Wine Extra November 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra NOVEMBER 2014

Wendy Chait Wine Tourism in the Cape TASTE TEAM

Livin’ the Life Karoo Lamb & Wine

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Organically Grown

Chef Reuben Riffel - wine holograms - Wine Better Than Gym? subscribe free www.wine-extra.co.za

Contents NOVEMBER 2014

Editor’s letter Table Talk

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8

Is Drinking Wine Better Than Going To The Gym? According To Scientists, Yes!, Wine Waste Turned Into Biofuels, South Africa Introducing Wine Holograms, Alcohol Safety Band Praised by Microsoft

Taste Team

16

Organically Grown

Now You’re Cooking

36

Chef Reuben Riffel - Roasted Venison Loin with Parsnip, Cabbage and Wild Mushroom Pie

Strawberries and cream

Livin' the Life

Into the Spirit

38

Karoo Lamb & Wine

We’ve been drinking 12 Questions

48

50

Lourensford Honey Liqueur

44

Bellpost C’est La Vie 2010

Special report

What Food What Wine

Get out

51

Our pick of the very best viticultural-based events.

46

Tim Hutchinson CEO of DGB

24

Wine Tourism in the Cape Winelands

Interview

30

Wendy Chait

NOVEMBER 2014 WINE EXTRA 3

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

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

T

here has been a marked difference in the budding of new leaves throughout the winelands and it’s just beautiful. If you’re anything like me, you’re desperate for the year to end. It’s been a long one, but seeing all of the new life in the vineyards also leaves me excited for the growing season.

I can’t believe it’s been 5 years since Wine Extra was started. I’m amazed at our growth over this time, having been involved since day dot. From its humble beginnings as an email ‘newsletter’ to what it is today, a fully-fledged digital magazine, with a subscriber base just shy of 18,000.

It’s been an interesting, fun and challenging project - one that is so close to my heart. Wine Extra has been like a baby to me in many ways. I’ve gone on my own personal wine journey in this time, learning about the processes of winemaking, the slight nuances of the various varietals and terroir. A steep learning curve initially, it’s like most things in life, if you have a passion for something, you’re more likely to throw yourself into it head first.

I’ve been lucky to have this wonderful opportunity in life. Yes, I get to do lots of glamorous and fun things and as some would say, I basically get paid to drink wine, but it’s also been hard work. Thanks to you, dear reader, it makes it all the more worthwhile. Your support and messages after each issue are what really shows my team and I that we’re actually delivering a product that is respected, enjoyed and appreciated. I hope to bring you much more news from the winelands and share the love of wine whilst promoting our fabulous producers to you.

Saluté!

NOVEMBER 2014 WINE EXTRA 5

NELSPRUIT 23-25 OCT

Emnotweni Casino

AT THE WINE SHOW NELSPRUIT

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

Enjoy and buy without the load. Dawn Wing’s Wine Drop allows you to have your hands free and they will even deliver to your door.

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

TableTalk This month: Is Drinking Wine Better Than Going To The Gym? According To Scientists, Yes! Wine Waste Turned Into Biofuels South Africa Introducing Wine Holograms Alcohol Safety Band Praised by Microsoft

Is Drinking Wine Better Than Going To The Gym?

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hoever said no news is good news was wrong.

Turns out drinking red wine is better for you than going to the gym! How’s that for good news?

Jason Dyck and other science researchers in the University of 8 WINE EXTRA NOVEMBER 2014

Alberta in Canada found that red wine, nuts and grapes have a complex called resveratrol which improves heart, muscle and bone functions; the same way they’re improved when one goes to the gym. Resveratrol proved to be an effective antioxidant when tested on rodents, which is why

scientists are planning on testing it with diabetics. If results are positive for the benefits of the complex, patient’s heart health could be improved just as much as it does when they work out vigorously.

TableTalk

While scientists and wine lovers are rejoicing over this news, doctors are still unlikely to recommend their patients to start drinking any type of alcohol as it can have harmful effects on your body. People should keep in mind that these benefits can be enjoyed only when having one glass of wine with your evening meal, at the most. Resveratrol is specifically found in red wine, as are some of the beneficial antioxidants referred to when talking about heart health. Red wine is also known to reduce ‘bad cholesterol’ and prevent blood clots.

Other benefits red wine is known for (when consumed in moderation, constantly) are: promoting longevity, cutting risk of cataracts and colon cancer, reducing risk of Type 2 Diabetes and slowing down brain decline (which beer is known for, too). We think these are good excuses to kick back and relax with a glass of vino every single night. Bottoms up!

Article courtesy of www.latintimes.com

NOVEMBER 2014 WINE EXTRA 9

TableTalk

Wine Waste Turned Into Biofuels

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chrysogenum and Penicillium citrinum, in a one litre bioreactor, Karpe succeeded in breaking down the biomass.

Avinash Karpe, a PhD student at Swinburne University of Technology in Melbourne, has worked out how to turn wine waste into compounds that can be used to create ethanol and other biofuels by using fungi to break it down. According to Karpe: “Various fungi are known to degrade this waste by generating an array of enzymes.” “These enzymes convert the waste to soluble sugars which can then be converted into other products,” said Karpe.

Australia is the world’s sixth largest wine producer, with around 1.75 million tonnes of grapes crushed for wine every year.

ine just got even better for you as Australian researchers have developed a technique for converting winery waste into compounds that could have potential value as biofuels or medicines.

As part of his PhD research, Karpe had been investigating how to break down this woody material composed of cellulose, pectins and lignins into simpler compounds that can be used to create other things such as ethanol or other biofuels.

He performed a series of experiments to develop the best procedure for degrading winery biomass waste and discovered that a 30-minute heat activated pretreatment aided the breakdown of these biomolecules.

Using a ‘cocktail’ of four fungi – Trichoderma harzianum, Aspergillus niger, Penicillium 10 WINE EXTRA NOVEMBER 2014

“We have demonstrated this technique in the laboratory, but this process can be scaled up to an industrial scale,” said Professor Enzo Palombo, Chair of Swinburne’s Department of Chemistry and Biotechnology.

After the final pressing, more than half of the grapes crushed end up as biomass waste comprised of skins, pulp, stalks and seeds.

Unlike other agricultural by-products, this waste has limited use as animal feed due to its poor nutrient value and digestibility. It is also not suitable as compost because it doesn’t degrade. Thus a majority of this grape waste ends up as toxic landfill, but this could soon change.

Article courtesy of www.decanter.com

TableTalk

South Africa Introducing Wine Holograms Wine fraud has been in the headlines a lot recently from the Rudy Kurniawan trial in the US to recent reports that fakes have hit the high streets, and consumers are taking note.

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In response, the Cape Wine Makers Guild in Cape Town has ordered 26,000 silver wine labels emblazoned in a hologram for bottles from the 2014 vintage that were sold at auction earlier in October.

Track Off the Beaten g rinTelegraph, netoethe io P Speaking Kate Jonker, the Guild’s le ib d e r c n I an general manager, said it was about reinforcing ery in W d n a d r a y e Vin consumer confidence: “We wanted to add a little

outh African winemakers are adding holograms to their labels as wine fraud moves out of the top end and into the everyday.

It’s not only top end wines being targeted by frauds as recent reports from the UK have suggested.

more authenticity. We just wanted to assure our customers,” she said.

sijnn

W I N E S

O F

M A L G A S

Off the Beaten Track an Incredible Pioneering Vineyard and Winery

NOVEMBER 2014 WINE EXTRA 11

www.sijnn.co.za

Sijnn Wines

Sijnn Wines

TableTalk

The move comes at a time when sales of bottles of fake blue-chip wines such as Cheval Blanc and Petrus are occurring at auction and coming to light alongside more widespread fraud such as that revealed in Italy’s Brunello di Montalcino earlier last month.

“...fake wine is now moving away from the top end of the premium market and into the realm of everyday drinking ...”

But fake wine is now moving away from the top end of the premium market and into the realm of everyday drinking and the big brands that dominate there and, as the problem becomes more widespread, so will better security measures.

12 WINE EXTRA NOVEMBER 2014

Whilst the wines of the Cape Winemakers Guild are not in the collectible category, the hologram is a step in the right direction for South Africa, a country that ships over 500 million litres of wine each year.

Sadly, the auction houses can’t be trusted anymore, simply due to the fact that they don’t do enough to check on provenance.

TableTalk

Alcohol Safety Band Praised by Microsoft

A

bracelet designed by students that can detect levels of alcohol in someone’s system and “check in” to ensure the wearer is conscious has been praised by Microsoft.

“The wristband monitors levels of alcohol and dehydration and will vibrate periodically”

Vive, a non-working prototype designed by students at the University of Washington, was presented at the annual Design Expo at the Microsoft Research Faculty Summit this week, raising some interesting questions over its practical use 14 WINE EXTRA NOVEMBER 2014

to prevent drunkenness and potentially dangerous situations.

The wristband monitors levels of alcohol and dehydration and will vibrate periodically prompting the wearer to “check in” by squeezing the device to indicate they are conscious and having fun.

Check-ins become more frequent when the device senses alcohol levels are rising. Should a wearer not respond the bracelet is able to alert a friend via

TableTalk their smartphone, already linked up to the bracelet, to check they are OK providing their location using GPS. According to hercampus.com, the idea for the device came from a conversation with the Sexual Assault and Relationship Violence Activists (SARVA) at the University of Washington.

Organic Wine • Organic Olives Restaurant • Wedding Chapel & venue Fynbos Nursery • Hiking

“The project won “Best Product” at the Microsoft design event…”

However while the safety element might be practical, getting people to wear such a device could prove trickier, which is where the device’s social media capabilities comes in.

Hooked up to the wearer’s smartphone, the device is able to make connections with other wearers via social media sites by tapping their wrists together.

Some of our Top Awards so far for 2014

1 Michelangelo Platinum Award

1 Michelangelo Gold Award

4 Wine System Gold Awards

2 IWSC Silver Awards

1 Michelangelo Trophy

2 Terroir Wine Awards

The project won “Best Product” at the Microsoft design event, which was founded more than 10 years ago by Microsoft researcher Lili Cheng with the aim of including student design teams in tech development.

Article courtesy of www.thedrinksbusiness.com

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

info@waverleyhills.co.za

/waverleyhills

f: +27 86 669 6825

www.waverleyhills.co.za

@WaverleyHills

TasteTeam Organically Grown

The common drinker may not understand the reasons behind demanding organic wine, but in fact it is a very strong movement in Europe and America, and South Africa is responding to those calls for organic wine quite vigorously. The name organic wine is only given to wine made from organically grown grapes where the vine has been farmed organically for three years or more. Some organic wine farms believe in adding a little bit of sulphur to their wines in order to enhance the taste and ensure that the wine is preserved for long periods of time. Sulphur helps to eliminate bacteria, which could contaminate organic wines, and affect the taste. However, a number of organic wine growers avoid adding sulphur to their wines, arguing that it gives their products a clearer, crispier taste.

From left to right: Waverley Hills Pinot Grigio 2013, by Waverley Hills, RRP: R84. Nativo White 2013, by Nativo, RRP: R119.

Avondale Cyclus 2011, by Avondale, RRP: R225. Stellar Organics Merlot 2014, by Stellar Organics , RRP: R50. Laibach Ladybird Red 2012, by Laibach, RRP: R95. Org de Rac Reserve Shiraz 2011, by Org de Rac, RRP: R120

16 WINE EXTRA NOVEMBER 2014

TasteTeam Waverley Hills Pinot Grigio 2013 RRP: R84 ; Stockists: Stockists: Frogitt & Vonkel Private Wine Merchants. www.waverleyhills.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.

is there, with a tickle of zesty lime, green grass and small crunchy yellow apples leaving a refreshing finish on the palate.

With its light, dangerously easy drinking profile, this would be a great alternative to the traditional go-to white wines that always seem to be on offer at braais and dinner parties, and one that I would happily slurp on at any occasion.

Eduard says: This wine is like a teenager, it has a hidden quality, but with enough time, and if you give it a chance, you will find a likeable individual, standing on its own feet - wanting to do its own thing.

The nose is quite sweetish tropical, pineapple intermingled with honey and a dash of nuts - interesting! The taste starts out as light and even a bit watery, but given a chance, it rounded up towards an enjoyable experience with a fresh aftertaste and a bit of sting in the acidity. This is a nice wine to get things going over a light lunch.

Daisy says: A pretty, light golden-yellow hue greeted the eye, like afternoon sunlight bouncing off the curly blonde locks of a toddler. The nose was creamy and rich, with smells of tropical fruit coming at you, apricot most notably. A few further swirls of the glass and you’re catapulted to a sweet shop of days gone by – the kind your Grandparents would tell you stories about. This wine intrigued me as I smelled, and even tasted, notes of wood – yet this tipple is unoaked. Notes of creamed honey and a lovely, fresh acidity bounced around your mouth.

Charlotte says: Like taking a deep sniff of a bunch of fresh yellow roses, this wine has a soft sweetness to it that does certainly entice. The balance of acidity

18 WINE EXTRA NOVEMBER 2014

“…like afternoon sunlight bouncing off the curly blonde locks of a toddler.”

Donald says: It’s very pleasant to stick my nose in a white wine and know that it's definitely not Sauvignon Blanc, but also sometimes it’s a case of better the devil you know, when confronted with something that takes you out of your comfort zone. This wine had me a little confused as the nose has plenty of melon, raisins and honey, tinged with a citrusy freshness, mainly from lemon peel. Light and zippy on the palate with a hint of mineral freshness, this wine has

summer sitting-round-the-pool and/or pizza-oven stamped all over it. Simple and straightforward. Salute!

Ilze says: Smells like pineapple and has white fruit flavours of pear, kiwi, litchi and floral apricot flavours that are complemented by its zingy freshness.

Even with its short finish, one wants more and more. This wine would be a perfect match with rustic pizza, like the Toni’s in Pretoria with its incredibly kitsch pizza oven and cosy environment.

Guest taster Nadia says: Blame it on my job and my passion for food, but every wine I drink gets associated with food immediately. This light coloured wine had such a soft nose, almost shy to show its true colours. Upon tasting, it had quite a refreshing zing to it and my immediate thought was English gooseberries that are cooked with a taste of chilli and lime zest into a fine sauce over a grilled piece of freshly caught fish..

Nativo White 2013 RRP: R119; Stockists: Wine Concepts, Norman Goodfellows and TOPS @ Spar www.nativo.co.za Daisy says: Although there was a distinct fizz to this wine, (possibly still fermenting, which is unusual but not uncommon), you could still pick up on the underlying sweet and fruity component. Due to the effervescent element that you had to contend with when tasting the wine, which regrettably masked the flavours beneath it, you had to dig a little deeper to identify flavour components – a

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…

opening up a second bottle it did not really get that much better. The nose was earthy, musky and full of pineapple beer. The taste was zesty – a sweetness going over to acidity. Unfortunately it is really difficult for me to give a better description of this wine and I would love to taste it again – give it a second chance!

bit like trying to see the bride’s face through a heavy veil… I liked the chalky, buttermilk flavours that were subtle, yet notable and because my favourite white varietal – Viognier – takes the lead in this 4-grape blend, I’d definitely add it to my list of re-tries.

Charlotte says: As all of us tasters are wine lovers, rather than wine experts, it’s never easy to agree when we feel that a wine is faulty. I thought the first bottle was not right and, on tasting the second, did find a marked difference that will probably do it a lot more justice in its appraisal. It did still have a very unique style to it though, with a can of Sparletta Pinenut instantly coming to mind from my school tuck shop days. Alongside fresher pineapple, green fruit, gentle honey and soft marzipan flavours, this is a wine that will get people talking and probably cause a few good drunken debates around the table.

Eduard says: I was disappointed, to say the least. Unfortunately we did not get the best bottle in the batch and with

Donald says: Light and bright in the glass with a perlé fizz-like quality, this couldn’t have smelled more unlike the previous wine unless it had been diesel.

With a salty/briny haze and ginger nuts thrown in, I was not the only person round the table wondering if this wine was going to be drinkable or not. The palate was an improvement on the nose however – a floral and lime mélange with a powdery dry, chalk-like quality probably from the perlé fizz, with a slight lick of vanilla from some barrel ageing possibly? Very different, very austere, but may come alive when paired with spicy and strongly flavoured Asian food.

TasteTeam egg-mayo, fizzy, ginger beer, hint of turpentine. You almost got scared to taste the wine...it sounds crazy, but all those characteristics came through. We opened a second bottle that was less chilled and it still showed some hints of fizziness, but the nose was far better. A very light ginger beer nose and, for me, a slight earthiness came through.

Avondale Cyclus 2011 RRP: R225 ; Stockists: Norman Goodfellows, Wine Concepts and Meander Fine Wines www.avondalewine.co.za

“…a floral and lime mélange with a powdery dry chalk like quality…” llze says: Beautiful deep coloured straw, gem bright in the glass and a very overpowering sulphur smell (was this bottled very recently?). This does taste like a ginger beer mixed with Fresca – very fizzy and odd. Interesting, but not my cup of tea.

Guest taster Nadia says: This wine had us all baffled. As I sat there trying to figure out what is happening in the glass, you hear comments like

Daisy says: Like morning sunlight streaming through your bedroom window across your face, this wine made you want to experience ‘rewind and replay’. A soft floral nose and oaky loveliness greeted the nose, with an interesting and yummy coconut aroma coming at you. Flavours of pineapple and apricot played on the palate, with

NOVEMBER 2014 WINE EXTRA 19

TasteTeam a creamy mouth feel contributing to a scrummy, long finish. Not long enough though. In my opinion, this wine had enough backbone to be paired with a curry, a Sunday roast, or even a dessert option. One doesn’t come across such a versatile vino too often. Although the food pairings to match this wine would be numerous, I’d personally like to pair it with myself and a couch.

Charlotte says: Finally a wine that proves that organic wines aren’t just for tree hugging, free love hippies that call their children “Moongoddess”. This has all of the elegance, sophistication and depth of flavour that anyone, hippie or not, would look for in a premium white wine. With its generous flavours of dried pineapple, honeysuckle, honey, chamomile tea and apple crumble, all perfectly enveloped in gentle oak that empowers rather than overwhelms, it leaves me thinking that maybe these hippies are onto something after all…

Eduard says: A golden wine with just a greenish tint on the edge. The nose took me all over the world and I could not decide on just one cultivar – I picked up Chardonnay at least, guessed at Voignier and listened around the table to the rest of the Taste Team enjoying something great. The citrus fragrance was nearly upended with something peachy, all bound together in an oaky quality of sweet caramel with some soft vanilla on the side. The taste fills your mouth from the first sip, spicy with an acidity to balance everything together.

I loved the oiliness/creaminess on the lingering aftertaste, everything working together on a full-bodied, very pleasant overall picture. With a glass of this wine in my hand I’m looking forward to a great summer, some fresh fruit to go

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

with it and quality friends to share it with.

Donald says: Wine of the tasting for me.

This was simply one of the best white blends I’ve tasted for a long, long while, its that good. You can tell its quality by looking at the glass – it has that golden-yellow unctuous luxuriousness about it that only blends aged in oak attain, along with healthy dollops of TLC in the winemaking process. The nose is overwhelmingly pineapple and tropical fruits with some caramel and cedary wood thrown in, all combining to make my mouth water at the prospect of tasting it. The palate is huge and voluptuous – pear, peach, apricots and figs with a creamy, elegant finish. A stonking wine and one every lover of white blends has to try.

Ilze says: Green tinged and lemon yellow, fragrant and tropical. This has a strong coconut smell to it with velvety notes of mango, pineapple and apricots with a light lingering taste of linseed oil.

This wine is delightfully rich, intensely flavoured, ripe and curvaceous, not at all a chubby wine. It’s too sexy for that.

It will have you singing: “If you like piña coladas and getting caught in the rain…”

“Organic wines aren’t just for tree hugging, free love hippies that call their children “Moongoddess”. ”

Guest taster Nadia says: The nose on this golden coloured wine was putting your imagination on a sunny beach with platters of fresh fruits and matured cheeses, topped with toasted nuts and warm baked breads with lashings of butter - pure happiness! It smells of summer with a hint of floral Jasmine and I found a whiff of piňa colada and detected a slight woodiness to it. The fruity and exciting nose jumped right into the taste - a perfect blend of grapes, of which I found mostly some Viognier, Chardonnay and Chenin Blanc. A beautiful organic wine.

Stellar Organics Merlot 2014 RRP: R 50; Stockists: Ultra Liquors, Norman Goodfellows and Tops @ Spar www.stellarorganics.com

Daisy says: The nose of this very young Merlot smacks the nose, Jet Li style.

Mr Li, with one hand full of red berries and the other with herbs and spices.

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.

Scents of vanilla, cinnamon and some cardamom came at me and swirling the glass gave rise to a second layer of thyme. The colour purple exploded in my mouth; on first sip I wasn’t 100% sold, but it grows on you…like a cheeky child with a twinkle in its eye. It was fairly tannic, but somewhere after swallowing, a very faint sweetness creeps across your tongue, luring you back for more. I wanted to pair this youngster with Eaton Mess – and if you haven’t heard of this pudding, pour yourself a glass of this Merlot and hop on to Google.

Charlotte says: Lovely light flavours of cherry, mulberries, rose petals and aromatic herbs are tinged with a metallic sweetness that shows the wine’s youth. Like a beautifully moist red velvet cupcake, or a traditional English summer pudding, this is a great lighter alternative to the more intimidating, bolder styles that are usually on offer. I’d serve it chilled, alongside a fabulous alfresco style lunch of biltong & strawberry salad, so in exactly that moment when you want the juicy, red fruit flavours of red wine, but without any of the heaviness that normally comes with it.

Eduard says: Purple and pink in the glass, a young wine on the eye and a bright red heart in the middle. Sweet plum jam starts on the nose, layered around a chocolate centre. As much as the aroma started off with a bang, it softens out towards some dark cherry and even a bit of rose! The taste is easy on the tannins with a soft feeling and a lingering sweetness. Nothing too harsh and I will classify this one as an easy drinking wine, a surprise packet in which the nose and the taste comes cicely together.

Donald says: The red wine equivalent of Chupa Chups. It’s one of those madefor-drinking-now wines when all you want is instant gratification and to not have to think your way through a glass of wine, but just enjoy it. Most definitely a fruit bomb, the nose is packed with jammy blackcurrants, blueberries and plums with only a hint of cedar spice from minimal oaking. The palate is smooth, full of brambly fruit, raisins and dates, with just the slightest lick of vanilla pod. It’s the kind of wine every connoisseur loves to hate but is actually very drinkable. The perfect red to chuck in a backpack for that weekend camping trip.

TasteTeam whiff, quite sharp and then faded to a beautiful bouquet of rose, cherry and vanilla. I immediately envisioned this dark chocolate plate with accents of dipped cherries and vanilla jellies. The taste was quite floral, but heavy on the tannins - on taste this wine might be more fitting for a grilled venison fillet with a dark chocolate jus.

Laibach Ladybird Red 2012 RRP: R195 Stockists: Woolworths www.laibachwines.com

“Most definitely a fruit bomb, the nose is packed with jammy blackcurrants, blueberries and plums with only a hint of cedar spice from minimal oaking.”

Ilze says: A smooth red wine, a deep purple colour with notes of ripe aromas of plums and red cherries. Smells of burnt sugar and Turkish delight with hints of jasmine, rosemary and dark perfume, almost like inhaling a bowl of potpourri. Leaves a lingering finish with aromas of redcurrant and a hint of pepper. Great to take along to a braai.

Guest taster Nadia says: Very light in colour for a red and the nose was, at first

Daisy says: I picked up a green tinge when I nosed this wine…it transported me immediately to memories of Thelema’s The Mint. It was a deep, dark purple in the glass with aromas of black berries buried in damp earth, and freshly ground coffee. It was thick, heavy and hearty and made me think of those hard-shelled aniseed-ball sweets.

For such a dainty name, this was a full bodied red that would certainly serve

NOVEMBER 2014 WINE EXTRA 21

TasteTeam a couple of punches in the ring. The tannins were fairly smooth and it had a decent finish to it. I certainly believe it has the potential to become smoother and even better than it already is over time. If you’re going to crack open a bottle of this, I’d suggest it go alongside something hearty and meaty – like a Goulash.

Charlotte says: An intensely deep, dark and dramatic colour that reveals big earthy and meaty flavours with a faint shade of unripe green fruit. Whilst it certainly packs a punch in the flavour stakes, with immense blackcurrant, pencil shavings, dried herbs and smoky wood chip notes, the tannins are rather prominent and they made my mouth pucker like I had just licked a sheep’s woolly behind. The great potential of bold, unrestrained power that this wine possesses could hold the key to wonderful things in a year or two, but at this stage I felt it was just a little too young to truly do itself any justice.

“…packs a punch in the flavour stakes, with immense blackcurrant, pencil shavings, dried herbs and smoky wood chip notes…”

Eduard says: Beautiful, dark red in the middle flowing out to the side, getting lighter but keeping the heart together.

The aroma is full and diverse on the nose.

Open up a pack of Wine Gums, bring in a bit of blackberry, wet leaves under

22 WINE EXTRA NOVEMBER 2014

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.

a tree, a fresh cigar and round it off to fruitiness with lots of spices and you just might get the flavour. The tannins fill your mouth, drying out everything.

Heavy not only on the tongue, but your whole mouth. The taste is spicy, peppery, filled with smokiness and even a bit of cinnamon. This wine is complex, full of surprises and very enjoyable to drink. A dark, heavy wine – my kind of wine!

Donald says: An organic Bordeaux blend is sure to put me on “new wine experience alert”. Deep and dark ruby in the glass, this had all the trademark aromas of mint, flint, damp earth and Greenleaf tea with some violets and berries thrown in – a heady mixture.

Very fresh on the palate with smooth tannins, the black berry fruit comes to the fore with a touch of cedary leather and nutmeg spice. Young, but not sharp, the wine displays a maturity beyond its years and is incredibly well balanced and smooth. If you know a tree hugger who is also an avid lover of red wine, then this is the ideal wine for them.

Ilze says: Balance and order were two of the most important qualities of the music of the Classical Period. This wine has a dark concentrated colour, like overripe back berries. Fantastic nose, with amazing fruit flavours exploding in your mouth. Like the classical genre, a perfect balance seems to be created here. The minerality, herbs and fruit that echo the complexity and a lingering finish of Bach Cello Concerto Suite No. 1 in G major. Try this with ‘oozy’ baked Camembert, burnt sage and quince jam.

Guest taster Nadia says: The colour on this wine is still very red and seems almost if it is asking to mature. I smelled

the aroma of a balsamic reducing from afar. Almost making you wish you had a piece of fillet mignon to swipe through the sweet syrup. Definite tinge of sweetness, like blackberries. Serve this fillet with the berries & balsamic with good old slow baked potatoes and fresh farm butter to bring out the earthy tones of this blend. Tannins were still a bit harsh, but give it a few years and it will be scrumptious!

Org de Rac Reserve Shiraz 2011 RRP: R120 : Stockists: Ultra Liquors, Tops @ Spar and Liquor City www.orgderac.co.za

Daisy says: Like Ryan Gosling offering to buy you a drink at the bar, this is one wine you don’t say no to. This full-bodied Shiraz has clearly had some very special attention paid to it and you taste that in each and every drawn-out sip. And trust me, you want to draw it out. Pink pepper, banana leaves, blueberry jam and oak can be smelled and tasted with each alluring and hypnotic mouthful. This

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.

exquisite, deep-purple, inky vino made me want to drive out to Piketberg and fall face-first into the virgin soil, kissing and thanking it profusely for producing such mesmerising nectar. I realize this may cause some distress with the wine maker, but I’ll gladly kiss his feet, too.

Save this for a very special occasion, or drink it selfishly with a loved one..

Charlotte says: I’m pretty sure this is what Brad Pitt would smell like whilst sunning himself on a beach somewhere in the Caribbean. Rich, creamy tropical notes, with lashings of coconut and cocoa butter mingling with a slight warm sweaty finish. Enticingly sweet, yet with a captivatingly sexy and spicy masculine finish to it, it makes one’s mouth water just thinking it about it. Maybe Angelina wouldn’t mind if I offered to rub his back?

Eduard says: The way to taste this wine is blind, looking, smelling and tasting for the cultivar! The colour is right at the end of the scale, being dark to even darker – still the cultivar eludes me. The bouquet is fantastic, rounded and balanced – lots of blackberry, blueberry and even chocolate. A hint of olive, liquorice, acetone, smokiness and also fresh cocoa is wrapped up in there. And still, I’m not sure about the cultivar. By now I know what wine it is not! Full bodied taste with hard tannins, balanced out in acidity and a tip of sweetness on the tongue. And still I am not sure… But the aftertaste clinches the deal – full of a peppery, spicy deliciousness that keeps on lingering, staying with you, and reminding you that you have a great glass of Shiraz in your hand. For my second glass of this beautiful wine, I would like to share it with a mighty ‘payday’ steak and a sunset to match!

Donald says: A Shiraz disguised as a Pinotage? This had all the banana, coconut and liquorice spice you could want as sambals to accompany a Bobotie. Very little peppery spice on the nose – black or white – leads you up the garden path a bit, but the palate is full and round with concentrated blueberry and a touch of vanilla, though not at all meaty.

It’s also quite sweet, but perfectly balanced with elegant tannins – you could enjoy this equally with venison pie as well as a dark chocolate dessert.

Not my favourite of the evening, but just about everyone else’s and not hard to see why. Classy and different.

“I’m pretty sure this is what Brad Pitt would smell like whilst sunning himself on a beach somewhere in the Caribbean.”

Ilze says: Very woody, with spice and white pepper aromas on the nose. The nose is lovely and concentrated. On the palate, soft flavours of raspberries, blueberries and chocolate arise. This is a well-balanced wine, soft and smooth, yet rich and powerful. Great, long finish. I could imagine having Auntie Shamla’s sweet meats over Diwali with this wine or my friend, Retief’s, venison pie.

mature than the previous wine we'd had and, after tasting this, you were very happily surprised about the wine’s fullbodied punch! A treat indeed. Imagine yourself having succulent Karoo lamb that is grilled juicy and crisp with the tanginess of pink peppercorns and a raspberry infused jus to accompany this wine. The fattiness of the lamb will just break through the tannins. Absolute heaven!

Guest Taster Nadia's passion for food stems from her childhood. After graduating at the Institute of Culinary Arts she has worked at a variety of hospitality institutions. She believes in playing around with flavours and has a passionate affair with baking.

Recently she decided to start her own small catering company SugarBosch in the Stellenbosch & Helderberg area. She believes that food and wine is all about passion and a passion shared amongst family and friends is always a reason to celebrate!

Guest taster Nadia says: When we tasted this we were all in a twist about the varietal we were tasting. On the nose was that feint khoki pen smell and almost as if you took a whiff of pepper. It seemed a tad bit more

NOVEMBER 2014 WINE EXTRA 23

Special Report

Wine Tourism in the Cape Winelands Article by David Wong courtesy of WoSA When you think of wine tourism, the Cape winelands of South Africa may not be top of your list with places such as Bordeaux, Napa Valley and Margaret River hitting the headlines but all that is about to change. South Africa offers many wine events to taste the best wines at the various wine shows and festivals across the country.

E

vents such as the Elgin Valley Wine Route Open Wine Weekend, Franschhoek Summer Wines, Stellenbosch Wine Festival, Robertson Wacky Wine Weekend and the Swartland Revolution.

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With the introduction of the Pinot Noir Celebration this year, you can add another exiting event to the list. The Pinot Noir Celebration is held in the Hemel-en-Aarde Valley which is in the district of Walker Bay and consists of three wards or appellations, Hemel-en-Aarde Valley, Upper Hemel-

Special Report en-Aarde Valley and Hemel-en-Aarde Ridge.

This year the main event was held at Bona Dea Estate and organised by the Hemel-en-Aarde Winegrowers' Association and represented the Pinot producers of the three appellations. The extensive opening day programme kicked off with a tasting and open forum of the various Pinots from each of the different appellations and then finished with a glamorous gala dinner with Burgundy expert Remington Norman as the guest speaker.

The second day involved tastings at the various producers in the region including household names like Hamilton Russell and Bouchard Finlayson as well as up-and-coming new kids on

the block Newton Johnson, Creation, La Vierge and Crystallum. Two of these wineries, Newton Johnston and Creation, have wonderful restaurant on site overlooking the vineyards.

Another very good reason to visit Walker Bay is for the whale watching in season (June to December).

It is known as the whale capital of the world and arguably has some of the best land-based whale watching on the planet.

Along the Stellenbosch Wine Routes, you may feel like bubbles and the House of JC le Roux is one of South Africa's larger and more well known producers of fine vintage MĂŠthode Cap Classique (MCC). Famous for its MCC and nougat tasting, the

NOVEMBER 2014 WINE EXTRA 25

Special Report

House of JC Le Roux now also offers a selection of meringues and marshmallows to pair with five exquisite JC le Roux MCC and sparkling wines.

Two wineries with stellar restaurants along the Paarl Wine Route are KWV's Laborie with its Harvest restaurant and Fairview's The Goatshed eatery. The latter wine farm is probably one of the 26 WINE EXTRA NOVEMBER 2014

most frequently visited tourist destinations in the Western Cape due to the iconic goat tower and it boasts many of the best cheeses made locally in South Africa. A visit to Nederburg, one of the more well-known wineries in Paarl region, South Africa and also renowned for its auction which is now in its 39th year, is a must.

Buy our full range at the tasting room | 021 558 6280 Monday – Saturday 09h00 – 19h00 | Sunday 10h00 – 16h00 Pay cellar price for our wines at the restaurant | 021 558 7035 Tuesday – Saturday | Lunch 12h00 – 14h30 | Dinner 19h00 – 21h30 Sunday | Lunch 12h00 – 14h30 | Closed on Mondays De Grendel Wine Estate is only 20 minutes from the Waterfront and Cape Town International Airport.

Leave the N1 at exit 18, continue down Plattekloof Road for 5km, De Grendel is on the right. www.degrendel.co.za

Special Report

The Franschhoek Valley Wine Route is one of South Africa most scenic and has many good restaurants due to the huge influence of the French, who first made wine here over three centuries ago. Leopards Leap Family Vineyards has a modern feel to it with a new tasting room and unpretentious restaurant, while its neighbour La Motte's Pierneef Ă la Motte is more serious and foodies flock to taste the culinary delights. Not far away is the estate of Anthonij Rupert Wines, which makes quality focused wines and has posh wine tasting and high tea facilities in a beautiful setting.

Groot Constantia is the oldest wine estate in South Africa and can be found on the Constantia Valley Wine Route. It has two restaurants called the Jonkershuis and Simon's Restaurant. The Jonkershuis is located next to the historic homestead with beautiful lawns and surrounded by 28 WINE EXTRA NOVEMBER 2014

ancient oak trees. Don't forget to pick up a bottle of the famous Grand Constance dessert wine while you are there.

Finally to my favourite district with its Swartland Wine and Olive Route which produces some of the finest wines in the whole of South Africa in my opinion. There has been a winemaking revolution going on, spearheaded by a new generation of young, family-run small producers such as Chris and Andrea Mullineux from Mullineux Family Wines, Adi Badenhorst of A.A Badenhorst Wines and Eben Sadie of Sadie Family Wines. A good starting point would be the Royal Hotel in Riebeek Kasteel where I hear the G&Ts are legendary.

Exclusive interview

Wendy Chait A truly ethereal beauty, model and businesswoman, Wendy Chait, is an outgoing person who enjoys good company and travel, and is inspired by life in general. We met with her in her and husband Stuart Chait’s designer home in Clifton to chat about what inspires her when it comes to wine.

APRIL 2014 WINE EXTRA 30

Wendy Chait Where were you born and raised?

I was born in Johannesburg where I also grew up.

I’ve been living in Cape Town for the past 8 years.

I’d initially come down here for the modeling season and that’s when I met my husband through mutual friends. Needless to say, I never went back. I think I qualify to call myself a Capetonian?

We know you as an international model, but what more is there?

I’m not doing as much modeling these days, so I started a day-spa in 2011 called Petticoat Parlour, which is located in Green Point. The salon is very different with a very retro feel to it, which helps to attract a lot of clientele of varying age groups. I also have a small daughter who, alongside the salon, takes up most of my focus and my modeling career follows on from that.

Where did you get the idea for Petticoat Parlour?

Initially I wanted to import different products that weren’t already available in South Africa, but that turned out to be rather challenging. I tried a range

of different brands, but after 2 years, I decided to just change our entire USP, so I turned to New York for inspiration and opted for the retro feel, which is really very popular.

When did you develop a liking for wine?

When I was younger, I enjoyed Chardonnay immensely, but now that I’m getting a little bit older, I’m moving towards red wine a lot more. These days I find Chardonnay a bit too bold and heavy, so would rather opt for a Sauvignon Blanc.

Do you have any particular favourite wines?

For a red wine, my absolute standout favourite is the Kanonkop Pinotage. I absolutely love that one.

I enjoy whites from Cloudy Bay, Hamilton Russell and there’s a gorgeous Italian wine called Cantina Zaccagnini. Warwick’s wines are also enjoyable. We are really into Rosé’s at the moment, because you get such lovely flavours and they’re so easy to enjoy either with or without food.

Do you ever visit wine farms to sample wines or enjoy a lovely meal?

Retro and funky spa, Petticoat Parlour

NOVEMBER 2014 WINE EXTRA 31

Exclusive interview

We go to Delaire Graff and La Petit Ferme, which I think is absolutely stunning. My favourite Rosé is from there too, which is always a nice addition to any lunch, especially with the breathtaking views to accompany the delicious food. I haven’t really been to many of the others.

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Have you got a cellar?

We do. My husband travels the world and brings back the good wines that he’s come across along the way. He’s an absolute wine connoisseur and really loves experiencing new wines and visiting foreign vineyards. One of my other favourites, which we have some magnums of in the cellar are the Aix Rosé from France.

Wendy Chait

Is there a particular wine, which you’ve enjoyed which brings back a specific memory of an occasion or celebration?

I’d say that would be the Cloudy Bay Sauvignon Blanc. We used to have that a lot at events, so for me, it’s just the go-to celebratory wine that I associate with a good time.

Throughout all of your travels, was there ever a wine that made you sit back and take note?

There have been many! The problem is that we always say to ourselves that we must get the label off the wine bottle, so we can bring it back and order some to be delivered here, but we never remember

to do that. One of the wines that we enjoyed overseas was the Cantina Zaccagnini, which we fortunately enough remembered to make a note of and now we regularly order more.

“My husband travels the world and brings back the good wines that he’s come across along the way. ” If a wine were to be made in your honour that would represent you as a person, what would it be and what would it be called?

It would definitely be a red. Something very chocolatey, like the Diemersfontein Pinotage. I like NOVEMBER 2014 WINE EXTRA 33

Exclusive interview the richness of that, which I think would represent me well. If I had to give it a name, I would probably call it the ‘DVS’. That’s my maiden name, De Vasconcelios Sarria. At school they just stuck to the Sarria bit as it is quite a mouthful.

Can you share a moment or event where you did something funny or embarrassing after a glass or three too many?

There are many, but the one that springs to mind is my 26th birthday party. It was themed and everyone had to disguise themselves. I went as ‘The Underworld’, so I put some freaky contact lenses in with a wig and ripped leather outfit, so it was very dark. I was so psyched for the party and arrived on an empty stomach. The party kicked off with a bang and unfortunately I had to leave my own party by 10pm as I really was not in a very good way at all!

Somehow in the lift, I even managed to take off the false lashes and contact lenses in one go. I believe the party was a lot of fun though.

Are there any wines you still have on your wish list to try out or farms you’d love to visit?

There are many international farms that we’d really like to visit and experience. Locally I still haven’t tried Ernie Els’ wines and I’d like to visit more of the farms we have here.

You travel a lot and experience many international wines. How, would you say, does South African wine compare with the wines from the rest of the world?

I find that the South African wines are much stronger, bolder and heavier than international wines, especially the whites. International wines are just a lot lighter and you can drink a lot more.

What’s next for you?

At the moment I’m focusing on growing and expanding the business. The idea initially was to franchise it. I’m going to New York shortly to get some fresh new ideas on products and treatments that are popular, so as to bring it back to South Africa. It’s always good to see what’s happening out there.

34 WINE EXTRA NOVEMBER 2014

Wendy’s thoughts on the Glenelly Grand Vin Chardonnay 2013: “This is a delicious wine for a hot summers day. It’s quite full-bodied and rich and would go very well with food. I love its citrus fruit flavours.”

Retail price: R140 www.glenellyestate.com

South African celebrity chef and cooking sensation Reuben Riffel began his career in the town in which he was born, Franschhoek.

R

iffel’s first opportunity to run his own kitchen presented itself when he was in his early twenties. From there, he worked at and established the Monneaux restaurant as one of the Top 100 restaurants in South Africa. The young star chef spent 3 years in total honing his skills at Monneaux, before making a move to Cambridge, England.

Once there, he joined up with some friends to open Bruno’s Brasserie, which saw the young chef add another host of rave reviews to his growing following. In 2004, he decided to move back to South Africa to start his own restaurant (suitably named Reuben’s) with partners in Franschhoek.

Just 6 months after opening Reuben’s, Riffel scooped top honours at the 2004 Eat Out Restaurant Awards, winning both Chef of the Year and Restaurant of the Year. In 2009, Riffel opened his second Reuben’s at The Robertson Small Hotel. Shortly thereafter, a third Reuben’s was established at the prestigious One&Only Cape

36 WINE EXTRA NOVEMBER 2014

Town, an urban-chic international resort in the heart of the V&A Waterfront, in 2010. In 2013, Riffel added to his restaurant portfolio once more with the opening of Reuben’s at Abalone House, he also opened his first bistro-style eatery, Racine, at Chamonix Wine Estate in Franschhoek that same year.

Riffel, renowend for his culinary prowess, describes his cuisine as eclectic and unpretentious.

There is an honest simplicity to the food he serves throughout his restaurants, underpinned by his focus on the finest seasonal produce sourced from nearby suppliers. His philosophy is to keep things uncomplicated, bringing out the natural flavours of each ingredient, and to strive for perfect balance in the finished dish. Never one to rest, Riffel has a number of exciting new ventures on the horizon, including a brand new televised cooking series and co-hosting Season 3 of MasterChef South Africa.

Roasted Venison Loin with Parsnip, Cabbage and Wild Mushroom Pie Ingredients: Venison loin: • 180g Venison loin • 100ml Vegetable oil • Salt • Pepper Pie: • 300g Wild mushrooms • 2tbsp Rapeseed oil • 4tbsp Double Cream • 2tbsp Madeira • 6 Puff pastry sheets • 1 Egg • 1tsp Milk • 1 medium Potato Parsnip purée: • 1kg Parsnip, peeled and cored • 500ml Milk • ¼ Onion • 1 Clove • 1 Bay leaf • Salt • Pepper Cabbage: • 1 Green cabbage, shredded • 100g Unsalted butter • Salt Pepper Method: To make the pies, cut the wild mushrooms into evenly-sized pieces. Sear in a hot frying pan with the rapeseed oil. Make sure they turn golden brown all over before removing them from the frying pan and don’t season.

Slice 4 x 1cm slices from the centre of the potato and cut a 4cm disc from each with a cutter. Bring a pan of water to a simmer and blanch for 5 minutes, then drain and cool. Cut the puff pastry into 4 x 6cm discs and 4 x 16cm discs.

Mould 4 equal-sized portions of the wild mushroom mix onto each potato disc

and put each onto the centre of each of the smaller puff pastry discs. Mix the egg with the milk to form an egg wash and brush round the outside of the puff pastry disc with the wild mushroom mix on. Mould the larger disc of puff pastry over the wild mushroom disc and seal the edges. Press firmly with your sides of your hands to ENSURE the pie is sealed and trim off any excess pastry. Egg-wash the pies and chill for 20 minutes. Preheat the oven to 200°C. Cook the pies for 1518 minutes until golden brown. Keep warm.

To make the parsnip purée, put the parsnips in a saucepan. Add enough of the milk to cover. Stud the onion with the cloves and add to the pan with the bay leaf. Bring to the boil and simmer until the parsnips are tender. Drain in a colander and discard the onion. Put a little of the cooking milk in the bottom of a blender, and slowly add the cooked pieces of parsnips, blending between batches, until a smooth purée forms.

Pass through a fine sieve. Season.

To cook the venison heat the oven to 180°C. Seal the venison in a hot frying pan with a little oil until golden brown all over. Move the steaks to the oven for 8-10 minutes for medium rare.

Pair it with Chamonix Feldspar Pinot Noir 2013 Retail price: R135 The Feldspar Pinot Noir has a bright red colour. The bouquet is complex with scents recalling wild berries, spice, sour cherries and violets. On the palate the wine shows medium body with fruit flavours balanced elegantly by tannins in a long finish.

To cook the cabbage, place the butter in a thick-bottomed saucepan and add 1 tablespoon of water and heat until it has all melted together. Add the cabbage and cook gently for 5-6 minutes until the cabbage is tender, but not mushy and has not coloured. Remove the cabbage from the saucepan, season then drain on kitchen paper. Keep warm.

NOVEMBER 2014 WINE EXTRA 37

Livin’thelife

by Maryna Strachan

Karoo Lamb & Wine What happens when you combine wine, Karoo lamb and people who are looking for an excuse to have a bit of a piss-up? You get Du Toitskloof and Muratie to have a cook-off with some delicious, certified Karoo meat of origin and invite a bunch of media, wino’s and foodies along to join in the fun. I LOVE it!

38 WINE EXTRA NOVEMBER 2014

Livin’thelife I

t was a cold and somewhat drizzly day when we headed out to Du Toitskloof, near Rawsonville.

Upon arrival, we were met with a glass of bubbly, biltong and dry wors. The Kokkedoor team was filming the various chefs who were hard at work next to their braai fires and a gaggle of people had already started to gather under the large red Bedouin tent.

running high with each team diligently checking the heat of their braais throughout.

As more people arrived, the team from Muratie unveiled the biggest wheel of Camembert cheese I’ve ever seen… It had been sitting in a pot on the coals for a little while and had slowly melted…

Dipping a spoon into the gooey softness of the cheese made me think of a chocolate fondue or marshmallows melted in the microwave. For someone like me, who is convinced that I was a mouse in a previous life, it was heavenly!!! I had a big hunk of Camembert on some home made bread and then went back for more. Sans the bread.

“The mission for each team was to cook a whole piece of lamb pot-roasted over the coals and any other piece of lamb braaied over open coals. ”

The mission for each team was to cook a whole piece of lamb pot-roasted over the coals and any other piece of lamb braaied over open coals. The team doing the braaiing for Du Toitskloof were winemaker Shawn Thomson, alongside his father-in-law Muller Coetzee. For Team-Muratie, Rijk Melck was joined by his wife Kim, who also runs the farm kitchen. It was clear that each team had been hard at work all morning with their preparations and the excitement was

This really set the tone for what was still to come.

Not long after, we all took our seats. We were

Find us at The Wine Show Nelspruit

Now exclusively available at Frogitt & Vonkel NOVEMBER 2014 WINE EXTRA 39

Livin’thelife formally welcomed by Du Toitskloof CEO, Marius Louw, who explained that this competition was originally started 3 years ago and initially took the form of a Waterblommetjie-bredie (stew) competition between the two farms.

the board of Trustees at the Karoo Meat of Origin Foundation, explained a little bit more about the common vision and concern about the future of the Karoo and its development potential.

“The objective of the Foundation is to act as a custodian of the intellectual property rights that vest in the name “Karoo” ... ”

It’s for the first time this year, that the Meat of Origin – Karoo Lamb team got involved as sponsors that the competition took on its new format.

Professor Johann Kirsten, who is the Chairman of

The Kitchen Cowboys' steak sandwich and KWV Café Culture Bernard Kotze from Du Toitskloof, Maryna and celebrity Chef, Pete Goffe-Wood.

40 WINE EXTRA OCTOBER 2014

The objective of the Foundation is to act as a custodian of the intellectual property rights that vest in the name “Karoo” and to work towards ensuring that the benefits that flow from commercialization of the Karoo heritage benefits communities within

Important information 2013: Show date: 3rd – 5th May 2013 Venue: Sandton Convention Centre Stand Options: 6m 2 or 9m 2 shell scheme stand or space only Rates - Frogitt & V onk el supplier discount 10% 6m 2 Stand - Normal rate R9,655.20 excl. V AT

design and size. · By being present within the F&V branded area, you are able to promote your brand as well as introduce your portfolio to thousands of wine buyers. · You will be supporting the F&V sales team to indirectly sell your wine throughout the year. · Historically , the top selling wines at F&V all participate in THE WINE SHOW · Lead the way by shaping a new wine market. · You will be part of a focussed, exclusive and branded area that will expose your brand to an exclusive clientele.

2

WWW.NELSONSCREEK.CO.ZA - 021 888 8800

Livin’thelife the region. Each certified piece of Karoo meat has its own stamp to verify its originality, thereby confirming that the meat conforms to the basic standards as set by the foundation. This serves as guarantee to consumers that the meat they’ve purchased is of the highest quality and farmed under the best possible conditions.

Caramel cones for dessert.

After brief further speeches by Du Toitskloof Marketing Manager, Bernard Kotze and celebrity chefs, Pete Goffe-Wood and Hetta van DeventerTerblanche from popular TV shows, MasterChef and Kokkedoor respectively, added their thoughts on the competition as a whole. And then the meat was served… Muratie served their offering with their Ansela van de Caab and Du Toitskloof answered with their Shiraz.

The actual judges on the day were the invited media and guests. Each of us were given a cork from each farm and, to cast our votes, we had to put the winning farm’s cork into a hat. The corks were counted and the overall winner was announced: Muratie! A pity that the hosts didn’t take the cake (or is that the tjop), but whilst both offerings were mouthwatering, tender and delicious, it all came down to the seasoning.

After sampling the ‘competition meat’ there was still a whole lamb on the spit accompanied by an array of salads, vegetables and dishes. I must admit, I was rather stuffed by this point (I think that Camembert had a lot to do with it) and struggled to have much more to eat. The dessert table was laden with sweets from koeksisters to cakes and caramel cones.

Both pretty and delicious and even I, who really don’t have a sweet tooth, simply had to indulge.

The winning team from Muratie.

The wine was flowing and the company got even rowdier. It was just a pity that the sun didn’t shine her smile on us as I have a feeling the day could’ve taken a whole different turn as opposed to most people making their way home – sated and satisfied.

A great concept and lots of fun. This was never meant to be a serious competition. In the light of this, I think that the object was achieved. Great wine, great food and fabulous company was enjoyed on the day – the essence of life!

THAT Camembert…

42 WINE EXTRA NOVEMBER 2014

Livin’thelife

NOVEMBER 2014 WINE EXTRA 43 www.nieljoubert.co.za

We’ve Been Drinking Bellpost C’est La Vie 2010

B

ellpost is a combination of two farm names, Bellevue and Buitepos. The cellar is situated between Vredendal and Lutzville on the West Coast, about 300kms north of Cape Town. The vineyards, cellar and wine business are run by the Thiart family. Father Lollies and brother Nico are responsible for the vineyards, brother Koos for the winemaking and rugby playing brother Danie started doing the marketing, when he was with the Blue Bulls.

The vineyards, of which the maiden vintage was 2005, are planted on soils ranging from loam in the river bed to red Karoo on the outskirts. The different cultivars are planted on the sites best suited according to slope and soil types. All the vineyards are trellised to accommodate the canopies during the growing season.

Grapes are harvested by hand in lug boxes and transported in them to the cellar. Most of the grapes produced on the farm are sold to larger cellars, however a small portion of the total production is kept back to produce wines under the Bellpost label.

Only the finest bunches are picked for the production of

44 WINE EXTRA NOVEMBER 2014

their own wines, seeing only a maximum of 15,000 bottles produced annually.

The white grapes are whole bunch pressed. The Chardonnay and Viognier for the white blend, C’est la Vie, is fermented in barrels and the Nouvelle for the blend is tank fermented. The fermentation temperature is kept between 15 and 17oC. After fermentation the white wines are proteinand coldstabilized prior to bottling.

C’est la Vie is a blend of Chardonnay, Viognier and Nouvelle. The grapes are whole bunch pressed. The wine spent 8 months in the barrel before being blended.

Aromas of ripe yellow apple and citrus blossom waft to the nose with white peach and lemon flavours accompany a stylish nutty finish on the super creamy palate.

Price: R80 www.bellpost.co.za Available from: Liquor City, Norman Goodfellows and TOPS @ Spar

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

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

12

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

Tim Hutchinson CEO of DGB 1.Selling wine to China and the Far East. Are you engaging?

Yes, in China we have an office in Beijing and our office for the Far East region operates out of Hong Kong.

2. Local & International wine competitions. Worthwhile or waste of marketing budget?

There are certain selected local and international wine competitions that are very good where one can get definite PR benefits with good results. The problem is there are far too many competitions and very few of them have any real significance.

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

There would be a huge benefit for the South African Wine category overall as we are probably the only wine producing country not receiving government support. There is a need to uplift the image of South African wines where, for far too long, we have had the “value for money” tag and WoSA is in desperate need of additional funds to market ‘Brand South Africa’ more effectively around the world. Outside of financial support one would be delighted if the government were more successful in negotiating trade deals where for example a country such as Chile has eighteen trade deals around the world and South Africa only has two. An example of the 46 WINE EXTRA NOVEMBER 2014

problem is as a member of the BRICS grouping we don’t even have trade deals with Russia, India or Brazil and yet Chile has trade deals in two of these countries.

4. What’s the next BIG wine trend?

One development is that a lot of non-wine drinkers are going to start drinking sweeter / fruitier red and white wines and we notice this trend even in European markets where consumers still talk dry but enjoy sweeter wines. I also believe in the on-trade sector we will see the ‘wine by the glass’ offerings start to include a lot more premium quality wines in line with the trend to drink less, but drink better.

One, for example, may not order a bottle of a superpremium wine, but would love to try a glass in an upmarket wine bar/restaurant.

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

The long term forecast indicates the Cape is going to get hotter with serious water supply issues which is why some work is being done on Spanish varietals which are a lot more heat resistant. Another big challenge is the call for lower alcohol red wines in many markets, so a far warmer climate is not going to help with this development.

6. Bulk exports. Sustainable or insanity?

The tragedy of bulk exports is that I believe they add little or no value to ‘Brand South Africa’ as it only reinforces our image of being a value for money country and bulk exports are in the commodity sector of the market, which is not where our future lies. Both the industry and the economy need more

12 questions local production, which utilises South African dry goods alongside more local labour, while at the same time hopefully pushing our industry towards a brand building focus rather than the entry level sector with a low price mentality.

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

The most effective, but expensive way to educate new wine consumers is consumer shows and instore tastings and I believe a far better job can be done on websites and social media with more wine education and discussions hosted by wine makers with user friendly tastings. Far too often new wine drinkers are intimidated by wine industry jargon, so we have to broaden the appeal of our offering and understand that the vast majority of consumers who grow up outside of the winelands know very little about wine and its origins.

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

I believe overall there is fair treatment of labour and obviously one would want to see higher wages and the industry working a lot more aggressively on projects such as WIETA, but from the growers’ side the reality of the market place at the moment is that the growers’ income is under huge pressure and a lot of them are not getting a satisfactory return on their grape production hence the move by numerous farmers to plant more fruit, which is a lot more profitable. Labour and business should share the same vision, that if we grow the South African wine industry and make it more successful, the industry will be in a far better position to increase wages along with training and development programs.

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

A complete advertising ban would be a serious blow to the wine industry, especially if it in any way affected the social media sector. The Wine Industry is very different to the spirit categories where four or five brands would dominate a sector.

There cannot be another consumer goods category that is as proliferated as the wine sector where in a large retailer, for example, how many options of each varietal are on sale? Advertising is therefore,

along with PR, the only way to gain a following and expose new innovations.

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

If I was to run WoSA I would basically stick very much with the current plan and strategy, but I would work very hard to get everyone focused on trying to enhance South Africa’s image by helping the Industry develop globally recognised brands. I would encourage our focus away from bulk exports and, to achieve this, I would lobby government to introduce an incentive to encourage local bottling. I would also strive to try and create a better working relationship with government, as wine is the only agricultural product we export outside of Rooibos that can develop globally recognised brands.

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

If I was to run WoSA I would basically stick very much with the current plan and strategy, but I would work very hard to get everyone focused on trying to enhance South Africa’s image by helping the Industry develop globally recognised brands. I would encourage our focus away from bulk exports and, to achieve this, I would lobby government to introduce an incentive to encourage local bottling. I would also strive to try and create a better working relationship with government, as wine is the only agricultural product we export outside of Rooibos that can develop globally recognised brands.

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

In twenty years’ time outside of the boutique sector I believe we will have far fewer players left and South Africa will be forced by cost escalations to move away from our value for money tag into developing far more premium wines. I also believe there will be far greater international understanding and appreciation of our different vineyard areas highlighting our varied micro climates and different soil types, which makes the wine offering from the Cape so exciting.

NOVEMBER 2014 WINE EXTRA 47

WhatFoodWhatWine?

3 Star Over R100

Savanha Special Reserve Noble Late Harvest 2009 Wayfarer 2009

4 Star Under R 100

Beau Belle Sweet Shiraz 2013

Trophy Winner under R100

Secret Cellar MCC Brut 2009

3 Star Under R 100

Strawberries & Cream

Akkerdal SG Blush 2013 Whalepod Rose 2013 Sumaridge Estate RosĂŠ 2013

Airshire cream with strawberries:

Trophy Winner over R100

Blaauwklippen Zinfandel Noble Late Harvest 2011

48 WINE EXTRA NOVEMBER 2014

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Into the Spirit

Into the Spirit – Lourensford Honey Liqueur Lourensford Honey Liqueur has a distinguishable honey aroma that follows through to the palate with a lingering aftertaste. The honey liqueur is unfiltered and contains no preservatives or additives and thus embodies the essence of the natural purity and the health benefits which organic honey is known for.

Lourensford Honey Liqueur is hand crafted from the purest, top quality Blue Gum (Eucalyptus) honey. It is commonly known that the best honey is made from Blue Gum trees, of which there are over a thousand species world-wide. Three of these species, however, are associated with honey that is absolutely superb. One of these unique species of Blue Gum is found on our beautiful Lourensford Estate. It is from these very special trees that our bees meticulously gather succulent nectar to make the truly superior honey which we use for our liqueur. Our honey liqueur therefore captures the very essence and unique biodiversity of Lourensford in a bottle, making it the only estate honey liqueur in the world.

Honey Badger 2 Scoops of rich vanilla ice cream 2 Ripe bananas 125ml Honey Liqueur Dash of freshly grated nutmeg Dash of Vanilla Syrup (1 Part Red Heart Rum optional) Add all ingredients to blender. Add crushed ice. Blend and pour. Serve in a Shetland glass and garnish with grated mint chocolate, chopped almonds and glacĂŠ cherry.

Retail Price: R120-R150 per 500ml bottle Web : www.lourensford.co.za

50 WINE EXTRA NOVEMBER 2014

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

October/November 2014

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This month: Elim Wine & Food Celebration Veritas Wine Tasting Oktoberfest at Spice Route Halloween Fun at Durbanville Hills Tuning the Vine Durbanville’s Season of Stellenbosch at Summer Place World Sauvignon 2014 Pasta Day at Remo’s Much More.....

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NOVEMBER 2014 WINE EXTRA 51

Get Out Elim Wine & Food Celebration : Spoil your whole family with a day of outdoor activities and taste exceptional wines from nine inspiring Cape South Coast wineries at the 3rd Elim Wine & Food Celebration on Saturday, 11 October. Besides the top notch wines from Elim and surrounds, visitors at this year’s hosting farm, Black Oystercatcher, can tuck into some of the best country food available and mellow out to the sounds of popular local artist Valiant Swart. Wine lovers will be spoilt for choice with this rare opportunity of tasting the wide range of exciting wines from this relatively young wine growing region, known for producing cool climate wines of great elegance and finesse. The participating wineries, Black Oystercatcher, Dâbar, The Giant Periwinkle, Ghost Corner, Jean Daneel Wines, Lomond, Sijnn, Strandveld Vineyards and The Berrio, represent some of Africa’s southernmost wineries. Beer lovers will also have the opportunity to sample artisanal ale from Africa’s most southerly brewery, Fraser’s Folly. Local produce, hand crafted pottery and beautiful indigenous flowers will also be available for purchase. The line-up of activities includes a breathtaking archery performance on horseback, a savvy sheepdog performance and a crop spraying plane demonstration.

The entrance fee for the Elim Wine & Food Celebration is R75pp, including a branded wine glass. Tickets are available at www.webtickets.co.za.

Entrance for under 18’s is free. For more information, call 028-482 1618 or email info@elimwines.co.za. For more information on the event and accommodation options in the area, visit www.elimwines.co.za.

Veritas Wine Tasting : Once a year, wine enthusiasts get the opportunity to sample the cream of South Africa's wines under one roof. It is almost time for another exciting instalment of the Veritas public tastings, an event showcasing the top-performing double gold and gold medal winning wines and brandies in SA's most authoritative wine competition, the Veritas Awards. This year's Cape Town tasting will take place on 15 October from 17:00 to 20:00 in the CTICC Ballroom. Tickets are available at R150 per person. Tickets are on sale from 15 September 2014 via Computicket.

For more information, visit www.veritas.co.za.

Oktoberfest at Spice Route : The Barley & Biltong Emporium at Spice Route in Paarl is hosting its first beer festival from Friday 3 October to Sunday 12 October from 10:00 to 18:00 daily. Visitors can look forward to a casual buffet offering eisbein, pork ribs, bratwurst, pretzels, rotisserie chicken, sauerkraut and salads enjoyed with Cape Brewing Co Amber Weiss, Pilsner and a special Oktoberfest brew. A live Oompah band will entertain festivalgoers on Saturdays and Sundays. The entrance fee is R50 per person, and includes a souvenir mug and the first beer of the day. For more information call 021 863 5222 or email info@spiceroute.co.za.

52 WINE EXTRA NOVEMBER 2014

Halloween Fun at Durbanville Hills: Trick or treat? You can have some Halloween fun at Durbanville Hills Wines this October with a tongue-in-cheek wine pairing with of some of your favourite chocolate and sugary treats. The devilishly delicious eats include caramel popcorn, strawberry fluffs, liquorice and Mars bars all paired with the range of Durbanville Hills’ wines.

The tasting is available daily at R70 per person from 1 to 31 October and no booking is required unless you are a group of eight or more. A non-alcoholic option with soft drinks is also available. And for a frighteningly good time join Durbanville Hills on 31 October for their Sunset Trail Run which meanders through the vineyards.

The 5km and 10 km start and finishes at the cellar and offers some spectacular scenery along the route. Runners are encouraged to bring a head-light and those dressed in Halloween costumes stand the chance to win a prize. Spectators can enjoy a wine tasting with magnificent views of the vineyards surrounding the cellar and the vista of Table Mountain. Registration from 17:00 with the trail run starting at 18:00.

5km or 10 km trail with entry costing R60 per running. Wine tasting and sales will be available for spectators and runners from 17:00 until 20:00 and the restaurant will be open for dinner. Contact Simone Brown on 021 558 1300 or sibrown@durbanvillehills. co.za for more information about the event.

CAPE TOWN

Tuning the Vine : Playful, informative, delicious and sexy, Tuning the Vine is a new hip, urban wine and food experience right in the heart of this fabulous City: 31 October to 2 November 2014 at the Lookout, V&A Waterfront. Forget wine tasting and try a little “wine tuning”; it’s a whole lot more interesting and tons more fun. With 5 easy steps - Try it, Pair it, Learn About it, Mix it and Have Fun With it - your Tuning the Vine experience could easily transform you into the next wine buff on the block.

Prepare yourself for a magical and multisensory immersion into the wonderful world of wine. Meet and mix with our talented young rock star wine makers.

Share their stuff and stories at the short and sharp Wine Tuning Crash Courses. Get some tips on how to pair food and wine from our matchmaker stars on the floor. Or better still try our tantalising Taste Theatre for a food and wine pairing sensation. For those who can’t drink their wine neat, we have cocktail bars and Craft Beer stalls to make you happy too. And be careful, there are some ex winemakers crafting beer so you may very well be taking a teeny step to “wine tuning” without even knowing it!

To go with all the wine, beer and cocktails on offer - food trucks, a temporary tattoo parlour, a fun photo booth and cool DJ’s and bands will turn up and “tune” up the fun vibes. Millennial wine lovers, mark this event on your calendars NOW! . Tickets are priced to suit Tuner’s pockets at R150.

Thirsty for more information then visit www.tuningthevine.co.za

Durbanville’s Season of Sauvignon 2014: The Season of Sauvignon festival is back in the Durbanville Wine Valley from 25 to 26 October 2014.

The Season of Sauvignon event will again be jam packed with the participation of 12 prestigious wine farms, offering a wide variety of festivities. The participants this year are Altydgedacht, Bloemendal, D’Aria, Diemersdal, De Grendel, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Groot Phesantekraal and Signal Gun each celebrating the start of white wine season in their individual style.

Each farm has its own charm with superb entertainment for adults and kids alike. This truly unique and festive experience has led to the Season of Sauvignon festival once again being nominated for a Klink award in the ‘Crowd Pleaser’ category for best wine route event. A firm favourite, the Durbanville Valley tasting, featuring all of the Valley’s excellent 2014 Sauvignon Blanc’s will once again be available to taste at the participating farms. On offer this year is the opportunity to be amongst the first to taste and purchase the Durbanville Twelve Sauvignon Blanc. This wine, produced by the Durbanville Wine Valley from a ton of grapes from each of the 12 farms, will be launched during the Season of Sauvignon and will be available for sale from each of the participating farms. Bookings for Seasons of Sauvignon: Each farm coordinates their own bookings Visit www.durbanvillewine.co.za for the full program of each wine farm Restaurant Week 2014 : The much anticipated international culinary event Restaurant Week is confirmed to take place in South Africa for the second time in a row, from 23 October to 2 November 2014. Once again, it offers diners a festive opportunity to explore South Africa’s best restaurants, as their top chefs will design tantalising Restaurant Week menus at a great price: only R95 for lunch and R175 for dinner. Because participating restaurants only make a limited number of seats available per day, diners will have to be sure to make their bookings in advance, on www.restaurantweek.co.za. The real-time booking system opens on Tuesday 7 October, at 10 AM sharp. The concept of Restaurant Week has been a success in both Europe and Asia for many years. With 100 participating restaurants for the first ever Restaurant Week in South Africa last year, the concept also proved to bring excitement to South Africa.

The hottest seats were found at renowned venues such as Le Quartier Français, Planet Restaurant, Buitenverwachting and Grande Provence.

Enthusiasts can already register as a VIP on www.restaurantweek.co.za in order to ensure priority access to the booking system.

NOVEMBER 2014 WINE EXTRA 53

Get Out JO'BURG Stellenbosch at Summer Place: The annual sensory showcase presented by Sanlam Private Wealth, promises a magnificent taste down memory lane when it toasts the then and now of South Africa’s pioneering wine route through fine food, wine, music and art on Wednesday, 15 October 2014. This year’s theme is a celebration of yesterday, today and tomorrow’s masters and Jozi socialites are in for a connoisseur’s feast of stalwarts, fresh talent and innovative tastes from the City of Oaks, also known as the country’s Food and Wine Capital. Bringing the wonders of the Winelands to Hyde Park for one night only, is a stellar line-up of prominent winemakers and the most promising newcomers who will share their latest and yesteryear vintages with a glitzy crowd. More than 70 top quality wines will be paired with cutting-edge culinary prowess when five of the finest Stellenbosch chefs will create unique gourmet sensations to match the varietals. In tune with the back to the future vibe, will be the super talented Amazink All Stars, who will lend a soulful atmosphere with live music from the past and present to the evening.

This group of vibrant musicians, straight from SA’s first township theatre in Kayamandi, delivers culturally authentic musical entertainment. An evolution of the maestros will also be depicted through rare pieces from the Sanlam Art Collection – one of South Africa’s finest and most extensive corporate art collections. Those looking to understand the investment value of their wine or art collection will find benefit in networking with experts from Sanlam Private Wealth at the event. Tickets cost R500pp and include all the wine, food and entertainment on the evening which starts at 18:30. For more information or to buy your tickets contact Elmarie Rabe at 021-886 8275, send an email to events@wineroute.co.za or visit www.wineroute.co.za.

GARDEN ROUTE Veritas Wine Tasting : Once a year, wine enthusiasts get the opportunity to sample the cream of South Africa's wines under one roof. It is almost time for another exciting instalment of the Veritas public tastings, an event showcasing the top-performing double gold and gold medal winning wines and brandies in SA's most authoritative wine competition, the Veritas Awards. The Port Elizabeth tasting will take place in the Wellington Room, Garden Court Kings Beach Hotel on 11 November 2014 at 17:30 for 18:00. Tickets are R110 per person, which includes light snacks. Contact Jacques van der Merwe on 083 406 3354 for bookings.

Kilzer's Kitchen will be the host for the Knysna events on 12 November (Food and wine pairing dinner) and 13 November (wine tasting and canapés).Tickets are available at R270 for 12 November (starting at 19:00) and R120 for 13 November (starting at 18:00). For bookings, contact Jenny on 044-382 0135

KWA-ZULU-NATAL Veritas Wine Tasting : Once a year, wine enthusiasts get the opportunity to sample the cream of South Africa's wines under one roof. It is almost time for another exciting instalment of the Veritas public tastings, an event showcasing the top-performing double gold and gold medal winning wines and brandies in SA's most authoritative wine competition, the Veritas Awards.

Durbanites will get their tasting opportunity at the Function Room, Deloittes Head Office in Umhlanga on 5 November 2014 from 17:00 to 20:00. Tickets cost R110 per person and are on sale from 15 September 2014 via Computicket. For more information, visit www.veritas.co.za.

World Pasta Day at Remo’s : Join Remo’s Fratelli in celebrating World Pasta Day, a day foodies have dedicated to the consumption of pasta around the world. This day is internationally celebrated on the 25th October. Remo’s have prepared an exciting selection of pasta dishes for you to choose from and have a superior range of imported Ambra durum wheat semolina pasta varieties available in our charming Italian delis. Pair your choice of pasta with imported Grana Padano cheese – the real deal from Italy! – As well as Mamma’s tomato based pasta sauce, made using the original recipe from Mamma, our cooking inspiration. A bottle (or two) of Villa Cornaro Pinot Grigio will complete your perfect Italian pasta experience! Pick up our imported range from Villa Cornaro in the deli or order a glass to try with your meal in store.Visit our website for more details: http://www.remos.co.za/

54 WINE EXTRA NOVEMBER 2014

Wines available from Frogitt & Vonkel Private Wine Merchants.

Tanzanite Wines Melanie van der Merwe 023 347 0018 082 555 8105

www.tanzanitewines.co.za

melanie@tanzanitewines.co.za

AN INVITATION TO South African Terrior. French Savoir Faire.

Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country.

The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianne’s award-winning wines. The newly created pÊtanque 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 56 WINE EXTRA NOVEMBER 2014 021 875 5040 | info@Mariannewinefarm.co.za | www.mariannewinefarm.co.za

Taste