Wine Extra April 2016

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra APRIL 2016

SA WINE BACK TO BASICS

BRETT ROGERS TASTE TEAM

OFFICIAL SA MEDIA PARTNER

THE SPARKLING SIDE OF DURBANVILLE GARY OPPERMAN - CHURCHILL’S BOOZY BET - WINE HEADACHE

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Contents APRIL 2016

Editor’s letter Table Talk

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8

The World's First Champagne Machine Gun - Churchill’s Boozy £12,000 Bet - Here’s What is Causing Your Wine Headache - Cape Wine Academy Goes ONLINE with the South African Wine Course

Taste Team

Special Report

20

Interview

Into the Spirit

34

Triple 3 100% Juniper Berry Gin

SA Wine, Get Back to Basics

23

Brett Rogers

Now You’re Cooking

28

Chef Gary Opperman Dorado and Mussel Casserole

14

Get out

The Sparkling Side of Durbanville

35

Our pick of the very best viticultural-based events.

We’ve Been Drinking

31

Oldenburg Grenache Noir 2014

12 Questions

32

Sebastian Beaumont

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Editor’s letter I

t’s that time of year again when there’s a host of public holidays that mess with our diaries and ensure that the unlucky few who have to work in between are frustrated by the lack of getting things done since either no one is around or you’re just not in the mood to focus with it being a ‘short’ week and all.

MARYNA STRACHAN maryna@wine-extra.co.za

As my Facebook feed shows various status updates from winemakers that are grateful that the harvest is over and that they can actually celebrate an Easter holiday with their families along with extensive harvest reports, I sit back and await the first releases to hit the shelves for harvest 2016. No doubt we’ll see the whites and rosé’s making their debut’s first, which I always find very exciting.

Follow us on Twitter @WineExtra @MadgesLife

By all accounts, most of the producers reported lower than average yields. Some of the luckier ones only stating as little as 5%, but with some very unfortunate producers bringing in only about 40% of their usual crops.

I doubt we’ll see a major shortage in wine this year, but am keen to see what the quality is like. I recently chatted to the head winemaker at a large winery who said that they weren’t excited about their whites at all and that their reds are looking to be positively average as opposed to their usual award-winning blockbusters. I suppose only time will tell.

And so, once again, an interesting part of winemaking comes into play, when mother nature takes over and presents a dud when dealing her cards. Either way, I salute harvest 2016 and so say cheers as I enjoy another bottle of local wine.

Saluté,

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“LIFE’S A CABERNET” at the 2016 TOPS at SPAR Wine Show and you’re invited!

A glorious pourformance awaits wine lovers with some of South Africa’s best cellars taking centre stage.

Come one, come all … it’s time for The Greatest Show Unearthed at the TOPS at SPAR Wine Show!

Alcohol Not for Sale to Persons Under the Age of 18 6 WINE EXTRA APRIL 2016

Alcohol Not for Sale to Persons Under the Age of 18 APRIL 2016 WINE EXTRA 7

TableTalk This month: The World's First Champagne Machine Gun Churchill’s Boozy £12,000 Bet Here’s What is Causing Your Wine Headache Cape Wine Academy Goes ONLINE with the South African Wine Cours

The World's First Champagne Machine Gun

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TableTalk

I

t was bound to happen eventually. The fact that it took Miami this long to get its own Champagne machine gun is actually quite surprising considering that both items played an essential role in the formation of this great city. But it's finally here. And it can be yours for only $459 (approx. R7,100).

Jeremy Touitou is the man in charge of bringing the Champagne Gun to Miami, which, he says, is "the world's first champagne gun". The Champagne Gun is the invention of a French company called ExtraNight, and Touitou is the U.S. distributor. Touitou runs a Wynwood-based company that specializes in nightlife supplies.

Under the name King of Sparklers, he sold the sparklers that many nightclubs attach to VIP bottles of champagne — the idea being other patrons will find themselves so deep in envy at the sight of the sparkly bottles that they will practically break their fingers reaching for the nearest credit card to order their own sparkly bottle of very expensive champagne. And, yes, it actually works, Touitou says.

His clients tell him they see a roughly 30 percent increase in sales using the sparklers. As the King of Sparklers, he quickly amassed an impressive client

list, including LIV, and the success of his business encouraged Touitou to dive into the nightlife-supply industry as a full-time gig.

The idea behind the gun is the same idea behind the sparklers. Touitou hopes local clubs will want to use them in their VIP sections or perhaps just as decoration behind the bar. The gun is simple enough to use: Attach a magnum bottle (it shoots only magnum-sized bottles at the moment, as those are the most difficult for clubs to sell) to the gun, give it a couple of shakes, and then you get to feel like P. Diddy for 45 seconds as your gun (available in gold, rose gold, and chrome finishes) sprays a stream of champagne at a distance of up to 23 feet.

"Shoot bubbles, not bullets," Touitou likes to say.

The gun also has an attachment that allows you to simply pour the champagne rather than spray it, which, while much more economically practical, is a significantly less cool way to disperse champagne.

The gun has been in circulation for only a little while, but Touitou has already made significant sales. If he has his way, bartenders across the globe will wield these bad boys. You can order yours today at champagnegun.com.

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TableTalk

Churchill’s Boozy £12,000 Bet

W

hile a young man, Winston Churchill made a bet with an American businessman that the British Empire would not fall – and won. The written wager he made is now to be auctioned in London.

In 1901, on a visit to the US, where he was speaking about his experiences in the Boer War, the young Churchill, then a member of parliament, was having dinner with the industrialist James Young on 23 January.

It was just a day after the death of Queen Victoria and Young suggested that Britain’s previously unassailable position, as the world’s foremost global power would wane within 10 years as a result.

Churchill disagreed and the two placed a wager for £100 – the equivalent of £12,000 (approx. R263,000) in today’s money.

The wager, witnessed by the British poet Richard Le Gallienne*, reads: “Mr. James C. Young bets Mr. Winston Churchill – one hundred pounds even – that within ten years from this date the British Empire will be substantially reduced by loss in Australia, or Canada, or India equal to a quarter by population of one of these provinces…”

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Considering it was drawn up during a dinner and noting a number of small corrections to the wager, it seems likely the company was not entirely sober when the bet was placed. It is hardly the first boozerelated story associated with Churchill, recent calculations have suggested that from 1908 until his death in 1965 he drank around 42,000 bottles of Champagne alone.

It is not known if Churchill ever collected on the bet.

By January 1911 he was First Lord of the Admiralty and the British Empire – far from declining after Victoria’s death – had indeed gone from strength to strength.

Young’s family kept hold of the wager until 1945 when it was sold to a private collector. It is now to be auctioned again by Bloomsbury auctioneers in London on 18 March with a pre-sale estimate of £25,000.

*One of Le Gallienne’s notable works was a translation, in 1897, of The Rubáiyát of Omar Khayyam, a collection of poems by the medieval Persian writer, who often reflects on wine in his musings.

TableTalk

Here’s What is Causing Your Wine Headache

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s it the sulfites in wine or the alcohol – or both – that gives you a headache the day after overindulging?

David Bird MW, for Decanter, explains: It could be both – or neither! Both of these substances are toxins, so should be approached with caution.

Sulfur Dioxide (SO2) is dangerous in large doses, but the tiny amount in wines is invaluable, giving great protection against oxidation. There are a few unfortunate people who are extremely sensitive to the allergic effect of SO2, hence the warning that appears on all wine labels.

Alcohol is also dangerous in large quantities, but acts in a different way by dehydrating the cells in our bodies. This effect can be overcome by drinking plenty of water. It is probable that the headache is caused by other low-level components like amino acids, polyphenols and other complex organic molecules that are an essential part of all wines.

David Bird MW is an analytical chemist, wine consultant and author of Understanding Wine Technology.

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TableTalk

Cape Wine Academy Goes ONLINE with the South African Wine Course

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he Cape Wine Academy was established in 1979. More than 135,000 people, from all walks of life and from all around the world have studied Cape Wine Academy courses. Courses range from the novice level, the South African Wine Course, all the way to the advanced Cape Wine Master Program. Many people have been and are inspired to learn about wine!

The Cape Wine Academy is pleased to announce that the South African Wine Course (SAWC) is now

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available as an on-line option. The SAWC distance learning option is put into a measurable, clear, easily-followed format, designed for maximum retention of content and ease of use. There are four modules to study and each is accompanied by illustrated slides and online assessments. You can work at your own pace, wherever you are! Online assessments are scored immediately, giving you instant feedback on the level of your progress.

Success in all four modules leads to an official CWA Certificate of Achievement and allows you to

TableTalk progress to the CWA Certificate Wine Course if you so wish.

The SAWC is a basic introduction to the South African World of Wine and includes modules on South African wine history, tasting wine and matching it with food, growing grapes, making and looking after wine, SA wine regions and SA Brandy in brief.

So for those who wish to venture into the world of wine, grab this opportunity and contact the Cape Wine Academy! Click HERE to view more details about the online course or contact them on 27 (0) 21 889 8844 or email info@capewineacademy.co.za.

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TasteTeam The Sparkling Side of Durbanville

The Durbanville Wine Valley has long been known for its award-winning Sauvignon Blanc wines thanks to the cooler climate and proximity to the ocean and it’s cooling sea breezes. Only more recently has there been a surge towards producing top-notch Methodé Cap Classique wines from this region and, if the Taste Team’s reviews are anything to go by, this could be the next big thing for the valley. An abundance of flavours and exceptional quality is seen on these six MCC’s hailing from Durbanville producers, with the Altydgedacht version taking top honours at last year’s Amorim Cap Classique awards. Be sure to watch this space.

From left to right: Klein Roosboom Marné, by Klein Roosboom, RRP: R165. Signal Gun B.Loved Brut MCC 2012 , by Signal Gun RRP: R165. De Grendel Brut MCC 2014, by De Grendel , RRP: R170. Nitida The Matriarch MCC 2014 , by Nitida, RRP: R115. Durbanville Hills Blanc de Blanc 2012, by Durbanville Hills , RRP: R135. Altydgedacht Blanc de Blanc MCC 2008, by Altydgedacht , RRP: R100

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TasteTeam Klein Roosboom Marné RRP: R165; www.kleinroosboom.co.za

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.

creamy texture, and sweet yet tart finish.

This rich bubbly would go wonderfully with a voluptuous pudding and would no doubt be a hit at even Nigella's dining table.

Eduard says: The wine is a light strawyellow colour with a lively, splattering mousse, filling the glass with happy bubbles and a very yeasty first nose.

Waiting for it to calm down a bit, the second nose opened up towards more elegant and vibrant aromas of lime and lemon as well as a small hint of vanilla on the edge. The first taste started off as a bit watery, but developed nicely into a balanced feel between fruitiness and acidity on the aftertaste. Crisp and dry!

Ready to drink chilled over a beautiful sunset.

Daisy says: Smelling this bubbly was like walking into a bakery - and let’s imagine it to be one in a quaint village in France. There was a warm, yeasty smell and a whiff of sourdough, along with the aroma of opening a packet of dried apple rings. It was tart on the palate with a notable acidity and deliciously dry. A wave of bubbles swam over your tongue and my only gripe was that it took the flavours with it as it swept out and down your throat: I wanted it to linger a little longer. We had this alongside a cheese platter and it paired extremely well with the cumin-infused Cheddar.

Charlotte says: There is something comfortably familiar about this wine, like falling into your own bed after a time away, you just can't help but smile and think 'I'm home'. This familiarity may stem from the delectable flavours of banana milkshake, and woolies lemon cheesecake, one of my go to dinner party favourites, with its velvety soft and

“This rich bubbly would go wonderfully with a voluptuous pudding and would no doubt be a hit at even Nigella's dining table.”

Maru says: The name immediately brought up memories of Antoine de Saint-Exupery’s Little Prince, doting on his precious Rose. And when you read the winemaker’s tribute to her daughter (after whom the wine is named), you can’t help but feel that she felt the same love and care when she conjured up this smooth, subtle bubbly. The nose is shy at first, but once it blossomed, memories of fruit cake and spun sugar come to mind.

Guest Taster Grethe says: The lightness and airiness of this bubbly makes it one for summer: green lawns, pale skies and sunsets during a heat wave. The nose is very yeasty and reminiscent of wet concrete, but later begins to hint to sultana raisins. I do think this one was a bit too subtle for me, as I do prefer my wines and bubblies to be somewhat more robust.

Signal Gun B.Loved Brut MCC 2012 RRP: 165; www.springfontein.co.za

Daisy says: Two interesting aromas came at me when I put my nose to the glass of this bubbly: blanched asparagus with a shaving of butter and white flowers baked inside a loaf of rye bread.

For these scents alone, I was hooked.

There was a fairly prominent sourness on the initial sip, coupled with fleeting flavours of dried herbs and something floral: again dried though, like pot pourri.

We enjoyed this with a homemade chicken liver pâté on crunchy melba toast where the richness of the pâté

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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…

completely mellowed the tartness of the wine’s acidity…creating a repetitive ‘just one more’ combination.

Charlotte says: I love to eat out regularly and always say that a great chef creates art on a plate. Gels of this, a foam of that and a stylish dollop all tantalize both the eyes and the tastebuds and draw you deeper into the dish to experience more and more levels of carefully constructed flavour. Maybe this winemaker was a chef then in his or her past life, as their deft hand has certainly created a masterpiece of nuance within this wine.

With enough balance that you can rest it on the head of a pin, it only leaves me wishing that my clumsy self could be that delicate.

“With enough balance that you can rest it on the head of a pin, it only leaves me wishing that my clumsy self could be that delicate.”

Eduard says: The mousse rises in circles like hundreds of smiling faces and sparkling eyes. You have no choice but to smile at the light-hearted big bubbles rising to the top. The wine started off in the glass as a joyous moment, filled with aromas of lemon, kiwi and an interesting twist of passion fruit, then leaves the yeastiness behind to greet you with a wallop of ripe fruit on the second nose. Good acidity to balance the near sweetness on the tip of the tongue.

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Maru says: Agreed, the name might be a tad cheesy, but the wine inside does grow on you. Notes of spice and wood on the nose morphs into a taste that’s closer to the fruity spectrum. I like my bubbly... well… bubbly, so this one does not disappoint. I think if these bubbles could talk, they would say something like “let me love you” while hopping around excitedly - lively AND lovely.

Guest Taster Grethe says:The nose of this bubbly was a very promising one with a strong hint of brandy and salted caramel, but it later developed into more of a herby, outdoorsy one, with an understated suggestion of mouldy cheese and old wood. It works well with strong, flavourful cheeses and a gamey red meat like venison and ostrich.

De Grendel Brut MCC 2014 RRP: R170; www.degrendel.co.za

Daisy says: The reason I love bubbly is that there is always something to fall in love with, be it the aromas, the taste, the bubbles or the art in the glass; even

TasteTeam if sparkling wine isn’t your favourite, you can still appreciate these elements.

In the glass, the fine pearls of bubbles created a spiral string which popped into an elegant mousse on the surface.

The nose was alive with both dried and tropical fruits and the fruit-acid relationship was in delicious harmony.

The mousse almost overwhelms your mouth, but the fruit pushes through and flavours of green apple skin and pear play across your tongue. For some reason, I thought this would pair exquisitely with a green fruit sorbet.

Charlotte says: As Eddie and Patsy taught me, you should always make a dramatic entrance and this wine certainly does. An explosion of energetic bubbles dance across my tongue and zing bright, bold flavours all over my mouth like a Christian Lacroix shellsuit.

This is the "Absolutely Fabulous" of MCC's, unapologetically loud, vibrant and somewhat ditzy, yet still altogether throughly enjoyable. As Eddie once asked "What's that you are drinking sweetie?", to which Patsy replied, "Chanel no 5 darling, Chanel no. 5"... Well maybe she should've tried this instead?

Eduard says: I was once told that in a perfect world everybody would have a glass of bubbly, every day. This wine would be a great start towards that Utopia. I picked up the faintest hint of pink on the edge of the lightly coloured yellow wine, kick-starting an interesting conversation of different cultivars complementing each other to perfection in the glass. The first nose is strong with citrus but mellows down nicely towards the second sniff, filled with apples and soft apricots in the mix.

The bubbly-fizziness on the taste gives way to a long and welcoming aftertaste

TasteTeam and I would love to pair the wine with a smoked trout dinner.

Maru says: This wine smells like a classic bubbly - yeasty and yellow, with a hint of sweet vanilla. Its crispy, almost crumbly texture, finishes with a lekker bit of zestiness. Now that I think about it, I could also be describing Lemon Creams… except that I wouldn’t try to pair a Lemon Cream cookie with oysters.

Or would I?

“An explosion of energetic bubbles dance across my tongue and zing bright, bold flavours all over my mouth like a Christian Lacroix shellsuit.”

Guest Taster Grethe says: I do prefer a more fizzy bubbly, but this one unfortunately does not have the flavour to support the fizz. The first nose was one of apricots and prickly pear and then turned slightly bitter and meaty.

All in all, it is a bit acidic and it ruins the interesting nose for me a bit.

Maru Fourie named after the ship on which her grandmother was born, and not the internet cat, normally finds herself wrangling in a wild herd of mobile app developers. When she's offline, she experiments with wordplay, adventure games, cooking, guitar and a sporadic amount of trail running.

Nitida The Matriarch MCC 2014 RRP: R15 ; www.nitida.co.za

Daisy says: In a complete fresh ‘n fruity contrast to the others, this MCC showed off aromas of oak, vanilla and a hint of smoke on the nose, almost as if it was wearing the pants of the night, escorting the more feminine ones on its arm into the dance hall. It smelled like the colour orange and, on my first few sips, I tasted marmelade and lemon rind sautéd in butter…YUM. Then it became a little more serious and notes of a dark green vegetation came through, akin to tomato stalk or nettle leaf. On the last few sips, a red apple flavour made an appearance, too. This wine - more earnest or mature in my view - went superbly well with the rich and ripe Brie and Camembert that we had on the table.

Charlotte says: The nose envelops you with its buttery, rich freshly baked croissant aromas, so of course, I start to think about serving this with breakfast (orange juice optional). It is a unique

flavour profile though, one that on first glance seems classically elegant, yet when you delve deeper, you realize there is boisterous energy fizzing under the surface that you have yet to release. Like a nervous girl all dolled up on her matric dance night, she may look beautiful for the photos but we all know she will be drunk and half naked dancing in a fountain before the night is out.

Eduard says: There is always that one person upon entering the room towards whom all the heads will naturally just turn; the source of the energy, full of fizz and happy moments. It will be difficult to keep this wine quiet, it naturally just pops out of the glass, with it aromas of butter on popcorn, at first. As the mousse slows down a bit, more natural peach and apple aromas blend together in the glass. The wine is very sparkling, nicely crisp and dry with a pleasant, balanced aftertaste to complement a strawberry sorbet and Lindt Chocolate delicacy.

“The wine is very sparkling, nicely crisp and dry with a pleasant, balanced aftertaste…”

Maru says: So, we know that when it comes to tasting wine in a group, one cannot help but submit to the power of suggestion from time-to-time (read: almost always.) Our lovely guest taster pointed out butter and popcorn and then I couldn’t NOT smell it too. So instead of googling for fancy things that smell like buttered popcorn, I surrender.

It really does smell like that. It’s way

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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.

more acidic and jammy than expected, but I do like the persistent bubbles.

Guest Taster Grethe says: By far the one with the most prominent nose of all: one of butter, popcorn, salt and all its greasy goodness. I would’ve liked to see the palate as something sweet and somewhat tart, but unfortunately, as with the De Grendel Brut, the fizziness made all its promises dissipate virtually instantly.

Durbanville Hills Blanc de Blanc 2012 RRP: R135S www.Durbanvillehills.co.za

Daisy says: This sparkling wine evoked warm memories from the moment it was poured and I took the glass in my hand. It looked like sunlight, as though the rays were beaming through the glass and across my face. I found a myriad of flavours on this: red berries, yellow apple, dried pineapple and the softest hint of a sherry cask. It was instantly smooth on the palate, perfectly harmonised, with the fruit, yeast and acidity all lining up meticulously to take

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a bow before the curtain falls and the bubbly wine disappears down your throat.

Charlotte says: We all loved to hate

“As you pour it in the glass it is flamboyant, full of energy, fizzing all around in the glass.” the teacher’s pet back in school. They knew every damn answer to every question and always looked perfectly put together. Yet despite our well voiced disdain, I bet we all secretly wanted to be in their well polished shoes and had, like with this bubbly, a secret love/ hate relationship I will admit surprise when the label was revealed, as this was pretty much a textbook style MCC, made with careful care rather than the mass produced style I would've expected.

Just the right balance of buttered toast, tart citrus and sweet fruit to make me swallow my pride, and more than one glass of this delicious bubbles.

Eduard says: As you pour it in the glass it is flamboyant, full of energy, fizzing all around in the glass. The bubbles team up to form perfect strings of pearls that swirl and play, drawing circles in the glass. The acidity complements the dry crispiness with a hint of tannins and vanilla to keep the senses occupied.

The fruitiness of the grapes unfold into full aromas of citrus on the nose that will pair up great with some seafood delights on the table. Maybe even try it with a thick mussel soup as part of the special for the day.

TasteTeam Maru says: Ooh, with the Blanc de Blancs, Durbanville Hills finally make their MCC debut. It sure paid off as this was one of the favourites of the evening.

They went and made a rich, buttery drink filled with cheerful bubbly and a well-rounded, dry end that makes your mouth water for more. Well done DH! You did good.

Guest Taster Grethe says: My favourite of the bunch with its nose of litchi and grapes that unexpectedly develops into one of rich, melted dark chocolate.

Contrarily, the taste is light and fruity and it’s a bubbly for salmon and all seasons. It was a tad bit on the bitter side, but I do believe that it will shine with the right food pairing.

Altydgedacht Blanc de Blanc MCC 2008 RRP: R100; www.altydgedacht.co.za

Daisy says: I fall in love with the name of this winery time and again - it oozes

TasteTeam romance to me. Sapphire yellow in the glass, I wanted to pour it out and melt it into something to place on my finger.

Ever so slightly sweeter than the rest of the line up, I was captivated by the nose, which gave rise to aromas of mango, yellow pear and soft citrus. I could’ve sniffed it all day. Delicious elements played across your tongue, offering up candied fruit, white melon, a little lime and honey. I recommend this with two glasses, shoes kicked off, a comfy spot and your favourite person. Or even on your own; sharing might be tricky with this one.

Charlotte says: With the plethora of juicy fruit found bouncing around in the nose and palate of this stylish glass, it is both refreshing, yet enticing and instantly appeals. Lemon zest, limes, peach, pear and cape gooseberries – who needs to eat fruit salad when I’m pretty sure a glass of this would count as one of your 5 a day. A lovely tart fizz creates sparkles of pure joy, and the background flavour of creamy vanilla adds a depth needed to keep its youthful exhuberence restrained perfectly. Lovely stuff.

Eduard says: After a long day in the office, tired and dragging your feet, the hiss of the cork and the taste of the bubbly will wake you up and bring back that nice relaxed smile - the kind of smile that will restore the sparkle in your eye and the skip in your step. The taste is direct, nearly sweet with peaches and apricots mingling in with a fine yeastiness on the nose. Fine delicate bubbles rising to the surface keeps your attention on the glass, bringing out the full fruity nose on the second swirl and taste. This is a good, crisp, dry and happy wine in my book.

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.

Maru says: This one really stood out from the rest and gets my vote for the evening. It has an interesting bouquet with bracing notes that I could not exactly pin point, but I think it hinted at pepper and apple. It lingers for a while before culminating in a zesty, cherry bite.

I would gladly spend more time getting to know this MCC better.

“Lemon zest, limes, peach, pear and cape gooseberries – who needs to eat fruit salad when I’m pretty sure a glass of this would count as one of your 5 a day.”

Guest Taster - Grethe Rosseaux: By day (and most of the time also by night), Grethe is a fashion photographer with pink hair and a love for sunset light, Europe, aviation, sparkles and the internet. Having grown up in Wellington, she has a newfound affinity for brandies and whiskies, which goes well with her love of winter and cold, rainy weather.

Presently, she lives in Somerset West where she really enjoys the view.

Guest Taster Grethe says: The nose of this bubbly is a sweet, perfumey one of vanilla and white sugar that does turn into a somewhat nostalgic, syrupy smell of fudge. The palate is not overly bitter and is well-rounded: definitely one of my favourites of the evening. I would imagine pairing it with a savoury or spicy dish as a contrast to its sweetness.

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Special Report

SA Wine, Get Back to Basics

T

urning grapes and wine into profit is a tough business to be in, but by working collectively to get the basics right, the South African wine and brandy industry can overcome its challenges.

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This was the message at the annual Nedbank VinPro Information Day, held in Cape Town on 21 January and attended by close to 700 delegates. It was held by the representative organisation for 3 500 South African wine producers and cellars for the 11th consecutive year.

Special Report Excite, don’t alienate consumers Are South African wines “sexy” enough to global consumers? According to Jane Robertson, category development director at Accolade Wines in the UK, Brand South Africa can make its wines more appealing to especially UK consumers by creating a credible mid-tier, which will help them discover the great wines it has to offer. “Get the retail gatekeepers on your side and use native varietals such as Chenin Blanc and Pinotage as heroes to set your wines apart.”

Robertson also urged the industry to use ethical accreditations such as Fairtrade to differentiate itself, while Unathi Mantshongo, transformation and development officer at VinPro, illustrated how the VinPro Foundation supports and funds various industry initiatives, like ethical trade, to make a difference in wine farming communities.

The industry can also grow the local wine market significantly by changing the way it talks to its own consumers. Although domestic wine sales have grown in the past two years, the majority of South Africans find wine intimidating, exclusionary and the number of brands overwhelming. “Simplify wine and innovate packaging to get South Africans to drink it compared to other drinks,” said Nicky van Hille, director of The Moss Group.

Challenge the status quo Equally important to enrolling new entrants and growing consumption itself, is finding ways to improve producer returns. On average only 15% of wine grape producers are currently profitable, 55% at break-even or low net farming income and 30% are farming at a loss. Producer cellars are also struggling to obtain wine prices above those needed to break even. “Input costs are rising sharply, with income simply not keeping up,” said Christo Conradie, manager of VinPro’s wine cellar division.

Furthermore, a significantly smaller wine grape harvest can be expected in 2016, following one of the hottest, driest seasons in years. According to Francois Viljoen, manager of VinPro’s viticultural consultation service, the industry only received 60% of its average winter rainfall, after which an El

Niño effect brought abnormal heat from October to mid-January. On the plus side, lighter bunches and smaller berries may bring about excellent colour and flavour concentration. Viljoen also referred to a VinPro 2030 Future Vineyards Project that will experiment with new technology and cultivars to address water limitations and global warming.

“Take a good, hard look at your business, identify those aspects that can improve, challenge the status quo and have the guts to change it!” reiterated Conradie.

Speed up policy changes The South African economy has stagnated in the past four years, characterised by infrastructure constraints, labour problems, constrained credit markets and an inconsistent policy environment.

“Some fundamentals are not in place, which create holes in South Africa’s ‘economic roof’ when global storms hit. The slow pace of especially policy amendments and implementation creates uneasiness and hampers economic growth,” said Isaac Matshego, economist at Nedbank’s group economic unit.

This also rings true for land reform and transformation. Prof David Venter, independent negotiations specialist, said that the absence of a coherent national policy and positional bargaining approach has impeded progress. He proposed a model of principled negotiation as an alternative for land reform discussions to obtain a “win more” situation for both parties, as it is based on finding common interests to create value.

Take the plunge, with a plan “Change is universal, and the wine industry is not unique in the challenges it faces,” said dr Johan van Zyl, former CEO of Sanlam. “Wine businesses need to proactively identify opportunities to turn change into profit, then sharpen their business plans – or develop new plans – and take calculated risks.”

The industry can also only grow its market share and value if all role-players work together. “There APRIL 2016 WINE EXTRA 21

Special Report

are still too many wineries who fight for the same shelf space on their own, not realising the power that collective efforts can have on building Brand SA,” said Rico Basson, VinPro’s managing director.

various other initiatives through which it supports the wine industry. Old Mutual and Mutual and Federal participated as co-sponsors for the first time this year.

He referred to the Wine Industry Strategic Exercise (Wise), a collective process through which the South African wine and brandy industry created a new strategic framework, with specific targets towards 2025. Some of the outcomes include expansion and premiumisation of South African wines both locally and abroad, innovations in research and technology, speeding up transformation and closer collaboration with government, labour and civil society.

“The 10 year milestone sponsorship of the Information day is significant for Nedbank in its commitment to partnering with the wine industry.

Along with agriculture and other sectors, we view the wine industry as a key driver of growth in the greater South African economy,” said Sandile Shabalala, managing executive of Nedbank Business Banking.

“The industry has a new hymn sheet; let’s make it part of our day-to-day business, our board packs, and think tanks,” said Basson. He thanked Nedbank Business Banking for its milestone 10 year involvement as main sponsor of the day, as well as 22 WINE EXTRA APRIL 2016

“Nedbank will continue to work with VinPro and other role-players to help grow the industry, contributing to the country’s GDP, promoting an entrepreneurial culture and more importantly, creating much needed employment in our country.”

EXCLUSIVE INTERVIEW

Brett Rogers A man of many talents, Brett Rogers considers himself to be curious, opinionated, argumentative and creative. Presenter of the brand new TV show, ‘Food, Booze and Tattoo’s’, which airs on SABC3 on Thursday evenings, he shares with us where his passions began.

APRIL 2016 WINE EXTRA 23

EXCLUSIVE INTERVIEW Where are you from?

I’m from Jo’burg. I was born and raised there and I was a swimmer at school and sadly don’t think that my school honed any of my creative abilities as it was merely a case of school and swim, repeat. It was only much later on that I could recognise and develop these skills, which, in a way, was a pity that I couldn’t get into it sooner.

On a different level I’ve worked as a massage therapist, having worked for the Springboks, the Dirty Daredevils and the New Zealand cricket team.

I’ve done so many diverse things in my life and it’s simply because I love new challenges and enjoy developing new skills – if it’s interesting, I want to do it.

What brought ‘Food, Booze and Tattoo’s’ on?

What is your professional background?

Well I started off in hospitality for 13 years, working in restaurants, hotels and ships. I love food and alcohol as well as tattoos, which ties in rather nicely with the show. The biggest change for me was when I returned to Jo’burg and opened up my own restaurant. That was probably one of the worst endeavours I’ve ever been involved in, sadly.

It was when I started working for Sailor Jerry Rum, that a whole new world opened up for me. Suddenly I was exposed to a whole new world and it was this that opened up a creative world with events and people that I’d never known existed.

24 WINE EXTRA APRIL 2016

I got very, very lucky. I frequent a restaurant in Mellville which was burnt down, but never fixed.

It’s my classic first date restaurant and I have my favourite table there. One of the waitresses there became a good friend. She got a job at a production agency and when she first heard of the show, directed by Larney de Swardt, she immediately put my name forward. They checked me out, I went for an audition and the next thing I knew, I was on the team. I also got stuck into creating the content for the show and made the most of many of the contacts I had to get them involved.

BRETT ROGERS

Brett’s Wabi Sabi tattoo refers to ‘beauty that is imperfect, impermanent and incomplete’

Do you recall a pivotal moment when you suddenly realized that you really enjoy wine?

of it. For me, drinking wine in Cape Town is very special. It’s as if wine is in the air and just wafts around wherever you are.

I actually do. It was a red wine and I was about 19 years old. It’s quite a coincidence actually. The disastrous restaurant that I opened in Jo’burg was at the same location where I drank this amazing red wine. It was the Ridgeback Shiraz. Until then I really wasn’t fond of wine at all, but this wine blew me away. I couldn’t believe that wine could taste so good! I had a similar encounter with a white wine.

I was in Scotland and and drank a Chardonnay, the name of which escapes me, but until that moment, I wasn’t fond of white wine at all, however that wine changed my mind.

In terms of preference, what would you turn to first?

Would you consider yourself to be a connoisseur?

I wouldn’t say I was an expert at all, but I do know what I like and I certainly know how to appreciate a really good wine and what goes into the making

I can’t afford to buy Champagne, however I love dry sparkling wine and the South African MCC’s are stunning. I particularly enjoy the Graham Beck Brut Rosé or the Pongracz Rosé. At the moment, I’m particularly enjoy white and whilst I probably don’t treat them with utmost respect, like when I chuck loads of ice in, it’s just the way I like to drink it and I enjoy every sip.

Are there any standout or favourite wine farms that you’ve visited?

Within the show, the ultimate standout for me was Herold wines. They’re very new and, in my opinion, the wines are quite simply out of this world. The Pinot Noir is sublime and the winemaker is very APRIL 2016 WINE EXTRA 25

EXCLUSIVE INTERVIEW passionate about what he does. When it comes to red wines, I’m particularly partial to Pinot Noir and their version is simply stunning.

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

I loved visiting Dorrance, where we are today.

Christophe’s story intrigued me and his attitude towards his grapes is inspirational, which you can see in his beautiful wines.

It would definitely be a red wine. Probably a blend, but with Merlot as a base. You’d taste a lot of red and stone fruits and some coffee. It would be dry and bold and linger long. It will be called ‘The Wolf’.

It’s an animal that has followed my life around, so it would make sense.

I also love Dornier and pretty much any beautiful wine farm. Boekenhoutskloof rocks my world and their philosphy of winemaking is inspirational as it’s similar to my own personal philosophy on life.

What do you consider to be the perfect scenario in which to enjoy a good bottle of wine?

I think there has to be nature and sunshine and ideally lots and lots of my friends everywhere.

Dancing around, swimming and lots of fantastic conversation with ample wine to keep us going all night.

26 WINE EXTRA APRIL 2016

Do you have a wine collection?

I don’t have a wine collection and do you want to know why? It’s because I drink it all! Even while filming, I bought several cases of wine at every stop, but nothing lasted beyond the length of the journey.

I simply buy and drink.

What is your go-to wine that you’d take along to a gathering that you can only buy from a supermarket, knowing it won’t let you down?

DAVE GUSELLI AND NICOLA DUDDY I’d get the Wolftrap red every time. I love that there’s no added sulphur, especially since I suffer from severe allergies. It’s delicious, easy to drink, unassuming and friendly on the pocket. For a white wine, I’d probably pick up a Ken Forrester Chenin Blanc. You can never go wrong with that.

Have you ever done anything embarrassing or silly after a few glasses too many?

Brett’s thoughts on the Dorrance Chardonnay 2013:

“Initially I thought it was a bit too full-bodied for me, but it has softened so much in the glass and is very drinkable, with a super nose and great flavour.

I would definitely serve this to my friends who love Chardonnay. I also love the elegant label.”

Yes. One of my best friends lives in Cape Town, having moved down from Jo’burg not so long ago. At her farewell there was lots of wine. At one point, I walked through the restaurant and stepped awkwardly on a kink in the floor, upon which I fell, cracked my ankle badly, knocked my head on a table, knocking their wine over, then got up, being deeply embarrassed. I proceeded to hop on my left, uninjured, leg out of the restaurant, through its saloon doors. After the saloon doors, there was a little step out of the restaurant and fell straight through the saloon doors, over the step and ended up breaking my other ankle in the process. I ruined both my ankles and my ego took a big knock.

What’s next for you?

Next is keeping up the show and I’m keeping everything crossed that there will be a second season. The local and international viewing results for the show so far have been excellent and I really see no reason for the show not returning for a second season. I’m also working on another show, which sees me traveling through Africa, but I can’t say too much on that right now.

I also run parties and events in Jo’burg on a monthly basis at the Goodluck bar and there’s been a big demand for me to bring the parties to Cape Town.

I have a fashion brand called ‘Half Wolf’ and that tends to keep me busy and is ever evolving, so there’s a lot going on in upcoming months.

For now I want to make great TV, with interesting and nourishing content. There’s too much crap out there. I want people to feel like they’ve gained something out of watching the show.

APRIL 2016 WINE EXTRA 27

Gary Opperman Executive Chef of the Drakensberg Sun Resort, Tsogo Sun is a prime example of a consummate professional and a person that carries immense passion for his craft, embracing the natural change of the industry and developing young and budding staff.

H

is experience in the hospitality industry goes back to 1991 and has taken him through all the phases of the culinary arts in progressively responsible positions. Gary joined Tsogo Sun in 1993 as an in-service trainee under great Executive Chefs like Eric Springer of Cape Sun, Ralph Petrowsky Punchinellos of restaurant Elangeni, Norbit Piffel of Elangeni Sun, just to name a few. Around 1995 he became pastry Sous Chef of Drakensberg Sun. He then ventured out to Sun International in 1997 and rejoined Tsogo Sun, Sandton Sun and Towers Intercontinental in 2000 as Executive Sous Chef and was part of the opening team for the opening of Sandton Convention Centre. He was privileged to do this under the watchful eyes of Executive Chefs Heinz Kerber and Jonathan Morris.

After this big challenge, Gary decided to move out of the South African borders to gain some international experience. In 2010 he joined Garden

28 WINE EXTRA APRIL 2016

Court Mhlanga (Tsogo Sun) as Executive Chef and was involved in the opening of this hotel. He was one of the first Chefs in Tsogo Sun to employ hearing impaired chefs and adapt the kitchen to accommodate their needs as well as their training.

Still hungry for more, he then travelled out to Nigeria to work for the Rezidor Group as Executive Chef in Lagos where he learned to embrace life and be thankful for what we have in South Africa.

After returning from Nigeria he rejoined Tsogo Sun, Drakensberg Sun as Executive Chef.

Since joining the Drakensberg Sun in 2013, Gary has used his experience to change the current offering of the popular mountain resort to include, not just the well known country fare, but to now also include live action stations, a Table d’Hôte menu and an improved à la carte menu.

Using creative and thematically designed menus, they have delighted conference goers and hotel specialty events alike.

DORADO AND MUSSEL CASSEROLE INGREDIENTS • 1 tsp Olive oil • 2 Bacon rashers, chopped • 1l Hot fish stock • Generous pinch of saffron • 1 Large carrot, finely diced • 1 Celery stick, finely chopped • 2 Leeks, well washed and thinly sliced • 350g Tomato, chopped • 400g can Cannellini bean, drained • 265g Pack skinless fish fillets, such as Dorado, cut into chunks • 350g Fresh mussel, scrubbed and beards removed • 2 tbsp Chopped fresh parsley

METHOD: Heat the oil in a large non-stick pan with a lid. Add the bacon rashers and stirfry over a high heat for 1 min. Pour in the stock, and then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat. Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it. Stir in the fish and mussels, cover and cook for additional 5 mins until the fish is just cooked and the mussels open. The dish will produce too many shells, so take some of the mussels out of the shells.

Stir through the parsley, then ladle into soup plates.

Pair it with CONSTANTIA UITSIG SEMILLON 2014. www.uitsig.co.za Price: R130 per bottle

APRIL 2016 WINE EXTRA 29

30 WINE EXTRA OCTOBER APRIL 20162015

We’ve Been Drinking

Oldenburg Grenache Noir 2014

O

ldenburg Vineyards is an independent family run boutique winery aiming to make some of the finest and most respected wines. Due to some heritage, careful planning, and a large amount of good fortune owners, Adrian and Vanessa Vanderspuy, are the custodians of a small corner of Stellenbosch, tucked away in the mountains in an area known as Banghoek.

The share the belief that they have some of the finest terroir in South Africa, with some magnificent views, and a truly unique and beautiful setting. Their focus is on handcrafting small quantities of both red and white wines, using only grapes from the estate. Careful study of soils, temperatures, wind variations and sunlight aspects led to their planting Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot, Chardonnay and Chenin Blanc, plus a few interesting blending varietals, such as Grenache Noir.

As such they recently launched their first ever Grenache Noir, a quirky addition to their range of premium wines. The Oldenburg Vineyards Grenache Noir 2014 is the first to be made and bottled ex c l u s i v e l y f r o m B a n g h o e k f r u i t .

Oldenburg Vineyards is located in the Banghoek Valley (pronounced “bun hook” and meaning "scary corner" due to leopards roaming around in times past) about 8km from Stellenbosch.

Grenache Noir is generally seen as a grape better suited to hot, inland climates, so the cooler slopes of the Ba n g h o e k Va l l e y m ay n o t b e s e e n as the obvious choice for this grape.

But Oldenburg Cellarmaster Philip

Costandius believes there is a growing interest in wines with elegance and poise, and this particularly applies to grapes such as Grenache Noir, which have a reputation for making full-bodied, alcoholic wines.

The vineyard was planted in 2011 as a bush vine vineyard and it was originally intended to be solely used in a Rhône-style blend with Oldenburg’s much-vaunted Syrah. “But the 2014 was so good” says Philip “we just had to bottle some on its own!”

The long-term plan is to incorporate the Syrah and Grenache Noir as well as Mourvèdre and Viognier, both of which are already planted on the farm, to form a premium Rhône blend similar to those found in Gigondas or Châteauneuf-duPape in the South of France.

The Oldenburg Vineyards Grenache Noir 2014 is made from bushvine fruit harvested at low yields of around 6 tonnes per hectare. Half of each bunch was removed just after fruit set in order to improve concentration of both flavour and colour. The wine was aged for 20 months in 300-litre French oak barrels, 50% new and the rest second-fill. The result is a sturdy wine with plenty of ripe berry fruit and a savoury, earthy edge. Supple tannins and subtle spice complete this very foodfriendly wine, which Cellarmaster Philip recommends will go well with a rustic lamb bredie or stew.

Cellar door price: R2500 per bottle vailable from the cellar door or to Wine Club members. www.oldenburgvineyards.com APRIL2016 WINE EXTRA 31

12

Questions Each month Wine Extra asks some rather pertinent wine industry related questions to some of the key players. Here’s what they have to say…

Sebastian Beaumont – one of the newest members of the Cape

Winemakers Guild, is a highly accomplished winemaker at Beaumont Family Wines. Recognised as one of the benchmark producers of South African Chenin Blanc, Sebastian Beaumont has no less than four Platter’s 5-star ratings and a Decanter Trophy under his belt for the elegantly wooded Hope Marguerite. In addition to building his own Beaumont brand as head of the family wine business, Sebastian has been a leading force in promoting the Bot River wine region for the past 16 years. He is a passionate supporter of Chenin Blanc and Pinotage.

1. Selling wine to China and the Far East. Are you

regions more strongly.

engaging?

5. Global warming and local wine production. What’s Yes, but only really with Japan at this stage. We have not come

going to happen?

across a Chinese agent who passionately wants to sell our wines there. I strategically decided to go into the USA rather

I think we must be prepared for warmer temperatures and

than China.

dryer seasons at the wrong times. This will affect viticulture and, maybe over a long period of time, the flavours that we

2. Local & International wine competitions.

achieve from them. But I still see this as a gradual shift. We,

Worthwhile or waste of marketing budget?

as producers, have to help slow down global warming in the small ways that we can.

A select few are worth entering. If you get something then it is great, otherwise most are a waste of money.

3. What would happen if SA wine received meaningful support from government?

I think it would depend on how the money is used to support producers and the marketing of the wines. I think the wine industry needs as much support in marketing as it can get.

4. What’s the next BIG wine trend?

In South Africa, I hope it will be more about the regionality of the wines we produce. It has already happened with what the Swartland have done, but we need this to filter into other

32 WINE EXTRA APRIL 2016

12 QUESTIONS 6. Bulk exports. Sustainable or insanity?

10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What

It depends on your business model. I personally don’t think

are you going to do?

it does the image of South African wine much good. The technology is better to do this kind of sale, but for long term

It’s too short a time to do anything meaningful, so I would

survival we have to produce and show what our top quality

probably go to the beach and surf and let the team do what

wines are about.

they do best, with the limited funds that they have at their disposal. I don’t envy their job at all.

7. What is the best way to educate new wine drinkers about the product?

11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you

Get them to taste the wine and speak to them in a language

going to change?

that they can understand. Make it fun.

Get rid of our cheap image!

12. What will the SA wine industry look like in 20 years' time?

I hope that it will be diverse and dynamic with a much stronger image of a quality wine producing area than just a cheap and cheerful perception. I hope that the serious movers and shakers in the world of wine will be taking us a bit more seriously than they do at the moment. This will only happen if we do the moving and shaking.

8. Our farm workers. Fair treatment or ticking time-bomb?

Again, I think that this depends on each business. Fewer people all over the world want to work on farms. We have to modernise and modify the way we work with people going into the future. There will always be a need for farmers to have people work on their farms, but there will also be mechanisation of certain jobs as we are forced to be more competitive. This will put pressure on the overall employment of people. Each farm must create a positive working environment where efficiency and employment go hand in hand.

9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

II think this is a reality that we will have to deal with. I don’t think it will stop people drinking. I don’t use much advertising for our wines, but I think for the big guys this will probably level some of the playing fields and make them come up with new ways of advertising in the way that cigarette companies have done.

APRIL 2016 WINE EXTRA 33

Into the Spirit Triple 3 - 100% Juniper Berry Gin

Experience the smooth, pure taste of this carefully balanced spirit inspired by the earliest recorded gin recipes, made from 100% juniper berries. Each distilling carefully crafted to ensure a flavourful gin with assertive juniper notes for your ultimate drinking pleasure.

The ripe juniper berries used for this gin boast a broad array of aromas. Fresh essential oil fragrances like menthol, eucalyptus, pine, cloves and lime are gently emphasised by whiffs of white pepper. Notes of vanilla and the floral scent of rose petals reflect the sweet juiciness juniper naturally carries.

The 100% Juniper Berry Gin captivates with its smooth fullness and menthol-like herby whiffs served with a stimulating citrus touch. Dryspicy notes join the interplay of aromas.

Bursting with juniper flavour, this pure gin is the perfect serve for a gin and tonic. It is the best start for a Pink Gin or Negroni and with its silkiness a subtle partner to complement the sparkle of a French 75.

Retail price R300 per bottle Available from Blaauwklippen Vineyards or liquor stores nationwide 34 WINE EXTRA APRIL2016

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

April 2016

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This month: Biltong & Pinotage Festival The Taste of Cape Town Franschhoek Wedding Showcase Elgin Cool Wine & Country Food Festival Restaurant Week Grande Provence Wine & Dine Collaboration Dinners Swartland Independent Producers Wyn, Kos & Kultuurskou Much More.....

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APRIL 2016 WINE EXTRA 35

Get Out

CAPE TOWN

Biltong & Pinotage Festival: Indulge in two of SA’s favourite delicacies on Saturday, 16 April and Sunday, 17 April 2016 at the Biltong and Pinotage Festival, presented by Joubert & Monty Famous Biltong, which takes place at L’Avenir Wine Estate just outside Stellenbosch from 11:00-18:00. A range of spiced biltong products will be paired with specific wines for each tasting, including smoky sweet chilli, spicy BBQ, sweet red pepper and many more. Fest goers can taste and buy some of the best red Pinotages or have fun with alternatives including Rosé’s, bubblies, blends and even a white Pinotage! The event is family-friendly with live music, food trucks, light meals and casual seating under the trees next to the dam or on the lawns in front of the cellar. The 18 participating wineries are: Altydgedacht, Anura Vineyards, Badsberg Wine Cellar, Beyerskloof Wines, Boland Cellar, Chamonix, Diemersdal Wine Estate, Diemersfontein Wines, Flagstone Winery, Kaapzicht Estate, Lanzerac Wine Estate, L’Avenir Wines, Mellasat Vineyards, Perdeberg Wines, Remhoogte Wine Estate, Rhebokskloof, Rijk’s Private Cellar, Tulbagh Winery. Our charity partner is Anna Foundation who will be present to entertain the kids and raise funds for their many worthy projects. Visit www.annafoundation.com for more info. Tickets @ R150 pp includes a branded wine glass and a pairing card for the Pinotage and Biltong tastings. Bookings at www.plankton.mobi. and selected Joubert and Monty outlets from 1 March 2016.

The Taste of Cape Town: This year, presented by AEG, the ultimate theatre of food, will be returning to the Mother City from 7 to 10 April 2016 at a fresh new venue – the Claremont Cricket Club. This year the festival has a proud new sponsor – AEG, a leading manufacturer of cutting-edge household appliances. AEG’s range of premium cookery products are superior in design and quality and will be showcased throughout the festival through live cooking demonstrations. With a cast of gourmand exhibitors, artisan foodie producers, superlative snifters and award-winning wineries, the show is set to delight with a kaleidoscopic array of the city’s finest food and drink. Guests can look forward to tasting a range of starter-sized signature dishes from a stellar line up provided by 12 of Cape Town’s top chefs, restaurants and pop-up eateries, as well as the city’s top tipples. The event operates on an official festival currency called ‘Crowns’. Festival-goers use these Crowns to purchase their pick of sample dishes and drinks from exhibitors and bars. Each Taste of Cape Town Crown is worth R5 and prices range from 4 to 8 crowns per dish.

Standard tickets pre-booked cost R80, which includes entrance to the festival and a tasting glass (R100 at the door). Premium tickets pre-booked cost R180 and includes entrance to the festival, a tasting glass and R100 worth of Festival Crowns (R200 at the door). The Taste Clubhouse Experience for R685 includes fast track entrance to the festival, tasting glass, R150 Festival Crowns and a complimentary bar service (malt, wine and soft drinks) in a private clubhouse as well as a Taste of Cape Town gift.

Tickets are available at www.itickets.co.za or phone iTickets on 0861 000 291. For more info, visit www.tasteofcapetown.com

Franschhoek Wedding Showcase : It’s where wedding dreams become a reality. Offering the perfect, and without a doubt most romantice settings, find out why Franschhoek is one of the world’s favourite wedding destinations at this year’s Franschhoek Wedding Showcase, Saturday, 16 April. Tailor made to suit any bride’s budget, Franschhoek has it all – exquisite views, world class venues, fine food and award-winning wines. The perfect showcase for all romantics at heart to make that special day extra special. A centralised venue will be set up at The Franschhoek Cellar where you’ll get the opportunity to meet a selection of wedding suppliers. These include venues, dress designers, wineries, photographers and so much more.

To ensure a stress free day for you and your guests, make use of Franschhoek’s unique online wedding registry. This allows the bridal couple to select wedding gifts from specialist shops and wineries in the Valley. The showcase will be open between 10:00 and 15:00 and costs R80 per person entrance fee. Tickets are available from www.webtickets.co.za or on the day at The Franschhoek Cellar. For more information contact Franschhoek Wine Valley on 021-876 2861 or office@franschhoek.org.za or visit www.franschhoek.org.za.

36 WINE EXTRA APRIL 2016

CAPE TOWN Elgin Cool Wine & Country Food Festival: The harvest has come to an end, the vineyards are decked in their autumn finery and just as the first vestiges of winter can be felt in the crisp air, the Elgin Wine valley opens its doors to visitors from far and wide for the annual Elgin Cool Wine and Country Food Festival which is to be held over the weekend of 30th April and 1st May 2016 from 10:00 until 17:00 daily. Each of the participating wineries will offer a unique programme, allowing patrons to tailor-make their experience according to their own personal preferences, whilst enjoying a welcome alternative to the hustle and bustle of city life. Award winning wines, a delectable culinary experience, a plethora of outdoor activities, live entertainment and natural scenic wonders will ensure that visitors, young and old, enjoy a memorable time in this hospitable valley. Entry tickets to the festival cost R120pp (over 18’s) and can be bought online from www.webtickets.co.za as of 1 April 2016 and include your tasting glass, festival programme, access to participating farms, live entertainment and wine tasting of a selection of three (3) wines of your choice at any of the participating wine estates. Online ticket sales will close on 29 April 2016 after which tickets may be purchased on the day at the Elgin Cool Wine & Country festival office at the Peregrine Farm Stall – these tickets are priced at R140pp. Tasting glasses and guest passes must be collected at the festival office at Peregrine Farm Stall prior to visiting any of the farms. All children younger than 18 and accompanied by an adult may enter for free. Guests are advised to pre-book activities and meals as space is limited and payable separately. Selected wines will be available for purchase at cellar door prices on the day. For further information on the festival, participating wine producers, scheduled activities, bookings and costs, please visit www.elginwine.co.za.

Restaurant Week : Following last years’ successes, 2016 marks two new Restaurant Weeks in South Africa. One will be taking place this Autumn - the Autumn Edition - and one taking place in Spring - the Spring Edition. That means diners should get themselves ready: the upcoming Autumn Edition will take place from 21 April until 1 May 2016, and bookings starts on the 1st of April, on www.restaurantweek.co.za. Restaurant Week South Africa offers diners a festive opportunity to explore South Africa’s top restaurants at a great price. Exclusively during this week, 100 of SA’s best restaurants will serve a tantalising Restaurant Week Specialat a set price: only R150 for a 2-course lunch and R250 for a 3-course dinner. As restaurants have a limited number of seats available, diners will have to be quick and book their seat in advance, on the website www.restaurantweek.co.za. The online booking system opens on Friday 1 April. Enthusiasts can register as a VIP on www. restaurantweek.co.za and ensure themselves of the latest information on participating restaurants, exciting promo’s and priority access to the booking system.

For more information about Restaurant Week: • Website: www.restaurantweek.co.za • Facebook: www.facebook.com/RestaurantWeekSouthAfrica • Twitter: www.twitter.com/RestWeekSA Swartland Independent Producers Wyn, Kos & Kultuurskou: Inspired by the fine wines from this region, SIP is a festival celebrating the Swartland’s most exciting new wines and lekkerste kos. Come taste the newly released wines from over 20 independent local wineries, enjoy traditional treats and food from Swartland chefs and listen to live music by local artists. Saturday, 2 April 10:00 – 17:00 at the Malmesbury Showgrounds. Tickets cost R250 via Quicket and include a wine glass, a free tasting from each producer and a pulled pork slider from the Southern Smoke. For more info visit www. swartlandindependent.co.za.

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Get Out

CAPE TOWN

Grande Provence Wine & Dine Collaboration Dinners: The popular Grande Provence Wine & Dine Collaboration dinners return in April with a monthly dose of extraordinary wine and food indulgences in the Franschhoek Winelands. For the third consecutive year, the dinners will be hosted once a month at The Restaurant at Grande Provence. Each evening will focus on a particular wine theme to showcase the best of Grande Provence alongside fine renditions from other celebrated producers of the evening’s chosen variety or blend. Winemaker Karl Lambour will be joined by a vibrant group of winemakers who will share the stories and personalities behind their wines. Grande Provence’s Executive Chef, Darren Badenhorst, will tailor the menus to match the unique flavour profile of each individual wine perfectly.

Be sure to diarise and book early for these Wine & Dine Collaborations dates: 29 April – Chardonnay (De Morgenzon, Newton Johnson Vineyard and Iona Vineyards) 27 May – Pinot Noir (Catherine Marshall Wines, Shannon Vineyards and Snow Mountain) 24 June – Cabernet Sauvignon (Le Riche Wines, Teddy Hall Wines and Thelema Mountain Vineyards) 29 July – Shiraz (Oldenburg Vineyards, Lismore Estate Vineyards and De Trafford Wines) 26 August – Red Blends (Beaumont Wines, Joostenburg Wines and Morgenster) 23 September – White Blends (David & Nadia, Constantia Uitsig and Oak Valley Wines) 28 October – Sauvignon Blanc (Lismore Estate Vineyards, Fryers Cove Vineyards and Shannon Vineyards) 2 December – “A Sparkling Affair” (Méthode Cap Classique and Champagne Dinner)

The Wine & Dine Collaboration dinners takes place at The Restaurant at Grande Provence every month, starting at 19:00 To book your seat at R695pp, call 021 876 8600 or e-mail restaurant@grandeprovence.co.za.

Bottelary Hills ‘Pop Up’ Lunches : Grilled, charred, smoked and scorched....The Bottelary Hills Wine Route is all fired up for its sizzling series of Pop Up Lunches, when renowned celebrity chef, Bertus Basson, will fan the flames for a superb Sunday lunch prepared on an open fire on 17 April, 14 August and 4 December. Igniting the gourmet side of the grill with talent and bravado, this highly acclaimed chef has teamed up with the wine folk of this prime winegrowing area northwest of Stellenbosch, to celebrate the flavours of fire, with a contemporary twist. Each of the three fire-inspired Pop Up Lunches will be hosted at a different wine estate along this sub-route of the Stellenbosch Wine Routes and will feature a different meat hero on the heat.

April celebrates lamb in all its tender glory, August welcomes pork to the party and December gets fresh with fish on the coals.

Those hungry for layered flavours, expert cookery, sublime wines and experiential dining will be drawn like moths to a flame when Bertus bring out the tongs at the first Bottelary Hills Pop Up Lunch, which will go down a treat at Hartenberg Estate. These laidback lunches will take on the style of a three-course, truly South African feast with guests helping themselves from delicious platters of heritage fare on the table. Prior to lunch, enthusiasts will be able to savour some of the Bottelary Hills wines in the warm, unpretentious company of their makers and guests can order and purchase wine on the day. The first Bottelary Hills Pop Up Lunch for 2016 at Hartenberg will start at 12:30 and costs R350 per person, which includes the wine tasting, the three course meal, and a glass of wine per course. Pre-bookings are essential as seating is limited. Book your seats on www.wineroute.co.za or 021-886 8275 or marketing@wineroute.co.za Sunday Gourmet Picnics at Webersburg : Webersburg Wine Estate has officially launched gourmet picnics as part of a new offering from the SugarBosch Bistro. Every Sunday, picnic baskets will be available to pre-order and guests can simply enjoy the views of the Helderberg Mountain while spending a relaxed Sunday picnicking. Guests can pick a spot on the pristine garden, overlooking the magnificent dam or in front of the elegant Cape Dutch Manor House, finding shade among the large oak trees.

Guests may also receive a friendly visit from the ducks who waddle and swim around the dam. Each gourmet picnic basket comes with a selection of Portuguese style roasted chicken pieces, croissants filled with slow roasted beef brisket, baby potato salad tossed with Greek yogurt, a selection of local cheese and charcuterie platter, decadent double chocolate brownies and homemade shortbread, to name a few. Each basket also includes a bottle of Webersburg wine and are available at R450 per basket for two people sharing. There is also a vegetarian option for R450 per basket for two people sharing as well as a kiddie’s option for R80 per child. Picnic baskets can be collected from 12:00 onwards but must be pre-ordered 24 hours in advance by contacting (0)21 881 3636 or emailing Webersburg at info@webersburg.co.za. For more information on exciting specials and upcoming events, please visit their website or Facebook page.

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GAUTENG The Harvest Festiva : The prestigious annual wine festival hosted at Leriba Hotel And Spa presents more than 60 of the top wine farms in South Africa from 20 April to 2 May between 10:00 and 18:00 daily. The range of top wines will be complemented by handpicked cheese, olive and herb farms, as well as fresh oysters and a variety of bubblies and sparkling wine. Leriba Hotel and Spa boasts two restaurants, namely the award winning Hemingway’s Restaurant & Wine Cellar, where culinary masterpieces can be enjoyed and Chapters Restaurant, which offers light fresh bistro meals. Interactive cooking shows will be presented

by Johan Badenhorst [presenter and producer from Voetspore], professional chefs and high school students. SANPARKS, a partner of the festival, will exhibit with the Honorary Rangers. Tom Tom, Amex Travel for luxury getaways, Exclusive books and Specialized Cycles will also showcase their products. Secure parking will be available at Leriba Hotel and Spa as well as the adjacent areas, and will be managed by the SAPS and Bidvest Protea Coin. Complimentary shuttle services will also be available to and from the Centurion Gautrain Station. Tickets are available from Computicket at R150pp, group bookings (4+) cost R130pp and tickets at the gate cost R150. Children under 18 years enter free. Tickets bought at Computicket, will ensure an automatic entry into the draw to win prizes worth up to R15,000 during the festival. Tickets include a tasting glass and free wine tasting.

Restaurant Week : IFollowing last years’ successes, 2016 marks two new Restaurant Weeks in South Africa. One will be taking place this Autumn - the Autumn Edition - and one taking place in Spring - the Spring Edition. That means diners should get themselves ready: the upcoming Autumn Edition will take place from 21 April until 1 May 2016, and bookings starts on the 1st of April, on www.restaurantweek.co.za. Restaurant Week South Africa offers diners a festive opportunity to explore South Africa’s top restaurants at a great price. Exclusively during this week, 100 of SA’s best restaurants will serve a tantalising Restaurant Week Specialat a set price: only R150 for a 2-course lunch and R250 for a 3-course dinner. As restaurants have a limited number of seats available, diners will have to be quick and book their seat in advance, on the website www.restaurantweek.co.za. The online booking system opens on Friday 1 April Enthusiasts can register as a VIP on www. restaurantweek.co.za and ensure themselves of the latest information on participating restaurants, exciting promo’s and priority access to the booking system.

For more information about Restaurant Week: • Website: www.restaurantweek.co.za • Facebook: www.facebook.com/RestaurantWeekSouthAfrica • Twitter: www.twitter.com/RestWeekSA

FREESTATE GETWINE Tasting in Bloemfontein: GETWINE, rated South Africa’s best online wine shop, is having a wine tasting to showcase outstanding well-known wines from top estates. Pop in between 17:00 and 20:30 on Wednesday, 20 April at the Anta Boga Boutique Hotel, 6 Stapelberg Road, Brandwag, Bloemfontein. You get the opportunity to taste 28 of GETWINE’s favourite wines at reduced prices for R50 entrance fee including a branded wine glass. You can look forward to well-known wines from top wine estates in various price categories. You will have the choice to buy an every day mixed case of 12 bottles for R349 or a value mixed case for R499. Delivery is free when you order 24 bottles or more at the tasting. For more information call 021 461 2891, visit www.getwine.co.za or their Facebook and Twitter pages.

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