Wine Extra April 2013 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra Terroir APRIL 2013

what is it and why is it important W

A V IN CLI EUV C HA QUOE MP ER T

TASTE TEAM

Vibrant Viognier Bubbles, Horses and Hotties

Jo-Anne Strauss beauty and brains Official SA Media Partner

a day at the polo

FANCY A 350AD VINTAGE? TIGER BONE WINE GOLD IN CHAMPAGNE

Contents APRIL 2013

Editor’s letter

Taste Team

Vibrant Viognier

Special Report

Table Talk

Now You’re Cooking

Livin’ the Life

What is Terroir?

Bubbles, Horses and Hotties... Polo at Val de Vie

Competition

Win a Veuve Clicquot Hamper

We’ve Been Drinking Exclusive Interview

Libby’s Pride Shiraz 2009

Jo-Ann Strauss, a free spirited Aquarian who loves work and putting things together, but detests being told what to do!

Get Out Polo at Val de Vie with Veuve Clicquot

Our pick of the very best viticultural-based events

APRIL 2013 WINE EXTRA 3

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Editor’s letter Maryna Strachan maryna@wine-extra.co.za Follow us @WineExtra

Whilst many wine producers are already finished harvesting their grapes, many others are still very much in the thick of it, working until the early morning hours or starting well before sunrise to pick their grapes at the optimal ripeness. Seemingly so, harvest 2013 looks like a success and I can’t wait to sample the first releases. As Easter is yet again around the corner, I’d like to take the opportunity to highlight responsible drinking. Apart from the Christmas festive season, Easter tends to see the most significant number of road deaths on South African roads. Please, if you’re driving long distances, stop to rest and very importantly, don’t drink and drive. These days there are many services like Goodfellas that ensure that you and your car get home safely at a cost that won’t set you back an arm and a leg… or a life… In this issue we take a look at ‘terroir’. No, not like Osama Bin Laden, but the actual site of where the grapes are grown. This has a rather large effect on the overall taste of the wine and the article highlights those factors. The Taste Team tuck into Viognier and I report back on a fabulous day at the polo with Veuve Clicquot. As usual, there’s so much more too, so top up your glass, get yourself all nice and comfy and enjoy the read.

MARCH 2013 WINE EXTRA 5

TasteTeam Vibrant Viognier

Viognier (pronounced ‘vee-on-yay’) has been growing in popularity over recent years and South African producers have truly embraced this versatile varietal. The origin of the Viognier grape is unknown, although it is presumed to be an ancient grape, possibly originating in Dalmatia (present day Croatia) and then brought to Rhône by the Romans. One legend states that the Roman emperor Probus brought the vine to the region in 281 AD. Another legend has the grape packaged with Syrah on a cargo ship navigating the Rhone River en route to Beaujolais when it was captured near the site of present day Condrieu by a local group of outlaws known as culs de piaux.

From left to right: Ridgeback Viognier 2012, by Ridgeback Wines RRP: R75. Excelsior Viognier 2012, by Excelsior Wines, RRP: R42. Saronsberg Viognier 2011, by Saronsberg, RRP: R90. Fairview Viognier 2012, by Fairview Wines, RRP: R72 Eagles Nest Viognier 2012, by Eagles Nest Wines , RRP: R145. Gabrielskloof Viognier 2011, by Gabrielskloof, RRP: R90.

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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!

Ridgeback Viognier 2011 RRP: R75; Stockists: Bootleggers, Solly Kramers and Liquor City; www.ridgebackwines.co.za

everything you would be looking for. The freshness of pineapple on the nose that becomes a myriad of fruit, butterscotch and lemon cream on the palate, offers you a wonderfully complex, yet superbly easy drinking wine that is a must for any Viognier lover, or just anyone wanting to try something new. It’s a winner. Charlotte says: Soft pineapples on the nose, laced with ruby grapefruit and preserved lemons – lots of interesting citrus flavours, but overall still delicate and enticing. This is a lovely light, feminine style of wine, yet on the palate it gives you a cheeky twist with a dollop of rich, creamy flavours that would allow a glass to stand up to some flavourful dishes. I would certainly serve this alongside a lunch as a welcome change from the usual Sauvignon’s and Chenin’s.

Daisy says: Delicious butterscotch and vanilla wafted through on first smell. After a few swirls of the glass I picked up on a citrus twang which carried all the way through to the palate – a delightful contrast to the initial sweeter elements on the nose. This wine was like a confident woman – forward yet elegant and with perfect poise. There was a buttery smoothness on the palate, which when paired with the Salti-Crax that were served, only enhanced it even more. Nathan says: What a way to start a tasting! A fantastic wine that definitely s e t t h e s t a n d a rd f o r t h e n i g h t . Beautifully rounded, this Viognier has

Abby says: On the nose, this Viognier has a delicate bouquet with juicy peach notes appearing. The palate presents a slight tang, which is still smooth, almost like pineapple drizzled with yoghurt. A super sweet banana provides balance and even more bursts of citrus

TasteTeam One of those “catch a hare” types. The wine already introduces itself well to me. So it comes as no surprise that it follows through favourably into my drinking experience and my pocket all the same time. Angelo says: This Viognier made a lot of noise on the nose, as it packed an initial punch of pineapple and zingy, citrus fruit. But once tasted, the subtleness of this wine was something special! What I did find surprising was the high acidity of it, something I wasn’t expecting at all. And without being cliché, it would definitely be something that I could see myself washing down a cheeky Thai green curry with. The smoothness of the fruit with that kick of acidity would make a superb combination.

Excelsior Viognier 2012 RRP: R42; Stockists: Makro, Ultra Liquors and La Verne www.excelsior.co.za

“Sometimes when something is that good, you don’t need to understand it…” appear to create a fresh, full wine that will pair perfectly with salty foods and canapés to create further balance and complement this wine superbly.. Silas says: First thing I notice is the image of a dog representing the label.

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TasteTeam Daisy says: True to Viognier, this wine was perfumed on the nose with hints of geranium pushing through. This didn’t seem to dissipate but took on more of a room spray element – not unpleasantly

“…the ideal wine for summer time slurping…” so, it was just very fragrant (so pair it with a spicy curry served with jasmine rice!) It was crisp and quite sweet on the palate with hints of apricot, litchi and even an element of Turkish delight. N a t h a n s ays : I t c a m e a c ro s s a s incredibly sweet…in comparison. Definitely not what I was expecting. With litchis and limes on both nose and palate, it gave a sense of being somewhat like a Gewürztraminer. It was only then that we discovered it was actually off-dry. I found it a nice change but I am not sure I could drink gallons of it, however, I imagine this would be the perfect poolside accompaniment on a scorching day. Charlotte says: Very soft perfumed nose, with a unique sweet cherry, strawberry and candyfloss finish, but not overly sweet so don’t get your knickers in a twist just yet. The mouthfeel is also leaning towards offdry with its dried apricot flavours and instantly I start to think about pairing this with a nice hot, aromatic curry as it would be ideal as long as it was served ice cold. All in all a nice, albeit unusual, example of Viognier that I wouldn’t mind adding to my collection. Abby says: With a beautifully strong floral nose bursting with wisps of

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

strawberry it then transcends into a litchi sorbet note on one’s palate with the sweet strawberry notes still very much present. There is quite a mighty kick from the alcohol and after a few sips the wine’s dryness becomes apparent. This is definitely for those who prefer a more tangy, acidic type of wine. Silas says: I am not too sure if it’s right to compare this wine to a soft drink. The difference between the two is massive, but I can’t get that fizzy apple flavoured drink out of my mind when enjoying this. Although the wine is strong, the sweetness may be a little off-putting to some. A n g e l o s ays : Th i s w i n e t h rew a gorgeous bouquet of floral notes at me, coupled with a fruity, almost sherbetlike component. There were little pockets of sweet, candy aromas and the first word that comes to mind when trying to describe it has to be “fun”. This is an off-dry wine, so the litchi flavours and other tropical fruits that pop up on the palate are really accentuated. Make sure your li-lo is pumped, the water is inviting, and your Excelsior Viognier is chilled right down, because this is exactly how I’d drink this!

Saronsberg Viognier 2011 RRP: R90; Stockists: Available from the Cellar Door Only www.saronsberg.com Daisy says: This wine is worth every cent. I could smell beautiful white peach and green apple characteristics on the nose and the palate hinted at vanilla –

“…this is the wine you drink when she’s said ‘no’…” a most gentle addition from the wood and a delectable balance between the two. A graceful example of Viognier with a smooth, lingering finish. I would pair this with roasted vegetable quiche or a crème brulee. Or, as one of the team so aptly put it, this is the wine you drink when she’s said no(!!!) Nathan says: My favourite…enough said. I know I mentioned earlier that the Ridgeback had everything…but this has more. More depth, more complexity, more elegance. A very subtle nose shows off nuances of apple and peach coupled with fresh floral fragrances that transpire beautifully onto the palate leaving you with a mouth full of “awesomeness”. A slight creaminess envelopes your mouth and lingers in the aftertaste. A mature and elegant wine that strangely enough brings out the kid

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.

in you. Charlotte says: It takes a lot to shut me up – especially with wines - but this one managed it! Soft, creamy citrus notes on the nose with a waft of oak, but all just perfectly balanced. Strangely enough it reminded me of those lemony cream biscuits, which, let’s face it, who can resist? On the palate the balance of rich vanilla with a green, minerally zing just works so well and it leaves the most beautifully elegant, silk like finish. You just have to admire it silently before saying “Wow” and reaching for another glass.

and chic finish, the Saronsberg came to the party, dressed to impress.

Fairview 2012 RRP: R 72 ; Stockists: Norman Goodfellows, Carolines and Johnny’s Liquor www.fairview.co.za

Abby says: Easily mistaken for a Sauvignon Blanc on the nose with all the typical Sauvvie notes dominating. A delicious creamy and acidic peach prevails on one’s palate. There is an element of nuttiness and caramel too. Brilliantly balanced. Be seduced by this suave, elegant, stately and richly satisfying Viognier. Silas says: Special occasions call for this type of wine. Apart from its creamy nature it’s the fragrance that first gets my attention. I would happily smell this wine for long periods of time before I even take the first sip. I learn from my fellow tasters that the creaminess of the wine is from its contact with the oak. I am still unsure exactly what this means, but I’m happy to go with it anyway. Angelo says: Fleshy peaches and Turkish delight were cartwheeling around in this glass. Once again, the dainty floral petals were present, and the flavours were even more impressive on the palate. Elegant and not over eager, the balance between fruit and floral made this pretty special. Dry with a long

TasteTeam a bit much. Peaches and cream fill the air with subtle hints of Turkish delight perfume amongst other floral notes. This becomes a lime zest palate. Crisp and refreshing, it will go down a treat on any hot summers day. Charlotte says: Probably the most familiar of all of the lineup when it comes to what I was expecting from this lesser known grape - namely flavours of white peach, Turkish delight and rose petals. With the first sip, this is quite a spritely wine, almost effervescent in character with a large dose of “twang” that is almost too much for the delicate aromas to handle. I could still happily quaff a bottle or two alongside a fish braai on

“This wine was like a confident woman – forward yet elegant and with perfect poise” the beach – perfect!

Daisy says: This is a less pricey but good example of Viognier. I could smell green melon on the nose and the palate was fresh and racy with a feint lemon zing. One could also pick up peaches and who doesn’t love fresh peaches in summer? We indulged in a host of cheeses alongside the wines, and the Fairview went delightfully well with all of them, even the stronger white cheddar. Nathan says: All is “Fair” in love and war. I love the array of fruits and floral notes this wine shows off, but the acidity gets

Abby says: A basic, tart nose that is rather one-dimensional. The palate is far more interesting as it is very smooth and mouth wateringly divine, but has quite a bite to it. Think the contrasting sweet and sour, but still smooth and full of lemon curd flavour. Silas says: I taste fruit right away. And though I know the fruit, I can’t put my finger on it. This nags me to the point of having to do a little cheating by sneaking a peek at the labelling. Turns out this lovely wine is a winner for you if you like apricots. I don’t myself, but that doesn’t make me disapprove of the taste.

APRIL 2013 WINE EXTRA 9

TasteTeam Angelo says: Apricots and white peach were so prominent in the Fairview Viognier on the nose and again I got a wallop of acidity. This Viognier was very much an easy drinking style of wine. There were no frills or spills, and quite honestly, it went down like a homesick mole. The dessert-like, dried and candied fruit flavours were delicious and very moreish.

Eagles Nest Viognier 2012 RRP: R145; Stockists: Ultra Liquors, Pick ‘n Pay Liquor and Wine Concepts; www.eaglesnestwines.com

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…

butter and clementines on the palate an absolutely scrummy combination. This Viognier would easily fare well with richer foods. Nathan says: Structurally it is perfect and I really can’t fault it in any way. Green apples, melons and peaches express themselves through a subtle nose that comes alive on the palate. A slight creaminess comes to light, but is brilliantly layered due to the presence of fresh acidity. If you are looking for something quite magnificent and a truly fantastic white wine, then look no further! Charlotte says: I had high hopes for this one and certainly wasn’t disappointed. Aromas of rose petals, peaches, gentle candyfloss and a wonderful waft of lime sorbet – not overtly acidic but just a spritz of those essential lime oils – delicious. My first sip has so many

“…a beautifully strong floral nose bursting with wisps of strawberry…” layers of flavour (mineral, creamy richness, gentle citrus and green notes) that I find myself losing track and just giving in to the simple enjoyment of it all. Sometimes when something is that good, you don’t need to understand it, just appreciate it – and that I did, thoroughly.. Daisy says: What I loved about this wine was the label – the back showed you the vintage block and the height it’s grown at. Granny Smith apples and winter melon wafted toward the nose, followed by subtle hints of melted

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Abby says: A wonderfully enjoyable Viognier that is light and refreshing. It is nice, but nothing wow, as one tends to expect something a bit more extraordinary from Eagles Nest. Notes that appear are key lime pie with a little

menthol tinge to it too. Silas says: Sometimes, as artists (without gloating) like myself, we tend to live off the need to be impressed by things and should things fall short of that need, we tend to forget about them very easily. There’s not really much good or bad I could say about this wine that would sell it to you. Except to say that compared to the other wines it is very, very neutral. Angelo says: I found this wine slightly shy on the nose and a little reserved. But after a little bit of coaxing out of his hole, there were suddenly incredible sweet apple aromas. It reminded me of a home-made apple crumble dessert, when sugar, apple and butter all amalgamate into a single baked tray of goodness. The Eagle’s Nest had a phenomenal mouth feel, and the long finish with hints candied banana made it something that I would definitely keep my eyes peeled for on the supermarket shelves.

Gabrielskloof Viognier 2011 RRP: R90; Stockists: Cellar door only www.gabrielskloof.co.za

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!”.

D a i sy s ays : S te m m i n g f ro m t h e Bot Rivier valley, this lusciously rich example of Viognier carried beautiful aromas of rose water, nectarine and lime marmalade. There was a lanolin characteristic to it and quite a distinctive oaky undertone, with hints of stone fruit on the palate. Definitely best paired with food – I’d like to see it served alongside a lamb and tomato stew or homemade chicken pie. Nathan says: Aesthetically it is by far the most beautiful of the lot. The bottle itself is enough to win you over. However this is a wine tasting…so here goes…Sniff… Swirl…Sip…Swallow. It has everything a Viognier should and then some more. There is a wonderful array of fruits on the nose that follow through on the palate rounded up with a soft, smooth creaminess. Charlotte says: Quite a serious style of Viognier, with a layer of oily lanolin on the nose, interspersed with flavours of peach, apples and a lovely oak richness. The oak follows through to the finish, giving it quite a backbone. This one deserves to be showcased alongside a suitably rich and sophisticated dish – I’m thinking Lobster Thermidor, but I tend to have expensive taste, so let’s settle on grilled sole with a creamy lemon sauce, shall we?

TasteTeam

award it would be this wine’s night attractive in appearance and an elegant design. This wine stands out from the bunch, but because we drink wine and not packaging, I was a little disappointed by the drinking experience. I would expect a wine as elegantly looking as this to be something special. But sadly, the taste is fairly similar to most other wines of the same variety. Angelo says: Gabrielskloof was the wine that got me thinking the most. There were a lot of different elements to this wine. On the nose the aromas came across synthetic and almost petrol-like, and this initially threw me a little. Quite peculiar! Before I even tasted this wine, the name of the producer was already conjuring images of angels and cherubs

“…it went down like a homesick mole.” and so it was the case when I tasted the limey, citrus driven flavours on the palate. Pretty heavenly and sublime if you ask me!

Our guest taster this month is blogger, photographer and adventurer, Angelo, 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.

Abby says: It isn’t a bad Viognier by any means, but for me it just doesn’t have any element of balance to it. There is also a slight oiliness to this wine in the sense of paw-paw, tasty and fresh. Once again, there is a strong alcohol content as is usually the case with Viognier, due to their higher sugar content. Silas says: If packaging deserved an

APRIL 2013 WINE EXTRA 11

Special Report

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

What is Terroir? T

erroir (pronounced ‘tear-wahr’) is not a new concept. We know that the Egyptians (3000 B.C.) had an understanding of the importance of the interaction between the environment and the vine as they built artificial hills in the flat Nile-Delta and divided their wines into five categories, partially based on the origin of the product. Georgic authors (200 B.C. – 200 A.D.) underlined the role played by the environment in viticulture both at a macro and microscale and the importance of choosing the site according to the cultivar to be planted. This concept has formed the base of many geographical indication systems, not the least being the Wine of Origin System in South Africa.

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Terroir can be very loosely translated as “a sense of place,” which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Whereas the great majority of wines made from Cabernet Sauvignon grapes, for example, demonstrate that variety’s characteristic deep colour, blackcurrant flavour, and firmly tannic backbone, with regional variations on this theme, the Pinot Noir is chameleon-like, and, not surprisingly, a less adaptable international traveller. If the climate is too cool, the wines tend to be weedy and pale; if too warm, they can turn out roasted, even pruney, or overly tannic. Too-rich soils can

Special Report produce excessive crop loads or ponderous wines devoid of nuance. And even when all other grapegrowing and winemaking variables are identical, a state of affairs that’s rare in the world of wine, vineyards literally 100 metres apart can yield completely different styles of wine. Exactly what constitutes terroir is also a matter of some debate. Most people include such things as soil type, sun exposure, altitude, weather, and drainage as being integral parts of a wine’s terroir. Others also include aspects of technique, such as spacing of plants, how the fruit is harvested, methods of drying or ageing, and even the social history of the plot of land. For the French, terroir is the defining feature of wine, with the grapes used being a secondary concern. This can be seen in their labelling and promotional practices. The fact that a wine comes from Bordeaux is substantially more important to the French than the fact that it is predominantly made from the Merlot, Cabernet Sauvignon, or Cabernet Franc grape. The fact that it comes from a terroir demarcated as being Granc Cru Classé is even more important.

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It is, of course, important to recognise that terroir plays only one part in the ultimate quality of a wine. Many critics of the terroir system have pointed out that sub-par wines are often sold to unsuspecting consumers on the virtues of the terroir printed on their label. A terroir can best be viewed as an assessment of the full potential an area can grant to wines produced there, but that potential may not be utilized fully. Certainly, there are producers even in some of France’s most important Grand Cru areas who put out wines that are consistently worse than those made in areas with an objectively worse terroir. Vines have in their DNA and the ability to adapt, or not, to specific conditions, depending on the evolution of their unique origin. The vines naturally capture the soil’s minerality and express it. The vines also express the weather in their temperament. High-altitude or coastal wines may show high acidity from cold nights or high alcohol from excessive sunlight. And yes, they take on man’s energy. All those seemingly small decisions in how to

Special Report

best express the wine nudges the vine on how to be and what to do. It sends signals: from early pruning to cutting back bunches, de-leafing for ventilation, when to harvest (or let hang) and a non-intervention philosophy in the winery. When the vines are loved and a project made with an eye to terroir and attention to quality, how can a wine NOT best express all that it was meant to be? A wine showing all that it can be: the soil, the place, the people, the origin... This is a beautiful confluence and manifestation of two worlds.

In the final analysis, terroir has the potential to add greatly to a wine experience, but should not be relied on exclusively to determine quality. For many tasters, the joy of being able to distinguish such specific differences in a wineâ&#x20AC;&#x2122;s growing area is unsurpassable, while for others, it couldnâ&#x20AC;&#x2122;t be less important. Like so many concepts in the world of fine wine, terroir is only worth what you can get out of it.

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Exclusive interview

Jo-Ann Strauss A free spirited Aquarian who loves work and putting things together, but detests being told what to do, Jo-Ann finds solace in balance. This stunning ex-Miss South Africa shines and inspires wherever she goes with class, poise and oodles of sophistication… And she also LOVES wine!. Images by: Mark Freeborough Shot on location at: Café Paradiso, Cape Town

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

Winning an international title is an amazing platform for any woman, especially in that era. The ‘Supermodel’ was emerging and many young women created lucrative careers in the beauty industry. It allowed me to achieve things that I never would have done otherwise. I travelled to over 40 countries in the world and became involved in many industries and businesses, not to mention my local and international humanitarian work. For me it was more about having the opportunity to experience many diverse things, and since then the world, a few years in Los Angeles, a few months in Budapest and in various other European cities and many years in South Africa but it’s very simple, I see myself as Namibian. When I go back to my country, camp in the desert, sleep under the stars and breathe in the fresh Namibian air, I know I’m

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When I understood the history behind how Pinotage was developed in South Africa and coupled that with the amazing childhood experience I had – to be present during night harvests at Twee Jonge Gezellen “I’m still not sure what I want to be when I grow up one day…”

Adopted and adored: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

Jo-anne Strauss

Where did your career start?

You could say it started when I won the Miss South Africa pageant, but then that can also be questioned. If I had to look back, I finished my high schooling in Somerset West and initially wanted to study medicine. As I was about to start, I was approached by Koos Bekker of Media 24 who saw me doing a speech and coaxed me into the media industry. I then did a BComm. Law degree and won Miss SA in that time. It was one of those moments when everything came together, I moved to Jo’burg to do my duties, but then returned to finish my degree, which was tough, but I’m glad I did it. We often see you on Top Billing. What else keeps you busy?

I would say that Top Billing is only about 10% of what I do, but it’s what people know me for. This has been such a favourable experience for me as people do business with people they ‘know’ and as a public figure it has opened so many other doors for

me, which might otherwise never have happened. I’ve been in the TV industry for 12 years now, I do a lot of public speaking and have other business interests. When did you start to enjoy wine?

Well, I studied at Stellenbosch University, so wine is part of the environment there, but I am a strong believer in the Latin phrase ‘In vinum veritas’, which means ‘In wine is the truth’ and until you haven’t finished a bottle of wine with somebody, you can’t really know them. I think it is such a beautiful thing to enjoy. The winemakers put so much effort and passion into the product and I love the social aspect of it as well as the taste. The other thing about wine is that I have a nice glass of wine on the plane on a long haul flight and then I always have a good sleep. Wine makes economy class bearable! Which type of wine do you prefer?

It’s definitely weather dependent. In summer I love APRIL2013 WINE EXTRA 19

Exclisive interview my white wine and in winter I’m a huge Merlot fan. A wine that I particularly enjoy is the Chocolate Block and then I also really enjoy Pinotage. I love the fact that it’s got a South African story and it’s so true to our culture and heritage. If a wine were to be made in your honour, what would you call it and what would it be?

Hmmm… Well luckily “Fat Bastard” is taken! It would definitely be an MCC - something sparkling to highlight my effervescent personality. It would probably be called Blushing Brunette and it’ll be a Rosé. If you were out and about and had to pop into a local supermarket to pick a bottle of wine of their shelf, which wine would you choose knowing that it won’t let you down?

I actually don’t know why, but I always pick La Motte. I like De Grendel a lot too, but one of the reasons why I pick certain wines is because I know the people behind it and it becomes a much more personal purchase, so Le Bonheur is also at the top of my list if it’s available. Though I love wine, I can’t tell the difference between the different varietals, but if there’s a story or relationship behind it, that’s where my intrigue lies. Do you have a wine collection at home?

I do. I often get beautiful wines as gifts and collect them for special occasions. Sadly my husband doesn’t drink, so it’s generally when my girlfriends come to visit that I’ll tap into it and we go into our den at home, which I’ve called ‘die skinderhoekie’ (the gossip corner) and we’ll always finish a bottle or two while in there. I’ve also got a really special wine that was given to me by our very own Charlene, the princess of Monaco. I’m not sure what it is off the top of my head, but it was beautifully packaged and I’ve still got that stashed away. You’ve travelled the world, how do you think South African wine compares to that from the rest of the world?

Obviously it’s a biased answer, but either I couldn’t afford any of the really good wines while I was in

Jo-anne Strauss France or they’re just really not that great. I do enjoy Italian wines, like Chianti, but overall I think the South African wines taste like home and have a certain richness that pips it. Do you visit wine farms in your free time?

Yes, I often visit Mont Rochelle and Haute Cabriere. I love Delaire Graff and Babylonstoren is stunning with their gardens. For my husband there needs to be more of an allure than just the wine, so beautiful scenery and a good restaurant are always a winner. Any other wines that you particularly enjoy?

I drink a lot of Le Bonheur and Groote Post’s wines are great quality at such good prices. Their Old Man’s Blend is really enjoyable and I have a happy memory visiting a nearby nature reserve for my birthday and stopping by for a wine tasting. My father-in-law and I bonded over Vin de Constance, so now whenever we go to visit them in Germany I take a bottle along and we’ll sit together, drinking

the wine and solving the world’s problems. Are there any specific wine experiences or memories you hold dear?

Well actually I was in St Helena once, and sat on Napoleon’s bed whilst drinking a glass of his favourite wine, Vin de Constance from his glass. That was pretty special actually. Have you done anything a little bit silly or out of hand after a few glasses too many?

I think the great thing about wine is that it does make you forget your inhibitions temporarily and skinny-dipping is one of those things that most people do. This reminds me of the beautiful joke of the priest who was driving along after having a few too many. He still has a bottle with him in the car and gets pulled over by the cop who was very uneasy about it, saying “Father, I’m going to have to arrest you for drunk driving, but I’ll tell you what, I’m going to give you a minute to think about a good reason why I shouldn’t arrest you right now.” The cop leaves and returns a minute later and the priest says, “Dear God, you’ve done it again! You’ve turned the water into wine!”

Jo-anne Strauss I must add that I am a big advocate for safe driving and I’m glad that the general attitude of most South Africans is changing for the better when it comes to that.

foot in front of the other. It’s a very exciting project and has a talk show and magazine style show element, so keep an eye out for that.

Where is your favourite place to enjoy a glass of wine?

Jo-Ann’s thoughts on this wine

I got married at Camps Bay Retreat and to sit there, watch the sunset and the beautiful scenery with a good glass of wine is pure perfection. Or in winter next to a roaring log fire with a glass of red wine, curled up on the sofa. What’s next for you?

Well, hopefully I’ll be able to start a family soon! I’ve recently started to think “What is success?” and for me, it is balance. I’m doing a lot of mentorship projects where I talk to kids. I’m such a rich person to have grown up in a fantastic home and loving family and that has helped shape me to be the person I am today. I’ve also got a brand new show coming up, which celebrates African beauty and women taking the world by storm, one stilletto’d

After

Ke n F o r r e s t e r P e t i t Chenin Blanc www.kenforresterwines. com RRP: R72

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“This is such a delightfully fresh and fruity wine. Perfect for a beautiful summer’s day like today.”

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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.”

Not for Sale to Persons Under the Age of 18.

TableTalk This month: Gold coins discovered in Champagne BrAngelina’s wine sell out in hours China allowing sale of tiger bone wine Shall we crack open the 350AD vintage?

Huge haul of gold coins discovered in Champagne

Article courtesy of http://www.decanter.com

‘ m o d e s t ’ Champagne worker who chanced upon a US$1m collection of gold coins stands to pocket half the proceeds when the treasure is auctioned later this year. The employee of Champagne Lanson was remodelling a former grape - drying facility in Les Riceys last February when several of the coins ‘rained down’ on him, according to auction house Bonhams. The collection proved

to contain 497 American $20 coins, minted between 1851 and 1928, and untouched for nearly a century. How they came to be in a vineyard building in the south of Champagne remains a mystery, but Bonhams said the former owner of the building was a wine producer who had traded with the US in the 1930’s. Paul Song, director of the Rare Coins and Banknotes Department at Bonhams, said half of the proceeds of the auction – to

be held in Los Angeles in June – would go to the man who found the coins. ‘The vineyard has described him as a modest employee of the Lanson firm, who brought the collection to the attention of the company not knowing that he would be entitled to half of the proceeds under French law,’ he added. According to the vineyard, this anonymous individual will now be able to buy or build a house for his family with the auction proceeds. APRIL 2013 WINE EXTRA 23

TableTalk Brad Pitt and Angelina Jolie’s Debut Wine Sells Out Within Hours Article courtesy of Vanity Fair

f you forgot to check your c e l e b r i t y- w i n e - r e l e a s e calendar on Wednesday, some disappointing news: B ra d P i t t a n d A n g e l i n a Jolie’s new-old rosé, Miraval, debuted online yesterday, and within five hours, all 6,000 bottles had sold out. (For comparison’s sake: while Miraval is slightly less popular than Taylor Swift– concert tickets, it is as popular as Book of Mormon tickets in Denver.) The wine, which is produced on the couple’s 1,000-acre estate in Southern France, was previously released by the property’s original owners under the name “Pink Floyd,” after the iconic band that recorded The Wall in Miraval’s recording studio. Although the idea of celebrities releasing wine sounds a little iffy, akin to something a Pinot Grigio– loving cast member of The Real Ho u s e w i v e s m i g h t d o a f t e r Season One, the endeavour seems legitimate. Pitt and Jolie teamed with Famille Perrin, which owns Château Beaucastel, a winery famous for its Châteauneuf-duPape, and actively participated in the wine-making process by attending rosé-blending sessions, switching to steel tanks, and helping to develop a new shape and label for the bottle. And as

24 WINE EXTRA APRIL 2013

of yet, neither has shamelessly plugged the brand on Twitter or an Andy Cohen–moderated reunion special. Since we can no longer purchase Miraval (or, as our budget and restraining orders suggest, visit the estate), we must live vicariously through the select few who have already sampled the celebrity rosé. Such as Thierry Desseauve, the first wine critic in the world to taste Miraval, who tells Reuters: “This one was very fresh, very fruity, very exuberant on the aroma side, but also round, supple and fresh and energetic so for my standard of tasting wine, it was a very good wine. I gave it a 91 point out of a one hundred s c a l e. . . It wa s a l s o a g o o d vineyard for years and maybe for more than one century so it was possible to do a good wine, to do a better wine than before because the owners before weren’t very focused on wine producing.” So it earned an A on its first effort. Congratulations, to the Perrins and Pitt-Jolies. And for the rest of us who were not lucky enough to get in on the $140/case first sale, we will have to wait until summer, when the winemakers are expected to introduce their sophomore effort, a white wine. Salut!

TableTalk China allowing sale of tiger bone wine Article courtesy of www.thedrinksbusiness.com

h i n a i s a l l ow i n g the sale of tonic wine made using tiger bones, despite the fact that the p ra c t i c e h a s b e e n i l l e g a l i n the country since 1993. AFP reports that the London-based Environment Investigation Agency (EIA) has uncovered evidence of a legalised domestic trade in captive-bred tiger products. “The stark contradiction between China’s international posture supporting efforts to save the wild tiger and its domestic policies which drive the poaching of wild tigers is one of the biggest cons ever perpetrated in the history of tiger conservation,” Debbie Banks, head of the EIA Tiger Campaign, told AFP. The EIA report also presented evidence that traders are using “secret” government notifications to legitimise the manufacture of tiger bone wine. “A government

notification allows use of the bones of the captive-bred tigers to justify the manufacture of tonic wines so no action can be taken against manufacturers,” Banks said. B e l i e ve d t o h ave m e d i c i n a l properties in China, in the production of tiger tonic wines, tiger bones are left to soak in the wine for varying lengths of time and then removed before bottling. The wines sell for between £65£500 a bottle depending on how long the tiger bone was in contact with wine for. China is signed up to the UN Convention on International Trade in Endangered Species that forbids international commercial trade in tiger parts and derivatives. With over 200 tourist attraction tiger farms housing around 5,000 tigers, China has the largest number of captive bred tigers in the world. According to Banks, when the tigers die at the farms, their bones

are held back from the authorities when they visit to audit the farms. The EIA has called for the Chinese government to destroy the stockpile of tiger bones at tiger farms across the country and is seeking a ban on the farms altogether. In December 2011, the International Fund for Animal Welfare applauded a Chinese government order that stopped the sale of hundreds of bottles of tiger bone wine at an auction in Beijing. Auction house Googut listed over 400 bottles of tiger bone wine from various traditional Chinese medicine manufacturers in an auction e n t i t l e d “ B o u n c i n g D ra g o n , Jumping Tiger”. Tigers are a critically endangered species, with as few as 3,500 remaining in the wild. Despite this, tiger products are frequently traded at auction in China, often disguised as “antiques” and “collectables”. APRIL 2013 WINE EXTRA 25

TableTalk Shall we crack open the 350AD vintage? Article courtesy of www.dailymail.co.uk

istorians in Germany are debating whether or not to open what is believed to be the world’s oldest bottle of wine. The 1,650-year-old bottle, sealed with wax and containing a white liquid, has been on display at the Pfalz Historical Musuem for more than a century. The wine, believed to have been produced locally, was buried with a Roman noble near the German city of Speyer in 350AD. It was discovered in 1867 and analysed by the Kaiser’s chemists during the First World War. The museum’s wine department curator Ludger Tekampe said: ‘We are not sure whether or not it could stand the shock to the air. It is still liquid.’ Wine professor Monika Christmann said: ‘Micro-biologically it is probably not spoiled, but it would not bring joy to the palate.’ Tekampe added, ‘I have personally held the bottle twice in my hand during renovations. That was an amazing feeling.’ A splash of olive oil and a seal of hot wax has kept the white wine liquid down all the 602,000-plus days since it was made. The Pfalz is one of Germany’s top winegrowing regions and the wine that the Roman nobleman had with him in the grave was almost certainly produced nearby.

26 WINE EXTRA APRIL 2013

“...it would not bring joy to the palate.”

Melissa Bruyns - After realizing that a 9-5 office job was not for her, Melissa stepped into the unknown and applied to study at Zevenwacht Chef School where she thrived, knowing that she’d finally found her calling.

fter realizing that a 9-5 office job was not for her, Melissa stepped into the unknown and applied to study at Zevenwacht Chef School where she thrived, knowing that she’d finally found her calling. After finishing her training, she was part of the original team to open the Grand West Casino where she could hone her skills. When a great opportunity arose at Haute Cabriere in Franschhoek, she made her move where she worked hard and learned a lot over 4 years under the supervision of Chef Matthew Gordon. A further 4 years saw Melissa growing as a chef at The Westin Grand Hotel in Cape Town, but she longed for the more intimate workings of a smaller restaurant kitchen, which is when she accepted a position as Executive Chef at Rickety Bridge in Franschhoek where she is currently doing a superb job with her team. Of her current offerings at Rickety Bridge she says, “Our menu has a wide variety to cater for all types of taste buds and it is designed for sharing as there are numerous half portions options, in addition to the full portions and desserts. I believe in using fresh seasonal ingredients, and letting them speak for themselves, beautifully prepared and presented, but without overelaboration.”

28 WINE EXTRA APRIL 2013

Crispy Pork Pelly with Fried Greens, Wasabi Mash and Sweet Chilli and Ginger Sauce Ingredients: (Serves 6) 2kg Pork belly 400g Onions Â˝ Bunch Celery 400g Carrots 5g Bay leaves Black peppercorns 5g Cinnamon 2g Star aniseed 2g Cloves 300g Baby marrow 1 Cabbage 200g Bean sprouts 500g Spinach 600g Mashed potato 90g Wasabi paste 120ml Sweet Thai Chilli sauce Fresh ginger

Method: Take the whole pork belly that you get from you butcher and place it in a tray with onion, celery, carrots, bay leaves, peppercorns, cinnamon, star aniseed and cloves and cover with water. Cover the tray with foil and place in an oven on about 170Â°C for 3 hours. Once the pork belly is soft, remove from the water mixture and place pork belly between 2 trays. Press it with something heavy on top of the trays. Place in the fridge overnight. Remove from the fridge and cut into finger size portions. Take your portions of pork belly and place in the oven and slow roast until the skin becomes extremely crispy (approx. 20 minutes). While the pork belly is in the oven, prepare your mash potato with a little butter and salt and add the wasabi paste (the amount depends your taste). Cut the cabbage, spinach and baby marrow into a stir fry and heat a pan with

oil and fry lightly in the pan with a little seasoning. In a pot, heat up the sweet chilli sauce with freshly grated ginger. To serve, place 3 spoons wasabi mash on the plate with the green stir fry on top of the mash, then the pork belly on top of the greens. Now pour some of the sweet chilli ginger sauce around and garnish with coriander. of the sweet chilli ginger sauce around and garnish with coriander.

Pair it with Rickety Bridge The Foundation Stone RRP: R85 www.ricketybridge. co.za

APRIL 2013 WINE EXTRA 29

Livin’thelife by Maryna Strachan

Bubbles, Horses and Hotties Images by Mark Freeborough Maryna dressed by Jenni Button “I had two priorities, one was to ensure that my glass was permanently topped up with Veuve Clicquot and the other was to simply enjoy a glorious day. I’m proud to say that I succeeded in both.”

30 WINE EXTRA APRIL 2013

Livin’thelife I

’ve never made a secret about my absolute love of bubbly, whether it be a local MCC, French Champagne, Spanish Cava or Italian Prosecco. It makes me happy and if there were ever a chance of me having a ‘problem’ it would most likely be caused by the fizzy stuff as I could quite easily start my day with a glass, although I’ll add that I don’t… well, not EVERY day! When I saw the announcement on the Facebook page of Vivid Luxury PR that the 3rd annual Veuve Clicquot Masters Polo date had been set, I got this funny feeling running down my spine, followed by goosebumps. I made sure I kept the date free and when my exclusive VIP invitation hit my inbox I did a sneaky little dance around the office. OK, maybe I didn’t do the dance, but a huge grin lit up my face. The 23rd of February was a perfect day - not a breath of wind and a cloudless sky. We arrived at the gorgeous Val de Vie Estate, located between

Team Veuve Clicquot and Val de Vie Battle it out

Paarl and Franschhoek and the polo punters were looking glamorous for the day ahead. Going through to the exclusive VVIP Veuve Clicquot lounge, our heads were constantly turning to catch all of the amazing fashions that were being paraded on the

The fabulous Jenni Button fashion show

day and celebrity spotting was at the order of the day.

Livin’thelife I had two priorities, one was to ensure that my glass was permanently topped up with Veuve Clicquot and the other was to simply enjoy a glorious day. I’m proud to say that I succeeded in both. There was so much going on with glamorous people milling about, delicious foods and a stunning fashion show, showcasing very sexy outfits from Jenni Button and Hilton Weiner, a definite highlight. I was very lucky to be wearing a beautiful Jenni Button Couture creation too, which definitely stood out on the day.

There was stiff competition for best-dressed couple as well as the best outfit and the winners were highly deserving of their titles on the day. I must admit, I love dressing up every now and again in something that’s just a little bit more special than you’d normally wear with a striking pair of heels. Seeing all the men looking suave in their daysuits was a pleasure too and the various fashion interpretations were quite inspiring (albeit a little odd here and there). The reason why we were all there was, of course,

The fa A Filly and a Mare!

Livin’thelife The winning Team

abulous Jenni Button fashion show

the polo. It was home team Val de Vie versus the Veuve Clicquot team and the game was intense. If you’ve never been to a polo match, then I can tell you, it’s not a game for ninnies. Imagine riding a horse at speed, whilst only steering and holding onto the reins with one hand, focusing on hitting a small ball with a wooden mallet from a fair height and trying not to crash, fall off or break the rules. Serious skill! Team Val de Vie took the trophy on the day, but it could’ve gone any way. The game was so much fun to watch with the crowds really getting into it. Once the game was over, we watched as the sun set over the glorious landscape, glass of Veuve in hand and guests that were in great spirits – some perhaps a little more so than others.

Martin Hartman , Maryna and Aki van Andel

The Veuve Cliquot Masters Polo simply has to be one of my favourite events on the annual social calendar and I’m already looking forward to next year’s event, which will no doubt be nothing short of amazing.

Win with

WineExtra and

Veuve Clicquot Rosé Shakkei Giftbox Rosé happiness .... this beautifully designed Veuve Clicquot Rosé Shakkei giftbox features a fresh Kimono inspired design including cherry blossoms, w i ste r i a , p i n e a n d bamboo leaves. The innovative internal aluminum protection also keeps your bottle of Veuve Clicquot Rosé fresh for up to 2 hours. One lucky reader can win this fabulous prize valued at R500.

Answer the following two easy questions..... 1...Where in South Africa did this year’s Veuve Clicquot Masters Polo take place? 2...At which restaurant will you be able to enjoy Melissa Bruyns’ culinary skills? Answers must be posted on the Wine Extra Facebook Page under the competrition post - Competition closes 10 April 2013 at midday. Terms & conditions 1. Only readers resident in the Republic of South Africa are eligable 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 clamed within 3 months of the prize winner being announced, the winner forfeits the prize.

We’ve Been Drinking Libby’s Pride Shiraz 2009

e often come across little gems that one generally wouldn’t know about unless you really look for them and the Libby’s Pride Shiraz is one of these lesser-known treasures.

be perfect served with game or an oxtail stew and could be the ideal partner to great company.

When Elizabeth (Libby) started working in the wine industry more than 10 years ago, her knowledge of the subject was non-existent. She didn’t even drink wine, but after completing a course with the Cape Wine Academy, her life in wine took a roundabout turn.

Price: R30 Available from: Checkers and Pick ‘n Pay URL: www.libbyspridewines.com

After the company she was marketing closed their doors, she was truly ensconced in the industry and had a desire to continue along these lines. It was after much research that she identified a suitable grape supplier and so Libby’s Pride Wines was born, the name derived from the combination of Elizabeth’s nickname and her Leo zodiac sign, which resembles strength and pride.

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

With her absolute passion for the wine industry and sheer determination, Elizabeth aims to become the most successful black female company owner. The farm, Slangrivier, is situated on the slopes of the Groenberg Mountain near Wellington and enjoys a distinctly different climate to the surrounding region with a special micro-climate including higher rainfaill, richer soils and more moderate summer temperatures, allowing the vineyards to rest well during winter, thus storing resources for the growth phase early in spring. The Libby’s Pride Shiraz is multi-layered with typical peppery flavours alongside savoury whiffs on the nose, whilst rich plum and red berries enraptures the palate beside beautifully integrated tannins that linger on one’s palate. A delicate spiced and smoky finish rounds off this delectable red wine and leaves one wanting more. This wine will APRIL 2013 WINE EXTRA 35

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

April 2013

+ + +

This month: Spier Harvest Braai Franschhoek Summer Wines A Wine Lover’s Dream Earth Hour Night Picnic at Steenberg ATKV Franschhoek Oesfees Street Soirees celebrate the Taste of Cape Town Bot River Barrels & Stellenbosch lifestyle Beards 2013 One & Only’s Wine & Dine Entertaining Elegance Catering Chef Wine Club dinner with Waterkloof at Nobu Catering Chef Wine Club dinner with Claime d’Or

+ +

36 WINE EXTRA APRIL 2013

Get Out Franschhoek Summer Wines

Spier’s Harvest Braai If you can’t resist a lip-smackingly tasty braaivleis, join Spier’s winemakers on Saturday, 16 March for their harvest braai. Armed with tongs and donning aprons, Spier’s cellarmaster Frans Smit and his team compete with each other in the ultimate braai-off, as they share their personal braai. Your meal will include a braai starter prepared by Spier’s chef Lolli, the winemaker’s main course off the coals with side dishes and dessert, plus three glasses

of wine. (Teetotalers can substitute wine for sparkling grape juice.) Bring the whole family to compete in grapestomping and watch the littlies braai marshmallows. If you don’t feel like driving home, you can extend your stay at the Spier Hotel and enjoy a leisurely breakfast the following morning. The braai costs R295 for adults and R60 for kids and starts at 12:30. Bookings 021-809 1100 or reservations@spier.co.za. Stay-over offer only applies to 16 March.

Celebrate the last few days of summer in style and head off to Leopard’s Leap Family Vineyards on 16 March, set in the picturesque Franschhoek Wine Valley, for the annual Franschhoek Summer Wines. Regarded as one of South Africa’s leading wine destinations, more than 30 of the Valley’s finest wineries will be showcasing their top summer wines at this exclusive event. Taking full advantage of the glorious summer days the festival will be open from 12:00 to 17:00, and the theme for this year’s event is ‘elegantly white’. Tickets cost R180 per person, which includes a tasting of all the wines on show. Wine aficionadas can look forward to tutored tastings, which will take place at 1pm and 3pm on the day. As seating is limited visitors are requested to pre-book their seats, which can be done via events@ franschhoek.org.za. Tickets can be purchased directly from www. webtickets.co.za and booking is essential as tickets are limited to 450 people only. For more information contact the Franschhoek Wine Valley offices on 021 876 2861.

A Wine Lovers Dream

ATKV Franschhoek Oesfees Book now for the sixth annual ATKV Franschhoek Oesfees at Solms-Delta wine estate on Saturday 23 March 2013. Mango Groove, Emo Adams, Die Heuwels Fantasties, Hot Water, Tribal Echo, RKO and many others will be performing during the day. Lekker Kaapsekos and a secure, supervised kiddies’ play area. Pre-booking strongly advised to avoid disappointment. Time 10am – 9pm. Tickets from the farm or online from www.ticketbreak.co.za or on Facebook.com/ solmsdelta.

The White Club, a society dedicated to the enjoyment of remarkable wines and Champagnes is back in South Africa. After a successful launch in 2012 the club returns with ‘The World of First Growths’ Events in both Johannesburg and Cape Town. These events will be spectacular with rare, legendary illustrious wines and a ‘Battle of the Chefs’ providing gastronomical entertainment with two celebrated chefs creating a feast to be paired

APRIL 2013 WINE EXTRA 37

CAPE TOWN with the individual character of the Principle wines, with oenological assistance by top Sommeliers. Secret locations will keep guests intrigued as they are collected by private car and transported to the venues. Cape Town (23 March 2013): The Ultimate Tasting Experience commencing at 1pm to with Principle Wines: R20,000 per seat (includes Lunch & Grand Dinner, restricted to 12 seats). The Grand Dinner at 7.30pm: R10,000 per seat. Principle wines that will be served at the event: Château Cheval Blanc 1947, Château Petrus 1947, Château Latour 1958, Château Lafite 1959, Château Mouton 1982, Domaine de la Romaneé-Conti 1989, Domaine de la Romaneé-Conti La Tache 1962. For more information or to book, contact Shelley Webb on 072 386 6527 or email shelley@ whiteroomsa.com.

Taste of Cape Town Hard core gourmands, trend hunters, enthused food lovers and dining enthusiasts will tick off indulgent experiences on their culinary bucket list when Pick n Pay Taste of Cape Town in association with Orbit Sugarfree Chewing Gum, comes to town for four days of food nirvana from 11 to 14 April 2013 at the Green Point Cricket Club. Cape Town’s hottest restaurants and chefs set up shop under one roof boasting the dishes that make them stand out as well as show–off their food passion. The festival also features the Taste Pop-Up Restaurant with The Pot Luck Club, La Colombe, Makaron Restaurant and The Boathouse on a rotation throughout the festival and an additional 11 participating restaurants. For more on chefs and festival features visit www.tasteofcapetown.com. Tickets are available from www.itickets.co.za or 086 100 0291. .

Street Soirees celebrate the Stellenbosch lifestyle Summertime and the living is easy...in Stellenbosch, where visitors and locals alike can now revel in the true pulse and pleasures of this vibrant oak-lined town during communal Street Soirees which take place on a bi-weekly basis until the end of March 2013, transforming the lower part of Church Street into a colourful gourmet and grape hub, with complimentary wine tastings offered by various estates on South Africa’s oldest and foremost wine route. Participating restaurants in and around Stellenbosch will sell some of their unique dishes right there on the street, while live music will get the vibes going and make you forget about your long day at the office. Each Stellenbosch Street Soiree features a different selection of cellars and caterers and entrance is free.

Entertaining Elegance at Nobu The team at Nobu, consisting of Head Chef Fred Fred Faucheux, recently appointed Sushi Chef Keisuke “Keke” Itoh and General Manager, Amir Sardari, will lead guests on an exciting culinary journey to experience new flavours and combinations. On May 1st, Graham Beck Wines will be showcasing their range of multi-awardwinning bubblies with renowned raconteur and cellarmaster, Pieter ‘Bubbles’ Ferreira. With a host of different options, ranging from zero sugar to elegantly off-dry, there is sure to be a Cap Classique to suit everyone’s taste. The Entertaining Elegance at Nobu evenings are priced at R495pp. To reserve your table at Nobu Cape Town, call 021-431 4511 or mail to restaurant. reservations@oneandonlycapetown. com. 38 WINE EXTRA APRIL 2013

These wine and food rendezvous take place from 17:00 until 19:30 and for a mere R20 deposit you’ll get a wine glass and a ticket to taste as many wines on the evening. The last of the soirees will be taking place on 27 March. For more information on the Stellenbosch Street Soirees contact 021-886 8275/021-886 4310 or visit www.wineroute.co.za.

One & Only’s Wine & Dine Joined this year by celebrity personality and MC, Aubrey Ngcungama, these evenings are guaranteed to be enjoyed by all. April sees One & Only Cape Town welcome one of the founding fathers of the South African wine industry as Neil Ellis Wines host the dinner on the 24th of the month. Neil Ellis is widely regarded as one of the pioneers of the modern wine industry in this country and is responsible for groundbreaking work in opening up new regions and grape varieties to a wider audience. His wines have been consistently excellent for decades and an audience with Neil is definitely not to be missed. The dinner is limited as to numbers, and each is priced at R350pp offering a high quality and excellent value evening out. Whether you are a wine ‘fundi’ (a local Xhosa term for somebody who is knowledgeable about a subject), or simply enjoy a convivial evening of good food, wine and company, these dinners offer something for everybody. To reserve your Wine & Dine table at Reuben’s One & Only Cape Town, call 021-431 4511 or mail to restaurant.reservations@oneandonlycapetown.com.

Get Out Earth Hour Night Picnic at Steenberg Along with hundreds of millions of people around the world, Steenberg in the Constantia Valley will power down on Saturday 23 March in a show of support for Earth Hour, the largest environmental event in history. Guests may arrive at the Steenberg Winery from 18:00, and are invited to participate in this symbolic action to help save the planet, while enjoying a Night Picnic on the lawn in the spectacular setting of this historic farm, with communal fires and torches lighting up the lawn, and floating candles drifting through the reflection pools. Delicious picnic baskets are on offer by pre-order from winery restaurant Bistro Sixteen82, to enjoy under the nocturnal skies while sharing in the global ‘lights out’ campaign. The switch will be flicked at exactly 20:30 to honour Earth Hour (20:30 to 21:30) and the distant silhouette of the Stone Mountain will provide a gentle reminder of the fragility of our natural environment. Steenberg’s delectable Night Picnic baskets filled with tasty delicacies are available at R400 per couple, and include two glasses and a choice of wine and mouth-watering treats - a royal spread. Pre-booking of picnic baskets can be made on 021-713 2211 or email info@steenbrg.co.za. Bistro Sixteen82 will be open for Tapas as usual until 20:00, along with the tasting room at the Winery, also open until 20:00 for wine purchases.

Bot River Barrels & Beards 2013 Wine beauties meet hairy beasts when the colourful wine community of Bot River sets the stage for its annual Barrels & Beards celebration to toast the local winemakers’ postharvest looks and latest fruits of their labour on Saturday, 20 April 2013. Each year the laidback wine folk of this prized yet unspoilt Winelands pocket in the Overberg, follow a tradition of ‘no shaving or barber visits for the duration of the harvest season’, only to reveal their scruffy facades during a funfilled ‘beard parade’. And this year’s event promises one big hairy hullabaloo. Along with esteemed judges, guests will get to vote for the boldest beard in Bot River and sharing the spotlight with raging beards and monster mo’s will be the latest 2013 cellar gems to be sipped and savoured straight from the barrels. Barrels & Beards 2013 takes place at The Old Shed at Anysbos Farm on the Swartrivier Road, Bot River and starts at 5pm. A shuttle service will be available on the evening in support of responsible drinking. If last year’s sellout inaugural Barrels & Beards event is anything to go by, tickets will be flying fast so make sure you get hold of yours today. Tickets costs R250 per person and include a complimentary barrel tasting of the latest Bot River wines, a souvenir wine glass, dinner, music entertainment and real country hospitality. For more information or to book your tickets contact Nicolene Heyns at nicolene@botriverwines.co.za. Seating is limited and no kids under 12 allowed.

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Johannesburg A Wine Lover’s Dream The White Club, a society dedicated to the enjoyment of remarkable wines and Champagnes is back in South Africa. After a successful launch in 2012 the club returns with ‘The World of First Growths’ Events in both Johannesburg and Cape Town. These events will be spectacular with rare, legendary illustrious wines and a ‘Battle of the Chefs’ providing gastronomical entertainment with two celebrated chefs creating a feast to be paired with the individual character of the Principle wines, with oenological assistance by top Sommeliers. Secret locations will keep guests intrigued as they are collected by private car and transported to the venues. Johannesburg (21 March 2013): The Ultimate Tasting Experience commencing at 1pm with Principle Wines: R25,000 per seat (Includes Lunch & Grand Dinner, restricted to 12 seats). The Grand Dinner at 7.30pm: R12,500 per seat. Principle wines that will be served at the event: Château Cheval Blanc 1947, Château Petrus 1947, Château Latour 1958, Château Lafite 1959, Château Mouton 1982, Domaine de la Romaneé-Conti 1989, Domaine de la Romaneé-Conti La Tache 1962. For more information or to book, contact Shelley Webb on 072 386 6527 or email shelley@whiteroomsa.com.

Catering Chef Wine Club dinner with Waterkloof A fun night out with great wine and food. Discover 6 Waterkloof wines and enjoy a three-course dinner on 3 April at 19:00 for only R280pp. Booking is essential as seating is limited. For more information or to book, call 011453 9974 or email info@cateringchef.co.za.

Catering Chef Wine Club dinner with Claime d’Or On Wednesday, 8 May enjoy a guided tasting with three-course dinner and six of the amaing Claime d’Or wines including the Sauvignon Blanc, Cabernet Sauvignon Rosé, Cabernet Sauvignon/Cabernet Franc, Cabernet Franc, Chardonnay and Shiraz. Tickets cost R280pp and includes all food and wine. The evening starts at 19:00 and booking is essential. For more information or to book, call 011-453 9974 or email info@cateringchef.co.za.

To have your wine event listed in our ‘Get Out’ section in any of SA’s major cities, please email details to maryna@wine-extra.co.za. 40 WINE EXTRA APRIL 2013

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EXCLUSIVE INTERVIEW LOUISE CARVER