Wine Extra June 2014 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JUNE 2014

Robert Joseph An Eye on Wine Competitions

Livin’ the Life

The Wine Show Jo’burg – A Roaring Success

WIN! a Gold

Mandela Medallion

Leigh-Anne Williams

TASTE TEAM The Klein Karoo Gets Sexy

Official SA Media Partner

Chef Seelan Sundoo - Adolf Hitler Wine - Branson's wine estate

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

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Contents JUNE 2014

Editor’s letter Table Talk

Branson Set To Acquire Luxury Estate in Franschhoek , Adolph Hitler Wine Fetches £1,500 at Auction, Did Dodgy Wine Cause Beethoven to Lose His Hearing?, The End of the "White-Aproned Sommelier"?

Taste Team

Something different from the Karoo

Now You’re Cooking

Seelan Sundoo - TUNA FRESCA WITH LINGUINI

The Monis Medium Cream Cobbler

Livin' the Life

The Wine Show - Jo'burg

Raats Family ‘Old Vine’ Chenin Blanc 2012

An Eye on Wine Competitions by Robert Joseph

Interview

Beef Lasagne

Into the Spirit

We’ve been drinking

Special report

What Food What Wine

12 Questions

Get out

Our pick of the very best viticultural-based events.

Allan Mullins – Woolworths Wine Consultant

Radio and TV personality, LeighAnne Williams

JUNE 2014 WINE EXTRA 3

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

t’s show-time! Yes, it’s that time of year when sister company The Wine Show is on it’s annual tour of South Africa, bringing wine to South Africans who aren’t as lucky as us who live in the Cape. By the time this issue is published, our flagship Jo’burg Show will be done and dusted. In fact I’m typing this as I sit on the green plane taking me to the City of Gold. After Jozi, we’ll be taking on Durbs at the swanky Suncoast venue, which is rather exciting and at the end of July it’s the turn of all the friendly people in PE to swirl, sniff and sip their way through the myriad of wines they’ll find at the beautiful Boardwalk complex. I love these shows, despite all of the hard work, marketing and PR preparation which goes into it – and all the stress and headaches that go therewith. When I’m there, mingling with all of the wine lovers, wine novices and even the serious wine buffs. I get quite a thrill to see the enjoyment of Show visitors experiencing new flavours, new farms and in some cases, a wholly new outlook on what is wine. I can’t help but smile and think myself lucky. Lucky to live in one of the most beautiful parts of the world, to work in this wonderful industry with its down-to-earth people, who all share the love of wine and a passion for our country. I’m therefore looking at my ink-stained thumb while I type, as a proud South African who has just cast that all-important vote to keep all of this that we know, love and cherish, alive.

JUNE 2014 WINE EXTRA 5

DURBAN 5-7 JUNE SUNCOAST

AT THE WINE SHOW DURBAN

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

Dishes from the 2104 What Food, What Wine? SA competition will be available to try with their trophy winning wines.

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: Branson Set To Acquire Luxury Estate in Franschhoek Adolph Hitler Wine Fetches £1,500 at Auction Did Dodgy Wine Cause Beethoven to Lose His Hearing? The End of the "White-Aproned Sommelier"?

Branson Set To Acquire Luxury Estate in Franschhoek

irgin Limited Edition, Sir Richard Branson’s worldwide luxury collection of awardwinning retreats has entered into a preliminary agreement to purchase a new property - Mont 8 WINE EXTRA JUNE 2014

Rochelle Hotel and Mountain Vineyard in South Africa, which would become the latest addition to the already eclectic portfolio. Sir Richard says: “I’m thrilled to be able to announce that we have

entered into a sales agreement for Mont Rochelle and what I’m sure will be a ‘must visit’ winelands experience in South Africa and a fantastic addition to the Virgin Limited Edition portfolio.”

TableTalk

Mont Rochelle boasts a unique hilltop setting and private vineyard encompassing 40 hectares. The property comprises a picturesque 22-bedroom hotel set against a mountain backdrop, in the heart of the Franschhoek Valley and just 45 minutes from Cape Town.

“...will be a ‘must visit’ winelands experience in South Africa and a fantastic addition to the Virgin Limited Edition portfolio.” Previously owned by Miko Rwayitare, a visionary entrepreneur and Erwin Schnitzler, a German hotelier, Mont Rochelle Hotel and Mountain Vineyard will offer the perfect extension to a stay at Sir Richard’s Ulusaba Private Game Reserve, near the Kruger National Park. It is anticipated the hotel

will close to undergo refurbishment and re-open for business in the summer. Tara Whiting and Marius Botha of Acquire Africa who facilitated the preliminary agreement of sale of Mont Rochelle to Virgin Limited Edition, believe this is evidence that South Africa is thriving as a tourist destination. Tara Whiting commented: "We’re positive that Virgin Limited Edition and Sir Richard Branson will create something magical in Franschhoek with their future plans for Mont Rochelle, and will attract even more tourists to this beautiful part of South Africa. Wine and Culinary tourism is a growing niche sector of the tourism market worldwide and South Africa is certainly gaining recognition as possessing some of the most beautiful winelands and wines that measure up against the best in the world. Article courtesy of www.wine-searcher.com

JUNE 2014 WINE EXTRA 9

TableTalk

Adolph Hitler Wine Fetches £1,500 at Auction

magnum of wine believed to have been personally commissioned by Adolph Hitler and bearing the Nazi leader's face on its label has been auctioned for more

than £1,500.

The 1.5-litre bottle fetched a hammer price of £1,540, Scotland-based auction house McTear's confirmed to Decanter.com. It appears buyers were not perturbed by the wine's association with a perpetrator of some of humankind's worst known atrocities, although a pre-auction estimate had valued at the bottle at up to £2,000. Hitler is believed to have ordered a batch of 'Fuhrerwein' to mark his birthday on 20 April in 1943, in the midst of the Second World War. The label depicts the Nazi dictator in full uniform. Dominic Hughes, whisky and wine specialist at McTear's, said the wine 'has been verified by an independent historian and a member of the Wine & Spirit Education Trust'. 10 WINE EXTRA JUNE 2014

It is not fully clear how the bottle made its way out of Hitler's inner circle. 'We received the bottle from a gentleman in Hungary,' said Hughes. 'The bottle was given to this man’s father, who had been a prisoner of war, by a German soldier when the war ended. This bottle has been in the possession of the owner's family since then.' McTear's was unable to offer any information about the wine's buyer. Some previous attempts to sell wine linked to the Nazis have been criticised. Last year, the Simon Wiesenthal Center, which campaigns for Jewish human rights and hunts remaining Nazi war criminals, called for a boycott of an Italian company that it said was producing a range of wines with Nazi and fascist labels. Article courtesy of www.decanter.com

Developing Wine Brands

SDF

Supplier Development Fund

A proud initiative

Bayede The Prince

Cape Dreams Pinotage

Cabernet Sauvignon

The Prince Merlot

Bayede

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

Cape Dreams

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

Libby’s Pride

Thandi

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

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

Thandi

Sparkling Rosé

Libby’s Pride Shiraz

MILK

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

MILK Everyday Kiss Chenin Blanc

Women in Wine

Cabernet Sauvignon

Women in Wine

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

Thembi Seven Sisters Merlot

African Roots is a 100% black-owned wine

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

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

Thembi Pinotage Thembi Shiraz

Ses’ﬁkile

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

Sesﬁkile

Re’mogo

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

Cabernet Sauvignon

Ses’ﬁkile Shiraz

JUNE 2014 WINE EXTRA 11

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

TableTalk

Did Dodgy Wine Cause Beethoven to Lose His Hearing?

he Ludwig van Beethoven is indisputably one of the most famous composers of all time. His immediately recognizable symphonies are made even more impressive in that he was all but completely deaf when he wrote many of them.

better does not bear thinking about).

More recently, a rumour has been going around the internet that Beethoven’s deafness was caused by all the wine he imbibed and a study suggests this could indeed be the case.

Beethoven’s hearing began to deteriorate seriously when he was in his late 20s, kicked off by a bout of severe tinnitus, a condition that causes a ringing in the ears. He lost his ability to hear high-pitched noises first and at the time of his death (aged 57) he was almost completely deaf.

Following an analysis of hair and bone fragments, scientists determined that there were high levels of lead in Beethoven’s body at the time of his death in 1827. The German composer was known to drink a lot of wine throughout his life to ease his myriad health problems and researchers from the University of Utah School of Medicine have suggested that it was the lead in this wine that caused his gradual hearing loss. But wait! Don’t go pouring out your half drunk bottle of Shiraz from last night just yet. In late 18th Century Vienna, lead was often added to cheap wines in order to make them more palatable (although how bad the wine must have been for people to consider adding lead to make it taste 12 WINE EXTRA JUNE 2014

Lead acetate – also called sugar of lead – has been added to wine since Roman times to sweeten it. This is, of course, now illegal and modern winemaking techniques render its use obsolete anyway.

In fact, at the premiere of his Ninth Symphony in 1824, his hearing had deteriorated so much that he had to be turned around to appreciate the audience’s reaction following the performance. While there is no concrete evidence to support this claim, excessive consumption of lead-tainted wine seems just as likely a conclusion for Beethoven’s deafness as previously mooted ideas: abnormal cochlear growth, auto-immune diseases, or that catch-all scapegoat for 19th Century maladies, syphilis. Article courtesy of www.wine-searcher.com

Premium

Win a trip to La Mondianese, Northern Italy

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

The End of the 'WhiteAproned Sommelier'?

he future of minimalist restaurants and sombre sommeliers in dark suits and white aprons could be numbered, if – as new research suggests – we prefer to drink in florid surroundings.

“I believe the results of our study will extend to restaurants and bars reconsidering the colour of tablecloths, glassware, cutlery and even the colour of pictures on walls...”

More than 2000 Londoners are expected to take part in the world’s largest wine-tasting experiment next month, which aims to determine how your immediate surroundings affect your flavour perception.

14 WINE EXTRA JUNE 2014

Each participant will be given a single glass of wine to taste whilst being exposed to a selection of scientifically chosen sounds and colours, which will then be collated and analysed. Professor Charles Spence, professor of experimental psychology at Oxford University's Crossmodal Research Laboratory, who is conducting the experiment with Rioja brand Campo Viejo, has already undertaken similar research with single malt. He found that a "change of environment

TableTalk can give rise to a very real 10–20% change in the experience of the whisky." He claims the upcoming experiment could be game-changing. “I believe the results of our study will extend to restaurants and bars reconsidering the colour of tablecloths, glassware, cutlery and even the colour of pictures on walls,” he said. “The age of the white-aproned sommelier might even be drawing to an end.” "And, at home, where do people drink the most wine? In the kitchen and living rooms, which tend to be painted white or cream. If people love their wine, they should probably be thinking of injecting colour at every available opportunity. It’s extremely exciting.” Spence isn’t the only researcher to find a link between environment and taste. German researchers have already investigated the impact of colour on flavour perception. In 2009, psychologists at the Johannes Gutenberg University of Mainz found that wine was perceived to taste better in a red or blue-lit room. Drinkers were also prepared to pay more for the same wine depending on the colour of the room. The Riesling used in the experiment was also perceived as being nearly one-and-a-half times sweeter in red light than in white or green light. Its fruitiness was also most highly rated in red light. Meanwhile, a small study out of the University of Portsmouth published in 2011 found that loud environments can make alcohol taste sweeter and impair judgement as participants were less able to detect alcohol strength as the noise and music got louder. Another study published in the British Journal of Psychology also found that wine can take on the attributes of the style of music people are listening to. Listening to the smooth voice of crooner Tom Jones, for instance, was associated with adjectives like earthy and full-bodied for a glass of Merlot Article courtesy of www.wine-searcher.com

Visit our Showroom: See our Product Range: Contact us for a Quote:

87 - 11th Rd, Kew - JHB www.riverwoods.co.za (011) 887 7139

TasteTeam The Klein Karoo Gets Sexy

The Klein Karoo is famous for many things, from Ostrich farming and the the Klein Karoo Nasionale Kunstefees to the Kango Caves and when it comes to wine, Port-style has been their speciality for yonks. This month the Taste Team samples a flight of wines that highlight some of the other styles of wine made in the area, showcasing the diversity of the terroir and proving that the Klein Karoo has a lot more to offer than feather dusters and stalactites.

From left to right: Herold Pinot Noir 2012, by Herold Wines, RRP: R120. Karusa Double Black Petite Sirah 2012, by Karusa, RRP: R85. Axe Hill Machado 2012, by Axe Hill, RRP: R110. De Krans Tritonia 2012, by De Krans, RRP: R95. Boplaas Gamka Touriga Nacional & Shiraz 2012, by Boplaas, RRP: R175. Peter Bayly III 2011, by Peter Bayly, RRP: R120.

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JUNE 2014 WINE EXTRA 17

TasteTeam Herold Pinot Noir 2012 RRP: R120 ; Stockists: Available from the cellar www.heroldwines.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.

and strawberry fruit on the nose with tinges of earthy mustiness tied up in a fragrantly perfumed aroma. It caresses the palate with light and tangy fruit brushed with a hint of oak, good acidity and freshness. A perfect lunch-time tipple. Eduard says: This wine took me straight to a good braai, past the nose that is light, minerally and shows a hint of berries. The colour did not really stand out as being anything different and the taste is light on tannins with obvious acid. Pour yourself one while doing a chop-and-wors-dance, or keep the braaier happy by re-filling his glass. This wine is not in my particular taste, but will definitely get you into a party mood.

Daisy says: I can compare this wine to sitting in an English Rose garden… Fresh and earthy with strawberry notes and floral aromas dance about with good acidity and a lengthy finish. Since the weather is turning, try this with a typical bangers and mash combination. A straightforward and easy drinking wine. Like a typical blonde, pretty and pleasing. Charlotte says: Light, bright and fruity would be an apt description for this wine, which displayed all the classic trademarks of a Pinot Noir. It’s a known fact that Pinot Noir can be a tricky little number, but when done right it can produce the most fragrant and delicate of wines. Loads of redcurrant

18 WINE EXTRA JUNE 2014

“It caresses the palate with light and tangy fruit brushed with a hint of oak, good acidity and freshness.” Donald says: Screw-top reds always make me suspicious as it can be an indication of a wine that is relatively inexpensive, but may not be good value for money. The bouquet alluded to Pinot Noir, traditionally the trickiest of grape varieties. Light and bright in the glass with a meaty, brambly, strawberry preserve twang on the nose, the palate was light with bright fruit tempered by some acidity and oak maturation. Akin to a Beaujolais on South African steroids. Ilze says: Pretty light ruby colour with lots of acidity on the nose, it envelops

your mouth with red berry, wild strawberry and some minerality. The flavour seems to hang around for a while, but no real depth there. It does grab your attention at first, but… look there is a bunny! Try this with a baked Salmon Wellington – one can never have too much butter. Guest taster Francois says: A red with hints of strawberries on the nose. The wine gives promises of cherries and even some mulberry flavours. Unfortunately the promise is shattered on the tongue. It lacks robustness. When left to breathe for a while, it definitely helps in bringing more depth to the wine. Maybe it is the screw top (yes, call me old fashion, but a good red needs to have a good old cork!), but it seems that this wine was bottled too young and needed a bit more "smoothing" to be "smooched". It is like a calf trying to be a bull, but not quite ready for the matador yet.

Karusa Double Black Petite Sirah 2012 RRP: R85; Stockists: Available directly from the cellar www.karusa.co.za

“It is like a Ferrero Rocher chocolate ball, all the "lekker" stuff mixed into one!”

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…

Eduard says:The nose shouted out –“Surprise! I may not look like it, but you will enjoy me!” I picked up a woody smokiness and, just to keep you on your toes, a tinge of tomatoes - the small cherry ones. There is an artificial roundness to this balanced wine that will get you to stand up and pour another round for your friends, any day of the week. It is nice, spicy and friendly - a full wine with a lot of surprises to savour. This is a drinking wine to have in your collection to open up and enjoy.

Daisy says: Elegant and dark, almost black in colour, it reveals intense flavours of plum, blackcurrant and candied apple. It almost has a slight coffee and salty flavour to it. For winter, try this with a tender and succulent fillet steak. The only way to kick off this season is a proper braai with this wine. The guys can see to the meat, whilst the girls will sip red wine by the gallon. Charlotte says: This is so jammy it should come in an All Gold can. This jamminess is nicely balanced with a savoury, floral and game nuance that gives it an exotic element. Very dark and opaque in the glass with a violet and purple rim, its chunkiness belies the fact that it is very easy drinking, smooth and full of concentrated dark fruit pastille flavours. Sometimes we overcomplicate wine by looking for complexity and depth instead of just enjoying the moment, but this is a wham-bam-thankyou-Ma’am wine – straightforward and pleasurable.

Donald says: I had a massive sense of de ja vu after my first sip of this wine as I was sure I’d had it before. Completely different to the first tasting in just about everything – colour, bouquet and taste, it reminded me of the nightly spoonful of molasses my mother gave me as a child in winter to ward off colds and flu. Broody, inky, dark purple, the nose is freshly cut flowers rolled in tar - dusty, meaty kerosene with some violet and floral notes thrown in. The palate is not hot, but jammy and smooth with a lot of depth. lze says: Its dark colour reminds me of something that the witches might have brewed in Macbeth. Beetroot coloured, it is fragrant and woody with a sweet offset. It has added gracious sugary goodness, a port-like mouth feel and some ground coffee flavours. This wine has that great flavour burst, is easy drinking and is not too complex. I’d pair this with a good fillet steak and some good friends around the braai. Guest taster Francois says: Wow, what a surprise in a screw top bottle (forget what I said in the previous review). This wine is yum... Very dark, almost, as the name suggests, black. On the nose

TasteTeam there is a magnitude of flavours coming through. Think vanilla cappuccino dusted with cinnamon and a bar of chocolate to round it of. In the mouth the wine explodes into a multidimensional wine, bringing the flavours you had on the nose to the tongue with an added hint of spiciness to top it off. It is like a Ferrero Rocher chocolate ball, all the "lekker" stuff mixed into one!

Axe Hill Machado 2012 RRP: R110 ; Stockists: Wine Concepts, Liquor City and Wine & Liquor www.axehill.co.za

Daisy says: This is as smooth as a young Italian bloke trying to woo a foreigner… a lot of smoke, but lacking the fire. It is full of promise, full-bodied and herbaceous with concentrated dark fruit and underlying minerality with a dash of pepper and spice. Pair this with oxtail or a hearty lamb shank and that will ensure unrivalled gastronomic satisfaction.

JUNE 2014 WINE EXTRA 19

TasteTeam Charlotte says: This blended red reminds me of a pro poker player in that it keeps its cards very close to its chest. Ruby red in the glass, the bouquet is restrained with a little sour cherry and cinnamon thrown into the mix. With a certain tannic sharpness on the palate, probably due to it being relatively young, it struck me as being nothing special. It is certainly different though and after a few years in the bottle and with the right food pairings it will probably be well worth a try.

“One can drink bottles and bottles of this if you’ve had a really difficult day…”

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.

here to dabble in wines made from the traditional port varietals. With a young cherry laden bouquet, the wine was sharp and intense on the palate with a hint of cinnamon. In a lot of ways it reminded me of a poor Chianti. Except that it was great. Ilze says: If there were anything called comfort drinking, this would be it. Delightful aromas of herbs, pepper and spices on the nose. The taste of sweet red stone fruit, minerality and some flintiness with soft tannins and a moderate acidity. One can drink bottles and bottles of this if you’ve had a really difficult day and, if you were like Ada, my former flat mate, you can start at 10am to prepare yourself for another university lecture. Ada, you are sorely missed.

Eduard says: Interesting, because of the unknown. From the colour to the aroma I must say, I feel somewhat out of my depth. In my glass I had something of the unknown, trying to evaluate the wine against my known tasting techniques and getting on the other side without any evaluation of worth. Did I like the wine? Yes. Why? I truly cannot give you a concrete reason. The taste was strong and thin at the same time, light on tannins… easy drinking. Try pairing it up with a nice creamy mushroom risotto with crushed garlic.

Guest taster Francois says: A wellrounded wine with a deep ruby red colour. On the nose I got aromas of black cherries and mocha, with a hint of spiciness and even some vanilla undertones. On the palate hints of spiciness comes through mixed with berry fruit flavours. Unfortunately the wine lacks follow-through and the flavours drop away fast, like the Stormers team in the Super Rugby tournament. The wine is still young and would do well to be left another 3-4 years. I can imagine that it would grow into a big wine as it matures. Buy now for later consumption.

Donald says:Genius often goes one of two ways – brilliance or disaster. A lot of winemakers have to be risk takers to remain competitive, always seeking new ideas in terms of what goes into a wine and how to make it. The Klein Karoo is renowned for its Port and it seems fashionable now for wineries

De Krans Tritonia 2012

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RRP: R 95; Stockists: Available directly from the cellar www.dekrans.co.za

Daisy says: This wine has an attractive ruby colour with red berries and spices. Mixed spice, cinnamon and cloves come through as dominant flavours complementing the red fruits. I start salivating when imagining this wine paired with pork crackling. A glutinous feast will suit it best. Charlotte says: Christmas cake in a bottle – this has all the trademarks of mulled wine without the crackers and paper hats. Cloves, spice, nutmeg and violets, it’s hard to pick out an overriding aroma, but it’s complex enough that each sniff delivers something new. Savoury, elegant with well-integrated wood and a little bit of Klein Karoo herby shrub, this wine is the perfect antidote to all the wannabe Bordeaux blends out there as it has way more personality and character than most and will keep your dinner guests guessing all night as to where it comes from. Eduard says: Swirl, swirl, swirl, look at the legs and pick up the nose. High in alcohol, it tastes full of fun. I truly enjoyed the experience of swirling,

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.

smelling and tasting, just because this is what this wine was made for. The aromas from the glass were a mixture of nuts, tomatoes and a hint of pepper, the cultivar just beyond my grasp, nearly known, but not quite a Bordeaux nose. I can picture a shady stoep overlooking a green valley in a dry landscape. The winemaker must have a personal relationship with his vineyard to get this kind of lekker together in one glass!

“The winemaker must have a personal relationship with his vineyard to get this kind of lekker together in one glass!” Donald says: Perfumed and pinot noirish with aged Port-style notes as well as being a deep ruby red, combined to press the intrigue button in me early on. A serious savoury tone wrapped around bitter cherry, spice and vanilla from judicious oaking left me feeling encouraged to try more. With each sip this wine builds and develops in character and although it is fairly weighty and heavy-footed, it is probably a perfect antidote for when your taste buds are fatigued from Bordeaux and Cape blends and you want to try something different. It has “Foody Wine” written all over it and if not paired with Karoo Lamb will probably rebel by falling over and emptying itself all over that expensive white linen tablecloth.

TasteTeam

Ilze says: I can only describe this as dry fruitcake in a bottle. This might sound awful, but it is quite the opposite. I get complex flavours of cloves, marzipan, red berries, burnt sugar, cinnamon and anais, which is utterly delightful. This will be paired smartly with venison of some sort, a warm crackling fire and a hot companion next to you, otherwise as in my case, your cat. Guest taster Francois says: Opulent ruby red colour with hints of violets, cherries, cinnamon and cloves. A colourful wine on the nose and palate as is the species of flower to which it is named after. It is a complex wine on the tongue, slightly acidic and with a fruity undertone. It has body to show, but will benefit from a few more years on the shelf. For now it is a slightly underweight sumo wrestler at a big sumo-wrestling tournament, but in time may well be the guy taking the podium.

Boplaas Gamka Touriga Nacional & Shiraz 2012 RRP: R175; Stockists: Available directly from the cellar www.boplaas.co.za

“…this wine takes no prisoners - big, bold and ballsy…”

Daisy says: This dark ruby coloured wine exudes a complex palate of sweet ripe plums, cherries and subtle vanilla pods and spice. It is an intense wine, with a full mouth-feel, perfect for the very dead of winter colds and is quite enticing if you give it time to open up. Organise a curry cook-off with friends and invite this wine along. Charlotte says: Dark and opaque in the glass I’d like to think that this is a blend of a Portuguese variety with Shiraz as there were definite black pepper and spice tones in the bouquet along with a myriad of meaty blackcurrant, redcurrant and violet aromas giving it a hedonistic quality. A viscous, concentrated dark chocolate-laced full mouthful wraps this up into a classy multi-layered package to reveal a bright core – like opening a dozen gifts on your birthday to ultimately reveal a pair of diamond earrings. Every wine enthusiast should add this to their collection but keep it under lock and key so that it can be saved for special occasions and the best of red meat cuts.

JUNE 2014 WINE EXTRA 21

TasteTeam Eduard says: This wine spoke to me through its colour, a dark ruby heart filled with the promise of greatness. The portly sweet aroma filled the glass with more than a hint of cinnamon between the elegant lightness of pomegranate and ripe bananas. An absolute multilayered experience that got better every time I put the wine to my nose and lips. Decant this wine and give it a while to start up a personal relationship with you. The beauty of the Klein Karoo is locked up in this wine for you to discover. It is special all the way and my pick to keep in the collection for a special occasion. Donald says: Head and shoulders above the other wines of the evening, this made me realise what all the fuss is about when it comes to “new” wine regions in our great country. Dark, opaque and brooding in the glass with violet tinges, the bouquet reminded me of when I collected silkworms in my childhood - mulberry fruit mixed with sandalwood spice followed by an eye watering smoky, smouldering follow through. Fruit driven and high in alcohol, this smooth but complex wine showed amazing depth in layers that roll off the tongue one after another in seamless perfection. With a pleasant rusty, dusty aftertaste balanced by a lick of vanilla this wine takes no prisoners - big, bold and ballsy and will only be subdued by the most hearty of fare. Ilze says:The dark crimson colour promised complexity and delivered it. Its somewhat like internet dating… the profile looks good, but the date is surprisingly mind-blowing. There is rich cherry, mulberry and raspberry acidity. It’s woody with a sweet aftertaste and the lingering finish invites you to a home

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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.

baked venison pie. But wait, there is more…. Leave it for a little to open up and you will be coming back for more and more… and more... I only wish all men were so satisfying…

“…this wine takes no prisoners - big, bold and ballsy…” Guest taster Francois says: This is a lion of a wine (as the name suggests: gamka meaning "lion" in Khoi-san). A brilliant dark plum coloured wine, multilayered (like Ouma's secret trifle dessert recipe), with hints of mulberries, redcurrant, violets and a smokiness mixed with spice. On the palate it has a fair amount of tannins, followed by a burst of spice that lingers on like the memory of a lost lover. It can be kept for a good few years (even a decade or two). This wine is as complex as South African politics.

Peter Bayly III 2011 RRP: R120 : Stockists: Wine Concepts and Abuzz Wine App www.peterbayly.co.za

“…picture a winemaker in love, walking hand in hand with his grapes, singing an aria for the vineyard…”

Daisy says: : Imagine a weekend away in a little cabin in the heart of the Karoo. This wine embodies the thought with its herby, fynbos and sweet succulent fruits. It is complex and smooth with a long finish. Pair this with a home-made (with love) bobotie and yellow rice and an afternoon filled with Karoo kisses (i.e. the wine). Charlotte says: This has sheep farm written all over it as it smells like the inside of the barn at the start of shearing season – dusty, earthy and with just a hint of dark plums and stewed fruit as an afterthought. Rustic would be an understatement – this wine should come in a bottle with a John Deere label on it. Taste wise though it is a lot more refined with plenty of dark Port style fruit wrapped in a savoury envelope and just a hint of oak. Structure wise there is plenty of tannin to give the wine backbone, but I can’t help feeling that a few years in the bottle would help get rid of the chewiness and allow the fruit to fully shine through.

Eduard says: I can picture a winemaker in love, walking hand in hand with his grapes, singing an aria for the vineyard or whispering sweet nothings to the individual bunches. Liquorice stepped forward on the nose along with some sweet berries in a light earthy tone. The taste is satin-soft, gliding down the tongue with just enough after-taste to keep you content and happy. Pair this one up with a medium rare Springbok Carpaccio, naturally to share with the one you love.

has a has a deep plum colour and, on the nose, a smokineness that is mixed with apricot and plum flavours. There is also some floral undertones with a hint of oak spice. On the palate it has a good balance with a lingering savoury finish. Not for the faint of heart and not to be gobbled down in one go, but to be enjoyed minute-by-minute, drop-bydrop.

Donald says: The nose on this is complex and reminds me of opening a Christmas pudding that’s been stewing all year long in its wrapper – brandied and spicy dried fruits with a hint of rooibos tea, mint and cinnamon are thrown into the mix. Dark ruby to the eye, I was excited by this wine as it was so different to anything I’d smelled before. Taste wise the flavours were subdued and structured with a dried apricot rubbed in fynbos sharpness wrapped up in a taut, savoury black fruit and olive frame. Like a pimply teenager this wine was not sure of itself and probably needs a few more years in the bottle to fully mature and develop a defined personality. Ilze says:The floral nose with a beautiful dark ruby red colour is deeply alluring. It is plush, spicy and very fruity, with ample stone fruit and marmalade flavours. There is a savoury edge to it that leans to a salted coffee flavour. Savour this one like a French Olivia Pope, with a croissant and your Tannie’s marmalade. Guest taster Francois says: An unusual wine blend of three Portuguese varieties: Touriga Nacional, Tinta Barocca and Souzão. This superb wine

Guest Taster, Francois Bouwer: Whilst he’s a social wine lover, Francois knows the difference between a good and a ‘not-so’ good wine, whilst acknowledging that price doesn’t always equal quality. Despite hailing from Pretoria, Francois was raised in a home where wine was preferred over brandy, but loves his life in the Cape winelands, which he has called ‘home’ for the past 10 years.

Special Report

An Eye on Wine Competitions by Robert Joseph

Wine competitions are the worst way to identify the world's best wines.

part from all the others that have been tried. I make no excuse for mangling Churchill's famous quote about democracy and using it here because the process of getting a group of people to blind taste a series of bottles is effectively a democratic process and it is undeniably flawed, but... It does actually work better than the alternatives. Immodestly, I can claim to knowing a little about wine competitions. Apart from judging

24 WINE EXTRA JUNE 2014

at a long list of events including the SAA Wine Show in the Cape and regional and national competitions in Australia, New Zealand and Europe, I've actually run a few myself: 49 International Wine Challenges (IWC) in London, Japan, China, Russia, Hong Kong, Vietnam, Poland, Singapore, Sydney and Thailand, to be precise... as well as the Tri Nations in Sydney, which set wines from Australia, New Zealand and South Africa against each other, and the Swiss International Awards in Constantia.

Special Report Like democratic elections these events, and others in which I have participated as a judge, have differed in the ways in which they were run. Australian 'Wine Shows', when I took part in them, were often oddly competitive in their own right. Tasters tested themselves and each other to see how many wines they could usefully assess. I recall one event at which I had to sniff, sip and spit my way through a single 'flight' of 150 'current vintage' Chardonnays, before rounding off the day with 40 reds and fortifieds. But there have also been French competitions at which we were expected to focus our attention on 20 or so undistinguished wines before being liberated to concentrate on the far more important business of a four-course lunch. The New World tasters have tended to have quite similar knowledge, tastes and criteria; again in Europe, I've found myself judging Alsace wines

alongside Frenchmen for whom Gewurztraminer was a novel experience. The competitions with which I've been involved have evolved too. In earlier IWCs, tasters were unaware of the country of origin of the wines they were judging, and we expected them to assess, say, a Merlot-based wine from St Emilion against ones from Stellenbosch and Sonoma. After analysing the results and talking to the judges, we abandoned that system in favour of providing information about origin and grape variety, but all of the competitions run according to OIV (International Organisation of Wines and Vines) rules - still prefer to leave their judges in the dark. For a while, we tried giving judges an indication of the prices of the wines they were tasting - as the Decanter Wine Awards (DWA) does with its Over-

â&#x20AC;&#x153;...the process of getting a group of people to blind taste a series of bottles is effectively a democratic process and it is undeniably flawed ...â&#x20AC;?

JUNE 2014 WINE EXTRA 25

Special Report £15 and Under-£15 categories - but we gave that up too. Judges at OIV competitions are forbidden to discuss the marks they have given; Judges at most New World competitions, the DWA and IWC, have to come to a consensus over every award. Unsurprisingly, especially given my experience over 25 years of seeing all manner of wine competitions, I believe that the methodology we developed at the IWC is the one that works best. The decision to reveal regions and grape varieties stemmed from the realisation that not doing so led to wines occasionally being given awards that might not make sense to anyone who actually bought the wine. I recall tasting as part of a group at an OIV competition, all of whom decided that we were tasting Pinot Bianco, and that was the basis on which we allocated the medals. When it was too late to revise those awards, we were informed that all the wines we’d judged were labeled as Chardonnay; none of them warranted any kind of recommendation as an example of that grape.

when they select a bottle, why not tell them the price as well? The problem we discovered was that price is a relative factor. To one person £15 is a lot of money to pay for a bottle of wine; for others, who are used to paying £30 or more for Burgundy, it’s relatively cheap. One taster, when given a £20 bottle tended to think “I’m damned if I’m going to give a wine that pricy – and, by implication, that poor value for money - a gold medal”, while another would say “£20 suggests this is a serious wine – and thus potentially more likely to be worthy of a gold than one priced at £10”. Judging without knowing prices yielded more interesting results; we found that it led to a higher proportion of inexpensive wines walking away with big prizes.

“I believe that the methodology we developed at the IWC is the one that works best.”

Pricing was another issue. If it’s right for tasters to know the grape variety and origin because consumers have at least part of that information

26 WINE EXTRA JUNE 2014

I also like the fact that wines at the IWC are tasted up to four times before they leave the process, and that all entries are sampled at least once by a 'super jury' to ensure fairness and consistency. And I'm pleased that Mundus Vini, the Germanbased competition of which I'm a director has finally left the OIV system, but I still think that all competitions, indeed all wine judging, is fundamentally flawed.

Special Report

So why is that? First, there is the question of bottle variation. Even setting aside the issue of wines that are very slightly corked – a more frequent problem than is usually recognised – wines sealed with natural corks can differ hugely thanks to the variation in the amount of oxygen these closures allow into the bottle. Far too often when I check the half-dozen or more bottles of the same wine to be served at a dinner where I am a speaker, I find gold medal-worthy examples – and ones that would struggle to get a bronze. Next, there is the context: wines that come at the end of a line of bigger or lighter, oakier or unoaked samples can often be unfairly judged. Barometric pressure can affect the way wines are perceived, as, for those who believe in such things, can the biodynamic calendar. (I’m agnostic about this last factor, but the down-to-earth people at Marks & Spencer now schedule their press tastings to 28 WINE EXTRA JUNE 2014

coincide with biodynamically ‘propitious’ days. All of these factors can affect the way a wine performs at a competition, though hopefully the fact that there is a panel of tasters mitigates the additional variation in the way their physical and mental state can influence individual critics’ taste buds. Wine writers are made from flesh and blood; the score they give a wine might well be explained by factors ranging from a light head cold to mortgage worries and pregnancy. My own answer after all these years is simple. I look out for wines that have won awards in three or more reputable competitions. I have seen wines strike lucky or unlucky in one wine show, but it’s a very, very rare example that can bamboozle several sets of judges.

Exclusive interview

Leigh-Anne Williams Relevant, real and ambitious, Pietermaritzburg born radio and TV personality, Leigh-Anne Williams is a lover of wine and all things Italian.

APRIL 2014 WINE EXTRA 30

Leigh-Anne Williams Where did your career begin? Well, I was born in Pietermaritzburg, but we moved to Johannesburg soon after that where I went to primary school. My family then moved to Cape Town, then back to Jo’burg and then back to Cape Town, where I finished high school. I studied at the University of the Western Cape where I did a Bachelors degree in Communication and Language and an Honors degree in English. I was then employed by the University of Cape Town in their marketing department, where I was involved with recruiting students. At that time, I’d already started working with Goodhope FM over the weekends and I totally loved it. It was like my little go-to, but at that time radio didn’t pay much money, so I couldn’t live off it. In 2010 I got an agent and went for my first casting. I got the job, which was as an actress in a series called League of Glory. I love telling stories and being able to entertain people. It was then that I approached Goodhope FM and at the time they had a weekday slot available, so I joined the Afternoon Drive team. Soon after this, the management had a meeting with Expresso who

indicated that they were looking for a new presenter and my name came up. They called me up and asked me whether I’d mind standing in for a week, which I was delighted to do and a year and a half later I’m still there. They’re probably thinking, “Didn’t we invite this girl for a week yet she’s still here?”.

“Didn’t we invite this girl for a week yet she’s still here?” It’s been a matter of having dreams and empowering yourself for the day that the opportunity arises. I went for acting classes and training and did a lot of little jobs that didn’t pay, but it gave me the necessary skills, which enabled me to do the real thing when it came up. I never lost sight of what I ultimately wanted and I wasn’t afraid to work hard to get there.

Let’s talk about wine… You obviously enjoy wine?

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Exclusive interview

Yes, I absolutely do. I’ve recently started to appreciate it more. In the last year, I’ve started realizing how special wine can be when you treat it in the right way. I come from a family who doesn’t really drink at all. That comes from a past of people not really treating alcohol in the right way and thus the decision to rather stay away from alcohol completely. I have however been going to a range of wine and food pairings where I’ve been learning how to treat it properly and pair it with the right things to create an exquisite relationship. I really enjoy and savour wine and it’s my go-to at the end of a long day just to help me unwind and debrief. I see it as a way to spoil myself and have a mini date with a good glass of wine. [Laughs!] No wonder I’m still single!!! So, do you have any favourites? I’m a white wine kinda girl. I was recently on a cruise ship and the hotel director would spoil me every night by sending a lovely bottle of wine to our table. I’m a Sauvignon Blanc lover and prefer a semi-sweet or off-dry style wine. I’ve got sweet blood, so I automatically gravitate to sweet things. Any particular wines that you prefer?

32 WINE EXTRA JUNE 2014

Not necessarily. I’ve spent time at Creation wines and I absolutely love what they’re doing there. Because I’m on a bit of a health buzz right now, I do tend to go for the lighter kind of wines, because I still want to be able to enjoy what I like, but not necessarily have to work ten times harder in the gym to rid myself of the extra calories.

“I’ve got sweet blood, so I automatically gravitate to sweet things. ” Nitida spoils me quite a bit with some of their wines too, which I really enjoy. I don’t drink enough to become a connoisseur, but I still enjoy it and I think if there was a new mission and challenge in my life I’d love to learn more about wine. I want to go to Italy and do a cooking class there as well as learn to pair wines perfectly. I’m becoming a bit of a foodie and have started to build a better relationship with food. Which wine farms have you visited that stand out for you? Well as I said earlier, I’ve been to Creation, which is utterly stunning and I’m going back there this weekend. I love what they’re doing there.

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

Valdobbiadene. La differenza è tutta qui.

I think it would definitely be a Sauvignon Blanc, but one that resembles my personality. I look at it in the roles that I’ve always been cast – the sweet girl, but the semi-sweet girl. I’d love to be cast in a movie as a sweet girl with a naughty side, so the wine must definitely have a bit of a naughty side. Then, I think it should be called Leoni, which is my second name. No-one actually knows that about me.

“I’d love to be cast in a movie as a sweet girl with a naughty side, so the wine must definitely have a bit of a naughty side” Have you ever done anything a little bit risqué that you probably wouldn’t have done had you not had that ‘extra’ glass?

www.canevel.it CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1234/07

CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07

I think my cruising experience was the naughtiest that I’ve ever been. You know, when you work 16hour days, you’re pretty much sold out to your job and to the fact that you have to be responsible every day, so you can’t really have much more than one glass of wine. So, when you’re on holiday and there’s a very interesting someone who shows you some interest, you do tend to let your hair down and your inhibitions go… I had more than my fair share of wine… It was all just beautiful, the ship was beautiful, the mood was special and you’ve got great company, who also loves and understands wines, it lends itself to all kinds. I think I need to stop there… But I will say that he was an amazing kisser… [Laughs] Say you’re out and about and you had a call from a friend inviting you round. You only have time to stop at a local supermarket to pick up a bottle of wine and there’s no specialist wine shop around. Which wine would you pick from the shelf to take along that you know won’t let you down?

33 WINE EXTRA APRIL 2014

Exclusive interview Oh my gosh, I have this wine I’ve always loved, which despite the fact that it’s red, is just my absolute go-to. It’s called the Roodeberg from KWV and I would probably take this and be the only one to drink the entire bottle.

What are your thoughts on the Kleine Zalze MCC? "This is a delicious bubbly. It’s really fresh and fruity and perfect to be enjoyed over brunch with my girlfriends." Kliene Zalze MCC Retail price: R140 www.klienezalze.co.za

34 WINE EXTRA JUNE 2014

WIN WITH WINE EXTRA STAND A CHANCE OF WINNING A 1/10TH oz GOLD MANDELA MEDALLION WORTH R5,000

ANSWER THE FOLLOWING TWO QUESTIONS: 1. What is the name of South Africa’s greatest national icon, commemorated by The South African Gold Coin Exchange with limited mintage gold medallions? 2. Name two of the Klein Karoo wines as sampled by the Taste Team this month. View rare gold coins, medallions and Krugerrands on display and collect your Mandela Token from The South African Gold Coin Exchange at The Wine Show Durban at Suncoast from 5 – 7 June.

For more information on owning gold, call us on 031 566 7528 or visit our Regional Office Unit 101B, 1st Floor, African Palms Building, Palm Boulevard, Umhlanga, 4319 (opposite Gateway Shopping Centre)

B U Y B A C K E XC H A N G E

SERVING OVER 80 COUNTRIES SAG380 / The Wine Show

F R E E S A F E C U S T O DY

DISCLAIMER: Kindly note no information provided constitutes financial advice but merely factual information on the products and markets concerned. Any information, opinions and any communication emanating from us, whether written, oral or implied are expressed in good faith and not intended as investment advice, nor are we bound by this in any manner. All communications are to be regarded as being of a general nature with no regard to specific investment objectives, financial situation or particular needs of any person. Visit www.sagoldcoin.com for terms and conditions. Answers and your e-mail address must be posted on the Wine Extra Facebook Page under the competition post. Competition closes 31 May 2014. TERMS AND CONDITIONS: 1. Only readers resident in the Republic of South Africa are eligible for entry. 2. Competition entrants must be at least 18 years of age. 3. Prizes may not be redeemed for cash. 4. The judge’s decision is final and no correspondence will be entered into. 5. The prize winner will be notified via Facebook.

6. 7. 8. 9.

The prize is not transferrable and may not be converted into cash. Personal information collected will not be shared with any third parties. Staff members of TWS Media and their agencies, as well as their immediate families may not enter. If the prize is not claimed within 3 months of the prize winner being announced, the winner forfeits the prize.

Seelan Sundoo has been working in the restaurant business for almost 23 years and has credits such as La Perla, The Grand, Shimmy Beach Club, The Reserve and Obz CafĂŠ to his name. He had a love of food from an early age, but never considered a career in the food industry until he took a part-time job as a waiter, helping in the front and in the kitchen which is where he learnt his trade.

e first made his mark at La Perla restaurant in Sea Point where he worked for 14 years, honing his skills as a chef while he worked alongside some of the best in the industry. "I would experiment with flavors, trying out different recipes and taking in what the head chefs were doing around me. I enjoyed the interactive and personal element that came with working as a chef in a restaurant," he explains. From there, he moved to The Grand Beach as head chef for a time and then onto Shimmy Beach Club where he had his loyal customers follow to relish his distinct and delicious signature dishes. After leaving Shimmy Beach Club he decided it was time to open his own restaurant where his signature dishes would be a staple feature on the menu and he could bring every element of what he loved about the restaurant business together in one place. From this, Seelan Restaurant and Bar opened in March 2014 at the V&A Waterfront in Cape Town and can be described as a fusion of styles and influences from his many years in the industry. With his role as restaurateur, chef and consultant with an impressive clientele list, Seelan is not slowing down. "Food has always been in my blood. It is my passion", he says. "It is no easy feat running a restaurant of your own, but if you can ensure a loyal following who return time and again, the effort is well worth it."

36 WINE EXTRA JUNE 2014

Tuna Fresca with Linguini

Pair it with

(Serves 2)

Ingredients: • 180g Fresh Tuna seared and cut in 3cm cubes • 50g Onions, finely cut • 20g Chili • 20g Garlic, crushed • 80g Basil (torn roughly) • 10g Capers (fried in oil till crispy) • 6 Black olives (pitted) • 2 Plum tomatoes, cut up roughly • Good quality extra virgin olive oil • 150g Linguini pasta, cooked aldente

Vondeling Rosé Retail price: R42 www.vondelingwines.co.za Made from 20 year-old Merlot vineyards, the nose shows exotic rose petals, red current, pomegranate and tropical fruit while the palate has lovely floral notes with a fresh and vibrant finish.

Method: In heavy based pan, sauté the onions with garlic and chili over low heat for about 4 minutes. Add the olives, the capers then the pasta and some of the cooking water (about 100ml), then add the tuna, tomatoes, salt and pepper. Finally, add the basil and the olive oil. Toss and serve immediately.

JUNE 2014 WINE EXTRA 37

Livin’thelife by Maryna Strachan

The Wine Show Jo’burg – A Roaring Success This was the fifth time I’ve attended The Wine Show Jo’burg. After the first three at the Coca Cola Dome, the Show moved to the Sandton Convention Centre last year and returned there again for 2014. In this time I’ve seen a steady growth in both exhibitors and visitors.

38 WINE EXTRA JUNE 2014

Livin’thelife T

his year, however, the Show went to a whole new level. The executive decision was taken last year to change the Show days from the original Friday, Saturday, Sunday format to Thursday, Friday and Saturday. The main reason for this was the impending changes in liquor laws that will potentially prohibit exhibitors from selling alcohol on a Sunday. Since the whole point of The Wine Show is to focus on marketing and selling directly from the stand, this could be somewhat of a disaster. A full year of planning saw some fantastic advertising, PR and marketing opportunities for us, including a media partnership with DStv and acclaimed international wine writer and judge, Robert Joseph was also on board, joining us at the Show and hosting various sessions in the theatres. The sales team had worked feverishly to fill all of the stands in the run-up to the Show and there were a host of new exhibitors who had never been to the Show before. Team TWS were set to rock Jo’burg in no uncertain terms.

“...including a media partnership with DStv and acclaimed international wine writer and judge, Robert Joseph ...” On Thursday, 8 May, we opened our doors to Jozi. Following the elections and a public holiday on the 7th, we weren’t expecting to be pumping, but we were pleasantly surprised by the turnout on Monique and Henk pour Paul René MCC.

JUNE 2014 WINE EXTRA 39

Livin’thelife the night. Friday and Saturday were, however, two completely different beasts… On both those days the queue had already started to form a half an hour before the doors opening and it just got better from there on in. With over 1,000 wines on Show, there was something for everyone. Show visitors were spoilt for choice from Garagiste, to large producers, bubbly, brandy, schnapps and sherry cocktails, there was something for everyone. And everyone was there!

atmosphere as there was a constant flow of people through the doors. Coming in, excited about the experience ahead and leaving in jovial moods with boxes, and boxes, and yet more boxes of wine. THIS is what The Wine Show is all about.

“This really tickled me as food and wine pairing is such a big thing these days.”

The ‘Who’s Who’ of Egoli turned up to swirl, sniff, sip and savour the delectable wines on Show. Even the rugby match between the Bulls and Stormers on Saturday evening did nothing to dampen the

The Kitchen Cowboys' steak sandwich and KWV Café Culture Maryna presents a session in the DStv IWSC Champions Lounge

40 WINE EXTRA JUNE 2014

I presented a few sessions in the two theatres, but other hugely popular sessions included a launch by Woolworths of their 'Wine Innovations', the Grape vs Grain showoff by Cathy Marston and Lucy Corne, The Plettenberg Winelands did a bubbly presentation and, of course, radio personalities Sasha Martinengo and Ian F had the crowd roaring with laughter from their stories and quips in their session, which was aptly named ‘The Functioning Alcoholics’ Guide to Wine’.

JUNE 2014 WINE EXTRA 41

Livinâ&#x20AC;&#x2122;thelife

Ntsiki showing Stellakaya wines to visitors.

A packed session in the DStv IWSC Champions Lounge.

42 WINE EXTRA JUNE 2014

Robert Joseph discusses some of the more interesting wines at the Show.

Whilst I attend many events and launches throughout the year, it’s always good to ‘work the floor’ at The Wine Show, where I get the opportunity to taste the latest vintages from producers who don’t necessarily do the whole ‘launch party’ thing. Some of the wines that stood out for me were the Russo Cabernet Franc, Natte Valleij’s P.O.W. and Cinsault, Huis van Chevallerie’s Filia MCC, Packwood’s The Gent, the imported Sagrantino from Umbria in Italy and the White Pinotage from Mellasat. Of course, there were so many more fabulous wines I tasted, but these are

the ones that really spring to mind right now. Next on The Wine Show’s calendar is the Durban Show, which takes place at Suncoast from 5-7 June. I’m excited about this one as it’s the second Show we’re hosting in Durbs, but at a sexy new venue. Durbanites aren’t exactly the biggest wine-drinkers, but we’re pretty excited to showcase the best of SA’s winelands to the people of Zululand and, in doing so, help them to learn more about the wonderful elixir that always puts a smile on my face.

The amazing TWS Media team: Tristan, Alex, Vanessa, Samantha, Kaylene, Wouri, Maryna, Clare and John.

We’ve Been Drinking

Raats Family ‘Old Vine’ Chenin Blanc 2012

inemaker, Bruwer Raats, spent time at esteemed Blaauwklippen, Delaire and Zorgvliet estates before his commitment to build the Raats Family brand full time. His intense and personal devotion has seen Raats Family Wines evolve into a new world leader. A great deal of effort has gone into sourcing specific soil types and old low-yielding vineyards located in the Stellenbosch, Paarl, Durbanville and the Paardeberg area. "The best viticultural soil for Chenin Blanc in all the land is undoubtedly located in and around Stellenbosch. We source from vines that average 25 years in age and are grown 250m above sea level. Perfect!", states Bruwer. All grapes are handpicked and wines are made with the utmost attention to detail. The result is a truly distinctive showcase of South African wine and soil. Bruwer travels to the US and Europe each year to visit top restaurants and loyal customers, and believes that personal relationships with the sellers of his wines are vital. "Because our wines should essentially be enjoyed in the company of good food by people

appreciative of the passion and dedication that go into the making thereof." All the efforts have paid off. Raats Family Wines are enjoyed in the UK, USA, Canada and Europe and his wines are consistently rated tops by the New York Times, Wall Street Journal, Decanter, Wine & Spirits, Wine Spectator and Wine Advocate magazines, etc. The ‘Old Vine’ Chenin Blanc comes from three specific vineyards in Stellenbosch with an average vine age of 45 years or older. 30% of the wine is fermented and matured in French oak barrels and the remaining 70% is fermented in stainless steel tanks. Honeyed pear, ginger and citrus flavours are complemented by a firm minerality and spicy edge. This wine is rich and intense, yet elegant and delicate on the palate and pairs well with a variety of foods, however try it with oysters, game fish or duck l’orange.

Price: R200 Available from: Wine Concepts, Buxtons La Cave Liquors and Liquor City www.raats.co.za

44 WINE EXTRA JUNE 2014

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…

Allan Mullins Woolworths Wine Consultant good result certainly lifts sales on announcement. This drops back after a time, but remains at a higher level than before the award. 3. What would happen if SA wine received meaningful support from government?

It would benefit the industry enormously. I feel it is long overdue. It could be used for marketing budgets both locally and internationally. This would lift sales growth and create more jobs. 1.Selling wine to China and the Far East. Are you engaging?

At Woolworths we don't export to those markets. We do sell wines successfully in our stores in Africa, despite the high taxes that the countries impose. 2. Local & International wine competitions. Worthwhile or waste of marketing budget?

There are a great deal of wine competitions and they are becoming prohibitively expensive. It has become impossible for most wine producers to enter all of them. The shows that producers enter need to be carefully chosen for their needs and ambitions. New wineries that do well in shows/competitions catch the attention of wine writers and keen wine consumers. It is a good way for them to be taken seriously from the start. There is also benefit from a retail point of view. There is no doubt that stickers (gold medal, trophy winner, etc) on a bottle do sell wine. There are also write ups of results in magazines and wine newsletters that persuade shoppers to buy. From experience we find that a

Protégé Programmes, such as the one run by the Cape Winemakers Guild, could be set up to enable more previously disadvantaged South Africans to enter the wine industry. Help with exports would grow our overseas markets. Good-quality, reliable wines would be a good advertisement for South Africa and could help to counteract much of the negative publicity that is so eagerly reported overseas. 4. What’s the next BIG wine trend?

A year or two ago I would have said Methode Cap Classique and although it is still growing I suppose it is not the NEXT big trend. It is exciting how many new producers are releasing MCCs. It is certainly a happening trend. Two trends that were forecast a while ago that I don't think have really happened are Riesling and Rosé. Many more producers have released Rosés but I don't think it has taken off as it has in the UK and USA. The same for the Riesling revival. Slow but not BIG. I don't think there are many of our Rieslings that are of international standards. Not to say that there hasn't been an improvement in quality. JUNE 2014 WINE EXTRA 45

12 questions

I am excited about the growing appreciation of Chenin Blanc. I do see this as a big trend. Consumers are beginning to see what great value and diverse styles it offers. Confidence in Chenin has seen a growing number of producers that believe their top wines are worth top prices (e.g. Ken Forrester, The Winery of Good Hope, Raats). The recent announcement that Standard Bank are going to sponsor a Top 10 Chenin Blanc Challenge will do a lot to grow the category with both wineries and consumers. Chenin Blanc and blends made from Chenin Blanc have got UK and USA wine writers very excited. Now it is our turn. However , the BIGGEST trend will surely be to sustainably made wines. Sustainability is a very popular word in South Africa and worldwide. Consumers are starting to look at Organic and No Sulphur Added wines with new interest. A positive factor is that better quality organic and NSA wines are being produced.

5. Global warming and local wine production. Whatâ&#x20AC;&#x2122;s going to happen?

The worst case scenario is that certain areas of the Cape become too hot to produce fine wine. This would lead to a search for cooler regions to plant vineyards (e.g. mountainous, very close to the sea). Vineyard practices would also need to be modified (e.g. thicker vineyard canopies). I have a feeling that it won't be nearly as bad as scientists predict. I have no evidence to support my theory but there is little evidence that significant warming has taken place over the last five years. I would probably be shot down in an argument, but it is just my feeling. 6. Bulk exports. Sustainable or insanity?

They are not doing us any favours in overseas markets. Usually they are wines of lesser quality and are badly handled when they arrive. Clumsy bottling (or boxing) makes for poor quality. That said, bulk exports are growing and have become the lifeblood of some producers. Another negative is that bottle, cork, label, etc producers are suffering badly from the lack of local business. 46 WINE EXTRA JUNE 2014

So, unfortunately they are sustainable, but a very bad advert for South African wine. An ideal solution would be for our wines to become so popular that exports soar and more wine can be bottled here and then exported. 7. What is the best way to educate new wine drinkers about the product?

Wine must be seen as a lifestyle product. I know media coverage is limited. It would be great if Fair Lady, Cosmopolitan, etc had a wine feature. More important would be to have it covered in the magazines dedicated to the "emerging market". TV adverts showing African heroes (Bafana football players, boxers, etc) enjoying wine in good company. 8. Our farm workers. Fair treatment or ticking timebomb?

At this stage it looks like a ticking time-bomb. I haven't an easy answer, but wine farmers must work harder at building trust and communication with their workers. I have seen this happening in many cases and it is very encouraging. More and more wine farmers are empowering their workers, giving them land and production opportunities. Fantastic! 9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

I have very strong feelings that wine is best promoted by below the line advertising rather than above the line. It is absolutely essential to get people to see, feel, taste the product. In the 1970s, 1980s Australian wine had a bad name in the UK ("for laying down and avoiding"). Hazel Murphy, a small but tough Scotswoman, was given the PR job for Australian wine. She took loads of wine samples to the UK and insisted that wine writers try them. There are stories of when she was turned down, she would take a case or two and leave them at the writers' front doors. She and a relatively small staff put Australian wine on the map! The sales and market share of American wines, which were supported by large, costly adverts in

12 questions glossy magazines certainly suffered. Obviously a ban on would have an initial negative effect, particularly on large companies. The wine industry will have to change the way they get the wine message across to the public. [This applies in different ways to nearly all of the questions that follow]. 10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What are you going to do?

The local market: As above. Hire a load of people to get to the malls, the townships, sports functions, etc-wherever it is happening and there are lots of people. Let people taste wine, give them brochures, discounts on purchases, make it a friendly drink. (They may have to beg for more government assistance). Internationally: below the line! I would make sure that I had people in export markets to do the footwork and get our wines tasted. I would insist on a strong Cape wine stand at overseas wine shows (VinItaly, Prowein, etc). The first thing I would do would be to hammer the doors of government down and convince them

of the advantages (emphasise employment!) of a healthy and visible South African wine presence in the rest of the world. 11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you going to change?

Do all the above to get the emerging market to buy into wine. 12. What will the SA wine industry look like in 20 years time?

Frightening! Totally driven by social media! You will be able to smell and taste wines on your smartphone and/or your computer. The Japanese will succeed in manufacturing a pill that when dropped into the water makes a drink that tastes better than Romanee Conti, Grand Cru Burgundy whites, first growths Bordeaux, etc. Most certainly, wine tasting panels will not exist. Wine will be analysed and judged by technology. And in the vineyards and cellars - I shudder to think! Perhaps robots will be making the wine-and tasting it…

LOU R E NSFOR D. U N R I VA L L E D.

You haven’t experienced the Cape Winelands if you haven’t been to Lourensford Lourensford Road, Somerset West Tel: 021-847 2200 or 021-847 2333 www.lourensford.co.za

WhatFoodWhatWine?

Beef Lasagne Beef Lasagne : 400g Fresh lasagne sheets Half cup Grated parmesan cheese Half cup Grated mozzarella The White Sauce: 80g Butter Half cup Flour

150ml Red wine

1 tsp Hot English mustard powder

Half tsp Sugar

3 cups Warm full cream milk

15 Fresh basil leaves

Half tsp Finely grated nutmeg Method: Method: Melt the butter in a saucepan and stir in the flour. Stir until the surface of the flour starts to bubble, do not let it brown. Take it off the heat and stir in the mustard powder. Slowly stir in the milk and return the pot to the stove. Keep stirring while the sauce thickens. Add the grated nutmeg, season with salt and pepper and remove from the heat. The Meat sauce : 2 tbls Olive oil 2 Onions, peeled and chopped 2 ribs Celery, chopped 1 Red pepper, finely chopped 150g Button mushrooms, chopped 4 Cloves garlic, crushed 1 tsp Dried oregano Qauter tsp Cinnamon 700g Lean beef mince Salt Freshly ground black pepper 2 tbls Tomato paste 800g Canned tomatoes, chopped

48 WINE EXTRA JUNE 2014

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add onions, celery, red pepper and mushrooms. Cook until they start to soften. Stir in the garlic, oregano and the mince and cook stirring until the mince has broken up. Season with salt and pepper. Stir in the tomato paste, tomatoes and wine. Cover and simmer gently for 1 hour over a very gentle heat. Add a little water if needed, to prevent the meat from sticking. Once the sauce starts to reduce, taste and adjust the seasoning. Add the sugar and remove from the heat. Stir in the basil. Pre-heat the oven to 180째C. Spread 2 large tablespoons of white sauce onto the base of an oven-proof baking dish. Place a third of the pasta sheets onto the white sauce, spread with a third of the meat sauce, sprinkle over a little cheese. Spread a cup of the white sauce over that, layer with another third of the pasta sheets, more meat sauce, white sauce and a little grated cheese. Top with the remaining pasta sheets, more mince, white sauce and cheese. Bake for about 35 minutes covered with foil. Lift the foil and bake for a further 12-15 minutes or until golden and bubbling, remove from the oven and rest before serving.

Trophy Winner

Trophy Winner over

under R100

R100

Secret Cellar Chardonnay NV Web:www.ultraliquors. co.za

Fleur du Cap Unfiltered Cabernet Sauvignon 2011 Web: wwwfleurducap. co.za

Lace Vineyard Blend 2011

Spier Signature Chardonnay 2012 Spier Signature Chenin Blanc 2013

4 Star Under R 100

4 Star over R 100

5 Star Under R 100

Du Toitskloof Nebbiolo 2010 Jordan Chameleon Cabernet Sauvignon Merlot 2011 Doran Chenin Blanc 2012 Spier Signature Shiraz 2012 Lace Vineyard Blend 2011 Riebeek Cellar Chardonnay 2013

Sumaridge Merlot 2011

3 Star under R 100 Secret Cellar Chardonnay Pinot Noir 2013

JUNE 2014 WINE EXTRA 49

Into the Spirit The Monis Medium Cream Cobbler

Sherry is back on the menu at swanky bars in London, New York, Cape Town and Johannesburg and is being shaken and stirred to hipster enthusiasm and approval. This medium cream is silky smooth with hint of sweetness and a nutty character. Bright, pale, natural gold in colour, the sherry holds butterscotch and pine needle on the nose. Long, silky flow across the palate with rich rather than sweet fine raisins, citrus and Christmas pudding flavours ending in a long finish. Retail Price: R70 www.moniswines.co.za

The Medium Cream Cobbler • • • •

50ml Monis Medium Cream 2 teaspoons of castor sugar 1 wheel of lemon 1 wheel of orange

A perfect drink for a summer’s day, this classic cocktail is prepared by muddling the orange and lemon before adding the other ingredients and shaking vigorously. Pour unstrained into a Collins glass before finishing with a sprig of mint, fresh raspberries and an orange slice.

50 WINE EXTRA JUNE 2014

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

May/June 2014 This month: Signature Food & Wine Weekends at Bushmans Avondale’s Biodynamic Luncheons Ex-CEP-tional Kloof fungi excursions Taste the Helderberg 2014 Vineyard Tours Winter Warming Soup Weekend at Durbanville at Lanzerac Hills Paarl Rotary Annual Charity Wine, Art & Jewellery Auction Wine Concepts Burgundy Lover’s Festival The Much More..... Wine Show Durban is back!

+ +

JUNE 2014 WINE EXTRA 51

Get Out Signature Food & Wine Weekends at Bushmans Kloof : As the home of authentic Cape cuisine, the fivestar Bushmans Kloof Wilderness Reserve & Wellness Retreat in the Cederberg Mountains is once again a must-visit destination for serious foodies and wine connoisseurs this winter. Honouring exceptionally high culinary standards as a member of Relais & Châteaux, Bushmans Kloof is renowned for its creative, flavoursome cuisine. Executive Chef Floris Smith is known to only use the freshest, finest quality ingredients for his inspired menus, with culinary creations that capture the natural flavours and essence of the Cape Floral Kingdom and the surrounding landscape. Meerlust Estate are co-hosting the first food and wine weekend, Executive Chef Floris Smith and Eddie Turner, Marketing Manager for Meerlust Estate, will indulge the distinguished palate with a food and wine feast. For more information or to book call 021-437 9278 or email info@bushmanskloof.co.za Avondale’s Biodynamic Luncheons : Avondale Wine Estate in Paarl presents their first Biodynamic Luncheon on Sunday 18 May. During a time when the leaves on the vines fall and return to the soil, this extraordinary autumn affair will focus on Biodynamic farming practices served direct from the farm onto your plate. Join renowned Chef Rudi Liebenberg from the Mount Nelson Hotel, together with Farmer Angus McIntosh for a memorable organic feast. The Biodynamic luncheon includes a hand selected 3 course lunch, tips on Biodynamic products, and a cherished explanation from Johnathan Grieve and Farmer Angus explaining biodynamic practises and its uses. The lunch starts at 12:00 and costs R500 per person. For more information and to book, contact Caelli at wine@avondalewine.co.za or 021-863 1976. Vineyard Tours at Lanzerac : Visitors to Lanzerac Wine Estate can look forward to a new offering with the introduction of vineyard tours, affording you the ultimate wine experience from start to finish. If you’d like to experience a guided vineyard tour, which will be available to guests at 10:30 and 14:30 every Monday and Friday at a cost of R70 per person, please book beforehand via the Lanzerac Tasting Room. Included in your experience is a wine tasting. For more information contact Rozane Els at the Lanzerac Tasting Room on 021-886 5641 or winesales@lanzerac. co.za.

52 WINE EXTRA JUNE 2014

Ex-CEP-tional fungi excursions : Join a small group of avid fungi foragers, eccentric hobbyists and amateur mycologists, when Delheim Estate sets foot in the forest for its exclusive Wild Mushroom Hunts, in search of these elusive, seasonal delicacies on 16 and 17 June 2014. While many fungi fans remain tight lipped about their favourite hunting spots, Delheim’s Nora Sperling-Thiel welcomes foraging fans to join her and Gary Goldman – an enthusiastic mushroom expert and cultivator who goes by the moniker Mushroom Guru – for a walk on the ‘wild side’ on this legendary Stellenbosch wine estate to indulge in some mushroom magic. Your day starts with an insightful lecture on wild mushrooms and armed with all the newly acquired knowledge, you will then gear up for an enchanting excursion through the pine forest on the farm to get up close and personal with the edible and poisonous mushrooms on the estate. After working up an appetite hunting for varieties ranging from pinerings to ceps, guests will be rewarded with a mouth-watering mushroom-themed buffet in Delheim’s historic Vat Cellar. The hunt starts at 10:30 and tickets cost R350 per person, which include the shortcourse in mushroom identification – a very important precursor to avoid poisoning and to know the dangers and don’ts when it comes to picking these edible wonders; the forest forage, as well as the lunch and a glass of Delheim wine. Pre-booking is essential and given the intimate nature of these events, no group bookings are allowed. For more information or to secure your spot contact Charlotte Terblanche at 021-888 4600 or send an email to info@ delheim.com.

CAPE TOWN Paarl Rotary Annual Charity Wine, Art & Jewellery Auction : Join popular radio & TV personality Dan Nichol as MC & Auctioneer when many of the Live Wine Lots are combined with Exciting Hospitality vouchers ranging from Golf to Wild Life Sanctuaries and everything in between! Large format bottles, vertical collections, and some hard to find collectors’ wines will be offered. Proceeds from the Auction will be used to fund numerous community projects supported by the Rotary Club of Paarl. Guests arrive from 10:00 on Sunday the 25th of May 2014 at Backsberg. Auction Item viewing stops at 10:45 when guests sit down and the annual auction starts. To ensure that some of the valued items can be secured by bidders early on, Silent Auction Items carries a guaranteed bid which leaves bidders free to bid for the sought after LIVE ITEMS that comprises a large selection of wines coupled with exceptional Hospitality Prizes. A sit down lunch, served during the break, provide the ideal opportunity to catch up and network with colleagues, friends and business associates while making sure that the last of the Silent bids are in before closing of that section. Tickets for this prestigious event are sold through various channels including Rotary Club Members, The Auction Committee, Through Reservation either ONLINE or by Filling out an APPLICATION FORM. Pre-registration ensures quick flow of guests from the reception area through the pre-auction drinks and viewing areas to the beautiful venue where background entertainment create an atmosphere of vibrancy and excitement. Please CLICK HERE to reserve tickets for the 2014 Auction at Backsberg.

Taste the Helderberg 2014 : Taste the Helderberg 2014 - For one night only, the NH Lord Charles Hotel in Somerset West will be transformed into a Helderberg treasure chest of the finest wines and food, when the 6th annual Taste the Helderberg pulls out all the stops on Thursday, 12 June 2014. Enthusiasts can mingle and be merry with a stellar mix of local winemakers, chefs and artisan producers, when more than 100 fine wines and signature dishes from eminent restaurants dotted along the Helderberg Wine Route, captive the senses under one roof. Restaurants that will lend some culinary flair to the event with mouth-watering portions of their signature delights which will be on sale throughout the evening include the likes of 96 Winery Road, Avontuur, Longridge Restaurant and Overture. Tickets cost R70 per person and are limited to 500 as the show is kept intimate for guests to socialise with the winemakers and chefs without feeling cramped. The ticket includes an elegantly branded wine glass and access to tasting some of the best wines in the country. Doors will be open from 17:00 to 21:00. For more information visit www. wineroute.co.za or call 021-886 4310. Tickets will also be available at the door.

Feast of Shiraz & Charcuterie at Hartenberg : Shiraz and Charcuterie; a culinary match made in heaven! Don’t miss out on the opportunity to experience these taste sensations at this year’s Feast of Shiraz & Charcuterie @ Hartenberg on Saturday, 7 June (12:00 to 17:00). Sample some of SA’s finest Syrahs paired with delectable artisanal fare. This is the perfect opportunity to taste Hartenberg’s internationally acclaimed Shiraz wines. And to ensure you don’t go hungry chefs from various restaurants, bistros and cafés will work their magic as they prepare delicious food to entice palates and complement this beautiful varietal. These offerings will be complemented with a fantastic selection of freshly baked breads and olives. Tickets are available directly from www.webtickets.co.za at a cost of R180 per person and include your entrance fee as well as wine tastings. For more information contact Hartenberg Estate on 021 865 2531 or info@ hartenbergestate.com Winter Warming Soup Weekend at Durbanville Hills : Warm up at Durbanville Hills Wines on Saturday and Sunday, 7 and 8 June, with soup, bread and wine while enjoying the breathtaking view of Table Mountain and Table Bay from their cellar. The lunch starts at 12:00 and costs are as follows: Starter – R45; Main course – R75; All three – R85. For more information or to book, call 021-558 1300 or send an email to info@ durbanvillehills.co.za.

JUNE 2014 WINE EXTRA 53

CAPE TOWN

Get Out

Tickle Your Taste Buds at ‘Tastes of 2014’ : The Vineyard Hotel will continue its tantalising ‘Tastes of 2014’ culinary calendar this year, by serving a series of themed dishes and wine-paired dinners in the elegant Square Restaurant. ‘Tastes of 2014’ showcases additional wine-paired dinners co-hosted by several of the country’s most distinguished estates which, like the Vineyard Hotel, have the number 120 built into their stories. On 23 May, the Square Restaurant plays co-host to Edgebaston Wine Estate, spearheaded by David Finlayson. The estate’s classically styled vineyards extend over 29 hectares and an additional 120 000 vines were planted over the last 10 years – thereby solidifying Edgebaston’s status as a selected co-host for ‘Tastes of 2014’. For sous chef Chris Law, these wine-paired dinners are a highlight on his creative calendar. To avoid disappointment, guests are encouraged to make early reservations for both the pre-tasting and the dinner. The four-course option is priced at R295, while the five-course option costs R350. For the full schedule of wine-paired dinners, visit www.vineyard.co.za, while for more info or to make a reservation, call 021-657 4500 or send an enquiry to eat@vineyard.co.za.

JO'BURG Wine Concepts Burgundy Lover’s Festival : – Wine Concepts will be hosting their Burgundy Lover’s Festival on Friday 29th May 2014 at The Wanderers Club, Illovo, Johannesburg. We will present the finest Chardonnay’s and Pinot Noir’s South Africa has to offer, inviting a selection of the country’s top producers to take part in this prestigious event. All wines will be available for sale at a reduced price for the duration of the Festival and light snacks will be served. Entry to the festival costs R180pp, which allows attendees to taste all the wines on offer and enjoy the delicious snacks. Early bird tickets for R170 are now available at our Blu Bird store in Atholl or from www.webtickets.co.za. For more information please contact Corlien on corlien@wineconcepts. co.za or 011-440 5498.

DURBAN The Wine Show Durban is back! : South Africa’s most popular consumer wine exhibition is back and we’re taking Suncoast by storm. Visitors will experience wine in a fun and informative environment from 5-7 June 2014. Doors open from 17:00-21:00 on Thursday 5 and Friday 6 May and 12:00-21:00 on Saturday, the 7th. The free interactive Wine Extra Theatre and integrated themed food area ensures a great day out for all. Bring your purse as you’ll be able to purchase wines as your heart desires, with no limits and great show offers from the individual exhibitors. If there’s too much to carry, leave your wine at the Dawn Wing Sip ‘n Ship area and have the porters load your car at the end of your visit or they can ship it to your door. If you’ve had a bit too much to drink, Goodfellas will be on hand and several teams will be available during the last 3 hours of each day on a first come, first served basis totally free of charge, to drive you home safely in your own car. There’s so much more! For a full list of exhibitors, please visit www.wineshow.co.za. Tickets are available in advance for R90 from Computicket.co.za or R100 at the door and include a crystal wine glass and show map. There’s no other place to be.

PORT ELIZABETH An Evening with Durbanville Hills : Join us on the 17th of May for an evening with Durbanville Hills. The menu, created by Charl Leslie, has been carefully crafted to partner with and compliment some of the finest wines from Durbanville Hills. The dinner will be held at the Gardenview Guest House, 38 Church Road, Walmer and will start at 18:30. Tickets cost R195 per person and booking is recommended as seating is limited. Tickets are available in advance for R90 from Computicket.co.za or R100 at the door and include a crystal wine glass and show map. There’s no other place to be.

54 WINE EXTRA JUNE 2014

DO GOOD FEEL GOOD The Grier family of Villiera are environmentally responsible producers of award winning Cap Classique sparkling wines. Solar Powered

www.villiera.com

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

a concept from Anthony Lane

FIZZYTHERAPY

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EXCLUSIVE INTERVIEW Leigh-Ann Mol