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SEEING RED It’s only been commercially available locally since 2004 but KWV Roodeberg is one of the country’s most recognised and sought after blended red wines – and it is 70 this year.

To mark this 70th anniversary the brand has been given a suitable packaging upgrade. Made for the fi rst time in 1949, the wine was intended to be an honest expression of a Cape red – and was the product of Dr Charles Niehaus, one of the South African wine industry’s pioneers. As the chief wine scientist at the KWV Niehaus succeeded Professor Abraham Perold, the man who “invented” Pinotage by crossing the grapes Pinot Noir and Hermitage – or Cinsaut.

From the onset, the composition of the Roodeberg blend was shrouded in secrecy. Roodeberg was openly referred to as a secret blend with a blending panel tasked to determine the fi nal confi guration, taking care to achieve consistency with every vintage. After Dr Niehaus retired in 1971, the blend generally comprised Cabernet Sauvignon, Shiraz, Pinotage and Tinta Barocca, according to the Platter Wine Guide of the time. In the

1990s, Roodeberg’s evolution continued with the introduction of small French oak maturation barrels. According to the January 1986 Wynboer, for South Africans abroad, a glass of Roodeberg was like a hug from home. The same still rings true today. For many Roodeberg conjures up fond memories of people, places and occasions, and of sharing special moments with family and friends, often with rare vintages squirreled away.

Branded bottle openers available at the SAB World of Beer in Newtown, Johannesburg

Life is all about evolution. As humans have evolved, so have the tools we use. In years gone by beer cans had ring top pulls which were removed. Then it was redesigned so the pull tab remained part of the can and wasn’t disposed of. Bottles have seen swing top with glass or porcelain marbles make way to the crown cap which needed an opener to be removed. But are bottle openers obsolete now?

“Beer has featured throughout the history of South Africa and continues to be an important part of society,” said Tshepo Tloubatla, SAB Beer Culture Manager at SAB and AB InBev Africa. “So never fear, your bottle opener isn’t ever going to become an ornament!” Which came fi rst – the bottle cap, or the bottle opener? While there are variations to the origin, the widely accepted theory is that both the bottle cap and opener were invented by the same man: William Painter.

Before Painter made his brilliant invention, beer was either stopped with a cork or a swing top – the issue with these were that they were reusable, sparking all manner of hygienic issues RAISING A CAP TO BEER

as well as horribly fl at beer. So history states the bottle cap (or crown cap as it was known at the time) and the bottle opener were invented simultaneously. Soon after, all bottle producers began to use the crown cap and thus the market for bottle openers was established. Cheaply produced but widely used, these openers eventually became branded and by the early 1900s there was tremendous competition between Pabst, Miller, and Anheuser-Busch to take control of this new market.

In the last 50-years, an alternative was invented – the twist off cap. And while this cap is used more and more, especially with bigger brewers, twist off caps aren’t as fragile as they once were and can still be opened with a bottle opener. The AB InBev international brands still come with the age-old pry off cap, which is best suited to preserve the beer for the long distance it must travel to get to your home.

SAB provides a multitude of branded openers, including Carling Black Label, Stella Artois, Castle Milk Stout, Castle Lager and Flying Fish, with which to open your favourite tipple.

RADIANT & RAVISHING Van Loveren Wines created a stir in wine circles by the massive success of their ‘no frills, no fuss’ Four Cousins range more than a decade ago.

And they’re doing it again with the increasing interest in their low alcohol product – called Almost Zero – which see a red and rosé added to the already popular white.

“Almost Zero taps into consumer lifestyle changes and especially the growing trend of fi tness-focussed healthy living that is driving innovation of low-alcohol and alcohol-free products,” said Van Loveren CEO Phillip Retief. “It caters to the very specifi c need to have a non-alcoholic drink that still has a distinctive wine character.”

From bottle to glass, Almost Zero looks like wine and tastes like wine but has less than 0,4% alcohol. The alcohol in one glass of wine is therefore equivalent to 38 glasses of Almost Zero. (And it’ll take 10 glasses of Almost Zero to be the same amount of sugar as a single glass of commercial orange juice!)

The near-absence of alcohol means by law it can’t be called wine, although this de-alcoholised wonder begins life as such. To remove the alcohol, it is gently spun, allowing the wine to spread thinly across steel cones and the alcohol to evaporate.

The range now comprises Wonderful White, Ravishing Rosé and Radiant Red.

Journey’s End is a picturesque wine farm located on the mountain slopes above Sir Lowry’s Pass Village, near Somerset West, in the Helderberg basin. Its stylish tasting centre, glassed on three sides, overlooks the barrel cellar and embraces the untrammelled beauty of the panoramic vista.

Already known as one of the most experimental wineries around, Journey’s End has just revamped its packaging in order to diff erentiate the wines in its three ranges.

The labels on the Tales Series are designed to tell the story behind each wine – and hence the Weather Station REVAMPED BRANDING

Sauvignon Blanc, Haystack Chardonnay, The Hunstman red wine blended from Shiraz, mourvèdre and viognier and Pastor’s blend of Cabernet Sauvignon, merlot and cabernet franc.

The V series encompasses the varietal range – wines made from a single grape variety, so Chardonnay, Merlot, Shiraz, Cabernet Sauvignon and Cabernet Franc. At the top of the ladder is the Precision series: Destination Chardonnay, The Griffi n (Syrah) and Cape Doctor (Cabernet Sauvignon).

NEWLY REGAL Chivas Regal is shaking up the Scotch whisky scene with a new product, the Chivas XV.

The 15-year-old blended Scotch whisky is challenging conventions and looks set to become a South African favourite according to Chivas South Africa brand manager Blue Masoka.

“South Africans love to celebrate with a glass of their favourite drink, and the Chivas XV was created for whisky drinkers to raise a glass at the next celebration. We also know that Scotch whisky fans are looking for new ways in which to enjoy their favourite drink and Chivas XV is the perfect expression to experiment with, to create new tastes, along with memorable experiences that live on long after the occasion.’’

Setting this whisky apart is not just its age but the fact that it has been “selectively fi nished” in Grande Champagne Cognac casks – so it’s a carefully curated marriage of two of the world’s most prestigious spirits. The use of Cognac casks delivers a rich, refi ned and velvety interpretation of the traditional Chivas house style

Chivas XV, named in a nod to both the age statement and the style of traditional Cognac classifi cation, features a contemporary new look, while also sharing the same iconic bottle shape that helps to make Chivas whiskies so recognisable around the world.

ROLL UP! Billed as the most Winederful Show on Earth, the TOPS at SPAR wine show rolls into Cape Town and Port Elizabeth in July.

The Mother City hosts the event after successful staging of the wine circus in both Durban and Johannesburg in May and June respectively.

The wine theatres have proved popular with patrons who have enjoyed host and ringmaster Jon Meinking’s pared down, easy to understand sessions aimed at introducing novices and afi cionados alike to the joys of the various grapes.

At the other – more geeky – end of the spectrum Andre Morgenthal of the Old Vine Project has poured wines for enthusiastic tasters and told them all about the merits of wines from vineyards which have had their roots set in the soil for 35 years or more. This is a category of wine which is being appreciated by audiences all over the world, not just locally. But the TOPS at SPAR wine show is not just about wine: it’s an opportunity for people to have a fun time sampling gin and other products to be found on retail shelves in a friendly atmosphere.

Tickets are available through Quicket and can be booked online at www.wineshow.co.za. A variety of diff erent ticket options are available so if styling in a cordoned off VIP area like a rock star is your thing, TOPS at SPAR have you covered!

TOKARA’S WINTER WARMER Shiraz is the richly fruity and spicy wine synonymous with France’s Rhône region. It’s also one of the most planted grape varieties in South Africa.

Tokara vineyards in the foothills of the Simonsberg outside Stellenbosch has just released the 2017 vintage of its Shiraz.

Having spent some time being matured in oak barrels, the wine off ers consumers more than just fruit fl avours. It’s a given that succulent plums, blackberries and briar fruit with subtle notes of dried herbs, black olives and rosemary will be present – along with the characteristic spiciness associated with shiraz becomes but all of those are supported by fi ne chalky tannins which leave a lasting, dry fi nish.

Although meant to warm the heart, Tokara Shiraz 2017 drinks well when slightly chilled. Its makers suggest it be enjoyed with roast pork loin, quail or duck breast.

NGIDI’S SPIRIT Production at Wellington’s James Sedgwick distillery, the home of Bain’s Cape Mountain Whisky and Three Ships, was unaff ected by the fi lming of a television advert for these two spirits – but staff were star struck!

There was an interesting synergy between the Protea star being fi lmed, fast bowling sensation Lungi Ngidi, and Three Ships whisky’s maker, master distiller Andy Watts. That’s because he used to be a cricketer with Derby county – and only relocated to South Africa to play cricket.

Ngidi is considered an ‘overnight sensation’ for the way he’s burst onto the local cricket scene but, as the advert makes clear, he embodies the essence of the saying, ‘success favours those willing to work hard for it.’

From watching a cricket game from the banks of the school where his father was a caretaker to striding the hallowed cricket turf of the Oval in London is a long way – but Ngidi put in the eff ort, the hours of training, refi ning and honing his technique and skill to the point where it now looks eff ortless.

“My journey started with humble beginnings. I don’t come from a place

“Talent can only take you so far, but hard work combined with talent can take you to the top,” of wealth and that has become the motivation that I needed. As the breadwinner in my household it has been pushing me since the very fi rst day to off er my family a better life.”

Ngidi is featured in the third visual collaboration series by Three Ships Whisky, celebrating exceptional South Africans. He has crafted a future for himself despite many obstacles, and similar to the globally award-winning Three Ships Whisky, proved that circumstance is never the deciding factor of turning a dream into a reality.

“I’m not an overnight sensation and defi nitely not merely lucky.” Fast bowling requires speed but technique and fl awless repetition. “Talent can only take you so far, but hard work combined with talent can take you to the top,” the bowler said.

It’s something distiller Andy Watts, can relate to. Through hard work and an uncompromising belief that South Africa could make the world’s best whiskies, he set out to establish local whiskies globally.

“It really is a privilege to represent my country,” Ngidi said, “and I can only imagine how Andy felt when he won that fi rst Global Award for the proudly South African whisky. It’s what we strive for when we excel at our profession – to be the best and not allow our current environment to determine where we’re going in the future.”

DRINKING RESPONSIBLY Two new wines have joined the Leopard’s Leap range – and herald the adoption of one of the season’s lifestyle trends, wines with less alcohol.

The Leopard’s Leap Natura classic white and classic red are de-alocholised products. Both off er wine lovers a tasty alternative for adding quality to life during those occasions or in those moments where alcohol can - or should - not be consumed. Versatile, healthconscious and delicious, Natura is ideal for a responsible, everyday lifestyle. Being dealcoholised, the Natura is made from a traditional alcoholic wine from which the alcohol has been extracted to leave no more than 0.5% alcohol by volume.

The Natura classic white is a blend of Chenin Blanc and Muscat. Crisp and refreshing with tropical fruit fl avours on the nose, the palate is juicy and beautifully integrated. Delightful on its own as an aperitif, it is also a lovely partner to delicate soups and all kinds of salads and seafood.

A blend of Cabernet Sauvignon and Cinsaut, the Natura classic red intrigues with ripe red berries and sweet spice on the nose while the palate follows through with a smooth mouth feel and lingering aftertaste. Delightful on its own, it is also an outstanding and versatile partner on the dinner table.

Not only does Natura have fewer kilojoules than the average wine but it is also vegan friendly since no animal by-products are used in its making.

GOING BIG IN GLASS An often overlooked component in drinking enjoyment is that of mixers. Ginger ale, cola, tonic and even soda water play an important role.

One of South Africa’s foremost mixer manufacturers, Fitch & Leedes has introduced something to help everyone’s rands stretch a little further. Their popular range of carbonated drinks and mixers are now available in 750ml glass bottles for the fi rst time.

Because the larger glass bottles take up less room in the fridge than conventional cans, it’s now possible to have a selection of mixers at the ready when cocktail hour strikes. The 750ml collection is available in all the popular Fitch & Leedes fl avours: Indian tonic, pink tonic, club soda, bitter lemon, lemonade and new cheeky cranberry. Enjoy them on their own, mixed in with a favourite gin, vodka, rum or whisky or make a beautifully garnished virgin cocktail with fruit juice.

HEY DIDDLE DIDDLE In the children’s nursery rhyme “Hey Diddle Diddle” the cow jumped over the moon – which gave the English language an expression for being thrilled or super excited: being over the moon.

But Survivor, the wine range from Overhex Wines International, is named for an Nguni cow which jumped out of a truck while being transported between two Swartland farms– and survived after landing in a vineyard. Winemaker Ben Snyman followed the cow’s example by throwing off the

shackles and making a Chardonnay as naturally as possible, using wild yeasts rather than commercial yeast from a packet.

The Survivor Wild Yeast Chardonnay has been a commercial success, with previous vintages sold out.

“Our Chardonnay owes its unrestrained character, structure and fullness to the use of wild

yeasts rather than commercially produced versions,” says

winemaker Ben Snyman, who believes this is the way all wines should be made.

Fermented in new 500l French oak barrels using only naturally occurring yeasts, the 2018 vintage rewards with oatmeal and lime leaping from the glass followed by invigorating layers of citrus on the palate. The wine shows excellent oak integration after maturing in barrel for 11 months.

LOOKING TO THE OCEAN Anyone who has spent time on a South African beach at the height of summer will appreciate how refreshing a cooling sea breeze can feel.

Stellenbosch wine producer Spier Wines has spent two years refi ning two wines which refl ect their coastal origins; a lightly-wooded chardonnay and a spicy Shiraz.

Together the two comprise the Seaward range and now form part of the historic Stellenbosch wine farm’s Signature Collection, along with the globally recognised award-winning Spier 21 Gables wines.

The grapes for these two wines are selected by the Spier winemaking team under cellar master Frans Smit – and all come from a narrow band of land, up to 25km inland from the icy Atlantic seaboard.

At the height of summer, the confl uence of the cooling ocean breezes allow the vines to thrive in ideal ripening conditions. The vines are relatively diseasefree, and little intervention is needed to produce a crop of outstanding quality fl avour intensity, year after year. Because ocean-facing grapes have thicker skins and are generally smaller in size than their inland counterparts, they tend to yield less fruit – these factors make it a considerable commitment on Spier’s part to invest in vinifying these grapes. Yet the benefi ts are clearly evident in the resulting wines.

“There is a purity of fruit in these wines, with great concentration, balance and fi nesse,” Smit said. “The common thread is a saline minerality, given the proximity to the ocean. We’re really excited about sharing the fruits of our labour with wine lovers.”

PINK ANNIVERSARY Polkadraai is the name of a dance step – as well as a winding road which connects a host of diff erent vineyards and farms which supply grapes to Stellenbosch Hills.

Playing on this polka association, the fun-loving wine range doesn’t take itself too seriously and is happily branded with polka dots! And there’s a new wine which joins the line up on its 10th anniversary – a fun, friendly, fruity pink.

Made from Shiraz grapes supplied by the 16 members which make up and supply the Stellenbosch Hills winery, the Polkadraai rosé has gentle fl oral aromas and an enticing salmon pink hue which is as pleasing to the eye as to the palate. Crisp, refreshing and dry the 2019 hint at happy times and summer sunshine.

The Polkadraai rosé is the latest in a line of milestones which include the 65th anniversary of the winery in 2010 – the year Polkadraai Pinot Noir sparkling was launched – and the three-litre pack a year later.

The community initiative Polkakids was also started and sees every Polkadraai wine purchase contribute to education. A portion of all sales is donated to the Vlottenburg Primary School through this community project of which Stellenbosch Hills has been a patron since 2009. The school has some 400 learners that include the younger children of most of the vineyard and winery employees at Stellenbosch Hills.

CHEERS FOR BEERS Cape Town hosted the fi rst ever African Beer Cup recently – and all indications are that the continents beer makers are doing a great job.

Gold awards went to Botswana’s St Louis Lager in the Standard American Beer category, Swaziland’s Sibebe Lager in the International Lager category, South Africa’s Castle Milk Stout in the Dark British Beer category and Nigeria’s Hero Premium Lager in the Alternative Fermentables Beer category.

“It was exciting to be awarded all three spots in the hotly contested International Lager category, with Tanzania’s Kilimanjaro Premium Lager and South Africa’s Carling Black Label claiming silver and bronze,” said Tshepo Tloubatla, Beer Culture Manager, SAB and AB InBev Africa.

The African Beer Cup, an annual competition which seeks to crown the continent’s best beers, was open to licenced, commercial breweries large and small, as long as the beers entered were brewed in Africa.

Entries were judged by a panel of judges who had completed the international Beer Judge Certifi cation Programme. The competition was founded by local beer industry movers and shakers Lucy Corne, editor of On Tap Magazine and founder of Brewmistress.co.za, and Shaun Duthie, brewer and former president of the Southyeasters Homebrewers Club, out of a love for beer and a desire to nurture a stronger beer culture across the African continent.

“Beer has been an intrinsic part of African and South African culture for hundreds of years, bringing people together as they mark life’s special moments of celebration and contemplation, from the most remote rural settings to ekasi and the ‘burbs,” said Tloubatla. “We are proud that our beers have been recognised among the continents fi nest.”