Wine Extra July 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JULY 2014

The Art of Blending

Leigh-Ann mol Livin’ the Life

Alto - celebrating 90 years of wine

TASTE TEAM Fairtrade: The Alternative Approach

Official SA Media Partner

Chef Ian Bergh - Tea and Wine - Champagne by Drone

Calling South afriCa’S BeSt WineS The deadline is fast approaching for entry into the International Wine & Spirit Competition (IWSC) for South African wine.

DelIveRy DAteS 4th - 11th JULY

“Winning an award at the IWSC is as good as it gets, it’s like winning the world cup rugby.”

Abrie Beeslaar, Winemaker, Kanonkop Wines

@theIWSC

“There are competitions and there are competitions, but the IWSC is one of the few that really works as it is recognised by consumers. Effective competitions need to connect with the consumer and that is something the IWSC does well.

Another reason for the IWSC being our first choice is the professionalism and the way in which it presents itself.”

theIWSC

Bruce Jack, Winemaker, Flagstone Wines

Judging takes place in Paarl at the Grande Roche Hotel (pictured), please ship all samples there directly between 4th and 11th July.

Enter Online www.iwsc.net Email: info@iwscgroup.com theIWSC

Contents JULY 2014

Editor’s letter Table Talk

5

8

Tea and Wine: A Shared Passion, Drink Wine, Fight Cavities?, Magnets Speed Up Champagne Making , Champagne Delivered to Your Hotel Room by Drone

Taste Team

16

We’ve been drinking

35

What Food What Wine

46

Audacia Merlot 2013 with Rooibos

A Twist in the Oxtail with Samp

Now You’re Cooking

Into the Spirit 36

48

Germana Cachaca Caipirinha

Chef Ian Bergh - Roasted rack of lamb, garlic, tomato, jalapeno, rib and merlot jus

Fairtrade: The Alternative Approach

Livin' the Life

38

Alto Brings Music to Your Glass

Special report

24

The Art of Blending

12 Questions

Get out 44

49

Our pick of the very best viticultural-based events.

Emil den Dulk : Owner - De Toren Private Cellar

Interview

30

Radio personality, Leigh-Ann Mol

JULY 2014 WINE EXTRA 3

While you sip, we ship fine wines direct to your doorstep!

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

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Editor’s letter Maryna Strachan maryna@twsmedia.co.za Follow us @WineExtra

I

OK, it’s finally here and don’t we know it! Winter has truly set in here in the Cape, complete with stormy winds, hail, snow and heavy rain. I can still deal with the cold and rain, albeit whilst moaning and groaning profusely, but the wind is something else. Mind you, having lived in the UK for 8 years, I’ll have this any day if it means that I can have a decent summer each year!

Many vineyards are bare and brown, the bright, leafy green landscapes of summer left behind for a few more months. With the cold weather, comes port and sherry season. I opened up my first bottle of local Cape Ruby just last night, but am looking forward to enjoying a bit more Sherry than usual as this style is seemingly going through somewhat of a revival. It’s something my Mom would regularly enjoy, but when the likes of Monis and other Sherry brands create a bit of a stir with their Sherry cocktails, one has to sit up and take note.

I was in Durban this past weekend for The Wine Show Durban and had a total ball. The Durbanites are a fun crowd who seemingly love their vinous tipple, but they agree that they don’t know as much as they’d like to. I love hosting interactive sessions and wine presentations to crowds who are keen and excited to learn more about all things wine and enjoy imparting my knowledge on those who seem genuinely interested. I can see that The Wine Show will become a huge favourite on the Durban social calendar each year and look forward to returning next year.

For now, it’s winter-warmer stuff. Keep warm, keep well and keep wining.

JUNE 2014 WINE EXTRA 5

31 JULY – 2 AUGUST 2014

BOARDWALK CONVENTION CENTRE

AT THE WINE SHOW PORT ELIZABETH

3 Fun, informative and educational tutored tastings in the Wine Extra Theatre to showcase the exciting wines on show.

From Garagistes to your well known favourites, expect the widest selection of wines under one roof.

DSTV are giving 3 lucky couples and amazing prize - a spectacular trip to Italy where they will be wined and dined.

TableTalk This month: Tea and Wine: A Shared Passion Drink Wine, Fight Cavities? Magnets Speed Up Champagne Making Champagne Delivered to Your Hotel Room by Drone

Tea and Wine: A Shared Passion

O

ne is alcoholic and the other teetotal, but wine and tea are not such remote relatives in their rituals and cultivation, according to a newly opened exhibition in Beijing. They are both symbols of conviviality and lifestyle, have been consumed for thousands of years and come from "trees of life" - the bush and 8 WINE EXTRA JULY 2014

the vine - that have been revered and mythologised in different cultures for millennia.

exhibition at the Yishu 8 gallery, on the site of Beijing's former Sino-French University.

"Tea was a medicine at first and it was saved by Buddhism. And the wine of antiquity would have disappeared if it wasn't for Christianity," said Jean-Paul Desroches, curator of the "Tea and Wine: A Shared Passion"

He based the exhibition on a long-forgotten Tang dynasty Chinese text, the Chajiulun or "dialogue of tea and wine".

Written in ink brush more than 1,000 years ago by a certain Wang Fu, it was among the manuscripts

parallel history," he says. "The main tools of tea are bowls, and they only exist through an art form that uses fire - ceramics. Wine needs tools of its own to be savoured and they only exist through an art form that uses fire, glass or crystal."

Teas come in multiple colours - red, green, yellow, black, white - as do wines, and the characteristics of a vineyard are as essential to the taste of a wine as those of a garden to tea. Similarly connoisseurs deploy a language of fruits, tannins, and finishes when they compare different varieties. And just as white wine is generally drunk earlier than a red, green tea is consumed earlier than fermented tea.

Wine, though, came of age around the eastern Mediterranean, while southern China claims to be the birthplace of tea. There, in Yunnan province, Li Minguo grows puer, one of the "grand crus" of tea. A culture as rich as those surrounding wine in Europe has grown up in the mountains abutting the Mekong basin, she says.

discovered in the early 20th century in the caves of Dunhuang, a long a stop on the Silk Road. Four copies are preserved at the France's national library, and two in the British Library.

“...each drink boasting of its merits and mocking the other...�

Wang Fu imagined a conversation between tea and wine, each drink boasting of its merits and mocking the other, until a third beverage joins in. Water tells them that all living things need it, and without it they would be nothing, ending the argument.

Totally parallel history it is an "ancient Chinese contest", explains Desroches, between "wine, which was supported by scholars and was a symbol of intoxication, including poetic intoxication, and tea, which was supported by the Buddhists and was a symbol of serenity". "Tea and wine have a totally

"Good wine and good puer tea both need a special environment, rich in biodiversity," she says.

"And when quality is part of the mix, they can be preserved, aged and classed according to their vintages. In that they are very similar," she says.

"Puer tea can also be compared to wine in that it grows on large trees. Their roots are very deep and their branches very old."

As with great Bordeaux of exceptional vintages, the price of old puer tea rises with time and has soared at auctions in China. Wine in France and tea in China "both have 2,000 years of history", said Sophie Kessler, who runs the Chateau Calissanne in the hills of Aix-en-Provence in France and came to Beijing to promote it.

Among the artefacts at the exhibition, which opened earlier this month, is a ceramic pillow dating back to the Northern Song dynasty of 960-1127. It bears the inscription: "Nothing beats wine for dispelling fear, but a drink of tea will make your mind clear."

Article courtesy of www.artdaily.com JUNE 2014 WINE EXTRA 9

TableTalk

Drink Wine, Fight Cavities?

C

all it fluoride for grown-ups: New research suggests a crisp Chardonnay may fight cavities.

Italian researchers who tested supermarket-bought red and white wines report both were effective in controlling the growth of bacteria that cause tooth decay and sore throats. Sadly, though, the ingredients work best when you remove them from wine.

The researcher says the components in wine that fight oral bacteria might one day be added to mouthwashes and toothpastes. Experiments are already being carried out in humans to test wine's effects on cavities and upper respiratory tract infections, according to Gabriella Gazzani of the faculty of pharmacy at the University of Pavia in Italy.

Her research team has been looking at components of food that might possess any kind of biological activity. It was already known wine contains a 10 WINE EXTRA JULY 2014

number of biologically active compounds that, once they reach the stomach and digestive tract, have health benefits. One or two glasses a day of red wine has been shown to cut the risk of coronary heart disease and cancer.

Scientists who once tested 16 Chilean reds showed antimicrobial activity against six strains of helicobacter pylori, the bacteria that cause stomach ulcers. Others have shown red and white wines are as effective as bismuth salicylate (Pepto-Bismol) against "traveller's diarrhoea."

As well, according to a background release, wine has been used "since antiquity" in wound healing. In the Bible, Luke tells how the Good Samaritan "went to him and bandaged his wounds, pouring on oil and wine."

But this is the first study to show wine may have health benefits from the moment it wets lips and gum. Gazzani's team, whose work will be published in the next issue of the Journal of Agricultural

TableTalk and Food Chemistry, tested the bacteria-fighting activity of commercial red and white wines against eight strains of oral streptococci. The bacteria can colonize tooth surfaces, triggering plaque formation.

They can also cause pharyngitis - infection of the pharynx or tonsils.

Two wines - an Italian red, Valpolicella Classico DOC Superiore, and an Italian white, Pinot Nero DOC, both 2003 vintages- were purchased from a local supermarket. The wines were de-alcoholized before testing to rule out any effect of ethanol.

In lab experiments, both wines were active against streptococci. The red had a stronger effect than the white, though the difference was not statistically significant, meaning it may have been due to chance.

Gazzani says the organic acids in wine, such as acetic, citric, lactic, succinic and tartaric acids "are responsible for the antibacterial activity against oral streptococci." The acids are found naturally in grapes or are produced during fermentation. The finding suggests wine "enhances oral health," the researchers conclude.

The team got better results with chemicals removed from the wine than from the wine itself, suggesting there are other ingredients in wine that counteract the antibacterial work. Gazzani says the main cavitycausing sugar is sucrose. "Wines are not so rich in sugar, and in particular they are poor in sucrose," she says.

Still, wine bottles won't be carrying the Canadian Dental Association seal of approval anytime soon.

President Dr. Darryl Smith cautioned that the research is "very early on" and has not been proven in humans. "There may be things in our diet that if we eat will contribute to our overall health and it would be nice to think - really nice to think - that some of the things that we may really enjoy are helpful in moderation," said Smith.

Article courtesy of www.canada.com

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JULY 2014 WINE EXTRA 11

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TableTalk

R

Magnets Speed Up Champagne Making

esearchers have found a faster way to produce Champagne. Traditional method sparkling wines, including Champagne, undergo a lengthy and painstaking process known as riddling to encourage the dead yeast cells (lees) to work their way to the bottle neck so they can be frozen and removed. This can take up to 60 days, but Slovenian researchers have come up with a way to do this in just 15 minutes.

A team at the University of Ljubljana has found a way to attach magnetic nanoparticles to the surface of yeast. With the use of magnets, removing the yeast takes just 15-20 minutes, which The Institution of Chemical Engineers (IChemE) says is more than 4,000 times faster than the traditional process.

The yeast remains unaffected by being magnetized, even after fermentation and sensory tests suggest the wine’s aroma, mouthfeel, body, taste, bubble size and overall drinking experience is unaffected by the process. Dr David Brown, IChemE's chief executive, said: “As the global population grows there is pressure on food and drink manufacturers 12 WINE EXTRA JULY 2014

to become more efficient. Saving time and energy is fundamental to this if we are to maintain adequate food supply.

"Although many wine connoisseurs will stay loyal to traditional manufacturing methods, the inventiveness of chemical and biochemical engineers demonstrates that even wine production, which has been made for millennia, can be made more efficient with clever nanotechnology combined with simple magnets.”

This isn't the first time the tortoise-like speed of the riddling process has been addressed. In the 1970s, the Cava industry developed a method of speeding up riddling that has been adopted by many Champagne method sparkling wine producers across the world. The Catalan sparkling wine producers invented the gyropalette – a machine that allows up to 400 dozen bottles to be stacked and shaken and, with the assistance of riddling agents, can be processed in as little as three days.

Article courtesy of www.wine-searcher.com

Premium

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Upgrade to DStv Premium, couples will win a magical all-inclusive experience to win. answerTwoa lucky simple question andseven-night stand one of 3 chances at the stylish new Club Med Guilin Resort in China, plus a spectacular stopover in Enter online at www.dstv.com.

Hong Kong, courtesy of Club Med and DStv. This incredible prize includes ◊ Return flights and transfers ◊ 2 Nights accommodation Exclusive vineyard tour ◊ Full board (breakfast, lunch and dinner) ◊ Exclusive dinner and truffles.

Simply upgrade to DStv Premium, sms the answer to this easy question to 35408 or visit www.dstv.com.

If you are already a premium subscriber, entry is automatic.

When is The Wine Show Durban taking place? a) 5-7 June b) 8-10 October c) 25th December One prize per Show in each Location, namely Jo’burg, Durban and PE. Each entrant will be automatically entered into a draw to win one of 500 tickets to THE WINE SHOW and stand a chance to be part of one of 4 exclusive sessions in the Wine Extra Theatre.

The Wine Show Dates • Durban, Suncoast, 5-7 June 2014 • Port Elizabeth, Boardwalk Convention Centre, 31 July – 2 August 2014 Terms and conditions apply. Winners will be selected via random draw. Judges decision is final . E & EO. Redemption of the prize – end September / October 2014

TableTalk

Champagne Delivered to Your Hotel Room by Drone

14 WINE EXTRA JULY 2014

TableTalk

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oom service has reached new heights with the introduction of a drone that delivers Champagne to your hotel suite. Making a turn-down service look pedestrian, the luxury Sausalito hotel Casa Madrona has commissioned and launched a custom-built drone that can deliver up to three bottles of Champagne to guests staying in its most exclusive accommodation.

“...take off from a launch pad on the property before flying to the deck of the guest's room...”

At $10,000-a-night, wealthy guests staying in the hotel's Alexandra Suite will be able to have their bubbles flown in. The Champagne-laden drone will take off from a launch pad on the property before flying to the deck of the guest's room, a spokeswoman told Wine Searcher. The drone took two weeks to build and test, and the hotel’s owner is also hoping to build a drone that can transport cookies.

Photos of the first flight show bottles of Carpene Malvolti Prosecco taking a ride. Perhaps the hotel wasn't yet feeling confident enough to place vintage fizz on board the drone and went for a sub-$20 bubbly instead.

Article courtesy of www.wine-searcher.com

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TasteTeam Fairtrade: The Alternative Approach

Fairtrade is an alternative approach to conventional trade and a global movement that stands for sustainability and development through trade. Products certified against strict Fairtrade Standards carry the famous Fairtrade label. Today Fairtrade is the world's most trusted ethical certification system. There are thousands of Fairtrade certified companies in the world (producers, manufacturers and traders) that make a difference every day through Fairtrade trading.

From left to right: Five’s Reserve Merlot RosÊ 2012, by Van Loveren, RRP: R45. Place in the Sun Chardonnay (Unwooded) 2013, by Place in the Sun, RRP: R42. De Bos Chardonnay (Unwooded) 2013, by Bosman Wines, RRP: R80. Earthbound Pinot Noir 2012, by Earthbound Wines, RRP: R55. Goats Do Roam Red Blend 2013, by Fairview Wines, RRP: R55. De Bos Cabernet Sauvignon 2012, by Bosman Wines, RRP: R88 16 WINE EXTRA JULY 2014

TasteTeam Five’s Reserve Merlot Rosé 2012 RRP: R45 ; Stockists: Available directly from the cellar and Picardi stores www.vanloveren.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.

of what lies ahead. The nose reminds me of my grandmother’s Avon perfume with its soft rose, dried strawberry and musk notes. The taste is slightly more lively than granny though, with a good balance of bright cheeky freshness alongside the sweeter round red berry fruits. All in all an accessible pink drink.

Eduard says: With this wine I just need to jump in and give a straight opinion.

From the light pinkish orange colour to the dusty and unfruity nose, I was not overly impressed, even though I picked up a soft undertone of light garlic butter aroma floating around. The wine is ‘zesty’ and fluttery with a bit of acidity to bring your mind back to the tasting.

Light and easy drinking, served cold with your lunch.

Daisy says: Strawberry tones slashed with salmon hues catch the eye. The strawberry component follows through to the palate to be greeted by a tartness that is both surprising and refreshing.

There is a slightly sharp after-taste making me think that this little number would do well alongside something sweet – maybe prawn tempura dipped in a sweet chili sauce. Another alternative would be to serve it as a long drink with a splash of lemonade or soda, a few fresh berries and a slice of lemon and mint.

Charlotte says: With its burnished brown orange onion skin colour, this is not your usual luminous pink rose, so my hopes instantly lift at the prospect

18 WINE EXTRA JULY 2014

“This light rose petal wine has an exceptional floral nose, with flavours of cherry, spice, pineapple and sultanas.”

Donald says: The love child of a bottle of alcopops and a boxed wine. I am as much of a lover of rosé as the next man (and woman) and it's great to see it coming back into fashion after a few years in the wilderness of the pretentious wine world. I personally found this wine way too sweet and somewhat one-dimensional. However, if you’re 18 – 21 years old you’ll probably love it..

Ilze says: This light rose petal wine has an exceptional floral nose, with flavours

of cherry, spice, pineapple and sultanas.

It has a light lingering acidity at the end.

I can imagine this will go down well with a light prawn cocktail on a toasty winter afternoon in the sun. A wine for a ‘winebeginner’.

Guest taster Bernhard says: A delicate, fun summer wine that would beautifully accompany a range of summer salads. A hint of lees on the nose, with essence of dried fruits. Easy and delightful.

Place in the Sun Chardonnay (Unwooded) 2013 RRP: R42; Stockists: Available from leading liquor outlets nationwide www.placeinthesun.co.za

Daisy says: There was a yummy tartness to this wine, reminiscent of yellow Cape gooseberries. This Chardonnay is unwooded and uncomplicated and

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…

therefore perfectly easy to drink. You don’t have to think about it. Personally, I like my Chardonnay rich and buttery and having been in a relationship with a lot of wood...(!) I have enjoyed this wine at a roadside restaurant on Stellenbosch’s historic Dorp Street and so it evoked a happy, summery memory for me.

Charlotte says: I adore unwooded Chardonnay as a good go-to daily slurp and this one thankfully did not disappoint. Soft, gentle green, yet not sharp fruit abound in the nose - a melange of greengage plums, green melon and lovely ripe, crisp pears. I have a sip and note that there is a slight richness and a swirl of cream on the mid palate, which keeps the crispness in check and rounds out the finish nicely.

A large glass of this with a bowl of fresh clam linguine, with its beautiful briny, rich buttery sauce, would go down a treat, but knowing me, I'd probably finish off the bottle before dinner was even served.

“The wine has a nicely balanced acidity, nearly gentle, making it a good alternative for Sauvignon Blanc.”

Eduard says: Looking clear and nearly green in the heart, I tried to place the wine as young and unripe – but oh my! The nose surprised me with nice strong citrus aromas of lime and orange blossoms. The wine has a nicely balanced acidity, nearly gentle, making it a good alternative for Sauvignon

Blanc. This is a nice ‘summer fruity’ wine with a playful feeling on the tongue.

Donald says: Like a R10 punt on the Durban July favourite, this has safe bet written all over it. Definitely Chardonnay, definitely unwooded. This tasted as though it was made in a hermetically sealed laboratory by men in white coats.

Faultless, lean, efficient. Clear and bright in the glass this has all the upfront citrus and stone fruit flavours you’d want and expect with a fresh and zesty zip of acidity that cleanses the palate nicely. If you’ve run out of your favourite Sauvvie and want to dip your toes into unchartered Chardonnay waters, this will do nicely. lze says: This wine is crisp with a tropical nose and a palate of pear, stone fruit, walnuts and thyme. This is the perfect wine for day drinking. It does however have a high acidity so I would suggest enjoying this with comfort food like a pizza or hake and chips, if you want to fool yourself that you are eating healthily.

Guest taster Bernhard says: While the name seems more of a place-holder, the wine itself manages to shake this mantle. The tender nose gives way to gentle acidic tones on the tongue, which was accentuated by a high alcohol content. This is followed by earthy tones of mineral flavours, which slowly dominate your whole mouth. Definitely a nice alternative to the typical summer choice of Sauvignon Blanc.

TasteTeam De Bos Chardonnay (Unwooded) 2013 RRP: R80 ; Stockists: Makro, Wine Concepts and Vino Pronto www.bosmanwines.com

Daisy says: This wine was unusually light in the glass; you really had to get a white background behind it in order to see it’s oh-so-very-delicate hue. Again, an unwooded Chardonnay which was perfectly pleasant and un-insulting.

There was a noticeable lemony twang and a whiff of dill – the dill brought to mind my Mum’s dill and butter roast chicken – and I was instantly on a path down Memory Lane.

Charlotte says: Just like the girl next door, this is quite simple and unassuming and could easily be overlooked. It is very light, almost clear in colour and the nose is very subtle, but if you delve deeper, the palate offers more personality. A slight nuttiness, a tingle of dried ginger and a small dollop

JULY 2014 WINE EXTRA 19

TasteTeam of cream, all wrapped in a bracingly dry finish. I would've liked a bit more bolder fruit to it, but otherwise it is certainly worth a second glass.

Eduard says: The heart in this wine is the lightest I’ve seen in a long time with a tinge of lime on the rim! I picked it from the start as being tropical with guava and pineapple jumping out of the glass.

You have to give it a second swirl, let it settle a bit to look for something citrus, and you will find lemon lingering in the background, maybe with a hint of pear. Breathe in the wine while tasting it for a better appreciation of this lively one. Serve it with a salad or perhaps with some chicken, for a good overall experience.

“I imagine if I stumbled across a fresh mountain stream made of wine that it would taste a lot like this.”

Donald says: So understated and shy, this wine needs three or four sips before you can really get into it. I racked my brains to guess where its from as it has no strong defining characteristics other than a pleasant cool and fresh mouth feel with a fruity but elegantly savoury finish. I imagine if I stumbled across a fresh mountain stream made of wine that it would taste a lot like this. More vegetal than fruity, but very light, very delicate and refreshing - probably the ideal wine to pair with a lunch time Caesar salad.

20 WINE EXTRA JULY 2014

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

Ilze says: This wine is extremely light in colour and has a sharp acidity. It has a tropical spark to it with flavours of pineapple, lemon, pear and pecan nuts.

It is rather strange how the sweeter nose clashes with the chalky taste. Pair this with a cheese board, but be sure to take an antacid, as you may need it.

Guest taster Bernhard says: Raising the glass, the wine is clear and light like a crystal mountain pool, a very light coloured wine. The first whiffs provide notes of marzipan, a hint of pear and made me drift off with thoughts of a freshly baked pecan pie. There is a fresh nip on the tongue with the grapes showing a hint early picking with the unusual push of chalkiness to the end.

The taste follows the colour in being a light, fresh Chardonnay with limited body.

Earthbound Pinot Noir 2012 RRP: R 55; Stockists: Available from major liquor stores nationwide www.earthboundwines.co.za

Daisy says: True to its label, this Pinot Noir was indeed earthy and reminiscent of a forest or parklands floor after the rain. Intertwined with the dusty smell of opening a long-forgotten room. I picked up a lovely toffee note that instantly pleased my nose and the stewed black cherries made for a mouth puckering sensation. For this young damsel, I’d like to see a venison and black cherry pie in the food offering.

Charlotte says: Beautifully light in the glass, you can see that this will not be a big boy red. I love the more feminine style of reds though, especially in the warm summer months as you want the juicy red fruit flavours, but with none of the heaviness from the traditional tannins, so this is a great easy drinking alternative. Sweet Turkish delight flavours, dark chocolate and a warm tingle of aromatic cinnamon and vanilla entice you in, then more meaty and smokey flavours come through on the palate to add some structure and depth. Serve this slightly chilled with an alfresco lunch for a delightful food and wine experience.

Eduard says: The sentence jumping from the bottle to the mind is: ”Typically robust with a tinge of burnt toast on the side”. Thus meaning I enjoyed the nose that took me back to my Granny’s Christmas cake, nicely mixed up with cherries and sweet spice. The tannins speak to you in a dry, humourless way, but the oak brings the fruity berry flavours to the forefront. On the evening the nose was good, maybe even better than the taste, but the overall experience of this elegant wine has the potential to liven up your meal on a “not so cold” winter’s evening when you can just about sit outside and enjoy the sunset.

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.

Donald says: There are no grey areas with Pinot Noir and while manipulation in the cellar can cover a multitude of sins with other varieties, in my experience it just makes matters worse for Pinot. This is almost certainly a “value-for-money” example, with some herbal/vegetal/ strawberry tones and light tannins. If you are a white wine drinker and dislike full bodied, heavy and chunky reds, then this may work if slightly chilled, but if you are a Pinot lover (as I am) the smart money is probably elsewhere.

short with the inevitable comparison to the likes of Hamilton Russell and Paul Cluver. This is perhaps a bit unfair as this wine is positioned at a much more attractive price point and may also be aimed to break away from the general goal of subtleness, which is normally associated with this varietal.

“Sweet Turkish delight flavours, dark chocolate and a warm tingle of aromatic cinnamon and vanilla entice you in…”

RRP: R55; Stockists: Pick ‘n Pay Liquor and Makro www.fairview.co.za

Ilze says: There is a pretty dark crimson colour to this wine. It is very earthy and spicy and reminds me of my Gran’s batter of her fruitcake, as it is very cloying. It’s like having peanut butter stuck on the roof of your mouth. But back to the flavours… blackcurrant, plums, dark overripe cherries and cinnamon sticks with a hint of vanilla and burnt sugar. I reckon it could pair well with venison and for, dessert, a fruity mince pie.

Guest taster Bernhard says: An interesting foray into the difficult Pinot Noir market, the nose makes you immediately think of gummy bear sweets. The smokehouse flavours and high alcohol content leave you a bit

Goats Do Roam Red Blend 2013

Daisy says: This red boasted a lovely deep purple tone, but sadly I felt the blend had a bit too much going on in the mix for my enjoyment, making it hard to identify one varietal or to get the brain to associate any particular flavour profiles.

I smelled vanilla and tasted a hint of Bovril, emphasizing that I felt this vino was confused. Good medium tannins.

Perhaps it may offer something different if decanted and left for a while? I would

TasteTeam have preferred a little more simplicity on her CV. Charlotte says: Like a plum compote, the purple black colour is deep, yet bright and shows the lack of age to the wine. This immaturity continues to the nose, with its overly sweet aromas of vanilla, sour cherries and caramel, which perhaps would appeal to those with a sweeter tooth than I, but alas, are simply not my cup of tea. This is the playboy bunny of wines - rather ditsy and fun, yet artificially inflated. Good for a fun night out, but not what you want to take home to your mother.

“This is the playboy bunny of wines - rather ditsy and fun…”

Eduard says: The colour is still young, bright and ruby in the glass. You don’t need to ask a lot of questions for this one’s nose – just open up a can of plum jam, add a fresh stick of vanilla with a pinch of lavender and you have it spot on. The complexities of the wine start when you get the nose and taste together. On my tongue it was sharp and spicy with a big peppery aftertaste – with just enough unknowns to get you to try and guess what else might be around in the bottle… not only Shiraz! The wine is balanced with the tannins coming through as smooth, but I would like a bit more oak to integrate all the different flavours a bit more. Cheese platter with this one!

Donald says: This wine is a bit of a roller coaster as there is so much happening in the glass its difficult to keep up. Lots of

JULY 2014 WINE EXTRA 21

TasteTeam warm spice and red fruit says it’s a multiway blend of non-traditional varieties – I’m thinking Mourvedre, Grenache, Cinsault and maybe a few other niche varieties that are grown primarily for blending. This is very drinkable and would be perfect for that mate who always drinks beer but wants to take his first step into red wine territory (face it, we all have one!). This won’t scare them off and will save you from sharing that bottle of Meerlust Rubicon ‘85 you’ve been dying to open, but you know they won’t appreciate!

Ilze says: It was very difficult to get a handle on this one. Beautiful and bright purple in the glass does give an indication of great promise. There are lots of dark red fruit aromas and whiffs of overripe cherries, red currants and vinegar. On the palate one tastes smoked bacon, charred cherries and a sweet offset of vanilla and spice.

However, it is extremely dry, but it does get better after it has breathed for a while. This could pair well with spicy food.

Guest taster Bernhard says: Picking up the glass and raising it to your nose you are given a surprising mix of Dr Pepper and vanilla cupcakes. While this initial bouquet is intriguing, the wine does not quite follow through as expected. Once you have a mouthful, the tart acidic bite is a bit overwhelming. This is followed by beefy Oxo flavours which are a bit of a juxtaposition against the initial promising scent.

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.

De Bos Cabernet Sauvignon 2012 RRP: R120 : Stockists: Wine Concepts and Abuzz Wine App www.peterbayly.co.za

Eduard says: Sometimes you get a wine to taste that you know must be good, but you just cannot get enough out of the glass to really explain to you why.

That was my experience with this wine.

The colour is fine – deep crimson on the heart with a purple going to brownish tinge. The nose did not jump out to introduce itself, but everything is there – nice blackberries and raspberries – even a feeling of toasted coffee beans.

The taste as well – soft tannins, light on the tongue and a glass will keep you happy in front of a nice warm fire while it is raining outside. Pair it up with a nice winter stew or bobotie and you just might have a winner in your hand!

Daisy says: For fun we tasted this wine blind and it flawed each one of us; in fact, we immediately dismissed it as a Cabernet. Sweet, dark berry elements charged to the back of the palate offering bursts of fruit-compote flavours together with the toasted sugar atop crème caramel. There was a very feint hint of pencil shavings on the nose and the tannins were light – beginners of red wine may therefore enjoy this.

I know it won’t be hardy enough for those who like a full bodied Cab, but that didn’t detract from it being a very easydrinking and, in my opinion, an utterly enjoyable wine.

Charlotte says: An instantly enticing nose, full of aromatic spices, chewy dates and mulberry jam flavour that follow through to the palate. Cinnamon, cumin and liquorice perk up the plump,

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juicy blackberry and raspberry fruits, creating a delightful balance of sweet and savoury that I really enjoyed. Like Johnny Depp in a Tim Burton movie, this is cheerfully quirky, strangely sexy and unapologetically different.

“…light on the tongue and a glass will keep you happy in front of a nice warm fire while it is raining outside” Donald says: For a red wine this is incredibly fresh and cool – imagine taking a sip and then sucking on a menthol cigarette. Deep crimson with a purple rim, there is lots of cassis, mint and fynbos on the nose. So much so you could be standing in the middle of a pasture on a chilly autumn day. In fact the wine needs some time to warm

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.

up and open, the first sips are far too reserved. At the core there is lots of dark fruit with a savoury pencil shaving after-note and smoothness with only the slightest hint of tannin. If you like your classic varieties to be fruit driven and fresh, but you don’t like overly oaked wines, then this will be more than satisfactory.

Ilze says: It smells of herbs, possibly thyme, cumin, cinnamon and cardamom. As for flavour, it is jampacked with concentrated fruit such as raspberry, plum and blackcurrants. The wood is well integrated and adds some hazelnut taste to it. After leaving it for a bit, and that almost never happens (because why should one wait if a bottle is open), it opens up quite nicely and has a certain sweetness to it. Try this with a traditional Sunday lunch, waterblommetjie stew or a mild lentil or chickpea curry.

Guest taster Bernhard says: You could be forgiven for first thinking this was a Shiraz at first sip, with its bold big fruity flavours. A typical South African full Cabernet while being surprisingly silky as it enters your mouth, this was my pick of the flight. As food pairings go this is the Swiss Army knife, a wine you can enjoy at a spring braai, with a hearty stew and would even stand up to a Durban curry.

Guest Taster, Bernhard Heyer: An Engineer at Sintrex Integration Services, who thoroughly enjoys the incredible Cape Winelands. From the delicious wines and fabulous foods to trekking through the mountains and vineyards, he makes every use of this piece of heaven.

Special Report

The Art of Blending This is one of the most important functions of the winemaker’s many skills and is undoubtedly an art and not a science.

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ust as an artist skillfully blends and mixes colours for his paintings, so a winemaker selects and brings together different wines to make one that is more pleasing to the palate than perhaps the individual wines were on their own. There are many reasons for blending and none against.

Some cultivars produce characteristics, which others don’t, while still others have different 24 WINE EXTRA JUNE 2014

desirable qualities. Also, wines of the same cultivar may differ from tank to tank. If they are harmoniously brought together, the ensuing wine will benefit and the result is a far more pleasing and acceptable product.

Blending in no way denotes inferior quality. On the contrary – France is acknowledged as the wine country of the world with some of the greatest wines, and here we find that the majority of its most

Special Report famous wines are blends of various cultivars such as Bordeaux and Champagne.

Not only France, but most of the world’s renowned wines are blends, including fortified wines like sherry and port. Blending is not only used to give the very best of top quality, but is also essential in keeping the popular lower priced wines as uniform as the modern-day consumer demands. Most consumers want each bottle of their favourite brand to have the quality and character that they recognize. To ensure this throughout the year and from vintage to vintage, very deft blending is essential.

Nature differs from year to year and so does wine. In the rarer, more expensive wines, these differences are expected and in fact sought after. However, as mentioned, in the more popular brands continuity is demanded and arrived at by the skill of experienced wine blenders.

“If they are harmoniously brought together, the ensuing wine will benefit and the result is a far more pleasing and acceptable product.�

Obviously blending for uniformity gives good wines, but sometimes the mere fact of looking for consistency may mean the sacrifice of individuality that leads to rareness. But again, the very rareness of excellence is usually achieved by choosing the best and putting these wines together to complement each other in a blend.

JULY 2014 WINE EXTRA 25

Special Report As in music, an orchestra is made up of many musicians playing different instruments, which produce different sounds, but all blend in harmony to result in a beautiful symphony, so it is too in winemaking. The blender is the conductor and composer selecting his wines of different character, so that when brought together in his composition, a single wine will contain the grace notes of many, giving a full range of perfect harmony in a single sip.

be a blended wine. This is not so. The majority of certified wines will have undergone blending of some sort. The idea probably came from the fact that when the legislation was first introduced, any wine claiming cultivar had, at that time, to be made 100% of that particular cultivar – as we say, single cultivar wines.

“...sometimes the mere fact of looking for consistency may mean the sacrifice of individuality that leads to rareness.”

There is a misconception that if a wine carries the Wine and Spirit Board certification it cannot

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So, for example, some wines we’d identify as single cultivar, although made from 100% of whatever grape, say Cabernet Sauvignon, is quite often a blend of numerous vats of wine made on different days from grapes from different vineyard selections – but all was Cabernet.

Special Report This 100% single varietal did not apply to non-cultivar wines. Nowadays the rules have been altered so, that any wine claiming cultivar need only contain 75% of that cultivar.

This enables the blender to use other varieties to enhance and complement, for example, his Cabernet.

Single varietal wines can be very interesting, but most varietals (and Cabernet in particular) show up so much better if carefully blended with small proportions of other cultivars.

In South Africa today we have great blends that are certified and many others that are not, so one doesn’t have to have certified wine to have the best, nor does certification mean that the wine is not blended. If it is certified, however, it must conform to certain regulations, which at the moment insist that if origin is claimed, 100% of the wine must come from the place or area stated on the label.

If vintage is claimed, a minimum of 75% must be of that vintage. If cultivar is claimed, then the wine must have at least 75% of the mentioned cultivar.

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Exclusive interview

Leigh-Ann Mol Shot on Location: Seelan’s Restaurant, V&A Waterfront We know Leigh-Ann as a radio presenter, animal rights activist and general booze lover, but there’s so much more to this vibrant, bright and charming lady -“That pretty much wraps it up. I do have other interests beyond those points, but they very definitely revolve along those lines…”

APRIL 2014 WINE EXTRA 30

Leigh-Ann MOL Animals form a major part of your life?

Yes, they’re my ‘furmily’ as I call them. The group has dwindled a bit, but I love looking after homeless animals. I always feel that humans can help themselves to a certain extent, but animals can’t.

So it’s radio, animals and booze?

Well, I’ve actually recently started a new business.

I required some security what with all of the recent changes, so I started a publicity and PR company called Mala Media with a friend of mine and my brother. We’re doing all kinds within that sphere, including talent management, social media and events, so it’s all really exciting. The friend who I’m in business with was recently retrenched and I think that her previous employer is kicking himself as she’s really very well connected. Our clients range from financial institutions to personalities, so it covers a wide spectrum.

Where do you call home?

I was born and raised in Jo’burg and have lived all over the city. I live in Parkhurst in Johannesburg now, which is quite villagey, not that I like

Johannesburg at all, but since I don’t have an option, Parkhurst is as good as it gets. At the moment I’m doing major renovations to my home.

As it stands today, I have no roof, no ceilings, no windows, no walls, no floor… And that’s why I’ve come to Cape Town, just to get away from it all. It’s a major project management job, but fortunately my Mom is a builder and she’s taken charge of it all.

The problem is that I work from home when I’m not in studio and there’s just too many distractions and noise at the moment.

I do however come down to the Cape fairly often. I have a house in Gordon’s Bay and I could very easily see myself living here if the right situation were to arise.

“As it stands today, I have no roof, no ceilings, no windows, no walls, no floor…”

We know you love your wine, but do you have a particular preference?

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Exclusive interview

I prefer Merlot. I know it can sometimes perhaps be a little plain, boring and safe, but it really is my favourite as I’m definitely not into very spicy wines.

The reason behind this is that once I find a wine that I like, I tend to drink rather a lot of it, so it won’t help if it’s very spicy, rich and strong.

And when you drink white?

I love Sauvignon Blanc and I really don’t like very wooded Chenins or Chardonnays, except perhaps if it comes with a very good cheese, but I wouldn’t choose it. With sparkling wine, as long as it has bubbles in it, no sugar and is pretty to look at, I’ll drink it. I love a good port as well, especially with a good cheese platter in winter.

“I’ve however learnt to survive on little sleep and afternoon naps. ” Have you ever been drunk on air?

Well, of course we weren’t allowed to be, but now that I’ve moved on I can share it. I specifically remember getting to work the day after Michael Jackson had died. Of course, I didn’t realize that the next day was going to be such a big ‘news’ day and I’d gone out. I walked into the studio freshly reeking of juniper berries and I remember my first line reading the news was seemingly one, long incoherent slur of words. I’ve however learnt to survive on little sleep and afternoon naps.

Which wine farms have you visited and particularly enjoy?

I really enjoy all kinds of wine, but if I have to chose it would be red. I enjoy wine at all times of day, in any situation, but I must add that I am quite discerning. I won’t just drink anything just because it’s there. It has to taste good.

Are there any specific red cultivars that you tend to gravitate towards?

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Franschhoek is my preferred region to visit wine farms. Whenever I come on holiday to Gordon’s Bay, my dad would set off on his bicycle and the rest of us would meet him there a little later and visit the local wine farms. I’ve often visited Haute Cabriere. I love their wines and their menu changes constantly, so it’s always worth stopping there to experience what they have to offer. I also often try to visit wine farms that I hadn’t been to before, because I just feel that there are so many out there and it’s a shame to

Leigh-Ann Mol just go to the same ones every time, so rather try to explore the wide array of available options.

I recently went to the Goat Shed on Fairview. I really love goats and I was finished when I saw all of the goats standing on their turret in the garden. I almost cried when I saw the actual goats and the food and wine tasting was really great.

If I could stop at a speciality wine store, I’d opt for a red from Diemersdal, but if I only had a supermarket to stop at, I’d be more price-led than label led and would most likely choose a white wine around the R70 mark. I love the Oddbins range at Checkers, just because you don’t know what you’re getting and it’s almost like a lucky packet. I also love it when the label tells me what to expect from the wine.

“I ended up rolling down the stairs and ended up at the very bottom where everyone was standing in a queue to come up.”

I enjoyed visiting Chamonix in Franschhoek and also often used to buy Grappa glasses from Dalla Cia. My Dad can’t drink much anymore, but when he does, he drinks it from these Grappa glasses.

If you were out and had a call from a friend inviting you to an impromptu braai and had to stop at a supermarket to pick up some wine, what would you buy that you know won’t let you down?

Are there any incidents you can share where you perhaps did something embarrassing or crazy after a glass or 2 too many?

Oh wow, yes… There are numerous… More like a panorama… At one stage I had a fair bit of bad luck every time I drank red wine. This involved broken bones. The one time I had a glass of red wine in my hand. I was walking up the stairs and this person was walking down and suddenly they turned around

JULY 2014 WINE EXTRA 33

Exclusive interview and bashed me in the face with their elbow. I ended up rolling down the stairs and ended up at the very bottom where everyone was standing in a queue to come up. That was rather embarrassing…

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

Definitely a blend with a lot of components and difficult to get right. Just because it’s similar to me. The label would be important, because I know I definitely shop by label. The only silly looking label wine I’ve ever drank, which I’ve actually enjoyed was the Secateurs one. A simple white background on a pretty and playful label with a pencil sketch of butterflies in a field or something like that. I suppose it could be called ‘The Ass’, but I don’t think that would go down too well. I can just imagine someone asking “What have you been doing?” and the reply, “I’ve been having myself some Ass” or to be told “You’d better get yourself home, you’ve had far too much Ass”. Sadly ‘Miss Molly’ has already been taken…

Catch Leigh-Ann on CliffCentral.com weekdays.

Unscripted. Uncensored. Unradio.

Leigh-Ann enjoyed a delicious bowl of Clam Vongole with Linguine.

Maryna had the Chef’s speciality dish of Prawn Curry.

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What are your thoughts on the Paul René MCC?: “It’s a beautiful bottle and a beautiful wine that is utterly delicious. It’s very delicate and ideal for daytime drinking with a lovely plate of pasta. Can I have some more please?”

Paul René MCC Retail price: R140 www.wonderfonteinestate.co.za

We’ve Been Drinking

Audacia Merlot 2013 with Rooibos

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udacia Wines of Stellenbosch, has proudly launched a unique ‘No Sulphites or Preservatives Added’ red wine created using indigenous Aspalathus linearis (Rooibos) and Cyclopia genistoides (Honeybush) wood. The wine, a merlot from the farm’s 2013 harvest, is the first of an exciting range to be made according to this method – the technology of which is exclusive to Audacia, which also owns the patent.

The use of indigenous wood in the wine making process provides wine drinkers with a unique-tasting alternative, free of traditional amounts of allergyinducing preservatives. The legal limit of sulphites allowed in South African table wines is 150mg/l, while the Audacia Merlot 2013 contains only 3 mg/ l. The breakthrough has enabled Audacia to substantially raise the bar in local winemaking. Audacia wine maker Michael van Niekerk, who has been instrumental in pioneering this new process, says: “We regard this as the launch of a totally new and unique category of wine. It allows people who are allergic to sulphur dioxide (SO2), or other preservatives often used in winemaking, to enjoy a glass of wine without the normal side effects associated therewith.”

The innovative process also grants Van Niekerk the freedom JUNE 2014 WINE EXTRA 35

of expression to make highly distinctive, uniquely South African wine, unlike anything currently available on the global wine stage. He describes the Merlot 2013 as having “intense aromas with a bouquet of sweet cherries, roses, Turkish delight and fynbos. The palate is elegant with a balanced tannin structure. The wine’s predominant flavours are also reminiscent of fynbos and spices, and it exhibits a pleasant, sweet red berry finish.”

The Rooibos and Honeybush wood used in making the ‘No Sulphites or Preservatives Added’ Merlot 2013 is sourced from plants endemic to the Western Cape, meaning they only occur in this region.They are part of the world-renowned Cape Floral Kingdom – A Unesco World Heritage Site and the world’s smallest, but richest plant biome. Their wood is unique in that it contains high levels of antioxidants, no caffeine and low tannin levels, making it ideal for use in winemaking - as both preservative and means of flavouring wine.

Price: R180 Available from: The cellar door or online only www.audacia.co.za

Chef Ian Bergh - A glass-walled kitchen with wrap-around views is the domain of the dashing hunter-gatherer chef Ian Bergh of De Grendel. From here he has an uninterrupted vantage point on his daily inspiration, ranging from the vineyards and paddocks on this historic farm to Table Mountain, the Atlantic Ocean and the Cape Town metropole.

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his Namibian-born chef made Cape Town his home, coining his food style as Modern Cape Town cuisine. “Although my food is anchored in classic French techniques my food interprets the cosmopolitan nature of Cape Town and the local Durbanville wine valley. It reflects the magnificent produce we have access to, and my love for our own food culture.”

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He credits Franck Dangereux as one of his most formative culinary influences, based on the time he worked with Franck at La Colombe as his sous chef. He further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor. “I cannot be more in my element than right here at De Grendel – being part of the restaurant right from the start and seeing it grow is most rewarding.”

Roasted rack of lamb, garlic, tomato, jalapeno, rib and merlot jus (Serves 2)

Ingredients: • 2 Four bone lamb racks, French trimmed and sealed off in a hot pan • 1 Small lamb rib, deboned • 15ml Chopped thyme • 500ml Milk • 45ml Butter • 15ml Cream • 2 Heads of garlic and 1 clove, chopped • 1L Beef stock • 250ml De Grendel Merlot • 1 Jalapeno chilli, halved, pips removed and tempura fried* • 6 Cherry tomatoes, peeled and slow roasted • 6 Shimeji mushrooms, pan fried, kept warm • 3 Dried figs, halved and rehydrated in port • 2 Baby leeks, slow roasted and kept warm • 1 Carrot, peeled sliced, roasted and kept warm For tempura batter: • 125ml Flour • 7,5ml Corn flour • 190ml Water

Method: Preheat oven to 160ºC. Place the deboned lamb rib on a large sheet of heavy duty foil, rub with the chopped thyme and chopped garlic, season

with salt and pepper, roll the rib into a cylinder shape inside the foil. Place in a roasting dish, add the stock, cover with foil and braise in the oven for 3 hours.

Remove from oven, strain stock and refrigerate for at least 3 hours. Pour the stock and red wine into a pot and reduce until thickened, add 15ml of the butter, set aside and keep warm.

For the garlic purée, bring the milk to a simmer, blanch the garlic until very tender, strain and discard the liquid.

Blend the garlic to a paste, pass through a sieve and fold in the remaining butter, cream and salt to taste. Set aside and keep warm.

Pair it with De Grendel Merlot 2011 Retail price: R100 www.degrendel.co.za A full bodied wine filled with a combination of different berries on the nose. Complex Christmas Cake flavors.

Mulberry, raspberry, and blackberry fruit accompanied by liquorice and mocha flavors that carry through on the palate.

Well supported by firm French oak tannins.

Remove the foil from the lamb rib, cut into 1 cm rounds, place on a baking tray together with the ribs and bake in a preheated oven at 180ºC for 15 minutes, remove from oven.

Prepare the tempura batter by mixing the flour, corn flour and 190ml water. Dip the chilli in the batter and deepfry.

Carve the lamb rack and arrange with the garlic purée and the rest of the ingredients equally on two serving plates, drizzle with the jus and serve immediately with 2 huge glasses of Charles Hopkins’ award winning De Grendel Merlot!

JULY 2014 WINE EXTRA 37

Livin’thelife

by Maryna Strachan

Alto Brings Music to Your Glass When I received the invite to attend an exclusive lunch to celebrate local icon, Alto’s 90th birthday, complete with a vertical tasting of their wines, I knew I simply had to accept. As long as I can remember, the Alto wine brand was a major player in South African wine and was considered to make some of the top wines this country had to offer.

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Livin’thelife W

hilst a lot has changed at Alto, quality is still key. Today, however, the competition is bigger, but Alto still very much has it’s own solo performance in the choir.

Situated in one of the most picturesque and awarded areas of the Cape Winelands, Alto is nestled between other ‘Golden Mile’ greats such as Rust & Vrede, Guardian Peak and Ernie Els wineries.

Ironically I’d never been to Alto before, so the whole experience was new for me.

Sauvignon, finishing off on a high with the 2007 MPHS, the wine which gives homage to the four prolific winemakers who collectively put and kept Alto’s wines at the forefront of SA’s wine industry, Manie Malan, Piet du Toit, Hempies du Toit and Schalk van der Westhuizen who is still in charge of Alto’s winemaking today.

“It was a typically cold and wet winters’ day in the Cape and the crackling fire was rather welcoming – as were the wines to follow.”

Upon arrival, I joined the small delegation of media who were invited to spend the day at Alto. It was a typically cold and wet winters’ day in the Cape and the crackling fire was rather welcoming – as were the wines to follow.

What stood out through the board was the freshness and flavour that came through in all of these wines, despite their age. The 2004 Shiraz was sublime and the 2001 Cabernet also made a big impression on me, whilst the MPHS was utterly dreamy, rich and bold, but one I would most definitely serve with food.

We started off with a tasting of older vintages of the Alto Rouge, Alto Shiraz and Alto Cabernet

Schalk talked us through the various wines and noted that whilst Cabernet Sauvignon has always

JULY 2014 WINE EXTRA 39

Livin’thelife been the ‘main grape’ on the farm, their Shiraz vines are a force to be reckoned with, thriving in the local terroir and producing the highest quality and yields.

This was evident in the wine as well.

and get thrown away just because it’s old, like an elderly person who gets dumped in a retirement home by the kids only to be visited on high days and holidays, but otherwise forgotten.

Part of the Lusan group and Cape Legends (Distell) portfolio, Alto has been somewhat neglected as a brand, Ross Sleet (Cape Legends Marketing Director) commented. This is however about to change and rightly so! It would be an utter shame to see one of our icons disappear

Following the vertical tasting, we let into the main barrel cellar where a beautiful table had been laid for us to enjoy a traditional braai, complete with chops, wors, mielies and sosaties. Over lunch, we enjoyed yet more Alto wines, this time newer vintages and

“It would be an utter shame to see one of our icons disappear and get thrown away just because it’s old...”

The Kitchen Cowboys' steak sandwich and KWV Café Culture Schalk va der Westhuizen explains the intricasies of the wines.

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To book a private wine tasting, please contact Kevin 083 655 6611 or Jacques 082 337 9855

40A Uitkyk Street, Franschhoek sales@bevintners.co.za @bevintners www.facebook.com/bevintners WWW.BEVINTNERS.CO.ZA

JULY 2014 WINE EXTRA 41

Livin’thelife

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Livin’thelife lots of laughs and quips. This was a clever move as it truly brought home what Alto stands for and what it has represented for all these years: family, values, tradition and sophistication.

Whilst I realize there is a massive movement to the wine farm as a destination with offerings such as a restaurant, guest house/hotel and kids entertainment, I will add that Alto offers none of these, but in the same breath urge each and every South African to visit the farm – even just once, to get back to your roots. As I drove home, I simply had to listen to Toto’s Africa and couldn’t help to getting a little nostalgic whilst brimming with pride to be South African.

JULY 2014 WINE EXTRA 43

12

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

Emil den Dulk Owner – De Toren Private Cellar 1.Selling wine to China and the Far East. Are you engaging?

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

So many views, so many scenarios. The one who can adapt will survive!

Slowly.

6. Bulk exports. Sustainable or insanity?

2. Local & International wine competitions.

Worthwhile or waste of marketing budget?

I consider all wine competitions to be a waste.

Sustainable, given proper marketing and not flogging and building in a pricing buffer for the currency fluctuations. Insanity if it is low quality and labeled Wine of Origin, South Africa. See the latest trend of shipping dehydrated grapes to Europe - rehydarating, fermenting and then calling it Wine from South Africa! Really?!

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

It would most certainly put us on another level internationally.

4. What’s the next BIG wine trend?

Internationally: Italy is back in fashion, but not the wines you think. It is Amarone that pushed SA of the top position in Sweden and the trend is all over Europe. Big, bold fruity red wines. All contrary to the likes of the top wine raters.

South Africa: Watch for the next wave of cult wines and South Africa etching prices up to compete internationally. Quality is always linked to price and South African top wine prices come a sad 5th after New Zealand, Australia, Chile and Argentina. With top prices in Chile 3 x higher than our highest priced South African wines.

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

Do not intimidate. Re-enforce wine drinkers to trust their own palate. Do not be influenced by brands or people who are considered to be wine fundis.

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

As far as I know, fair treatment. More than 50% of wineries are in loss making situation due to the fact that they’re trying to do the ‘right’ thing.

12 questions

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

Nothing much as not many brands do above the line advertising.

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

Change the board structure and promote South African quality. Create an environment to increase prices as pricing is indicative of quality.

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

Get Government marketing support. And follow point 10.

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

If I knew I would be very rich!

JULY 2014 WINE EXTRA 45

WhatFoodWhatWine?

A Twist in the Oxtail with Samp Ingredients : 2 Oxtails, cut up Enough flour for dusting Salt and milled black pepper 30ml (2 tbls) Olive oil 50ml (1/5 cup) Butter 4 Cloves garlic, crushed 2 Large onions, peeled and chopped

Follow the instructions on the samp packet and cook the samp until tender. Season with salt and pepper and once cooked, stir in the onion mixture, serve hot topped with oxtail.

1 x 400g Can tomatoes 30ml (2 tbls) Tomato purĂŠe 750ml (1 bottle) Dry Red wine 1 x 425g Can butter beans, drained 1 x 425g Can chickpeas, drained Gremolata:

Heat the butter and oil together and add the cumin seeds, cook stirring for 30 seconds, add the onions and cook gently until they are translucent. Stir in the garlic, cook for a minute stirring, add parsley and lemon zest and stir into the samp.

Trophy Winner under R100

Trophy Winner over R100

15ml (1 tbsp) Finely grated lemon zest 2 Cloves garlic, finely chopped 125ml (1/2 cup) finely chopped parsley 1 Red chilli, finely chopped Dust the oxtail with seasoned flour.

Heat the oil and butter in a large saucepan and brown the oxtail in small batches.

Remove from heat and set aside.

Add the garlic and onion to the saucepan and cook until soft, but not brown.

Stir in the tomatoes and red wine and return the oxtail to the saucepan.

Simmer gently until the oxtail is tender, then add the beans and chickpeas and simmer for a further 15 minutes.

Mix all the ingredients for the gremolata.

Serve the beef on samp shown above.

46 WINE EXTRA JULY 2014

Du Toitskloof Dimension Red 2010 Web:www.dutoitskloof. co.za

Arendskloof Pinotage 2010 Web: www.arendskloof. co.za

WhatFoodWhatWine?

5 Star Under R 100

5 Star Over R 100

Table Bay Cabernet Sauvignon 2008

Rickety Bridge Shiraz 2011

4 Star Under R 100

4 Star Over R 100

De Bos Handpicked Cabernet Sauvignon 2011 Welgemeend Douelle 2009

Bon Courage Inkarรก Shiraz 2012 Fleur du Cap Unfiltered Cabernet Sauvignon 2011 Grande Provence Cabernet Sauvignon 2010 Groot Constantia Shiraz 2011 Arendskloof Tannat Syrah 2011 Quoin Rock Centaur 2009 Spier 21 Gables Pinotage 2011 Spier Creative Block 5 2011 Credo Shiraz Merlot Viognier 2010

3 Star under R 100 Limelight Pinot Noir 2012 Jordan Chameleon Cabernet Sauvignon Merlot 2011 Catchpole Cabernet Sauvignon 2012

3 Star Over R 100 Dagbreek Nebbiolo 2010 Nitida Calligraphy 2012 Rainbow's End Cabernet Franc 2011 Vrede En Lust Barrique 2012

Into the Spirit Germana Cachaca Caipirinha

With the world’s eyes firmly fixed on Brazil for the duration of the tournament, perhaps now is the time to dust off your muddler, liberate your inner Brazilian and try your hand at making your very own beautiful cocktail…

Germana Cachaca is South Africa’s only available artisinanal Cachaca and every bottle is lovingly hand crafted at the small family owned Garmana Distillery in Minas Gerais, Brazil.

With its rich aromatic flavour, but pure, clean finish this spirit can be enjoyed neat or as a base in a variety of cocktails..

Retail Price: R500 www.liquidity.co.za

Caipirinha • • • •

1 large lime 50ml Germana Cachaca 1 heaped tablespoon of castor sugar/20ml Sugar Syrup Crushed ice

Cut the lime in half, and each half into smaller pieces . Throw into your tumbler with the sugar and half of the Germana Cachaca. Muddle lightly to extract the juice from the limes, add the rest of the Germana and stir. Top up with crushed ice and stir to combine.

Enjoy!

48 WINE EXTRA JULY 2014

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

June/July 2014

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This month: Burgundy Lover’s Festival Father’s Day Lunch at Durbanville Hills FNB Whiskey Live Delheim Estate all jazzed up with Cheese Fondues Franschhoek Winter Wines Winter Wonderland Festival fun at Theuniskraal Bushmans Kloof Signature Food and Wine Weekends Wine and Dine Much More.....

Collaboration

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JUNE 2014 WINE EXTRA 49

Get Out Burgundy Lover’s Festival : Now in its fourth year, Wine Concepts’ premier Burgundy Lover’s Festival is set to be bigger and bolder as it celebrates the Capes finest Chardonnays and Pinot Noirs at the Vineyard Hotel & Spa in Newlands on Friday 13 June 2014 from 17:00 until 20:00. 40 of the country’s top producers on the Burgundian varieties have been invited to showcase their fine wines complemented by delicious snacks suited to the style of wines. As an added benefit all wines presented at the festival will be on offer at a 10% discount for guests wishing to purchase. Entry to the festival will be R160 per person for pre-booked tickets and R170 at the door subject to availability. The ticket price allows guests to taste all the wines on offer at the festivals and includes light snacks as well as a chance to win wonderful prizes in a lucky draw. Tickets are available from Wine Concepts Newlands (021-671 9030) newlandshop@wineconcepts.co.za and Wine Concepts on Kloof (021-426 4401), as well as through www.webtickets.co.za.

Father’s Day Lunch at Durbanville Hills: Make sure dad feels suitably spoiled with a lunch at Durbanville Hills Wines on 15 June. The doublevolume restaurant offers a contemporary space with panoramic views of Table Mountain, Table Bay, the rolling hills and adjoining vineyards.

The special father’s day lunch includes a glass of Rhinofields Shiraz and slow-roasted Karoo lamb shank. Lunch starts at 12:00 and costs R145 per person. Bookings essential and can be made at 021-558 1337 or by sending an email to info@durbanvillehills.co.za.

FNB Whiskey Live: It’s the largest, liveliest and most dynamic whisky lifestyle event of its kind, showcasing some of the most premium golden malts and blends in the world including the likes of firm favourites The Glenlivet Single Malt Whisky, Jameson and Ballantines. FNB Whisky Live takes please on 19 and 20 June at the Southern Sun Cape Sun from 18:00-22:00 daily and will allow beginners and long-time connoisseurs to discover the precious dram in a truly vibrant and eclectic setting. Limited tickets are available at R150 per person in advance or R170 at the door, so those who are interested in attending should book tickets online at www. whiskylivefestival.co.za to make sure they don’t miss out. The FNB Whisky Live Showroom promotes responsible drinking. No persons under the age of 18 years will be allowed into the Showrooms. Designated driver tickets are also available at R95 each. Part of the ticket proceeds will be donated to The Foundation for Alcohol Related Research (FARR).

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Delheim Estate all jazzed up with Cheese Fondues : For a taste of nostalgia and feel good vibes, find your cosy spot at Delheim, when this legendary Stellenbosch wine farm lifts the lid on its popular Cheese Fondue & Jazz indulgences, every Sunday afternoon during the months of July and August. Set in the atmospheric ‘downstairs’ tasting cellar at this renowned Winelands destination – the pride and joy of the Sperling family – with wafts of cheesy taste sensations and toe-tapping tunes filling the air, these hearty gatherings guarantee to melt winter blues away. At Delheim it is all about comfort and having a good time and they prepare their melting pots of culinary bliss to an authentic Swiss recipe that oozes deliciousness. Delheim’s cheese fondue, which is served with an oven fresh baguette and crisp vegetable crudités, has gained a loyal following over the years and is the perfect treat to ward off the winter chills. Along with a warming glass of Glühwein on arrival, lashings of piping hot cheese fondue and awardwinning estate wines, the Wicomb Jazz Trio will turn up the heat with their soulful music from 12:30 until 15:30. At R185 per person, a Delheim Cheese Fondue & Jazz experience is a sure must for your winter bucket list and your ticket to end your weekend in high spirits. For 45 extra one can pimp up one’s fondue with a side order of gammon (200 grams), whilst a wholesome, homemade soup will be available as a starter, also at R45 per head. Bookings for the Delheim Cheese Fondue & Jazz Sundays are essential.

Contact Delheim at 021-888 4607 or email restaurant@delheim.com to secure your table.

CAPE TOWN

Franschhoek Winter Wines : Winter is here! Each of the Franschhoek Vignerons will be showcasing their top red at this year’s Franschhoek Winter Wines on Saturday, 21 June at the Franschhoek Motor Museum, L’Ormarins Estate (12:00 to 17:00). Sip, sample and savour some of the best winter inspired red wines on offer.

Enjoy delicious comfort food prepared by the chefs at Terra del Capo, Anthonij Rupert Wines. Perfect for braving the cold weather, while you view some of the finest vintage and luxury vehicles on display. The Franschhoek Motor Museum offers visitors the opportunity to look back at more than 100 years of motoring history with its unique and exciting collection of vehicles, motorcycles, bicycles and memorabilia in the magnificent setting of L’Ormarins.

Live entertainment will round off what promises to be the perfect experience.

Tickets are available directly from www. webtickets.co.za at R180 per person. This includes a wine glass, a tasting of all the wines on show, as well as entrance to the Franschhoek Motor Museum. Booking is essential as tickets are limited. For more information the Franschhoek Wine Valley office on 021-876 2861 or office@ franschhoek.org.za

Winter Wonderland Festival fun at Theuniskraal : The Winter Wonderland Festival at Theuniskraal wine estate on 28 and 29 June is part of Tulbagh’s annual Christmas in Winter weekend celebrations. Situated in the centre of one of South Africa’s oldest agricultural regions Tulbagh is a comfortable, 120km drive from Cape Town, so head out there for the day and join in the fun, or better still, spend the weekend at one of the many wonderful places to stay. A visit to Theuniskraal for their Winter Wonderland festivities is a must-do for all visitors. A shuttle service every 30 mins will run between Tulbagh’s historic Church Street and Theuniskraal. Entry to the Tasting Centre and festival tent is free throughout the weekend - sample the Theuniskraal Cape Riesling, Semillon Chardonnay, Bouquet Blanc, Rosé and Prestige (a blend of Ruby Cabernet and Cabernet Sauvignon). There is fun for the whole family - tractor rides (weather permitting), live music, arts and craft stalls and a jumping castle for the kids. For the more energetic festival-goers, on Saturday there is a Theuniskraal Trail Run with 6km and 15km routes through beautiful countryside. To enter, please visit www.trailrunning. co.za. Opening times on Saturday are 10:00-16:00 and Sunday from 10:00 to 15:00. For more information call 023-230 0687 or visit www. theuniskraal.co.za.

Bushmans Kloof Signature Food and Wine Weekends : As the home of authentic Cape cuisine, the five-star Bushmans Kloof Wilderness Reserve & Wellness Retreat in the Cederberg Mountains is once again a mustvisit destination for serious foodies and wine connoisseurs this winter, with epicurean delights aplenty. For the forthcoming Food and Wine Weekends Chef Smith will team up with some of South Africa’s most revered wineries to present the perfect pairing of the finest local cuisine with outstanding South African wines, all within the luxury wilderness setting that is Bushmans Kloof. On Friday 27 – Sunday 29 June, guests can expect to experience the very best in food and wine pairing at the Bouchard Finlayson, thanks to the joint gastronomic forces of Executive Chef Floris Smith and renowned winemaker Peter Finlayson. Located in the Hemel-en-Aarde valley, Bouchard Finlayson is framed by mountains and within sight of the ocean, with frost-free, beneficial weather and the most perfect clay shale vineyard soils to produce Pinot Noir, Chardonnay and Sauvignon Blanc wines of outstanding quality. ‘Pinot Pioneer’ Peter Finlayson continues to excel in working with South Africa’s elusive grape, having recently won Gold for his icon Tête de Cuvée Galpin Peak Pinot Noir at the 2013 Decanter World Wine Awards in London.

(From R2270 per person per night, sharing). For more information or to book call 021-437 9278 or email info@bushmanskloof.co.za.

JUNE 2014 WINE EXTRA 51

Get Out

Bottomless Brut at Le Roi in Camps Bay every Friday : “There comes a time in every woman's life when the only thing that helps is a glass of champagne.” - Bette Davis. Calling all the Kings ladies and gents, every Friday at Le Roi Beach Bar in Camps Bay enjoy unlimited bubbly from 18:00 to 22:00 for R150 per person. It’s a royal drink for a royal crowd. Le Roi embraces like-minded people with a passion for ‘Life. Music.

Art’ and offers the ultimate setting to enjoy many glasses of celebratory bubbly. The décor is inspired by the vibrant

Wine and Dine Collaboration : Grande Provence Heritage Wine Estate is proud to present the next ‘Wine and Dine Collaboration’ on 25 June 2014, from 19:00, at just R495 per person. The Wine of the Month is Cabernet Sauvignon.

Executive Chef, Darren Badenhorst, will prepare a decadent 6 course dinner in The Restaurant and Grande Provence Winemaker, Karl Lambour, in conjunction with invited guest Winemakers, will showcase four magnificent wines. The month of June will see Grande Provence, Nederburg, Neil Ellis Wines and Teddy Hall showcasing their chosen wines. For reservations please call 021-876 8600 or email reservations@ grandeprovence.co.za.

Bistro 1800 & Haute Cabriere Food and Wine pairing Evening: Join Bistro 1800 at the swanky Cape Royale Luxury Hotel and Spa on Friday 27 June from 19:00 for a delectable food and wine pairing with Haute Cabriere wines. The dinner costs R320 per person and bookings can be made by calling 021-430 0506 or per email at info@18hundreddegrees.co.za.

palette of Tretchikoff’s work, and is at once both unusual yet intrinsically elegant. Paying homage to the pillar of music; top deep house DJs will take you on a beat filled journey; from when you arrive until deep into the starry night. The perfect pairing for a golden glass? Le Roi has fast gained a reputation for the best sushi on the strip and offers delicious fresh fruit platters to boot. For table bookings, please contact 021-437 1791.

Tastes of 2014 at the Vineyard Hotel: To welcome the impending winter months, the Vineyard Hotel will continue its popular ‘Tastes of 2014’ culinary calendar that features themed monthly dishes and special wine-paired dinners in its elegant Square Restaurant. As ‘Tastes of 2014’ goes into its third month, June, dinner guests can expect an emphasis on sustainability, with all produce brought in from no further afield than a 120km radius from the Vineyard Hotel. ‘Tastes of 2014’ also offers a series of fortnightly, wine-paired dinners that showcase the wines of carefully selected estates. On 20 June, the varietals will be selected from Beaumont Wines, which produces exactly 120,000 bottles on an annual basis and not a drop more. Specially crafted dishes, designed to help tease out the best possible synergies from the wine/food combinations, will be revealed to those attending. The Vineyard Hotel will be pulling out all the stops by offering a special bed-andbreakfast rate to wine-paired diners. Four-course diners will be accommodated in single rooms at R995 per night and double rooms at R1 690, while those indulging in the five-course option will pay R1 055 per night for a single room and R1 790 per night for a double. Both options include accommodation, attendance at the wine-paired dinner, and breakfast on the Saturday morning. For the complete schedule of wine-paired dinners, visit www.vineyard.co.za. For more information or to make a reservation, please call 021-657 4500 or e-mail eat@ vineyard.co.za.

CAPE TOWN

Franschhoek Bastille Festival turns 21! : Viva la France, viva la Franschhoek! This year marks a major milestone as the Franschhoek Bastille Festival turns 21! Join us at the festival on 12 and 13 of July. A highlight of this year’s festival will be a performance by a troupe of 10 Seychelles dancers and musicians who will take part in the street parade, and will also perform in the Food and Wine Marquee on both days. Not only will they be performing but they will also be judging the Best Seychelles Dance as performed by keen festival goers. The prize for the best performance is two return tickets to Seychelles (departing from Johannesburg), courtesy of Air Seychelles. The prize also includes six nights’ accommodation in the Seychelles, courtesy of Eden Island Development Company (Seychelles) Limited. This prize will be awarded on Saturday and Sunday. A highlight not to be missed! The Food and Wine Marquee, THE meeting place, is where you will find fabulous wine and food, created by some of the Valley’s celebrated winemakers and chefs. This year the marquee has moved to the Huguenot Monument grounds with its gorgeous backdrops and parking within walking distance. As always the town will be a hive of activities, which include the popular Franschhoek Boules Tournament, the Solms-Delta Parade and the Barrel-Rolling Competition. Other favourite attractions are the Farmers Markets in the Town Hall and the Church grounds, with musicians and carnival performers adding to your festival experience. Entrance tickets to the Food and Wine Marquee, which can be booked directly through www. webtickets.co.za, cost R200 per person for the 21st Birthday Celebration on Saturday. Tickets for Sunday cost R180 person, which promises a more relaxed atmosphere. A discounted rate of R150 per person applies if you book a table of 10 (Sunday only).

All ticket prices include a complimentary tasting glass, a R20 voucher for purchase of a bottle of wine in the marquee as well as a booklet of tasting coupons. Additional coupons can be purchased on the day. Booking is essential as tickets are limited. Once the marquee is full no more visitors will be admitted. So, dust off your berets and dress up in your finest red, white and blue for one of this year’s social calendar highlights! For more information visit www.franschhoekbastille.co.za or contact the Franschhoek Wine Valley offices on 021-876 2861.

JULY 2014 WINE EXTRA 53

JO'BURG

Get Out

Spirit of Elgin : Elgin Distilling Company, Oude Mollen Brandy, Catering Chef and Cigar Club present an evening of fine spirits, food and cigars. Join them for a guided tasting of four Oude Molen Brandies and two Boutique Schnapps from the Elgin Region in the Cape. On Wednesday 2 July 2014 in Edenvale, Johannesburg, from 19:00 to 22:00. R380/person includes the tasting and a gourmet three-course dinner. Booking is essential. For more information and to book, email nicci@fivestarwines.co.za or call 073 333 8424/ 011-453 9975.

GARDEN ROUTE Pick ‘n Pay Knysna Oyster Festival : Attracting more than 60,000 visitors each year, many new events are planned for this year’s festival from 4 to 13 July 2014. This year will see the re-introduction of past favourites like the Fun Fair – taking place on George Rex Drive – as well as the Marketplace Stalls, which will be incorporated into the Knysna Grainmill Organic Market on the corner of Long Street and Waterfront Drive. Expect improvements to the Pick ‘n Pay Flavours of Knysna gourmet evening, and the Big5 Sport Challenge.

Cyclists can look forward to the new Night Cycle event on 8 July at the pristine single track route at the Dormehl Farm on Barrington/Karatara Road, and active teens can take part in three new events – the Junior Golf Tournament on 9 July, the first Teens Triathlon on and around Leisure Island on 11 July, and the Junior Sit-On Canoe Relay from 12-13 July. On the more relaxing side of things, art enthusiasts will enjoy Woodmill Lane’s Wood Art Exhibitio,n which will include sculptures, furniture, and more by local artists and crafters. This year there’ll be even more reason to laugh with more comedy acts lined up with the new Comedy Festival on 5 July and the Comedy Shuckle on 10 July. Festival travel packages – including affordable accommodation options – are available via the online booking system at www.pnptravel.co.za. Registration costs and ticket prices vary for each event, and many events are free For more information, including the Festival Programme, visit www.pnpoysterfestival.co.za or contact Knysna Tourism at 044-382 5510.

DURBAN The Pick n Pay Taste of Durban : It’s back from Friday 25 to Sunday 27 July at Suncoast Casino and Entertainment World (Suncoast). Chefs from eight of Durban's top restaurants will create special menus of starter-sized dishes, including their signature dishes, designed to reflect their individual philosophies, whilst showcasing seasonal and premium ingredients. Over three days, this unique international restaurant festival will bring together Durban's most dedicated and sophisticated foodies in an al fresco, fine-dining celebration. Visitors will have the opportunity to sip, sample and shop their way around the festival. This year's show offers a range of brand new features and culinary experiences, to ensure that there is something for everybody to enjoy.

Tickets are: Standard Ticket: R80 - Entrance to the festival including a tasting glass Premium Ticket: R180 - Entrance to the festival including a tasting glass plus R100 worth of Scoins.

Taste Clubhouse Presented by DStv Ticket: R685 - entry to the festival, a free tasting glass, R150 Scoins, a private clubhouse to use as a base for the show with a complimentary bar service (wine, malt and soft drinks) plus a Taste of Durban Gift. To book tickets visit ITickets or Pick n Pay tickets.

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JULY 2014 WINE EXTRA 55

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