertson and Paarl.

Guaranteed one thing that the Finance Minister will do when he makes his budget speech in Parliament this February will be a rise in taxes – especially the so-called ‘Sin Taxes’. Those are the taxes levied on things which the populace do for fun, like smoke and drink.

So how can we still engage in our social vices without having to make too many sacrifices?

There’s an old adage which says that people should learn to work smarter, not necessarily harder. Well, the same applies to booze. We don’t need to stop enjoying a glass or two of wine, beer or whisky – we should perhaps be smarter about what we buy.

Wine is my hobby and as anyone who has ever visited my home knows, I’m unlikely to ever drink my way through my carefully cellared stocks – but that doesn’t mean I’m not still interested in buying wine ... Wine geeks always have to get their hands on the new ‘hottest thing’!

Speak to retailers, such as the folks who own and manage TOPS at SPAR outlets, and they’ll tell you that consumers’ buying habits have changed. They’re boxing clever ... and I mean literally boxing clever. Whether you call it Chateau Cardboardeaux or a Bronkhorstspruit Briefcase, boxed wine is conveniently packaged and offers great value, whether in one-, two-, three- or five-litre options.

The bag-in-box offerings have gone from generic white and red wine to specific varietal packages. If Sauvignon Blanc or Merlot or Cabernet Sauvignon is what you want, or even a lighter, lower-alcohol wine – it’s available. And very reasonably priced too! So we’ve taken a look at bag-in-box wine in this issue and hope you enjoy the article.

Cheers

Fiona

FIONA MCDONALD CHEERS EDITOR

cheersmag.co.za

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CheersMag

@CheersMag

Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Annalie Boshoff annalie@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Dee Griffin dee@integratedmedia.co.za Photography Thinkstock.com Contributors Emile Joubert, Teresa Ulyate, Gerrit Rautenbach, Lucy Corne, Penny Haw, Josephine Bestic, David Bowman, Gareth George Head Office Cape Town Tel: 021 685 0285 Address Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address PO Box 259, Rondebosch, 7701 Printing Paarl Media Cape, a division of Novus Holdings Published by Integrated Media for TOPS at SPAR

STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets.

COMPETITION TERMS AND CONDITIONS Competition submissions should reach us no later than 15th February 2019. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws.

By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw.

Participants can only win one competition every 3 issues.

ALL ABOUT THE BLUES ...

THE SCOOP

Tonics accentuate the botanical character and subtle notes of premium gins and spirits.

The humble gin and tonic need be humble no more!

A straight tonic just doesn’t cut it – especially since local beverage company Fitch & Leedes have expanded their range of mixers yet again. It’s the same company which launched the popular pink tonic flavoured with rose and cucumber. And now they are marketing a blue tonic which offers up predictably juicy blueberry notes but also an unexpected spicy twist in the form of cardamom.

Fitch & Leedes understands that a G&T or cocktail is not only about great taste but should be pleasing to all the senses, treating true blue aficionados to a feast for the eye, nose and palate. Priding itself as the understudy to greatness, Fitch & Leedes tonics accentuate the botanical character and subtle notes of premium gins and spirits. The blue tonic is visually arresting when mixed with gin or vodka. It is delicately carbonated and finely

balanced to ensure the best taste representation of what was intended by the master distiller.

This noble blue tonic goes down smoothly when paired with juniper forward, citrus infused or floral gins. It also stands tall when paired with vodka, especially the wide selection of fruit infused vodkas.

It could be sundowners at the beach, around the braai or on the patio at home, Fitch & Leedes blue tonic makes a mean cocktail and gets the conversation started. It even works a treat as a non-alcoholic drink, on its own over ice and with a twist of lemon or a sprinkling of blueberries.

DRINK PINK The 2019 Delheim Harvest Festival has selected pink as its colour theme. Think pink and drink pink!

The date to diarise for this fun annual event celebrating all things grape is Saturday 26 January and the family-owned wine farm on the slopes of the Simonsberg mountain in Stellenbosch is the place to be.

The 2019 harvest celebration has turned pink to celebrate the longevity of Delheim’s Pinotage Rosé which first hit the market in 1976 – and the first to proudly proclaim its Pinotage roots 43 years ago.

Tickets are limited to the first 120 adults and 30 children who reserve their spots but one thing guaranteed is a massive quotient of fun with Delheim’s trademark generous hospitality in their tranquil picnic area.

Sensible dress and sunscreen are prerequisites since attendees will be expected to take a turn harvesting in the vineyards with a pair of secateurs to snip the ripe grapes ... and possibly even stomp them an hour or two later.

The harvest feast is always a good one with tables heavily laden with tasty treats – including Delheim’s delicious cupcakes.

Tickets: R650 per person & R150 for children (5 – 17) – available through Quicket. Pre-bookings are essential.

For more info: www.delheim.com or marketing@delheim.com or 021 888 4600.

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STOMPING GOOD FUN AT MURATIE Muratie, the historic homestead of the Melck family, plays host to its annual harvest festival in Stellenbosch on Saturday 2 March.

Participants can expect to find good food, fine wine, lots of great company, live music and even have a little fun stomping freshly harvested grapes if they choose – all amongst the surrounds of centuries old oak trees on the slopes of the Simonsberg.

Muratie’s Farm Kitchen is in charge of ensuring nobody goes hungry and that there will be wine aplenty, is a given.

Tickets are R120 a head – and early booking for this popular event is advised. The price includes lunch, a complimentary welcome drink, special prices on wines sold from the tasting room, tractor rides through the vineyards and grape stomping as well.

For further info: Nina Martin at Muratie on 021 865 2330/2336 or info@muratie.co.za.

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AL FRESCO EATING & WINING Summer is the ideal time to make the most of what South Africa’s scenic winelands has to offer – and a relaxed picnic under the broad blue skies and leafy trees is an almost idyllic way to enjoy it. Allée Bleue, a wine estate between Franschhoek, Paarl and Stellenbosch, has a top reputation for their chicnics which are staged in a walled grassy garden, within touching distance of the vineyards and the Drakenstein mountains.

While it might have won awards for its wines, Allée Bleue is also one of

the province’s top three herb growers – so naturally their herbs and fresh farm produce, all grown on the 200 hectare property, feature prominently in each picnic basket.

Roast beef wraps, cheese and pâté, fresh breads and crunchy fresh salads – along with some deliciously decadent sweet treats are packed into baskets and delivered to tables or picnic blankets and cushions.

Children are free to run and explore the vast open space and gardens, complete with jungle gym, jumping castle and sandpit, which means parents can relax and enjoy themselves too.

A vegetarian substitute is

available, featuring a smoked feta, chickpea and tomato wrap, a selection of local cheeses, olives and melba toast served with olive tapenade, onion marmalade, chilli tomato chutney and basil pesto. There are even dedicated kiddies chicnics with drinking yoghurt, chicken mayo wrap, potato crisps and a tasty caramel choc-chip cookie bar.

Prices range from R495 for a picnic for two adults to R105 for the kiddies option.

For more info: www.alleebleue. com and click on the “Book A Picnic” button. The farm is open daily between 11h00 -16h00, including public holidays.

DANCING IN THE STREETS

A DECADE IN THE MAKING It’s hard to believe that Tokara is less than 20 years old! It bottled its first wines in 2001 – and since then it has become a force to be reckoned with on the local wine scene. The quality of its wines have seen it elevated to rank in the World’s 50 Most Admired by Wine Brands as selected by influential UK-based publication, Drinks International.

This impressive wine estate has added lustre to its generous visitor offering by releasing a 10 year old Potstill Brandy.

Owners GT and Anne-Marie Ferreira always intended to make world class wines from their imposing patch of land on the brow of the Helshoogte overlooking Stellenbsoch – and the Director’s Reserve 10 year old Potstill Brandy is a natural extension of the acclaimed five year old brandy released in 2004.

“At Tokara we use a Pruhlo Alambic potstill which is considered to be one of the world’s finest setups for producing quality spirits,” said GM Karl Lambour. “Being a small operation and having such incredible equipment at our disposal allows us to keep small batches of fine spirits separate. These unique batches are then skilfully selected to make a rich and distinctive blend.”

The distilled spirit is then aged in 15% new Limousin oak barrels with the balance going to older barrels, ranging in age from one to 30 years. Only barrels which display mature, mellow characteristics are se-

lected for the blend. Some of the batches used for the Tokara 10 year old matured in barrel for up to 15 years. During this extended maturation time, the brandy loses liquid volume to evaporation, generally referred to by the distiller as the “the angels’ share”.

“As a result of this slow, prolonged barrel ageing, the aromas and flavours are more concentrated, making the brandy more unctuous and complex with greater depth of character,” Lambour said.

Fittingly, the Tokara Director’s Reserve 10 year old is packaged in an elegant Eden decanter which boasts beautifully refined lines and a smooth roundness. It’s the ultimate gift for brandy aficionados or epicureans looking for something distinctly different.

Stellenbosch, South Africa’s premier wine town, will be laidback, chilled and pretty much student free until February – and that’s when the City of Oaks takes to the streets to celebrate its wine culture.

The Stellenbosch Street Soirees happen once a month on a #WineWednesday, and all the traffic-stopping entertainment goes down in one central place, Drostdy Street.

It’s there where cars make way for young and old to savour unique dishes by popular local eateries and food vendors, while wine farms offer delicious vintages to wash away any mid-week blues.

Make a note in your calendar for Wednesday 16 and 30 January and 13 and 27 February if you want to meander Drostdy Street, glass of wine in hand looking for a tasty morsel to snack on.

Each Stellenbosch Street Soiree features a different selection of cellars and foodie folks. Entry is R100 per person which includes a glass and 12 wine tasting tokens. Food dishes are priced individually by vendors. These communal parties are from 18h00 till 20h00 and children are welcome.

For more info: 021 886 4310 or www.wineroute.co.za.

BUBBLY GRANDE DAME Modern society wants things – and wants them NOW! Messages are broadcast about ‘being in the moment’ but how about enjoying something that has taken time?

Durbanville wine producer Nitida has done exactly that: it spent three years gestating a 100% Pinot Noir sparkling wine. Made according to the traditional French Champagne method known locally as Methóde Cap Classique (MCC), the bubbly is from the 2015 vintage and has been called The Grande Matriarch.

“During the final stages of getting this wine ready,” said winemaker Danie Keulder, “we realised that everyone’s expectations of a blush bubbly are very different and upon further investigation we also noted that the other 100% Pinot Noir bubblies on the shelves are also not what we had envisioned.

“This gave us a clean canvas to make a serious style Methóde Cap Classique that ticked all the boxes of what we expect of a blush bubbly – a truly unique Nitida wine.”

The tasting notes promise a fizz that is “exuberant and pretty” with its fine bubble accentuating the raspberry and cherry notes – with just a hint of marmalade and the notable tautness that comes from extended time on the lees.

As Bernard Veller, Nitida’s owner, said: “We couldn’t be prouder of this superlative MCC.” His advice was to just add smoked salmon and a significant other for the ideal romantic evening.

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MONKS AND MACARONS

The crusty sweet yet decadently yielding confection known as the macaron is not French as one would have thought, but Italian in origin.

Which is why the Italian-owned and themed Idiom wine farm on the slopes of the Hottentots Holland mountains in Somerset West is offering a somewhat unusual opportunity to enjoy macarons with their wines.

Venetian monasteries used to serve the almond delicacies as far back as the eighth century – and it was only when Catherine de Medici of Florence married Henry II during the Renaissance period to become the Queen of France that the sweet morsel made its way to the French royal court, courtesy of her personal team of Italian pastry chefs. (In fact the name macaron is almost the same as macaroni – and both mean ‘fine dough’...)

Similarly, the owners of Idiom, the Bottega family are proud of their Italian heritage – to the point that they host an annual Italian festival at Idiom the first weekend in March, and their grape and wine mix is skewed towards Italian varieties.

Idiom’s own pastry team has the art of making macarons taped – because there is a technique to getting the casing just crusty enough to hold its shape until it almost crumbles in the mouth, exploding with its creamy filling.

Idiom’s wine and macaron pairing goes from light and airy to dark and intense – starting with an imported fizz, Prosecco from Veneto

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that accompanies a chamomile macaron with peach buttercream, white chocolate and bee pollen dust.

Idiom’s Imperium White Gold, a late harvest Viognier goes with a lemon macaron, caramel cream, honey jelly, lemon curd and candied lemon. And for a dramatic finishing flourish, the Imperium Black Gold Hailstorm is served: a ‘freak of nature’ raisin wine made from Merlot with a beautiful flower-decorated blueberry macaron of dark chocolate ganache, violet jelly, blueberry gel and dried blueberry raisins.

The wine and macaron experience runs until the end of February and costs R150 a head. Pre-booking is essential and can be made by telephoning or emailing Idiom on 021 858 1088 or reservations@ idiom.co.za.

HEY PESTO! The mountain pass linking Stellenbosch and Franschhoek is called the Helshoogte – and while it is a daunting challenge to folks who tackle it on a mountain bike, to the early settlers it was a truly terrifying prospect because of the wild animals roaming its slopes – hence the name “Hell’s Heights”.

Whizzing up the smooth tarred road these days is a breeze – especially if you turn into Neil Ellis wines halfway up!

Neil Ellis was South Africa’s original negociant, buying grapes from farmers and making great wines by blending from different areas. His son Warren is now in charge of the cellar but the visitor offering is still challenging the status quo. Where you can do wine and chocolate or cheese pairings at other wineries, Neil Ellis wines is offering a ... pesto pairing!

With the help of a chef friend, the team conceptualised recipes which have been tweaked to create four yummy pestos to sample with four of the highly-acclaimed Neil Ellis Terrain-Specific Wines. Pesto & Wine Play is a fun name for a fun experience. It is not a dedicated set of pairings.

Visitors are invited to experiment with the respective pestos and wines and discover their very own choice combos.

The following four pestos are lined up for the Pesto & Wine Play and served with delicious pita bread: Chickpea Curry, Beetroot & Almond, Mint & Pecan Nuts and Kale & Cashew Nut. The wines which are available for sampling are Amica Sauvignon Blanc, Whitehall Chardonnay, Bottelary Hills Pinotage and Jonkershoek Cabernet Sauvignon.

Not for Persons Under The Age of 18.

SPIRITS |

There are better examples of genuine involvement. Such as that of George Clooney, Ryan Reynolds and Dan Aykroyd.

STARS OF STAGE AND SCREEN, ALONG WITH HIGH-PROFILE MUSICIANS ARE KNOWN TO ENJOY THEIR BOOZE. BE IT CHAMPAGNE, VODKA, WHISKY OR BOURBON, FAMOUS NAMES HAVE ALWAYS BEEN SYNONYMOUS WITH THEM. BUT MERELY PUNTING OR PROMOTING A PRODUCT IS SO LAST GENERATION. FIONA MCDONALD LOOKS AT THE WORLD OF CELEBRITY LIQUOR.

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CELEBRITY LIQUOR

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SPIRITS

STAR POWER

D

o celebrities who endorse products really like them – or is it just about the pots of cash they’re being paid to put their names to them? It might work with items such as luxury watches or flashy cars or top-end airline travel – but these goods are out of the reach of Joe Average, the proverbial ‘man-in-the-street’.

But liquor isn’t. A bottle of wine, brandy, whisky or gin is easily within the reach of the average consumer so how much status and relevance is attached to the product?

Former England footballer David Beckham certainly works extremely hard for Haig Clubman, the relatively new blended Scotch whisky which was launched with much hype, pizzazz and fanfare in London in 2014. He’s travelled the world promoting it, having visited Johannesburg and working the well-heeled crowd at the Sandton Sundeck.

The grain whisky is matured exclusively in American oak casks, which Master Distiller and Blender Chris Clark said gave it an enjoyable smoothness and sweetness. That the square blue bottle has oodles of style and is a natural fit with the

carefully curated Brand Beckham is a given, but the substance of the partnership has been questioned by whisky pundits. Brand owner Diageo, a global conglomerate, has cleverly countered that argument by stating that it’s a whisky for non-whisky drinkers, for men and women exploring alternatives to gin and vodka.

There are better examples of genuine involvement. Such as that of George Clooney, Ryan Reynolds and Dan Aykroyd.

As if making millions of dollars as the world’s favourite leading man in movies such as Ocean’s Eleven, The Perfect Storm and The Monuments Men, wasn’t enough for him, the actor is a whole lot wealthier than he already was courtesy of tequila.

Cheers has previously reported the story of how Casamigos Tequila came into being; Clooney’s accidental joint venture with firm friends Rande Gerber and real estate supremo Mike Meldman on the back of all their time spent together holidaying at their adjoining properties in Mexico.

Gerber said they’d drink a lot of tequila. “Some were good, some not so good, and some expensive,” Gerber said in an article in 2018.

“There came a point where George turned to me and said, “Why don’t we create one that’s perfect for us?”

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SPIRITS |

CELEBRITY LIQUOR

coming a mile away,” he said. “Only partner with someone who shares your brand’s mission and values and is genuinely engaged and passionate about it. Anything else is just a huge waste of time and money.”

And Reynolds is involved, having invested in the brand and product because he genuinely believes in it – and participates in board meetings as a stakeholder.

“What’s incredible about Ryan is that he’s not a ‘talent partner’ or celebrity endorser,” Choe said. “He’s a genuine, active owner and investor in the brand and he’s incredibly hands-on with the business. He’s ABOVE: The skull is one of the ghosts this man busted... No, not really. Funnyman and actor Dan Aykroyd puts in hundreds of hours marketing and selling his product, talking both enthusiastically and knowledgeably about the spirit.

RIGHT: The distinctive skull bottle took hundreds of hours to perfect – and even saw Aykroyd engage in a major court battle to protect against trademark infringement.

The criteria were one that was super smooth, didn’t burn going down and had the right flavour profile, Gerber recalled. It was ideal to drink it straight – on the rocks, no mixers. “And we could drink it all day long and not be hungover in the morning.”

Two years and 700 samples later they found the perfect spirit – and then moved on from just enjoying the hand-crafted small batch premium tequila while on holiday. Their 1 000 bottle order for home consumption meant they had to be licenced ... Friends and family who enjoyed it with the trio started demanding more and the project snowballed into a brand. A brand which international spirits giant Diageo bought for a billion dollars in 2017 ...

Fellow actor Ryan Reynolds, the star of Deadpool 1 and 2, Green Hornet and The Proposal has made genuine waves because of his endorsement – and ownership – of Aviation Gin. It began when Canadian-born Reynolds was filming in Vancouver. “I went to a restaurant and ordered a Negroni – and it was the best Negroni I’d had in my life!” he told Late Show host Jimmy Fallon in an interview.

“After about eight visits I asked the barman what made this Negroni so special – and he told me it was Aviation gin.” Reynolds admitted that he did a bit of research and found out that this was a small

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craft product distilled in Portland, Oregon. He also concedes that he “weaselled” a stake in the company and is more than happy to be the face of the Aviation gin brand. Reynolds’ YouTube videos promoting the product are hilarious – and his social media following has seen the company’s fortunes rise and rise.

In an interview with Forbes. com in September 2018 Joen Choe, the vice president of marketing for Davos Brands stated that Aviation gin is up “triple digits in most of our major markets” and it’s become a Top Three brand on social media because of Reynolds’ profile – and millions strong followers on various platforms. Choe said consumers are wise to tokenism and phony, money-based endorsements.

“They’re going to see your BS

meeting and speaking with our distributors, buyers and beverage directors of national accounts, and even some lucky consumers.

“Ryan’s genuine passion for the brand has given many national accounts the confidence to take on Aviation – the only brand in the category that’s making gin a modern, relevant choice,” Choe said.

The third example of serious involvement in the liquor business is Canadian-American actor and comedian Dan Aykroyd – who got the jump on both Reynolds and Clooney by starting his Crystal Skull vodka business in 2008.

The Ghostbusters and Blues Brothers star has always enjoyed vodka and now spends three months of every year actively promoting his spirit in its distinctive clear glass skull-shaped bottle. So

CELEBRITY LIQUOR

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SPIRITS

OTHER CELEBRITY LIQUORS defensive is he about the purity of his product and packaging that he took to the courts in a federal trademark infringement case over the use of the bottle in 2017 – and won his case!

That bottle, designed by artist and business partner John Alexander, had taken two years to craft and perfect and Aykroyd was not going to let a cheap tequila knock off ride the coat tails of his brand’s success!

The vodka is super pure and additive free, going through four distillations and a stringent triple filtration system (through quartz crystals!) and using only glaciated aquifer water to reach its 40% alcohol by volume. Aykroyd is proud that by the brand’s 10th anniversary last year nearly 20

million bottles had been sold globally and that it’s represented in 70 countries worldwide.

Some consumers might have considered his use of a skull to package the vodka macabre but Aykroyd countered that by speaking of his fascination for the legendary 13 crystal skulls – and the symbology of crystal skulls in Mayan, Aztec and Navajo cultures.

“It symbolizes purity of spirit and also contributed to the enlightenment rituals of the tribes,” he mentioned in one interview.

What Clooney, Reynolds and Aykroyd all have in common is their belief in the product and their integrity. They are all 100% behind their tequila, gin and vodka – not just lending their name to it for marketing purposes.

BELOW: Just add water... or cola or ginger ale. Brand Beckham promotes Haig Club whisky and one of the core elements is for newcomers to try it any way they want to.

New Zealand actor SAM NEILL of Jurassic Park, Hunt for Red October and The Piano fame is the proud owner of a wine farm in Otago – where he’s known as “The Prop” (short for Proprietor!). Two Paddocks produces critically-acclaimed Pinot Noir and Riesling, and doesn’t take itself too seriously. Their website www.twopaddocks.com is a fun, irreverent rabbit hole (along with chickens and pigs) down which readers can disappear for hours, reading the blog and other nonsense they get up to! It states upfront that they are: “Producers & Purveyors of Fine Wine & in the Cheering Up Business since 1993”!

Cheeky chappie television talk show host GRAHAM NORTON is known to tape his show with a glass of wine in hand. Fitting then that he has a range of wines – Graham Norton Wines – made by New Zealand’s Invivo Wines. Norton is actively involved, sampling and taste-testing the wines and either approving or rejecting them.

BOB DYLAN is an accomplished artist, not just a musical artist. And he has added his work to the label of his own Heaven’s Door whiskey.

On offer are a Tennessee straight bourbon, a double barrel whiskey or a straight rye matured in French oak barrels.

Another bourbon fan is Oscar winning actor MATTHEW MCCONAUGHEY who has added his endorsement to Longbranch bourbon. Adding a distinctive touch to the eight-year-old American spirit is that it is refined by filtration though Texas mesquite charcoal.

Heavily made up musician, artist, songwriter MARILYN MANSON is renowned for eccentricity – so went the offbeat route and created a Swiss-style absinthe which he dubbed Mansinthe ... And he’s a genuine connoisseur of the ‘green fairy’ spirit.

For JUSTIN TIMBERLAKE, also an actor and musician, Sauza 901 tequila is the business.

Rap mogul and ‘Mr Beyonce’, JAY Z is a man of refined tastes so no surprise that his spirit is Cognac, D’Usse specifically. Super smooth and in a beautiful bottle.

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WINE |

A-B-C OF

GRAPES VERMENTINO, VERDELHO, ALBARIÑO, ROUSSANNE, MARSANNE, PINOT GRIGIO, VIOGNIER ... DO YOU EVEN KNOW HOW TO PRONOUNCE THEM LET ALONE WHAT THEY ARE, WHERE THEY COME FROM AND WHAT THEY TASTE LIKE? FIONA MCDONALD PROVIDES A GRAPE PRIMER.

W

eird and wonderful white grapes are becoming more common in South Africa as winemakers look to diversify their plantings and give consumers something new to taste. The intention is not just to have a point of difference, but also to get away from the rote of the usual Chardonnay, Chenin Blanc and Sauvignon Blanc which do well – and to explore grapes and wines which might be better suited to our changing, ever warming climate and soils.

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A IS FOR ALBARIÑO...

(EL-BUH-RIN-YO) Primarily found in Galicia, the northwest (and wettest) region in Spain and Portugal where it’s known as Alvarinho, this grape and wine has been rediscovered in the past five years. The wine is ideal for seafood – which explains why the Galicians and Portuguese have loved it for centuries! It has a lovely fresh vibrancy courtesy of its high acidity. Crisp and zesty with a gentle fruitiness which sometimes varies between lemongrass and even citrus blossom.

Newton Johnson, Nederburg and Springfield are the only three which have bottled market ready versions of this wine to date. But there’s a huge amount of interest so you can bet your bottom dollar that more will appear.

GRÜNER VELTLINER (GROONER VELT-LEANER) “Groovy” to wine geeks ... This was quite the trendy wine in European wine circles between two and five years ago. Grown mainly in Austria where it makes up a third of all the 60 000 hectares under vine, but also in Hungary, Slovakia and the Czech Republic – and now South Africa. Plant material was imported by Durbanville producer Diemersdal after winemaker Thys Louw fell in love with its crisp, mineral precision and zippy lemon and peppery, spicy notes. The wine is usually light to medium-bodied with bright acidity, a light pepper, lemon, pear, apple and even green bean notes. To date, Diemersdal are the only producer in SA. MARSANNE Another grape usually found in the northern Rhône area in France – suited to hot, dry conditions. It produces a full-bodied, deeply textured wine which can be noticeably nutty with some folks saying it smells like almonds or even glue. It’s most commonly used as a blending component in white wines because it can be fairly neutral in flavour which is why it’s usually partnered with the more aromatic Viognier or Roussanne, also Rhône compatriots. The only single bottling available in South Africa is from Leeuwenkuil in the Swartland.

GRAPE PRIMER

PALOMINO No, not the tan-coloured horse with the white main or tail ... a grape also known as Malvasia Rei. Old plantings have been discovered in places like Montagu and Robertson.

A grape which used to be for brandy production although in Spain it forms the backbone of Sherry production. It’s usually low in acidity and sugar but the vine crops well which explains its use in brandy. Elemental Bob and Blackwater are the only two producers at this stage, and the wines are very geeky and fringe with subtle florality, notable grip and even a saline quality, the 2019 Platter Guide reports.

ROUSSANNE Along with Marsanne and Viognier, this one has its roots in France’s Rhône region. It’s very aromatic but can be a tricky grape to grow because it’s prone to disease.

Jancis Robinson, in her book Guide to Wine Grapes likens its flavour to “refreshing herbal tea” and says it has a “haunting aroma”. Other flavour associations included pear and nuts. What winemakers like is that it provides structure. Generally, it is blended rather than bottled on its own but locally, Bellingham, De Morgenzon, Ken Forrester, Mischa, Fairview, Org de Rac, Painted Wolf, Rustenberg, Simonsig and Hermit on the Hill bottle individual examples.

SEMILLON (SEM-EE-YON) Right now, Semillon is on the comeback trail. Between 100 and 200 years ago, there was so much of it planted that locally it was known as Groendruif or simply Wyndruif. And although it fell out of favour dramatically, there are still 1 118 hectares planted in SA. It’s a grape used for white wine and its popularity is being driven by the results local wineries have had in blending it with Sauvignon Blanc. It’s also in vogue right now because some of the country’s best and edgiest winemakers are using old vine fruit to make their wines.

There’s even one gnarled old vineyard in Franschhoek with vines of 105 years old!

What is the grape like?

Aromatically it can smell like nettles, apples, citrus, stone fruit or even gooseberry. With a bit of age on it Semillon develops aromas of lanolin, wax and even honey and spice. Flavours? The same as the nose: sometimes nettles, apples, stone fruit, lemony citrus or gooseberry. Like Chardonnay, if oaked it takes on spicy, vanilla, toasty flavours.

Good local examples include Rickety Bridge, Boekenhoutskloof, Benguela Cove, La Bri, Constantia Uitsig and Cederberg.

PINOT GRIGIO OR PINOT GRIS (PEE-NO GREE-JOE/PEE-NO GREE) This Italian grape is setting its roots in South African soils quite well – and the market is loving the light bodied, zesty, crisp and perky wines it produces. It’s from the northeast of Italy but has transplanted well – so long as it is harvested before it’s full ripe in order to retain acidity and succulence. In France, Pinot Gris is grown in the Alsace region where it produces rich but dry wines which partner well with food.

In local terms, production is on the increase and it’s seen as a great lunchtime wine, light, fun, easy to drink and a good alternative to Sauvignon Blanc.

Flavours include bright lemon and zest with nectarine and peach freshness. Good examples include Protea, Two Oceans and Idiom, along with Nederburg, Anura, Overhex, and Van Loveren.

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VERMENTINO (VER-MEN-TEA-NO) An Italian grape, there is a miniscule amount of this planted in South Africa – and only two producers who bottle it commercially: Ayama and Morgenster.

Both of these wineries boast Italian heritage which is why the grape was first planted by them.

It’s early days with only one or two vintages having being vinified and released but the early indications are that it holds promise.

Again, it’s a good food wine – particularly with Italian dishes. The grape has good acidity and when vinified offers up a fresh vibrancy, lovely lemony tang, good acidity and a gentle, subtle floral perfume.

LEFT: Grapes are grapes are grapes – or are they? Marsanne is VERY different to Vermentino, for example.

VERDELHO (VER-DELL-OH) We can thank Portugal for this one. Most of the known plantings of Verdelho were on the island of Madeira where it was principally used in the making of the wine of the same name. It’s high in acidity, has small berries on bunches and can stand up to heat. The last factor, its heat resistance and bright acidity means that it is cropping up more and more frequently in white blends where it buffers other grapes which are more aromatic but lacking in zippy acidity.

It’s been described as having a delicate citrussy flavour and some light floral notes but its acidity and brightness define it. Locally, just eight examples exist: Stellenbosch vineyards, Arcangeli, Fairview, Maanschijn, Org de Rac, Cavalli, Alphabetical and Flagstone.

VIOGNIER (VEE-ON-YAY) A tongue twisting grape variety if ever there was one! Personally, I think a lot of people avoid it because they’re embarrassed to speak its name out loud. It’s quite sad because Viognier makes lovely wines – very peachy flavoured and succulent when done well – and it’s a great food wine.

The grape is from the Rhône in central France where at one point it was in danger of extinction.

Books recount that there were just 12 hectares of this grape planted in Condrieu before a few savvy growers decided to investigate what it was capable of.

On both the nose and palate it’s common to find stone fruit – peach and nectarine most often. Depending on how ripe the grapes are picked it can also be honeyed and spicy. And if oaked, expect to find creamy, buttery and toasty notes too. Good local examples: Creation, Eagle’s Nest, Bellingham and Spice Route.

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UNUSUAL WHITES

DARINGLY DIFFERENT

Panel

Choice!

CHEERS MAGAZINE LINED UP A PANEL OF ASSORTED TASTERS TO TRY OUT A FEW OF THE MORE UNUSUAL WHITE VARIETIES AVAILABLE LOCALLY. SHARING THEIR UNTUTORED PALATES WERE JAN LAUBSCHER, ANEL GROBLER, KAREN GLANFIELD, JULIA MOORE AND JARED RUTTENBERG WITH CHEERS PUBLISHER SHAYNE DOWLING AND EDITOR FIONA MCDONALD.

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This is an opportunity for folks to drink wine beyond the usual Chardonnay, Sauvignon Blanc or Chenin Blanc axis.

’ve never heard of some of these wines – let alone tasted them!” was the first comment of one of the tasters when the bottles were lined up on the table.

“Fantastic! That’s the whole point of this exercise,” was Shayne Dowling’s response.

South African wine lovers are spoiled for choice with a host of truly top-quality and delicious wines on the groaning shelves of liquor outlets nationwide. But the truly exciting thing about the wine scene currently is that more and more unusual wines are making their way onto the market – and this is an opportunity for folks to drink wine beyond the usual Chardonnay, Sauvignon Blanc or Chenin Blanc axis.

The tasting was held sighted, so everyone knew precisely what they were tasting – even if many of them had no previous knowledge of some of these varieties. The results were enlightening, with more than a few discoveries for summertime drinking being made!

“I’ll definitely be a bit more adventurous when I next go out and buy a bottle of white,” was the final comment from one of the panel members.

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AL U S U UN ES T I H W

KWV CLASSIC COLLECTION GRENACHE BLANC 2018

Gentle stone fruit and citrus nose. Bright vibrant lemon zip in the mouth with perhaps a touch of green pineapple tang. Clean and fresh with good acidity and nice texture – with a light chalky grip too. Touch of minerality right at the end. “Quite serious,” Fiona noted.

PROTEA PINOT GRIGIO 2018

Light grapefruit zest and lemon skin with subtle nectarine and stonefruit notes on the nose. Karen noted a floral bouquet. Juicy and lively on the palate with crisp lemony freshness.

Good leesy length. The consensus was that this would be a great summertime or swimming pool wine. Much discussion ensued about its packaging – and particularly the innovative Helix cork which could be twisted out... and back in! “That’s a real bonus,” said Shayne.

UNUSUAL WHITES

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TA S T I N G

Panel

Choice!

ORG DE RAC ROUSSANNE 2018

Waxy nose of preserved lemon, Fiona found although Karen described it as “a bit wild”. In the mouth it is crisp and zesty with a waxy breadth of flavour.

Lively and fresh with lime marmalade, green apricots Jared said, with the mouthful underpinned by well-judged oak. That oak adds a subtle length to the palate as well as a depth of rich flavour. Jan and Anel both liked the mouthfeel and texture.

ORG DE RAC VERDELHO 2018

Unusual sweetish, ripe fruity nose – almost bubblegum or lucky packet sweets both Jan and Fiona found.

In the mouth it is very fruity with peach and nectarine, also textural with lemon citrus notes, bright acidity and lovely body and length.

A surprisingly serious wine.

NEDERBURG BEAUTIFUL LADY 2018

Bold perfumed rose petal and litchi, tropical fruit nose – that steps across onto the palate as well, courtesy of the Gewurztraminer. Off-dry so there’s a touch of sweetness in the mouth but it’s well-balanced with the sweetness and acidity in harmony, as Karen and Julia noted.

Good length. This would be a lovely food wine.

AL U S U UN ES T I H W

NEDERBERG WINEMASTER’S RESERVE PINOT GRIGIO 2018 Definite floral, peach and apricot aromas – that make it to the palate as well. Rounded, succulent mouthful of wine. Light bodied and easy drinking. Julia found it “gentle” and Karen appreciated its approachability and friendliness.

CEDERBERG BUKETTRAUBE 2018

Granadilla and passionfruit with tinned pineapple ripeness.

Some leafy green notes on the nose too. The palate is off-dry with just a subtle touch of sweetness. Fiona found a lime tang while Jared enjoyed the litchi nuance that to Anel was Turkish Delight. Good balance of acidity with the sweetness, chalky mouthfeel and a pithy finish.

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WINE |

BOX

SMART

IT’S SOMETHING OF A DIRTY LITTLE SECRET: BAG-IN-BOX WINES – OR CHATEAU CARDBORDEAUX IF YOU WANT TO PUT A FANCY SPIN ON IT. BUT AT SOME POINT EVERY WINE DRINKER HAS ENJOYED A GLASS OF WINE FROM A CARDBOARD CASK RATHER THAN BOTTLE. FIONA MCDONALD LOOKS AT THE BOXED WINE PHENOMENON. 20 w w w .t o p s a t s p a r. c o . z a

F

irst to the market locally was Cellar Cask about four decades ago. Since then the packaging of wine in bags and boxes has become quite sophisticated – but the image remains stuck. Folks seem to be embarrassed by having wine from a box – and they really shouldn’t be.

For sheer economy and convenience bag-in-box or BIB cannot be beaten. You don’t need a

special tool such as a corkscrew to open it, it stays fresher for longer, you can have it in one-, two-, threeor five-litre formats, it’s so much easier to transport and store and nowadays the quality of the wine inside is just getting better and better.

Numbers don’t lie. In 2017 176 million litres of wine was sold in glass bottles in South Africa – rising from 149 million litres in 2011 – which are the most recent figures

PA C K A G I N G

LEFT: Hou die blink kant bo... Bag-inBox wines are here to stay.

BELOW: Progressive Paarl winery, Fairview set the trends which others follow – and its appealingly eyecatching packaging will grace any picnic, braai, party or concert.

available from SAWIS (South African Wine Industry Statistics). At the same time, bag-in-box consumption went from a total of 77 million litres to 148 million litres.

Easy to spot the trend isn’t it?

Boxed wines are here to stay – and South Africa is not alone in that.

A recent article on Decanter.com noted that online giant of retail, Amazon report a 212% increase in sales of BIB wine!

Paarl winery Fairview has been acknowledged as a trendsetter for decades. It’s owner Charles Back often blazes a trail which others follow – and in late 2017 he introduced Fairview’s funky handbag version of bag-in-box with their well-known Goats do Roam brand.

“Goats Do Roam has always been our playful, witty brand, and we wanted to offer something a little different to challenge perceptions about bag-in-box wine,” says Back. “Boxed wine has a bad reputation. While boxed wines have long been associated with poor quality, they’re just like traditional cork and bottled wines – there are good ones and there are bad ones. People just look down on it because it doesn’t come in

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WINE

a fancy bottle, and assume the contents are cheap,” Back said at the time of the launch a year ago.

True to form, the Goats Do Roam offering is unlike anything else on the market. Yes, Stellenbosch Vineyards put Versus in a one-litre pouch some years ago but this is totally different. It took its design cues from a handbag, and is intended to be both practical, stylish and easy to carry.

Winemaker Anthony de Jager said it was a win-win for consumers.

“For one, you get more wine for less—about four bottles worth in one box.”

He was quick to point out that the wine inside the bag was exactly the same quality as that in the more traditional Goats do Roam bottles. But because boxed wines don’t have the same overhead when it comes to packaging, materials and shipping, there’s a saving. “The traditional bottling process is costly, and requires glass, corks, and foils.

Those materials are heavy, making bottles more costly to ship. Plus, boxes are easy to carry, easy to stack, and take up less space when shipping,” De Jager said.

But what’s the story behind the bag-in-box? Apparently we have an Australian to thank for it.

A winemaker in South Australia, Thomas Angove patented the idea of a one gallon – 4.5-litres – polyethylene bladder which was placed inside a corrugated cardboard box. His idea was based on something he’d seen mechanics use ... for transporting battery acid!

This original party pack had no tap and consumers were required to cut a corner off the bladder, pour the wine into their glass and then reseal it somewhat clumsily with a peg! That was way back in 1965.

Two years later, Wikipedia reliably informs that Penfolds Wines and Aussie inventor Charles Malpas collaborated to patent the plastic tap which was air-tight and fused to the bladder. And that is pretty much the same boxed wine principle still in use today.

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PA C K A G I N G

BIB EXPORTS South African wines with their taste of sunshine are a huge favourite of wine lovers in the frozen north.

Sweden alone imports 11 million litres of bagin-box wine every year.

Denmark follows with 4.9 million litres and Finland is third with 2.5 million litres.

appreciating the product more and more. While seriously top end wines are unlikely to ever be packaged in this format, the quality of what goes into the bag has increased substantially over the years. There is a notable swing towards premiumisation – and Goats do Roam locally is once again making the early running.

In London, for example, St John, a Michelin starred restaurant, serves bag-in-box wines. “We were shipping and recycling a lot of glass – not the most ecological of practices, and it didn’t make sense for the less expensive wines.

Bag-in-box wines are a great and practical format at a better price than the bottled equivalent,” said Trevor Gulliver.

As Fairview stated when releasing its Goats do Roam handbag of wine, the convenience is hard to beat. Why pay more for packaging when you can spend the money on good quality wine instead?

Wine in alternative, lighter packaging reduces the amount 22 w w w .t o p s a t s p a r. c o . z a

of carbon dioxide emitted during transportation. Also, cardboard requires a lot less energy to produce than glass, and both the cardboard and the plastic bags the wine is stored in are recyclable.

If you’re an environmentally conscious drinker, boxed wine is the way to go!

Convenience: Sturdy, no rattle packaging that is easy to open and store.

No Wastage: Thanks to no air or light accessing the packaging after opening, the wine stays wonderfully fresh for a minimum of two weeks, allowing you more time to enjoy the product and no wastage until the last drop. Think about it – boxed wine can last up to two weeks after opening, and will last even longer if refrigerated.

An open bottle of wine lasts about a week tops before it is affected by oxygen.

And as a camping buddy, the box makes a great fire starter and the bag, once emptied of liquid and blown up, is a surprisingly comfy pillow ...

ABOVE: Once the wine has been poured into a glass, is there any way to distinguish it from something out of a bottle or box?

LEFT: Cellar Cask was an original when released four decades ago but Angove states is best: “For any occasion.”

Sophisticated sodas for the cocktail connoisseur Be transported to the fruit orchards of Stellenbosch this summer with the new range of SPAR Sodas that are low in kilojoules. Smooth on the pallet, SPAR Sodas are delicately balanced drinks with fresh and tart notes that linger in the mouth, with the perfect sweet finish. Available in 3 tantalizing flavours, SPAR Sodas can be enjoyed on their own or paired with your favourite alcohol in a refreshing cocktail.

Here’s a few crowd pleasers: TEQUILA BLOOD ORANGE SODA COCKTAIL Fill a large glass with ice cubes. Add 45 ml tequila and 15 ml fresh lime juice and then top up your glass with 300 ml SPAR Blood Orange Soda. Stir with a swizzle stick and garnish with a sprig of mint and a slice of orange.

PINEAPPLE MOJITOS

Fill a tumbler with ice and add 30 ml light rum. Top up with SPAR Pineapple Soda and stir with a swizzle stick. Garnish with mint and pineapple. Or if you want to get really creative, try freezing your pineapple pieces in an ice tray and then pop those into the glass.

VODKA LEMON SODA

This twist on a classic should be made in a tall glass with lots of ice.

Add 45 ml vodka and fill up with 300 ml SPAR Lemon Soda and hey presto your drink is served! Garnish with a fresh lemon wedge.

Available in selected and

stores!

SPIRITS |

Ready

STEADY GO!

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M A R K E T S AV V Y

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SPIRITS

THREE LITTLE LETTERS – RTD – MIGHT NOT MEAN MUCH TO THE CONSUMER IN THE AISLE OF HIS FAVOURITE TOPS AT SPAR OUTLET, BUT THIS CATEGORY FORMS A MASSIVE CHUNK OF THE LOCAL AND INTERNATIONAL LIQUOR MARKET. WHAT’S HAPPENING IN THIS SEGMENT?

RTD

is a very simple acronym for Ready To Drink – and is a catchall category for everything from Smirnoff Ice to Bacardi Breezers, Klippies & Cola in a can to ciders and even nonalcoholic beverages like Rose’s lime & soda and Iced Tea. So they are packaged beverages which are consumption ready – just unscrew, flip the top, open the can and glug away to slake your thirst or get the party started.

MarketResearch.com reported the following: “Bottled or canned ice tea, coffee, fruit or vegetable smoothies, energy drinks, yogurt drinks and alcopops (ready-made alcohol cocktails) are all examples of RTD beverages. Statistics show that single-serve, ready-to-drink (RTD) beverages have a $23 billion (R345 billion) market with energy drinks and shots, sports drinks and nutrient-enhanced waters worth $15 billion (R225 billion).

In the United Kingdom, £30 million (R540 million) is spend on Smirnoff Ice Red alone – every year!

South African figures are equally staggering – 450 million litres of RTDs are consumed annually according to the 2017 figures released by SAWIS, the South African Wine Industry Statistics, an organisation which tracks sales, production, consumption and value on a year-by-year basis. That’s just shy of eight percent of the total South African liquor market.

And because beer is such a huge category on its own, it is not included.

(3 212 million litres annually ...)

But if you were to ask consumers for their thoughts of the category the answers would be fairly predictable:

ABOVE: A bucket full of fun... convenience of RTDs is one of the most appealing features of this category of popular drinks.

LEFT: Cheers!

Environmentally friendly paper straws, friends, sunshine and outdoor activity make for the ideal circumstances to enjoy a chilled bottle.

“too sweet”, “low quality” and “contains unnecessary or unhealthy ingredients”. The answers are predictable because a lot of market research has been done on behalf of liquor companies.

However, it appears that perceptions are changing and much of that is attributable to the craft beer fraternity as well as the cocktail craze globally. The craft revolution has helped consumers get over their dislike for canned beverages other than soft drinks. Glass packaging of ready mixed cocktails is on the wane.

Consumers are also increasingly comfortable to pay a premium for multi-packs of craft beer, so doing the same for RTDs is not much of a stretch.

With regard to the sweetness of RTDs, again the growth of awareness of less sugar being better for overall health is a positive factor – as is the popularity of gin and the current trend towards cocktails generally, along with bitter

elements in cocktails specifically.

No-one could accuse a gin and tonic of being sweet ... and since that’s what the market is enjoying, even if the tonic is pink or blue, it’s having a knock-on effect.

In an article on BeverageDynamics.com, the founder of Boundary Waters Brands in the United States, Bob Safford, said: “People today, particularly millennials, are looking for innovation and quality ... We’re bringing the next evolution of the craft spirit. We’re taking that trend and putting it into today’s ‘convenient’ lifestyle.” People enjoy these while picnicking in parks, boating, watching sports or around the braai fire – part of a busy lifestyle. Folks enjoy cocktails but don’t want to schlep clanking bottles of vodka, gin, mixers and ice out to wherever they’re meeting friends. The convenience of a premixed cocktail in a can is paramount.

“People today are looking for things to be fast,” Safford said.

Phillip Retief of Van Loveren, the wine brand from Robertson behind the massive success of Four Cousins, said it was important for them to build brand extensions – which they did with the launch of Fiver RTDs five years ago.

“Consumers follow the brand more than the category and something like Fiver which is still in its baby shoes would not have been hugely more successful if it was a cider or spirit cooler,” Retief said.

He acknowledged that locally, ciders such as Savanna and Hunters dominate the segment along with spirit coolers like Smirnoff and Reds. “Both are doing well.”

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SPIRITS |

M A R K E T S AV V Y

Consumers are loyal and it is a challenge to move them to another brand, much more difficult than it is in the wine category.

Launched in 2014 with five flavour variants, the wine-based drink range was trimmed last year to three products – all just 5% alcohol by volume: Cool (apple and lime), Blush (strawberry and litchi) and Dry (tangy lemon). “(Fiver) actually is an AFB (alcoholic fruit beverage) and the question is whether consumers really care about the category – or make a distinction between spirit cooler or AFB. “The brand intrinsics are more important, visually and taste, but pricing is also very sensitive. On the latter the aggressive Bernini strategy with premium packaging has shown what growth can be achieved. Consumers are loyal and it is a challenge to move them to 26 w w w .t o p s a t s p a r. c o . z a

ABOVE: Fruit features largely in many RTDs – strawberries, watermelon, passionfruit, citrus... All packaged in a convenient glass bottle or handy little can.

another brand, much more difficult than it is in the wine category,” Retief said.

Writing in Beverage World, Andrew Kaplan quoted executive vice-president of supplier engagement for the US and Canada-based Breakthrough Beverage Group, Kevin Roberts, who said: “You have a convenience trend happening, you have a lifestyle thing happening, and then you have this can phenomenon.

You put those three together, and then you top it off with a consumer that’s blending and bleeding into other categories, and it’s a very exciting time for prepared cocktails. But they have to be unique; they have to be high quality. We’re definitely seeing the

consumer move to more premium prepared cocktail solutions. It’s something that we’re investing in and that we’re really excited about.”

And with market research surveys showing that the US RTD market growing to 9% by 2021 from around $565 million (R8.475 billion) in retail sales – that’s a significant increase in sales and revenue in the States alone!

Quality has shown to be as important as convenience for consumers. As much as a cocktail in a can is convenient for sporting events, bars, on-consumption venues and casual consumers alike, the product has to be up to standard. As Retief said, if it doesn’t deliver on taste or it lacks authenticity, it won’t sell.

RTDS

GRAB & GO!

CONVENIENCE AND EASE OF USE ARE THE REASONS GIVEN FOR THE CONTINUING GROWTH OF THE RTD (READY TO DRINK) SEGMENT. CHEERS ASKED A GROUP OF UNSUSPECTING FOLKS TO TASTE TEST A RANGE OF POPULAR AND BRIGHTLY COLOURED RTDS.

TASTING PANEL: ANEL GROBLER, JAN LAUB SC HER, JULIA MOORE, KARE N GLANFIELD, JARED R UTTE NBERG, PUBLI SHER SHAYNE DOWLING AND EDI TOR FI ONA MC DONA LD

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nitial reactions ranged from “oh, that looks quite pretty,” to “breakfast juice!” to “I can’t believe people actually want to drink these!” and even a few less complimentary (and unprintable...) comments. Going into this exercise, our panel had a lot of prejudice against RTDs. “I remember drinking some of these as a student,” said Karen, “and I don’t think I’ve touched one since.”

Julia made the point that these drinks are aimed at a very specific segment of the market – the school leaver, student or young adult who has yet to graduate to supposedly more sophisticated tastes of wine, beer and spirits. “Their tastes will change – as all of ours did.”

Another point made is that many of these are consumed in nightclubs where the lights are bright and strident, the music is loud and the drink needs to be brightly coloured to make an impression.

After ploughing through the RTDs the consensus of opinion was that these are not for everyone. Jan and Anel agreed that this segment of the liquor market is a transitional one, for folks graduating from carbonated

cooldrinks and energy beverages with vivid colouring to more traditional, drier and definitely less sweet drinks like beer or wine. “Very few people start out drinking whisky: it’s an acquired taste and it takes many people years to work up to that point,” said Fiona. “And when they do switch on to spirits, it’s invariably by means of drinking it with a sweet mixer – either a cola and brandy or a ginger ale or lemonade with whisky.”

And that sweetness is the key: it was common to all of the drinks sampled. The colours were somewhat off-putting with Shayne joking that the vivid purple of the Red Square looked like old-fashioned methylated spirits!

Julia even texted her student niece to poll her varsity mates what they thought of the lineup in the picture she’d Whatsapped to her. The feedback was that they all knew – and enjoyed – some of the RTDs... and that our panel was not reflective of where the product is pitched.

“Having said that,” Shayne admitted, “on a hot summer’s day when you’ve just finished mowing the lawn a Hooch strawberry with scads of ice in a beer mug really hits the spot! But I could never have more than one. I’d then switch to beer.”

One thing which was commented on was the lack of apparent alcohol on all of these drinks. That’s not to say it isn’t there – most were in the 4 to 5% alcohol by volume range, barring the low-alcohol 3% Red Square Orange, it’s masked by sweetness and the fake flavourants. Barring the cocktail RTDs these were all too much like cooldrinks.

G N I T S TA RTDs

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TA S T I N G

Editor’s Choice!

BRUTAL FRUIT APPLE SPRITZER

Appealing gentle aroma of apple with a trace of wine. Lovely bright zesty spritz on the tongue. Zippy and tangy without being sweet.

Gentle apple flavour with a lovely balance. Ultrarefreshing and tasty.

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TA S T I N G |

RTDS

Panel

Choice!

RED SQUARE ORANGE

HOOCH STRAWBERRY

HOOCH PINEAPPLE

Boldly pineapple but also noticeably artificial or essence derived. The sweetness of this drink was overwhelming. “I can’t handle the amount of sugar on this,” said Anel.

Notably less sweet than some of the other RTDs. Boldly strawberry in both aroma and flavour – again, not genuine strawberry but an essence thereof.

As Shayne advocated, on a hot day in a glass with lots of ice, this would be quite refreshing.

RED SQUARE PURPLE ICE

Vivid purple hue. “My pre-primary daughter would want to drink this,” said Karen.

Violet sweeties and reminiscent of grape carbonated cooldrink.

Richly sweet and also thin. Lacks balance and dimension. Jared found it confusingly medicinal.

G N I T S TA RTDs 28 w w w .t o p s a t s p a r. c o . z a

The low alcohol joker in the pack. Its almost neon orange colour turned the discussion to Aperol Spritz... but the flavour was not too bad; sweet and somewhat orangeessence-ish. And the 3% alcohol was considered a bonus.

BREEZER PEACH

“Took me back to high school – and peach chewing gum,” said Karen. Ersatz peach aroma and taste. Tangy and not too sweet ... initially. Sweetness kicks in after a few seconds.

Jared found this one of the more realistic fruit flavours.

RTDS

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TA S T I N G

Panel

Choice!

LE COQ MOJITO

The panel was disappointed by this one. It was expecting a distinctly mint tang to this cocktail – and it was missing in action. Some lime and citrus tang could be discerned but the mint element was lacking.

It was not too sweet but sadly was a touch dilute and somewhat watery.

LE COQ WATERMELON MARGARITA

“It’s like drinking a watermelon lollipop,” was one taster’s comment. Sweet, somewhat watermelon flavoured but not a genuine or natural flavour. Quite appealing but the alcohol was not apparent.

LE COQ BLUE LAGOON

LE COQ PINA COLADA

The expectation of a Pina Colada is that it will taste of pineapple, and the drink delivered.

Pineapple and coconut tastes were prominent but one panel member said it was too aromatic.

“It’s like tasting suntan lotion!”

Dubbed Smurf juice by Anel because of its bold blue colour, this was another drink the panel would give a second try with some ice on a hot summer’s day. Toasty coconut and vanilla wafer flavour but a touch simple and one-dimensional.

SMIRNOFF STORM PINE TWIST

Distinct pineapple aroma and flavour – notably artificial. Sweet and juicy with a light zesty/citrus note. Light and gluggable. Not unpleasant was the consensus.

G N I T S TA RTDs JA N / F E B 2 0 1 9

29

BEER |

BEER 101

LEARNING THE

“GETTING TO KNOW YOU, GETTING TO KNOW ALL ABOUT YOU ...” SANG JULIE ANDREWS IN THE KING AND I. AND THE NEXT VERSE WAS: “AS A TEACHER I’VE BEEN LEARNING/ YOU’LL FORGIVE ME IF I BOAST/ AND I’VE NOW BECOME AN EXPERT ON THE SUBJECT I LIKE MOST.” FOR LUCY CORNE THAT SUBJECT IS BEER – AND HERE SHE SHARES HER KNOWLEDGE.

B

uying beer these days can be an intimidating affair. Bottles come bearing labels that wouldn’t be out of place in an art gallery, adorned with stylised pictures of pigs and pirates, dogs and designs that could effortlessly be turned into tattoos. Of course, it’s not so much the labels that baffle the drinker, but the beer styles that are printed on them. I remember, several years ago, proudly announcing that I could order a beer in seven different languages, but these days “a beer please” doesn’t quite cut it. Beer has changed and it now speaks a language of its own, but before you can effortlessly order any beer on the shelf, you need to know a bit about what’s in the bottle.

Before you can effortlessly order any beer on the shelf, you need to know a bit about what’s in the bottle.

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LEXICON

WHAT IS BEER?

It seems a silly question, but while South Africans spend more on beer than they do on some types of groceries, most drinkers don’t stop to think about what goes into their chosen brew.

There are four base ingredients in beer – can you name them?

1 The ingredient that most people seem to name first, the sexy one, is the hop.

Sometimes likened to salt and pepper, hops season the brew, adding bitterness, flavour and aroma. HOPS bring a wide range of aromas to the glass: grapefruit and granadilla; pine needles and black pepper; mango and melon and lemon and orange.

Grown in the USA, northern Europe, Australia, New Zealand and right here in South Africa, hops can be likened to grape varieties.

They need a certain type of terroir to thrive and their characteristics depend on where they have been grown.

And like grape varieties, hops come with memorable monikers like Columbus, Citra, Saaz and Fuggles.

2 Next up is malted BARLEY, generally just known as malt.

Malt is often referred to as the “backbone” of beer. It is malt that gives beer its colour while also lending a certain set of flavours. Are you picking up notes of toast, bread or biscuit, toffee, coffee, caramel or chocolate? That would be the malt. And of course, it is malt that provides the all-important sugar that will later be turned into alcohol.

3 Third on our list is YEAST. Yeast’s most important job is converting sugars into alcohol but it also brings its own set of flavours to the party, most famously in Belgian beers and German Weissbiers, with their characteristic aromas of bubble-gum, banana and spice.

4

And the ingredient that people often overlook, despite the fact that it makes up about 95% of what is in your glass, is WATER. Water is crucial in brewing, having an effect on the body and the crispness of the final brew.

BEER 101

|

BEER

THE IMPERIAL MARCH

In beerspeak, the word “imperial” tends to mean “”ore”. So where you see an imperial stout or imperial IPA, think more hops and more booze than the standard version.

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31

BEER |

BEER 101

Yes, despite its reputation for being wine’s poor cousin, beer is a complex beast. There are some 120 recognised styles, with madcap brewers constantly pushing the boundaries to come up with something new. You begin with four basic ingredients, but the combinations are endless: a brewer can choose to include seven different types of malt or to focus just on one; to add three different hops in equal amounts or one single hop at regular stages throughout the brew. Tweak the water or change the yeast and the final flavour will be altered accordingly. It’s no wonder then that as craft beer continues to gain ground in South Africa, that it’s becoming more and more of a challenge to choose a brew to take home.

ALE OR LAGER? One ingredient differentiates the ale from the lager: yeast. When it comes to fermentation, you could think of lager as akin to white wine and ale more like red. Lagers are fermented at cooler temperatures for a longer period; ales ferment at a quicker – and warmer – rate. This creates subtle, clean flavours in lagers while ales tend to be more fruity and complex. Much like wines, lagers are then typically consumed at cooler temperatures while ales should be sipped somewhere between 7 and 13 degrees C.

32 w w w .t o p s a t s p a r. c o . z a

So here’s a cheat sheet for the next time you’re faced with a shelf of baffling beer names and are not quite sure which brew is the one for you.

LAGER

PILSNER

IPA

Some 90% of all beer consumed worldwide is pale lager, an approachable, refreshing brew with no strong aromas or flavours. But the golden-coloured liquid most people know isn’t the only lager – they also come in shades of red and bronze or deep, deep brown. They can be as light as 4% ABV (alcohol by volume) or their alcohol content can sneak into double digits, with bolder styles including Schwarzbier, Märzen and various styles of bock. Be sure to read the label: not all lagers are created equal!

The pilsner was the first clear, golden beer, produced in the Bohemian town of Pilsen in 1842. To get the beer clear in a pre-filtration world, brewers would store the brews at cool temperatures for long periods of time. The German word for this process, lager, became the catch-all term for the style and today there are only subtle differences between a pilsner and a pale lager. Pilsners tend to have a little more hop, with a spicy nose and a bitter finish.

The India pale ale is the poster child for the craft beer movement. Born in Britain in the 18th century, the IPA really came into its own in latter day America, where it was given a very hoppy renaissance. These days the style comes in a half-dozen versions including white, red, black, imperial and the most recent style: New England. Whichever one you buy, expect heavy hopping with a dominant bitterness and a heady aroma.

PALE ALE The pale ale comes in many guises, but is generally an approachable, easy drinking and balanced beer that is designed to be “sessionable”.

American versions will display notes of citrus, pine or tropical fruits while English iterations tend to be more restrained with the malt character shining through.

WHEAT, WIT AND WEISS While wheat beers do contain malted barley, they also feature malted wheat. Probably the best-known wheat beer is the German Weiss or Weizen, a generally unfiltered beer with a hazy appearance and a crown of dense white froth. It is the chosen yeast that gives the typical whiff of banana and clove, while the wheat lends a vague breadiness. Witbier (white beer) hails from Belgium and is so named for its pale appearance.

Also opaque, the unfiltered brew is often spiced with orange peel and coriander seed, leaving a zingy, perfumed beer.

STOUT AND PORTER The histories of stout and porter are intertwined and these days it takes a beer nerd of note to truly tell the difference.

Both are deep brown, bordering on black. Flavours of coffee beans, dark chocolate and singed toast typify these beers, but don’t let the deep hue and rich flavours deceive you. Many stouts and porters are fairly low in alcohol and contrary to popular belief don’t contain more calories than the lager you’re used to.

PERFECT SE RVE

STIRRED OR SHAKEN ...

“I’m not talking a cup of cheap gin splashed over an ice cube.

I’m talking satin, fire and ice; Fred Astaire in a glass; surgical cleanliness, insight ... comfort; redemption and absolution.

I’m talking martini.”

– Anonymous

34 w w w .t o p s a t s p a r. c o . z a

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IF EVER THERE WAS AN ICONIC COCKTAIL, THE MARTINI WOULD BE IT. BUT IS THE SPIRIT USED GIN OR VODKA; IS IT SHAKEN OR STIRRED AND WHAT ROLE DOES VERMOUTH PLAY IN THE FINAL DRINK?

S

haken, not stirred was how British spy James Bond, 007, wanted his Martini served in the movies – but it’s not how the author Ian Fleming first introduced the drink in the book Live and Let Die in 1954. Fleming wanted his drink stirred – and also favoured vodka rather than a more traditional gin Martini. In fact, Fleming went so far as to share the recipe for his Martini: six parts vodka to one part vermouth.

British newspaper, The Daily Telegraph reported that it was not until the 1964 film Goldfinger that actor Sean Connery uttered the famous words: “A Martini.

Shaken, not stirred.” It became so synonymous with the character of Bond that the actor who followed Connery, Roger Moore, apparently never used the line!

Mixologist Marson Strydom shares his take on this drink popularised in the movies.

“I know there’s a big debate about gin or vodka – but for the perfect martini, the truly traditional cocktail, it should be gin. And as little vermouth as possible, the dryer the better. As for garnish? Lemon. I’m a big fan of lemon,” he said.

The method? “Stirred not shaken, definitely – there’s less dilution because it’s gentler on the spirit and ice-cubes. I prefer it that way.”

It also makes for a crystal clear and diamond bright drink rather than a cloudy one.

Strydom, the brand mixologist for RGBC who has responsibility for Hendrick’s Gin and Belvedere Vodka, is the man behind the recent R40 000 cocktail sold in Cape Town, Johannesburg and Durban.

He also said the choice of gin

would make a massive difference to the final martini – as would the choice of vermouth.

“Using a London Dry gin as opposed to some of the new Western gins and the new gins coming out of South Africa which are distilled to downplay the role of juniper in the final product would also affect the flavour of the drink.”

Belvedere vodka used in the Bond film Spectre to promote their product and at the time, president of the brand Charles Gibb was quoted in The Telegraph as saying: “Shaking and stirring basically gets the drink to the same temperature.

You have to stir for 90 seconds to get the right elements of dilution and chilling; shaking imparts a lot of energy and you dilute the drink more quickly, but you get it down to the required temperature in 10 or 15 seconds.

PERFECT SERVE

“Then the dilution of the vermouth gives you a completely different sensation – a very wet martini is normally three parts vodka to one part vermouth, and a very dry martini can be 15:1. That is also known as a Montgomery, after Field Marshal Montgomery.”

On the topic of well-known personalities and martinis, Winston Churchill favoured an exceptionally dry version, not being a fan of vermouth.

During World War II America’s President Roosevelt would personally mix up a batch for them to drink. “I would like to observe the vermouth from across the room while I drink my martini,” Churchill is reported to have said.

And this led to the Churchill Martini – which is essentially gin, chilled over ice, served in a martini glass and garnished with an olive.

“Many bartenders call drinks

Mixologist Marson Strydom.

CLASSIC MARTINI

Makes 1 drink Cracked ice 70ml London dry gin, such as Beefeater or Plymouth 15ml dry vermouth, preferably Noilly Prat Green olive for garnish 1 In a mixing glass or cocktail shaker filled with ice, combine gin and vermouth.

2 Stir well, for at least a minute, then strain into martini glass.

3 Garnish with olive and serve.

martinis just because they are served in the distinctive glass,” said Strydom, but the Apple-tini and Coffee Martini are far removed from the original. Accepted alternatives include the Vesper Martini, named for the character in the James Bond novels, which Bond ordered in Casino Royale: “A dry martini. One. In a deep champagne goblet … Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.

Got it?”

Whether it’s an olive, two or three, cocktail onions or a twist of lemon, the garnish is your or the bartender’s choice.

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35

HOT BITES

QUICK FIX To the casual observer, Iceland might seem like a perpetual Christmas card scene – full of reindeer and snowy vistas – but the land is quite rugged and provocative.

With the northern hemisphere winters so incredibly long, dark, gloomy and cold, it’s no wonder that Reyka vodka is a source of good cheer during the dismal days.

As its marketing blurb states, “Reyka Vodka encourages you to look on the bright side and halltu hökunni hátt … that’s “keep your chin up” in Icelandic.

With a taste described as exceptionally smooth and rounded with a soft natural sweetness and a slight hint of wild fruit, Reyka Vodka’s Quick Fix is made up of elderflower liqueur, grapefruit and simple syrup – it’s the perfect combination to help you fix things up. Or, as the Icelanders would say: “Þetta reddast” which means, “it’ll fix itself”.

(Please drink Reyka Vodka responsibly.)

QUICK FIX 1 part Reyka Vodka 1 part elderflower liqueur 1 part grapefruit juice ½ part simple syrup Add ingredients to blender with eight parts crushed ice. Blend until smooth. Pour into rocks glass and serve.

CRISP TANGY The hot and heavy days of February lie ahead and Jenny Ward, head chef at Cape Town’s CHEFS in Gardens has a strategy to combat the heat. Cool down with a refreshing lemonade is her advice.

Chef Jenny’s fresh mint and ginger lemonade is simple to make and perfect to cool the entire family on a hot summer’s day. It also acts as the ideal base for a delightful cocktail at the end of a busy day – should you wish to pep it up.

CHEF JENNY’S MINT AND GINGER LEMONADE

Serves 4 - 6 8 large lemons 20g fresh mint 2 Tbsp grated ginger 3 cups granulated sugar 2 litres sparkling water 1 Slice the lemons thinly and place them in a large plastic container. Top them with fresh mint and ginger and sprinkle with sugar. With clean hands, rub and squeeze the lemon onto the sugar. Repeat this process three times every 15 minutes. Strain the thick syrupy liquid. Pour 50ml of this mixture into a jug for every 300ml of sparkling water used.

2 Garnish with fresh mint, lemon slices and plenty of ice. To spice things up or for a special occasion, add 30ml of gin, vodka or Cachaça.

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GIN BY THE BOOK South Africans are very aware of the penalties of drinking and driving – and there are very few watering holes which don’t offer liquor-free ‘cocktails’ – or mocktails.

This season, mixologists have made the most of bright zesty flavour to keep the party vibe alive.

Sanpellegrino has a range of zippy, crisp sparkling fruit beverages which can be used as the base for a number of interesting non-alcoholic drinks.

“There is definitely a conscious movement with patrons being aware of what they put inside their bodies,” says Denzel Heath

VARIATIONS OF ROCK SHANDY

THE ROSSA FIZZ 2 orange segments 2 tsp Muscovado sugar (or alternatively, use plain sugar) splash of soda Top off with Sanpellegrino Aranciata Rossa,

of Johannesburg’s Mootee Bar, “and this has led to an increased demand for mocktails. But gone are the days when a mocktail was dull. They need to be sensational and full of flavour, using only the best ingredients on the market.”

The Sanpellegrino drinks contain only fruit juice and the flavours are bold and fresh.

With no preservatives, the timing of the harvest of these Sicilian citruses at the Southern tip of Italy is what creates that rich flavour and fullness – and with

a heritage dating back to 1932, Sanpellegrino has certainly perfected its craft.

Aranciata is the standard orange while the Aranciata Rossa boasts the more delicate flavour of Sicilian blood orange and the third flavour in the range is the deliciously sweetsour lemon – or Limonata.

For those that enjoy sipping a cheeky mocktail at home and showing off at their dinnerparties, above is a quick and delicious mocktail recipe to try.

The Rock Shandy is the classic mocktail. Anyone who has expended energy on the tennis or squash court or had a hectic gym session and is looking for a long, cool, refreshing beverage that won’t pack on the calories just sweated out – the Rock Shandy is ideal.

The story goes that Irishman Frank Murphy created the drink. Murphy was a keen swimmer who stopped off at O’Rourkes Pub every Sunday after his morning swim in the open sea baths of Blackrock. He always had a mixture of Club Orange and Club Lemon – a drink that came to be dubbed the Rock Shandy. Named after the pools of Blackrock, his drink would become a revolutionary addition to the global bar scene.

Human nature can’t help fiddling and tweaking things – and so the variations crept in. The Pépin’s Shandy in France is a combination

of lime cordial, ice and soda water; the Malawi Shandy is half ginger ale, half soda water over ice with a few dashes of Angostura® aromatic bitters; and in Singapore they enjoy one third cola and two thirds ginger beer with ice, a slice of lemon and a few dashes of Angostura® aromatic bitters.

But who could forget the classic local Rock Shandy – a combination of lemonade and soda over ice with a couple of dashes of Angostura bitters to taste? It’s a fixture in South African restaurants and country clubs.

Whilst all of these worldly adaptations may have their own take on this timeless beverage, they all keep to one key element – the ‘golden rule’ of the ultimate Rock Shandy (the name given to all non-alcoholic “shandies”) – those famous few dashes of Angostura® aromatic bitters.

For more info: Angostura ®bitters and mocktail recipes visit www.angosturabitters.com.

Named after the pools of Blackrock, his drink would become a revolutionary addition to the global bar scene. Human nature can’t help fiddling and tweaking things – and so the variations crept in.

JA N / F E B 2 0 1 9

39

BITTERLY VERSATILE Bitters are usually something added to cocktails or long drinks to add a dash of spice, herbs and a faint hint of something exotic. But they needn’t be exclusively used in drinks. How about boldly trying to liven up the snacks served at casual gatherings this summer by using Angostura® bitters?

Braais just wouldn’t be the same without having a little snacky something to nibble on while gazing at sizzling lamb chops or coils of boerewors. Try the Bittered Crunch Mix for something different – and the same goes for the Fiesta meatballs and Savoury chicken bites.

Foodie nibble s and

BITTERED CRUNCH MIX

Makes 5 cups 3 cups cereal mix (any combination of corn, rice or wheat) 1½ cups pretzels 2 Tblsp raw nuts 2 Tblsp butter 2 Tblsp Angostura® aromatic bitters 2 Tblsp salt 2 Tblsp onion powder 2 Tblsp garlic powder 1 tsp chilli powder 1 Preheat oven to 120°C. Mix cereals, pretzels and nuts on a large, ungreased rimmed sheet tray.

2 Melt butter with Angostura® aromatic bitters in a small glass measuring cup in the microwave.

Stir in remaining ingredients until salt is dissolved. Drizzle over cereals, gently stirring to coat as much as possible.

3 Bake for about 40 minutes or until mixture is crunchy. Transfer hot mix to piece of foil or paper towel to cool completely. Store cooled mix in an airtight container until ready to eat.

40 w w w .t o p s a t s p a r. c o . z a

sna cks can als o ben efi t

from a flavou r boost of a few dashes of bitter s.

FIESTA MEATBALLS

SAVOURY CHICKEN BITES

Makes about 25 ±500g skinless chicken breast fillet, cut in cubes 1 /4 cup fresh lemon juice 1 /4 cup olive oil 2 tsp Angostura® orange bitters 2 tsp Dijon mustard 1 clove garlic, minced ½ tsp salt ½ tsp ground black pepper ½ tsp fresh rosemary, finely chopped Zest of one lemon 1 Whisk together marinade ingredients and let rest for 10 minutes.

2 Place chicken pieces in a non-metallic container; add marinade. Cover and refrigerate 2 to 2½ hours, stirring at least once.

3 Drain chicken and discard marinade. Thread two chicken pieces on each skewer.

4 Grill for up to 5 minutes per side or until cooked through. Serve immediately.

Makes about 40 ±500g lean minced beef 1 /4 cup dry breadcrumbs 1 Tblsp chilli powder ½ tsp ground cumin ½ tsp oreganum ½ tsp salt ½ cup onion, finely chopped 3 cloves garlic, minced 1 large egg 1 tsp Angostura® aromatic bitters / 2 Tblsp Angostura® orange bitters 1 Preheat oven to 200°C. Place minced beef in a medium bowl. In a small bowl stir together breadcrumbs, chilli

powder, cumin, oreganum and salt. Stir in onion and garlic. Sprinkle over meat in two batches, cutting into meat with the side of a large spoon. Whisk together egg and chosen Angostura® bitters. Drizzle over meat, cutting in with spoon. Form into balls and place on a lightly greased baking tray. Bake 16-18 minutes. Serve with toothpicks and your preferred dipping sauce..

For more info: www.angosturabitters.com.

with

1

bread

2

3

B O O K G I V E AWAY |

J

ust 30 or 40 years ago many mothers would have stayed at home – and as a consequence children would have been roped in to help make custard or macaroni cheese ... but with so many women going out to work to help the household, this knowledge exchange foundered.

Annabel Frere had a passion for food instilled in her by her French mother and has always loved cooking. Being a hands-on mum meant she took her duties seriously – like running her daughter’s high school tuck shop. Very successfully too! So much so that many of her daughters’ friends asked her to put her recipes into a book – and that’s how her first book Help! There’s a Stove in my Kitchen came about.

It was aimed at the newly independent school leavers and young adults. The advice was practical, simple and absolutely ideal to establish some basic cooking skills and build up confidence.

Frere’s new book, Help! There’s a Guest at my Table, picks up where the first one left off. That generation of school leavers and varsity students have now graduated and are taking their first steps in the professional or working world – and that means entertaining, having friends over for dinner and playing host or hostess.

Practicality shines through in this book and the emphasis is on being prepared and doing as much as possible in advance of guests arrival.

That way the host can spend time enjoying the company of whoever they have invited. The recipes are relatively simple, requiring the most basic of cooking skills, but full of practical tips and hints about presentation and flavour. And where dishes do appear complicated, Frere uses her special gift for demystifying them and inspiring novices to tackle anything from an impromptu gathering to more serious well-organised events.

There are segments on snacks, starters, main courses and desserts – and what would a dinner party be without some special beverages? Even the ‘maximum impact, minimum input’ cocktails are winners!

RIGHT: Variation on a Waldorf... bacon, pork fillet, pecan nuts, apple, celery and sweet red grapes combine beautifully in this easy to prepare salad.

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H E L P ! T H E R E ’ S A G U E S T AT M Y TA B L E

MOSTEST

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B O O K G I V E AWAY

WITH A GENERATION OF PARENTS WHO HAVE BOTH HAD TO WORK, THE SKILLS EXCHANGE OF DECADES PAST HASN’T HAPPENED – AND MANY OF THEIR OFFSPRING DON’T KNOW HOW TO COOK OR EVEN ENTERTAIN. BUT WITH THE BOOK HELP! THERE’S A GUEST AT MY TABLE, AUTHOR ANNABEL FRERE COMES TO THE RESCUE.

PORK SALAD WITH FRUIT AND NUTS This variation on a Waldorf salad with succulent pork fillet is perfect for a lunch party, served either warm or cold.

2 Tbsp oil ½ cup pecan nuts, roughly broken 6 rashers bacon, diced 800g pork fillet, silver skin removed 2 baby gem lettuces, rinsed and leaves separated 2 crisp sweet apples, washed 1 Tbsp lemon juice 2 sticks celery, rinsed and cut into matchsticks 1 small red onion, peeled and thinly sliced 1 cup seedless red grapes, halved DRESSING

½ cup mayonnaise 1 tsp Dijon mustard 1 Tbsp lemon juice 1 Preheat the oven to 200°C. Drizzle 1 Tbsp of the oil over a baking tray.

2 Dry-fry the pecan nuts in a frying pan for 3–4 minutes, shaking the pan to toast evenly. Remove and set aside.

3 Heat the remaining oil in a large frying pan over a medium heat and fry the bacon for three minutes, until brown. Remove from the pan and set aside.

4 Add the pork fillet to the pan, turn up the heat to medium to high and brown evenly all over, two minutes per side. Keep the pan and cooking juices aside, and transfer the pork to the prepared baking tray. Roast for 8–10 minutes, then remove and cover loosely with foil, to rest.

5 Meanwhile, whisk together the ingredients for the dressing, then pour into the cooled, reserved frying pan, stirring in the pan juices.

6 To assemble the salad, arrange the lettuce leaves on a large serving platter. Quarter and core the apples, then slice them thinly. Pour the lemon juice over the apple slices to prevent them from browning. Either scatter the apple slices, celery, onion and grapes over the lettuce, or place them alongside. Sprinkle the nuts and bacon bits over. Slice the pork and arrange on top of the salad.

Spoon most of the dressing over the meat and drizzle a little over the rest of the salad, or serve it on the side.

7 Serve immediately.

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B O O K G I V E AWAY |

H E L P ! T H E R E ’ S A G U E S T AT M Y TA B L E

SPICED LAMB WITH COUSCOUS This is an easy, homemade version of harissa paste, spread over lamb steaks (or chops if you prefer) with a simple side dish of couscous.

4 x 200g lamb steaks ½ cup plain yoghurt a handful of fresh coriander, torn COUSCOUS

1 cup uncooked couscous 2 Tbsp oil 1 Tbsp lemon juice 1 tsp ground cumin Harissa paste 2 tsp cumin seeds 2 tsp coriander seeds 1 small red chilli, deseeded and finely chopped 1 large clove garlic, peeled and finely chopped 1 tsp smoked paprika 4 Tbsp oil 4 tsp tomato paste 1 First prepare the couscous by placing it in a medium-sized bowl and pouring over just enough boiling water to cover. Cover with Clingfilm and leave to stand for 10 minutes, until the water has been fully absorbed. Remove the Clingfilm and fluff up the couscous with a fork. Stir in the oil, lemon juice and ground cumin, season to taste.

2 Meanwhile, prepare the harissa by toasting the cumin and coriander seeds in a dry frying pan over a medium heat for two minutes, until fragrant. Transfer them into a bowl or mortar, and crush with the chilli, garlic, paprika, oil, tomato paste and a little salt and pepper, to form a rough paste.

3 Preheat the grill.

4 Spread the harissa paste over both sides of the lamb steaks and place them on a rack in a grill pan.

Grill for 4–6 minutes per side, until browned and still pink in the middle.

5 To serve, place a couple of spoons of couscous on each plate and top with a lamb steak. Spoon a dollop of yoghurt over the lamb and garnish with the fresh coriander.

If you like, you could even swirl a little of the harissa paste through the yoghurt and serve it on the side.

44 w w w .t o p s a t s p a r. c o . z a

The exotic Middle Eastern flavours of cumin, coriander and harissa elevate this lamb dish from mundane to sublime.

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B O O K G I V E AWAY

BROCCOLI SALAD WITH CRISPY BACON

This can be made a few hours in advance, reserving the dressing until ready to serve. Once the salad is dressed, it is best eaten on the same day.

2 Tbsp sunflower seeds 1 Tbsp oil 6 rashers streaky bacon, diced 1 shallot or small red onion, peeled and finely chopped 1 /4 cup chopped sundried tomatoes DRESSING

½ cup good quality mayonnaise 1 Tbsp white wine vinegar 1 tsp honey

A super-tasty but easy to prepare salad that can be made well in advance of any lunch or dinner gathering.

WIN A COPY OF HELP! THERE’S A GUEST AT MY TABLE See T&C’s on pg 04 To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw.

ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

ENTRY DEADLINE: 15th February 2019 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.

1 Cook the broccoli in boiling salted water over a medium to high heat for two minutes, then drain in a sieve and pour cold water over the florets to cool immediately. Leave in the sieve to drain well.

2 Toast the sunflower seeds in a frying pan over a medium heat for 2–3 minutes, shaking the pan to toast evenly.

Remove the seeds from the pan and set aside.

3 Heat the oil in the same frying pan over a medium to high heat and fry the bacon for four minutes, until crispy.

Transfer to a plate lined with kitchen paper, and set aside.

4 Whisk the dressing ingredients together.

5 Assemble the salad by mixing the broccoli, onion and sun-dried tomatoes in a large bowl. Toss in the dressing.

When ready to serve, mix in most of the bacon and sunflower seeds and scatter the rest on top.

NOTE: Salads may be dressed up in many ways, with so many interesting and colourful sprouting beans or seeds, herbs or flowers available. You could also vary the presentation of a single vegetable, such as sugar snap peas, with some shelled and others cut in half lengthways, while spring onions can be cut into thin shreds from both ends, leaving the middle intact, then plunged into cold water until the shreds curl.

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TUISNYWERHEID |

G R O E N T E O P D I E KO L E

BRAAI, MAAR LOS DIE VLEIS

SAMPIOENSOSATIES

Sampioene kom voor of hulle eintlik vir die braai geskape is. Die hoë voginhoud sorg dat hulle sappig oor die kole bly en die tekstuur trek die geure van braairook en marinade lekker in.

Ek gebruik die sogenaamde button(dwergsampioen), of effe groter Portobello-sampioene wat by enige supermark beskikbaar is.

VIR SES TOT AGT SAMPIOENSOSATIES:

500 gram heel sampioene /4 koppie olyfolie ½ koppie sojasous 2 huisies fyngekapte knoffel 1 /4 koppie Franse mosterd 2 eetlepels balsemasyn 1 teelepel gemaalde swart peper ½ teelepel rissiepoeier 1 teelepel Worcestersous Vee die sampioene skoon met ’n klam lap of stof af met een van daardie sampioenborseltjies wat mens kry. Plaas die sampioene saam met al die bogenoemde bestanddele in ’n Tupperware-houer en roer als deur sonder om die sampioene te versplinter. Laat die sampioene nou in hierdie marinade lê vir minstens twee ure, maar verkieslik oornag.

Wanneer als lank genoeg getrou het, neem jy jou sosatiestokkies. As dit houtstokkies is, moet hulle oornag in water geweek word om te verhoed dat hulle aan die brand slaan tydens die braaislag. Ryg jou sampioene op die stokkie.

Nou braai jy die vleislose sosaties oor matige kole. Draai elke paar minute om, nes jy met vleis sal doen. En smeer hulle sommer lekker met die oorblywende marinade terwyl die braaiery aan die gang is.

Die sampioensosaties behoort ná 10 tot 12 minute gaar te wees. Dit is vreemde terrein vir ’n vleisbraaier, ek weet, so as jy nie seker is nie, haal een van die kole af, sny deur en kyk hoe sake staan.

Wanneer die sosaties gaar is, gee kans dat hulle afkoel – sampioene raak deksels warm binne-in en kan eina-sjoe-mondbrande veroorsaak.

1

T SUID-AFRIKANERS IS LIEF VIR BRAAI. VLEIS, VIS OF VOËL, DIT WORD OP ’N ROOSTER GEPLAAS EN OOR DIE KOLE GAAR GEMAAK. MAAR GROENTE ... DIT VERG ’N BIETJIE KREATIWITEIT.

46 w w w .t o p s a t s p a r. c o . z a

ot en met so ’n paar jaar terug was die woorde “vegetaries” en “braai” omtrent so sinoniem met mekaar as wat “oorlog” en “vrede” is. Maar toe ek begin kyk na die eetgiere wat vir die nuwe jaar voorspel word, wil dit voorkom asof die ín-ding is om minder vleis te eet en te sien of mens die uitdaging kan opneem van om te bewys dat smaaklik en geurig nie noodwendig die slag van nóg ’n vierpootwese te behels nie.

Met wilskrag van bomenslike aard het ek ’n paar braaigeregte op die proef gestel wat vleisloos, tog verbasend smaaklik is.

Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire.

Check out his blog: www.winegoggle.co.za

DIE GOUE STRONK

KOOL OP DIE KOLE

As jy nou rêrig vir jou vriende met jou uitreik na gesonde eetgewoontes tesame met jou groeiende braaivernuf wil beïndruk, probeer hierdie manier van kool gaarmaak. Selfs diegene met ’n hewige aversie teen hierdie groentesoort sal tot nuwe insigte gebring word. Vir ses porsies:

’n Paar druppels vars suurlemoensap sal als nog verder opkikker.

Ná die vreemde vegetariese terrein hierbo, is dit seker tyd om terug te keer na ’n meer bekende item, naamlik die wonderlike mielie.

Hoewel landsburgers woonagtig in noordelike streke meer bekend is met die deugdes van die goue stronk, behoort ’n gebraaide mielie ’n ereplek op die nasionale Suid-Afrikaanse kosrol los te slaan.

Sommige braai hom in sy groen dop, ander smeer hom met botter en draai in foelie toe voordat hy kole toe gaan.

Nee wat. Die heel mielie, pitte oop en bloot, oor stadige kole.

Totdat die pitte net dié kant van swart gebraai is. Smeer dán met botter, en proe die soet aardsheid van ’n wonderkos, tot ’n nuwe dimensie verhef deur die gloed van die braaivuur.

Die eetgiere vir die nuwe ... dit wil voorkom asof die ín-ding is om minder vleis te eet en te sien of mens die uitdaging kan opneem van om te bewys dat smaaklik en geurig nie noodwendig die slag van nóg ’n vierpootwese te behels nie.

EEN MEDIUM-GROOTTE KOOLKOP (500 GRAM TOT 750 GRAM)

½ koppie sagte botter Een middelslag ui, fyngekap ½ teelepel sout ½ teelepel wit peper Sny die kool in ses stukke en plaas die stukke op ’n blad tinfoelie.

Besmeer die koolstukke met botter en sprinkel dan stukkies ui asook die sout en peper oor die kool.

Draai die stukke kool saam toe in die blad tinfoelie sodat jy een gemoedelike pakkie het.

Sit die blink pakkie op jou rooster oor matige kole en los vir sowat 20 tot 25 minute, of totdat jou stukkies kool sag genoeg is om jou toe te laat om hulle met die skerp punt van ’n mes te prik. Maak die pakkie stadig oop, sit die kool in ’n bak en bedek met die oorblywende gesmelte botter-souserigheid.

JA N / F E B 2 0 1 9

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B LO G S P O T |

T E R E S A U LYA T E

ALL YEAR, WE HOLD OUT FOR THE FESTIVE SEASON AND THE MUCH-NEEDED BREAK THAT IT BRINGS. THOSE PRECIOUS DAYS ALLOW AN OPPORTUNITY TO REST AND RECHARGE THE BATTERIES. WHY NOT TRY TO MAKE THE MOST OF THE SUNSHINE AND ATTEMPT TO EXTEND THE HOLIDAY MOOD FOR AS LONG AS POSSIBLE?

W

RIGHT: A few simple ingredients – mushrooms, chicken, white wine, cream and herbs – and you have a really tasty mid-week meal sorted.

hite wine is the hero in this first issue of 2019 and indeed in these two recipes! The Christmas and New Year celebrations may be a thing of the past, but I am more than happy to try and keep that festive holiday feeling going for a little bit longer, wouldn’t you agree? After all, summer is still in full swing, the days are hot and long and these recipes – each with a delicious white wine twist – are the perfect thing to make and enjoy this season. I’ll raise my glass to that!

First up is a winning chicken dish that will almost have you licking your plate. I am all for quick and easy dinners, especially during the week, and this recipe can be whipped up in a jiffy without skimping on flavour.

The tender chicken fillets are drenched in a creamy mushroom and white wine sauce with fresh herbs, and you can serve it with whatever side dish takes your fancy (or that your new year’s resolutions will permit!).

There is also a simple, white wine and berry sangria on the menu. My serving suggestion? Best enjoyed chilled on a warm summer evening with friends – so even if you’re back at work you can at least pretend to be on holiday at the end of the day. To make this version I used Pinot Grigio but your favourite white wine will do.

Happy New Year folks, I hope you have a delicious year ahead!

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VIVA THE

Vino

CHICKEN IN WHITE WINE SAUCE Serves 2

2 free range chicken fillets olive oil to drizzle salt and pepper 2 tsp butter 1 small red onion, finely chopped 1 tsp crushed garlic 150g button mushrooms, sliced 1 cup white wine 1 cup cream 1 tsp fresh thyme leaves 1 tsp chopped parsley fresh herbs to garnish rice, noodles or roasted veggies to serve

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com

1 Cut the chicken fillets in half lengthways. Drizzle with olive oil and season with salt and pepper.

Heat a frying pan over a medium heat and fry the fillets for a few minutes per side until just cooked through. Remove from the pan and set aside.

2 Pop the butter and onion in the same frying pan and cook until the onion has softened. Add the garlic and mushrooms and cook for a further three minutes. Add the white wine, stir and simmer for three to four minutes.

3 Pour in the cream and season well. Allow the cream to heat up, then simmer for five minutes. Stir in the thyme and parsley, then return the chicken fillets to the pan. Simmer gently for a further five minutes.

4 Garnish with fresh chopped herbs and serve with your favourite side dish like rice, noodles or roasted veggies.

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B LO G S P OT

I like chicken a lot because chicken is generous – that is to say, it’s obedient.

It will do whatever you tell it to do.

– Maya Angelou JA N / F E B 2 0 1 9

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B LO G S P O T |

T E R E S A U LYA T E

WHITE WINE AND BERRY SANGRIA Blueberries are full of antioxidants, lime has vitamin C, the berries are fruit and part of your ‘Five a day’ – so basically this Sangria is super-healthy!

Serves 6 1 lime, thinly sliced 100ml sliced strawberries 100ml fresh blueberries 100ml fresh raspberries 750ml white wine 100ml Cointreau 750ml soda water ice to serve (optional) 1 Place the lime slices, strawberries, blueberries and raspberries in a large jug.

Add the white wine and Cointreau and stir.

2 Add the soda water and stir again. Leave the jug in the fridge for two to four hours to chill.

3 Serve over ice. Best enjoyed within 24 hours.

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HOT NEWS

Chardonnay was the category for the 2018 Diners Club Winemaker of the Year competition – while the cellar jockeys under the age of 30 competing for the Young Winemaker title were able to submit any red wine for judging.

WINEMAKER(S) OF THE YEAR South Africa’s best winemaker is Clayton Reabow, the cellar master at Môreson in Franschhoek.

That’s according to the panel of judges of the 38th annual Diners Club Winemaker of the Year competition.

Nearly two decades ago, the then convenor of the selection panel Tony Mossop initiated a Young Winemaker of the Year competition to encourage winemakers under the age of 30 to strive for the prize.

The 2018 Diners Club Young Winemaker of the Year went to Rudger van Wyk of Stark-Condé wines in Stellenbosch, a former Cape Winemakers Guild protégé.

Each year, local winemakers are invited to submit their wines in a specific

category to the judging panel for consideration – and in 2018 the category for senior winemakers was Chardonnay while the young winemaker contenders were able to submit any red wine, single variety or blend for their segment of the competition.

Reabow, who coincidentally was a finalist in 2017 when the category was Pinotage and also won the young winemaker title in 2009, impressed the judges with the Môreson 2017 Mercator Chardonnay while Rudger van Wyk received his award for the Stark-Condé 2016 Stellenbosch Syrah.

They each received two return air tickets on Delta Airlines to any wine producing region in the USA as well as R50 000 and R25 000 respectively.

ZIP, ZERO, NOTHING ... ALMOST!

Left: Rudger van Wyk of StarkCondé Wines (Young Winemaker of the Year). Right: Clayton Reabow of Môreson (Winemaker of the Year)

52 w w w .t o p s a t s p a r. c o . z a

Van Loveren, a family-run winery from Robertson, has a new product on the market – an almost 0% alcohol wine which should appeal to health conscious wine lovers.

Ideal for summer since it’s lower in kilojoules and contains almost no alcohol, the Almost Zero is made from de-alcoholised Sauvignon Blanc. With an alcohol content of 0.5% Almost Zero is the same as alcohol-free beers currently available for sale in South Africa ... but it has 75% less kilojoules than a regular glass of wine.

On the palate, Almost Zero’s bracing kiss reveals flavours of apple, litchi and a little citrus and will be a highlight enjoyed by itself on a hot day or alongside any summer fare like seafood and salads. Almost Zero is always at its best when served chilled.

For more information about Almost Zero by Van Loveren contact Annaliza at the Van Loveren Wine Club on email winehub@vanloveren.co.za or telephone 023 615 1505.

Amaros: The Italianstyled herbal liqueurs and bitters containing a range of botanicals are being incorporated into fresher, crisper cocktails.

Sherry and port: Europe’s famed fortified wines are becoming popular ingredients in modern cocktails, she said.

Split bases: Mixologists are combining two spirits to form the main alcohol base, for a more complex result.

“You might marry cognac SPIRITED and rum or even cognac EXCHANGE and whisky to create a new Complexity, sophistication and flavour mix.” innovation are the top trends in Ice and water: “In the US there is huge focus on the cocktail mixology currently.

This snippet of knowledge quality of the ice and water in cocktails now,” Pope said. was shared by a visiting “Mixologists are exploring delegation of leading American distillers who visited the minerality of various waters, while specialist South Africa at the end of last year under the auspices of the suppliers are doing well supplying huge, perfect ice Distilled Spirits Council of the cubes with no impurities, for United States – or DISCUS the craft cocktail market.” for short.

Savoury/saline: An Cocktail trendsetter and emerging trend is the award-winning mixologist addition of hints of salt in Christy Pope (above) was part craft cocktails. of the group and used the While here, Pope even opportunity to show off some of her skills while in South Africa. came up with a South African flavoured cocktail – The craft cocktail market the Rooibos Punch: is booming, and the art of mixology has achieved new levels of respect internationally, ROOIBOS PUNCH Pope said. A sophisticated 15ml lemon juice market aged from 20-plus to 11.25ml ginger syrup 50-plus is embracing the craft 11.25ml fynbos honey cocktail trend, boosting the syrup growth of exciting new cocktail 90ml rooibos tea bars around the world.

60ml VodQuila (vodka “We’re seeing less fruit, less and tequila base spirit sweetness, and more astringent combo) influences emerging,” said Combine and chill before Pope. serving on the rocks with Her take on the burgeoning a garnish of freshly grated flavours in cocktails right now? nutmeg.

The craft cocktail market is booming, and the art of mixology has achieved new levels of respect internationally.

TAWNY WHISKY

Boplaas is one of the most well-known makers of South African port-style wines – and the Nel family have brought this experience to bear on their new foray into spirits.

Boplaas has now released a Cape Tawny whisky – or a whisky that has been matured in cask for six years and finished off in casks previously used for making tawny port-style wine.

It’s believed to be the first local example of its kind.

“Port barrels – especially those whose origins are undisputed – are scarce,” said Carel Nel, Boplaas patriarch and long-time maker of champion port-style wines. “It gets even murkier when these barrels are used for maturing whisky and the style of port they once held is even unknown.”

“Barrels from ruby port are most commonly used, but with Tawny port spending up to 12 years in the barrel, they’re extra seasoned,” Nel said. “The flavours they impart are simply out of this world, but not many producers make tawny and that makes this whisky extra special.”

The whisky, which received a platinum award and a score of

96 points at the Michelangelo wine and spirit awards last year, is exclusively made from locally grown corn only, making it a single grain whisky. “For this particular whisky we use ex-Bourbon casks for five years that gives it a creamy mouthfeel with butterscotch and vanilla notes,” says distiller Daniel Nel. “We then finish it off in Cape tawny port casks for one year.”

HIGH (TWENTY) FIVE FOR CASTLE LAGER South Africa’s favourite brew, Castle Lager, has made it onto the Top 25 list of world’s most valuable beer brands as selected

by Brand Finance in their annual report on global beer brands.

It’s the first time Castle has made it into the select list and is also the only African beverage to do so.

Castle, now a product in the global stable of of AB InBev, claimed 25th spot on the influential list by nudging American beer Miller out of the running. Castle, one of the original brews in the South African Breweries fold, became part of AB InBev’s products when the brewing giant bought out SAB Miller in 2016. The mammoth brewing concern, headquartered in Belgium, boasted 13 products in the Top 25.

In number one spot on the list was Bud Light with a value of $7.4 billion (R103,6 billion) followed by Budweiser with $7.1 billion (R99.4 billion) and the conspicuously green Dutch brew of Heineken in third position with a value of $6.1 billion (R85.4 billion).

JA N / F E B 2 0 1 9

53

THINGAMAJIGS |

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S PA R G O O D L I V I N G

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FROM FRYING PANS TO STEAK KNIVES, TO MULTIPLE STORAGE OPTIONS – BOTH GLASS AND PLASTIC – EVERY HOUSEHOLD NEEDS THESE SPAR GOOD LIVING ITEMS. THEY ARE EVERYDAY BITS AND PIECES, THE BASICS AND BARE NECESSITIES, BUT WITHOUT THEM, LIFE WOULD BE DISTINCTLY MORE DIFFICULT! 1 2 3 4 5 6 7 8 9 10

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Non-stick frypan value pack (20cm / 24cm) Premium Kitchen Kit Household candle value pack 300g – white (6 piece) Steak knife / fork set – stainless steel (8 piece) Knife set – stainless steel (5 piece) Food saver value pack (6 piece with lids) Glass bowl set (3 piece with lids) Tumbler value pack (6 piece) Plastic tumbler 450ml – assorted colours Plastic ribbed mug 300ml – assorted colours

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LIFESTYLE |

56

COFFEE

CAFFEINE

-nation M

THERE ARE A LOT OF PARALLELS BETWEEN WINE AND COFFEE. BOTH ARE REMARKABLY COMPLEX, THEY BOTH ENGAGE THE MIND AND TASTEBUDS IN A MYRIAD WAYS – AND THEY BOTH ENABLE ENTHUSIASTS TO BECOME COMPLETELY GEEKY! FIONA MCDONALD DEEP DIVES INTO THE WORLD OF SPECIALITY COFFEE AND DISCOVERS MORE THAN SHE BARGAINED FOR.

orning routine: shake the kettle to assess the water situation. Hit the on-button. Open the jar of instant granules and spoon some into a mug. Add boiling water – and sugar or milk if that’s your preference.

After the first few sips you feel as if all is right with the world and you can get your day started.

But those few sentences would have sent a shudder down the spine of any genuine coffee aficionado. And a coffee geek is not someone who walks into his local Vida, Seattle or even Starbucks and asks for a latte or Americano – or even one of those pretentious gits that one sees in American TV soaps or movies. You know the type: “I want a decaf latte double pump caramel soy skinny no foam with wings.” Huh!? * The true coffee nerd is the kind of person who has a neat little hand grinder to lovingly crush his or her single-origin beans. (Electric grinders cut the beans – and that’s not cool for max flavour extraction, hey ...) The geek also knows an Aeropress from a cafetiere and V60 pour over and even has a secret desire for their own Kyoto cold brew set up ... And what used to be edgy and fringe fanaticism is now becoming mainstream. But here’s an interesting fact: coffee is the second most traded commodity in the world economy. Only oil is traded more! Beans are big business.

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LIFESTYLE

Former journalist Jono le Feuvre of Cape Town used to be that guy. His freelance writing career took him into lots of coffee shops – because that’s the conference or board room meeting place for Millennials.

As he states on his website, www.handrinkssolo.com, “In the fledgling South African specialty coffee industry, it took me little more than a year to interview pretty much every specialty coffee roastery in the country at that time (there are now more than 100 in Cape Town alone).

“Fortunately, I was never forced to sign any restraint of trade or non-disclosure agreements during these interviews with various artisanal coffee enterprises, as I had seen enough to know that I wanted to roast coffee and not write about it. That was in 2010.”

He’s now a coffee entrepreneur and one of the owners of Rosetta Roastery in Cape Town’s funky Woodstock Exchange, supplying freshly ground coffee and beans to shops throughout the city and beyond.

His passion is infectious and Leigh Wentzel is one of his acolytes. “I never would have imagined a career in coffee,” Wentzel said. This enthusiastic twentysomething B. Com graduate probably envisioned his life in business but he’s now the Café and Roastery manager – of whom good things are expected.

Coffee is more than cappuccino, latte or espresso. It’s about the beans, the soils they grown in, the altitude those soils are found at, the amount of rain which has fallen during the growing season – just the same as wine and the terroir which has affected its cultivation.

But then there is also the method of processing that comes into play – the preparation of the beans and the roasting thereof.

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LIFESTYLE |

COFFEE

It’s why Rosetta Roastery doesn’t blend beans, believing that single expression of the bean’s origin is the best way for the consumer to appreciate the complexity of the flavour.

“We’re passionate about coffees that are as unique and character-filled as the people who drink them,” they state. “We source specialty grade, single origin coffees from south and central America, Africa and Asia, micro-roasting each one to best present its unique personality.”

As Wentzel says, there’s more individual character in each single bean, be it an Arabica or Robusta bean. (Arabica beans are the type you tend to get from specialist roasters while blends of Robusta beans are usually the most commercial type of coffee and are found in supermarket bean packs.)

“We deal with coffee brokers who source great coffees from farmers.”

When asked what makes a singularly great cup of coffee, Wentzel answered that it depends on personal flavour preference firstly – but on seed type, the terroir, processing of the bean, method of preparation, grind size and finally, the water used.

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ABOVE: Arabica or Robusto beans from special sites, slightly under roasted, carefully ground – and then you need to select your favour method of preparation before enjoying your brew.

Whether a grind is fine or coarse affects the extraction of flavour – and the type of brew being made. A pour over or dripped brew – which is when the coffee is placed in a paper filter with hot water then poured over it or gently and lovingly dripped through requires a different grind to a Mokapot (one of those angular pots placed on the stove for espresso) or an Aeropress which needs to be fine.

“You’d be surprised at the influence water can have on Coffee ...” Wentzel said. As does grind size and grind consistency. For the best possible flavour it’s important that every time a barista makes an espresso that the same amount of coffee – and water – is used.

Wentzel demonstrated by means of a coffee cupping, which is what brokers, buyers and baristas do to determine the quality and flavours of the product. There was an Ethiopian, Indonesian and Mutona from Burundi lined up before him.

The beans were carefully weighed on a small scale. Those beans were then ground down to the desired size. Here’s a nugget of useless information Wentzel

shared: “Around 75% of the aroma dissipates within the first five minutes of being ground.” So breathe deep at the time of grinding for maximum aroma enjoyment!

The ground coffee went back onto the scale to be weighed – precisely 12 grams of coffee to 120 grams of freshly boiled water.

The cup was then left to stand for four minutes in order for the flavour to bloom, much like you would allow tea to steep. Interestingly, a crust of coffee grounds then formed on the surface. And a welltrained coffee geek can tell from looking at the density of it, colour and whether it pulls into the centre what type it is and whether it’s fresh! (Who knew?!)

Wentzel wielded two spoons to pull the crust away, with his nose millimetres from the surface of the cup – breathing in the fresh coffee wafts. Ethiopian? “Very floral ...” he said, Indonesian “earthy” and the Burundian was definitely more powerful with a deeper, richer smell.

Then the spoon was dipped into the brew and quickly sipped, with a notable inhalation of air – very much like a professional wine taster would do. But then that’s because so much of what we taste

COFFEE

– be it food, wine or coffee – is linked to aroma and which, in turn, is interpreted by the brain in order for us to attach descriptors to it.

Just like wine, enjoyment of a good cup of coffee is dependent on mood, temperature and surrounds – even background noise plays a role. And the average punter who walks into their local coffee shop asking for a latte or flat white has little or no appreciation for the long process involved in

just getting into the grinder and ultimately into their cup!

So, chat to you local barista and be open to trying new varieties of coffee – or origins. It might just set you on a voyage of flavour discovery. *Decoded ... that means the customer would like a decaffeinated coffee – a latte – made with lowfat soy milk, no foam on top, two squirts of caramel syrup – all in a take-away container.

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LIFESTYLE

TERMS & CONDITIONS BELOW: Can’t you almost hear the banging of discarded grounds into a bin and the angry hiss of steam as the milk is frothed? Wake up and smell the coffee.

Single Origin: Coffee from a particular geographic area – a farm, a region or a country. Single origin coffee usually has a very specific taste, rather than a homogenous ‘one-size-fits-all’ approach of a blended coffee.

Blends: Beans used in blends are from different places and tend to be cheaper.

Many espresso-based drinks, especially with milk, use blends.

Drip Method: Coffee brewed in larger batches that can be poured and served quickly.

Pour-over Methods: Any way of brewing coffee in small batches, usually by the cup, using a cone dripper. While not every coffee shop offers this option, some may recommend certain pour-over methods for single origin coffees in order to highlight unique flavours. Since it is brewed to order, this will take a few minutes. Be patient – it’s worth the wait!

Espresso: Finely ground coffee brewed with steam pressure to produce an almost syrupy beverage.

Doppio: The Italian name for a double shot of espresso.

Ristretto: An espresso shot pulled short. It’s the same amount of coffee as espresso, but containing less water for a more concentrated coffee.

Lungo: An espresso shot pulled a bit longer. The same amount of coffee as espresso, but more water for a “longer” shot.

Latte: Espresso combined with steamed milk.

Cappuccino: Combination of espresso, hot milk, and steamed milk foam.

Frequently served with a sprinkle of chocolate, cinnamon or nutmeg.

Mocha: A combination of coffee, steamed milk, and either chocolate syrup or cocoa powder.

Cafe au Lait: French for “coffee with milk,” Cafe au lait is simply coffee with hot milk added.

Flat White: Originally from Australia, a flat white is espresso combined with micro-foam of steamed milk giving it a more velvety smooth texture than a latte.

Iced Coffee: Hot drip coffee combined with ice to make it cold.

Americano: An Italian term for espresso with hot water added to make a full cup of coffee.

Cold Brew: Coffee brewed with cold water over a long period of time.

Affogato: Italian for “drowned,” affogato is a dessert made by pouring a shot of hot espresso over vanilla ice cream or gelato.

Espresso con Panna: Italian for “espresso with cream,” Espresso Con Panna is espresso topped off by whipped cream.

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TRANSFORMING THE PREQUEL ENTERTAINMENT TAKES MANY FORMS – AURAL, VISUAL AND EVEN PHYSICAL. THE LATEST SELECTION OF NEW RELEASES WILL APPEAL TO ALL THE SENSES, AND IN THE CASE OF THE MOVIE WHAT MEN WANT MIGHT COMBINE ALL THREE IN THE FORM OF ROLLICKING BELLY LAUGHS AT THE HUMOUR!

BUMBLEBEE

1

Prequels have becoming the new thing in movie making – and the sixth instalment of the popular Transformers franchise takes Bumblebee on a rollicking science-fiction ride 20 years before the events of any of the other films. On the run in the year 1987, Bumblebee finds refuge in a junkyard in a small Californian beach town. Charlie (Hailee Steinfeld), on the cusp of turning 18 and trying to find her place in the world, discovers Bumblebee, battle-scarred and broken. In testing her new solo driving skills, Charlie somehow revives the shutdown Transformer and discovers that this car is no ordinary VW beetle. Musclebound wrestler John Cena plays a central role as Agent Burns.

HOW TO TRAIN YOUR DRAGON: WHAT MEN WANT Remember the Mel Gibson movie from THE HIDDEN WORLD some years back – What Women Want?

As Hiccup Horrendous Haddock III, ‘Toothless’ discovery of an untamed, elusive – but beautifully alluring – mate draws the rare Night Fury dragon away. As expected, that’s when all the drama starts and Hiccup’s faithful winged beast is in extreme danger – as is the future of Hiccup’s sanctuary. When the danger mounts at home and Hiccup’s reign as village chief is tested, both dragon and rider must make impossible decisions to save their kind ...

Dreamworks have once again come up trumps with a richly visual high-definition spectacle which has seen them maintain the standard that saw them rewarded with three Oscar nominations in the past. Actors returning to voice the characters include Gerard Butler as Stoic the Vast, America Ferrara as Astrid Hofferson and Jonah Hill as Snotlout Jorgensen.

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Gibson’s chauvinistic ad exec character has a rude awakening when he develops the ability to understand what his female colleagues are thinking. This movie, with the sassy Taraji P Henderson in the main role of successful sports agent Ali Davis, turns the tables once again ... “You don’t understand men ... stay in your lane,” her boss exhorts her when she complains about being passed over for promotion.

As a sports agent she is surrounded by men – but after a weird night out involving a psychic and some rather ‘special’ tea and an unexplained party injury, she can hear their thoughts ... Knowing what they’re thinking gives her a unique edge. “This is not a curse,” she realises, “it’s a gift!” From the team behind Girls Trip and Ride Along, the gags are smart, funny and rapid fire.

Returning after a massively long absence is lead vocalist Terry Hall who sang on the band’s classic track “Ghost Town” way back in 1981!

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E N T E R TA I N M E N T

DNA

BACKSTREET BOYS It’s been six years since their last album – and their ninth overall – but DNA is eagerly awaited by fans of one of the original Boy Band phenomenons.

For the album, Backstreet Boys “analysed their individual DNA profiles to see what crucial element each member represents in the group’s DNA.” “That’s what I love about this album,” Kevin Richardson said in a statement. “We were able to bring all of our influences and styles into one coherent piece of work. These songs are a great representation of who we are as individuals and who we are as a group. It’s our DNA. We’re really proud of that.” Tracks which have already received extensive airplay are “Don’t Go Breaking My Heart” and “Chances”. The quintet wrap up their year-long residency in Las Vegas in April, have a few weeks off and then kick off a world tour in support of the new album in Lisbon, Portugal in May.

TREAT MYSELF

MEGHAN TRAINOR Meghan Trainor was just 20 years old when she had her first hit with “All About That Bass” in 2014, with this song about body positivity becoming a YouTube sensation, ratcheting up millions of views.

She then went on to win the Grammy Award for Best New Artist in 2016. Trainor decided to take her time over her third album and pushed back the original release date. This allowed her more time for reflection and to truly be happy with her sound, spending more time in studio getting things right.

With her first album having sold millions, gone multiple platinum and having reached number one on the charts in a number of countries, fans are understandably eager to hear some of the new tracks – such as “No Excuses,” “Let You Be Right,” and “Can’t Dance.”

ENCORE

THE SPECIALS British band The Specials have not released any original music since 1998. (And it was Guilty Till Proven Innocent.) Entirely appropriate then that this – their first new album in 20 years – is called Encore. Also returning after a massively long absence is lead vocalist Terry Hall who sang on the band’s classic track “Ghost Town” way back in 1981!

Hall joins up with founding band members Lynval Golding and Horace Panter, while drummer Kenrick Rowe and guitarist Steve Cradock flesh out the team. There are two covers on the 10 track album with “Black Skinned Blue-Eyed Boys” from The Equals and “Blam Blam Fever” from The Valentines being featured alongside eight original tracks.

FREEFALL

JESSICA BARRY Surviving the plane crash is only the beginning for Allison. The life that she’s built for herself – her perfect fiancé, their world of luxury – has disappeared in the blink of an eye. Now she must run, not only to escape the dark secrets in her past, but to outwit the man who is stalking her every move. On the other side of the country, Allison’s mother is desperate for news of her daughter, who is missing, presumed dead. Maggie refuses to accept that she could have lost her only child and sets out to discover the truth. Mother and daughter must fight – for survival and to find their way through a dark web of lies and back to one another, before it’s too late …

Heart-stopping and addictive, Freefall is a stunning thriller that explores the deep and complex bond between mothers and daughters.

MY NAME IS ANNA

LIZZY BARBER Two women – desperate to unlock the truth. How far will they go to lay the past to rest? Anna has been taught that virtue is the path to God. But on her eighteenth birthday she defies her Mamma’s rules and visits Florida’s biggest theme park. She has never been allowed to go – so why, when she arrives, does everything seem so familiar? And is there a connection to the mysterious letter she receives on the same day?

Rosie has grown up in the shadow of the missing sister she barely remembers, her family fractured by years of searching without leads. Now, on the fifteenth anniversary of her sister’s disappearance, the media circus resumes in full flow, and Rosie vows to uncover the

truth. But will she find the answer before it tears her family apart?

THE WINTERS

LISA GABRIELE Inspired by Daphne du Maurier’s Rebecca, a spellbindingly suspenseful novel set in the moneyed world of the Hamptons, about secrets that refuse to remain buried and consequences that can’t be escaped. After a whirlwind romance, a young woman returns to the opulent, secluded Long Island mansion of her new fiancé Max Winter—a wealthy politician and recent widower—and a life of luxury she’s never known. But all is not as it appears at the Asherley estate. The house is steeped in the memory of Max’s beautiful first wife Rebekah, who haunts the young woman’s imagination and feeds her uncertainties, while his very alive teenage daughter Dani makes her life a living hell. She soon realises there is no clear place for her in this twisted little family. As the soon-to-be second Mrs Winter grows more in love with Max, and more afraid of Dani, she is drawn deeper into the family’s dark secrets—the kind of secrets that could kill her, too. The Winters is a riveting story about what happens when a family’s ghosts resurface and threaten to upend everything.

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DISCLAIMER: All books featured here are supplied by Penquin Random House South Africa

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LIFESTYLE |

F E B R UA RY 1 4

Valentine’s Day WRIT

HEARTS AND FLOWERS, CHOCOLATES, CUPIDS AND DINNER RESERVATIONS: FEBRUARY 14 MAKES SOME PEOPLE SEE RED. LIKE A PENSIVE JOSEPHINE BESTIC.

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ABOVE: Sparkling wine, reservations for two and some carats to go with a steak dinner... but life is not like the movies!

s the survivor of an allgirls’ convent education, Valentine’s cards did not feature much in my collection of the written word. Rather, bunking school and sneaking off to the library was a preferred pastime, and the pursuit of boys remained the speciality of those girls endowed with more eyelashes than Ira Levin paperbacks.

Young adulthood, a blind date and foolishly youthful marriage – and predictably an untidy divorce – sent me skidding into my third decade. It’s fair to say by middleage I had not been overexposed to romance, and the dewy bloom of my youth was rapidly heading for a desiccated potpourri bowl.

Skipping forward a couple of chapters, you find me in contented singlehood with an enjoyable job and healthy hobbies (besides books), including mountain biking and fine wine appreciation – though

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LARGE

not necessarily in that order.

Plot twist! A new character is unexpectedly introduced: Oscar the Irrepressible, adventurer and author. A sign!

An equal love of nature and Nitida (pun intended, he’s a fynbos fundi too) led to many mountain bike sorties and ill-lit libations, until, eventually, we made plans to ride mountains a little further afield. Over Valentine’s weekend, nogal. Romance – we got you!

It rained, of course, but off to Grootvadersbosch Nature Reserve we barrelled, wipers marking time with the music, bikes on the back and camping kit rattling in anticipation. Not as ominously as the thunderheads of the Overberg, though.

Upon arrival at the campground, we quickly became almost irretrievably stuck in deep mud, in a donga, and had to be melodramatically yanked out by a farmer’s tractor, only to discover our firewood was wet, and ended up making do with salad and bread in the rain. Valentine’s Day redeemed by an impressive bottle of Calligraphy, I seem to recall, we

spent the evening huddled over a Coleman stove flickering bravely in the gale.

Morning heralded a freshlylaundered landscape, stormy, but ideal for a long ride. We wasted no time tackling the route, virtually glissading downhill in the mud, into the forest, then pushing along a meandering streambed for, well, ever. Along the valley floor Oscar led us, looking for the trail out.

Up seemed logical to my harried mind, and he finally admitted it could work; so onto our shoulders we hefted our bikes, and after a nearendless, slipping and sliding portage we popped out of the forest near a farmhouse, and made our long, hot, thirsty way back to the campsite.

Now, being an analytical kinda gal, I calculated that so far my Valentine’s weekend had comprised around 10 minutes of riding and maybe four hours of pushing, portage and hiking, up and out of the forest.

A decade-plus on, our chapter together is still being happily written. Though these days I leave the bike-hiking to Oscar.

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T E C H N O LO GY

IS IT A DATE? LIVING FAST-PACED HECTIC LIVES IN CITIES MAKES IT DIFFICULT TO MEET NEW PEOPLE – BE THEY FRIENDS OR POTENTIAL ROMANTIC INTERESTS. DATING APPS HAVE COME TO THE RESCUE OF MANY LONELY FOLKS, USING TECHNOLOGY TO CREATE SOCIAL CONNECTIONS. DAVID BOWMAN REPORTS.

BADOO If you are looking to meet someone new to date, meet a new friend or just want to chat, this for you. With over 300 million users all over the world, you can find that someone special on the bus, in a bar, sitting on the couch or even on holiday. Badoo offers a free and safe way to meet new people and is regularly updated with new features, such as a strong verification system. With Badoo Live, you can share your everyday moments and show off your talents with the new live streams – a whole new way of meeting and connecting with people who share the Badoo platform.

BUMBLE MEET NEW PEOPLE Over 40 million people have signed up to Bumble to start building valuable friendships, finding friends and making empowered work connections. Bumble has taken the lead in matchmaking technology that allows users to foster more than just romantic connections. Swiping through potential connections takes place over three different modes: Bumble Date, where women make the first move; Bumble BFF is great for meeting new friends, whether new in a city, or looking to expand your existing social circle and then Bumble Bizz to network, find mentors and create new career opportunities.

TINDER Swipe left or right ... This is the world’s most popular dating app with 30 billion matches to date!

Tinder is the ultimate app for meeting new people, expanding your social network, meeting locals when you are travelling or just to try something new.

The app sparks 26 million matches per day.

It’s really easy and fun to use – use the Swipe Right feature to LIKE someone, or the Swipe Left feature to pass. If someone LIKES you back, it’s a match.

There is a double opt-in feature so that two people will only match when there is mutual interest. No stress, no rejection. Just tap through the profiles you are interested in, chat online with your matches, and if all is good, meet in real life whenever is mutually convenient.

COFFEE MEETS BAGEL DATING APP Meet quality matches and make real connections. This is one for people who are tired of wasting time endlessly swiping, browsing and messaging – only to never hear back. Everyday at noon, you will receive potential matches (called Bagels) preselected for you and includes LGBTQ members’ requirements.

The algorithm takes into consideration basic criteria such as age, height, religion and more nuanced factors like your social network and any interests you may have.

Once there is a match, a private chat room is connected and icebreaker questions are provided to get the conversation started. Then it’s up to you to take over.

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FISHING |

THE CHALLENGE IS NOT JUST TO SPEND TIME WITH CORPORATE COLLEAGUES BUT TO SUCCESSFULLY ENTICE A WILY TROUT TO TAKE THE FLY, STATES GARETH GEORGE.

RIGHT: 1. Grant Giles from team TDI, travelled all the way from Zimbabwe to take top honours.

2. Charles Van Niekerk matched this weight in a cock fish, with a humpback that resembled a spawning salmon.

3. Congratulations to Roxanne Stegen who landed the first Brown Trout.

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T O P S C O R P O R AT E C H A L L E N G E

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FISHING

THE

2018 TOPS CORPORATE CHALLENGE

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or many years I’ve maintained that the TOPS at SPAR Corporate Challenge has little to do with fishing, but this year I had to genuinely question whether the guys were really here for the fish – such were the festivities.

When a quarter of the field saunters towards the water mid-morning you know that the TOPS Corporate Challenge is all about the time spent celebrating with old friends and enjoying the convivial atmosphere at the legendary Notties pub.

But the hard-core anglers who got up and out also had cause to raise a toast to our WildFly Trout!

With the KwaZulu-Natal Midlands having enjoyed more than their fair share of late rain, the dams were full to the brim, which had those larger rainbow trout making an appearance.

Over the last 16 years the TOPS Corporate Challenge has recorded 19 627 fish, so 2018 had a lot to live up to on the fishing front.

There was over a million rand’s worth of prizes at stake, and one would think that competitors would be reluctant to leave the water’s edge as a result. However, much of the swag is awarded for antics off the field and away from the

water – so it was the afternoon and evening festivities that anglers were unwilling to depart from!

But by 6am the next morning, lines were sailing and flies were being stripped with intent. With every fly fisher kitted out in their new complimentary fishing gear, the onslaught on the poor trout was relentless.

The weather over the tournament was as predictable as it was contrasting, from blue skies to drizzle, typical Midlands – four seasons in one day. So, the weather card in all anglers “bible of excuses” was played by many, at each lunchtime gathering.

After the hearty pub grub at Notties, the Growler beer garden emptied faster than a stadium of German supporters at the 2018 World Cup, as the anglers launched one final assault on the WildFly waters.

In each team, the best angler stood out, thanks to the ‘TOPS Dog’, competition with the red hat being awarded to the leading fly fisherman per team after each session – and having to hand over the mantle was begrudgingly done for a few competitors.

Tiger fishing trips to Matoya, Ichobezi, Royal Zambezi, Redcliffs and Shayamoya coupled with yellow fish expeditions led by Kalahari Outventures as well as trout adventures to Semonkong and Highland Lodge had all our anglers champing at the bit to land those fish of stature.

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FISHING |

T O P S C O R P O R AT E C H A L L E N G E

The size of each catch was key. The bonus of every amateur team being able to bequeath fish to their more unfortunate team mates also had a major impact on the leader board as the sun set.

Fortunately for the anglers and guests, Glenmorangie had set up a first class whisky tasting to refresh them, showcasing their range of exquisite Highland Scotch.

Friday nights at Notties have a reputation for muting a man’s enthusiasm to brave the Midlands winter morning, but most were up to chasing the proverbial worm.

However, the teams were soon battling against 35km driving winds, making any float tubing one way traffic.

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Despite this abominable weather, the fisher folk were just not taking no for an answer.

We had four ladies who had made the final in three separate teams this year and they were showing a lot of the lads how it was done. In particular Louise Steenekamp who in the last sessions led her team’s charge with four fish and a great winning fourth session 51cm rainbow to finish it all off.

As one would expect after all the rod pressure only 177 fish were recorded on Saturday which totalled 442 trout in the grand final, breaching previous years’ records and bringing the tally to an incredible 1 343 fish for the

LEFT: 1. Anton Martyne rocking his team leader’s red cap, landed a beautiful Hen of 61cm, that had to be pushing 8lbs.

2. Simon leading the charge, landing a beauty of 57cm...

3. ...only to beat the mark by one centimetre a day later!

Simon’s 58cm catch.

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2018 TOPS Corporate Challenge.

Grant Giles from team TDI, travelled all the way from Zimbabwe to take top honours, catching in every session, with 15 trout at an average of 47cm.

Rob Rein proved his BMT, by yet again catching the biggest fish of the event, a whopping 62cm rainbow cock fish, estimated at over 9lbs, making him the first person in the event’s history to catch the biggest fish twice in a row. He walked away with another Quintrex boat, compliments of Yamaha.

Every angler walked away with a fishing holiday for the entire team that evening, with the trout destinations of Cathedral Peak, InverMooi, Fordoun, Nooitgedacht, Verlorenkloof, Rivendell and Sandstone making up this wonderful ensemble of fly fishing trips.

It’s a hearty congratulations to the Growler WildGuys with Andrew Strachan, Edwin Bean, Martin and Louise Steenekamp who pipped their competition to take home the prestigious title as the 2018 TOPS Corporate Challenge winners!

With superb prizes, great fishing and even more fun and festivity away from the water, it is little surprise that many teams were overheard hatching plans for the 2019 event.

ADVICE

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LIFESTYLE

BUDGETING TAKES THE FUN OUT OF MONEY, RIGHT? NOT NECESSARILY, WRITES PENNY HAW (ALSO KNOWN AS MISS MONEYPENNY) AS SHE TAKES A DEEP BREATH AND TIGHTENS HER BELT.

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pare a thought for Finance Minister Tito Mboweni as he repeatedly sharpens his pencil to most effectively allocate the finances of an economy in recession after almost nine years of mismanagement.

It’s not enough for Mboweni to address pressing matters such as education, health, energy and the national carrier; he also needs to prioritise public spending to support job creation and growth.

Indeed, if you need an example to illustrate the importance of rigorous budgeting, the Finance Minister’s current undertaking is a compelling one. Moreover, given the current economy, it’s also a useful reminder of the value of budgeting your own affairs.

Don’t think of keeping your budget up-to-date and accurate as a chore, but rather as motivation to get where you want to be financially.

WHY BUDGET? Contrary to what some think, budgeting isn’t only about curbing spending. Certainly, creating a budget – and sticking to it – means you don’t spend what you don’t have. But it’s also about getting to grips with and managing your money so you have enough to prioritise what’s important to you.

Seeing what comes in and goes out of your account not only helps you manage monthly expenses, but also highlights unnecessary expenditures and points to opportunities to save. For example, do you know the total monthly sum of your insurance premiums? You know what they say? Insurance should be reviewed annually. It’s a competitive industry and chances are you’re paying more than you should. What about that cell phone contract you signed six years ago? Is it still the best option for your needs?

Budgeting also points to other areas of overspending that might surprise you. These typically include impulse purchases of things like clothing and gadgets, entertainment and dining out. Having a budget puts you in control and, provided you act on it, helps you save so that you can realise significant goals like settling outstanding debts or saving for a holiday.

ABOVE: It’s all about portion control... and balance. Making sure that what’s going out doesn’t exceed what is coming in.

HOW TO BUDGET In its simplest form, a budget is an itemised list of expected income and expenses. How you create and categorise this list is up to you. If you, unlike me, are an Excel whiz, setting up a budget spreadsheet using the Microsoft application will be a doddle.

Many financial services and insurance companies offer personal budgeting templates on their websites. Other companies have developed apps, which make it easier and faster still. Among these are the 22Seven and MoneySmart apps, which, once set up, give you a comprehensive and automatic overview of your finances and budget. They are available for free in Google Play and the App Store.

Whether you use a customised spreadsheet, an app on your phone or go the retro route and make note of your income and expenses in an accounting journal, remember your budget is a living document.

Alter it as your lifestyle and income change. Don’t think of keeping your budget up-to-date and accurate as a chore, but rather as motivation to get where you want to be financially and to alleviate unnecessary worries.

After all, if Tito Mboweni can do it for the country, you can do it for yourself.

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RESPONSIBILITY |

DISTRACTED TO DEATH

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f I told you get behind the wheel of your car and drive the length of a rugby field, blindfolded – how would you feel? A little uncomfortable maybe, but OK? That scenario plays out every day, not as an experiment in an open field with only the poles to watch out for, but on our roads.

Without flinching, drivers take their eyes off the road for seconds and do it at 120km/h.

Read that again.

This isn’t some random road-safety message. It’s maths and science. At that speed, you travel 33.3m/s. Now, for kicks and not while you’re driving, check how long it takes you to just read a WhatsApp. Dial down to the 60km/h limit of most suburban streets and you’re covering half the distance in an area with less margin for error and more bicycles and pedestrians.

What could go wrong?

Paarl-based forensic investigator Amie Colyn Snr knows; he estimates at least one quarter – 25% – of the road accident cases he’s dealt with in a career spanning three decades involved what’s referred to as driver distraction. In over 3 000 specialist reports that he has compiled for court cases, he has had to stitch together detailed, second-bysecond timelines.

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DISTRACTED DRIVING IS NOTHING NEW, BUT MOBILE PHONES HAVE TAKEN THE SCOURGE TO A WHOLE NEW LEVEL, WRITES CLIFFORD ROBERTS.

RIGHT: Do you have any idea of the distance you cover per second while driving at 120km/h?

Three seconds for 100m! And how many seconds it takes to glance at your phone?

Distraction is deadly.

DISTRACTED DRIVING

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RESPONSIBILITY

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RESPONSIBILITY |

DISTRACTED DRIVING

They include cases involving everything from something as startling as sex behind the wheel to the seemingly benign switch of a cassette in a tape player and opening a wrapper of a sandwich.

Returning to the maths, Amie says it’s generally accepted a driver takes 1,5 seconds to respond to a sudden change under the best road conditions. At night, that delay becomes 2,6 seconds.

If you’ve been painting mascara or admonishing a child, add the time of the actual distraction and you’re already onto your second rugby field.

You’d think these figures along with the pervasive misuse of mobile phones – obvious to even the casual observer – would paint a bloody picture, but they don’t. While traffic authorities in the United States reckon distracted driving is that country’s biggest killer of young drivers, how do you prove someone’s guilt when they’re either dead or reluctant to admit culpability? How do you collect accurate data?

The thing is, global research on the topic of distraction and driver attention tolerances tells us.

For one, Dr Daniel le Roux at the Stellenbosch University Department of Information Science says while he’s not aware of any South African studies on the topic, their own research delves into distractions during primary tasks because of media use. “There is a strong body of evidence that indicates when we multitask our performance on our primary tasks suffers.

“This implies that the performance of a driver – where driving is the primary task performed – will be reduced when he/ she engages in a secondary task, like sending or reading a text message, while driving. By performance we refer to the general quality of their driving which includes, by extension, the likelihood that they would make a mistake leading to an accident.”

The underlying reason for this reduction in performance, he 70 w w w .t o p s a t s p a r. c o . z a

The human brain is not capable of parallel tasking in the form of performing multiple tasks simultaneously. “When we do, we are actually rapidly switching our attention between these tasks.” says, is that the human brain is not capable of parallel tasking in the form of performing multiple tasks simultaneously. “When we do, we are actually rapidly switching our attention between these tasks.

“Of course, when the tasks require little attention or cognitive effort we experience only minor reductions in performance. For example, we can all walk and talk simultaneously with relative ease.

However, when our primary task requires greater attentiveness or cognitive effort like driving does, the performance costs of multitasking become greater.”

And if you’re thinking handsfree is the way to go, there’s research showing that even this impairs our reaction time.

South African strategies to address the problem have focused largely on generating awareness. Cities like Cape Town acted in 2012 and passed a bylaw allowing traffic officials to impound mobile phones while the Western Cape Department of Transport and Public Works has the #ItCanWait campaign. Its website makes the link between the rise of the mobile phone and “a sharp increase in the rate of traffic crashes”.

Nonetheless, getting South Africans to change their behaviour is a challenge, according to Hector Eliot, Strategic Co-ordinator of the province’s Safely Home initiative.

“Most people aren’t even aware that it’s illegal for passengers not to wear safety belts,” he says.

It’s not only us playing catchup. As technology develops, authorities around the world must adapt rules for safe usage. Tech and motoring companies are also looking at ways of reducing their possible contribution to distracting

drivers – and pedestrians.

Ask a journalist though and the way to move people is real life stories. A friend who relocated to Texas recently had to re-do her driver’s licence. A module requires applicants to watch interviews with people – of diverse ages, races and genders – who had either caused road accidents or been affected by someone who was momentarily distracted. It was easily the most gruelling part of the course, she said.

“Most chilling was to hear from drivers how mundane the message was they had been distracted by before wiping people out,” she told me. “It certainly made me think twice about everything that goes on inside the car.”

In this regard, author Mark Manson provides important context for everything in life, and especially applicable here. In The Subtle Art of Not Giving A F*CK – a counterintuitive approach to living a good life (2016, HarperOne) he writes about our propensity for distraction. “...the problem is that giving too many f*#@s is bad for your mental health. It causes you to become overly attached to the superficial and fake, to dedicate your life to chasing a mirage of happiness and satisfaction. The key to a good life is not giving a toss about more; it’s giving a rat’s ass about less, giving a damn about only what is true and immediate and important.

“Without acknowledging the ever-present gaze of death, the superficial will appear important, and the important will appear superficial. Death is the only thing we can know with any certainty.

And as such, it must be the compass by which we orient all of our other values and decisions.”

CAPE TOWN OFFENDERS TALLY 80 000 SINCE 2012!

A 2012 by-law made the City of Cape Town the only municipality in SA to impound drivers’ communication devices and only the second city in the world, according to Richard Coleman, spokesperson for City Traffic Services.

The by-law came about due to “the high number of cell phone offences committed by drivers … as well as the presumption that there was an increase in accidents directly attributed to drivers being on their cell phones”.

It supports the National Road Traffic Act 93 of 1996 whereby it is an offence “to drive and handle or talk on a communication device”.

Phones impounded are released upon payment of a fee. Coleman says the City currently has 16 754 phones in storage that have not been collected by the offenders. “These are only phones not collected by offenders, so one can imagine the number of offences (±80 000) that have been recorded since 2012.”

He adds that some 91% of road accidents are caused by human error, 5% by road and environmental factors, 3% vehicle factors and 1% unknown. The estimated cost to the economy has been calculated at R142,95 billion, approximately 3,4% of South Africa’s GDP.

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VINTAGE WINE BRANDS clocking up their half centuries IRISH EYES are smiling... at the explosion in number of whiskey distilleries PEACH, BERRY AND LEMON FLAVOURS: do they belong in beer?

Congratulations to previous issue’s winners WIXWORTH GIN HAMPER Elsab Reynders; Gillian Jorgenson; Barry Suttie; Milton Lang; Elmarie Fourie; Martina Van Waardenburg

ZOLA NENE’S SIMPLY ZOLA COOKBOOK Carolyn Roberts from Pietermaritzburg JA N / F E B 2 0 1 9

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LO O P D O P |

DIS ’N GROOT VOORREG OM TE WEET WAT JY WIL WORD EENDAG AS JY GROOT IS. MAAR DAN KOM DAAR ’N TYD WAT JY MOET AANBEWEEG. DAN MOET JY NIE JOU VERLEDE VERGEET NIE ...

VAN SPEELTYD TOT VRYDAG ...

V Address: Cnr Ennis & Oosthuise Streets, Ermelo Tel: 017 819 7519 Business Hours: TOPS at SPAR Mon-Fri: 07h00 - 19h00 Sat: 07h00 - 19h00 Sun: 08h00 - 14h00 TOPS Customer Care Tel: 086 031 3141

ir min of meer ’n leeftyd was die begin van elke nuwe jaar in die maand van Januarie altyd dieselfde vir Sas. Die lekkerte van Kersfees, Nuwejaar en ’n lang Desembervakansie is agter die rug. Verlede tyd. Maar nou lê die opwindende vooruitsig van ’n nuwe werkjaar voor. Dit is waarvoor hy sy lewe lank lewe.

Sas Lötter het van skooltyd af duidelikheid gehad oor wat hy eendag gaan word. En so het hy homself gaan bekwaam as ’n onderwyser. Sy roeping was om kinders te leer. Te leer om meer te weet en om meer te lewe. Soos hy geleer was.

Hy het sy lewe lank skoolgehou by ’n paar skole amper dwarsdeur die land. Hy was oral ’n model-onderwyser. Bevorderings het gevolg. Vakhoof, onderhoof en later die boonste kerf; Sas Lötter word die hoof van Laerskool JJ van der Merwe in Ermelo. Elke jaar het hy alles gegee. Tot en met Desember se vakansie. Dan het hy loop rus.

Maar kom Januarie kon hy nie meer wag vir die nuwe skooljaar nie. Tog het hy nooit vergeet hy was ook lank gelede ’n leerder-kind in ’n skool nie. Daarom het hy nie net tee gedrink saam met sy leerkragte nie, maar ook top gespin en alies

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gespeel in speeltyd saam met sy leerders. Hy kon blykbaar ’n top beter ertjie as enigiemand in die omtrek.

In ’n stadium, een Januarie maand het alles wel verander.

Sas was nog gesond en sterk, lus vir die lewe, maar hy het daai ouderdom bereik waar hy moes vort om plek te maak vir die nuwe generasie. Aftree noem hulle dit, maar aftree kon hy nie sommer nie.

Hy het sy pensioengeld mooi uitgetel en bietjie die eiendomsmark bekyk. Net so entjie uit Ermelo kry hy toe die perfekte oplossing in ’n stukkie grond.

Niks te intimiderend nie, maar ook groot genoeg vir hom om so kuddetjie aan te hou. Om steeds betrokke te wees met iets opbouend. Hy het nie afgetree nie, maar net sy nuwe speelveld afgetree.

Terwyl hy besig was om al die papierwerk te voltooi om oordrag van sy plasie te kry, wonder hy deurentyd hoe gaan dit by die skool. Hoe loop dinge sonder hom en met ’n nuwe hoof?

Tog het hy besluit om nie terug te gaan nie. Sy tyd daar is verby.

Hy het maar net onthou van al daai wonderlike jare. Van die goed en soms minder goed van die proses. Van die speeltyd-plesier tot Vrydag se verlossing.

Min of meer in hierdie stadium laat weet die owerhede wat sy oordrag hanteer dat sy plasie eintlik twee afsonderlike titelaktes het. En dus moet hy albei afsonderlik registreer, elk met ’n eie, unieke naam. Dit was g’n probleem nie. Hy het net gedink aan die lekkerste lekker van sy lewe as onderwyser.

En so vorder Sas van onderwyser tot boer. Op sy plasie(s) genaamd Speeltyd en Vrydag ...

Sy tyd daar is verby. Hy het maar net onthou van al daai wonderlike jare.

Van die goed en soms minder goed van die proses. Van die speeltyd-plesier tot Vrydag se verlossing.