Wine Extra January 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JANUARY 2014

TASTE TEAM KWV Bling

Livin’ the Life

Glitz and Glamour with Diners Club

crazy white boy Wine and Food pairing Official SA Media Partner

Chef Pascal Tingaud - Hello Kitty Bubbly - brangelina’s rose

Contents JANUARY 2014

Diners Club Winemaker of the Year, Chistiaan Groenewald and Dave Hughes

Editor’s letter Table Talk

5

6

Interview

24

SA’s hottest new music duo - Crazy White Boy

Hello Kitty Champagne, The World Of First Growth, Best Rosê in the world

Taste Team

We’ve been drinking

35

Arniston Bay Graviola and Passion Fruit Infusion

12

The team sample some of KWV’s latest award winners

Now You’re Cooking

28

Pascal Tingaud with Red Mullet Roses

Get out

36

Our pick of the very best viticultural-based events in your area

Special report

18

Your perfect guide to pairing food and wine

Livin’ the life

30

Glitz and Glamour with Diners Club

JANUARY 2014 WINE EXTRA 3

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Editor’s letter Maryna Strachan maryna@twsmedia.co.za Follow us @WineExtra

T

he festive season is definitely my favourite time of the year.

There are lots of stunning parties and events, the weather is sublime and everyone seems to make an effort to see family and friends.

On the flip-side, it would also seem that people are genuinely tired after a long year. I know I am! I’m definitely looking forward to a few days of R&R, away from home and spending quality time with loved ones, no doubt sharing several delicious bottles of wine and bubbly.

As usual, I would like to emphasize the dangers of drinking and driving, so if you are planning to go out and indulge in your favourite tipple, please be sure to use a taxi or chauffeur service, like Goodfellas, to ensure that you (and others) get home safely without picking up any criminal records or fines along the way.

I would like to end off with a little hangover prevention tip I got from 2 wine lovers, Trevor Villet and Gary Hemmings… They suggest dissolving a sachet of Rehidrat in a glass of water before going out and swallow a couple of Liver Rescue, Milk Thistle or Essentiales with it. Try to drink the odd glass of water throughout the evening. Then, when you get home, have another sachet of Rehidrat and come morning time, you are right as rain… Or so they say. Hey, it’s worth a try.

On that note, I would like to wish you a very happy and blessed festive season and that 2014 exceeds all your expectations with all that is prosperous and encapsulates happiness, success and love.

Cheers!

JANUARY 2014 WINE EXTRA 5

TableTalk This month: Hello Kitty Cuvée Spéciale Champagne launched Good enough is just the best! Brangelina’s Wine Voted Best Rosé in the World

Hello Kitty Cuvée Spéciale Champagne launched

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Hello Kitty Champagne is set to be launched onto the global market after making its debut at the Hong Kong International Wine & Spirits Fair recently.

The fizz, called Cuvée Spéciale and created by Champagne 6 WINE EXTRA JANUARY 2014

M.Hostomme, is a demi-sec Rosé Champagne made of 50% Pinot Noir, 30% Pinot Meunier and 20% Chardonnay.

The product is the brainchild of Dutch entrepreneur Paul Herman, who approached Hello Kitty’s Japanese makers, Sanrio, for a licence to create the

world’s first Hello Kitty branded Champagne. “I thought this character was just for 5-10 years olds until I saw a Hello Kitty launch party in LA hosted by Paris Hilton and Beyoncé”, says Herman.

“It’s amazing what you can find – Hello Kitty-branded

TableTalk Swarovski-encrusted bikes, Mini Coopers, even Eva’s Boeing jets that fly the Taiwan to Tokyo route where the inflight meal features Hello Kitty. I’m a Dutch guy, so I’m very open-minded. I’m always looking for new things,” he added.

“People think Japan is the main market but actually Hello Kitty’s popularity is very widespread. Thailand is the number one... ” After travelling throughout Asia, and particularly Japan, for the past 25 years, Herman has come to know the market intimately and is in no doubt that the fizz will be a hit. “People think Japan is the main market but actually Hello Kitty’s popularity is very widespread. Thailand is the number one – that and Hong Kong. She’s very popular in lots of countries around the world. It’s amazing,” he said.

Given the mascot’s popularity in Hong Kong, it is fitting that Herman chose to launch his new venture at the recent Hong Kong International Wine & Spirits Fair. “I approached Sanrio last year, and they gave me the global license. It was quite a long process, and we needed to get Sanrio approval every step of the way. It’s the first time there’s been a Hello Kitty-branded Champagne,” he said.

Herman came up with the idea at last year’s VinExpo and since then has been working tirelessly to get Kitty-chan, as she’s known in Japan, onto the bottles. Cuvée Spéciale is bottled with 16 individual labels designed by Japanese artist, illustrator and designer, Hiro Sugiyama. Herman has a distribution agreement in place in Japan with the Yamaya chain of liquor stores – 400 in all – and is in Hong Kong to promote his product and secure distribution elsewhere in Asia and around the world. So far, he’s seen a lot of interest from restaurants and expects that the bottles will become collector’s favourites.

Article courtesy of www.thedrinksbusiness.com

JANUARY 2014 WINE EXTRA 7

TableTalk Good enough is just the best!

T

he World of First Growth (TWOFG) has set itself the goal of creating a wide audience for the best wines on the planet. A noble goal, especially since the association is in partnership with the White Club one of the most elite private clubs in the world - you can be a White Club Member by invitation only and the number of members is limited to 100 worldwide.

TWOFG is not quite as elite as The White Club. For this tasting anyone could participate, if they were willing to shell out 195 Francs for the pre-tasting of 18 wines (modest), whilst the Grand Dinner cost 995 Francs, but was also open to everyone on this rare occasion.

Hosted at Clouds in Zurich, tastings across all continents and price ranges were conducted blind, thus, total fairness was guaranteed. So it happened with surprise that one Margaux 2001 was only scored 17 points, and a South African with 19 points climbed onto the podium of the day. Exciting!

The presence of South African wines, which are generally lagging behind in terms of reputation, compared to the wines from the so-called old world, were a surprise. It is invigorating. Parker taster Neil Martin has tasted about 600 wines in its published 2013 Report on South Africa, of which he has evaluated a legendary 243 with 90 or more points. Whilst Gabriel René has revealed no less

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than 20 times the score of 19! Unlike Parker, Gabriel recognized South Africa as an intimate wine country for true connoisseurs of the world.

“Still a young wine estate, Constantia is a slightly cooler area, so the wines are fresher and more elegant than those from the more famous Stellenbosch.”

Back to the tasting. Overall, there were 44 wines to taste. The panel at the top offers no surprise, with the Vega Sicilia Unico from the Ribera del Duero scored the maximum 20 points! Behind it follows another Spanish wine - the Pingus 2008, which may well one day reach the maximum number of points.

In third place is a trio: Château Clinet 1989 from Pomerol, Chateau Mouton -Rothschild 1999 Pauillac and from South Africa, Constantia Glen Five 2008. Still a young wine estate, Constantia is a slightly cooler area, so the wines are fresher and more elegant than those from the more famous Stellenbosch. Indeed a true coup for South African wines and it’s growing industry.

TableTalk

Brangelina’s Wine Voted Best Rosé in the World

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s Oscar-winners, humanitarians and the parents of six kids, Angelina Jolie and Brad Pitt are America’s ultimate power couple. And now, they can add yet another achievement to their repertoire - awardwinning wine producers. The Chateau Miraval Rosé 2012 - which the couple developed in a 1,200-acre vineyard at their estate in Provence - was ranked 84 in Wine Spectator’s Top 100 Wines of the Year, making it 2013’s ‘Best Rosé in the world’.

“..the rosé is both ‘refined and elegant, offering pure and concentrated flavours of dried red berry, tangerine and melon... ”

According to the magazine’s managing editor Kim Marcus, the rosé is both ‘refined and elegant, offering pure and concentrated flavours of dried red berry, tangerine and melon. The focused finish features flint and spice notes, with a hint of cream.’

In February, a month before it was released, general manager Marc Perrin told Unfiltered Magazine: ‘[Brad and Angelina] are involved. ‘He is very interested in wine - he knows his wine very well. . . it is fantastic.’

The wine was developed at the vineyard of Brad and Angelina’s 35-bedroom estate, Château Miraval, which they bought for $60million last year. Each bottle is sold for between $23 and $28, and all of the 6,000 bottles that were released in March sold out within an impressive five hours.

JANUARY 2014 WINE EXTRA 9

TableTalk

At the initial blind tasting of the wine at Wine Spectator’s New York office, it scored 90 points out of 100, distinguishing it as ‘outstanding’. And professional wine connoisseurs agree that it is more than just a wine with a celebrity name slapped on it.

Chateau Miraval Rosé is distributed in partnership with the Perrin family, under the Jolie-Pitt & Perrin brand. In being named 2013’s Best Rosé in the World, it also became the first rosé ever to appear in the annual top 100 wines list.

In a Vanity Fair review published in May, Joe Bastianich - who also owns wine-producing vineyards - said of the rosé: ‘The classic traps of celebrity vintners don’t apply. They’re not celebrity vintners; Brad and Angelina are real vintners.’ He added: ‘I think reviews that compared it to their movies are a little bit disrespectful to the time and attention that they paid to this wine.’

Marc Perrin said of its success: ‘This great achievement demonstrates that a fresh and elegant rosé wine from Provence can compete with the best wines in the world. Wine is a matter of pleasure and Miraval is dedicated to bring the true experience of Provence in every single glass.’

Of course, the fact that the wine was produced by some of the most famous A-listers on the planet is beneficial in certain situations. In October, a 60-gallon signed cask of the wine was put up for auction to support an agricultural project in Africa.

The winning bid was $13,800, making it the top seller at the charitable event.

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The couple’s French chateau is also where Brad proposed to Angelina in early 2012, and where the Jolie-Pitt family reportedly vacationed in May of this year, following Angelina’s double mastectomy.

Article courtesy of www.daily-mail.co.uk

TasteTeam KWV – Raking in the Bling

The Koöperatiewe Wynbouersvereniging van Suid-Afrika Bpk, or KWV is one of the leading wine and spirits producers in South Africa. It was founded as a winemaking co-operative on 8 January 1918 and converted from its co-operative status into KWV Ltd on 2 December 2002.

The Taste Team were spoilt with a flight of award-winning wines from this iconic brand. Such a huge part of South African winemaking history and they’re still making history as they go along. An enthusiastic team of winemakers and eloquent ranges ensures that KWV is at the pinnacle of winemaking – not only in South Africa, but also the world.

From left to right: The Mentors Darling Savignon Blanc 2012, by KWV Wines, RRP: R180. Cathedral Cellar Sauvignon Blanc 2012, by KWV Wines, RRP: R85. The Mentors Grenache Blanc 2011, by KWV Wines, RRP: R180. Classic Collection Chenin Blanc 2013, by KWV Wines, RRP: R38. Cathedral Cellar Chenin Blanc 2012, by KWV Wines, RRP: R85. Classic Cape Tawny NV, by KWV Wines, RRP: R65.

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Daisy Knowles PA at an investment company, she has a love for the tourism industry. She loves food, all aspects of vino, dinner parties, writing, her pyjamas, copious amounts of tea, her make-up bag and her legendary furkid.

The Mentors Darling Savignon Blanc 2012 RRP: R180 ; Stockists: Sensorium, Wine Emporium and Selected Pick ‘n Pay www.kwv-wines.com

TasteTeam

aromatic lemon thyme on the finish.

Certainly a sophisticated Sauvignon, it deserves to be sipped on gently whilst sailing into the sunset on your private yacht - pure class…

hearts if you are willing to share. Lovely.

I would drink this with a salad that has pears, goats cheese and pecan nuts in it.

Angelo says: Ever stood on top of a mountain and had the view take your breath away? And then wondered, if you could open a bottle of something to accompany the magnificence of the moment, what would it be? Man, would I have this Sauvignon Blanc close at hand for that exact occasion. The nose had all the tropical fruit nuances of mangoes, paw paws and guava. The palate was tremendously fruity, with plump, ripe guava and a slight citrus twist. Put this in your backpack; trust me, you’ll want it at the top.

Cathedral Cellar Sauvignon Blanc RRP: R85; Stockists: Distri-Liq, Tops @ Spar and Ultra Liquours www.kwv-wines.com

“…will captivate your heart, and your friends’ hearts if you are willing to share.”

Daisy says: This was a really lovely, refreshing wine to be enjoyed on any warm summer evening. The nose boasted white peach and green apple (interestingly, both the actual fruit and the Sparkle sweeties), with equally scrummy and well-balanced acidity, both of which went all the way to the back of your palate ending in a clean, crisp finish.

lze says: This wine has a flavour burst of spicy fruit, apple, granadilla, herbs and white pepper. It is rich and dramatic. It suggests watching a lingering sunset of warm colours on Signal Hill while sitting on the bonnet of a lover’s car. And my favourite part - the food. Pair with an artichoke and pear salad with walnuts, parmesan and thyme infused olive oil.

Charlotte says: Flashing back to the school tuck-shop and opening up a can of my favourite “Super Juice”, this is full of bold granadilla and other juicy tropical fruits that make my mouth water. Zesty and zingy on the palate, with white asparagus, lime peel and

Guest Taster – Harry says: A shy nose of gooseberries and figs, which translates into a full and fresh mouth of tropical fruit and mineral undertones. A lovely integrated and balanced wine, which after the initial shy introduction will captivate your heart, and your friends’

Daisy says: I could have happily sniffed on this wine for hours. She had an ohso-faint green tint to her, with a nose of pear and elderflower. I picked up both of these on the palate, interlaced with a firm yet refreshing minerality. A second layer of a very soft citrus nuance came through – a whisper of tangerine – as well as a fleeting cameo appearance of nectarine.

Charlotte says: Like a properly made apple martini, it has a beautiful soft green tinge in the glass and on the first sniff I know this is certainly not your

JANUARY 2014 WINE EXTRA 13

TasteTeam traditional Sauvignon. Instead of the normal green and tropical fruit flavours, freshly cut grass and lime curd come to the fore and something herbal that I cannot quite put my finger on. This cries out for an Asian style fish dish, with lashings of intense chilli, garlic, soy, ginger and coriander - it would be a match made in heaven.

Angelo says: I love a Sauvignon Blanc that comes strolling past and gives you a little tap on the bum and a wink when she looks back. Fresh, fruity, and outrageously sexy, the nose was laced with limes, mango and a touch of the grassy, herbaceous character that sneaks in with a burst or goodness. The palate had a ripe acidity, with spectacular litchis, pears and a phenomenal mouth feel on the finish.

Ummm, could you walk past again there please, darling?

Charlotte Spicer Charlotte is known amongst her friends and exasperated family as a professional “Intoxicologist”. She has worked in the wine and spirits industry for a number of years now. Apart from enjoying the odd glass or two of wine, she is partial to a wee dram of whisky and also likes to think she puts Nigella to shame in the kitchen – but doubts that she could lick her spoon that seductively…

Guest Taster – Harry says: A much more introverted and responsible wine to its Darling sister. A shy nose of limes with a nice acidity, resulting in an unassuming wine with mineral undertones. This wine is calm and level headed but still desirable nonetheless. I would chomp a lemon fish or chicken with this.

The Mentors Grenache Blanc 2011 RRP: R180 ; Stockists: Carolines Fine Wine Cellar, Makro and Norman Goodfellows www.kwv-wines.com

“I love a Sauvignon Blanc that comes strolling past and gives you a little tap on the bum and a wink when she looks back.”

Ilze says: This wine carries the aroma of freshly cut grass, citrus, passion fruit, guava and lime. The smell is tantalizing, yet understated as its zesty taste lingers. Take this along on a first date, a picnic or a braai, or pair it with fresh salmon in phyllo pastry and lime, thyme and butter. It is like the girl next door’s Sauvignon Blanc.

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big way – like an Italian opera singer.

Delicate cinnamon and fresh spices flirted on your taste buds – I would easily pair this with a curry or a dessert. Over and above that though, I’d like to quaff it whilst eating Dim Sum. Charlotte says: After the tartness of the Sauvignons, the elegantly dusty nose of this unusual varietal is a welcome change. Like a strangely green vanilla cream, the velvety texture is divine and it envelops my mouth with its decadent voluptuousness. Plump whole white peaches, lanolin, soft fresh bay leaves such a wonderfully weird combination of flavours that just somehow works when muddled together. My love for this wine grows with each sip, and I could happily slurp my way through a entire bottle. Food be damned, but should hunger arise, it would pair wonderfully well with one of my light Thai green curries, or a homemade pear tart tatin.

“This seductive wine will flirt and dance with you and leave you wanting more.”

Daisy says: We have a saying in South Africa, “tastes like more/proe soos nog” – and that is exactly this wine! It’s hard to describe this one without making it sound unappealing to you, because it fits descriptors like ‘oily’, ‘lanolin’, ‘waxy’ and ‘fat’. Basically, this wine had a beautiful pale golden hue, her texture was thick and she filled the glass in a

Angelo says: There was so much attention to detail with this wine. It reminded me of a fine tuned Ferrari idling, the engine purring under the bonnet. All the different components and characteristics of this wine were so well thought out and put together. The nose had pineapple, creamy peaches, spice, ginger and vanilla, whilst the palate had a rich freshness to it, with apples and pears, and wood spice that lingered on the finish. This had vivacity, style and class, with a flashy grin and a

Silas Lekgoathi Graphic Illustrator, Silas Lekgoathi describes himself as a fun loving, adventurous and artistic traveller. He feeds off new experiences and escapades and finds himself in a transitional period of his life.

cheeky demeanor. Damn delightful if you ask me...

Ilze says: Oh my word! How bizarrely passionate and beautiful! This refreshing wine has an orange peel and bay leaf nose that erupts into a rich flavour of peaches, masala and curry leaves. Give me a Durban curry or bunny chow with this wine, and take me home.

Guest Taster – Harry says:The nose is wacked with layers of fruit, limes and terpine which follow through onto the palate as a complex and superbly structured wine. This seductive wine will flirt and dance with you and leave you wanting more. I am thinking a creamy salmon risotto or a spicy Thai tuna.

Yummy.

Classic Collection Chenin Blanc 2013 RRP: R 38; Stockists:Tops @ SPAR, Checkers and Pick ‘n Pay www.kwv-wines.com

Daisy says: This wine was fresh, very fruit forward and ready for you to stock up on for the summer weekends ahead.

The nose showed green apple and pear - and then migrated towards tropical fruit flavours in the glass and guava and pineapple on your palate. After a few swirls of the glass you got a quick whiff of tinned fruit cocktail. Great for a braai with friends or to enjoy as an easy drinking “weekly wine” – the one you pour everyday after work.

Charlotte says: Without seeing the vintage on the label, the bright zingy nose gives away it’s immaturity but it’s still a great example of a young wine with class. I expected paint stripper style acidity yet the greenness was balanced out by a soft herbal element and rich dried pear slices. Like a nice cup of tea, its lovely and satisfying yet doesn’t make get me warm and tingly I’m afraid.

“I will gladly enjoy bottles and bottles of this…”

TasteTeam Ilze says: The first thing that comes to mind here is pizza. There is a floral fragrance and fruitiness to it, with tropical citrus and lime on the nose and a chalky flavour, followed by a zesty finish.

I will gladly enjoy bottles and bottles of this with a cheesy margherita pizza with a thin base, while watching the rugby with friends. The more elegant option, if you want to impress, is a frangipani and juicy pear tart.

Guest Taster – Harry says: An elegant wine with a slightly green nose of granny smith apples, which migrate towards a tropical and fruitier finish. The wine hugs your throat as it lingers in a warm and comforting way. Dare I say it but I would drink this with apple strudel.

Cathedral Cellar Chenin Blanc 2012 RRP: R85; Stockists: Wine of the month, Distri- Liq and Liquor City www.kwv-wines.com

Angelo says: I’m always intrigued by wines that can offer me a fresh and fruity character, but still get me thinking about all the other bits and pieces going on inside the glass at the same time.

And this is especially so when it comes to a Chenin Blanc. There were loads of bananas and apricot fruit, as well as a floral touch that was wonderfully charming. The palate was linear and structured, but round and mouth filling. This is kind of like that really nice neighbour that waters your plants for you. She’s the pretty girl who lives next door and pops her head around the corner to say hi with a smile. You just can’t help but smile back...

JANUARY 2014 WINE EXTRA 15

TasteTeam Daisy says: Picture some sultry, fresh granadilla pulp doing laps in a swimming pool of cream. Add to this picture some cashew nuts dressed as Latino boys in tight trunks seductively cleaning the pool – these were the flavour components and accompanying visuals I had when I first nosed this wine.

Then it opened up showing an almostsavoury element – yet still maintained the creaminess. Delicious. Pair this interesting vino with a rich mushroom soup or a mussel pot..

Charlotte says: Now this is what I look for in a Chenin! Complex layers of flavour give the wine amazing depth and I love the slight honeyed tone derived from the light oak used. Alongside a classy version of mushrooms on toast, one laden with cream, Parmesan, garlic and herbs it would be pure perfection.

Oozing elegance, style and maturity, this is the Meryl Streep of wines - an Oscar winner that will put it’s younger counterparts to shame.

Angelo is a blogger, photographer and adventurer, whose love of all things gastronomic and vinous is somewhat contagious.

A passionate born and bred Durbanite, he now finds himself in Stellenbosch, and this foodie is never far off the trail of something craft or modish.

with a side of dauphinoise potatoes, and then pour me a glass of this! This is Big Chenin, with his boxing gloves laced up, coming out the corner of the ring looking for someone to dance with.

Ilze says: This Chenin Blanc is rather fresh, poignant and utterly polite.

Why is “Oh my darling Clementine” resonating in my head? Anyway, with hints of vanilla, apricot, fresh herbs, lemon thyme, chalky flavours and yes, clementine, it finishes with some lemony zest. Pair this with raunchy deep fried Brie and a sweet medley of pan fried peppers. Yum! Guest Taster – Harry says: Similar to the 2013 this wine has a nose of granny smith apples, tropical fruit and lime. Also with a lingering finish although not as well structured as the 2013 version. This wine would go well with a sweet type salad, perhaps butternut.

“Oozing elegance, Classic Cape Tawny style and maturity, NV this is the Meryl Streep of wines…”

Angelo says: This was Chenin Blanc flexing his pecs and showing off!

Impeccable and desperately screaming for food, there was a lot going on here. The nose had vanilla pods and lemon herbs, with a smokiness that complemented the ripe, tropical fruit.

The palate had a beautiful, white spice to it, with earthy mushrooms and lemon cream biscuits. Please can someone put some wood on the fire, toast some delicious, gourmet Croque Monsieur,

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RRP: R65 : Stockists: Pick ‘n Pay, Checkers and Tops @ Spar www.kwv-wines.com Daisy says: This wine has a lovely ‘golden brown’ hue. The nose showed raisins and nuts, interlaced with luscious hints of warm mince pies as well as an undertone of home-made jam. To me, it had “Christmas” labeled all over it – but that may just be because Festive Season is upon us… I could practically see myself and a jolly, fat Santa clinking glasses to this one. Traces of stewed fruits and toasted nuts played on the tongue leading to a warm, sweet, luscious finish.

Charlotte says: The grandfather wine in the lineup. With its intensely sweet mulled wine like flavours of brandy soaked raisins, Christmas cake, tobacco, soft leather and dark chocolate it’s quite a mouthful (said the actress to the bishop). I’m convinced that more than half a glass would mean one hell of a headache in the morning, but could probably quaff down a few at Christmas and live to tell the tale.

“Get caught under the mistletoe with this in your hand, and you’ll quickly understand why they call it the “festive season”....”

Angelo says: Remember as youngsters you were always fed pretty pictures of Santa Clause with his reindeer, smiling and waving at you from behind rounded

Ilze van den Berg is an avid fan of all things aesthetically pleasing and gastronomically satisfying, Ilze describes herself as a self-proclaimed nerd, book worm and quintessentially quirky.

spectacles, sipping a tall glass of milk? When in reality he is actually a red-nosed old man with an affinity for risqué playing cards and a drinking problem revolving around a specific bottle of sauce? There is no doubt that this is his preference when he approaches the booze cabinet. The wine exuded Christmas cheer, and was full of raisins, nuts and stewed fruit covered in pastry. The palate was a bite of pecan nut pie in every sip, and the deliciously sweet, mouth-coating feel was incredibly tantalizing. Get caught under the mistletoe with this in your hand, and you’ll quickly understand why they call it the “festive season”....

Ilze says: It reminds me of Christmas, and my Dad sneaking a drink and a slice of cheese before bed. It’s basically fruitcake in a bottle. With mixed spice, dates, marzipan, orange peel, nuts, burnt sugar and plum goodness, its colour reminds me of a line out of Black Books: “It is like looking into the eyes of a duck and sucking the juices from its beak.” Besides that, you can pour this all over the fruitcake, but only if there is another bottle in the cupboard to drink.

Guest Taster – Harry says: A wonderful nose of caramel and toasted nuts typical of all good tawny ports. A full wine, with wonderful stewed fruits on the palate and a lovely marzipan finish. This is a wine to be enjoyed with friends around a log fire with banter and some chocolate or cheese.

Apart from trying to convince the world that he is actually Spiderman, Harry Melck has a love for unpretentious people, banter and feasting on life’s delicacies.

Having lived all over the place he finds himself part- owner of two London based restaurants, as part of the team that brings urban feasts to Cape Town, as a wine blogger and is starting (against his better judgement) his Cape Wine Masters in 2014.

TasteTeam

Special Report

Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

Pairing Food and Wine this Festive Season (and Beyond) Any foodie will tell you: great food is just about as close as you can get to an out of body experience here on Earth.

A

nd, similarly, any wine lover will admit that a truly great bottle of wine is pretty near perfection. But, caught up in their reverie, both the foodie and wine lover miss a critical fact: that together, food and wine are capable of taking you to still greater heights to a state of gastronomic bliss unachievable when just one is consumed without the other.

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This nether world of dining nirvana is the product of stellar food and wine pairing, and by reading on, you too will be able to unlock its mysteries and savour its rewards.

Pairing food and wine is a creative exercise with few rules and lots of room for experimentation.

However, since learning anything requires ramping up before mastering a full-on understanding of the

Special Report subject, here are a few guidelines to help you form a context in which to think about food and wine: •Food and wine can be matched by weight, intensity of flavour, texture, sweetness (or lack thereof ), or acidity. More on this later.

•Keep in mind the cooking method when pairing food and wine. Smoked foods usually have more intense flavours than do those that have been steamed, for instance, and as such require a more intensely flavoured wine. Again, more on this later.

•Consider regional pairings. It’s no accident that many classic pairings occur between food and wine originating from the same area, like Burgundian Pinot Noir with the French specialty Coq au Vin, made from the region’s superb chickens.

•Think outside the box. Many of the best pairings involve esoteric wines with which you may be unfamiliar but that will reward those adventurous enough to try them.

•Listen to your palate above all else. The best wine and food pairings for you may not necessarily be that obvious.

“Hearty and rich dishes are usually best when paired with a wine of equal substance...”

Generally speaking, the weight of the dish is the most important consideration when pairing. Hearty

and rich dishes are usually best when paired with a wine of equal substance, such as a full-bodied Shiraz with a game casserole. Alcohol content is the main criterion in determining the weight of a wine, with full-bodied wines usually clocking in around 12.5% alcohol or higher, and light-bodied wines hovering around 11% or less.

As far as food is concerned, weight is determined as much by the character of the food i.e. meats and pastas are usually heavier bodied than fish and vegetables as by the method by which it was cooked. Cooking methods involving heavy sauces, reductions, grilling and smoking translate to more heavy foods, while those involving steam, boiling, poaching or no cooking at all usually result in lighter fare.

One exception to the weight rule is that of food’s flavour intensity. Some items, such as rich, fatty foods like foie gras, actually pair better with a light and crisp wine with a hint of sweetness, such as Riesling. The wine’s bright acidity works to cut through the fat of the foie gras, complementing it rather than competing with it, as would invariably be the case were it paired with a wine of equal weight. As it turns out, Riesling is actually quite intense in its flavour, although still light in body, and this is why the combination works.

The same cannot be said for most low-intensity light whites, like Pinot Grigio. Similarly, rich foods like foie gras, ethnic foods like Thai and Japanese that are assertive in flavour, but not necessarily heavy or

JANUARY 2014 WINE EXTRA 19

Special Report rich also pair well with intensely flavoured whites without too much body. Young wines from aromatic grape varieties such as Viognier, Sauvignon Blanc and Riesling work well here.

Red wines high in tannin, the substance that gives rise to a chalky sensation on your teeth and leaves your mouth dark after drinking, are particularly difficult to match with certain foods, such as dairy.

Fish, salty dishes and those with eggs are also natural enemies of tannin, and should be avoided when red wine is being consumed. Happily, tannin is at home and actually moderated by foods with chewy textures, such as steak and other red meats.

Cabernet Sauvignon based Bordeaux blends and similar dry, high-tannin wines need only be partnered with the right foods to make them seem supple, fruity and pleasingly complex. Other foods, such as chocolate, eggs, and some cheeses, have a glue-like mouth coating texture that interferes with our natural ability to taste wine. This quality in chocolate can be mitigated with a sweet wine backed by good weight, such as fortified sweet wines like Port, Muscadel or Jerepigo. The same goes for cheese and wine pairing. And last, but certainly not least, egg-based dishes are best matched with Chardonnay or other medium-bodied whites, like Chenin Blanc. If lemon has been used along with egg, a citrusy Sauvignon Blanc will work well.

“..chocolate can be mitigated with a sweet wine backed by good weight, such as fortified sweet wines like Port, Muscadel or Jerepigo.”

Sweetness in food should be matched by sweetness in wine. There is little more yuk than a dry wine consumed with sweet food: the sweetness of the dish makes the wine taste thin and tart. A good rule of thumb for dairy and bread-based desserts is that the sweetness of the dessert must at least be matched by the sweetness of the wine. The richest 20 WINE EXTRA JANUARY 2014

concoctions, merit pairing with the richest sweet wines.

Late harvest and botrytised (a phenomenon resulting from the so-called noble rot) wines follow in intensity, and work well with medium-intensity desserts like crème brûlée. Fruit-based desserts such as puddings and compotes pair best with lighter sweet wines including Riesling, Perlé and off-dry sparkling wines. Sweetness in savoury foods provides a bigger, but not insurmountable problem for food and wine pairing.

Generally speaking, dry, buttery and oaky whites should be avoided, as these qualities are usually at odds with the fruit sauces and jellies typically served with sweet savoury foods. A good bet is usually Chenin Blanc, Viognier or Riesling, which has varying degrees of sweetness along with a healthy dose of strong acidity likely to pair well with most savoury foods.

Like sweetness, acidity in food should be matched by acidity in wine. If it is not, the wine will taste flat and lifeless. Acidity in food derives from several sources, including citrus juices, fruit, vinegar and wine-based sauces. Dishes high in acidity include but are certainly not limited to the following: fish prepared with citrus, such as ceviche, dishes in which vegetables or fruit play a primary role, shellfish prepared with lemon, and ethnic foods such as Thai, which uses a good deal of lime.

HOW MUCH WINE COULD YOU SELL IF YOU HAD THE BEST MATCH WITH PAP AND WORS? "What Food What Wine? SA brings originality to wine competitions.With a superb team of wine and food experts in charge of the judging, this is a breath of fresh air."

Jenny Morris Celebrity Chef, Author, Presenter & 'WFWW? SA' Head Chef

"What Food What Wine? SA is what we've all been waiting for a competition which properly connects food and wine for the consumer."

Allan Mullins, Woolworths Wines & 'WFWW? SA' Judge

Enter Now www.whatfoodwhatwine.co.za Entry Deadline: Dec 16th 2013

Results:March 3rd 2014

Special Report

White wines grown in cooler climates tend to be higher in acidity than most reds and also than whites grown in warmer regions, such as Paarl, Wellington or Robertson. Acidity also derives from the grape variety’s natural flavour profile: Sauvignon Blanc, Riesling and Chenin Blanc are a few examples of naturally high-acid white grape varieties.

Some red grape varieties are also high in acidity, but pairing them with food is more of a challenge due to red wine’s naturally occurring tannin. Red varieties including Cabernet Franc, Barbera, Merlot and Pinot Noir have a good deal of acidity and are candidates for pairing with certain higher acid foods.

in the accompanying wine. Reduction sauces and glazes, such as those often used in steak houses, require a full-bodied fruity red, such as Shiraz, Pinotage, Malbec, Cabernet Franc or Cabernet Sauvignon. Reduced white wine-based sauces call for a white wine with strong acidity, such as Chardonnay, Sauvignon Blanc or Chenin Blanc.

Béarnaise and horseradish-based sauces are best matched with Riesling or Viognier, and vinegarbased sauces by high-acid white varieties.

So, whoever said that pairing food with wine is difficult really needs to have a rethink. It’s fun, interesting and once you’ve experienced that first phenomenal pairing, you’ll be working towards finding the next.

Regardless of a dish’s makeup, if its sauce is of a strong enough character, then that must be matched

2014 Will see the first food and wine pairing competition hit South African shores. Wines are judged true blind by how well they paired with certain dishes. Celebrity chef, Jenny Morris, has created a host of easy-to-prepare recipes and the competition entries are already open to both local producers and wine importers.

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Turning wine judging on its head, What Food, What Wine? Will give consumers the opportunity to recreate the dishes in their very own homes whilst pairing the top rated wines as judged by our experts.

For more information on this competition, visit www.whatfoodwhatwine.co.za.

Exclusive interview

Crazy White Boy If you have been paying close attention to the local dance music scene, you’ve probably noticed that there is a new sound shaking up the sector.

It is the sound of Cape Town duo Crazy White Boy, which they call “Ghetto Tech”. Formed in 2008, the duo, made up of Ryan Murgatroyd and Konstantinos “Kosta” Karatamoglou, is one of the most prolific acts in South Africa.

JANUARY 2014 WINE EXTRA 23

Crazy White Boy Where did Crazy White Boy start and how did you come by your band name?

Ryan: This is our least favourite question, for the record… Ha, ha! No, I’m joking, we just get asked it a lot. A very long time ago I used to lecture at Soul Candy, which for some reason became known as a black house brand. At that stage, everyone around used to call me ‘crazy white boy’. Then, when I met Kosta, I’d put the project to bed already, but he really wanted to write a single for the brand and in doing so, basically revived it. It was a bit of an ironic piss-take when we started it and now it’s our main project.

How would you describe the genre of your music?

Kosta: We’ve gone through stages actually. It didn’t really fit into any particular genre as we made music that was ‘urban’, but we used various elements.

Ryan was a big producer in the 80’s and he used to do a lot of electro and dance stuff, which we’ve then fused into an African kind of twist. It’s actually getting slower and deeper.

24 WINE EXTRA JANUARY 2014

Ryan: Ja, we’ve actually been calling it African Deep House, but it’s more like a kind of Ghetto Tech.

You’ll find all kinds of local elements in there like Kwaito with electro baselines.

Kosta: It’s the kind of music that you just don’t expect.

“Ryan was a big producer in the 80’s and he used to do a lot of electro and dance stuff...”

Since we’re on a wine farm [Cloof Wine Estate].

Do you enjoy the odd bottle?

Kosta: I’ve been known to enjoy wine, yes…

Ryan: We are actually quite conscious wine drinkers, so wines that come in environmentally friendly packaging or bio-dynamic and organic wines are mostly at the top of our list. Waverley Hills, Avondale and even these wines from Cloof in PET bottles, will always win our vote.

Exclusive interview

Kosta: Definitely add low-sulphur wines to that as it’s much better for you. Of course, if you’re in a restaurant, you don’t always have much of a choice, but when we do, then we go green.

Do you ever visit wine farms?

Ryan: Not really, but I would like to.

Kosta: I’ve been to Vrede & Lust and that was absolutely stunning.

If a wine were to be made to represent Crazy White Boy, what kind of wine would it be?

Ryan: Well, it would have to be a white wine…

It would have to be super, super bitter… Ha, ha, ha!!! I’m joking!!! No, it would be chocolatey and delightful and taste absolutely yummy.

Have you ever done anything crazy after a few glasses too many?

Kosta: Ryan once stole the Scheckters Energy drink logo from a club. He just walked off with the entire logo stand, took it home and then they ended up phoning us to ask for it back. When we said we didn’t have it, they just said that they’d caught it on camera and would really like to have it back…

Ryan: Umm… Nothing else we’d like to have published…

“...it would be chocolatey and delightful and taste absolutely yummy.”

JANUARY 2014 WINE EXTRA 25

Exclusive Interview Some dodgy guy passed out in our interview area

Crazy White Boy been a realization of what we’ve always wanted to do with music, so we’re super stoked. Whether it will become hugely commercial, I don’t know, but hopefully it won’t. We’d like to carve a path, which will let us do our own thing, a bit underground with small and intimate shows where we can play the music we love to people who want to hear it.

What are your thoughts on the Rocking the Daisies wine by Cloof?

Kosta: I’m really enjoying the red wine and the fact that they’re going green with the PET bottles is a bonus. This fruity white wine is right up my street.

Ryan: This wine is pretty delicious actually. Light drinking, I like it!

Rocking the Daisies by Cloof Retail price: R30 www.cloofwines.co.za

Where do you consider to be the perfect place to enjoy a good bottle of wine?

Ryan: I’m a crackling fire and poetry red wine kind of man. That’s my ideal spot with a loved one… Or even alone…

Kosta: I enjoy white wine more, but at a nice dinner with a steak and good friends, red would be good.

I enjoy going to the Hussar Grill for great food, superb wine and excellent company.

“I’m a crackling fire and poetry red wine kind of man.”

What’s next for Crazy White Boy?

Ryan: Hopefully world domination to some degree…

We’ve just finished our second album and for us it’s 26 WINE EXTRA JANUARY 2014

Pascal Tingaud: Moët & Chandon Chef de Cuisine, Pascal Tingaud, is renowned internationally and within the Champagne region for his gastronomic excellence.

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s a global ambassador for Moët & Chandon and Dom Pérignon, Chef Tingaud hails from a family of long respected chefs. His grandfather opened his restaurant, L’Auberge de Condé, in La Ferté-sous-Jouarre, which was later taken over by his father, who was awarded the prestigious title of Meilleur Ouvrier de France in 1968.

Chef Tingaud’s passion is revealed in the sumptuous feasts he prepares for visiting dignitaries and VIPs who are hosted at the private estates of Moët & Chandon and Dom Pérignon. His passion is also shared beyond the Champagne region during his

28 WINE EXTRA JANUARY 2014

travels when he makes guest chef appearances at exclusive events abroad.

Chef Tingaud places great emphasis on respecting the authenticity of the finest produce, combining this with creativity and flair. He is renowned for creating innovative masterpieces, whilst at the same time, still upholding and respecting French tradition and gastronomy. With more than 30 years in the kitchen, Chef Tingaud has cooked for Royalty and Presidents, including experience at some of the world’s most luxurious hotels.

Red Mullet Rose with Antiboise Trim and Pea Sauce Serves 8 Ingredients: 8 Red mullet fillets 50ml Olive oi Element sauce: 200g Peas 50g Butter Salt, sugar, white pepper Trim Antiboise: 60g Capers 60g Black olives 4 Tomatoes (blanched) 60g Anchovy fillet (diced) Olive oil Juice of 1 lemon Pepper Method: To clean the mullet, peel, lift and remove the bones. Cut fillets lengthwise. On a lightly greased baking sheet, place fillets into a circle with a diameter of 9cm to reproduce a rose. Season to taste. Bake in a preheated oven at 200°C for 5 minutes.

Antiboise filling: Cut the olives and tomatoes into small cubes and sauté lightly in a pan with olive oil. Coarsely crush the anchovies and capers and add it to the pan with lemon juice. Season to taste.

Pea sauce: Sauté the peas in butter. Add salt, sugar, white pepper and a little water.

Cook covered for 10 minutes. Blend until smooth and adjust seasoning to taste.

To serve: Place a spoonful of the antiboise in the center of the plate. Remove the mullet disc from the baking sheet and arrange on top. Drizzle a little pea sauce around the rosette.

Pair it with Moët & Chandon Grand Vintage 2004 RRP: R165; www.moet.com Every Grand Vintage is unique and original, the cellar master’s personal, free interpretation in service of the singular qualities of that year’s grapes. Grand Vintage 2004 perfectly embodies the three essential values of the Moët & Chandon Grand Vintage spirit: freedom of interpretation, selection of the year’s most remarkable wines, respect for the individuality of each vintage for finely aged champagnes which stand out for their maturity, complexity and charisma.

JANUARY 2014 WINE EXTRA 29

Livin’thelife

by Maryna Strachan

Stunning views over Franschhoek

Glitz and Glamour with Diners Club When I received my invite to the most prestigious and well-respected local wine industry awards, I was overjoyed. To crack the nod to the coveted Diners Club Winemaker of the Year Award’s glittering gala event held at La Residence in Franschhoek is nothing short of awesome.

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Livin’thelife

Guests arrive at La Residence

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rriving at La Residence, which recently won the Condé Naste ‘Best Hotel in the World’ award, we were met by a gaggle of photographers and television cameras, including Top Billing and KykNet’s DeKat TV. So this is what Charlize feels like when she’s releasing her latest film! The men looked dapper in their black ties and the ladies were radiant in their sublime evening gowns.

“So this is what Charlize feels like when she’s releasing her latest film! ”

Winemaker of the Year award went to Murray Barlow of Rustenberg Wines for his Stellenbosch Chardonnay 2012. And the grand prix went to a relatively unknown winemaker, Christiaan Groenewald of New Cape Wines, who took the honours as Winemaker of the Year for his Arendskloof Voetspore 2011.

This, the highest accolade in the South African wine industry, is now in its 33rd year and it remains the Gareth Cliff with Maryna

Our host and MC for the evening, was none other than 5FM DJ Gareth Cliff, who did a sterling job.

The various speeches were excellent and insightful.

Diners Club SA Managing Director Ebrahim Matthews, is a massive advocate for our local wine industry and was the key player in taking over the hugely successful Platter wine guide, despite the fact that he’s a teetotal Muslim. He had us in stitches at his quips on how he constantly seeks for loopholes in finding a way to enjoy a glass of wine without breaking any religious laws…

Of course, the highlight of the evening was the announcement of the winners. The Young JANUARY 2014 WINE EXTRA 31

Livin’thelife Judges Chair, Dave Hughes, with Maryna

dream of any local winemaker to bear the title. Great names in winemaking, such as Gunther Brözel, Beyers Truter, Walter Finlayson and Johan Jordaan, owe part of their success to this initiative and the prestigious award.

“I am very impressed with the quality of the entries this year and congratulations to our outstanding winners”, says Ebrahim Matthews.

Dave Hughes, chairperson of the judging panel, confirmed that Christaan’s Arendskloof Voetspore 2011 was chosen from a record number of 87 entries for this year’s category of non-Bordeaux red blends.

There were 51 entries for the Young Winemaker of the Year in the category of dry white wines.

I was very lucky to be seated directly across from Christiaan and got to have a short chat with him.

His very emotional acceptance speech saw a few teary eyes in the audience and this down-to-earth 32 WINE EXTRA JANUARY 2014

man really captured the essence of what it is to be involved in this wonderful industry in our beautiful country. One can’t but wonder how this award will change his life, his career and the opportunities that will no doubt come his way from the accolade.

“...the grand prix went to a relatively unknown winemaker, Christiaan Groenewald of New Cape Wines, who took the honours as Winemaker of the Year for his Arendskloof Voetspore 2011. ” The evening eventually drew to a close as we boogied the night away on the dance floor in

www.nieljoubert.co.za

Livin’thelife celebration of the beautiful surroundings, good wine and an ever-growing, ever-developing industry, which keeps reaching new heights on a global scale.

The winner, Chistiaan Groenewald

The next morning, after only a few short hours sleep at the divine L’Hermitage hotel, we were still reminiscing what was an awesome event. Somehow, we managed to drag ourselves to the Franschhoek Champagne and MCC festival where we were entertained by festival sponsors Mastercard. It looks like financial institutions and wine combinations are the current trend…

A mouthwatering lunch was prepared by Pierneef a La Motte Executive Chef, Chris Erasmus, whilst Veuve Cliquot winemaker, Pierre Casenave, did a fun Champagne presentation and chat, amongst others.

I was back on form in no, time sipping away at several glasses of delicious bubblies including some wonderful favourites, such as the Genevieve MCC, Paul René MCC, Woollies’ Taittinger Rosé and the Billecart-Salmon Brut Rosé. It was only fitting that the wonderful weekend of wine, food and oodles of glamour ended up on the dance floor of the festival, champagne flute in hand and a rather BIG smile on my dial. I sure love livin’ the life!

Finalists for the Diners Club Wnemaker of the YearAward 2013

JANUARY 2014 WINE EXTRA 34

We’ve Been Drinking Arniston Bay Graviola and Passion Fruit Infusion

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he Arniston Bay Wine Infusions are the latest addition to the popular Arniston Bay range of wines produced by Stellenbosch Vineyards. Arniston Bay is no stranger to innovation, having been voted the Most Admired South African Wine Brand in 2011 in a Drinks International survey for the innovative wine pouch launched in the UK. Inspired by the sunny skies and pristine beaches of the quaint fishing village from which the brand derives its name, these unpretentious wines are ideal for those carefree, easy-drinking wine occasions – anywhere, anytime.

Innovative and convenient with screw-cap-type closures, these elegant wine-based taste infusions are refreshing and fashionably low-alcohol at only 5.5% alcohol.

After having been enticed by the eye-catching packaging; the aromatic, fresh bouquet and explosive taste infusions promise to tantalize. Lightly spritzed, for added zing, the alluring bubbles and fine, consistent texture culminate in an organic crispness and complex, invigorating finish.

Infused only with natural tastes and using no artificial colouring, the packaging of these eco-friendly Infusions is also 100% recyclable.

These all-occasions taste infusions, attractively presented in shrinkwrapped 750ml bottles, are perfect for sundowners, aperitifs, picnics, poolside sipping and parties. Serve

in a big wine glass with crushed ice, or very well chilled from an ice bucket, and let your senses enjoy the array of tastes. Ideal on its own, or enjoy with canapés or sushi.

This taste infusion, derived from the unique combination of these two distinct, tropical fruits, is intriguing. The fleshy, juicy passion fruit’s perfect ripeness, coupled with its natural zestiness, creates a delightfully tangy taste sensation. The graviola evokes a combination strawberry, Caption head:of How did winning the pineapple and citrus Miss Universe pageantnotes, in 1992 shape you into with the person you are today? contrasted an underlying creaminess reminiscent of coconut and banana. The fusion of the passion fruit’s bursting piquancy, the exotic playfulness of the graviola and the freshness of sauvignon blanc grapes together with the light spritzing, makes for a refreshingly elegant taste experience.

Arniston Bay Wines’ laid-back but passionate winemaker, Abraham de Villiers, describes the infusion as a “bubbly wine with fresh fruity aromas, following through to a full middle-palate, finishing in crisp freshness”.

Price: R44 Available from: : Selected retail outlets www.arniston-bay.com/infusions

JANUARY 2014WINE EXTRA 35

Get Out Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

December 2013/January 2014

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This month: Summer Picnics at Durbanville Hills Complimentary Monday Wine Tastings at The Vineyard Delheim’s Start of Harvest Celebration Heritage Heroes at The Red Table A festive year-end at the Vineyard Hotel & Spa Visit Strandveld Vineyards Eikendal Summer Sunset Socials Clos Malverne’s stylish Hats Off NYE Party The Stellenbosch Wine Festival Much More.....

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Of all Cape Dutch farms in the Cape, most of them with their own centre and end gables, it is Spier that boasts the greatest number of them: 21 in total, all beautifully preserved.

– Architectural Historian, Dr Hans Fransen

Spier’s award-winning 21 Gables Chenin Blanc and Pinotage wines celebrate the legacy of winemaking in South Africa, as well as our farm’s unique architectural feature – an unrivalled 21 Cape Dutch Gables. www.spier.co.za

Not for Sale to Persons Under the Age of 18

CAPE TOWN Summer Picnics at Durbanville Hills: Slip off your sandals and soak away the winter blues under the olive grove with the beautiful bespoke throws and comfy pillows that come standard with each picnic booked.

The hand-woven wicker basket includes a bottle of Durbanville Hills Merlot Rosé, a selection of bread, chicken liver paté with dried fruit chutney, roasted Mediterranean vegetable couscous with basil pesto and feta, a choice between the gypsy ham, caramelised onion and brie or the caramelised onion, sundried tomato and Brie tart, chicken and sprout salad, marinated olives, local cheeses, biscuits and preserves, fruit skewers and Turkish delight and nougat to end. The kids can tuck into the “5 Ants” picnic which includes yummy treats such as chicken sosaties, sausages with tomato sauce, hot dog roll, carrot sticks, fresh seasonal fruit skewers, biscuits, marshmallows and fruit juice before shedding some energy on the freeform jungle gym. The picnics will be available from October 2013 until the end of April 2014 and cost R310 per basket, which is ample for two people sharing. The kids’ picnic is charged at R75 each. Bookings are required at least 48 hours in advance during the week and for weekend picnics, please book on the Friday by 12:00. Bookings can be made on info@ durbanvillehills.co.za or 021 558 1300.

Complimentary Monday Wine Tastings at The Vineyard : Throughout the festive season in December, the Vineyard Hotel & Spa will be running the last of its 2013 complimentary Monday evening wine tastings which showcase the ware from some of South Africa’s leading wine estates.

For a relaxing end to the long weekend, on 16 December visitors are encouraged to drop in when the Vineyard Hotel & Spa will play host and treat guests to some of their most-esteemed vintage labels. And then to round off the year, on Monday 23 December, award-winning organic Reyneke Wine Estate will be showcasing its wines. A representative from each estate will host the wine tasting from 6-7pm and will act as guest sommelier. The wine tastings are free of charge to all who attend. For more information or to make a booking, email eat@vineyard.co.za or please call 021-657 4500. Alternatively visit www.vineyard.co.za for more information.

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Delheim’s Start of Harvest Celebration: Stomp in the 2014 harvest in high spirits, when Delheim hauls out the barrels for its ever-popular Start of Harvest Celebration on the weekend of 25 & 26 January 2014.

The festivities kick off at noon, each day, when guests are welcomed with a glass of fermenting grape must and a sweet ‘mosbolletjie’. The Winelands fun then rolls on at a leisurely pace with a guided cellar tour. A sumptuous buffet-style lunch will be laid out in the Vat Cellar. Mom and Dad, this is your ticket to take some time out as child minders will keep the little ones busy with various activities. The highlight will once again be the main grape stomping contest. This is a mushy clash in which teams barrel-roll, grape-grab and ultimately stomp their hearts out to produce the most juice. Fabulous prizes are up for grabs for the best team, boldest spirit, and best dressed on the day – so make up a team and get down and dirty in the name of Delheim. Tickets are limited to 120 per day and cost R220 per adult (R110 per child under 12; kids under 2 are free).

Your ticket includes all the activities and food on the day, including a Delheim wine glass, and the grape must and mosbolletjie on arrival. Pre-booking is essential to avoid disappointment. For more information or to book your spot at this legendary wine farm, contact Juliet du Toit at 021-888 4600 or send an email to pr@delheim. com.

Get Out

Heritage Heroes at The Red Table : Nederburg is showcasing its gourmet Heritage Heroes wines this summer at The Red Table restaurant with a set menu that’s a feast for the senses. Priced at R195pp for four courses and wines to match, or R240 for five courses and five wines, the menu has been brought back by popular demand. This time round it will be offered during the months of November, December and January.

Expect slow-roasted tomato tartlets with chevin and baby leaves, matched with The Young Airhawk Sauvignon Blanc, Cape Malay lentil bobotie samoosas served with The Motorcycle Marvel Rhône blend, or rosewater-infused jelly with naartjie and Gewürztraminer custard, perfectly paired with The Beautiful Lady Gewürztraminer. The five Heritage Heroes wines are individually named in honour of a personality who has played a major role in shaping the winery’s reputation. Made by current cellar master Razvan Macici, the wines are an ample demonstration of just how he and his team work to the mantra of mastering wine. An à la carte menu is also available. Pre-booking for the set menu is advised. Contact The Red Table on 021-877 5155 or theredtable@nederburg.co.za.

A festive year-end at the Vineyard Hotel & Spa :TThe Vineyard Hotel & Spa in Cape Town has put together a series of exciting end-of-year offerings for guests and patrons. Set in the leafy green belt of Newlands, the hotel boasts a number of beautiful settings for those special celebratory occasions at the end of each year.

Whether it’s the magnificent glassroofed Square Restaurant or the Binnehof Tasting Room the Vineyard Hotel & Spa has a setting that will appeal to every guest and is more than willing to accommodate any offbeat and unusual requests. The Square Restaurant has created an exciting menu for those who prefer to avoid a huge New Year celebration and opt instead for an intimate affair to usher in 2014. The New Year’s Eve 5-course meal is priced at R850 per person and includes live entertainment, a glass of bubbly on arrival and a glass of bubbly to welcome in the New Year. Booking is essential for the New Year’s Eve dinner and for all end-of-year celebrations. Email hotel@ vineyard.co.za or visit www.vineyard.co.za for more information.

Eikendal Summer Sunset Socials: On Fridays through to the end of February you can ditch the couch and join a cool crowd at the water’s edge when Eikendal Vineyards, a popular Winelands hotspot conveniently situated between Stellenbosch and Somerset West, eases in the weekend with laidback Summer Sunset Socials. The rustic snacks to be enjoyed al fresco style are prepared by savvy chef Mark Radnay and his team and ranges from delicious pizzas and fresh pastas to charcuterie and cheese platters and sweet temptations – all served up with a stunning sunset and a ‘thank-goodness-it-is Friday’ smile. The Eikendal Summer Sunset Socials are from 17:00 to 20:00 so why not escape the afternoon traffic and life’s stresses and strains for some vibey downtime with your mates or work colleagues. The entrance fee is R30 per person (kids are free) and pre-bookings are essentials. To claim your spot at this social soiree contact Eikendal Vineyards at 021-855 1422 or send an email to info@eikendal.co.za.

JANUARY 2014 WINE EXTRA 39

CAPE TOWN

Visit Strandveld Vineyards: Make Strandveld Vineyards, Africa’s southernmost winery, part of your summer holiday itinerary and visit Elim for a wine tasting at this historic wine cellar, just a 30-minute drive away from Cape Agulhas. First and foremost dedicated to bio-diversity and the conservation of its tranquil surroundings, Strandveld Vineyards offers a picturesque setting with an abundance of birdlife and plants, the

perfect escape from the city’s hustle and bustle for wine and nature lovers.

Visitors can enjoy a tasting of both the premium Strandveld range and the First Sighting wines. Open for wine tastings in the historic tasting room and offering the experience to extend your stay in one of the welcoming guest cottages, Strandveld Vineyards, home of First Sighting can be reached at 028-482 1906 or via email at info@strandveld. co.za.

Clos Malverne’s stylish Hats Off NYE Party: Don a funky fedora or flip on your favourite Stetson and make your way to Clos Malverne Estate on the 31st of December and salute the new year in good, gourmet company. The popular Restaurant @ Clos Malverne will pull out all the stops with an extravagant eight course food and wine feast, whilst guests, all dolled up with their favourite hats, will bob and jive the night away to the classic sounds of the live band, Double Jeopardy.

When the clock strikes twelve, Clos Malverne will uncork a memorable toast, when you will get a chance to raise a flute of the estate’s newly released, maiden Brut Rosé Méthode Cap Classique, Ellie.

This extravagant Food & Wine Experience comprises eight sumptuous dishes prepared by resident chef Nadia Louw Smith and matched with eight exceptional Clos Malverne cellar gems. Tickets for the Hats Off New Year’s Celebration at Clos Malverne cost R595 per person, which include all the wines on the evening, and this not-to-be-missed event starts at 20:00 and will carry on until the wee hours of 2014. Pre-bookings are essential as seating is limited. For more information and bookings contact the farm on 021-865 2541 or email info@hartenbergestate.com.

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Riesling Rocks at Hartenberg: Get the New Year into gear and head off to Hartenberg Wine Estate in the Stellenbosch Winelands for the annual Riesling Rocks Festival, which takes place on Saturday, 25 January 2014. Taste the finest flagship Rieslings from South Africa’s top wine producers paired with gourmet deli fare. Regarded as one of the most versatile of all wines, Riesling is the perfect partner to just about any type of food. Dry style Rieslings enhance the flavours of a wide range of dishes whilst off-dry Rieslings make excellent pairings with spicier foods, with the sweeter Rieslings ideally suited to cutting through rich foods. Be sure not to miss out on this wine and food extravaganza, set up in a garden party theme, perfectly suited to the long summer days in January, where festival goers will be able to sample these fine wines between 12:00 and 17:00. Tickets cost R120pp, available directly from www.webtickets.co.za., includes all tastings and a complementary tasting glass. Live entertainment will make for a memorable experience and to ensure you don’t go hungry delicious treats will be available for purchase from the various deli stalls on the day. For more information contact Hartenberg Estate on 021-865 2541, email info@ hartenbergestate.com or visit their website on www.hartenbergestate. com.

CAPE TOWN

Jason’s Hill hosts top SA performers : Less than an hour’s drive from Cape Town you’ll find the family owned wine estate, Jason’s Hill Private Cellar, which is also the venue for a not-to-be missed concert by well known SA performers Robbie Wessels and Bok van Blerk, scheduled for Saturday, 25 January 2014. Both artists will be performing some of their popular songs as well as a few new ones. Relax and unwind on the estate’s immaculate lawns whilst the kids run around and

take in the natural surroundings before the show starts at 7 pm (gates open at 6pm). And to ensure you don’t hungry or thirst delicious food and refreshments will be available to purchase at the venue on the day. Tickets cost R160pp and can be purchased directly from Computicket. For more information contact Jason’s Hill Private Cellar on 023 344 3256 or info@ jasonshill.co.za.

The Stellenbosch Wine Festival: Back from 24 January to 2 February 2014 the festival promises visitors a glimpse into the heart of the Cape winelands. This hugely popular wine lifestyle event showcases the cream of the Stellenbosch American Express® Wine Routes, which has recently been nominated for the international Wine Region of the Year title. The jam-packed festival line-up includes a harvest parade, a street fest in the historic Church Street, speciality tastings and tours, cultivar showcases, dine in the vine encounters, art exhibitions, special events as well as winery experiences and restaurant promotions. The tenday wine spectacular culminates in a three-day wine expo in the centre of town. The Stellenbosch Wine Festival Wine Expo will once again be hosted on Die Braak in the heart of the city of oaks from Friday, 31 January, to Sunday, 2 February. The venue will be transformed into an elegant, open-air lounge with over sixty winery stands offering wine tastings, a Pick ‘n Pay Fresh and small producers market and live entertainment. Various ticket options are available from www.pnptickets.co.za. Visit the festival website for ticket costs for American Express Winery Experiences and American Express Wine and Dine restaurant promotions.

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

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CAPE TOWN

Get Out

Franschhoek Summer Wines : Celebrate summer in style and head off to Leopard’s Leap Family Vineyards for this year’s Franschhoek Summer Wines, which takes place on Saturday, 8 February. Regarded as an intimate and relaxing festival where Franschhoek’s finest wineries will be showcasing their premium summer wines. Participating wineries include, amongst others, La Bri, Morena, Môreson, Anthonij Rupert Wines, Bellingham, Noble Hill, Leopard’s Leap, La Motte, Solms-Delta, Haute Cabriere, Grande Provence, Cape Chamonix and Boekenhoutskloof. This is the perfect opportunity for wine lovers to browse at their leisure or engage with the winemakers, whilst sipping on these superb wines. Compliment your wines with mouthwatering deli-style food, prepared by the chefs in the Leopard’s Leap Kitchen. Taking full advantage of the glorious summer days visitors will be able to enjoy the wines, food and views from 12:00-17:00, and the theme for this year’s event is ‘elegantly white’.

Tickets cost R120pp, which includes a tasting of all the wines on show. Tickets can be purchased directly from www.webtickets. co.za and booking is essential as tickets are limited. For more information contact the Franschhoek Wine Valley offices on 021876 2861.

PORT ELIZABETH A Tuxedo Christmas : TwoTone Music’s popular Tuxedo Club returns with a festive yet intimate holiday show featuring timeless Christmas songs from jazz to rock and roll and a lot of smooth vocal harmonies in between. The show is in aid of Thamsanqa Family Restoration Services and the group is excited to do their bit for charity. Led by director Ulagh Williams (piano and vocals), the group once again features scat man Brinley Yon who has gathered quite a following with his stage antics, smooth crooner Francis Pratt and new addition to the group Aston Wylie. Nationally renowned trombonist Kyle du Preez will add some spice on brass. The show will feature evergreen tunes from Frank Sinatra, Tony Bennett, Dean Martin, Louis Armstrong and Bing Crosby and also more modern renditions of holiday tunes from Michael Buble, Mariah Carey, The Eagles, Glee and many more. Tuxedo Club fans can look forward to a slick and suave mix of music featuring impressive harmonies and plenty of onstage banter between the singers. The show will be staged in the picturesque Christmas Shop at Moffett on Main Lifestyle Centre. Pre-booked tickets cost R120 (R95 for pensioners and students). Tickets bought at the door will cost R140. To book, email info@twotonemusic.co.za or call Gareth on 071 889 2203. Audience members may bring along picnic baskets and make use of the cash bar before kicking up their heels for a rocking party.

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JO’BURG

Free Tastings at Wine Concepts: Expanding from their successful Cape Town branches, Wine Concepts has recently opened a new store in the Blu Bird Centre, just off Atholl Oaklands Road in Birnam, Johannesburg. Join them for regular free tastings at the shop where, when possible, they are joined by the winemakers or representatives from the farm to share their knowledge and all the interesting facts about wines and the wineries they’re from. If you like to taste before you buy, visit them Mondays to Fridays from 16:00-19:00 and Saturdays and Sundays from 11:00 to 14:00.

DURBAN Hotel Izulu Hosts Monthly Wine Market: The 5-star Hotel Izulu in Ballito will host, what has become a ‘must do’ on the KZN calendar, its renowned monthly wine market twice in the month of January with food and wine pairings prepared by the hotel’s culinary team. On 5 January, Hotel Izulu will team up with L’Avenir wine and 26 January with Lanzerac from 12:00 at R175 per adult. All of the wines are available for purchase at a special reduced price by the bottle and wine chillers are also available to purchase at R79 each. For the kids, a selection of burgers, hot dogs and ice cream cones will also be available. Also on offer will be Hotel Izulu’s Deli, which offers soup, cheese boards, breads, biscuits and its famous fudge. Reservations Essential: reservations@hotelizulu.com or 032 946 3444.

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A few of the wineries lined up for the rest of December is: 12th Dec – Eagles Nest 13th Dec – Val de Vie 14th Dec – Christina van Loveren 21st Dec – Winters Drift For more information on tastings and to keep up with the calendar, please visit www.wineconcepts.co.za or call 011440 5498.

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EXCLUSIVE INTERVIEW Cindy Nell