WineExtra ISSUE 02 VOL 4 FEBRUARY 2013
Male & Female Wine Drinkers Are They Really That Different?
Feeling Chic with Chenin Taste Team
Official S.A. Media Partner
INTERNATIONAL WINE & SPIRIT COMPETITION
Hot Water before Hugh Masekela New Years Eve Party 2013!
Mark Bayly And his particular love of the grape...
CONTENTS 2013
FEBRUARY
Table Talk Special Report Exclusive Interview Now You’re Cooking
15. Exclusive Interview with Mark Bayly
23. Who? You? No, Hugh!
5 11 15 21
Livin’ the Life We’ve Been Drinking Taste Team Get Out
23 26 27 33
11. Male and Female Wine Drinkers Are They Really That Different?
27. Taste Team - Chenin Chic
ISSUE 2 VOL 4 - FEBRUARY 2013
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Letter from the Editor Images: Mark Freeborough
I
t looks like we've all survived the 'apocalypse' and most of us are back at work, the schools starting again soon and 2013 in full swing with a host of new challenges, fun times and hopefully lots of wine! I was lucky enough to have a good break and enjoyed getting away for a bit too. Many mornings were kickstarted by bubbly and orange juice. Ok, I'll admit, I didn't always add the juice as it would've been sacrilege. Summer is always my favourite time of year. Once you go on holiday you look forward to getting out and doing the things you normally don't have time (or patience) for. Even though I feel rested, I was busy, but the good kind of busy.
OFFICIAL S.A. MEDIA PARTNER:
INTERNATIONAL WINE & SPIRIT COMPETITION The publishers regret they cannot accept liability for errors or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader's particular circumstances. The ownership of all trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without permission of the publishers in writing. An exemption is hereby granted for extracts not exceeding 100 words in total from any one issue to be used for the purpose of fair review.
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With each new year many of us have resolutions, dreams and hopes of what may lie ahead. For the wine industry, this is no different. Producers are hoping for perfect weather conditions, successful harvests and wines that develop and grow with perfect balance and to bring much enjoyment to the consumers. Soon the harvest will begin, winemakers will be at their busiest with little sleep and tight timings to pick the grapes at the exact right time. It's exciting and tiring, yet immensely fulfilling and within a few months we'll be able to sample and savour the first releases from the 2013 harvest with friends and loved ones. And since there's going to be a whole lot of new wine released soon, my best suggestion is to get drinking on what's out there now in order to make room for what lies ahead.
JO’BURG - PE - DURBAN
www.wineshow.co.za
Bottoms up! Follow us @WineExtra
TABLE TALK
New film features 'Outsiders' in Languedoc
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new film following the fortunes of 12 Languedoc-Roussillon winemakers is released next month. Les Terroiristes du Languedoc, by Californian director and wine blogger Ken Payton, was filmed in May during budbreak, and September during harvest. The documentary focuses on the region's diverse terroirs, its viticultural methods...winemaking innovations and the economic realities of winemaking. Of the 12 domaines featured in the film, five are members of the Languedoc 'Outsiders' group, winemakers who are not native to the region. They include the American John Bojanowski at Le Clos du Gravillas in St Jean de Minervois, Britain's Jon Bowen at Domaine Sainte Croix in FraïsséCorbières, and the French-Australian partnership of Emmanuel Pageot and Karen Turner at Domaine Turner Pageot, in Gabian. Ken Payton said, “The over-arching objective of
my film is to entertain, educate and inform about a region of innovation, creativity and wines of exceptionally high quality, born out of an unrivalled diversity of terroirs and wine growing methods, enhanced by strong environmental stewardship.” Payton's previous wine films are the 2010 feature-length documentary Mother Vine, about Portugal and Azores, From Lava To Wine. Both films deal with changing wine culture: “Generational succession, endangered grape varieties and vineyards, and international marketing.” In 2012 Mother Vine won two awards at the Oenovidéo International Grape and Wine Film Festival. Les Terroiristes du Languedoc premiers in Montpellier on 27 January 2013. It will also be available on DVD and online. Watch the trailer
here. (Article courtesy of Decanter.com) The
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Le Clos - changing the game in (Duty Free) fine wines and luxury spirits
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pening the world's best wine shop at the crossroads of the world was the result of imagination and determination to offer a truly unique customer experience when buying emotive products such as fine wines and luxury spirits – all in a crafted environment and with the service and knowledge that only a highly qualified specialist team could offer. Since opening, the accolades and superlatives have flowed for Le Clos and even a world record for a duty free sale of wines. When the first Le Clos store opened in 2008, the very simple aim was to be the world's best airport fine wines and luxury spirits operator, setting new benchmarks in excellence for the international travel retail industry and offering discerning customers an unmatchable choice of range and value. Today, Le Clos is preparing to open its latest store at Dubai International – at Emirates' new, dedicated A380 concourse at Terminal 3. And as ever with Le Clos, the opportunity to develop the concept further and bring innovation to the customer has not been missed.
The newest Le Clos outlet is now planned to open at Dubai International Concourse A, in January 2013 and it will raise the bar again; no easy task when you consider Le Clos' high standards of unique store design and presentation, a breathtaking range of products, and a team of advisers who are both passionate, qualified and committed to guiding discerning customers through some of the world's rarest and most valuable vintages and expressions. Le Clos customers can currently choose from two outlets in Dubai International Terminal 3 – in the main departures concourse and in the luxurious surroundings of Emirates Airline's First Class Lounge. Personal touches and embellishments count for these clients; patrons have the option of ordering ahead via phone or online and can then pick up in store or use the unique concierge service and have purchases delivered by one of the Le Clos team; and order on departure and enjoy the concierge service on return. If name dropping helps, Hollywood stars and starlets, and
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TABLE TALK Formula One drivers are all numbered among the regular patrons of Le Clos – the team is much too discreet to mention names. But it's the relationships with customers that makes the difference and the commitment by Le Clos to bring them the finest and the most rare and valuable; from the rarest Macallan expressions (Le Clos was the largest single bidder at the recent The Chairman's Collection auction) to offering the Bordeaux Big Eight in a promotion, Le Clos works to rewards its clients. This relationship building goes beyond the store and includes regular market visits – a recent visit to China comprised three exclusive wine dinners held for regular clients of Le Clos, in an increasingly important global market for fine wines and luxury spirits. When it comes to the nuances of wines and spirits, knowledge is vital and the Le Clos team packs a punch when it comes to qualifications and, perhaps just as importantly in one of the world's busiest international airports at the crossroads of the world, the ability to speak to clients in their own languages – in fact 21 at the last count, including Chinese and Russian. The WSET accredited staff bring vast experience in wine and spirit retail as well as from five-star sommelier backgrounds, to Le Clos clients. Each team member has his or her specialism and the team includes members of the IWC judging panel in the UK.
This accredited sales team offers real knowledge and expert insights and, combined with the guaranteed provenance of rare and exclusive listings, is a compelling offer. Attention to detail and personalised service - Le Clos takes infinite care to offer value for money, even buying limited edition bottles of extra significance for clients – such as Bottle number 8 for Chinese customers (the number most associated with luck). The wider portfolio at Le Clos reflects trends and customer taste and demands, with wines from producers across the globe, and currently runs to more than 800 wines and 200 spirits, all maintained in carefully temperature controlled conditions to ensure perfect provenance. Le Clos also has access to a vast inventory of wines in France and MMI was the world's largest single buyer of the 2005 Bordeaux vintage; these direct relationships with Chateaux certainly help. It's not all about the stellar names; Le Clos' range starts with bottles from as little as US$28 – so, 'fine' does not always mean expensive. The new Le Clos store at Dubai International will add a new dimension to the offer – from unique personalisation services to some of the world's star vintages, wine tasting, an interactive whisky journey guide and an entrance that will ensure every visit a memorable one. 2013 promises to be a vintage year for Le Clos www.leclos.net. (Article courtesy of Decanter.com)
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Full moon over grape harvest
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ccentric Queensland winemaker Mike Hayes will harvest some of his grapes in the nude during a full moon to revive an ancient winemaking ritual. Mr Hayes, 48, from Symphony Hill Wines on the Granite Belt, said he was studying 4,000-yearold winemaking techniques as part of a Churchill Fellowship. He said the first records of naked harvesting and naked crushing of the fruit with bare feet came from Georgia, an independent state of the former Soviet Union and the birthplace of winemaking. "I don't know if it will work, but I'm certainly going to give it a shot," he said. "The ancients believed the moon drew energy from the grapes and goodness from the soil - just as the moon pulls the tides. I know some people will think I am mad with a double D. However, many cultures study the lunar cycles and engage in all kinds of mystical rites before harvest." Hayes says there is a certain logic to bare-cheek winemaking. "Clothing made from animal hides would no doubt contain bacteria that would taint the winemaking process." He said the bible also records Noah running naked through a vineyard. Hayes will begin by harvesting Gewurztraminer, an aromatic white variety in March, and follow up in April with a nude harvest of his Nebbiolo, the Italian red blockbuster.
For added authenticity Hayes will allow the juice to ferment slowly in clay amphora pots he will bury underground. "There will be no preservatives or additives whatsoever." Mr Hayes has bagged a haul of gold medals and Symphony Hill was this year upgraded to a five-star winery by Australian wine guru James Halliday. Hayes recently completed his masters of winemaking in alternative grape varieties. He trialled 60 different rare grape varieties. As part of his Churchill Fellowship he will travel to Italy, Spain, Portugal and France to study socalled autochthonous grape varieties, those "sprung from the earth" or indigenous to a region. (Article courtesy of www.couriermail.com.au)
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Is Holiday Wine Giving You a Santa Belly?
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CDC survey reports alcohol drinkers consume more calories than recommended, lumping wine in with
Just when the world is drinking and making merry at holiday parties and dinners, a new survey from the Centers for Disease Control and Prevention (CDC) warns that alcoholic beverages may be adding extra calories to our waistlines. But is it simplistic to lump wine, beer and spirits in with sugary sodas?
For the survey, the authors examined data from the long-running National Health and Nutrition Examination Survey, which involved more than 11,000 people across America over the age of 20 who provided details on the foods and drinks they consumed in a typical day. The good news is drinkers don't pass the calorie threshold by much. The survey finds that, on average, Americans who drink daily take in 16% of their calories in the form of added sugar. The recommended intake is between 5% and 15%.
Published by the CDC's National Center for Health Statistics, the survey finds that the average consumer of alcoholic beverages takes in more than their daily-recommended intake for the kinds of calories that come from added sugars, a category that includes beer, wine and spirits. But some experts argue that the survey paints with too broad a brush.
The authors calculated that 12.5 ounces of wine contains roughly 150 calories. So, if drinking in moderation, a man could consume up to two glasses per day and a woman could drink up to one and still be under the 15% maximum. But how close men or women stick to this guideline also seems to depend, to a degree, on a variety of sub-factors.
soda.
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The CDC survey finds that men typically drink more than women, consuming on average 150 calories worth of alcohol a day compared to a little over 50 calories for women. Younger adults appear to be heavier drinkers. People with higher incomes were more likely to pass the calorie threshold. Race did not appear to make a large impact. In nutrition, alcohol is classified as a sugared beverage, lopped into categories with similarly caloric drinks, such as soda. The CDC admits it cannot factor if one type of beverage may be healthier than another. "We collect the survey statistics but do not know the 'why' behind the statistics," said CDC spokesperson Karen Hunter. "CDC does not conduct clinical research and has no position on whether or not there are health benefits from consuming alcohol, nor does CDC conduct the type of research that looks at the physiological effects of alcohol." The CDC would not make the author of the survey available for interview.
Helena Conibear, co-director of the International Scientific Forum on Alcohol Research, a gathering of medical professionals who critique alcohol-related research, said that when studies look at beverages from a caloric perspective, quantity, not quality, matters. "Alcohol is fat free, but high in calories, as with orange juice or full sugar soda," Conibear said. "Alcohol adds extra calories to your diet if you normally drink water, but there are no more calories in wine than in apple juice, for example." Dr. Curtis Ellison, a professor of medicine and public health at Boston University and a member of the forum, does not doubt the veracity of the findings from the CDC, but feels it adds little to the current discussion of daily recommended calorie intake and how it relates to health. "The data presented is correct, I am sure," he said. "[But] there is no discussion, so no ability to discuss differences in effects on obesity, etc., of calories from different sources." (Article courtesy of WineSpectator.com)
SPECIAL REPORT
Male and Female Wine Drinkers Are They Really That Different?
“Women prefer white wine. Men only drink red. Women like sweet wine. Men purchase less wine.� These are just a few of the common myths that arise around wine and gender, but are they really true? One statistic on which we can rely is that the make-up of wine consumers is approximately 55% female and 45% male, according to Nielson, but there has been an increase of men adopting wine in the past decade.
wine and gender? In order to answer this question, a research study was developed to explore differences in wine drinking occasion and motivation between men and women. The study included in-depth interviews with 30 men and women who drink wine as well as an online survey with 305 wine consumers (155 men and 150 women). The results show strong similarities between men and women in many categories, but also some surprising differences.
So what is really happening around the topic of
In terms of preferred wine varietals, the study The
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shows that Cabernet Sauvignon and Merlot are the top favourites of both men and women; however, women also identify Sauvignon Blanc as a strong preference. The favoured white for both genders is Chardonnay. These data are consistent with previous research showing that men and women both prefer red wine slightly more than white.
In terms of occasions to drink wine, the survey analysed responses of men and women in 22 different wine drinking occasions. Of these, both genders reported they drink wine at similar frequency in 16 of these occasions. The top four highest scoring occasions on which men and women agreed are:
1) 2) 3) 4)
1) 2) 3) 4) 5) 6)
With Meals at Fine Dining Restaurants Non-Meal: Special Occasions/Celebrations With Meals at a Friend's House Non-Meal: To Socialize with Friends
In terms of their motivations to drink wine, both men and women concurred that their top three motivations were: 1) because wine enhances food, 2) they like the taste, and 3) it helps with relaxation. For the six occasions in which there is a statistical difference in how men and women consume wine, women reported lower frequency of consumption than men:
Alone at Home to Relax After Work Alone While Cooking Alone at a Bar With Meals at Home Alone With Meals at Home With Meals for Business
The fact that four of these occasions are “alone� situations is most likely a primary reason for the difference. This is because women identify the social benefits of consuming wine more often than men. This could also be true for drinking
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SPECIAL REPORT
wine with meals at home, if others are not in attendance, or during a business meal that may not be perceived as being a relaxed social setting. In terms of motivation, the study shows that women identify social and relaxation reasons to drink wine in more occasions than men. Men, on the other hand, identify more pragmatic reasons to drink wine, even in social settings where they focus on technical aspects and exhibiting knowledge. Some quotes to illustrate this are:
(Women) “It is fun to be with friends and talk about the wine.” “It is a social thing.” “I like the whole culture around wine of conversation, friends and laughter.” (Men): “I like considering the historical nature of wine.” “I like to collect wine.” “I think women like to enjoy wine with friends. Men use wine as a “show off” factor. They often like to brag about it. Regarding which sex purchases and pays more for wine, this study supports current statistics The
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showing that women consume more wine, selecting it over other alcoholic beverages more than men, by at least 10%. However, men will usually spend more on a bottle of wine than women. In this study, the difference was an average of R30 more per bottle for men. Based on the study we can definitely look forward to seeing a lot more gender neutral wine marketing. It is likely that there may also be an additional basis for male -focused wine marketing as it will still be likely to be bought by women who are curious about it, whereas the likelihood of men buying wines that are specifically targeted to the female market is pretty low. The battle of the sexes continues.
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EXCLUSIVE INTERVIEW
Mark Bayly Enthusiastic, a lover of things he can't afford, proud father, devoted husband and seeker of mild adventure, Mark Bayly tells us all about his particular love of the grape and how he got to where he is today. Images: Mark Freeborough Shot on location at The Vineyard Hotel & Spa
We know you as a TV and Radio personality, but where did your working career really start? Well, I started off studying law, but very naively realized that we didn't have the jury system in South Africa, which, after spending years watching TV programmes like LA Law, I was gutted at the thought of not being able to perform
in front of a small audience, so left that. I then finished a BA at UCT and whilst I was there, my Dad started running a boutique hotel in Bantry Bay called Elemin House, where I started working as a manager, which I absolutely loved. It still remains one of the best jobs I've ever had. From there I started touring, running a small upmarket touring company and met the most amazing
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people whilst having the opportunity to see Cape Town through other people's eyes, which was almost like a renewal of my vows to this beautiful city. I was then headhunted by an online casino company for which I looked after their VIP's around the world, travelling to fantastic countries and doing amazing things, like visiting the Monaco Grand Prix, Haiti, Vegas and so many more. The salary was really good, though I knew it wasn't for me and started to look for another option. It was then that I auditioned to become a contestant for Survivor SA, but didn't hear back from them for ages. I then auditioned to be the presenter for the show instead. I got the job and presented the two seasons, which was my foray into the entertainment arena, where I've been active for the past 5 or 6 years. It's not an easy gig here in South Africa as sadly, fortune doesn't follow fame as it does in the rest of the world. Most of what I do at present is corporate MC work, which I thoroughly enjoy as I'm still on stage and performing to an audience. I
have a few projects in the pipeline for 2013, so there's a lot going on which I'm excited about. If you were a wine, what would you be? The first wine that springs to mind is the Hannibal [Bouchard Finlayson], because it's got a whole load of different varietals in it. I like the idea of complexity through a lot of integration. What would this wine be called? My Dad is also a winemaker and he has a wine called '3' and the name comes from the amount of varietals within the blend, which I think is clever, so I'd go with something along those lines, but with 6 or 7 varietals and would go for the Roman numeral option of 'VI' or 'VII'. What would you say, is your favourite single cultivar wine? I'm quite a Pinot Noir fan. Slightly chilled and served with a light meal, it's perfection. I also love Shiraz and then my absolute default
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EXCLUSIVE INTERVIEW wine simply has to be bubbly. I'll never say no to a glass of that. Your Dad is a well-known Port producer. Are you involved in that business? I was involved initially. The first harvest was very much a family affair and there was a bit of a bad balance in the skills department vs enthusiasm. If it wasn't for the generosity of information shared by the other Port producers in the Calitzdorp area, like the Nel’s, I'm not sure where we would've been. The first harvest was a bit of a disaster in the cellar as we had to decant wine by hand using buckets and I don't think I've ever been more exhausted in my life. Pretty much everything that could've gone wrong on the mechanical side, did go wrong. Today, however, the wine is really good and all of the systems in the cellar in place, which makes things a lot easier. The Port itself is really great and growing in popularity. What is your overall opinion on the South African wine industry? I've travelled fairly extensively and I feel that value for money-wise, we're right up there. I think there's a degree of finesse that is lacking from many of our local wines compared to those that you get overseas, but I think at best, we are at least equal to some of the best you find overseas, depending on cultivars and certain estates. For
me, Sauvignon Blanc and Chardonnays from New Zealand are often brilliant, but then I also come across some of the local wines and am totally blown away. Sadly, it's not the best wines that get exported internationally, which is sad, as that is the image that the rest of the world gets of our wines. It is most certainly not representative of the overall quality of South African wines. Do you and your family ever visit the winelands for days out? When I used to tour, I was visiting the areas on a daily basis and loved it. Since I've stopped, time hasn't necessarily afforded it, but spending a day in Franschhoek or visiting some of the festivals is something I try to do when possible, however visiting the wines estates is something I'd like to do more often. Any favourite estates which you enjoy visiting? Whilst I was doing tours, I made a point of avoiding the big touristy estates. Not because of their wine quality, but just because I didn't feel it was very authentic. The smaller and more intimate estates where you're more likely to meet the owner/winemaker was much more appealing as it gave a much more personal experience. I like that as these types of farms are often overlooked in favour of the more commercial farms. It's great experiencing the passion of the guy who's making the wine, which just sweeps you away.
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You mentioned your love for Pinot Noir. Would you say that's your favourite varietal? I suppose it does also depend on what you're eating as Pinot Noir doesn't always go with any meal, however if I was just having wine without food, Pinot Noir would be my wine of choice. Do you have any local favourites? Steenberg have started doing one, which I've really been enjoying. I also enjoy Hamilton Russell's one and I'm a firm favourite of Meerlust. Would you share a story on an occasion when you might have done something a little risquÊ or naughty after a few glasses of wine too many? Oh hell yeah! Before I got some degree of public exposure, I was the guy who would take my clothes off after a couple of drinks‌ I've been to a friend's house party where I was naked in the glass-fronted pool even before the starters had finished! You can just imagine how proud my wife was. I hosted my 21st birthday at Constantia Uitsig. We had a cricket game and I ended up bowling 2 overs completely starkers while there was a wedding at La Colombe restaurant right next door. After bowling, I noticed that the whole wedding party was standing there watching this happen. After another meal at La Colombe, I ended up with a couple of mates in the pool. This time we were fully clothed for a change, but the pool is no longer there. I wonder if this incident might have something to do with that?
A few of us used to have a wine club, where we'd get together on a regular basis and each couple would bring a wine along. We'd then open all of the various wines and chat about it over dinner. On one particular evening, we were all bringing bubbly and decided to theme it 'Black Tie', so true to form, I wore a HUGE black tie, but with nothing else. Again, my wife was mortified, but it definitely made for a few laughs and great photos.
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If you had to pick up a bottle of wine at the last minute from your local supermarket to take to a friend's house, what is your failsafe wine you'd buy, knowing that it will always be a winner? Krone Borealis bubbly. When you drink bubbles, it adds a sense of celebration to any occasion. It's simple, tastes great and isn't too expensive.
enjoy celebrating the birth of a family member or close friend's child with a bottle of Dom Perignon. It does get quite expensive, so I'm hoping that those in my close circle are finished breeding now. When I was travelling in the States, there was a wine called Cake-Bread, which I really took a liking to and those sold at about $200 a bottle. Locally the Rubicon is a firm favourites on the expensive side.
Do you have a wine collection? And what's in it? I most certainly do. It consists mostly of wines I bought during my touring days, but the wine needs to be drunk soon [So, when's the party at your place? – Ed]. I have some Boekenhoutskloof Shiraz, Waterford Shiraz, quite a bit of Annandale, Hamilton Russell, Meerlust, Spice Route... I've probably got about 30 cases of wine in my cellar, so not quite sure off the top of my head. What is the most expensive or stand-out bottle of wine you've ever had?
Mark Bayly drank the Simonsig Kaapse Vonkel during the interview. His thoughts on the wine: “I like it. It's such an easy drinking and unpretentious wine. I like the small bead with biscuit flavours and perfect for times like these where the sun is shining and you're in a stunning location.”
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NOW YOU’RE COOKING
Rudi Liebenberg
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fter leaving school Rudi's first job was in a pizzeria, but this was very short-lived as he was fired. He then joined a large salad production kitchen, producing about six tons of salad a day. He was then called up to do national service where he started training as a chef for the military. Rudi Liebenberg undertook his training as a chef at the Technikon Witwatersrand Hotel School. He started working as a Commis Chef in the Tropicana Hotel in Durban and went on to become Executive Chef at the Parktonian Hotel, before joining the swish Park Hyatt in Rosebank as Chef de Cuisine. From 2001 to 2003, he worked at the Sheraton Hotel & Towers in Pretoria, before leaving to join the Michelangelo Hotel in Sandton as Executive Chef. In 2006, Rudi joined the Prue Leith College of Food & Wine as Principal and Executive Chef. Rudi's passion to be in the kitchen took him back into hotels when he joined the exclusive Saxon Hotel as Executive Chef in December 2006. In 2009 Rudi moved to Cape Town to take up the challenging position of Executive Chef at one of South Africa's oldest and finest hotels – OrientExpress's Mount Nelson Hotel. He opened the elegant new Planet Restaurant at the hotel, which in just two years has already garnered a galaxy of awards. Rudi's style of food is a combination of local and international flavours and trends. The food in the kitchen is fresh, interesting, thought-provoking, and controversial. His style of food has changed over the last 10 years to become more relaxed and quite unpretentious. In the Mount Nelson Hotel's flagship restaurant, Planet, the style has been very simple: respect, waste as little as possible, utilise secondary cuts, get in touch with the origins of everything and be transparent from supplier to plate.
Ingredients: (Serves 8) 2 Fresh trout fillets 1 Carrot ½ Leek 1 Piece fennel 1 Stick celery ½ Onion ¼ Cup sugar ¼ Cup sea salt ½ Tsp black pepper ½ Tsp rind lemon
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Spice Crusted Trout & Lentil salad Brush one marinated fillet with vodka and crust. Leave until assembly. Smoke the second fillet with oak wood chips, do not over smoke. Allow to cool down. Make a parfait with all off-cuts. Lentil salad 100g Cooked lentils 1 Tsp picked parsley 1 Tsp spring onion sliced ½ Lemon juice 50ml Olive oil ½ Tsp mustard ½ Tsp honey Salt Pepper Method: Combine honey with lemon, mustard and olive oil. Add herbs and season, add lentils and allow to marinade for at least 30 minutes. Sour cream dressing: 50ml Sour cream 2 Tbsp chives chopped Lemon zest to taste Salt 20ml Lemon and lime Droplets of water as required Watercress leaves as required
Method: Liquidize all vegetables and combine with salt and sugar. Lay fish in vegetable brine for one to two hours, remove and rinse under running water. Pat dry. Crust: ¼ Tsp fresh grated lemon rind ¼ Tsp fresh orange rind ½ Tsp toasted mustard seeds ½ Tsp fennel seeds 1 Tsp sesame toasted ¼ Tsp coriander seeds ½ Tsp black pepper ¼ Tsp Maldon salt
For assembly: Arrange two sliced pieces of crusted trout and two smoked trout pieces on a plate. Sprinkle lentil salad on plate. Place parfait on plate, place sour cream dressing on plate. Place dressed watercress on plate. Serve.
WINE PAIRING Pair this dish with The Foundry's Grenache Blanc 2011 www.thefoundry.co.za RRP: R100
Method: Combine and blitz in a food processor until it looks like course black pepper. 22 WINE EXTRA February 2013
LIVIN’ THE LIFE!
Who? You? No, Hugh! By MARYNA STRACHAN
The Legendary Hugh Masekela
've had bad luck over the past few years when it's come to New Years Eve parties. This year I had to make sure that arrangements were made in time to ensure that no one was left disappointed.
I
I rushed online to check out who the artists were that would be performing for New Years Eve and to my utter delight, it turns out that jazz veteran Hugh Masekela was the main act, preceded by a band I'd never heard before, Hot Water.
Yes, there were many available options for a range of parties, however I was definitely not going to fork out R1,200 a ticket for a party, so when it was suggested that I look into the Old Mutual Summer Concerts at Kirstenbosch, I felt a glimmer of hope‌
Click, click, booked! On the day a trip to Woollies got us all stocked up on yummy treats for the picnic style setup. I had 3 bottles of bubbly chilling in the fridge, blankets were packed, warm tops and the happy vibes were flowing. The
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Our small group got there a short while before the gates opened and we managed to get towards the front of the biggest queue I've ever seen. Once inside we were welcomed by a glass of Drostdy Hof wine, just to set things off and then nabbed a great spot near the stage where we ceremoniously parked our butts. Out came the food and the corks started to pop. In no time the once vast green grass area was covered with people waiting for the sun to set and the concert to start. I'm always skeptical of things I don't know. I suppose it's human nature. So, when the band Hot Water came on stage, I was true to form and thought “ok, let's see if you're worth it�. They damn well were!!! The band is fronted by Donovan Copley - his tall and slim physique could be likened to a younger Mick Jagger. We were all talking about his proudly South African Castrol oil-can guitar. It's just so perfect and one really can't believe that such good quality sound can come from such an unconventional instrument. The two back-up singers were fantastic too, at one point showing us all just how to do a spot of traditional dance. They rocked it! Hot Water's music incorporates elements of traditional South African music with folk, blues and indie-pop rock. Their energy was electric and soon had the crowd on its feet and boogying away. In fact, we had so much fun we finished our wine far too soon and decided to at least keep a bottle of fizz to celebrate the clock striking 12 and the start of a brand new year. Fortunately all wasn't lost as there was a fully stocked wine bar from Drostdy Hof, which managed to get us through the rest of the evening successfully. The wines have always impressed me as simple and fun with great balance and completely pocket friendly. A visit to the old cellar in Tulbagh is also well worth doing whenever you're next in that neck of the woods. Next up was the master himself. Born in Witbank in 1939, this world-renowned flugel-hornist, trumpeter, bandleader, composer, singer and defiant political voice remains deeply connected at home, while his international career sparkles. At the age of 14, Father Trevor Huddleston provided Masekela with a trumpet and, soon after, the Huddleston Jazz Band
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LIVIN’ THE LIFE!
Hot Water
was formed. Masekela began to hone his, now signature, Afro-Jazz sound in the late 1950s during a period of intense creative collaboration, most notably performing in the 1959 musical King Kong. In 1960, at the age of 21 he left South Africa to begin what would be 30 years in exile from the land of his birth. On arrival in New York he enrolled at the Manhattan School of Music. This coincided with a golden era of jazz music and the young Masekela immersed himself in the New York jazz scene where nightly he watched greats like Miles Davis, John Coltrane, Thelonious Monk, Charlie Mingus and Max Roach. Under the tutelage of Dizzy Gillespie and Louis Armstrong, Hugh was encouraged to develop his own unique style, feeding off African rather than American influences. His subsequent solo career has spanned 5 decades, during which time he has released over 40 albums (and been featured on countless more) and has worked with such diverse artists as Harry Belafonte, Dizzy Gillespie, The Byrds, Fela Kuti, Marvin Gaye, Herb Alpert, Paul Simon, Stevie Wonder and the late Miriam Makeba. His story is far from over, and as Bra Hugh approaches his 75th birthday he shows no signs of slowing down. He maintains a busy international tour schedule as his fan base around the world continues to grow and with an awesome Grammy nomination in the category “Best World Music Album” he's proving that he's still very much at the forefront of what he's doing. On the night he didn't disappoint and he had the crowd enthralled with his cool beats and great vibes, seeing us into 2013 with a bang. I'm
definitely hooked on the Old Mutual Sunset Concerts and am already looking at booking the next one. What a great way to start the new year. Here's to hoping yours is going to be a cracker! The
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WE’VE BEEN DRINKING...
Tall Horse Pinotage Rosé
S
o you may be wondering why they're called 'Tall Horse' wines and not simply 'Giraffes'? Well, the tale is steeped in myth and legend. The story goes, that unknown outside of Africa for centuries, the extraordinary height and proportions of the 'camelopardalis' so fascinated foreigners' senses of curiosity that it was sometimes sent as a diplomatic gift to surprise and delight kings and leaders in faraway lands. In 1824, the Sultan of Egypt presented the King of France with a giraffe as a diplomatic gift. The giraffe was sent up the Nile by boat and shipped across the Mediterranean where it landed at the port of Marseilles. Its journey continued as it was walked across the length of France until it eventually reached its destination in Paris. Tens of thousands thronged the streets of the city to witness the astonishing scene as the towering creature arrived. The giraffe, nicknamed Tall Horse, sent off a frenzy of scientific and cultural interest. Some even say that it was the immense elegance, grace and stature that inspired the construction
What: Where: Cost: Web:
of the Eiffel Tower. Indeed even early couture has evidence of Tall Horse inspired fashions. The hunt for perfect Pinotage grapes for this particular wine, ranges from warmer southern slopes, that bask in long hours of sunshine to cooler pockets of vines swept by African ocean breezes. This ensures ultimate expression of varietal and land typical of Tall Horse. The unique Cape climate allows the vines to drink in the winter rainfall and ripen slowly in the warm summer season before harvesting in February at an optimal average ripeness of 24°C. Grapes are fermented on the skins for 8 hours to capture the delicate sunset colour and generous crushed red berry flavours. The journey continues when the wine is drawn off the skins and fermented under cool cellar conditions until a mere dash of residual sugar remains. The Tall Horse Pinotage Rosé is an attractive deep pink shimmering wine with playful ripe red berry aromas with hints of spice and a soft and juicy fruit palate with a lively fresh finish. Serve chilled, on ice or pretty much any way you want. It's cheap and cheerful and will have you smiling in no time.
Tall Horse Pinotage Rosé Pick 'n Pay, TOPS at Spar, Makro R34 per bottle www.tallhorsewines.co.za
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26 WINE EXTRA February 2013
TASTE TEAM
Chenin Chic
C
henin Blanc is one of the most versatile varietals in South Africa. It is also the most widely planted, but for some reason, it is only now that the varietal is starting to enjoy a bit of time in the limelight. This month, the Taste Team enjoy a flight consisting of 3 unwooded and 3 wooded Chenins all at different price ranges, which highlights the versatility of this previously misunderstood and unappreciated grape.
The Guest Taster this month is Adele, a lively and outgoing truck saleslady. She's been a wine lover for many years and enjoys a glass of her favourite tipple to celebrate and commiserate or just to while away a balmy day.
Click on each taster’s image to read more about them
Abby
Daisy
Nathan
Charlotte
Silas
Adele Guest Taster The
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TASTE TEAM Lord Somerset Chenin Blanc 2011
Chenin Chic Bellingham Citrus Grove 2012
Rhebokskloof Pearl Stone 2012
RRP: R32
RRP: R45
Stockists: Makro
Stockists: Makro, TOPS at Spar and Bootleggers
RRP: R25 Stockists: Makro, Ultra Liquors and Midmar Quote: Abby – “A lovely wine that impressed me with its easy to drink simplicity.”
www.somersetwines.com
Daisy says... Initially, the fruit didn't seem to linger much on the palate, but after it had been in your glass a while, it opened up to become an easy drinking, friendly wine. Admittedly the fruit element was a little flat, but being excellent value for money, one can easily not dwell on that. For those who are keen to steer away from Sauvignon and want to stock up on a few bottles to start off a braai or a party, this is really not a bad little number.
Charlotte says... I'm a huge fan of good unwooded Chenin's but am always wary when trying something new as there is a lot of unsatisfying plonk out there. This one though, was one of the good ones, with a surprising depth on the nose – lots of soft fruit flavours, floral notes and light green elements – altogether rather enticing. Despite being a bush vine, this wine offers layers of dangerously easy drinking deliciousness. A great alternative to the go-to acidic Sauvignon Blancs.
Guest Taster – Adele says... This Chenin starts off with a good nose and is big on acid upfront, which softens nicely to the rear of the palate. As it breathed more it seems to lose the nose somewhat going a bit flat. Very easy drinking wine and a bargain at the price.
Quote: Charlotte – “…this wine is bloody delicious and is worthy of a glug anyday…
Quote: Nathan – “As fruity as the Pink Loerie Mardi Gras… just far more subtle.”
www.bellingham.co.za
www.rhebokskloof.co.za
This wine carried a nifty marketing tool a “scratch & sniff” label on the back of the bottle. I have never seen this pertaining to anything except perfume advertisements before, so I thought it an ingenious strategy. It played on the senses; you scratched a small panel to release aromas of citrus, which then highlighted the taste of the wine. I detected soft hints of orange on an almost creamy palate. The wine was zesty and fresh with secondary flavours of lemon and pineapple pushing through.
A tropical Chenin with flavours of peach and pear drop sweeties. The palate is crisp and the fruit flavours linger in your mouth for longer than you'd expect them to. I also picked up secondary notes of green apple. There was a cool, clean finish to the palate, and I really enjoyed the contrast between the tropical fruit profile of this wine and the Citrus Grove, showing just how diverse the taste spectrum of Chenin Blanc is. I think this wine would make a great partner to any fish dish, or a host of summer salads.
Now this one I could wax lyrically about the wine itself (which is rather delicious) or the concept behind it... The idea of a scratch and sniff label, plus the easy identifiable main flavour of orange is both an ingenious marketing ploy and an indicator of the target market they are appealing to – one that needs to know what they will be tasting before cracking open the bottle. Personally, I prefer my own mind to tell me what I'm tasting, but despite this little wine snob rant, this wine is bloody delicious and is worthy of a glug anyday so give it a go.
With its “tree free” label, this one is all peace, love & happiness dude... so chill out, pour yourself a large glass, sniff & swirl and contemplate life, love and everything else. It has a unique thatch aroma, intertwined with a soft peachiness. On the palate, it is delightfully soft (almost creamy?), with a cool, refreshing minerality on the finish. All in all, this tree hugger of a wine is one of the most interesting unwooded examples I've had in a long time.
The first “scratch and sniff” wine I have ever tasted! Although the sniffy part did not at all reflect the content, it turned out a very pleasant everyday drinking wine. A definite tropical fruit salad taste is what comes to mind. Soft on the nose and also the palate, this one is a very good all-rounder when it comes to the nose, taste and price. Definitely one to try.
This one is very playful on the nose, rich and juicy, very textured. The strong presence of peach and pear makes this wine an absolute star. This is one I would serve my guests on a hot summers' day with a great cheese platter selection. Price wise it won't break the bank and you can be sure that you are serving a quality wine.
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Lord Somerset Chenin Blanc 2011
Bellingham Citrus Grove 2012
Rhebokskloof Pearl Stone 2012
RRP: R32
RRP: R45
Stockists: Makro
Stockists: Makro, TOPS at Spar and Bootleggers
RRP: R25 Stockists: Makro, Ultra Liquors and Midmar Quote: Abby – “A lovely wine that impressed me with its easy to drink simplicity.”
www.somersetwines.com
Nathan says... As Ron Burgundy put it…”it stings the nostrils”. He may have been referring to perfume but the same can be said here. The nose isn't overly forthcoming, yet the acidity is abundantly present. Summer fruits dancing on the palate, this wonderful and fresh Chenin is your new everyday wine. Twenty five bucks a bottle? Enough said.
Abby says... This cheap and cheerful Chenin Blanc is rather delightful. A very clear, light colour in the glass transpires into a feint nose. On the palate it is slightly sweet with a subtle acidic finish. It is very simple and does not dally into any complexities. This Chenin Blanc is perfect served very well chilled when one wants a quality white wine that is very good value for money. A lovely wine that impressed me with its easy to drink simplicity.
Silas Says... A pleasant tasting wine with a wonderful grape flavour. Although the packaging may need a review, that takes nothing away from the joys of the wine. A classic lesson in judging a book by its cover, which sadly, most of us do. The tangy bite that you will find is sure to make you lust for at least 2 more glasses.
Quote: Charlotte – “…this wine is bloody delicious and is worthy of a glug anyday…
Quote: Nathan – “As fruity as the Pink Loerie Mardi Gras… just far more subtle.”
www.bellingham.co.za
www.rhebokskloof.co.za
Firstly, turn the bottle around so that the back label is facing you. Now look for the orange strip, scratch and smell. How cool is that?! It's a gimmick, I know, yet something different and intriguing for a change. I found the citrus fragrance to be far more powerful than what was in the bottle but that's a saving grace as, had it been the same, taking a sip would have a similar effect to Mike Tyson giving a quick jab in the face. A soft nose displaying an array of springtime citrusy nuances with zestiness that carries through on the palate. Try it!
Picture sitting on a beach, palms all around, the sun slowly setting and all that is needed is a fresh yet light tropical drink. Cue: Pearlstone. Sweet melon and tropical fruits wafting through the air and running over your palate with an unintrusive minerality providing a touch of backbone and a lingering finish of pear. As fruity as the Pink Loerie Mardi Gras… just far more subtle. A nice change to your usual summer white.
This vibrant, fun wine lures you in with a scratch and sniff label that depicts the primary notes of the wine. If you are fond of citrus notes in your wine then this is for you. It delivers with the crisp clear appearance, which is coupled with a fruity freshness on the nose. On the palate one picks up citrus notes but as if they are mixed with other fruits such as melon. You can imagine tucking into a fresh fruit salad splashed with a dollop of cream. The wine is smooth and creamy with a little acidic, somewhat zesty after taste. Thoroughly enjoyable.
This wine did not blow me away, nor did it disappoint. A straw-like yellow in one’s glass with a creamy caramel nose. You can taste a slight woody edge to it with hints of soft fruits. It is predominantly creamy and smooth with a tinge of acidity. Altogether rather average.
This wine won't have the most stand out taste to, but for the sake of patriotism I have to mention that I enjoyed it more for its aesthetics1 than the drink itself. With very South African packaging, I feel this wine would be perfect out in the bush shared amongst friends.
I really love the packaging. Easy-tomanage screw top bottle makes life a little easier. I'm not sure why, but this wine makes me miss cigarettes, although not in a negative way. Simply put, it leaves you with the same satisfaction after every sip. After sticking my ear out I did learn that this wine was un-wooded. That may just be the reason there.
TASTE TEAM Cape of Good Hope Van Lill and Visser 2010
Chenin Chic Stellenrust 47 Barrel Fermented Chenin Blanc 2011
Teddy Hall Chenin Blanc Reserve 2010
RRP: R120
RRP: R125
Stockists: Pick 'n Pay, Picardi Rebel and Cellar Door
Stockists: TOPS at Spar, Bootleggers and Carolines
RRP: R95 Stockists: Vaughan Johnson, Norman Goodfellows and Marriot Liquors Quote: Silas – “I would definitely buy this wine if I saw it on the shelves…”
www.rupertwines.com
Daisy says... This wine is 'terroir specific', meaning it is made from a single vineyard. I was immediately intrigued by the nose of this wine, the first of the evening's line-up on which you could smell oak and this followed all the way through to the palate providing good backbone. There was a butteryness that lathered the palate with definite hints of citrus cutting through: kumquats and orange marmalade on hot toast. The mouth-feel on this wine truly left you wanting more. I could quite happily indulge in a bottle of this all by myself.
Charlotte says... The bottom heavy bottle instantly captured my attention – this wine stands proud in its enticing curvaceousness. A nose of buttered limes, creamy cedar notes and then a splash of tart kumquat this is almost sweet & sour in nature but with such delightful balance. The mouth feel is frankly superb – a pithy acidity yet creamy and elegant with layers upon layers of flavour that forces you to savour each sip and then instantly go back for more to see what you can find in the next one. A unique wine at a really reasonable price.
Guest Taster – Adele says... The Countess of the Chenins. Rich and classy is what comes to mind, with beautiful packaging to match. Glorious aromas of peach and apricots and a bit of a nuttiness to follow. Very nice and in a class of it's own.
Quote: Nathan – “Nevermind 7th Heaven…try Chenin Heaven!”
Quote: Charlotte – “…I literally would call this experience a mouthgasm, yes it's that good.”
www.stellenrust.co.za
www.teddyhallwines.com
I bought a bottle of the 2009 after falling in love with it during a tasting at Stellenrust in 2010. In a haste of last minute panic, I gave the bottle to my boss as a farewell present when I left the company I was with at the time. What was I thinking?! This is a bold Chenin with a creamy mouth feel and hints of vanilla. The floral note on the nose carries right through to the palate, swimming between elements of soft tangerine and lemon meringue pie.
I have drunk several bottles of this over time and it never fails to disappoint. I have also had the pleasure of meeting Teddy Hall himself, and it really does seem as if he puts an element of his persona into each batch of wine. This Chenin is herbaceous, yet soft with a gentle acidity that slices through the wood, providing a refreshing balance, which lingers on the palate. You can pick up on notes of stone fruit, plum and apricot in particular. A rich, elegant example that pays homage to this often underrated varietal.
I have been lucky enough to have a few bottles of this stunning wine a few months ago, so I knew what I was in for and braced myself accordingly. This nose is just filled with delicious oak, straw, butter, vanilla citrus, marmalade and lime flavours (yes, all of them). The palate continues to shock and placate at the same time – so many dimensions (too many to list), that just all add up to one of the best Chenins on the market today. One word of warning though, this is a big boy and is not for the faint of heart.
Hailed as the King of Chenin Blanc (despite challenges from Jean Daneel & good old Ken Forrester) I was literally salivating as the cork popped on this one and I was not disappointed. A soft, subtle nose with a herbaceous element as well as a juicy fruit elegance, enticed me to take my first sip... and BOOM! Wow! After the soft aromas the explosion of flavours in my mouth really took me by surprise. Zingy tropical pineapple, lime and melon combined with layers of decadent cream all towards a complex but light finish. Allow my crudeness as I literally would call this experience a mouthgasm, yes it's that good. Go get it. Now!
Well, well, well… the fight started early! I have never seen a tasting panel taking dibs on the second bottle. I had to try this one… Strong bouquet of pineapple, which is softened by elegant whispers of vanilla. Very, very, yummy and very sophisticated. Well worth the bun-fight at the start.
This one, I believe as spoken of in wine cirlces, is the one to beat. It is soft and silky, with a beautiful light colour. Although very soft, it is layered in complexity and deserves to be called the King of the Chenins. For a white wine I find it rather serious, but keeping it refreshing with great balance.
Cape of Good Hope Van Lill and Visser 2010
Stellenrust 47 Barrel Fermented Chenin Blanc 2011
Teddy Hall Chenin Blanc Reserve 2010
RRP: R120
RRP: R125
Stockists: Pick 'n Pay, Picardi Rebel and Cellar Door
Stockists: TOPS at Spar, Bootleggers and Carolines
RRP: R95 Stockists: Vaughan Johnson, Norman Goodfellows and Marriot Liquors Quote: Silas – “I would definitely buy this wine if I saw it on the shelves…”
www.rupertwines.com
Nathan says... What can I say? There's class both in and around the bottle. The presentation itself is enough to make one as excited as a kid locked in a candy store. Gorgeous bottle & great wine, is there a better combination? The wine itself shows flavours of mandarin and naartjie with a rich butterscotch and oak palate. I would've preferred a touch more minerality to show - purely to cut through the oak, but that's just me. Could I drink an entire bottle? Quite easily. Would I purely buy it to admire its aesthetic qualities? Most definitely! Either way, be sure to go out and find some.
Abby says... A beautiful, rich golden hue, this impressive Chenin Blanc has a rather interesting nose that is hard to distinguish. On the palate one can pick up on distinct notes such as pear, kumquat and dark candy coated oranges. It maintains a wonderful oaklike bruteness, which helps to balance the possibly overwhelming syrupy citrus aspect to it. Exquisitely balanced.
Silas Says... With the first taste you will pick up the oak immediately. Quite impressed with my novice taste buds for picking that up. Packed in what is made to look like old money, you can't help but have grand ideas in your head about what you are about to drink. I would definitely buy this wine if I saw it on the shelves, but one might have to search as there were only 6,500 bottles made.
Quote: Nathan – “Nevermind 7th Heaven…try Chenin Heaven!”
Quote: Charlotte – “…I literally would call this experience a mouthgasm, yes it's that good.”
www.stellenrust.co.za
www.teddyhallwines.com
Nevermind 7th Heaven…try Chenin Heaven! I may have cheated slightly as I had a bottle of this at a lunch earlier in the day as well. Call it an unfair advantage… I call you a naysayer. Absolutely brilliant. A deep, rich golden hue filled with layers of pure awesomeness bringing the senses alive and finishing off with a lingering taste of “I want more”. Sounds a tad daunting??? I dare you…
Compare wine to women. Some are cheap and cheerful. Others are curvaceous, sophisticated, risqué and a whole lotta fun. And then you get the slim and slender, high society, quiet yet complex lady i.e. this Chenin. It is structurally brilliant in every manner. Light gold in colour, preparing you for the subtle oak you pick up on the palate. The citrus fruit flavours are coupled with an herbaceous edge to provide you with the complexity. Although higher than most in alcohol, it is perfectly integrated and masked but with minerality that balances the wine. It has everything…
Dark golden deliciousness, I adore this Chenin Blanc. The nose is intriguing and captures ones attention in a way that keeps you guessing as the exact notes are hard to pin point. On the palate however an indulgent syrupy lime is prominent...mmm key lime pie to be exact. An impressively divine Chenin that was by far my favourite at this tasting.
A beautiful, crisp golden green that is full of promise, the nose is light, fresh and inviting. The delicate nose has a contrastingly strong palate with divinely delicate herbaceous notes combined with subtle fruitiness that creates a regal beauty of a Chenin!
Had I walked past this wine in the store. I would have been stopped in my tracks due to the amazing packaging. Great job on that, Stellenrust. I did find that there was a misleading sweet aroma, which changed into a Smokey aftertaste. A very big wine, but hugely enjoyable at that.
From what I had been told this wine is one not to be missed. A unique wine to be enjoyed when poured. But there are a few points about it that didn't really strike as high praise with me. It is a very subtle wine in its flavour, not overpowering at all. Is it an easy drink? Yes without a doubt. But a standout wine? I'm not so sure.
GET OUT
Cape Town Street Soirees celebrate the Stellenbosch lifestyle
Summer Sunset Supper Concerts at Solms-Delta Each Saturday evening from 12 January to 9 March 2013 come to the Summer Sunset Supper Concerts at Solms-Delta wine estate. Enjoy a hearty Kaapse braai buffet while you listen to the sounds of local favourites such as Hannes Coetzee, Tribal Echo and Pieter van der Westhuizen, alongside the talented Music van de Caab musicians, Soetstemme and Delta Valley Entertainers. From 19:00 – music starts 19:30. R210 per person, children under 12yrs R100. Booking advised: restaurant@solmsdelta.co.za or 021-874 3937 Ext 115. Limited places will be available on the night www.solms-delta.co.za.
Summertime and the living is easy...in Stellenbosch, where visitors and locals alike can now revel in the true pulse and pleasures of this vibrant oak-lined town during communal Street Soirees which take place on a bi-weekly basis until the end of March 2013, transforming the lower part of Church Street into a colourful gourmet and grape hub, with complimentary wine tastings offered by various estates on South Africa's oldest and foremost wine route. Participating restaurants in and around Stellenbosch will sell some of their unique dishes right there on the street, while live music will get the vibes going and make you forget about your long day at the office. Each Stellenbosch Street Soiree features a different selection of cellars and caterers and entrance is free. These wine and food rendezvous take place from 17:00 until 19:30 and for a mere R20 deposit you'll get a wine glass and a ticket to taste as many wines on the evening. Soiree dates to diarise are: 16 January, 25 January, 3 February (Stellenbosch Wine Festival), 13 & 27 February and 13 & 27 March. For more information on the Stellenbosch Street Soirees contact 021-886 8275/021-886 4310 or visit www.wineroute.co.za.
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The Stellenbosch Wine Festival The flagship event of South Africa's iconic wine region, stomps its way into a new era this January with an expanded ten-day program designed to showcase in a bigger, better and bolder fashion the delightfully diverse town of Stellenbosch from 25 January until 3 February 2013. The new date also celebrates the birth of South African wine, thanks to this entry on 2 February 1659 in the diary of Jan van Riebeeck, official of the Dutch East India Company and First Commander of the Cape: “Today, praise be to God, wine was made for the first time from Cape grapes.” The new-look Stellenbosch Wine Festival delivers a full flight of wine experiences for both casual fans and connoisseurs, including an inaugural charity gala, a ten-day promotion at many of the area's award-winning restaurants, special cultivar evenings, and wine farm tours. Sporting events, art exhibitions and musical concerts throughout the town during the festival will give attendees a colorful taste of the Stellenbosch lifestyle. A festival highlight will be the Blessing of the Harvest and a Harvest Parade on Saturday, 26 January, as celebrants from Stellenbosch member farms are expected to march through the streets. It all culminates at a three-day Wine Expo which will be located in the heart of the vibrant town and feature interactive stands and tasting programmes from over 130 wine and gourmet food producers. The Wine Expo is set to take place from 1 to 3 February on Die Braak and will take full advantage of the beautiful natural surroundings with rustic tables, green décor and free-flowing Bedouin tents. A central stage will play host to Sundowner Concerts, which are being planned to keep festival goers entertained as they enjoy the fabulous vintages on offer. For more information, visit: www.stellenboschwinefestival.co.za or phone 021-886 4310.
A Feast of Afrikaans at Le Bonheur Kicking off 2013 with a line-up of South African films that will be screened the last Fridays in January and February. For only R125 per person, guests can make the most of their month-end visits to the wine estate in the heart of the Cape Winelands with a movie, dinner and delicious wine. Showing on January 25 is Paljas, February 22nd holds a treat for younger folk with the Afrikaans novel by Marita van der Vyver, Die Ongelooflike Avonture van Hanna Hoekom. Movies will start at 18:30 and the R125pp cost includes the film, dinner and wine. R45 for the film and wine only. Soft drinks and hot beverages are also available. Booking is essential. For more information and for bookings contact Katja Ruppel on 021-875 5478 or send an e-mail to kruppel@distell.co.za. Valiant Swart will be rocking Durbanville Hills Fans of popular local musician Valiant Swart won't want to miss him on 8 February 2013, when the iconic singer will perform a summer concert at Durbanville Hills Winery. With more than 100 original compositions to his name, Valiant is regarded as one of the leading Afrikaans songwriters over the last 20 years and has gained a reputation as a first-class entertainer. Enjoy the balmy summer evening under the starry skies while sipping Durbanville Hills' wines and listening to this top local musician. Bring a picnic or buy one of the delicious Durbanville Hills picnic baskets at R295 per couple, with a complimentary bottle of Merlot Rosé. Guests are advised to bring their own blankets as no chairs will be permitted. Durbanville Hills wines will be on sale along with soft drinks, hot chocolate, tea and coffee. For more information contact Simone on 021-558 1300 or send an e-mail to sibrown@durbanvillehills.co.za. To pre-book a picnic basket contact Hanlie at Durbanville Hills Wines on 021-558 1300 or send an email to info@durbanvillehills.co.za. Gates open at 18:00. The concert starts at 19:00. Tickets cost R100 per person and are available at www.webtickets.co.za (includes a wine glass) or R120 at the gate. Children under 12 enter at no charge.
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GET OUT
Love is in the air at Clos Malverne Restaurant
Shades of Rosé at Bergkelder On Thursday, February 7, head to the beautiful mountain cellar The Bergkelder in Stellenbosch for an early Valentine's Day celebration and an evening spent sharing in some of the country's tastiest rosé wines. Lead by wine maker Wilhelm Coetzee, the tasting promises to delight everyday wine-drinkers to wine connoisseurs. The line-up of wines includes the latest vintages of rosé's from Nederburg, Durbanville Hills, Lomond, Allesverloren, Le Bonheur, Flat Roof Manor, Two Oceans, Theuniskraal and Hill & Dale. Arrival drinks will be followed by the tasting and a light supper will be served after the tasting. Wines at special prices are on offer and buyers automatically entered into a lucky draw. The prize includes six rosé wines from the evening's selection. The tasting will kick off from 17:30 for 18:00 and tickets cost R80pp, includes a complimentary arrival drink, wine tasting and a light supper. Space is limited so booking is essential. Contact Karine on 021-809 8025 for reservations.
The Restaurant at Clos Malverne, helps one to woo friends and loved ones into having a good time, especially on Valentine's Day, with an expanded dining area and a tempting array of taste sensations to cast a romantic spell during the month of love. For the whole month of February, you and your partner can whisper sweet nothings over spoonfuls of homemade ice cream paired with estate wines when The Restaurant @ Clos Malverne will melt the senses with four match-made-in-heaven Valentine's Ice Cream & Wine Pairings. This love-struck indulgence costs R55pp. In addition, The Restaurant @ Clos Malverne treats guests to an exclusive 5-course Food & Wine Pairing Valentine's Menu on the 14th of February. Clos Malverne's 'head-over-heals' Valentine's Dinner costs R298 per person, which includes a glass of matching estate wine per dish, and starts at 19:00. Bookings for the Ice Cream & Wine Pairings and the Valentine's Dinner are essential. For more information on The Restaurant @ Clos Malverne or to reserve your table, contact the restaurant at 021-865 2022 or email info@closmalverne.co.za.
The 35 WINE EXTRA Februaryy 2013
Wine Show
A Midsummer's Night Dream at The Robertson Small Hotel If Romeo and Juliet had to pick a spot for Valentine's Day, they would look no further than the enchanting Robertson Small Hotel, a five-star boutique hotel in the heart of Robertson, where a magical Month of Love, crowned with a Midsummer's Night Dream date on the 14th of February 2013 awaits lovers. This Valentine's Day, connoisseurs of Cupid's craft will be whisked away to the hotel's mystical garden for a sensory five course Food & Wine feast with cuisines fashioned from food and perfectly paired potions that personify love. Couples and groups of friends will be seated at their own private tables for a romantic moonlit affair infused with delights and surprises for the senses. If a dinner is not enough to declare your love, The Robertson Small Hotel, voted South Africa's Best Luxury Country Hotel for the second consecutive year at the 2012 World Luxury Hotel Awards, also bestows their guests with added Valentine's treats should they be spending a night or two in one of its 10 spacious luxury en-suite rooms during the month of February. These 'Valentine's touches'
include a complimentary bottle of wine for your table if you dine at the hotel's signature restaurant – Reuben's at The Robertson Small Hotel – during your stay; a special gift and romantic treats in your room, and a R100 voucher to use towards any spa treatment valued at R300 or more at the hotel's Wellness Room. The Midsummer's Night Dream Valentine's Dinner costs R240 per person which includes the wine/beverage pairing per course. Cupid will be ready with his bow at 19:00 and bookings are essentials as seating is limited. To reserve your table or to book a room contact The Robertson Small Hotel at 023-626 7200 or send an email to info@therobertsonsmallhotel.com.
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Cupid is King at Vineyard Hotel
Vinitaly 2013
The Vineyard Hotel & Spa is preparing a veritable Valentine's Day feast for old flames and budding romances on Thursday 14 February, 2013. Diners can enjoy a mouthwatering feast of flavours in the perfect romantic setting by taking one of the limited garden or riverside tables. Each diner will also receive a complimentary glass of bubbly, the centre piece flower arrangement as well as a departure gift. The cost is R445 per person. Those who prefer to enjoy the warm hospitality of the restaurant itself can make use of the special Valentine's Day menu that will be served in The Square. Diners will receive a glass of bubbly on arrival, a red rose for the ladies and a little departure gift. The cost is R315 per person. Space is limited, so those interested in taking up any of these amazing Valentine's Day offers should move fast by calling 021-657 4500 or email eat@vineyard.co.za.
The 47th VINITALY wine show opens its doors on 7 April 2013 at the Fairgrounds in Verona. The exhibition has cemented its place as the largest and most prestigious wine show in the world with 4,255 exhibitors this year. Trade visitors numbered 140,655 attended in 2012 as did 2,496 journalists. As with previous years South African stands are always a centre of attention – in 2012 the South African winemakers had several TV interviews and the press devoted incisive articles to the wines on show. Moreover there are two important competitions preceding the show – The International Wine Competition and The International Packaging Competition. An innovation in 2013 is VIVIT: a pavilion is dedicated to organic and biodynamically produced wines. Compliance with strict requirements will be monitored by the Winemakers & Terroirs Association for all exhibitors with self-certification obligatory. This takes place in the new Hall 11 to expand on the huge success of organic wines in 2012. The Director-General of Veronafiere, Dr Giovanni Mantovani said: “We have decided to focus on VIVIT because we are interested in the development of organic and biodynamic wines.” Each serious member of the wine industry in Southern Africa should visit this exhibition. Besides the marriage between food and wine with constant pairings and tastings arranged around representatives of prestigious restaurants, the tastings and the wine competition make a major impact upon sales. For more information call Verona Fair's Southern Africa representative: Babrius on 021-788 7069 or e-mail babrius2@mweb.co.za. The
37 WINE EXTRA February 2013
Wine Show
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