Wine Extra December 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra DECEMBER 2014

Cape Winemakers Guild Protégés

Paul Snodgrass Livin’ the Life

50 Years of Rooiberg

TASTE TEAM

Official SA Media Partner

Something Different

Chef Stephen Fraser - Beckhams wine estate - Low-Carb drinks

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www.ultraliquors.co.za • 0800 004 414

Mark travels around the country and the world, hunting down wines that are “big on the palate but small on the pocket” Mark’s best advice to wine drinkers always remains the same. “Follow and trust your palate. Only you know what you prefer. Experiment with something new whenever you can. There are some truly amazing wines on our shelves.”

Click here for full Summer Collection Wine Catalogue

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Contents DECEMBER 2014

Editor’s letter Table Talk

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6

Blend it Like Beckham - Star Scores Napa Winery, Low-carb drinks for Banters, US Officials Set to Destroy $200,000 Wine Cellar, Aussie Pilot Pulls Up for a Pint

Taste Team

Now You’re Cooking

32

Chef Stephen Fraser - Pasta with Pulled pork and Butternut puree.

Livin' the Life

36

50 Years of Rooiberg

We’ve been drinking

22

Leading the Way to Transformation - Cape Winemakers Guild Protégés

Interview

46

Pap and Wors

14

Something Different

Special report

What Food What Wine

Into the Spirit

48

Cruz Vintage Black Vodka

42

Quoin Rock The Nicobar 2012

Get out

12 Questions

Our pick of the very best viticultural-based events.

44

49

Charles Hopkins Cellarmaster at De Grendel Wines

28

Paul Snodgrass

DECEMBER 2014 WINE EXTRA 3

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

A

s I type this, I’m looking at the list that my youngest has written to Santa. Since my eldest has already worked out that Santa isn’t real, I’m pushing for the little one to keep believing (probably for the last year), so I can use my parental blackmailing privileges as long as possible to ensure good behavior under Santa’s watchful gaze.

Where has this year gone?!

Silly season has begun in all earnest with all of its usual party and function build-up. Invites left, right and center. Birthdays, weddings and a range of year-end celebrations, and boy am I ready to celebrate the end of this year!

I was very lucky to have gone on a wonderful holiday last month to Kenya. I’ve never been to another African country and while I was fairly prepared for it, I was nonetheless surprised at just how third-world it is compared to South Africa, which is also considered to be a third-world country. Believe me, if you’ve never been into Africa, we’re really very modernized – despite the recent Eskom blackouts…

What I did enjoy was the availability of many South African wines. In Nairobi, South African wines featured prominently on most restaurant wine lists and I even got to meet a South African Sommelier at the Capital Club, called Brilliant Mathelumusa Rendani. In the Maasai Mara, only South African wines were available and on Lamu island we also came across some familiar favourites. The only negative – it’s BLOODY expensive. Such a pity.

Now for the last stretch to the Festive Holidays. Bring it on!

Cheers,

DECEMBER 2014 WINE EXTRA 5

TableTalk This month: Blend it Like Beckham - Star Scores Napa Winery Lowcarb drinks for Banters Aussie Pilot Pulls Up for a Pint US Officials Set to Destroy $200,000 Wine Cellar

Blend it Like Beckham Star Scores Napa Winery

W

hat do you get the woman who has everything?

In soccer star David Beckham's case, you buy her a winery.

Not content with recently kicking off his own brand of whiskey, 6 WINE EXTRA DECEMBER 2014

soccer star David Beckham has also apparently splashed out on a winery in Napa for his wife Victoria. The celebrity couple have lived in Los Angeles since Beckham joined the L.A. Galaxy side from Real Madrid in 2008.

He reportedly bought the winery in Napa Valley shortly afterward,

so he could present Victoria with a bottle bearing her name on the label.

The winery is run by a team of specialists, but it is thought that the wine will not be made available to the general public, instead being shared out among

TableTalk

the Beckhams' famous friends. We're picking the wine that has a spicy finish, given Victoria's previous role.

The property itself also includes a lavish mansion, and is valued at many millions of dollars.

Interestingly enough, the couple has apparently not spent a great deal of their time at the property, preferring instead to spend their time at a similarly ostentatious compound located somewhere in the south of France. However, neither of the worldfamous Beckhams have announced to the media any intention to dispose of the multi-million dollar vineyard and its accompanying property.

Considering it was originally purchased by Beckham in 2008, at the height of the global financial crisis, it's likely he got a bargain.

He isn't the first celebrity to invest in wine, with rock stars like Sting and Queensryche's Geoff Tate also bottling their fame. Movie industry stars like Paul Newman and Francis Ford Coppola have also

crossed over into the wine world, so it's no great surprise that Beckham did likewise. Even as a player, Beckham was something of a one-man brand, launching ranges of underwear and fragrances. He also had lucrative promotional deals with the likes of Nike. Earlier this month he announced a tie-in with Diageo's Haig whisky brand that saw him lend his name to a single grain Scotch.

The couple become famous for simply being famous around the world. Beckham retired from football 18 months ago and has been looking at setting up a Major League Soccer franchise with some of his estimated $280-million fortune. Victoria has reportedly been in talks about a Spice Girls reunion next year and was recently announced to be Britain’s top entrepreneur.

Article courtesy of www.wine-searcher.com

DECEMBER 2014 WINE EXTRA 7

TableTalk

Low-carb Drinks for Banters

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or some, losing weight can be a pretty sad experience. All of the nachos, pies and chocolate get tossed out in favour of green leaves, berries and an ever-changing array of seeds. Plus you’ll probably have to take up exercising, which for many translates directly to “cruel and unusual punishment.”

With all of these traumatic changes going on, it’s only natural to want to reach for a drink.

Unfortunately, many diets frown upon your evening tipple, leaving you more miserable than ever.

This, however, doesn’t have to be the case. It’s perfectly possible to enjoy a drink or two as part of your weight-loss regime, and it might just give you the treat you need to fight through those dark hours when all you can dream of is pizza.

8 WINE EXTRA DECEMBER 2014

The key lies in precisely what you are drinking. Not all alcohol is created even vaguely equal and there are massive differences between a glass of scotch and a two litre plastic bottle of cider.

One of the most popular diet books of all time was published in 1964 under the snappy title The Drinking Man’s Diet and was dedicated to helping people diet without sacrificing the finer things in life. Centred around the same principles as the Banting craze which is currently taking the world by storm, The Drinking Man’s Diet opined meals that were low in carbohydrates and high in fat and protein. The book has sold over 2 500 000 copies to date and closes with these fantastic lines.

“So, drinkers of the world, throw away your defatted

TableTalk cottage cheese and your cabbage juice; and sit down with us to roast duck and Burgundy. You have nothing to lose but your waistlines.�

What the drinking dieter needs to understand is that while all alcohol contains calories (around 7 per gram) some of it also contains a notable amount of carbs. This is especially true of alcohol that is sweet or, even worse, mixed with soft drinks.

Instead, you want to stock your drinks cabinet with good, strong spirits. These are essentially free of carbohydrates, and high in alcohol meaning you get excellent bang for your buck. It does mean you’ll have to stay away from the beer, at least most of the time, but for a refreshing drink you can always plump for a totally carb-free whiskey-soda.

So, as you can see, spirits are good, beer is bad and alcopops are downright terrible. The surprise shocker might be gin and tonic, it might not taste that sweet but tonic water is LOADED with carbs.

Article courtesy of www.health24.com

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TableTalk

Aussie Pilot Pulls Up for a Pint

A

pilot in Western Australia has been questioned by police after he steered his propeller-driven plane down the street on his way to the local pub.

Locals in Newman were stunned when they saw a Beechcraft two-seater aircraft chugging down the main street, before pulling up at the local pub, according to reports in the local press. Adding to the spectacle was the fact that the plane didn’t have any wings.

“On the way back through town, here’s a plane parked outside the Purple Pub,” Newman resident Beau Woolcock told ABC radio. “Even more special was seeing one of the local coppers poking his head in the door of the plane looking like he was asking for a licence.”

10 WINE EXTRA DECEMBER 2014

“It was a pretty stupid thing to do,” Newman police sergeant Mark McKenzie told reporters, saying the propeller was running and it needed to be steered by foot pedals. “It was not clear why it had no wings.

Kids were coming home from school. It could have been very ugly. All he needed was one gust of wind because without the wings, it’s not stable.

People think it was a bit of a laugh but it was very dangerous and we’re not very happy with it.”

The West Australian newspaper said staff at the pub had dubbed the man a “legend”. Police said they were investigating whether he had committed an offence, given the plane did not leave the ground or cause any traffic accidents and the man passed a breath-test at the scene. Officer Mark Garner is quoted in The Decan C “I need to look at what the appropriate offence would be as it’s a bit of an unusual one.”

TableTalk

US Officials Set to Destroy $200,000 Wine Cellar

T

housands of bottles of fine wine, many from boutique producers in California, are set to be destroyed in the US after being seized in a police raid, unless their owner can stop the process.

Police in Pennsylvania confiscated 2,447 bottles of wine earlier this year from lawyer Arthur Goldman.

He was charged with illegally reselling wine to private clients within the state, after being exposed by an undercover sting operation. Goldman has since agreed to join the state's first-time offender programme, which involves community service and two years of probation.

12 WINE EXTRA DECEMBER 2014

But his wine collection, which police valued at between $150,000 and $200,000 at the time of his arrest, was facing destruction under the state's alcohol laws unless he can convince the Court of Common Pleas in Chester County to hand them back. The court has declared the wines forfeit, but Goldman will file a counter-motion within the next week.

'Destroying it would not only be devastating to the Goldmans, but also an absolute waste,' Goldman's lawyer, Peter Kratsa, told Decanter.com. 'We are confident that we will ultimately prevail in getting the wine returned,' he said.

TableTalk Many Californian wines are listed on an inventory of Goldman's stock, produced by police. Some of the wines listed were on sale in other US states for more than $100, such as Bone Rock Syrah 2009 from Saxum Vineyards, on sale at Chicago-based Hart Davis Hart for $125 for a single bottle. Many more were priced at more than $50, including Turley Wine Cellars' Napa Valley Zinfandel 2011, on sale for around $60 in California at the Old & Rare Wine Co. There were also several German Rieslings on the inventory list, including a 2004 vintage Riesling from Dr Ernst Loosen and a 2005 Riesling from Robert Weil.

The list also includes a 1999 vintage Pommard premier cru from an unnamed domaine, as well as a number of Rhone wines, such as a Chateau de Beaucastel red 2000 and a Chateau Saint Cosme 2010. There was also a Barolo Cannubi 2000 listed.

Full details of some of the wines and their producers were not cited by police.

Christina Turley, director of sales and marketing at her family's estate, said, 'While we of course would never want our wines used for illegal purposes, it would be a shame to see all that hard work go to waste. We hope a reasonable solution will be reached.'

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Some of our Top Awards so far for 2014

1 Michelangelo Platinum Award

1 Michelangelo Gold Award

4 Wine System Gold Awards

2 IWSC Silver Awards

1 Michelangelo Trophy

2 Terroir Wine Awards

'This forfeiture case is still in litigation so it is too soon to determine the fate of the wine,' said a spokesperson for Pennsylvania district attorney Kathleen Kane.

Only the Pennsylvania Liquor Control Board, a government-affiliated agency, has the power to import, store and sell alcohol in the state, a rule that dates back to the end of Prohibition in 1933.

Article courtesy of www.decanter.com

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TasteTeam Something Different

Every now and then it’s good to step out of one’s comfort zone. Generally, the comfort zone for wine lovers would be considered to be the usual suspects of Sauvignon Blanc, Chardonnay, Chenin, Merlot, Shiraz, Cabernet Sauvignon, Pinotage… You get the gist. So, we’ve found some more interesting wines for the Taste Team to sample this month that step completely out of the normal vinous realms. Keep your eyes peeled for some of these stonkers to increase your palate’s repertoire and take things to a whole new level.

From left to right: The Foundry Rousanne 2013, by The Foundry, RRP: R130. Lemberg Hárslevelú 2013, by Lemberg, RRP: R160. Rickety Bridge Foundation Stone White 2013, by Rickety Bridge, RRP: R85. Natte Valleij Cinsault 2013, by Natte Valleij, RRP: R105. Terra Del Capo Sangiovese 2012, by Antonij Rupert Wines, RRP: R85. Idiom Barbera 2010, by Idiom, RRP: R180 14 WINE EXTRA DECEMBER 2014

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 pÊtanque arena, situated in a citrus orchard, makes for an unusual and unique tasting experience.

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Taste

TasteTeam The Foundry Rousanne 2013 RRP: R130 ; Stockists: Wine Concepts, Norman Goodfellows and Riverside Liquors. www.thefoundry.co.za

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

a lovely burst of juicy ruby grapefruit on the palate, which gives bright fruit flavours, but keeps the acidity in check.

Nothing too complex and intimidating, which makes this a great go-to wine for all occasions and it goes particularly well with sushi..

Eduard says: Herbs and pears with tropical sweetness and some bitterness in the back of the throat. This is a nice spicy wine, ready for springtime romance. There might even be some potential to keep this wine in the cupboard for a couple of years, maturity will bring forward some of the fruitynutty characteristics and mellow out the fresh acidity. It is definitely something different, but in my opinion will even be better in a year or two. If you want to try it now, have it at lunch with some fruit and cold meats on the plate.

Daisy says: There was the lightest of green tinges to this wine and a lovely note of warm, creamy oak greeted my nose. As you swirled the glass, herbaceous scents rose up along with a whiff of hay barrels, transporting me immediately to summers in England when I’d sit gazing out of the window in the back seat as we drove through country lanes. There was a delicate lemon citrus component on the palate followed by a puckering twang. Set a glass aside and leave it a while and you’ll find whiffs of diesel on your return…this is far nicer than it sounds!

Charlotte says: Light and soft with wafts of aromatic, yet tart lemon and freshly cut green grass on the nose. Then

16 WINE EXTRA DECEMBER 2014

“This is a nice spicy wine ready for springtime romance.”

Donald says: Light and sparkly bright in the glass, the aromas coming from this wine include under-ripe pears, lavender herb and a mineral earthiness akin to wet river pebbles. The palate is light and fresh with just a touch of complexity and depth from slight wooding – rich, but more minerally than fruit-driven – grapefruit peel on a flint stone driveway.

The alcohol content is there, but is reigned in by the acidity and tea-like dryness of the finish. An alternative to Chardonnay, this is a niche wine made from a niche grape variety to be served with soft white cheese and shellfish in a rich, creamy sauce.

Ilze says: This wine has a strong aroma of herbs and wild flowers and a light straw, with intense aromas of papaya, lemon, peach, apricot and jasmine.

There are flavours of quince, apricot and sweet spices with potent acidity and a lingering finish. It lets me think of Lemon Cream biscuits, which I suspect it will pair well with.

Guest taster Christelle says: What a lovely, refreshing wine to start off the evening. Well balanced and uncomplicated with crisp acidity. I loved the citrus and aromas of ripe peaches that followed through perfectly onto the palate. It also paired fantastically with Charlotte's hand-crafted deluxe sushi!

Buying only one bottle simply won't do invest in a case!

Lemberg Hárslevelú 2013 RRP: R160; Stockists: Norman Goodfellows, Publik and Pain de Vie www.lemberg.co.za

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…

Daisy says: A pleasant light-gold hue in the glass with delicious smells of orange, apricot and a white flower that I couldn’t quite put my finger on.

There is an almost saline component when it touches your lip, followed by a surprisingly yummy full mouth feel. The floral notes remain in your glass and, in fact, seem to become stronger the longer you swirl the liquid. Secondary notes of clementine push through. Some may find this a little heavy to drink on its own, but I highly recommend (at least) one glass to savour its delights before sitting down to enjoy it with a meal.

Charlotte says: At my local market you can buy organic dried fruit and my favourite guilty pleasure is dried pineapple chunks - they just have the perfect balance of intense tropical tang and sweet honey and are simply irresistible. This wine smells identical to these little golden nuggets and I would happily spill a glass all over myself and call it perfume! Delving deeper there is even more flavour to be found - a tickle of pink pepper here and a mature minerality streak there, which adds exciting dimensions to the glass and creates a unique yet sophisticatedly different glass to be enjoyed. A fantastic wine. Definitely one for the collection.

Eduard says: A dark yellow wine that tells you on the colour that there is wood involved in the making of this beauty. Very complex on the nose with a variety of aromas that makes you sit back and contemplate what you have just sniffed. In short, I picked up peachy fruitiness, spices with some cinnamon, fresh orange peel, banana and definitely a wallop of honey to balance it off. It is dry and crisp on the palate with some oiliness, just enough

to keep the lingering acidity and sweet feeling of fruitiness for a long time on the aftertaste. This is for me a “must taste wine”, something after which you will say that is was “time well spent!”

Donald says: An eccentric experiment gone wrong? Not enamoured with this wine, but let me try and be fair here.

Not much on the nose apart from a lime and mineral like waft, not unlike the smell you get from a fertilizer high in nitrogen. The palate is savoury, flat and herbaceous with a finish that reminds me of Underberg digestif bitters with elderflower and green tea. If you like your wines to be more earthy than fruit driven, give this a try, but it would have to be paired with just the right food for it to work well.

TasteTeam this wine could easily become one of my favourites.

Rickety Bridge Foundation Stone White 2013 RRP: R85 ; Stockists: Norman Goodfellows, Wine Concepts and Caroline’s Fine Wines www.ricketybridge.com

“…I would happily spill a glass all over myself and call it perfume!” llze says: This wine oozes honey flavours, nuts, butter, orange and naartjie. The spice, salt and chalkiness balances it out. It has so many layers that open up a myriad of flavours. Have this with your peanut butter and honey sandwich or buttered caramel popcorn and, if you are keen to buy take-away, Thai food with cashews or peanut sauce.

You can see I'm not keen to cook this month. Oh well...

Guest taster Christelle says: : I can honestly say that I have never heard of this cultivar so I will not even try to pronounce it! But with its weird and wonderful aromas of spice and orange peel, its fresh palate and lingering finish,

Daisy says: I feel that the slightly sweeter nose on this wine will appeal to a larger number of our SA wine drinkers. It is almost tropical, with definite banana nuances and made me think immediately of sand, straw hats and umbrellas in the sand. Medium bodied with a creamy mouth-feel and a refreshing acidity that lingered just long enough before taking your next sip. Notes of golden sultanas play briefly on the nose and there’s a tart bite of a Granny Smith apple on the palate. Even after some time in the glass, the creamy element remains, which I like. A lot.

DECEMBER 2014 WINE EXTRA 17

TasteTeam Charlotte says: For those that like a glass of wine with breakfast (no judgement here), this is the one for you. Like a big bowl of fruit salad, heaped high with fresh bananas, peach, spanspek and a dollop of creamy yoghurt on top, a glass of this should count as one of your five fruit servings in a day. The tangy, yet sweet fruit flavours continue onto the tongue, but then deepen out to a richer, more dry finish.

Serve this alongside a decadently large slice of lemon meringue for the perfect mouthful.

Eduard says: A light coloured wine with some green on the edges. The nose was sharp and on the spot, more precise, it smelled like my kitchen on baking day: the aroma of banana bread with some lavender whiffing through the open door, all together in some springtime flowery sweetness. The aftertaste picked up on the fullness of the wine and lingered in the back of my mouth, rolling forward towards the nose, strengthening the aroma even more.

“If this wine were a dessert it would be a trifle as there are multiple layers of flavours and textures…”

Donald says: There’s quite a lot going on in this wine and it needs a few sips to get your head around the components.

If this wine were a dessert it would be a trifle as there are multiple layers of flavours and textures that hit the tongue from all angles. Sweet fruit, savoury, chalky biscuit and floral potpourri are all evident on the nose and follow through

18 WINE EXTRA DECEMBER 2014

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

to the palate with a vanilla richness and depth from barrel ageing. Zippy acidity helps make the finish fresh and clean. It may become more seamless with age and could be paired with a diverse range of foods. It would more than hold its own.

Ilze says: This wine smells very sharp and oxidated. At first, it tastes mousselike then gets some acidity like cake batter. There are spring blossoms, restrained peach, mango and stone fruit on the nose. Subtle hints of fruit, oak and spice feed through onto the palate.

Try this with the Zucchini and Key Lime cake at the Blue Crane and Butterfly in Dorpstreet, Stellenbosch.

Guest taster Christelle says: While I was impressed with the bursts of bananas and mango as well as the subtle spiciness on the nose, the wine seemed to fade completely on the palate. It is a young wine, though, so it could perhaps become better with time. I would love to try it again in a year or two.

Natte Valleij Cinsault 2013 RRP: R 105; Stockists: Cellar Door and Frogitt & Vonkel Private Wine Merchants www.nattevalleij.co.za Daisy says: I immediately smelled seeped cherries when I put my nose to the glass of this wine: the smell that comes when making compote and the fruit sits simmering on the stove top.

Hints of mushroom and a meaty element came through as well alongside a trace of marzipan somewhere deep inside the glass. That’s quite a big noseful. The

tannins on this wine were grippy, yet gentle enough not to be overbearing. I’d say this is a medium-bodied red, yet very easy drinking. I’d enjoy it quite happily on its own without feeling that the backup of food was needed. A dark fruit element lingers and there’s a layer of eucalyptus when you return to the glass later.

Charlotte says: Like a glass of gently mulled wine, this aromatic bomb may look light and thin, but certainly packs a punch in the flavour stakes. Rose petals, pink pepper and luscious strawberries complement the sweet cinnamon and vanilla flavours, whilst an undercurrent of light oak adds a dry finish. This would be great served slightly chilled with an alfresco lunch, especially with cured meats, crunchy fresh bread and a roasted red pepper dip.

Eduard says: While pouring the wine it looked light in colour, friendly with a hint of brown on the edge. An intense nose greeted me with the wonderful aroma of cherry tobacco and my Granny’s fruitcake - full of cherries and happiness.

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.

I had to swirl it around for a while to open up its personality, giving it a chance before even attempting the first taste. The tannins took a while to really come through and the taste is heavy and strong, balanced and just about perfectly in line with what the nose promised in the first place. This is an enjoyable wine that will make you smile while reaching for the second sip!

“An intense nose greeted me with the wonderful aroma of cherry tobacco and my Granny’s fruitcake - full of cherries and happiness.”

Donald says: Smells and looks a bit like a Pinot Noir, but doesn’t necessarily taste like one. A little bit of strawberry fruit, sweet exotic spice and a musty floral tone, this wine is light and bright in the glass with an attractive ruby redness.

The palate is zippy and light initially with good acidity, but then the depth of the fruit comes through mid-palate – sweet fruit pastille-ish red fruits and cinnamon spice rounded out by a very subtle tannin and acid structure. Would definitely work slightly chilled on a hot summers day. Some wines are made for instant gratification. This is one of them.

Ilze says: This dark, rosy wine is festooned with red apples and spices such as cinnamon, nutmeg and star anise. It smells like an 80’s jasmine potpourri laden Biggie Best bedroom. It is deceivingly heavier than it looks.

Guest taster Christelle says: This wine is certainly interesting. Its light colour made me think for a moment that it was a Gamay Noir, but the first sip proved me wrong, as this wine is a bit more serious.

It has lovely sweet cherry tobacco flavours, soft, velvety tannins and a smooth finish. Quite feminine and rather very likeable!

Terra Del Capo Sangiovese 2012 RRP: R85 Stockists: Ultra Liquors, Makro and Liquor City www.rupertwines.co.za

Daisy says:There was an appealing regal-purple hue when I saw this wine poured into the glass, with a scrumptious nose of earth, red berries, cinnamon and liqourice. A full, buffbodied red, this Italian dude of a wine has certainly spent some time in the gym. You can almost taste the hours it’s spent pumping iron. I’d need some food with this one…and perhaps keep on track and let it work its magic with

TasteTeam something equally Italiano. Perhaps spaghetti alla puttanesca (literally, “spaghetti of the whore” in Italian, for those who didn’t know)? Let’s not dwell too much on how that name came to be, but rather pair this cad of a wine with a prostitute pasta and see how the evening unfolds… #flyonthewall Charlotte says: A beautiful rich ruby red glass, intense in both colour and flavour. With smells of a slow cooked bolognaise, intense, it's deep meaty, tomato and earthy herb flavours just like your Italian grandmother used to make.

I would serve this slightly chilled to bring out the fresh juicy red fruit flavours and drink at least a full bottle until I started talking in a bad Italian accent whilst using excessive hand movements. A great wine to celebrate the passion of life.

Eduard says: Another lightly coloured red for the evening was poured into my glass, again with a hint of russet on the edge, maybe just to show that the wine has some age to it. I found a “quiet” nose filled with earthy sweetness and black berries. On my first sip the tannins were right there in front, but then it disappeared just as fast, leaving me with an aftertaste of white pepper and a juicy plum picked directly from the tree. The wine has a special balance of minerality with a vibrant twist, full of drama and unparalleled flavours, a happy wine to drink with smiling people in a friendly place!

Donald says: If you like Chianti you will like this wine as that’s what it tastes like.

I am not a big fan of Chianti so forgive me for my reserved judgement here.

Fennel, cherry tomatoes and some plum sauce spice on the nose, the wine

DECEMBER 2014 WINE EXTRA 19

TasteTeam has a decidedly European character in that the earthiness outweighs the fruitiness, certainly initially. Light and a bit weedy it’s a bit like a middle-weight boxer trying to put on weight to fight in a higher division. The fruit comes out nicely in the finish, but for me this wine is a little unbalanced, although there’s bound to be someone who likes this style. Match it with pizza and pretend you are a Mafia Don to elevate it.

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.

Idiom Barbera 2010 RRP: R180 : Stockists: Cellar door only www.idiom.co.za

“A full, buffbodied red, this Italian dude of a wine has certainly spent some time in the gym.”

Ilze says: This wine looks like it came out of the Twilight series. A luminous blood red colour, with pencil lead or metal and deliciously succulent and juicy fruit flavours in the mouth. Then one gets the tangy blue and black berry fruit and rich red plums. Vanilla oak or cherry tobacco, vibrant and lively nutmeg and cinnamon spice makes it well balanced and lifts the flavour. I would definitely pair this with any tomato based Italian food.

Guest taster Christelle says: My absolute favourite! I am without words when it comes to this wine. Charlotte's flatmate does have a very cute cat, though!

20 WINE EXTRA DECEMBER 2014

Daisy says: The first thing to entice your eye is the tall, sleek bottle, with its crisp white, elegant label. It was a porty colour in the glass – a very deep, dark purple with the faintest light-brown rim.

I found the nose to be a little offensive at first, so I let it stand a while in the glass to open up. It later gave rise to whiffs of black fruit and a dusty, earthy element.

On the palate, the tannins were fairly pronounced and tastes of cacao powder and tart blackcurrant rushed over the taste buds.

Charlotte says: Like silk pajamas against a pair of freshly shaved legs, this wine is just sexily smooth and luxurious.

With an intense burst of blackberry and mulberry flavours, balanced with deep prune, spice and a tickle of tobacco this is a wine that doesn't even need food to show it at its best. With its soft tannins it is incredibly moreish and the only downfall is that you will probably

regret not buying a full case once you have polished the first bottle off all by yourself.

“It would be like driving a 911 and then switching to a Ferrari – not always a smooth transition but an exhilarating one…”

Eduard says: Dark, rich and full of promise, a red wine with the heart of a champion. The nose opened itself up in an Imbuia wood cabinet drawer, filled with sweet berries, cinnamon and old dust – beautifully balanced and ready to taste. The tannins filled my whole mouth, maybe a little frank, but with enough authority for the balanced acidity to clear up the path for the rich vibrant finish to roll to the tip of my tongue. When your team has just won the Currie Cup, this is the wine to drink! A winning team deserves a winning wine to make you sit back, relax, be happy and enjoy the moment…

Donald says: This wine is different but in a very good way. If you ever get palate fatigue from drinking all those Cabernets, Shirazes and Bordeaux blends, this is right up your straza. It would be like driving a 911 and then switching to a Ferrari – not always a smooth transition, but an exhilarating one (Note – I’ve never driven either in my life but I have a vivid imagination).

Packed with perfumed blackcurrant on the nose there is also a little hint of cedary spice. The palate is red and black fruit- driven, robust and rich, but

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.

very smooth – the acidity and tannins are very subtle and lend just enough structure to prevent the wine from being a jam monster. Class, but with a price tag to match, I suspect.

Ilze says: This deep crimson coloured wine is rather deceptively light. It has a mixture of youngberries and blackcurrant tastes, creating a bit of a twang to it. There is some wood to it, burnt tea leaf and tobacco notes. It has the likeness of a heavily spiked Blackcurrant cake with lots of dark chocolate and cream. Could be interesting to pair with your Tannie Bokkie's Wildspastei. She makes a damn good one!

Guest Taster Christelle is an avid animal-lover and full time mom of 8+ (1 toddler, 4 dogs, 3 cats and possibly a few foster pets), Christelle's passion for wine started after her very first sip of Chamonix Chardonnay way back in 1999.

After working in the wine industry for several years, she took a leap of faith earlier in 2014 and is now actively involved in animal rescue and welfare in the Boland and West Coast area as part of the Watershed Animal Rescue team. www.watershed.org.za

Guest taster Christelle says: Yum! Tall dark and handsome, from the bottle to the glass. This wine brings a richness and elegance with its dark red berries and fruits. Clasically Italian in every way, I would imagine enjoying this with a rich Saltimbocca or perhaps just by myself, to put me in my happy place after a tough week.

DECEMBER 2014 WINE EXTRA 21

Special Report

Leading the Way to Transformation Cape Winemakers Guild Protégés The Cape Winemakers Guild Protégé Programme is one of the true success stories on the road to transformation of the South African wine industry.

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Special Report

B

y cultivating, nurturing and empowering promising individuals to become winemakers of excellence, the CWG Protégé Programme plays an active role in the transformation of the industry to ensure its long term health and sustainability. Since its inception in 2006, the Protégé Programme, under the auspices of the Nedbank Cape Winemakers Guild Development Trust, has given aspirant winemakers the rare opportunity of working side by side with members of the Guild, all masters of their craft.

This year saw the addition of a similar internship scheme in association with VinPro to develop young viticulturists. Both the Oenology and Viticulture Protégé Programmes allow promising individuals to realise their dreams of becoming fully fledged winemakers or viticulturists. The CWG Oenology Protégé Programme spans three years, whilst the CWG VinPro Viticulture Protégé Programme is a two-year internship.

The Guild is also involved at tertiary education level by supporting promising oenology and viticulture students at the University of Stellenbosch and Elsenburg Agricultural College. The Cape Winemakers Guild Billy Hofmeyr SETA Bursary Programme provides students with financial support during their final year of study, after which they can apply to the Guild’s Protégé Programme.

“The year on year growth of our Protégé Programme and our role in transforming the wine industry are major priorities for the Cape Winemakers Guild,” says Guild Chairman Andries Burger.

“Thanks to a generous contribution from the VinPro Foundation, we are now able to branch out into niche areas of the wine industry which will broaden the reach of our transformation efforts even further,” adds Louis Strydom, Chairman of the Nedbank Cape Winemakers Guild Development Trust.

Protégés: Wade Sander, Ricardo Cloete, Rose Kruger, Thornton Pillay, Philani Shongwe, Rudger van Wyk, Chandré Petersen and Heinrich Kulsen.

DECEMBER 2014 WINE EXTRA 23

Special Report Rose Kruger of Drakenstein and Rudger van Wyk of George have both been part of the programme since December last year. Rose has a Bachelor degree in Agriculture from Elsenburg Agricultural College, whilst Rudger is a BSc Agriculture, Oenology and Viticulture graduate from the University of Stellenbosch. Both love their journey in winemaking and are eager to learn from their mentors.

“My dream is to be considered someday as one of the best female winemakers in the country,” says Rose who has spent the year side by side with Jeff Grier at Villiera.

Rudger who has worked under Abrie Beeslaar at Kanonkop, is equally motivated to make a success of his career: “I fell in love with the oenology course and the idea of one day making my own wine from scratch.”

Both will now continue the programme with different mentors at new cellars where they will have the opportunity of making their very own wine for the first time thanks to generous sponsors. For the past four years, the Cape Cooperage Group has donated barrels to enable every 2nd year Protégé to make their own wine. Other sponsors supporting this initiative are Consol Glass, Amorim Cork and CDS Vintec who donate the bottles, corks and capsules for the Protégé wines.

During their journey into winemaking, Protégés are required to prepare budgets, production plans and marketing proposals for the wines they produce, in order to experience the entire process. All the Protégé wines are auctioned during their final internship year at Gala Dinners in Johannesburg and Cape Town and at the Silent Auction that takes place at the annual Nedbank Cape Winemakers Guild Auction. The funds raised are ploughed back into the Protégé Programme to support the development of future winemakers and viticulturists.

Over the past 14 years, all nine graduates of the Oenology Protégé Programme have found their niche in the wine industry and have embarked on 24 WINE EXTRA DECEMBER 2014

Rose Kruger and Rudger van Wyk

Buy our full range at the tasting room | 021 558 6280 Monday – Saturday 09h00 – 19h00 | Sunday 10h00 – 16h00 Pay cellar price for our wines at the restaurant | 021 558 7035 Tuesday – Saturday | Lunch 12h00 – 14h30 | Dinner 19h00 – 21h30 Sunday | Lunch 12h00 – 14h30 | Closed on Mondays De Grendel Wine Estate is only 20 minutes from the Waterfront and Cape Town International Airport.

Leave the N1 at exit 18, continue down Plattekloof Road for 5km, De Grendel is on the right. www.degrendel.co.za

Special Report

Thornton Pillay

a career in winemaking. Praisy Dlamini, Elmarie Botes and Heinrich Kulsen have all been snatched up by Distell, while Thornton Pillay was head hunted by KWV. Independent cellars have also been eager to employ CWG Protégés. Tammy Jeftha is at Hartenberg, Sasha Claassen has joined Asara, and Chadré Pietersen is working at Spier. Philani Shongwe has been given the opportunity to work in Italy, whilst Howard Booysen makes wine under his own label.

Over and above the development of winemakers and viticulturists, the CWG is in the process of accelerating opportunities for cellar workers through a partnership with Wine Training South Africa (WTSA). The objective of the partnership is to expand existing training programmes to include formal training of winemaker assistants and to create a SETA accredited national qualification for cellar workers.

For more information on the Guild, call 021-852 0408 or send an email to info@ capewinemakersguild.com. Students interested in applying for the Protégé Programme can visit the Guild’s website at www.capewinemakersguild.com.

26 WINE EXTRA DECEMBER 2014

Charles Hopkins and Chandré Petersen

Exclusive interview

Paul Snodgrass Shot on location at Publik Wine Bar A few years ago, he’d have described himself as a Comedian/Actor, but these days it’s shifted to the Actor/Comedian side of things. Paul Snodgrass, known to his friends and fans as ‘Snoddie’ is actually quite a shy guy who considers himself to be somewhat geeky.

APRIL 2014 WINE EXTRA 28

Paul Snodgrass Where were you born and raised?

you rehearse on stage, in front of a live crowd.

I was born in 1978 in East London (the Eastern Cape version) to Rob and Bev. We moved to Cape Town when I was 13. People give East London a lot of crap, but I reckon I learnt a lot of my manners and discipline there as it’s such a great and holistic place to grow up.

From there comedy became my driving force. I eventually broke into TV, first producing a show, then presenting ‘That Sport Show’. I’d never have thought I’d become a sport journalist. I then moved into radio with Heart FM and these days I just freelance as an actor. I recently shot a TV series called Black Sails which is currently being aired in the US and another show called The Minion is airing in the States at the moment. I’ve shot a few movies too.

Tell us about your acting/comedy career to date?

I studied Drama at UCT for 2 years when I pretty much stumbled into comedy. I was minding my own business on campus the one day when this guy came up to me and handed me a flyer, asking whether I was interested in attending the comedy gig. I said ‘yeah’ and when I looked at the flyer, my name was on it… So that turned out to be my first comedy gig a week later. People laughed and a cute girl came up to me to chat later and that pretty much sold it to me! I was very fortunate to have two amazing lecturers whom I sat down with and told how much I enjoyed comedy. They were very supportive and said that their job was done as comedy is the one medium where you only learn on stage. Certainly for me, it’s the only entertainment medium where

“Bubbles for me, taste like a headache. ” Let’s chat wine… Red or white?

Red. Most definitely. Bubbles for me, taste like a headache. White wine quite often works well on a summers day, but the best way for me to describe red wine is to say that one sip makes me stay. I grew up in a beer, gin and whiskey household, so I never really understood just how good wine can taste, how it can complement me and I think I only really

DECEMBER 2014 WINE EXTRA 29

Exclusive interview

discovered it more recently through friends of mine who have a real passion for wine like David Cope who owns Publik Wine Bar and Simon Wibberley who is a sommelier. I used to go to wine tastings more to pick up girls. It was my ‘date thing’, until I started to appreciate just how delicious wine is.

Now I’m taking it much more seriously. I really love wine now, but for me it’s something to enjoy with dinner, where if I’m out with my friends, I’ll still most likely opt for a whiskey or beer.

Was there a specific moment when you realized that you really enjoyed wine?

I have a friend who’s in the industry. We were having a tasting with some other friends and Dane just started explaining about the nuances of wine in such an interesting way, which totally made sense. It’s so easy to buy a crappy, cheap wine, drink it and decide that wine was absolutely terrible, but when you taste a really good wine, the more it made sense.

Wine is great, but it’s even better with good food and we know that Franshhoek has some of the best restaurants around.

Have you tried anything interesting winewise?

I suppose you’d probably call me a bit of a Hipster, but I’m really into the Garagiste style of wines. I like that there’s somebody out there who has very small batches and make the wine with pure love. I feel you can really taste it. With a lot of the mass produced stuff, it’s like it gets shoved in your face with some 5* rating from a book and you’re expected to like it.

I find with Garagiste style wines, there are also a lot of more distinct and unique flavour profiles.

“Let’s just say that in a Muslim state, that didn’t go down very well. ”

Do you have any favourites?

I wouldn’t say I do. I always tend to ask my friends, because they know more than I do and I always trust their judgment. What I love about visiting Publik is that they’ve got a 5-wine tasting, which is great for a novice like me. The guys on the team are really knowledgeable and impart their knowledge in such an interesting way. I love tasting something new and just getting my head around the cultivar, region and farm.

Have you visited any wine farms?

I’ve actually visited loads. My Dad has always loved Nuy and that’s the first place where I tasted a delicious Port. As a kid, I never really had much of an understanding of wine. At one stage we lived opposite a wine farm and I came home one day with armfuls of grapes much to my parents’ horror, saying “they’re just growing everywhere!”. Often enough I’m the designated driver, but I’d always suggest Franschhoek for its wine as well as its food.

30 WINE EXTRA DECEMBER 2014

Do you have any specific favourite wines?

The Rupert & Rothschild Baron Edmund was once given to me as a birthday gift and I totally loved it. Alphabetical is a great wine that is well-priced and easy to drink. As a single 36-year old man, I’ve realized that wine is a good way of getting a date to relax and open up about herself. My absolute favourite kind of wine is the kind that drops panties.

Lots of women enjoy a really good glass of wine.

I suppose it’s the more adult version of “Do you want a Tequila?”. The nice thing is when you’ve grown up, you’re earning a little bit more money and you can afford the finer things in life. You can also appreciate the finer things in life as opposed to thumbing the cork into a bottle of Tassies!

If a wine were to be made to represent you, what would it be and what would it be called?

It would be a heavily wooded red, of course… To reference my surname, Snodgrass, I think a nose of cut grass would be good. It would be bold and decidedly fruity. I think we’ll call it ‘Red Grass’.

Say you’re out and about and get a call from a friend inviting you to an impromptu get-together. You need to take a bottle of

Paul Snodgrass

wine, but can ONLY buy one from a local supermarket. What would that go-to wine be that you know won’t let you down?

Sheesh! I think I’ve been spoilt, because I always go to specialist shops to buy my wine, so I don’t really know what’s out there in a normal supermarket…

Do they sell the Newton Johnson Pinot Noir in supermarkets? I have contacts, I’ll make phone calls…

Do you have a story that you can share of a time you did something a little silly after a few glasses too many?

My friend, Colin, and I were on a flight to London.

Before the flight departed, we made friends with some ladies in First Class and we ended up enjoying some of the most delicious wines I’ve ever tasted as

they were ferried through to us in cattle class by our newfound ‘friends’. By the time we had our stopover in Dubai, we were rather smashed and we were asked to keep quiet, especially since, at that point, everything was absolutely hilarious and we were laughing at the top of our voices… Let’s just say that in a Muslim state, that didn’t go down very well.

You recently did a rather awesome campaign to enter the Cover Man campaign

by Men’s Health magazine. Tell us about that?

It was a Thursday and one of my friends, was entered into the competition by his agency. He wasn’t very happy about it as he’s an actor and doesn’t want to be seen as a model. So, after we did a little bit more research, we worked out that, DECEMBER 2014 WINE EXTRA 31

Exclusive interview in fact, ANYONE could enter the competition. I got in touch with a friend of mine who’s a superb cinematographer and the next morning at 10:00 we started taking these shots. By mid day they were up on the site and the next thing it just kinda exploded!

For someone who’s worked with agencies and clients on projects that you want to go viral, having done so many unsuccessfully, it was quite an eye opener.

Within 6 days I had 10,000 votes to be on the cover of Men’s Health. I have a meeting with them soon and it looks like they’ll do a feature on me in the magazine, but I’m not getting the cover. I knew that from the start and wasn’t really expecting anything.

They did see the fun side… eventually, so they came on board. The amount of support and messages I got from friends and acquaintances, was astounding.

Many of these messages echoing my thoughts, that I AM a ‘healthy man’! Sure, I’m not ripped, but if I went to my doctor, I’d get a clean bill of health. I eat pretty well and live a fairly healthy lifestyle… I just don’t have abs. The difference is that I’m good at ‘other’ things. You know, us ‘not-so-pretty people’, we try a little harder * wink *.

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Paul’s thoughts on the Amnesty Red 2013

by Cape Rock: “I really like this wine. It’s quite smooth and easy drinking. I think it’s perfect to enjoy either on its own or with a meal. I really like the label too. That’s pretty cool!”

Retail price: R120 www.caperockwines.co.za

Stephen Fraser was born and bred in Cardiff, Wales, and started his career in food in London and Switzerland, working as Chef de Partie at renowned establishments, giving him a solid foundation to his food career. Stephen moved to South Africa in 2003, taking up position as Sous Chef in the Cape Town city centre. fter After 2 years of finding his feet in his Pulled Pork with pasta and Butternut puree new city, he took position as Head Chef in the

A

kitchen at Meerendal Wine Estate, training under the legendary David Higgs. This revered position moulded his path going forward, taking up the helm at the Lanzerac Hotel & Spa as Executive Chef in 2008. Stephen is an esteemed member of the South African Chef’s Association and boasts a food philosophy of the very best of local and seasonal ingredients, taking diners on an exciting culinary journey.

His kitchen is driven by a passion for the hospitality and food industry and he uses the simple principles of professional knowledge and experience to maintain the highest level of service delivery.

Classical Pasta Ingredients: • 4 3/4 cups Durum wheat flour or All-purpose flour • 1/4 tsp Sea salt • 4 Medium eggs • 6 Medium egg yolks • 2 tbsp Olive oil Method: Put the flour, salt, eggs, egg yolks and olive oil into a food processor and whiz until the mixture comes together to form coarse crumbs. Tip this mixture into a bowl and gather it into a ball with your hands. Turn the pasta dough out onto a lightly floured surface and knead well until the pasta dough is smooth and soft, but not sticky. Wrap in plastic-wrap and let it rest for at least 40 minutes. Take a piece of dough (about the size of a Guava), keeping the rest well wrapped to prevent it from drying out. Flatten the piece of dough to a rectangle using your palm, about 5mm thick. Using a pasta machine, set to the thickest setting, feed the dough through two or three times. Adjust the setting by one notch at a time and repeat. The dough will get progressively smoother and gain more of an elastic consistency. When you reach the thinnest setting, the pasta is ready to be cut, and used for whatever you need it for.

Repeat with the remaining dough.

Pulled Pork Ingredients: • 1kg Pork Belly (boneless and skinless) • 2L Duck fat • 250g Coarse salt • 250g Granulated sugar • 10 Cardamom pods • 2 Lemons • 2 Oranges • 50g Thyme • 20g Sage

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• • • • • • • • •

1 head Garlic 6 Bay leaves 8 Star-anise 8 Cloves 25g White peppercorns 300g Shallots 2 Cloves garlic 150ml White wine (Chardonnay ideally) 20g Thyme

Method: Cure the Pork overnight.

Add all the dry ingredients, herbs and spices together in a bowl. Cut the head of garlic in half and cut the citrus fruits in slices. Add them to the mix. Put the Pork Belly into a deep sealable container and coarsely sprinkle over your mix, get your hands in there and make sure the Belly is well coated and the mix is spread evenly.

Seal the container and put in the fridge overnight for up to 16 hours. Once cured, wash off the pork and pat dry. Pre-heat the oven to 140°C. Put the pork in a deep based oven proof dish and submerge with the cuck fat. Slow confit this pork for 6-7 hours until soft and tender. Check it with a skewer or small knife, the knife should go in and slip out without any resistance from the pork. Remove from the fat and allow to cool. Once cool, start to break the pork belly into small strips by pulling it apart and removing any excess fat. Finely chop the shallots or small onions and garlic. Sweat in a pan with a little olive oil and a small block of butter. Cook until the onions are glassy in look and soft. Wash and fine chop the thyme removing any large stalks. Put the thyme along with the pulled pork pieces into the pan with the onions and mix well. Add in the wine and braise until the wine is incorporated into the mix, leaving you with a soft pork mixture.

Check the seasoning and allow to cool before spooning onto the pasta discs to make tortelloni.

Butternut puree Ingredients: • 3 Butternuts (medium in size) • 1 Cinnamon stick • 8 Cardamom pods • 1 tbsp Sugar (brown) • 200g Butter, salted • 100ml Vegetable Stock (clear) • 30ml Olive Oil • ½ Lemon • Salt • Pepper Method: Start by pre-heating the oven to 190°c. Peel, deseed and chop the butternut into dice size pieces.

Place in a shallow oven proof tray with the vegetable stock, cinnamon stick and cardamom pods. Drizzle with the olive oil, add the sugar and season with salt and pepper. Put the tray in the oven (cover it with foil for the first 2530mins to help soften the butternut), then uncover and roast until butternut is tender and showing signs of roasting.

The sugar should help to give a slight caramel colour and flavour. Remove the cinnamon stick and 4 of the cardamom pods. Leave this to cool to room temperature. Once the Butternut has cooled, put into a food processor or blender, only put in half of the liquid in.

It’s better to start blending and check the consistency before adding all the liquid. Once the liquid is in you can’t take it out and we aren’t looking for a soup texture here, but a thick puree. While it’s blending add in the cold butter, the butter will help bring both the richness as well as a nice gloss to the puree.

Alternatively you can use olive oil.

Before finishing check your seasoning and drizzle with the juice of half a lemon.

spread thinly on a greaseproof paper lined baking tray. (Or Silicon mat if you have).

Remove the basil leaves from the stalks and roll up as if making a cigarette with the leaves. With a pair of sharp scissors or knife, cut the basil finely into thin strips and sprinkle onto the parmesan sheet. Bake until the cheese has melted and turned a golden brown colour (about 8-10mins). Leave to cool. once cold remove from the paper or mat and break into small shards.

Pair it with Lanzerac Chardonnay 2013 Retail price: R85

Parmasan Wafer Ingredients: • 100g Parmesan Cheese • 20g Basil Method: Pre-heat your oven to 200°C. Finely grate the parmesan cheese and

DECEMBER 2014 WINE EXTRA 35

Livin’thelife

by Maryna Strachan

50 Years of Rooiberg Picture this: A perfect spring day just outside Robertson, red and white galore, delectable eats, delicious wine and fantastic dĂŠcor in the most picturesque setting. This was how I experienced the 50th birthday celebration of Rooiberg earlier this month.

36 WINE EXTRA DECEMBER 2014

Livin’thelife I

must admit, I’ve never had a bad time when visiting Robertson or any of her wineries – not even just mediocre. The spirit and passion of the locals is infectious. They’re funny and fun, genuine, down to earth and love a good party. As ‘n FreeState girlie, that’s the kind of spirit I know and love.

members today, contributing from individually owned farms. With a focus on delivering only the best wine possible, I was excited to learn that they supply a wide selection of wines to Woolworths, who we all know are very sticky on quality.

We arrived at Rooiberg around 11am on the Saturday morning. The front lawn was beautifully decorated in red and white.

Everyone was dressed accordingly and the large stage at the front had us all waiting in anticipation of what was yet to come.

After a moving speech, we were entertained by a fantastic rendition of Freddie Mercury and Montserrat Cabballé’s Barcelona along with a load of helium-filled red balloons being released. I had goose bumps all over.

This was really something special.

The first ever Rooiberg MCC was flowing nicely as the sun shone down on what was sure to be a surprise-filled day. Large platters of sushi, wontons, skewers and other snacks were laid out on the tables and everyone was in a festive spirit.

Established in 1964, Rooiberg has a total of 34

Shortly after, all of the media were taken to the nearby Orange Grove Guest Cottages where we had a private lunch in the gardens of the Orange Grove manor house, which, I believe, is the oldest house in Robertson. Its perfectly manicured gardens were abundant in spring flowers alongside the most

“I’ve never had a bad time when visiting Robertson or any of her wineries – not even just mediocre. ”

Find us at The Wine Show Nelspruit

Now exclusively available at Frogitt & Vonkel DECEMBER 2014 WINE EXTRA 37

Livin’thelife spectacular views across vineyards.

My word for the day has to be ‘sporking’… When you use the rounded back end of the fork’s handle as a spoon… Just say it out loud and it will make sense.

“Its perfectly manicured gardens were abundant in spring flowers alongside the most spectacular views across vineyards. ”

At the lunch, we met Cellarmaster Andre van Dyk and winemakers Andre Scriven and Pieter Rossouw, who poured a selection of Rooiberg’s top wines for us all. A vertical tasting of the Reserve Pinotage stood out for me as well as the Reserve Chardonnay, which was deliciously smooth, rich and moreish.

The Kitchen Cowboys' steak sandwich and KWV Café Culture Bernard Kotze from Du Toitskloof, Maryna and celebrity Chef, Pete Goffe-Wood.

38 WINE EXTRA DECEMBER 2014

From here we all went to our respective guest cottages to relax for a while. We stayed in the largest of the cottages, Wouterspan Lodge. Each cottage has its own pool and is very well equipped. They’re all beautifully allocated with quality linen and all of the mod-cons

Important information 2013: Show date: 3rd – 5th May 2013 Venue: Sandton Convention Centre Stand Options: 6m 2 or 9m 2 shell scheme stand or space only Rates - Frogitt & V onk el supplier discount 10% 6m 2 Stand - Normal rate R9,655.20 excl. V AT

design and size. · By being present within the F&V branded area, you are able to promote your brand as well as introduce your portfolio to thousands of wine buyers. · You will be supporting the F&V sales team to indirectly sell your wine throughout the year. · Historically , the top selling wines at F&V all participate in THE WINE SHOW · Lead the way by shaping a new wine market. · You will be part of a focussed, exclusive and branded area that will expose your brand to an exclusive clientele.

2

WWW.NELSONSCREEK.CO.ZA - 021 888 8800

Livin’thelife one would expect from a top-notch establishment.

Perfect for a nice weekend break with friends or kids in the most picturesque setting.

Around 5pm we were picked up by Land Rover and taken up the gorge to a very remote wooden deck, suspended above a riverlet for sundowners with the rest of the media. W were joined by and Orange Grove owner, Carlos, a man who is highly committed to the upliftment of the local community as well as the preservation of the local fynbos and destruction of alien plants.

After a peaceful night’s sleep, we were treated to a delicious breakfast at Rooiberg’s Bodega de Vinho restaurant before setting off again and wishing the wonderful people of Rooiberg farewell and good luck for the next 50 years. Saying goodbye to our gracious hosts until we meet again, I left with a warm, fuzzy feeling. Warmth and hospitality was in abundance and the excellent wines we tasted are a true reflection of the graciousness of everyone involved.

Marianne and her team worked tirelessly to create the most spectacular day for all. One which will truly be remembered fondly by all who attended.

May Rooiberg and their wines grow from strength to strength, stick to their values and superb quality to be with us for many multiples of 50 years. Happy birthday!

40 WINE EXTRA DECEMBER 2014

Livin’thelife

Touriga Nacional is considered Portugal’s finest red grape variety.

It is a thick skinned grape and those skins are rich in colour and tannins, giving excellent structure and ageing capacity.

But it also has wonderful, intense flavours, at the same time floral and fruity-ripe blackcurrants, raspberries-with complex hints of herbs and liquorice.

Touriga Nacional is mainly used to make Port, but excellent dry red wines are produced from it as well. At Dagbreek we harvest the grapes at 25 balling after which they are cold soaked for a few days before fermentation starts. The wine is then aged in second and third fill oak barrels for sixteen months.

Colour: The wine has a vibrant, deep plum colour.

Nose: Aromas of chocolate, spice, a touch of vanilla and prunes.

Palate: The aromas are complemented with a fresh, chewy mouthful of flavours.

DECEMBER 2014 WINE EXTRA 41

Peet Smith - 082 820 2256 - dagbreek@compnet.co.za

We’ve Been Drinking Quoin Rock The Nicobar 2012

T

he name “Quoin Rock” traces its origins to the Agulhas area, where Quoin Point is the second most southerly point, after Cape Agulhas itself.

In historical Latin terms, ‘quoin rock’ means ‘cornerstone’; the cornerstone being a fundamental piece of the foundation of buildings constructed throughout history.

The cornerstone was laid first and set the precedent for where the following stones would be placed and eventually where the building would be erected.

The ‘quoin rock’ displays strength, endurance and timelessnessqualities that inspired our original labels and have proven true of our wines in the developing years.

Our promise to you is that these qualities and values will remain evident in the Quoin Rock wines in the years to come.

“The Nicobar”, a Danish ship, which wrecked of Quoin Point, on the Cape South Coast in 1783, carried a precious cargo of copper plate money. This was the largest known treasure of its kind when it was discovered by unsuspecting fishermen in 1987. The Quoin Rock Nicobar 2011 is made of 100% Sauvignon Blanc grapes, from a vineyard situated high on the slopes of Simonsberg Mountain range, in Stellenbosch. The

42 WINE EXTRA DECEMBER 2014

Simonsberg region is known for its rich granite soils and moderate climate, which leads to the creation of intense and elegant wines.

The use of trellised vineyards ensured sufficient sunlight and air circulation in the vine’s canopy and thus produced grapes with excellent flavour and intensity. The combination of oceanic breezes, and height above sea level made this a prime spot for the growth of Sauvignon Blanc vines. Fungicides, pesticides and herbicides were kept to a minimum and weeds were controlled manually. Our own farmmade compost was used as fertiliser and the grapes were harvested manually into small lug boxes in the early mornings.

On the nose, prominent, yet extraordinary, notes of blackcurrant and “khakibos” combine with passion fruit, pineapple, and grapefruit. A refreshing and mineral palate finishes elegantly with great mouth feel and even hints of white liquorice. This multi-faceted and elegant wine portrays exquisite balance between fruit, wood, acidity and body with a long lasting finish.

Ideally served chilled at around 15˚C. The Nicobar complements oysters, salmon tartare, lemon-herb chicken, sushi and summer sunsets.

Price: R169 www.quoinrock.com

Developing Wine Brands

SDF

Supplier Development Fund

A proud initiative

Bayede The Prince

Cape Dreams Pinotage

Cabernet Sauvignon

The Prince Merlot

Bayede

King Goodwill Zwelithini’s range of wines creates jobs and opportunities for needy communities.

Cape Dreams

The name Cape Dreams reflects the personal aspirations of Bunty Khan and part of the profit goes towards the realisation of the dreams of others.

Libby’s Pride

Thandi

Elizabeth “Libby” Petersen is carrying out her dream of owning and operating her own small premium wine label.

Thandi became the first wine brand in the world to receive Fairtrade accreditation in 2003.

Thandi

Sparkling Rosé

Libby’s Pride Shiraz

MILK

Mandisi Gangandeni formed The Food & Wine Factory in 2007 on the passion for good wine and the related lifestyle, and the desire to educate and share with others.

MILK Everyday Kiss Chenin Blanc

Women in Wine

Cabernet Sauvignon

Women in Wine

Established by 20 professional black women with a dream of giving women, especially farm workers and their families a share in the South African Wine industry.

Thembi Seven Sisters Merlot

African Roots is a 100% black-owned wine

company, owned and managed by seven sisters hence the brand name.

Thembi is a 100% black owned & traded company. Thembi Tobi sees herself as an educator and wine ambassador for communities with no wine culture.

Thembi Pinotage Thembi Shiraz

Ses’fikile

Ses’fikile is the work of Nondumiso Pikashe from Gugulethu.

Sesfikile

Re’mogo

Re’mogo is 100% owned by previously disadvantaged entrepreneurs and offers fantastic wines.

Cabernet Sauvignon

Ses’fikile Shiraz

Liquor not for sale to persons under the age of 18. Makro supports responsible drinking.

12

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

Charles Hopkins Cellarmaster at De Grendel 1.Selling wine to China and the Far East. Are you engaging?

discovery of new grape growing areas like the Ceres plateau. We, as an industry, have a job to teach wine drinkers to be a bit more adventurous in their purchase and discovery of new wines.

We definitely have lines in the water with bait on, waiting for the right fish to bite with the emphasis very much on the right fish. We must be aware that China have 500 000 ha of vineyards coming into production in the next few years.

2. Local & International wine competitions. Worthwhile or waste of marketing budget?

I would definitely say worthwhile if you’re selective in your choice of competitions, successful in them and utilize those accolades to your advantage.

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

Unfortunately the wine industry is not one of the favourites of the government. It’s a pity, because in my opinion our product is a real flag carrier for South Africa and also a big contributor to excise.

With better support the industry (in my opinion) can be much more successful.

4. What’s the next BIG wine trend?

There is definitely interest in new (old world) varieties, but it is sometimes difficult to sell these successfully. For me the more exciting part is the 44 WINE EXTRA DECEMBER 2014

5. Global warming and local wine production. What’s going to happen?

I think climate change is a reality and we need to address this as an industry. For me as a winemaker it will be dangerous to make such a prediction, but we’ll be naïve to ignore it.

6. Bulk exports. Sustainable or insanity?

It’s easy for me to criticize coming from a producer that bottle their whole production with a massive pressure of costs. Bulk exports will always be a reality and is massive now due to the huge cost of packaging in South Africa, but if pressed for an answer I would think bulk exports is a sustainable practise.

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

12 questions To make wine as uncomplicated, straight forward and unpretentious as possible and to really boost it as a lifestyle product with health benefits. The key is not to focus on the negatives and to use media to tell people of the amazing choices and stylistic differences wine has to offer.

It will clearly be negative and, in my opinion unfair, because wine is a healthy lifestyle product at moderate consumption.

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

I think in just 12 months it will be very difficult to make a discernable difference. If you are limited to 12 months, I will focus on the positives, the success story of the SA wine industry. I’ll communicate with the SA wine industry to explain the main vision of WoSA and make it clear that it is impossible to address everyone’s needs.

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

II will definitely aspire to a more cohesive industry to solve this massive problem of fragmentation and to improve the image of South African wines.

8. Our farm workers. Fair treatment or ticking timebomb?

Speaking with a De Grendel hat on, fair treatment is a philosophy on the farm. Answering with an industry hat on, I will say mostly fair treatment.

For me the solution lies in efficient communication and regular informal discussion sessions about the work at hand in order to stimulate an interest in the product and the management of the farm.

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

In 20 years I see us having bigger volumes of top quality wine to compete with global competitors and as leaders in one or two research fields in viticulture and winemaking. In 20 years I see South Africa as a more cohesive brand.

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

DECEMBER 2014 WINE EXTRA 45

WhatFoodWhatWine?

Pap & Wors with Tomato Relish Ingredients Tomato Relish: •

2 tbls Olive oil

•

2 Onions finely chopped

•

1/2 tsp Ground cumin

•

1/2 tsp Ground ginger

•

2 Cloves garlic, finely chopped

•

6 Large tomatoes, chopped

•

1 Green chilli chopped

•

Salt and pepper to taste

•

Sugar to taste

•

A dash of vinegar or lemon juice to taste.

(Optional)

•

1 Heaped tbls chopped coriander

Method Pap : Bring to the boil 500ml water. Stir in Iwiza Mielie meal (Maize Meal) until you reach the consistency you want. Add more hot water if it is too stiff. Add a really large blob of butter and mix everything together well.

Return to the heat and stir from time to time. Add salt to taste and let it steam until the pap is ready.

Method Relish : Heat the olive oil in a saucepan and sauté the onions while stirring till they turn translucent. Stir in the cumin, ginger and garlic and cook until they release their fragrance. Stir in the chopped tomatoes and chilli and simmer until the tomatoes break down and become saucy.

Season with salt and pepper and a pinch of sugar and vinegar or lemon juice if you are using it, add the coriander and serve while hot!

46 WINE EXTRA DECEMBER 2014

4Star Over R100 Aaldering Lady M 2013

4 Star Under R 100

Spier Signature Chardonnay 2012

3 Star Under R 100 Riebeek Cellars Pinotage 2012

Trophy Winner under R100

Spier Signature Shiraz 2012

Trophy Winner over R100

Arendskloof Pinotage 2010

Into the Spirit

Into the Spirit – Cruz Vintage Black Vodka

Cruz Vintage Black is handcrafted and developed in New York, NY; five times distilled and three times charcoal filtered. It is made with the finest American winter wheat grown extra slowly for optimum quality and blended with the purest of water emanating thousands of metres below the surface, producing a vodka of excellence.

This incredibly stylish new vodka with its captivating name and iconic jet black bottle and matching box welcomes you to a world of luxury. Cruz Vintage can be enjoyed on the rocks, with your favourite vodka mixer, or try one of the Cruz Vintage Black Signature Cocktails..

Cruz State of Mind 50ml Cruz Vodka 20ml Orange liqueur 200ml Dry cranberry juice Serve in an ice-filled highball glass. Add maraschino cherries and citrus peel.

48 WINE EXTRA DECEMBER 2014

Retail Price: R199 per 750ml bottlee Web :www.facebook.com/cruzvodka

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

November/December 2014 This month: Stellenbosch Festooned with Festive Season Experiences Vintage Highlights from Bouchard Finlayson's Hannibal and Missionvale Chardonnay Sip and Sample at The Vineyard Hotel “Finer Things in Life” Champagne Festival The ‘Magic of Bubbles’ Franschhoek Festival Le Kap Lifestyle Shop and Savour at Gabriëlskloof Fair at Blaauwklippen Much More.....

Favourite Things Market

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NOVEMBER 2014 WINE EXTRA 49

Get Out Stellenbosch Festooned with Festive Season Experiences : The ‘forever young’ town of Stellenbosch is donning all its bells and whistles to offer locals and holidaymakers alike a festooned line up of indulgences and experiences during this Festive Season. From Christmas shopping under the stars to laidback live music shows and open garden strolls to catch your breath amidst the frenzy, the Stellenbosch Wine Routes and the town’s Stellenbosch 360 tourism outfit have conjured up a jolly wish list of seasonal pleasures to revel in as part of their annual Stellenbosch Experience programme. November caters for sensory outings to perk the mood after a long year’s slog, such as the launch of the arresting Art – (de)code – (re)phrase Exhibition at D-Street Gallery in Dorp Street on the 15th, featuring works by renowned local artists (www.dstreetgallery.com).

Or why not revive your inner green spirit at the colourful Acara Open Gardens on 15 and 16 November, while you tuck into cheese and wine platters at these tranquil guest cottages (www.acara.co.za). This month also marks the start of Stellenbosch’s monthly Street Soirees. Those dreaming of a white Christmas can make a beeline for the Slow Market’s Christmas Night & Day Market at Oude Libertas on 28 (night), 29 (day) and 30 November (day) - the perfect hotspot for loads of crafty presents and local designs and a real foodie paradise with wine and craft beer tastings to add to the merriment. All white styled with snowflake orgami, lanterns and Christmas lights, this market is your ticket to stock up on all the Christmas trimmings and treats as you browse through nearly 140 stall exhibitors selling a variety of unique handmade goodies in the company of large oak trees (www.slowmarket.co.za). December brings on the festive cheer with a smorgasbord of Yuletide celebrations unique to the City of Oaks. The month kicks off with the spellbinding Spier Festival of White Lights on 5 December. This evening is a performance arts procession across the farm, winding through heritage Cape Dutch monuments and led by Spier’s Angel of Light on stilts. It also includes a dazzling display of lights, ranging from fire dancers, sculptures, lanterns and artistic performances and end with a complimentary glass of wine and relaxed tunes at the Spier Hotel (www.spier.co.za). More light will be shed at Stellenbosch’s annual Festival of Street Lights hosted by the municipality on 7 and 8 December. Bring the kids and be there when the mayor switches on the Christmas lights and pack a picnic and come sing along to your favourite songs during Carols by Candlelight on the opening night. The 7th of December also marks the start of Jordan Estate’s monthly Sunday Evening Concerts, which cater for al fresco gatherings under starry skies until April. Resident Chef George Jardine tantalises with a superb array of mini food stations and tickets cost R350 per person, which include the food and the show. They also have a very special African Christmas Concert in store (www.jordanwines.com).

If live music is your thing to shake off the end-of-year stress then Muratie has just the remedy for you (and your work colleagues!) to let your hair down away from the manic office. Music line-ups that will impress even the Boss include the sultry Luna Paige on 13 December and famous alternative rock artist Jesse Clegg on 28 December (www.muratie.co.za). On 14 December Father Christmas will once again be making his appearance on his tractor at Middelvlei Wine Estate’s annual Sunset Carols. As the sun sets over the Middelvlei dam guests will be singing carols while their famous Boerebraai is served and Father Christmas delivers the presents. This year’s Sunset Carols event, which costs R175 for Adults and R60 for children, will be in benefit of Stellenbosch Youth Outreach (www.middelvlei.co.za). Sumptuous Christmas Menus worth swopping the homecooked roast for include the one by the famous 96 Winery Road Restaurant, which will served for dinner on the 24th and for lunch on the 25th at R475 per person (www.96wineryroad.co.za). The Lanzerac Hotel & Spa will also be pushing all the right taste buttons with their gourmet three course Christmas Day Lunch, served up in their elegant Governors Hall Restaurant or on the Terrace at R528 per adult and R265 per child under 11 years of age. Or why not end 2014 on a gastronomic high and join them for their lavish New Year’s Eve Dinner at R950 per adult which include bubbly and a special gift on the evening (www.lanzerac. co.za). With Stellenbosch on your radar, no one needs to suffer from festive season FOMO (fear of missing out) so for more on what is on offer in and around this quaint town contact Stellenbosch 360 at Tel: 021 883 3584 or swing by at their information centre at 36 Market Street and visit www.wineroute.co.za.

50 WINE EXTRA DECEMBER 2014

CAPE TOWN Vintage Highlights from Bouchard Finlayson's Hannibal and Missionvale Chardonnay : Sampled alongside a couple of Internationals and delectable tapas at Kloof Street House in Cape Town on Wednesday the 19th of November. This is one of those tastings that cannot be missed by the wine-enthusiast. Renowned Winemaker Peter Finlayson leads the tasting as knowledge is shared and these wines explored as they age with appealing composure! We will taste 12 wines on the evening - the perfect way to wind down from your day after work and to turn to the "fun things" of life - this is what wine is all about after all! Arrive at 17:45. The tasting will commence at 18:00 - please be there on time. R200 buys you a seat (catering/ venue cost). Please contact us with your reservation on info@bouchardfinlayson. co.za or on 028 312 3515 and we will supply you with banking details. Payment secures you a seat.

Sip and Sample at The Vineyard Hotel : Proudly ‘home of the world’s best shiraz’, 17 November sees the wines of Hartenberg being explored - situated on the slopes of Bottelary Hills, bordering Stellenbosch. A family estate, producing award winning wines, Hartenberg is not only a wine estate, but also a member of Biodiversity and Wine (BWI), Integrated Production of Wine (IPW). With their current classic wines focusing on single varietals, their Alchemy range allows the team to explore the art of ‘blending’ – with four wines currently available in this range. On 24 November the wines of Rust en Vrede will be on offer. With a wine history spanning over 320 years, the last 32 years have been spent focusing on Shiraz, Cabernet and Merlot. Tastings are free of charge. For more information, please call 021-657 4500 or alternatively visit www.vineyard. co.za.

“Finer Things in Life” Champagne Festival : Join hosts Wine Concepts in celebrating their thirteenth year of staging this prestigious event at the Vineyard Hotel in Newlands, Cape Town, on 21st November from 18:00 to 21:00. We will be offering more than 30 cuvees for tasting from premium and boutique Champagne Houses to tantalize your taste buds.

Expect names like Taittinger, Piper Heidsieck, Drappier, Mumm, Ruinart, Montaudon, Jacquart, Philipponat and many more. We encourage attendees to promote the theme, by dressing up in black and white, and in so doing stand a chance to win a trip for two in a chauffeur driven classic Rolls Royce to a fabulous lunch at the Morgenhof Estate for the Best Dressed Couple on the evening.

Light finger snacks will be served throughout the evening accompanied by live music with Andrew Ford on keyboard, and Adelia Douw on vocals playing contemporary jazz, while mime and sketch artists will be having fun with you all! Fresh oysters, gourmet sushi, rare cheeses and fine chocolates will be on sale for those who care to indulge. Added to this, Jaguar sports cars will share the limelight to celebrate this successful event. The Champagnes tasted on the evening will be offered at a special discounted price and purchasers will be eligible to win the grand prize of a weekend for two at the Bushmans Kloof Wilderness Reserve in the Cederberg. There will also be generous Champagne prizes for lucky ticket holders on the evening! The Vineyard Hotel is offering a special stay over package for this night only. R1 195 for a single and R1 790 for a double includes a 2-course dinner in The Square Restaurant on 21st November as well as a Full English breakfast on 22nd November. Tickets cost R380 if purchased from Wine Concepts stores or online on www.webtickets. co.za. Tickets will be on sale for R400 at the door on the evening.

Le Kap Lifestyle Fair at Blaauwklippen : TBorn out of the appreciation of the finest things in life, this rather luxurious affair, takes place at the recently revamped Blaauwklippen Wine Estate on 6 December 2014. Le Kap Lifestyle Fair promises you a day of indulgence with a jam-packed roster of activities including a high fashion show featuring top designers, musical horses, show jumping, luxury vehicles and helicopters. What's not to love? Celebrated South African chefs will showcase their talents as you enjoy gourmet food, artisanal drinks and extraordinary wines. Tickets: R500 (including wine tasting and a meal coupon). Times: 11:00 – 19:00.

Go to www.lekaplifestylefair.com.

DECEMBER 2014 WINE EXTRA 51

Get Out CAPE TOWN The ‘Magic of Bubbles’ Franschhoek Festival : End the year off on a high note at this year’s Franschhoek Cap Classique and Champagne Festival ‘The Magic of Bubbles’, Presented by MasterCard, which takes place over the weekend of 29 and 30 November 2014. Relax in the grand marquee situated on the lawns surrounding Franschhoek’s iconic Huguenot Monument or engage with winemakers as they present some of South Africa’s finest Méthode Cap Classiques (MCC) and France’s best Champagnes. Complementing the selection of bubblies are mouth-watering delights offered by the local restaurants that have firmly entrenched Franschhoek’s status as one of the world’s premier culinary destinations. Well-known local MCC producers at the Festival include Pierre Jourdan, Morena, Môreson, La Motte, Boschendal, Leopard’s Leap, Noble Hill, Plaisir de Merle, Anthonij Rupert Wines, Graham Beck Wines, Krone, Pongracz, Simonsig, Steenberg and Villiera. Some of France’s best Champagnes will be represented by brands such as Piper Heidsieck, Champagne Guy Charbaut and Veuve Clicquot. Bread & Wine, The SalmonBar, Haute Cabrière, Le Franschhoek, L'Ermitage, Restaurant at Grande Provence and Mont Rochelle are a few of the restaurants showcasing their menus during the festival. The theme for this year’s festival is black and white, with an emphasis on Panamas and Parasols. In keeping with tradition, a prize will be awarded to the best-dressed couple on each day. Tickets cost R200 per person and include access to the festival, which is open daily between 12pm and 5pm, 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% discount on your ticket purchase, as well as a 10% discount on purchases made at the festival. For more information and regular updates visit www.franschhoekmcc.co.za.

Shop and Savour at Gabriëlskloof Favourite Things Market : Ho Ho Ho…off to Gabriëlskloof young and old should go, when this prominent wine estate, perched high on the outskirts of Bot River in the Overberg, dons its festive bells and whistles for the popular Favourite Things Market on 12 and 13 December 2014. Celebrating its fifth year of all things local, lekker and lavish, the Favourite Thing Market offers a ‘happy place’ for enthusiasts to swap the crowded mall for a carefree day out in the countryside, whilst ticking off those Christmas shopping lists with glee. With loads of beautiful stalls enticing with real, authentic products, interesting exhibitors and locals to mingle with, friends and family are invited to kick off the shoes and find a ‘kuier’ spot on the lawn, far away from the maddening end of year rush. Think vintage finds; gorgeous kiddies clothing; décor treasures; trendy accessories; flowers and indigenous fynbos wreathes; ceramic masterpieces; pamper products; artisanal cheeses, pesto’s and chocolates; craft beers, and of course a glass or two of Gabriëlskloof wines. Delicious taste sensations to savour on the day include gourmet burgers, sushi, sumptuous mushrooms on sticks, fresh oysters, a beautiful big-pan paella and authentic gazpacho, guaranteed to perk up the palate and the mood. Live music will add to a colourful, creative atmosphere whilst the little ones will be kept busy in the “chapel”, where pews are replaced with a jumping castle and kids can run and play under the watchful eyes of professional childminders. The 2014 Gabriëlskloof Favourite Things Market is your ticket to meet more than 30 passionate producers who will make, bake, curate, craft, sew and share their wares for you to stock up in style. The merriment kicks off on Friday, 12 December, at 5pm till 9pm whilst all the magic will be repeated on Saturday, 13 December, from 11am until 9pm. Things Market contact Nicolene Finlayson at Tel: 028 284 9865, send an email to nicolene@gabrielskloof.co.za.

52 WINE EXTRA DECEMBER 2014

JO'BURG

Nedbank Green Wine Awards Tasting : To acknowledge how far wine producers have come in terms of conserving the land while making greener, better wines, the Nedbank Green Wine Awards was launched in 2009. No matter your taste in wine, whether you prefer a crisp Sauvignon or a spicy, full-bodied Shiraz, if you care about the environment, you’ll be interested in these ‘green’ wines and the producers that go the extra mile to farm for the future. Join us on Thursday, 10 November at Nedbank Atrium, 135 Rivonia Road, Johannesburg for a relaxed tasting of the top wines from the 2014 Nedbank Green Wine Awards.

Tickets cost R100 per person or R85 if you’re a Getaway subscriber. Light snacks will be served after the tasting. To book, call 021 530-3308 or email kathryn.frew@ramsaymedia.co.za.

GARDEN ROUTE Veritas Tasting Knysna 2014 : The esteemed Veritas wine competition for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies at Kilzer's Kitchen, No 3 & 5 Roos Bolton Crescent, Knysna Heights, Knysna. These tasting opportunities, which are sponsored by Deloitte. Wine and brandy enthusiasts have come to trust the double gold and gold stickers on Veritas winners as a barometer for quality. "Consumers feel safe when choosing a Veritas winner," says Charles Hopkins, SANWSA chairperson. "They know that the Veritas symbol of quality is backed by a strict judging system where proficient wine experts taste all entries blind. When confronted by literally hundreds of different brands, the consumer is often guided by the Veritas emblem." A sit down tasting with light snacks will be presented on Thursday 13 November at 18:00 and tickets cost R200.To book your seats, please contact Elsabe Ferreira on 021-863 1599.

KWA-ZULU-NATAL

Cat Simoni Dinner Theatre at The Oyster Box : Cat Simoni returns this month with ‘Cat Sings Ella – The Ella Fitzgerald Story’.

Already a firm favourite with Oyster Box patrons, Cat will take you on a musical journey, revealing the woman behind ‘the iconic Voice’. Often referred to as the “First Lady of Song” and the “Queen of Jazz”, Ella was a notable interpreter of the Great American Songbook. Join Cat on the 20th of November in The Pearl Room from 19:00. Tickets cost R350pp. To make a booking contact restaurant reservations on +27 (0) 31 514 5018 or email us at restaurants@oysterbox.co.za.

NEXT MONTH IN WINE EXTRA

JOELLE KAYEMBE

54 WINE EXTRA DECEMBER 2014