TOT Magazine

Issue 46 ISSN: 1991 - 3532 ZAR 20,54

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Dear Reader Have you got all your ducks in a row? The FIFA World Cup is happening and the tickets are being sold and your business is set to boom. If you think it’s up to you to bring it all together, you are only partly right. A big chunk of your potential profits lie in the hands of your suppliers. Everyone from the person who fixes your credit card machines when they are on the blink to your potato chip supplier and liquor distributors. If even one small part of your supply chain breaks down, it could hit you hard. A day’s trade lost is never recoverable and to sit for six hours in the middle of the World Cup busy season with no credit card facilities, beer or ice could be disastrous. Check everything now, from your insurance and public liability cover to your suppliers’ plans for June and July 2010.

The results of the 12th Deloitte year-end holiday survey are just in and there is more good news for both our on and off-trade readers.

While 32 per cent of consumers expect to spend the same as they did last year, an amazing 45 per cent expect to spend MORE than they did last year – and most of this is to be spent on food and drink.

Contents

On behalf of all of us here at TOT Magazine, we wish you well over the festive season and may your establishment bring you much prosperity during 2010.

World Cup: keep your friends close and your suppliers closer… 4

Andy Mark and the TOT team

FNB WhiskyLive Festival 2009 6 publisher production editor assistant editor art director design & layout

Andy Mark

andy@comms.co.za

Nicky Mark

nicky@comms.co.za

Linda Scarborough

New Scotch whisky laws 13

linda@comms.co.za

Dries van der Westhuizen dries@comms.co.za

Gareth Grey

photography

sxc.hu 123rf.com

Cover design

Gareth Grey

IBA World Champs in Berlin 16

ARA campaign targets parents 29 EDITORIAL ENQUIRIES

tot Magazine, PO Box 60320, Table View, 7439 Tel: 0861 555 COSA Fax: 021 555 3569 E-mail: nicky@comms.co.za Website: www.comms.co.za

tot IS PUBLISHED BY

ADVERTISING AND SALES

Tel: 0861 555 COSA Michael Kaufmann | michaelk@comms.co.za Blake Dyason | blake@comms.co.za

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Tel: 021 555 3577 subscriptions@comms.co.za copyright. cosa communications 2005-2009. all rights reserved

Opinions expressed in this publication are those of the authors and do not necessarily reflect those of this journal, its editor or its publishers, COSA Communications. The mention of specific products in articles or advertisements does not imply that they are endorsed or recommended by this journal or its publishers in preference to others of a similar nature, which are not mentioned or advertised. While every effort is made to ensure accuracy of editorial content, the publishers do not accept responsibility for omissions, errors or any consequences that may arise therefrom. Reliance on any information contained in this publication is at your own risk. The publishers make no representations or warranties, express or implied, as to the correctness or suitability of the information contained and/or the products advertised in this publication. The publishers shall not be liable for any damages or loss, howsoever arising, incurred by readers of this publication or any other person/s. The publishers disclaim all responsibility and liability for any damages, including pure economic loss and any consequential damages, resulting from the use of any service or product advertised in this publication. Readers of this publication indemnify and hold harmless the publishers of this magazine, its officers, employees and servants for any demand, action, application or other proceedings made by any third party and arising out of or in connection with the use of any services and/or pro-ducts or the reliance of any information contained in this publication.

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by Andy Mark

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The fans will be here. They have already booked. At the time of writing, FIFA’s official travel partners in the UK were frantically trying to keep up with demand for travel/ticket/ accommodation packages and a complete sellout was imminent. Over and above the thousands of fans on their way to our shores is a significant media contingent and support personnel corps. They will arrive several weeks before the event kicks off on 11 June 2010 and stay for some time afterwards.

We’re talking about an event twenty times bigger than the Rugby World Cup, the enormity of which has perhaps not filtered down to the public. It seems that the organisers have done everything right to ensure the success of the biggest sporting spectacle in the world. The stadiums are certainly ready.

If there is a grey area, it will be around transport issues; even with the 2 000 extra busses imported for the event, car hire and local flights are likely to pose something of a challenge for visiting fans. The teams will be using chartered aircraft flying into ancillary airports situated close to the games, so for them turning up on time for their matches seems assured. Of course, you probably won’t have to do much travelling during the event, because you will be hard at work running your establishment.

With all the planning being done on a national level, it’s perhaps time to spend a few hours contemplating your business and how your own preparations for the World Cup are going.

It’s what the insurance industry call ‘enterprise risk management’ and if you are going to maximise your opportunities and minimise your risks, the time spent is essential. First off, marketing your establishment may not be the most important thing on your agenda. With a massive influx of tourists you may have all the clients you can handle anyway. Any attempt at ambush marketing the event will see the FIFA police come down hard. It could just be that the best strategy is to keep on doing whatever marketing is working for you right now.

What could be of much more importance to your personal World Cup success is to manage your supplier relationships better than you ever have before. First prize is to try and obtain the personal cell numbers of critical decision makers at every one of your suppliers – the last thing you want is to be put on hold during times of crisis: • Imagine the disaster if your credit card machine goes offline, even for a couple of hours on a busy night? Call your bank and find out what arrangements they have in place should you need them over this period. The same goes for your POS support people.

• Review your entire supplier database and have a contingency plan on hand. What if your establishment, famous for its ribs is suddenly faced with a shortage of the product? This is a very real threat. As you read this, the Department of Agriculture, Forestry and Fisheries is considering severe restrictions on the importation of pork, which could result in a serious shortage of spare ribs. The restrictions are being considered in response to the threat posed by the porcine reproductive and respiratory PRRS virus.

With all the planning being done on a national level, it’s perhaps time to spend a few hours contemplating your business and how your own preparations for the World Cup are going. It’s what the insurance industry call ‘enterprise risk management’ and if you are going to maximise your opportunities and minimise your risks, the time spent is essential.

urgent gas delivery for your kitchen.

• Fresh produce: The likelihood of a shortage of fresh produce is real. Germany imported tons of extra fresh produce during the last World Cup. Make sure your grocer is your friend.

• Security: Chat to your security company and local police about a strategy to implement should the patrons packing your venue suddenly become rowdy if their team loses.

While 41 000 police have been trained specially for the World Cup to bolster the current police force; if hooligans threaten your establishment, it is going to be your own security personnel that make the difference. Train your staff and keep contact numbers for emergency services handy.

• While on the subject of security, this may not be the best time to saunter off to your bank on foot with a bank bag slung over your shoulder. Our highly efficient criminal gangs will also be looking at the World Cup as a period of opportunity.

• Staff training: Serving an extra ten meals or drinks an hour per staff member will impact your turnover. Train for efficiency and speed. Friendly and fast service will not only have you your patrons coming back, it will bolster your (and your people’s) earnings in a positive way.

• Out of stocks: Some distributors like Edward Snell & Co. are confident they have got the numbers right; so says brand manager, Grant Sayers, “We believe that stock levels are a vital part of our plans for 2010, particularly when it comes to global brands such as Grant’s Blended Scotch Whisky and Glenfiddich Single Malt Scotch Whisky. These fully imported brands will be ordered in sufficient quantities in advance.” Other suppliers may not be as on the ball and, while you may be tempted to over-order prior to the event in an attempt to ensure supply, it is always better to have a reliable supplier carry your stock for you.

• Potatoes are also currently scarce and expensive, with Simba able to meet only 70 per cent of current orders. This should be remedied by World Cup time but perhaps some thought should go into a menu plan that incorporates items guaranteed to be readily available.

This is by no means a definitive guide to risk planning for your establishment during the World Cup. Only you will know the exact threats and opportunities that surround your business.

But if I can leave you with one piece of advice; make friends with your suppliers. Then put your new friends’ numbers on speed dial.

• Road closures: Your position close to a new stadium could also be your biggest downfall as many roads will be closed or access restricted on match days. Just what you don’t want when you are waiting for an

Will it all be worthwhile? Yes, say the experts.

Some 350 000 visitors are expected to spend around R9.8 billion for the duration of the event and our GDP will receive a boost of over R21 billion. Here’s hoping you get your share!

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FNB Whisky Live Festival 2009

“Too much of anything is bad, but too much of good whisky is barely enough.”

Mark Twain (American humourist, writer and lecturer 1835-1910)

Over the last seven years, FNB Whisky Live Festival has become the largest whisky festival in the world. You might think that the point of Africa couldn’t be further (geographically and culturally) from the Scottish peat, wild heather and mist, but this festival draws experts and connoisseurs from all over the world and is a highlight on the international whisky fraternity’s calendar.

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Seven years ago, the domain of whisky festivals was occupied by boring shows which attracted conservative old men in kilts. This all changed when Karen Chaloner and Sian Neubert of NC Connect pooled their resources, experience and expertise to stage South Africa’s first whisky showcase.

Their fresher approach has over the years attracted many distillers, blenders and international authors to the shows – as well as thousands of whisky fans. In just seven years, whisky in South Africa has grown exponentially and consumers are discovering its mystery as well as its accessibility.

This year, the FNB Whisky Live Festival was hosted in Cape Town from 4 to 6 November at the Cape Town International Convention Centre and 11 to 13 November at the Sandton Convention Centre.

Karen Chaloner, co-organiser of the FNB Whisky Live Festival, said, “In order to appeal to this ever-changing and dynamic market, we introduced a number of exciting innovations designed to take both whisky connoisseurs and novices alike on an unforgettable journey through the allure, origins, flavours and history of whisky.”

“This year’s event,” she added, “had something for everyone, and provided visitors a fun and interactive platform from which to learn about and discover the mystery of whisky.”

Proud whisky-making men from not just Scotland, but Ireland, America and South Africa were on hand to chat to visitors to offer their unique perspective and insight.

The phenomenal line-up included the likes of Dave Broom (international whisky raconteur and writer), Richard Paterson (master blender, Whyte and MacKay), George Espie (Macallan Master of Wood), Billy Walker (master distiller, BenRiach), Dennis Malcolm (master distiller, Glen Grant), Ian McMillian (master blender, Bunnahabhain) and Annabel Meikle (Glenmorangie).

For those whose love of whisky was still new and wide-eyed, the educational hub of the festival, the Back to Basics Zone, offered an opportunity for visitors to understand the whisky-making process through all their senses.

Crowned as the official mixer of the 2009 FNB Whisky Live Festival, Schweppes joined forces with LiquidChefs with the entertaining

Schweppes Art of Whisky Cocktail-making Zone. The workshop guided participants through the finer points of making three unique whisky-based cocktails with Schweppes as a mixer, while teaching them some saucy tricks to try at home.

In order to appeal to this ever-changing and dynamic market, we introduced a number of exciting innovations designed to take both whisky connoisseurs and novices alike on an unforgettable journey through the allure, origins, flavours and history of whisky.

Whisky workshops, which have been consistently voted as the best learning experience and best value for money at the show by visitors, were again available at the festival. Whisky experts, who possess the knack of explaining whisky jargon in simple everyday language, led these onehour tutorials. Visitors learned more about the maturation process and the great importance of wood and the spring water used in the flavour of the end product. They also provided visitors with the opportunity to

taste unique whiskies generally not available in the tasting hall or even in South Africa.

Some of the festival favourites also made a comeback. The Lexus Whisky Leisure Lounge once again provided the perfect forum for client entertainment¬ in an exclusive lounge, offering dinner, whisky cocktails and exclusive tastings of unusual whiskies.

The ultimate guided tour of the festival, the Lexus Connoisseurs’ Experience, offered a chauffeur drive, a personalised guided tour of the festival and unique tastings followed by dinner in the Lexus Whisky Leisure Lounge.

According to the Scotch Whisky Association, South Africa is the fifth-largest Scotch market by volume in the world. 2008’s FNB Whisky Live visitor breakdown further confirmed that whisky is fast becoming the tipple of choice amongst South Africans, and that the profile of the whisky drinker is changing to include more women, and younger, upwardly mobile adults.

In fact, 30 per cent of the attendees to last year’s festival had never been to the festival before and around 71 per cent of the total visitors were aged below 45. This indicates that whisky has become an affordable luxury that is more approachable and suits the lifestyle of many younger South Africans.

“As a fair portion of last year’s attendees were women – 36 per cent to be exact – we ensured that there were more attractions that appealed to ladies at this year’s event,” said Karen Chaloner.

Besides the extensive range of whiskies and whiskeys, there were whisky cocktails and liqueurs, fine foods, jewellery and entertainment as well as some great prizes on offer, including a chance to win a Royal Enfield Motorbike, the Bushmills distillery manager’s classic Jaguar, and a trip to Ireland to visit the Wild Geese distillery.

The FNB Whisky Live Festival promotes responsible drinking. No persons under the age of 18 years old were allowed into the tasting hall, dedicated driver tickets were available, discounted food vouchers and a bottle of Valpré mineral water were included in the ticket price, and taxis were on hand.

Part of the proceeds, as with previous festivals, was donated to The Foundation of Alcohol-related Research.

For more information, visit www.whiskylivefestival.co.za.

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Joffy Senekal Brand Manager for Jack Daniel’s Tennessee Whiskey Joffy Senekal has fulfilled the role of brand manager for Jack Daniel’s Tennessee Whiskey for the last two years. The brand took pole position in this year’s Sunday Times Top Brands Survey – being voted as South Africa’s favourite spirit. Having worked for RGBC (The Really Great Brand Company), the local distributors of Jack Daniel’s for 12 years, Joffy knows the South African market well.

Firstly, congratulations on Jack Daniel’s’ taking first place in the spirits category of the Top Brands Survey. Why do you think your whiskey (and your brand) is so successful?

‘Thank you, we are very proud of this achievement and I believe the brand’s success is in part due to its ability to resonate with many different people – from bikers to brokers.

The Jack Daniel’s Mobile Experience has worked very well for us, and has enabled us to tell Jack’s story and talk about him as a man, as well as the process that makes Jack Daniel’s a Tennessee Whiskey, in a very authentic and novel way. It’s a great experience.

How do you enjoy your Jack?

On the rocks, with a dash of water.

The brand has introduced a couple of new or rejuvenated bottles to the South African market over the last while. How difficult is it to make the decision to change something that is steeped in real Tennessee tradition?

Well, Jack Daniel’s Single Barrel has been around for quite a while – the newly rejuvenated bottle is merely a packaging update – and we introduced Gentleman Jack towards the end of last year. It was not that difficult a decision, as both these ‘extensions’ to the Jack Daniel’s family are also steeped in Tennessee tradition. We haven’t actually changed anything, merely added to the Jack Daniel’s family.

The Jack Daniel’s Distillery receives hundreds of thousands of visitors each year. What attracts so many people to this little town?

Jack Daniel’s has thousands of very loyal consumers, who are very passionate about the brand. Visiting Lynchburg (pop. 361) gives them an opportunity to experience Jack’s ‘homeplace’, where we’ve been making Jack Daniel’s for over 140 years. It is still made there today, the same way Jack Daniel himself made it.

And for those folks who couldn’t make the trip to the States, you launched the Jack Daniel’s Mobile Experience truck at the end of last year. How easy is it to give people a sense of Jack’s personality and ethos in a truck in the middle of South Africa?

How important is it to interact with Jack fans?

Extremely. As I said previously, all over the world, and definitely in SA, Jack has a large base of very loyal and passionate consumers, and we need to interact with them frequently and relevantly to remain top of mind.

At the end of the day, it’s all about the consumer, isn’t it?

Yes, it is. Consumers are the life blood of any brand, and it’s important to interact with them on as many levels as possible, continuing to reenforce their purchase decision.

What does Jack Daniel’s have in store for consumers this festive season? Are there any gift ideas worth mentioning?

There are a number of fantastic gift offerings this year such as Jack Daniel’s glass packs and awesome single and double gift tins. The single tins are available in a series of five - each one reflecting five of the seven Gold Medals the brand has won over the years. There’s also the Jack Daniel’s Gold Medal commemorative bottle – a truly special and limited edition offering that will be popular among collectors.

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Andy Watts

master distiller of Bain’s Cape Mountain Whisky.

Andy, tell us what defines a Cape Mountain Whisky.

A Cape Mountain Whisky is a specialist whisky that has been established to acknowledge its source of origin. Bain’s Cape Mountain Whisky is crafted at the James Sedgwick Distillery, situated at the foothills of the Bain’s Kloof Pass on the banks of the Berg River in Wellington.

Quite uniquely, Bain’s Cape Mountain Whisky is double-matured in specially selected first-fill oak casks. After the initial three years’ maturation period, it is released from the wood and then once again re-vatted into first-fill oak casks for a further two years’ maturation to continue the extraction of flavours. It is a lot more work and a considerable expense, but we think that the extra effort shows in the final product

particular distillery, which in our case is the James Sedgwick Distillery in the Cape. Grain whiskies are generally much lighter in style than the malts. It has been said that the grain whisky is the canvas on which the artist paints his picture when he blends. Without a good canvas, it is difficult to create a good painting!

What difference does the origin of the grain make in the flavours and notes of the end product?

South African grain is world-renowned in the distilling industry but in the final analysis, it is the control and care taken throughout all stages of the distillation process as well as appropriate wood selection that impact on the eventual style of the spirit.

Has the demographic of the average whiskydrinker in SA changed in recent years? Why? The total whisky category has grown largely due to the increasing involvement of younger adults, particularly the emerging black middle class, who see the category as aspirational and a representative of status. South Africans have also come to appreciate the taste of whiskies and have more opportunity to experience different kinds at festivals and tastings.

How much has the recession impacted on whisky sales, or interest in whisky?

All spirits categories have been affected by the economic downturn. However, many whisky drinkers remain loyal to their favourite brand and interest in the category has been maintained.

What does the creation of this new subcategory mean for South Africa?

What about Bain’s Cape Mountain Whisky makes it truly South African?

Do you have any tips for the best way to serve/ enjoy whisky?

It shows South Africa’s ability to produce a premium, specialist whisky that has the same high quality standards as any whisky from anywhere in the world but that reflects a unique taste of place.

All stages of the process from raw material selection through to the final bottling of the whisky take place here in South Africa, giving it the right to be called truly South African.

Traditionally, it has been said that whisky should be enjoyed either neat, with ice or with water. The fact is that whisky is so multi-faceted and comes in so many styles with individual taste profiles, that it has the versatility to be consumed in a variety of ways. If you decide that water or ice is your favourite mix, then please make the effort to use bottled or filtered water. I have seen far too many fine and expensive whiskies get the blame for not tasting as expected when the problem can be municipal water which can vary in quality.

Why did you want to make a whisky made exclusively from local grain?

Until the mid-1980s, Scotland used to import grain from South Africa for its own whiskies. This product showcases the excellent raw materials available to us for making whisky. There is an increasing understanding of the impact of origin on a range of beverages and that includes spirits. Our grain, which is locally grown, provides the ideal source for this whisky, complemented by the sweet notes of the oak in which it is aged, resulting in an intriguing profile.

What is the difference (if any) between single grain and single malt?

There are three types of whisky: malt, grain and blended whisky (a combination of malt and grain whiskies). Malt whisky is made from malted barley whilst grain whisky is made from wheat or maize. The single refers to the fact that it originates from one

What food does the whisky pair well with?

The vanilla and toffee flavours complemented by the hint of spice, favour light curries, mild Mexican or even Cajun-style seafood. For a nice surprise, try it with white chocolate.

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Tops at Spar GM

honoured by whisky and wine fraternity Raymond Edwards, general manager of liquor for Tops at Spar, has recently been inducted into two esteemed fraternities for his passion and dedication: The Keepers of the Quaich and the Commanderie Du Bontemps.

The Keepers of the Quaich is an exclusive Scotch whisky society with a wide international membership. It was founded by leading Scotch whisky distillers to honour those around the world who promote Scotch whisky by working, writing or speaking in its behalf. The society meets twice a year, in Scotland, where new keepers and masters are inducted. Edwards is one of only about 25 people in South Africa who have earned the title of a keeper.

The Commanderie de Bontemps dates from just after the Second World War in 1949 and represents winegrowers along the entire left bank of the Garonne River and Gironde Estuary in France.

A person is nominated to become a Commandeur d'Honneur if they are proven to be a true ambassador of wine in general, whether it is in the field of viticulture, winemaking, wine technology or wine marketing, and have shown affection for the wines of Bordeaux. Edwards is one of three people in South Africa who have earned such an achievement.

Tinus van Niekerk, a wine consultant for Tops at Spar, has been a Commandeur d'Honneur since 1982 and has worked with Ray Edwards for 10 years. “I found him to be the ideal candidate for nomination to the Commanderie. Ray is knowledgeable, a good leader, invigorating to be around, successful in his occupation, and the ultimate wine trader with an insatiable quest for a better understanding of wine and its appreciation. My motivation for nominating Ray was immediately accepted and he was intronised to this illustrious fraternity,” he said.

Speaking on his achievements, Edwards highlights its benefits to the industry.

“It’s great to be a part of such fraternities as [they allow] you to network with those performing similar work around the world,” he said.

With 424 stores, Tops at Spar is the biggest South African liquor store chain.

The company strives to stay ahead of the game through educating staff, instilling a sense of pride in the brand, and looking for new ways to excite the consumer.

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Landmark Scotch whisky regulations covering every aspect of its production, bottling and labelling come into force on 23 November 2009.

The far-reaching new rules provide robust legal protection for Scotch whisky from imitations, whilst ensuring consumers receive clear and consistent information on bottle labels.

Introduced by the UK Government, the regulations reinforce the integrity of Scotch and will support the future growth of Scotland’s largest export.

A new requirement to bottle only Single Malts in Scotland, tighter rules on the use of distillery names on bottle labels, and better protection of traditional regional names such as ‘Highland’ and ‘Lowland’, are among the measures introduced.

Consistent labelling terms and rules will ensure consumers receive clear information about what they are buying.

The industry plans to use the regulations as an opportunity to promote and grow understanding of the different categories of Scotch whisky around the world.

Paul Walsh, chairman of The Scotch Whisky Association, welcomed the new law. He said,

“Protection and promotion of Scotch whisky is at the heart of the new UK regulations, which are in the best interests of whisky consumers, distillers and the wider economy.

“Working with the UK Government and officials in Scotland, these regulations are a major step forward and form the definitive statement of the rules on making, bottling and labelling Scotch whisky. The new rules have been welcomed across the industry, benefiting small and large distillers alike, and supporting the growth of both single and blended whiskies.

“Consumers around the world are passionate about Scotch whisky. They recognise brands of the highest quality, which have built up a reputation that is second to none. This landmark legislation will help us to ensure they always receive the genuine article and help us to explain better to consumers why Scotch whisky is so special.”

Key provisions of the new law: • Five categories of Scotch Whisky are defined for the first time: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky, Blended Grain Scotch Whisky, and

Blended Scotch Whisky.

• These compulsory category sales terms will be required to appear clearly and prominently on all labels.

• Single malt Scotch whisky can be bottled only in Scotland.

• There are new rules to prevent the misleading labelling and marketing of single malt Scotch whiskies.

• Use of the term ‘pure malt’ has been banned.

• There is a ban on the use of a distillery name as a brand name on any Scotch whisky which has not been wholly distilled in the named distillery.

• Five traditional whisky regions of production are now protected: Highland, Lowland, Speyside, Islay and Campbeltown.

• Scotch whisky must be wholly matured in Scotland.

• There are clear rules on the use of age statements on packaging.

• HM Customs and Excise is designated as the verification authority for Scotch whisky.

For more information, visit www.scotch-whisky.org.uk.

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IBA World champs in

The diary of Travis Kuhn | Pure Bar Studios

In Berlin, a young Usain Bolt lit up the city, and indeed the world, with a powerful display of athletic talent at the IAAF world athletics championships. Just days before this, Berlin also played host to the 58th International Bartenders Association (IBA) meeting, the World Cocktail Competition and the Flairtending World Championships. The halls of the Maritim Hotel were flooded with the most unlikely combination of fraternities, as athletes and bartenders found themselves sharing the buffet at breakfast at the wonderful four-star hotel.

The 53 competing countries sent representatives to compete for world titles in the categories of Flair and Classic Mixology. Relative newcomers to the international bartending scene, the South African Bartenders Association (SABA), became members of the IBA in 2002 and have since sent representatives to eight IBA World Championships.

Unfortunately, as the new kids on the block, the results in previous years make for less than desirable reading. The previous best positions of South African competitors in the IBA has been 22nd in Flair (achieved by yours truly in 2008) and ninth in Classic Mixology (achieved

by Douglas Hardres Williams in 2002 and by Timothy Townsend in 2005). President of SABA, Etienne Schlechter set out some targets for the 2009 South African competitors. For Flair, the objective was to crack a top 10 finish, and for Classic Mixology, the objective was to make the final round (top 12).

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Aussies were soon set to play in a Tri-Nations match at Newlands.

On 8 August, the South African team along with one Australian member (poor boy!) searched the streets of Berlin to find the one and only bar showing the rugby game, The Oscar Wilde. The fact that the Springboks beat the Wallabies into submission allowed us bragging rights at the IBA over Australia for at least another year.

Landing in Berlin with the team.

Arrival On 6 August, the South African team was one of the first to arrive in Berlin. At the airport the bus shuttle service was waiting to collect us along with the associate members of Hong Kong and Australia. Etienne Schlechter and Marius Basson made sure the Aussie contingent was constantly reminded about South Africaâ&#x20AC;&#x2122;s world dominance in Rugby Union, especially as the Bokke and the

It was the height of the European summer: daily temperatures hovered around the high 20 degrees Celsius, with forecasts of hot weather, zero knots of wind and not a single drop of rain for the duration of our stay. The city was buzzing with tourist activity and the streets were packed with day trippers making their way on foot or by pedal power.

Germany and South Africa are in the same time zone, thankfully, so we didnâ&#x20AC;&#x2122;t suffer from

jetlag and were geared up for sightseeing on our very first day in Berlin. We made our way to Potsdamer Platz, the German Reighstag (Union Building) and the Brandenberg Bridge – all mustsee attractions for any traveller to this awesome German city.

Our first two days in Berlin were spent celebrating the 100-year anniversary of the DBU (Deutchse Barkeeper Union) and observing their national championship which selected national representatives for Flair and Classic Mixology for the IBA meeting in Singapore in 2010.

One of the highlights was the celebration dinner which unveiled the new Absolut 100 SKU (an overproof variant of the original Swedish vodka), and the Mozart Choctails bus which transported members on a route that connected the hotel and four of the top cocktail bars Berlin had to offer.

First on the menu was Windhorst, a classy, small cocktail bar which measured up to my expectations of a classically European bar.

Behind the bar, the owner Gunther Windhorst played host, mixing up some of the Mozart signature cocktails with consummate ease and perfection.

The second venue was a classic socialite bar, with a roaring 20s post-prohibition theme, called Reingold. Bartenders all sported retro suspenders, slender moustaches and plastered hair parted to one side, making the contrast between the 20s theme and the contemporary drinks list something unusually refreshing.

in their formal South African Guild uniforms, and ready to compete.

and improper procedures all resulted in negative marks.

After dinner, competitors received a full competition briefing. Each bartender had to draw a number for group positions. This briefing is the last chance that contenders are able to confirm that their recipes are acceptable and correct; this meant that some pretty fiery interactions between bartenders and the committee took place. I would have found this entertaining, had the briefing not been alphabetically ordered and at a rather late hour. This could possibly be the only reason I would ever wish to represent Australia – I was already getting tired of all of the arguing by the time we had reached Ireland!

A team of six judged each routine. In the crowd, supporters waved flags and colours of their team but were very receptive to others. Scandinavian supporters shouted for other Scandinavian countries, as did the Eastern Europeans and South Americans for their neighbours. Since we are the only African country in the IBA, we found our support from the most unlikely source. I was surprised to hear the distant echoes of support ringing out from the likes of the Australians and New Zealanders.

Regrettably, one of the red hot favourites to win the competition was booted out of the competition without even having thrown a bottle. The argument could not be resolved, resulting in the bartender from Argentina pulling out. I couldn’t understand why anyone would fly halfway around the world to pull out of a competition so late in the day just because he couldn’t use Sprite in his cocktail.

Day one of the competition Monday, 10 August, was the first day of the competition, which saw all 44 flair competitors perform their respective routines to qualify. At the end of the day, scores were tallied and the six finalists who would compete the following night alongside the 12 finalists of Classic Mixology were announced.

Some interesting garnishing options for the Classic Cocktail round.

Anticipation After two days of sightseeing and bar hopping in Berlin, the weight of the pending competition became apparent when the president of the IBA, Derrick Lee, declared the 58th IBA meeting open at the welcome dinner and cocktail evening. The South African team looked mighty sharp, donned

Final day On Tuesday, 11 August, the competitors in the Classic Mixology leg took to the stage. The finals for both rounds were to take place that night.

In the Classic category, each round saw four bartenders competing for five minutes per round.

Each bartender was allocated one judge, who marked them on technical aspects of bartending, spillage, handling, presentation and composure.

Each competitor had to prepare five identical drinks, four for the taste judges and the fifth for display purposes.

In the tasting room, drinks were judged on consistency, appearance, taste, aroma and presentation. At the end of tasting, 12 finalists were chosen for the final round. For the finale, bartenders were judged on the taste of their cocktails only, and they had an additional two minutes in which to make them.

The IBA’s associate members were provided with hotel suites or conference rooms, transformed into miniature brand outposts for the sponsors where competitors, delegates and consumers were hosted in style.

The competitors’ stage.

That evening, Absolut Vodka sponsored a huge launch party. A short bus ride carried us to a building converted into an art exhibition and concert hall. The Australian band Wolfmother played while we enjoyed free drinks all night sponsored by Absolut Vodka.

I had to be backstage and ready to prep my bottles and equipment an hour before my slot.

While backstage, I had to prepare my set under the watchful eye of a committee member who was there to point out any discrepancies or fouls.

Once I had set up my rig, I was not allowed to touch it and I had to wait in a designated area until called on stage.

Bartenders had to choreograph a five-minute routine which was judged on a number of aspects, ranging from cocktail appearance to technical flair skills. The skills criteria included smoothness and control, difficulty, variety and balance of the routine. Drops, spills, breakages

Competition winners for both the finals were announced shortly after the final rounds. The only scores that mattered to me were those on the South African report card. I was eventually placed 12th overall in the Flair section, while Ryan Duvenage made the finals and was eventually placed seventh overall in the Classics.

We were proud that South Africa had achieved its highest ever results in both categories in the competition since admission.

That night, the event was rounded off by a black tie gala dinner. Each association presented the host with a gift. Our gifts are always welcomed, as African curios are highly sought after items and are bound to outshine any Greek plate or Russian felt boot. At least we can say we won something!

E-mail travis@purebarstudios.co.za or visit www.purebarstudios.com.

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news

Gordon’s celebrates years in Burchell’s 240 business design gets gold Burchell Cider has been awarded gold for its unique packaging at the 2009 IPSA Gold Pack Awards. This prestigious event, which promotes innovation within the packaging industry, is an annual fixture.

The judges praised the combination of embossed glass, raised logo and thermoplastic decoration rounded off with a foiled neck. The innovative four-bottle carry pack with thumb holes also grabbed their attention. They highlighted the excellent print quality provided through the use of FM screening, UV inks and a high-gloss UV varnish.

Brand development manager, Shannon Grundlingh, said that when designing the packaging of the product, launched in 2008, the team focused on print quality, distinctive premium appeal, consumer convenience and creativity.

Heavy metal-free ink was used making the bottle 100 per cent recyclable and its stout design allows it to fit comfortably in the consumer’s hand.

The clear glass bottle features an embossed tree, the brand icon of this premium cider, and is finished off with gold foiling at the neck and closure.

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Gordon’s recently celebrated its 240th anniversary at the G&T Remixed event held at Dish Food and Social in Cape Town. Gin expert, Brink Liebenberg, revealed some little-known gin facts, while culinary magician, Andrea Foulkes, wowed guests with a line-up of original recipes for gin mixes and canapés to enjoy with the spirit.

Ten bottles of Gordon’s, the world’s biggestselling gin, are consumed every minute across the planet, according to its producers. Gordon’s was created in 1769 by Alexander Gordon in a distillery in Clerkenwell, London, chosen for the purity of its waters. His secret formula remains unchanged, containing juniper, citrus, coriander seeds, angelica root and other botanicals.

Some drinks historians assert that the first cocktail was the now classic gin and tonic combination, first served in 1858 with Gordon’s.

In South Africa, Gordon’s London Dry Gin is made under licence in Gauteng, with every batch approved by the London head office before the go-ahead is given for bottling. Locally, as in all the overseas markets, it is sold in a clear bottle but in the UK it comes in the original dark green bottle.

Do nothing and earn a salary for five years Savanna has launched a promotion that comes at a time of job shedding on a massive scale in South Africa. The brand is therefore offering a prize of R15 000 a month for a total of five-anda-half years to a lucky winner in an SMS-based competition from 1 November.

Global marketing manager, Chris Edge, said, “Stats SA reported a loss of 253 000 jobs during the first six months of this year. Even those who have been lucky enough to retain their jobs are feeling the strain of the recession. A prize of this magnitude, worth just short of R1 million, is a very attractive proposition. What makes it that much more appealing is that it offers a steady, dependable income flow for five-and-a-half years, without having to spend a day at the office” The promotion is to be advertised on regional radio, as well as through on- and off-consumption channels, supported by extensive throughthe-line activity. The winner will be announced at a massive summer party in Cape Town on December 18, preceded by regional officethemed parties.

Wellington makes its Signature

Single Barrel Select changes suits

Local liquor distributors Edward Snell & Co have launched an extension to the Wellington brandy portfolio with the introduction of Wellington Signature Premium Brandy. According to Edward Snell brand manager, Schalk van Wyk, Wellington Signature has been specifically targeted at the premium brandy consumer.

Jack Daniel’s Single Barrel Select Tennessee Whiskey is undergoing a packaging update. The refined bottle apparently takes its cue from a classic decanter, with a thick glass base and rounded, smooth edges reflecting the smooth charcoal-mellowed character of this full-bodied whisky.

The translucent glass shows off its richness in colour, while the bottle is narrower with wider ‘shoulders’, unlike the bottles used by many other premium brandies. Wellington Signature is a natural South African blended brandy that has been matured for up to five years. It is 100 per cent naturally produced from the finest Chenin Blanc and Colombard grapes and matured in a combination of French oak and second fill American oak barrels to help attain its rich colour.

New beverage expo Exhibition Management Services, organisers of Africa’s Big Seven (AB7), is launching DrinkTech Africa, a dedicated exhibition and conference.

The inaugural DrinkTech will run alongside AB7 in 2010.

Reports indicate that the exhibition will display equipment, technology, systems and ingredients for manufacturing, filling, packaging and distribution of beverages and liquid foods.

Products such as non-alcoholic drinks, beer, spirits, milk and liquid dairy products, liquid food, fruit juices, wine, water, tea and coffee, energy and wellness drinks and all other beverages will be on show.

Africa’s Big Seven will be held on 18 to 20 July 2010 at Gallagher Convention Centre and will include Agrifood, DrinkTech Africa, FoodBiz Africa, FoodTech Africa, Interbake Africa, Pan Africa Retail Trade Exhibition, and Retail Solutions Africa.

DrinkTech Africa will be held every second year and alternate with IFMA (the meat industry expo).

AB7 has apparently shown strong growth despite the recessionary economy with both exhibitor and visitor numbers growing. The 2009 exhibition had 238 exhibiting companies from 39 countries and 7 542 visitors from 45 countries. A full show report detailing demographics, visitor business profiles and their attitudes to the event is available on request from admin@exhibitionsafrica.com.

Ice ice baby By now everyone has seen (and talked about) the Castle Lite ads featuring the one and only Vanilla Ice and his dancing entourage of corporatelooking nerds. The ad is part of SAB’s campaign to introduce the temperature-sensitive indicator on the Castle Lite label to the market.

Why was the time right for the new design? “The premium beer market is becoming increasingly competitive,” explained Castle Lite executive brand manager, Jeanne-ette Boshoff. “Innovation such as this shows our commitment to grow.”

“The updated package reflects the brand’s ultra premium nature, while recognising the authenticity and masculinity of Jack Daniel’s,” said Joffy Senekal, Jack Daniel’s brand manager for South Africa. “The label design improves visibility, making it easier to see on the shelf and behind the bar, and better communicates the status of the brand.

We believe it will attract a sophisticated, discerning consumer.”

To mark its distinctive nature, each bottle is hand-labelled with its rick, barrel number and individual bottling date.

The redesigned label, raised scripted signature of Jack Daniel, which is blown into the glass, and a collectable coin encased in the top of the wooden stopper, are all new features that demonstrate the craftsmanship that goes into each bottle.

The new look Single Barrel is available from mid-December onwards from R349.

She said the optimal enjoyment temperature indicator is not merely a brand refresh or packaging change. It’s a value add that has meaning to consumers. The round, seal-shaped icon that appears on Castle Lite bottles indicates an ice castle when the beer is at optimal enjoyment temperature. Should it not be visible, more chilling is required.

Along with the launch of the temperature indicator, Castle Lite has also refreshed its pack design and modernised the brand. Castle Lite 340 ml bottles featuring the temperature icon and contemporised branding are now widely available.

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Russian Bear gets some flavour Russian Bear Vodka has hit the shelves with three new flavours in time for the festive season, aiming to add some kick to cocktails. The vodka is now available in Spiced Vanilla with Coffee Bean, Bitter Lime and Mint, as well as Wild Berry and Guarana.

Van Ryn’s keeps its head start Absolut Mango adds tropical flavour to the mix Pernod Ricard South Africa has proudly introduced the latest addition to the Absolut Vodka stable; the aromatic and juicy Absolut Mango.

Brand manager Seth Pereira said that the new flavour was chosen because mango is a largely unexplored flavour. On the bottle, shades of green, red and yellow have been used to signify characteristics of the fruit, of various mango cultivars, and varying levels of ripeness.

As with all members of the Absolut Vodka family, Absolut Mango is comprised of natural ingredients and contains no added sugar or artificial sweetener. With a pronounced character of succulent mango, the taste is full-bodied and exudes diverse fruity undertones. A combination of sweetness and piquancy on the palate culminates in a lingering taste experience.

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Van Ryn’s Distillery in Stellenbosch has taken the title of the International Spirits Challenge (ISC) best brandy for the second year in succession. On both occasions, the top score went to Van Ryn’s 12 Year Old Distillers Reserve.

Van Ryn’s 15 Year Old Fine Cask Reserve won a gold medal on the 2009 ISC and the distillery came home with three golds on this year’s IWSC. These were for the 12 Year Old Distillers Reserve and 20 Year Old Collectors Reserve, both of which also earned best-in-class scores, as well as for the Van Ryn’s 10 Year Old Vintage Brandy.

The 12 Year Old Distillers Reserve won gold on the 2009 Concours Mondial de Bruxelles.

Brandy master Johan Venter said, “With the growing international participation of specialist brandy producers the world over, the competition and thus standards continue to rise, making it progressively difficult to retain our front-ranking position. Apart from actual brandy-making expertise, we also give a great deal of focus to the sourcing of the right fruit.

We are extremely particular in the seasoning and toasting specifications for the French oak vats. So with top-quality fruit and wood at our disposal, we are well placed to apply ourselves to the traditional art of double-distillation and, of course, to the blending, which is where we make our most discernible mark. ”We are also very fortunate in that South African brandy-making legislation is amongst the most stringent anywhere in the world, which certainly has given us a head start,” he concluded.

The Spiced Vanilla is balanced with a hint of coffee bean and is suitable for cocktails, with apple juice or as an ice-cold shot. The tartness of Bitter Lime is mellowed by a touch of mint to make a Mojito, a refreshing long drink with a splash of dry lemon or to be enjoyed as a shooter.

For a thirst-quencher, offer your customers Blackcurrant and Blueberry with a splash of energising Guarana with cranberry juice, soda or as a cool shot.

Jameson looks golden on awards circuit Jameson Whiskey was awarded gold medals for both the Jameson Rarest Vintage Reserve and the 18 Year Old Limited Reserve at the 2009 International Spirits Challenge (ISC) held in London.

Jameson 12 Year Old Special Reserve, Jameson Gold and Jameson Irish Whiskey were awarded silver medals.

Jameson’s success at the ISC follows the brand’s recent achievements at this year’s World Whiskies Awards and San Francisco World Spirits Competition (SFWSC). At the World Whiskies Awards, staged by the highly reputable UK Whisky Magazine, Jameson Rarest Vintage Reserve was awarded the title of Blest Irish Blended Whiskey.

And at the SFWSC this year, Jameson also received a double gold for Jameson 18 Year Old Limited Release and gold medals for both the Jameson Rarest Vintage Reserve and Jameson 12 Year Old Special Reserve.

Jameson hails from Ireland and has been the fastest growing whisky in South Africa over the past six years. Triple-distilled and characterised by its smoothness, with hints of spice, toffee, vanilla and sherry nuttiness, Jameson is the world's top-selling Irish whisky and a top 10 global whiskey brand.

OLD NEW

The di vine new look

Experience the di vine The Saints represent the things that are good about our world.

They are a celebration of life - individuals who choose to bring, joy, happiness and goodness to those around them. So to celebrate the Saints, their humanity and passion for life, we bring this unique range of wines.

Now in Screw Cap (All individually colour coded) Saint Anna Bottle - now clear (Flint bottle)

Spot UV Varnish

Our Saints range of wines have lived up to their slogan â&#x20AC;&#x153;Heavenly Winesâ&#x20AC;? in all aspects - Packaging, value for money and customer take off.

Spot UV Varnish (Background)

Our Saints have a loyal following and have been around for many years, it therefore brings us great pleasure to introduce our [Di]vine new look packaging.

Spot UV Varnish

High-Balled

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

Consumer Promotion We will be holding a consumer promotion where we will be giving away vouchers to the value of R27,000.00 to a day spa of the winners choice.

Now Saint Claire & Saint Anna in a 1.5ltr Magnum bottle.

ON CON We have produced wine list inserts, table talkers, entry “scratch cards” and promotional posters.

OFF CON We have produced wobblers, neck tags and a [Di]vine new display stand.

Di vine new bottle and screw cap Naturally Sweet & Low in Alcohol

Wine List Insert

Table Talker

Neck Tag

Wobbler

Our di vine new look!

wines

HONEST TO GOODNESS WINES Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

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WIN a heavenly treat!

Celebrate the goodness of this divine duo - naturally sweet and low in alcohol

Bin Wrap Our di vine new look!

WIN a Healthspa voucher to the value of R 27000 See in store for details Now available in 1.5l (double the pleasure)

wines wines

HONEST TO GOODNESS WINES Drink Responsibly. Not for Sale to Persons Under the Age of 18.

HONEST TO GOODNESS WINES Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

Full Page Promotional Ad Full Page Generic Ad

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

wards

wine awards

Fleur de Cap wines win 20 medals at Veritas

The flagship Fleur du Cap Unfiltered Merlot 2006 and newly released Fleur du Cap Unfiltered Cabernet Sauvignon 2007 have both won double gold medals at the 2009 Veritas Awards. Overall, Fleur du Cap racked up 20 medals: two double gold medals, two gold, eight silver and eight bronze.

The new Unfiltered Cabernet Sauvignon 2007 is a robust wine with aromas of blackcurrant, jasmine, vanilla, dark chocolate and mocha on the nose. The palate has complex red fruit flavours supported by cherries and plums enhanced by a spicy oakiness and supple tannins. This complex wine is the ideal taste partner to fillet of beef and roast lamb but is equally delicious with rich, robust dishes and strong-flavoured cheeses.

Nederburg shines gold

Nederburg won second place overall at the 2009 Veritas Awards, earning the highest number of double gold and gold medals, after Spier.

The double golds went to the 2007 vintages of the winery’s Private Bin R181 Merlot and Private Bin Semillon Noble Late Harvest. Nederburg’s 2008 Winemaster’s Reserve Noble Late Harvest scored gold, as did the 2007 Private Bin R121 Shiraz, the 2008 Private Bin Eminence, the 2008 Private Bin D252 Sauvignon Blanc/Semillon and the 2009 Private Bin D234 Sauvignon Blanc. Nederburg also brought home ten silver medals, including for the 2008 Ingenuity White, ranked five stars in Platter’s and for the 2008 Winemaster’s Reserve Special Late Harvest.

Simonsig has scooped a 2009 Gold Pack Trophy for the limited release package showcasing the estate’s Kaapse Vonkel Brut Rosé.

The gift pack, a joint project by Shave & Gibson Group (Pty) Ltd, manufacturers of packaging and printing products, and creative agency Jenisis, was named as the overall champion in TOT Magazine

Eikendal red and white win Eikendal Cellar has been awarded gold medals at the 2009 Veritas Awards for the Classique 2005, a classic Bordeaux-style, oak-matured red blend; and the full-bodied, wooded Chardonnay 2008.

Driven predominantly by Cabernet Sauvignon (73 per cent), the Eikendal Classique 2005 is tempered by Cabernet Franc (27 per cent) which imparts gentle fruit layers and finesse. The wine unfolds a layered berry bouquet backed by an integrated oak character with silky tannins. Juicy ripe black fruit, infused with spice, coats the palate with hints of truffle and earthy influences.

The Eikendal Chardonnay 2008 stems from two diverse vineyard sites on the farm: one fuelled by alluvial, sandy soils and the other flourishing in mineral rich, red decomposed granite soils. The 2008 vintage was carefully matured in French oak for seven months, before blending and bottling. A long creamy finish adds elegance to this complex wine, packed with fresh lemon and vanilla flavours and background toastiness.

Simonsig’s innovative packaging

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the Innovative Finishing Techniques category.

As a benchmark for Cap Classiques where Pinotage dominates the blend, the latest 2007 vintage of this full-flavoured dry Rosé is composed of 90 per cent of this uniquely South African grape varietal, rounded off with a touch of Pinot noir (10 per cent).

Monis Muscadel has won a double gold for its Vintage Muscadel 2001 and a gold medal for the Vintage Muscadel 2004 at the 2009 Veritas Awards.

The 2001 is a full sweet red muscadel that originates from the vineyards in the Breede River Valley and was matured for five years in 500-litre old French oak barrels. It has a topaz colour with a reddish hue and has a complex nose with strong Muscat, raisins, Christmas cake, cinnamon, marzipan and subtle citrus flavours. The palate has a velvet texture with a delicate woodiness and a long, lingering mocha aftertaste.

International kudos for Zonnebloem

Monis Muscadel does well

Zonnebloem has won a Best in Class gold medal with its Zonnebloem Shiraz Mourvèdre Viognier 2006 at this year’s International Wine and Spirit Competition in London. Made of classic grape varietals found in the Rhône region of France, this winning wine is a rich melange of 83 per cent Shiraz, 12 per cent Mourvèdre and five per cent Viognier grapes.

This ruby red wine shows an abundance of ripe berry and plum aromas on the nose with nuances of oak spices, whilst the palate is full and rich with a complex mixture of berry flavours, gentle tannins and integrated wood spices, according to winemaker Bonny van Niekerk. It can be paired with game or red meat dishes.

Pink Pinot Noir Rosé gets gold JC Le Roux Pinot Noir Rosé has clinched a gold medal at the 2009 Veritas Awards. One of only three Veritas gold medallists in the Méthode Cap Classique category, the JC Le Roux Pinot Noir Rosé 2007 has all the classic notes of a Pinot Noir with well-developed maturation characters complemented by subtle tones of biscuits, nuts and yellow raisins and a light salmon hue. After secondary bottle fermentation in the cellar to create its sparkle, the bubbly was left to mature on the lees for a further 19 months to develop its yeasty, biscuit character and elegant mousse.

RMB WineX people’s choice Desiderius Pongrácz tops the Cap Classique category Desiderius Pongrácz 2001 has been honoured as the only recipient of a double gold medal in the Méthode Cap Classique category at the 2009 Veritas Awards.

Desiderius Pongrácz 2001 is crafted according to the time-honoured French method of bottle fermentation and is a blend of the classic Champagne varietals, Chardonnay and Pinot Noir. It has a rich complexity and classic yeasty character from spending 40 months on the lees as well as a foaming mousse with a persistent bead. As the wine matures it tends to develop creamy, nutty characteristics on the nose and a fullbodied texture on the palate.

The tenth RMB WineX Johannesburg in October asked visitors to vote for their favourite in the Best Wine on Show awards sponsored by Talk Radio 702. The Hamilton Russell Chardonnay 2008 and Diemersfontein Pinotage 2009 were hailed the best white and best red wines respectively.

Springfield Life from Stone Sauvignon Blanc 2009 and Vrede en Lust Viognier 2009 came second and third in the white category, while De Toren Fusion V 2007 was placed second and Meerlust Rubicon 2005 and Rupert & Rothschild Baron Edmond 2005 tied for third in the red.

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Innovative wine initiatives for 2010 If you think the drink perfectly paired with football is icy beer (Budweiser to be precise), think again. Wines of South Africa (WOSA) is planning a series of international braai festivals, a World Cup for sommeliers, and a range of other novel initiatives to highlight abroad South Africa’s hosting of the 2010 FIFA World Cup. Braais worldwide Details of the soccer-themed programme were recently unveiled to wine producers at a seminar in Stellenbosch. The braai festivals, to be held in key export destinations such as the UK, Holland, Germany, Scandinavia, Latin America and the Far East, will be scheduled to coincide with important matches of the tournament. The events will feature high-profile South African chefs, as well as winemakers at venues where matches are being televised.

in their marketing material and on wine bottles in those countries where legislation permits.

In Sweden, for example, local legislation forbids a link between alcohol and sport in any advertising or merchandising.

trained. Drawn from the hospitality industry as well as the ranks of the unemployed, they had undergone special courses in Cape Town, the Cape Winelands, Johannesburg, Durban and Port Elizabeth.

The organisation’s CEO, Su Birch, said an animated wine and soccer video was being produced for release at next year’s ProWein trade exhibition in Germany in March and would be made available internationally. WOSA was also collaborating with national and Cape tourism bodies and would be offering to host lifestyle journalists attending the 2010 World Cup for part of their stay, she said.

She added that the WOSA website had been significantly extended and revamped to give international marketers and media access to copyright-free images of South Africa. It was also running articles in a range of languages to cater to those countries with a high level of involvement in soccer. More interactive, it now included blogs and tweeting facilities.

SA wine DNA? At the seminar, Birch introduced producers to the brand blueprint or DNA developed by WOSA as a tool for expressing the vocabulary of quality needed by the South African wine industry to enhance its image.

Linked to the braai festival concept is the publication and international distribution of a book of special braai recipes created by local winemakers to match their wines. Marketers all over the world will have access to the recipes and images to use in their South African wine campaigns.

Sommelier World Cup A World Cup for sommeliers, to be held in a number of countries selling South African wine, is intended to increase awareness of local wines among on-consumption buyers.

The winning contestant from each participating country, judged on the basis of their ability to identify a series of local wines and pair them successfully with foods, will be flown to South Africa late in 2010 for the finals.

WOSA has also developed a special logo for 2010 that includes a soccer ball, approved by FIFA. It will be available to producers to feature

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“We need to articulate what makes our wines interesting and distinctive, showing that they are made in the world’s most beautiful and diverse winelands in an ethically and environmentally responsible way.”

She identified the four cornerstones of Brand South Africa’s DNA as leadership in production integrity from the soil to the glass; the winelands as an extraordinary natural environment; the proud heritage of 350 years of winemaking; and the warmth and hospitality of all South Africans.

2 010 wine waiters for 2010 Birch confirmed that the project linked to the sale of Fundi wines to create 2 010 new wine waiters ahead of the games was well under way, with over 50 per cent of the candidates already

“Our diversity of soils, climate and geography gives us a treasure trove of winemaking possibilities. We need to make Brand South Africa memorable. Each of our export markets will respond to particular features of our uniqueness. By working closely with our markets, we can identify those that will resonate best with each audience, not only during the period leading up to the tournament, but long after everyone has gone and the games have been forgotten,” Birch concluded.

De Grendel Brut 2007 Rosé of the Fruit sorbet shows a and bubbly valley woman’s pairings touch De Grendel Brut 2007 is the very first vintage of Brut to be released by De Grendel. Made from 68 per cent Chardonnay and 32 per cent Pinot Noir, this wine is the first offering by winemaker, Elzette du Preez.

Cellarmaster, Charles Hopkins, veteran of 23 Cape vintages, earmarked two Pinot Noir clones on the farm for a special wine which would celebrate the feminine. And so, a woman’s touch was called for.

Du Preez nurtured the grapes on the vine, and by chance, the Pinot Noir and Chardonnay (sourced from a farm near Ceres) ripened simultaneously.

The grapes were kept on the bunch and pressed in a basket press, then mixed and fermented together with the tirage that makes a true Méthode Cap Classique.

At the end of 16 months, the lees were removed and each bottle was topped up with the winemaker’s ‘secret elixir’. She said, “We tested a few options and the best one turned out to be our own Winifred (De Grendel’s combination of Chardonnay, Viognier and Sémillon).”

This brut has flavours of fresh apple, piquant citrus and fragrant, new-baked biscuit. The antiquelooking green bottle has been adorned in a combination of silvery gold and dove grey, with a satin black muselet.

The House of JC Le Roux, South Africa’s first cellar dedicated entirely to the craft of making sparkling wine, has launched its first off-dry Méthode Cap Classique Rosé, La Vallée Rosé.

Intended as a counterpoint to JC Le Roux La Vallée, the country’s first off-dry Méthode Cap Classique, the Rosé is aimed at bubbly lovers with a dry or a slightly sweeter palate.

Winemaker Elunda Basson said La Valleé Rosé has a touch of sweetness that makes the wine extremely versatile. It can be enjoyed with a wide variety of seafood and poultry dishes. It has a salmon blush and is crafted according to the French method of secondary bottle fermentation.

Made predominantly of Pinot Noir grapes, it was matured for 12 months on the lees to develop light yeasty and powerful fruit flavours and lively bubbles. It can bring out the flavour in fresh strawberries, add an interesting twist to an aromatic Thai chicken curry, or complement a sweet dessert such as a crème brûlée.

The House of JC Le Roux has created a refreshing taste sensation by pairing fruit sorbets with a selection of sparkling and Méthode Cap Classique wines in its new Sparkling Wine and Sorbet tasting. Why not borrow from the masters and try the following pairings in your restaurant?

Guests can indulge in three JC Le Roux sparkling and Cap Classique wines paired with sorbets crafted by Seasons Restaurant at The House of JC Le Roux.

First on the list is the JC Le Roux Sauvignon Blanc with cherry and granadilla sorbet. The sweet cherry and granadilla enhance the tropical fruit flavours in the sparkling wine and make it fuller on the palate, according to cellar master Elunda Basson, who helped to pair the sorbets with the bubblies.

The JC Le Roux La Vallée with mango sorbet allows the smooth texture and tropical flavour of the fruit sorbet to enhance the creamy, buttery tones of the off-dry Méthode Cap Classique.

The JC Le Roux La Vallée Rosé with strawberry sorbet is a perfect match in both colour and taste.

Made predominantly of Pinot Noir grapes, the red berry fruit in this elegant, off-dry Cap Classique is lifted by the strawberry sorbet.

Cape food-and-wine pairing consultant, Katinka van Niekerk, said that De Grendel MCC loves the company of richness: oysters, foie gras or liver pâté, anything flavoured with truffle, smoked salmon and gently flavoured caviar. It is very comfortable with heavy seafood dishes, but even better with sushi. However, De Grendel can enhance even mundane dishes based on eggs and cheese.

Van Niekerk recommended cheese soufflé or creamy scrambled eggs with smoked salmon.

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Wine tourism awards Authorities on wine tourism from around the world have announced Rust en Vrede Estate of Stellenbosch as the Best of Wine Tourism Awards overall winner for South Africa for 2010.

Selected for the excellence of its restaurant run by chef David Higgs, Rust en Vrede is a first-time winner of this award. The winery, owned by Jean Engelbrecht, was recently in the limelight when its winemaker, Coenie Snyman, was judged this year’s Diners Club Winemaker of the Year.

South Africa’s local category winners were Rust en Vrede (Regional Restaurant); Vergelegen (Arts & Culture); Cloof of Darling (Sustainable Wine Tourism); Robertson Wine Valley (Innovative Wine Tourism Experience); Waterford Estate (Wine Tourism Services); The Devon Valley Hotel (Accommodation) and Grande Provence Estate (Architectural).

Clarence Johnson, deputy mayor of the Winelands District Municipality, said the judges were impressed by the advances made in the quality of local offerings.

“These winners demonstrated a capacity to face down the credit crisis by offering better value, enhancing the quality of their experiences, innovatively focusing on local highlights in the natural environment, in cuisine, arts, crafts and culture and by paying extra attention to detail. The judges were also especially gratified by the growing sense of collaboration amongst competitors and their desire to work with their neighbours in building regional awareness,” he said.

Eat Out Restaurant Awards The ceremony of the 2009 Prudential Eat Out Restaurant Awards was recently held at the Westin Grand in Cape Town. Eat Out editor, Abigail Donnelly, announced the following winners: • Restaurant of the Year: La Colombe (Luke Dale-Roberts).

• Chef of the Year: Chantel Dartnall of Mosaic Restaurant.

• Service Award: Rust en Vrede Restaurant.

• The Woolworths Taste Bursary Award: Joy Mavi.

• Editor’s Choice Best Bistro: Bizerca Bistro.

• Editor’s Choice Best Country Kitchen: Mariana’s Home Deli & Bistro.

Prudential Eat Out Top 10 Restaurants 1. La Colombe 2. Restaurant Mosaic 3. Rust en Vrede Restaurant 4. Terroir 5. The Roundhouse 6. The Restaurant at Grande Provence 7. The Greenhouse at the Cellars 8. Roots 9. 9th Ave Bistro 10. Overture Special mention: The Tasting Room at Le Quartier Français

Belthazar blazes a trail The V&A Waterfront’s Belthazar restaurant has, for the fourth time, been awarded a Platinum Fine Dining Award from American Express.

Superb grain-fed beef, the finest seafood and an impressive selection of wines are some of the reasons for Belthazar’s rating.

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TOT Magazine

The American Express Platinum Award for Fine Dining follows after Belthazar was named Restaurant of the Year and Best Overall Service, at the 2009 V&A Waterfront Restaurant Awards – with the Best Server Award going to sommelier Chris McDaniel for his efficiency, amicability and knowledge.

The extensive winelist boasts 600 wines, including 250 wines by the glass, served only in Riedel crystal glasses, making it arguably the largest wine (by the glass) bar in the world. Belthazar’s winelist won it the Diamond Award at the Diner’s Club Winelist of the Year Awards, and an Award of Excellence received from the authoritative US magazine, Wine Spectator.

Gold Restaurant awarded platinum by American Express Cape Town’s GOLD Restaurant was the recent recipient of a Platinum Fine Dining Award from American Express. Specialising in Cape Malay and authentically African cuisine, GOLD Restaurant has been acknowledged for its high standard of preparation and presentation of its locally inspired cuisine.

Each year, the American Express Fine Dining Awards programme involves restaurants being reviewed by Victor Strugo and Lannice Snyman. Each establishment is motivated for selection according to a strict set of criteria including: décor, wine, service, ambience and overall impression. Only 13 new awards were given for 2010, and just over half of these were in the Western Cape. Aside from the cuisine, both selectors highlighted that the theatrical and musical facets to GOLD are huge drawcards.

Industry Association for Responsible Alcohol Use (ARA) has announced the launch of a new advertising campaign, backed up by a R9 million launch budget, aimed at educating parents on the impact of their drinking behaviour on their children. This campaign aims to align with the World Health Organisation’s global strategy to reduce the harmful effects of alcohol use.

The Director General of World Health Organisation (WHO) plans to submit the draft global strategy to the World Health Assembly in early 2010. The strategy’s objective is to use all available evidence and existing best practices in order to develop a set of recommended measures for countries around the world, while still taking into effect the specific set of issues in each region.

In South Africa, the harmful effects of alcohol include underage drinking, drinking and driving, abuse and foetal alcohol spectrum disorder (FASD). For the ARA and its members, the development of this WHO global strategy is not going steer them in a new direction, but rather continue what the industry has worked hard to do for more than 20 years.

“It is important to resist the temptation to try and find simple solutions to the complex problems of alcohol misuse and abuse. The ARA firmly believes that no single action is likely to reduce the problems, but rather a mix of “self-regulation, enforcement of existing laws governing sale and consumption, awareness creation and targeted interventions combined with individuals taking personal responsibility for their drinking choices” is the most appropriate approach, according to Adrian Botha, spokesperson for the ARA. For the ARA, the focus areas are self-regulation by member companies and industry stakeholders, partnerships with government, public health bodies and other related organisations and education related to the risks of alcohol misuse and the responsible use of alcohol beverages.

The association’s research has indicated that while teenagers don’t like to admit it, they are strongly influenced by their parents’ behaviour. As a result of the outcome of this research, many of its recent initiatives have focused on teenagers and parents, including the production of a Teenagers & Alcohol booklet as a practical guide aimed at encouraging parents to communicate with their children from an early age about the potential harms associated with underage drinking.

International research also shows the impact that parents have on whether or not the children drink before reaching the legal age and their drinking patterns after reaching the legal age. The message to parents is, if you drink, do so responsibly and set an example. Be a role model for your children.

The launch of the new ARA advertising campaign in November 2009 has a direct link to this message. Previously many campaigns focused on the behaviour of the teenager, but this time round the attention is on the parent and how their behaviour influences their children, according to Botha.

Industry Association for Responsible Alcohol Use campaign targets parents

Other recent examples of the ARA’s campaigns include partnerships and financial contributions to non-profit organisations which have a complementary mission and objective to that of ARA and which are able to work directly in the communities: for example the Foundation for Alcohol Related Research (FARR), Northern Cape community organisations (local theatre groups, SANCA), university awareness programmes (buddy campaigns) and LifeTalk workshops at schools aimed at parents and educators.

A previous ad campaign targeted teenagers with the message ‘good idea bad idea’ and the Teenagers & Alcohol booklet was launched in 2008 and another simplified version developed in 2009.

“As an industry body, we remain committed to reducing alcohol-related harm. Our objective is not just to shift attitudes, but to actually attempt to change behaviour and thereby ensure only the responsible use of alcohol beverages by those who choose to consume them,” added Botha.

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The cancellation of retail and micro-manufacturing liquor licences in the Eastern Cape Our national Liquor Act of 2003 regulates the (macro) manufacture (whereby you manufacture more than 100 million litres of beer or more than 50 million litres of traditional African beer, 4 million litres of wine, or 2 million litres of spirits, per year) and the distribution of liquor in South Africa. The Act stipulates that the retail sale and micro-manufacturing of liquor in South Africa is to be managed by each of our provinces in terms of their provincial legislation. By ‘provincial legislation’ I mean that each province is expected to pass an ‘Act’ accompanied by more practical ‘Regulations’. Only once both have been promulgated, can a province stop applying the old 1989 Act.

So far only the Eastern Cape and Gauteng have published both. What follows below is a basic explanation of what circumstances will lead to the cancellation of your liquor licence, in the Eastern Cape.

We will deal with Gauteng’s set of circumstances in the next edition of ‘Laying down the Law’.

In the Eastern Cape, you will lose your liquor licence registration if you have ignored a request by your Liquor Board to comply with a notice in terms of S28 of the Eastern Cape Liquor Act (10 of 2003) which deals with non-compliance of a material provision in the terms and conditions of your liquor licence registration, and/or you have failed to comply with a provision of the Act. This notice in terms of S28(1) (see Form 18 of Annexure 2 to the Regulations) must have been in writing, and must have notified you of your alleged non-compliance of the Act and what steps you are expected to take to comply. It will give you 30 days from the date of the notice to do the necessary, which can be extended by the Liquor Board on good cause shown.

Non-compliance with the Act would include persons who are disqualified to hold a liquor licence under the Act, a list which includes minors; un-rehabilitated insolvents; persons of unsound minds, unregistered companies or CCs, trusts of which the majority of the trustees and/or beneficiaries are not SA citizens, and entities where one of their directors/members/ partners/trustees/beneficiaries, etc., fall into the above disqualifications.

The Liquor Board has been given a discretion to

interpret the Act and whether you have indeed transgressed it to the extent that cancellation of your registration certificate is warranted. Once cancelled, all your rights, benefits and allowances accruing from the licence will lapse immediately.

The cancellation will take effect on the date on which the Board makes its decision. You are entitled to appeal, in which case the Panel of Appeal has 90 days to consider your appeal in the prescribed manner and will then send out notices to you and to the Liquor Board advising of its decision. If your appeal is upheld, the Liquor Board must reinstate your registration by re-issuing your certificate of registration and amend its register accordingly. The Liquor Board is then required to proceed on the basis that you are deemed never to have had your liquor licence registration cancelled.

You can, of course, apply to have your certificate of registration cancelled by sending the Liquor Board a notice stating your intention and the reasons to voluntary deregister, and specifying a date, at least 60 days after the date of the notice on which the deregistration is to take effect. If you decide to sequestrate yourself, or to liquidate or dissolve your trading entity, you (not your trustee or the liquidator) are obliged within 30 days of the Order of Court or the completion of the dissolution process, to send the Liquor Board a written notice stating this fact, containing certified copies of all relevant documents confirming the state of affairs. Upon receipt, the Liquor Board is required to immediately cancel the certificate of registration and notify you in writing of the date on which the deregistration was effected

Niki is an admitted attorney and Notary Public, with a Masters Certificate in International Trade Law. She is a Director of Abrahams & Gross Inc, of 1st floor, 56 Shortmarket Street, Cape Town. A commercial lawyer, who heads up the firms Liquor and Immigration Law Departments, Niki also sits on the Cape Law Society's Commercial, Tax and Company Law Committee.

Abrahams & Gross Inc, one of the most reputable firms in South Africa, was founded in 1935, and offers specialist services in a variety of legal fields.

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in its register. If your set of circumstances play out this way, I would discuss the matter first with the provisional trustee or liquidator who may want to sell and transfer the licence to a third party, particularly in light of what is said below.

In the event of your death, your insolvency or the insolvency of your trading entity (I would assume regardless of whether the cause of the insolvency was hostile), your trading entity is placed under judicial management, or you are declared incapable of handling your own affairs, then the relevant administrator of the deceased or insolvent estate, judicial manager or curator will – subject to the law regarding deceased estates, insolvency, judicial management or mental health – become the holder of your liquor licence as from the date of his or her appointment. He or she may proceed to conduct your business using the licence as they see fit.

The chairperson of the Liquor Board may, on application by any person and if satisfied that every person who has a financial interest in the business has been given reasonable notice of the application, appoint any person who is not disqualified to hold a licence under the Act, to conduct the business until the appointment of the administrator, manager or curator for the period until they can become formally appointed.

Following on from the discussion above, if you have any concerns about the status of your retail and/ or micro-manufacturing liquor licence registration in the Eastern Cape, you should contact your local liquor board for clarity.

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