Yummy 53: A Love Letter to Wine

Issue 5.6

yummy

Y UCOPY MMY FREE

FOOD. DRINK. LIFE

A LOVE LETTER TO WINE THE ART OF WINE Explore wine notes come alive with Bill Muganda

COOKING WITH WINE Sip & cook with these cheeky recipes from Phil Otieno

THE WINEMAKER Read the story of a local winemaker trying to enter the wine world Yummy.

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VOL 5.6 JUNE/JULY

CONTENTS IN THIS ISSUE

50 46

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23 FINGER ON THE PULSE 11 12 9 14

New and Events: News Feed New Restaurants: New on the block Dinner with: Vinie O Dormans Corner: Take a break

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48 FEATURES 27 32 40 42

The Art of: Wine The Butcher: Red wine & beef Yummy focus: Winemaker Home Grown: Tarts

56 AND MORE..

22 16 50 44

On the Menu: Cooking with wine Wine special: The Bartenders Wine special: Book club tips Nightlife: Wine spots

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WELCOME NOTE

HERE’S TO YOU Loving wine takes time. Movies, cheesy shows, bad role models, trashy house parties and eyebrow-raising buys have all led me to become the wine drinker I am; a not so surprising process for such a mood-lifting drink. I’m sure if you ask around, beginner wine stories will sound similar. Tell me there’s no one who watched Gilmore Girls on a Friday night with Debonairs pizza just because of what we’ve seen on TV (Ehem, FRIENDS). It’s such a comfort to have an actual plan for those days, something that sounds tried and tasted, I mean if so many people talk about wine being the ultimate pick up on a bad day, the bonding drink for friends AND the perfect assistant to those dramatic fights, there has to be some truth to it right?

I digress. The point is, I was a slow learner. That wine everyone judges you for drinking? Been there, done that. But, with age, better friends and magazines like Yummy comes the type of education you actually don’t mind taking part in. People who know how to shop for wine and bring the best type to birthday parties, family friends who host Christmas dinners and make sure you know what wine makes the dessert better and now contributors and clients who embody the love of wine. I have learned so much from all these people and I hope you do too as you read the Wine Edition of Yummy.

In this issue, we dive into the world of wine and what a whirl it’s been! The Art of Wine by a good friend of Yummy, Bill Muganda aka Kenyan Library takes my breath away every time I look at it. He explores the inside of wine bottles in a way so few can. We also have an amazing Picnic on the edge experience done by Brown’s Cheese where we were awed by the time and effort they took to make Wine & Cheese come alive. Also in this issue is Philna who inspires us to cook more with wine (not that we need more encouragement) and courtesy of two members of Yummy (Ekta and Wambui) we’ve got guides for running your own wine book club and the wine etiquette lesson we all need.

Finally, we’ve got the Nairobi Wine Festival coming up! A 3-day event dedicated to leaders in the Wine Industry for wine lovers and learners alike. Read all about what you can look forward to in our Festivals around the World column by Noam Orr and even find our picks for your next Wine run!

As you read and enjoy this issue, I raise my glass to you, dear Reader and hope that like me, you’ll go out, buy your favourite bottle of wine and watch your favourite show, hopefully, surrounded by friends!

Sanaa Mughal @YummyAfrica

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@YummyMagazineAfrica

/YummyMagazineAfrica

ON THE COVER - THE ART OF WINE SHOT BY KENYAN LIBRARY YUMMY VOL.5.6 PUBLISHED BY EATOUT, ALL RIGHTS RESERVED MANAGING DIRECTOR:

Mikul Shah MANAGING EDITOR:

Sanaa Mughal STAFF WRITER:

Lucy Munene CONTRIBUTORS:

Juliet Kennedy, Philna Otieno, Josiah Kahiu, Carol Mukami, Kyle Snow, Ekta Patel, Noam Orr PHOTOGRAPHY:

William Namuks, Patrick Gitau, Kenyan library, Heenie Photography, Brian Siambi DESIGN:

John Njoroge, Brian Siambi DIGITAL TEAM:

Fred Mwithiga, Anthony Mbugua, Faith Kanja SALES, MARKETING & OPERATIONS:

Wambui Kogi, Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel, Nyambura Mbugua IT:

Erick Kiiya SALES INQUIRIES:

0711 22 22 22 EMAIL:

Info@Yummy.co.ke PRINTED BY:

Ramco Printing

YU R EM D MC YA R P E T

Pango Brasserie At Fairview.

POACHED PEAR IN RED WINE

5 Senses.

French Onion Soup INFUSED WITH SAUVIGNON BLANC

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NEWS FEED

LEWA MARATHON Run in the wild!

This Safaricom marathon is one of the toughest in the world. The good thing is, it’s an all-inclusive fundraising run allowing participants to walk or run just for fun. The event will host over 1,000 participants from over 40 countries so make sure you’re counted.

29th June

JUMBO ADVENTURES BOWLING COMPETITION All your friends are bowlers!

It’s all about making new friends, learning how to bowl and surround yourself with fun interaction at this bowling competition. There will be lots of laughter, snacks, cool photos and other games to enjoy.

Hilton Hotel 30th June

PAPSHOP’S POP-UP MARKET Eat, shop and be merry!

The best African brands will be on sale just for you at this pop-up market. Food and shopping go hand in hand so expect this and plenty of merry-making and networking with other attendees. Do you have something you’d like to sell as well? Make sure you sign up as a vendor early enough. Kids activities will also be available.

Under the radar 6th July

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NEWS FEED

BATELEUR WINS AN AWARD Recognizing well-crafted excellence Kenyan company Bateleur Brewery was awarded one of the 56 coveted medals at the 2019 African Beer Cup, held annually in Cape Town, South Africa. Amongst 143 entries from 11 different African countries, Bateleur Brewery’s Fruit Fly Mango IPA was awarded the Silver Medal in the Fruit IPA category.

Bateleur Brewery has a tap room now open in the new wing of Village Market, open daily from 11 am until your last sip.

BLUE DOOR OPENING SOON Unwind in style A ‘home from home’ lounge bar is opening soon in Nairobi. The Good Earth Group will be launching the Blue Door Lounge Bar described as comfy and relaxed, perfect for unwinding or working. Prepare for funky cocktails and a live DJ set.

MORE NEWS

DIAL-A-DELIVERY APP

CAMELCCINO

SARIT CENTRE OPENS PHASE 3

You ring and they’ll bring! Dial-a-Delivery has launched their app which makes it so much easier to order your favourite meals.

Download the app from the Google Play store or the App Store now to enjoy their services.

Scottish-based Willow Tea Rooms are selling camel milk cappuccinos in Scotland in a project aimed at helping Kenyan traders.

The company is planning on partnering with Kenyan restaurants to sell the same.

Sarit Centre recently launched their phase 3 section. Shop at the new mega-sized Carrefour, Mugg & Bean, LC Waikiki and Miniso that have opened at the new Sarit Centre wing. It’s time to shop till you drop!

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Y DU I NMNMEYR W I T H inaugural flight to New York. I was the only Kenyan Twitter social media influencer on that flight.

That’s great!

V: It really is. So after all this when Capital offered me this job, I was excited to be coming back to something different that wasn’t radio. That’s exactly what I wanted and I’m enjoying it. It means someone noticed what I was doing and I now use it to encourage people especially the ones with a social media presence. You never you who is watching and you never know where it will take you.

PHOTOGRAPHY BY BRAIN SIAMBI

You mentioned Twitter and we’re curious: what does your social media handle mean?

V: When Kenya Airways brought the first Dreamliner, I was on that campaign and previously people on Twitter would see me post all these pictures of planes. Add on the fact that they couldn’t figure out where I worked so they assumed I was a pilot and started calling me Captain and I ran with it! The second part of my handle comes from the British-Ghanian designer Boateng Ozwald. I love his style and would really love to meet him one day.

DINNER WITH VINIE O

Who doesn’t love a hearty dinner filled with good wine and great conversation? We do and we decided that our first guest at the Yummy dinner table would be the eclectic Vincent Ochieng aka Vinie O aka The Captain at Harvest Restaurant in Village Market.

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ome people don’t like interviews.

They like to sit in restaurants, order a giant burger and get to know each other. This is exactly what happened one evening right before Nairobi’s sweater weather appeared in a fit of long-awaited rain.

Before we could even order drinks (or browse through the menu), the banter began.

V: What I always do whenever I go to a new restaurant is I Google the menu. I don’t necessarily pick what I want to eat, I just like to have a feel of the menu. That’s why I like

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restaurants that provide their menus online.

Imagine Vinie’s (and the rest of us) surprise when we found out that our meal had been picked for us in advance.

So how is the new job going?

V: It’s interesting because I was previously at Capital for 10-12 years. The decision to move on from there was challenging. During this time I fully concentrated on Twitter for another 5-6 years which was really good. I got campaigns on my own, built a lifestyle platform and started my own blog. One of the highlights was the biggest campaign I did for Kenya Airways which was their

Let’s talk style then. How do you come up with all your impressive outfits?

V: Let’s start with the fact that everything I am wearing today is Kenyan made. I work with my own tailors. I have two who I pass on my concept to and once I have picked the material I leave it to them to run with it. I like it because you get a proper fitting and you get what you want.

It’s at this point that we are informed that we will be eating a giant burger that might just be the most impressive dish at Harvest Restaurant. There were a few sceptical looks around the table because we didn’t believe it would be enough to feed 4 hungry people who had sat through traffic for the better part of an hour.

Before we demolish the giant burger, give us some advice about dating Vinie O. V: I always say whoever I date has to like going out for dinner. If you don’t like it then it’s a problem. I like early dinners that start at 6 pm then you can sit back and relax and enjoy. Also, I think dating a photographer would be nice because you get good pictures. If I was dating a chef, I would be hosting dinners all the time for us. I’d also love to travel together.

Read the rest of the interview on www.yummy.co.ke

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Y UE M N W MOY N T H E B L O C K NEW SPA AT THE ARBOR Everyone knows and loves The Arbor, nestled in the heart of Lavington and almost always at the top of people’s recommended list. For years now, it’s been a stable and familiar environment for its fans- you know what to expect and that’s that. But recently, The Arbor launched their new spa and massage section. They have taken their passion for wellness when it comes to food and space and turned it into a more holistic experience for customers. A few steps away from the restaurant is their massage parlour and a small section for nail care. By request, I was welcomed to try their 60-minute Swedish massage on a Friday afternoon and after a busy work week, I was glad for the chance. Full disclosure, I am not a fan of massages. Other than the price always being intimidating, I never feel as

comfortable as people always say you’re supposed to feel. It’s usually so stressful for me and I would rather have a manicure.

Having said that, I put aside my unease and gave The Arbor a try. First, I am the type of person to be comforted by the presence of food so the knowledge that I could have the massage then eat my feelings in less than 5 minutes made me feel much better. I needn’t have worried though. The space was beautiful and the team was lovely, talking me through the massage and making sure I was comfortable. The masseuse was kind enough to notice my discomfort and allowed me to share my thoughts on what I wanted and didn’t want. Safe to say, my tense shoulders felt exponentially better. The massage was soothing and more importantly for me, worth every penny. If you’re like me and want to relax BUT not spend too

TRIBAL GALLERY

much money, The Arbor is your spot. And best of all, you can finish the experience with a happy dog to make you smile, plants everywhere and food!

NEW BAKERY AT PAN ASIAN YAO Pan Asian Yao and its affiliated chain of restaurants have been making a buzz in the Nairobi scene for months now and it doesn’t look like they’re about to stop! Their bakery recently launched and I had the honour of trying out most of their menu. We had cupcakes, customised cakes, special edition mandazi desserts and my favourite, blueberry tiramisu. My baking tour started with a sit down with the Chef who walked me through all the treats and the goals for Pan Asian Yao and future projects. Like most Chefs, Chef Rahul has a passion for reinvention and beauty in the somewhat absurd. His Mandazi treats are proof of this: Chocolate filled Mandazi’s and caramel flavoured ones? Yup! He’s got them all!

And, unlike the Tiramisu you and I usually have, his team have done a retelling of the classic dessert by creating their own version of ladyfingers and adding blueberries for an extra twist of flavour. For now, the items from the bakery are only available at Pan Asian Yao but will be available at Nyama Mama’s soon.

BRUNCH AT RADISSON Radisson Blu in Upper Hill is, for me, the equivalent of a dreamscape. Thriving orchids in every corner, an interior that had to be designed by an artist and restaurants that make you proud to be there. Chophouse and Larder are a sight to behold but my focus, for now, is the Sunday Brunch at Larder. I am a breakfast person but slowly, brunch is

SWEATER WEATHER ADVENTURES Sanaa is the editor of Yummy Magazine. In her column, you’ll get advice on new things you should be fangirling about.

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PHOTOGRAPHY BY KENYAN LIBRARY & EKTA PATEL

TRIBAL GALLERY

N E W O N T H E YBUL M OM CK Y the holder of traditional dishes that inspire a tradition of expressing love through food and lives on through her daughter. Each meal was rich and an adventure for me, and the night ended with the last of our dessert at the balcony, covered in pashmina shawls wishing we never had to leave, over lazy conversation with Louise and her friend Paola. The dinner was an experience I am probably never going to forget and I hold that night in my heart as a treasured memory.

If you think I am exaggerating (I am not) I encourage you to follow them online and wait for news on the next dinner. Maybe I’ll see you there!

PAN ASIAN YAO growing on me. If you spend enough time with me, you’ll know my biggest complaint about restaurants and brunch here is that options are lacking. Menu’s start to blur together and I miss the surprise of actually having a meal with a story, not just for show but because it tastes good! When I went for the Sunday Brunch at Radisson, I fully expected the usual spread and that would be that. I was wrong.

I was greeted by the usual spread, yes, BUT I was also introduced to eleven food stations, each with their own unique offering. Now, maybe you’re like me and worry sometimes when presented with so many options because a little voice in the back of your head is wondering ‘Can they all keep their standard of quality?’ The answer? Yes, they can. And you can see it in the way Executive Chef walks up and down the stations, speaking to every chef and tasting the meals as he walks by.

Even the General Manager was present to make sure everything was going fine. I walked through all the stations, twice! Each Chef at the stations took me through their meals and believe it or not, my first meal of the brunch was the Traditional Mutton bone soup filled with pepper. It was delicious and led me to my next choice: Mahamri and Barazi. And then, Shawarma. And then Taco’s. I also sneaked in a few Chicken Lollipops from the kid’s station and finally, ended my brunch trip with naan and paneer from the Indian station.

The brunch was definitely unique and being surrounded by people who looked as curious and happy as I was, I had the sense that this is probably why brunch is becoming ever so popular. I salute the Radisson team for their

unique brunch menu and recommend it to all of you who are in for a slightly different brunch with an obviously passionate team.

If you’re lucky, you’ll find that peppery soup that is still on my mind!

KOREAN DINNER AT TRIBAL GALLERY I am lucky to have been to fairytale land. A land of yellow lights, enchanting entrances, winding staircases, surprises in every corner, candlelight, fireplaces and a balcony of dreams with beautiful furniture, a setting reminiscent of a painting. I have been here and you’ll be amazed it’s only a cab ride away. I am speaking of the elusive Tribal Gallery and it’s special Korean dinner - A unique, hidden secret of a dinner hosted at the Tribal Gallery in Loresho. The gallery is run by Louise and is a place of wonderful art and furniture, specially handpicked by it’s curator. And once in a while, Louise will invite cooks to run her kitchen and the gallery will open for a few guests, just for one night to wine and dine in the most intimate setting of carefully organized table settings, printed menu cards and perfectly placed fireplaces. The night began with my ogling and then an introduction to Louise, a Scottish woman who used to be a humanitarian and is now dealing in art.

Her accent made me want her to never stop talking and her friendliness made me feel at home. My staff writer and I sat in one of the cosiest rooms with strangers and enjoyed wine and a 6-course Korean meal prepared by a mother and daughter duo Kyung ah Lee and Young ah Choi- the mother being

MUGG & BEAN AT SARIT The new phase 3 of Sarit has opened up and with it comes a new foodie experience!

One of these is the new Mugg and Bean branch that is the second branch for them (The first being at Village Market). The new branch is located right opposite Carrefour and has been designed industrial style for a chic but warm look. The new spot will have more seating space for you to sit and indulge in your meal as well as a kids corner equipped with PlayStations. For people like me who carry laptops everywhere, there are sockets located strategically and their menu is unique enough to warrant a couple of visits a month just to see which meal is your favourite. They just opened so go have a look and enjoy! P.s: They also have a section where you can keep your trolleys while you wait, where has that been all my life?!

PAN ASIAN YAO sanaajabeen

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WINE SPECIAL

Picnic

ON THE EDGE Brown’s hosted a Wine & Cheese picnic at the escarpment overlooking the Rift Valley. It was an exclusive picnic with only a few attendees such as Vinie O, Jay Take A Pic, Ekta Patel and the Yummy Team. It was a day to remember as passersby stared oddly at us as we indulged in fine wine, cheese and various sides such as pickled radish, olives and more.

There are few events that can make an outdoor outing in the cold a pleasurable event. This was

PHOTOGRAPHY BY WILLIAM NAMUKS

one of those events.

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WINE SPECIAL

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D O R M A N S C YO UR M NM ER Y ACROSS

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DORMANS CROSSWORD Send a picture of your completed crossword to social@dormanscoffee.com and yummy@ eatout.co.ke to stand a chance to win Dormans merchandise.

2. A tall covered container with a spout, in which coffee is made or served.

3. To reduce (something) to small particles or powder by crushing it.

7. A person who prepares coffee in a bar 8. A type of coffee made with espresso and hot steamed milk, milkier than a cappuccino 10. A coffee-brewing accessory, usually made of disposable paper 11. A mixture of two or more coffees 13. A creamy liquid essential for making a Latte

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1. A drink or flavouring, typically with chocolate added 4. The heating process that turns coffee into the fragrant, dark brown beans 5. The remains left after brewing coffee 6. A stimulant found in coffee and tea 7. The seed of the coffee plant 9. A distinctive, typically pleasant smell 11. To make (tea or coffee) by mixing it with hot water 12. Coffee brewed by dropping hot water through ground coffee

AUDIO TINGS & THINGS Take a walk through Jonathan Mbaya and Simba Tsumba’s minds as you listen to their witty banter as they discuss various topics such as toxic relationships, navigating the perils of social media and taking control of one’s mental health.Tings & Things podcast: https://podcasts.apple.com/us/podcast/ tings-and-things/id1450358953

Kenyan Music A coffee break is the best time to discover new Kenyan music from artists that have been around for some time. In the time it takes you to sip on half your mocha, you’ll be able to enjoy at least two songs from Njoki Karu that might just get stuck in your head for the rest of the day.

Njoki Karu: https://soundcloud.com/karu-04

T

hrough his humour, Trevor takes you through a journey of his childhood in apartheid-era South Africa where he defied the rules just by existing. We learn about his struggle to find where he belongs and how his knowledge of different languages helped him survive.

You will also be impressed by his fearless, ambitious and slightly church-obsessed mother, Patricia Noah, whose ambition had her working as a secretary when black people were only allowed to work in factories or as house helps and how these qualities helped Trevor escape the cycle of poverty and violence.

This book is definitely a must read and we can’t wait for the movie adaptation. You can grab your copy from Text Book Centre or online at Koolstuff.shop.

VIDEO Jealousy and betrayal are the main themes here as the small cast takes you through relationship turmoil that leads into an exciting climax and cliffhanger.

Sip on your latte and find out what happens to the main character in under 15 minutes.

It’s Time Short Film: https://www. youtube.com/watch?v=bQS4Wyz6jAs Yummy.

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O N T H EY U MM EN MU Y

WINE BROWNIES WITH DRIED BLACK CURRANT Prep: 15mins

COOKING

with Wine

Meet Philnah, the foodie behind @PhilsKitchen who likes making easy and quick homemade recipes. In this edition of On The Menu, she shares her easy recipes for meals made with wine!

PHOTOGRAPHY BY HEENIE PHOTOGRAPHY

Cook: 35mins

INGREDIENTS: • 1 - 1/2 cups all-purpose flour • 3 Eggs • 1/2 cup salted butter • 1-1/2 cup sugar • 180grms Dark chocolate • 1/2 cup Cocoa powder, unsweetened • 3/4 cup Mont Rochelle Cabernet Sauvignon • 1/2 cup dried Black currants • 1/2tsp salt METHOD 1. Preheat oven to 350F. Grease a baking pan of 8 by 8 inch, with butter and set aside.

2. In a bowl, mix red wine and blackcurrants, Let sit for 3 mins to let currants soak in the wine until plump.

3. In another bowl over boiling water, heat butter, chocolate and cocoa powder until mixed together. Let cool for about 5 mins.

4. Whisk in eggs one at a time. Add sugar, then whisk until everything is well incorporated.

5. Mix flour and salt in another bowl, pour in the chocolate mixture and mix.

6. Finally, fold in the wine mixture.

7. Pour the batter in the baking pan and bake for 30-35 mins or until an inserted toothpick comes out clean.

8. Allow brownies to cool. Cut to equal squares of nine and serve!

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YU O N MTMHYE M E N U

SHRIMP SCAMPI Prep: 15mins

Cook: 35mins

INGREDIENTS: • 2kgs Shrimp, peeled • 3/4 cup Mont Rochelle Sauvignon Blanc • 4 garlic cloves • 1/2 white onion, minced • 3 tbsp butter • 2 tbsp Olive oil • 1/2 cup fresh parsley, chopped • 2 tbsp lemon juice • 1/2 tsp salt • Fresh ground black pepper to taste METHOD 1. On your pan over medium heat, melt butter with oil.

2. Add onions and cook for 2 mins or until they get soft. Add garlic and sauté for 30 secs 3. Add wine, salt and black pepper and bring to simmer for 4 mins or until the wine is reduced by half 4. Add shrimp and sauté for 4 mins, until pink and cooked through 5. Remove from heat and stir in lemon juice and parsley 6. Serve with bread

Mont Rochelle wines are supplied by Under The Influence. To orders yours, call 0743795276

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BEEF STEAK IN RED WINE MARINADE Prep: 15mins

Cook: 35mins

INGREDIENTS: • 750g beef steak (1-1/2 inch thick) • 3 tablespoons unsalted butter • 3 cloves garlic, smashed FOR THE MARINADE • 1/4 cup soy sauce • 1/2 cup Mont Rochelle Cabernet Sauvignon • 3 garlic cloves, crushed • 2 tbsp Olive oil • 1 tsp pepper • 2 tsp Parsley, finely chopped METHOD 1. Mix all the marinade ingredients.

2. Put the steak in a zip lock bag, pour the marinade, mix well and let it marinate for a minimum of 2hrs or overnight.

3. Heat a 12-inch cast iron skillet over high heat for about 10 minutes, the pan should smoke just a bit when it is properly heated.

4. Carefully place the steak in the hot pan (reserving the marinade) and cook on the first side until enough of a crust has developed that the steak no longer sticks to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking

and flipping for a total of 4 minutes.

5. Carefully add the butter and garlic into the pan. Flip the steak once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steak. Flip again and repeat.

6. Transfer the steak to the plate to rest for 5 minutes. While the steaks rest, prepare the sauce.

7. Over medium heat, pour the marinade in a pan, let simmer while stirring for 5 mins.

Transfer the steak to a cutting board and thinly slice. Serve immediately with the sauce.

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W I N E S PY EUCMI M AL Y

Wine Bites Mini Kiwi Brie Bites

2 Kiwi’s, 3 pieces of bread cut into mini toast, 1 pack brie cheese, arugula leaves, raspberry jam

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Cut the Kiwi in slices then in halves.

Assemble each appetizer by spreading jam on each toast.

Top with brie, then arugula, then a piece of kiwi.

Hold together with a toothpick. Place each on a baking sheet.

Bake for 7-10 minutes, or until brie begins to melt.

Serve warm or cold.

The Wine Book Club What happens when you have a book obsession but your friends don’t like to read? You start your own book club! Here are 10 things Wambui Kogi has learnt in the process: 1. Discussions always get better with wine.

Nothing creates better conversation than a good bottle of Cabernet Sauvignon.

6. Have a back-up indoor meeting space just in case the weather gets chilly or rainy.

7. Select discussion points based on the topics addressed in the book. If you need more help, online research helps.

3. There are 2 types of readers; paperback lovers and online readers. Ensure that the books you select are available in both mediums.

8. Choose a reasonable timeline, bearing in mind the members’ schedules. A book a month is a reasonable place to start.

4. Do your due diligence on the members you allow to join your club. It’s much better to have a few members who are dedicated to the cause than it is to have a whole group of inactive members.

9. Emailing reminders a week to the meeting date will be beneficial.

5. Get a great outdoor meeting space because the discussions will often get loud and heated.

You definitely don’t want to get kicked out of a cafe.

PHOTOGRAPHY BY PATRICK GITAU

2. Include people who have the same taste in books, it’ll be more enjoyable.

10. Spread responsibilities by rotating discussion leaders. This helps each member feel like they belong.

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PHOTOGRAPHY BY WILLIAM NAMUKS

SIRIMON CHEESE

WE GO TOGETHER LIKE...

Good wine and Sirimon cheese. Sometimes you don’t need fancy cheese and an elaborate wine list. Maybe you just want to wind down with a glass of wine and your favourite Sirimon cheese. If that’s the case then here is our guide to simple pairings that you could use to have your own wine and cheese tasting.

EVERYDAY CHEESE - SHIRAZ/SYRAH Don’t judge this cheese just by its name.

Made from a unique Sirimon recipe, this is a simple, delicious and versatile cheese. You may never have thought of pairing it with wine but don’t disregard it before you have tried it with a dark and full-bodied Syrah or Shiraz. The wine’s tasting notes include bold flavours of blackberries, bacon and dark chocolate which will be complemented by the cheese’s mild flavour combination.

CHILLI CHEDDAR - ZINFANDEL Cheddar is a crowd favourite. It makes the base of grilled cheese sandwiches, can be added to apple pie for a twist or eaten as a snack on its own. If you decide to add

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this delicious heat packed variation to your cheese board then the sharpness of the cheese and heat of the chilli will be brought out by a versatile pleasantly sweet white Zinfandel.

MATURE CHEDDAR - PINOT GRIS If you like the taste of regular creamy cheddar (also known as young cheddar) then you have to try mature cheddar which loses some of the mildness whilst being aged for up to 8 months and instead develops a slightly nuttier and sweeter flavour that lingers on the palate. Pair an acidic and light Pinot Gris whose honey and tropical overtones linger along with the subtle flavours of the mature cheddar.

SMOKED GOUDA - CHARDONNAY When you take the fudgy, buttery taste of regular gouda and combine it with a smoky flavour, you get something magical.

This particular gouda is made from cow’s milk and has been flavoured using acacia wood chips and therefore, a Chardonnay with a profile of fresh fruity flavours will cut through all the heaviness without overpowering the character of this cheese.

Our Everyday Cheese is available at all leading supermarkets but for more refined palates, we are available at select outlets.

Happy Hour Buy 1 get 1 FREE! 5 p.m. to 8 p.m.

EVERYDAY *Offer valid on all cocktails Ventana Restaurant Bidwood Suites Hotel, Junction of Karuna Road and Lower Kabete Road

+254 (0) 727 555 999 ventana@bidwoodsuites.com www.bidwoodsuites.com

YU A RM T MO YF

There is something magical, dare I say, romantic in receiving a bottle of wine, from the shape of the bottle, the pop of the cork and the slow drizzle as it occupies the glass. Depending on the environment it always feels transportive, accompanied by rich notes that can make drinking at home on a drizzling day feel like sunbathing on a beach. The power to evoke powerful warm feelings of romance, laughter and to let loose is what inspired my creative outlook for both wine and non-wine aficionados. I wanted to tell a story, bring to life the setting and celebrate how it connects us. Each wine has its own charisma, mood and flare which effortlessly lends itself to a beautiful creative process. - Bill Muganda

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PHOTOGRAPHY BY KENYAN LIBRARY

THE ART OF WINE

AY RU TM M OF Y

Available from The Wine shop 0718 003302 Zonin Prosecco Extra Brut Pale, straw yellow colour with subtle green hues, the extra Brut reveals a bouquet that is refined and elegant, enhanced by pleasing fruity notes.

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Available from Le Decanter ABC place - 0729 867403 Chablis, Prosper Maufoux, 2017 This Chardonnay has an elegant nose and carries fruity scents. This balanced wine has the same array of mineral and citrus-fruit aromas on the palate as on the nose, with a good persistent finish.

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AY RU TM M OF Y

Available at Chandarana & Carrefour Rooderberg, classic blend The red blend savours tastes of plum, cherry and tobacco, with strawberry on the nose. The lively palate lingers with dark chocolate, dried spice and aniseed.

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Y M UO M ËM T YI M P E R I A L

MOËT IMPERIAL CELEBRATES 150 YEARS

A chilled bottle of champagne. A glittering celebrity raising a glass of bubbly. A wide angle at an award ceremony. A close-up at a chic Nairobi after-party. Flashing cameras at every launch. A film set on the French Riviera. With that, the stage is set.

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here celebrities and A-listers gather, and paparazzi are on the lookout, chances are, Moët Impérial is there. This year, as the famed French champagne House celebrates the 150th anniversary of its flagship Moët Impérial, it is hard to believe how quickly time has passed and how far it has come.

The year was 1869. The place, the cool cellars of Moët & Chandon at its historic headquarters in Epernay in the heart of the Champagne region. That was when the first bottle of Moët & Chandon Brut Impérial, now known as Moët Impérial, was shipped. It was the starting point of an unprecedented and enlightening journey through unchartered territory, driven by the spirit of conquest and the vision of the leading men of Moët & Chandon, to become the venerable French Maison’s signature champagne. Along the way on that groundbreaking voyage, Moët Impérial became a star in its own right, photographed as an icon of “savoir-fête,” and captured by the lens of paparazzi as it was toasted by the glitterati.

On the road to stardom, Moët Impérial has accompanied some unforgettable moments, each filled with celebration and glamour, always with its very own inimitable style.

It is only fitting today, on this icon’s 150th birthday, that a sparkling golden spotlight is shined on its remarkable history and on the unique trajectory that Moët Impérial has traced on the way to becoming a global icon of celebration recognised around the world in the 21st century.

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The world was a different place in the late 19th century. The champagnes of Moët & Chandon, a successful champagne House founded in 1743, were widely enjoyed in France and beyond. Still, sweeter champagne varieties were more popular then.

In 1869, a turning point came. Moët & Chandon sensed the beginning of a shifting preference toward champagne with a lower dosage. The House considered then increasing its production of brut varieties. It was the beginning of a prescient move that favoured brut champagnes, burgeoning to become the overwhelming majority of the House’s production today.

Pioneering and forward-looking as ever, Moët & Chandon had tapped with flair and foresight into a global trend when it launched Moët Impérial as a non-vintage brut blend. In the meantime, another idea was bubbling in the Epernay cellars. Moët & Chandon was looking to pay tribute to its own “Imperial” heritage. In 1801, the House had established a relationship with the future emperor of France, Napoléon Bonaparte. It was Jean-Remy Moët, grandson of the House’s founder, who had initiated that relationship, one that the House nurtured over the years not just with the Emperor but also with his close entourage. His spouse, Empress Josephine, a woman of influence and taste, was herself welcomed in Epernay as an ambassador of a French “savoir-vivre.”

The timing of the first shipment of the new non-vintage brut was auspicious. It was set

to coincide with the 100th anniversary of Napoléon Bonaparte’s birth thus cementing this “Imperial” relationship. What better timing to pay homage to faithful patronage that had brought glorious distinction to the House!

If Moët Impérial were to pay tribute to the House’s imperial legacy, it had to epitomize the unwavering commitment to excellence of Moët & Chandon for years to come. Hence in 1930, when the aristocrat Robert- Jean de Vogüé joined Moët & Chandon and set his eyes on conquering new markets, he did so by fostering the international profile of Moët Impérial as a global icon of celebration.

For the next 40 years, Moët Impérial became the perfect vehicle for Robert- Jean de Vogüé’s message of French savoir-vivre and elegance. With his legendary “15 minutes of lead time,” this ambassador of modern French style spread the House’s values of grandeur and generosity as he mingled with President Eisenhower, dined with Gary Cooper, and charmed the Hollywood aristocracy with his festive champagne.

THE CELEBRATION This 150th anniversary offers an ideal opportunity for Moët & Chandon to celebrate its most iconic champagne, Moët Impérial.

It is a celebration fit for a star in the style to which the House is accustomed.

The spectacular celebrations marking the 150th anniversary of Moët Impérial started at the Château de Saran, an architectural jewel in the lush landscape of Champagne and will follow in Nairobi in the month of June. Corks will pop, glasses will be raised, and the golden liquid will cascade down champagne pyramids the world over.

In addition to these celebrations, Moët & Chandon has unveiled a limited-edition bottle of Moët Impérial inscribed with a redesigned logo: the “I” of “Impérial” has become a new symbol for the House’s most emblematic champagne.

The “I” is a crowning tribute to the 150-year history of this remarkable champagne. It is a badge of honour that “must be” celebrated on this historic milestone in the grand style for which Moët & Chandon is known.

Inside, the same signature style champagne awaits the popping of corks and clinking of champagne glasses.

Y M O Ë T I M PYEURMI M AL In 1893, the House became an official purveyor of champagne to Queen Victoria and began deliveries to Buckingham Palace.

A few years later, in 1900, Moët Impérial stepped on the world stage at the Paris World Fair.

As birthday celebrations go, and important milestones demand, Moët & Chandon feted in 2006, the 120th anniversary of the Statue of Liberty with grand illuminations. There, sparkles shined for the whole world to see.

Tasting notes

The Moet & Chandon Imperial Brut The colour is an elegant golden straw yellow with amber highlights.

It is characterized by bright fruitiness and elegant maturity. ... The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigour, followed by delicately fresh crispiness, to reveal the magical balance of Champagne.

The colour is an elegant golden straw yellow with amber highlights.

Moët Impérial was destined to become a superstar.

Where royals toasted, where the art world danced with movie stars and fashion models mingled with rock stars, Moët Impérial was there.

EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH. STRICTLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS

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WINE SPECIAL

PHOTOGRAPHY BY WILLIAM NAMUKS

WHICH WAY TO THE WINE? A guide to Wine Etiquette By Ekta Patel

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t’s raining, no wait, it’s pouring wine in Kenya and Nairobi is in the eye of this thunderstorm. Be it Hurricane Riesling from Alsace, Hurricane Malbec from Argentina or Hurricane Syrah from Australia, our shores are being bombarded with the blood, sweat and tears of winemakers across the globe.

What do you need to survive the storm you ask? An iron liver and a little lesson on the etiquette of wine, of course. Stop rolling your eyes while you sip your glass of wine and take in what I have to say. I swear (with my hand grasping my wine glass) that my Ted Talk on vino and my interpretation of “How to Wine”, will fool even the most bougie wine drinkers into thinking you are one of them!

I can hear you asking, what can “proper” wine etiquette do for me? Whether you are at a business dinner, on a date, wine tasting or trying to keep up with your wine-obsessed friends, practising the internationally acceptable ways to drink wine (insert rolling eyes emoji) will impress your audience by making you seem like you are “polished” (insert rolling my eyes so hard emoji).

Nevertheless, here are the 3 wine commandments you can live by: 1. CHOOSE THE RIGHT WINE FOR YOU. DON’T TRY TOO HARD

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If you want to be experimental with your wine’s, kudos to you. For everybody else, just pick a wine you are familiar with or ask for the sommelier (person who has studied wines - yes I know, we all want this job!) if there is one. They will be your best friend at a bar or restaurant when it comes to selecting a great wine. It is also worth noting that great wine does not have to be expensive. Don’t let anybody tell you that your Kshs. 1000 bottle of Wine isn’t cool enough to join the party!

2. FILL IT, DON’T SPILL IT! Fill your wine to just below the halfway level. Wines, like humans, need space to breathe and open up. The extra space in the glass gives you room to swish your wine around (aerating it) and allowing you to enjoy the array of aromatics that this nectar from the gods contains. Take in the aromas by tilting the glass up to your nose (don’t worry if you accidentally pour the wine down your throat during this step).

Furthermore, make sure to hold the glass by the stem so you don’t warm up the wine with heat from your hand. Finally, clink your glass gently at its widest point with another glass to avoid breaking it. Why worry about your wine glass breaking? BECAUSE YOU ARE WASTING WINE! Moreover, Google “how wine glasses are made?” so you can

appreciate the artistry behind this delicate procedure.

3. WINE LINGO - BINGO! Spend some time with people who know their wines and you will pick up specific wine-related terms in no time. It will start off as gibberish but by the time you reach the bottom of the glass words like tannins, legs, body, primary aromas, secondary aromas and grape names will become ingrained into your vocabulary.

Wines come in varied colours, flavours and fragrance so familiarise yourself with words like dark fruits, baking spices, hay, spring grass, mushroom, vanilla, oak, peach, rose petal and new leather among other adjectives. Try not to worry if you can’t smell or taste the same things as your wine buddy, a distinct palette is what makes you the perfect wine drinker!

To conclude, I had a friend say to me once, “Ekta, wine is cheaper than therapy” and I have to agree with her. A bottle of wine with some friends and quirky banter is my favourite way to “wine down” after a stressful week of adulting. As we reach the bottom of the bottle, remember the saying goes, “wines get better with age” but I think we can all agree that we get better with wine. theektapatel

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F LA YU M SMHY F I C T I O N

“

HE LOOKS NOTHING LIKE HIS PICTURE!!!!!!!”

I hit the send button and let out a sigh of frustration before taking a sip of the Cabernet Sauvignon. The guide said that the wine has notes of blackcurrants, eucalyptus, chocolate and tobacco, but at that moment all I could taste was my frustration. I took another sip that was more like a gulp and glanced at my phone, anxious for my best friend’s reply.

Just my luck that I was catfished on my first online to real-life date. It’s a wine tasting event, they said. Live life, they said. I could be home binge-watching The Office but instead, I am on a faux date wondering whether to persevere or offend. While Patrick was no

S

he’s standing at the arrivals section waiting for him to emerge through the doors. She’s nervous about seeing him after the way they left

things.

‘I’m going to be in Cape Town for six weeks; some lame work thingy. Why don’t you come down and we could do a couple of wine tours around Stellenbosch?’

She was on the plane before he could change his mind. They did one of those hop on and off wine tours. The Cabernet Sauvignon was superb and at the Blaauwklippen Valley, they drank perfumed Chenin Blanc. But it was the Pinotage with its velvety texture and long finish that impressed her as it danced on her pallet and loosened her tongue.

Idris Elba in his profile picture, “he” was reasonably handsome and had listed his height as 6’2”. But the man next to me looked nothing like the picture and had exaggerated his height by an entire foot so I was towering over him in my 6” strappy heels. Just then Patrick looked up at me and smiled. The audacity! I tried to smile back but I’m sure it came out as a grimace.

“This next wine is a Shiraz,” the guide announced as servers began to pour. “You will notice it is a full-bodied wine with notes of tobacco, black pepper, blackberry and smoke.”

I took a sip of the Shiraz, appreciating its bold flavour. I realised, with a touch of irony, that sampling various wines paired with gourmet cheeses and cold cut platters is my ideal first date.

“Sorry but I have to get this,” Patrick said before walking out to answer his phone.

I was admiring the artful décor and incandescent lighting of the hotel when I saw him at a table across the room. Tall, dark and handsome in a Linkin Park Minutes to Midnight hoodie, dark jeans, Nikes and hair like Michael B. Jordan in Black Panther, he was irresponsibly my type. He caught me checking him out and held my gaze,

‘I love you Sammy; I always have.’

He waited a little too long to answer and she knew, even as her head swam in wine that while he loved her, it was filial.

‘I have to get back to Nairobi tomorrow.’

‘I thought we had another day together?’

‘It’s work, things are hectic and they need me so...’

There he stands now looking around for her.

She watches him as he scans the crowd looking for her face; like a little boy who has become separated from his mother in the market.

‘Sammy,’ she calls him and when their eyes meet her stomach churns. Even after four years she still feels the same way and this is extremely inconvenient because she’s marrying someone else in two days.

‘I can’t believe you are here.’

‘I couldn’t miss my best friend’s wedding now could I?’ She turns to look at him and he holds her face in his palm and she wishes they could stay like this forever. His touch is familiar like a well-worn sweater. She wants to tell him that it was always him: that if he just said the word they could run off together and go grape stomping in Tuscany.

‘I got you something, for you and Ian. I think

This flash fiction competition is sponsored by Sierra Burger & Wine and Between The Lines bookshop.

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adjusting his stance to look directly at me. I smiled at him over the rim of my wineglass as I debated if it would be terrible of me to go say hi. While I was technically on a date, Patrick had used fake pictures to lure me in so I probably don’t owe him anything.

Just then my phone beeped, alerting me to a reply from my best friend: “Crap!! Now what??”

Now what indeed.

As I was typing my reply I felt a tap on my shoulder. I turned around to find Mr. TDH behind me.

“I hope you don’t mind my asking, but what’s the prettiest girl here doing all by herself?”

I opened my mouth to reply when I noticed Patrick making his way back to our table.

The time had come to decide – persevere or offend.

“It’s a funny story. I’m Valerie by the way,” I began as I led him across the room back to his table.

MINUTES TO MIDNIGHT

by Valerie Lwile

you’ll like the Syrah; it’s nuanced and once it opens up you can taste the finery and the detail. The Chenin Blanc is for Ian. I don’t know anything about his tastes so I think this is a nice introduction.’

‘Oh Ian doesn’t drink so this will be mine too,’ she grins.

‘Teetotaler?’

‘Worse; a Christian.’

‘Oh then wine is perfect, because, you know it’s in the bible and all,’ he smiles cheekily.

‘Why don’t we drink the Syrah to celebrate our past and my future…’ she stands and goes into the kitchen to find glasses. She fills the glasses halfway; they toast and drink while looking into each other’s eyes.

‘How did you meet Ian?’ ‘I prayed to God to help me forget you and he brought me, Ian.’ ‘Ouch, that’s savage.’

‘I prefer to think of it as Syrah-induced honesty. I believe you said that it opens you up?’

‘Well what I said was...oh never mind. Here’s to you and Ian.’

GRAPE STOMPING IN TUSCANY

by Sophie M Gitonga

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YUMMY FOCUS

THE MASAAILAND

Winemaker

Meet Mukami, a local winemaker. A self-taught viticulturist on the track to make wine.

She’s been working in the wine industry for two and a half years (drinking it for much longer) and shares her story with us!

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YUMMY FOCUS

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inemaking has been chaotic, to say the least, but every step has been an exhilarating and delicious adventure of a journey. I graduated in 2016 with a Bachelor of Arts from the University of Melbourne and learned the basics of wine while working at a little bar, going on wine tours and taking short courses. Through these experiences, I realised that wine is the only thing I wanted to do with my life. A very bold choice indeed, so I’d like to thank my parents for teaching not be afraid of thinking outside the box. It did take quite a lot to commit to starting the vineyard at 22, but it’s all been worth it. I had absolutely nothing to lose. Besides, who doesn’t want to own vineyard?

I’ve been lucky enough to tour wineries in Australia, the US, Tanzania, South Africa and Kenya, and study South African, French and Australian wine. Visiting each of these places has given me a broad understanding of wine, theoretically and practically, and taught me to really appreciate different wine cultures. I plan on using this exposure in my own winemaking and create products as incredible as those I have tasted.

SAIKERI ESTATE. So, how did it really start? Well, I’d be hard pressed to give a date, but it may be the day I first had a glass of the 2014 Shiraz Rosé at Dominique Portet Estate. Crisp and clean, tasting of red apples, raspberries and plums.

It was the best thing I had ever tasted and I wanted to make my own.

My vineyard is called Saikeri Estate and is located in Saikeri Town in Kajiado Country, about 1.5-hour drive from Karen. It started as a quarter acre and is now just over an acre. It sits in the Rift Valley and faces Mount Suswa conservancy. It’s hot – average 31°C hot – for most of the year, and the ground made up of Sandy Loam soil. The semi-arid environment is surrounded by indigenous shrubs and there’s an ever-present sound of goats bleating in the background. Water is underground, and we use a borehole for irrigation. Masaai Land at its finest. I pretty much learnt what I have about viticulture through research, persistently asking anyone I knew who knows about farming or viticulture what to do, and YouTube videos. Not necessarily the best way to do things, but we move. The vines come from Maua Town, where Italian missionaries had them planted in the mid-1950s. They are Barbera, a typical Italian grape varietal, and Sauvignon Blanc, one of the most popular varietals. I’d have liked to have more varietals but haven’t quite figured out how, or where, to get them from.

Barbera vines were the first ones planted in 2017 as a pilot project to see how they’ll take to the environment. Planting vines isn’t the same as planting other fruit trees.

They must face the sunlight at a particular angle, be planted deep enough to protect the young roots, be in a position to grow up and wide without interfering with the next vines. There’s also an optimal amount of water you should put on the vines, be terraced correctly etc. I learned on the go.

Honestly, the Barbera vines almost died due to drought and disease, thankfully they didn’t, and we used our newfound knowledge in the vineyard extension. I can confirm it’s been much easier getting the newly planted vines to root.

There is so much winemakers don’t tell you. Wildlife conflict, for example, is something I could not have prepared for.

Elands, giraffes, porcupines, birds and small antelopes come to eat and kick the vines.

It’s very frustrating for two reasons, first is because these animals are genuinely hungry since there is a scarcity of food and water out in the bush, and second is because I know how much time and effort went into tending to the vines they destroy. This is the biggest challenge for me, and from it, I learned to love these same animals and I now have a newfound respect for water.

We use non-violent techniques to keep wildlife off the land, as well as involving our local community when animals are spotted coming too close. I have no reason to harm wildlife, they have as much right to use the land as I do. Aside from this, season changes and disease are other problems, but that’s often due to lack of proper organisation so it’s not too bad.

Winemakers also don’t tell you what it feels when you see a tiny bud turn into a whole grape. It’s surreal! You almost want to go shouting that you made it to everyone who walks past you. That simple changebare grafted vine, to baby vine, to bigger vine with lush green leaves, to a big vine small buds, to a strong vine with grapes–it’s incredible. It makes all the hard work worth it, even more so when I look back and realise that it’s superhuman resilience that got me to this point. Winemaking is demanding and rewards those who are willing to work through the process, much like anything else in life. I don’t have any wine just yet, but it will be available soon enough. Until then, I suggest you try as much as you can and let me know how it goes.

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W I N E YPUI M CM KS Y

PARTNERS IN WINE

These wines are great partners to have. You can cosy up with them on a rainy day, take them out for picnics and introduce them to your friends and family who you know they will adore.

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5.

LELESHWA SAUVIGNON BLANC

LELESHWA SWEET WHITE

DURBANVILLE HILLS COLLECTORS RESERVE SAUVIGNON BLANC

ROODEBERG CLASSIC RED BLEND

NEDERBURG THE WINEMASTERS SHIRAZ 2017, SOUTH AFRICA

A crisp, off-dry palate with hints of tropical fruit flavours such as passion fruit and grapefruit. Ideal when chilled and paired with white meats such as fish and chicken but comes alive when paired with European dishes such as paella and pasta.

A favourite of Kenyan sweet-tooths, this sweet white blend of grapes evokes the refreshing flavours of ripe citrus fruits. It pairs well with lightly spicy dishes, fruity desserts, and sweet sauces. It should be preferably served wellchilled.

A brilliant sauvignon that is pale lemon green with an abundance of citrus, melon and gooseberries.

It is concentrated with a sweet summer fruit that ends with a lingering freshness offering hints of passion fruit, guava and herbal notes.Serve slightly chilled on its own or with grilled white meat, fish and seafood dishes such as stir fried calamari.

This red blend savours tastes of plum, cherry and tobacco with strawberry on the nose.

The lively palate lingers with dark chocolate, dried spice and aniseed and is completed with a perfectly integrated tannin structure. Enjoy with grilled lamb, smoked brisket and firm cheeses.

Dark berries aromas complemented by white pepper notes. A rich, full-bodied wine with ripe plum and dark fruit flavours and a good tannic structure.

Prominent oak spice on the aftertaste that pairs exceptionally well with spicy dishes. Available from: Chandarana FoodPlus.

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TU HM E MB YU T C H E R Y

DRINKING RED WINE IN THE BUTCHERY Meet Kyle Snow, regular steak lover and self-proclaimed meat man. In this issue, he shares his experience with beef and red wine.

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ne of the best things about eating beef is how well it pairs with red wine. This is the direction that led me to become a red wine drinker; I learned about beef first followed by red wine. In the maturation of beef, we learn that it can pair with other matured foods such as cheese and wine, which are themselves matured. If you want to turn a tough, average cut into a tasty ‘matured’ cut, you can also marinate it overnight in red wine to break the muscle fibres and tenderise the meat.

When pairing wines with beef, there is no one-size-fits-all approach. One should consider the texture of each different cut of beef, as well as the cooking method and seasoning used. On the primal cuts, I would start with a fillet as the softest, pairing it with my favourites of Pinotage or Malbec.

These two can also extend further onto the next softest steak, which is a Sirloin, or New York Strip as our American friends call it.

With these two steaks being the softest, it is important to remember with a pairing that a T-Bone (or porterhouse) is not actually a heavy steak to pair, as it is essentially a Sirloin and Fillet on either side of a T-shaped bone. I would then pair Rib-eye and Rump with a bolder wine than the others because of their beefier flavour.

Understanding each cut of beef is the first step to getting the pairing right. A reliable rule to gauging the texture of the cut is to think about where on the cow the cut comes from and how much movement each cut does. The closer we get to the hoof or horn of the cow, the more muscle movement the cut does, and therefore the stronger beefy flavour you will find, the bolder the pairing.

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The shin and neck are great slow cooking cuts and that’s where you should be cooking with red wine. What I like to do with stews and roasts like these is to pair them with a regional wine, because people have been pairing their beef and wine for a while, so I go for the tried and tested approach.

For example, I recently cooked a range of dishes from a breed of cow from Italy called Fasona or Piedmontese. We paired them with regional Italian wines such as Chianti, Amarone, and Barolo. Not only does this feel more authentic but it is also a great way to explore different regional wine varieties.

Lastly, from the grill, I believe in the importance of which seasoning is used on your steak. If you enjoy pepper on your steak then you should try a similar wine with a peppery flavour to compliment the meat, like a Shiraz or Syrah. A good steak house should have a well-paired wine as their house wine according to the seasoning used on their grill, so this is often a good place to start on the wine menu and work your way to different wine and beef combinations until you find the one you like.

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YU H OM MM E YG R O W N

ROLL WITH ME

On This One

PHOTOGRAPHY BY PATRICK GITAU

If you’re scared of something rich, don’t come near this tart.

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H O M E GY R UO MW MN Y

INGREDIENTS Tart Case • 110g Brown’s Unsalted Butter • 70g Icing Sugar • 1 Large Egg Yolk • ½ Teaspoon Epicurious Hedgehog Vanilla Extract • 155g All-purpose Flour • 20g Epicurious Hedgehog Cocoa Powder Rolo Caramel • 200g Sugar (normal sugar will work fine) • 90g Brown’s Salted Butter (room temperature) • 120ml Bio Whipping Cream • 1 Teaspoon Cream Ganache • 120g Bio Whipping Cream • 100g Absolute Chocolate 70% finely chopped • Pinch of flaky sea salt

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h wait, that sounds a little like a line from Pretty Woman. I didn’t mean it like that – I promise – and although tarts tend to be a theme in my life, it’s only in the food line. I could briefly tell you about that time I was invited to a tarts party, and interpreted it as an excuse to don some fishnets and dangerously high heels, an inexcusably short skirt and not much to hide my décolletage… only to turn up and find that Jemima, the host, meant tarts, as in food – not as in, well Pretty Woman. It was the highlight of their year. I wasn’t allowed to go home and had to endure the whole party being teased mercilessly. But that’s a minor diversion…

Who remembers the Rolo ad of the ’90s? It asked the almost impossible question of who you would share your last Rolo with. It was a memorable one because it made you think about who you’d consider giving that sickly sweet, chewy chocolate with its caramel centre to – they’d have to be special, that’s for sure.

I find Rolos don’t really hit the spot these days. What does hit the spot, however, is this grown-up version of it. Take the caramel, salt it up a little and turn the chocolate into both a sophisticated crust and an exceedingly rich ganache, and you have

DIRECTIONS For the Tart Cases: 1. Cream together the butter and sugar on low speed or gently with your hands.

2. Add in the egg yolk and vanilla and beat until smooth.

3. Turn off the mixer, sift in the flour and cocoa powder and then mix until just combined.

4. Press the dough into the tart case you are using.

5. Cover and put in the fridge for at least one hour whilst you make the salted caramel. yourself an outrageous pudding. The sugar load is high, so I’d recommend making this more of a lunch pud than a dinner pud as you might find yourself unable to combat the inevitable sugar rush.

The trick with this recipe is to be both patient and careful when you make the caramel. It went horribly wrong the first time I tried – too much stirring – so just be patient as you heat up the sugar and watch it like a hawk. The other trick is to choose the best quality dark chocolate – at least 70% cocoa solids – which will offset the sweetness of the caramel. Obviously, I only use Absolute Chocolate. The 70% Tanzania will provide a bit more of a fruity flavour, whereas 70% Madagascar is more reminiscent of the earthy tones of coffee.

This is something to serve with a big bodied red that can stand up to the rich flavours, and we chose the Hesketh Small Parcels Coonawarra Cabernet Sauvignon. The tannins get wrapped around the caramel and coat your tongue making it a delectable taste sensation.

For the Salted Caramel: 1. In the meantime, place the sugar in a light coloured saucepan if you have, over low – medium heat. Allow it to start melting and browning slightly.

2. You can move it around a little bit but mostly you just want to stop the bottom bit burning by gently moving it to the other side of the pan.

3. Once the sugar is completely melted then add in the butter and stir in vigorously.

4. Add in the cream and salt, and stir until it’s all combined and smooth.

5. Turn off the heat and let it cool slightly.

6. Heat the oven to 180°C. 7. Remove from the fridge and use a fork to prick the bottom of the tart.

8. Line with baking paper and baking weights or dry rice.

9. Place in the oven and cook for about 15 – 20 minutes.

10. Carefully lift out the baking paper and weights, and place back in the oven for the base to cook for 5 – 10 minutes.

11. Once it’s baked, put it aside to cool then pour in the salted caramel.

12. Once assembled it’s time for the ganache!

Find the dark chocolate ganache reicpe on www.yummy.co.ke.

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e’re celebrating all things wine this month and you know what that means? Wine bars! For those of us who are versatile drinkers, wine bars are great places to take a break from other types of alcohol and refine your palate. A while back, wine bars were non-existent, all wine was drunk in the comfort of your home or in those few restaurants that did serve good wine. We were all saved from the monotony of that by the appearance of these vino havens.

Suddenly you could drink wine outside of your house, accompanied by live music and an assortment of cheese. You had more to choose from than the house red or white, you started to figure out which country you preferred your wine to come from and slowly but surely we all settled into the cosy comfort of wine bars.

Now we can afford to be picky with the places we drink our wine at. Whether you’re looking for somewhere lively where you all become friends after your second bottle of wine or a place where it’s you, your glass of wine and a book, there’s somewhere for everyone.

ON CLOUD WINE

Staff writer Lucy Munene went on the hunt for places where you can find generous pourings of good wine and an ambience that makes you never want to leave.

THE WINE SHOP This was a personal favourite. Their first spot was in Junction where they pulled patrons in with a wide wine selection and a talented Jazz band. When they moved to Piedmont Plaza they switched it up and made the space a little more private but the quality of wine and food did not change. Did you know their pizzas and sandwiches go well with a crisp white wine? Well, they did and now we’re itching to see what their new space will look like and what they will put on their menu. We managed to get a sneak peek of their new location, we can’t wait to settle in a seat and sip on our favourite wines here.

SIERRA WINE BAR & GRILL They have great food but you can’t overlook the wine selection that is detailed enough to pace them in the ‘wine bar’ category. Since 2009 they have been serving up quality wine and an ambience that mutes the traffic of Kilimani and dares you to leave once you have settled into their comfortable seats.

One thing I like to do is switch up the wines that would normally go with a meal and Sierra is just the place to do that. Try pairing their seafood dishes with a light Italian red or their burgers with a dry South African white. You’re sure to discover something new.

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FAIRVIEW HOTEL NAIROBI

N I G H YT U LMI M FE Y

SIERRA BURGER & WINE

SANDS AT NOMAD Anyone who has travelled to South Coast has either driven by this beautiful restaurant or eaten at it. Something that might be new to most of us might be the Nomad Wine Cellar. It may sound a bit out of place but the ambience alone makes you want to gather your friends and taste the collection of Old and New World wines that they store in their temperature controlled cellar. Seafood and wine anyone?

MI LOLA Besides being very Instagrammable, Mi Lola is a spot to check out when you’re in South Coast. There’s always something happening here from Wine Wednesdays to Bottomless Sangrias on Saturday, you’re always bound to be on a ‘wineventure’. Keep things interesting by mixing and matching their delicious tapas with whatever wine you’re having then dancing the night away. If you’re in Nairobi, check out their cosy spot at Village Market to enjoy their quality wine and tapas.

FAIRVIEW HOTEL NAIROBI Located in Upper Hill, Fairview is a beloved location to many. Banking on its history and it’s new affiliation with City Lodge, the hotel is a spectacular choice for travellers, foodies and especially wine lovers. Hidden under their Pango Restaurant is the unique Fairview Cellar that holds two cellars and unique wines as well as limited seating for special dinners. Go for the view, the history and of course, the wine!

SANDS AT NOMAD

PHOTO BY WILLIAM NAMUKS

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Y UI N W M EM YS P E C I A L

THE BARTENDERS They’ve brought you great wine, now they want to bring you great cocktails! Let Noam and Adi Orr introduce you to your new favourite bartending service, Baraka Events.

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llow us to reintroduce your favourite person behind the bar: the bartender.

Just like the cocktails they serve, they come in all shapes, sizes and colours each with their own personalities. If you have done a survey of Nairobi bars then you know that every bartender is different even though the tools are the same. One thing we can’t deny, however, is that there is nothing better than a bartender who knows their drinks.

These are the kind of bartenders we just so happened to encounter at the Baraka Events stand at the Masego concert. The cocktail menu was short and simple but not everyone likes their cocktails the same way.

One mention of this and the drinks were adjusted accordingly. Even under extreme pressure from inebriated patrons, they all kept their cool. We were officially impressed and ran right to the source to find out more about the bartenders, the cocktails and the business.

We’re all familiar with Baraka Israel which is an Israeli company that came to Kenya 4 years ago to introduce Kenyans to Israeli wines. Fast forward to today and the wines

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can be found in more than 100 outlets all over Nairobi as well as other Israeli products such as spices, olives and spreads. Many of us have also attended the festivals organised by them and EatOut, including the incredibly successful first Nairobi Cocktail week. Well, they decided not to limit their 15 years of experience working and managing the best bars in Israel to just this festival. They saw a gap in the market and decided to fill it with Baraka Events, a branch of Baraka Israel that focuses on bartending services for corporate events, weddings and other private events whose tagline and motto is ‘making people happy’.

They focus on making sure everything they use is high quality so they import their decorations from Israel and get their produce from Kenyan farms to ensure that all their garnishes are fresh. Additionally,

they believe in focusing on the smallest details to make sure that Kenyans are provided with the best experience. From the cleanliness of their glasses to the professionalism of their bartenders, no detail is skipped when preparing to serve their clients. If a bartender serving you looks familiar then that’s because they only hire bartenders from other bars within the city who have been trained well and know how to work events.

Take a look at their menu you will be met with both the familiar and unfamiliar. Noam and Adi Orr took their time to experiment and taste their cocktails and were able to come up with greatness. Adi’s botanical gin and tonic may sound strange but it is full of familiar ingredients such as dill, chilli, lime and basil while their exotic mojito is filled with the delicious tropical flavours from lychees, pineapples and passion fruits.

This being the wine issue though, we made sure they gave us their recipes of delicious sangrias. There’s no need for any fancy equipment. With a glass and some Baraka Israel wine, you’re already halfway there!

WHITE SANGRIA Ingredients • 125ml Hermon Golan Moscato • 40ml Limoncello • 25ml Sparkling Water • For garnish • Melon Balls • Raspberries • Fresh Mint Directions Mix all liquid ingredients well in a jug or bowl. Serve in a wine glass and garnish with melon balls, raspberries and fresh mint.

RED SANGRIA Ingredients • 100ml Massoret Efrat (or any sweet red wine) • 75ml Orange Juice • 25ml KWV 12 Barrel Select (or any brandy) • 1 Cinnamon Stick For garnish: • Fresh oranges sliced • Dried Blood and Regular Orange Slices DIRECTIONS 1. For the dried blood orange slices: Thinly slice the oranges, place them on a baking sheet and bake for 5 hours in an oven at a low temperature (between 90-95 degrees Celsius).

2. For the cocktail: Mix all liquid ingredients and the cinnamon stick well in a jug or large bowl. Garnish with oranges.

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Y M EM YC O R N E R WUI N

ASK A WINO Does rinsing my mouth with water affect the taste of wine?

WINE FESTIVAL GUIDE

Our in house oenologist Josiah Kahiu shares his guide to enjoying a wine festival thoroughly.

DON’T WEAR WHITE! Wine festivals are notorious for spillage!

If you wear white and you are going to be trying red wine, you are going to leave with event scars. When it comes to what you have on you, try to avoid using strong perfumes or scents. This is a no-no, people want to smell the aroma of the wine not the new range of Chanel.

HYDRATE Before getting there. People often make the mistake of not drinking enough water because they do not realise how much wine they will consume. You always drink more wine than you realise because of the small pouring samples. Hydrating will help you with pacing and keep you from waking up with a nasty hangover.

GO HANDS-FREE. This is one place where you need both hands available. Take a purse with a shoulder strap or just tuck essentials into your pockets and leave the purse at home altogether. It can get a little tricky trying to wrangle a plate, glass, napkins, and utensils while simultaneously leaving a second hand free to use for eating. Here’s

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a suggestion: invest in a good wine glass holder you can strap around your neck.

It may look geeky but it’s worth it for the comfort.

HAVE A PLAN There are always so many wines to try and not enough time so a plan is crucial. There are going to be certain things you want to try first and certain things that you do not want to miss out on. An easy way to plan it out is to try light wines and lighter food first then rotate back around for stronger reds and heavier food. Don’t forget dessert wines!

TO SPIT OR NOT TO SPIT Well, it depends on what kind of experience you are looking for. If you are there to try as many different wines as possible, it might be a good plan to try spitting. For almost all of us, it is impossible to detect the different aromas and tastes in the wine after you have swallowed 8 or 9 glasses. Otherwise, if you are there to get your monies worth, swallow and make sure you pass on your car keys! A good rule here is: know your limits or spit out. As one winemaker put it to me “ You’d rather not know what you look like stumbling out of the tasting room.”

Good question! A key thing to remember is that it is always important to stay well hydrated while wine tasting.

Whether you are spitting or swallowing, the action of tasting and moving alcohol in your mouth can be quite dehydrating.

It is always good to have water handy during tastings, but refreshing your mouth after every taste is not a requirement.

When it comes to your wine glass, it’s a different story. It is widely accepted that if you are at a tasting, rinsing your glass between pours can have the effect of diluting your next wine or even worse adding the flavour of chlorinated water.

A good way to prepare your glass for the next wine is to pour a splash of your next wine into the glass, give it a swirl and pour out. This technique is called “priming”. It allows the glass to be seasoned with the next wine before trying it.

When it comes to our mouth though, it works differently. Swallowing a sip of water does not have the same effect in your mouth as residual water does in a glass. Drinking water while tasting will not have the same diluting effect as it does in a glass. It does, however, give you a chance to stay hydrated as well as give your palate a quick break, the same way as plain bread or crackers have during tastings. Tasting numerous wines in one sitting is surprisingly mentally and physically tiring, and a glass of wine can help you get the small mental break that you need.

In the end, it’s important to do what feels comfortable when tasting. One main thing to remember is to try to avoid rinsing your glass out with water and avoid eating or drinking other strong flavours if you are trying to get the best out of your wine tasting!

KnifeWine

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PHOTOGRAPHY BY BRIAN SIAMBI

FESTIVALS AROUND THE WORLD

NAIROBI WINE FESTIVAL 2019 In this issue, Noam Orr shares his passion for wine festivals and what readers can look forward to in the upcoming festival happening in Nairobi!

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very year all over the world, thousands of wine festivals are held to honour wines. Historically, a wine festival is celebrated after the first harvest of the vineyards which, in the northern parts of the world, happens at the end of September or October. The oldest documented wine festival was in ancient Greece a couple of thousands of years ago.

This was to honour their wine god Dionysus.

The ancient Egyptians dedicated wine to their god Osiris.

Nowadays, wine festivals happen all year long with the purpose of exposing the consumer to new wines in the market, new culinary pairings and basically to get tipsy while you learn new things and our beloved Nairobi has not been left behind! We get to enjoy an amazing wine festival that adheres to international standards!

The second edition of the Nairobi Wine Festival 2019 is happening on the 5th to 7th of July. Last year’s festival happened for the first time ever in Kenya organized by Baraka

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events and Eatout. The festival was sold out 10 days before and hosted more than 1,700 guests that got to sample more than 30 different wines from all over the world paired with cheese,chocolate and a selection of gourmet cold cuts.

This year’s festival will be bigger and better with 3 days full-on wine activities that without a doubt will create new standards for festivals in Kenya.

Happening at the Trademark Hotel at the Village Market, guests will enjoy more than 40 wine tastings from the best wineries in the world. That’s not all: each guest will also get delicious gourmet bitings including deluxe cheese, cold cuts, chips and sweets.

During the festival, there will be live cooking by the best chefs in Nairobi and more than 20 wine masterclasses with professional sommeliers.

The VIP ticket holders, in addition to all that wine awesomeness, will get a private VIP chill-out zone, a limited edition exclusive gift

by Sandstorm, private masterclass sessions

and luxury private champagne tasting from the best champagne wine houses in France.

All guests will get their own branded wine menu that they can take back home with them and a festival site map that will guide them during their wine exploring weekend. And if you’re truly a wine lover you can get the Full Weekend Pass that gives you unlimited access for the whole 3-day festival!

For more info and tickets (before they’re sold out), see below: Tickets: www.ticketsasa.com Info: Info@nairobiwine.com / 0791389771 Https: nairobiwinefestival.com/

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WINE SPECIAL

WINE CUPCAKES We were lucky enough to receive a box of rosé cupcakes from Tortinas Cupcakes (pictured) and after shooting them they were instantly devoured. Well, we loved them so much that we decided to try making our own version of them using Merlot and lots of chocolate.

INGREDIENTS Cupcakes: • 3 Medium Eggs • 1 cup of Granulated Sugar • 1 teaspoon of Kosher Salt (optional) • ¼ cup Unsalted Butter (melted) • cup Full-bodied Merlot (Quereu Merlot) • ½ cup All Purpose Flour • ½ cup Sweetened Cocoa Powder • ½ cup Milk Chocolate Chips (optional) • Melted Butter/Blueband/Non-stick • Spray for greasing cupcake tin (optional) • Cupcake Wrappers DIRECTIONS For Cupcakes

Find the merlot frosting recipe on www. yummy.co.ke.

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PHOTOGRAPHY BY BRIAN SIAMBI

1. Preheat your oven to 180°C. If you are not using cupcake wrappers, grease your cupcake tray with melted butter/Blueband/ non-stick spray.

2. Beat the eggs, granulated sugar, kosher salt, melted butter and merlot together in a mixing bowl. For fluffier cupcakes, beat the granulated sugar and the melted butter first until frothy and white then add the other ingredients.

3. Fold in the flour and cocoa powder until just incorporated. If you overmix your dough, your cupcakes will be dense and stodgy.

4. Stir in the chocolate chips.

5. Pour the batter into the individual tins and place into the oven.

6. Bake for just under an hour (55 minutes), until set.

7. Allow to cool before topping with buttercream.

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YUMMY WISHLIST

FOR THE

Wine Lovers

There is no shortage of wine lovers around as evidenced by all the wine spots and wine shops but what do you get the wino who has enough glasses and knows where to get the wine they love? You have to think outside of the box to answer this question. If you already did and can’t come up with something then we’ve got a list for you so you can skip the thinking and head straight to the store.

1.

3.

THE VON WINE COOLER This is for the wine lover who is tired of stacking their wines right next to their milk or buying ice every time they want to chill their wine in a cooler. The VON wine cooler is here to save your bottles from smelling like the contents of your fridge. It’s compact, about the size of a mini fridge, but can fit up to 56 bottles of wine. Temperature control ranges between 4 to 18°C so you’ll be able to enjoy a perfectly chilled (or warm) glass of wine no matter the weather.

RIEDEL O TO GO WINE TUMBLERS It’s one thing to have a bottle that carries your wine and keeps it cool. It’s another to drink it from plastic cups because no one wanted to spend time individually wrapping the aesthetically pleasing ones in lots of newspapers. Skip all that fuss with these convenient glasses that come with their own cases. Carry as many as you want as haphazardly as you like and they won’t break.

Get one from Hotpoint at Kshs. 42,995.

2.

CORKS FROM 412 BRIC A BRAC Here’s one cork that will not fight you to get back in the bottle. These corks are creatively topped with mini models of animals and shaved down so that they fit perfectly into the bottle. Once you’re done drinking all you have to do is firmly press the cork in a place it in your rack or cooler. No fuss and certainly no mess.

Order a bunch from their Instagram page at Kshs. 500 each.

4.

PERSONALISED SOCKS FROM PURPINK The cold weather has settled in so what better gift to give than a pair of socks with a message only a wine lover can appreciate.

They might think you bought them plain old socks until they flip them over and read the quirky message you personally picked.

Order your pair at www.purpink.co.ke for Kshs. 850.

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Hot Tip: Find more of our shopping guides on Yummy.co.ke

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