FROM THE EDITOR Dis hoogwinter en tyd vir kuier voor die kaggel en heel gepas fokus Enjoy Winederous op die Stellenboschwynroete. Daar is soveel wonderlike kelders in die Boland en Overberg om te be soek, waar begin mens? Maar ons nooi deson danks graag ons lesers om op eie stoom die res van die kaggels met kelders te gaan besoek. Dankie aan Tokara vir ons pragtige voorbladfo to. Dan bied ons ook dié maand talle kompeti sies aan skryf gerus in en staan die kans om een van die lekker pryse te wen. Besoek ons Facebookblad by Enjoy Winederous en deel jul le nuus op twitter by @enjoywinederous. Bly knus en warm tot volgende maand. ANNETTE
DU TOITSKLOOF KRAAI KOKKEDOOR: Gaan kuier dié winter by Du Toitskloof, en geniet ’n ete by die Fairtradegeïnspireerde eetplek, Be Fair Deli. En die eintlike rede vir jou besoek, ’n teugie aan een van die talle waardevirgeldwyne op Du Toitskloof se wynlys. Drie gelukkige Enjoy Winederouslesers kan dié maand elk twee kiste van Du Toitskloof se 2014 Sauvignon Blanc wen. Bernard Kotze, die handelsmerkbe stuurder van Du Toitskloof, sê mens moet vergeet van reëls as dit by kos en wyn kom. “Niemand weet beter as jy waarvan jy hou nie. Vergeet van wit wyn by wit vleis of rooiwyn by rooivleis, vergeet van al hierdie raaiselagtige reëls as dit by kos en wyn kom. Dit is mensgeskape mites. Drink wyn omdat dit vir jou lekker is en drink dit saam met kos want die ervaring sal onvergeetlik wees, solank dit volgens jou eie reëls is.” Du Toitskloof is die wynborg van Kokkedoor en Marius Louw , uitvoerende hoof van Du Toitskloof Wines, sê die vennootskap tussen dié Rawsonvillegebaseerde wynmakery en Kokkedoor is oor die benutting van die energie van twee bekende handelsmerke en die verhoging van die profiel en gewildheid van beide in die proses. “Du Toitskloof is gemik op die bevordering van unieke SuidAfrikaanse wyn en koskulture op ‘n ver maaklike en insiggewende manier en dis waarom hul verbind is tot die borgskap van Kokkedoor vir die vol gende drie jaar. ’n Enjoy Winederousleser kan nou deel word van dié reis deur self by Du Toitskloof te gaan kuier en op eie bodem die 2014 Sauvignon Blanc te proe. Beantwoord dié maklike vraag, wie is die twee aanbieders en be oordelaar van Kokkedoor. SMS jou antwoord na 33679. SMSkoste beloop R1.50. Die kompetisie sluit op 24 Junie. Die wenners sal gebel word.• Die twee de reeks van Kok kedoor word Don derdae om 20:00 op kykNet uitge saai. Volg Du Toitskloof op @Du Toitskloof Wines vir alle nuus en gebeure oor Kok kedoor.
On Friday 13 June at 15:00, the Landmark Foundation will unveil a very unique statue of a leopard made from ‘gintraps’ at Creation Wines as part of the Fynarts Festival. This unveiling is a result of Crea tion becoming a predatorfriendly farm and work ing with the Landmark Foundation in protecting the Cape Leopard in the surrounding mountainous are as of the Hemel and Aarde. This event unites all the unique ele ments of the Overberg, namely conservation, wine and art into one concept and function. For more information or to attend the event, contact Salome on 028 212 1107 or email salome@cre ationwines.com
WEN MET DURBANVILLE HILLS SE TOPTIEN DINGE OM TE DOEN IN KAAPSTAD: Twee gelukkige Enjoy Winederouslesers kan elk ’n prys ter waarde van R1 300 wen. Die prys behels ’n middagete vir vier mense by Durbanville Hills se restaurant, twee kaartjies om die ondergrondse toere in Kaapstad te beleef en een geskenkbe wys van “The Book Lounge” in Kaapstad. Wen ’n dag waartydens jy en ’n maat van die Top10 uitsoekplekke in Kaapstad met Durbanville HillsWyne kan ervaar, en ontdek van die onbekende juwele van die Moederstad. Die Durbanville Hillskelder, skaars 20 minute se ry van die middestad, bied vergesigte oor Tafelbaai en Robbeneiland, met Tafelberg in die agtergrond. Die unieke ligging van sy wingerde teen hellings en in valleie, sy mesoklimate , die verskeidenheid van grondtipes en die ysige suidooster wat koel, klam lug van Valsbaai bring en oor die winger de stort, skep die ideale toestande vir die maak van uitsonderlike, volgeurige wyne waarvan die aard en karakter onlosmaaklik dié van die Durbanvillearea is. Die lys van die tien mees gesogte ervarings is; Durbanville HillsWyne vir die uitsig en sauvignon blanc; 2. Die Old Biscuit Mill vir organiese en handgeskepte kosse 3.Kampsbaai se strand 4. Ondergrondse toer van Kaapstad 5. Langstraat vir ongewone inkopies en ’n aandjie uit 6.What if the World vir alternatiewe plaaslike kuns 7. Die Labiateater vir dokumentêre, buitelandse en kunsflieks 8. ’n Staptog teen sonsondergang op teen Duiwelspiek om Kaapstad te sien, gebaai in maanlig 9. Fietsry op die Seepuntprome nade 10. The Book Lounge vir seldsame en interessante vondste. Antwoord die vol gende vraag, en staan die kans om vir jou en ’n maat ’n onver geetlike dag in Kaapstad te wen.Vraag: Wat ter wind waai van Valsbaai en stort koue, klam lug oor Durbanvil le Hills se winger de? SMS jou ant woord na 33679. SMS kos R1.50. Die wenners sal gebel word.
From Worcester to Wacky to Winederous, and back
The first annual “Enjoy Winederous” Amazing Wine Race is planned for Saturday 9 August. This exciting event will pit the skills of teams of four against a range of wacky tasks dreamed up by the 25 wineries situated in the scenic winelands around Stellenbosch and Paarl. Tasks range from the educational like wine pairings, a wine quiz, wine blending and identi fying certain wine varietals; to the physical, like barrel rolling, a cellar treasure hunt and boules; to name a few. Although perfect for a corpo rate or teambuilding exercise, a group of friends can have a lot of fun too competing informally against each other! The entry fee is R1 800 per team, which includes morning coffee and a briefing session, the team kits, all the tastings and entertainment for the day, the prizes and the prize giving dinner at the end of the day. A percentage of the profits raised will be donated to a local charity. Teams can book their places or find out more by contacting Björn van Oort at bjorn@cvomarketing.co.za or 021 981 0216 during office hours. Shiraz and Charcu terie; a culinary match made in heav en! Don’t miss out on the opportunity to experience these taste sensations at this year’s Feast of Shiraz & Charcuterie @ Hartenberg on Saturday 7 June from 12:00 to 17:00. Sample some of SA’s finest Shiraz’s paired with delectable arti sanal fare. This is the perfect opportu nity to taste Harten berg’s internationally acclaimed Shiraz wines, which include the Hartenberg Es tate Shiraz, the limit ed release Gravel Hill and the popular, The Doorkeeper Shiraz. And to en sure you don’t go hungry chefs from various restaurants, bistros and cafés will work their magic as they prepare delicious food to entice palates and complement this beauti ful varietal. These offerings will be complemented with a fantastic selec tion of freshly baked breads and olives. Tickets are available directly from www.webtickets.co.za at a cost of R180 per person, and include your en trance fee as well as wine tastings. For further information please call 021 865 2541.
The Worcester Wine & Olive Route, with its 11 wine cellars and three olive estates, not only boasts some of the best wine and olive products in South Africa, but offers the in creasing number of visitors to the region great variety and value for money, too. The Route offers eight tour itineraries which visitors can undertake on a selfguided basis, or, if preferred, a tour guide and shuttle is available for their conven ience. There are also a number of good restaurants, delis and farm stalls on the various routes; ensur ing noone goes hungry along the way. And, once visitors have finished their wine and olive tastings there are many other activities that can make their stay in the region even more enjoyable. Some of these are: fishing, 4 x 4 routes, boating, canoeing, hiking and mountainbiking. Some of the wine awards garnered by members of the Worcester Wine & Olive route are as follows: The prestigious Diners Club Winemaker of the Year 2013, Christiaan Groenewald with his 2011 Arendskloof TannatSyrah; two wines among the Classic Wine Top Six Chenin Blanc in South Africa; the 5star winner, Albertus Viljoen Chenin Blanc 2012 and 4star Alvi’s Drift Chenin Blanc 2013; the Grand Wine Producer of the Year Cellar, Nuy Cellar; the Best Value Wine Cellar in South Africa overall, De Wet Cellar plus many more. And, when it comes to the olive estates on the route, the numerous international awards they’ve won mean that visitors will be able to sample truly worldclass products. On top of this, a variety of excellent olive products can be bought at the three olive estates.So, when you’re next in the mood to titillate your palate with fine wine and olive products which offer excellent value for money as well, pay the Worcester Wine & Olive Route a visit. We’ve no doubt that once you do you’ll want to linger a little longer. For more information, visit our website: www.worcesterwineroute.co.za. 0 023 342 8710 | 072 096 9355, info@worcesterwineroute.co.za For one night only, the NH Lord Charles Hotel in Somerset West will be transformed into a Helderberg treasure chest of the finest wines and food stemming from the region, when the sixth annual Taste the Hel derberg pulls out all the stops on Thursday 12 June. Tickets for Taste the Helderberg 2014 cost R70 per person and are limited to 500 as the show is kept in timate for guests to socialise with the wine makers and chefs without feeling cramped. The ticket includes an elegantly branded wine glass and access to tast ing some of the best wines in the country. Doors will be open from 17:00 to 21:00. During the evening, guests can relax in cosy chill areas or make use of the hotel’s restaurant for dinner. Prebookings for the restaurant are recommended to avoid disappointment. Call 021 855 1040 to make a reservation. For more information on Taste the Helderberg 2014 visit www.wineroute.co.za or call 021 886 4310. It’s time to celebrate the annual Wacky Wine Weekend, this year to be held from 5 to 8 June. There is something for everyone with: ‘Seriously Wine Thursday’, ‘Wine Up Friday’, ‘Full On Wacky Saturday’ or ‘Wine Down Sunday’. ‘Seriously Wine Thursday’ promises to inspire wine aficionados with a range of tailormade activities, for instance: master winetastings, exquisite wine and foodpair ings, educational wine presentations and pri vate tastings with the Valley’s most esteemed wine makers. Or perhaps you’d just like to unwind and embrace their lineup of funfilled activities such as the river cruises, cheese and olive tastings, barrel tastings, performing art ists, as well as the gastronomic extravaganza of oysters, abalone, freshly baked breads, su shi and other deli and fresh produce delights. Contact the Robertson Wine Valley on (023) 626 3167 or email manager@robertson winevalley.com Visit the Wacky Wine Week end website. www.wackywineweekend.com.
e h t n o ly a t I le t t i L : AYAMA g r e b e d r a a P f o s ll i h t o fo
The Paardeberg between Paarl and Malmesbury is a fairly unknown region of the Cape Winelands. But don’t mis judge the quality of wines which are pro duced here. And Michela Dalpiaz, wine maker and co-owner of Ayama Wines, is a shining example of this, producing an array of top quality wines from the picturesque foothills of the Paardeberg.
Michela immediately fell in love with the Cape Winelands on her first visit to South Africa. It felt like coming home, she says. And it wasn’t long before she enticed her husband, Attilio, and business partners, to buy the picturesque Slent Farm in the heart of the Paardeberg. Slent, now home to Ayama Wines, has a wide variety of soils, micro-climates and altitudes above sea level, which are a great blessing to a wine farmer. It is a perfect location for chenin blanc and
shiraz, but on this farm, many crops can be grown, making it a bonus for Michela and Attilo who will grow just about anything for culinary purposes. After much research into both cultivation and marketing, it was decided to focus on what are Michela and Attilio Dalpiaz are making fine wines on the uniquely South African slopes of the Paardeberg. cultivars – pinotage and the “50 Great Sparkling Wines of the World” publichenin blanc. “When we came to see Slent the first time in cation for the Rosé, as well as a 4-star rating in January 2004, previous owner Chris New opened Platter’s 2014, and a Gold at the 2013 MCC chala bottle of Chenin Blanc from their own grapes lenge for the Brut 2009, seem to prove the correctfor us at 10:00 in the morning, which blew me ness of the decision, ” says Michela. She produces a Blanc de Blancs which is 100% away. Although I had tasted some French and South African chenin blanc before, this had spe- Chardonnay, Brut which is 54% Pinot Noir and 46% cial flavours and I immediately thought the varietal Chardonnay and then the salmon coloured Rosé, had great potential in this area,” says Michela. which is made up of the classical varietals and a And Michela’s passion for producing great little bit of Pinotage for a local twist. Apart from Michela’s range of Ayama wines, chenin blancs paid off when she last year won the trophy for the best chenin blanc, Ayama 2012, she also boasts a fun-filled Baboon range consisting of amongst others, Baboon’s Cheek Viognier at the Paarl Shiraz Chenin Blanc Challenge. But Ayama’s red wines do not take back seat and Baboon’s Cuddle Pinotage. And not only is the contents hereof of top quality, but the whimsical at all. Although she produces an excellent array of Baboon’s Back Shiraz won the illustrious Harper’s classic reds such as merlot, shiraz and Cabernet Design 2013 Gold Medal for label design. Surprisingly, they have not yet produced Italian Sauvignon, she believes that South Africa’s true styled wines, but this is in the pipe-line. For the past potential lies in the indigenous vine, pinotage. “I believe that pinotage is the future of South few years they have been going through the arduAfrican wine. It was a total new cultivar to me ous process of having vermentino vine cuttings leand I was not sure what to do with it. But with gally enter the country, undergo quarantine, propthe help of Giorgio della Cia (for many years ac- agation and these are now at last being cultivated claimed wine maker at Meerlust), I started under- for harvest in the next few years. This is the first standing how to manage pinotage. And he taught vermentino, a white wine cultivar, to be brought me it should be treated like a white wine and not into South Africa. But Michela and Attilo’s quest does not begin a typical red.” Ayama’s pinotage is definitely subtle, with fruiti- and end with wine. Nine hectares of olive trees ness, a hint of banana flavours, and it is in perfect have been planted: Mission, frantoio, leccino and harmony with the soft oak and smooth tannins. coratino, and olive oil have now been added to the Ayama range. A medium-bodied and accessible wine. And soon on the menu will be organic European But one of the big surprises of Ayama, is the magnificent array of MCC’s which Michela pro- vegetables which will be grown at Ayama. Michela duces. And not only one, but a trio of MCC spar- said that one thing that they very much miss from Italy is the wide variety of fresh produce which is kling wines. “I absolutely love Italian bubbles and couldn’t readily available. Thus, they are well on their way find the exact match in South Africa, so we decided to establishing a little Italy on the slopes of the to make our own. A recent score of 93 points in Paardeberg. Being Italian, Michela and Attilio have an absolute passion for food. After all, good food and wine is an integral part of Italian life. And with them, a meal is not just a meal, but a celebration of all things that are good. One of Michela’s signature dishes is her veal stew, a robust, no nonsense, splendid Italian family dish. And perfect to treat dad on on Father’s Day. * Father’s day competition: Join Ayama Wines and La Masseria to celebrate Father’s Day this year in fine style! A lucky family can win a buffet lunch for four (two adults and two children) on Sunday 15 June at this popular Italian Country Kitchen and Deli (off the R44 between Stellenbosch and Somerset West) with Ayama wines and live music to liven up the atmosphere. There’s lots of space for kids to play and the venue is extremely child friendly. After the laid-back lunch, take home a complimentary bottle of Ayama Baboon’s Cuddle Pinotage and Ayama Olive Oil to enjoy afterwards. To enter you must visit the Ayama Wines and Enjoy Winederous facebook pages and click on like (an extra bottle of wine if you are the winner too!) and answer this easy question: What is the name of the wine to take home? SMS your answer to 33679 by Monday 2 June. The winner will be phoned.
Ayama veal/beef stew with porcini
(Serves 4 people) Ingredients: For the Stew: 800 g Soft Stewing beef or veal, cut into cubes 5 tablespoons Ayama olive oil ½ cup white wine Beef or vegetable stock 1 tbsp flour 1 rib celery 1 carrot 1 medium onion Salt and ground pepper to taste For the Porcini sauce: 400 g Porcini mushrooms (cleaned, peeled and cut into slices)* Michela’s hearty Ayama veal stew 1-2 garlic cloves with Porcini, paired with a glass of 2 tablespoons Ayama olive oil Ayama Pinotage, there is no better 2 tablespoons chopped Italian pars- way of celebrating Father’s Day. ley Preparation Finely chop the onion, carrot and celery. In a non-stick pan, place 5 tablespoons Ayama extra virgin olive oil and fry the carrot, celery and onion until soft. Add the meat cubes and when they start to brown add a spoonful of flour, sifted directly into the pan and stirring constantly. Allow it to cook for a few minutes, then add the wine and continue cooking gently for about 40 minutes, covering the pan with a lid, and leaving a small space for ventilation. During cooking, if it gets dry, add meat or vegetable stock whenever necessary. Start the mushroom sauce by placing two tablespoons of oil and the crushed garlic into a pan. Then add the prepared mushrooms, cook over high heat for a few minutes and then add the finely chopped parsley and remove from the heat. Five minutes before the end of the cooking period for the meat, add mushrooms to it. Stir gently and finish cooking. Season with salt and pepper. Serve the stew with fresh bread or mashed potatoes. In winter soft polenta is a perfect match. *Fresh Porcini mushrooms can be replaced with button, brown or Portabello mushrooms, or a mixture thereof. Dried Porcini can also be used. The earthiness of the stew and mushrooms is Ayama’s whimsical Baboon enhanced with the Ayama Baboon’s Cuddle Pinorange. tage.
Tjeers
Port en Muskadel verknus die koue kolle
EMILE JOUBERT
Die eerste donker wolke het swaar reën ge bring en die kaggelhout staan opgestapel, reg om winterwarmte te verskaf. En wan neer die Kapenaars hitte soek, word ’n bot tel Port of Muskadel nadergesleep om die koue kolle te verknus, daardie plekke wat nie deur elektriese komberse, skoothonde of lang onderbroeke bereik kan word nie. Ek tel egter nie onder hulle nie, en dit word met beskeidenheid gesê. Want ek drink heeljaar Port en Muskadel, omdat dit ván Suid-Afrika se beste wyne is. Ons praat hier van gefortifiseerde wyne, met ander woorde hulle word versterk met die byvoeg van spiritus of brandewyn. En die versterking word nie gedoen om die eindproduk ekstra woema te gee nie – alhoewel ’n bietjie fut nog niemand skade berokken het nie – maar is ’n belangrike faktor om die wyn se vrug en soetgeit te behou. Hoe verskil Port en Muskadel? Beginnende by Port, en hier word die druiwe gepars en gegis, net soos met die maak van wyn. Maar halfpad deur die gistingproses word die spiritus of brandewyn by die wyn gegooi, en die sterk, hoë alkohol van die spiritus sorg dat die gistingproses in sy spore gestuit word. Tydens gisting word suiker in alkohol omskep. Maar stop jy die gisting halfpad deur, word die druiwe se suiker in die wyn behou. En so het jy Port se lippeleklekker vrugtige soet geur. Muskadel werk anders. Eerstens gebruik jy net Muscat de Frontignan-druiwe, lieflike goed wat soos blomme en heuning proe. En geen wag vir die gisproses om die spiritus by te gooi nie. Nee watwou, met Muskadel neuk ons sommer die spiritus by die geparste druiwe of die druiwesap voor gisting begin. Nou kan geen verdere gisting en vreet van suiker plaasvind nie, dus sit jy met daardie lieflike ryk, vrugtige, soet trekke. Jerepiko word nes Muskadel gemaak, maar jy word
nie tot Muscat de Frontignan-druiwe beperk nie. Suid-Afrika mag nie die naam Port gebruik nie weens ’n klomp regulasies vanuit Europa, maar die proses is dieselfde as in Portugal waar hierdie dranksoort ontstaan het. Soos vroeër genoem, beskou ek Muskadel en Port as ván Suid-Afrika se beste wyne. Dit smaak my ons warm son het ’n manier om daardie druiwe ryp te kry op die manier wat die maak van ’n briljante gefortifiseerde wyn verlang. Dit is werklik moeilik om goeie Muskadel-produsente uit te sonder, maar as jy deur die Du Toitskloof-tonnel ry, rigting Robertson, is dit nog moeiliker om ’n swak Muskadel raak te drink. Nuy en Badsberg bly wel twee persoonlike gunstelinge, en as jy een van eersgenoemde se oesjare uit die 1990’s kry, wag daar vir jou ’n smaaksensasie soos min. Ryk, soos goeie vrugtekoek, met geure van rosyntjies, groenvye en ’n trek tabak en leer. Die Port-manne, weer, het Calitzdorp hul eie gemaak en die koper kan verseker wees dat enige Port van Boplaas of De Krans met weergalose kennis en sorg gemaak word. Probeer veral die tanerige (“tawny”) Port. Hierdie wyn word vir jare in eikehoutvate gebêre en kry so ’n goue, sonsondergang-kleur met komplekse geure van spesery, droë vrugte en neute. Dit is soos om die son sonder lipstiffie te soen. Net een versoek: drink jou Muskadel of Port uit ’n ordentlike ruim wynglas wat jou die kans gee om die aroma en smaak ten volle te waardeer. Dis nie warmte in jou hart daai nie, nou is dit ’n lied.
Emile Joubert is ’n ge nieter van wyn, iets waarmee hy heeldag werk as wynbemar kerskonsultant en skrywer.