Wine Extra April 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra APRIL 2014

on Diet? drinking doesn't make you fat

Livin’ the Life Durbanville Deliciousness

WIN bush t h g i a 4-n etaway g two for

yoav sadan

TASTE TEAM

Sipping on Sauvvie

Official SA Media Partner

Chef Leon Coetzee - vine acne - wacky wine laws

JHB 8 - 10 MAY SANDTON CONVENTION CENTRE WINESHOW.CO.ZA BOOK NOW AT TV Partner

Contents APRIL 2014

Editor’s letter Table Talk

5

Interview

23

Music man Yoav Sadan

32

Durbanville Deliciousness

6

We’ve been drinking

The World's Wackiest Wine Laws Moving Military Technology to the Winery - Frank Zappa Lends His Name to Vine Acne - Low sperm count blamed on wine pesticides

Taste Team

Livin’ the life

36

Oldenburg Chardonnay 2012

12

The team sip their way through a spectrum of Sauvignon Blancs

What Food What Wine?

28

Mature cheddar cheese

Now You’re Cooking

Get out 30

Leon Coetzee - Chocolate Fondant

Special report

38

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

18

Drinking doesn't make you fat

APRIL 2014 WINE EXTRA 3

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

T

he northern parts of South Africa have had an immense amount of rain over the past couple of weeks, which once again gives rise to the question of global warming. There are a number of staunch believers in this theory that the world’s climate is fast changing and, as with everything, there are many skeptics. Personally, I can’t make up my mind. What I do find interesting is seeing how wine farmers deal with the variables in the weather throughout the year. Frost, rain, heat, wind, hail and a number of other of Mother Nature’s doings affect our vineyards, yet clever viticulturists always find a way around it.

So far, the 2014 harvest seems to be going well for most of the local producers with many reports indicating higher yield and excellent quality.

This certainly sounds promising for the industry. Add this to the weak rand impacting directly on international exports and I think we can all be very positive about the near future of our wine industry.

In the magazine this month, we have a new feature, which follows on to the recently judged inaugural What Food, What Wine? SA competition.

Each month we will highlight one of the dishes/foods and the wines that came out trumps at the judging. This will be great to recreate at home and see whether you agree.

Sip, sip away!

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TableTalk This month: The World's Wackiest Wine Laws Moving Military Technology to the Winery Frank Zappa Lends His Name to Vine Acne Low sperm count blamed on wine pesticides

The World's Wackiest Wine Laws

P

erhaps the most famous law that haunts the world of wine is a 1954 decree stating that no flying saucers may fly over, take off from, or land on the vineyards of Chateauneuf-du-Pape. This is, of course, very unfortunate for grenache-loving Martians who have screaming kids in 6 WINE EXTRA APRIL 2014

the backseat and a trunk full of groceries. I guess they’ll have to park the flying saucer in nearby Vacqueyras and walk.

Women are not permitted in the wine region of Mount Athos, Greece, not at all, ever, and this has been the case for the last thousand years. Womanly wiles

are apparently distracting to the monks who live there, and so local law has spared these men from having to look upon any female, from Jennifer Lawrence to your elderly, mustachioed Great-Aunt Muriel. This sounds like the worst place in the whole world and if wine reflects the winemaker, I can only

TableTalk imagine that wines from Mount Athos sing with a frustrated, nervous energy.

“....any student can demand a glass of wine during an exam, so long as they are wearing a sword. ” At Dublin’s Trinity College, any student can demand a glass of wine during an exam, so long as they are wearing a sword. Under this arcane law, it apparently seems like a fun idea to let armed, stressed-out and quite possibly sleep-deprived students get their drink on during an exam.

Wander into any German wine cellar and you will quite possibly see a cage in one corner. Sparkling wine must be kept under lock and key and the German tax office imposes a ‘luxury’ charge on these wines. The law has been in place since 1902 to – get this – fund the pre-war German Navy. The tax remains today, but has not been used to purchase new boats since 1949. Instead, it provides a small amount of income for the German government and keeps the German padlock industry afloat. Of course, if you see no wine in the cage and there is a large, leather-clad woman in the room, chances are you have wandered into some other kind of cellar.

In the state of Pennsylvania, a man who wishes to buy a bottle of wine (or any alcohol for that matter) must have a written note of permission from his wife. This has led to a high level of wifely satisfaction in the state, and is possibly the reason that Bravo has not yet approved a "Real Housewives of Philadelphia" TV series.

In neighbouring Ohio, you should probably look past your mate Nemo for advice on what wine to pour with your roast beef. State law prevents you from feeding booze to a fish. The word is still out on whether it is acceptable to flambé your freshly caught trout in alcohol.

Article courtesy of www.wine-searcher.com

TableTalk

Moving Military Technology to the Winery

T

he kind of military technology that gave us missile launchers and nuclear bombs could have a surprisingly peaceful new application – accelerating the aging process of wine.

Pulsed power has been making its way into food processing, increasing how much juice can be extracted from apples and other fruit. Now it may find an unlikely-sounding application in wineries: making wine taste mature without the wait.

Even though the vast majority of what's for sale in your local wine store is ready to be drunk within minutes of purchase, there's no question that some wine improves with age. With time, even rough and

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abrasive tannins can become smooth and beautiful.

But time is expensive: stored wine takes up valuable space, and wineries are, like nearly everyone, impatient to see a faster return on their considerable investment. So scientists are looking for ways to make that miracle of aging happen faster. Accelerated aging aims to mimic the changes that make harsh, disjointed wines easier to drink and more integrated over time, only faster: seconds or minutes instead of months or years.

The most promising technology – pulsed electric field (PEF) generators, or pulsed power – converts conventional low power into short bursts of

TableTalk extremely high power, equivalent to the output of a nuclear power plant for the nanoseconds it operates.

PEF can kill microbes on fruit and vegetable surfaces, increase juice yields from apples and grapes and maybe make that young rough red more potable tomorrow instead of five years from now.

Dr. Dan Singleton, president of Transient Plasma Systems in El Segundo, California, thinks that PEF has a real future in the wine industry. The technology should appeal most to large wineries looking to make easy-to-drink wines at affordable prices, especially since PEF-treated grapes yield as much as 30% more juice: more wine from the same amount of grapes.

But Singleton says that smaller wineries are interested in the quality benefits: “I spoke with many vintners about it as we were doing experiments, and I found it very interesting that the increase in juice yield was not of much interest to many wine makers in California. They were most interested in the change in quality.”

Sippers unequivocally preferred young powertreated Pinot Noir over an untreated control in taste tests. Singleton calls the change in quality “substantial.” PEF causes changes in tannins and acidity in both red and white wines, though exactly how the accelerated aging effect works is still under investigation.

and sustainability”, he says. Yet “the technology is unproven at this point."

PEF will always be a winery-only tool, but gadgets for “speed-aging” wine at home abound: fancy aerators, ultrasound wands or magnets. However, oxygen reacts slowly with tannins, and an in-home aerator can’t make them react faster – sorry.

The easiest way to hasten wine aging at home is to store your wine in a warm place, because the chemical reactions that take place over time happen faster at higher temperatures. That recommendation – made by popular food scientist Harold McGee, among others – defies conventional wisdom saying that wine should be stored at a cool, steady temperature.

“The technology should appeal most to large wineries looking to make easy-to-drink wines at affordable prices, especially since PEFtreated grapes yield as much as 30% more juice: more wine from the same amount of grapes. ”

While the equipment isn't cheap, the treated wine doesn't need to take up expensive space in tanks or barrels in the winery and might be able to sell for more money. Still, Singleton says that cost is a major reason why wineries aren't gobbling up the technology just yet. Co Dinn, long time director of winemaking at Hogue Cellars and now a Washington wine industry consultant, thinks that the industry will be receptive: “Wineries are open to technology that will enhance their competitiveness

Nevertheless, the rationale behind both recommendations is the same. If you're intending to lay down your wine for decades, heat is the enemy because it speeds up chemical reactions in the wine that you want to happen over a long period of time. For wine meant to be drunk within a few years at most, speeding up those chemical reactions might be a good thing.

Nonetheless, storing your wine on the top of the refrigerator won't make it taste developed overnight. You also risk speeding up oxidation or even encouraging cooked flavours. In other words, if you're impatient, you're probably better off picking up a bottle of something fresh, fruity, and designed for early drinking. And, while you're at it, stash a bottle of something dense and tannic to lay down – in a cool spot – for 2019 or so.

Article courtesy of www.wine-searcher.com

APRIL 2014 WINE EXTRA 9

TableTalk

U

Frank Zappa Lends His Name to Vine Acne

S If you have ever stood in front of the mirror trying to find the right angle to attack an awkwardly positioned and painful pimple, you're not alone: our lovely friends the grape vines suffer from acne too.

Well, that's not quite accurate, but researchers in Italy have just discovered that the Propionibacterium acnes bacteria which causes pimples in humans is also found (in a slightly mutated version) on vines.

It's not yet known what effect P. acnes has on the plants, but the mutated bacteria has been given a rock 'n' roll name by its discoverers. It is to be known as Propionibacterium acnes type Zappae.

Zappae, however, is not the Greek word for spotty.

In fact, the bacteria has been named for the late Frank Zappa, whose wailing guitar solos and general weirdness inspired the scientists during their research.

P. acnes type Zappae was passed from humans to vines some 7,000 years ago and is thought to be 10 WINE EXTRA APRIL 2014

present on every grapevine in existence. It is notable for being the first time that a human bacteria has infected a plant.

“...has been given a rock 'n' roll name by its discoverers.”

The bacteria doesn’t feast on the same build-up of sebum that erupts in a pimple in humans, so vineyard managers won't have to start popping vine zits as a part of pruning.

While Vitis vinifera gets along just fine with P. acnes, most homo sapiens still regard it with an intense dislike, born the moment they looked into the mirror and spied that first spot – inevitably on the day that yearbook photos were being taken or the morning of the school prom.

Article courtesy of www.wine-searcher.com

TableTalk

Low sperm count blamed on wine pesticides

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S A study has raised questions as to whether the use of pesticides in the production of wine could be to blame for a drop in French men’s sperm count.

French men’s sperm count was found to have dropped by about a third from 1989 to 2005, and now results from a new study, which involved 26,000 men, has raised questions as to whether wine may in part be to blame, according to a report in The Local.

The study, carried out by researchers at the Institut de Veille Sanitaire, shows how the steepest drops in sperm quality were found in the regions of Aquitaine and Midi-Pyrénées in south-western France – two centres for French wine production, notably Bordeaux.

Researchers said these two regions were home to some of country’s largest number of farm workers who were most likely to have been exposed to pesticides which researchers say are to blame for the decline in sperm quality as the chemicals can disrupt men’s hormones and interrupt sperm production.

While this recent study is concerned with the production of wine and the use of pesticides, another study found that men who drank wine up to three times a week actually had stronger sperm.

is the activity that uses the most pesticides in proportion to the agricultural area. In these two regions there could be a local contributor due to the pesticides they use in wine cultivation, because this kind of production uses so much.”

From the late 1980s to the mid-2000s men in Aquitaine and Midi-Pyrénées also had a lower than average number of properly shaped sperm cells, while over the same period regions like FrancheComté and Brittany saw an increase.

As there were no obvious health problems in the men of both south-western French regions that would help explain the gap, researchers have pointed toward the use of pesticides.

However despite suggestions that pesticides used in two of the most acutely affected areas could be the cause, other famous wine growing regions like Burgundy and the Loire Valley in central France do not seem to be as affected by the drop in sperm quality, challenging the study’s assumptions.

While the cause may not be absolute, Le Moal stressed to The Local that researchers felt the study constituted a “public health warning”, because “sperm quality is co-related to life expectancy”, but said that more research was needed.

Article courtesy of www.wine-searcher.com

Dr. Joëlle Le Moal, researcher at the Institut de Veille Sanitaire, told The Local: ”Wine cultivation APRIL 2014 WINE EXTRA 11

TasteTeam Sipping on Sauvvie

The grape most likely gets its name from the French words sauvage, meaning 'wild' and blanc ('white') due to its early origins as an indigenous grape in South West France. In South Africa, this varietal is the most popular of all whites. With a range of flavour profiles, which spans from green and grassy to tropical and fruity, it tends to cater to most palates, depending on the style. Another big characteristic of Sauvvies is acidity and it is this that wine drinkers either love or hate about the drink. In the lineup this month, the Taste Team sip their way through the entire spectrum of Sauvignon Blancs - with some interesting results‌

From left to right: Du Toitskloof Sauvignon Blanc 2013, by Du Toitskloof, RRP: R36. Groot Constantia Sauvignon Blanc 2013,

by Groot Constantia, RRP: R110. Vondeling Sauvignon Blanc 2013, by Vondeling Wines, RRP: R59. Gabrielskloof Sauvignon Blanc 2013, by Gabrielskloof, RRP: R98. Constantia Glen Sauvignon Blanc 2013, by Constantia Glen, RRP: R99. Bloemendal Suider Terras Sauvignon Blanc 2013, by Bloemendal, RRP: R200.

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

Du Toitskloof Sauvignon Blanc 2013 RRP: R36 ; Stockists: Checkers, Pick ‘n Pay and Ultra Liquors www.dutoitskloof.co.za

planted firmly in the pool. Sometimes people can take life (and wine), far too seriously, yet a glass or five of this makes everything very simple indeed. This is just a good quality quaffer that gives everything you need in a glass, without any of the pretentiousness you don't.

Stop over thinking it and drink the damn stuff.

Eduard says: Easy to drink wine, not too complicated, but still finding a nice balance between aroma and taste. The flair of ripe granadillas on the nose turns into a wine soft on acidity, with just a hint of sweetness on the tip of your tongue.

This wine is a great option to choose on a warm summer day to enjoy with the kids running around.

Daisy says: This wine smelled green, like the skin of a Golden Delicious apple, but with the tartness of biting into a Granny Smith. It wasn’t overly acidic and had a full, creamy mouth feel. I struggled to get anything distinct on sniffing this wine but there was a hint of litchi and olives still hanging on the trees. Overall though, I found the nose rather flat. I wasn’t offended nor blown away by this wine, but I did enjoy the mouthpuckering twang it had. Very easy drinking.

Charlotte says: Light the braai, put on the rugby and blast your favorite 80's cheesy tracks - then crack open a few bottles of this and enjoy with your feet

“…a good quality quaffer that gives everything you need in a glass, without any of the pretentiousness you don't” llze says: An easy drinking, grassy wine, the one you’ll take along an easygoing braai, where lots of bottles will be consumed. The wine has pear, litchi and apple flavours on the nose, possibly some asparagus. But then again, maybe it’s just the asparagus I had for dinner, or the bright yellow colour it exudes. Tastes of green melon, zesty passion fruit and soft citrus finish. It is well balanced, smooth like Daniel Day Lewis in The Unbearable Lightness of Being, but unfortunately not a knicker dropper.

TasteTeam Donald says: I liked this because it didn’t initially smell like a Sauvignon Blanc. Light in colour the palate was full of lemon, lime and jasmine tempered with a hint of flint-like minerality. It duped me into thinking it was one of a few Sauvignon Blancs that I enjoy with its rich and smooth body, fruit and acid balance all nicely evolved with some lees ageing. “Summer in a glass” is a massive cliché but this wine is light, very dry and crisp and wouldn’t go amiss sitting round the pool on a hot summers’ day with some fresh sushi.

Groot Constantia Sauvignon Blanc 2013 RRP: R110; Stockists: Makro, Pick ‘n Pay and Picardi www.grootconstantia.co.za

Daisy says: Like a fresh varsity graduate, this wine was young, (read, wet behind

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TasteTeam the ears), easy on the eye (palate) and soft around the edges (read whatever you want). There was soft lemon and lime citrus on both nose and taste, coupled with a hint of fresh asparagus, followed by an after-bite of green pepper and a delicious scent of white peach. There was also a whiff of wee. This is common on New Zealand Sauvignon Blancs, so don’t let it surprise you. Refreshing and unusual, I’d like to quaff this with a salmon-crammed quiche.

Charlotte says: Like the cool summer rain on a balmy day, this is a welcome change to the palate zinging Sauvignons that I am used to. The nose gives up a good dollop of the familiar green pepper, lemon zest and mineral flavours, but there is more to it than just that. A slight creaminess comes through on the palate, creating a lovely mouth feel, whilst a light, cool cucumber and mint tingle gives something to enjoy on the finish.

Eduard says: A surprisingly nice eye opener on the nose with soft apples, lime and a tinge of sweet tropical magic for balance. The acidity rolls nicely to the sides of your tongue and the taste lingers with a peppery, spicy aftertaste.

The first sip will wake you up and then you’ll dream of a lazy afternoon socializing with good friends in the shade of a tree, next to a cold mountain stream.

Ilze says: The clarity and pale colour of this wine is slightly deceptive to the resulting flavour. It is has tropical pineapple, litchi and passion fruit flavours; complemented by grassiness, slight acidity and lingering zest. The minerality makes it delicate and, in

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

perfect balance it endeavours a clean palate; yet viscosity resulting in a fruity and fresh-tasting wine. Don’t forget your sunscreen on your yacht trip with this wine and an accompaniment of oysters, Tabasco and fresh limes.

“Like the cool summer rain on a balmy day, this is a welcome change to the palate zinging Sauvignons…”

Donald says: This wine was clear and bright in the glass which to me indicated easy drinking - freshness, zip and low alcohol. A minerally, green pepper aroma made me think of wines I’ve had from cooler climes elsewhere in the world so I was worried it would flatter to deceive. Although I wouldn’t overtly choose this style of wine it didn’t disappoint as it was very pleasant – crisp, fresh with good balance between fruit and acidity its like a Swiss banker – sober, efficient not too frilly, if a little bit boring. Pigeon holing is not good, but this is the original lunchtime quaffer.

Vondeling Sauvignon Blanc 2013 RRP: R59 ; Stockists: Norman Goodfellows, Ultra Liquors and Tops @ Spar www.vondelingwines.co.za

Daisy says: This is a ‘glance-upglance-down’ kinda wine. Akin to sitting in a crowded restaurant and the door blows open. You wait to see who walks through. This is the man in the mismatched suit and red socks: it had your attention for just a moment.

There’s an interesting tropical note to this one of banana and green figs, but I found swallowing and the aftertaste a little sharp and bitter – heck, I could be writing a sex blog. With this I’d like a Gaviscon tablet to hand; not my cup of tea, but hey, it may well be yours.

Charlotte says: If this wine had to be personalized, I would call her Candy. Like a ditzy blonde, she is fun, frivolous and a little tartish but still rather enjoyable.

Light vanilla candy floss notes come

Donald Griffiths Originally from Durban, Donald developed an appreciation for wine at a relatively young age, thanks to his francophile mother who served it. He spent most of his time in the UK trying to convert English friends to Pinotage. If he won the lottery, he would buy a vineyard somewhere in the Cape and grow old in no great rush while getting his feet wet with grape juice.

across on the nose, which balances out nicely with the bright green fruit flavours on the palate. Despite Candy's obvious lack of depth, a glass of this would not go amiss on the couch, bowl of popcorn in hand and "Legally Blonde" on DVD Eduard says: I call this wine in my limited vocabulary a Second Chance Wine. Let me explain. First smell: too little Sauvignon Blanc, too much tropical. On taste: acid and unsatisfactory… but wait, what is that?

The taste lingers and turns into MAGIC. Back to the nose and now I pick up peach with gooseberry. The taste stays on your tongue just the way it was meant to be - well balanced between acid and crispiness. A beautiful wine ready to win some prizes and my choice to team up with a smoked chicken salad!

Ilze says: This is a typical crisp dry white wine with soft tropical fruity palate and floral notes. It has a rather herbaceous character on the nose. Tastes of overripe banana, pear, passion fruit and guava.

It is elegant, has a mild green pepper taste, a slight acidic zing, zest and a clay element complemented by some lemon thyme. This is a picnic wine, perfect for a second date – wine, cheese and mind ovulating sunsets – one can only hope the company is delightful.

Donald says: If you like to use your left over wine as an astringent to strip paint or nail polish then this is for you.

For me this was the equivalent of wine torture as it was way too acidic and one-dimensional for my tender palate.

However, if you like your Sauvignon Blancs to be pucker up tangy with super-power sorbet cleanliness, then this would definitely work. With all the usual characteristics but not much of anything this wine struck me as bland and unappetising. I’d love to be proven wrong – keep some Rennies close by though.

Gabrielskloof Sauvignon Blanc 2013 RRP: R 98; Stockists:: Frogitt & Vonkel Private Wine Merchants www.gabrielskloof.co.za

“Like a ditzy blonde, she is fun, frivolous and a little tartish but still rather enjoyable.”

Daisy says: This was a distinct freshlycut green grass Sauvignon Blanc if

TasteTeam ever I’ve had one. To me, it smelled like sneezing. Beautifully fresh and crisp on the palate, though, there was no denying that. Second layers reminiscent of artichoke came through, hand-in-hand with a faint wasabi twang – immediately wanting me to sip it down with some salmon roses and accompanying sashimi. This is a perfectly decent onenight-stand kind of wine, but certainly no calling to take home to meet the Parentals.

Charlotte says: If you are looking for a Sauvignon Blanc with some refined elegance then this is one for you. Like a classic beauty, the nose is quite shy with nuances of white asparagus and freshly shelled broad beans with a tinge of chalky lime zest. The palate offers up tart green English gooseberries and ripe white peaches, which linger long on the finish. Put on your grandmother’s pearls, rustle up a classic fish dish with a Buerre blanc sauce and enjoy.

“This wine has personality, one where you can sustain a conversation without effort.”

Eduard says: The colour of the wine is lightly straw with a tinge of yellow to the centre making you ready to pick up the soft tropical aromas of sweet melon with shades of freshly cut grass and a twinkle in the eye of asparagus. This fruity tasting wine rolls nicely to the sides of your tongue, doesn’t linger too long and is always ready for the next sip.

APRIL 2014 WINE EXTRA 15

TasteTeam Ilze says: Its rather strange… the lime green colour clashes with the flavours I get. Thus, a slightly different Sauvignon Blanc with fresh, aromatic herbs, elegant with a character of thyme and lemongrass infusion. It has slight tartness and/or minerality with flavours of white peaches, papaya, elderberry and a number of other yellow fruit with a grapefruit aftertaste. Very crisp and delicious, how about adding some cheese, cheese and more cheese? This wine has personality, one where you can sustain a conversation without effort.

After all, there is nothing more erotic than a good conversation.

Donald says: My late grandmother ate grapefruit every morning for breakfast and smelling this wine reminded me of her as the over-riding aroma was, you guessed, grapefruit. I loved my Gran dearly but I cannot eat grapefruit so I was worried that this would just be another 2 buck chuck, one-dimensional acid bomb on the way to Heartburn Hotel. Initial impressions are not always right though and this wine struck me as more minerally than fruity, which dampened the natural acidity nicely rounding into a wine that was nicely balanced, crisp, fresh and bright. If you are looking for complexity and like getting the Thesaurus out when wine tasting, get something else, but this wine will tick all the boxes for a Sauvignon Blanc lover.

Eduard Rosenstrauch works as a media liaison for SuperSport. He loves all sports and spending time with his family. He likes the smaller wine farms, not the impersonal tasting rooms of the big guys. Whilst he doesn't have a favourite cultivar or wine, he rather focuses on the characteristics of each wine, not caring whether it's red, white, pink or bubbly.

Constantia Glen Sauvignon Blanc 2013 RRP: R99; Stockists: Pick ‘n Pay, TOPS @ Spar and Checkers www.constantiaglen.co.za

Daisy says: A yummy-scrummy summer wine with a delicate yellowygreen tinge to it and a beautifully refreshing melon-lemon scent. It made me want to write to Air Wick and suggest they make it into a Little-BoysRoom freshener. As this wine opened up, there was a curry-like element to it that I found most intriguing. As though the wine was whispering to me that if it could dress up in drag, it would be saffron. I wanted to set it loose for the evening and let it have a dirty one-night stand with a chicken korma.

Charlotte says: The George Clooney of Sauvignon Blanc’s - suave, mature, sophisticated, dynamic and sexy - this one is a must. The nose is soft, with gentle sweet green melon, elderflower

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and jasmine notes drifting from the glass. Fresh thyme, a twang of tropical pineapple and granadilla as well some soft green herbaceous notes all come together effortlessly to create a structured, elegant glass that is deserving of its heart-throb status.

Eduard says: I was taken on a joyride with this wine that shook me awake with its full nose. It is very difficult to identify something specific to describe the aromas of sweet melon, litchi and full ripe granadillas. The balanced acidity rolled around on my tongue, lingered just long enough, full of promise for the second sip. I can see myself enjoying this wine after a long day fly-fishing the Cape Streams, serving a fresh trout stuffed with tomatoes and rosemary as dinner.

Ilze says: The green colour gives away the idea of the herb flavour to come, with a swish of capsicum. The myriad of intense flavours consisting of green melon, pepper, kiwi, zesty lemon grass, green figs and fresh thyme is ineffable. Pair this with a freshly caught Dorado stuffed with a mouth-watering fresh lemon and herb-based stuffing wrapped in a banana leaf on the coals.

If you are a bit more adventurous, add chilli and saffron, a hint of garlic and fresh ginger. Beauty is nothing without brains and this wine is indeed smart, thoughtful and generous.

“Beauty is nothing without brains and this wine is indeed smart, thoughtful and generous.”

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

Donald says: Smelling this reminded me of the time I bought a whole box of over ripe Spanspek melons. Pungent and sweet with just a hint of savoury asparagus and powdery chalk it really excited me as the aroma was just so different to anything I’d smelt before.

But like a date with Pamela Anderson the initial impressions were soon tempered by a lack of interest and it probably costs more than it is worth.

All the things that hooked me initially quickly disappeared as the palate was stereotypically like eating a piece of asparagus dipped in a tin of lemongrass, but with a shot of tequila thrown in. A real one night stand wine.

Bloemendal Suider Terras Sauvignon Blanc 2013 RRP: R200 : Stockists: Available exclusively at the cellar door www.bloemendal.co.za

Daisy says: I lived in England for a time and used to frequently berate my Mother to buy a blackcurrant cordial called Ribena. Smelling this wine…it screamed Ribena. In fact, I am perfectly convinced it is suffering an identity crisis. This is, hands down, the most interesting white wine I have ever smelled. Had I sniffed it with a blindfold, I would have said it was a rosé or a red.

Then it exploded white blackcurrants all around your mouth… and something floral. Take the image of a forest and flowers getting it on with a blackcurrant bush –you’ve just pictured this wine.

Charlotte says: Every so often my inner wine snob emerges and I swirl, sniff, contemplate and delve deep into my glass trying to understand what is happening to my senses. I suggest you do the same with this one, as there are so many layers of flavours. It would be a shame to miss out on any of them fresh peas, lemon curd, green melon and peaches. Geranium leaves, gooseberries and subtle vanilla. I could go on, but that would be making it too easy for you, so best you pour yourself a glass and take a leap down into Alice’s rabbit hole...

Eduard says: You get the promise of something awesome in the “attention grabbing” aromas of full-bodied oak with a distinct nettle character, mellowed out with citrus blossoms and peach. The added bonus of vanilla is just enough to round off this joyful noseexplosion. There is a dense flavour of fruitiness in the complex acidity of this great wine, a peppery taste that keeps on lingering, making you wait before you take the next sip. The winemaker found the balance between using great quality fruit and understanding the management of wood. Pair this wine

TasteTeam with a mature cheddar and Camembert cheese platter and don’t forget the fresh pepper dews.

“The winemaker found the balance between using great quality fruit and understanding the management of wood.”

Ilze says: Light green in colour, with full and fresh fruitiness, geranium leaves, gracious frangipani, stone fruit, gooseberries, green figs, prickly pear and a slight acidity laced with green pepper.

The herbaciousness has Indian written all over it with nettles, cardamom and a dash of bay leaf. It is as if the sugar content sticks to the top of your mouth and persists to linger on your palate, balancing it out perfectly. Take me to the home of curry, a couple of bottles of this gorgeous wine in hand, and I will wear my Sari and Bhindi.

Donald says: I knew this was the pick of the bunch when I smelled it. It reminded me of a bowl of fruit salad that had been left in the fridge overnight to stew fruit cocktail style. Uncharacteristically Sauvignon Blanc on the nose, sweet stone fruit and melon were the predominant aromas tempered by some sawdusty earthiness and just a secondary hint of typical cut grass and asparagus at the back of the throat. I would serve this to non-Sauvignon Blanc fans and ask them to guess what it is as it is fruit-driven, luxuriously complex with great weight and depth and only very subtle acidity. It will keep them guessing all night.

APRIL 2014 WINE EXTRA 17

Special Report

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

Drinking doesn't make you fat It sounds too good to be true, but recently the UK’s Mail carried extracts from an extraordinary new book by science writer Tony Edwards, drawing on a wealth of medical evidence, that says alcohol is good for your health.

A

nyone who’s ever gone on a diet is told to lay off the booze because it’s high in calories. And that, of course, must make it very fattening indeed.

Go onto the NHS Direct website, and you’ll be told a glass of wine contains as many calories as a slice of cake. Or if you prefer beer, the British Nutrition Foundation reminds you two pints are roughly the equivalent in calories to a full glass of single cream.

18 WINE EXTRA APRIL 2014

So you may be surprised to learn that there’s no scientific evidence whatsoever to support the idea that alcohol makes you put on weight. That’s hugely counter-intuitive, because alcohol certainly is said to contain lots of calories. But the curious fact remains that alcohol isn’t fattening.

Here’s just some of the evidence. Professor Charles S. Lieber of Harvard University, who died in 2009, was probably the greatest expert on alcohol and health the world has ever seen. In the Seventies, he

Special Report founded the first scientific journal on alcohol and was also the first to establish a link between alcohol and liver disease. So he was no friend of alcohol.

“... you may be surprised to learn that there’s no scientific evidence whatsoever to support the idea that alcohol makes you put on weight. ”

not only non-fattening, but actually helps prevent weight gain. A rogue result? Well, this was certainly no tin-pot study. The researchers made full allowances for obvious lifestyle differences that might have skewed the results, such as exercise, food intake and smoking habits.

Yet in 1991 he firmly rejected the notion that alcohol has any significant effect on weight. Lieber, however, was relying mainly on evidence drawn from studies that were looking at alcohol’s other effects. It wasn’t until later that anyone actually decided to examine this conundrum directly.

In the Nineties, researchers at Harvard embarked on a survey of almost 20,000 middle-aged women, whose drinking habits and weight were tracked for almost 13 years. At the start, the women were all roughly UK dress sizes 8 to 12. By the end, about 9,000 had put on significant amounts of weight, and some had become clinically obese.

All other things being equal, you’d expect the fatties to be the drinkers. But they weren’t. In fact, the fatties were the women who didn’t drink, and the skinnies were the heaviest drinkers.

The women who drank five grams of alcohol a day reduced their risk of being overweight by 4 per cent.

Those who drank 15 grams (roughly one medium glass of wine) a day reduced their risk of piling on the pounds by 14 per cent.

The figures were even more striking when it came to obesity. Drinking 30 grams (two medium glasses of wine) a day or more gave the women an incredible 70 per cent reduction in obesity risk. So it was the non-drinkers who turned into size 18s or more.

In other words, this study showed that alcohol is

Indeed, if the study had been a 13-year trial of a new slimming pill, the drug company involved would have been laughing all the way to the bank.

However, this was just one piece of research. In the world of science, to stand a chance of anyone believing such startling evidence, the results need to be independently replicated. Which means other researchers have to find pretty much the same thing.

And they have — in spades. Here are just three of the studies conducted in the past 25 years, which demonstrate that alcohol doesn’t cause weight gain: • A six-year study of 43,500 people by the University of Denmark. Key findings: teetotallers and infrequent drinkers ended up with the biggest waistlines, daily drinkers had the smallest.

• An eight-year study of 49,300 women by University College Medical School, London. Key findings: women who drank below 30 grams a day (around two medium glasses of wine) were up to 24 per cent less likely to put on weight than teetotallers.

APRIL 2014 WINE EXTRA 19

Special Report •

A ten-year study of 7,230 people by the U.S.

National Center for Disease Control. Key findings: drinkers gained less weight than non-drinkers.

Alcohol intake did not increase the risk of obesity.

And there are at least a dozen more studies on alcohol and weight, which, by and large, confirm these results. So why isn’t the medical world rejoicing?

Fortunately, in the past ten years, a few nutritionists have had the courage to question this dogma. One of the simplest studies was done in 1997 by U.S. sports scientists who wanted to find out if drinking a couple of glasses of wine a day puts on weight or not. Could alcohol be reducing glucose levels at the same time, thus helping to keep weight down? A total of 14 men were studied for 12 weeks, during which they either drank a third of a bottle of red wine a day for six weeks, then abstained for the next six weeks, or vice-versa.

The result? The addition of two glasses of red wine to the evening meal had no effect on the men’s weight. But that still didn’t convince sceptical nutritionists. If taking in extra calories from alcohol doesn’t put on weight, they argued, it must mean alcohol somehow makes people eat less.

Given the obesity epidemic in the Western world, you’d expect doctors to be rushing to prescribe two glasses of wine a day for overweight patients. Well, science doesn’t quite work like that.

Although data shows people who drank alcohol didn’t put on weight, it doesn’t actually prove that beyond any doubt.

So in 1999, Swiss physiologists tested 52 people to see if the sceptics were right. Predictably, they weren’t: alcohol, they found, actually made people want to eat more. What a surprise.

“...you’d expect doctors to be rushing to prescribe two glasses of wine a day for overweight patients.”

Yes, the studies made adjustments for other factors — such as a person’s social class, fitness and education — what if they’d missed something? On the other hand, it’s highly unlikely that so many studies were wrong. And the methods used are certainly widely accepted as proof when it comes to, say, evaluating new vaccines. Even so, it can take decades to challenge long-held scientific theories successfully.

So we’re back to where we started: nutritionists remain adamant that because alcohol is high in calories, drinking must therefore put on weight. To think otherwise is tantamount to heresy.

20 WINE EXTRA APRIL 2014

Next, they tested other theories. Was alcohol causing the body to heat up? Was it affecting fat metabolism? Again the answer was no: the team was stumped.

In fact, if you search the literature, you’ll find no one has any explanation for why alcohol calories don’t seem to count. So where do we go from here?

There are two theories. The first centres on glucose, which it’s now widely accepted is what makes us gain weight. Could alcohol — which is known to increase the body’s supply of insulin — be reducing glucose levels at the same time, thus helping to keep weight down?

The second, more radical, suggestion has to do with the theory of food calories itself. To explain this, you have to go back to when calories were first ‘invented’. In the 1880s, an American agricultural chemist called Wilbur O. Atwater decided to see how much ‘energy’ different types of foods

Special Report contained — to help people choose what to eat so as not to starve.

To measure the energy, he decided to treat different foods just like coal — i.e., burn them to ash in a furnace and measure how much heat (or ‘calories’) each one produced. Then he gave a numerical value to the calories produced by each food. He measured nine calories per gram coming off highfat foods, and about four calories per gram from carbohydrates and proteins.

carbohydrate. What do you think happened? The low-fat dieters lost 3.9kg (almost 9lb), but the highfat dieters lost more than twice that: 8.5kg (almost 19lb). Why does this seem so unbelievable? Because we’ve been repeatedly told fat is more fattening than carbohydrate. And who gave us that idea? Our 19th-century friend Wilbur Atwater.

This is still the system we’re using 150 years on, but according to many it’s seriously flawed. Atwater’s mistake was to assume that the body would assimilate the energy (i.e., calories) in food in the same way as a furnace. It doesn’t.

Now let’s look at alcohol. Significantly, Atwater was a leading member of the Temperance movement, forerunner of the alcohol Prohibitionists in the Twenties and Thirties.

One day, he thought he might try to dish some dirt on the demon drink.

Alcohol, of course, is highly combustible. So when he tested it in his crude food furnace, it burned like a firecracker, giving off huge amounts of heat — or ‘calories’.

Here are just a couple of food types that demonstrate the loopiness of the calorie theory. As any calorie chart will tell you, nuts are among the top ten most calorific foods. Yet study after study has consistently shown they don’t cause weight gain.

And that’s why, even in 2013, we’re told alcohol puts on weight — because it supposedly contains lots of calories. But that makes about as much sense as saying that because coal burns ten times hotter than alcohol, you’d put on loads of weight if you were to eat it.

Nutritionists have tried to argue that nuts make you feel full, which makes you eat less food in general.

But at least two studies have shown this can’t be the whole answer: when people are given diets with identical calories, they put on less weight when the diets contain nuts.

The reason you don’t put on weight from coal or alcohol because your body can’t assimilate the energy within either of them.

“...we’re told alcohol puts on weight ...”

An even more stunning strike against the calorie theory is fatty foods. For decades, the message has been that fat is fattening and low-fat is slimming.

But experimental science says that this is almost 100 per cent wrong.

Here’s just one example out of many clinical trials that prove the point. In 2003, a U.S. university team of nutritionists tested two slimming diets — each amounting to the same number of calories — on a group of overweight women.

One diet was very low-fat and relatively high in carbohydrate. The other was high in fat but low in

That’s the theory, anyway and it’s backed up by some incontrovertible scientific evidence. Take this 2004 study by nutritionists at Brazil’s Fluminense Federal University, who did a series of highly controlled experiments with young laboratory rats.

They found the more alcohol the rats were given to drink, the more weight they lost — even though their total calorie intake remained stable.

A more recent study on mice in 2008 at the University of Austin, Texas, found much the same thing. Two groups of mice were given either plain water or water containing 20 per cent alcohol. To the researchers’ surprise, although both groups of mice at the same amount of food, the alcoholdrinking mice put on no extra weight. In other words, the alcohol calories were not assimilated.

APRIL 2014 WINE EXTRA 21

Special Report

Convinced? Even if you are, there’s probably one big question lurking at the back of your mind. What about men’s beer bellies? We don’t just see them in every bar, but in literature, too — in the rotund form of characters such as Dickens’ Mr Pickwick, and Shakespeare’s Falstaff and Sir Toby Belch.

And the beer belly isn’t just a British phenomenon — scientists from different countries have confirmed that heavy beer drinking does seem to have some connection with big bellies.

Could there be calories in beer? Yes, there are — but (leaving aside calories supposedly associated with the alcohol content) only about 50 carbohydrate calories per pint.

together. In his pioneering book on the GI Diet, he argued that, because fat is deposited in the body as a result of excess glucose, the way to lose weight is to choose foods that produce the least glucose.

Initially, nutritionists scoffed at Montignac’s theories, mainly because he largely ignored calories.

But numerous subsequent studies have confirmed that he was right.

The bad news for beer drinkers is that their favourite swig scores very highly on the GI chart. Because one of its components is maltose, or malt sugar, which is formed by two units of glucose coming together, Montignac gave beer a figure of 110 — higher than glucose itself.

Which means it’s very fattening.

“...scientists from different countries have confirmed that heavy beer drinking does seem to have some connection with big bellies.”

Now, anyone familiar with conventional slimming diets will know that 50 calories — even five times that — aren’t enough to turn your belly into a balloon. So the answer has to lie elsewhere.

The scientist who worked it out is an English nutritionist called David Jenkins. In the Eighties, he started assessing how much glucose was created by every food containing carbohydrates, and then scored each food out of 100. The result was the Glycaemic Index, which tells us that potato crisps, for example score high at 95, while green vegetables score a low ten.

Interestingly, nuts score only between 15 and 20 because they produce so little glucose. But what’s that got to do with weight? In the Eighties, a French scientist called Michel Montignac put two and two 22 WINE EXTRA APRIL 2014

Naturally, the brewing industry argues that beer contains only small amounts of maltose. But a group of Finnish researchers weren’t so sure. In 2011, they found the GI of beer wasn’t 110 — it was a staggering 119.

What about wine and spirits? You’ve worked it out, I’m sure. Both register a big fat zero. Which is why — whatever other reasons there may be to watch your intake — they won’t make you put on weight.

(Extracted from The Good News About Booze by Tony Edwards)

Exclusive interview

Yoav Sadan Shot on location at the Digital Forest Studios by Mark Freebs Israeli born musician, Yoav Sadan, grew up in the fairest Cape. Cultivating a love for music from the tender age of 7, today, Yoav is an international music sensation with record album sales across the globe.

APRIL 2014 WINE EXTRA 23

Exclusive interview When did your music career start?

Well, I started to write my own music when I was just thirteen years old. When I was just out of school I was discovered by an American record label, which I can only say was a complete freak accident.

I flew to New York City and got a development deal with Columbia Records, which saw me working with all kinds of producers, do gigs and that was somewhat of an apprenticeship.

process of releasing this album across the world and have been on tour a fair bit to promote it.

“ I flew to New York City and got a development deal with Columbia Records...”

What genre would your music fall under?

One of the songs I wrote in that time was heard by a very famous producer in England and he commissioned me to produce my first album, which was assigned to Island Records and recorded in Oxfordshire in Radiohead’s studio. This album was released in the UK and US along with a few other countries. My second album, which was recorded in Venice Beach, L.A. was released in South Africa too and it did really well. My big number 1 hit on that record was We All Are Dancing.

It’s been a pretty amazing adventure actually. I’ve just finished my third album, which I recorded here in Cape Town on a Constantia wine farm. I’m in the

24 WINE EXTRA APRIL 2014

This has been a difficult question for me actually.

I feel that I like a lot of different music. I enjoy pop, but I think my music is somewhat skewed offcenter and some may even say a bit weird. Perhaps something like Alternative Electronic Pop would fit the bill? It’s somewhat electronic sounding, but I use the acoustic guitar for a lot of my sounds.

You’re mostly living overseas. Do you come to South Africa often?

Yes, I’m here most summers to visit my family and friends. It’s still very much ‘home’ to me. It was a

Yoav Sadan

real privilege to be able to make a record here this time.

We met recently on a wine farm. What is your vinous experience?

I enjoy wine, though I wouldn’t call myself an expert. Given the amount of travelling I do and being out and about in a social type of environment, you drink a fair bit of wine. In the process, I’ve definitely got an idea of what I like and don’t like and I generally like lighter-styled wines. I’m quite health conscious and I find that if I drink too much wine that is either too heavy or too acidic, it simply doesn’t agree with me. I get to drink a lot of Champagne in my line of work, which is pretty cool.

Which outstanding wines have you experienced throughout your travels?

In California, I had a really great organic wine, which seriously impressed me, but I’m not one of those people who really take note of the name of the wine I’m drinking, I just enjoy it and look forward to the next experience.

“It’s still very much ‘home’ to me.”

What is your opinion on South African wines?

I think that there are some amazing wines being produced in South Africa and whenever I’m overseas I always try and source South African wines from wine shops to take along to friends or order it in restaurants.

APRIL 2014 WINE EXTRA 25

Exclusive Interview

Have you visited any of the local wine farms?

Only the likes of Spier actually. When I was younger, we used to go to the Constantia farms. I do want to make an effort to go to more of them as I believe they’re all really beautiful and they all have their unique feel.

Do you prefer red or white?

At the moment I’m in a white phase, although every now and then I have a red that is just amazing and blows me away. It’s almost better to come across those standout wines along the way.

Which cultivar do you prefer?

There was a point at which I drank a lot of Chardonnay, but these days, the lighter Sauvignon Blancs really appeal to me.

26 WINE EXTRA APRIL 2014

If a wine were to be made in your name, what would it be and what would it be called?

“...every now and then I have a red that is just amazing and blows me away.”

I think a bubbly would be a good one. I’d like to think that I add a bit of sparkle to things. Classically styled and elegant. I can’t really think about a name… I wouldn’t name it after myself, because that would be a bit much, but perhaps naming it after one of my songs would be an idea… Aaah! Yes, got it!

‘Adore, Adore’, that’s one of my songs I think would go well.

Yoav Sadan Have you done anything ridiculous after a few glasses too many?

Yoav’s thoughts on the Beau Constantia Cecily Viognier 2012

Yeah! Lots of times! But I’m not sure I can share many of them… There’s stuff that people know about, but fortunately most of it was pre-YouTube.

I’ve been lucky enough to not have been caught on camera, but my sound-guy wasn’t quite as lucky.

He’s normally quite strong, but we were in Paris on tour the one night and he had too much wine and there’s some footage of him not doing too well…

Suffice to say, however, there have been incidents in various countries, but if it’s not on film, it didn’t really happen…

“It’s really fruity and smooth. I really like this.

It’s quite easy to drink and has distinctive, rich flavours.”

Beau Constantia Cecily Viognier 2012 Retail price: R130 www.beauconstantia. com

Which local wines do you particularly enjoy drinking?

Not really. I think they’re all pretty good to be honest. I do tend to support the Constantia wine farms as it’s where I grew up.

What’s next for you?

Well, really the next few months are going to be about promoting my new album. It took years to write this one and with a couple of songs doing really well on the radio, I’m really excited. Then it’s onto the next project. I’m not sure yet what it is, but I may well do something electronic with a DJ collaboration or with female vocals. I’m not sure I want to be in a band though. I’ll be touring for a few months this year, so anything can happen in the meantime.

Wine Extra readers in Jo’burg can see Yoav at the Rise and Shine Festival on the 29th of March.

MARCH 2014 WINE EXTRA 27

WhatFoodWhatWine?

Mature Cheddar Elité Mature Cheddar Wine and cheese have long been considered ideal accompaniments, but there's so much more to it. One wine may well work with one type of cheese, but another wine might be completely drowned out by the same cheese. That's the beauty of food pairing. This month, we start things off on a simple note. The Elité Mature Cheddar is simple and full of flavour and just take a look at the two wines that came out tops at the recent What Food, What Wine? SA competition. The perfect Saturday afternoon snack.

Trophy Winner under R100

Trophy Winner over R100

Beau Belle Sweet Shiraz 2013

Spier Signature Methode Cap Classique 2011

Web: www.beaubelle.co.za

Web: www.spier.co.za

4 Star Under R 100

Catchpole Woodward Ridge Chardonnay 2012 4 Star Over R 100

Adoro Natural Sweet Mourvèdre 2010 3 Star Over R 100

Cederberg Shiraz 2011 Sumaridge Estate Merlot 2011

28 WINE EXTRA APRIL 2014

Valdobbiadene. La differenza è tutta qui.

www.canevel.it CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1234/07

CAMPAIGN SUPPORTED

BY REGULATION EC N. 1234/07

Leon Coetzee is no stranger to creating fine cuisine. He has been rated as one of the top Chefs in the Western Cape and has the unique ability to motivate his team and encourage growth while ensuring that each member of his team finds passion in what they do.

C

areer highlights include fine hotels and restaurants such as the Five Flies Restaurant, Cape Town, Knorhoek Lapa Wine Estate, Paarl where he held the position of Executive Chef and Assistant Manager, Boschenmeer Golf Estate and the world famous Royal Mirage in Dubai where he specialised in modern international cuisine and trained with Gordon Ramsay.

In June 2010 Leon joined Kurland Hotel, the renowned 5-star country retreat known for its unique location and passion for excellence. Kurland

30 WINE EXTRA APRIL 2014

is also considered the finest address on the Garden Route. Here service excellence is embraced with spectacular natural beauty and a love of nature, harmony, families and celebrating the finer things in life. “As a chef, my main desire is to provide an excellent dining experience by creating dishes that exude quality while availing guests to new recipes for a unique culinary journey�, comments Leon.

Chocolate Fondant

Pair it with

Ingredients: • 373g Dark chocolate • 373g Whisked butter (softened) • 180g Castor sugar • 75g Cake flour • 9 Egg yolks • 6 Eggs

Waterford The Family Reserve – Heatherleigh NV RRP: R125; www.waterfordestate.co.za

Method: Melt the butter and chocolate in a bowl over a bain marie. Slowly add the eggs, egg yolks and sugar while constantly whisking. Then add the flour little by little while stirring. Now prep the moulds. You’ll need 12 silver ramekins of about 250ml. To butter the moulds properly start by putting a little butter in the base of each mould and then brush upwards around the mould using vertical strokes. You brush upwards to encourage the chocolate fondant to rise evenly. Spoon the cocoa powder into the first ramekin and place one on top and shake the ramekins together until covered liberally. Pour the mixture into the moulds until full and refrigerate until needed. When needed bake in a oven on 180˚C for +/- 7min or until well risen..

The Family Reserve wines are only labeled and released in exceptional vintages. The first release was in 2001 with a natural sweet dessert wine named Heatherleigh.

The Family Reserve label originated in 2001 with a natural sweet dessert wine dedicated to Leigh Ord and Heather Arnold and aptly named Heatherleigh.

The current dessert wine is a Noble Late Harvest..

APRIL 2014 WINE EXTRA 31

Livin’thelife

by Maryna Strachan

The View from Opstal

Durbanville Deliciousness It was the late Nicky Krone who started the tradition of night harvesting in South Africa, a process that has spread across the Cape Winelands that is today widely practiced. So, when I got up before the sun on this fresh March morning to join the team at Altydgedacht in Durbanville, I got a small glimpse into what it was all about.

32 WINE EXTRA APRIL 2014

Livin’thelife

Maryna gets stuck into the Sauvignon vineyard

O

K, I’ll admit, we kicked off at 6am, so not exactly night harvesting, but considering that’s when my alarm usually goes off, it’s not far off.

After a quick cup of coffee and some of winemaker Etienne Louw’s Mom’s home baked buttermilk rusks, we set off to one of their highest vineyards to pick some Sauvignon Blanc.

“... it was decided that they were going to produce a wine that is made from grapes from each of the farms...”

In an exciting new venture by the 12 Durbanville Valley wine farms, it was decided that they were going to produce a wine that is made from grapes from each of the farms and we, the media, were very much part of it. Choosing the varietal was a no-brainer as the valley is known for its flair with Sauvignon Blanc. For the exercise, each farm would pick one ton of Sauvvie and this wine would all be crushed and fermented as one, for release later this year. A pretty novel idea, I thought.

After a short lesson in what to look out for on the grapes, we were each handed a pair of secateurs and off we went, getting stuck in, grape juice running down our arms and desperately avoiding losing our fingers in the process.

It didn’t take too long to fill the crates which were then loaded onto the truck, ready to be sent to their new home in the Diemersdal cellar under the watchful eye of Thys Louw for the next phase.

A short cellar tour at Altydgedacht and a glass of bubbly later, we were on our merry harvesting way to Diemersdal to meet up with the rest of the media and winemaking teams from the other farms.

The offloading process was a rather exciting affair with everyone speculating about the host of flavours and tastes that would be coming out of this collaboration. Different soils, terroir and vineyard techniques at each farm will definitely have an interesting influence on the final product and I must say, as much as I’m not the biggest fan of Sauvignon Blanc, I’m pretty excited too.

As a local in Durbanville, I think that what the valley as a whole are doing is great. We’ve seen APRIL 2014 WINE EXTRA 33

Livin’thelife

Our picking team at Altydgedacht

many of the wine wards and regions stick together to promote their products at festivals and events as do the Durbanville guys. It’s nice to see that they’re constantly striving to give us something new and different.

The valley itself is massively underrated in my opinion. It’s literally on the doorstep of Cape Town, being much closer than any of the bigger regions, except perhaps for the Constantia farms, but that also depends on where you live, I suppose.

Most of the farms in Durbanville have lists of awards they’ve achieved. The wines are utterly sublime with great balance and flair, let alone class and sophistication that is second to none.

“The valley itself is massively underrated in my opinion. ” Visiting these farms are an absolute pleasure, each having its own charm and attitude. I’ve been to them all and can honestly say, that they provide something for everyone, so for the sake of being fair, I’ll share my thoughts on all of them: De Grendel is probably closest to Cape Town and some would argue that it’s Plattekloof, not Durbanville. Besides this minor technicality, this farm has the most spectacular views of Cape Town, the mountain and west coast. Their restaurant is fabulous, serving fine food with fine wine. My favourite wines in the De Grendel range include their Shiraz, Pinot Noir and Pinot Gris.

34 WINE EXTRA APRIL 2014

Moving along to Durbanville Hills, which is one of South Africa’s biggest wineries. This is one serious operation with a few ranges of wines that suit every palate and every pocket. Some of my personal favourites hail from the Rhinofields range. The restaurant also boasts wonderful views over the Cape and is focused on simple, unpretentious fare that is sophisticated at the same time.

Just across the road from here is boutique winery, Klein Roosboom. Quirky and quaint, their wines are ‘real’. Made with love, each wine is dedicated to a family member. My favourite of the wines is the Janet Shiraz. Café Ruby is laid back and you can even do a spot of shopping at the Rubies and Roses deli and interior shop.

Get your quarry on at Hillcrest. Known for the large quarry in their back garden where many music concerts are hosted year-round, Hillcrest’s Hornfels Bordeaux red blend quickly captured my attention.

If you’re into olives and olive oil, then it’s definitely worth stopping by and the restaurant serves up Tuscan and Mediterranean style food.

Up and just over the hill is Nitida. Having won a list of awards as long as my legs, Nitida is one of those small producers with big personality. My favourite wine from their cellar is undoubtedly the white Bordeaux blend, the Coronata. With two restaurants on the estate, it caters for both informal families at Tables and something a little fancier at Cassia.

Closer to Durbanville town is Bloemendal. Having changed hands just a few years ago, they’ve undergone many changes from new labels to a completely revamped Bon Ami restaurant, which serves interesting and modern dishes alongside

Etienne Louw thanks the media for their participation

Livin’thelife

whilst parents enjoy a bottle of wine in the rustic and serene surroundings.

Jumping across the hill is the latest addition to the Durbanville portfolio, Signal Gun. Having previously delivered most of their grapes to Durbanville Hills, the De Wit family has decided to keep it in-house. I found the WRM Shiraz to be very good with typical characters and good ageing potential. If you happen to be in the area on the first Saturday of every month, then I highly recommend stopping by for the firing of one of the original VOC signal guns at midday. Follow this with a lazy lunch at Ke-Monate and kids entertainment and you’re sure to have the perfect Saturday.

familiar favourites. My favourite Sauvignon Blanc, their Suider Terras, is reviewed this month in the Taste Team feature and this is one of my favourite spots to go to with kids.

“They’ve got a bunch of festivals throughout the year, which are always jampacked, fun and showcase exactly what the area is about...”

A hop and a skip across is D’Aria. Tuning into their senses, there’s a big musical angle and their fluteplaying ‘muse’ dances its way across each bottle.

Their Merlot is a perfect representation of the terroir and if you’re not enjoying a concert in the grounds, then you can relax whilst playing a game of boules outside their restaurant, Poplars.

Altydgedacht was established in 1698 and is as such the oldest of the lot. If you’re into trying something different, then their Gewurtztraminer is the one to sample. With a strong focus on family from the vineyard to the cellar, this is carried through to their restaurant Eat, where kids can run around and play

Moving on to Meerendal is the only farm that boasts a hotel in its beautiful original Cape Dutch homestead. The Bistro restaurant serves good, honest food that is beautifully presented. Try the Meerendal Epic, a red blend which pays tribute to the cyclists who do the tour every year. They even have their own mountain bike club!

Six generations of winemakers is what plays the biggest part in the wines of Diemersdal - another of my favourites for various reasons. The 8-rows Sauvignon Blanc is divine and the MM Louw red blend will blow your socks off. The Diemersdal Farm Eatery has a small menu, but that also means that the few dishes served are prepared with the utmost of care and attention to detail. Only the best produce is used and Chef Nic van Wyk is one of the area’s celebrity chefs.

Last but not least, Phizante Kraal has slowly but surely been making a name for itself. The farm has been undergoing a lot of changes and upgrades and so have their wines. I particularly enjoy their Chenin Blanc and I believe that a restaurant will soon be opening its doors. Great views and friendly people are what adds to the charm.

I do take my proverbial hat off to the team at the Durbanville Wine Valley association and all of the producers within. They’ve got a bunch of festivals throughout the year, which are always jam-packed, fun and showcase exactly what the area is about, so next time you’re looking for something to do over the weekend, do keep Durbanville in mind.

APRIL 2014 WINE EXTRA 35

We’ve Been Drinking Oldenburg Chardonnay 2012

O

wner Adrian van der Spuy’s family first settled in the Banghoek valley (Stellenbosch) in the early 1950’s. At the time, the main body of Oldenburg was called Rondekop, named due to the very distinctive "Round Hill" that forms the centrepiece of the vineyards.

The farm was originally a fruit farm with vineyards being planted in the 1960's, which were amongst the first in Banghoek.

Adrian’s grandfather, Helmut was fortunate to be able to buy Rondekop when it was put up for auction in 1955 on a cold and windy Cape winters night, (many of the potential buyers failed to show due to the miserable weather!).

After buying the property Helmut found the name Rondekop a painful reminder due to an on-going dispute with the previous owners and he decided to rename the farm Oldenburg in memory of his German roots in the town of Oldenburg.

In 1993 upon the death of Helmut, the estate was put into a trust.

Unfortunately this situation led to a decade where the vineyards declined. In 2003 Adrian decided that the time had come to bring the Oldenburg vineyards back to life.

To his mind the chance of capturing Oldenburg's enormous potential by producing high quality wines seemed like an opportunity too good to miss.

With the vineyards in a relatively

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parlous state the decision was made to completely replant.

This created the opportunity to leverage their terroir by adopting modern viticulture practices.

This barrel fermented Chardonnay has an intense golden colour, complemented by whiffs of vanilla and almonds.

Aromas of ripe orange citrus, yellow apple and crème brulée further add to the complexity on the nose. The entry on the palate is smooth and supple with a well rounded mouth feel, despite the 14.50% alcohol volume. Flavours of bruised apple, ripe pineapple and oak spice linger on the finish. The wine is well balanced with a streak of elegance.

“We believe that Oldenburg is a place of extraordinary peace and beauty. A common reaction by most arriving here for the first time is one of awe followed by the words, ‘I never knew such a stunning place existed’. With wines now in production we hope to be able to allow many more to discover the place that we believe is the ‘Gem of Stellenbosch’”, comments van der Spuy.

Price: R130 Available from: Cellar door or online www.oldenburgvineyards.com

WineExtra

Win a 4 night stay for 2 people, self drive, on a bed and breakfast basis including a guided 12 km canoe trip on the Pongola River .

The value of this prize is R6370*

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

This is one of the few destinations where a visitor can see the Big 5 at a game reserve and also be able to watch whales and dolphins within a mere hour's drive.

There is a variety of excellent accommodation to suit every pocket and a holiday to the Elephant Coast will be enjoyed by everyone from adventure lovers to those who just want to escape to the bush and commune with nature.

Dense evergreen forests of towering fig trees stand in a lush undergrowth of ferns and wild orchids hanging from the trees. Palm savannahs with thousands of wild date and lala palms dot the white sand of the undulating landscape. Swamp forests with large raffias and tangled masses of greenery that are home to myriads of exquisite birds and behind them mountainous sand dunes that appear to shift with the sighing of gentle winds.

The competition questions:

1. Where is Ndumu River Lodge located?

2. Name 3 wine estates in the Durbanville Wine Valley.

Answers and your email address must be posted on the Wine Extra Facebook Page under the competition post. Entries close at 12:00 on the 31st of March with the winner being announced thereafter on the Facebook page. *The prize does not inclide flights or transport to the destination. Accomodation, bed and breakfast only.

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.

APRIL 2014 WINE EXTRA 37

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

March 2014/April 2014

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This month: ATKV-Oesfees with 'Gees' Cellarbake@Nitida Give an hour to save our planet Complimentary Monday Wine Tastings Bouchard Finlayson Tutored Wine Tasting Food and Wine Pairing at Bistro 1800 Taste of Cape Town Bot River flaunts whiskers at Barrels & Beards 2014 The Celebration of Bubbles The KZN Bubbly Festival Much More.....

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Get Out Taste of Cape Town : Coffee cocoa ribs, cured Blesbok and Memories of a Sweet Shop are some of the signature dishes and interesting morsels making their way onto the adventurous palates of festivalgoers this year. Held at the Green Point Cricket Club, the region’s most celebrated carnival of the senses will run from 3-6 April 2014. Joining the pop-up line up for a second year is 96 Winery Road, Makaron Restaurant, Societi Bistro, La Mouette and Jonkershuis. New to the festival are Burrata Restaurant, Jordan Restaurant and Ernie Els Winery Restaurant. In addition to the pop-ups, the eight restaurants chosen to represent the spectrum of tastes of the Mother City include Il Leone Mastrantonio, Jewel of India, Azure Restaurant, Beefcakes Burger Bar, Camissa Brasserie, Cosecha Restaurant and Longridge Restaurant. Other highlights include: Robertsons Butcher Block in association with The Big Green Egg, Consol Mixology Theatre, Simply Asia and Singha Beer Experience, Lindt Al Fresco!, Food Market, Pick ‘n Pay Chef’s Theatre, Pick ‘n Pay Wine & Canapé Experience, 2oceansvibe Media and Jack Daniels, Cape Town Angels Benefit Stage and Party Tots Kids Zone for the little Taste fans. Standard R80 Tickets (R100 at the door) include entrance to the festival and tasting glass. Premium R180 Tickets (R200 at the door) include entrance to the festival, a tasting glass and R100 Festival Scoins. Tickets for the Taste Clubhouse Experience by DStv are R685 and include fast track entrance to the festival, tasting glass, R150 Festival Scoins and complimentary bar service (malt, wine and soft drinks) in a private clubhouse and includes a Taste of Cape Town gift. Kids under 12 enter free of charge. All tickets can be bought online from www.itickets. co.za or by calling iTickets on 0861 000 291 as well as Pick ‘n Pay Tickets www. pnptickets.co.za or call 0861 000 858.

Complimentary Monday Wine Tastings:Each Monday from 18:0019:00 during the month of March, The Garden Lounge at the Vineyard Hotel will once again host its popular complimentary wine tastings showcasing some of the country’s leading wine estates. On 24 March, Joostenberg Winery will showcase some of its finest labels. Join in the final wine tasting of the month on 31 March to experience Iona wine estate’s best labels and toast this historic estate’s proud achievements. A representative from each wine estate will host the tastings as guest sommelier. The wine tastings are free of charge to all who attend. For more information, please call 021-657 4500 or alternatively visit www.vineyard.co.za for more information.

Bouchard Finlayson Tutored Wine Tasting : Following sold-out events in 2013, Bouchard Finlayson will once again host a series of Tutored Wine Tastings this year. Open to the public, the tastings will be held in small groups and are meant to be fun and informal, attracting wine novices and connoisseurs alike. They will be hosted by none other than Peter Finlayson, renowned winemaker and South Africa’s ‘Pinot Pioneer’, who looks forward to sharing his passion for wine. The first Tutored Tasting of the year will take place at new culinary hot spot Mondiall at the V&A Waterfront on Wednesday 2 April and will focus on Bouchard Finlayson highlights over the years. Peter Finlayson will showcase four flights of three wines, including the Bouchard Finlayson Blanc de Mer blend; Walker Bay Sauvignon Blanc; Kaaimansgat, Missionvale and Sans Barrique Chardonnays; and iconic Tête de Cuvée Galpin Peak Pinot noir. Bookings are essential and can be made on info@bouchardfinlayson.co.za or 028 312 3515. The cost is R200 per person, which includes the wine tasting and a selection of canapés. Wine tasters are welcome to book dinner in the relevant venue following the tasting, for their own account.

Food and Wine Pairing at Bistro 1800 : - Sensational food and wine pairing evenings will be held monthly at the Cape Royale Luxury Hotel and Spa’s Bistro 1800, featuring a selection of the Western Cape’s leading wine farms together with the Cape Royale Chef’s selection of four fabulous courses.

The cuisine will vary each month, complemented by perfectly paired cultivars from each estate. Bistro 1800’s Sommelier, Ardiel Norodien, and Chef Bevan Webb will be hosting the pairing alongside the Cellarmaster representing each month’s selected estate. This delectable affair will cost around R320 per person. For reservations contact Bistro 1800 Reservations on 021-430 0506, or email info@18hundreddegrees.co.za

APRIL 2014 WINE EXTRA 39

CAPE TOWN ATKV-Oesfees with 'Gees' : Theuns Jordaan, Robbie Wessels, Loukmaan Adams and Karen Zoid are some of the headliners taking centre stage at South Africa's most authentic harvest festival, the ATKV-Oesfees, to be held on Saturday, 22 March, 2014 at the Solms Delta wine estate in the Franschhoek Valley. The seventh annual Oesfees, in association with RSG, kykNET, MyEdit and Wesgro, is a feast of real Boland music and culture, and features over 100 uniquely South African performers. Celebrating the end of the harvest, bringing together farm workers and farm owners from the Franschhoek Valley to kuier and vastrap, along with thousands of other music lovers who enjoy a day of rural Cape sounds and flavours, under the estate's shady oak trees. The annual event is also a showcase for the Music van de Caab project run by Adriaan Brand of Springbok Nude Girls and an important part of this festival is the performances by the project’s very own home-grown bands amongst all the top talent. The SolmsDelta music acts range from the Klein-Handjies pre-school choir and the "Kaapse Klopse" style walking band - Delta Valley Entertainers; to a top wind and percussion band - Langbroeke; a female choir ensemble - Soetstemme and the home-grown Delta Vastrap Genootskap and Lekker Lekker Delta. A total family experience, the ATKV-Oesfees caters for children too with the secure Bashews Kidz Zone, where parents can sign in their children between the ages of 2-12 years for fun, supervised entertainment and play. Arm bands for both children and their parents will be issued and children will not be allowed to leave the zone without their parents. Tickets are available online from www.plankton.mobi for R130 (adults) and R30 (Children 2-12 years – includes access to the secure 'signyour-kid-in' Bashews Kidz Zone with supervised entertainment and play) or at the gate for R150 on the day. Children under 2 years get in for free.

Gates open at 9:00 with music from 10:00 – 21:00. For more information, go to www.solms-delta.co.za, call 021-874 3937 or email info@solmsdelta.co.za Give an hour to save our planet : TSustainability is very important to the people of Steenberg. The way they farm, make their wines and source the ingredients for their restaurants – all are influenced by our philosophy of putting in more than they get out. On the 29th of March, they invite you to join them for a moonlit picnic in aid of the environment. Arrive at 19:30, and collect your picnic basket (which includes a 10% wine voucher), and prepare for “lights out” from 20:30 – 21:30. Picnic hampers are available for R200 per person and wine sales will be available on the night. Pre booking is essential, so please call Jackie on 021-713 2222 or email jackie. quail@steenberghotel.com.

40 WINE EXTRA APRIL 2014

Cellarbake@Nitida : Celebrate decadence in Durbanville with the all-new fabulously indulgent Cellarbake@Nitida wine pairing festival on Sunday 23 March 2014 from 11:00 to 19:00. The multi-award winning family owned (and run) Nitida Farm, sister farm Môreson (Franschhoek) and Cassia Restaurant will be hosting the Western Cape’s best artisanal bakers such as Queen of Tarts, Whimsical Cupcakes and The Smiling Oven, showcasing their signature bakes paired perfectly with Nitida and Môreson wines. Aesthetics and ambiance have been creatively woven through the event by Authentic Planning, Attica and KLuK CGDT, featuring beautifully inspired wedding elements. Culinary connoisseur and official Wine Consultant to Cellarbake@Nitida, Michael Olivier, will be working closely with each of the bakers, work-shopping and building towards the premium pairings guests may enjoy on the day. This event offers visitors a chance to sample a variety of five food and wine pairings with a take-home Cellarbake@ Nitida wine glass, fantastic Kid’s Kitchen being run by Julie’s Cake Studio and ample innovative, creative and interesting activities for the whole family! Additional cakes, desserts, confectionaries, wines and other bake-themed goodies will be available for purchase at the venue.

Cassia Restaurant will be offering picnic baskets as well as a high-tea experience.

A delectable spread of delicious truffles, tarts, cakes, éclairs, macaroons and more will be accompanied by a fine selection of fruit infused teas by The Tea Merchant. This special High Tea experience is available to the public at R150 per head with an option of two seatings, 11:00 to 14:00 or 15:00 to 18:00. To book your seats contact info@ cassiarestaurant.co.za. Limited seats available; bookings essential. Free entry for all under 12 years, R50 entry for 12 – 18 years, which includes five food tastings.

CAPE TOWN

Get Out

Bot River flaunts whiskers at Barrels & Beards 2014 : Call it hairy or somewhat scary, but for the close-knit winemaking community of Bot River in the Overberg, its annual grape harvest comes with a self-imposed shaving ban throughout this strenuous period. This year the luxuriant growth of post-harvest facial fur and wacky whiskers will once again be revealed at its annual Barrels & Beards celebration on Saturday, 5 April 2014. Themed ‘The Good Old Way’, the 2014 event features barrel tastings of the latest cool-climate, quality wines from this unspoilt Winelands pocket and a raging beard parade and ‘formal’ judging of the boldest beard in Bot River. Guests will also indulge in a terroir-to-table three-course dinner of unique tastes and produce from the area, accompanied by foot stomping entertainment by a lively marimba band and the ever-green boereorkes, Die Stoepsitters. Cellars to take part in the 2014 hairy hullabaloo include the likes of Barton, Beaumont Wines, Eerstehoop, Feiteiras, Gabriëlskloof, Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans. Wines will be on sale on the evening. Barrels & Beards 2014 takes place at The Old Shed at Anysbos Farm on the Swartrivier Road, Off the N2 and starts at 5pm. A shuttle service (departing from the Botrivier Hotel) will be available on the evening in support of responsible drinking. Seating is limited to 200 guests and if last year’s sell-out success is anything to go by, tickets will be flying fast so get yours today. Tickets cost R270 per person and include complimentary barrel tastings of the 2014 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 or call 082 852 6547.

JO’BURG Bouchard Finlayson Tutored Wine Tasting : Following sold-out events in 2013, Bouchard Finlayson will once again host a series of Tutored Wine Tastings this year. Open to the public, the tastings will be held in small groups and are meant to be fun and informal, attracting wine novices and connoisseurs alike. They will be hosted by none other than Peter Finlayson, renowned winemaker and South Africa’s ‘Pinot Pioneer’, who looks forward to sharing his passion for wine. Johannesburg-based wine fans will be treated to Bouchard Finlayson highlights over the years. Peter Finlayson will showcase four flights of three wines, including the Bouchard Finlayson Blanc de Mer blend; Walker Bay Sauvignon Blanc; Kaaimansgat, Missionvale and Sans Barrique Chardonnays; and iconic Tête de Cuvée Galpin Peak Pinot noir on Tuesday 8 April, at Coobs restaurant in Parkhurst.

Bookings are essential and can be made on info@bouchardfinlayson.co.za or 028 312 3515. The cost is R200 per person, which includes the wine tasting and a selection of canapés. Wine tasters are welcome to book dinner in the relevant venue following the tasting, for their own account.

APRIL 2014 WINE EXTRA 41

JO’BURG

Toro Tasting : Come and experience wine from some of the best estates in the trendiest wine region in Spain, Toro. It includes a mini-vertical of Vega Sicilia’s famous Toro estate, Pintia. Wines for the tasting include the 2011 Prima, 2011 San Roman, 2001 Pintia, 2002 Pintia, 2008 Pintia and 2009 Pintia. Price is R495 per person and the tasting takes place on the 27th of March at the Great Domaines cellar, 2 Jameson Avenue, Melrose Estate. Pol Roger Champagne is served at 18:30 and tastings will start promptly at 19:00, finishing at 20:30. Basic tapas/snacks will be served during the tasting. Seats limited to 12 guests and it will be a two bottle tasting. To book call 011-778 9300.

The Celebration of Bubbles Festival : Set to dazzle Jo’burg bubbly lovers over the weekend of 29 and 30 March with its showcase of some of the world’s finest Méthode Cap Classiques (MCC) and Champagnes. Taking place at the newly renovated Inanda Country Club in Sandton, visitors will have the opportunity to toast the good life at what promises to be a very stylish affair. Festival visitors can look forward to sampling 25 top local and international brands including globally renowned Veuve Clicquot. This top bubbly brand will be giving those with a taste for the finer things in life, a taste of its finest French Champagne offering. Other well-known MCC producers that visitors can look forward to include Graham Beck Wines, Pongrácz, Villiera, Simonsig, Môreson, Genevieve MCC and Morena. Besides all the glitz and glamour and an array of the best bubbly, visitors will also be able to enjoy a selection of gourmet delights as well as live music and top entertainment. Tickets are R250 per person and include 10 tasting tokens and a champagne flute. The festival is open from 12:00-18:00 on the Saturday and Sunday, 29 and 30 March. Tickets are available at www.webtickets.co.za or at the entrance.

PORT ELIZABETH Staying Alive with the Bee Gees : One of Centrestage`s most popular shows ever - "Staying Alive - A Tribute to the Bee Gees", will be revived this March, after having filled venues to capacity in the city some seven years ago. The show promises to take you back to the 70`s in true disco style. Show dates are 28 and 29 March 2014 at The Vodacom Amphiteatre @ The Boardwalk.

Tickets cost R120 per person and are available at Computicket.

DURBAN The KZN Bubbly Festival : Be sure not to miss the Bubbly Festival on 21 March at the Bellevue Café - a celebration of Cap Classique and Champagne, hosted by Meander Fine Wines. They will be showcasing the finest of South Africa’s Cap Classique producers as well as highly acclaimed Champagne Houses. The entrance fee will include a complimentary tasting glass and a book of bubbly tasting vouchers. Live music will add to the ambience and an array of delectable fine foods will be available for purchase. Pre-booking is advisable online via www.bubblyfestival.co.za for R250 per person to avoid disappointment as numbers will be limited. Tickets will also be on sale at the door. Festival times at 12:00 to 17:00. Dress: White with a hint of gold.

For more information call 033 234 2913 or email info@bubblyfestival.co.za.

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