Wine Extra March 2016 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra MARCH 2016

NICOLA DUDDY & DAVE GUSELLI

THE SWEETER SIDE OF THINGS TASTE TEAM

OFFICIAL SA MEDIA PARTNER

BLANC DE NOIR: WHITE FROM BLACK

CHEF MICHEL MORAND - DRINKING WINE ON THE MOON - SAKE ISN'T WINE

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Contents MARCH 2016

Editor’s letter Table Talk

Special Report

Sake Isn’t Wine - Keep Your Lipstick on Your Lips, Not Your Glass - Confuse Your Friends With an Upside Down Wine Glass - Buzz Aldrin Drank Wine On the Moon

Interview

Into the Spirit

José Cuervo Tradicional Reposado

The Sweeter Side of Things

Dave Guselli and Nicola Duddy

Now You’re Cooking

Chef Michel Morand - Salad Niçoise

Taste Team

Blanc de Noir: White from Black

Get out We’ve Been Drinking

Our pick of the very best viticultural-based events.

Jason’s Hill Izak Reserve 2013

12 Questions

Miles Mossop - Chairman of the Cape Winemakers Guild

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Editor’s letter W

ith harvest in full swing, there have been many concurring reports back from across the winelands, mainly along the lines of lower yields due to the drought. Smaller berries have more concentrated flavours, but with that often comes thicker skins, which means stronger and more prominent tannins. As the saying goes, there’s two sides to every coin.

MARYNA STRACHAN maryna@wine-extra.co.za Follow us on Twitter

These are the constant challenges one has to deal with when farming and working with natural products. This also then just highlights how one year can be so very different to the next in terms of the harvest and the final product. So many wine lovers don’t consider the fact that one year’s wine may well taste completely different to the next. It’s quite uncanny when you compare them year on year.

@WineExtra @MadgesLife

This, of course, brings me back to the point of encouraging wine lovers to try different wines as opposed to deciding that they like one particular wine at the time and sticking with it. The wine you might have fallen in love with, won’t necessarily taste the same next year and a sad occurrence is when people don’t keep this in mind and then suddenly act surprised when their once favourite wine suddenly doesn’t appeal to them any longer. It might be the case that in two years’ time, it’s more similar to the wine you first enjoyed, so don’t write it off completely. In the name of diversity, try something new and be sure to keep an open mind to what’s available, what’s new and also how your palate might have changed over time. Happy wining,

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TableTalk This month: Sake Isn’t Wine. Keep Your Lipstick on Your Lips, Not Your Glass. Confuse Your Friends With an Upside Down Wine Glass. Buzz Aldrin Drank Wine On the Moon.

Sake Isn’t Wine

or a drink that’s so very everywhere, sake’s pretty misunderstood. And unless you’ve grown up with the stuff, or become one of a few certified sake sommeliers, it actually makes sense to not

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quite get it. As consumers, we’ve been sold a two-dimensional sake experience: hot or cold, served with sushi, and, yeah, that’s pretty much it. We haven’t been introduced to the real gradations and complexities of the stuff

(which depend on things like rice milling, water mineral content, fortification, etc.). There’s plenty to dive into, and we’ll get to that, but for now we can demystify at least one simple

TableTalk thing: sake isn’t “rice wine”. Rice wine is an easy and (kind of?) catchy term, but it’s technically inaccurate, since wine, by definition, is made from grape juice or, per the OED, “the fermented juice of specified other fruits or plants”. You can have grape wine, peach wine, dandelion wine, but not rice wine. Rice is a starch (and the rice used for sake is actually an especially starchy starch). The way sake is made is by getting some mold (yeah, more on that later) to help convert the rice starch into sugar. Yeast is then added to convert those sugars into alcohol. Which means sake, a starch-based booze, is actually much

closer to “rice beer.” Some sakes, called “aruten”, have a distilled neutral alcohol added to the mash, but these aren’t “distilled” sakes. They’ve just been fortified slightly, more to impact the roundness and final body of the finished product. As for that mold, don’t freak out. It’s called Aspergillus oryzae, or “Koji”, and all it does is provide enzymes that help convert the rice starches into sugar. It also just so happens to look kind of cute, a little white fuzziness coating grains of rice, like a tiny fur coat.

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TableTalk

Keep Your Lipstick on Your Lips, Not Your Glass

ipstick left on a wine glass serves only one purpose: to let old-timey detectives know a dame was drinking with the suspect before he cheesed it. Otherwise, it’s just an annoyance, a lifestyle hazard for anyone who wants to combine the two hedonistic pleasures of looking kinda nice and drinking wine. And we would enjoy those things, both at once, if we could. Except that smudge of lipstick on your glass is like your makeup’s way of announcing itself to the room. “Hey! Everyone! I tried to look pretty tonight! See? This stuff on my face? It comes off!” As if refereeing between your makeup and your beverage weren’t enough, there’s the pesky problem of red wine stains on your teeth. Fortunately, we already found a few solutions for those (and cheese lovers, rejoice). But even after you figure out how to keep the stuff in the glass off your teeth, how do you keep the stuff on your face off the glass? The answer is painfully simple, and we never would have thought of it, not in a hundred years of wine drinking and cheese eating (which, let’s hope…). Remember how Hans Gruber told Karl to shoot the glass? Well, lipstick wearers need to lick the glass. Before you take a sip, try to surreptitiously moisten

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the spot on the glass where you’re drinking from. (If someone sees you licking, you can either turn it into a bizarro flirt if you’re feeling confident, or else explain patiently that you have “Restless Tongue Syndrome.”) It may seem too simplistic and, well, heavily reliant on the ability to lick something in public multiple times (you have to remoisten with each sip). But it works. Trust us, we’ve tried. Why it works is the same reason you need to shake up salad dressing: fats and water don’t mix. And since most lipstick is made of a combination of waxes, oils, and fats (plus yes, some other chemicals that may or may not be super great for you), your lipstick won’t dissolve onto the wet surface. Which is a good thing to know these days, since lipstick trends in 2015 are pretty bold. Of course another way to avoid the issue is to wear a lip stain, which acts more like a “temporary dye”— and negates the need to constantly reapply. Once it’s dried, a lip stain won’t smudge off. But if you’re a lipstick lover, and you’d like to knock back a glass of Sauvignon Blanc without leaving a splotchy crescent of your Bobbi Brown Atomic Orange on the glass, the answer is simple: you must lick it.

TableTalk

Confuse Your Friends With an Upside Down Wine Glass

ometimes the best pranks are the ones that take the least amount of work. This one is as simple as drinking a glass of wine. The Upside Down Wine GlassÂ creates the illusion that you're drinking from the stem of the glass and potentially about to spill wine everywhere (the prank is probably best pulled when you're drinking red wine and sitting on a friend's new

white couch). You can pick one up on the online store RED5 for ÂŁ6.95 (about R150). While the mysterious floating wine looks cool, there's no word on how it affects the taste and general drinking experience. rather than with tonic water.

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TableTalk

Buzz Aldrin Drank Wine On the Moon

here are many things man can do on the moon. Drop a feather and a bowling ball. Test if it’s made of cheese. But one thing man usually can’t quite do on the moon is drink. Even if you’re one of the first people to go there. Edwin “Buzz” Aldrin went to the moon 47 years ago, along with Neil Armstrong and Michael Collins, who was clearly chill enough to hang out in Apollo 11. According to the headlines that followed the trip, nobody took communion. Yet the reality is, someone did.

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Here’s what most of us know about their journey: two astronauts walked on the surface of the moon, which some people entirely disbelieve and others absolutely believe but have since logged the event into their memory as some non-consequential lunar strolling. And then there’s the famous, if controversial quote: “That’s one small step for [a] man, one giant leap for mankind.” (Armstrong claims he said “a man,” despite auditory evidence and also just, killing the quote.) Aldrin had already participated in space exploration - the longest “space walker” in history, in fact - but

TableTalk when he went to the moon as part of the Apollo 11 mission, the committed Presbyterian wanted to commemorate humankind’s first moon strut with something very specific: communion. As Aldrin wrote in Guidepost magazine only a few months after his return, “I could carry the bread in a plastic packet, the way regular inflight food is wrapped. And the wine also - there will be just enough gravity on the moon for liquid to pour. I’ll be able to drink normally from a cup.” Despite careful and conscientious planning with the pastor of his Western Presbyterian Church, and despite performing an unprecedented act on the only satellite rock created by planet collision that also creepily stalks the Earth, nothing much is known of it. We know that a golf ball was hit on the moon. So why don’t we get a good visual of some moon wine? Aldrin actually recounts the way the

wine “curled” up the side of the cup gracefully. That would have been a cool pic! As he told Guideposts, “In the radio blackout I opened the little plastic packages which contained bread and wine.” He had wanted to share that moment with the world, but apparently NASA wasn’t entirely comfortable with the idea. Madalyn Murray O’Hair had previously protested the reading of Genesis by Apollo 8, so the concept of the second man to step onto the moon performing a religious act might have been a bit too much at the time. So Aldrin took his communion, and drank his wine, but historically it’s gone basically unnoticed. What we remember of most lunar landings, or incredibly expensive, incredibly incredible space explorations, is mostly that we haven’t found aliens yet. And, yes, when we do, we’ll need a glass of wine.

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TasteTeam Blanc de Noir: White from Black

There seems to be much confusion around the terminology and differences between Blanc de Noir and Rosé. Blanc de Noir translates to white from black, thus referring to the white juice within the berry with a black or dark red skin. In this, the key word would seem to be the blanc/white, however it is still widely accepted that pink wines can fall under this category. So why the difference then? It’s all in the name, except for those producers who actually manage to make a white wine from dark berries and hats off to them! There is the notion that the naming should be standardised and a pink wine should fall under the term Rosé and its white counterpart stand apart as a Blanc de Noir. This month the Taste Team samples ‘Blanc de Noir’ wines of which only 2 were truly blanc.

From left to right: Mellasat White Pinotage 2014, by Mellasat, RRP: R130. Springfontein White Pinotage 2013, by Springfontein RRP: R162. The Drift Year of the Rooster 2015, by The Drift, RRP: R115. Peter Falke Blanc de Noir 2015, by Peter Falke Wines, RRP: R95. Groot Constantia Blanc de Noir 2015, by Groot Constantia, RRP: R78. Lynx Merlot Blanc de Noir 2015, by LynxWines, RRP: R65

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AN INVITATION TO South African Terrior. French Savoir Faire.

Taste

Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianneâ&#x20AC;&#x2122;s award-winning wines. The newly created pĂŠtanque arena, situated in a citrus orchard, makes for an unusual and unique tasting experience.

Book our famous Wine & Biltong Tasting: Call us on +27 21 875 5040 or email taste@mariannewinefarm.co.za

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

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TasteTeam Mellasat White Pinotage 2014 RRP: R130; Stockists: Wine Concepts, Preston’s P.E. and cellar door www.mellasat.com

Daisy says: This wine smelled like dessert…like creamy crème brulee with its delicious smoky, crunchy sugartopping but adorned here with the sweet spice of cinnamon. When you swirled it in your glass it left long legs. It tasted like Christmas in a glass, in fact I think one could quite happily spend a good majority of the time sniffing it as well as drinking it. To me, this is what I term a ‘masculine’ white (in spite of its splendid legs) - it is heavy and fills the glass and the palate with a delicious density. This wine is a show-off from first to last: the character who commands the spotlight on the stage. Layers of dried fruit and coconut shavings fight for your attention, with a hint of white pepper and vanilla candyfloss. Charlotte says: What an enticing nose! Aromas of creamed corn, Sparletta Pinenut and gently spiced milk tart

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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.

pique my curiosity instantly. With its French toast-like appeal (always served with smokey bacon and maple syrup of course), this is a wine that would make me question my rule of not drinking before 11am. Also, with my almost genetic dislike for all things Pinotage, this one certainly surprises, and I am not too proud to admit that I have found an exception and would happily polish off a bottle of this with ease.

folks, Shamla Moonsamy. When Diwali came along, she always sent over a smorgasbord of sweet meats. This wine has that same creamy, spicy allure of those special delicacies. It is infused with honey, pears, cream, cardamom, chai, cinnamon and other spices that take me back to those firework-filled nights. This wine pairs well with mild, creamy curry dishes and traditional South African Bobotie.

Eduard says: Expecting pink and then getting gold in the glass brought a happy smile. Something strange and new, not unlike the anticipation for the upcoming Super Rugby series, was poured with a hint of: “expect the unexpected in a very special way”. A lot of words were put together for the nose ranging from cinnamon and honey to earthy, spicy and even fresh – just showing the overall balanced complexity of the wine swirling around. The full and round taste lingers with the spiciness from the nose, a hint of vanilla and a dollop of milk tart and nuts. Most enjoyable, highly recommended and one for the bucket list of tastings.

Maru says: Oh my hat! I don’t normally fall for the first wine of the evening, but this one swept me off my feet. Maybe it’s because its maker decided to dub it “White Pinotage” and not “Blanc de Noir”... Maybe it’s because it’s subtle, yet spicy... Maybe it’s because it’s rich and well-balanced.... Maybe it’s because it’s compelling. Or maybe, it’s because it hits each taste bud just right... More please. (D’oh! I just realised why it’s called “Enigma”.) Guest Taster Chance says: A blondish colored wine, reminding me of sunbleached straw. The taste is surprisingly heavy on the back of throat. It isn’t overly sweet or garish like a harlot. Rather, it balances out with just the right hint of velvety dryness. The words that strike me are classy, voluptuous, full, and behind closed doors, I’d want to dive in headfirst to motorboat it.

“The words that strike me are classy, voluptuous, full, and behind closed doors, Springfontein I’d want to dive White Pinotage in headfirst to 2013 motorboat it.” Ilze says: So, I grew up in Durban and my neighbour was, and still is, to my

RRP: 162; Stockists: Cellar door and online for nationwide delivery www.springfontein.co.za

Charlotte Spicer Charlotte is known amongst her friends and exasperated family as a professional “Intoxicologist”. She has worked in the wine and spirits industry for a number of years now. Apart from enjoying the odd glass or two of wine, she is partial to a wee dram of whisky and also likes to think she puts Nigella to shame in the kitchen – but doubts that she could lick her spoon that seductively…

Eduard says: This is like watching an old silent movie with a soundtrack that is just a little bit out of sync. It is difficult to get the whole picture together between the nose and taste. The aroma carries over as a dry white sherry with a good helping of raisins while the palate is leaning towards acidity, all of the elements you’d expect, present in their own unique way. Complex with strong wooded tones and quite a creamy feel on the aftertaste.

Daisy says: Golden in the glass and highly unusual on the nose, this wine transported you to the belly of a ship on the high seas where the smell of wet wood and salt fills the air. That and a tinge of smoke from a lit match. This wine has been made in what is known as an ‘oxidative’ manner, whereby the winemaker incorporates oxygen in the winemaking process. This wine is a dark golden colour, with a nose almost akin to sherry and with a little time spent on the palate, I picked up flavours of nuts, spice and spun sugar. Pair this with a fruit-infused cheese, or a lovely matured cheddar with figs-in syrup or a sweet preserve on the side. Charlotte says: This was the ‘discussion wine’ of the night. The one that had us all thinking and talking with its golden hue. Definite aromas of tinned peas, candied vanilla and lemon were present along with elements of oak. I’d hazard a guess that older oak barrels were used for this one as the integration is subtle. This wine is one of the more interesting wines I’ve tried in quite a while simply due to the fact that it is completely different to anything else around. A great option for the more adventurous wine lover and to pop into a blind tasting.

lze says: It smells like tinned peas and has a golden onion glow to it. It is tart and sweet at the same time. Almost like melon flavoured sour worms. In the Pixar movie The Book of Life, there is a pig. He makes a cute sound that reminds me of this wine. Kinky Friedman would probably call it – Chateau le Catpis.

“This Blanc de Pinotage is to wine what Rum and Raisin is to icecream. It’s daring and a bit on the wild side.” Maru says: This Blanc de Pinotage is to wine what Rum and Raisin is to icecream. It’s daring and a bit on the wild side. It’s definitely not like anything I’ve ever had before. I found it challenging to understand this wine, making it intriguing fo’ sho’. Perhaps if it spends more time in the confines of its bottle it could be ‘tamed’. Approach with an adventurous mindset. Guest Taster Chance says: Where do I start? Where do I end? I want to give this

TasteTeam one the benefit of the doubt due to the fact that I think it’s just uniquely different or simply explain it away by my usual preference for an IPA beer. You see the promise of goldish haze in the glass and receive a mouthful of woody sweetness. There are definite flavours of raisins and nuts along with honey.

The Drift Year of the Rooster 2015 RRP: R115; Stockists: TWine Concepts, online or cellar door www.thedrift.co.za

Daisy says: This was such a lady-like colour in the glass that I almost felt obliged to curtsey to it. The colour of salmon and a ballerina’s soft pink tutu. The nose gave rise to strawberries that have been seeped in something a little stronger to give them a kick, and it had a refreshing, zingy acid that then dissipated leaving you with a hint of red-berry sweetness. There was also a delightful citrus undertone that tipped its hat to you on its way down your throat, almost like a twang of marmalade. I think this would prove

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TasteTeam super-delicious alongside a charcuterie platter, or even as a fun aperitif served very chilled with ice-cold watermelon slices. Charlotte says: A beautiful salmon tinged blush colour that erupts with bright flavours of cranberries, bubblegum, fresh watermelon and zingy lime zest. As I polished off an entire glass before I could really think about it, I take this as a very good sign that a bottle or two on a hot day, preferably served to me whilst floating on a gigantic dolphin shaped lilo, would go down a treat.

“Strawberries playing with cherries underneath a lemon tree would bring the picture together.” Eduard says: We poured this one twice, not intentionally, so in short: Double tasting, double the time, double the quality and double the smiles around the table. Yes it is pink, with a soft nose. Strawberries playing with cherries underneath a lemon tree would bring the picture together. The wine is crisp and dry with subtle aromas creeping over to the taste in a delectable sweetness that can just be picked up within nuances of acidity. A wine to enjoy outside in the sunshine with a view of the mountains! Ilze says: Wow! Such a red apple smell on the nose. The peachy sunset colour makes me reminisce the Melkbosstrand

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Maru Fourie named after the ship on which her grandmother was born, and not the internet cat, normally finds herself wrangling in a wild herd of mobile app developers. When she's offline, she experiments with wordplay, adventure games, cooking, guitar and a sporadic amount of trail running.

sunsets. When I was a kid there were these heart-shaped candies that was hard on the outside and had a soft gooey centre. These are very similar in taste. It is filled with lemon, lime and strawberry flavours. It has lively acidity and a dry finish. This would be great paired with the poetry of crashing waves, the sun setting and cheese. Because everything is good with cheese.

Peter Falke Blanc de Noir 2015 RRP: R95 ; Stockists: Online or cellar door www.peterfalkewines.com

Maru says: This wine is incredibly pleasant and playful. Its scent reminded me of grapefruit and rose petals, which also came through in its robust finish - zesty with a hint of pepper. I can see myself sipping it through a whimsical paper straw (maybe the ones with the mustaches) next to the pool, in the company of others working on their tans… sadly, I was not built for sunbathing. Guest Taster Chance says: This one looks like liquid sunset in a goblet, with all the colors you might expect on a peach – light oranges and pinks. This is quite apt given both the aroma and taste. Right out of the bottle, there is just a hint of citrus kitchen cleaner that turns more into a floral fruit punchiness once allowed to breathe. Lightly green sour on the tongue at first, it sweetens toward the end, with a rose petal taste and texture. It reminds me of drinking a muted, strawberry *Jolly Rancher hard candy. It’s like a gentle wave, nothing too daring, and will likely appeal to many palates. (*I’ve gotten nothing but confused looks about Jolly Ranchers while visiting South Africa, so in a nutshell, they are brightly colored hard candies that are sour/tart/sweet all at the same time).

Daisy says: This wine owned my favourite colour of the line-up: it was a faint, dusty pink and reminded me of fairy wings. There was a salty freshness to the nose, like sitting on the beach and taking in the smell of the surf. Mixed in with this was a floral aroma akin to pot pourri before it has had chance to dry out completely. On the palate, I picked up hints of grapefruit, ripe red cherries and lemon rind. I found this blanc de noir to have spectacular balance between the fruit, acid and alcohol – each seemed in perfect harmony – the same as one can feel sitting on the beach and watching the sunrise. After some time in the glass, additional notes of caramel, sweet-spice and orange played across your tongue. Charlotte says: Like your first deep breath of fresh air at your favourite seaside getaway, this calms yet excites

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.

at the same time. Elegant reminders of oyster shells and warm sand strangely match with the rose petal and plum flavours. The almost fresh brine character mingles with juicy fruit sweetness to create a strangely harmonious synergy of flavours. It’s like having a party where you invite all your different friendship circles, and somehow everyone just gets along swimmingly. Probably because you served them a couple of bottles of this. Eduard says: What you see is what you want, is what you expect and is what you get. The light orange to pink colour not only takes your mind’s eye on a journey filled with blossoms in springtime, but also drags your nose along with the sweet aromas jumping out of the glass, alongside jasmine – light, soft, sweet! The taste is initially fast and quick, and then slowly turns around in a lingering

“Like your first deep breath of fresh air at your favourite seaside getaway, this calms yet excites at the same time.” aftertaste of strawberry jam within a very palatable acidity. Airing out the old wine cupboard, looking for some new idea? Look no further, enjoy with good friends or impress your boss at the next office picnic. Ilze says: Reminds me of the theme song of Pinky & the Brain and the colour of their noses. What shall this wine do tonight? It will take over your world! It

tastes of rose water and vanilla infused sour worms. Its acid structure is elegant and, even if it has a rather strangeness to its nose and sticks to the front palate, I like it. It’s like having an oyster in a glass. It’s metallic, yet flowery, with a green grass taste, similar to what I think the stem of a rose would taste like. Salty and sweet, creamy and balanced. Nice and fresh with a lingering aftertaste. A quirky strawberry and rhubarb pie with clotted cream would pair well. Even a fish pie if you want to go savoury. Maru says: Oooh, pretty. And tasty. Very tasty. I love the earthy, blackcurrant notes on the nose, most likely due to the Cabernet Sauvignon grapes this Blanc de Noir was made from (full disclosure: Cab Sauv is my favourite varietal, so I may be biased toward it.) Hints of raspberry, honey and roses come together to form a velvety concoction with a refreshing and welcoming end. Guest Taster Chance says: Ooh la la! This one is the color of a pink champagne, almost cotton candyish. The smell seemed surprisingly salty. I was a little hesistant being fairly new to wine, but with the other wine in my system, I was growing quite confident. On my tongue, I could get hints of shitake mushrooms, cut grass, cucumber, and strawberry with a deep, and rich taste. This one was possibly my favorite of the evening. Creamy and delicious without the cloying sweetness some other wines use to hide their imperfections.

TasteTeam Groot Constantia Blanc de Noir 2015 RRP: R178; Stockists:TOPS at SPAR, Ultra Liquors and Makro www.grootconstantia.co.za

Daisy says: What I enjoyed on first sip was the faint petillance (delicate fizz) on your tongue. From the moment it crossed my palate, this proved a very easy-drinking wine and I immediately had plans with it for these hot and endless summer days. Red berries, some pomegranate and subtle citrus notes were all present and could be picked up on every sip. We enjoyed this alongside a coriander-infused cheddar cheese and each complemented the other perfectly. Red plum, flowers and the quickest whiff of sherbet could also be smelled if you set a few select moments aside to sniff it seriously. This pink drink will without doubt prove a hit with the ladies and I reckon it’s one that the manliest man will find himself enjoying, too… Charlotte says: It’s great to find an island of calm savouriness in this sea of fruity pink drinks, and this is a lovely

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TasteTeam example of a more serious French style of wine. Meaty, earthy and herbaceous, it would be amazing alongside a big platter of charcuturie and cheese. At the end there is a very slight fizz to it, which just adds a zing to the final flavour, finishing with a cheery flourish in your mouth. I could drink dangerous amounts of this. Eduard says: Spicy and friendly, ripe and rich, with slight undertones of cherries and strawberries in the glass. The nose is a bit shy, but I was pleasantly surprised by the lingering aftertaste of the wine. It kept me busy much longer than expected and the acidity rolls around beautifully between soft nuances of strawberries and a hint of spicy coriander. Next time you sit down to watch your favourite sitcom like “Modern Family”, pour a glass of pink and enjoy along with clever satire, lots of smiles and even laughing out loud once or twice. This wine was made for joyous moments.

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.

raspberries and the effervescence of green pepper combines, giving a long lasting mouth feel. I would love this with spicy Thai coconut-based seafood. Prawns should be yummy with this. Maru says: This wine broke my brain a bit, but in a good way… like when you’re trying to solve a riddle. On the nose it has very subtle, paprika-like notes. But on the tongue, it is fruity and floral with a sour cherry pucker for the grand finale. I sort of expected something more on the pepper spectrum. Trippy. But lovely. Guest Taster Chance says: So I’ll be honest. By this point, especially after the other wines, I was getting a little tipsy. What I mean to say is my memory and notes from this stage on began to drift a bit, so forgive me. With that preface, I recall this one being like a fancy shawl to cover up my delicate decollatege while in a fancy dress. It’s not too revealing and a perfect accessory to class up the night. I smile when I remember this wine but I can’t even pronounce its name.

“…enjoy along with clever satire, lots of smiles and even laughing out Lynx Merlot Blanc loud once or twice. de Noir 2015 RRP: R65; Stockists:Wine Concepts, This wine was Bootleggers and Cellar door made for joyous www.lynxwines.co.za moments.” Daisy says: There are certain pink wines Ilze says: This wine has a beautiful light coral pink colour. It has a unique smell of sour naartjies, turmeric, paprika and cardamom reaches even the embedded nostril hair and tickles your brain. Flavours of strawberries, red cherries,

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that make it hard not think of a firey sunset or an explosion of pink quartz, especially when the light catches your glass. Tart on the tongue at first and then fading into something sweeter, this wine will intrigue even the most practiced of Blanc de Noir or Rosé drinkers. Notes

of dried fruit and mint on the nose are transformed to tastes of orange, basil, caramel and a twang of tart red fruit – notably cranberries. I found this a more serious style of pink and, as a result, think it would stand up to and work brilliantly alongside your favourite meal. Either that, or some macho, robust snacks like biltong or fillet pieces with a dipping sauce. Charlotte says: Ever since Sleeping Beauty fell afoul of the poisoned red apple, I have looked at those gleaming fruits with suspicion, so when the nose on this wine – which could literally have red apple skins floating in it – wafts up at me, I must admit to being a little anxious. Like my favourite Disney princess though, this wine is perfectly proportioned, very sweet and slightly ditsy, yet would please pretty much everyone. No Prince Charming required. Eduard says: The happy village of Smurfs is having a party and Papa Smurf kept this bottle on ice to kick off the happy occasion. Dancing, singing and all around smurfiness is a must when opening this bottle of pink joy. The nose

TasteTeam plays hide and seek alongside sweet passion fruit in a flowery rose garden during the middle of summer. Apricots and kids running around with candyfloss accentuate the overall sweetness of the wine in a crisp, almost zesty, taste with only a slight hint of acidity. This is a nice sweet wine to enjoy cold alongside a starter of trout salad or take it along to your special picnic spot. Ilze says: The colour resonates a light areola of an Irish ginger-haired woman similar to the Venus of Botticelli - not that she was necessarily Irish. It combines red apples, sweet, woolly peaches and delicate ripe strawberries on the nose and tickles your nostrils with its passion fruit pips. Being clean and crisp, fresh and zesty, it combines acidity with a sweet twang. A good beginner wine. Do not overindulge too much, as this is a recipe for a hangover of note.

Guest Taster Chance says: Wow! This one was zingy, fizzy, happy, a bit feral, and wide-eyed. Electric and awake. The start is unassumingly sweet, but sweet and punchy. It dances on the back of the tongue and makes you want to get up move as well. It could have been all the other wines behind this one, but I prefer to think that it was more this wine living up to its namesake. Chance is an introvert at heart and possibly an acquired taste for some. A native to San Diego, California – land of hipsters and microbreweries beginning to overtake Starbucks on every corner – her typical adult beverage go-to is the reliable IPA. After popping her international cherry with Stellenbosh/The Winelands, she has swapped beer for the region’s delicious wines and reveling in the amazing foods and culture.

Maru says: I normally don’t go for a sweet, fruity wine. Mostly because I invested my entire sweet tooth allowance in one place - the chocolate croissant. That said, I still found this wine enjoyable. Pink candyfloss meets up with a few splashes of passion fruit to create a playful jammy tang. This would make a great companion to a summer braai. With sticky ribs and salad.

“Like my favourite Disney princess though, this wine is perfectly proportioned, very sweet and slightly ditsy…” MARCH 2016 WINE EXTRA 21

Special Report The Sweeter Side of Things

he wine of kings, and the kings of wines,” is what Louis XIV said about the elegant, sweet aszú wines of Tokaj. From off-dry Riesling, to effervescent Moscato, to full-on dessert wines like aszú or its French counterpart Sauternes, sweet wines from around the world can be an incredibly delicious pairing for many foods and occasions. Many of us have tasted a flabby, sickly sweet Moscato, or an overly sugared Riesling, and as a result sworn off sweet wines for good. There are some badly made sweet wines out there, it’s true, but a good retailer will have quality options for you to choose from. Why drink sweet wines? To answer this, it helps to define what a “sweet” wine is, as opposed to an oaky or fruity wine (which many people incorrectly identify as “sweet”). Sweet wine actually has residual sugar in it, because during fermentation the yeasts did not consume all the sugar. This means that sweet wines are much lower in alcohol than 22 WINE EXTRA MARCH 2016

dry wines. As well, they have an ability to match the flavours in food that can’t always be achieved with dry wines. Sugar, fat, and salt, consumed in concert, can produce the most ethereal gastronomic harmonies. Here are a few examples of really great sweet wines, and suggestions for what to pair them with. All of these wines should be served fairly chilled. Muscat/Muscadel/Hanepoot: Whilst there are over 200 different Muscat varieties, the most common in South Africa are Muscat de Frontignan, Muscat d’Alexandrie and Muscat blanc á petits grains. Most famously associated with the Vin de Constance from Klein Constantia, which was bought by European courts in the 18th and 19th

Special Report Centuries in preference to Yquem, Tokay, Madeira. Follow in the footsteps of nobility: Kings vied for possession of this wine; Louis Philippe sent emissaries from France to fetch it; Napoleon drank it on the island of St Helena to find solace in his lonely exile; Frederick the Great and Bismarck ordered it; and the English Prime Minister – who had sampled it with much delight at Downing Street – made sure that regular consignments from the Cape were delivered to Buckingham Palace for the King. Riesling: During the 80’s and 90’s, a lot of bulk-produced white wine was labeled as “Riesling” even though it was really a blend of cheap white grapes with a bunch of sugar dumped into it. This has given Riesling a muchundeserved bad reputation, but fortunately winemakers in Germany (its home base) and even here in South Africa, have revived the grape’s image through careful vineyard and winery management. Off-dry and sweet Riesling can be astonishing because Riesling is naturally high in acidity and minerality, which means the wines can get very complex. Look for bottles that have been aged a couple of years, ideally, and especially from the Mosel, in Germany, but if you prefer to keep it local, then do look out for some of the superb South African versions that are creating quite a stir from producers such as Jordan, Hartenberg and Paul Cluver, to name but a few. Pair With: An off-dry Riesling is absolutely the perfect pairing for insanely spicy Asian cuisine, whether it be Thai, Indian, or Szechuan. Try it and you’ll see: the sweetness absorbs all the fire. If you can get your hands on a bottle of fully-sweet (Auslese, Spatlese, Beerentrockenlese) Riesling – which isn’t cheap and can be hard to find – it will be totally magical with a fruit pie, but it’s also great with main courses

featuring fatty pork cuts, because the sweetness marries with the fat. Noble Late Harvest/Sauternes: Sauternes is a pricey, delicious, sweet, limitedproduction wine made from botrytized Semillon grapes from Bordeaux, but in South Africa, producers aren’t quite as strict on which varietal is used for our local versions. Botrytis, a key element in dessert wine production, is essentially a favorable rot that develops when the grapes hang on the vines late into the harvest season, which heightens their ripeness and sweetness factor and lowers the alcohol content. The acidity in the Semillon grape makes Sauternes infinitely ageable, so the older a bottle you can find, the more incredibly complex it will be, with flavors ranging from dried apricots to baked peaches to fresh flowers. Pair With: Serve your Sauternes or Noble Late Harvest with the stinkiest cheese you can find, and crème brulee is also often a winner along with lemon meringue. Aszú: Hungarian aszu has long been considered one of the world’s greatest sweet wines. So, why haven’t you heard of it? Well, 45 years of Communism (and, correspondingly, State ownership of agricultural land and production) took a toll on the Hungarian wine industry, and it’s needed some time to recover. But now, if you look hard enough, you can find sweet aszú wines on the market, and they’re delicious. Like the Sauternes from France, aszú are made with white grapes (typically Furmint) that have been left to develop the noble rot, and MARCH 2016 WINE EXTRA 23

Special Report additionally they’re completely shriveled up before they ferment. A well-made aszú is shockingly good – not only full of fruit and flower notes, but also laced with an almost ethereal acidity that counters the sweetness. Serve With: Hungary is a foie gras and pork producing country, and the Hungarians enjoy drinking aszú with these rich and fatty foods. Definitely try it.

Ice Wine: The way ice wine is made is amazing: in the dead of winter, brave winemakers go out into the vineyards and harvest grapes that have frozen on the vine, then ferment them. It’s a laborious thing that many winemakers prefer not to do – so, some of them make ice wine by simply freezing the grapes after harvesting, then probably adding sugar. In other words, real ice wine is a rare treat. It usually comes from Canada, or the Finger Lakes, or Germany, and is often made from Riesling or a cold-hardy hybrid variety, like Vidal Blanc. In some years, the grapes don’t ripen before they are frozen, in which case there can be no ice wine at all. Be psyched if you score a bottle!

24 WINE EXTRA MARCH 2016

Serve With: Ice wine with cheesecake is a beautiful thing. Port: Port is a fortified wine from Portugal’s Douro Valley, which has just enough sweetness to work beautifully with your Christmas mince pies. Two common Port styles are Ruby, the least expensive and youngest, and Tawny, which is aged longer in barrel to take on a darker color. Aged Tawny Port is left in wooden casks for at least six years and develops a soft, silky characteristic that will be a wonderful finish to a special meal. Of all the wines mentioned here, Port is one of the cheapest, however when looking for the South African version, don’t be fooled if you don’t see the actual word “Port” on the label. Like France clinging to their “Champagne” name, so have the Portuguese stepped in to claim their stake. Instead, look out for Tawny, Ruby or Cape Vintage. They usually come in squat bottles. Pair With: Serve Port with a slice of room-temperature blue cheese at the end of your meal, and you’ll be in heaven. Add a square of ultra-dark ch ocolate for extra heaven.

EXCLUSIVE INTERVIEW

Dave Guselli and Nicola Duddy Mancunian Dave Guselli started DJ’ing in night clubs in the UK from the age of 14, followed by hospital radio and commercial radio. He visited South Africa in 1981 on a 3-month return ticket, but never went back. He reckons his car may well still be at Manchester Airport. Nicola Duddy started her career by studying drama at Stellenbosch University, later doing her honours in film acting. After a stint of MC’ing at Grand West she cut her radio teeth with an online station. After sending a demo to the bosses at Magic828am, she was snapped up.

25 WINE EXTRA SEPTEMBER 2015

OCTOBER MARCH APRIL 2014 2016 2015 WINE EXTRA 25

EXCLUSIVE INTERVIEW Dave, how did you get into radio here in South Africa? I started with Capital 604, which was an iconic radio station, which was based at Port St. Johns’ in the captain’s house on the edge of a cliff overlooking the ocean. I was there until 1992, when I joined East Coast Radio and was with them until 2011. It was only last year when I got a call from Tony Sanderson who’d got the license for Magic828am and he convinced me to come on board. Do you prefer to drink red or white wine? Dave: Most definitely a dry red. I am partial to Pinotage, in particular the Zonnebloem and KWV versions. I also enjoy the Zonnebloem Shiraz. Nicola: For me it’s generally tied in with the weather. I definitely prefer red wine, but in really hot weather I find it difficult and would then rather opt for a nice chilled white or Rosé. I have recently fallen in love with Waterford’s Rosemary and can drink it by the bottle.

26 WINE EXTRA MARCH 2016

When was the first moment that you realised you had a penchant for wine? Dave: I used to love Scotch and was hated by the purists as I always used to mix my J&B with Coke – it’s a scumbag Manchester thing. Eventually I stopped smoking when my son was born and shortly after I stopped drinking spirits and that was when red wine made its wonderful appearance in my life. Nicola: Studying at Stellenbosch would always do it. I started with Robertson’s boxed wine. Years later I met someone who helped me to learn more about farms and that’s how I developed an appreciation for wine. It was when I started to visit the wine farms that it really sunk in for me. Have you visited any wine farms since you’ve been in Cape Town? I’ve been to Klein Constantia, but it’s on my list of things to do. I’m still just settling in here and getting into the swing of things here at the radio station.

DAVE GUSELLI AND NICOLA DUDDY

Do you have a wish-list of farms to visit? Dave: I actually wouldn’t know where to start. I suppose since I’ve never been to any, they’re all on the list. Nicola: I know to which ones I’d take you! I’d take you to Delaire Graff because it’s absolutely beautiful. Stark Conde has a beautiful tasting room and the wines at Waterford are mind blowing. Groot Constantia is iconic and De Grendel has beautiful views across the Cape Peninsula. . What is your go-to wine that you’d pick off a supermarket shelf to take to a gettogether, knowing it won’t let you down? Dave: For me it would most definitely be either the Zonnebloem or KWV Pinotages. Nicola: The one that I always find to be a winner would be the Haute Cabriere Chardonnay/Pinot Noir. Everyone seems to like that.

Do either of you have an embarrassing story that was brought on by a few glasses too many? Dave: There are a few, most of which are better not shared, but I do have one I’m happy to tell you about. I was with a lady-friend at a revolving restaurant in Durban. It had the most amazing views of the city. We were having a few glasses of wine and across the room I spotted a friend, so excused myself to go and say hi. I spent a few minutes chatting to him and lo and behold, when I turned back to return to my table, the lady was no longer there. I thought that it was rather rude, despite the fact that I had been rude in the first place to leave the table and chat to my mate. So, I proceeded to leave the restaurant in somewhat of a huff. What I hadn’t realised was that she was indeed still at our table, but the section where my mate was drinking, was stationery and the rest of the restaurant had carried on revolving and my date MARCH 2016 WINE EXTRA 27

EXCLUSIVE INTERVIEW

was in fact on the opposite side of the restaurant, patiently waiting… Nicola: My incident happened in Constantia not so long ago. I’d been out with someone I was seeing at the time and he drank a lot of wine and could handle it, whilst I was merely trying to keep up. 28 WINE EXTRA MARCH 2016

We’d spent the day together and it was all of the typical Constantia crowd of mommies who have coffee and talk about their precious little bundles of joy. By the evening we had dinner together and saw the flip-side of it, with all of the men getting together

DAVE GUSELLI AND NICOLA DUDDY after work for drinks. I was evesdropping and was getting more and more irate as their conversation was about their various mistresses. By this time the wine had completely taken over my system and I totally lost my cool and made a little scene due to my general anger at men. My poor date. He was very confused at the sudden outburst. I did, however apologise, even though I still feel my reaction was justified.

Dave and Nicola’s thoughts on La Vierge’s The Original Sin Sauvignon Blanc:

Dave: “It’s a very enjoyable wine and that, coming from a strictly red wine drinker is pretty impressive.” Nicola: “Sauvignon Blanc can be very astringent, but this isn’t like that at all. I’m really enjoying it.”

Where do you consider to be the perfect place or scenario in which to enjoy a good bottle of wine? Nicola: I have a really good friend who lives in Ireland. Whenever we get together, the two of us park on the sofa with a good bottle of red and have a good catch-up. That is my perfect scenario. Dave: Most definitely with someone special. Just the two of us. Perhaps on a beach, maybe while enjoying some finger-licking ribs. And definitely no radiotalk. What’s next for you both? Dave: I had a strong personal brand in the KZN and here I’m a complete unknown, so I have to embark on a bit of a brand-building journey. It’s not the be-all and end-all of my life, but it would be worth doing for various reasons. I want the station to grow and be successful and will do what I can to help that happen. Mentoring Nicola is also a great challenge, which I’m enjoying. It’s great to see someone grow, develop and hone their skills. I’m still trying to settle into Cape Town. After spending 25 years in Durban, I’m basically starting from scratch again and it hasn’t been easy. Nicola: I also have a 3-year contract with Magic828. Acting still is my long-term dream and whether that will still be the case in a few years’ time, we’ll have to see. Things are very stressful at the station, simply because it’s so new and we’re all working very hard to promote the station and grow it. I’d love to go into TV at some point and will hopefully be able to look into international options in the long run.

MARCH 2016 WINE EXTRA 29

Chef Michel Morand was born in France, Michel spent his youth in the winelands and, from the early age of ten, was introduced to the kitchen by his grandmothers. After completing basic schooling, he was received at Thonon Hotel School - the oldest Hotel School in France.

e started his working career at The Great Fosters Hotel in Surrey in 1987. In 1989, whilst working for the joint venture, Chef de France and Disney World, he was able to improve his communication skills in an environment where several million guests from around the world visited Disney World each year. The three restaurants in the French Pavilion situated in Epcot, hosted over 4,000 guests per day. This created the perfect opportunity to be exposed to, and learn from, a nation where service and accuracy are of utmost importance in the hospitality industry. Michel then returned to France, after fulfilling his contract with Epcot Center, in order to perform his military service. Due to his international experience he was bestowed with the position of butler for the 1st General Dupont de Dinechin – Inspector General of the French Military Forces. This duty was performed during the time of the

30 WINE EXTRA MARCH 2016

Gulf War and required very discreet working conditions. Many private meetings were held at the General’s residence with ministers as well as President Miterand. Michel moved to South Africa in 1991 and was appointed manager of Gatrile restaurant, where he later became a partner until its closure in December 2003. After 13 years in South Africa, Michel realised his dream by opening his own chic French establishment in a garden setting in plush Sandown. Auberge Michel restaurant was his new gem. It was a seductive upmarket establishment, with a relaxed get-away-from-it all ambience and was housed in one of Sandton’s most stylish homesteads. In 2012 Michel and Kefiloe Morand set up Exclusively Yours Catering company and in 2015 Michel, opened his new gem, Bistro Michel, in Illovo’s Blu Bird Shopping centre.

SALAD NIÇOISE SERVES 4

INGREDIENTS • 1 Cucumber • 9 Cherry tomatoes • 4 Boiled eggs • 1 Celery stalk • 1 Small green pepper • 3 Spring onions • 260g Tuna • 1/2 Bunch of radishes • 20g Small black olives • 3 Small fresh artichokes • 1 Bunch basil • 500ml White wine • VINAIGRETTE • 100ml Balsamic vinegar • 300ml Olive oil • 2 Pinches fine salt • 2 Turns of the Pepper Mill • 1 Spoon Dijon mustard

METHOD: Cut all the ingredients into pieces. Use only the heart of the artichoke and cut into four. Cook the tuna in papilotte - wrapped in foil paper with thyme, lemon and white wine. Place in oven at 200°C for 10-15 minutes. Put all the salad ingredients on a plate; add the tuna, quartered eggs and basil and season with vinaigrette.

Pair it with LISMORE BARREL FERMENTED SAUVIGNON BLANC 2011. Retail price: R160 per bottle

METHOD: VINAIGRETTE Start by putting vinegar, salt and pepper in a bowl. Mix in the mustard with the vinegar, which will help to dissolve the salt. Gradually add the oil while mixing. Dressing can be made ahead of time and stored.

MARCH 2016 WINE EXTRA 31

32 WINE EXTRA OCTOBER MARCH 2016 2015

We’ve Been Drinking Jason’s Hill Izak Reserve 2013

ason’s Hill Private Cellar is tucked away in the heart of the Boland at the foot of the Slanghoek Mountains. With its fertile soil and Mediterranean climate, the very best of grapes are produced for making awardwinning wines. It is in this ideal setting that Ivy Du Toit, one of South Africa’s pioneer woman winemaker’s, and her family are keeping alive the tradition of vine growing and wine making that was started by their ancestors in 1844. Ivy’s interest in winemaking became clear at a young age when she started spending her time curiously investigating the activities at a nearby cellar. It was, however, only after harvest seasons in America, France, and Italy that she decided to try her own hand at winemaking. In an old garage on the farm, with grapes from dad, Sakkie’s, produce and barrels bought with her savings money, Ivy made her maiden Shiraz in 2001. Everything from the picking, destemming and bottling was done by hand. It was not long before Ivy reapt the success of her hard work and she was na me d Dine r ’s Clu b Yo u n g Winemaker of the Year 2003 and Landbou Weekblad Woman Winemaker of the Year 2004.

Today Ivy is living her dream of producing multi-award winning wines and sharing it with visitors from across the globe, making every vi s i t to Jas on ’s Hil l a memorable experience. The Izak Reserve, a family name since 1834, is a blend of Cabernet Sauvignon, Petit Verdot, Merlot, Malbec and Cabernet Franc grapes. Rich in flavour and aromaintensity, the wine packs a punch with its cherry and ripe berry flavours, yet retaining perfect barrel ageing characteristics. This award-winning wine, which was a Double Gold recipient at the 2015 Michelangelo International Wine Awards as well as a Gold Medal recipient at the 2015 People’s Winestyle C h o i c e Aw a r d s , h o l d s t h e promises of an abundance of flavours in each glass. Ready to enjoy now, but will reach its perfect drinking potential within the next 10 to 15 years. Perfect for the colder months and best enjoyed with rich robust meals such as beef, game and lamb.

Cellar door price: R190 per bottle Available from: Cellar door and online for home delivery wwww.jasonshill.co.za

MARCH2016 WINE EXTRA 33

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…

Miles Mossop – Chairman of the Cape Winemakers Guild 1. Selling wine to

China and the Far East. Are you engaging?

It’s only going to get tougher to continue to produce high quality wines at economic levels. No one is quite sure what the impact will be on the various regions, but it appears the hot, dry areas will just get drier. Perhaps some of the coastal cooler

We currently do

areas will receive more summer rain and the winter rains will

have buyers at

be less, which will have an impact on farming techniques.

the Nedbank Cape Winemakers Guild

6. Bulk exports. Sustainable or insanity?

Auction but mainly from Hong Kong – we are trying to find the right partner.

It is a necessity. It depends on which brands these bulk exports are destined for. If they are purely being exported

With regards to Tokara, we have been working hard at it with

for bottling and labelling overseas as true, good quality South

little success.

African brands which are identifiable as such, I don’t have too much of a problem as the transport cost and environmental

2. Local & International wine competitions.

cost is lower. However, we obviously would prefer these

Worthwhile or waste of marketing budget?

wines to be bottled here, which would create jobs and growth in our industry.

With regards to the Cape Winemakers Guild wines this is not applicable as the wines are not entered into competitions.

Bulk exports to put cheap plonk into boxes or bottles to sell to

From the aspect of the wines produced in our cellar at Tokara,

the consumer as discount South African brands does nothing

we are selling in the wider market locally and abroad. Yes,

to boost our image and doesn’t help us to achieve recognition

they have value but one needs to target the right wines at the

for high quality wines in the premium price bracket, which is

right competitions. 3. What would happen if SA wine received meaningful support from government? Any support is good and can only lead to positive growth and job creation. 4. What’s the next BIG wine trend? Continued and a more intense focus on sustainable and ethical production. 5. Global warming and local wine production. What’s going to happen?

34 WINE EXTRA MARCH 2016

12 QUESTIONS a necessity to sustain our industry. Therefore, we need to push

Wine journalists being more positive about the industry and

our price points to survive.

helping to promote it.

7. What is the best way to educate new wine drinkers about the product? Engaging directly through social media seems to be effective. The days of the old traditional wine show is not effective for introducing and educating new wine drinkers. 8. Our farm workers. Fair treatment or ticking time-bomb? here are still improvements which need to be made in certain respects, but there have been great strides made in the last 10 years. I feel that treatment at the moment is fair and that it is getting better. The farmers are struggling out there and they are doing their best.

12. What will the SA wine industry look like in 20 years' time? Consolidation will happen but hopefully without stifling innovation and too many little guys.

9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry? It can only have a negative impact on the industry, but that being said, there will be less of an impact on our industry than perhaps the spirits and beer sectors as wine advertising as such is not as popular a way for wine brands to market their products due to the prohibitive cost. We will have to get more creative as to how we do promote our wines. 10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What are you going to do? I donâ&#x20AC;&#x2122;t want the job. I am not a marketer, I am a winemaker and I want it to remain that way. 11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you going to change?

MARCH 2016 WINE EXTRA 35

Into the Spirit José Cuervo Tradicional Reposado

Jose Cuervo Tradicional Reposado (meaning rested) is made from the highest quality 100% blue agave spirits, double-distilled and rested in white oak barrels, hand-crafted in small batches and follows an unaltered recipe since 1795. Tradicional Reposado is a pale straw-coloured 100% blue agave rested tequila, made from agaves harvested at the peak of their maturity (7-10 years), baked in stone clay ovens, carefully fermented and double-distilled in small artisanal stills and then rested in white oak barrels. Tradicional is rested for no less than four months which mellows and refines the tequila, producing a combination of superb smoothness and great taste. Tradicional is made from an unaltered 220-year old recipe, resulting in the world’s finest tequila and in order to preserve the authenticity of Tradicional each bottle (designed after the original tall, slim Cuervo bottle) has a cork closure and carries its own unique number. CLASSIC MARGARITA WITH AGAVE SYRUP TWIST (YOU’LL NEED TEQUILA, COINTREAU (TRIPLE SEC), LIME-JUICE, AGAVE SYRUP (FOUND AT ALL GOOD WOOLIES OUTLETS), SOME SALT AND A COCKTAIL GLASS & SHAKER)

Ingredients • 50ml of Jose Cuervo Tradicional Reposado tequila • 25ml of Cointreau (triple sec) • 25ml of lime-juice • A tablespoon (10ml) of Agave syrup • A crack of salt

Delivering a smooth, well-structured palate of fine spices and distinct oak notes unlike any other tequila with delicate, tissue box perfume and exotic peppercorn, vanilla pod and cooked agave aromas, with herbaceous hints of olive, fruit (pineapple) and a light wood overtone. It is extremely well balanced and clean in taste, flavours of cooked agave, light smoked aftertaste, herbaceous, subtle citrus and slightly spicy. A round entry leading to an off dry light to medium bodied palate with light caramel, toasted spices, oak and agave. It has a warm finish that lingers with a smooth, velvety, herbal notes and spicy length.

Method Shake the tequila and triple sec with cracked ice in a cocktail shaker, rub the rim of the chilled cocktail glass with lime juice and dip in coarse salt, then strain the cocktail mix the chilled glass. Then add the teaspoon of agave syrup and enjoy.

Retail price R230 per bottle Available from good liquor stores nationwide.

36 WINE EXTRA MARCH 2016

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

January 2016

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This month: MCC â&#x20AC;&#x2DC;Festival of Bubblesâ&#x20AC;&#x2122; Veuve Clicquot Masters Polo 2016 Muratie Harvest Festival Stellenbosch Vineyards Pizza & Wine Festival Cellarbake at Nitida Strikes Again Wine Not Pop-up Bar Vivino Wine Tasting Evening Much More.....

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MARCH 2016 WINE EXTRA 37

Get Out

CAPE TOWN

MCC ‘Festival of Bubbles: The Vineyard Hotel has confirmed that their annual MCC Festival will take place on Sunday, 6 March 2016 and will, as always, showcase some of the Cape’s best Methode Cap Classique (MCC). This much-loved festival is a highlight on the wine aficionado’s calendar, and marks the first event on the hotel’s ‘Tastes of 2016’ calendar. Visitors can look forward to a day filled with bubbly, including Simonsig, Villiera, Steenberg and Graham Beck to name a few favourites, as well as a number of surprises on the day. There will be about 18 different producers featured and over 30 sparkling wines to sample. The festival will once again take place on the Vineyard’s sprawling lawns, weather depending, and will feature live background entertainment and some delicious light canapes. The cost to attend is R215 per person and guests are encouraged to book early. For further information or to make a booking, please contact the Vineyard Hotel on 021-657 4500 or email eat@vineyard.co.za. Veuve Clicquot Masters Polo 2016: We’re painting the city yellow in 2016 as Veuve Clicquot brings the “sport of kings” back to Cape Town for the 6th year as one the few prestigious Veuve Clicquot polo events hosted worldwide. First held in 2011, the Veuve Clicquot Masters Polo features an international polo lineup, with teams from around the world competing for the Veuve Clicquot Masters Polo Cape Town cup. Taking place on the 5th of March 2016 Val de Vie Estate will once again play host to this glamorous event. Inspired by Madame Clicquot – the theme for this year’s event is ‘Let Life Surprise You’. With this theme the champagne house will bring a new energy to the event; a luxurious, playful, bright and innovative spirit. Fashion aficionados will enjoy a carefully curated experience as they gather on the scenic estate’s clubhouse terraces and watch models exhibit chic summer outfits in the official fashion show, without doubt one of the highlights of the day’s activities. The judges for the best dressed competition will also be on the look-out for the best polo chic outfit. The globally renowned sporting event features top polo players from around the world. When this level of talent meets with Veuve Clicquot’s passion for timeless excellence, the result is exhilarating. For the first time in the history of this event, guests can now purchase tickets to the Veuve Clicquot VIP lounge which was previously accessed by invited guests only. These are however limited. The day will end with an after party hosted by Shimmy Beach Club on the right hand side of Val de Vie’s clubhouse where guests can dance the night away without having to leave the estate. More than any other sport, polo is best savored live with a glass of Veuve Clicquot champagne in hand. Time: 14:00 – 19:00 Pavillion Access Tickets: R950 p/p - includes a glass of Veuve Clicquot, and lunch. Veuve Clicquot Lounge VIP Tickets: R4 000 p/p including lunch, Veuve Clicquot champagne and soft drinks. Tickets available online at Computicket www.computicket.com. Muratie Harvest Festival : The Melck family will once again be hosting their annual Harvest Festival at Muratie Estate in Stellenbosch on Saturday 12th March 2016. The festival, which takes place under the ancient oaks that guard this historic wine estate, is a celebratory family event featuring good food, fine wine, great company, live music and lots of fun stomping the newly harvested grapes. The day will begin at 11:30. Entrance will be R50 per person. A selection of delicious meals and cold drinks will be on sale and Muratie’s full range of wines will be available for purchase, by the glass or by the bottle. Rijk Melck will be giving a talk on the extraordinary characters from the farm’s colourful past, after whom the Muratie wines are named. This talk will take place at 12:00 and all are welcome. After lunch, guests will be able to relax and enjoy a memorable afternoon of live music performed by the popular Kitchen Jammin Blues Band. Festival-goers must please book their tickets in advance to avoid disappointment. For further information contact Jean-Mari Strauss at Muratie on 021 865 2330 or taste@muratie.co.za.

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CAPE TOWN Stellenbosch Vineyards Pizza & Wine Festival: Sunny days and balmy nights, delicious pizza and great wine - the perfect combinations for a good time in the winelands. All these will be in evidence at this year’s inaugural Stellenbosch Vineyards Pizza & Wine Festival where you will be able to enjoy a selection of superb wines paired with mouth-watering pizzas and live music. A first of its kind in the Stellenbosch winelands, the festival will take place on the picturesque Welmoed Farm, home of Stellenbosch Vineyards, on 12 and 13 March offering fun-filled activities for the kids as well as a variety of pizzas creatively prepared to tantalise your tastebuds. Gourmet to traditional, vegetarian to Banting and Flamenkuchen to Calzones - the unlimited choice of pizzas is the perfect culinary match to some of the Stellenbosch Vineyards wines on offer throughout the two-day event. Explore, taste and savour the ultimate pedigree of wines in the Stellenbosch Vineyards signature range, the hand-crafted Welmoed heritage selection, the innovative Infusions range of wine-based refreshments and many more as you relax on the lawn under the trees or in the stylish tasting room. And wait there’s more! Take a break from the pizza and wine, and indulge in the oyster and bubbly bar set under the thatched area in the middle of the Welmoed pond. The live entertainment completes what promises to be an unforgettable experience, and a must on your social calendar for 2016! Tickets cost R120 per person and includes entry, a tasting glass, tasting coupons and the live entertainment. Additional coupons can be purchased on the day. Book directly via www. webtickets.co.za.

JO'BURG Wine Not Pop-up Bar : It's the month of love and we know you love a dose of Wine Not so get your fix on Friday 26 February. Doors will open at 16:00. Tickets available at the door only. R100pp before 19:00 (with complimentary glass of wine on arrival). R150pp thereafter. Limited presold 6-seater tables available (contact info@wine-not.co.za). Select food menu available. Dress code: business casual. If wine is not your thing then don't despair, we will have a selection of other beverages on sale during the evening so you don’t miss out. For more information or enquiries please contact us at info@levelthree.co.za. Cost: R100 - R150 For more information email nikki@levelthree.co.za. Vivino Wine Tasting Evening : Hosted by the PnP Good Food Studio, join us for a fun night out with the Vivino Gauteng users group. With roughly 10 South African wine farms showcased, this is an opportunity to meet like-minded Vivino users from around Gauteng, while we all enjoy what South African wine farms have to offer. Cheese boards and canapés will be provided. From 17:30. Tickets Cost: R150 through Webtickets.co.za.

GARDEN ROUTE Last night at the Proms concert at Lakeside Lodge & Spa: Sedgefield’s award winning boutique hotel, Lakeside Lodge & Spa is hosting their very own promenade waters-edge concert on Saturday, 5 March 2016 in their rustic yet sophisticated outdoor amphitheatre overlooking the Swartvlei Lagoon. Carpe Musicam which consists of 60 musicians and singers will perform on the night taking guests through a special journey. The first half of the performance guests will be tuned to British patriotic favourites and among the second half, classics and semi classics can be expected. To encompass the evening Lakeside Lodge & Spa will have gourmet picnic baskets available for guests to purchase as well as an allocated outside bar with wine and craft beer available. There is also a vegetarian basket option. A basket for two people is R500, R300 for one person and children’s snack packets are R65, pre-booking is essential. Guests are welcome to dress up should they wish to get into the spirit of things. The evening will commence at 16:00 and flags and party poppers are encouraged. To avoid disappointment, book your ticket by visiting the website. Tickets are R250 per person and children aged 2-12 years are R100 per person.

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