March 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra MARCH 2014

TASTE TEAM

For the Love of Bubbles

Livin’ the Life

snaking through the Slanghoek Valley

Cindy Nell

Pebbles Project a brighter future for the kids

Official SA Media Partner

Chef Peter Tempelhoff - wine in Space - Refrigerated Champagne

Contents MARCH 2014

Kids play area at Opstal

Editor’s letter Table Talk

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6

Interview

21

Ex Miss SA Cindy Nell

We’ve been drinking

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33

The team sample some wonderful MCC's

Olodum 2009

Now You’re Cooking Special report

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Nothing Scaly About the Slanghoek Valley

Champagne Flutes, Wine in space, Huge boulder devastates vineyard, Refrigerate your Champagne

Taste Team

Livin’ the life

Peter Tempelhoff - ‘Lemon Meringue Pie’

Get out 28

34

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

18

Pebbles Project - Care in the community for a brighter future

MARCH 2014 WINE EXTRA 3

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

I

can’t believe that the 2014 harvest is already in full swing. Late nights and early mornings for the wine farmers who pick their grapes at optimum sugar and ripeness levels. It would seem that it’s a case of so far, so good with many producers reporting exceptional quality and good yields.

Wine Extra HQ has been abuzz with so much going on. Last week I was involved in the judging of the What Food, What Wine?

SA, which was a resounding success. It is the first time that this competition, owned by our media partners, the International Wine & Spirit Competition, was run in South Africa and it was really well received.

We’re also in the process of putting together the annual IWSC Supplement in which we highlight some of the top winners from SA in the 2013 competition, so be sure to keep an eye open for that publication.

My involvement in The Wine Show has also seen me juggling a few balls. Two bits of great news include a fantastic TV partnership deal with DStv and we’ve also secured renowned wine writer and critic, Robert Joseph to attend the Jo’burg Show where he will also be hosting various sessions in the Wine Extra Theatre. So, if you’re in Jozi, be sure to diarize the Show which takes place from 8-10 May at the Sandton Convention Centre.

With so much on my plate, I’d better get on with it. In the meantime, you can pour yourself a glass of wine, sit back and enjoy this month’s issue of Wine Extra.

MARCH 2014 WINE EXTRA 5

TableTalk This month: Make Champagne Flutes 'Obsolete' - Maximilian Riedel Runaway boulder crashes through Italian vineyard How Astronauts Had Wine Banned From Their Space Menus In The 1970’s Fridge preserves Champagne’s freshness

Make Champagne Flutes 'Obsolete' Maximilian Riedel

S

erving Champagne in flutes will one day be consigned to the annals of history if Maximilian Riedel, 11th generation of the family glass maker, gets his way. Speaking to decanter.com in London, Maximilian Riedel, who is chief executive of Riedel Crystal, said that flute-shaped glasses present Champagne 6 WINE EXTRA MARCH 2014

as one-dimensional, flooring drinkers' ability to appreciate the full range of aromas and taste profiles on offer.

“It is my goal that the flute will be obsolete by the day that I pass away,” he said. There is a business angle to this, of course.

“Champagne is a playground with no end”, he said, citing

the potential for every house's Grande Cuvee to have a specific glass assigned to it.

As regular readers will be aware, tall, thin flutes have come to dominate Champagne quaffing for several decades, replacing the shallow, bowl-shaped 'coupe' - at least partially by virtue of their ability to maintain more fizz.

TableTalk More recently, so-called tulip glasses, with a range of bulging midriffs, have gained popularity for some vintage and more premium Champagnes.

“We are going to introduce a decanter that plays a tune,” he said, of one of the launches planned. ” Riedel as a company has already done a lot of work with several Champagne houses. Dom Perignon's chef de cave, Richard Geoffroy, is another fervent critic of the flute and advocates Riedel's Vinum XL Pinot Noir glass for DP Rosé.

Still, Maximilian Riedel's vision for Champagne must share headspace with other plans that he has for the company he runs alongside his father, Georg, and which is this year celebrating 40 years since the launch of its first varietal-specific glasses, the Sommelier Series. Commenting more generally on future plans, he said the company has several new decanters in the development pipeline. “We are going to introduce a decanter that plays a tune,” he said, of one of the launches planned.

Who comes up with the ideas? “All the designs are coming from Riedel,” the 36-year-old said.

“We don't hire a designer, we do it based on our feeling. Nothing has ever been discontinued - that's an accomplishment.” Another avenue for Riedel innovation will be to focus on greater variety within specific grape types.

Is he also tempted to get involved with those who advocate matching wine with specific mineral waters, as well as food? Although water tasting is a common starting point for anyone undergoing the Riedel tasting education for the first time, it appears there are limits. “People who match water with wine have a lot of time on their hands,” Riedel said.

Article courtesy of www.decanter.com

TableTalk

Runaway boulder crashes through Italian vineyard

A

one-thousand-ton boulder that tore through a vineyard in northern Italy has caused hundreds of thousands of eurosworth of damage, the estate manager

has said.

Baron Philipp von Hohenbuhel told decanter.com that tenants on the Freisinger Hof vineyard estate in Tramin, near Trento in northern Italy, had a lucky escape when several boulders came hurtling towards their property from the mountainside above.

One boulder measuring 400 cubic metres ripped straight through a farm building at the estate, which is owned by the Servite Order convent of Maria Luggau. Another came to a halt just a few feet from the main property, occupied by a married couple. “They got away with a bad fright,” said von Hohenbuhel, who is the delegate charged with overseeing the estate.

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“...had a lucky escape when several boulders came hurtling towards their property from the mountainside above. ” A total of four hectares of vines were flattened during the rock fall, which happened on 21 January at 8:15pm. “It is too early to say the exact costs of the damage, but it runs into hundreds of thousands of euros,” von Hohenbuhel said. “Now, we will do our best to roll up our sleeves and begin to clean up.”

Grapes from Fresinger Hof are sent to Cantina Tramin, which gathers grapes from 280 small growers to produce a range of wines, including Gewürztraminer, Pinot Bianco, Pinot Grigio and Lagrein.

Article courtesy of www.decanter.com

TableTalk How Astronauts Had Wine Banned From Their Space Menus In The 1970’s

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n the early 1970s, NASA began focusing on longterm space missions, hoping to go further than moon-focused missions. The most pressing challenge at the time was revamping the space menu. Food at the time was dehydrated or held in a pouch to be squeezed out. It was deemed nearly inedible by the majority of the team on the Gemini and Apollo programs, and NASA was looking to add some flair, including wine.

“The menu also included prime ribs, spaghetti, ice cream and, briefly, wine. ” NASA's spacecraft manager, Don Arabian, found that he lost "the will to live" when he tried eating the space food for three consecutive days, saying that "the sausage patties tasted like granulated rubber," according to Ben Evan's book At Home in Space: The Late Seventies into the Eighties. Evans, who was working on the food program with Skylab (The U.S.'s first space station), reported on his yearlong experience. "The situation had improved significantly; the station would include both a freezer and an oven, and foods would be provided in five varieties: dehydrated, intermediate exposure, 'wet-packed,' frozen, and perishable," he wrote, according to Gizmodo. The menu also included prime ribs, spaghetti, ice cream and, briefly, wine.

Charles Bourland, who spent over 30 years catering to space-goers at NASA's Johnson Space Center, recalled his experiences in The Astronaut's Cookbook. One of his tasks was to select wine for the Skylab missions. After consulting experts from the University of California at Davis, he decided that sherry would work best, because any other wine would need repackaging when flying. Sherry, on the other hand, is very stable because it is heated during processing, and consequently does not undergo changes. The astronauts could drink this repackaged sherry by simply squeezing it out of the bag.

The Milwaukee Journal was among the first to report the introduction of alcohol to astronaut menus in 1972. Dr. Malcolm Smith, a nutritionist and a member of Bourland's team, cited the benefits of wine when used in moderation in space, however, a series of incidents stalled sherry's inclusion in space missions.

Early tests under weightless conditions produced unfortunate results: The wine in space created an awful stench. When NASA surveyed the space mission crew about the stench, they were pretty much ambivalent. Wine was taken out of the menu, however, when Gerry Carr, the commander of Skylab 4, said in a public lecture that publicizing alcohol on the menu attracted a slew of angry letters from people.

Within 10 days from that announcement, NASA's alcohol problem had ended. Kenneth S. Kleinknecht, Skylab's manager in Houston, said in a memorandum to the director of the Johnson Space Center that there was no need to include the beverage. Some of the reasons: It was an unnecessary expense; it didn't support nourishment or a balanced diet; public criticism and ridicule; and the likelihood of interfering with experiments.

Article courtesy of www.isciencetimes.com MARCH 2014 WINE EXTRA 9

TableTalk

Fridge preserves Champagne’s freshness

U

S scientists have found that Champagne kept at lower temperatures is less likely to develop a “browning” compound that turns wine bad. The compound, known as 5-HMF, builds up in food and drink as it spoils, and can be measured by food manufacturers to tell when to throw a product out.

As reported by the Daily Telegraph, the research, which goes against convention, suggests that Champagne should be kept in the fridge to prolong its life. The same rules apply for MCC, Prosecco and Cava, which should be kept in the fridge at around 4 degrees rather than at an average of 16 degrees in a cellar.

Lead researcher Montserrat Riu-Aumatell and his team tested 5-HMF levels in several bottles of sparkling wine stored over two years at different temperatures: room, cellar and fridge. The study, published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, found that refrigerating sparkling wines almost 10 WINE EXTRA MARCH 2014

completely prevented the browning compound from developing, thus keeping the fizz fresh.

“...found that refrigerating sparkling wines almost completely prevented the browning compound from developing, thus keeping the fizz fresh. ” Sparkling wine is traditionally stored in a cool, dry place like a cellar in order to minimise the wine’s exposure to light, movement and changes in temperature. Fridges have been shunned in the past as a place to store Champagne due to their dry environment, internal lighting and vibrations, all of which are thought to harm fizz.

Article courtesy of www.thedrinksbusiness.com

TasteTeam For the Love of Bubbles

The French Benedictine Monk, Dom Pierre Perignon is known to have exclaimed "Come quickly! I'm tasting stars!" when he first tasted his newly created champagne. Today, we are fortunate enough to taste stars whenever our little hearts desire. For breakfast, lunch or dinner, to celebrate or commiserate. Pink or Rosé Champagne or locally made MCC is growing in popularity. Often it is made from straight Pinot Noir or a blend of the red with the traditional Chardonnay and in many instances, producers use varietals that are not traditionally used in bubbly production, but the result is the same, fresh and fruity, sexy and playful and just oh-so-joyous to drink. And yes, real men drink pink!

"Come quickly ! I'm tasting stars!"

Dom Pierre Perignon, French Benedictine Monk, (1638 - 1715) when he first tasted his newly created champagne.

From left to right: Clos Malverne MCC Ellie 2011, by Clos Malverne, RRP: R185. Allee Bleue Brut Rosé 2012, by Allée Bleue, RRP: R110. Silverthorn Genie Rosé Brut NV, by Silverthorn Wines, RRP: R190. Lacourte Godbillon Brut Rosé Champagne, by Lacourte Godbillon, RRP: R459. L’Avenir Brut Rosé 2011, by L’Avenir , RRP: R110. Simonsig Kaapse Vonkel Brut Rosé 2012,

by Simonsig, RRP: R95.

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Daisy Knowles Daisy hails from the North-West Province, having grown up in Mafikeng. She spent five years in the UK, or (y)UK as she terms it, before returning to SA in 2001. She now lives and works in the fairest Cape. A most personable Personal Assistant by day, she dabbles with wine courses on the sideline to keep the brain in check and enjoys practicing the art of wine drinking at any and every chance she gets.

Clos Malverne MCC Ellie 2011 RRP: R185 ; Stockists: Available from the cellar door www.closmalverne.co.za

Daisy says: This wine was a lovely soft, dusty pink colour, which struck your palate with a zesty acidity… a tartness similar to biting into a cold, crisp apple. I picked up the faintest whiff of pomegranate on the nose. There was a certain emptiness to this wine, it faded to nothing quite quickly, but at the same time wasn’t at all offensive - it just wasn’t here nor there. I’d say this would make a good partner to weekend brunch.

Charlotte says: Like a beautiful African sunset, the bubbles glint happily in the orangey pink glow of the glass. An aromatic nose, full of juicy red berries packed full of summertime sweetness yet the finish is nice and dry, with prickle of black pepper to balance out the

natural fruit. Soft rose petal flavours lend a romantic edge.

Angelo says: This was a beautifully delicate brut, with incredibly fine bubbles. The nose displayed all the typical marshmallow, raspberries and cranberries a Brut Rosé would. It was dangerously smooth on the palate, and had flavours of strawberries, cherries and raspberries. This is that sort of delicious, cheeky potion that you get stuck into at your best friend’s wedding. It oils the joints and warms up the hamstrings, and before you know it you’ve pulled out the awkward kung fu dance moves you thought were super slick at the time, but that actually resembled an epileptic seizure at a strobe light convention.

“This is that sort of delicious, cheeky potion that you get stuck into at your best friend’s wedding.”

TasteTeam nights automatically come to mind when I taste this. There is a slightly cheeky tang to this drink, like mischief hidden behind a child’s seemingly innocent smile. I would say that this is the ideal toasting wine.

Guest Taster – Arno says: The Ellie has a beautiful light pink colour with a fresh, earthy smell. The Ellie also offers a lingering creamy and fruity taste. The taste is followed by a slightly dry acidity, which is slight enough to urge you to drink more… and more. I can see Ellie working very well with fish or prawns.

Allée Bleue Brut Rosé 2012 RRP: R110; Stockists: Makro, Sunset Liquors and Carlucci’s www.alleebleue.com Daisy says: Nosing this wine reminded

llze says: This MCC has a beautifully luscious feminine pink colour with a burst of fresh aromatics on the nose. It has notes of fresh crisp apple, berries, red grapefruit and a hint of black pepper and saffron alongside a crisp, dry finish. However its delicate, mouthfilling mousse is wonderful, it lacks the crescendo it promises. Indulge in a gorgeous breakfast spread of fresh fruit and croissants and some bubbles kick start a great Sunday morning brunch with the girls.

Silas Says: With its strong strawberry flavour, celebrations and romantic

me of pink fairground candy floss, interwoven with a quick nuance of

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TasteTeam strawberry sherbet. It made me want to stretch out on a lush lawn whilst enjoying a picnic with friends in the summer sun. The mousse filled your mouth and finished with a refreshing twang. We paired this with ginger biscuits topped with blue cheese and figs and this food-porn fusion certainly gave it an oomph! – like a quick raunchy spank on the backside from your lover.

Charlotte says: One sniff and I'm at the showground, a fluffy pile of pink candyfloss in my hand and a sugary grin on my face. This playful bubbly has more natural sweetness to it, packed full of glacé cherries, strawberry crumble and candied apple memories. Whilst it was a tad sweet for my savory inclined tooth, alongside a spoonful of perfectly wobbly vanilla panna cotta and a large dollop of berry compote being fed to me by my valentine, it would be rather fabulous.

“…like a quick raunchy spank on the backside from your lover.”

Angelo says: It’s funny how certain wines evoke a certain air of grace and finesse. It’s seldom, however, that one does this whilst maintaining a cheeky demeanour. This wine managed to tick both those boxes. Kind of like Julia Roberts in Pretty Woman; graceful, but with enough flair to beg the question and keep you guessing. The nose was all sorts of strawberry cheesecake and baked berries, whilst the palate had ripe red cherries with a beautiful finish. Crisp and bang on the bright and vibrant fruit!

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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…

Ilze says: This MCC has a lively allure, bubbles like pearl strings and makes me want to wear a tiara and white gloves.

Elegant flavours of fresh strawberries and cream, cherries, rosewater, freshly baked brioche and burnt sugar, which cling to your palate, the zesty aromas linger in its crisp finish. Perfect for hot summer afternoons with Brigitte Bardot. Pair it with vanilla pear crumble, almonds, lemon and clotted cream, baked goats cheese tart or even sushi.

Silas Says: An utterly divine scent emerged when this cork popped. Similar to a woman who has just walked into an elevator and leaves you wondering long after she has stepped off on her floor.

This woman is most likely a fiery red head with legs that go on forever and the kind of smile that makes you start referring to her as Ms. The finish of each sip is like a prolonged kiss that almost leaves you hanging, but not without leaving your palate with a memory.

Guest Taster –Arno says: The Allée is pink with bubbles that seem more active than usual and a charming fruity smell that fills the nose. The lovely taste of sherbet or candy seems to be the initial taste, followed by a slightly dry finish.

This wine would be lovely with a big sushi platter and a few of my best friends on a hot summer’s day.

Silverthorn Genie Rosé Brut NV RRP: R190 ; Stockists: Norman Goodfellows, Wine Concepts and Meander Fine Wines www.silverthornwines.co.za

Daisy says: Hello, Yumness! I could quaff this everyday. It may have subconsciously been more delicious because there has only been a limited quantity made. WHY?!! This is made from 100% Shiraz grapes, creating a beautiful pink hue. The nose claimed whiffs of raspberries and red plum, the fruitiness following all the way through to the palate and ending in an enticing French kiss with the well-balanced acidity. I would like to see this paired with some seared tuna sashimi or a prawn cocktail – and then I’ll need a moment.

Charlotte says: Like the first bite from a perfect sun-kissed peach, a sip of this astonishingly good bubbly makes me, a stubborn unromantic, believe in love again. Who needs a valentine when you can have an entire bottle of this by yourself? Perfection. Happiness.

Balance. You could spoil yourself even more and bring out some lobster, plump oysters and a large bowl of prawns but then you would have to put down the glass to eat them, and that just wouldn't do.

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.

Angelo says: Silverthorn Genie… The name immediately conjures images of Arabian deserts, magic carpets whizzing by and scantily clad belly dancers luring you off into the shadows of a dubious-looking alley way. Believe it or not, the wine took me there. The nose had a slightly herbaceous character to it, with a minerality that held together phenomenal strawberry, Turkish delight and vanilla essence aromas. The palate was full of cherries, grapefruit and sweet molasses. I could’ve been sitting smoking a hookah on the edge of a large market square, surrounded by colours, smells, textures and flavours. This wine had all that!

Ilze says: It has a bright copper colour and distinct red fruit and spice on the nose. The exotic aroma of Turkish delight has a good balance of acidity and sugar. The voluptuous mouth bursting with rosewater and peach at times covers the entire palate and ends with a dry finish. Different, intriguing and will definitely revisit this one. Add baked oysters or prawn cocktails to this menu of magical mystique. Maybe the Genie will even grant you 3 wishes.

can see myself enjoying this over a light breakfast at any time of the year.

Guest Taster – Arno says: The Genie has smaller bubbles and a wonderful colour, the smell is that of roses after a rain. The taste of Genie is a lasting delicate, creamy taste, which manages to maintain its body. I can only imagine if you could drink the highest quality silk this would be what it would taste like. I’m convinced I won’t have another Christmas ham without serving a Genie.

Lacourte Godbillon Brut Rosé Champagne RRP: R 459; Stockists:: Frogitt & Vonkel Private Wine Merchants www.frogitt.co.za

“Who needs a valentine when you can have an entire bottle of this by yourself?”

Silas Says: I love peaches, not because they taste nice and all that, but for the fact that I only get to indulge in them a set number of times in the year. The right amount of sweet, this drink should not just be reserved for celebrations like weddings and long-winded toasts. I

TasteTeam corner of your mouth offering a fresh and zesty mouth-feel and a bracing acidity. Cheek-suckingly dry, yet the finish was light. We enjoyed this alongside a gamey fish stuffed with lemon, ginger and chili. It also went magnificently with the crusty baguette and tzatziki and roast pepper dips.

Charlotte says: I adore the unique savory nature of this one, with its nose full of fresh damp soil and beet root it is more autumnal in style, rather than summery and makes a welcome change from the norm. Crisp, light and fresh, the palate has a tingle of spice, and a rich, yet delicate nature of true Turkish delight. Certainly a more sophisticated tipple, but one that would most definitely have a home with me any day.

Angelo says: What an incredible amount of depth and flavour displayed by our friend here. The nose had this incredible glazed meatiness to it; a superb balance between sweet and savoury. The palate was again full of red berries, but was carried through with green apples, Turkish delight and rose water. Clearly this winemaker is trying to put a smile on your face with something delicious and honest. And he should be perfectly happy with the result.

“This tastes like sparkling diamonds in my mouth.”

Daisy says: This lady, salmon-coloured in the glass, had a shy nose to begin with, but opened to give you a seductive undertone of strawberries and fresh cream. The mousse swam into every

Ilze says: The pinot flavours provide beautiful pronounced cherries on the nose. It has flavours of beetroot, pomegranate, strawberry, raspberry, and black pepper. There is a slight aroma

MARCH 2014 WINE EXTRA 15

TasteTeam

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.

Angelo says: It’s late. You’re smoking your last cigarette, the lights are dimmed, and it’s time to pack it up and head home. Your guitar is in its case, and you’ve wooed the crowd. But the Brut Rosé is too good to leave a little behind in the bottle, so you pour yourself another glass, and just soak it all up. This is the wine you make sure you have tucked away at the back of the fridge, always chilled and ready for that inevitable, after, after party. Aromas of limes, raspberry and creamy biscuits, and a palate bursting with cranberries, raspberries, and pomegranate. Hellyeah, I’ll be drinking this whilst watching the sun rise.

of mouldy orange peel, ginger infusion and a tart taste. With all these intense flavours it is still gentle and delicate with a fresh finish. I would like this for dessert any time of the day.

Silas Says: This tastes like sparkling diamonds in my mouth. Upon sight, not much stands out in terms of the labeling, but how does that old saying go again about books and covers? Yes, I was quick to judge this one on appearance.

However, after swallowing my words along with the contents of the bottle I’m forced to eat my words. Good thing I have something rather special with which to wash them down.

Guest Taster – Arno says: The colour of the Lacourte is a slightly tinted pink with small slow-moving bubbles. The smell has a hint of fruit in it and an enchanting finish. The taste is creamy but short with almost a doughy undertone. If this Champagne does not inspire you to speak French, then nothing will. I believe a big plate of Brie served with figs would complement this masterpiece.

L’Avenir Brut Rosé 2011 RRP: R110; Stockists: Wine Concepts and TOPS at Spar www.lavenir.co.za

“This is the wine you make sure you have tucked away at the back of the fridge…”

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Daisy says: The nose on this wine offered me feint hints of red currant and loganberries (Google this berry if you haven’t heard of it). The palate was bone dry – eye-wincingly dry in fact - and this was by far the most yeasty/bready wine of the line up. On second smell, I picked up a whiff of fresh top-soil. I would like to see this paired with a dark-fruit pie and thick cream, or even make an elegant cocktail with it…Yes, please.

Charlotte says: As a purely amateur, yet passionate mixologist, this one got me rather excited. With its vibrant guava, litchi, rose petal and watermelon flavours it made me want to get out a shaker, throw on a garish Hawaiian shirt and start throwing things around in the air, Tom cruise style. I manage to restrain myself though, and carry on enjoying this glass of girly bubbles. Yes it's a pink drink yet it's certainly not frivolous - the rich mid palate and the dry crisp finish keep it in check and leave me wanting another gulp.

Ilze says: This MCC is very aromatic, with a musky nose and gorgeous colour. Although it is very dry, it’s very crisp and fruity, think red apples, raspberry, watermelon, grapefruit and spicy sultanas. Confusing, yet lovely, it reminds me of candied apples, crystallised cherries and possibly sugary orange peel. It is voluptuous and has a lingering aftertaste; great balance and soft crispy finish that will leave you grinning like a Cheshire cat.

Silas Says: I don’t quite know what this taste is, but it reminds me of granadilla.

I used to love granadilla growing up there was always something about its taste that made me inherently happy.

This drink may be a little overpowering for me, but I am sure those who enjoy the drier style of MCC would appreciate this. Plenty of pretty pink bubbles to keep anyone perfectly happy.

Guest Taster – Arno says: This Rosé has a deeper pink colour and the smell of berries and musky bread that just lifts your spirit. There is a soft taste of fruity

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.

candy, which is a flavour that leaves one wanting to taste more. This Rosé is less complex than those previously tasted, which works well when serving numerous portions of oysters on your date nights.

Simonsig Kaapse Vonkel Brut Rosé 2012 RRP: R95 : Stockists: Ultra Liquors, Pick ‘n Pay and Makro www.simonsig.co.za

palate. When the bottle had been open a little while, the rose petals evolved into pot pourri in your glass. Sophisticated and lush - and just very easy-drinking.

Charlotte says: Oh the power of autocorrect - "Vonkel" becomes "bonked" and I'm not sure if my ensuing giggles make me slightly biased, but this is really one of my favorite goto bubblies. The palest pink colour doesn't do the bold flavours justice great big chunks of watermelon, plums and cranberry jelly whizz around my mouth and then the yeasty, rich biscuity flavours shine through on the finish.

Perfect for breakfast, lunch and dinner, it's a stalwart for very good reason.

Angelo says: I love it when a sparkling wine has a whopping burst of bubble that isn’t offensive and obtrusive, but rather does a little jump and jive in your mouth, then slides down your throat, off to the next party. There were bananas, passion fruit and baked pears on the nose, whilst the palate had spice, meat, floral and cherry flavours. Incredibly eccentric, but sparkly and full of life!

This Brut Rosé can definitely stay for Christmas.

Daisy says: This sparkling wine was simplistically beautiful. On the nose she offered a combo of rose petals and a sexy burst of red fruit: strawberry, raspberry and cherry – all ensconced in a splash of cream. The mousse was fresh and revitalizing and the tartness of the cherries made for a delicious flavour component. I also got a twang of rye bread and sour dough on the back

Ilze says: The pale cherry blossom colour immediately captures your eye; then floral and fruity aromas of roses, strawberries and red berries that exudes elegance and finesse. This MCC has delicately balanced acidity, a yeasty brioche and full-bodied flavour that leans to a crisp dry finish. There is a zesty orange aftertaste that is utterly delightful. This bottle makes me reminisce about Jo’burg sunsets in my rose garden, with my good friend, Daniel and Einstein (my cat) on Champagne Thursdays, with half price sushi from

TasteTeam the Asian store around the corner, and E-TV Movies – an Under the Tuscan Sun moment.

Silas Says: Now this smells special… Like royalty should smell or at least, I assume.

Such an amazing taste to it too - an explosion of flavour will leave you happily confused as you try to figure out exactly what tastes are playing hide and seek on your palate. This is indeed the full package - one I would happily admit my greed for.

“If the Norwegians sold a Kaapse Vonkel Rosé with every salmon, their economy would have doubled in value.”

Guest Taster – Arno says: This soft pink Simonsig has striking tiny bubbles that move with absolutely no sense of urgency, as if they are from better kin.

The smell of berries is predominant with only a hint of yeast to follow. The taste is also that of berries with the slightest acidity at the end, just to remind you to have another sip. If the Norwegians sold a Kaapse Vonkel Rosé with every salmon, their economy would have doubled in value.

Guest Taster - Arno van der Walt A lover of technology, wine and all sports that are water based.

Arno finds that technology is used to simplify our lives, wine to add complexity and water sports help to blend the two together.

Special Report

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

Pebbles Project The Pebbles Project was established in 2004, its purpose to enrich the lives of children from disadvantaged backgrounds with special educational needs, especially those whose lives are affected by alcohol, through providing support and training to local wine farm and township créches and establishing after-school provision for older children living in the Winelands.

T

he Pebbles Project believes that if a child, particularly one with special needs of any kind, is supported and given the necessary education at an early age, their future is so much

brighter.

Pebbles works closely with the wine farm owners, who support their work and assist with the upliftment of their farm worker communities and the education of the workers' children. Some of the farms that they support simply request basic créche 18 WINE EXTRA MARCH 2014

teacher training, resources and guidance; however the majority of farms request their full range of services.

Pebbles also supports township créches in Somerset West and Stellenbosch. Research has confirmed that there are high numbers of children with Foetal Alcohol Spectrum Disorder (FASD) in the Western Cape, as well as those with many other learning difficulties. There is also a high number of children whose lives are affected negatively by alcohol due to parental drinking and neglect, and communities

Special Report where drinking is a problem. Pebbles does not diagnose children with suspected FASD, but instead offers support for staff so they are able to identify learning difficulties and assist with these.

“There is also a high number of children whose lives are affected negatively by alcohol due to parental drinking and neglect, and communities where drinking is a problem. �

Pebbles supports 16 farm-based Early Childhood Development (ECD) centres and 2 township ECD centres, supporting over 350 children aged 3 months to 6 years. They provide training for staff, furniture

for centres, educational resources, libraries, a mobile toy library, social worker assistance and specific therapy for children with special needs.

Where possible they assist with the renovation of existing buildings or raise funds to provide new buildings to accommodate ECD centres.

Pebbles has set up 9 after-school club facilities to cater for the needs of the children aged 6 - 16.

Each club has a homework programme to assist the children with their academic school work. Other programmes are divided into Junior Club activities and Senior Club activities and include sport, art, life skills, libraries and games boxes. These programmes are supplemented with additional workshops such as drumming, drama, music, jewellery-making, paper making, careers advice and entrepreneurship.

Pebbles provides 4 parent workshops per year for each farm, covering topics such as Substance Abuse, HIV/AIDS and TB, Positive Parenting, Money Management, Personal Development, Grant Advice and Health and Hygiene issues.

MARCH 2014 WINE EXTRA 19

Special Report Pebbles offers the younger children of the wine farms the opportunity to borrow an educational or recreational toy every fortnight. Many of the children who are supported do not have the luxury of owning their own toys, so this is a very exciting way of developing their play skills and bringing so much happiness into their lives.

companies in a variety of ways and values the great importance of developing partnerships that are mutually beneficial. They aim to develop longterm strategic partnerships where the goal of the relationship is to jointly meet a critical social need.

As Pebbles supports a wide range of individuals and communities, their aim is to give you a project that is relevant to your business, will meet your CSI requirements and inspire your staff and clients.

There are several ways to get involved and help out: Sponsor a child - There are a number of children from very deprived communities, who are on a waiting list for sponsorship. How the sponsorship money is spent on each child is assessed accordingly – and it can be spent on anything from crèche fees (where the parents cannot afford it), food, special needs support and specific educational resources.

This monthly donation has a big impact on what can be done for each child.

Sponsor a school pack - Each year the project provides a school pack for every child leaving one of the Pebbles supported créches for primary school. A school pack is made up of a school bag, school uniform, shoes and socks as well as a basic stationery set. For many parents this cost is an enormous financial burden and some children do not attend school because they do not have either the shoes or the uniform. You can sponsor a school pack for just R200 or £20 - in return you will receive a card or email with a photograph of the child who received your school pack at the end of the year.

This is a wonderful Christmas or birthday gift and if you supply Pebbles with the contact details of the person you are buying the pack on behalf of, they will send thanks and a photograph to them - letting

“Many of the children that are supported do not have the luxury of owning their own toys...” them know who made the donation.

Corporate sponsors - Pebbles aims to work with 20 WINE EXTRA MARCH 2014

Further ways of getting involved include a host of fundraising packages and a restaurant fundraising initiative.

For more information or to get involved with the Pebbles Project, visit www.pebblesproject.co.za and make a difference in the lives of these kids.

Exclusive interview

Cindy Nell Shot on location at Koi Restaurant, Bantry Bay by Mark Freebs Fun, yet serious, ex-Miss South Africa, Cindy Nell is hardworking and ambitious. This mother of 2 and businesswoman enjoys winding down with a glass of wine… or 2…

MARCH 2014 WINE EXTRA 21

Exclusive interview We all know you as a beauty queen and TV presenter, but please tell us more about yourself?

I presented the Afrikaans travel show, Pasella, for 6 years, which involved food, wine, fashion and a host of other interesting lifestyle aspects. In between I also took part in Strictly Come Dancing and the first series of Survivor South Africa. I also presented a lifestyle show for the 2010 Soccer World Cup.

“It was such a natural industry for me to get involved in as I’m essentially in the beauty business” I got married in 2009 and decided to take a break at the end of 2010 to have a baby… My first child, Ethan was born in May 2011. In the meantime, I joined my husband in his cosmetics business. We import and export quality products, like makeup, nail varnish,

22 WINE EXTRA MARCH 2014

lipstick, self-tan, etc. Some of our biggest brands include Essence, Catrice, Caribbean Tan and Skin Science. It was such a natural industry for me to get involved in as I’m essentially in the beauty business.

I understand what women like and believe in the products we source as the quality is always most important, being imported from Germany, but at good price points. Not a lot of people know that I actually have a real job.

In January this year I restarted with Pasella after taking some time out with my 2 kids. I’m quite involved with charity projects too. Each year I pick 2 charities that I work closely with. A couple of other celebrities and I have funded projects that are in conjunction with the National Children’s Fund. We established and funded an orphanage in Pretoria called Crysalis, which specifically houses young girls who, for various reasons, can no longer live at their own homes. So far this year, I got onboard as the ambassador for the Breakfast for Better Days initiative by Kellogg’s. We launched the project recently and I then travel throughout South Africa to publicize the project and make people aware of the number of kids out there who don’t get

cindy Nell

breakfast to start their day and what they can do to help out.

“...I don’t drink sweet wine at all, but that one is what started my love.”

I also recently did a shoot for Blow The Whistle, which is an anti-rape campaign, that will air on TV and be published in magazines soon. The idea is that people can buy a whistle for R30 at selected outlets. The basic message is to create awareness about rape. A lot of women are too scared to speak up and with Blow The Whistle we’re hoping that people will make their voices heard and identify these rapists, so that they can’t do that to someone else. Women need to know there’s no shame in being raped and that they can potentially spare someone else from the harm if they speak out.

In the meantime I’m still a mom of 2, doing the school run every day. I’m one of those super-busy people. You know when they say that if you want something done, give it to a busy person? Well, I’m that busy person!

Let’s talk about wine!

Oh my gosh, I love wine! When you approached me to do the interview, I knew I just had to speak about one of my favourite things. It’s my drink of choice by far.

Do you remember your first wine?

I remember it vividly. It was a glass of Adelpracht, which was a sweet wine and I loved it. Nowadays I don’t drink sweet wine at all, but that one is what started my love.

MARCH 2014 WINE EXTRA 23

Exclusive Interview Some dodgy guy passed out in our interview area

Do you consider yourself to be a connoisseur?

Traveling with Pasella is where I got most of my experience. We filmed at many wine farms and I got to interview many knowledgeable people on the subject, so I learnt a lot along the way. I learnt a lot about wine etiquette from some of the chefs I worked with, like learning that it is best to hold a wine glass by the stem rather than the bowl, the reason being that the heat from your hand ends up warming the wine. It’s not just some blaze colonial thumb-suck reason. The proper way to taste wine and smell it in order to get the flavours and intensity out of the glass, I found really interesting and insightful.

Which kinds of wines do you prefer?

I do prefer to drink wooded wines. I am unfortunately still biased towards cork enclosures over screw caps because I believe there’s something 24 WINE EXTRA MARCH 2014

romantic about pulling out a cork, however, as a business woman, I understand the reasoning behind screw caps and the value thereof.

“Whenever we go wine tasting and find a wine we enjoy, we’ll buy a box and try to keep at least half of it to age a little bit in the cellar” For me, there is something celebratory, romantic and special about opening a bottle of wine. Whether you’ve just got home after a long day at work and are enjoying a glass of wine with which to relax, or you're celebrating an occasion, there’s always something special about it.

cindy nel

Do you prefer red or white wine?

In my 20’s I definitely preferred red wine, but nowadays I’m developing a strong palate for white wine. I specifically like the Chenin Blancs and Chardonnays that are wooded. It’s not that I’m an expert in any way, but I’m of the opinion that the more wine you drink, the more you’ll learn about it and you’ll also be in a better position to decide which wines you prefer. Whilst I have my favourites, I’m always open to trying new wines and often opt for wines that have won awards, as I believe that there’s a good reason why the bottle has a fancy sticker on it.

behind it that will always stay with me.

For my 21st birthday my parents got me a magnum bottle of Nederburg wine from the 1981 vintage, which is the year I was born.

Which wine farms do you enjoy visiting?

As cliché as it is I do enjoy going to Spier for a picnic, Boschendal is always a favourite and we enjoy taking friends and overseas guests there.

We like Holden Manz, where I once stayed for a weekend in their guesthouse. Rust and Vrede and Vrede en Lust are also popular spots for us.

Lourensford in Somerset West is also awesome and I really rate that as one of the better ones.

What are your go-to wines that you know will never disappoint?

Cindy’s thoughts on the Mullineux Kloof Street Chenin Blanc 2012:

I love Raka’s red wines and love most of Boschendal’s wines. I often visit the farm for lunch and tastings and always enjoy the experience. Haute Cabriere’s Chardonnay Pinot Noir is such an easydrinking wine and always a winner with others.

I really like the Simonsig Kaapse Vonkel on the bubbly front. A recent find I made was Wolftrap, which is great value for money.

“This is a lovely refreshing wine, bursting with fruity flavours and delightful with my salad.”

Do you have a cellar at home?

*Thanks to Koi restaurant for hosting us. Cindy enjoyed the Salmon Tataki & Avo Salad and Maryna had the delicious Sesame Crusted Seared Tuna. Great service, stunning views and delectable food.

We do. Whenever we go wine tasting and find a wine we enjoy, we’ll buy a box and try to keep at least half of it to age a little bit in the cellar. It’s not a practical thing, but my husband and I are convinced that it makes a difference to age a wine for a period of time and enjoy seeing the difference whenever we open a bottle.

Mullineux Kloof Street Chenin Blanc 2012 Retail price: R70 www.mullineux.com

Are there any special wines you experienced on your world travels?

There is! I had a bottle of wine that was bottled in the early 19th century that was given to me by a Bulgarian mafia boss when I was modeling in Sophia. I was with a bunch of other models there and we were all drinking wine, so this guy, Vasilli, said to the restaurant manager “Send her the most expensive bottle you can find in the cellar” and I still have that bottle even though I’m sure it has turned to vinegar. I’ll never open it, but it’s the story MARCH 2014 WINE EXTRA 25

Peter Tempelhoff: There’s a rumour that gets traded behind passes, in back-alleys of restaurants, and at early morning fish-markets that Chef Peter Tempelhoff emerged into this world with his tiny fingers gripping a wooden spoon. He was, it seems, born to cook.

R

umours aside, after Peter Tempelhoff had grown and finished his schooling, he started a degree in economics. Before it was too late he realized a life as a desk-jockey would be a nightmare, and disappeared into a forest to cut down some trees for a while. Emerging from the forest he still wasn’t sure what he should do with his life.

So, he took an aptitude test. The result was unsurprising: CHEF. The gods were shouting, “cook Peter, you need to cook.”

So far in his career Peter has worked alongside some of the greatest and most imaginative chefs of this generation, including Chefs Joel Robuchon, Anne Sophie-Pic, Marco Pierre White, Aaron Patterson, Giorgio Locatelli and Kyomi Mikuni.

A list of awards won over his career span is what further cements Peter’s name in the books as one of the top chefs in the world.

Currently, Peter holds the position of Executive Chef in the ‘The Collection by Liz McGrath’ and recently opened his new restaurant at the V&A Waterfront, Mondiall. He continues to explore, understand and re-imagine what South African food can be by investigating local flavour through ingredients specific to his locale. In his words, all he has to do now is “keep innovating, keep coming up with new things, new dishes, new flavours, and always keep stretching the boundary."

26 WINE EXTRA MARCH 2014

Lemon Meringue Pie Serves 6 Ingredients: 6 Lemons, juiced 1 Lemon, juiced and zested 350g Caster sugar 9 Eggs 250ml Cream 1 pre-cooked short crust pastry shell Method: Boil the lemon juice, zest and sugar in a pot until the sugar is dissolved. Pour the hot liquid over the mixed eggs and cream and beat it with a spoon until it is well combined. Place this mixture in a double boiler and cook it while stirring continuously, until it coats the back of a spoon. Pour it directly into the shell and bake in a pre-heated oven at 150°C for 25 min or until it is just set, cool rapidly in a fridge and allow it to chill completely before serving. Before serving; sprinkle some caster sugar on top of each slice and blow torch it so that the top caramelises to a golden colour... serve at once with raspberry sauce and vanilla ice cream.

Italian Meringue Ingredients 200 gm caster sugar 4 eggwhites Pinch of cream of tartar Method: Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. Cook until syrup reaches 115°C (soft ball stage) on a thermometer (10-15 minutes). Start whisking egg whites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form. Meanwhile, bring sugar syrup to 121°C (hard ball stage).

Increase speed to high and with motor running, gradually pour syrup into meringue.

Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

Super Easy Vanilla Semi Freddo Ingredients 500ml Cream, very cold 1 tin Sweetened condensed milk 15ml Vanilla essence or extract Method: Whisk the cream in a large bowl, spoon 100g of the whisked cream into another bowl and mix it with the condensed milk and vanilla. Fold the 2 together and freeze overnight Chefs Note: This is the simplest ice cream ever, and can be flavoured with whatever you want; try adding 3 tablespoons of good quality instant coffee for a great café au lait twist!

To assemble the dish: Cut tart into rectangular or pie shaped wedges, sprinkle with caster sugar and blowtorch until sugar caramelizes. Smear some Italian meringue on the plate and blow torch until golden and slightly burnt in places. Add a pile of cookie crumbs or crumble to secure the ice cream ball, place a scoop of ice cream on the crumbs. Finish with fresh raspberries, raspberry coulis and rose petals…

Enjoy!

Pair it with Mulderbosch Sauvignon Blanc Noble Late Harvest 2009 RRP: R135; www.mulderbosch.co.za Striking amber appearance with verdant hues. Beautifully developed botrytis notes of dried pear, mango and fresh hay dominate the nose. Succulent flavours of preserved cling peaches and quince paste on the palate are supported by subtle oaky tones reminiscent of hot buttered toast.

A fine acidity heightens fruit purity and underpins a long and flavourful finish.

MARCH 2014 WINE EXTRA 27

Livin’thelife

by Maryna Strachan

The View from Opstal

Nothing Scaly About the Slanghoek Valley When you mention the South African winelands, the first thoughts that come to mind are of Stellenbosch, Franschhoek, Paarl and even the outlying areas of Wellington, Hemel-en-Aarde and Robertson could get a mention.

Yet, few people would name the Breedekloof or more specifically, the Slanghoek valley and this is such a pity.

28 WINE EXTRA MARCH 2014

Livin’thelife

Entrance to Jason's Hill

L

ocated just over an hour from Cape Town, on the other side of the Huguenot Tunnel, it’s not exactly far away, but why this utterly beautiful and un-spoilt wine region doesn’t really feature is a mystery to me. So I decided to check it out a bit more in order to find a reason.

whites and three of her best selling reds. Personally, I preferred the reds with the Merlot and Jason’s Creek Classic Red blend at the top of my personal list, but the quality of these wines compared to the price is an absolute joke, no, really, I was laughing as I simply couldn’t believe how cheap they were!

My first stop was at Jason’s Hill Private Cellar.

They were setting up for a wedding later that day with a stunning Bedouin tent that was beautifully decorated. Views down and across the valley were utterly breathtaking. We were met at the cellar by winemaker Ivy du Toit who was awarded Diners Club Junior Winemaker of the Year in 2003 and this was followed by a win as the Woman Winemaker of the Year award in 2004. Not too shabby for someone who only produced her first wine in 2002!! Dít wil gedoen word!

There’s plenty for little people to do at Jason’s Hill with monkeys, birds, a trampoline, swings and jungle gym and if you feel in need of a pamper, there’s a lovely spa on the property too. Add to this a shop and restaurant, you could spend a fair amount of time at the estate just taking it all in. Bliss.

Winemake, Ivy du Toit

“... as I simply couldn’t believe how cheap they were!”

A very enthusiastic, outgoing and fun lady, Ivy’s passion shines through her every word and you can see why she has achieved as much as she has. Add to this her amazing wines, which are darn well priced and the recipe becomes clear. I sampled two of the MARCH 2014 WINE EXTRA 29

Livin’thelife Like mother, like son, blending the "Family Reserve"

Our next stop was Opstal Estate where we were met by winemaker Attie Louw. His wide welcoming smile is as down to earth and real as his wines.

True to the terroir of this valley, the Opstal ranges of wines cater for every palate and every pocket.

There are 3 ranges of wines, with the Sixpence range including a white and red blend made from the vineyards planted on what was once grazing land for sheep. Sixpence was the nickname given to the shepherd Daniel Smiles and these wines are a tribute to him as well as all of the legends who have worked at Opstal.

The Carl Everson Chenin Blanc is from the Heritage range and though we didn’t get to sample it on the day, I’ve tasted it before and I can honestly say that it is a real stunner. Made from a specific vineyard block, the wine produced from these grapes are special, bearing fruit loaded with complex flavours and wine with a beautiful elegance in structure.

30 WINE EXTRA MARCH 2014

After our tasting, we had the most delicious lunch in the Opstal restaurant. Generous portions of superbly prepared food at great prices is what they’re about.

“Sixpence was the nickname given to the shepherd Daniel Smiles and these wines are a tribute to him as well as all of the legends who have worked at Opstal. ” One of the favourites was the baked Camembert starter, and the spicy chicken livers were richly decadent. I had fish and chips as a main which was hugely satisfying.

www.nieljoubert.co.za

Livin’thelife Our last vinous stop for the day was Slanghoek Cellar where we were met by Cellarmaster Pieter Carstens, who is always a treat to spend time with. One of the fun activities they provide is wine blending. This is perfect for team building sessions and for larger groups who enjoy doing something a little different, while learning more about the complexities of wine. First off we tasted some tank samples of Pinotage, Merlot and Cabernet Sauvignon grapes. Then we made up a couple of blends with differing quantities of each varietal as we perceived them to complement each other.

Whilst we were busy with the blending, our daughter was practicing her portraiture and designing the labels for what is now known as the Family Reserve blends… Fun for everyone. After deciding on the final blends, we got to bottle and cork them before labeling our very own wines, which we got to take home. Something truly special and a memorable experience.

“designing the labels for what is now known as the Family Reserve blends…

Fun for everyone. ” The blending session was followed by a tasting of several of the Slanghoek wines. I’ve enjoyed many of their wines in the past. They’re also very well known for their sweeter wines, but on the day I was absolutely blown away by the Slanghoek Chardonnay, which at a grand price of R34,50 a bottle, surpassed all my expectations… and then some!!!

As a final treat, Pieter took us to their ‘piece de resistance’ – a 1,5 million litre steel tank! This thing was huge and since it was still empty, we had the rare opportunity to climb inside and see what it felt like to stand inside it. The quietest whisper echoed around and around and one simply can’t imagine the vastness of it - a real treat for all of us.

Our last stop of the day, after all the wine, food and 32 WINE EXTRA MARCH 2014

fun, was at the divine Slanghoek Mountain Resort, which is nestled in the magnificent Slanghoek Valley on the slopes of the Badsberg conservancy.

With a choice of accommodation ranging from chalets to safari tents and camping, the resort caters for all.

We stayed in one of the Platbos log cabins, which are situated in a small secret valley on the slopes of the Slanghoek mountains. Built on stilts over a dam, the views stretch for miles over the beautiful landscape.

Peaceful, quiet and very private, these self-catering log cabins are ideal for families or a group of friends who just want to get away. Beautifully appointed, it encapsulates the tranquility of the area. The cabins have no electricity, but solar power provides the necessary lighting. Swim in the dam, read a book or just take in the scenery – relax and unwind. True bliss.

After a peaceful night’s rest, we sadly had to head home, but vowed to return to the area soon to explore more of the delights that the Slanghoek valley and Breedekloof have to offer. So, if you’re looking for a nice getaway from the hustle and bustle of city life and to savour the untapped graciousness of the locals, sublime wines at prices that will blow your socks off and true natural beauty, then this is the place to go. You won’t be disappointed.

My personalised bottle of wine

We’ve Been Drinking Olodum 2009

I

sraeli born professional jazz pianist Micu Narunsky fell in love with wine while living in France for seven years. His performing career took him deep into the Bordeaux winelands, where he met winemaker Alain Coculet (of Château Phélan Ségur in the St. Estèphe appelation).

Micu’s curiosity in the winemaking process led him to visit Château Phélan Ségur during the harvests of 1999 and 2001 and to enrol for courses at the famous Institut d’Œnologie at the university of Bordeaux. There Micu studied with winemaking scholars such as Yves Glories and Denis Dubourdieu.

In 2003 Micu worked as assistant winemaker in the Languedoc region in the south of France at Domaine des Cresses Ricard (awarded the maximum three stars in the prestigious Guide Hachette). It was there that Micu gained his first hands-on winemaking experience, especially with grape varieties such as Syrah (Shiraz), Grenache Noir, Mourvèdre and Carignan. In 2004 Micu moved to South Africa and worked as assistant winemaker at Nabygelegen private cellar in Wellington and in 2005 at the famous L’Avenir wine estate in Stellenbosch under François Naudé.

It was at L’Avenir that Micu made the first few barrels of his own wine from Portuguese grape varieties Tinta Barroca and Touriga Nacional.

In 2006 Micu ventured on his own to create Micu Narunsky Wines, specializing in premium hand-made

wines produced on a very small scale.

Micu makes his wines using the facilities at Stellekaya wine cellar at Bosman’s Crossing in Stellenbosch, a few hundred meters from where his grandfather, François Fevrier blended wines and distilled brandy for René Santhagens in the 1920’s and 30’s (at the historic Oude Molen).

In 2009 Micu was appointed as winemaker of the prestigious wine producer Anatu, specializing in premium wines made predominantly from Rhône varietals.

Caption head: How did winning the

Olodum the alternative redshape blend Miss is Universe pageant in 1992 into the person you Narunsky are today? in theyou portfolio of Micu Wines. Based on the Tinta Barroca grape variety with Touriga Nacional in the supporting role, Olodum is a fruit driven wine with a Mediterranean feel.

The name Olodum (prenounced Oloduum) represents a form of Afro-Brazilian music. Originating from the city of Bahia in Brazil, Olodum combines percussion music with song and dance. The rhythms of Olodum are deeply routed in African tribal music.

Price: R90 To order, call 073 600 3031 www.micunarunsky.com

MARCH 2014 WINE EXTRA 33

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

February 2014/March 2014

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This month: Constantia Glen hosts RosÊ Festival Celebration Complimentary Monday Wine Tastings at The Vineyard Constantia Fresh Festival Weekend Summer at Muratie The Ride The Swingsetters Annual Harvest Festival @ Grande Provence Sizzling summer braai at the Vineyard Hotel Veuve Clicquot Masters Polo Durbanville’s Feast of the Grape 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 Constantia Glen hosts Rosé Festival Celebration : Indulge your love of Rosé and come to Constantia Glen on Saturday, 15 February 2014, for a Rosé Festival Celebration on the lush lawns with spectacular views amidst the vineyards. For this summer celebration of Rosé, Constantia Glen has teamed up with neighbouring wine estates Beau Constantia and Eagles’ Nest, all situated on the upper reaches of Constantia Nek. The cellars will be presenting their Rosé’s as well as a selection of other wines from this remarkable appellation. Visitors will be spoiled with a traditional spit braai and salads and can purchase wines to take home. Booking is essential for the Rosé Festival Celebration at Constantia Glen’s Manfred’s Legacy from 12:00 to 17:00. Tickets are available at the participating farms at R250 per person. The event is closed to children under the age of 18. For more information or to book, call 021-7955639 or e-mail sales@ constantiaglen.com

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.

36 WINE EXTRA MARCH 2014

Annual Harvest Festival @ Grande Provence : Experience the magic of the Grande Provence Heritage Wine Estate 2014 Harvest Festival, in Franschhoek, on Saturday 22 February, at just R450 per adult and R280 for children under 12. The day starts at 09:00 with coffee and fresh muffins followed by a tractor ride to the vineyard for grape picking.

At 10:30 guests arrive at The Cellar for a short tour, wine tasting and a presentation by the Estate’s General Manager and Winemaker, Karl Lambour. This is followed by the fun part, where guests stomp the grapes in the wine, barrel competition and more activities. From 11:15, gather in the manicured garden under the grand old oak tree for a scrumptious country feast prepared by Executive Chef, Darren Badenhorst. All guests are entitled to one free wine tasting voucher per adult and Angels Tears cocktails are also available during grape picking. The Harvest Festival is highly recommended as an excellent team building activity and special rates will be given to groups of 10 guests or more. To join, please call 021-876 8600 or reservations@grandeprovence.co.za.

Get Out Summer at Muratie :The Muratie Music Concerts present a great opportunity for friends and family to get together and relax under the estate’s ancient oak trees, soaking up the music while enjoying Muratie’s fine wines and the Farm Kitchen’s summer menu. Tickets for the concerts include a glass of Muratie wine on arrival. Children under 12 enter free. For further information or to pre-book your tickets and table, contact Thalia Alberts on: 021-865 2330 or info@muratie.co.za. Tickets can also be purchased on arrival. Muratie can accommodate up to 120 people, and in the event of rain, Muratie will accommodate the event indoors.

Veuve Clicquot Masters Polo : Synonymous with flutes of champagne and exquisite couture fashion, guests of the 4th annual Veuve Clicquot Masters Polo 2014 are set to attend what has now become South Africa’s most exclusive and luxury polo event on the Western Cape’s social calendar on Saturday, 01 March 2014 at Val de Vie Estate from 14:00.

Drawing inspiration from polo’s global presence, with its rich cultural heritage, the prestigious Champagne House sponsors some of the world’s leading polo events such as the Manhattan Classic in New York City, the LA Polo Classic, the UK’s Gold Cup and the Veuve Clicquot Masters Cape Town, the only event of its kind on the African continent. VIP guests of Veuve Clicquot Masters Polo 2014 tournament can look forward to an afternoon of stylish décor opulence, perfectly chilled Veuve Clicquot Yellow Label champagne, gourmet canapés, lavish couture fashion and a highly anticipated action packed finale of polo. Tickets start from R150 and are available from www.computicket.com.

The Ride: Saturday 15 February at 16:30. Tickets cost R50 per person.

The Ride is a collaboration between three experienced musicians: Andre Leo, Lucas Swart and indierock and acoustic folk singer, Lucy Kruger, who have harnessed their craft by playing with a variety of projects. They will take you on a journey through the best places they have been, musically and personally. Their set consists of original material by each member, as well as covers ranging from the Velvet Underground to Tom Waits and Gillian Welch

The Swingsetters: Saturday 22 February at 15:00. Tickets cost R100 per person. The Swingsetters provide a collection of original and covered music combining and alternating between the styles of swing, funk and rock & roll, adding a touch of class to any event with their fine outfits and flamboyant instruments.

The band comprises a number of accomplished musicians from different backgrounds, each one bringing something different to the table. An electric three-piece horn section and solid rhythmic department sets the platform for the group’s 4 lead vocalists to fully express themselves.

Musical influences range from the big band swing of Benny Goodman and the acapella stylings of the Andrews Sisters, to the funkadelic sounds of Stevie Wonder and the sexy crooning of Elvis Presley.

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CAPE TOWN

Constantia Fresh Festival Weekend: The 2014 Constantia Fresh Festival kicks off on the 21st of February at 17:30 with a themed tasting by sommelier Jörg Pfützner, exploring the distinctiveness of Constantia’s fine wine, while discovering and contrasting vinous offerings from other regions of South Africa and the rest of the world. The tasting will beg the question: “If modernity is sexy, is tradition passé?”

Tickets to this themed tasting cost R990 per person. Seats are limited due to the intimate nature of the event.

Treat your taste buds to an Al fresco four-course dinner prepared by celebrated South African chef, Bertus Basson in the leafy park of historic Klein Constantia at 19:45 on the 21st of February. Expect sophisticated fare, prepared on open fires, the best local ingredients and a joyous unpretentious gathering of wine and food lovers. Dinner will be complemented with a selection of twelve of the best white, red and sweet wines the Constantia wine valley has to offer and costs R990 per person. Seats are limited due to the intimate nature of the event.

Fine Wine Events once again brings you Constantia Fresh, a food and wine festival which offers the best this breathtaking and historic wine route has to offer. With the main aim of presenting and discovering fine wines, Constantia Fresh 2014 will bring the finest South African wine producers to showcase wines exhibiting that all important character, freshness. The 2014 event takes place on February 22 from 15:00-20:00 on the lawns of Buitenverwachting Wine Estate. Wine enthusiasts can wander about the lawns of Buitenverwachting sampling fresh wines paired with canapés. Fine wine and food pairing exhibitions, as well as art, live music, live acts and performances and an antique and collectables market, where the South African lifestyle will be celebrated, will keep guests entertained between sips and mouthfuls. This year’s festival of wine will also see some of this country’s most talented chefs preparing an array of food throughout the day. The chefs who will be cooking up a storm include Peter Tempelhoff of the Collection, Christian Harbeck, Raith Gourmet High Constantia, Bertus Basson of Overture Restaurant and Edgar Osojnik of Buitenverwachting Restaurant and Brad Ball of Steenberg’s BistroSixteen82. For only R400, your Constantia Fresh ticket lets you taste over 200 wines from a carefully selected line-up of South Africa’s best wine cellars, as well as canapés prepared by some of the country’s most talented chefs.

Tickets can be bought at the participating local and regional wine farms or from www. webtickets.co.za. For further information or to book your seats/tickets at any of these events, visit www.constantiafresh.com or contact Fine Wine Events on enjoy@ finewineevents.co.za.

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Durbanville’s Feast of the Grape: Kick off your shoes for some squishing and splatting at the Durbanville Wine Valley’s Feast of the Grape, a weekend of harvest fun hosted by 12 wine farms in the Durbanville Wine Valley. The festival takes place on 1 and 2 March 2014. It will be held at the picturesque D’Aria wine farm, surrounded by vineyards and nature, with plenty of seasonal wines to sip.

The farms coming together to take part in the grape frolics are: Altydgedacht, Bloemendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Groot Phesantekraal, Hillcrest, Klein Roosboom, Meerendal, Nitida and Signal Gun. Tutored tastings for wine enthusiasts is a first for the festival. Wine estate restaurants bring their personality to festival feasting with creative dishes such as oysters with Sauvignon Blanc jelly, and baguettes with Boerejongens. Family-friendly and funfocused, the two-day celebration also pays homage to harvest machinery and farm equipment. Winemakers and a Cape Wine Master explore the Durbanville terroir and wine styles in intimate tastings.

Individualistic, outspoken and passionate, the presenters are as informative as they are entertaining. The tutored tastings are free of charge. Booking essential via kjackson@durbanvillehills.co.za.

Bookings will also be taken at the festival entrance on the day. Tickets for the festival cost only R50 from www.webtickets.co.za.

Children under 12 enter free with R20 entry to Kids Country Zone. Festival hours: Saturday 11:00 – 19:00 and Sunday: 11:00 – 18:00.

CAPE TOWN Sizzling summer braai at the Vineyard Hotel : Summer is here and the Vineyard Hotel & Spa is proudly hosting a series of evening braais at Splash Café. While the braai masters prepare a mouth-watering meal, guests are encouraged to unwind and enjoy the lyrical sounds of Katelyn Convery, a folksy -blues singer. Her music is upbeat, yet relaxing, perfect for a Sunday evening. Children can play and run around the hotel’s leafy green gardens and, if they’re lucky, they may even spot one of the hotel’s resident eight tortoises. The buffet-style menu promises various South African favourites including delicious fresh bread and a selection of meats hot off the fire. Adults R240pp and children under 12 pay half price. Bookings are essential. Please contact the Vineyard Hotel & Spa on 021-657 4500 or eat@vineyard.co.za Vineyard Hotel’s Festival of Bubbles: SThe Vineyard Hotel’s annual MCC Festival will again take place on Sunday, 2 March

2014, with some of the Cape region’s best Methode Cap Classique (MCC) producers showcasing their wares for local bubbles enthusiasts. The popular festival, a hallmark event marking the Vineyard Hotel as the Cape’s premier wine destination hotel, will take place outdoors in the hotel’s lush gardens between 3pm and 6pm. Accompanying the tastings will be delicious canapés prepared by the hotel’s expert chefs while guests sit back, enjoy the summer gardens along with some light entertainment. The cost to attend is R180 per person, which includes a souvenir Vineyard Hotel tasting glass. As this annual event is enormously popular, bookings are essential BGuests are encouraged to book early and full pre-payment is required to guarantee bookings. For further information or to make a booking, please contact the Vineyard Hotel & Spa on 021-657 4500 or email eat@vineyard.co.za to make a booking.

Eikendal Weintaufe 2014: Eikendal is set for happy times and high jinks in the vineyards when this prominent wine estate hosts its ever-popular Weintaufe Harvest Celebration with a feast of activities to delight the whole family on Sunday, 2 March 2014. A beautiful setting at the water’s edge beckons young and old to kick off the shoes and indulge in laid-back weekend vibes and vibrant family fun on the farm, fuelled with live music and barrels of entertainment, all washed down with delicious estate wines and wholesome country fare. At the Weintaufe the spotlight will fall on the flagship Chardonnay 2014. After the baptism of this first wine of the harvest, visitors will get to taste the newcomer straight from the barrel. Attractions and activities at the not-to-bemissed Weintaufe 2014 include vineyard tractor rides and walks, cheetah viewing, craft stalls, lucky draws, golfing action at the dam, pony rides, a jungle gym, grape stomping action and fly fishing. Delicious food and wine will be on sale, so bring your friends and family and claim your spot on the lush lawn for the perfect ending to your weekend. Entrance to the Eikendal Weintaufe 2014 is R30 per person and includes a complimentary glass and barrel tasting of the christened Chardonnay for adults, whilst children under the age of 12 get in for FREE. Tickets will be available at the gate on the day and the event starts at 10:00 with the official baptism and tasting of the new Eikendal Chardonnay at noon. For more information on the Eikendal Weintaufe 2014 or to secure your tickets prior to the event contact the cellar on 021-855 1422 or email info@eikendal.co.za.

Muratie Harvest Festival: The Melck family will once again be hosting their annual “harvest festival” at Muratie Estate in Stellenbosch on Saturday 1st March 2014.

The festival which takes place under the ancient oaks that guard this historic wine estate, is a celebratory family event featuring good food, fine wine, great company, live music and lots of fun stomping the newly harvested grapes. The day will begin at 11h30. Entrance is free of charge and visitors will receive a complimentary glass of Muratie wine on arrival. Food, wine and cold drinks will be on sale. Cellar and vineyard tours will be on offer as well as a vertical wine tasting for 20x people at 12h00 at R50 per head. And, to add to the fun, there will be loads of freshlyharvested grapes to stomp. After lunch, guests will be able to relax and enjoy a memorable afternoon of live music performed by the popular Kitchen Jammin Blues Band. For further information contact Thalia Alberts at Muratie on 021-865 2330 or info@muratie.co.za.

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CAPE TOWN

Get Out

Paarl OmmiBerg/Round the Rock Festival: With harvest in full-swing, the annual Paarl Ommiberg “Round the Rock” festival to be held on 8 and 9 March 2013 from 10:00 until 18:00, offers visitors not only the opportunity to taste the first unfiltered wines of the 2014 vintages but to enjoy a relaxed day out in the winelands with unique offerings and activities to suit the whole family. Also on offer are cooking demonstrations, art exhibitions, live entertainment and cellar tours. Adding to the day’s festivities are jumping castles, slippery slides, pony rides, face painting, kids’ croquet and rides on a goats wagon to keep the kiddies busy. With more than seventeen wineries to choose from visitors will be spoilt for choice. Unfiltered wines, live music and Zwiebelkuchen (onion tart) tastings are free throughout the event, whilst meals and special activities should be booked in advance to avoid disappointment and are payable separately. Ticket prices are R100pp over the age of 18 and may be booked through www.webtickets.co.za or on the day at any of the participating wineries or restaurants and includes an engraved wine glass, access to and tasting of young wines at all participating wine farms. Accompanied children under 18 years of age enter free. For further information please see www.ommiberg.co.za or call 082 787 4118.

Stellenbosch Street Soiree: These monthly ‘pavement celebrations’ invite locals and visitors to step outside and savour the true spirit of Stellenbosch with a glass of wine and a bite to eat – right there in the street, where strangers become friends and live music soothes the soul after a tough day at the office. The Stellenbosch Street Soiree takes place from 18:00 to 20:00 (between Bird Street and Andringa Street) and for R50 one gets a wine glass and a ticket to taste to your heart’s content, while delicious street food will also be on sale on the evening. The last Stellenbosch Street Soirees for summer, will take place on 12 March – weather permitting. For more information contact 021-886 8275 or visit www.wineroute.co.za.

Robertson’s Hands-on-Harvest Festival: For the first time ever, the Robertson Wine Valley welcomes the public with open arms for a magical 2 months of harvesting from 1 February until 30 March 2014. Traditionally this festival was held annually during only one weekend but due to popular demand friends and family of the valley are invited to join us at leisure for this very popular event. Children still play in the vineyards while brothers or best friends compete to collect a better share and catch the eye of a pretty girl. There are refreshments aplenty and food for the soul as well. Nothing is as special as the emptying of overflowing baskets into barrels and the rolling up of pants – there are grapes to be stomped on and fun to be had – this is our “Hands-on-Harvest” festival. Feast your eyes on the intricate art of wine making, stomp grapes to your hearts’ content or take a leisurely trip through the vineyards by tractor or on horseback, followed by a scrumptious picnic. Visit www.handsonharvest. com for the programme of activities (which includes contact details for participating wineries). All bookings to be made direct with participating wineries. Payment is required in advance. Space is limited and booking essential. For more information, call Elizma Botha on 023 626 3167 or email manager@robertsonwinevalley.com.

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JO’BURG

Great Domaines presents Bodega Valenciso : Join Great Domaines on Thursday, 20 February at 2 Jameson Avenue, Melrose Estate, Johannesburg at 18:30 for a precious vertical of the Rioja Reserva from Valenciso. 2007 Rioja Reserva, Bodega Valenciso (93 Points, Robert Parker’s Wine Advocate) “The 2007 Valenciso Reserva is pure Tempranillo from argilo-calcareous soils around Haro cropped at 38 hectoliters per hectare, fermented in cement vats with native yeasts, and aged for 16 months in French oak barrels, one third of which are new. 2007 was a cold, wet, Atlantic and difficult vintage, where the date of the harvest made a big difference. At Valenciso they started on October 14 and the

wine is quite tight at the moment, with subtle and elegant notes of red and black fruit, cedar wood, nutmeg and vanilla.

The characteristic that strikes me as more important here is the balance, something that Valenciso seems to be quite good at, producing classically proportioned wines with the right amount of extraction, acidity and wood. It should age very well. This wine represents the bulk of the 100,000 bottles produced by the winery. Drink 2014-2022.” None will be for sale but it will give one a great idea of what this bodega is all about. Cost is R350pp.

For more information or to book, call 011-778 9300 or email info@greatdomaines.co.za.

AROUND THE WORLD VinItaly Awards for Wine Excellence: The 21st Vinitaly International Wine Competition will be held 26-30 March 2014 in Verona. "After the twentieth edition was moved to November 2012 to give more space and visibility to the event through more relaxed organisation and a more impressive programme", said Giovanni Mantovani, CEO & Director General of VeronaFiere, "in 2014 we return to the pre-Vinitaly calendar that has characterised the Competition since its inception". The choice of dates close to the opening day of the most important international exhibition dedicated to wine (6-9 April 2014, www.vinitaly.com) is more strategic from a marketing point of view because it allows companies winning medals or special mentions to present new products already distinguished by such success. click to read more…

42 WINE EXTRA MARCH 2014

The Olive Oil Competition that Appeals to International Buyers : Enrolments for the 12th Sol d'Oro are now open.

Organised by Veronafiere as a preview for the Sol&Agrifood exhibition of quality agro-foods (www.solagrifood.com), the most important olive oil competition in the world will take place 17-22 February 2014 with an important new feature: for the first time, companies will be allowed to enter two samples of olive oil in two of the five competition categories defined in the regulations: light fruity, medium fruity, intense fruity, single variety and organic. "The winners of the International Olive Oil Competition, which attracts almost all producing countries from Argentina to Lebanon", said CEO & Director General of Veronafiere, Giovanni Mantovani, "generate considerable interest among the 60 thousand operators (including 20% from 75 countries) attending Sol&Agrifood, scheduled alongside Vinitaly and Enolitech". click to read more…

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