Wine Extra December 2015

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra DECEMBER 2015

WHAT IS NATURAL WINE?

WIN WITH WINE EXTRA AND VAN RYN’S BRANDY

FLORENCE LETOABA LIVIN’ THE LIFE FASHION MEETS WINE

TASTE TEAM

OFFICIAL SA MEDIA PARTNER

ROBERTSON WINE ON THE RIVER CHEF NIC VAN WYK - ROOM TEMPERATURE RED? - DEMENTIA AND WINE

Contents DECEMBER 2015

Editor’s letter Table Talk

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25

Florence Letoaba

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Bad Information on Booze and Dementia - Is the Acidity in Wine Bad for Your Teeth? - Drinking Red Wine at Room Temperature?

You're Doing it All Wrong - Charity Wine Auction Share to Go to Paris Attack Victims

Taste Team

Interview Now You’re Cooking

Competition

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Win a Van Ryn's hamper with Wine Extra and Van Ryn's Brandy

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Chef Nic van Wyk - Steak Tartare

12 Questions

36

Andrew Gunn: Proprietor of Iona Vineyard

Into the Spirit

38

Sipsmith London Dry Gin

14

Robertson's Wine on the River

Livin' the Life

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Fashion Meets Wine

Special Report What is Natural Wine?

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We’ve Been Drinking

Get out 34

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Our pick of the very best viticultural-based events.

1707 Reserve White 2013

DECEMBER 2015 WINE EXTRA 3

Published by: The Wine Show PTY Ltd, Unit 31 Westlake Lifestyle Centre, Westlake Drive, Cape Town, 7966

Editor’s letter

wine-extra.co.za wineshow.co.za

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MANAGING EDITOR: MARYNA STRACHAN maryna@wine extra.co.za

nd so it has finally arrived. The end of 2015 and the impending festive season with all of the parties and festivities. People flocking to shopping malls or logging onto their favourite gifting websites to spend their heard-earned cash on gifts for all and sundry.

GRAPHIC DESIGN MARK FREEBS

info@markfreebs.com

WEB SERVICES TRACEY VAN NIEKERK

tracey@mutsami.co.za

ADVERTISING SALES TRISTAN RICHMOND

Tristan@wineshow.co.za

Subscribe online at: www.wine-extra.co.za

MARYNA STRACHAN maryna@wine-extra.co.za Follow us on Twitter @WineExtra @MadgesLife

Official S.A. Media Partner:

The publishers regret they cannot accept liability for errors or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader’s particular circumstances. The ownership of all trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without permission of the publishers in writing. An exemption is hereby granted for extracts not exceeding 100 words in total from any one issue to be used for the purpose of fair review.

So, too, is the wine industry readying themselves for the onslaught of visitors over the summer months. Tasting rooms are at the ready to showcase their wines as visitors from far and wide across our globe arrive to sip and sample their way across the ranges and hopefully part with yet more of their hard-earned cash.

This is the time when the South African winelands struts its stuff, like a male peacock sitting perched on a wall and opens up its spectacular show of brightly coloured feathers to all who can see him. Our producers will no doubt, be making the most of this opportunity to truly capture the audience, especially our foreign visitors who often only get to taste the bulk exports from our country.

I recently saw a Facebook post by someone asking which wine growing region in SA is the best one to visit as a tourist. My answer: All of them! They are all unique and each route or region has a host of farms that showcase different aspects of our country, their terroir, the wines and even the food. As ever, something to be truly proud of.

So, on that note, I’d love to wish you all a wonderful time over the festive season. Hopefully you are one of the lucky people who can get away and get some well-deserved time to relax and recouperate before 2016 kicks off. Be safe on the roads if you are travelling and please don’t drink and drive.

Cheers!

www.wineshow.co.za

DECEMBER 2015 WINE EXTRA 5

TableTalk This month: Bad Information on Booze and Dementia. Is the Acidity in Wine Bad for Your Teeth? Drinking Red Wine at Room Temperature?

You're Doing it All Wrong. Charity Wine Auction Share to Go to Paris Attack Victims.

TableTalk delay the onset of degenerative brain disorders, such as dementia, according to a press release at the time. Rats, not humans, were subjects in the research.

For reasons still unclear, the study’s headline findings went viral on social media and cracked Facebook’s list of trending topics this month, nearly three years after the study. "Three glasses of champagne ‘could help Alzheimer’s disease’" was the headline on The United Kingdom’s Evening Standard’s Facebook post Nov. 9.

News outlets picked the story up from social media.

Most, but not all pointed out that the study was not brand new. The attention prompted Britain’s National Health Service (NHS) to issue a statement Nov. 9, declaring that there’s "no hard evidence champagne can prevent dementia."

The agency explained that the University of Reading’s 2013 study was small - it involved three groups of eight rats. In a six-week period, the rats had champagne, non-champagne alcoholic drink, or an alcohol-free drink. Each rat was assessed on its ability to find treats in a maze before and after this period.

Bad Information on Booze and Dementia

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"new" study, the headlines cheer, shows drinking champagne (three glasses every week or every day depending who is posting the story), could prevent Alzheimer’s and other forms of dementia. But 8 WINE EXTRA DECEMBER 2015

before deciding to make threehour brunches the new healthy workday, PolitiFact Georgia did some checking.

They didn’t find the new breakthrough study that some might have been expecting.

Rather, they discovered social media abuzz about a study from May 2013 by scientists at the University of Reading in the United Kingdom. Those researchers found that drinking champagne might counteract agerelated memory loss and help

how champagne or other forms of alcohol can help prevent Alzheimer’s. "No one should drink champagne or other alcohol as a method of reducing the risk of Alzheimer’s disease or other dementia based on this study," she said. "Some studies have found that moderate alcohol consumption may reduce risk of cognitive decline and dementia, but other studies had contradictory results."

Absent a cure or major breakthrough, the association suggests a combination of a healthy diet, exercise, socialization and exercise of the mind as the best way to protect the brain, Helms said.

Managing critical numbers, such as blood pressure and cholesterol, also is highly recommended, she said.

The buzz on champagne started just days before the association released a major report that includes some staggering statistics on the rising financial burden to states of Alzheimer’s disease and dementia.

We rate the statement False.

The main finding: rats given champagne were better at remembering how to find the treat than those given the alcohol-free drink. They found the treats roughly five times out of eight, compared with four times out of eight in rats given the other drinks, NHS said.

The agency recommended that the study be repeated with a larger sample of rats and pointed out that "this research has limited direct applicability to humans. "The fact that rats may have performed slightly better in a maze, or demonstrated some protein changes related to nerve adaptability, does not mean champagne definitely reduces the risk of dementia in humans."

Ginny Helms, vice president of chapter services and public policy for the Georgia chapter of the Alzheimer’s Association, said the 2013 study was very limited "and not at all conclusive on DECEMBER 2015 WINE EXTRA 9

TableTalk

TableTalk

Is the Acidity in Wine Bad for Your Teeth?

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here are many factors to consider when it comes to wine and oral health. Let's begin with the most obvious consequence of red wine drinking - the infamous red-wine smile! Some people are bothered by it on a purely aesthetic level, but others wonder if those red stains are indicators that the acids in wine are degrading their teeth.

Indeed, wine can be highly acidic and dissolve your teeth's enamel, leaving them vulnerable. However, other factors play a role, and every individual is different. Unless you are a very prolific wine taster, experts believe other, more frequently consumed beverages may be a bigger problem.

The reason you get red-wine stains is that the acids in wine can make small etchings on your tooth enamel at a microscopic level. The enamel is then able to absorb the intense pigments in red wine very easily. White wine technically adheres to teeth also, but since the colour is less intense, you may not notice white stains. In addition, tannins tend to bind to tooth enamel very easily.

However, most dentists agree that some simple precautions will minimize red-wine stains and other acid damage. Do not brush your teeth immediately after you drink red wine; that could harm already-

10 WINE EXTRA DECEMBER 2015

softened enamel. Instead, wait an hour before brushing and, in the meantime, rinse your mouth with water, have a snack or try chewing gum after drinking wine to promote more saliva, which will decrease staining. But never go to bed with winecoated teeth. If you can't wait an hour, advances in oral technology have come to the rescue. You can now purchase wine wipes so you can discreetly polish off red-wine stains before your next social encounter.

One more factor to consider: Can wine actually have any positive effects on your oral health? At least two recent studies have found that red wine has antimicrobial properties and can fight bad oral bacteria linked to periodontal disease. The earlier of the two studies, out of the University of Pavia in Italy, found that both white wine and red wine may help prevent the proliferation of streptococci, bacteria associated with cavities and strep throat.

The researchers concluded, "Our findings seem to indicate that wine can act as an effective antimicrobial agent."

But check with your dentist if you have any lingering questions about how wine may affect your particular teeth.

Article courtesy of www.winespectator.com

Drinking Red Wine at Room Temperature? You're Doing it All Wrong

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study by an Australian wine producer found that eight out of 10 Australians are drinking red wine at room temperature – which is often too high to get the best out of the wine. Temperatures in Australian homes (similar to South African homes), especially in summer, range between 22°C and 24°C, too warm to appreciate a good Shiraz, Pinot Noir or Cabernet Sauvignon.

massive impact on their enjoyment and appreciation of wine.”

The winemaker, Taylors, says experts maintain drinking red wine at higher temperatures robs it of its finesse and flavour. Taylors managing director, Mitchell Taylor, says temperature is vital to ensure wine is enjoyed at its best.

Expensive and environmentally questionable, wine fridges that maintain the optimum temperature, can solve the problem. Alternatively, Taylors chief winemaker Adam Eggins suggests putting reds in the fridge 30 minutes before serving and to take whites out of the fridge 30 minutes before pouring.

“The warm Australian climate is not so great for storing and drinking wine,” he said. “It’s an issue that most wine lovers don’t know is having a

And if the news on reds wasn’t bad enough, it turns out we have the opposite problem with whites, which most people are drinking too cold. Drinking a glass of Riesling or other whites poured straight from the fridge can mask flavours and aromas and make the acid more pronounced.

Article courtesy of www.theguardian.com

DECEMBER 2015 WINE EXTRA 11

TableTalk

TableTalk

Charity Wine Auction Share to Go to Paris Attack Victims

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rganisers of France's most celebrated charity wine auction said Sunday that ¤480,000 (about R7,140,000) of the ¤11 million raised this year would go to charity, including to victims of the Paris attacks.

The Hospices de Beaune charitable hospital's 155th auction saw bids come in from around the world, enabling this year's event to surpass last year's total of eight million.

An anonymous French buyer purchased a 2015 vintage Corton Renardes Grand Cru red, dubbed the "Presidents' Piece", for a record ¤480,000, and auction organisers said part of the sale would be 12 WINE EXTRA DECEMBER 2015

donated to the Paris victims and their families.

The rest of the proceeds will be donated to the Curie cancer institute and a foundation for brain tumour research. "(The buyer) wanted to show support for the two charities and also had recent events in mind," Christie's international general director Aline Sylla-Walbaum said, referring to the recent attacks in Paris that left 129 people dead. An additional ¤40,000 raised Saturday in a spontaneous round of fundraising will also go to the Paris victims and families, organisers said.

The Corton Renardes Grand cru typically retails for around ¤1,000, Sylla-Walbaum said. The sale broke

the previous ¤400,000 record for a bottle sold at charity set in 2010. The bids were preceded by a minute's silence for the victims of the coordinated attacks that the Islamic State group have claimed responsibility for. Those present at the auction then sang the French national anthem, the Marseillaise.

Ludivine Griveau, overseeing the event, said a shadow lay over this year's auction. But head of the Burgundy Wine Board (BIVB), Claude Chevalier, said: "The show must go on. The best we can do is show our determination not to be afraid."

key and passed off without music while flags flew at half mast. BIVB deputy president Louis-Fabrice Latour said he was moved to hear the Marseillaise sung at the gathering only "for the second time since the Liberation" from Nazi rule in 1944.

The Beaune auction is the largest wine charity sale in the world and was established in the 15th century by Nicolas Rolin, chancellor of the Duke of Burgundy, to fund the city hospital.

The auction is traditionally preceded by events including folk dancing, but this year they were low DECEMBER 2015 WINE EXTRA 13

TasteTeam Robertson Wine on the River

Visiting wine festivals are one of the joys of living in the heart of the winelands, as the Taste Team experienced when they recently attended the popular Robertson Wine on the River Festival on the banks of the Breede river. At the festival, they got to taste their way through the fabulous wines of the region and each taster picked their festival favourite to share and review with the rest of the team.

AN INVITATION TO South African Terrior. French Savoir Faire.

Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country.

The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianne’s award-winning wines. The newly created pétanque arena, situated in a citrus orchard, makes for an unusual and unique tasting experience.

Book our famous Wine & Biltong Tasting: Call us on +27 21 875 5040 or email taste@mariannewinefarm.co.za

From left to right: Viljoensdrift Villion MCC 2008, by Viljoensdrift , RRP: R120. De Wetshof Limelight Chardonnay Pinot Noir 2014, by De Wetshof, RRP: R65. Kleinhoekkloof Merlot Rosé 2014, by Kleinhoekkloof, RRP: R50. Springfield Methode Ancienne Chardonnay 2012, by Springfield Estate, RRP: R180. Arendsig Inspirational Batch Pinot Noir 2014, by Arendsig , RRP: R125. Rietvallei JMB Cabernet Franc 2011, by Rietvallei, RRP: R280 14 WINE EXTRA DECEMBER 2015

Marianne Wine Estate Valley Road, Off The R44, Stellenbosch 021 875 5040 | info@Mariannewinefarm.co.za | www.mariannewinefarm.co.za

Taste

TasteTeam Viljoensdrift Villion MCC 2008 RRP: R120; Stockists: TOPS at SPAR, online or cellar door www.viljoensdrift.co.za

Daisy says: The captivating fine bubbles on this light-gold sparkling wine act as an immediate mood enhancer. I went from zero to hero in less than two seconds. It smells of oyster shell and almonds and on the palate there is an instant semi-sweetness that is instantly followed by a delicious, mouthpuckering dryness - but not overly so. I think that the refreshing hint-ofsweet component will be appealing to the masses seeing as the majority of us Saffas have an undeniable ‘soet tand’. This MCC has spent 24 months on the lees, giving it a rounded, fresh and creamy mouth-feel with a delicate richness. It is 100% more-ish and oh-sovery easy drinking. I would take it into a secluded corner and indulge in it all on my own. Buy another bottle, repeat.

Charlotte says: They always say you should just go with your gut, and that’s

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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.

what I did with this fantastic find – my pick for best wine on show at the festival.

This bubbly was my first officially tasted wine on the day and I knew, when those first few bubbles graced my tongue, that I had already found exactly what I was looking for. Everything I want can be found within this glass, a balance of fresh citrus, gentle yeast and a crisp almond dry finish. I immediately introduced this to everyone that would listen, and if the 18 bottles consumed on the day is anything to go by – my gut wasn’t wrong.

“…if it weren’t for the paperwork and administration costs, I would divorce and remarry just so I could serve it as the ceremonial bubbly at the wedding.”

Eduard says: This MCC kept me smiling the whole day – fruity playfulness with a fine bubble, nice, crisp and worth it opening another bottle just for fun. The wine will be archived in my memory as being the number one festival wine to enjoy next to the river with a bunch of good friends and lots of laughter, but still with a twist of expertise to enjoy the overall yeastiness combined with dry fruit and citrus flavours. In the corner I also picked up some buttered toast on the nose, rounding up this excellent bubbly as a truly great wine to kick off the shoes and enjoy the festival.

Ilze says: On the nose this wine has that glorious freshly baked aniseed rusks and shortbread cookies smell. It takes me right back to weekends with my gran and the oven overflowing with mouthwatering smells. The taste is refreshing with macadamia nuts, gooseberries and limes. It is fresh and dry, but not overtly though, with a good balance of acidity. This is definitely perfect for next to a river paired with oysters. Otherwise a lazy Sunday brunch with yummy eggs benedict would pair well with this MCC with its soft bubbles.

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…

De Wetshof Limelight Chardonnay Pinot Noir 2014 RRP: R65; Stockists: TOPS at SPAR, Ultra Liquors and Pick ‘n Pay liquor www.dewetshof.com

Maru says: Wowie! I found it so delicious that, if it weren’t for the paperwork and administration costs, I would divorce and remarry just so I could serve it as the ceremonial bubbly at the wedding.

Everything with this MCC is just right the smell of flowers, tiny bubbles that melt in your mouth like a perfectly baked shortbread cookie and a crisp, long finish. I’ll allow it.

Guest Taster Sarah says: From the first sip, until the end of the glass, this bubbly was fun to drink! The taste was refreshing, not too sweet, and made you want to be sitting around with a group of friends on a sunny afternoon eating cheese and bread. Hints of green apple mingled with a savoury smooth flavour, which made the wine very easy to drink and left you in a celebratory mood.

Daisy says: The nose on this wine smells of Pink Lady apples and fresh red berries. It encapsulates summer, warmth and laughter. On the palate, I picked up nectarine and green melon with an aftertaste of macerated strawberries. At a glance, it is both a blush and delicate egg-shell colour, rather how I imagine a humiliated Humpty Dumpty to look like. This wine is uncomplicated, but a little like a wet firework to me: it sparkles, but fades rather too fast and one is left anticipating a little more. Nevertheless, enjoying it cold on the grassy banks of the river as we did, with music, friends and a lot of laughter, it proves more than pleasant.

Charlotte says: I must admit it, I’m on the fence with this one, like my mother with a perm – maybe I would’ve appreciated it more in the eighties, but right now, it just seems a bit out of whack. The synergy of the fresher, brighter Chardonnay characters and the red fruit flavours of the Pinot Noir are beautiful, and don’t get me wrong, I could easily quaff a bottle of this happy go lucky wine in the pool, but would I remember it in the morning? Alas, probably not.

“The nose jumped forward with a wonderful sweet flowery delight that nearly masked the soft fruitiness and feint lime aromas dancing in the glass.”

Eduard says: If this was a blind tasting, the colourful blushy feeling of Chardonnay blended with Pinot Noir would have left me wondering as to what was in the glass. The nose jumped forward with a wonderful sweet flowery delight that nearly masked the soft fruitiness and feint lime aromas dancing in the glass. The sweet promise on the nose got together with a nice dry tasting experience that is well balanced in this easy drinking wine, not overly sweet, but perfect for a smoked trout & ciabatta lunch.

TasteTeam fleshy fruit, white peaches and strangely enough, radishes. This wine is fresh, lovely and sociable. A bit too sweet for my taste, but it will go well with a warm day by the pool with good friends.

It's not necessarily a panty dropper, but good for a starter wine. Pair with hake and chips.

Maru says: The blend of Chardonnay and Pinot Noir grapes give this wine a lovely rose-gold colour - a little more gold than rose. The first whiff left me with traces of green, which after a few more sniffs, turned into guava. Though I would have liked a longer finish with a few more tingles on the tongue, the offdry flavours are subtle and pleasant.

I can see myself making this my goto wine whenever I (half-heartedly) attempt a paleo and/or banting regime again.

Guest Taster Sarah says: The aroma of walking through a vegetable garden is what greets you with this light blush wine. A little spice and green pepper blend with a light, crisp taste. There is just enough sweetness to coat your mouth, but it doesn’t linger overly long.

The refreshing flavours make it perfect for long, hot days in the sun at a picnic.

lze says: The colour is so alluring with its red peach coppery hue. It has interesting notes on the palate and exudes lime,

DECEMBER 2015 WINE EXTRA 17

TasteTeam Kleinhoekkloof Merlot Rosé 2014 RRP: R50 ; Stockists: Online or cellar door www.kleinhoekkloof.co.za

Daisy says: A pretty dusty pink colour, the nose provides interesting hints of both the ocean and strawberry tea. On taste, I detected notes of pomegranate, cranberries and white rose petals. This vino is simple and thirst quenching and could easily be enjoyed on its own or with a salad, but I rather fancy it with a snack platter spread of breadsticks and pâté, crudités with a tangy dip, salsa on bruschetta and some strawberries and cheese. Speaking of cheese, I think it would pair lip-smackingly well with cheesecake and berry coulis. Make sure there is another bottle in the ice bucket ready to crack open…

Charlotte says: I could happily waffle on about the delightful nature of this Rosé, but actually I want to compliment the people behind the brand – the wonderful Theunis & his daughter, Danielle de Jongh. Sometimes the

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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.

personalities, their story and their passion adds to the pleasure even more than the finished product itself, and these enthusiastic folk, and their passion for what they are creating from their small estate, makes me not only want to drink bucket loads of their delicious wine, but ask to be adopted into the family – so I can also while away my days, meandering through the vines in Ashton with big dogs chasing at my feet.

Perfection.

“Sometimes the personalities, their story and their passion adds to the pleasure even more than the finished product itself…”

Eduard says: The initial promise from the wine is to expect something sweet, nothing different than all the other sweet pink wines being enjoyed by the younger festival-goers next to the river. But, that is not to be. Even though the nose is comparable to a LiquiFruit cranberry juice box with a twist of strawberries, the wine is dry and crisp, very refreshing with a slight acidic lingering finish. It is like biting into a cold ripe Granny Smith apple while dozing on a picnic blanket in the shade of an old oak tree, listening to all around and feeling contented inside. Easy to drink and most enjoyable overall.

Ilze says: This wine has a pretty copper blush colour. Then you meet the funky "wind" smell or perhaps fermented rooibos. I am not a rooibos fan as it

reminds me of sick people, but that is just personal taste. On the palate you will find cranberry, lime leaves, raspberry, mango and naturally, rooibos. I could imagine this wine pairs well with cured hake, mussels, chorizo, potato gnocchi in a light tomato based sauce.

Maru says: This wine’s pale pinkish hue, sweet scent and tart finish immediately reminded me of Liqui-Fruit Berry Blaze. I picked up an earthy tone, which I found familiar as a red wine drinker, but intriguing in a Rosè. It’s an easy drinking wine that I would pair with a spicy tomato and smoky chorizo pasta. Hopefully it has enough Merlot to counteract the elements the World Health Organisation recently accused processed meats of having.

Guest Taster Sarah says: Strong, sweet, melon and strawberry flavours hit your tongue straight away, however, they do not coat your mouth with too much sweetness. The flavour quickly fades, making you reach for the next sip. The wine would pair nicely with chicken or fish, something light, with maybe a little heat to balance the sweetness of the wine. Even if you shy away from sweet, you may not want a whole bottle, but the flavours are definitely worth a glass or two!

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.

Springfield Methode Ancienne Chardonnay 2012 RRP: R180 ; Stockists: TOPS at SPAR, online or at the cellar door www.springfieldestate.com

Charlotte says: A rightful benchmark for top Chardonnays in SA and certainly worthy of its premium status, this elegant wine is redolent with graceful honeysuckle, caramel, apricot and walnut flavours, yet does need time to open up in the glass. Additional time in the bottle would also certainly not go amiss. A good wine should always be linked to a great memory and I recall a wonderful evening, where my dad decandently decided to pull out an older vintage of this wine from his cellar, to enjoy alongside some fresh fish & chips – served in newspaper and all – a fabulous meal, and an altogether treasured memory.

“If this wine was an orgasm, I'll have multiple.”

Daisy says: What a wine, what a wine, what a wine! I could leave my review right there. First off, the bottle demands a few moments of your attention; it is beautiful and almost regal to look at.

The nose is sublime of pear, caramel and Cape gooseberry. Its mouthfeel is rich, smooth, creamy and has an element of honeycomb. This is a truly beautifully structured wine where the fruit, oak and acid all exist in perfect harmony without one overwhelming the other. It drinks easily and extremely well now, but if you have the patience, you could put this away for a good few years. These admirable qualities aside, one could also get all fancy about what you eat it with (being intense, it does require food of sorts), or quite simply tear open a block of your favorite chocolate or cheese (or both) and get lost in the moment.

Eduard says: Oh fantastic, blissful, wooded Chardonnay! Beautiful deep and dark yellow in the glass with gold on the side. Swirling the wine around the glass opens up aromas of pure pleasure, full of buttered toast, caramel and citrus. The taste is even better, with a rich, full sensation that fills up the whole palate and then slowly dissipates into a lingering aftertaste leaving the slightest oily feeling on tongue and palate, balanced and coming together in this great wine. I make no secret of my love for a well-wooded white wine and this Chardonnay is one of the very best I’ve tasted in a long while.

TasteTeam a very soft caramel flavour intertwined with rich white peaches, apricots and pears. There is also an element of honey, limes and jasmine. It is intense at first, but then eases out and gets all comfortable and also develops a creamy element. If this wine was an orgasm, I'll have multiple.

Maru says: I couldn’t pinpoint exact aromas, but I did briefly consider wearing this Chardonnay as a perfume before coming to my senses and taking a big sip. It is rich, incredibly supple and makes a lasting impression. When it was over, there was a lingering flavour, reminiscent of a Crunchie bar chocolate, which is why I’m very tempted to pair it with a velvety panna cotta and caramel sauce.

Guest Taster Sarah says: At first look, the warm, welcoming yellow colour invites you to taste this Chardonnay.

The light floral and sweet aromas are followed by a surprisingly strong, pleasant caramel flavour. The caramel is lightened by rose that balances the rich, gooey caramel with a pop of bright crispness. You could either serve a glass of this Chardonnay as a welcome drink, or alongside a full Christmas feast. The depth of flavours mean this wine can stand alone or accompany a full meal as the flavours get better with time.

Ilze says: As this wine gets poured, a radiant golden sultana colour fills the glass. On the nose you immediately get soft pear, apricot and floral notes, just like walking through a flowery garden or perfume store. On the palate there is

DECEMBER 2015 WINE EXTRA 19

TasteTeam Arendsig Inspirational Batch Pinot Noir 2014 RRP: R125; Stockists: Cellar Door www.arendsig.co.za

Daisy says: A dark and translucent plum colour in the glass, the nose presents notes of mulberry, strawberry and dried mushrooms. These follow through to the palate where, on first sip, there are notable flavours of tart red plum, sour strawberry and fresh leaves. After a little time in the glass, there was a smell of dust, bark and damp soil: earthy qualities that are typical of Pinot Noir.

Fresh cranberry also played over the tongue. This wine drank beautifully now, but in my books it would also warrant a little patience - if you have - as I think it will drink even more splendidly in 2 or 3 years. Enjoy this with any red-meat meal, or mushroom and truffle oil risotto.

Charlotte says: Inspirational indeed what a lovely guy and my word, what a wine! A more intense colour than expected, certainly not your wishy washy style of Pinot, and a great big pile

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TasteTeam

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.

of flavours that leaps out on the nose.

Wild mushroom, strawberries, cinnamon and hibiscus – a whirlwind of enticing fruit, spice and savoury elements that come together into a vevelty soft twirl of satin, that glides down your throat and leaves you begging for more. Finally a Pinot Noir that excites and certainly inspires, but without breaking the bank, what more could a girl need?

Eduard says: For a Pinot Noir it is quite dark in the glass, without showing any age on the rind. And OMG, what a nose!

At first you get hit by the sweetness of cotton candy that flows away towards some mushroom and nuts only to turn the corner and surprise you with a herbal minty flavour flowing towards earthy tones before you get a good dollop of strawberry jam. After all the hard work on the nose I had to take a rest before attempting the taste, and just as well.

The fruitiness of the strawberry jam carried through to the palate working itself into the lingering aftertaste

“…a whirlwind of enticing fruit, spice and savoury elements that come together into a vevelty soft twirl of satin…” before turning into a soft spicy feeling with a hint of pepper right at the end.

I would prefer a bit more tannins to go with the wine, but overall a rich and full taste experience with an invitation of playfulness in the corner of the eye!

Ilze says: This is a darker Pinot Noir

than I am used to. It smells of spicy nuts, roses, rosemary and minty forest floor. A grippy wine, but its deep, dark cherry flavours, bark, wild strawberries, mulberries and fynbos jam-like tastes are very flavoursome. And then it opens up beautifully and becomes so smooth and lovely. Definitely scrumptious and delectable. A perfect 2nd date wine complex, not an over-thinking wine. Try this with your granny's recipe venison pie.

Rietvallei JMB Cabernet Franc 2011 RRP: R280; Stockists: Makro, online and cellar door www.rietvallei.co.za

Maru says: What a fascinating wine!

It’s mostly earthy, minty and wild, with a bitter finish similar to licquorice, but then a tiny morsel of sour cherry breaks through and I’m convinced that it would make the perfect wine icicle à la Bernard Black. To complement its bitter-sweet finish, I would order it with an ostrich fillet topped with brie slices and a blueberry sauce.

Guest Taster Sarah says: The first flavours of this Pinot Noir are earthy, cinnamon and pear, but as it coats your mouth those tastes blend into hints of cranberry, strawberry, and licquorice.

These may seem like a lot of flavours, but they meld so perfectly that it is a joy to discover each new taste! Imagine sitting in front of a fire with a dinner of roast beef or steak and a glass of this wine. The happiness from each layer of this Pinot Noir will keep you drinking it all night long!

Daisy says: Cocoa powder and plum jam came at me when I put nose to glass and with a few swirls, nuances of dust, delicate eucalyptus and pink pepper spice revealed themselves. The palate proved silky smooth and I picked up soft and spicy hints of cinnamon, a little licquorice, wild berries and pencil shavings. It was really interesting to leave this wine in the glass for a bit and note the flavour development: hints of cocoa, autumn leaves and dark cherry. I would quite happily enjoy this alongside a main course as well as dessert, and I think it would work delightfully well with a dish that has a rich, creaminess to it.

Charlotte says: I’m actually glad that a lot of people don’t go for the straight Cab Francs on the market, as it means all the more for me to drink! Possibly my favourite red cultivar, this big boy certainly doesn’t disappoint and in the

glass, looks so thick and unctuous, you want to dip your finger in it like a pot of chocolate sauce. Flavours of buchu, sweet caramel, marmite, cherry cola and biltong seem strange when listed, but trust me, they all come together in a sweet harmony that angels would sing from above whilst you happily sigh and pour yourself another glass. What a find!

then dark berries take over. The taste of bursting red fruit combined with roasted almonds complements the wine by adding a salty element. Pair this with pulled pork, gammon and apple jelly or ‘waterblommetjie bredie’. However, if you are not in the mood for cooking, just add Brie.

“…they all come together in a sweet harmony that angels would sing from above whilst you happily sigh and pour yourself another glass.”

Maru says: This savory, dark red bursts with herbal and ripe plum scents. It starts off juicy and ends with a smack of cocoarich dark chocolate. I find it a bit bold for everyday drinking. It feels like it would be more appreciated in the good company of my oldest friends, while scarfing down a generous helping of slow-cooked spaghetti bolognese - preferably when I’m NOT attempting a paleo and/or banting regime.

Eduard says: A deep, dark, nearly black wine in the glass with a rich red rind showing no age. The nose wakes you up with delicious aromas of wild honey, black currant and lots of oak – wrapped together in a near indescribable complexity that gives the wine an exclusive character of quality. The first sip is strong and quite rich, between the lingering tastes of black currant and fruity plums rolled together inside a smoky oak finish. The tannins are surprisingly soft inside a wine where you smell and taste so much oak and I would love to try it again in 5 years’ time when it’s had a chance to grow up in the bottle.

Top-notch lekker and my choice for the best wine at the festival!

Ilze says: Oh wow, how this gorgeous, deep ruby colour draws you in. It oozes herb and spice aromas of aniseed, buchu, jasmine and thyme. It is a bit waxy at first, with pencil shavings, but

Guest Taster Sarah says: Rich, dark red in colour, this Cab Franc tastes like honey and herbs. Thyme and a little chili spice add to the smooth taste. Each sip feels like a velvety blanket being wrapped around you, but it doesn’t make you sleepy, you actually feel excited to keep tasting the warm herb and honey blend. I could easily drink these flavours all night.

Pairing it with a meal of slow roasted lamb would be heavenly.

Guest Taster - Sarah DeRaedt Banks: Sarah is a medical entomologist, who recently moved from United States to South Africa. She loves to cook, entertain, and travel. She and her husband have thoroughly enjoyed trying the wines of South Africa.

DECEMBER 2015 WINE EXTRA 21

Special Report

Special Report is made by the least possible amount of intervention in an effort to most clearly express the 3 aspects that combine to form the basis of fine wine appreciation.

These are the; characters of the grape from which it is made, the attributes of the place in which it is grown and the influences of the particular vintage in which it was made.

Natural wines are generally made by small, artisanal and independent producers, who share the belief that by adding nothing and taking nothing away from the vineyard or the wine, one can achieve the truest articulation of the grape, the origin and the vintage. This is achieved by growing grapes organically, bio-dynamically and biologically, favouring traditional techniques and eschewing modern chemicals such as pesticides, fertilizers and herbicides. These wines are vinified without additions such as sugar, artificial yeasts and enzymes, tannins or acidification. They are very rarely filtered and almost never fined and most contain only the bare minimum of So2, if anything at all.

What is Natural Wine?

By Jacques de Klerk

N

atural wine is one of the most controversial topics in wine today.

It’s one that is currently enjoying lots of attention at all levels of the wine scene from journalists and critics to retailers, wine enthusiasts and, of course, wine producers. But what is natural wine?

It’s kind of typical of the whole movement that there exists no universally accepted definition for natural wine. Neither are there parameters or guidelines, rules or regulations that govern what is considered natural wine and what is not. The term is vague at best, but it is used to highlight wine that 22 WINE EXTRA DECEMBER 2015

Jacques de Klerk, winemaker at The Winery of Good Hope uses natural winemaking techniques.

Natural wines do not taste like conventional wines.

There is an amazing diversity of flavours and aromas present in such wines that just do not exist in the more standardized realm of characteristics that one would expect from conventionally styled wines. Some can be feral and pungent, while other show elements of Brettanomyces, volatile acidity, oxidation and reduction as well as other “faults”. In the best examples there is also an inherent purity and refreshing energy. They can be intellectually challenging to downright weird and everything in between. Natural wine has brought excitement and dynamism to the wine scene and has attracted many young and adventurous enthusiasts who are keen on exploring the avant-garde.

In recent years, loose associations of likeminded producers have formed that have grabbed the attention of the wine world with their bold, energetic and irreverent attitudes and thought provoking, compelling and challenging wines. A sort of counter culture attitude as well as a quiet confidence in their craft pervades the entire movement. Many will argue that the rise of the

natural wine movement is directly related and opposed to the commercial, soulless and cynical nature of what large parts of the global wine industry has become. To a large extent wine has become no more than a manipulated, manufactured, standardized, commodity in the modern world, devoid of character, nuance and variation. It is made by producers who are only motivated by profit and consumed by those who do not care about the innate purity that exists in the fruit of the vine. It is within this context that producers who believe that winemaking is an ancient craft, worthy of respect, which connects man to the earth in a profound way and have committed to making unadulterated, unmanipulated and wholesome wines which are enjoyed by those who value purity and character in their drink of choice. These wines transcend the notion that wine is a mere beverage.

With increasing frequency, producers from all over the world are experimenting with a more natural approach to more clearly reflect the time and the place from which their wines come. The underlying belief is that by taking a holistic view and avoiding as many manipulations in the vineyard and cellar as possible, the inherent aspects of the vineyard, the terroir and the vintage will shine through in an authentic way, unclouded by modern and chemical techniques and processes.

Over the course of many years, we at The Winery of Good Hope, have made gradual and incremental reductions to the manipulations we make in the vineyard and in the cellar. A better understanding of the way that our vineyards interact with the surrounding ecosystem and the belief that the vine should form part of this ecosystem instead of dominating it, had led us down a path of amazing discovery. We came to realize that by reducing the amount of pesticides and fungicides, the vines became healthier and had shown more resistance to disease. Much like young children develop their immune systems by fighting off minor colds without the help of antibiotics, our vines started to display a greater resilience when faced with powdery mildew and oidium. We began to realize that by maintaining soil health and a diversity of soil microflora, instead of adding tons of artificial fertilizer, our vines DECEMBER 2015 WINE EXTRA 23

EXCLUSIVE INTERVIEW

Special Report achieved a much more balanced vigour, thereby reducing the amount of manipulations needed to control the canopy.

Through these early trials and experiences there was a growing fortitude that was starting to take hold in the belief that it was possible to produce fantastic wine from a vineyard farmed by employing minimal intervention techniques as well as throughout the winemaking process.

The theory was that if a natural balance could be achieved between beneficial fungi, plants, insects and animals in the vineyard and those that are more harmful, this balance could be transferred to the wine. Thereby rendering additions such as yeast, acid, tannin, So2, etc. unnecessary.

In 2012, through the discovery of a beautiful Syrah vineyard in the Voor Paardeberg, which had been organically farmed for more than a decade, the Radford Dale Nudity Syrah was born. We wanted to put our theory to the test and decided to make no additions of any kind to the grapes, not even So2, at harvest time and throughout maturation in order to maintain the fine balance, which was perceived in the vineyard. It worked. After 9 months of maturation the wine was still fresh and healthy and it was decided to bottle without any fining or filtration. By doing this we proved, mostly to ourselves, that it was indeed possible to make a characterful, fault free wine, which possessed a sense of place and a wholesome purity this way.

With three vintages of Nudity now bottled we are as committed as ever to explore this approach and have now started to slowly implement the lessons learnt in our other vineyards and wines.

24 WINE EXTRA DECEMBER 2015

The natural wine movement has had a fair amount of quite vocal detractors over the years who will argue that the wines being produced by this movement are nothing more than outlandish, crude and faulty attempts to capture the imagination of consumers who don’t know any better. In some circles it is regarded as an attempt by lesser, more obscure producers and regions to upset the status quo of the wine world and to carve out a niche within a competitive market. Whatever your take on it, it can hardly be denied that the impetus that natural wine has gathered has made many a larger, more commercial winemakers sit up and take notice. At the very least, it has made these same producers rethink their own approach to viticulture and winemaking, while at the same time awakening in the hearts and minds of consumers a thirst for real wines of character that reflect the traditional aspects of wine is in a contemporary, fun and unpretentious way.

Florence Letoaba Photography by Abbey Sebetha - Bakeonepix Fun, driven and opinionated, Florence Letoaba is known to many as radio personality and TV news anchor, but where did this Jo’burg beauty’s love for wine come from?

But rather than to try and pigeonhole wines into “natural and unnatural” categories it should be understood that wine is inherently a natural product made from grapes and not completely synthesized from chemistry. Neither does there exist anywhere in nature, as Jamie Goode puts it in his book Authentic Wine: “a lake of Syrah or a bubbling brook of Chardonnay” and so it is also a product of human intervention in essence. This leads us to the notion that there exists a continuum between the most manipulated, manufactured, commercial wine to the most extreme natural examples. It is then up to each producer to find their own niche along this continuum in order to best express their winemaking values.

25 WINE EXTRA SEPTEMBER 2015

APRIL 2014 OCTOBER 2015 WINE EXTRA 25

FLORENCE LETOABA

EXCLUSIVE INTERVIEW Where were you born and bred?

I was born and grew up in Soweto’s Diepkloof. My parents initially sent me to an all-girls convent school in Malvern before realising the error of their ways in depriving me of male company and sent me to Sandringham High School.

Where and how did your career begin? Any highlights?

My career began at RAU Radio (now called UJfm). I only joined campus radio for fun and I had noticed that all the cool, good-looking guys were part of RAU Radio, so being a typical first year girl I was drawn to that!

Turned out I was pretty good on the radio notwithstanding the fact that I joined for the wrong reasons. 2 years later I was approached by Metro FM, when they were looking for a young weekend newsreader. Initially I wasn’t planning to make a career out of being a broadcaster as I had my eyes set on being an Attorney and I was 2 years away from completing my LLB. I took up the offer and after a year of doing weekend news, I joined the breakfast team, which I did while completing my law degree. I got the degree, left Metro FM and planned to start my articles at a top law firm, but the SABC made me an offer I simply couldn’t refuse to stay, that’s when I was introduced to television and the rest, as they say is history.

My highlights so far: Interviewing Rudy Giuliani, who was Mayor of New York when 9/11 happened, not because of who he was but because it was my first big interview and I did very well considering how nervous I had been. The other was the interview I had with Charles Taylor’s lawyer Courtenay Griffiths who was thrilled about my knowledge of the law, a great interview such that competing media houses used some of the audio.

That was huge for me.

When did you first realise that you enjoy wine?

I realized that I enjoyed wine very early on in my life. My dad, being a wine enthusiast, usually enjoys 26 WINE EXTRA DECEMBER 2015

a glass of wine in the evenings and so I would wait for him to leave his glass unattended and that was my moment to take a big gulp. I thought I was getting away with it! Eventually, one day he said I should just get a glass and have my own, so even till this day, I like to enjoy wine with my father. I think it was great that he introduced me to wine early on, because I wasn’t excited about alcohol in my crazy varsity days, so I never went overboard.

Do you have a preference between white and red or any particular cultivars?

Generally I love white wine when the weather is sunny, like on a nice summers day and I enjoy red when it’s cold or raining. I have no idea why, but it’s my thing, I guess.

Have you ever visited any SA wine farms?

I have a close friend, Tebogo Ramatjie, who has a taste for the finer things in life, so we often do fun trips with a group of friends and he always knows the best places to visit. We went to Grande Provence in Franschhoek. They have the fabulous Angels Tears range, as well as amazing food and because there is so much history, as I suppose is the case with most wine farms, their methods have been refined over many years. On our next winelands outing we are planning to go to Moreson, who are responsible for the irresistible Miss Molly range.

What is your perfect wine drinking scenario?

I love the beach, but because I live in Jo’burg I don’t get to be a beach bum as often as I would like to. That is my perfect wine-drinking scenario - on the beach with packed basket of goodies with my favourite people. Often what I do is just to have friends over and we sit by the pool and enjoy wine together, which is always great and sharing wine with my dad is pretty cool. We are the wine drinkers of the family!

Remhoogte’s Sir Thomas Cullinan blend, which is an awesome top end red. An absolute gem, I think.

If you had to swing by a friend and quickly pick up a ‘go-to’ bottle of wine from your local supermarket that you know won’t disappoint, what would it be?

Hmmm… Local supermarket wine that won’t disappoint…. Well, I recently got into Ashbourne Sauvignon Blanc Chardonnay from Woolworths, which is so perfect for a summer day. It’s crisp, refreshing, light and so nice with a fresh salad.

Another grab and go white wine is the Reyneke organic white, it’s a Sauvignon Semillon blend. Both bottles are reasonably priced too, which is great!

Talk’s Early Breakfast 3-6am. I still enjoy television, but for now I’m working on being a radio legend (haha!) and this year I discovered a new talent, which is writing. I’m now a columnist as well, which is incredibly exciting.

Florence’s thoughts on the Bosman Adama white 2014: “I’m loving this wine! It’s really very fruity and complex with a lot of flavours to excite my palate.”

Have you got a funny or embarrassing story to share about a time when you might have had a little too much wine?

Well my 30th birthday party last December was a series of embarrassing, funny, wine filled events!

Luckily we were all just having a great time.

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

Well I’m a “bubbly girl” in more ways than one.

Although I do prefer Champagne, because I can be a snob when I want to be, I consider myself ‘Proudly South African’, so it would have to be an MCC, which I would simply call “Let it Flo”. My name is Flo and alcohol flows. Incidentally my favourite song by my favourite artist, Toni Braxton, is titled “Let it low”, so that’s pure genius on my side, ha!

If you could enjoy a glass of wine with anyone – alive or dead, who would it be?

We recently lost my gran’s life partner. He was like a grandfather to me, such an amazingly intelligent, kind, caring man. If I could, it would be him.

Do you have a favourite wine?

What’s next for Florence Letoaba?

I absolutely love a good Sauvignon Blanc like the Bartinney Noble Savage, for easy drinking.

Then when I’m trying to be fancy, I’d be going for

Well, at the moment I’m focusing on radio. I’d forgotten how much I love radio until I recently joined Primedia. You can catch me on 702 & Cape DECEMBER 2015 WINE EXTRA 27

STEAK TARTARE

Pair it with

SERVES 2

Nic van Wyk Classically trained at the Institute of Culinary Arts in Stellenbosch, Nic co-founded Terroir Restaurant in 2006, then voted Eat Out Best Restaurant in South Africa. Nic also proved his mettle at La Colombe with Franck Dangereux. He opened the Barnyard Brasserie in Durbanville and then joined Diemersdal Wine Farm, to open the renowned Diemersdal Eatery in an old converted barn.

N

ic has a penchant for peasant food – from Provence and North Africa to the Little Karoo - to which he brings a modern sensibility.

An advocate for seasonal eating long before it was fashionable, he looks to the freshly grown, the just-harvested and local treasures for inspiration.

Bistro 13 is the dream of Chef Nic Van Wyk, offering guests a food experience to keep coming back for. His classical training and love of South African heritage creates dishes showcasing much loved flavours presented in a friendly, easy to enjoy way.

28 WINE EXTRA DECEMBER 2015

The relaxed contemporary dining room at Bistro 13 invites the outdoors in with wrap around glass windows overlooking a dam and grassy expanse.

Situated on the historic Welmoed Wine Farm, home to Stellenbosch Vineyards, the adjacent tasting room creates an elegant lounge to meander through the diverse Stellenbosch Vineyards wine range.

INGREDIENTS • 160g Beef fillet, hand chopped into small blocks • 6 Capers in brine, finely chopped • 1 tsp Red onion, finely chopped • 1 tsp Flat leaf parsley, finely chopped INGREDIENTS: MAYONNAISE (MAKES ABOUT 70ML) • 2 Egg yolk • 100ml Canola oil • 2ml Mustard • Splash of white wine vinegar NGREDIENTS: TARTARE SAUCE • 10ml Brandy • Splash of Worcestershire sauce • Splash of Tabasco sauce • Splash of tomato sauce

METHOD: Whisk the egg, mustard and vinegar together until white, then add the oil slowly in a thin stream until combined, if it looks a bit thick add a splash of water. Now combine the mayonnaise with the ingredients below, then mix through the meat. You are looking for a creamy mix - not too dry or runny.

CREATION PINOT NOIR 2014.

Retail price: R190 per bottle www.creationwines.com

Now place the meat into two 8cm diameter rings to make a neat round, one per plate, if you wish to garnish, use some chopped gherkin and concasse tomato as well as some chopped herbs, like chives and spring onions, and a drizzle of olive oil and balsamic vinegar on the plate. For extra flare add a quail egg with the top part of the shell cut off.

Serve with bread croutes on the side.

DECEMBER 2015 WINE EXTRA 29

Livin’thelife

by Maryna Strachan

Livin’thelife "W

e envisaged a wine tasting lounge where guests could taste wine in a comfortable, cosy environment with an old world feel to it, with excellent service and knowledgeable staff at hand,” says Sir De Villiers Graaff, owner of De Grendel Wine Estate. “The result is a sophisticated and classically designed space

by Graham Viney that reflects the DNA of De Grendel and its richly textured family history”.

was attended by friends and influencers from wine and fashion circles.

As part of the launch event Jenny le Roux set winemaker Elzette du Preez a creative challenge to match the personalities of De Grendel wines with seven of Jenny’s favourite outfits from the recent Fashion Week:

The result is a sophisticated and classically designed space by Graham Viney that reflects the DNA of De Grendel and its richly textured family history”.

The walls display trophies, artefacts and contemporary blue and white china, a family favourite. Edwardian antique furniture from the Graaff family’s collection add warmth and ambience.

Fashion maven Jenny Le Roux of Habit Boutique, a close friend of the Graaff family and ambassador of the De Grendel brand, hosted the celebration, which

A red Oriënt-inspired coat made from emperor’s satin, over a matching dress was matched with De Grendel Rosé. “Rosé is so trendy right now and very versatile – it can be dressed up and dressed down”, said Elzette.

A champagne-coloured pleated layer dress, paired with the De Grendel MCC, “an obvious choice because of the colour and the extravagance of the design”.

sijnn

W I N E S

Fashion Meets Wine

O F

M A L G A S

Off the Beaten Track an Incredible Pioneering Vineyard and Winery

De Grendel Wine Estate presented its sophisticated new tasting lounge with a fashionable launch event in collaboration with Habits Boutique.

SEPTEMBER OCTOBER 2015 WINE EXTRA 31

Livin’thelife Cathy Steed, Elzette du Preez, Mandy Tinkler.

An unusual white linen wedding dress Jenny designed with a fitted jacket was paired with De Grendel Sauvignon Blanc.

Elzette explained: “Every fashion range needs at least one wedding dress, every wine range needs a Sauvignon Blanc. This wine is pure and simple, but complex at the same time.”

a sexy sheer snake print dress with a plunging neckline was matched with De Grendel Noble Late Harvest, a sweet and seductive wine with a lot of fruit.

“For many people, the Plettenberg Wine Route is the new kid on the block. ”

A white shirt tucked into a full, patterned and pocketed satin skirt was paired with De Grendel’s Koetshuis Sauvignon Blanc, both signaling the sophistication of simplicity.

There have been so many wonderful events I’ve been invited to, but this one really stood out for me, simply because of its unique approach. How clever to incorporate two lifestyle brands that encompass style, quality and luxury and this in the most opulent tasting room experience with the most magnificent views over Cape Town?

A beautiful collaboration of two of South Africa’s standout brands, De Grendel and Habits.

Ten meters of fabric was used for a dramatic, layered black and white dress, partnered with De Grendel Op die Berg Chardonnay. Elzette pointed out the many different fermentation and blending processes used to create this layered, flavourful wine.

A red outfit inspired by the East and Jenny’s love of Kimono’s, was paired with De Grendel’s flagship Rubaiyat, a blend in the Bordeaux style. “This bold red wine is a true masterpiece and makes a serious statement, just like this beautiful red design by Habits.”

For the finale of the fashion-with-wine matching 32 WINE EXTRA DECEMBER 2015

Tara Johannisen, Lew Rood, Denise McMillan, Jenni Coleman

OCTOBER 2015 WINE EXTRA 33

We’ve Been Drinking

S

WIN WITH WINE EXTRA AND VAN RYN’S BRANDY

Stellenbosch Hills 1707 Reserve White 2013

tellenbosch Hills is an award winning winemaking co-operative located just off Baden Powell Drive in the farming district of Vlottenburg, eight kilometres outside South Africa’s viniferous capital, Stellenbosch.

They are renowned for producing a wide selection of quality wines at extremely competitive prices.

Their grapes are sourced from a wide selection of producers, and a broad spectrum of terroirs. This diversity of soils, climate and topography enables them to select the best cultivars and premium quality fruit to produce a greater variety of distinctive wines, all of which are vinified in their state of the art, on site cellar.

The company has over 70 years of industry experience, having evolved from the old Vlottenburg Co-operative first established in 1945. Over the last seven decades they have produced many award winning vintages sourced from grapes grown in some of the Stellenbosch region’s most exclusive vineyards – and they continue to do so today.

In 2003 they changed their name to “Stellenbosch Hills” to reflect the broader spectrum selection of terroirs (beyond Vlottenburg) that they produce their wines from. Their grapes are currently sourced from 16 different producers in the Stellenbosch region.

At Stellenbosch Hills they are proud of their rich history and heritage, and dedicated to the task of continuing to make affordable, internationally celebrated wines.

P.G. Slabbert has been the cellarmaster at Stellenbosch Hills since 2003. Over the past decade he has celebrated 34 WINE EXTRA DECEMBER 2015

numerous successes as the dedicated leader of a loyal and hardworking winemaking team.

When asked where his passion for winemaking began, P.G. explains that growing up on a family farm in the Northern Cape made a career in agriculture a natural choice – except that he ended up exchanging the red sands of the Kalahari dunes for a Western Cape oasis boasting green vines and rich soils. P.G. completed a degree in Viticulture and Oenology at Stellenbosch University in 1995 after which he started his career at KWV. He joined Stellenbosch Hills (then Vlottenburg) in 1997.

Made up of 70% Chardonnay, 20% Semillon and 10% Viognier, this is an elegant, voluptuous wine with an aromatic nose filled with stone fruit, honey and zesty citrus aromas.

All of the components of the blend come from one grower, in the Stellenbosch Kloof area. The Grapes were picked at optimum ripeness to ensure that the best qualities of the cultivars are represented in the final blend.

Eve r y i n d i v i d u a l c o m p o n e n t wa s matured on the lees in 300-liter French oak barrels for 10 months. Baronage took place every two weeks and the three components were blended before bottling. Only 3,000 bottles were produced. This wine would pair well with sushi, fish curry, mussel soup, risotto, grilled chicken and cream-based dishes.Good with all savoury dishes.

Price: R70 per bottle Available from liquor stores nationwide.

Website: www.stellenbosch-hills.co.za

While the status of South Africa’s wines continue to grow on the global stage it is our country’s brandies that have attracted world-wide acclaim and regularly scoop top honours at the most renowned international competitions.

When it comes to exceptional quality there is no better torchbearer than the brandies from Van Ryn’s Distillery which have won the Worldwide Best Brandy trophy a total of nine times in the past ten years at the most esteemed international competitions.

The proud legacy of Van Ryn’s started in 1845 with Cape brandy pioneer Jan van Ryn. After his passing, his sons began trading as Van Ryn Wine and Spirit Company and continued to dedicate themselves to improving the standards in the local industry. The first international award for quality came in 1884 and it has continued to roll in ever since.

WineExtra is offering three lucky readers the chance to win a brandy hamper from the House of Van Ryn’s. On offer for first prize is the full range of Van Ryn’s award winning brandies comprising their 10 yr old Vintage Brandy, 12 year old Distiller’s Reserve, 15 year old Fine Cask Reserve and the 20 year old Collectors Reserve.

The second and third place winner will each receive a wooden gift box comprising the Van Ryn’s 12 year old Distiller’s Reserve and two brandy snifter glasses. As a five time winner of Worldwide Best Brandy, the Van Ryn’s 12 year old Distiller’s Reserve carries a deep golden amber colour, offering a nose of ripe and dried fruits with aromatic spicy notes which follow through on the palate to a lingering finish.

Competition Questions 1. What year did the Van Ryn’s legacy begin in South Africa?

2. Which two brands recently collaborated in the ‘Fashion Meets Wine’ event as per Livin’ the Life?

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 23rd of Dec 2015 with the winner being announced thereafter on the Facebook page.

Terms & conditions 1. Only readers resident in the Republic of South Africa are eligiblefor 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 and email.

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 Wine Extra, 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.

DECEMBER 2015 WINE EXTRA 35

12

Questions

12 QUESTIONS this represents the bulk of wine sold on the export market, but

aimed at a more informed and educated consumer, the rest

South Africa is increasingly being recognised for its quality

will continue drinking irrespective of advertising bans.

wines, however we do need to get our prices up in this area to be taken really seriously.

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

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

are you going to do?

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…

about the product?

Don’t compromise on quality, whatever the price point.

take away some of the need to export bulk wine. On the export

Andrew Gunn – Proprietor of Iona Vineyards

Encourage wine to be drunk with food, that’s when it really

market, drive ‘Drink South African’ with our quality offerings,

comes into its own!

irrespective of vested interests.

1. Selling wine to

China and the Far East. Are you

Focus on the large untapped South African market, this will

upliftment of the previously disadvantaged is valued. This

11. You get to change one thing about the SA wine

would be much more important to me than any financial

industry by just clicking your fingers. What are you

support.

going to change?

4. What’s the next BIG wine trend?

That the farmers who have done so much to uplift their

engaging?

Not yet. At this stage we feel the Chinese market for South African wine is largely off-trade and gifting, but expect more

workers in all ways will be made to feel an integral part of this Unlike fashion wine is a long term commitment, look at the

wonderful country by the powers that be..

great wines from Europe, they have been producing the same varieties for hundreds of years. Good, interesting packaging encouraging young people to drink wine is important. The BIG trend, buy wine that has a sense of integrity and place.

8. Our farm workers. Fair treatment or ticking

wine to be consumed in the ontrade, which has traditionally been our focus, so in the next

5. Global warming and local wine production. What’s

year or two will pursue that market. Japan is a market we are

going to happen?

time-bomb?

Fair treatment is not negotiable. We have 18 families living on

very interested in and will be working hard at that next year.

Already the warning bells are ringing as evidenced from this

Iona, all well paid, have a generous retirement plan, some are

2. Local & International wine competitions.

season. Great quality comes from cooler growing conditions,

shareholders and we send 3 deserving young children to the

Worthwhile or waste of marketing budget?

whenever there is talk of a good vintage in South Africa it is in

local private school. I liken every member of our team to links

a “cooler year”. There will always be a place for lower priced

in chain, no one more important than another, we are as strong

12. What will the SA wine industry look like in 20

The best judge of wine is the consumer who keeps buying it!

wines, which will come from warmer areas, but quality will

as our weakest link. Don’t address it and treat people with

years' time?

There are so many competitions and I sometimes feel they are

move more to the Cape South Coast wine region.

dignity and respect otherwise the time bomb will explode..

more for the benefit of the owners who are not involved in

There will be a greater recognition of planting the right

the day to day management of their business and mistakenly

varieties in the appropriate areas to maximise quality. Our

judge their success on the number of gold medals they win.

wines will be recognised internationally as ranking with the

My friend Niels Verburg of Luditte who also made our wines

best in the world. South Africa will have weathered the current

for 5 years, told me in the early days that the best competition

storms, we will all be part of a homogeneous and successful

to win is “the sold out sign at the farm gate!”. So, whilst we

society and I will be around to see it, a good chance as I am

do enter the odd competition, in general I feel it is a waste of

now 66 and my mother who is 95 is still going strong!visual

money.

experience. Those sorts of concepts will probably become de rigeur. But if you are talking about what's in the bottle,

3. What would happen if SA wine received

I think that with new research,new wine varieties and new

meaningful support from government?

wine growing areas, wines will become more varied, more interesting and better. They will also be made in ways that

Are you referring to moral or financial? I feel farmers in

6. Bulk exports. Sustainable or insanity?

general, who in my opinion are some of the most patriotic

9. What will a ban on alcohol advertising, in all its

are far more sustainable than now, as this is an area where

proposed forms, mean to the wine industry?

exciting progress is being made in terms of water and energy

of South Africans as they have invested in land which is not

You can’t prevent it and with the warmer growing conditions,

easily disposed of unlike shares in listed companies etc, would

will continue to be an outlet for bulk wines where high crop

Ridiculous, will be very negative and won’t stop the problem

love to feel that their contribution to employment and the

levels and lower production costs are the norm. It’s a pity that

of excessive alcohol consumption. Advertising is generally

36 WINE EXTRA DECEMBER 2015

saving and also in protecting native habitat in and amongst vineyards.

DECEMBER 2015 WINE EXTRA 37

Into the Spirit Sipsmith London Dry Gin

The pride and joy of the Sipsmith stable, this rather special and multi-award winning gin is a quintessential expression of the London Dry style. The marriage of 10 classic botanicals and a genuinely hand-crafted process; it’s distilled on copper, only ever taking the heart cut of the run, and is one of the only gins in the world to be made using the uncompromising ‘OneShot’ method, i.e. never made from concentrate.

SIPSMITH SLING Ingredients • • • • • • • •

40ml Sipsmith London Dry Gin 20ml Cherry Marnier 10ml Dark rum 5ml Grand Marnier 5ml Drambuie 80ml Pineapple juice 25ml Fresh lemon juice 3 Dashes Angostura bitters

Bold, complex and aromatic – perfect in a gin and tonic, but with its silky texture, it also makes for a very smooth and civilized Martini. It’s won over 30 medals across the world from London to San Francisco. Classic juniper is balanced by zesty citrus and sweet spices emerge in the finish. It’s a harmony of mouth-filling flavour.

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

Method Combine Gin, Cherry Marnier rum, Grand Marnier, Drambuie, pineapple juice and fresh lemon juice in an ice-filled shaker. Shake well.

Strain over ice into a tall glass and top with Angostura bitters.

December 2015

+

This month: Proe Paarl Kloovenburg Wine & Olive Christmas Market Day Le Kap Lifestyle Fair The Franschhoek Cap Classique and Champagne Festival Gabriëlskloof’s Favourite Things Market Celebrate Christmas & New Year’s Eve at Grande Provence Festive Celebrations and a 007-Themed NYE Extravaganza Much More.....

+

+

Price: R655 per bottle Available from selected liquor stores nationwide. www.sipsmith.com

38 WINE EXTRA DECEMBER 2015

+ +

+ +

DECEMBER 2015 WINE EXTRA 39

Get Out

Kloovenburg Wine & Olive Christmas Market Day : t’s a showcase of the finest produce from the Riebeek Valley and surrounding areas and allows locals and visitors to this region the opportunity to taste, sample and buy all these wonderful products in one convenient location. The Kloovenburg Christmas Market Day is the perfect opportunity to stock up on produce and ideas for your Christmas Table as well as allowing you to buy the most delicious stocking fillers and presents for friends and family. The estate is transformed into a festive carnival of stalls, including a variety of quality cured meats, gourmet steak rolls and pizzas, imported cheeses, sweet and savoury waffles, biscuits and cupcakes for the hungry visitor. There will also be a good selection of local metal works and jewellery as well as indigenous plant stalls to browse. Don’t miss out on the fabulous range of Kloovenburg Festive Season Hamper’s - which include products from their popular luxury body product range, delicious olives and olive oils as well as of course the estate’s superb wines. The market takes place on Saturday, 5 December from 9:30 until 15:00 at the Kloovenburg Wine & Olive Estate in Riebeek Kasteel. For more information call 022 448 1635; email info@kloovenburg.com; or visit Le Kap Lifestyle Fair : One of the most prestigious luxury lifestyle events in South Africa, the annual Le Kap Lifestyle Fair, in association with Lamborghini, takes place on the 5th of December 2015 at Webersburg Wine Estate in Stellenbosch. The fair offers a 'best-in-class' experience with a rich tapestry of design and couture, a selection of SA’s finest wines, an assortment of scrumptious dining and picnic options, live music and entertainment, a VIP and celebrity lounge, a Lamborghini automobile showcase, musical dressage, a 6-bar horse jumping competition, a fashion show by leading designers and much more.

Made for socialising, this event is synonymous with luxury, fashion and style, celebrity spectacle and a jubilee of multimedia recognition. General Admission R300 per person Children under 12 year R50 per person, VIP experience R2,000 per person.

Book via www.lekaplifestylefair.com or contact 021 829 7205 or email info@lekaplifestylefair.com.

The Franschhoek Cap Classique and Champagne Festival : What better way to end off the year than at the Franschhoek Cap Classique and Champagne Festival ‘The Magic of Bubbles’, presented by MasterCard, which takes place over the weekend of 5 and 6 December at the iconic Huguenot Monument. This year’s theme is Black and White with a touch of Bling. Relax in the grand marquee situated on the majestic lawns or mingle with winemakers as they present some of South Africa’s finest Méthode Cap Classiques (MCC) and France’s best Champagnes. Complementing the selection of MCC’s are delectable delights offered by the local restaurants that have firmly entrenched Franschhoek’s status as one of the world’s premier culinary destinations. The best-dressed couple will be awarded each day with a R5,000 MasterCard gift card, which is the perfect excuse to dust off your best bling shoes, jacket or hat. Tickets cost R200 per person and include access to the festival, which is open daily between 12:00 and 17:00, and a complimentary tasting glass and tasting coupons. Additional vouchers can be purchased on the day. Children under 18 years will be allowed free entry to the festival. Book directly through www.webtickets. co.za, but hurry, as tickets are limited. Use your MasterCard payment card to pay and receive a 10 percent discount on your ticket purchase, as well as a 10 percent discount on all purchases made at the festival. For more information and regular updates visit www.franschhoekmcc.co.za.

40 WINE EXTRA DECEMBER 2015

CAPE TOWN

CAPE TOWN Festive Celebrations and a 007-Themed NYE Extravaganza : Families and friends are invited to celebrate Christmas Eve and Christmas Day within the charming, picturesque setting of the five-star hotel in Camps Bay, enjoying breathtaking views, exquisite cuisine and impeccable hospitality. As is custom, guests will be welcomed with a glass of Eggnog on arrival at the Christmas Eve Dinner on Thursday 24 December, before settling in for a festive four-course set menu in Azure Restaurant or the Atlantic Terrace Marquee. The following day, a deliciously extravagant Christmas Lunch Buffet will be served in both venues, with the generous lunch selection including festive season favourites; from mulled wine, gammon and turkey to mince pies and fruitcake. Santa will be present on the day to keep both young and old busy with Christmas crackers, festive hats, and live entertainment. Come the last day of the year, The Twelve Apostles will be the ‘inspot’ in Cape Town to celebrate all night.

Taking place in Azure Restaurant and the Atlantic Terrace Marquee, guests will ring in the new year in true 007-style with a ‘Bond’ themed New Year’s Eve party, where they will be spoiled with a decadent five-course menu courtesy of Executive Chef Christo Pretorius. Whether diners take their Martini shaken or stirred, they are encouraged to ‘Dress to Kill’ in black and red for the night and can expect pure indulgence. Following dinner everyone is invited to party the night away to live music, followed by the traditional countdown and a champagne toast to the New Year at midnight.

Early bookings for all events are essential: contact restaurant reservations on 021 437 9029 or restaurants@12apostles.co.za.

Christmas Eve Dinner starts at 19:00 and costs R1,050pp.

Christmas Lunch starts at 12:30 and costs R1,075pp.

Gabriëlskloof’s Favourite Things Market : For a slice of the good life presented with genuine country flair, make your way to Gabriëlskloof Estate, when this family farm outside Bot River transforms its courtyard into a colourful celebration of all their favourite things – handmade, homemade, delicious, fresh and beautiful. Rustic stalls all radiant with real, authentic products; freshly prepared fare; fresh oysters; bubbly and craft beers beckoning to be shared.

And of course, a glass or two of Gabriëlskloof’s wines when you take a breather from your kaleidoscopic shopping experience.

Gabriëlskloof’s Favourite Things Market takes place on Friday, 11 December from 17:00 until 21:00 or swop the crowed malls for some countryside bliss on Saturday, 12 December from 11:00 until 21:00.

Entrance is free. For more information contact Nicolene Finlayson at Tel: 028 284 9865 or send an email to nicolene@gabrielskloof.co.za.

Celebrate Christmas & New Year’s Eve at Grande Provence Treat friends and family this festive season to an unforgettable fine dining experience at The Restaurant at Grande Provence Heritage Wine Estate in Franschhoek. Executive Chef Darren Badenhorst has put together an outstanding selection of dishes to add festive cheer with his signature twist of dishes bursting with flavour. The Restaurant at Grande Provence will be serving the Christmas Eve, Christmas and New Year’s Eve dinners at 19:00, with the Christmas lunch being served at 12:30. The Christmas, Christmas Eve Dinner and Christmas lunch costs R950 per person with an optional wine pairing of R500. The New Year’s Eve luxury buffet will cost R1,450 per person. For more information, to see our menu’s or to book your table, call 021 876 8600 or e-mail restaurant@ grandeprovence.co.za.

Wednesday Sundowners & Tapas at Marianne: Where better to enjoy a sundown than from an elevated position on the Simonsberg Mountain? Every summer Wednesday the Marianne Tasting Team will be hosting a Wine & Tapas evening, featuring a 4-course “nibble” menu created exclusively by new estate restaurant, The Floreal Brasserie, to highlight Marianne’s unique wines. Seating is limited to 20 people per night, so do RSVP in advance. Arrive for 19:00 with dinner seating at 19:30. Cost is R200pp. To book or for more information email taste@mariannewinefarm.co.za. A range of soft drinks and beers also available at the bar.

DECEMBER 2015 WINE EXTRA 41

Get Out

CAPE TOWN

Love Actually under the stars at Anthonij Rupert : If you loved the box office hit, Love Actually, then you won’t want to miss out on the opportunity to see it again. The Galileo Open Air Cinema, in collaboration with Anthonij Rupert Wyne, will be screening this romantic favourite at the estate on Saturday, 19 December. The sprawling lawn of the Anthonij Rupert Tasting Room is the venue for The Galileo’s larger-than-life movie screen, providing ample room to enjoy your picnic with the majestic Drakenstein Mountains as the backdrop. Secure parking will also be provided, which is within walking distance of the picnic area. An elegant marquee will be erected to represent a marketplace feel, allowing visitors the opportunity to shop for their picnic ingredients.

Special pre-packed picnic boxes will be available to purchase for the young ones. A selection of estate wines as well as the popular L’Ormarins Brut will be available to purchase and enjoy whilst watching the movie. Gates open at 18:00, allowing ample time to shop, mingle and take in the beauty of the surroundings before the movie starts at 20:15 Tickets range in price from R79 to R149pp, and can be booked at http://thegalileo.co.za/buy-tickets/.

Monday Wine Tastings at The Vineyard Hotel : Celebrate the holiday season and the beautiful summer evenings we so enjoy this time of year, by sampling some of South Africa’s top wines in the Vineyard Hotel’s Garden Lounge. Tastings for the month begin on 7 December with The Stellenbosch Reserve. From their first 2006 vintage, Stellenbosch Ridge, the farm has focused on creating wines that pay homage to the town of Stellenbosch. On 14 December, guests will enjoy a selection of wines from the cellars of Saronsberg in the beautiful Tulbagh Valley. Wines from Leeuwenkuil Family Vineyards will be showcased on 21 December.

The final tasting lined up for December is on 28th with De Bos Fairtrade wines. This exciting new range of wines is made by the eighth generation of the Bosman family to own the winery, which boasts successful vine nurseries that provide the team with close to 50 grape varieties. A representative from each of the respective estates will host the hour-long tastings from 18:00.

Tastings take place on Mondays only and are free of charge. For more information, please call 021-657 4500 or alternatively visit www.vineyard.co.za.

Sunday Family Lunch at Pierneef à La Motte : Bringing together food, wine and family, Pierneef à La Motte restaurant on familyowned La Motte wine estate, is now adding another dimension to the estate’s internationally acknowledged food and wine experience - the Sunday Family Lunch.

CAPE TOWN Allée Bleue “Chicnics” are back : Enjoy an al fresco lunch in style this summer at Allée Bleue, the renowned wine, fruit and herb estate in the Franschhoek Valley. Hosted on the lawns of this beautiful property, the Allée Bleue “chicnics” have become a tradition that no family should miss. Each Allée Bleue chicnic basket is packed with fresh, delicious and nutritious goodies from the farm’s fertile soils themselves. The premium package includes 2 glasses per person of the farm’s own delectable wine and all menus incorporate Allée Bleue herbs. The popularity and interest in Allée Bleue’s herbs has led to dedicated tours of its facilities.

The 1,5-hour herb tour, hosted every Friday, allows visitors to see first-hand how herbs are nurtured from seedling to full growth; and, how the best is coaxed from the plants through the use of fascinating, all-natural material such as “coco peat”, made from coconut husks. In addition to the opportunity of tasting these during the Chicnics, little chicknickers can go off to play. Children will be well supervised as they enjoy themselves on the jungle gym, jumping castle and trampoline provided by Allée Bleue - at no extra charge. Before leaving, visitors would do well to pop into the tasting centre, which has moved from its earlier location at the entrance to the farm. This is now located within the historic farm buildings, which date back to the 1600s. Chicnic baskets should be booked prior to your arrival. Prices start from R185 per person, while a special basket for children is available at R65. Live Music available on Sundays. To book and for more details, call 021 874 1021..

Stellenbosch Street Soirees : Immerse yourself in the inimitable food and wine culture of Stellenbosch when the City of Oaks gets painted red with its ever popular, bi-monthly Street Soirees to entice a hip crowd with its local tastes and tunes. The first Stellenbosch Street Soirees for the season will spill onto the bustling Drostdy Street on 9 December, when cars will make way for locals and visitors to sip, savour and share in the enviable lifestyle of the country’s second oldest town. It is a vibrant, after-work street party where strangers become friends over a glass of wine with gourmet snacks by resident eateries and upbeat vibes by talented local musicians adding to a cool and casual setting. The communal Stellenbosch Street Soirees are for young and old to let their hair down and hang out with interesting characters and friendly folk in the heart of this quaint town. It goes down from 18:00 to 20:00 and each event features a different selection of cellars and food vendors. R70 gets you a glass to taste as many wines as you wish. Sumptuous street food will be on sale. For more information call 021 886 4310 or visit www.wineroute. co.za.

In keeping with the sentiment of family get-togethers and in celebration of the tradition of sharing, the Sunday Family Lunch will be served family-style and guests can expect a choice of plated starters and desserts while the main course will be served to share on the table. The menu will change subject to availability and seasonality, but the main course will always include two types of meat, one of which will be a roast, complemented by a selection of vegetables and salads. Guests can make their wine selection from the award-winning wine list with La Motte wines available per glass and at Cellar Door pricing. Sunday Family Lunches will only be served on Sundays between 11:30 and 15:30 and replaces the normal lunch menu. Adults: R295 per person / Children under 12: R125 per person / Wine and beverages excluded / Service fee excluded. The Children’s Menu will still be available for small children and toddlers. For reservations please call 021-876 8800 or email pierneef@la-motte.co.za.

Picnic at Uitkyk : Sip on Uitkyk’s newly released wines, while enjoying a picnic basket of your choice. Children picnic packs are available on request for R55. The Picnic Basket, which serves two, is priced at R450 and includes a choice bottle of Uitkyk wines. There is also the option to upgrade your picnic to the R460 Carlonet Picnic which includes a bottle of the estate’s flagship Carlonet wine or the R480 Glass Memoires Picnic which includes a bottle of Uitkyk’s MCC. There are hidden corners, ancient trees and expansive lawns on which to enjoy this sumptuous fare. Take a break with a game of boules or croquet before lazing back again with a glass of estate wine. Picnic blankets and/or picnic tables are provided for the comfort of guests. Please note that a notice of 24-hours is required for all bookings. Full charges will apply for any cancellations with less than 48 hours’ notice or “no shows”. For more information about Uitkyk and its wines, visit www.uitkyk.co.za, call 021-884 4416 or make contact on www.facebook.com/UitkykWines.

42 WINE EXTRA DECEMBER 2015

Picnics and lazy days at Jason’s Hil : Need to escape the hustle and bustle of the city over the weekends? Look no further than the breathtaking beautiful Jason’s Hill Private Cellar. Renowned for producing a range of superb award-winning value for money wines Jason’s Hill is also home to the Jason’s Hill Restaurant, offering the finest country cuisine. Relax in the comfort of the quaint restaurant or relax on the sprawling immaculate lawn with the majestic mountains as your backdrop. This is perfect outdoor weather so why not opt for a relaxed picnic lunch as part of your dining experience. Each picnic basket, at a cost of R120 per person. A kiddie’s picnic basket, at R60 per person, is also available and includes the all time favourite chicken nuggets, a packet of crisps, fruit juice and something sweet. As the picnic baskets are prepared on site using fresh ingredients it is advisable to pre-book at least 24 hours’ in advance. And what would a visit to a wine farm be without a wine tasting. Sip, sample and savour wines from the range. For more information visit www.jasonshill.co.za or contact the farm on 023 344 3256.

DECEMBER 2015 WINE EXTRA 43

Get Out JO'BURG The Wine and Food Course : The Cape Wine Academy’s course focuses on food and wine combinations and its effect on taste.

It is very informative and a lot of fun to follow. After a total-immersion workshop, in which you participate, you have a jolly good idea of how to go about selecting a wine to go with a specific dish, you will also be able to partner wines and food with much more savvy. The course takes place at the Miele Lifestyle Centre in Bryanston on the 3rd of December and starts at 18:30. Tickets cost R410pp.

COURSE CONTENT: • A cause and effect technical tasting (a wine tasted with the five different taste sensations).

• A short discussion on wine etiquette, glasses, wines accessories and wine styles.

• This is followed by eight (starter portioned) food dishes, which you will match and compare to eight different wines, ranging from different styles of white and red wines.

• Dishes include some of the traditionally “difficult” wine and food matches and we look at combinations that do work!

GARDEN ROUTE

All New Plett Wine Tours : It was only a matter of time before a professional tour into the Plett Winelands would become a reality. With 18 wine farms, and six tasting rooms now open, the area is playing host to the many visitors who frequent the beautiful coastal town of Plettenberg Bay. The Daily Operations will be handled by a call centre located in Plett. Tours will run Wednesdays – Sundays, two tours per day. There are different package options and the team are optimistic that new packages will be implemented over the course of the next few months. The current itinerary includes a Wine Education Tour, which visits the Newstead Lund Family Vineyard for a viticulture tour and Bramon Wine Estate & Cellar for a full cellar tour. There’s also the popular Crags Tour, which visits these two wine estates plus a third – Redford Lane Wines. It’s the perfect opportunity for visitors to experience the Plett Winelands with a knowledgeable wine/tour guide and to not drink and drive. There are plans to create a Harkerville Tour with Packwood Wine Estate, Plettenvale Wine Estate and Luka Wines in the near future. The tasting rooms in Plett have been busy over the past 12 months, and chances are they are about to get busier! For more information, visit www. plettwinetours.com.

44 WINE EXTRA DECEMBER 2015

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2015 WINE EXTRA 46 Detox Anytime. JIGUJA - The Drink To DrinkSEPTEMBER When You Drink

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