Wine Extra October 2014

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra OCTOBER 2014

Screwing around?

Bailey Schneider Livin’ the Life The Fountain of Youth

TASTE TEAM

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Glorious Gewürz Chef Giorgio Nava - Champagne Tablets - ancient wine cellar

Contents OCTOBER 2014

Editor’s letter Table Talk

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Ancient Middle East Wine Cellar Fuelled Royal Parties, Veuve Clicquot Distances Itself from Champagne Tablets, Winemakers evaluate Napa earthquake damage, High-Roller Blows $80K to Construct a VIP Section Made of Beer

Taste Team

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Glorious Gewürz

Now You’re Cooking

34

Chef Giorgio Nava - Slow-roasted Lamb Shoulder Ravioli with Sage Butter

What Food What Wine Fried Hake and Chips

Into the Spirit Livin' the Life

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44

46

Tokara Director’s Reserve 5YO Pot Still Brandy

The Fountain of Youth

We’ve been drinking

Get out 41

Grand Duc Syrah 2011

Special report

12 Questions 20

Screwing around!

Interview

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Our pick of the very best viticultural-based events.

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Ross Sleet: Marketing Director – Cape Legends

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Radio personality, Bailey Schneider

OCTOBER 2014 WINE EXTRA 3

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

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ugust and September seem like the silly season for me. Silly because all of the winemakers are either abroad to promote their wines whilst their vines rest for the winter and also silly because of the myriad of events taking place in this otherwise ‘quiet’ time of the year when there’s not too much to do on the farm.

I’ve been to several new launches and attended a handful of awards events too.

It’s always great to taste and sample the latest releases and in some instances have the opportunity to sample several years’ of a particular wine in a vertical tasting, showcasing how the wine has aged, evolved and grown. Highlighting how each wine can develop through ageing and how the winemakers have changed their cellar practices to bring out the best in each vintage is such a wonderful experience.

I suppose this also brings to the fore the fact that each vintage is different.

For the avid wine enthusiast, it could be a fun exercise to get hold of previous vintages directly from the cellar and do a little vertical tasting of your own at home. It’s worth keeping in mind that different winemakers have different ways of making wine and often a new winemaker wants to impart his own style to what he or she puts out.

I often overhear people saying how much they love a particular wine from a particular producer, but they don’t always take into consideration how much change there might have been since they started drinking it 5 years ago. It’s all about change. I suppose what I’m trying to say is ‘try something different’. Step out of your comfort zone now and again and you might just be surprised at the gems you come across that makes your ‘old trusty’ seem a bit rusty.

Happy spring wining!

OCTOBER 2014 WINE EXTRA 5

TableTalk This month: Ancient Middle East Wine Cellar Fuelled Royal Parties Veuve Clicquot Distances Itself from Champagne Tablets Winemakers evaluate Napa earthquake damage High-Roller Blows $80K to Construct a VIP Section Made of Beer

Ancient Middle East Wine Cellar Fuelled Royal Parties

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4,000-year-old wine cellar discovered in modern-day Israel was used to supply feasting revellers at an adjacent palace, researchers believe.

Months of scientific analysis in the near-perfectly preserved cellar has confirmed that the 40 6 WINE EXTRA OCTOBER 2014

giant jars inside were used to store wine, according to research published by the Public Library of Science (PLoS) One journal.

And, given the cellar's proximity to the ruins of a 6,000 squaremetre Middle Bronze Age palace, researchers now believe the

wines would have been used for palatial parties and feasts.

But, the wines served may not have been to modern-day tastes.

Tests on the jars also showed that winemakers or cellarmasters probably used a variety of additives in the wine, including

TableTalk

honey and juniper, and possibly mint, myrtle and cinnamon.

The cellar could have held up to 2,000 litres of wine and was discovered last year by a team of archaeologists working on a site known as Tel Kabri, situated in western Galilee in present-day Israel.

Surviving ancient texts mention wine cellars and wine drinking during feasts around the Bronze Age period in the Mediterranean region, as well as in ancient Mesopotamia, but physical evidence has proved hard to find.

All of the clay jars tested at the Tel Kabri site, which dates to between 1600 and 1900 BC, contained tartaric acid. All but three also had traces of syringic

acid. Together, the presence of both 'indicates that all of the vessels originally held wine', researchers said.

Those jars without syringic acid may have held white wine, while the others held red wine, said researchers, although they said more study is needed to confirm this. They added that the wine was probably locally sourced. 'We know from a papyrus dating to 257 BC that the ancient Bethanath estate located just 15 km to the southeast produced wine from 80,000 vines.' Earlier excavation work has shown that a vineyard could have existed there from the early Bronze Age. Article courtesy of www.decanter.com

OCTOBER 2014 WINE EXTRA 7

TableTalk

Veuve Clicquot Distances Itself from Champagne Tablets

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euve Clicquot has instructed lawyers to investigate a marketing hoax that used the group's branding to promote tablets that would supposedly dissolve in water to create Champagne.

Images of the Veuve Clicquot-branded tablets appeared on the internet late last month. Firma, a Russian marketing agency, is believed to be the source of the alka selzer-style tablets, which were named ‘Shhh…ampagne’ and described as a ‘unique packaging concept of soluble Veuve Clicquot Champagne tablets’. A page promoting the concept appeared on the Firma website, while the news was also carried by some packaging trade publications.

Exact details of how the hoax came about are not clear. Aymeric Sancerre, international spokesperson at Clicquot, denied the brand had anything to do with it. Veuve Clicquot, he said, ‘used its intellectual 8 WINE EXTRA OCTOBER 2014

property rights to pressurise the Russian agency to stop using this packaging concept and to delete all imagery and communication around it’.

Lawyers for Veuve Clicquot and the regional Comite Champagne have been investigating the Russian agency, but neither group would comment on whether legal action would be taken.

Thibault le Mailloux, Comite Champagne spokesperson, said the body ‘needs to protect the appellation from parasites who are using the strong Champagne image to add credit to their ideas.

People will believe anything where Champagne is concerned,’ he said, in reference to the hoax. ‘The power of the appellation symbol makes people forget that Champagne is in fact a wine.’

Article courtesy of www.decanter.com

TableTalk

High-Roller Blows $80K to Construct a VIP Section Made of Beer At least that’s what XS Nightclub inside Wynn Las Vegas recently charged a high roller for such an amenity, according to Break.com. Photos of the VIP section cordoned off by cases of beer stacked to eye level began surfacing on the web earlier this week courtesy of ESPN sports reporter Darren Rovell.

We can't decide it we're grossed out beyond belief by such an in-your-face display of wealth. Or compleletly enamored by the sheer ingenuity of it all.

Track Off the Beaten neering io P le ib d e r c n I an t’s been said that the right amount of money yardAndand Winery Vin can buy just about anything in LaseVegas.

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apparently the going rate for a VIP section constructed entirely from cases of beer at a club runs about $80,000.

Article courtesy of www.thedrinknation.com

sijnn

W I N E S

O F

M A L G A S

Off the Beaten Track an Incredible Pioneering Vineyard and Winery

OCTOBER 2014 WINE EXTRA 9

www.sijnn.co.za

Sijnn Wines

Sijnn Wines

TableTalk

Winemakers evaluate Napa earthquake damage

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he recent earthquake in Napa jolted 900-pound wine barrels from racks, damaged winery buildings and warehouses, and smashed bottles of the valley's best - a painful hit for an industry already struggling with the most severe drought in decades.

“The toll appeared to be worse at wineries close to downtown Napa and the quake's epicenter.�

The Napa Valley Vintners trade group was collecting damage assessments from its members.

The toll appeared to be worse at wineries close to downtown Napa and the quake's epicenter. But with more than 500 wineries in the region, many of 10 WINE EXTRA OCTOBER 2014

the largest wineries were tight-lipped about their condition. For some winemakers, losses will be significant, depending on where and how their wines were stored.

At Napa Barrel Care, a large warehouse for wine storage just south of the city, Carole Meredith and her husband, Steve Lagier, surveyed an array of tumbled barrels. "We're physically fine but emotionally shellshocked," Meredith said. "It's just devastating. There is a lake of wine on the floor," Meredith said. Workers were siphoning the spilled wine into tanks just to clean the facility. Wines

TableTalk

from the 2013 vintage are mostly still in barrel, and "there's just going to be huge losses," said Meredith, a former UC Davis vine geneticist who owns the Lagier Meredith winery on Mount Veeder.

Because the 2013 vintage was a particularly bountiful one, and many wines have yet to be released, the quake's impact may not be felt by wine consumers immediately.

But for individual winemakers such as Meredith, "this is going to be a really expensive earthquake for the wine business."

“Because the 2013 vintage was a particularly bountiful one, and many wines have yet to be released, the quake's impact may not be felt by wine consumers immediately�

One hopeful sign: Most wineries recently had bottled their 2012 wines. Cases of wine are often shrink-wrapped after being stacked on pallets for storage, and according to several winemakers, 12 WINE EXTRA OCTOBER 2014

losses appeared to be minimal at the case-goods warehouses in southern Napa.

"We lost exactly one bottle of wine, and we've got 80,000 cases of wine here," said Michael Greenlee, CEO and president of Amedeo, a fulfillment company that stores and ships wine for about 190 mostly small winery clients. That could be chalked up in part to seismic-approved metal racks and well-secured pallets, with only a few inches of room between them. "So not much room to move," Greenlee said.

The worst damage appeared to be concentrated farther south in the valley. Just north of Napa in the Oak Knoll area, damage was reported to the historic winery

TableTalk building at Trefethen Family Vineyards. Aaron Pott, winemaker for such wineries as Blackbird and Seven Stones, posted online photos from Oakville of toppled fermentation tanks and dozens of toppled barrels.

At Saintsbury, located on heavy soils in the Carneros area northwest of the airport, barrels tumbled to the floor - most were empty, said winemaker Chris Kajani. But Saintsbury's 30-year-old water tank jumped its foundation, leaving the winery without water and delaying its planned grape picks.

Crushing grapes requires significant amounts of water to clean equipment.

While Saintsbury lost almost no new wine, it did sustain a heavy loss to its collection of vintages from the 1980s and '90s. "When I opened up the library, it was like a foot deep in glass," Kajani said. And the winery, like many in Napa, had a particular saving grace: 80-kilowatt solar panels, which provided power despite widespread outages.

In his house near Napa, grape grower Larry Hyde sat in the morning hours without electricity, trying to get his battery-powered computer working. He had yet to hear from picking crews for his 180-acre vineyard in the Carneros area. The workers would have begun harvesting around midnight, Hyde said, but were likely interrupted by the lack of power.

"It shook my house pretty hard," Hyde said. "The kitchen's a mess with the cupboards all open. I don't even want to go in the cellar."

Article courtesy of www.decanter.com

TasteTeam Glorious Gewürz

Try not to sound like you’re having a phlegm attack when attempting to pronounce it, Gewürztraminer is a noble grape varietal that has a light pink to red skin, but makes a white wine. The name Gewürztraminer literally means "Spice Traminer” or "Perfumed Traminer", and originally comes from the Alsace region in France. It is sometimes referred to colloquially as Gewürz and is has higher sugars and higher alcohol levels, but the delicious perfume that one gets upon sniffing and tasting this wine is utterly alluring for both wine geek and wine novice. It often pairs well with spicy Asian-style foods or fattier meats and desserts.

From left to right:Simonsig Gewürztraminer 2013, by Simonsig, RRP: R69. Delheim Gewürztraminer 2013, by Delheim, RRP: R110. Neethlingshof Gewürztraminer 2013, by Neethlingshof, RRP: R56. Woolworths Paul Cluver Gewürztraminer 2013, by Paul Cluver , RRP: R59.95. Zevenwacht Gewürztraminer 2013, by Zevenwacht, RRP: R126. Altydgedacht Gewürztraminer 2013, by Altydgedacht, RRP: R65 14 WINE EXTRA OCTOBER 2014

kronendal.belmet.co.za

TasteTeam Simonsig Gewürztraminer 2013 RRP: R69 ; Stockists: Available from the cellar door or via online ordering. www.simonsig.co.zaa

Daisy says: A perfect, light golden hue, like the halo of an angel, greeted the eye and there was an immediate sweetness to the nose of this wine. The ‘texture’ was like a thinned version of maple syrup as you swirled it around the glass, emulating that of a dessert wine. Electric bursts of turkish delight came at you and when you put the glass to your lips, a litchi creaminess greeted the mouth. The sugar on this wine was high, but there was a lovely, delicate acid to counteract it. A dried sultana-like element rounded everything off. A bit too sweet for my personal palate, but why not try it on crushed ice for a long drink?

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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.

Charlotte says: They say never judge a book by its cover and I also never judge a wine on first sniff – especially if it’s my first glass of the day. Despite my overwhelming love of all things edible, I must confess that I simply cannot stand litchi’s – so as the nose of this is like opening up a tin of these slimy eyeball like fruits I must admit that I was tempted to just say “pass!”. Never one to easily give up on free wine, I delved deeper and thankfully other flavours like rose petals, yellow sultanas and dried pineapple came forward to save me from the fruity aromatic onslaught.

Alongside a good strong mature cheddar or even a light fruit dessert I can imagine this would sit rather well, but I found it rather syrupy sweet to enjoy by itself.

“…perfect for those who enjoy a dessert wine along with a cigar at the end of a fourcourse dinner.”

Eduard says: This is a nice wine to kick off the tasting. It has a sweet nose full of litchi and Turkish Delight. You just know, even before you taste it that this wine will be sweet, and it is. It is also soft on acidity with a really good character that stays with you for quite a while.

Even though this wine is just too sweet for my palate, it is a great wine to serve up and a really good one to have in your cupboard, you know, for someone that likes the sweeter things in life.

Donald says: I’m not averse to semisweet wines and find that when matched with the correct food they can be very pleasant. this wine has been made in a special late harvest style, so is a little sweeter due to a higher percentage of residual sugar than average. Golden yellow and unctuous in the glass, the wine reminded me of a young Sauternes in look and smell – pungent frangipani, lemon and honey with a slight lick of fudge. The palate is sweet, but with just enough acidity and mineral powderiness to keep it from being too flabby and sickly. Pair with spicy South East Asian food, salty/ strong cheeses and even apple pie with a dollop of fresh cream.

Ilze says: This pretty golden hue is very alluring and on the nose it reveals floral notes such as frangipani, roses, jasmine and overripe white peach flavours. It has interesting layers to it. Rose petal Turkish delight, lime, litchi and honey.

It is delicious, shows well-balanced elegant freshness, a touch of spice and silky acidity that creates a zesty finish.

Comforting, not cloying, perfect for a North Indian Curry like Chana Dhal. My old neighbour Shamla makes the best.

Guest taster Angela says: A rich golden coloured wine with a lovely floral nose.

A wine that I would rather enjoy served at the end of a meal than with a meal as a lovely accompaniment to a cheese platter or even with a fruit based dessert.

Rich and sweet, perfect for those who enjoy a dessert wine along with a cigar at the end of a four-course dinner.

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…

Delheim Gewürztraminer 2013 RRP: R110; Stockists: Tops @ Spar and from the cellar door. www.delheim.com

Charlotte says: Like my grandmother’s egg nog at Christmas, the subtle, rich creamy nose may fool many a drinker with its elegantly soft vanilla custard nose. The palate packs a bigger punch though with slight grassy notes, a good mouth puckering twang of acidity and a tickle of warming spices like nutmeg and cloves. Like a heavily buttered, cumin studded fresh naan bread, this should be a compulsory accompaniment to any creamy curry.

Eduard says: Light in colour and light on the nose. I really had to work the glass to get to the aroma, definitely litchi on the nose and instead of really smelling it, I was thinking of a pink rose, somewhere.

I’m trying to say that the aroma did not jump out of the glass. I liked the taste; it is on the sweet side with a nice tang of acidity to round it off. Right on the button of what you would expect to be in the glass. I was taken back in time to a dark tasting room full of cobwebs, tasting sweet wine and really enjoying it, back in the student days.

Daisy says: The nose of this hinted at green: a fresh, lively, spring-time green.

I thought I heard a far-off classical music explosion as this hit my tastebuds, with an invigorating citrus element peeping through. As for the traditional Turkish delight and rose petal attributes on a Gewürz, there were little of these. This wine was less sweet, with a higher acid than No.1, with the mouth-feel filtering to the utmost back of your palate and lingering there a while, its freshness sitting firm. An after-taste of soft green pepper was noted, not raw, but as though you have slices of it simmering in butter and cream on the stove top.

“…the mouthfeel filtering to the utmost back of your palate and lingering there…”

Donald says: As clear as water to the eye, this wine had all the hallmarks of being made in a drier style with way less colour and thickness in the glass. On the nose a citrus and tequila-like spike pushes to the front of the typical orange blossom and litchi queue and continues on the palate where the acidity really lets you know who’s no.1 and the others

TasteTeam are merely bit-part players. A bit like Liverpool and Luis Suarez (when he still played there!). A Sauvignon Blanc wolf in sheep’s clothing…? A little bit too tart for my palate, but if you enjoy the devil’s grape you’ll like this. llze says: There is an orange blossom smell and colour to it, but it is more off dry than super sweet. Again typical to Gewürztraminer, Turkish delight and litchi aromas are there, but there are more citrus notes. The flavours are chewy mango and papaya with some ginger and spice tossed in there, complemented by a grassy element.

I would think this would go down well with sushi on a hot afternoon, especially with the ginger element and the sun setting slowly.

Guest taster Angela says: A light, wheat coloured wine with a very pleasant nose, sweet smelling and leaving the mind guessing as to its taste. The palate is a touch on the sweet side, but I still found it easy drinking and it would make a nice accompaniment with most salads to be enjoyed around the pool or on the beach on those long, lazy summer days.

Neethlingshof Gewürztraminer 2013 RRP: R56 ; Stockists: Pick ‘n Pay liquors, Ultra Liquors and Makro www.neethlingshof.co.za Daisy says: Put your nose to a glass of this wine and close your eyes. You’d be forgiven for thinking you weren’t standing in a perfumery. Notes of

OCTOBER 2014 WINE EXTRA 17

TasteTeam

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.

Some nice spices worked themselves into my airways with soft cinnamon and crunchy apples – all working together to open up the nose. The taste started out strong on acidity but softened out with just enough sweetness on the aftertaste to appreciate this juicy wine. A vibrant choice of wine that will go well with a fruit salad any day of the week.

frangipani came at me, with images of walking through a long grass meadow, littered with colourful blooms –and a huge lemon tree growing in the middle of it. You pick up lower sugar and higer acid on this wine, with a slight spiciness playing on the tongue and a definite twang as it slips down the throat. I’d like to pair this with a rich, creamy, fragrant curry. I’m certain it would perfectly complement such a plethora of flavours.

Charlotte says: A shy nose, yet a long swirl reveals mild aromas of waxy yellow potatoes, citronella, saffron and preserved lemons that peak my interest. The feminine and light flavours are dominated by a sharp finish on the palate, but this crisp finish would make this an ideal companion to my winning dish of chicken korma with almond and caramalised onion studded rice. An impressively simple creation that has made many an appearance at my dinner parties, yet has always been a challenge to finds wine to pair to – perhaps now it has finally found its match!

Eduard says: Straw in the heart with a tinge of green on the side served up with a beautiful aroma of litchi and roses.

18 WINE EXTRA OCTOBER 2014

“…it’s as though Christmas explodes in your mouth and Santa comes crashing into the kitchen…”

Donald says: I recognized this wine as soon as I tasted it as a friend of mine developed a liking for it a few years ago and we proceeded to drink copious amounts with Chinese and Thai food.

Similar in style to the previous wine but a la little more off-dry, the wine is a sparkly pale straw colour with slight tinges of green in the glass. All the usual suspects are there on the nose – rose petal, jasmine, honeysuckle but what really sets this wine apart is the spicy mineral twang you get on the palate after the initial fruity kick. This gives it a little more body and oomph in the follow through which helps to make it an incredibly diverse food partner.

Ilze says: With its yellow gold colour it has a prominent smell. It is as if you are inhaling vodka. It has an herbaceous smell with strong elements of spice such as nutmeg, cinnamon, cardamom, linseed and mixed spice. With its green taste and smell it illicits a more dry taste. The Thai place around the corner

makes a great ‘Ba me prik pao ghai’ that I suspect would be perfect with this.

Guest taster Angela says: An amber coloured wine with a distinctly floral, pot-pourri aroma. On the palate the wine has a mildly acidic finish that reminds me a little of a lemon sorbet with the aftertaste of a vodka shot.

Nicely balanced as it’s also slightly sweet, I think it would pair well with a smoked salmon dish and other smoked, oily fish such as mackerel.

Woolworths Paul Cluver Gewürztraminer 2013 RRP: R 59.95; Stockists: Woolworths Food stores nationwide www.woolworths.co.za

Daisy says: This wine played between a light yellow and light green colour with a subtle hint of wood when you put nose

Eduard Rosenstrauch works as a media liaison for SuperSport. He loves all sports and spending time with his family. He likes the smaller wine farms, not the impersonal tasting rooms of the big guys. Whilst he doesn't have a favourite cultivar or wine, he rather focuses on the characteristics of each wine, not caring whether it's red, white, pink or bubbly.

to glass; that smell made me so very happy as I then knew this wine would be a little different. It was as though you were seated at a table with white rose petals sitting in a wooden bowl.

There was a beautiful, soft sweetness and gentle acidity making for, what I perceived, to be a perfectly balanced wine. I left this wine a little while in the glass and when I went back to it, the mouth feel and body was even fuller than it had been initially. A firm favourite.

“…this wine has an incredibly sexy smell of warm oiled leather that certainly gets me going.”

Charlotte says: Without sounding like a writer for 50 shades of grey, this wine has an incredibly sexy smell of warm oiled leather that certainly gets me going. With a good amount of wood (pun intended), this is certainly a more serious and austere alternative to the other lighter styles and offers a lot more deeper, dynamic flavours to consider on the palate. The balance of sweet amber resin, light ginger spice and a waft of light, bright dried yellow fruits is superb, and I would happily beg for more (of the wine that is).

Eduard says: The chameleon of the evening with a yellow heart flowing towards green on the side and some pink on the two bubbles floating around!

The nose grabbed my attention with strong traces of litchi and fresh homegrown roses intermingled with a trace

of fruitiness and banana. I loved the balance between the crispy sweetness going on dry with a zesty acidity to round up the wine. The taste stayed with me long enough to really appreciate the complexities tied together in the bottle a win for the winemaker!

Donald says: Sparkly and fresh looking in the glass, the nose on this wine was way more fruit driven than the others and a bit more complicated in that it not only had the typical notes of the varietal, but also a more vegetal tone with a little passion fruit and ‘spanspek’ melon added to the mix. Very light and fresh on the palate with not much alcohol in evidence, I would have to say that this is a wine made in a cool climate where delicacy of flavours and finesse outweigh structure and body in the final product. I would give this a run with sushi and other delicately flavoured fish as for me it would make an ideal partner.

Ilze says: With a spicy nose of cloves to it, this wine has married roses, Turkish delight, litchis with watery plumbs, cucumber, summer melon, granadilla and mango. This lovely fresh version has a lime and lemongrass finish. Its slight, yet elegant acidity is perfect for summer.

Try this with any dish containing coconut milk, and since everybody is Banting these days – what a pairing!

Guest taster Angela says: Light, bright and straw coloured in the glass with a very pleasant nose of melon, capers and freshly cut straw. The palate is just ever so slightly acidic as opposed to sweet, which helps to make this wine versatile as it can be paired with lunch time snacks as well as being served with a three course gastronomic feast.

TasteTeam Zevenwacht Gewürztraminer 2013 RRP: R126; Stockists: Available from the cellar door or for online ordering www.zevenwacht.co.za

Daisy says: Smelling this wine was as though someone had thrown you into a tank full of litchis and then dumped a crate of white flowers onto your head. I could have sniffed on this wine all evening and never tired. There is a delightful fragrant combination of lemongrass and lemon rind as you take your first sip, preceeded by a somewhat unexpected dryness and ‘zingy-tartness’. This was rounded off with a smooth, creamy mouth feel. If this wine had a colour, it would be bright buttercup yellow. If I was a male making an analogy, I’d say this wine is like an alluring woman who takes you to her bed for the most mind-blowing onenight-stand… The appetite’s been whet, and it leaves you wanting more.

OCTOBER 2014 WINE EXTRA 19

TasteTeam Charlotte says: Like opening an old cupboard, this rich woody aroma is full of dry spice, wood polish and Old Spice cologne, which entice and draw you into the glass. A light scattering of litchi, yellow plums and damp grass lighten things up and provide a sense of balance, making this unique wine both food and just plain drinking friendly. A nice example to showcase the different styles that can be created from this overlooked grape, one which will surely satisfy both connoisseurs and everyday drinkers alike.

“…this wine is like an alluring woman who takes you to her bed for the most mindblowing onenight-stand…”

Eduard says: This wine is golden with honey in the heart! A nose full of litchi and Turkish Delight with some orange or lemon in there, not the fruit, but the spring blossoms. A great contrast awaits – the sweetness of the nose becomes a reality of a crisp dry wine on the palate. The acidity wraps all the flavours together and brings a spicy fruitiness to the forefront. I will call it a light wine, but one to sit back and take your time to appreciate and enjoy. This wine is like an adorable Labrador puppy: when you see one, you just have to have one. I want to drive out to the farm and buy myself a bottle of this wine – as soon as possible!.

20 WINE EXTRA OCTOBER 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.

Donald says: This wine is like driving out from Cape Town along the N1. It starts out as an interesting journey with lots of things to engage your interest, but far too soon into the journey, it becomes a bit flat and boring. This wine shows all the typical litchi, rose petal and Turkish Delight you could shake at a Pot Pourri Convention, but it’s almost too perfect… too middle of the road… too sensible.

If you want to play it safe and not take too many risks when choosing a wine, choose this. If you want something distinct and different that reaffirms why you fell in love with wine in the first place, then try something else.

Ilze says: It has a beautiful golden lime colour. It’s fresh and sticky at the same time succulent flavours of citrus, litchi and Turkish delight. The nose is rather deceptive; tricking you into thinking it might be sweeter than it is. There is a slight taste of almond, spice and fizziness that remind me of vacationing in Port Edward with the ocean on your doorstep. Take an oily fish such as snoek or fresh dorado, fresh herbs, butter and apricot jam and wrap it with a banana leaf before you toss it onto the braai.

Yum! Guest taster Angela says: This wine has a beautiful honey colour with a lovely floral nose. It has that "Chardonnay" type aroma that is very appealing, maybe from some wood maturation? As a result it has a very rich and full mouth feel that I think all Chardonnay lovers would enjoy. Please (don’t) leave the bottle near me, I will have another glass!

Altydgedacht Gewürztraminer 2013 RRP: R65 : Stockists: Norman Goodfellows, Food Lovers’ Market and Cyber Cellar www.altydgedacht.co.za

Daisy says: This wine caught my interest, because it was somewhat unusual and I couldn’t put my finger on it. To the eye, it was as though there was the faintest pink tinge amidst its light golden hue. On the nose, I smelled elderflower cordial, which always catapults my mind back to warm summer days in England. As though sitting in a field in the countryside, there was an herbaceous element to it as well, with whispers of ruby grapefruit tantalizing the taste buds. I felt all the components of this wine harmonized to create a perfectly rounded example of a Gewürztraminer. I could quite happily take a bottle of this wine and sit outside in the sun, reveling in sip, after sip, after sip..

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.

Charlotte says: If I had to describe my initial expectations for a Gewürztraminer, this wine would tick all of the prerequisite boxes. Floral and rich, with rose petals, litchis and a spiced almond brittle to add depth of flavour. Then dried banana, mango and elderflower cordial on the palate with an oily lanolin finish that makes this wine such an exciting pairing option for aromatic spicy dishes. Rich, yet not heavy, with an elegance and sophistication that is complex enough to be enjoyable, but not too daunting. Are you a virgin in the world of this hard to pronounce cultivar? Then crack open a bottle of this one and find out what you have been missing.

Eduard says: I took my time looking at the wine. A pale yellow heart flowing into a light green tinge – the colour told its own story – clear and crisp awaits thee. The nose is full of everything I’ve ever learned to look for in a Gewürztraminer – litchis, Turkish Delight and rose petals, but also with an aroma of early spring lemon blossoms and the softness of jasmine. In contrast to the nose, the taste is crisp and dry.

The acidity brings all the fruity flavours to the forefront, strong and perfectly balanced, lingering on your tongue for a long time. This wine is perfect, don’t pair it with anything, but drink it on its own.

It is like drinking the first rain in spring after a cold Highveld-winter – absolutely sublime!

Donald says: The most fragrant of the bunch, but deceptively not the most flavoursome - which just goes to prove that you can’t judge a wine by smell alone. Typically straw coloured in the glass with a slight emerald tinge and

plenty of fragrant fruit and perfume on the nose, this wine flattered only to deceive once tasted. Flat fruit, too savoury and bland and with not enough acidic freshness and zip to compensate, it struck me as being out of balance and only memorable because of these faults. Maybe this was the only true foody wine tasted of the six and needs the perfect accompaniment to to really bring it out of its reserved slumber. It’s worth giving it a go on that basis alone.

“This wine is perfect, don’t pair it with anything, but drink it on its own.”

Guest Taster, Angela Behrens grew up in St Francis Bay, a small town in the Eastern Cape. After school she moved to Cape Town to further her studies at UCT. She now lives in Gordons Bay with her husband and their two children. She worked in the wine industry for eight years and it was here that she was exposed to the fantastic wines that SA has to offer.

Angela loves a glass or two of wine, sometimes more! She has no real preference, red or white, bubbly or not, just keep it flowing.

Ilze says: This is bit of an off-dry Gewürztraminer, graciously perfumed with roses, Turkish delight and litchis.

The palate has a myriad of florals and fruit. The flavours exude white peach, lavender, lime and red blood orange.

I have been dying to go to a proper curry restaurant. I will definitely take this along. A curry, tzatziki and silly friends sound idyllic.

Guest taster Angela says: The most appealing of the wines on the nose due to its very rich and fragrant bouquet. On the palate it’s a lot drier than this suggests though, which turns it into a bit of an all-rounder and I think it would suit most palates.

It is very easy drinking, mild and not overpowering at all and could be served at pretty much any occasion.

OCTOBER 2014 WINE EXTRA 21

Special Report

Screwing around?

Let’s say that you are strolling through your local wine shop, drooling over the Hemelen-Aarde Pinot Noirs and ogling the tasty Elgin Chardonnays. The only thing that could be better is if you had Bill Gates’ checkbook in your hand. But something makes you stop. Something that provokes bewilderment and disdain. Perhaps a pang of revulsion goes coursing through your stomach. Surely there must be some mistake.

A

bottle of wine, with a screw cap?

Here? Has Bob, your local wine dude, lost his marbles? Is this abomination an accident or is Boone’s Farm calling the shots now? Well, believe it or not and like it or not, many wines are arriving under both a screw cap and many other alternatives to cork. And you had better start getting used to it.

22 WINE EXTRA OCTOBER 2014

No longer is the world of screw cap wine reserved for something consumed from a brown paper bag.

Quality wines from across the Cape winelands, Chile, Australia, New Zealand and even Italy and France are arriving daily and the only thing holding back a total conversion to synthetic enclosures is consumer perception. Quality wines like the elegant whites of the notable Burgundy producer Verget and powerhouse Cabernets from Whitehall Lane and

Special Report PlumpJack in Napa Valley. But no one has embraced the move towards alternative cork technology like New Zealand and Australia. New Zealand has made winemaking under Stelvin, the name of the most widely used style of screw cap, almost a nationwide mandate. The Kiwis are carving an ever-increasing niche out of the world market, and they feel that Stelvin is the best way to ensure an intact and perfect wine.

But why, you ask? What’s wrong with using the bark of a tree that takes 25 years to mature before harvest and has all the inherent flaws of any other soft wood? The two biggest problems are a shortage of quality corkwood and TCA: trichloroanisole.

With the explosion of world wine production over

the last 50 years there has hardly been enough cork to go around. While this presents many a problem, the biggest may be TCA, commonly known as cork taint. TCA is a chemical compound of phenols, chlorine and mold. It forms naturally in cork forests and occurs frequently in a winery if the wrong cleaning solutions are used. TCA found in a cork will taint the aromas and flavours of the wine, resulting in musty odours of a damp basement or soggy cardboard. Most wine insiders estimate between 3-5% of all wine under cork is affected by TCA. These problems have forced winemakers over the years to look for new solutions. The first experiments with screw caps in the 1950’s

OCTOBER 2014 WINE EXTRA 23

Special Report were horrible failures, mainly due to primitive technology. The metal rusted or cork and paper was placed inside the cap, only to rot in the cellar.

Synthetic material corks were the next step. Still in use today these do not create a perfect seal on the wine, allowing oxidation to occur. Oxygen is what ages a wine. Microscopic amounts of fresh air seep through the wood, allowing it to age slowly. Too much air and the wine ages too quickly, thus spoiling. No air in an enclosure leads to reductive qualities, which smell of sulphur and rotten eggs. This is why it is so tricky to recreate what the cork does naturally.

air is left in the head space between the wine and the cap. Another gripe was that no one knew how well the wine would age. Wines under Stelvin tend to age more slowly. Great for that fresh and fruity Sauvignon Blanc, but what about my R500 Bordeaux blend that I want to age?

While Bordeaux and many of our more traditional local winemakers are reluctant to embrace the Stelvin, it is only a matter of time before an enclosure is created that they will accept. Many white wines that have spent 20 years under Stelvin are still drinking beautifully today. These examples shoot holes in the criticism that Stelvin enclosures won’t allow a wine to age properly.

“...wine had significant religious overtones. It was regarded as the ultimate gift to the gods. ”

But, like all things in modern times technology will find a way. Stelvin enclosures today are sealed with various non-reactive substances like Sarinex, a cellulose material that allows just a small amount of air into the wine, just like a natural cork. The biggest complaint of Stelvin wines was of reductive sulphuric aromas. This was from not enough oxygen in the wine after bottling. Easily solved. Today more

24 WINE EXTRA OCTOBER 2014

So all that’s left is to change the consumer perception. Not an easy thing to do. Marketing from wineries is slowly changing the ideology by including factoids and brochures with their wines.

Soon enough all New Zealand wines will be under Stelvin and our South African counterparts aren’t

Special Report

that far behind. It would be naive, however, to think that price doesn’t play a factor as well. Quality cork can cost between R5-R8 per bottle, while a screw cap in its various forms is around R1,50. The larger wine firms are adopting screw caps from a financial standpoint. The savings from the caps and not losing wine to TCA is enough to sway them. Smaller wineries enjoy the idea because it ensures that the wine will taste how the winemaker intended, even if you only try their wine once.

Modern acrylics and glass stoppers will make their way into the market as not everyone will accept the threads of a screw cap on a bottle of fine wine.

Obviously, marketing your wine is an important part of sales. Image can be everything when selecting from a bevy of wines, all competing for shelf space.

It seems you can’t swing a wino nowadays without hitting a bottle of wine with a big red truck, or a 26 WINE EXTRA OCTOBER 2014

monkey, or even freaking Godzilla on the label.

Someone will come up with a prettier Stelvin enclosure. But, until then remember people: it’s what’s inside that counts.

It is the opinion of many that the Stelvin is the way of the future. Cork was first used to stopper a bottle of wine in the 18th century. It’s time for a more modern and consistent way of doing things. The Stelvin may be great for a fresh and fruity wine, but the jury is still out as far as those big reds that need years to achieve perfection. While we recommend that you should go Gung Ho for a young Chenin, or a spicy Gewurztraminer, or even a Shiraz or Syrah all available under Stelvin, you may want to wait to see what the future holds before buying futures with a screw cap.

Exclusive interview

Bailey Schneider Shot on location at Solms Delta’s Fyndraai restaurant

Radio personality Bailey Schneider is seen as the girl-next-door with a streak that shouldn’t be underestimated. Extremely hard working, full of fun, really down to earth and grounded. Whatever you do, don’t put this hottie into your stereotypical ‘blonde’ box.

APRIL 2014 WINE EXTRA 28

Bailey Schneider Where were you born and raised?

I was born and raised in Johannesburg and I am of Swiss origin, hence the surname Schneider. I still have family living in Switzerland.

When did you move to Cape Town?

I moved here in April last year. Best decision I’ve ever made, but also one of the scariest decisions I’ve ever made, because it’s such a huge risk to uproot yourself from everyone and everything that you’ve known your whole life. The reality was that every single time I came to Cape Town, my soul was happy. I feel like a better person when I’m here. The nice thing is that the moment I feel homesick it’s a mere 2 hour flight home.

We know you as a radio personality, MC and voiceover artist. What more is there to you?

I love photography and writing. I created a blog in 2010, which is a complete hobby and passion. I decided to write it on week days only. It’s a lot of work, but I want people to know that they can come to my blog every day to find something new, rather than doing the odd post and losing the momentum.

It’s a lifestyle blog called Vanilla Blonde and the reason it’s called that is for many a blonde moment I’ve had and because I absolutely love all things vanilla. I think I have vanilla tea pulsing through my veins. I do all my own photography and writing of all of my life experiences, both personally and professionally.

“...every single time I came to Cape Town, my soul was happy.”

Is there a special someone in your life?

There is indeed! When I kept travelling to Cape Town and fell deeper in love with the city, it so happened that I met someone who made the experience all the more meaningful for me and was an additional little nugget in my reasoning to move here. I met him completely by chance at 2 Oceans Vibe Radio when I was down to film for an Expresso morning show slot. It was very unexpected, but the rest is history.

OCTOBER 2014 WINE EXTRA 29

Exclusive interview

You’ve had a long radio career?

Well I started at my university’s radio station (RAU Radio), went on to Edgars Radio and Highfeld FM for some time before moving to 2 Oceans Vibe Radio. I started my first radio show at the age of 17 and was the youngest DJ on 94.7 at the time in a very deathly 1:00-4:00am slot.

“I’ve made a list of the farms that I’d absolutely love to visit, but it seems to be taking me quite some time to tick them off.”

I do enjoy white wine… I’m starting to enjoy red far more than I used to as I think my palate is maturing.

Over the past 18 months it’s been distinctly obvious how my taste has changed. I remember when I was younger, it was a case of the sweeter, the better, but if I think about that now, I cringe to imagine how I drank it. Now I really enjoy a good glass of Sauvignon Blanc or Chardonnay and when it comes to red wine, I’m slowly still getting into it and mostly tend to enjoy Merlots.

Have you visited any wine farms?

Spier, whilst I know it’s pretty standard, it’s also really very beautiful. A few weeks ago we went to Delaire Graff, which was absolutely stunning. That, by far, has been my favourite.

Which other farms are still on your list?

Do you have any preference between white or red?

Well, I like to do things that have stories attached.

A mouth watering Quail and Prawn dish served at Fyndraai restaurant

30 WINE EXTRA OCTOBER 2014

Bailey Schneider I’ve just been introduced to Thunder Child wine and now I want to visit their farm.

Do you have a wine collection?

Actually I do, but it’s more of a Champagne collection… I went through a phase where the collection was collected purely because I was saving it for a rainy day or a super-special occasion. But then I saw this wonderful quote that said: ‘Why save the good China, the good sheets and the good Champagne for the rainy days when every day is special?’ So now my collection is dwindling fast!

If a winemaker were to approach you to make a wine just for you, what would it be and what would it be called?

That would be quite awesome! What an interesting question… I think it would be white, because that’s where I’m comfortable. I’d want it to be something enjoyable and to be shared with friends, because that would reflect my personality. It would definitely have vanilla undertones and something rather fruity like apricots. I would probably call it ‘Vanilla Essence’, so that would incorporate the flavour of the wine and encapsulate who I am.

Have you done anything silly or embarrassing after a few glasses too many?

Well now… How many do you want?! Being exceptionally silly after wine, 2 stories come to mind. The one time we thought it was an incredibly brilliant idea to park the car and walk through the MacDonalds drive-thru at 3am in the morning to order take-aways when we were ravenous. And then they wouldn’t serve us, so we had to walk back to the car in our heels to drive through. Saying that, our designated driver did fight with us for having to stop and walk, but there was no rationale from the rest of us. The other story is when a big group of friends went to Ballito on holiday. As with all holidays, the first night was to set the tone for the rest of the holiday, so we went large. We were partying at the apartment that we’d hired and were mixing wine all night long. At 2am, we thought it would be a fantastic idea to go down to the beach.

We didn’t realize just how dark it was, and as we’d arrived in the dark, we weren’t aware of just how OCTOBER 2014 WINE EXTRA 31

Exclusive interview close the other chalets were. We started singing the song, ‘Who let the dogs out?’ at the top of our lungs. Over and over. The next morning when we woke up and opened the curtains we realized how close everyone was, people with families and kids. Needless to say, we were dubbed the ‘trouble makers’ in the resort.

When did you first realize that you enjoyed wine?

I would say when I was in my early 20’s. When you start drinking, it’s generally the alco-pop type drinks, but as soon as you start going to dinner parties, wine becomes the more obvious drink of choice. When I was a teenager, I sometimes had a spritzer with my family. I’m unfortunately known in my group of friends as Florence… that’s because I nurse my drinks… For my 1 glass of wine, they’d have finished a bottle. I love sipping and savouring the taste. That often makes me the designated driver…

Say you’re out and about and get a call from a friend inviting you to an impromptu get-together. You can only stop at a local supermarket to pick up a bottle of wine, which you know won’t let you down. What would that be?

Well, there are 3. Durbanville Hills Sauvignon Blanc, the Spier Sauvignon Blanc and Life of Stone from Springfield are my absolute go-to wines.

What’s next for you?

I’m quite excited, because I have a lot going on at the moment. I want to grow my show, The Bailey Schneider Show, on 2 Oceans Vibe. I love connecting with people. I want to develop Vanilla Blonde and really promote it for what it’s worth. I constantly get great feedback from my readers and have also launched a YouTube Channel. I studied Social Media at the Graduate School of Business last year and came top of my class, so I’ve created ‘BS Media’ and have 3 lovely clients who I help on the social media side of things, so want to develop that.

32 WINE EXTRA OCTOBER 2014

We drank the Solms Delta Hiervandaan 2011 red. What are your thoughts on the wine?

“I think this is absolutely beautiful. This is the perfect wine for those cold, rainy days, where you can curl up in front of the fire with a good book.

This is quite a romantic wine, so I would definitely suggest sharing it with that someone special. ” Retail price: R120 www.solms-delta.co.za

Giorgio Nava Born in Milan in 1964, Nava owned a string of successful Milanese restaurants and has had some of Italy’s best known chefs in his employ. Competitive fishing brought him to South Africa in 1989 and in 1999 he decided to live here. In Cape Town he started Rhodes House in 2000 and his passion for cuisine lead him to open the now famous 95 Keerom Restaurant and Carne SA.

I

n an attempt to control as much of the supply chain as possible, to ensure the quality of the end product, he acquired livestock farms near Graaff Reinet and Nieu-Bethesda. Here he raises Dorper sheep and he is one of only a handful of farmers who is breeding a cross between the Italian prize Romangola bull and the hardy African Nguni. The result is a beast that is big and virile and fetches a high price on auction. The meat also has wonderful marbling of fat.

Where possible, Nava uses meat from his own farms where he is assured of their organic credentials, but as demand from his restaurants

34 WINE EXTRA OCTOBER 2014

has increased, he has had to find other premium suppliers where he is confident of best practice animal husbandry in Bredasdorp, Namibia and in Botswana.

Confident in his ability to supply or source the best-quality meat, Nava has moved his focus to his kitchens. New to his kitchen suite are recently purchased Parisi ovens that burn at 400 degrees with either wood or charcoal. He says the meat caramelises beautifully and a T-bone takes just six minutes to cook.

Slow-roasted Lamb Shoulder Ravioli with Sage Butter Ingredients: • Olive oil, to rub • Salt and freshly ground black pepper, to taste • 1 x 2,5kg – 3kg Lamb shoulder, bone in • 4 Large carrots, roughly chopped • 2 Onions, quartered and roughly chopped • 1 Head of garlic, halved • 500ml Dry white wine • A handful of fresh thyme leaves • 150g Parmesan, freshly grated, plus extra for serving • 30ml Fresh flat-leaf parsley, finely chopped PASTA: • 500g Cake flour • 5 Large eggs Sage Butter: • 150g Butter • 50ml Fresh sage Method: Preheat the oven to 250°C. Oil and season the lamb shoulder. Place the carrots, onion and garlic in a deep roasting dish. Place the lamb on top and roast uncovered until it starts to brown, about 30 minutes. Reduce the heat to 160°C. Add the wine and thyme, cover with foil and bake until the meat falls off the bone, about 3 hours. Remove from the oven and cool. Slice the meat from the bone, reserving all the juices and fat.

Set aside overnight.

For the pasta, place the flour on a dry work surface and make a well in the centre. Break the eggs into the centre.

With a fork and your fingers, work the flour and eggs together to form a messy dough. Knead for about 3 minutes to form a smooth oval ball. Wrap the dough in plastic wrap and chill for at least 1 hour.

Finely chop the lamb with a large, sharp

knife. Mix the meat with the Parmesan, parsley and some of the reserved lamb fat (this will be solidified and floating on top of the reserved roasting juices from the day before). Season to taste. Heat the lamb jus (the juices with all the fat removed) in a pan until it reduces by half.

Set aside.

To make the ravioli, roll the pasta out in long rectangular sheets using the thinnest setting on a pasta machine.

Feed the dough through repeatedly until the pasta sheet is soft and thin. Cut the sheet in half to produce two long sheets of equal length. Place small balls of the meat mixture at 5cm intervals along one part of a sheet. Spray with a thin mist of water and top with the second sheet of pasta. Gently seal the pockets around the sides of the filling, ensuring that the air is removed from each pocket. Work quickly so that the pasta doesn’t dry out.

approximately 30ml (2 tbsp) of the lamb jus and top with four ravioli. Top the ravioli with approximately 30ml (2 tbsp) of sage butter. Sprinkle with Parmesan, garnish with parsley and serve.

Pair it with Allee Bleue Chenin Blanc 2013 Retail price: R52 www.allebleue.co.za The wine has a pale straw colour with a green tinge. Intense aromas of tropical fruit is well supported by an elegant vanilla and nutty bouquet. The palate is rich and vibrant with layers of sundried fruits and a citrus hint. The rich and ripe flavours are in perfect harmony with the zesty minerality.

To make the sage butter, heat the butter over a gentle heat until the white milk solids separate and begin to brown.

Remove from the heat and add the whole sage leaves. Whisk gently to prevent the butter from frothing over.

Just before serving, cook the ravioli in plenty of boiling salted water for 3 – 4 minutes. Sprinkle a little Parmesan in each serving bowl. Pour in

OCTOBER 2014 WINE EXTRA 35

Livin’thelife

by Maryna Strachan

2014 SA Young Wine Champions (front to right) Pieter Bruwer (Bon Courage), André Bruwer (Bon Courage), Bernard Smuts (Boland), Isabel Teubes (Bellingham), Willie Burger (Badsberg), Izelle van Blerk (KWV), Jacques Erasmus (Spier), Stephan Basson (Babylon’s Peak) (back to right) JM Crafford (Stettyn), Jaco Booysen (Badsberg), Nicholas Husselman (Badsberg), Jaco Engelbrecht (Boland), Louis van der Riet (De Krans), Johann Smit(Spier), Henri Swiegers (Badsberg), Michael van Niekerk (Audacia), Albertus Louw (Perdeberg), Reinier van Greunen (Namaqua), Hermias Vollgraaff (Montagu), Jaco van Niekerk (Lutzville).

The Fountain of Youth Aaah the glamour! It’s awards season in wine country. All of the various competitions are announcing their annual winners, which in turn allow the producers to flex their muscles at swanky events and in some instances there’s a fair bit of the proverbial dick-swinging that goes with it.

36 WINE EXTRA OCTOBER 2014

Livin’thelife I

was excited to receive an invite to attend the SA Young Wine Show’s Awards ceremony as I hadn’t been before. Dating back to 1833, this is the oldest wine show in South Africa, when the Cape of Good Hope Agricultural Society, today known as AgriExpo, sponsored it for the first time.

Grand West Casino complex. For the first time in the history of the competition, it was an evening event, which saw those attending in their black ties and beautiful evening dresses. It was great seeing the winemakers one would normally encounter in shorts and ‘vellies’ and a stained t-shirt in their best getup and I must admit, many of them scrub up rather well!

“The thinking behind the SA Young Wine Show is to judge and showcase the quality of wines that are still in their infancy, thus had just been harvested. ”

The thinking behind the SA Young Wine Show is to judge and showcase the quality of wines that are still in their infancy, thus had just been harvested. This in turn, showcases and recognizes the production capabilities of a wine cellar and in some instances, highlights the wines to look out for when they are eventually released into the consumer domain as very few of the wines are commercially available or even in their final form at the time of being judged.

The event was held at the Good Hope Suites in the

A tasting of all of the wines was held beforehand and by the time the doors opened for guests to enter and take in the beautifully decorated ballroom with beautiful crystal chandeliers and perfectly set tables. A huge stage was adorned with all of the rather impressive trophies, some of which were so big, their recipients were struggling to carry them.

We were seated at a table with winemakers and

Come Sit, Stay and Savour Stellenbosch #VisitStellenbosch from as little as R1200 per person, including two nights’ accommodation, lunch, dinner and two activities. blog.wineroute.co.za  021 887 2920 OCTOBER 2014 WINE EXTRA 37

/StellWineRoute

@StellWineRoute

Livin’thelife their partners from Montagu Wine Cellar and Bon Courage, along with the ever-delightful John & Lynn Ford from Main Ingredient. Little did we know that we’d have no less than 3 Trophies awarded to this particular table from a total of 19 Trophies awarded on the night, of which the full list is:

Frank Myburgh Trophy SA Champion Semillon: Spier Sémillon

“For the first time in the history of the competition, it was an evening event, which saw those attending in their black ties and beautiful evening dresses. ”

SBW Trophy SA Champion White Blend: Badsberg Chenin Blanc/Chardonnay (wooded)

The Kitchen Cowboys' steak sandwich and KWV Café Culture The impressive lineup of trophies

38 WINE EXTRA OCTOBER 2014

Les Tastevins du Cap Trophy SA Champion Chenin Blanc: Boland Cellar Chenin Blanc John McDonald Trophy SA Champion Sauvignon Blanc: Perdeberg Sauvignon Blanc

J G Graue Trophy SA Champion Chardonnay: Spier

Chardonnay (wooded) H A Conradie Trophy SA Champion Other White Cultivar: Stettyn Cellar Colombar Agri Expo Silver Tray SA Champion Natural Sweet White Wine: Bon Courage Natural Sweet White Wine Agri Expo Gold Trophy SA Champion Noble Late Harvest: Bon Courage Noble Late Harvest (wooded) Vine Products Trophy SA Champion Red Blend: KWV Shiraz/Cabernet Sauvignon (wooded) DR A I Perold Trophy SA Champion Pinotage: Bellingham Pinotage (wooded) Burgoyne Trophy SA Champion Shiraz: Audacia Shiraz (wooded) Roberto Moni Trophy SA Champion Cabernet Sauvignon: Lutzville Vineyards Cabernet Sauvignon (wooded) Libertas Trophy SA Champion Merlot: Namaqua Wines Merlot (wooded) Stephan Smit Trophy SA Champion Other Red Cultivar: Babylon’s Peak Grenache (wooded) SAWFA Trophy SA Champion Port: De Krans Vintage

Valdobbiadene. La differenza è tutta qui.

HJ Etchell Trophy SA Champion Dessert Wine: Badsberg White Muscadel/Hanepoot Jerepigo Agri Expo Silver Trophy SA Champion Muscadel: Montagu Red Muscadel Jerepigo Pietman Hugo Trophy Highest Score for 5 Best Entries: Badsberg General Smuts Trophy SA Champion Wine: Boland Cellar Chenin Blanc Some wonderful entertainment was provided on the night and we danced to some familiar favourites as the whole room was in high spirits and a happy www.canevel.it CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1234/07

CAMPAIGN SUPPORTED

BY REGULATION EC N. 1234/07

Livin’thelife celebratory vibe made for a lot of laughter.

Kalinka Lombard with Maryna

I must say, I’ve been to quite a few of these types of award ceremonies and this really was one of the most glamorous I’ve attended. It’s great seeing our industry recognize their own in such a lavish way.

Our winemakers work hard, spending many days and nights away from their families and loved ones to either harvest and press or otherwise promote their fare. To celebrate a prestigious win with their partners and colleagues really put many smiles on some otherwise weather beaten and weary faces.

Pieter and Andre Bruwer (Bon Courage) with Maryna Maryna with Izele van Blerk (KWV)

40 WINE EXTRA OCTOBER 2014

We’ve Been Drinking Grand Duc Syrah 2011

G

lenWood is a very special place. Located in the little-known valley of Robertsvlei, a few kilometres from Franschhoek, close to Cape Town, the farm is surrounded by aspects of outstanding natural beauty.

Using only the best materials and sustainable viticultural practices, they have developed the farm over the past twenty-seven years, winning numerous awards for their vineyards and their hand crafted wines.

Their credo, "simple, natural, quality", pervades the thinking across all parts of the business; simple, be it architecture, label design or the way they approach decisions; natural, be it the farming practices used, the wine making process itself, or the replanting of indigenous fynbos throughout the farm; quality, be it of the grapes produced, the wines they vinify, or the human relationships fostered both on and off the farm.

This single vineyard wine originates from 15 year old vines and achieved top viticulture honours in 2007, winning a gold medal in the Vinpro Block Evaluation competition.

Grapes were whole-bunch selected and hand harvested into 20kg boxes at 24.8ÂşB. Further bunch selection took place before crushing and de-stemming. Fermentation occurred in 500kg open-top fermenters using only wild yeast, with punch-downs by hand six times per day for maximum extraction.

Fermented grapes were manually loaded to avoid unnecessary pumping.

Grapes were moderately pressed and moved to new French oak barrels for 18 months. No filtration took place before the wine was hand bottled.

The wine presents a deep ruby red colour with inviting warm aromas of vanilla mixed with spice and red current fruit. This fullbodied wine provides a rounded mouth-feel with elegant, rich flavours and soft, integrated tannins.

This wine portrays the true character of this carefully selected vineyard site.

Price: R395 www.glenwoodvineyards.co.za

OCTOBER 2014 WINE EXTRA 41

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…

Ross Sleet Marketing Director – Cape Legends 1.Selling wine to China and the Far East. Are you engaging?

Yes, this part of the World is an important future market for all wine brands.

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

All (well almost all) competitions have their place.

It depends on what the brand wishes to achieve from the competition, if they are successful. Marketing budgets only get wasted by incompetent marketers.

You can’t blame a competition for making money off of ill-informed entrants who aren’t going to get their money’s worth from a competition entry or win.

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

Define meaningful? If our brand SA wine budget (i.e. WOSA’s budget) was comparable to those of France, Australia, Chile, Spain etc. then we could shoot the lights out! We have the most appealing wine tourism infrastructure and landscape on the planet, we experience over 300 days of sun per year, we have excellent value for money wines, and we have the friendliest wine people on the planet.

We are in short, a marketer’s dream, so give us the money to market ourselves better. It’s a win-win after all; think of all the additional revenues that will accrue to central government from a hugely successful SA wine industry.

42 WINE EXTRA OCTOBER 2014

4. What’s the next BIG wine trend?

Hmm, crystal ball gazing is dangerous in our environment so I’m not going to call a varietal style, etc. My feeling is that the Millennial generation, who demand experiences, stories and meaningful engagement, are who we should be focusing on to achieve success. Brands that successfully engage with this group will win in the future.

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

Things will change, no doubt about it, however I cannot see that the changes that most environmentalists talk about i.e. we will be making wine in Scotland soon, will all come to fruition.

But we will have to adapt to differing water levels, more extreme temperature swings etc. Don’t forget however that vines are hardy little so and so’s - they are after all creepers by origin and will grow almost anywhere.

6. Bulk exports. Sustainable or insanity?

From a branded wine point of view I think bulk wine exports are a terrible way for a nation to part with brand efficacy. However, if my business was a bulk wine supplier, then so be it. Sustainable, certainly, but as a commodity only as bulk wine doesn’t add to the brand SA wine story.

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

See answer to Question 4 above.

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

Farm workers in our business are extremely well looked after on a number of levels and well respected for the difficult work that they do. All

12 questions UK/Europe and Africa as sources of growth (yes Europe – no complaints remember), and send an expedition to Asia for 3 months with their brief being to sow the SA brand story in Japan and China in the most creative way possible.

of this is very well documented as we are a JSE listed company. However it is clear that the entire industry needs to work very hard to ensure that employers of farm workers need to understand that if they don’t look after their workers correctly and in accordance with the law, then they will damage the SA wine brand enormously.

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

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

It depends on which study you read to get a correct steer on this, but it will have an impact and probably in ways that none of us can predict now.

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

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

Move the WoSA HQ to the Seychelles and blow the budget on SAS WOSA, a 65 foot yacht! Or, find a way to get the bulk industry to contribute to WoSA’s coffers, and lobby government to provide tax incentives to bulk suppliers to produce wine in SA rather than off-shore. Try and convince government to provide meaningful financial assistance to the industry. On the business front, focus on the USA,

After

Banish all whingers, nay-sayers, and moaners forever – they will all have to go and make Coke or something equally simple, forever, as well only drink the stuff. There’s no room for negative people in our industry, it’s tough enough as it is!

We will have successfully created a SA wine category in the USA, our major brands will be on par with many other wine brands from around the World, our bulk suppers will have turned themselves into brand owners, and the China and Africa promise will have been fulfilled.

S

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o the , t r e b em ily m m A w f e n n the ore l r e v s Alle ble A l i A v

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on the fArm Allesverloren where DAnie mAlAn wAs born AnD breD - A pAssionAte mAn, he tries his hAnD At Anything, be it fishing or mAking wine, hAlf meAsures simply Do not exist. (Just Ask his frienDs.) but his biggest pAssion will AlwAys be wine, As the cupboArD full of AwArDs he hAs won over the yeArs cleArly shows. Although he is internAtionAlly recogniseD As one of the wine-mAking greAts of our country, DAnie remAins A humble fArm mAn At heArt. in fAct, he wAs once referreD to As “the nAkeD winemAker” (Ask him why!). this unpretentious ApproAch to life shows in his bAckyArD blenD - no frills, Just fAntAstic.”

OCTOBER 2014 WINE EXTRA 43

Not for Sale to Persons Under the Age of 18.

WhatFoodWhatWine?

Fried Hake & Chips Ingredients Fish: •

1 x 300g Hake per person

•

Salt and pepper to taste

•

Oil for frying on paper towel and serve immediately.

Ingredients Batter: •

1 cup Cake flour, sifted

•

Half a cup Cornflour, sifted

•

5ml Salt

•

Half a tsp Ground white pepper

•

5ml Baking powder

•

340ml Cold beer

Method : Mix all the batter ingredients together in a bowl and let it rest for 15 minutes before you use it.

Place about 5cm of oil into a large frying pan and heat it.

Dust the hake with a little flour and then dip into the batter to coat, shake off any excess batter, fry the fish till golden on both sides (about 4 minutes a side).

Drain on paper towel.

Serve with wedges of fresh lemon and a mixed green salad.

Ingredients Chips •

300g Potatoes per person, peeled, parboiled and cut into chips.

•

Vegetable oil for deep frying

Method : Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips in batches in the oil for a couple of minutes. Do not brown the chips, drain them.

When you are ready to serve the chips, reheat the oil and cook the chips until they are golden brown. Drain 44 WINE EXTRA OCTOBER 2014

Once they seem drier and slightly cooked, remove from the fat and drain.

Trophy Winner under R100

Trophy Winner over R100

Spier Signature Sauvignon Blanc 2013

Spier 21 Gables Chenin Blanc 2012

www.spier.co.za

www.spier.co.za

5 Star Under R 100

Ashbourne Sauvignon Blanc/Chardonnay 20131

4 Star Under R 100

ADe Bos Chardonnay 2013 Limelight Chardonnay Pinot Noir 2013 Diemersfontein Carpe Diem Viognier 2012 Snow Mountain Chardonnay/Pinot Noir 2013

3 Star Under R 100 Fleur du Cap Chenin Blanc 2013 Jordan Chameleon Sauvignon Blanc Chardonnay 2013 Table Bay Chenin Blanc 2012

IDIOM CAPE BLEND

4 Star Over R 100 Maritimus 2010

Experience the best of the Cape in your glass

w w w. i d i o m . c o . z a

Into the Spirit

Tokara Director’s Reserve 5YO Pot Still Brandy Slow French oak maturation added the distinctive characteristics of the Tokara Potstill Brandy. The mellowed spirit abounds with subtle complex flavours of dried fig, peach and raisin fruits, pot-pourri floral aroma and heady jasmine, orange blossom and vanilla notes with spicy pepper and saffron overtones.

Innovative final blending enhanced the balance and synergy of the subtle flavours to create a distinctive spirit with fine length and depth of aftertaste.

The base wine for this Brandy was made from Chenin Blanc grapes sourced from Stellenbosch vineyards, picked in January 2003 at a ripeness of 18 degrees balling.

The juice was pressed off and fermented at 18°C with selected yeast. The base wine, though high in acid, had a citrus character with concentrated fruit, aromas of pear, pineapple and green apple.

The wine was kept on the lees at 0°C in stainless steel tanks for three months with regular lees stirring. Distillation by hand commenced in June 2003. The traditional double distillation process was used with separating cuts and retaining only the heart fraction.

The resultant spirit was 72% alc. volume and was filled into 300L French oak barrels of which approximately 33% was new Limousin oak and the rest being twentyyear-old brandy barrels. The brandy was left to rest and mature for 5 years. Prior to bottling in 2008, final blending took place and the brandy strength was adjusted to 40% alc. volume.

Retail Price: R495 Web : www.tokara.co.za Available from: Makro, Wine Concepts and Norman Goodfellows

46 WINE EXTRA OCTOBER 2014

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

September/October 2014

+ +

This month: Sip and Sample at The Vineyard Hotel Bistro 1800 & Morgenster Food and Wine pairing Evening Heritage Day Banquet at Lanzerac Hotel & Spa Taste Nederburg’s Passion for SA’s Heritage The 12th Sauvignon Blanc and Cabernet Sauvignon Festival Savour Stellenbosch Valley on Much More.....

World Tourism Day

+

+

+

+

OCTOBER 2014 WINE EXTRA 47

Get Out Sip and Sample at The Vineyard Hotel : Continuing its series of complimentary wine tasting evenings in September, showcasing some of the finest wines from a variety of estates in South Africa.

The hotel springs into September with all the wines falling under the Kathy Raath Promotions portfolio.

On 15 September it’s Dornier Wines - producers of a large selection of wines, ranging from Merlot to Chenin Blanc, these family wines are backed by a philosophy of uncompromising quality, ensuring that this will be a Monday not to be missed. Staying in Stellenbosch, Teddy Hall wines will showcase a selection of their finest wines on 22 September.

With two decades of wine-making experience behind him, Teddy Hall founded the eponymous Teddy Hall Wines in 2006. A wine estate that pushes boundaries, and described as ‘a rebel with a cause,’ this is sure to be a unique tasting opportunity. Situated in Bottelary Hills, just outside of Stellenbosch, the month is ends off on a high note with Sterhuis Wines on 29 September. With the motto ‘there is no easy way from the earth to the stars,’ the dedication of this family estate to good wines is clear. Their harvest is deliberately restrained to yield smaller, better balanced wines – these vineyards are destined for an exciting future of superb wines. A representative from each of the respective estates will host the hour-long tastings from 18:00. Tastings are free of charge. For more information, please call 021-657 4500 or alternatively visit www.vineyard.co.za.

Taste Nederburg’s Passion for SA’s Heritage : The Red Table at Nederburg in Paarl is hosting a braai of note in celebration of Heritage Day on Wednesday, September 24 at 12:00. Offered at R260* per person and R100* per child under the age of 13, the sensational spread starts with a refreshing glass of Nederburg bubbly on arrival. Then it's on to a megamix of cultures with mezze platters loaded with bread sticks, hummus, olives, sundried tomatoes, basil pesto, cauliflower fritters, lamb koftas and smoked salmon roulade. Next up is AAA-grade sirloin steak, juicy pork belly and tiger prawns, as well as side dishes including four different salads, corn on the cob and traditional pap and sheba (tomato and onion relish). A variety of desserts, including Amarula and guava baked pudding, rounds off a truly delicious experience. Soft drinks and a wide selection of Nederburg wines will be on offer at very reasonable prices. Live musical entertainment will also be provided. Booking and pre-payment are essential. To make a reservation, call 021 877 5155 or send an email to theredtable@nederburg.co.za.

48 WINE EXTRA OCTOBER 2014

The 12th Sauvignon Blanc and Cabernet Sauvignon Festival : Make your way to The Vineyard Hotel in Newlands where guests will be treated to an enticing selection of these two varieties on the 26th of September from 17:00 to 20:00!

This popular annual festival gives wine lovers the opportunity to taste latest release Sauvignon Blanc’s and current vintage Cabernet Sauvignons from 50 of the country’s top producers. There may even be an older vintage or two to savour.

Tempting and delicious finger snacks will be served with the wine throughout the evening. All the showcased wines will be available for purchase at special prices from Wine Concepts on the evening.

Tickets cost R170pp and includes wine glass and light snacks and can conveniently be purchased via www.webtickets.co.za or at any of the Wine Concepts branches.

Telephone Newlands at 021-671 9030 or Kloof Street at 021-426 4401 or email admin@wineconcepts.co.za. Tickets will also be available at the door on the evening subject to availability.

CAPE TOWN Savour Stellenbosch Valley on World Tourism Day : Rich heritage and heirlooms mixed with authentic cuisine, music and terroir-driven wines will transform Neethlingshof Estate in a must visit ‘destination’ on World Tourism Day, when the inaugural Savour Stellenbosch Valley showcases the area’s diverse offerings on Saturday, 27 September. For one night only, the best of Stellenbosch will descend on the historic Neethlingshof’s Manor House, a national monument, for a celebration of cultural diversity with each of them adding their own unique flair and taste to the event. Guests are invited to engage their senses and discover the old and new of the Stellenbosch Valley with rooms and cosy areas filled with a spectacular array of wines and tasting dishes unique to the valley. Each of the participating wine farms will offer up to five wines for tasting, whilst celebrated chefs will lend gourmet glee with their signature sweet and savoury indulgences.

The event starts at 16:00 and ends at 21:00 and tickets cost R300 per person, which include a tasting glass, wine tastings, sumptuous dishes and vibrant live music entertainment. Pre-bookings are essential as space is limited. Buy your tickets online at www.wineroute.co.za. For more information about the 2014 Savour Stellenbosch Valley contact 021-886 8275 or email events@wineroute.co.za.

Heritage Day Banquet at Lanzerac Hotel & Spa : Celebrate Heritage Day in style this year as you make your way to Lanzerac Hotel & Spa on Wednesday, 24 September, for a lunch of gastronomic proportions. Steeped in rich heritage, dating back to 1692, this iconic establishment set in the heart of the Stellenbosch winelands invites you to step back in time for the day as you feast on mouth watering food, inspired by its forefathers.

Upon arrival in the famous Danie Craven lounge situated in the hotel you’ll be welcomed with a glass of the Lanzerac Alma Mater Rosé as the gentle tunes from the Baby Grand Piano set the scene for the afternoon. From here you’ll be ushered into the Governor’s Hall where all guests will be seated at a long table, symbolizing the day’s celebrations. Guests will be seated by no later than 1pm in order to make the most of the day. A buffet menu, thoughtfully created by Executive Chef, Stephen Fraser, caters for all palates and can only be described as a feast for the senses. Included in the meal is a glass of wine from each of the wines in the Heritage range produced by Lanzerac Wine Estate, and carefully selected by cellar master, Wynand Lategan. These include the Mrs English Chardonnay, Le Général (a red blend) and the Pionier Pinotage. What makes this event even more memorable is that 100 years ago Lanzerac was purchased for the handsome price of £18 000 by Mrs. Elizabeth Katherina English in 1914, who changed the name from Schoongezicht to Lanzerac. Ensuring an unforgettable day the pièce de résistance are the few extra surprises in store. These include a tutored tasting by cellar master Wynand Lategan; breakfast for two; a spa treatment; cheese and wine pairing and so much more up for grabs for a few lucky diners. The cost is R350 per person, which includes a welcome drink, buffet meal and three glasses of wine (one glass per person from each of the Heritage wines). Additional wine, soft drinks, coffee, tea and other drinks will be for your own account.

Seating is limited and bookings can be done directly through Denise Bezuidenhout and she can be reached on banqueting3@lanzerac.co.za or 021-887 1132.

Bistro 1800 & Morgenster Food and Wine pairing Evening : Join the chefs from Bistro 1800 at the Cape Royale on Friday, 26 September 2014 from 19:00 for a gastronomic feast which includes wine from Somerset West favourite, Morgenster. The dinner costs R320 per person and booking is essential. To reserve your seats, contact reservations on 021430 0506 or email info@18hundreddegrees.co.za.

OCTOBER 2014 WINE EXTRA 49

Get Out

Old meets New in Stellenbosch during Heritage Month : Steeped in history, vibrant Stellenbosch offers so much more than just quality wines. This September, the City of Oaks will celebrate an entire Heritage Month of taste and traditions unique to this quaint town, with a rich tapestry of old and new attractions waiting to be explored. Highlights on their heritage menu for 24 September include numerous Braai Day get-togethers that will add a tantalising twist to the ultimate South African pastime. Fires will be lit at Delheim Estate for a traditional snoek braai; a Bring & Braai party will attract a merry crowd at Hazendal Estate, whilst Hidden Valley have teamed up with renowned chef Bertus Basson for a 2014 Gourmet Braai & Wine Festival with smoking hot events on the 22nd and 24th. Bodega restaurant at Dornier Estate will serve up a special Braai Day bill of fare, sizzling with an upscale version of the traditional barbeque and the iconic Lanzerac Hotel & Spa goes all out this year with a royal Heritage Banquet with a buffet lunch to complement their heritage wines.

Also do not forget about Middelvlei’s popular Boerebraai’s on offer, seven days a week, where homemade potbrood, ‘braaibroodjies’ and Ouma Annie’s pumpkin fritters put the Momberg Family in a league of their own. Those in search for some cultural engagement and enlightenment can set foot on one of Bites and Sites’ inspirational township walks through Kayamandi, complete with an authentic Xhosa lunch prepared by the ‘mammas’ who will welcome you into their homes and hearts. Their Foodies on Foot tours are also popular, so why not spice things up in September and get your friends

50 WINE EXTRA OCTOBER 2014

to join you for a Cape Malay Cooking adventure and learn more about the traditions of the Cape Muslim community.

Craving more of that ubuntu spirit? Then head down to the Stellenbosch e’Bosch Heritage Festival in the famous Die Laan on the Eerste River on the 24th. Various communities from neighbouring ‘dorpies’ will bring an eclectic mix to a buzzing festival site, which stretches from the historic Ou Landbousaal to Coetzenburg Bridge. This include stalls of authentic Stellenbosch products and food; a beer and wine tent, braai sites, captivating art exhibitions and live music by local talent from the various communities including well-known and loved musician, Valiant Swart. A stopover at the Van Ryn Distillery to watch skilled craftsmen practice a dying art, making up barrels of French oak at the on-site cooperage, also makes for a riveting, Proudly South African encounter. And if you are into art, make a date with Tokara on the 11th September for their Wine Made Art event. It will see forty-five students from the Marié Stander School of Art literally transform wine into art when they dip their paintbrushes in 2011 Tokara Shiraz, to visually portray their interpretations of this year’s relevant theme: “2014 World Design Capital – Cape Town”. For more information on what is on offer in Stellenbosch this Heritage Month contact Stellenbosch 360 at 021-883 3584 or swing by at their information centre at 36 Market Street before you explore the beauty and bounty of the town. Also visit www. wineroute.co.za and follow blog.wineroute.co.za for an interactive blog on the heritage happenings

CAPE TOWN

‘Franschhoek Uncorked Festival : Get into the swing of spring and sample superb wines at this year’s Franschhoek Uncorked Festival, over the weekend of 27 and 28 September. Wineries in and around the Valley will be putting out the stops showcasing limited releases wines and possibly a new release (or two). Don’t miss out on the wine specials either, valid for the weekend only. The perfect excuse to stock up on your wine collection as you travel from farm to farm. Choose to stop and sample wines or take in the entertainment and activities on offer at some of the farms. Get your Uncorked Weekend Pass, at a cost of R120 per person and available directly from www.webtickets.co.za. Your pass includes a tasting glass and free wine tastings at the participating wineries for the duration of the weekend.

Pinotage On Tap 2014 : After garnering a remarkable number of international accolades last year, Diemersfontein Wines has proved that “The People’s Pinotage” shall govern, by winning the ‘World’s Best Wine Event’ award at the prestigious 2014 Drinks International Wine Tourism Awards. Since its creation 14 years ago, the estate’s famed ‘Coffee-Chocolate’ Pinotage has been elevated over the years by loyal quaffers to virtual cult status, due to a unique marketing campaign: Pinotage-onTap (aka ‘POT’) Parties. As always, folks can expect an endless flow of delicious Coffee Chocolate Pinotage (literally ‘on tap’), as well as an abundance of delectable food – from the arrival goodie bag, to snacks, lunch and desserts – all included in the

ticket price. Then, naturally – as those who are familiar with these awesome events already know – there will be fantastic live music from some of SA’s best acts, exciting entertainment and games, and an all-round cool social vibe. Now, there’s the additional fun and cachet of partying at the best wine event … in the world! POT Fests are always sold out, so make sure you get your tickets. The Cape Town leg of the event takes place on the 11th of October at Diemersfontein Wine Estate in Wellington. The event starts at 12:30 until 19:00 and tickets from R350pp can be bought at www.computicket.co.za. For more information, please visit www.diemersfontein.co.za.

OCTOBER 2014 WINE EXTRA 51

Get Out

JO'BURG

Pinotage On Tap 2014 : After garnering a remarkable number of international accolades last year, Diemersfontein Wines has proved that “The People’s Pinotage” shall govern, by winning the ‘World’s Best Wine Event’ award at the prestigious 2014 Drinks International Wine Tourism Awards. Since its creation 14 years ago, the estate’s famed ‘Coffee-Chocolate’ Pinotage has been elevated over the years by loyal quaffers to virtual cult status, due to a unique marketing campaign: Pinotage-on-Tap (aka ‘POT’) Parties. As always, folks can expect an endless flow of delicious Coffee Chocolate Pinotage (literally ‘on tap’), as well as an abundance of delectable food – from the arrival goodie bag, to snacks, lunch and desserts – all included in the ticket price.

Then, naturally – as those who are familiar with these awesome events already know – there will be fantastic live music from some of SA’s best acts, exciting entertainment and games, and an all-round cool social vibe. Now, there’s the additional fun and cachet of partying at the best wine event … in the world! POT Fests are always sold out, so make sure you get your tickets. The Johannesburg leg of the event takes place on the 13th of September at Val Bonne Estate, Modderfontein Reserve. The event starts at 12:30 until 19:00 and tickets from R350pp can be bought at www.computicket.co.za. For more information, please visit www.diemersfontein.co.za.

4th Fijnwyn Food and Wine Festival : Fijnwyn innie lente will take place at Shokran Events Venue on 24 Sep 2014. Bringing the feel & the vibe of the Cape Winelands to the East of Pretoria, festival-goers can expect to taste, experience and buy wines that they’ll be able to buy when they visit wine farms. The food stalls involved will be deli-type foods – complementing the wines on show. Some of the wine estates involved include Hermanuspietersfontein, Vrede& Lust, Graham Beck, Creation, The Goose Wines and many more... There are only limited tickets available so book your tickets at www.itickets.co.za in advance to avoid disappointment as the previous event was sold out with more than 1,600 people. You can also pre-book a picnic basket or book one of the exclusive “Fijnwyn in styl” tickets. Live music will be played while you sip away on your wine and sample some foods from deli stalls. Bring the whole family and enjoy this public holiday as there will be kids entertainment and pony rides. For more information visit www.itickets.co.za or contact Charmaine on 082 335 5659 or info@shokran.co.za.

The Festival of Beer is Heading to Town : After the massive success of the inaugural Joburg Festival of Beer in 2013, the Festival of Beer will be returning to Jozi for another thirst quenching showcase of all-things-beer on the 26th to the 28th September at Pirates Sports Club. The Festival has cemented itself as SA’s largest annual gathering for brewers, beer-lovers, first timers, experts, and those who are just looking for a bit of a party. It is no doubt the ultimate celebration of brewing heritage, culture and beer craft from around SA and abroad. Look forward to hundreds of local and international beers on show, delicious food stalls, kiddies play areas, live entertainment, food and beer pairings, homebrewing demonstrations, beer tours and most importantly sample all beers on show for free! There will also be sports broadcast on big screens and the southern hemisphere’s most comprehensive and prestigious beer judging competition, which will take place live from the festival. For those who like to enjoy festivities from your own private table, there will be tables available for reservation. Tables seat up to 10 people and are perfect for large groups of friends, family or colleagues. Early bird tickets are R150 available from Webtickets at http://bit.ly/JHBFOB, and come with a beer glass. Contact info@capetownfestivalofbeer.co.za for table reservations. Visit www.joburgfestivalofbeer.co.za and www.capetownfestivalofbeer.co.za for more information.

52 WINE EXTRA OCTOBER 2014

Get Out DURBAN Pinotage On Tap 2014 : After garnering a remarkable number of international accolades last year, Diemersfontein Wines has proved that “The People’s Pinotage” shall govern, by winning the ‘World’s Best Wine Event’ award at the prestigious 2014 Drinks International Wine Tourism Awards. Since its creation 14 years ago, the estate’s famed ‘Coffee-Chocolate’ Pinotage has been elevated over the years by loyal quaffers to virtual cult status, due to a unique marketing campaign: Pinotage-on-Tap (aka ‘POT’) Parties. As always, folks can expect an endless flow of delicious Coffee Chocolate Pinotage (literally ‘on tap’), as well as an abundance of delectable food – from the arrival goodie bag, to snacks, lunch and desserts – all included in the ticket price. Then, naturally – as those who are familiar with these awesome events already know – there will be fantastic live music from some of SA’s best acts, exciting entertainment and games, and an all-round cool social vibe. Now, there’s the additional fun and cachet of partying at the best wine event … in the world! POT Fests are always sold out, so make sure you get your tickets. The Durban leg of the event takes place on the 4th of October at The Litchi Orchard, Salt Rock. The event starts at 12:30 until 19:00 and tickets from R350pp can be bought at www.computicket.co.za. For more information, please visit www.diemersfontein.co.za.

GARDEN ROUTE Plett Wine & Bubbly Festival : Make your way to the stunning Plett winelands on the 4th and 5th of October for the inaugural Wine & Bubbly Festival which celebrates this young and up and coming wine region. Former hidden wine gems now sparkle in Plett. A burgeoning wine tourism hotspot has been unearthed in the coastal town of Plettenberg Bay. This is one of South Africa’s newest wine of origin regions and has become popularly known for its award-wining Methodé Cap Classique sparkling wines and still wines every year. Imagine blissfully sipping a crisp MCC or a fine Pinot Noir at the Beacon Island Hotel from 12:0018:00, with the sun freckling your face as you watch whales frolicking in the waves. A unique experience indeed. Ticket sales now open at www.quicket.co.za with tickets selling at R250pp for adults, R100pp for kids aged 12-16 and children under 12 get in free of charge. Visit www.plettwinelands.com for up to date information on the festival.

OCTOBER 2014 WINE EXTRA 53

54 WINE EXTRA OCTOBER 2014