FOR WINE LOVERS, NOT WINE SNOBS
WineExtra MAY 2013
WI
N
WE A E AT KEND VIN THE E HO YARD TEL
TASTE TEAM
THE BIG BOYS Kuiering with the Cousins
SUGAR IN WINE
WHAT DOES IT DO
NICO PANAGIO A ‘Dish’ Ideally Paired with Wine Official SA Media Partner
at Van Loveren
Subscribe Free at www.wine-extra.co.za
Contents MAY 2013
Editor’s letter
5
Taste Team
8
Hitting the Big Boys
Special Report
14
Now You’re Cooking
28
Livin’ the Life
30
Kuiering with the Cousins at Van Loveren
The Role of Sugar in Wine
We’ve Been Drinking
34
Dagbreek Nebbiolo 2010
Exclusive Interview
18
Nico Panagio - A ‘Dish’ Ideally Paired with Wine
Competition
36
Win a weekend at the Vineyard Hotel and Spa
Table Talk
Get Out 22
Dinner in Robertson
38
Our pick of the very best viticultural-based events
MAY 2013 WINE EXTRA 3
Published by: TWS Media CC 102 Dorp Street, Stellenbosch. 7600, Republic of South Africa Tel: +27 21 888 8800 Fax: +27 21 888 8818 wine-extra.co.za wineshow.co.za Editor: Maryna Strachan maryna@wine-extra.co.za Graphic Design Mark Freebs info@markfreebs.com Web Services Tracey Van Niekerk tracey@mutsami.co.za Advertising Sales Vanessa Adendorff vanessa@wineshow.co.za Publishing Director John Woodward jw@pullthecork.co.za
Subscribe online at: www.wine-extra.co.za Official S.A. Media Partner:
The publishers regret they cannot accept liability for errors or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader’s particular circumstances. The ownership of all trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without permission of the publishers in writing. An exemption is hereby granted for extracts not exceeding 100 words in total from any one issue to be used for the purpose of fair review.
www.wineshow.co.za
Editor’s letter Maryna Strachan maryna@wine-extra.co.za Follow us @WineExtra
For some reason I’m still amazed how Easter has this definitive effect on the climate here in the Western Cape as it always signals the start of the colder and wetter weather. For someone like me, who is solar-powered, getting out of a cosy bed and feeling the chill is not ideal, but the idea of drinking red wine next to log fires on a rainy day brings some sort of relief to the thought. I’ve been following the growing trend under wine drinkers of a movement towards drinking Pinot Noir, an elegant grape that can be enjoyed chilled in summer and which will just as easily warm chilled bones in winter. Easily paired with a range of food, keep your eyes peeled for this varietal. At this stage there aren’t many available and those that are, can be a bit more pricey – especially the better expressions. Another trend that has become more and more prominent is that of unwooded Chardonnay. Personally, I don’t see the point. Although I might have tasted quite acceptable versions of this, I’ve never had a wine that has wowed me and as someone said at a lunch I attended “you only make unwooded Chardonnay if you know the wine isn’t good enough”. Maybe a little harsh, but on the flip-side I can believe it too… Things at Wine Extra HQ are in full swing as we prepare to take Jo’burg by storm in the upcoming The Wine Show, which now finds itself for the first time at the Sandton Convention Centre from 3-5 May. Free sessions in the Wine Theatre, a plethora of both local and international wines and a very exciting new project called What Food, What Wine will entertain and enlighten all show visitors. For more information on the Show, visit www.wineshow.co.za and to buy your tickets, you can do it through www.computicket.co.za. See you there! MAY 2013 WINE EXTRA 5
TasteTeam Hitting the Big Boys
We’ve all heard of the famous French producers, Lafite, Petrus, Romaneé Conti, Chateauneuf du Pape and Chateau d’Ychem. So too, there are the few South African producers which, when mentioned, tend to spark a mouthwatering interest. Such a pity that only a mere six wines could be included in the Taste Team lineup to represent them as there are a few more that could’ve joined this selection, proudly standing shoulder to shoulder. The wines in this lineup were tasted blind by the Team and are all pretty unique in their own, distinct ways. Big, bold and not particularly cheap, open them for special occasions, put them down in a cellar and, when you open them up, savour them… slowly… sip by sumptuous sip. And, if you happen to find yourself at The Wine Show Jo’burg, go and visit the producers to sample and decide for yourself which one you like best.
From left to right: Morgenster 2008, by Morgenster Wines RRP: R320. Thelema The Mint 2010, by Thelema, RRP: R225. Kanonkop Pinotoge 2011 by Kanonkop, RRP: R230. Ernie Els Signature 2010, by Ernie Els, RRP: R600 De Toren Z 2010, by De Toren , RRP: R290. Meerlust Rubicon 2008, by Meerlust, RRP: R300.
8 WINE EXTRA MAY 2013
Abby Buchanan Business student, fashion, beauty and lifestyle blogger and lover of the finer things in life - wine being one of them. Abby likes her men like she likes her wine... Complex!
Morgenster 2008 RRP: R320 ; Stockists: Stockists: Makro, Wine Concepts, Norman Goodfellows www.morgenster.co.za
TasteTeam
wine.
balanced from the nose to the palate.
Charlotte says: Lovely deep, rich, enticing chocolate/red colour and this cocoa character certainly carries through to the nose as well. It has a slight creamy, almond nuttiness to it and has me craving a slab of fruit & nut dairy milk. I take a sip and instantly my mouth curls with a smile – this is to me, a classic, old world style wine full of savoury cedar, restrained spice, blackberry and cigar box flavours. The tannins are there, but are balanced and overall this is just a lovely medium to full bodied wine that I would happily enjoy with an oxtail stew in winter.
Guest Taster – Craig says: With this wine I was taken out on a Spring Sunday afternoon picnic with its soft, but rich colour complexion. At first it was very subtle on the nose, but in time it started to breathe some new life and hints of vanilla and berry wafted through my nose. My palate was being spoilt with flavours of spring, thanks to a trio of black berry fruits. Personally I think a little ageing would pronounce even more flavour, adding even more intrigue to this wine..
“I take a sip and instantly my mouth curls with a smile…” Daisy says: What struck me about this wine was the good balance it carried between fruit flavours and the oak characteristic. Fennel and a delicate floral aroma could also be traced on the nose. The aroma of almonds carried through to the palate and a hint of mocha swirled around the delicate nuttiness, creating a smooth, moreish sip.
Abby says: A deeply decadent red in one’s glass, one whiff gives off an air of charming librarian feel with old books and pencil shavings. A deeper nose appears to carry a slight musk. On the palate there is quite a contrast between rich chocolate and mocha coffee notes and a sharpness of marzipan. This provides a slight depth, but for me it never really succumbs to anything noteworthy.
Nathan says: Dusty, musty and not all that trusty. A very rustic wine which struggled to open up and truly express itself. Smelled like a gravel road on a wet and damp day. Here and there I picked up slight nuances of Turkish delight, though that may have just been my mind playing tricks on me in an attempt to find something that stood out about this
Silas says: This wine has an element of Rock ‘n Roll to it! The first taste resembles your first listen of “Time is on my side”! It exudes British elegance, but with a naughty side to it. Dark chocolate with pinches of spice and with an undertone of violets and floral. Blackberry and mulberry, with dark berry fruits coated the palate. Incredibly
Thelema The Mint 2010 RRP: R225; Stockists: Stockists: Pick ‘n Pay, Makro and Liquor City www.thelema.co.za
Daisy says: An extremely herbaceous, Buchu-dominated aroma smacked the nasal passages on first sniff and a
MAY 2013 WINE EXTRA 9
TasteTeam distinctive toothpaste element could be tasted. To me, this is not a wine to be had on its own. I would, however, really like to see it teamed up with some dark chocolate, like Lindt’s Orange Intense or a hearty steak with a chilli chocolate sauce.
“…winter evenings wouldn’t be the same without it.” Nathan says: Buchu, fynbos, mint and dark chocolate. Sounds complex and enticing doesn’t it? Nothing really changes from nose to palate, so the follow through is great. However, I don’t know if that’s what I really want. I was hoping for a tad more fruit on the palate to break the intense mint flavours and just add some depth and warmth to the wine. Should you have brushed your teeth prior to stumbling across its path… never fear…it will make absolutely no difference. Charlotte says: A definite departure in style from the other wines, this one erupts with herbaceous aromas – buchu, mint and dried rosemary – as you swirl it in the glass. I enjoy the upfront savoury herb character as it bounces around on my tongue. With its aromatic nature I would love to try a glass of this alongside a Moroccan tagine or something similar as I think it would really stand out. Abby says: If you are feeling under the weather then this medicinal tasting wine will fix you right up. With its girly cherry hue and sour nose that sets your taste buds alight, you expect the same sharpness from the palate. However a herbaceousness accosts one’s mouth whilst maintaining a quirky sweet toffee
10 WINE EXTRA MAY 2013
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.
taste. Think menthol and the sweets loved by grandfathers all over the world... Humbugs! Silas says: Such a homely wine that makes one love Africa. Proud to call it home and I’m glad it’s my home. The nose was massively minty, like a cup of freshly brewed buchu tea on a Sunday morning on a lonely small farm stoep. The palate bathes in ripe black cherries and berry fruits. Silky, smooth, and delicious! Guest Taster – Craig says: At first I was not sure about this wine, but with time to breathe there were hints of After Eight chocolate on the nose. Excited by the smell of mint, I couldn’t wait to get involved with this wine a little more intimately. My first sip reminded me of a meaty roast lamb with asparagus. Slightly complex, I wasn’t sure whether I liked it or not, but as I got more involved, it became apparent that this wine had grown on me and that winter evenings wouldn’t be the same without it.
Kanonkop Pinotage 2011 RRP: R230 ; Stockists: Makro, Vaughn Johnson, Norman Goodfellows www.kanonkop.co.za Daisy says: Inhaling this gave rise to the vision of me hacking open a buried wooden crate to reveal this bottle of wine beneath a plethora of straw and dust. You almost wanted to sneeze. And then after a few swirls, she opened up to show subtle aromas of mint, vanilla and even… Bisto gravy. There was a lovely burnt, caramelized sugar note on the
palate and a faint wisp of coffee.
“Post tasting… the first bottle to be finished…’nuff said.” N a t h a n s ay s : F o r m e , t h e m o s t intriguing of the lot. What an interesting nose and palate. I know there is a stigma about calling tremendously fruity wine sweet, but sometimes you just can’t help yourself. This is that wine. Cherry cola and caramel on the nose, following through to the palate where they are accompanied by caramelised sugar and (for some or other reason) a whiff of mature cheese… I think. Post tasting… the first bottle to be finished…’nuff said. Charlotte says: One sniff of this and I know we are in a whole new territory here... totally different from all the other wines as it’s extremely fruit forward
Nathan Blair Nathan was raised in the windy city of Port Elizabeth, but fell in love with wine once he started to live in Stellenbosch. He admires the incredible success and level-headedness of Sir Richard Branson and believes that life happens whilst making other plans.
on the nose, think cherries that are both sweet and slightly sour, raisins, strawberries and then a touch of sweet vanilla. This is new world through and through. On the palate it is almost Bourbon-like, with its lively sweet and spicy characters but then there is a light floral delicate edge to it that keeps everything in balance. Abby says: Continuing with the deeper toffee notes that red blends so often present, this wine has a more peanut brittle-like quality to it. That syrupy sweet, burnt sugar blended with the nuttiness. Notes of warming Whiskey also appear, creating a highly enjoyable mix of flavours. There is a tinge of dustiness and stale cupboard that appears after airing it for some time, but this surprisingly seems to work. Think relaxing by the fireplace on a cold winter’s night with that slight sootiness to the air. Silas says: Massively new world in its appearance, the wine had layers of red cherries, coffee and mocha on the nose. It made me think of a rich dessert, with classy, red fruit bursting in little pockets. This would pair up beautifully with something Asian, spicy and aromatic. Guest Taster – Craig says: Boy, oh boy! Did this wine get the conversation started? Extremely complex in its structure, it had me baffled as to what to think. I wasn’t sure whether or not I liked it, but yet kept coming back for more. I secretly knew that I was going to fall in love with this roasted, caramelized, nutty, rich, full-flavoured wine with hints of cherry. With each sip I became more and more intrigued, thus allowing me to delve deeper and deeper into this journey of self-satisfaction. I am sure
I will be revisiting in the not so distant future.
Ernie Els Signature 2010 RRP: R 600 ; Stockists: Makro, TOPS at Spar, Norman Goodfellows www.ernieelswines.com
TasteTeam aromas including nuances of marmite, musk and Aramis perfume fill the glass, but don’t particularly transpire on the palate, leaving me wanting for a little more.
“If bottles of wine were like people, then this would be your typical party animal.” Charlotte says: There are lots of interesting flavours happening in this one – mint, dark cocoa and liquorice as well as mulled wine characters of cinnamon and vanilla. Despite all this happening in the glass, the wine is actually quite subtle when you have a sip, with soft tannins and a sweet, perfumed finish. Elegant in its restraint, I thoroughly enjoyed it.
Daisy says: What fascinated me about this wine was how different it smelled in my tasting glass, compared to our guest taster who tasted out of a larger wine glass. Peppermint crisp and mulled wine could be smelled on the nose, along with a faint hint of the original Old Spice cologne. An after-taste of yummy cough syrup-type flavour on the palate left me asking, “more please…?” Nathan says: Savoury… It had moments where it came alive but then it all just disappeared again. Might just be that it is too young? An interesting array of
Abby says: If bottles of wine were like people, then this would be your typical party animal. A sharp, breathy burst of alcohol on the nose that continues onto one’s palate. Think wedges of lemon and a slight smokiness. Fortunately it does offer some reprise on the palate with more docile notes like oats and shortbread. Silas says: This wine was fantastic! Sultanas and rich plums came to the fore, with a high acidity and a long finish. Ripe and tight, but full body of character, the wine felt like it was slightly holding back. Like a shy first date, with neither side of the table ready to make the all-important second move! Loads of potential, but needing a little nudge.... Guest Taster – Craig says: Dark plum
MAY 2013 WINE EXTRA 11
TasteTeam in colour with hints of floral spices and coffee on the nose, I expected an overtly complex blend, however I was pleasantly surprised. The spices and tannins were very evident on the palate, yet it was very smooth and easy to drink. Reminds me of a spring afternoon in the Cape.
De Toren Z 2010 RRP: R290; Stockists: Stockists: Makro, Norman Goodfellows, Ultra Liquors www.de-toren.com
Daisy says: To me, this wine helped symbolise the wine term ‘full bodied’. It seemed to have more than one dimension to it with the contrast in flavours that pushed through on both nose and palate. I could smell aniseed and some citrus peel and then the distinctive aroma of a freshly sharpened pencil. On taste, it was quite meaty, with hints of red berry fruit and freshly baked
12 WINE EXTRA MAY 2013
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…
mince pies.
nuttiness is simply sublime.
Nathan says: Never mind mistletoe, no wonder “Mommy” kissed Santa Clause if this is what they were drinking that wonderful evening - Christmas pudding in liquid form. At first I felt that the alcohol was far too showy, but after time, that dissipated. Mixed raisins and cinnamon spice fill my nostrils with an air that sends me back to the Eve of a white Christmas in front of a crackling fire. Warmth and joy in a glass. What a wine!
Silas says: Imagine walking into an old English pub - a room where old gentlemen wear tweed jackets and perfumed cologne and wooden pipes are smoked in dark corners. This wine had all these individual elements! Perfume, cedar wood, tobacco and spice. What a superbly crafted and balanced wine. Gorgeous, fragrant aromas on the nose, with stewed fruit and rich, soft tannin on the palate. Take this home to impress the in-laws!
Charlotte says: This is right up my alley – dark, enticing colour leads to a rich nose erupting with coffee, chocolate, malva pudding and dried cranberry flavours. It offers a wonderful intense mouth feel and reminds me of Christmas mince pies – festive and incredibly moreish with aromatic spiciness combined with sweet raisins and candied citrus notes. All of this considered, the wine is smooth, rich and just delicious and I enjoyed every last drop. Abby says: Scrumptious sweet berry
“…no wonder “Mommy” kissed Santa Clause if this is what they were drinking that wonderful evening.” notes surround one’s palate initially with subtle oats and hints of liquorice. The palate is like biting into a tart with deep dark berries mixed with nuts and chocolate. There is such a wonderful complexity and the lingering flavour of
G u e s t Ta s te r – C ra i g s ays : Ye s ! (Ultimately I would love to leave it there, but I have been told I need to give more.) The waft sends me back in time to old world England on Christmas day when the dessert is served, with its fruit and nut flavours filling the air. Currants, cherries, citrus extracts, coffee, cinnamon and mince pies come through on the palate complementing the nose perfectly. My new favourite friend!
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, having recently left his hometown of Johannesburg behind to the greener pastures of the Western Cape. Apparently it’s a case of “So far, so good!”.
Meerlust Rubicon 2008 RRP: R300; Stockists: Makro, Ultra Liquors, Norman Goodfellows www.meerlust.co.za
was layered and all the flavours were integrated well, leaving you wanting more… and more… and more. You might be inclined to hide this away from friends and family alike. Charlotte says: Very similar in style to the previous wine , but more green and savoury in flavour. Strangely enough, it reminds me of corned beef, green olives and Earl Grey tea – a weird yet wonderful combination! There is definitely a brinelike saltiness to it, but as with seasoning your food, the right amount doesn’t overwhelm, but instead brings all the other flavours together. Flavours of malva pudding and Christmas cake are wrapped up in a silky mouth feel. All in all a tough competitor.
TasteTeam style and sophistication. Guest Taster – Craig says: A dark and deep purple colour with ruby grapefruit zest, dark Belgian chocolate and olive smells come across instantly when you put your senses towards this red. The flavours mystically come together on your palate when you take that first sip. The deep purple fruits, olives and spices fuse together perfectly to form an unforgettable classic memory. A classic red that allows you to escape the hustle and bustle of the city into the countryside.
“A classic wine, oozing style and sophistication” Daisy says: The first thing I nosed on this wine was the distinct aroma of green pepper, just like one can often smell on Sauvignon Blanc. After a few good swirls, I detected a faint twang of… Sambuca. Another panel member nosed whisky on it, so it seemed to be laced with a scent of stronger alcohol. This wasn’t my favourite of the night, but it certainly seemed to open up and soften after time in the glass. Most definitely a food wine.
Abby says: A very unusual red! Once again there is an element of creamy caramel, but competing with the palate is a definite pickled edge to it. Think gherkins, olives, ginger and plenty of brine. Combined with this is a strong pine nut flavour. Fortunately a creamy, milky taste manages to pull these flavours together and they work to a point of mediocrity. Not bad at all but also not ‘wow’, definitely unusual.
Nathan says: Any more complex and it may have left me brain damaged. Every sniff left me with something different. Meatiness, olives, savoury spices, green pepper, even a slight undertone of dark berries…and no, this was not a plate of food. It was gorgeous. Somehow everything just worked. The complexity
Silas says: This wine was beautiful! There was a hint of Earl Grey on the nose, like bergamot rind had been added to some well-brewed tea. Incredibly soft and crafted, it had a deep, dark colour and a well-rounded palate complemented with a focused spiciness and plump plums. A classic wine, oozing
Our guest taster this month, Account Director, Craig Thomson was born and raised in Johannesburg, but since leaving school has been moving around nationally and globally. He loves travelling as it opens his mind to different and exciting cultures and experiences. His motto is “enjoy the journey, it makes the destination far sweeter.” Craig carries this motto through all things in life… and especially into wine.
MAY 2013 WINE EXTRA 13
Special Report
Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?
The Role of Sugar in Wine W
ithout sugars (and yeast) wine would merely be grape juice. Yeasts convert sugars, through enzymatic actions, into CO2 and alcohol. In the process of doing this, there is a little bit left over that the yeasts converts into energy for their own metabolic needs. In a nut-shell, sugars provide the raw materials for the alcohol in our wines. But there’s more‌ The sugar in wine plays a major role in its sensory characteristics. It can be as obvious as the difference between a sweet and dry wine or as subtle as the 14 WINE EXTRA MAY 2013
difference between sugar interactions with different tannins. In dry wine, yeasts consume almost all of the sugar from the grapes. In sweet wine, the yeasts are killed before all the sugar is used, leaving higher residual sugars. The sugar used by yeasts in fermentation is developed by the vine and stored in the grape. The development of grape sugar is different for each varietal and is influenced by environmental and viticultural practices.
Special Report
Balance in wine is determined by the interplay of sugar, alcohol and fruit (the sweet components) with the acid and tannin (the tart components). Most red wine has less than the perceptible quantity of sugar so it is balanced by the fruit and alcohol components, versus the tannin and acid. White wine contains little tannin so almost always are higher in acid than reds. White wine generally has less alcohol than red so sugar more commonly plays a balancing role to that of acid. The primary sugars in grapes are glucose and fructose and whilst there are other sugars present, they occur in insignificant quantities. The different sugars and their relative concentration play an important role in the overall taste perception of sugar. Residual sugar exists in all wines because some sugars do not easily convert during fermentation. Fe r m e n t a b l e s u g a r s d o n o t a l way s c o nve r t completely due to factors such as temperature of the fermentation, the strain of yeast used, the wine
MAY 2013 WINE EXTRA 15
Special Report style desired, and many other reasons. Residual sugar is measured in grams per litre (g/l). Most people cannot detect sweetness when the sugar level is below 5g/l, but the subject of sweetness in wine is more complicated than that. The sweetness description is based on the amount of residual sugar left in the wine after the fermenting process is complete. The residual sugar level can range from 0 to more than 100 grams per litre! The chart below is the standard to which sweetness codes are assigned in most instances. Description Grams of sugar per litre of wine Very dry 0-5 Off-dry 5-25 Medium 25-45 Sweet 45-65 Very sweet 65-105+
It is important to note that the perceived sweetness of a wine can be different from the assigned description. Alcohol content, carbon-dioxide content, acidity, tannin levels and the serving
16 WINE EXTRA MAY 2013
temperature can all affect how sweet a wine tastes. In the case of MCC or Champagne, the base wine after secondary fermentation sees bone dry wine. The addition of shipping liqueur just after disgorging is called “dosage�. The liquid consists of a mixture of reserve wine and very pure cane sugar. The quantity of residual sugar in the bottled wine determines the type of bubbly: Brut Nature no added sugar and under 3g/l of residual sugars Extra-Brut between 0 and 6g/l of residual sugars Brut less than 12g/l of residual sugars Extra sec (or Extra Dry) between 12 & 17g/l of residual sugars Sec (or Dry) between 17 & 32g/l of residual sugars Demi-Sec between 32 & 50g/l of residual sugars Doux more than 50g/l of residual sugars
(There is a tolerance of +/- 3g on the figures of residual sugars : i.e. a brut may have 15g/l) Glucose concentration in grapes is a further
Special Report
marker and indication of ripeness to vineyard managers. Grape maturity at harvest is critical for fermentation and perceptible sweetness. The Brix scale was developed for this very reason. Vineyard managers use the Brix scale to monitor sugar development and concentration. Brix readings give objective numbers that are used to determine the appropriate time for harvest.
After
S
S e c c u S enAl
, y l l A n o e ern At i m
pheno
int
Sugars may very well be the most important class of chemicals in the winemaking process, but whether you prefer something a little sweeter or would rather stick to a dry wine, it doesn’t matter. The beauty of wine is that it caters to everyone’s taste, so just enjoy!
o th , t r e b mem en fAmily w e n e th lor r e v s e All ble A l i A Av
in
A c i r f A h t u So
is now
on the fArm Allesverloren where DAnie mAlAn wAs born AnD breD - A pAssionAte mAn, he tries his hAnD At Anything, be it fishing or mAking wine, hAlf meAsures simply Do not exist. (Just Ask his frienDs.) but his biggest pAssion will AlwAys be wine, As the cupboArD full of AwArDs he hAs won over the yeArs cleArly shows. Although he is internAtionAlly recogniseD As one of the wine-mAking greAts of our country, DAnie remAins A humble fArm mAn At heArt. in fAct, he wAs once referreD to As “the nAkeD winemAker” (Ask him why!). this unpretentious ApproAch to life shows in his bAckyArD blenD - no frills, Just fAntAstic.”
MAY 2013 WINE EXTRA 17
Not for Sale to Persons Under the Age of 18.
Exclusive interview
Nico Panagio Hottie, heartthrob and just plain lovely, Nico Panagio has graced our tv and movie screens for several years, but alongside his love for his wife and adopted daughter, he also happens to have a love of wine… Images by: Mark Freeborough Shot on location at: Vesuvio, Tygervalley Waterfront
Actor, Presenter, MC… This is how ‘we’ know you, but how do you describe what you do?
The common denominator is the word ‘jobs’ in plural. The reality in South Africa is that being one of the bunch just isn’t enough and you simply have to have your fingers in many pies, as is the case with me. If I had to choose one, I would choose to be an actor, but since I’m not afforded that pleasure in this country, I’m doing the best I can. 18 WINE EXTRA MAY 2013
My training is in acting, so having started at the School of Method Acting, I got into the business that way, but decided to study Business Management in addition to this as I don’t believe you can successfully do one without the other. If you’re an artist and want to sell your work, knowing how to sell your product (yourself ), then knowing how to manage in business comes in quite handy at times.
nico panagio
Where do your roots lie?
Well, I’m born and bred in Pretoria, but travelled to Cape Town on a number of occasions with work and privately. Both my wife and I knew that this was where our hearts lie, even since school days. When we met, we spoke about one day moving to the Cape and now it’s our reality. We built our careers in Jo’burg, which is pretty much the best way of doing it as you can always bring your work with you, but to establish your career in the entertainment industry from here is very difficult. Fortunately, it’s become so much easier to travel across South Africa, which makes life a lot easier. When we did a small audit to see where I was spending most of my time, whilst working for Top Billing, we soon realized that I was spending it here in the Cape and this simply raised the point, which made us consider and ultimately make the move to Cape Town.
Your family is expanding and there’s a small addition to it?
It is indeed! About two years ago, we adopted the most beautiful little girl. Unfortunately, my wife and I struggled to conceive and I must admit, that not being able to conceive has to be one of the most difficult things to come to terms with in life, as this is what we’re on earth to do, but I wouldn’t change adopting for anything. Evah is absolutely incredible! We didn’t make her, but anyone who has ever adopted will tell you that the child in their life is their flesh and blood. There’s this seamless changeover that happens over a period of a few months, which intertwines
their life with yours in a way that one simply cannot deny and you just know that you would give your everything for this little person, you call your child. Your other passion is Missing Children, a nonprofit organization which helps to find, prevent and educate on the subject of children, whether they’re kidnapped, run away from home or simply go missing for whatever reason. Tell us more.
Yes, this is a project I got involved with about 5 years ago. At the time I merely thought I’d use my status as an ambassador to promote this charity, but over time I’ve been caught up in an extremely worthwhile cause and now act as a board member alongside colleagues and friends. The charity was started with the abduction and sadly subsequent murder of a young girl called Sheldean Human and one individual decided to start an organization, which would bring together the SAPS and the local community to try and find leads, which would enable investigating officers to find her and capture her abductors. Sadly, her body was found soon after, but what emerged is that there is very dire need for link between the community and the authorities, which plays such an integral role in finding the child. These days, social networking acts as the ‘milk cartons’ of old and is such a powerful tool and one we use with great success, but like most NPO’s, it’s a struggle. We have thousands of volunteers, but sadly we need funding to pay the salaries of those who man our phone lines. These people make a difference in the lives of others, they save lives and help people to prevent certain situations. For us, this is an opportunity rather than a service. I could MAY 2013 WINE EXTRA 19
Exclisive interview carry on for hours about this… Let’s talk about something a little more lighthearted. WINE!
Aaah! I LOVE wine! I’ve always been an Irish Whiskey drinker, triple distilled, in fact. I started with Jamesons, but changed to Bushmills on a trip to Ireland for Top Billing where I went on a guided tour and got a proper introduction to what they do. It was ridiculous! So, when we moved to Cape Town 5 years ago we sort of realized that we had to embrace local tradition and started partaking of ‘the vine’ and have never looked back. My wife and I love red wine and we pretty much drink a glass each every night, mostly alongside dark chocolate, so I’d say my palate is very unsophisticated, but I’m learning as I go along. Any favourites?
Cabernet Sauvignon is my favourite at the moment and right now I’m particularly enjoying the Cab from Fleur du Cap – specifically the 2007. The most ridiculous wine I’ve ever tasted is the Francoise from Chateaux Naudé. This is a wine you simply can’t just find on the shelves, but has completely blown my mind. What’s amazing for us is that it is such an adventure right now and we’re finding new and exciting wines that entice us to try and experiment more every time. It’s a true journey, which started at Pinotage, then Merlot, now Cabernet… Do you visit local wine farms?
Yes, we do, although not as often as we’d like to. Diemersfontein is a firm favourite of ours, Spier, Asara and the other more commercial ones are always fun, but the smaller farms are always a special experience and whenever we get the chance, we do venture into the winelands to explore. More recently we went to Bainskloof for a weekend and at one point on the Saturday afternoon, we realized that we didn’t have nearly enough wine to see us through, so I quickly popped to the nearest farm, which happened to be Bergsig. They were about to close for the weekend and I snuck in there asking to quickly sample their Cab, which they gladly poured for me, but also suggested I tried their Reserve
collection. It blew me away and I left with a few cases of the wine. If a wine were to be made in your honour, what would it be and what would it be called?
It would be called “The Panagio” and its tagline would read “The Happy Greek”. A leathery, smoky, full-bodied, rich and peppery Cabernet that makes you sit back and notice its character. A wine to be remembered. You’ve travelled the world. Are there any stand-out wines that bring back special memories?The best
experience of wine I’ve ever had was with my wife in Mykonos, Greece. We had a wine called Retsina, which is actually quite a plain and common wine, but has this way of making you happy. It’s like drinking Tequila because it just has a way of taking you to the next level. I’ve also enjoyed amazing Chianti whilst in Italy, but I think, for me it was about the experience that surrounded the wine, which really made it particularly special. Despite this, for me, there is nothing else like South African wine. Where is your favourite spot to enjoy a good glass of wine?
I’d love to say something crazy like fixing the roof in
nico panagio my underpants, but it’s not… [Phwoar, now there’s a thought! – Ed]. I know this is SO cliché, but I simply love drinking a good glass of red wine in front of a log fire. There’s something so special about that. Pure perfection in the local winter weather when it’s rainy and stormy outside. However, enjoying a ridiculously wooded Chardonnay on the beach is pretty special too. If you were out and about and had to pick up a bottle of wine to an impromptu gathering and only had the option of popping into a local supermarket, what would you choose?
Definitely either the Barista or the Diemersfontein Pinotage. It’s always a winner. Of course, the Fleur du Cap Cabernet Sauvignon is also at the very top of my list. Have you ever done anything really ridiculous after having a few glasses too many?
I recently went to New York with my business partner and we had copious amounts of wine on the one night. At one stage we needed ice and we literally dared each other to run up and down the corridor to fetch wine in our underwear. The funny thing is that there was a sign on the door that said “Open Door Slowly”, which was a really odd thing for us. Of course, being drunk, we did open the door… AS FAST AS WE COULD… But nothing happened! We also decided to go bungi jumping off the highest bungi structure IN THE WORLD, Macau Tower, one night while in Hong Kong after a few glasses of wine. It simply had to be done. It was very funny. What’s next for you?
There will always be films as acting is my absolute passion. I also have a share in an import company, specializing in commodities trading, but am also involved with TomCat Advertising agency. Then there’s Missing Children South Africa and I do like the idea of mixing the corporate side of things with what I do to fulfill my passion (acting). I’m doing 2 films over the next 2 months, both romantic comedies, but sadly it’s not something that I can do on its own. Being involved in an advertising agency allows me a certain level of creativity, which ties in very nicely and we’re having a lot of fun at the moment.
Nico’s thoughts on this wine
“Since I’m enjoying Cabernet Sauvignon at the moment, I love trying them wherever I go (love the adventure of wine discovery!). I enjoyed the fullbodied flavour of this one and the hint of spice that always appeals may well have been enough to take this to the top of my list!” Morgenhof Cabernet Sauvignon 2010 www.morgenhof.com RRP: R75
TableTalk This month: Official FIFA World Cup Wine Revealed Coppola buys Geyser Peak Koch vs Greenberg: Trial Begins in Manhattan London to produce its first organic wine since the middle ages
Official FIFA World Cup Wine Revealed Article courtesy of of http://www.wine-searcher.com
F
ifth-generation wine producer Lidio Carraro has been chosen as the official supplier for the World
22 WINE EXTRA MAY 2013
Cup 2014 competition in Brazil. Launched this week, the wine for one of the biggest sporting events in the world has been christened “Faces�, and will bear the official
FIFA seal worldwide. The wine will be served at FIFA-organised events leading up to and during the World Cup. The
TableTalk first bottle, a red, will debut in May at the Confederations Cup. A white and rosé will be rolled out later this year. The boutique Lidio Carraro winery is located in the Serra G a ú c h a re g i o n o f s o u t h e a st Brazil, where 85 percent of the country ’s wine is produced. The winery points out that in becoming the official FIFA wine, it has beaten off giant South American producers like Concha y Toro. “We look for a wine with identity that expresses the authenticity of the grape and the origin”, said chief winemaker Monica Rossetti in a statement. Lidio Carraro prides itself on the purity of its
fruit flavours – achieved, it says, by avoiding the use of oak barrels, even for its red wines. T h e p a r t n e r s h i p w i t h F I FA means that the winery will have to double its production to half a million bottles over the next year to meet demand. At present, it sells 300,000 bottles of wine made from grapes grown in the southern regions of Vale dos Vinhedos and Encruzilhad do Sol. The first wines were planted by the family’s Italian ancestors, w h o a r r i ve d i n B ra z i l f ro m Breganze in the Veneto region in 1875.
“top premium” (Grande Vidima, Singular, Elso and Coletânea), and “premium” (Agnus, Dádivas, and Faces – the new World Cup wine). T h e c o m p a ny ’s m a r ke t i n g and export manager, Patricia Carraro, says the World Cup will provide Brazil with “an historic and unmissable opportunity” to position itself as a quality wine-producing country. As well as being sold at World Cup events, the wines will be available at duty free outlets in Brazil, online on Globo Marcas and at the winery.
L i d i o C a r ra ro ’s w i n e s a re divided into two categories:
www.beaubelle.co.za MAY 2013 WINE EXTRA 23
TableTalk Koch vs Greenberg: Trial Begins in Manhattan Article courtesy of of http://www.decanter.com
T
he long-awaited court case between billionaire collector William Koch and California collector Eric Greenberg has finally started a day late. The opening day in Manhattan Federal Court, consisted of jury selection and preliminary legal arguments before Judge Paul Oetken. Jurors were rigorously vetted by both teams of lawyers. One juror, Decanter.com understands, was dismissed because she said she was a librarian who had read books on wine, particularly a book about corks. Ko c h a n d G re e n b e rg s a t o n opposite sides of the court with their dozen-strong legal teams. Legal arguments as to the admissibility of certain pieces of evidence took up much of the day.
24 WINE EXTRA MAY 2013
Eric Greenberg ’s legal team argued that a cheque for US $2 7 2, 5 5 5 t h a t G re e n b e rg had sent Koch, after Koch had bought Greenberg bottles for US$228,603 at a 2005 auction that he concluded were either ‘c o u n t e r f e i t ’ o r ‘ p o s s i b l y counterfeit’, was demonstration of his good faith and should not be admitted. Koch’s team argued that this evidence should be put before the court as Greenberg offered the refund only after Koch threatened to sue. This trial was finally given the green light in October 2008 when a New York federal judge decided Koch was entitled to seek punitive damages from Greenberg. In 2007 Koch brought the lawsuit accusing Greenberg of knowingly selling him dubious bottles when auctioneer Zachys sold 17,000 bottles from Greenberg’s collection. Koch claims that 24 of the US$3.7m of rare bottles he bought at that sale are dubious or fake. Ko c h c l a i m s t h a t S o t h e by ’s declined to auction the wines after examining the Greenberg c e l l a r, a n d t h a t G r e e n b e r g knowingly consigned dubious bottles to Zachys. After Koch bought the Greenberg bottles - which included ultrarareties such as 1864 Château
Latour, 1921 Pétrus and 1921 Cheval-Blanc - he concluded that seven were ‘counterfeit’ and four ‘possibly counterfeit.’ Greenberg later sent Koch a US$272,555 cheque to cover the purchase, 9% interest and US$1,000 in court costs. That cheque wasn’t cashed, and the wine wasn’t returned. Asked why, Brad Goldstein, Koch’s spokesman replied, ‘In what country does the defendant get to decide the verdict, the penalty and the damages?’ At the time a la wyer for Greenberg, Anthony Coles, said ‘The allegations in the lawsuit are false and Mr Greenberg expects to prevail in court. It’s hard to imagine a lawsuit as wasteful as this one.’ Koch is or has been involved in a number of different lawsuits against individuals – such as wine collector Hardy Rodenstock – and auction houses and wine merchants such as Christie’s, Zachys and the Chicago Wine Company. Some have been settled out of court while others were disallowed. Many of the cases involve the now-notorious ‘Jefferson Bottles’ – bottles of Lafite and other fine Bordeaux supposedly belonging t o T h o m a s Je f f e r s o n a n d inscribed ‘Th.J’.
TableTalk London to produce its first organic wine since the middle ages Article courtesy of of http://www.guardian.co.uk
I
n a vineyard in Enfield, 50 volunteers are tending 7,000 vines with the aim o f p rov i d i n g w h i t e a n d sparkling wines to the capital’s high-end restaurants The Shard looms large to the south, the grey tower blocks of a council estate dominate the western horizon, and on the eastern edge of the field, two boys in hoodies scamper off, furtively. It is an achingly cold winter day in Enfield, virtually the last time or place you would expect to find volunteers pruning vines whose grapes will end up in homes and high-end restaurants in London in the first bottles of organic wine grown in the capital since the middle ages.
This autumn, the Forty Hall community vineyard hopes to reap its first crop of Chardonnay, Ortega, Pinot Meunier and Pinot Noir grapes for its debut white and sparkling wines. And there is plenty of work to be done: this month the shoots of 7,000 vines must be pruned by hand before being tied to the wires strung across the south-facing field. “You certainly get funny looks when you say you’re working in a vineyard in Enfield,” says Sheila Barford, one of 50 volunteers whose hard labour has got this social enterprise going as the only commercial vineyard inside the M25. An organic vineyard is a labour-
intensive business. After this month’s pruning comes “budrubbing” to remove excess buds from the stem, and allow three, hopefully grape-bearing, shoots to stretch up towards the sun. If it ever appears. Fo r t y H a l l v i n e y a r d i s t h e brainchild of Sarah VaughanRoberts, a Hackney resident who studied viticulture and became determined to create an organic vineyard in London. Eventually, she discovered the Jacobean mansion of Forty Hall, owned by Enfield council. Its organic farm, run by Capel Manor, the local horticultural college, had some underused, south-facing slopes with, crucially, light, gravelly soils, unlike the unsuitable heavy MAY 2013 WINE EXTRA 25
TableTalk clays of most of London. With added lime to deliver the perfect pH, this soil could grow grapes. Creating London’s first organic wine for 500 years or so has not been straightforward. An acre of Bacchus grapes planted in 2009 failed to grow. “Planting was done haphazardly by students and volunteers. We were all learning,” says Mark Mendes, a former science teacher and volunteer. “The second field was much more successful.” This field, poised to deliver its first crop this year, was planted in 2011 by a German team with laser-guided equipment, funded by lottery money and other grants. (The day after, the Germans headed off to Windsor to plant some vines for the Queen.) “You can see the straight l i n e s o n G o o g l e E a r t h . I t ’s fantastic,” enthuses Mendes. Forty Hall does not have the
facilities to bottle its first crop s o t h e g ra p e s w i l l b e t a ke n t o o r g a n i c w i n e m a k e r Wi l l Davenport in Sussex for bottling. But there is no doubt that this will be the capital’s wine: the vines are even fed on manure created from garden waste collected from Londoners’ doorsteps. But for all the urban intrusions – the M25 hums to the north – the vineyard is bucolic. Rooks swoop above the rolling countryside and saddleback pigs snort in the neighbouring field. It feels like the market garden era that was all but lost to suburban sprawl. As well as the regular volunteers, the vineyard is maintained by working parties of people with learning difficulties. A key part of the project is to offer ecotherapy – the mental and physical benefits of working outdoors, on the land. “It’s a beautiful place to be,” says Ely. “The buildings are
lovely and it’s a very accepting environment. Sometimes people chat a little bit but that’s OK.” The vineyard is also, of course, about producing the most glamorous element of Londoners’ meals locally. With more vines being planted, Forty Hall hopes eventually to produce 13,000 bottles a year. The first bottles will be sold locally, but may not be released until 2015. How will the volunteers feel then? “It will be fantastic. It will be euphoric,” says volunteer Pat Ball. “There’ll be a huge party,” says Ely. Will it involve a few drops of Enfield’s finest? “We’ll organise a minibus to take us all home,” laughs Ball.
Coppola buys Geyser Peak Article courtesy of of http://www.decanter.com
F
rancis Ford Coppola Winery in Sonoma announced recently that it has purchased Geyser Peak Winery in Geyserville. The winery said it had bought the production facility and 13ha of estate vineyards in order to meet its growing production demands. ‘Last year we found ourselves in a pinch with space,’ director of winemaking Corey Beck said. 26 WINE EXTRA MAY 2013
‘With the lack of new winery development in Sonoma County and new vineyard plantings… the fruit has to go somewhere.’ The Geyser Peak facility, founded in 1880, had been owned by investment group EPR properties since 2008. The Geyser Peak brand and label changed hands in 2012 and is now owned by the Australia-based company Accolade Wines. Accolade will continue to lease
space in the winery from Coppola and will maintain ownership of the small-production Geyser Peak label. For the time being, Accolade will purchase the fruit from the estate’s vineyard as well. Geyser Peak has capacity to crush up to 10,000 tons of fruit and bottle one million cases each year, but more so than volume (according to Wine Business Monthly, Francis Ford Coppola Wi n e r y s o l d 1 . 2 5 m c a s e s i n
TableTalk
For friends and family
2012), Beck is excited by the winery’s many small fermentation vessels, which will allow him to ‘keep blocks separate longer’ and grow the reserve and single vineyard-designate programs. The winery also has one of only four special permits — distributed in Sonoma County in the 1970s to attract tourism — that allows for a restaurant and hotel to be built on the premises. Coppola inherited one of the other three permits when it purchased Chateau Souverain in 2005 and has taken full advantage, entertaining upwards of 200,000 guests a year (starting in 2011) with a swimming pool, four bocce (bowls) courts, a fullservice restaurant and a band shell. ‘Knowing these permits aren’t handed out anymore, it’s a good thing to have,’ Beck said. ‘It will allow us to increase our footprint in Sonoma County.’
R301 Wemmershoek Road, Paarl, 7646 GPRS co-ordinates: 33° 49'48.35"S | 19° 00'35.57"E
Wine & assorted soft drinks are available at our cash bar
Bookings close 2 days before Sunday lunch.
*Please note that reservations are Contact Rouxnette: events@freedomhill.co.za essential! 021 867 0474 Tasting room hours: 2013 WINE EXTRA 27 for reservations, menu’s and MAY Monday-Friday : 09h00 – 17h00 Saturday-Sunday: 12h00 – 15h00 under 12’s prices
Chris Law -
After travelling to the US to gain international experience, he traded the sunny climes of Florida for the colder weather of one of the undisputed gastronomic capitals of the world: London.....
C
hris Law is the sous chef at the Vineyard Hotel & Spa’s The Square Restaurant in the heart of Newlands. After graduating from Durban High School in 2002, Chris took part in an in-house traineeship at the International Hotel School for three years, completing a professional cookery course that has formed the foundation of his career. After travelling to the US to gain international experience, he traded the sunny climes of Florida for the colder weather of one of the undisputed gastronomic capitals of the world: London where he worked at The Montague, picking up valuable management experience that assisted him in securing the position of head chef at Durban institution Harvey’s Restaurant upon his return to South Africa a year later. His enthusiasm and skill were rewarded with the restaurant being voted as the Best Restaurant in Durban by The Mercury in 2008. However, the lure of the Cape Winelands was too much for him and he moved to the Delaire Graff Estate near Stellenbosch. His dedication and passion for food were rewarded with Delaire Graff making it into the Top 20 restaurants in South Africa in 2012. Chris now works at The Square Restaurant, playing a key role in positioning it as the premier destination for food and wine lovers. “One of my favourite events at the Vineyard Hotel is the winepaired dinner series that runs from the end of April until the end of October. Placing the wine first and having to develop dishes that perfectly complement the wines selected for each dinner is a unique challenge, one that I relish,” says Chris.
28 WINE EXTRA MAY 2013
Spinach and Butternut roulade Ingredients 4 Eggs separated ½ Cup flour 5ml Baking powder Add the following for the Butternut Roulade: 250g Butternut puree seasoned (recipe below) 250g Ricotta (recipe below) 150g Sundried tomato pesto (recipe below)
Add the following for the Spinach Roulade: 250g Spinach puree seasoned (recipe below) 250g Smooth cottage cheese
Method: Fold flour and baking powder into cold butternut puree. Add egg yolks. Whisk egg whites until soft peak and add to butternut mixture. Pour into greased and lined baking tray and spread evenly until about 2cm thick. Bake in preheated oven at 160°C until cooked (about 25min.). Allow to cool. For the Butternut Roulade: Spread ricotta mix about 1-2mm thick then same with sundried tomato pesto. Roll up like a Swiss roll and wrap with plastic, allow to set in fridge.
Pair it with Freedom Hill Sauvignon Blanc 2012. Retail price: R55 www.freedomhill.co.za
For the Spinach Roulade: Spread cottage cheese about 1-2mm. Roll up like a Swiss roll and wrap with plastic, allow to set in fridge.
MAY 2013 WINE EXTRA 29
Livin’thelife by Maryna Strachan
Kuiering with the Cousins at Van Loveren Setting off on a rainy Saturday morning, that excitement one feels when you’re going away (yes, even for just one night) is always intoxicating, especially when you know that you’re looking forward to a fun-filled expedition involving wine and food.
30 WINE EXTRA MAY 2013
Livin’thelife F
or most Capetonians, a day trip to the Robertson Valley is not quite an option as it’s just a little too far afield being about a 2 hour drive away – not exactly ideal after a few glasses of wine… However, an overnight stay or weekend getaway is the perfect solution to the dilemma and one, which I recently opted for when the team at Van Loveren invited me to visit them. Setting off on a rainy Saturday morning, that excitement one feels when you’re going away (yes, even for just one night) is always intoxicating, especially when you know that you’re looking forward to a fun-filled expedition involving wine and food. We arrived in Robertson around lunch-time, having stopped along the way at one of many road-side café’s where we had a hearty breakfast to set us up for the day ahead, and decided to check in at our accommodation, the charming and quaint, Lemon Tree Guest House with its beautiful gardens and homely feel. The 4 bedrooms are themed according to the seasons. We had the red ‘Winter’ room and quickly settled in. However, it really was about wine (isn’t it always?), so we made our way to Van Loveren to experience what they were all about. Arriving there, we were met by Marketing Manager, Bonita, whose love and passion for what she does and her dedication to the company was practically oozing out of every word she spoke – something rarely seen these days. Bonita explained to us the significance of the beautiful new wooden structure inside their very sexy new tasting room, which
The Tasting room at Van Loveren
was built to resemble the roof of an ox-wagon or to some, represent a wine barrel. Within the tasting room, there is a large delisection, where cheeses, jams, olives, oils, sweets and many more delights are sold alongside, of course, the Van Loveren wines. Chatting about the history of Van Loveren, it was owner Hennie Sr. Retief ’s wife, Jean, who worked hard to convince him to name the farm after Christina van Loveren who was an ancestor. In those years (we’re talking circa 1939 here), the woman’s opinion wasn’t exactly considered, however Jean went to all the trouble of having a brass plaque made that she fitted to the front door, saying ‘Van Loveren’, so poor Hennie Sr. had no choice and just went with it in the end. Today, the farm is owned and run by the four cousins. Hennie and Neil are viticulturists, Bussell is the winemaker and Phillip looks after the business side of things. At the tasting room, you can choose to have an informal tasting or sit down to enjoy one of the pairings, which is what we opted for. I had the Christina van Loveren tasting, which included the premium range of wines from Van Loveren whilst my partner opted for the Cheese and Wine pairing, but there’s also a Charcuterie and Wine pairing, Nougat, Nuts and Wine pairing and the very popular Four Cousins Fan pairing that visitors can enjoy, whilst for the kiddies or non-drinkers, there’s a nonalcoholic pairing, which is quite a fun concept too. I was particularly interested to learn that the Four
Livin’thelife Cousins 1.5 litre RosÊ is the biggest selling wine in the country with its 750ml version a close second. It can be argued that Van Loveren and especially the Four Cousins range is what converts many drinkers to wine in the first place. After learning about the history of Van Loveren and sampling some really delicious wines, we headed back to the Lemon Tree for a bit of an afternoon rest before setting out to dinner at Passio restaurant in Robertson. This family owned and run restaurant is cosy and intimate. The food is hearty and delicious and great value for money with a local wine list that is very affordable as opposed to many of the rip-off wine lists we see in the big cities. The next day we returned to Van Loveren for a garden tour. Bubbly in hand, Bonita explained to us
Van Loveren Marketing Manager , Bonita Malherbe, with Maryna
that there is a special love for trees at Van Loveren. Many of the trees were planted to commemorate special occasions, and therefore the Van Loveren garden includes specimens that represent historical events, political figures, eleven grandchildren, head-boys and –girls, graduation ceremonies and other achievements, which include a Norfolk Island pine which was planted in August 1945 when Japan surrendered after WW2 and a Leopard Tree which was planted in honour of Nelson Mandela when he became president of South Africa in 1994. Perhaps the most interesting of all the trees is the Tangled Tree, which also represents one of the wine brands too. Early in the Forties Jean wrote to a nursery in Natal, requesting a hardy tree. When the tiny specimen, costing 1/6 arrived at
Livin’thelife Jean always said she saw the trees as a symbol of Hennie and herself.
The Christina Van Loveren pairing
the Klaasvoogds railwaystation, the farmers, who also collected their mail at the station, were all convinced that it was, to them, the well-known karree. Jean, however, insisted that it was a Rhus Lancea. Hennie promptly fetched a karree branch from the river and planted it next to Jean’s Rhus Lancea. Over the years the two karrees have become intertwined, since neither Jean nor Hennie would remove the one that either of them had planted.
www.charlesfox.co.za charlesfoxmcc@gmail.com 89 Valley Road Elgin South Africa
Our visit to Van Loveren ended at the Christina’s Bistro where we enjoyed a light lunch. Specialising in wood fired thin crust pizza and homemade burgers, the menu is simple and enjoyable with great daily specials to add to the mix. The fact that the restaurant is full on most days speaks volumes and I really understand why. I couldn’t think of a better way to spend a Sunday lunch, under a beautiful tree with music to relax and soothe the soul before returning back to Cape Town. I was genuinely impressed and delightfully surprised by Van Loveren. Having never before visited the farm it is one that I will most definitely recommend to anyone visiting Robertson, so if you next find yourself in their neck of the woods, be sure to drop in. You might even be lucky enough to meet one of the famous cousins!
We’ve Been Drinking Dagbreek Nebbiolo 2010
S
ituated on the banks of the Breede River in Rawsonville, Dagbreek has been in the Smith family for three generations since 1958. The boutique cellar was built in 2008 and the first wines were made in 2009. Quality grapes are handpicked from low yielding vines, providing optimal flavour and complexity. Their motto, “Pleasure through quality ”, is portrayed throughout the cellar and into the bottle. Peet Smith started farming in 1993 with 31 hectares of vineyards. Today he has a total of 47 hectares of which 8 is still bush vines. In 2005, his father-in-law suggested doing the Garagiste-winemaking course at Stellenbosch University and we then produced a small amount of wine in his cellar in Somerset West, but he only made his first barrel on Dagreek in 2008 with a used, 3rd fill barrel. The Cabernet Sauvignon was bottled by hand after 6 months and was so good that all his friends finished the lot in no time. From there a passion was born and Peet took winemaking to the next level. The first farm to plant Nebbiolo (stemming from the Italian word “nebbia”, meaning moisture) in the “Boland” at the time. Since the first harvest of this moody and difficult varietal at Dagbreek, Peet started scooping prizes, including a Gold Michaelangelo in 2010. This Nebbiolo has a very typical tar and roses nose, mixed with subtle fruits distinct earthiness and lots of spice. Beautifully integrated tannins and a supersmooth mouthfeel rounds this wine off. With a rich ruby red and brick colour, this wine is the ideal accompaniment to any Italian dish and flavourful meat dishes, such as ox-tail stew. The Dagbreek Nebbiolo 2010 is ready to drink now, but will probably be even better in 3-5 years time.
34 WINE EXTRA MAY 2013
Definitely one of our picks for winter 2013. Stock up!
Price: R95 Available from: Cellar door only 082 820 2256 URL: www.breedekloof.com/dagbreek
Win a weekend stay for two
at the Vineyard Hotel & Spa, including a winepaired dinner for two.
WineExtra Answer the following two easy questions: 1. What does sugar convert into in the process of wine making? 2. Which 1.5 litre wine is the biggest selling unit in South Africa? Answers and your email address must be posted on the Wine Extra Facebook Page under the competition post . Competition closes 8 May 2013 at midday.
Terms & conditions 1. Only readers resident in the Republic of South Africa are eligible for entry. 2. Competition entrants must be at least 18 years of age. 3. Prizes may not be redeemed for cash. 4. The judges decision is final and no correspondence will be entered into. 5. The prize winner will be notified via Facebook.
6. The prize is not transferable and may not be converted into cash. 7. Personal information collected will not be shared with any third parties. 8. Staff members of TWS Media, and their agencies, as well as their immediate families may not enter. 9. If the prize is not claimed within 3 months of the prize winner being announced, the winner forfeits the prize.
Get Out Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?
May 2013
+ +
This month: Pick n Pay Taste of Cape Town Pleasures of Pinot Franschhoek Mystery Noir Constantia Food and Wine Festival SA Cheese Festival Elgin Cool Wine & Country Weekend Allesverloren at the Riebeek Valley Olive Festival Festival Tuesday Movie Nights at Steenberg Mother’s Day at Durbanville Red Wine Blending at Hills The Good Food & Wine Show The Wine Show Jo’burg Lots more.... Durbanville Hills
+
+
+ +
+
+
+ +
+
+
MAY 2013 WINE EXTRA 37
CAPE TOWN The FEDHASA Cape Nederburg 16th Annual Golf Day
Pick n Pay Taste of Cape Town 12 of Cape Town’s best restaurants will fashion special menus of starter sized dishes, including signature dishes created by featured chefs designed to reflect their philosophy and showcase seasonal and premium ingredients in an unbeatable alfresco gourmet setting from 11-14 April. Enjoy top chefs demonstrating live in the Pick n Pay Chef’s Theatre or learn how to create and pair simple, stylish and utterly delicious canapés with a wide range of fine wine to complement the balance of flavours in the Pick n Pay Wine and Canapé Experience.
R80 Standard- Entry to the festival including a tasting glass R180 Premium- Entry to the festival including a tasting glass and R100 worth of Crowns (The official currency of Taste of Cape Town) R685 Taste Clubhouse Experience presented by DStv- Entry to the festival including a tasting glass, R150 worth of Crowns, complimentary bar service (wine, malt and soft drinks) in a private clubhouse to use as a base for the show as well as a Taste of Cape Town gift. Go to www.itickets.co.za and www.pnptickets.co.za to book. For more information visit www. tasteofcapetown.com.
Pleasures of Pinot Noi r To make the most of the pleasant early autumn temperatures, the inaugural Pinot Noir Festival will be hosted in the gardens of the hotel on Sunday, 14 April 2013, from 14:00-17:00. Guests can enjoy light music and canapés while they go on a viticultural journey, tasting some of South Africa’s finest Pinot Noir’s. Booking essential. Full pre-payment is required to guarantee your booking. Wineries participating: Hamilton Russell Vineyards, Sumaridge, Bouchard-Finlayson, Catherine Marshall Wines, La Vierge, Creation Wines, De Wetshof Estate, Kleine Zalze, Radford Dale. Tickets cost R165pp and can be booked by emailing eat@vineyard.co.za or call 021657 4500..
38 WINE EXTRA MAY 2013
At De Zalze Golf Club in Stellenbosch on Tuesday 16 April. Tee-off begins at 11:00 and runs until 12:40. The golf day is an enjoyable occasion for those in the industry to socialise, relax and network. Participants play 18 holes of golf including lunch at halfway house, after which they enjoy a networking dinner and prize-giving that evening at 18:30, where - as per the FEDHASA Cape tradition - every golfer receives a prize. The purpose of the golf day is to raise funds for the association, which acts as the voice of the hospitality industry in South Africa. A percentage of the money raised goes towards the FEDHASA Cape Development Fund for Underprivileged Entrants into the Hospitality Industry, which awards bursaries to deserving students from False Bay College, Khayelitsha Campus. The cost per 4-ball is R3200 (ex. VAT) which includes green fees, lunch, networking dinner and prize-giving. Please visit www.fedhasacape.co.za for more info and to download an entry form.contact the Franschhoek Wine Valley offices on 021 876 2861.
Constantia Food and Wine Festival Experience the magic of the Constantia Valley where we will be showcasing over 40 of the finest wines and delicious food from our award winning restaurants at Constantia Uitsig Wine Estate Cricket Oval from 19-21 April. Visitors to the Festival will be treated to multilayered culinary delights, local wines, and live entertainment to showcase Constantia as one of the world’s premier food and wine destinations.
Get Out Open air kids play area with activities for children of all ages. Tickets cost R150pp and include 10 tastings at the participating w i n e fa r m s a n d R 3 0 fo r u n d e r 1 8 ’s , e n te r t a i n m e n t i n c l u d e d . Purchase your tickets online at www. pnptickets.co.za or Pick ‘n Pay stores or at the entrance. So come along and awaken those senses to some of the finest food and wine that the Constantia Valley has to offer.
Mother’s Day at Durbanville Hills A single day is really not enough to thank mom for being the one who stayed up late helping you with homework, dried your tears after crash-landing on the pavement or as your biggest fan cheering you on at a swimming gala. But lunch at The Eatery at Durbanville Hills Wines on 12 May at 12:00 will be a good place to start. With the spectacular Table Mountain and Table Bay as backdrop, raise a toast to mom with a complimentary glass of Durbanville Hills Merlot Rosé and chocolates. A buffet with herb roasted leg of lamb, roasted garlic-and-thyme chicken, flash-fried seasonal vegetables and rustic potato wedges will be served along with a selection of sweet treats. The lunch costs R169pp and R80 for kids. Booking is essential. Contact The Eatery on 021-558 1337 or by sending an email to info@dheatery.co.za
Franschhoek Mystery Weekend In 2013, our dynamite Winter Mystery Weekends are set to heat up the winelands. For just R2,340 per couple, for the whole weekend, you’ll experience the best our little village has to offer. Join us over the weekend of 26-28 April in Franschhoek, the vavavoom capital of the winelands, for the first in our series of Mystery Weekends. We - Franschhoek Wine Valley - randomly select a range of amazing Franschhoek adventures and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you. How awesome! Every Franschhoek Mystery Weekend Package includes the following: • Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses; • A meal voucher (for two) to one of Franschhoek’s renowned fine dining establishments; • Two breakfasts (for two); • Two tickets to The Screening Room at Le Quartier Français; • A discount voucher (per couple) to use at a participating Franschhoek retail outlet; • Two different wine tastings (per couple), each taking place at an awardwinning participating Franschhoek wine farm; • One other surprise Franschhoek experience (per couple). It’s time to bid au revoir to winter and ‘allo Franschhoek. It’s time for more sizzle and less drizzle! Book your Mystery Weekend in Franschhoek today. For bookings or queries please contact Carmen Kleinschmidt on 021-876 2861 or email office@ franschhoek.org.za.
The Good Food & Wine Show One of the finest gourmet events in the world. This year it brings more innovation, entertainment and celebrity chefs than ever before to the CTICC from 23 to 26 May 2013. Gordon Ramsay headlines a fantastic line-up of great name chefs, including dessert-guru, Eric Lanlard, in a showcase of global trends, interactive workshops, foodie entertainment for the kids and a shopping and taste-experience you’ll never forget. Don’t miss your favourite chefs preparing their signature dishes in the Chefsin-Action Theatre. Loads of laughs; fantastic fun! Tickets are available from Computicket.co.za.
MAY 2013 WINE EXTRA 39
CAPE TOWN SA Cheese Festival Enjoy and experiment with a magnitude of mouth watering Fromage from 26 to 28 April at Sandringham outside Stellenbosch. This popular event was named 2012’s Best Trade and Consumer Exhibition for events 12,000m2 and larger. The reasons (to name but a few): • the variety of cheese under one roof is unparalleled in South Africa, • cheese makers from all over the country bring some 35 tons of cheese for you to taste and buy, • the event is extremely family-friendly with something for young and old, • and with more than 7,475m2 roofed space even challenging weather conditions cannot dampen the spirits. Be prepared to experience new taste sensations, to stock up on scrumptious delicacies and spend quality time with family and friends. Visit www.cheesefestival.co.za for more info. R115 per person buys you entry to this fabulous festival, a shopping bag, festival programme, tastings and inspirational demonstrations by some of South Africa’s top food icons. Remember, NO TICKET SALES at the gates! A limited number of tickets are on sale at Computicket and in Checkers stores. Senior citizens discount: R90 pp per day for the duration of the festival. FREE entry for children 13 years and under. Wine tasting glasses @ R15 each on sale at the gates. Friday: 10:00- 22:00 Saturday: 10:00-18:00 Sunday: 10:00-17:00
Elgin Cool Wine & Country Festival The very first Elgin Cool Wine & Country Festival 2013 where festival goers are promised a fabulous day of fine wine, hearty food and live entertainment on 4 May. As Elgin is less than an hour from Cape Town it’s the perfect opportunity to discover our wineries on a weekend getaway with family and friends. The day is divided into 3 sessions: • 1st morning session 09:00-11:30 • 2nd lunch session 11:30-14:30 • 3rd afternoon session 14:30-17:00 You will book 3 winery venues – 1 winery per session – by simply selecting the venue you want to visit from the available options. Choose your venues carefully as tickets cannot be
40 WINE EXTRA MAY 2013
changed and are non-refundable. See Terms & Conditions for details. Sessions that are fully booked are indicated ‘sold out’ in the drop down selection box. R100 per person and includes: • Entry into 3 of your chosen winery venues. • An official lanyard that must be worn to gain entry to the winery venues. • A free pour wine token. • A wine glass.
Children under 18 are free. For more information please email info@elginvalley.co.za or call Charmaine on 021-848 9838
Get Out Allesverloren at the Riebeek Valley Olive Festival TVisitors to the Allesverloren wine estate during this year’s Riebeek Valley Olive Festival can look forward to a range of live and outdoor entertainment and gastronomic delights. On May 4 and 5, you can taste wines at Allesverloren from different wineries paired with homemade meals and treats from a variety of food stalls, delis and the country market at the estate’s function and conference venue. Here you can also shop for fresh produce, olive oil, pesto, homemade breads, jams, biltong, various cheeses - the list goes on. A cash bar will be available. Various local artists will perform including Waldo Lotz who has been appointed Allesverloren’s festival host. Be sure to be at the stage area from 12:00 to 15:00 to stand a chance of winning luxury wine hampers. There is also a playground for kids where they can make the most of the jumping castle and outdoor apparatus. At a cost of R5 per child, kids can play for 10 minutes under adult supervision. An onsite tuck shop is open all day. The Pleasant Pheasant Restaurant offers an à la carte menu while patrons can also catch up on the weekend’s rugby on the restaurant’s big screen. After the rugby, songwriter and singer, Dewald Forest will perform live. Entry and parking on the estate is free. A shuttle service will ferry visitors the 4 km between Allesverloren, Riebeek West and Riebeek Kasteel. Allesverloren festival area: 10:00 to 18:00 on Saturday and 10:00 to 16:00 on Sunday. Allesverloren tasting centre: 9:00 to 17:00 on Saturday and 10:00 to 16:00 on Sunday. Pleasant Pheasant Restaurant: 8:00 to 22:00 on Saturday and 8:00 to 16:00 on Sunday. For more information, contact Allesverloren on (022) 461 2320 or send an e-mail to info@allesverloren.co.za.co.za
Tu e sd ay M ov i e N i g hts at Steenberg Steenberg Vineyards continues its popular Tuesday Movie Nights between May and October, with a selection of classic musicals that will appeal to all fans of great cinema. The cosy winery b o a rd ro o m w i t h i t s ro a r i n g fireplace will set the scene for these fun evenings that start on Tuesday 7 May with the screening of one of the best-loved family musicals of all time - Annie. Tickets include a delicious Movie Night meal at the cost of R130 per person (R100 for Wine Club members). Movie-goers are requested to arrive at the venue from 18:30, with the movie starting at 19:00. Prepared by winery restaurant Bistro Sixteen82, every month will feature a different hot dish as Movie Night meal. Each meal will also include a selection of local cheese and home-made bread that deserve to be enjoyed with a bottle of one of Steenberg’s wines, available for sale on the night at cellar door prices. A bag of popcorn with aromatic garlic and rosemary seasoning, homemade wine gums with a delicious hint of selected Steenberg wines; and a satisfying chunk of chocolate honeycomb will end the perfect night out on a sweet note. Bookings are essential as only 30 people can be accommodated per Movie Night. For reservations for Tuesday Movie Nights and to book a stay-over at the hotel, contact Chantelle on 021-713 2211, or chantelle@steenbrg.co.za.
Red Wine Blending at Durbanville Hills Learn the essence of creating a masterpiece along with Durbanville Hills’ red winemaker Wilhelm Coetzee as he shares the technique of blending red wines at the cellar on Thursday, 30 May at 18:30. This hugely popular evening allows you to create your very own Bordeaux and Cape-style blends and discover what it takes to create these extraordinary wines. Wilhelm will assist teams of four in creating their own unique wine which will then be bottled, sealed under cork and labelled. After the blending experience smoked paprika chilli con carne, rice and salsa is served followed by coffee or tea and biscotti before claiming your goodie bag and a signature red wine. Durbanville Hills’ wines will be on sale throughout the evening. R230pp includes a welcome drink, wine blending, dinner, coffee or tea, goodie bag and your own labelled bottle of wine. Space is very limited and booking is essential. Please contact Simone Brown on (021) 558 1300 or e-mail sibrown@ durbanvillehills.co.za
MAY 2013 WINE EXTRA 41
Get Out
GAUTENG
Taste with Beau Belle On 25 April from 17:00-20:00 join us for the Cooper wine launch (Sweet Shiraz and Semi-sweet Rose) at the Cow Artworks, 5 The Cobbles, 4th Ave, Parkhurst for an art view and wine tasting of latest vintages. On 26 April (Time to be confirmed) join us for the Cooper wine launch (Sweet Shiraz and Semi-sweet Rose) at the Fugo Salon, Corner of 3rd str and 7th Ave, Parktown North for a wine tasting of latest vintages. For more information, please contact Yolande Lindeque yolande@ beaubelle.co.za or call 021-881 3808.
Fijnwyn Food & Wine Festival The idea is for families to enjoy a day where they will feast their senses with wine, food, music and the beautiful setting of Shokran on 1 May from 10:00-16:00. Shokran is located appr 12km from Woodhill Golf Estate in Pretoria East off the Garsfontein Rd Ext. We will also be harvesting our pecan nuts from our pecan nut trees and you can pick your own nuts. This will be a great outing for the whole family to enjoy! Please visit www.shokran.co.za for more details or contact us on 082 335 5659 or 072 383 2399. Bookings through www.itickets.co.za. R80 per person, which includes a glass and tastings, kids 12-18 pay R40 and kids under 12 – free.
Juliet Cullinan Wine Festival After 23 years, The Juliet Cullinan Standard Bank Wine Festival inspires by offering the most exclusive & longest running wine show in the country. Small, select, superior - the event is singularly about quality. Discover 50 handpicked, icon Cape wineries displaying traditional, innovative, rare and unique labels of outstanding distinction. An ever-increasing range of imported wines and accessories make this a memorable experience on Tuesday 14th & Wednesday 15th May from 17:30-21:00. The event takes place at Summer Place, 69 Melville Road, Hyde Park. All wines showcased during the Festival can be purchased through the Makro Sip & Shop at special show prices. Tickets cost R130 per person if booked online and R150 at the door and can be bought at webtickets.co.za. This includes a wine glass, catalogue, and an evening of unlimited tastings in a unique Johannesburg setting.
42 WINE EXTRA MAY 2013
The Wine Show Jo’burg is back! For an 8th consecutive year, South Africa’s most popular consumer wine exhibition is back. Moving to a sexy new venue in the heart of Sandton, experience wine in a fun and informative environment from 3-5 May 2013. Doors open from 17:00-21:00 on Friday the 3rd, 12:00-21:00 on Saturday, the 4th and 12:00-18:00 on Sunday, 5th. Free interactive wine theatres, the IWSC Gold Lounge and an exciting food experience to boot ensures a great day out for all. Bring your purse as you’ll be able to purchase wines as your heart desires, with no limits and great show offers from the individual exhibitors. If there’s too much to carry, leave your wine at the Dawn Wing Sip ‘n Ship area and have the porters load your car at the end of your visit or they can ship it to your door. If you’ve had a bit too much to drink, Goodfellas will be on hand and several teams will be available during the last 3 hours of each day on a first come, first served basis totally free of charge, to drive you home safely in your own car. There’s so much more! For a full list of exhibitors, please visit www.wineshow. co.za. Tickets are available in advance for R120 from Computicket.co.za or R140 at the door and include a wine glass. There’s no other place to be!