Wine Extra January 2015 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JANUARY 2015

Black Diamonds: A Perfect Pairing

Joelle Kayembe Livinâ&#x20AC;&#x2122; the Life Le Kap Lifestyle Fair

TASTE TEAM

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The Best of Paarl

Chef Rudolf van der Berg - INSECTS and wine - Weed-Infused Wine

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

Click here for full Summer Collection Wine Catalogue

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Contents JANUARY 2015

Editor’s letter Table Talk

Black Diamonds: A Perfect Pairing

Looking for King David's Favourite Wine Grape, Men are more Scared of Ordering Wine than Spiders and Job Interviews, California Vineyards Now Producing WeedInfused Wine . The World's First Guide to Matching INSECTS and Wine

Taste Team

Special report Interview

12 Questions

Dawie Botha - Cellarmaster Antonij Rupert Wines

Joelle Kayembe

Now You’re Cooking

Chef Rudolf van der Berg -The Athlete’s Wrap

Into the Spirit

Magnum Cream Liqueur

The Best of Paarl

Livin' the Life Le Kap Lifestyle Fair

Get out

Our pick of the very best viticultural-based events.

JANUARY 2015 WINE EXTRA 3

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

t’s that time of year. Boney M is played in the shopping centres, flights are boarded and cars are packed to the hilt as everyone prepares themselves for their holidays. Towards November we’re all starting to feel somewhat frazzled, irritable and just generally tired. I’ve certainly had to turn to that glass of wine after work to just unwind.

On the flip-side, the wine producers of the Cape are in full swing for the flood of visitors they’re due to get, flocking to tasting rooms, guest houses and hotels on the various estates. This is the time when they can open their doors to the people from across South Africa (and the world) who have been buying their wines throughout the year, but want to see for themselves where the product is made and meet the people who have put their heart and souls into it. It’s an exciting time for everyone. Parties galore, braais next to the pool and sizzling in the sun on your favourite white, sandy beach. And, just as you would never dream of forgetting to slather on the sun screen, I’d like to take this opportunity to remind you that drinking and driving is a real danger on our roads. Please make use of services like Goodfellas who will drive you home in your own car or the amazing new taxi service Über, which has taken SA by storm at a fraction of the price of normal taxi companies. There are many other such services across the country, so wherever you’re going, please be sure to save a number on your phone and be sure to get home safely. Happy holidays!

JANUARY 2105 WINE EXTRA 5

TableTalk This month: Looking for King David's Favourite Wine Grape Men are more Scared of Ordering Wine than Spiders and Job Interviews California Vineyards Now Producing Weed-Infused Wine The World's First Guide to Matching INSECTS and Wine

Looking for King David's Favourite Wine Grape

our years ago, Dr. Elyashiv Drori, a scientist and winemaker, couldn’t help noticing the grapevine growing wild near Gvaot, his winery in Israel. Upon closer inspection, he realized it wasn’t a wild vine, known as Vitis vinifera sylvestris, but an

6 WINE EXTRA JANUARY 2015

abandoned cultivated vine, Vitis vinifera sativa, that had managed to survive on its own in Israel’s harsh climate, its name lost to history. “I had a dream: producing wine from local, indigenous grapes,” said Drori. That dream

has transformed into a quest to identify Israel’s unique wine grapes and reproduce the ancient wines served 3,000 years ago during the reign of King David. Ancient Hebrew texts provide evidence that wine was part of ancient Judean culture, and early vintners produced both red

TableTalk

and white wines. Archaeologists have discovered wine presses and other equipment, but the region’s winemaking identity was lost over the centuries as Muslim culture took hold. Today, international varieties dominate Israel’s vineyards. Drori’s dream might change that. With financial backing from the Jewish National Fund, he has gathered a team that includes an archaeobotanist, a geneticist who specializes in genomes, a bioinformatician and a historian. Students have spent three years scouring the countryside in search of vine samples. “We have 300 new grapevine [types] in our collection—100 unique to Israel,” said Drori, who is the principal investigator on the project, based at the Samaria and Jordan Rift regional R&D Center at Ariel University. “Most varieties are found along riverbeds in the north where there is a big population of Sylvestris. Otherwise, we find them near mountain creeks and along the coastal area,” said Drori. “I’ve found indigenous Vitis vinifera all the way down to Egypt. It’s amazing.” That particular region only gets less than 2 inches of rain a year. “They perform well—

they are sustainable. They can handle water stress,” said Drori. Not only are the local grapes particularly hardy, but DNA specialist Dr. Mali Salmon-Divon said they have an intriguing ancestry. “We saw that the native Israeli grapes are different from European grapes.” In fact, early results show that the native grapes are genetically close to the wild Vitis vinifera sylvestris, suggesting an earlier origin. Key to the investigation are the many archaeological digs underway in Israel, where winemaking equipment has been found as well as botanical remains like grapes, pips and must. Drori’s hope is to find a living wine grape whose DNA matches the plant remains found at an ancient site. Working with small batches, Drori makes wine from the grapes he finds in the wild. So far, at least 10 are suitable for winemaking, but the possibilities are vast. “We find a new grape every week,” said Drori. Article courtesy of www.winespectator.com

JANUARY 2105 WINE EXTRA 7

TableTalk

Men are More Scared of Ordering Wine than Spiders and Job Interviews

t seems the message is clear: men should give up control of the wine list, as they are twice as fearful of getting it wrong. Choosing wine is one of the things that makes Britons most anxious – and men are far more uneasy about it than women. One in eight (11.5%) men say what makes them most uncomfortable - even more than spiders - is choosing wine in a restaurant or to go with food at a party. Significantly, women are far less perturbed by picking the right wine with only 6% listing it as the thing that makes them most uncomfortable. In terms of day-to-day events that make us feel uncomfortable, spiders still give us the creeps – almost one in six (16%) of us admit to being scared by them. There are things even more unnerving than spiders and wine but, thankfully, they are not likely to crop up quite as much.

Job interviews rank top for both women (28.5%) and men (24.5%). And, in a less formal context, both sexes hate being at a social occasion where they don't know anyone – 25% of women and 22% of men rank this as the situation that makes them most uncomfortable. The research was commissioned by an online wine specialist Naked Wine who surveyed 2,000 people to uncover how scared Brits were of ordering wine. Eamon FitzGerald Managing Director of Naked Wines said: 'As a social business we love delving in to what makes our the public tick. It's unusual our survey showed that men find ordering wine more scary than spiders - but we aim to take the fear out of ordering wine and make it an enjoyable experience for customers.'

Article courtesy of www.dailymail.co.uk 8 WINE EXTRA JANUARY 2015

JANUARY 2015 WINE EXTRA 9

TableTalk

California Vineyards Now Producing Weed-Infused Wine

s 2014 continues, legal marijuana is becoming more of a reality for many US states. As of now, twenty states and Washington D.C. have legalized the plant that former president Bill Clinton was rumored to favour in the White House. Apparently, there was a study that using marijuana may fight Alzheimer’s disease. In that case, patients diagnosed with the disease could have stocked up on Black Friday to find out if said studies were true. Nevertheless, the legalization of marijuana doesn’t 10 WINE EXTRA JANUARY 2015

just give smokers the freedom to toke without fear of incarceration, but provides a range of goods that may have been unavailable beforehand. For vintners (winemakers) who own California vineyards, legal marijuana offers an opportunity to create and sell a brand new product: weed-infused wine. According to an article by David Bienenstock of Munchies/Vice, David met up with Grammy Awardwinning singer/songwriter Melissa Etheridge, the spokeswoman for a high-end line of marijuanainfused “wine tinctures.” During their interview,

Melissa gave her opinion on the business of fusing weed and wine and selling it as a product, especially since the company she is a spokeswoman for is one of the first. David Bienenstockâ&#x20AC;&#x2122;s account turns to Lisa Molyneux, the creator of the weed-infused wine, explaining certain details on how it is made (which still sounds like an intricate science). Afterwards, it transitions to Melissaâ&#x20AC;&#x2122;s fondness of medical marijuana and how cannabis helped her endure chemotherapy during her battle with breast cancer. In a twist of fate, Lisa is also a cancer survivor which surely helped in the bonding of their relationship. However, the one question that most people are asking is if fusing marijuana and alcohol is safe. CBS News tackled this question, reporting that marijuana is a hallucinogen and alcohol is a stimulant initially a potent depressant. The combination of both of them together may be dangerous because the additive marijuana will likely allow people to consume more alcohol than they normally would,

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W I N E S

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potentially leading to breathing difficulties and low blood pressure. Also, marijuana is a schedule-1 controlled substance with a high potential of abuse in which the Drug Enforcement Administration has not accepted any medical value for treatment in the United States. Still, weed-infused wine sounds like an interesting concept especially for those who love to drink and love to toke up.

Article courtesy of www.inquisitr.com

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TableTalk

The World's First Guide to Matching INSECTS and Wine

British wine merchant has created the world's first insect and wine matching guide. As well as pairing Chardonnay to tarantulas, buyers at Laithwaite's Wine matched sparkling rose to barbecued locusts, sherry to giant waterbugs and Shiraz to sago worms. Traditional food in parts of Asia, Latin America and Africa, edible insects are now being touted as the new superfood due to their high protein content. The buyers at the wine merchants paired ten of Laithwaite's 1,500 wines to popular bugs. 'We did our research on it and those are the bestselling 12 WINE EXTRA JANUARY 2015

edible insects,' a spokesperson from Leiths told MailOnline Food. The edible bugs were sourced from gourmet insect shops Crunchy Critters and Edible Uniques as well as from Selfridges and Harvey Nichols. Bugs are fast becoming a fixture in upscale restaurants: The best restaurant in the world, Noma in Copenhagen serves its beef tartare with ants; Michelin-starred chef David Faure's alternative menu in his restaurant Aphrodite in France dishes up pate with a side of crickets and London's Archipelago has chocolatecovered locusts on offer.

TableTalk 'Insects have been the tradition in Mexican food since the Aztecs. They have been eaten in Mexico for hundreds of years,' Chef Benito Molina, of Manzanilla Restaurant, Mexico City said to MailOnline Food. 'I think the most important thing that people have to understand is that insects are a very sustainable protein source.' Beth Willard, Wine Buyer at Laithwaite's said: 'On average each buyer will try over 10,000 bottles of wine a year across the world, but we never envisaged making our final selection with insects in mind. There's clearly a growing appetite for them.'

'When you consider that many of the words used to describe the aroma of wine – earthy, grassy, floral – can also be used to describe the bugs' habitats, it's no surprise that wine can really complement the distinctive tastes of insects. The word 'full bodied' will never be the same!' A recent UN report identified edible insects as a sustainable food source for the future. Figures indicate two billion people worldwide already supplement their diet with them. Article courtesy of www.dailymail.co.uk

GUIDE TO PAIRING WINES WITH EDIBLE INSECTS Mealworms - Match their nutty taste and light, crunchy texture with a crisp Clare Valley Viognier wine that has just the right combination of fruit and richness. Zebra Tarantula - Tarantulas are normally eaten deep fried, so think similar to fish and chips. A lively full bodied Chardonnay will stand up to the complex fishy flavours of the tarantula. Sago Worms - These worms have a distinct taste a bit similar to bacon so you need a big meaty red with loads of punch to match that savoury flavour. McLaren Vale Shiraz is fresh with loads of red fruit and spice BBQ Locusts - Locusts taste a bit like an exotic bar snack and with the BBQ flavour you'll need a wine with a hint of sweetness. The Hacienda de Luna Moscatel is a gorgeous lightly bubbly pink that works well as an apertif. Chocolate dipped locusts - These locusts are essentially a savory dish as they taste a bit like sunflower seeds, but also have the sweetness from the chocolate. A rich robust wine with loads of sweet fruit will stand up to these flavours. Giant Waterbugs - The meat inside the water bugs body tastes a bit similar to a sweet scallop, while the head has hints of anise, so youll need to find a wine that can match well with seafood and stronger

flavours. A dry sherry, and a Fino at that, is the only choice here. The crisp citrus and nutty flavours will complement their complex flavours. Queen Weaver Ants - Their slightly sour and crunchy tastes like a lemon. They would go well with an aromatic white with pretty fruit and floral notes. A Gewürztraminer provides the perfect balance to crunchy textures. Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of sweet and Sour. Crickets - The flavours are much harder to distinguish in crickets and so they are often prepared with garlic and salt. Nevertheless the nutty flavor that comes through means a perfect fit is a rich full-bodied white wine like Albariño. Garlic Chapulines - Have an earthy and grassy flavour and a very crunchy texture, therefore we recommend a creamy dry Champagne that will match well with the earthy flavours (similar to matching with mushrooms) and crunch.

TasteTeam The Best of Paarl

The Paarl Wine Route is making great waves in the local wine industry these days and with a PR and marketing team who are dead-set on raising the bar and awareness of this area, we’re no doubt going to be seeing much more from the Paarl producers. In the recently announced 2014 Paarl Wine Awards, there were some standout wines which we felt needed to be recognised and so the Taste Team had the opportunity to taste six of the winners and share their thoughts. It’s heart-warming to see that there is such wonderful commitment by the producers who have proven themselves formidable in every way and what’s even better is the fantastic price points of the wines compared to those from their more ‘famous’ counterparts.

From left to right: Perdeberg Sauvignon Blanc 2013, by Perdeberg, RRP: R36. Welgemeend Chenin Blanc 2014, by Welgemeend, RRP: R48. Boland Cellar Chenin Blanc Reserve 2014, by Boland Cellar, RRP: R63 KWV The Mentors Semillon 2011, by KWV, RRP: R160.Rhebokskloof Shiraz 2011, by Rhebokskloof, RRP: R85. Perdeberg Joseph’s Legacy 2012, by Perdeberg, RRP: R86 14 WINE EXTRA JANUARY 2015

AN INVITATION TO South African Terrior. French Savoir Faire. Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample 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.

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Taste

TasteTeam Perdeberg Sauvignon Blanc 2013 RRP: R36 ; Stockists: Cellar door and online. www.perdeberg.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.

gooseberries and green pepper abounding from the glass, if the Incredible Hulk had to choose a wine to match his colour scheme, it would certainly be this one. Whilst green can sometimes mean tart and harsh, this wine manages it keep the bright acidity in check with juicy full fruits and is simply a good go-to crowd pleaser that would offer value for money for any superhero. Eduard says: A thoroughbred racehorse, jumping out of the glass proclaiming itself to be a Sauvignon Blanc, with an absolutely stunning nose. The ride doesn’t stop with the beautiful aroma, it takes you on a wild gallop of high acidity with a palate that clears up with a tinge of sweetness on the tip of your tongue. A most enjoyable wine for the heat of the moment…

Daisy says: A lively, uncomplicated wine, bursting green apples all over your mouth. It was light to look at, but the nose made up for that. After a bit of time in the glass, the notes of green pepper, freshly cut grass and hay practically came screeching up your nasal passage and only came to a grinding halt once having covered each and every tastebud. This is an extremely easy drinking wine that does not require you to think about what’s going on in the glass, but more requires the presence of friends, an ice bucket or two and a relaxed setting. Fresh. Delightful. Charlotte says: With bold flavours of greengage plums, vine leaves, English

16 WINE EXTRA JANUARY 2015

Ilze says: Smells very green and lemony. At first it is difficult to coin the flavours – tarty asparagus, fynbos herbaceousness, pink grapefruit and pineapple, perhaps fennel. But then… you leave it be for a bit and you are drinking a glass full of green pepper. Very psychedelic.. Guest taster Stephen says: Undoubtedly a Sauvignon Blanc with immediate aromas of asparagus bursting out! Clear, bright and sparkling. No other strong aromas, but on the palate I pick up a fairly sharp acidity. It reminds me of acid drop sweets, followed by green peppers on the aftertaste. A competent, commercial wine.

“…if the Incredible Hulk had to choose Welgemeend Blanc 2014 a wine to match his Chenin RRP: R48; Stockists: Direct from cellar colour scheme, it door or online. would certainly be www.welgemeend.co.za this one.” Donald says: Looking a lot like water in the glass this wine had cheap and cheerful written all over it. The nose confirmed my suspicions that it was a young Sauvignon Blanc – green pepper, asparagus and freshly cut grass with enough of a healthy twang of citrus fruit to make the eyes water. The palate showed cream of tartar with a slight mineral base and plenty of grapefruit and limes. I’d recommend leaving it for at least another year to let the acidity settle and for the various components in the wine to find each other.

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: I learned a new word from this wine and one I’m going to share with you: petillance. This refers to a prickly or crackly sensation on the tongue of a still white wine. Perfectly OK and, in fact, perfectly pleasant. This wine was very light, almost watery to the eye, with a nose of apple-flavoured boiled sweets and a soft lemon citrus twang. The green apple component lead to a fresh finish, but it sadly faded a little fast. The ciric element hung around a bit longer. Completely unoffensive, but neither here nor there. I was a little underwhelmed by this wine. Charlotte says: If you need to effortlessly impress some guests this summer, break out your inner domestic goddess and present an impressive salad of fresh rocket, thin pear slices, toasted walnuts and chunks of blue cheese along with a couple of chilled bottles of this. With its lovely, yet subtle flavours of twangy lime, sweet vanilla and juicy green apples it would be a cracker of a pairing, so give it a bash, you won’t be sorry. Eduard says: This is a lightly coloured wine, with just a hint of green towards the edge. The nose took me back to my childhood days when the Corner Café was still the place to be, playing PacMan and eating the white Wilson Toffees – the ones smelling like vanilla. The first taste was not to my liking, with a bit of bitterness mingled in with cinnamon sugar pumpkin cakes. After it breathed a while in the glass, the acidity picked up and balanced out the sweetness to quite an enjoyable palate. Donald says: Lots of candy floss and apple on the nose of this wine told me it was neither Sauvignon Blanc nor Chardonnay. Glad, because of the

former and a little bit apprehensive because of the latter. With a tequilalike twist to the aroma, the wine is a lot more fruit driven on the palate – some spanspek melon, pear and cider all combine to give it a summery zing, but the acidity is quite subtle for what is clearly a relatively young and unwooded wine. Why anyone would want to drink Sauvignon Blanc with wines like this around is beyond me.

TasteTeam Boland Cellar Chenin Blanc Reserve 2014 RRP: R163 ; Stockists: Checkers Liquors, Pick ‘n Pay Liquor and Cybercellar www.bolandwines.co.za

llze says: Fizzy and sweet like guava or apricot sour worms dipped in honeyish citronella oil. A very shy flavour at first, but with a breather becomes quite raunchy. I think this will go well with Christmas lunch – don’t forget your tannie’s pampoen koekies. Rather nice!

“Fizzy and sweet like guava or apricot sour worms dipped in honey-ish citronella oil.” Guest taster Stephen says: Very shy on the nose with no obvious hints on opening. Clear and bright, with a slight yellow-gold tinge. On the palate, hints of sweetness, with caramel toffees and lemon meringue. Medium bodied on the tongue, with a slight tingle – petillance. Some citrus flavours developing as the wine opens, which is nice following the rather shy nose.

Daisy says: My oh my. If this strapping wine had legs, I’d take it to bed. Actually it did, plenty legs clung to the inside of my glass. This wine had a creamy, buttery, oaky nose – all of which came through on the palate, intertwined with a delicious, fresh lemon zestiness. I thought that the acid, alcohol and fruit were all in perfect harmony. A full mouth-feel with the citrus and creaminess providing a long, lingering finish. I would happily drink a bottle of this on my own, but if paired with food, I’d suggest something fairly hearty, like a seafood pasta or a veal dish. Now if you’ll excuse me, I’m off to bed with this Chenin.

JANUARY 2105 WINE EXTRA 17

TasteTeam Charlotte says: An intriguing nose that reminds me of raw honeycomb, with that aromatic yet deep sweet honeyed richness, yet with a slightly dry waxy finish to it. The palate offers even more interest, with elderflower, green melon and pine nut entwined with a gentle depth of cedar oak to add structure. The finish is surprisingly tart though, so I wouldn’t mind keeping a bottle tucked away to try again in 6 months and see how it has developed.

“My oh my. If this strapping wine had legs, I’d take it to bed.” Eduard says: Some wood, dust, pears and citrus, with more than a hint of jasmine sweetness, complements this golden wine. The aromas of wood fit in perfectly with the fruitiness of the wine giving it a luxurious balanced nose that grows towards a great taste experience. It fills your whole mouth, rolling between your palate and nose to create a strong aftertaste that stays with you on the back of your tongue alongside a beautiful oiliness to round it up! I want to be there when they pick the grapes, follow the winemaking process and shake the winemaker’s hand. A most enjoyable wine that I am going to pair with a piece of smoked trout the first chance I get! Donald says: :A golden-green and yellow tinge told me this wine was aged in wood and the nose confirmed it. With all the yeasty and lees aged aromas you could shake a barrel stave at, this toyed with my senses as I am a sucker for barrel

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

aged whites, no matter the variety. Fresh citrus fruit on the nose with a little bit of green fig jam, this wine first struck me as a Chardonnay, but the palate had enough stewed apple and guava on it with a lick of almond to doubt my own judgement. A nice rounded vanilla cream mouth feel completes the finish to what is a very drinkable wine. Ilze says: This wine has a pale straw colour and peardrop juiciness. Exploding with flavours of green apple, orange blossom and burnt lemon skins, it is complemented by herby thyme. Very pungent and spicy. The acidity lingers and might give you some heartburn, but it is definitely worth a Rennie. Maybe try this with a hearty bowl of creamy pasta to soften the blow. Guest taster Stephen says: A rather shy nose, giving little away leads to light lemony whiffs. Its colour is light gold, possibly hinting at some wood, or some bottle age? On the palate, this wine is medium bodied and shows an initial creamy toffee taste, followed by citrus flavours, lime and baked apple. On a back taste, I got hints of liquorice, which definitely added to the relative complexity of the wine.

KWV The Mentors Semillon 2011 RRP: R160 ; Stockists: Makro and Ultra Liquors www.kwv-wines.com Daisy says: Prepare your nose for whiffs of: a farmyard, lime, cats pee, lanolin and gooseberry. This wine needs to be opened and then to be left in the glass

for a good half an hour. You could also decant it. Because in allowing the air to mix with it, it changes into something wholly different. The palate is rich and there’s a tangy acidity to it, offering a lovely, full mouth-feel. A most intruiging wine and one I would certainly like to try again because, well, what woman doesn’t like her curiousity piqued? Charlotte says: If you have some wine fundi friends that you would like to befuddle, pour them a glass of this one and watch their minds go to work. With its strangely appealing nose of dusty banana leaves and freshly cut grass that has stood in the sun too long, it reminds me of my grandmother - slightly musty yet with a familiar and comforting perfume. It is certainly something different, and I think alongside a good platter full of strong and slightly stinky cheeses it could be a real winner. On its own though, it does leave me a bit baffled - do I like it for its flavour or just for its uniqueness? Eduard says: Lightly coloured with just a dab of pale yellow on the side. Lime on first sniff, sunflowers and lemon grass

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.

to follow; and then the faint nip of wild garlic to throw you from the fairway onto the rough. A fleeting moment in time. The taste is crisp and direct with some acidity and a little bit of sugar keeping up with the taste buds. Overall a soft wine to enjoy well chilled on a hot summer’s day, lounging on a deck chair next to the swimming pool with a good book in hand and the kids in the water.

“This wine is a real treat and a white wine that will improve with age in the bottle.” Donald says: Yes, now you’ve grabbed my attention… Lemongrass and a herbaceous minerality with some flabby, clawing lanolin on the nose told me this was a Semillon, which in my opinion is the most under-rated white variety. Quite thick and viscous in the glass the wine exuded a lovely pale golden yellow colour the palate, had tremendous weight and poise with jasmine, honeysuckle over-ripe oranges and a nutty like bitter tone on the finish. This wine is a real treat and a white wine that will improve with age in the bottle. Head and shoulders above anything else tasted on the evening prior to this. Ilze says: Yum! A full-bodied wine bursting with green apple, lemon grass, citrus blossom and peach. Refined, good posture, balanced and well structured with character like a striking woman with manners. You might perceive her vexatious at first, but with some conversation she will blow your mind. Have her with something fancy

like escargot, oysters or caviar-laden sushi. Guest taster Stephen says: Clear, bright and sparkling, with a slight greenish tinge. The nose was not very forthcoming initially, nor readily identifiable. On the palate, there was a racy acidity, which I found to be quite harsh. The wine needed a little time to settle down and produce its full colours. Medium bodied with no clear evidence of wood. A spiciness developed, with lemongrass and crisp green apples, lending some complexity as the wine opened.

Rhebokskloof Shiraz 2011 RRP: R85 Stockists: Makro and Ultra Liquors www.rhebokskloof.co.za

Daisy says:This Shiraz was a deep, dark red-brick colour, but not so deep

TasteTeam that you couldn’t see to the bottom of your glass. It smelled very earthy, with pink pepper and wet steak also coming through on the nose. On the palate, there was a spicyness that I don’t recall having experienced on a red wine before, it was literally spicy. On swallowing, the acidity and alcohol prevailed over the fruit, with fairly heavy tannins cloying at you and layers of clove seeping through. I feel this needs something fairly heavy to accompany it, and I am honestly not sure if it would soften with some time in the bottle, or if it needs drinking now. Charlotte says: Alas the nose on this wine reminds me of acetone laced raspberries, with liquorice, cinnamon, vanilla and coffee all chucked in for good measure. It has an incredible deep plum colour, yet despite this richly enticing hue, comes up short in the depth of flavour stakes and leaves me aching for a bit more oomph. A surprisingly youthful finish, which would still certainly appeal to buyers who are looking for a good goto slurp to enjoy at their next braai. Eduard says: Red, red and red, dark in the heart and getting lighter toward the side. The swirl opens up aromas of sweet plum jam still in the can, origanum with pepper and acetone alongside burned rubber – typical! The hard tannins grab you around the neck on first taste, focusing your attention! You have to wait a while for it to clear up before the full aftertaste comes around in the form a peppery spiciness right on the back of the tongue. I would like to describe the overall experience as; “Te vinnig vol, te vinnig weg…”, but that is not the whole story. With a bit of time and a chance to breathe, the wine opened up beautifully on second taste later the evening, a

JANUARY 2105 WINE EXTRA 19

TasteTeam strong hard wine to enjoy alongside a nice “Kaapse Kêrrie”. Donald says: A sheep in wolf’s clothing? This wine had me guessing as to what it was even after the fifth or sixth sip. To the eye, it looked like a red that was made for drinking now – light bodied and relatively low in alcohol. The nose was full of burned toffee and coffee with a tinge of dry sawdust from the floor of a damp, humid sawmill. A bit of spice, white pepper, dark fruit and tar on the palate told me it could be a Shiraz, but the aromas and colour of the wine pointed to anything but. This is quite a feminine wine.

“On the palate, there was a spicyness that I don’t recall having experienced on a red wine before…” Ilze says: It has an inky dark purple colour. Smells like a packet of strawberry and anise liquorice dipped in dark chocolate. The tannins are exceptionally harsh, almost tending towards sanitizer. In defence of this wine, it becomes fuller with some decanting, but you will need some juicy marinated meat with this… possibly sticky ribs, my mom frikkadels in minestrone soup and peppery gravy or rich venison pie. A food pairing is essential to highlight the flavours of this wine. Guest taster Stephen says: Yet another shy nose (I should have taken my tasting

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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.

glasses!) to this seemingly young red. I thought the colour was rather light. The tannins were still very harsh, which I feel did the wine a disservice. Commercial in style, I think this wine might be a little too young still and maybe needs some time to open up. Perhaps decanting it will help towards softening and releasing the flavours.

Perdeberg Joseph’s Legacy 2012 RRP: R86 ; Stockists: Cellar door and online. www.perdeberg.co.za

Daisy says: Joseph’s Legacy incorporates 3 of the 5 grape varietals of a Bordeaux blend, with some Shiraz thrown in. Boy, did I fall head over heels for this red. It had a dark heart so that you couldn’t see the bottom of your glass and it was thick and inky, owning a beautiful deep purple hue. On the nose, cassis and dark fruit jam with some soft

spice interweaving its way through the fruit. It was full and thick on your tongue with lovely warm tannins and all I could wander was how divine it may be in another 2 years if it is this good now. Secondary layers of eucalyptus and banana leaves could be smelled, along with black cherry, plum and soft vanilla all showing on the palate. I was more in lust after each and every sip. Charlotte says: With its intense inky purple-black colour, this is a wine that makes me want to drink it and I happily do. It is not ever going to be a big boy showstopper and it proudly doesn't claim to be, as with its wonderful layers of blackberry compote, sweet vanilla, and aromatic lavender it offers a lighter, more feminine finish - one which will no doubt appeal to many drinkers. It's fresh, juicy and dangerously easy drinking. Eduard says: As different ideas were passed around the table I pencilled down some of my own notes: wine gums, blackcurrant, lavender, cinnamon and maybe cloves, wet leaves under a tree – all working towards a difficult call where I could not really pick up a specific cultivar - in my book a positive mark for the wine. The flavours were layered with first some fruitiness, then something sweet, and nearly at the end some nice acidity - all waiting for the tannins to pick up and bring it together in a barrel of fragrant woodiness. The tannins came through strong and hard with an overall taste that I can only describe as a joyful moment. A wine that is soft on the tongue, yet strong enough to drink with the best piece of steak. I would love to taste this wine again after 5 years, as I think there is great potential for it to age gracefully!

Donald says: Inky dark in the glass, you can imagine witches sitting around this and casting spells on wayward winemakers who don’t prune their vines correctly. With lots of truffles, dark plummy fruit and the inside of a dusty cupboard smell, the nose had all the complexity you could ask for without working in a perfume factory. The palate was equally rich and rewarding – multiple layers of flavours including a meaty biltong chewiness, black pepper, an ouzo-like liquorice quality and some cooling eucalyptus.

“…you can imagine witches sitting around this and casting spells on wayward winemakers who don’t prune their vines correctly.”

Ilze says: With this wine my German/ Swiss Schmidt side is awakened. It is a black forest cake blended in a blender. Creamy with layers of whipped cream, chocolate shavings, black cherries, sour cherries and strong Kirschwasser. With each sip the layers open up and the spicy notes of cloves, spice, coriander and chocolate reveals itself. Pair with dishes such as fillet or rump steak, waterblommetjie bredie, roast pork belly or braaied skildpadjies. Guest taster Stephen says: This is a fairly young-looking red. I got some spiciness on the nose, which included cinnamon, cigar box and black fruit. On the palate I got an initial sharp, almost sour taste, which was quite tannic, but softened a little to reveal a blackcurrant sweetness and some more spiciness on the aftertaste. A fairly complex wine, which would benefit from a little bottle age perhaps.

Guest Taster: Stephen Digby - Retired former banker and restaurateur, Stephen is also an avid cyclist, family man and F1 fan. A keen consumer of wine, Stephen's retirement days are now spent cracking open many bottles of wine with family and friends. Many, many bottles...

Special Report

Black Diamonds: A Perfect Pairing Wine is aspirational; it has the allure of class, sophistication and that perception of ‘I have arrived’. In our diverse country, we have different cultures with different upbringings.

Article by Xolani Mancotywa

es, we did have segregation through Apartheid, yet with the advent of democracy, traditional wine brands are being exposed to a previously untapped market known as the ‘black diamonds’. Through the pruning of the former ‘societal bacteria’ different integrated society classes have evolved.

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The biggest evolutionary class to enter the local wine market has to be the ‘Black Diamonds’. Black Diamonds is a term first conceptualized by TNS research surveys to refer to the new black middle class. Due to the contentious nature of the term, which over time has attracted negative connotations, it is often replaced by the term, the black middle class. The surge of the black middle class became evident more after 1994 with the ushering in of the

Special Report new Democratic South Africa. The likes of Patrice Motsepe, Wendy Luhabe, Tokyo Sexwhale, Cyril Ramaphosa, etc. were seen as the initial recipients of the ‘black diamond’ title. 20 years on, and what has changed? The black middle class has grown to account for 51% of 2012 (as per Africa Renewal Magazine). Admittance into this class shows a surge in disposable income, not dependent on geographical boundaries (Townships vs Suburbs). Consumer preference has changed; as the black middle class discovers the ‘finer’ things in life. It is evident that the black middle class has access to the more expensive lifestyle brands that have flocked to our beautiful shores. Within our borders wine sales have increased dramatically and this can be attributed to the shift in preference (excluding exports outside Africa of course). Wine is aspirational in that we look up to those that understand, appreciate and can share in its beautiful elixir. Dispelling the myths in time with

exposure, the aspirations to drink good wines are being fulfilled. In the category of wine the following sub-categories exists: Sparkling wine – Methode Cap Classique (best bubbly in the world, as it is made only in South Africa), Champagne and others (carbonated with bubbles like coke…); still wine – white, rose or red; fortified wines – ports and sherries; dessert wines – sweet heavenly wines! The grouping is broad and one can also add brandy, as this is a wine based product - the only product in the world that is made from a complete alcohol product, through distillation. In the wine industry we have welcomed with open arms the increase in consumption. Over the last few years the black middle class has had life exposure and experience, through the freedom to study at any University and alternative courses versus the more traditional teaching, nursing etc. that our parents and their parents studied. With the up-skilling of generations and integration, the generations experience and are able to explore beyond our

JANUARY 2015 WINE EXTRA 23

Special Report

parents boundaries. In most households ‘back in the day’, drinks of choice were most often limited to Castle, Black Label, Bells Whisky or Gordons Gin. Wine, in any form, had been viewed as a white drink and exclusive experience. As generations evolve, they are exposed and given a chance to socialize. As a result, there has an been an influx of new wine drinkers within the local wine market. In the nightlife (during and after University) we get exposed to CHAMPAGNE, turn up. This symbolizes the sense of ‘I have arrived’ (irrespective of who paid for it). As the future black middle class progresses from University and transitions into the professional/corporate sector; the inductions into the life of corporate/social lunches and dinners, begins. These have been synonymous with a glass, often bottle of wine, the world over. One aspires to show a basic knowledge of wine and appreciation as that shows progress and affluence. It also shows a common meeting ground with those at the table who want wine. In the last 20 years, exposure for the black middle 24 WINE EXTRA JANUARY 2105

class has increased, as travel has become a click away. As the category travels across the globe on work and/or holidays, they get to taste more wines and see how different cultures interact with food and wine. This exposure has increased the purchase of wine especially for home cellars, for both instant gratification and cellaring. Some of the wines bought for the home cellars are tasted at wine festivals in townships. In 2005 the Soweto Wine Festival was launched with years of incremental success and exponential growth. The black middle class is not just in the suburbs. In the Western Cape, the Gugulethu Wine Festival was also launched, as testament to this. This has allowed accessibility to wine, the wineries are at the consumers doorstep and tapping into that disposal income. The Black middle class has an aspirational thirst for wine and a love affair to be quenched. Is the local market ready, engaging and quenching this thirst adequately?

Buy our full range at the tasting room | 021 558 6280 Monday – Saturday 09h00 – 19h00 | Sunday 10h00 – 16h00 Pay cellar price for our wines at the restaurant | 021 558 7035 Tuesday – Saturday | Lunch 12h00 – 14h30 | Dinner 19h00 – 21h30 Sunday | Lunch 12h00 – 14h30 | Closed on Mondays De Grendel Wine Estate is only 20 minutes from the Waterfront and Cape Town International Airport. Leave the N1 at exit 18, continue down Plattekloof Road for 5km, De Grendel is on the right. www.degrendel.co.za

Exclusive interview

Joelle Kayembe Congolese born Joelle, considers herself as a cocktail of life, taking from her many travels, experiences and opportunities to build and grow herself into the woman she is today.

APRIL 2014 WINE EXTRA 26

Joelle Kayembe

You were born in the Congo and lived in Jo’burg from the age of 11. Where do you call home these days? Cape Town is where I pay my tax. Most of my work is from here, but I do travel to Jo’burg a lot. We know you as a model and actress. Where did your career start? IIt started off with modeling. The journey went from doing it just to earn some extra cash without being too concerned about where it went. Until I realized that I was in an incredibly privileged position because I was getting a lot of exposure, especially for a black girl. It’s been quite a whirlwind as every year I’m pretty sure would be my last, yet somehow the bookings keep coming. Now it’s in a place where I could take it wherever I want it to go. It’s been a continual rollercoaster for me, but I love a challenge and I feel this is exactly what I got. .

Would you continue more into the acting side of things going forward? I remember someone asking me whether I wanted to be a model years ago. My response was “yeah, ok”, and look where it got me? It’s been fairly similar with acting for me. I’d be pretty silly to say “no”. I would love to be able to fully call myself an actress. I’ve only done one movie so far and feel that I still have so much to learn and experience before I can truly call myself an actress. What do you prefer drinking when it comes to wine? When I’m out with friends in the day time or at an event, I prefer white. When I’m at home or in the evening time, I rather go for a red wine. I blame this on my first ever experience with wine. I had my first golf lesson, but my instructor was very difficult and he explained that the first lesson was the most JANUARY 2105 WINE EXTRA 27

Exclusive interview

important because the technique you learn on that first day is the one that will stay with you for life. That first day when I drank wine was over lunch when everyone drank white wine. Later when we moved onto dinner, it switched to red wine. It just stayed with me that way. It’s pretty much my wine ritual. Do you have any favourite wines? My ‘favourites’ list is almost as long as my favourite fashion designers. It has a lot to do with travelling. I love Riesling when I’m in Germany and in South Africa, our extensive selection of Sauvignon Blancs are just sublime. When I’m in Spain, Greece or Italy, I opt for Rosé’s. Have you visited any of our local wine farms?

Where is your perfect spot to enjoy a good glass of wine? That’s such an easy question. Cape Town. Anywhere in Cape Town, with anyone, any weather, and good wine. My first glass of wine I ever drank was in Cape Town. It’s the ambiance, the company, the scenery, the food and just this amazing city. I’ve travelled the world, but nothing beats it.

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

I love La Motte. They make the most delicious Shiraz and the setting is utterly divine. I enjoy experiencing new farms, especially the hidden gems. Groot Constantia is also beautiful. I love history and the story behind the farm. When did you first realize that you particularly enjoyed wine?

28 WINE EXTRA JANUARY 2015

My first glass of wine I had when I was only 25. It took me that long to start to drink alcohol. I was very much in love with someone at the time, which I believe had a lot to do with it. The man in question took care to ensure that my first foray into wine didn’t involve anything cheap and nasty. I remember saying to him that I had nothing to benchmark it on and didn’t want him to break the bank. That was pretty much the moment when I fell in love with wine too. There was a lot of love going around at that point!

If you were invited to an impromptu gettogether with friends and had to pick up a go-to wine, what would it be?

Joelle Kayembe

Definitely the Haute Cabriere Chardonnay Pinot Noir. You simply can’t go wrong with that. It’s like I’m a superstar when I arrive with a bottle or two of that. I’ve not met a bottle of wine that has been able to satisfy as many palates as this. It never lets me down. On the red wine side, the Tamboerskloof Shiraz is always a winner too. If a winemaker were to make a wine to represent you, what would it be and what would it be called? It would be called ‘Joelle’. That would make my day. If it’s a red, make it a Shiraz, if it’s a white, make it a Sauvignon Blanc or Riesling and make sure it pairs well with chocolate. That’ll be the brief.

You’ve travelled extensively. How would you say, South African wines compare to international wines?

I must admit, South African wines always stand out for me. It breaks my heart to travel abroad and see the hefty price tags that get put to our wines overseas. It would be great to see a wider range available because they’re just so amazing. Often I’m forced to drink wines from other regions simply because there aren’t any South African wines available. We make such amazing wines and I think it’s a pity that other people around the world don’t have the opportunity to try them. Have you ever had an embarrassing moment after drinking maybe a little too much wine? JANUARY 2015 WINE EXTRA 29

Exclusive interview Actually, yes… I was at dinner with my co-cast members from the movie, Zulu. One of the guests at the table was none other than Orlando Bloom. Knowing that I was going to be in his company, I ensured that I looked as beautiful as I possibly could (who wouldn’t?!). Everything had to be perfect, my makeup was on point, my weave was perfect and I was wearing a beautiful dress. Here I was, sipping on my Champagne with beautiful red lips, totally engulfed in Orlando’s beauty, that I forgot the rule of thumb when drinking Champagne from a flute with lipstick: drink from the same spot. Instead, I’d been sipping from all the edges of the glass and lo and behold, I had a red lipstick line smudged between my eyes the whole time. Fluttering my lashes and leaning into his conversation, whilst feeling glorious, all the while, having the smudge across the bridge of my nose. I still get flustered today when I recount the story. Ladies, learn from my mistake!!!

30 WINE EXTRA JANUARY 2015

Joelle’s thoughts on the Durbanville Hills Sauvignon Blanc 2014: “I love this wine. It happens to pair perfectly with this sushi we’re eating. It’s fresh and fruity. Delicious.” Retail price: R120 www.caperockwines.co.za

Rudolf van der Berg grew up on a farm in the Free State so his planned career in agriculture was almost a given. Even when he enrolled, at the suggestion of a friend, at the Institute of Culinary Arts he saw it as little more than a stepping stone to his chosen career. Logical, perhaps, given that Rudolph had not so much as cooked a single dish before venturing south to chef school.

ife had other plans, it turns out. Given his lack of experience in any kitchen, Rudolph had to work extra hard to catch up to fellow students, but itâ&#x20AC;&#x2122;s not only hard work that makes a good chef; natural talent and culinary creativity is needed, too. Rudolph just happened to be blessed with both and in no time at all he found himself at the well known Springbok CafĂŠ in London, which specialised in modern South African cuisine and catered for the South African Embassy, including the biggest braai in history at 22,000 people. After spending time in the kitchens at Five Flies and Au Jardin as part of his training, Rudolph worked at The Marine Hotel, The Burgundy and Momo restaurants before being offered a position as Executive Chef for Camp Jabulani on the Kapama private game reserve in Hoedspruit, where he spent four years cooking for the rich, the famous and the influential. Rudolph returned to Hermanus as part owner of the Burgundy, moved on to consult for a few restaurants in town and in September 2012, became chef and part owner of Savannah, a local coffee shop. He has transformed the menu, the look and the vibe at Savannah, transforming it into one of the townâ&#x20AC;&#x2122;s most popular restaurants, with a focus on good food using the best local, seasonable ingredients, excellent service and innovative ways in which to improve both.

32 WINE EXTRA JANUARY 2015

In his spare time, Rudolph spends time with his family, explores other local restaurants and enjoys the many local hiking trails.

The Athlete’s Wrap Tortilla Dough • 270g Bread flour • 60g Butter • 150ml water • Salt Filling • 300g Peanut butter • 6 Bananas • 1 Punnet blueberries • 12 Large strawberries, sliced • 120ml Boekenhout honey • 60ml Oat bran • 250ml Walnuts • 3 Heads baby gem lettuce • 200g Fine beans, steamed • 200g Sugar snaps, steamed • Extra virgin olive oil • Balsamic reduction

Method: For the dough, rub the butter into the flour using your fingers, then you can incorporate the liquid little by little until firm dough has been produced. Knead until the dough is firm and very elastic. Leave the dough to rest for an hour under a moist kitchen cloth. Divide the dough into six portions and roll out into a round, flat tortilla shape. Place in a pan with very little olive oil and cook both sides over medium heat, remove and leave to cool. Place the wraps onto a flat working surface, spread the peanut butter on each wrap, then add the sliced banana, berries, honey, bran, nuts, gem lettuce and wrap around till it forms a round cylinder. Trim the sides, then slice the wrap in three pieces, and assemble on a

plate. Serve with the steamed fine beans, sugar snaps, a few berries, and drizzle some extra virgin olive oil and balsamic reduction on the plate.

Pair it with Creation WhalePod Spyhopping Rosé 2014. Retail price: R73

JANUARY 2105 WINE EXTRA 33

Livin’thelife by Maryna Strachan

Le Kap Lifestyle Fair As the year draws to a close, there’s a final push by event organisers and producers to launch their products before the silly season kicks in. One event that has seen it’s second successful year is the Le Kap Lifestyle Fair, hosted by Le Mag in conjunction with Vivid Luxury. This year saw the event hosted at the gorgeous Blaauwklippen wine estate on the R44 between Stellenbosch and Somerset West. 34 WINE EXTRA JANUARY 2105

Livin’thelife T

he theme was clear: glamour, opulence, style and class. Event elements included cooking demonstrations by top local chefs including Brad Ball, Gregory Czarnecki, Malika van Reenen, Roland Grogosilich, Seelan Sundoo and Steve Jeffery. Musical dressage and 6-bar jumping brought in a horsey side to things, a Veuve Cliquot Champagne area ensured the bubbly lovers were well taken care of whilst Whiskey enthusiasts and Brandy connoisseurs had their own sponsored areas where they were treated to tutored tastings of some top local and international brands.

including calamari, liver paté, yellowtail and pork belly. Yum! From here we took a stroll across the grounds to take in all of the sights, sounds and delights of the day, which included further food stalls and a myriad of wine stands, pouring their vinous treats to the visitors. We found some shaded seats next to the dressage parade ring where we were given an intro into the basics of Musical Kur, followed by a showcase from top local riders and their magnificent animals on how it’s really done. Such a pity that our local electricity provider decided that it was going to switch off the power halfway through an exceptional display of skill by one of the riders. Oh well…

“..we passed a display of some of the latest Bentley cars. This already went a long way to setting the tone of the day. ”

Upon arrival, we passed a display of some of the latest Bentley cars. This already went a long way to setting the tone of the day. After securing a glass of bubbly, we made our way to the Chefs area where the six masters were each preparing some mouthwatering treats for fairgoers to enjoy,

Not to be put off by the lack of electricity, we moseyed across to the brandy room where we were Anina Malherbe; Anthony and Olive Hamilton-Russell

JANUARY 2015 WINE EXTRA 35

Livin’thelife treated to a tutored tasting and short master class of arguably what is South Africa’s favourite spirit – brandy. Whilst I’m not a huge brandy drinker, well certainly not in the way that most locals enjoy it, alongside coke or ginger ale, the odd snifter of this golden elixir has always been a welcome treat, especially following a hearty meal.

it was time to head down to the fashion show, crammed with gorgeous dresses and outfits for any occasion. It was soon after this that dusk started to set in and the crowds, all sated with food, drink and a day of glamour, descended on their rides home (and the comfort of an air conditioner after the 35 degree heat of the day).

“...it was time to head down to the fashion show, crammed with gorgeous dresses and outfits for any occasion. ”

After yet a little more mingling and fashion spotting,

The Kitchen Cowboys' steak sandwich and KWV Café Culture Liezel van der Westhuizen

36 WINE EXTRA JANUARY 2105

What a civilized way to spend on a Saturday… I certainly can’t wait for Le Kap 2015, which I’m sure

Livinâ&#x20AC;&#x2122;thelife will be even bigger and better than before. Well done to all involved.

Angus Senokwane, Linda Makhanya, Temi Stallings

Touriga Nacional is considered Portugalâ&#x20AC;&#x2122;s finest red grape variety. It is a thick skinned grape and those skins are rich in colour and tannins, giving excellent structure and ageing capacity. But it also has wonderful, intense flavours, at the same time floral and fruity-ripe blackcurrants, raspberries-with complex hints of herbs and liquorice. Touriga Nacional is mainly used to make Port, but excellent dry red wines are produced from it as well. At Dagbreek we harvest the grapes at 25 balling after which they are cold soaked for a few days before fermentation starts. The wine is then aged in second and third fill oak barrels for sixteen months. Colour: The wine has a vibrant, deep plum colour. Nose: Aromas of chocolate, spice, a touch of vanilla and prunes. Palate: The aromas are complemented with a fresh, chewy mouthful of flavours. Twala Ng'ambi

JANUARY 2015 WINE EXTRA 37

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

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…

Dawie Botha Cellarmaster Antonij Rupert Wines 1.Selling wine to China and the Far East. Are you engaging?

We are selling some wine to the East, but not large amounts. We are in the process of developing that market, but it is slow and takes time. 2. Local & International wine competitions. Worthwhile or waste of marketing budget?

It is a “horses for courses” decision. We will enter our top end wines for wine spectator ratings because it helps sales in the US at that higher price point. Then we will enter a couple of local competions that we think is viable for a specific wine to focus some attention on a new product. I do not believe in the “shotgun” approach to enter all your wines in all competitions. 3. What would happen if SA wine received meaningful support from government?

The wine industry would be years ahead on research and technology worldwide.

Watch what the experts say and plan accordingly. Things are constantly changing, so be aware of this issue. 6. Bulk exports. Sustainable or insanity?

Insanity!! We are hurting brand SA and the impact on the wine economy and the people directly dependant on it. 7. What is the best way to educate new wine drinkers about the product?

Every single wine must have a great story, people remember stories as to remembering facts and figures. 8. Our farm workers. Fair treatment or ticking timebomb?

This will be different from farm to farm, for us it is a continuous process of educating and empowering and creating a support system that will help and supply the different needs. It is not a ticking bomb if people are treated fairly.   9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

It will have a profound effect on the industry as a whole.

4. What’s the next BIG wine trend?

MCC and terroir specific wines. 5. Global warming and local wine production. What’s going to happen? 38 WINE EXTRA JANUARY 2105

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

Not a lot of people will want to run WOSA for 12

12 questions months in the sense that there are a lot of criticism being thrown their way and a lack of cohesion in the Organic Wine • Organic Olives Restaurant • Wedding Chapel & venue Fynbos Nursery • Hiking

wine industry. I also take my hat off to what they are doing and achieving with a very limited budget compared to the rest of the world.

Some of our Top Awards so far for 2014

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

That all the different regions and areas will set aside their differences and work together as one, and applaude and support individuals that achieve exceptional goals as opposed to crucifying them. 12. What will the SA wine industry look like in 20 years time?

1 Michelangelo Platinum Award

1 Michelangelo Gold Award

4 Wine System Gold Awards

2 IWSC Silver Awards

1 Michelangelo Trophy

2 Terroir Wine Awards

IWell, if I’m still alive, I think the industry will be more area specific and promoting a specific region focusing on cultivars that work best for the area (terroir) and creating unique styles with those cultivars for the area.

Off the R46 between Tulbagh & Ceres | PO Box 71, Wolseley 6830 t: +27 23 231 0002

info@waverleyhills.co.za /waverleyhills JANUARY 2015 WINE EXTRA 39

f: +27 86 669 6825

www.waverleyhills.co.za

@WaverleyHills

Into the Spirit Into the Spirit – Magnum Cream Liqueur

Magnum Cream Liqueur™, created from a blend of the finest vatted Highland Scotch Whisky and real Dutch cream, is a luxurious cream liqueur with delicious hints of caramel, chocolate and rich toffee. It is distinctively packaged in a stylish reusable stainless steel flask with screw top and handles. Delectably rich, smooth and creamy, Magnum Cream Liqueur™ is a uniquely indulgent drinking experience. From your first taste, you will experience the gentle glow of whisky lingering on the palate as the cream gradually melts away.

Magnum Martini • 2 Shots Magnum Cream Liqueur™ • 2 Parts Milk • Chocolate syrup to taste Shake over ice & pour into martini glass.

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Retail Price: R130 per bottle Web : www.magnumcreamliqueur.com

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

December 2014/January 2015

This month: GabriĂŤlskloof Favourite Things Market Electric Vines Music Festival Christmas Carols at Steenberg Kia 80â&#x20AC;&#x2122;s Rewind Festival

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

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Electric Vines Music Festival : Electric Vines is a live music festival taking place at Arabella in the beautiful Robertson Valley in Western Cape on 30 and 31 December 2014. This can’t-miss two-day party provides the perfect setting to celebrate 2014 and bring in the New Year, all the while enjoying the awesome local and international artist line-up under the stars and amongst the vines. The perfect setting to celebrate 2014 and bring in the New Year, all the while enjoying the awesome local and international artist line-up under the stars and amongst the vines, such as Prime Circle, Just Jinjer, Matthew Mole, Monark, Goodluck, Pascal & Pearce, Gangs of Ballet, Jeremy Loops, Majozi, Jimmy Nevis, Dean Fuel and a whole lot more. TICKETS Weekend Passes for standard tickets: R700 Weekend Passes for the VIP experience: R2,000 Single Day Passes: R500 Door price: R800 Bus Ticket: R300 The Electric Vines bus will shuttle you in style from Cape Town to Arabella Wines. The bus departs from Cape Town (TBC): 30 Dec 2014 at 08:00 and then Departs Arabella Wines: 01 Jan 2015 at 13:00. No single journey may be purchased. Book your Tickets Now and join the Music Festival of the New Year! http:// electricvines.nutickets.co.za/NYE2014

CAPE TOWN Christmas Carols at Steenberg : Enjoy traditional Christmas Carols on the rolling lawns of Steenberg Farm on December 18th with Kevin Abbott and his Band. Sing along to seasonal sounds of his 6-piece band and three stunning vocalists which blends together beautifully to create the perfect atmosphere of fun, enjoyment, and seasonal cheer. Enjoy a complimentary glass of wine on arrival and delicious food and TRUTH coffee which will be for sale. You are also welcome to bring your own picnic. Steenberg wines will be available at Cellar Door Prices (no BYO). The cost is R130 per adult and R80 for children under 12 (under 2 enter for free). Tickets available from Quicket. Gates open at 17:00 with the carols taking place between 18:00 to 20:30. Please bring your own picnic blankets and chairs. For more information, please contact Jackie Quail on 021-713 2222.

Kia 80’s Rewind Festival : KIA Motors is bringing a selection of your favourite 80’s superstars to a city near you for a ‘one-night only’ music festival. Coming to Carnival City Festival Lawns in Johannesburg (31 January 2015), Grandwest in Cape Town (5 February) and Growthpoint Kings Park Stadium in Durban (7 February), 80’s revelers can look forward to a massive line-up. The performers are: Billy Ocean (Caribbean Queen) - Go West (King of Wishful Thinking) – Nik Kershaw (Wouldn`t it be Good) - Heather Small from MPEOPLE (Moving on Up) –- Wang Chung (Everybody have Fun Tonight)) Plus Hazell Dean - Only in Cape Town and Durban (They Say It`s Gonna Rain). Also featuring SA 80`s bands CINEMA (My Kind Of Girl) and FACE TO FACE (Here We are) - both SA BANDS will be in JHB and Durban only. The two new bands are Cutting Crew (I just died in your arms tonight) and Katrina - ex Katrina and the Waves (Walking On Sunshine). These artists will mesmerize you with all of their greatest hits. Returning to South Africa for the third time the 80’s REWIND festival is the world’s biggest 80’s festival with three massive festivals in the UK, as well as events in Thailand and the United Arab Emirates. First held in August 2009 in England, the event’s following has grown massively over the last 5 years and is considered a highlight on the festival circuit. Between these artists, they have produced massive chart toppers, sold millions of albums worldwide achieving Gold and Platinum Status and won numerous music awards. Billy Ocean is one of Britain’s biggest recording stars ever, having sold over 30 million records. Tickets are on sale from Computicket www.computicket.com For more details visit: www.rewindfestival.co.za / Stand the chance to win a trip for 2 to The UK 80's Rewind to see 24 of the top 80's acts over two days! Upload a picture of you in your 80's inspired outfit and you could be grooving to your favorite 80's artist LIVE in the UK in 2015, plus some 80's Rewind spot prizes! Visit the Facebook page to enter! For more details please contact Noelene Botha on 021-461 4669.

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Wines available from Frogitt & Vonkel Private Wine Merchants.

Tanzanite Wines Melanie van der Merwe 023 347 0018 44 WINE EXTRA JANUARY 2015 082 555 8105

www.tanzanitewines.co.za

melanie@tanzanitewines.co.za