Wine Extra February 2016 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra FEBRUARY 2016

CAROL MASHIGO HOW CHAMPAGNE IS MADE TASTE TEAM

LIVIN’ THE LIFE FANTASTIC FILLIES AT THE L’ORMARINS QUEEN’S PLATE

OFFICIAL SA MEDIA PARTNER

FOR THE LOVE OF PINK BUBBLY

CHEF STÉFAN MARAIS - WINE BATHS - WORLD'S MOST EXPENSIVE GIN

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Contents FEBRUARY 2016

Editor’s letter Table Talk

Drunk at the Golden Globes: How 7,500 Glasses of Champagne Impact the Show - In Japan, Wine Baths are Family Affairs - Hold the Tonic! Distiller Unveils the World's Most Expensive Gin - How a Rooster Wound up on Every Bottle of Chianti

Taste Team

Interview

Now You’re Cooking

12 Questions 30

Stéfan Marais from Societe Bistro

Elize Coetzee – Cellar Master at Zonnebloem

Into the Spirit

Cruz Vintage Black Vodka

Livin' the Life

Get Out 32

Fantastic Fillies at the L’Ormarins Queen’s Plate

How Champagne is Made

Win with Perdeberg Vineyard

For the Love of Pink Bubbly

Special Report

Competition

Carol Mashigo

We’ve Been Drinking 22

Our pick of the very best viticultural-based events.

Rooiberg Cape White Colombar 2015

FEBRUARY 2016 WINE EXTRA 3

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MANAGING EDITOR: MARYNA STRACHAN maryna@wine extra.co.za GRAPHIC DESIGN MARK FREEBS info@markfreebs.com WEB SERVICES TRACEY VAN NIEKERK tracey@mutsami.co.za ADVERTISING SALES TRISTAN RICHMOND Tristan@wineshow.co.za

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Official S.A. Media Partner:

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www.wineshow.co.za

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Editor’s letter A

s I type this, I see all of the feeds that keep coming through on social media of a burning Simonsberg mountain, affecting several wine producers in the area. Last week Elgin was on fire with much devastation caused across the valley.

MARYNA STRACHAN maryna@wine-extra.co.za

What people don’t realise is that these fires affect even the vineyards which don’t burn due to the heavy smoke and ash that settles onto the unharvested grapes. The berries are porous and the smoke sadly ends up penetrating them whilst the ash that settles on the berries get crushed into the juice. Rinsing the bunches isn’t really an option as it is not only costly, but unless they’re actually dried of the water, this water can also be mixed in with the juice, resulting in loss of concentration.

Fortunately some of the farmers had already started their harvest, but this is sadly not true for the most. It’s heartbreaking, to say the least, and these poor farmers are literally seeing their profits (and livelihoods) going up in smoke. Our hearts pour out to them and also to the brave firefighters who are out there, risking their lives to fight these relentless fires. There are rumours abound that the Simonsberg fires are a product of arson, however this is yet to be confirmed. My appeal is to all of you to be aware. There is little else that outrages me as much as seeing someone throw their cigarette butt out of their car window. It’s selfish and dangerous, let alone damaging to our environment and this beautiful part of the world we live in. We all need to work together to do the right thing. If you know someone who does this kind of thing, take them on and tell them where to get off. Keep safe,

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TBWA\HUNT\LASCARIS\DURBAN\40987\WINE EXTRA

It’s about the ﬁner things We often forget the joy that comes with getting the right people together, in the right setting, with the right bottle of wine. And while we can’t help you find the people or the setting; we can help you find a great wine. Just choose any bottle from the Olive Brook Pinnacle Collection at your nearest TOPS at SPAR or SPAR store. That simple. That good. Olive Brook is exclusive to TOPS at SPAR & SPAR stores

For your nearest TOPS at SPAR store, phone our share call number 0860 31 3141 or visit topsatspar.co.za

TOPS_at_SPAR

FEBRUARY 2016 WINE EXTRA 7

TableTalk This month: Drunk at the Golden Globes: How 7,500 Glasses of Champagne Impact the Show. In Japan, Wine Baths are Family Affairs. Hold the Tonic! Distiller Unveils the World's Most Expensive Gin. How a Rooster Wound up on Every Bottle of Chianti.

Drunk at the Golden Globes: How 7,500 Glasses of Champagne Impact the Show

veryone from Ben Affleck to Elizabeth Taylor has consumed at the ceremony, where the free-flowing drinks have enabled a storied history of slurring

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presenters, wild dancing and partiers carried out the door. Since the awards show's beginnings in 1944, at such starstudded nightclubs as Ciro's

and the Coconut Grove inside Los Angeles' Ambassador Hotel, booze has had everything to do with the Golden Globes. In 1958, the first year the awards were televised, members of the HFPA

TableTalk were so vanilla that Rat Pack-ers Frank Sinatra, Dean Martin and Sammy Davis Jr. — whiskey and smokes in hand — (sloppily) commandeered the stage to present the honours. Thus the modern celebrity host was born. These days, 7,500 glasses of Champagne are consumed courtesy of 25-year sponsor Moët, which invented a drinking funnel compatible with splits tucked into the hands of guests as they walk the red carpet — ensuring great photo ops and that attendees will be loosened up before they walk in the door. Fueled by a backstage bar, the HFPA's soaked shenanigans are a Globes tradition — fourth-time host Ricky Gervais will perform the 2016 duties with his special frosty beer mug on hand — and, in this era of political correctness, more welcome than ever before. "Probably the best thing about the long, long, long show was the free drinks," said Sandra Bullock after the 2009 Globes. And in the immortal words of Tina Fey, who hosted with Amy Poehler in 2013, 2014 and 2015 with glasses in hand, "Get a bunch of people in a room who don't eat much, give them one drink — it gets good fast." The first public admission of drunkenness (the awards were broadcast nationally by NBC in 1964) was probably, and appropriately, by Walter Matthau, presenting in 1973: "If everyone seems to be acting peculiar, it's because we haven't eaten yet — and all there is on the table is booze."

drama film to Gladiator and slurred words, tearing open the envelope before reading the nominees. An unsteady Jack Nicholson, taking home a Globe for About Schmidt in 2003, admitted to taking a Valium during his incoherent speech but didn't mention how many champers he had imbibed. Clearly Quentin Tarantino wasn't prepared in 2013 when the camera shot to him as nominees for best director were read. Upon hearing his name, he did a spit take, champagne shooting out of his mouth. Jacqueline Bisset's notorious prattling in 2014, even after being played off, was attributed by the media to more than a few champagne flutes, but she later explained her speech as, "It just did a twist on itself." Well, alcohol can do that to a person. The same year, who can forget Emma Thompson clasping a martini trying to open an envelope, only to fling her high heels over her shoulder; Sofia Vergara at the HBO party, claiming she was too drunk to take photos (but not too drunk to dance); and Michael Fassbender dancing the night away, somewhat clumsily, at the CAA party. It's not like there's a decorous presence on hand to wag a finger, either, as an insider who has worked closely with the HFPA for years confides: "Many are at the events partying up a storm — and a lot of them are over 70." As summed up by Gervais, "The Golden Globes are to the Oscars what Kim Kardashian is to Kate Middleton: Bit louder. Bit trashier. Bit drunker. And more easily bought … allegedly."

The Globes got racier in 1980 when best actress winner, Bette Midler, loved her statuette so much she simulated oral sex with it. It didn't surprise many when best actor winner Gerard Depardieu gave a loopy speech in '91; after all, he later admitted to a French magazine, "I drink 14 bottles of wine a day." Matt Damon and a pre-rehab Ben Affleck were emerging stars when they won best screenplay in 1998, but that didn't keep them from drunkenly flirting with Elizabeth Hurley backstage (luckily she'd also had a few). More vintage bad behavior: the infamous 2001 night when Elizabeth Taylor (eventually) presented best FEBRUARY 2016 WINE EXTRA 9

TableTalk

In Japan, Wine Baths are Family Affairs

apanese culture is an incubator of many, well, uncommon practices, some of which spread across the globe and some of which remain, comfortably, uniquely, contained. So while the regular dietary intake of raw fish might have taken sufficient hold for mall food courts to feature sushi (or a slightly corrupted kind of sushi), it’s uncertain whether the recent practice of submerging oneself entirely in wine is going to hop from the Land of the Rising Sun to the land of the rising Trump. See, the Japanese have recently taken an interest in wine baths. You read that right. Baths made of wine. Japan didn’t actually originate the practice. “Vinotherapy” as we know it began in the 1990s, in France (appropriately). They’re just going a bit wild for it, even hitting the spa as a family. And maybe no surprise - Japan is the sixth biggest consumer of imported wines worldwide. Yunessun Spa Resort offers a “Wine Spa”, a “unique spa containing real red wine”. The wine, preferably Beaujolais Nouveau (no joke) comes from a huge bottle, more kitsch than anything. According to the spa, “bathing in wine is a rejuvenation treatment for the body, and it has been said that the Queen of Egypt, Cleopatra, loved to bathe in wine”.

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The spa doesn’t keep the wine flowing all day. Apparently there are “regular performances”, in which fresh wine is poured into the pool. The basic concept is the resveratrol and antioxidants in wine are as good externally as they are internally, purportedly helping anything from circulation to skin health and beyond. That’s not necessarily the case. According to dermatologists, to get any of the benefits of red wine topically, you’d need seriously long (like finger-pruningly long) exposure to red wine. Drinking it, in moderation, you’ll absorb all the good stuff more efficiently. Plus, well, it’s delicious. That doesn’t mean wine spas won’t continue in their popularity. According to The Guardian, back in 2000, there was only one wine spa. Today, there is a wide selection (though it might involve some country hopping). Aire spa offers a “Red Wine Ritual” (all Tempranillo grapes from one Spanish winery) in several locations in Spain and even one location in New York City (in Tribeca, no surprise). The Adler Thermae spa in Tuscany also offers a red wine bath, complete with baths of Brunello. We’re not sure if it works or not, but then again, if Amar’e Stoudemire trusts it, maybe we can too.

TableTalk

Hold the Tonic! Distiller Unveils the World's Most Expensive Gin

British distiller has launched the world's most expensive gin - with a 70cl bottle, costing a staggering £2,000 (about R47,000), four times more than the previous record holder. Just six bottles of the prized spirit were made by Will Lowe after he found a way to capture the 'angel's share' - the minuscule amount lost to evaporation during distilling - of his premium Japanese Gin. Will, from Cambridge, painstakingly collected just 15 millilitres of the evaporated gin from each distillation, around one per cent of the entire batch, until he had enough to fill six decanters. During the distilling process Will collects the

angel's share in a unique 'trap' chilled to a freezing -75°C using dry ice, and it takes 100 distillations to make just one bottle of the rare gin. He says the resulting gin is like nothing else on the market, and is comparable to the finest single malt whiskies in its intensity and complexity. The 45% ABV gin, called Watenshi, has just gone on sale at upmarket London store Selfridge's - and with its massive £2,000 price tag, the exclusive tipple is more than 130 times pricier than a bottle of regular Gordon's gin. It is more than four times the price of Dutch dry gin Nolet's Reserve, which at £450 (R10,600) a bottle was previously regarded as the world's most expensive gin. Even the bottle it comes in is luxurious - it was designed by top London studio Loris and Livia, FEBRUARY 2016 WINE EXTRA 11

TableTalk hand-blown in Cambridgeshire then decorated with silver by leading jeweller Antoine Sandoz. Will, 35, who runs The Cambridge Distillery, Britain's smallest distillery, said: 'We specialise in tailoring gins for top restaurants, bars and institutions and, in doing so, we came to realise that people are now accepting gin as more than just a refreshing drink to enjoy after a round of golf. 'We are one of only a handful of distilleries in the country that use the very rare vacuum distillation method. It means the spirit evaporates at much lower temperature. I normally have two running traps on my still - the first collects around 95% of the spirit and the second then captures about 4%. However, due to the nature of alcohol during the distillation process, some of it remains in vapour form - the angel's share - so I installed a third trap that operates at -75°C. That trap collects the one per cent of the spirit that would otherwise evaporate.' Will admits that it is a painstakingly slow process but he believes it to be well worth the effort. He continued: 'The yield is tiny - I get half a shot glass each time and I have to make 100 bottles of Japanese Gin to get one bottle of Watenshi - but the result is absolutely incredible, like nothing else

out there. It elevates gin to a completely new level, putting it on par with the finest single malts and rarest cognacs in terms of complexity and intensity. Because of the costly, elaborate and time-consuming process to make Watenshi, it has a hefty price tag it is the world's most expensive gin by quite a long way. Of course Watenshi won't be for everyone, but we didn't set out to cater for a mass audience - we wanted to make something special and that's what we've done.' The Cambridge Distillery made headlines earlier this year when they launched Anty Gin, the world's first gin made from ants, which has just been crowned the world's most innovative alcoholic beverage at a prestigious awards ceremony. They have also produced gins for some of the world's top restaurants such as Nobu as well as for the House of Lords. Cambridge Distillery's £65 Japanese Gin, from which Watenshi is made, was named gin of the year at the China Wine and Spirits Awards 2015. Watenshi, which loosely translates as 'the Japanese angel', is described as having notes of sweet citrus and spice, supported by bitter juniper and a very long, complex finish. It is best served neat over ice, rather than with tonic water.

How a Rooster Wound up on Every Bottle of Chianti

aseball has mascots, most of which make sense, some of which… well, don’t, and plenty of which that just straight-up terrify. Wine, generally, does not have mascots. Unless you count Kathie Lee and Hoda. But there is one wine that’s had a true mascot for many, many years: Chianti Classico and its famous black rooster. If you’re not an Italian wine lover, or leave Chianti at Silence of the Lambs references, you probably haven’t noticed the little black rooster at the top of

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every bottle of Chianti Classico (its position changed from a stand-alone sticker to the bottle’s tax label several years back that can be found on the neck of most bottles). But while he’s not harder to spot, he’s there, and he’s been there for years—a symbol of the Chianti region and a designated marker of specific “Chianti Classico” regulations. And just how he got there in the first place is a pretty funny story. But first, a bit on Chianti Classico. For total Chianti newbies, we’re not talking about the stuff you’d find in the squat, straw-covered bottles, often repurposed as candle holders, for some reason.

TableTalk

We’re talking about a designated region (or DOCG) and classification within the world of Chianti wines. Chianti’s actually a centuries-old wine region within Tuscany, with the first written mention of Sangiovese (the predominant Chianti grape) dating as far back as 1398 (and wine production dating back maybe 2000 years). The region got appellation status in 1716 from Cosimo III de Medici—yes, those Medicis—and in 1984, Chianti Classico got its DOCG. As with wines from other regions, like Bordeaux or Burgundy, Chianti Classicos have to meet certain standards, and can be classified differently. But for basic Chianti Classico, you need 80% Sangiovese grapes grown within the area, and 20% other selected grapes for blending. All Chianti Classicos must be at least 12% ABV (incidentally making some of them suitable for a fauxtox). Now—the rooster. The Chianti Classico region is about 100 miles of land between Florence and Siena. The regions might be friendly enough now, but back in the day—around 800 years ago—there was a territorial feud going on between them. Each wanted a more generous border for its land. To establish official, legal borders, the two cities did what any Medieval feuding cities would do: pick a horse and a chicken and have a race. Well, not a chicken. A rooster. As legend has it, each city would send a rider at the crack of dawn into the territory, and wherever they met up would be the boundary delineation between the cities. This being before the day of the smartphone or robotic alarm clocks you actually have to chase around, the horsemen relied on slightly more old school methods: roosters. In what seems like a huge fault

in planning, the cities agreed to each select a rooster in the hopes that the bird would wake them. Siena supposedly picked a white rooster and fattened him up, presumably assuming he’d wake up earlier for more food? Florence was a bit savvier, and crueler, selecting a black rooster and essentially starving him to encourage him to wake up earlier. Anyone who has passed out after a Thanksgiving gorge-fest (or woken up at 2am for a snack) knows, a full stomach is lazily complacent; an empty stomach tends to nudge you awake, drive you to action, and scream at you to feed it like a shrill alarm clock. And that’s exactly what happened with the little black rooster. Hungry, and likely pretty pissed, he woke up earlier than the white rooster, cawed his vengeful caw, and the Florentine rider was off to claim a whole bunch of Chianti territory. (Distances vary, but some say the Sienese rider was less than 12 kilometeres into his ride when the Florentine met up with him and did his Medieval victory dance.) The rooster was adopted as an official emblem by the League of Chianti in 1384, and officially adopted by the Chianti Classic Wine Consortium in 2005. And that’s why, to this day, you’ll find a proud little black rooster on a bottle of Chianti Classico. (If he’s surrounded by a red circle, it’s straight up Chianti Classico; a gold circle indicates Riserva, a slightly higher grade.) As for the original rooster, we’re hoping he got a big heaping handful of corn as a reward.

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TasteTeam For the Love of Pink Bubbly

It is, once again, the month of love. Every year we celebrate love on Valentine’s Day with lovers and admirers conjuring up a multitude of ways in which to spoil their loved ones. Chocolates, flowers and sexy underwear is often at the top of the list, but for those who are truly clever, they revert to the magic of bubbly. This year, we’ve tasked the Taste Team with sampling some of SA’s top Rosé MCC’s to help all of the lovers out there in making their seductive selection for that special and romantic day. Serve with breakfast, lunch or dinner, a good sparkling wine will bring on smiles and has been known to set the ‘mood’ time and time again, from that first pop of the cork to the last drop, whether drank from a flute or sucked from a navel…

From left to right: L’Avenir Brut Rosé MCC 2013, by L’Avenir Estate, RRP: R180. Sumaridge Wayfarer Pinot Noir MCC 2012, by Sumaridge, RRP: R228. Pongraçz Brut Rosé N/V, by Pongraçz, RRP: R140. De Wetshof Pinot Noir Brut 2008, by De Wetshof, RRP: R220. Le Lude Reserve Rosé N/V, by Le Lude , RRP: R195. Paul René Brut Rosé N/V, by Paul René MCC, RRP: R160.

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AN INVITATION TO South African Terrior. French Savoir Faire.

Taste

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 marianneâ&#x20AC;&#x2122;s award-winning wines. The newly created pĂŠtanque 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

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

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TasteTeam L’Avenir Brut Rosé MCC 2013 RRP: R180; Stockists: :Cellar door and selected fine wine shops www.lavenirestate.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.

away there for a minute. Back to the bubbles – flavours of light peach and homemade butter biscuits come together for an easy drinking and light hearted glass, one that is classy enough to impress, but will not break the bank. Eduard says: Bubbles are mysterious, holding secrets of the past and future. But, in the present, these secrets are shared with you in a marvellous mixture of balanced acidity, with a slight sweetness to linger on in the aftertaste. The mousse is lively and frothy, medium sized bubbles greeting you in the light orange pink wine, and then gathering together on the near purple rind to deliver distinct aromas of berries in clear citrus undertones. The wine fizzes on your tongue in an enjoyable, refreshing and light taste.

Daisy says: This wine was a lovely soft, dusty colour that reminded me of a pink sunset and which struck your palate with the same dustiness and a zesty acidity, along with red apple and plums. The acidity holds firm, even longer than the fruit and makes for a refreshing ‘zing’. The fizz lingers lovingly on the sides of your tongue and flavours of strawberry and pomegranate sneak through the bubbles cascading over your tastebuds. We enjoyed this with Fairview’s cranberry-infused cheese and it made for a truly beautiful partnership. Charlotte says: Like the cover of one of those paperback romance novels, a beautiful burnt orange sunset streaks across the sky and is reflected in the colour of this sensual bubbly, held seductively by Fabio wearing his leopard print loin cloth with his long flowing locks… Oh sorry, got carried

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“This wine reminds me of vibrant mindovulating sunsets in Stellenbosch.” Ilze says: This wine reminds me of vibrant mind-ovulating sunsets in Stellenbosch. It has sherbet and red fruit aromas with delicately fine bubbles that move up the glass. The flavours of lively citrus and fluffy peaches are well combined with the tanginess of apricot and brioche. This is a frivolous and fun bubbly, not over-complicated, clean and crisp. Pair with good friends and a great laugh. Maru says: I think this Brut Rosé would be a good choice if you’re planning on making a short toast (or a proposal…?) before taking the first sip. After letting it

chill in the glass for a bit, it evolved from bready, dried peach to something more fruity. It’s pleasantly tingly and quite easy to drink. I would take it along to the next picnic. Guest Taster Lisa says: This MCC reminds me of the stories of my mother’s childhood in Upington. The dusty yeast on the nose echoes the sandy dunes she used to play on and the dried cling peaches on the palate were the snack of choice after school. With its light apricot blush colour and tiny bubbles, I would enjoy this wine on a hot summer’s day chatting to my Mom and Aunt telling tales of sneaking off to the Orange River for a swim.

Sumaridge Wayfarer Pinot Noir MCC 2012 RRP: R228; Stockists: Cellar door or Norman Goodfellows www.sumaridge.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: The bubbles on this sparkling wine were so fine. I gazed a long time into the glass watching them form a cyclone formation before popping on the surface. Nosing this wine reminded me of pink-skinned pears interwoven with a faint whiff of sherbet. It was cloudy to look at and it had one of the more unusual after tastes that I’ve experienced on a bubbly. I picked up flavours of yoghurt and potpourri but what it really had in its favour was the most magnificent mousse. I would chill it down until icy cold, add some strawberries or raspberries to the glass with a teensy splash of elderflower cordial – and then enjoy it lying out on the lawn coupled with friends and laughter in the summer sun. Charlotte says: Apparently I am the only hipster in the room that knows about Wayfarer sunglasses - “tres chic” I tell you, just like this bubbly. My fellow skinny jean wearing, craft beer drinking people would totally appreciate the fashionable intensity within this glass with its tart nose, full of red apple skins and plums, and then its dry, yet fruitysweet flavours of plum jam and goji berries, it is certainly different and not made for the masses. So if you have more tattoos than a member of One Direction, and own lots of chequered shirts, you are going to love this one. Eduard says: The colour of the wine tells you when to drink this elegant and enjoyable bubbly – sunset pink, all on its own. Tiny rainbows trapped in each bubble to make up a delicately fine mousse filled with happy memories to share and enjoy. The first nose is fast, complex and filled with yeast. On the second nose you get the softest tropical aromas and some caramelised sugar

tones. The lingering aftertaste is round and carries with it a fizziness of acidity, with a crisp, dry finish and an underlining fruitiness. lze says: This is the very wine you should drink over the silly season or on holiday. With its cloudy peach colour, it tastes of oyster shells, sea salt, lemon rinds, and an underlying peachiness. It is unique and should be celebrated as such. I would pair this with a pavlova filled with champagne jelly, fresh berries and cream.

“Apparently I am the only hipster in the room that knows about Wayfarer sunglasses - “tres chic” I tell you, just like this bubbly.” Maru says: The Pinot Noir grapes provide this MCC with not only a pretty, cloudy pink colour, but also a lovely, overripe, fruity nose. It’s got the right amount of fizz and a well-rounded texture. There’s something slightly inharmonious right at the end - almost like a song ending in C major when you expected a G. That said, the length and acidity of the finish more than enough makes up for this discord at the end. Guest Taster Lisa says: The Wayfarer is a good example of French meets South Africa in terms of sparkling wines. It has the typical yeasty nose and long-lasting effervescent bubble, like that hailing from the Champagne region, but tastes

TasteTeam like our traditional hanepoot raisins. This 100% Pinot Noir wine finishes off with a characteristic Pinotage, Pinot Noir’s South African sun, tannin on the back palate. Using the combination of flavours found in this MCC, together with a fuller mouth feel, I would pair this wine with a hearty Cape version of paella.

Pongraçz Brut Rosé N/V RRP: R140 ; Stockists: TOPS at SPAR, Pick ‘n Pay, Checkers www.pongracz.co.za

Daisy says: Hello, pretty yuminess! This is such an easy-drinking bubbly, which I could quite happily quaff every day. The bottle on this MCC is elongated like the neck of a swan and its contents are like Tinkerbell in liquid form: delightful and sparkly with a hint of naughtiness. The bubbles were reminiscent of honeycomb with notes of dried apple contained inside its beautiful, translucent pink hue. The nose claimed whiffs of sweet raspberries and nougat, the fruitiness following all the way through to the palate and ending

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TasteTeam in an enticing French kiss from the wellbalanced acidity. This sparkle needs to be enjoyed in the company of good friends and tasty snacks. Charlotte says: If I dissolved strawberries and cream boiled sweets in apple juice, I’m pretty sure it would taste a bit like this. Thankfully, my drunken tendencies don’t normally extend to dastardly science experiments in my kitchen so I am very happy to just sip on another glass of this and wonder about the molecular gastronomy possibilities, rather than carry them out. A go-to classic for very good reason and, unlike my cooking experiments, a great people pleaser.

“This will be the twinkle in your eye on that special Valentines date.” Eduard says: The aromas in the glass are near volatile, changing and growing, jumping between fruity and sweet. A bouquet of ripe golden delicious apples and strawberry jam shatters and explode with every pop of a bubble. Definitely one to put down for a while to open up on its own time for the second nose, turning the bubbles into tiny stars sparkling with life. It feels a bit musky, even toasty but also delicate with a hint of spicy notes. This will be the twinkle in your eye on that special Valentines date. Ilze says: A delicate salmon-pink wine with captivating smells of rose petals, vanilla, jasmine, marjoram and pink grapefruit on the nose. The palate is bursting with delicately sweet, wild strawberry, black berries, raspberries peaches and a slight golden delicious

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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.

apple with citrusy crispness. There is a bit of effervescence and brioche that creates a full mouth feel. Yummy, sweet and good! Would be great with freshly baked croissants, cheese and raspberry jam. Maru says: Few things are as satisfying as a dry, effervescent glass of sparkly in the middle of a South African summer. Add a nice blush to it and it’s even better. This Rosé is a bit shy on the nose, but with a few solid sniffs, I picked up delicate traces of delicious toffee apple. It has a full, creamy texture and a long finish. I think it would go well with any occasion. Guest Taster Lisa says: A familiar favourite in our house, the delicate Pongraçz Rosé was quite delicious. Many hot December nights, we took a torch to pick strawberries in the dark on a neighbouring farm and this wine tastes just like those nights! The light, overripe strawberries on the nose, are balanced with a superbly fine bubble. This bottling is true to Pongraçz form, from the delicate Turkish delight colour, to the soft yeast found on the nose. It is still a great choice for any celebration.

De Wetshof Pinot Noir Brut 2008 RRP: R120; Stockists:TOPS at SPAR, Makro and fine wine shops www.dewetshof.com Daisy says: Like a Royal Princess, this MCC owned elegance and finesse from the first sip to the last. It was the golden colour of a crown and tasted almost regal. Luring whiffs of brioche

and rusks swam around in the glass flirting with flavours of stewed apples and golden raisins. Its tiny bubbles rose from the bottom of the glass to make a flatter shape on the surface producing a likening to a flower. The mousse swam into every corner of your mouth offering fresh acidity, all whilst aromas of out-of-the-oven bread from your Grandmother’s kitchen wandered through your mind. Cheek-suckingly dry with a round finish, this is one for a very special occasion indeed. Charlotte says: With a colour of golden sultanas and soft green apples, this instantly appeals in the glass. Fresh, bright fruit flavours of pineapple and pine nuts abound and there is a tinge of honeyed sweetness as well as mineral core that I adore. Dynamic, interesting and extremely rewarding – don’t let the playful label fool you, this is another serious contender from one of our top local wine estates. Eduard says: Just like a cool summer breeze, the glass whispers softly in your ear as the bubbles rises to the top in beautiful crystalline clarity, coming together in that magical moment of fruity near-sweetness, balanced out

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.

in a light acidity and filling up your senses. The first sip is crisp and dry with a sharpness to distinguish between some citrus and stewed quinces, neither overwhelming. Soft nuances on the taste bring out honey and raisins as well, keeping the senses awake on a lingering aftertaste. A well constructed taste experience with just enough elegance and mystery blended together in the salmon pink colour. Ilze says: This wine has a beautiful golden lime colour. It is jam-packed with sultanas, caramel, flowers, brioche and almonds on the nose. It has a very comforting palate of Marie biscuits, marshmallows and brioche, combined with lively citrus and berry notes and a feint aftertaste of Turkish Delight. I would imagine this being a wine well paired with the saltiness of oysters, fresh fish or calamari.

“Dynamic, interesting and extremely rewarding – don’t let the playful label fool you, this is another serious contender from one of our top local wine estates.” Maru says: This was my favourite out of the 6 pink bubblies. I even drew a heart next to it in my tasting notebook. Its aromas reminded me of roasted marshmallows on Marie biscuits, while

taste-wise, it was closer to biting into a citrusy, berry sorbet. Soft bubbles build it up nicely and then it finishes smoothly. But wait, there’s more! Its colour is quite surprising for an alleged pink bubbly <3. Guest Taster Lisa says: This was definitely my “Golden Girl” of the night. De Wetshof has perfected the balance between a noble late harvest sweetness on the nose and a dry, salty biscuit palate. A delicate “apple tannin” is present on the midpalate, which reminded me of days gone by, stealing green apples off our tree before they were too sweet. The label is fun and girly-pink, but in the bottle a more serious MCC is to be enjoyed. I am sure that many a bottle will be enjoyed on Book Club-night.

Le Lude Reserve Rosé N/V RRP: R195 ; Stockists: Cellar door and selected fine wine shops www.lelude.co.za

TasteTeam Daisy says: Rose gold to look at and with a hint of sherry and cranberry on the nose, the palate was dry and tantalising. Flavours of pomegranate, marshmallow dust and rye bread all circled around my tongue. Hints of red plum lingered as an aftertaste in between the mouthfilling mousse. I would like to see this paired with a prawn cocktail starter and take it all the way through to dessert, ending off with a dark-fruit pie and thick cream. There are bubblies that need to be served throughout the entire meal. This is one of those. Make certain to have a few bottles in reserve in the fridge…

“There are bubblies that need to be served throughout the entire meal. This is one of those.” Charlotte says: There are certain things in life that simply exude class - a long string of pearls, an old school Rolls Royce and a spritz of Chanel No 5. Simple, yet elegant, they offer a refinement and a testament of true quality of production. This wine could be a new classic. With its slight copper tinge, a rich nose of sun dried grapes and the undertone of oxidative port, it is certainly not for those looking to just drink any old bubbly on a warm summer’s day. Elegant, intriguing and an altogether unique experience, this one would certainly appeal to the wine geeks amongst us. Eduard says: Fizz and swirl, getting the delicate bouquet out behind the

FEBRUARY 2016 WINE EXTRA 19

TasteTeam yeastiness took a while, but well worth the wait. Fruit and nectar floated around with every pop of a tiny bubble, creating a great experience: taste, think, remember and enjoy. This one keeps your imagination floating around in an aromatic world with subtle, yet powerful aromas constantly changing around between fruity and floral. The bubbles might have carried me away, but my last words for describing this beauty are: pleasant and cheerful with a twist of playfulness, a thoroughbred to bet on in the future. Ilze says: This has the most striking coppery rose gold colour, with very fine bubbles. On the palate it resonates pink lady apple, pears, strawberry swirl biscuits with an aftertaste of lemon cream biscuits. This is the epitome of childhood store-bought biscuits - in alcoholic form. It is voluptuous, has a fullmouth feel and is quite simply delicious. Maru says: This is the bubbly I would pick if I want to impress my friends. Spectacular bottle. Check. Striking colour. Check. A sophisticated palate. Check. A crisp, dry finish. Check. Eager bubbles. Check. It also has an intriguing fragrance. It’s what I would imagine a rum and raisin biscuit smells like. If such a thing exists. Guest Taster Lisa says: Honouring traditional methods, Le Lude has created a complex MCC. The bottle, like the wine, is bold and demands attention. With a “double-yeast”, first on the nose and then on the back palate, this was one of the heavier wines of the night. A rosegold hued MCC pre-empts the acid of a wooded Chardonnay taste. Le Lude, meaning “the prelude” – a short piece of music, is true to name as only following

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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.

old world styles and creating vintage MCC’s, like they have done, can a winery form the story of a vineyard.

Paul René Brut Rosé N/V RRP: R160; Stockists:TOPS at SPAR, Wine Concepts and Norman Goodfellows www.paulrenemcc.co.za

Daisy says: This sparkling wine was simple and beautiful and its copper tinge had me staring at it a fair while before placing lips to glass. On the nose it offered an almost savoury combination of green tapenade, tea leaves and a sexy burst of tart red fruit. Its fizz was fresh and revitalizing and the palate offered up a tartness of buttermilk alongside the delicateness of rose petals. The bottle itself gives a feel-good impression of the fairground with its red and white stripes, whilst a kick of cherry on the back palate reminds me of a lover’s smack on the backside... Lush and very easy-drinking, I’ll most definitely be trying this one again.

Charlotte says: A very light blush, almost like an afterthought of a naughty moment, this bubbly is very soft on the nose, yet on the right occasion, would be a cracker of a pairing wine. Think a pot of freshly made Moules Mariniere or a plate of freshly shucked oysters, drizzled with a red wine vinegar & shallot dressing – all served barefoot on the beach for added effect. Joyful, bright and downright delicious, I would have to buy a case as I know just one bottle could never be enough. Eduard says: The bubbles float up, hastily in a row like a pearl necklace, on their way to deliver aromas of fruityand yeastiness. First off, on the nose I picked up some soft citrus, intermingled with green apples as well as a surprise of light apricots. These aromas came through on the taste as well in near sweetness and a balanced acidity. It is fine and sparkling, filled with flavours to tease and tickle your tongue, but not in any way to overpower the nose. Most enjoyable, as bubblies go, with a serious side that makes this wine much more than just a fleeting moment over lunch. This is one to open, taste and talk about - a celebration to enjoy at any occasion. It is playful and light, but with a serious undertone of quality and excellence. Ilze says: This bubbly has a peachybeige colour. With its yeasty flavour, cedar and oyster shells it exudes a flowery forest feel and lingering minerality. It also has features bursting of apricot and green apple freshness, red fruity flavours, floral undertones and a silky richness. This would go down well with a sunset and sushi. Maru says: After entertaining ourselves with hilarious (read: hilarious for us) ‘Allo

TasteTeam ‘Allo impersonations brought on by the similarity in the lead character’s name, we settled back down into our regular selves. The first impression I got from this MCC, is that a lot of care was put into producing it. From its quirky, yet lovable bottling, to its soft, refreshing flavour… it’s really quite yummy. Sundowners, anyone?

Guest Taster: Lisa Wyness A farm girl by birth and by nature, Lisa enjoys all things natural and wine related. Many days are spent picnicking with her 2 sons and husband, with a bottle of chilled MCC packed in for the adults.

“Most enjoyable, as bubblies go, with a serious side that makes this wine much more than just a fleeting moment over lunch.” Guest Taster Lisa says: “Allo, allo, allo Monsieur René”...from the packaging to the palate, this MCC was all French in my mind. My husband and I had saved enough money to visit Cassis on the coast of France. The Paul René reminded me of the saltiness of the Mediterranean Sea that we overlooked that day. A very slight blush colour is added to a continuous flurry of bubbles, making an enjoyable MCC for sight and feel. A delicate sweetness on the back palate, like the memories of that particular adventure, adds to an already lovely wine.

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Special Report

How Champagne is Made

irst off, let’s get one thing straight: All Champagne is sparkling wine, but not all sparkling wine is Champagne. In order to be called Champagne, two criteria must be met. First, the wine must be produced in a specific, legally defined region of northern France. Second, the secondary fermentation that gives the wine its bubbles must take place in the bottle from which the sparkler is eventually sold and drunk. So let’s start with how Champagne is made, a process often referred to as ‘Methode Champenoise’ or ‘Methode Traditionelle’. 22 WINE EXTRA FEBRUARY 2016

The process is initially very similar to still wine. Grapes are harvested then pressed in a pressoir coquart. Its unique feature is a shallow base that allows only a thin layer of grapes to be pressed. As a result, the juice does not come into significant contact with the skins and no colour is imparted. The press holds 4,000 kilograms of grapes, from which 2,550 liters of juice can be obtained. The first 2,050 liters are called the cuvée, considered the best juice. The remaining 500 liters is the taille, or inferior juice. The juice is passed to a tank where the first fermentation takes place. The result is an acidic wine that has been fermented completely dry. (In

Special Report

other words, the winemaker allows all the natural sugar present in the grapes to be fermented out of the wine.) There are some winemakers who choose to ferment in barrel, a technique that is more difficult to master with sparkling wine. This is one of the most critical steps in making Champagne. Unlike many wine regions where blending is frowned upon, this technique has been raised to a true art form in Champagne. The classic Champagne style is non-vintage, which blends different grapes from various vineyards and several harvests. This is a highly skilled task, combining as many as 70 different base wines (which change in character each year) into a consistent “house style” cuvée. While the blender can (and does) draw from the most current vintage, many houses also rely on stocks of reserve wines from previous years. These aged wines have the effect of making Champagne easier to drink at a younger age. They also add richness, fullness and complexity to the final blend. Of all the steps, this is the most essential to making Champagne. Once the wine is blended, it is combined with the liqueur de triage, a mixture of wine, sugar and yeast that precipitates the second fermentation. It is then put into bottle and topped

with a crown cap (the kind you see on beer bottles). The bottles are then aged ‘sur latte’ – stacked on their sides between thin layers of wood. The cooler the fermentation temperature the better, as it slows fermentation, creating smaller bubbles and a more consistent bead. This fermentation can take anything from two weeks to three months. Once the secondary fermentation is complete, the bottles undergo remuage or riddling, a process of collecting the sediment created during the fermentation at the tip of the bottle. This is either done en pupitre or on a gyropallette. A pupitre is a pair of heavy, hinged rectangular blocks, each containing 60 holes cut at an angle. This allows the bottle to be held by the neck in any position between horizontal and vertical with the neck pointing downward. The bottles start in a horizontal position and the pupitre is gradually moved by hand over roughly three weeks until the bottles are fully upside down. A gyropallette is a computerized pallet that holds over 500 bottles and completes the process in about eight days. The wine is then aged sur point (fully inverted) before the sediment is removed. The minimum time for non-vintage Champagne is 15 months, though most receive 18 to 30 months. Vintage Champagne must age for a minimum of three years, though again, many are held for much longer. It is important to note that the wine during this time does not “age” as most consumers think of the term. The crown cap does not allow the necessary oxygen into the wine to allow the kind of ageing where the wine improves. Once the wine is ready for release, disgorgement, or the removal of sediment from the bottle, takes place. The cap end of the bottle is submerged in a freezing brine solution. This solidifies the sediments in the neck so that, when the bottle is turned upright, they are ejected from the bottle (along with some wine) due to internal pressure. FEBRUARY 2016 WINE EXTRA 23

Special Report Finally, the bottle is topped off to its previous fill level with liqueur d’expedition. In all cases except for extra brut, this liqueur includes a small amount of sugar, known as the dosage. The younger the wine, the greater the dosage needed to balance its acidity. It’s a fine line, as acidity is essential to keep the wine fresh during its lengthy bottle ageing as well as any cellaring by the consumer. It also is important to carry the flavour to the palate. Acidity rounds out with age, thus the older the wine, the less dosage needed as a counteragent. There are several styles of Champagne, named based on the amount of sugar in the bottle:

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Style

Sugar

Extra Brut

Less than 6 grams/liter

Brut Extra Sec

12 – 20 g/l

Sec

17 – 35 g/l

Demi-Sec

35 – 50 g/l

Doux

More than 50 g/l

The wine is now ready for cork and consumption. One of the remarkable things about Champagne is that it is ready for drinking upon release. While many Champagne wines (particularly vintage) are able to age, a vast majority (particularly non-vintage) should be enjoyed within a year or so of purchase.

EXCLUSIVE INTERVIEW

Carol Mashigo Strong-willed, dynamic and outgoing, singer, radio host and soon to be published author, Carol Mashigo, has an undeniable love for wine and shares her life journey so far. Shot on location at Publik wine bar

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FEBRUARY OCTOBER APRIL 2014 2016 2015 WINE EXTRA 25

EXCLUSIVE INTERVIEW Where do you hail from? Well, I was born and raised in Soweto. After finishing school, I went to Grahamstown to study journalism, after which I moved to Cape Town to study marketing, advertising and communications with Red and Yellow. After this, I went into advertising which I completely hated. I’d never worked with so many badly behaved adults in my life! How did your career kick off? After a year in advertising, I’d resigned my job and packed my bags to head home, to Jo’burg. It was then that one of my mentors approached me, asking whether I’d be interested to produce a women’s focus show for radio. I assumed the position would be Jo’burg based and quickly jumped at the opportunity, however it turns out that it was actually Cape Town based. So it was that I started my career at Radio 2000 producing a show called ‘Women on the Move’. I’d never worked for a national radio station before

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and here I found myself producing a prime-time show, so it all happened quite quickly. Six months into the gig, they fired the host of the show and before I knew it, I was asked to host the show as a fill-in while they were looking for a permanent replacement. At first I was reluctant, but they managed to convince me and that’s pretty much how my radio hosting career started. I ended up doing the show for a year and a half after my boss decided that I was doing a pretty decent job. After 3 years at Radio 2000, I moved to Kfm where I did the lunch time slot and I recently joined the brand new Magic 828am team.

You also have a singing career. How did that start? I really had a passion for music in all this time. After moving to Cape Town in 2005, I enrolled to learn to play the piano and I started working as a singing waitress at Stardust. I must have been the worst

CAROL MASHIGO

waitress ever, but I think they kept me on because I had a good voice. I worked on a demo, not thinking anything would come of it, but next thing I knew, it was playlisted in 8 countries outside SA, so that really was the beginning of that. I put out an album roughly every two years, but since I’m doing it as an independent, it’s really very expensive, so I need to be very inspired to do it. Today I’m playlisted in 36 countries and my biggest fan base is in Croatia and Germany, which is pretty cool. I’ve also won a couple of awards in the meantime at the Wawela Music Awards. My Mom only started to believe that I really was a singer when she saw my music videos on MTV and Channel O and when her ‘church-lady’ friends saw me.

version and that’s when I really took notice of wine. It wasn’t long before we decided to move onwards and upwards, so we started buying bottled wine, soon realising that, in general, the stuff in the bottle was better than the stuff in the box. From there it really evolved. I soon started to enjoy dry wine and became a big fan of Chardonnay, in particular the Boschendal Chardonnay. When I moved to Cape Town, I discovered the winelands and this was a complete revelation to me. Do you have a preference for white or red? I used to drink a lot of white wine, until I started drinking red wine. Nowadays, I’ve gotten into a groove of drinking white wine in summer and opting for red wine in winter. Are there any favourites?

When did your love for wine begin? It started in Grahamstown when I consumed copious amounts of box-wine. I was never one of those young people who was drinking before I was 18. There was this pub called ‘The Rat and Parrot’ who sold glasses of boxed wine for next to nothing. My friends and I used to drink the semi-sweet

There are. I’m predisposed to Sauvignon Blanc and Merlot. While in Germany two years ago, I also discovered Pinot Grigio, which I quite enjoyed. It’s lovely and light, but I’m also still learning and since I hang out at Publik wine bar at least once a week, I get to taste some very interesting local wine

FEBRUARY 2016 WINE EXTRA 27

EXCLUSIVE INTERVIEW

Have you visited any wine farms? Yes, I have. One of my favourites are Noble Hill. I love their story with the different keys that represent the various wines. I enjoy their restaurant and they make the most divine fudge there too. I like the modern feel of the farm, whereas other farms just feel very old. I’d love to do the tour throughout Babylonstoren. I’d 28 WINE EXTRA FEBRUARY 2016

been to the farm, but we didn’t have enough time to really explore, so I’m keen to return. What is your perfect scenario for enjoying a good bottle of wine? There are two. I know people say that you shouldn’t drink by yourself, but I do. I read a lot, so I build myself a little fort on the sofa and sit down with a good book and a big glass of good wine. This way I

CAROL MASHIGO get to enjoy two of my favourite pleasures together – wine and a book. Sadly I haven’t been doing much reading as I’ve actually been writing my very own novel and for that I need to be a bit more focused, which means I don’t drink at the same time. Alternatively if I’m with a bunch of good friends, sharing a bottle of wine and watching the sun set is pretty amazing. If you had to pick up a bottle of wine from a local supermarket to take to a get-together, which wine would you choose, knowing that it won’t let you down? If it were a white wine, I’d definitely get the La Motte Sauvignon Blanc. On the red wine side of things, it would most likely be the KWV Merlot. It never disappoints. If someone were to seduce you with a bottle of wine, what would do the trick? I’d be really impressed if someone brought a good bubbly. I love being introduced to new bubbly and it doesn’t have to be Champagne either. I think that our MCC’s are excellent. I recently tried the Woolies Simonsig Rosé bubbly and it simply put me in a good mood. If a wine were to be made to represent you, what would it be and what would it be called? I think it would be a fresh white wine to represent my personality. Most likely a Sauvignon Blanc that would pair well with a seafood payella. It’s just so adaptable – like me. I have a company with my best friend called Two Witches, so I think I’d like my wine to be called ‘Witch’s Brew’.

close, we were chatting about the move, Coyote Ugly. The music was blaring… I was obviously completely wasted by this time and before I knew it, I was dancing topless on the bar. The next day when my friends told me what I’d got up to, I was so embarrassed, but I’ve since warned my friends that they should never allow me to do that kind of thing. Apparently I had the time of my life…. What’s next for you? I’ve just started with Magic 828am and I really want to give it a good go as I had a brief sabbatical from radio, but I’m enjoying it a lot and getting great feedback from people calling in. My novel is being published in May, for which I’m very nervous. I started writing “The Yearning” when I moved to Cape Town, but lost interest along the way until an author friend of mine reinspired me to pick up where I’d left off. I’m also looking forward to some new music this year. It’s been two years since I last released an album and I’ve already been busy in the studio fiddling with sounds and getting reacquainted with my voice, so this should be a fun journey too. I’ve certainly got a huge year ahead. Carol’s thoughts on the Migliarina Chenin Blanc 2013:

“This is nice. I could definitely take this to a dinner party and feel confident about my choice.”

Do you have a story about an ‘episode’ after which you’d drunk a little bit too much wine? I’m very outgoing, though I’d never have thought that I would be one of those girls who actually danced topless on a bar. How wrong was I?! It happened once when my friends and I had been drinking all evening and as the bar was about to FEBRUARY 2016 WINE EXTRA 29

Chef Stéfan Marais spent the first five years of his life living at the small boutique country hotel that his parents were managing at the time – so one can say that he was literally born into the hospitality industry. rowing up, Stéfan enjoyed helping his mum in the kitchen and, before he knew it, he found himself doing an apprenticeship in Devon, in the UK, to become a chef after completing high school.

executive chef today. As part of the group, he has subsequently been involved in the opening of The Brasserie in Tokai and also consults to Jonkershuis on Groot Constantia.

Travels through Europe and stages in various kitchens – ranging from top rated Michelin starred establishments to basic bistros and cafes - have shaped Stéfan’s food philosophy and style over the last 15 years.

Stéfan is an avid nature lover and permaculture enthusiast who believes in keeping things simple and local, keeping his footprint as small as possible. His food is simple, accessible and very much flavour-driven, rather than being about elaborate presentation. Stéfan also consults to restaurants to help them conduct their business with a smaller environmental footprint.

He was honoured to join the talented team at Societi Bistro in 2008, where he is still the

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SICILIAN STYLE AUBERGINE, FIOR DI LATTE & TOMATO SALAD (SERVES 4 AS A STARTER)

INGREDIENTS • 2 x 125g Balls Fior di Latte Mozzarella • Approx. 600g mixed Heirloom tomatoes • 2 Aubergines – choose firm ones • Handful fresh basil leaves • Handful fresh mint leaves • Approx. 100ml Rozendal Fynbos infused vinegar • 50ml Fynbos Honey • Extra virgin olive oil • Kalahari desert salt – to taste • Freshly ground black pepper METHOD: Slice the aubergine into 0.5cm slices and generously season with salt. Place in a colander and place a plate on top of the aubergines with a large jar or pickles or

any other weight to press down onto the aubergines firmly. Allow to stand for 20 minutes. You will notice a brown liquid seeping from the aubergines – this process will remove any bitterness. Rinse the Aubergines to remove any excess salt and pat dry. Fry the sliced aubergine in a pan with olive oil on both sides until cooked. Reserve cooked slices on a tray. Once all the aubergine has been cooked, mix 50ml vinegar and 50ml honey in a bowl with a whisk and pour oven the aubergine. Rinse and thinly slice (chiffonade) the mint and scatter over the aubergine. Allow everything to cool to room temperature. Wash the tomatoes and basil – then slice the tomatoes and arrange on 4 plates with half a ball of torn mozzarella, the aubergine, basil and a generous drizzle of the olive oil and an additional dash of vinegar. Season generously with salt and pepper.

Pair it with GROOT CONSTANTIA BLANC DE NOIR 2015 Retail price: R80 per bottle www.grootconstantia.co.za

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Livin’thelife by Maryna Strachan

Fantastic Fillies at the L’Ormarins Queen’s Plate The English have Royal Ascot, in Durban it’s fondly referred to as ‘The July’, but in Cape Town it’s the L’Ormarins Queen’s Plate and having been to all three of these events, I think I’m qualified to have an educated 32 WINE EXTRA FEBRUARY 2016 opinion in saying that the Queen’s Plate is simply streets above the rest.

Livin’thelife T

hese are all horse-racing events with lots of money at stake for the jockeys and horseowners alike. This is simply thee event for the most beautiful and sought-after thoroughbred horses and lots and lots of beautiful people, dressed to the nines. Some may refer to another big event on the Cape Town horse racing calendar, which takes place in January as well, but, having gone to that for many consecutive years,

I can honestly say that it’s a simply comparison of arse versus class… The classic theme of blue and white that repeats itself every year with the LQP lends itself to beautiful and stylish creations that both inspire and delight as opposed to those seeking attention with garish combinations that make you point and stare for the wrong reasons.

“This is simply thee event for the most beautiful and sought-after thoroughbred horses”

This year, the Queen’s Plate was no different. I’ve been

Best Dressed Winners: Jorge Mavova & Naledi Mabuso

FEBRUARY 2016 WINE EXTRA 33

Livin’thelife

“If you want to attend an event that is both classy and enjoyable, then look no further. ”

four times in the last five years and can honestly say that I’ve always had a blast. A limited number of people and the high ticket price ensures that the experience is enjoyable without drunken students falling over each other, spilling their beers, making lewd comments and wearing something that the local bergie had discarded. If you want to attend an event that is both classy and enjoyable, then look no further.

the most technologically advanced winemaking equipment in South Africa (even the world), from a revolving, gravity-fed red wine cellar that would make the Starship Enterprize look positively old-fashioned to its state of the art bubbly-making facilities and equipment, the focus is clear: the best of the best.

The original farm with its tasting room has moved to the nearby Antonij Rupert cellar, tasting room and restaurants which have been newly built and developed to showcase the extensive wine ranges.

Johann’s motor museum is now the main attraction on the original farm along with stables and homes for their prized Drakenstein stud of racing horses. I remember attending a number of tastings in the old tasting room. You were driven there in limousinestyle golf carts. The spectacular grounds with perfectly manicured gardens was always a sight to behold. The same attitude to their farms and winemaking practises come into play at the Queen’s Plate. Partnering with top high-end brands such as BMW and Skyy vodka further enforces this. Prizes for the best-dressed competition were also sponsored by Rupert-owned Richemont subsidiary, Cartier. Nice!!!

Chief winemaker, Dawie Botha, (and his formidable team) runs a tight ship and has access to some of

There was a gaggle of schlebs in attendance too, with names such as sex-siren Lee-Ann Liebenberg

Title sponsor L’Ormarins is one of South Africa’s iconic wine farms, owned by the Rupert family. Established in the late 17th century when Simon van der Stel established his wining communities throughout the winelands, the farm itself has undergone a lot of change in more recent years following the death of Antonij Rupert and the subsequent changeover with Johann Rupert.

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Livin’thelife and her blue-steel husband, Nicky van der Walt, TV starlet Jeannie D, ex-Miss SA, Cindy Nell, the hatloving Jen Su and even Prince Harry’s ex girfriend Chelsy Davy. All adding to the glamour of the day. I even managed to make my way to the tote to place some bets on the races, but sadly, my luck was out on the day. As the evening drew in and the real party started in the Stud Club and Style Lounge, the drinks were free-flowing and the music was pumping to a crowd who were in high spirits until late into the night.

Jordy & Lyndall Smith

36 WINE EXTRA FEBRUARY 2016

Sadly, I have to wait another year for the next L’Ormarins Queen’s Plate, but no doubt, I’ll be there. Next time though, I’ll not make the mistake of wearing high heels (my feet just about fell off towards the end of the evening after trying to negotiate uneven surfaces the whole day long). My tip to you, however is to diarise it now. It’s always on the second Saturday in January. Get a group of friends together and make sure you have your blueand-whites lined up for an unforgettable day at the races. Once you’ve been, you’ll forget about the whisky-sponsored counterpart forever more.

We’ve Been Drinking

Rooiberg Cape White Colombar 2015

he prominent red mark featured on Rooiberg ’s core label is a bold statement about this winery’s creative approach to proclaiming its proven quality product range. Like the striking red land art drawing attention to the winery’s location on the R60 in the Robertson Valley, and the liberal use of bright red colour as a motive throughout its product packaging and promotions, this brilliant brush stroke is, of course, inspired by the “red” in the winery’s name. “Rooiberg ” refers to the adjacent mountain with its red hue from typical Karoo rock formations that really come to life at sunset – where it overlooks three rivers around it, the Vink, Noree and Breede, the birthplace of a well-awarded wine range. The mountain is also s y m b o l i s e d i n t h e e n t e r p r i s e ’s familiar line-drawing type logo. Now, 51 years after its inception, Rooiberg is stepping up and expressing its creativity-in-quality through this brush stroke on the front label of its ambassadors range. This is Rooiberg’s “mark of creativity”, in the form of a textured colour swatch of red paint on an off-white, matted background, which carries a message of the underlying fabric the winery’s people are made of and of their totally committed ownership. Is it perhaps a stroke of genius!

Getting back to basics and Rooiberg’s remarkable evolvement to this point; it all started with the diverse soils, including the typically red Karoo type, which pioneering farmers planted to wine grapes here more than a century ago. Their dedication and intimacy with the area’s infinite combinations of soils and microclimates resulted in remarkable growth and the establishment of an own producer-cellar facility in 1964. Yes, behind that giant red chair at the entrance to the premises, you’ll find a proud tradition of quality and creativity that deserves to be shouted out to the world. Rooiberg has a tradition of over-delivering on the quality of both its wines and services, resulting in a string of accolades for its diverse wine portfolio. The semi-sweet Colombar, with its glowing golden-green colour, light fresh-honey and strong guava bouquet, as well as mouth-filling flavours of tropical fruit salad, is a truly beautiful wine. Eat with a spicy chicken, a tasty pasta dish, or with salads, vegetarian or spicy Eastern dishes.

Cellar door price: R50 www.rooiberg.co.za

FEBRUARY 2016 WINE EXTRA 37

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WIN WITH WINE EXTRA AND PERDEBERG WINES

International celebrity chef, radio and TV presenter and author, Jenny Morris, aka Giggling Gourmet has signed her first exclusive endorsement deal with Perdeberg Wines. “I have chosen Perdeberg wines because they create wines of excellence and difference - wines that win awards here and all over the world” said Morris. Perdeberg chief executive, Gerhard van der Watt said he was “thrilled” with this partnership and expressed his enthusiasm about working with the renowned chef over the next few years to create opportunities for wine food lovers to experience how perfectly good food and Perdeberg wines go together. Meanwhile MapStudio has released World Atlas of Food by Morris, a compilation from more than 100 countries all about our world of flavours. The book is a journey of the senses and offers a chance to visit the kitchens of six continents from the comfort of your armchair. Morris uniquely captures the aromas and flavours of each specific country through her recipes in the atlas. The World Atlas of Food also boasts Morris’ listings of her to top local dishes and drinks across the globe. She also gives her insights into the various ingredients, flavours, herbs and spice that give traditional dishes from all corners of the world unique character.

Be one of 4 lucky readers to win a case of Perdeberg Vineyard Collection Shiraz as well as a case Perdeberg Vineyard Collection Chenin valued at R720 and a Jenny Morris’ World Atlas of Food book valued R295.

Competition Questions 1. With which wine brand has celebrity chef, Jenny Morris, signed an exclusive endorsement deal? 2. Name 2 of the wines tasted by the Taste Team in this month’s Wine Extra Magazine? 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 26th of Feb 2016 with the winner being announced thereafter on the Facebook page. Terms & condit 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. FEBRUARY 2016 WINE EXTRA 39

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…

Elize Coetzee – Cellar Master at Zonnebloem 1. Selling wine to

4. What’s the next BIG wine trend?

China and the Far East. Are you engaging?

Apart from fruit-flavoured wines enjoyed aperitif-style and the ongoing growth of sparkling wines and rosés, I think we can expect to see a continuing of the trend towards more balance

Our approach is

and restraint in wines, in terms of alcohol levels and wooding.

to trade across

Perhaps the most exciting trend is the wider adoption of wine

a diverse range of markets and we do sell in several Far Eastern countries.

amongst younger adults in many parts of the world. Wine is becoming a part of their drinking repertoire and isn't just a beverage for formal or special occasions. Millennials are adventurous and keen to try new styles of wines or wines

Although, having said that, our exports are more focused on a

from countries they are not that familiar with. They are more

selection of African and northern European countries, as well

relaxed about wine conventions. They are happy to try wine

as North America.

in alternative packing and to have wine on tap, in the way they enjoy craft beer. They drink wine with ice and in cocktails.

2. Local & International wine competitions.

Wine is becoming less prescriptive.

Worthwhile or waste of marketing budget? 5. Global warming and local wine production. What’s I don't think it's fair to generalise, but we do tend to be very

going to happen?

selective. We participate in a few local and international competitions that we see as key. This is primarily as a way of

It's happening already. Mediterranean varietals, that tend

benchmarking ourselves, but obviously we do communicate

to be more heat-tolerant, are finding increasing favour.

our successes in our markets..

Viticultural techniques are being developed on an ongoing basis to reduce the ambient temperature around vines and

3. What would happen if SA wine received

even grape bunches. New sites are being explored, at higher

meaningful support from government?

altitudes and closer to the sea. In South Africa we are very lucky that we don't face the legislative constraints many

It depends on what you mean by meaningful. Any government

European countries, for example, have to contend with. Of

effort to build a culture of wine appreciation and the

course, the big issue is access to water.

responsible, moderate enjoyment of wine in the local market would be of considerable help to growers and producers. So

6. Bulk exports. Sustainable or insanity?

would more marketing funding to further build the footprint of South African wines in the increasingly competitive global

I don't think we can look at this as an either/or situation.

market, and where the country's competitors are mostly far

Although Zonnebloem is not in any way involved in bulk

better resourced.

production, there is a place for bulk amongst many wine-

But did you know that even the way things are currently, the

producing countries. Increased sophistication in shipping and

IWSR has identified South Africa as one of the fastest-growing

in-market bottling is showing that quality can be maintained

wine markets over the next five years and that's good news!

and there is a trend towards bottling more premium wines

12 QUESTIONS now, in countries like the UK. Bulk is obviously more cost-

10. You get to run WoSA for 12 months and nobody

effective and has a lower environmental impact. However, and

can argue or complain about your decisions. What

as importantly, there's the other side of the coin. Bottling at

are you going to do?

source has the advantage of protecting provenance, which is a very important feature of wine. It also protects jobs..

Thanks but I'll stick to running the cellar. With the harvest happening so quickly this year, I have enough sleepless nights

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

ahead of me!

about the product? 11. You get to change one thing about the SA wine Give them a chance to taste it. Focus more on the experience

industry by just clicking your fingers. What are you

and less on the wine talk.

going to change? We need to be a more inclusive industry, from the people involved across the value chain to the way we market wine. We need to be less intimidating and more approachable.. 12. What will the SA wine industry look like in 20 years' time? The composition of the national vineyard will probably be more reflective of varieties that can withstand climate change. We'll be more sustainable, using water, energy and wood in a

8. Our farm workers. Fair treatment or ticking time-bomb? Again, you can't generalise. At Distell, we pride ourselves on promoting ethical, fair and socially sustainable working conditions. We have also set standards to which our suppliers need to adhere. There are other notable examples of good labour practices in the industry and organisations such as WIETA report increased membership. 9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry? Well-known brands will obviously be better placed in terms of consumer awareness, but I think it is premature to consider the implications of a ban without knowing what exactly it might potentially entail. Will cellar door advertising be allowed? What will be the position regarding cellars communicating via social media? For now, we continue to use the marketing channels permitted but with the understanding that as an industry player we have an important role in promoting a culture of responsible enjoyment. Distell as an organisation is actively involved in education and awareness of responsible consumption and in helping vulnerable communities. Our company is also a member of the ARA, the industry body that works to reduce alcohol-related harm by combating the misuse and abuse of alcohol.

way that reduces the industry's environmental impact.

Into the Spirit Cruz Vintage Black Vodka

CRUZ FASHION FUSION Method Cruz Vintage Black vodka shaken with fresh lime juice, hibiscus syrup and cranberry juice, topped with sparkling wine and garnished with a pink rose petal.

This super-premium, handcrafted vodka is distilled four times and charcoal filtered three times. It is blended with pure water, producing a Vodka with intense purity and exceptional smoothness. Whatever you are wearing, Cruz Vodka makes an ideal accessory

Retail price R210 per bottle Available from good liquor stores nationwide.

42 WINE EXTRA FEBRUARY 2016

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

February 2016

This month: Stellenbosch Wine Festival Revving Up Rosé Festival Valentine’s Day at Anthonij Rupert Wyne Franschhoek Summer Wines Feast of the Grape Valentine under the STARS returns Annual Grande Provence Harvest Day Much More.....

FEBRUARY 2016 WINE EXTRA 43

Get Out

CAPE TOWN

Stellenbosch Wine Festival: Savour the Stellenbosch lifestyle during the 2016 Stellenbosch Wine Festival presented by Pick n Pay at Coetzenburg Sports Grounds. From 5 to 7 February, festival-goers will have the opportunity to sample some of the best wines in the country, delight in gourmet food offerings from top restaurants, enjoy great live music and take part in fun outdoor activities, in what must be the most picturesque surroundings in South Africa. The three-day lifestyle festival will showcase hundreds of wines from Stellenbosch Wine Routes’ members, ranging from award-winning producers to small boutique wineries. The Gourmet Lane and Pick n Pay Fresh will offer delicious snacks, while guests can explore the magic of food and wine pairings presented by select winemakers in the Tasting Room. Live entertainment will be provided throughout the day, with chart-topping artists such as Karen Zoid and Kurt Darren being just two of the artists who will take centre stage during the daily sunset concerts. The dedicated Momentum Health Kiddies Area will provide supervised entertainment for the little ones, complete with a shaded play park and loads of fun activities. For adults, there’s the Grape Stomping Ground, where you can try your hand at barrel-rolling or even get down to the serious business of a grape-stomping competition. Outdoor enthusiasts can look forward to a variety of sporting events, including the Momentum Grape Golf Challenge, the Pick n Pay Women’s Walk and the second edition of the Momentum Grape MTB ride. Daily tickets cost R180 for adults, and include a tasting glass. Tickets are available from www.webtickets.co.za. Children under 18 pay R60. Tickets are limited, so book early to avoid disappointment. Visit the festival website www.stellenboschwinefestival.co.za for a full event schedule. Revving Up Rosé Festival: Everything’s coming up Rosé this summer with the Cape’s premium Rosé producers getting together at Rickety Bridge Estate in Franschhoek to showcase the diversity and versatility of rosé at the Revving Up Rosé Festival on the 13th of February 2016 from 10:00 to 18:00. Few things say summer and romance like a glass of chilled rosé so join the Rosé Renaissance and head out to Franschhoek on Valentine’s weekend to stop and smell, and taste, the Rosés, Brosés (Rosés for the ‘bros’) Cocktails and Bubblies. Tickets cost R120 per person for a glass and tastings and are available from www. webtickets.co.za. Tickets also available at the door. Paulina’s Restaurant will be serving a rosé-friendly à la carte menu and pre-booked picnics are available at R150 per person. The day will start at 8.30am with The Rosé Run (5km, 10km or 20km) and The Rosé MTB Ride (20km, 40km or 60km). Entry to these events will include a Festival ticket. Showers will be provided and salmon and egg bagels will be on sale for breakfast. Wine will be sold by the glass and by the bottle and live music will be provided throughout the day to help set the scene. For more information please visit www.ricketybridge.com and www. dnaevents.co.za Valentine’s Day at Anthonij Rupert Wyne : For the ultimate romantic experience, Anthonij Rupert Wyne in Franschhoek will be hosting two intimate Valentine’s Day events over the weekend of 13 and 14 February 2016. With outdoor movies growing in popularity, this is the perfect opportunity to treat your loved one to a special screening of A Good Year, starring Russell Crowe, on Saturday, 13 February. Tickets cost R480 per couple and include the movie, a sumptuous picnic basket and a glass of L’Ormarins Brut MCC on arrival. Beautifully presented and using only the freshest ingredients, the picnic baskets offer delicious gourmet fare such as freshly baked ciabatta bread rolls; duck liver pâté with caramelised onion; smoked salmon and dill pâté; strawberry, rocket and feta salad, and locally sourced camembert cheese with crackers and figs. For those with a sweet tooth, the Macaroon gift box – containing three flavours - will be the perfect ending to what promises to be a truly romantic evening. Alternatively, treat that someone special to an unforgettable Valentine’s Day Brunch on Sunday, 14 February in the comfort of the stylish Anthonij Rupert Tasting Room. The cost is R180 per person and includes brunch, your choice of artisanal coffee and a glass of L’Ormarins Brut. With High Tea as the inspiration, look forward to beautifully presented treats: Yoghurt and muesli cups, served with estate honey and a tropical fruit salad; bacon, cheddar and zucchini muffins; potato cakes with smoked salmon and cream cheese, and crumpets with cinnamon and maple syrup. Surrounded by mountains and vineyards, the serene Anthonij Rupert Wyne is the place to be this Valentine’s Day. Pre-booking is essential as seating is limited. For further information and bookings contact 021-874 9041 or tasting@rupertwines.com.

44 WINE EXTRA FEBRUARY 2016

CAPE TOWN Franschhoek Summer Wines: Get ready for elegance, all things white, and of course amazing wines at this year’s Franschhoek Summer Wines on Saturday, 6 February at Leopard’s Leap Family Vineyards. Come and taste the Franschhoek Vigneron’s choice for summer. White, rosé or Méthode Cap Classique – all will be revealed on the day! The winemakers have carefully selected their favourites and invite you to join them in sampling these superb wines. Enjoy delicious food from the rotisserie kitchen, as you relax on the veranda or the sprawling lawn with views of the valley, while listening to the sounds of local performers. Keeping things cool, dress elegantly in white. Tickets are available from www.webtickets. co.za at R150 per person. This includes a wine glass and a tasting of all the wines on show between 12pm and 5pm. For more info contact the Franschhoek Wine Valley offices on 021-876 2861. Feast of the Grape: Itching for grape amusement? Kick off your shoes for some squishing and splatting at this year’s Durbanville Wine Valley’s Feast of the Grape, a weekend of harvest fun hosted by 12 wine farms in the Valley. Celebrating the bounty of harvest season, the festival takes place on 27 and 28 February 2015, which takes place at the picture perfect D’Aria Wine Farm with an abundance of seasonal wines and entertainment to enjoy. The 12 farms coming together from the Durbanville Wine Valley to take part in the grape festivities are: Altydgedacht, Bloemendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Groot Phesantekraal, Hillcrest, Klein Roosboom, Meerendal, Nitida and Signal Gun. A mere 20 minutes from the centre of Cape Town, the Durbanville Wine Valley is set in rolling hills and is the perfect place to enjoy glorious summer days with family and friends. Exceptional wines, delicious food, the sensory experience of grape stomping, tutored tastings, live music by Bottomless Coffee and Newton & Co as well as the natural surroundings promise to create a most memorable festival. Tickets costs R120 and include entrance to the festival, a wine glass and tasting coupons. Tickets will be available via www.webtickets.co.za. A full festival program is available on www.durbanvillewine.co.za Valentine under the STARS returns : Valentine under the STARS, the most romantic open-air concert on the Cape Town calendar returns for the third time on 14 February 2016 at a spectacular all new venue, the Century City Conference Centre and Hotel. The CCCC and Hotel is comprised of two of the three buildings that will form the focal point of Century City Square, a beautifully proportioned space offering guests the opportunity to socialise, relax, dine and be entertained. On Sunday 14 February 2016, internationally acclaimed musicians will perform alongside the Cape Town Philharmonic Orchestra to create a ‘classic-meetspop’ concert filled with love and romance, all under the magnificent Cape Town night sky at the stunning new Century City Conference Centre, which celebrates its opening on the same evening. Performances will include internationally recognized South African soprano Magdalene Minnaar, together with soprano Lynelle Kenned, a star graduate of the UCT Opera School, who made her acting debut in the musical theatre production of Blood Brothers, a David Kramer adaptation of the West End’s smash hit. An exciting addition to the line up is Afro-operatic pop sensations The Gugulethu Tenors who have become a household name in South Africa since the release of their self-titled debut album in 2011. These self taught artists have incorporated contemporary and subtle ethnic elements in their music, to make their own genre, capturing the hearts of audiences across South Africa and beyond with their raw talent. Sharing the stage is Jonathan Roxmouth, who sky rocketed to fame after his performance as the Phantom in South Africa’s premier classical show Phantom of the Opera. With an already amazing repertoire, Jonathan is renowned for his theatre performances and is set to make this evening even more magical. The evening will be hosted by Katlego Maboe, host of magazine show Expresso and the man who brought the crowd to their feet in dance at last year’s concert. Together with the Cape Town Philharmonic Orchestra (CPO) these performances will create a romantic, spellbound and unforgettable evening under the stars. General admission tickets will be sold at R350 through Computicket. Limited VIP tickets will be on sale at R1500 per ticket, which includes prime seating, complimentary food and drinks before, during the interval and after the concert in the elegant VIP lounge. VIP guests will also have an opportunity to meet the extraordinary stars. If you are interested in a VIP tickets please contact 021-433 1699 or email to info@valentinestars.co.za. Doors open at 18h30. Beverages and meals will be on sale. Visit http://www.valentinestars.co.za for more information.

FEBRUARY 2016 WINE EXTRA 45

Get Out

CAPE TOWN

Annual Grande Provence Harvest Day: Celebrate the 2016 grape harvest with Grande Provence in the Franschhoek valley on Saturday, 20 February, with barrels of fun the order of the day. The annual Grande Provence Harvest Festival kicks off at 9:00 with coffee and freshly baked, farm-style muffins, before embarking on a tractor ride, followed by grape picking, stomping, wine tasting and a cellar tour. Live music and a lavish harvest feast expertly prepared by Grande Provence Executive Chef Darren Badenhorst will end off a day of festivities. Tickets for this traditional Franschhoek harvest celebration are R650 for adults and R350 for children under 12. Booking is essential, so be sure to contact Barbara at 021-876 8600 or e-mail reservations@ grandeprovence.co.za. Loved up at Lanzerac: February is the month of love, and what better way than to spoil that special person in your life with a visit to Lanzerac, a romantic destination in its own right. Celebrate the Weekend of Love the in style at the Lanzerac Hotel & Spa with an intimate and romantic dinner for two on Saturday, 13th of February, at R420 per person. Included in your special evening is a complimentary welcome drink. Gorgeous views, gourmet food and superb estate wines. The perfect gift for that someone special. Adding extra romance to your evening the Lady Anne Courtyard, reminiscent of a Spanish sidewalk, will be transformed into a Tango Fiesta for the evening, as the sensual Dance of Love captivates you. This passionate walking-embrace symbolizes a close and sensuous connection between partners, and promises to be the highlight of what can only be described as the ultimate romantic evening. Let us treat you to an enchanting evening of delicious Spanish inspired food paired with superb wine, amidst an elegant and relaxing setting. For those preferring to celebrate Valentine’s Day on the actual date, the Governor’s Hall Restaurant will be clad with a touch of extra romantic finery on the day. Well-known for it’s Sunday lunches the restaurant will be serving a Valentine’s inspired menu in celebration of the occasion. Pre-bookings are essential as seating is limited. For bookings contact Denise Bezuidenhoudt on banqueting@lanzerac.co.za. For more information contact Zelda Furstenburg on winesales@lanzerac.co.za or 021-886 5641. Webersburg Whips out the Card of Hearts : Ever spent Valentine’s Day in the Cape Winelands? Well now’s your chance! Webersburg Wine Estate has pulled out all the stops for guests this Valentine’s Day weekend! Guests are invited to a romantic picnic on the Webersburg lawns in front of the Manor House, overlooking the serene lake nestled between the majestic mountains. An upbeat ensemble of live bands will keep guests entertained throughout the day. Gourmet picnic baskets for two are available for pre-order, each served with a bottle of award-winning Webersburg wine. Select from the Gourmet or Gourmet Vegetarian options at R450.00 per basket for two people sharing. With 22 five star luxury suites accommodating up to 44 guests – Webersburg is offering a super accommodation special for lovebirds on Valentine’s weekend. Book a two-night stay for a vastly discounted rate of R1800 per suite per night and receive a complimentary bottle of Webersburg MCC upon arrival. Accommodation rates include a delicious breakfast spread at Webersburg’s Sugarbosch Bistro. To book your accommodation or pre-order your picnic basket contact 021-881 3636 or email Webersburg at info@webersburg.co.za. Wine Harvest Commemorative Event : The South African wine industry annually commemorates the first vintage as recorded by Jan van Riebeeck on 2 February 1659. During this event a special medal of honour is awarded to a South African icon that has made significant impact in the wine industry. The blessing of the harvest also takes place at the start of the evening. A mouthwatering three-course meal prepared by Simon’s Restaurant at Groot Constantia are served with the exquisite wines from the estate. The dress code is strictly black tie. For more information or to book a table, please contact Razelle Segers on 021-975 4440 or Razelle@agriexpo.co.za.

46 WINE EXTRA FEBRUARY 2016

CAPE TOWN Voyage Yourself Into a Nederburg Love Experience : Indulge yourself in an unforgettable love celebration at Nederburg and The Red Table restaurant this Valentine’s week. Create a utopian Valentine’s experience with The Galileo Open Air Cinema and picnic experience. From Tuesday, 9 February until Saturday, 13 February, treat your loved one to a romantic a la carte lunch at The Red Table, or create memories with a picnic for two under the trees. Additionally, on Saturday, 13 February, Nederburg welcomes The Galileo Open Air Cinema to its picturesque farm. Begin the afternoon with a relaxed stroll through Nederburg’s manor house and the winery’s lush gardens. Then share an evening underneath the stars with a loved one, or a friend, to a screening of Shakespeare in Love. Pre-order a picnic basket for R500 per couple from The Red Table. It includes delicious fresh salads, cured meats, artisanal cheeses, crackers and bread, grilled tiger prawns, asparagus spears wrapped with Parma ham, tartlets, and finally, decadent chocolate brownies with strawberries, a bottle of Nederburg Première Cuvée Brut as well as still mineral water. On the night there will also be stalls offering food, mineral water, soft drinks as well as coffee and tea. The same picnic baskets offered by The Red Table for the film screening will be available throughout Valentine’s week, but excluding Monday, 8 February. On Sunday, 14 February, the Red Table offers the ideal Valentine’s four-course menu, priced at R650 per couple and offered for lunch and dinner. On all occasions, Nederburg’s delicious wines will be available for purchase at the Red Table and the Nederburg Visitors’ Centre. Booking for all Valentine’s related offerings at Nederburg is essential. A deposit of R150 per person is required to confirm your booking for lunch or dinner at The Red Table on 14 February. Pre-ordered picnic baskets must be pre-paid in full. To book, please call 021 877 5155 or send an email to theredtable@nederburg.co.za. To book tickets for the screening of Shakespeare in Love, starting just after dark on Saturday, 13 February, please contact The Galileo on 071 471 8728 or hello@thegalileo.co.za. Go to www.thegalileo.co.za for more information, or to view ticket options and pricing. Gabriëlskloof Turns on the Charm with Love Box : ICupid meets country decadence at Gabriëlskloof Estate, when this wine and olive jewel of the Overberg transforms its popular Lunch Box experience into a Love Box of tantalising taste temptations that will turn on the charm all February long. This love-struck spread of homemade goodness, freshly prepared by restaurant owner and chef, Frans Groenewald, promises to cast a romantic spell at this family estate with its idyllic hillside setting outside Bot River during the Month of Love. At R300, the royal Gabriëlskloof Love Box is perfect for two adults and features all things pretty and pleasant to indulge in while you whisper sweet nothings to your partner. Think salmon, strawberries, chocolate marquise pots, candy floss and milk shake with a twist…what’s inside will depend on the ‘love potion’ in the kitchen and deli on the day. Love is in the air at Gabriëlskloof all year long and it shows in its delicious wines, which beckon to be enjoyed either outside on the grass or in the tasting lounge, where relaxed tastings, temping Food & Wine Pairing Pleasures and friendly staff come standard. Those not wanting to drape themselves on the estate’s greenery can continue their food and wine love affair at the tables inside the popular restaurant or outside on the inviting stoep. Gabriëlskloof is open daily for lunch and wine tastings – except on Tuesdays – and pre-bookings for the Love Box experience are essential. For bookings and more information contact 028 284 9865 or send an email to restaurant@gabrielskloof.co.za.

JO'BURG Brooklyn Bubbles: Summer’s in full swing and so are the bubbles at Brooklyn Mall. Don’t miss out on the chance to sample over 15 of SA’s finest Methodé Cap Classiques at this year’s Brooklyn Bubbles on Saturday, 20 February from 11:00 to 16:00). Relax and unwind on the top floor of the Brooklyn Square, as you sip, sample and savour the delicious bubblies on offer. Dress up in your most elegant white attire to create that extra pizazz. Live music, sushi, oysters, delectable charcuterie and a choice of local and imported cheeses adds the final touch to what promises to be a social calendar highlight. Tickets cost R200 per person and include entry to the event, a complimentary tasting glass as well as tasting coupons. Additional coupons can be purchased. Prebook directly via www.webtickets.co.za to avoid disappointment.

FEBRUARY 2016 WINE EXTRA 47