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SOUTH AFRICAN
CONNOISSEUR www.wineofthemonth.co.za
EDITORIAL DIRECTOR Colin Collard ART DIRECTOR Taryn Breetzke DESIGNER Chloe Damstra WINE BUYER/PUBLISHER Natalie Collard WINE TASTINGS/ ASSISTANT TO BUYER/ ADMINISTRATOR Dean Townsend REGULAR CONTRIBUTORS Articles—David Biggs & Irina von Holdt OTHER CONTRIBUTORS Lorraine Lines (Consultant)
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18 CONTENTS 03 WHAT’S ON? EVENTS IN AND AROUND SA 05 WINE & DINE: WHAT’S NEW IN FOOD AND DRINK 08 RUST EN VREDE’S JEAN ENGELBRECHT 10 YOUR BEST LOCAL BARS 13 WINTER SPECIALS IN THE WINELANDS 16 COOKING WITH WINE: YOUR GO-TO GUIDE
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DREAMY ZUCCHINI: THREE RECIPES TO TRY THIS MONTH’S WINNING WINES YOUR WINE QUESTIONS ANSWERED THE LATEST PANEL TASTINGS CONNOISSEUR’S CHOICE: A SELECTION OF TOP WINES TO TRY DAVID BIGGS ON THE ART OF WINE
ON THE COVER We chat to Rust en Vrede’s Jean Engelbrecht on p.08
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So Long Sweet Sofa
See some of our favourite winter specials in the winelands on p.13
Make this hearty, winter bake on p.18
By the time you read this, the winter solstice—the midpoint of the shivery season—would have come and gone. I’m sure, though, that even as you happily welcome longer days and shorter, less nippy nights, there are many things about winter you do enjoy. So to celebrate the last leg of the cold season we’ve put together a few things to encourage you to get off that second home you call the sofa. Red wines, crackling fires, hearty recipes and home cooked meals tempting you a little? Right this way... Top of the list are all the off-season specials on offer at many of the wine estates. From Stellies to Franschhoek, from the Overberg to Constantia, you’ll find some great winter meals to take advantage of (p.13). Enjoying the warmth of indoors, we head next to some of the best local bars in our major metropoles. Whether cocktails, craft beers or Cabernet Sauvignon is your bag, there’s something for everyone on (p.10). Then from happy hour to dinner time: three tasty zucchini recipes for you to try. We’ve used this versatile veggie in three winter-style recipes, which includes a quick quiche, a rustic soup and a hearty bake. (p.18). Still in the kitchen, next we share our how-to guide on cooking with wine. While you’re always tempted to take a sip (well, why not?) the right wine can elevate almost any dish to a whole new flavour profile. Turn to p.16 for foolproof tips and tricks. Lastly, and next to the fire, we sit down with Rust en Vrede’s Jean Engelbrecht to find out what makes him tick and learn more about his beautiful farm and its award-winning wines. There’s more, of course. Not forgetting valuable information on all the latest and greatest in wine. See ya later, sofa.
CHAIRMAN OF WINE-OF-THE-MONTH CLUB
ENJOY WINE ALONG THE VAAL RIVER, 23 JUNE-4 AUGUST This June the official Vaal River Meander Wine Route begins, taking place every Saturday and Sunday for six consecutive weeks. The Vaal wine route is a great way to beat the winter blues with a host of unique venues to visit, each offering their own wine tastings. This wonderfully laid back and well-priced outing means guests can really learn about and appreciate the up and coming wines of the Vaal. info@vaalwineroute.co.za. NO RUSH. ROBERTSON SLOW FOOD AND WINE FESTIVAL, 9-11 AUGUST If you’re looking for a unique farm-totable experience in the countryside, make sure you diarise this gourmet festival in beautiful Robertson. Set along the Route 62, guests are invited to wine and dine with the winemakers in their homes for a truly intimate experience. The Family Market is free of charge but each experience with the winemakers must be booked separately.www.robertsonslow.com
WINE ‘ON TAP’—DURBAN, 27 JULY Now in its 15th year, Diemersfontein Pinotage On Tap (POT) is heading to Durbs this July where fans of our favourite home-grown varietal can enjoy, what else but Pinotage alongside a selection of mouth-watering foods and top-class live entertainment at one of the country’s mostloved wine fests. Plus, our favourites Freshly Ground are the main headline act for all the POTs around the country. Tickets available at Computicket.
WHAT’S ON Festivals and Events Around SA
P R Ê T E R AT T E N T I O N ! FRANSCHHOEK BASTILLE F E S T I VA L , 1 3 - 1 4 J U LY Dust off your beret and don your finest red, white and blue attire for Franschhoek’s most celebrated festival. Sample the best wines and gourmet cuisine from celebrity chefs as locals and visitors head to the valley to celebrate French Huguenot heritage. This fun-filled day is then followed by live music to end festivities off with le bang. Anyone else got déjà vu? Tickets available from webtickets. SOUTH AFRICAN CONNOISSEUR
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BOSJES photo by Charles Russe
A Couple of Fine Reserve Wines
One of the most talked about destinations in the Breedekloof Valley, BOSJES, has recently unveiled two new reserve wines. Made by Cape Wine Master Allan Mullins, the finely crafted pair is the latest in a range of wines that honours the farm’s unique location. The two new releases are CHARDONNAY RESERVE 2018 and SHIRAZ RESERVE 2016, and are sourced from the Bergsig Estate and Silkbush Mountain estates. Both vineyards are known for their terroir characteristics and high quality of fruit. The Chardonnay sells for R270 a bottle and the Shiraz for R320 directly from the farm. To find out what else you can do besides enjoy their wine, go to www.bosjes.co.za
‘Chef Pete Goffe-Wood is the chef patron of Grande Roche’s all new restaurant, Viande’
WINE & DINE What’s New in Food and Wine
GRANDE ROCHE IS GETTING A MAKEOVER After three decades of offshore ownership, the iconic GRANDE ROCHE HOTEL is finally back in South African hands. This historic five-star property, found at the foot of the Paarl Mountain, is all set for a transformation to return it to one of the Cape’s premier destinations. The hotel has been acquired by Hansie and Theresa Britz, who were both born and raised in Paarl. “The Grande Roche has always occupied a special place in our hearts,” says Hansie. “When the opportunity arose to buy it, we jumped without hesitation.” The work includes a maintenance overhaul, a revamp of several rooms as well as a completely new restaurant and bar. The estate’s vineyards surrounding the hotel will also undergo replanting—oh, and there’s talk of the addition of a luxury spa too. When can we schedule a visit then? 6
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Chefs Making a Difference
Luke Dale Roberts has joined forces with CHEFS FOR CHANGE, where he will support the upliftment
of farmers in Kenya’s Farm Africa project. Bringing together the world’s best chefs and the most remote rural communities, Chefs for Change provides sustainable sources of protein and gives fish farmers access to high-value markets to increase their incomes. ‘Supporting local farmers and growers who are invested in their communities and promoting sustainable farming methods is something I am deeply passionate about,’ says Roberts. It’s a wonderful initiative and it’s exciting to see the team in operation. Keep us posted, Luke.
NEW WINE FOR OLD CLOTHES, NOW TO END OF AUGUST
Jordan Estate in Stellenbosch invites you to swap your old clothes for selected wines from now until the end of August— or while wine stocks last. Last year the farm collected over 15 tons of clothing, food and blankets. Jordan says their visitors’ continued support has been of much-needed assistance to poorer communities who are struggling through a cold Cape winter short on warmth and shelter. So here are some ground rules … 1 kilogram = 1 bottle, and clothing is to be delivered at Jordan Estate between 9:30am and 4pm daily. Max 12 bottles per person per donation, cat and dog food welcome too—but no socks or undies please! www.jordanwines.com Autograph Gin cleans up at a global competition
Africa’s Best Gin
The International Gin Guide Awards have just released their top 2019 contenders—and South Africa’s winner is … AUTOGRAPH GIN. Entries from 24 countries meant the judges had their work cut out for them. They tasted their way through hundreds of gins to find the world’s best producers. Autograph Gin is produced at a boutique, small-batch craft distillery in Stellenbosch and is made by Mathew Beach, the youngest distiller in South Africa nogal.. For more information, go to www.autographgin.com
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PROFILE | RUST EN VREDE
A Man About
Wine
Jean Engelbrecht on his Rust en Vrede wines, and what makes him tick
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Since 1694, Rust en Vrede Wine Estate has stood amongst the foothills of the Helderberg mountains. You’ll find this beautiful estate on Annandale Road, Stellenbosch. To find out more, go to www.rustenvrede.com AFRICAN CONNOISSEUR
RUST EN VREDE | PROFILE
What do you think sets Rust en Vrede wines apart from those of other producers? I think properties that remain a true estate (that is, one that produces wines from grapes grown only on the estate, and controlling 100% of the production in every aspect) will always have an edge on those producers who buy fruit from outside. You’ve won many awards, any in particular you’re extra proud of? What I am especially proud of is when late President Nelson Mandela selected Rust en Vrede as the wine to be served at his Nobel Prize dinner. That beats medals and certificates, doesn’t it? What do you think sets your wines apart from other wines in your price bracket? I think our wines show a very specific terroir, a complete DNA of the estate—as of course it would for any other wine estate. What part do you play in the production of Rust en Vrede wines? Coenie Snyman has been Rust en Vrede’s winemaker for over 14 years. He has taken our wines to a completely new
level. For my part, I try to be a sounding board for Coenie and his team. Our job is to ensure Rust en Vrede wines always remain internationally relevant.
If you didn’t get into farming, what would you have done? Before farming full-time I was a commercial pilot.
Speaking of that, where do you think South African wines stand on the international stage at the moment? I believe we can do much better on the international level. Premium wines, not the everyday stuff, should be our calling card. But unfortunately our production is fragmented between the different segments. There is certainly a place for every segment, but not marketed in the umbrella way we currently do.
Any mistake you’ve ever made that, if you could go back, you would correct? I would buy more vineyard land.
What’s the most interesting aspect of your job? To me, one of the most interesting aspects of wine is that the more people try and bring wine into the digital age, the more important it becomes to understand and acknowledge that the product is actually a very personal thing. People still want to taste it, share it with food, and meet the real people behind the labels.
What is your favourite Rust en Vrede food and wine pairing? I’d have to say steak and Syrah. A classic pairing I enjoy over and over again. Jean lives in the Manor House on Rust en Vrede, which is the same house he grew up in. During his downtime he enjoys hunting and fishing. Jean has two dogs and says his second love, after wine farming, is cattle farming in the Kalahari and Namibia. He prefers to give pretentious functions a skip, and would much rather be at a braai, a glass of red in his hand of course.
And the hardest? We, as an industry, do a bad job of selling South Africa as premium wine producer. We focus too much on bulk, and our demarcation strategy is way past its sell-by date. We can do much better if, for example, we had to market tourism and wine together.
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Inside Cape Town’s new Althletic Club and Social
IN THE COMPANY OF COCKTAILS Your best local bars
ANYONE FOR TENNIS? This very handsome looking three storey bar and restaurant on Cape Town’s Buitengracht Street just oozes all things cool. Relatively new on the scene, the ATHLETIC CLUB & SOCIAL has renovated a grand ol’ Victorian building and converted it into a rather sophisticated den reminiscent of the old school gentleman’s sports club. Complete with all the trimmings, such as vintage sporting equipment, trophies and clubhouse memorabilia to match. And, this truly dreamy décor pairs well with their delicious food and cocktails too. Buitengracht Steet, Cape Town.
A COSY COCKTAIL LOUNGE Serving up cocktails with a side of live music since 2014, you’ll find the THE DUTCH in Durban’s Umhlanga Village. Renzo Scribante (the man behind the Remo’s restaurants and Old Town Italy) is responsible for creating this ambient, upmarket venue. Although The Dutch has recently become more dining focused, the drinks offering remains a top priority, with a selection of bubblies, wines, craft beers, whiskies and cocktails to enjoy. On the menu, you can enjoy dishes like Prawn and Yellow Potato Samoosas, fresh oysters and meatball Dutch sliders. Umhlanga Rocks, Durban 1 0
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HITTING THE BIG TIME This very trendy craft brewery is located in the Fox Precinct, which is a collection of restored warehouses in Joburg’s historic Ferreirasdorp district. Thanks to heavyweight designer Haldane Martin, the insides of the MAD GIANT is a real treat, with quirky beer garden tables and a sculpted concrete bar that resembles a bottle top. Behind the bar, you’ll find a metal cutout of, well, a mad looking giant. Look beyond the giant and you’ll see where their beers are a-brewing. Mad Giant also offers brewery tours and beer tastings, alongside some delicious Asian street foods. Fox Street, Johannesburg
One can only enter The Art of Duplicity with a secret password HUSH, HUSH In a semi-new speakeasy-style bar tucked behind Truth Coffee on Cape Town’s Buitenkant Street you’ll find THE ART OF DUPLICITY. The converted 1894 warehouse is the ideal set up for this prohibition inspired watering hole. Only accessible to those with a secret password, the warehouse is complete with cotton sacks piled to the ceilings and a sprinkling of peanut shells on almost every surface. The Art of Duplicity also has live jazz every Wednesday, Friday and Saturday and the dress code is (although not strictly) ‘Mae West meets Al Capone.’ Come up and see me sometime. Bang. Bang. Buitenkant Street, Cape Town
Enjoy some Asian style street food alongside Mad Giant’s brand of beer
HONEY, WE’RE HOME! Did you know the pineapple is an international symbol of hospitality? In the early days of sea travel, captains would display fresh pineapples atop their porch railings to let everyone know they were home and welcoming visitors. LUCKY SHAKER’S logo is a pineapple and embodies just that sentiment. It’s a top choice for cocktail aficionados, with a relaxed and laid back setting. If seasonal cocktails aren’t your jam the bar also offers a small wine list and locally brewed craft beers. The Mexican themed food is a mix of tacos, bar snacks and nachos. 5 Park Lane, Durban SOUTH AFRICAN CONNOISSEUR
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One of Cause/ Effect’s unique cocktail creations ALL THE FYNBOS FEELS Slap bang in the middle of the Mother City, you’ll find CAUSE/EFFECT EXPERIENTIAL COCKTAIL KITCHEN & BRANDY BAR. Try saying that after a couple of their cocktails. It’s a hot and happening spot with fine fare and drinks inspired by Cape Town's fynbos, oceans, vineyards and mountains. Aside from trying some of their seriously good cocktails, go there for lunch or dinner for either their tapas or al la carte dishes. Oh, and to keep things new and fresh all year long, their cocktail menu changes every four weeks. Park Road, Cape Town
X MARKS THE SPOT Bryanston’s THE LANDMARK is a plushly decorated bar which draws inspiration from some of Johannesburg’s most classic landmarks—from the old Rissik Street Post Office and Vilakazi Street to the Public Library and the Rand Club, to name a few. The popular meet up spot has a very impressive drinks menu where the cocktails are also created around the great Jozi landmarks. Try the JAG (Johannesburg Art Gallery) made with rum, Creme de Cacao, basil, fresh lime and a squeeze of fresh pineapple juice. Cnr William Nicol & Ballyclare Drive
Inside Bryanston’s The Landmark
CRAIGHALL’S GEM Probably one of the most popular Friday night drink spots in Johannesburg’s northern suburbs, GILES is named after the famous British comic and is reminiscent of a proper old English pub. The best part? Grabbing a table on the outside deck and catching the sun dip behind Craighall Park valley. There’s a pretty extensive wine list and an adjoining restaurant with all kinds of wholesome pub-like grub to enjoy. This homely establishment is the full, fun package. Grafton Ave, Craighall 1 2
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WINTER SPECIALS | WINELANDS
Just because the colder months have arrived, doesn’t mean you should skip the winelands all together. Yup, winter is in and so are all the off-season specials. Here are our top picks…
Winter Warmer
Specials
PRODUCE-LED CUISINE
With views that spill out across the farm dam, vineyards and paddocks, The CAVALLI RESTAURANT is known for dishing up fine seasonal and produce-led cuisine. Head Chef Michael Deg has created a pocket-friendly four-course food and wine pairing menu to enjoy during the cooler seasons. For lunch or dinner at R350pp for the four-course menu, R425pp with a wine pairing, and the four-course vegetarian menu at R300pp, or R375pp paired with wine. www.cavalliestate.com | 021 855 3218 | info@cavalliestate.com
Veggies Welcome Too
UNDER THE OAKS
The award-winning Stellenbosch TERROIR RESTAURANT at Kleine Zalze welcomes the arrival of winter with a special set menu (for both lunch and dinner) until the end of September. Diners can choose from either a two-course option at R295pp, or three courses at R395pp. This price also includes two glasses of Kleine Zalze Vineyard Selection wines served with the starter and main courses. Veggie diners are also well taken care of, with some delicious options. www.kleinezalze.co.za | 021 880 8167 | restaurant@kleinezalze.co.za
Treat yourself to a lavish four-course lunch meal at FRANSCHHOEK’S LA PETITE COLOMBE for R450pp, or R835pp with a wine pairing. Take note, this special is only available from Monday to Sunday for lunch until the 31st of August. Highlights from the menu include: Yellow Fin Tuna, Beef Fillet, Prawn Tortellini and Seared Linefish to name but a few. Plus, they have an entire four-course veggie menu too. www.lapetitecolombe.com | 021 202 3395 | reservations@ lapetitecolombe.com SOUTH AFRICAN CONNOISSEUR
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Photo Credit: Andrea van der Spuy
WINELANDS | WINTER SPECIALS
Eat Responsibly
Avondale’s FABER RESTAURANT is known as a responsible sustainabilitydriven restaurant that focuses on supporting organic, free-range and low carbon producers. Now, this hot spot is offering a special until the 31st of August, where visitors can enjoy a set three-course winter menu for R298pp, or R378pp with two glasses of wine. The winter special includes a welcome drink, bread board and a side, and is available for lunch and dinner. www.avondalewine.co.za | 021 202 1219 | faber@avondalewine.co.za
TWO FOR ONE
One of the first signature chef restaurants in the Cape Winelands, Stellenbosch’s JORDAN RESTAURANT brings top chef George Jardine’s special brand of contemporary fare. The focus on locally sourced and seasonal ingredients is evident in George’s kitchen. Until the end of September, you can take advantage of the awardwinning restaurant’s winter special with two five-course menus with wine pairing for the price of one—R995 per couple. www.jordanwines.com | 021 881 3612 | restaurant@jordanwines.com
Come Dine with Me
This winter The Dining Room at LEEU ESTATE in Franschhoek is offering a three-course meal for just R350pp (including a glass of vino). The menu includes signature dishes like Smoked Snoek Bitterballen and Beef Bourguignon. Why not finish things off with their popular twice-baked chocolate and croissant pudding then? www.leeucollection.com | 021 492 2222 | reservations@leeucollection.com 1 4
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WINTER SPECIALS | WINELANDS
All the Trimmings
While visitors flock to CLOS MALVERNE’S ice cream and wine pairing during the summer months, they’re still on top of their game come winter. The Stellenbosch estate’s threecourse winter set menu starts at R448pp and includes wine and a welcome drink. Or enjoy a steak with a glass of Merlot/Pinotage, or line fish with a glass of Sauvignon Blanc for R169. (Includes sides, sauces and all the trimmings). www.closmalverne.co.za | 021 865 2022 | info@closmalverne.co.za
Cosy Up at The Glen
CONSTANTIA GLEN welcomes the winter months with their new selection of delicious homemade soups and more substantial dishes to tuck into at their popular tasting room. Visitors can indulge in their popular traditional Austrian Beef Goulash, French Onion Soup and delicious Potato and Leek soup, all available as single servings or as a trio of smaller portions. The soups are available at R95 and the beef goulash at R130pp, or R100 for the trio. www.constantiaglen.com | 021 795 6100 | reservations@constantiaglen.com
HEARTY MEALS IN THE OVERBERG
Crispy pork belly, hearty casseroles, homemade soup … sound like your kind of food? Then head to GABRIËLSKLOOF RESTAURANT where this Overberg restaurant’s five-course Sunday special will be taking place throughout the winter months. With beautiful views of the valley and a fireplace rearing to go on icy cold days—this is one top spot to get cosy when the temperatures drop this side of the Cape. The Sunday special costs R385pp, or R450pp with wine. www.gabrielskloof.co.za | 028 284 9865 | info@gabrielskloof.co.za SOUTH AFRICAN CONNOISSEUR
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WINE | COOKING WITH WINE
Wine Pot? in the
Your go-to guide for cooking with wine
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any of us enjoy pouring ourselves a nice fat glass of wine while cooking. Often we’ll take a sip and then the next sip gets nonchalantly thrown into the spagbol. As fun and as ‘Floyd’ as this may be, cooking with wine is not as simple as it seems. When done well, wine adds flavour and depth to a meal, but a poor wine could leave your dish flat and even spoil it. No need to fret, though, here are all the best tips. WHAT HAPPENS TO COOKED WINE? Well, first of all, adding wine to a simmering dish causes the alcohol in the wine to evaporate. (The boiling point of alcohol is around 78° C, at sea level, that is; it’s lower at higher altitudes, while water boils at 100° C.) This means that what gets left in the dish is the flavour of the wine, not the alcohol. As the
dish continues to simmer, the other component of wine, water, also starts to evaporate, making the wine’s flavour even more concentrated. That’s why it’s important to look at a wine’s flavour profile before pouring it into your mama’s Mushroom Risotto.
RED OR WHITE, THEN? Just as certain wines pair well with certain foods, this same rule applies when cooking with vino. The general rule of thumb is that white wines pair well with light coloured meats like fish and seafood, and light summer vegetable dishes, while red wines pair well with darker red meats like pork and beef and your heartier veggie options. According to Fiona Beckett, author of A Wine Lover’s Kitchen, “The most versatile styles are fresh, crisp, dry whites and hearty, full-bodied reds.”
White wines are heavenly with ingredients like mushrooms, olives and asparagus—and also melon and citrus fruits—while red wines pair well with peaches, pears, plums, cherries, chocolate and berries. But have fun. Like your wine tasting journey, cooking with wine should be an adventure. Don’t ever get bogged down with hard and fast rules and always try to experiment. See what works for you and the kind of tastes you like and take note of what doesn’t. Forget what your snobby wine friend (there’s one in every crowd) says about cooking with wine and experiment instead. Below are some guidelines to make cooking with wine an adventure.
YOUR HOW-TO GUIDE: • Don’t cook with anything that you find in the vinegar aisle of your grocery store—anything labelled “Cooking Wine” is generally not ideal. It will be very acidic and likely to be on the dull side when it comes to adding flavour. • If you wouldn’t drink it, don’t cook with it. Yes, that bottle of red that’s been open for a week (that may or may not be corked) is not the best idea. • Don’t think of ‘wasting’ a good wine
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when using it for cooking. Yes, drinking it may be first prize but, oh, the things you can do to a dish with a good wine! • Think of the flavour components of the wine you’re cooking with … and then think how those will work to enhance your recipe. Will grassy, herbaceous notes sizzle side by side with Auntie Helen’s swordfish dish? Yes, very likely. • As wine is a liquid, when adding it you may need to reduce the quantities of
other liquids you usually include in a recipe. So maybe less oil, less stock, and most definitely less vinegar. • As wine is naturally acidic be sure to balance out the flavours of your dish to counter the acidity that comes with adding wine. In the same breath, when using vegetables such as onions, carrots or leeks (which are high in sugars) stay away from sweeter wines and rather use full-flavoured, dry wines instead.
COOKING WITH WINE | WINE
1 Make a Marinade The acidic make-up of wine means it is a great marinade to use in place of vinegar or lemon juice to tenderise meats—and it adds another dimension of flavour to boot.
2 Use It to Baste Basting foods with wine will add more moisture and flavour while grilling or baking them. Try basting your chops with wine to add an additional layer of flavour to your next braai.
7 Try Poaching Poached pears are the perfect example of how to poach foods in wine. The wine adds a delicious intensity to poached fruits.
Add It to Stews and Gravies Big and bold dishes almost deserve a good bottle of wine, as the wine adds complexity to a hearty stew. And a glass of bold red is essential for spaghetti bolognaise sauce.
COOK WITH WINE: Apart from adding a slash to your pot, there are plenty of other ways to work wonders with wine when cooking or baking:
3 Deglaze for Days This is a great technique where you can deglaze a pan that you’ve already cooked in with wine. Any burnt bits and juices at the bottom of the pan are deliciously simmered with the wine.
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SEVEN FUN WAYS TO
5 4 Get Baking When making your next sweet recipe why not try substitute a part of the liquids in the recipe for a sweet or dessert wine or a sherry? The alcohol in the wine will evaporate and you’ll be left with the sweet and concentrated flavour.
Get Saucy While wine can make a complex pan sauce, a simple splash of white wine simmered down and cooked with stock and butter is as good as any lemon butter sauce.
TIP: If you’re looking to cook with less fat—instead of sautéing veggies in heaps of butter or oil, you can sauté them in a smaller amount of SOUTH AFRICAN CONNOISSEUR 1 7 oil plus some wine for extra flavour and moisture.
y m a e r dZUCCHINI
A versatile veggie of note, zucchini is a delicious ingredient to include in starters, mains, snacks and even desserts
This dish works really well with a Chenin Blanc like Spier Vintage Selection Chenin Blanc 2017 (Price R105) 1 8
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ZUCCHINI QUICHE WITH GREEN PEPPER Serves 6 - 8 INGREDIENTS: For the pastry: 250g | 2 cups plain flour, plus extra for dusting 125g | ½ cup unsalted butter, chilled and cubed 1 large egg, beaten ½ tsp salt 1-3 tbsp iced water, optional For the filling: 3 large eggs 2 large egg yolks 250ml whole milk 250g | 1 cup crème fraîche 100g | 1 cup Cheddar, grated 2 large courgettes, cut into long, thin ribbons (see Tips) 1 tbsp green peppercorns, in brine or oil, drained freshly ground black pepper METHOD: 1. For the pastry: Combine the flour, butter, beaten egg, and salt in a food processor. 2. Pulse until a rough ball of pastry forms around the blades of the processor; add a little iced water if it's too dry or more flour if too wet. Turn out and shape into a ball. Wrap in clingfilm and chill for 1 hour. 3. After chilling, preheat the oven to 170°C. 4. Roll out the pastry on a lightly floured work surface into a large round approximately 0.5 cm thick. 5. Lift the pastry into a 20 cm tart tin or pie dish, pressing it into the base and sides. 6. Cut away any excess overhanging pastry and prick the base all over with a fork. 7. For the filling: Beat together the eggs, egg yolks, milk, crème fraîche, Cheddar, and some salt and pepper to taste in a mixing bowl. 8. Ladle into the lined pastry and then arrange the courgette ribbons in the filling. Scatter the peppercorns on top and season with salt and pepper. 9. Bake for 50-60 min until the pastry is cooked through and golden-brown and the filling is set and browning on top. 10. Remove from the oven and let cool on a wire rack before serving. Tips: You can use a Y-shaped vegetable peeler or a mandoline for this.
Enjoy this dish alongside a nice, unwooded Chardonnay such as the Canto Unwooded Chardonnay 2018 (Price R90)
BREAD SOUP WITH HOMEMADE ZUCCHINI CHIPS AND TOASTED ALMONDS Serves 4 INGREDIENTS: 3 tbsp olive oil, plus extra as needed 2 small onions, finely chopped 2 cloves garlic, finely chopped 5 small courgettes, four finely sliced, one cut into ribbons, (see Tips) 4 tbsp whole blanched almonds 1 ¼ l vegetable stock ½ ciabatta bread loaf, preferably stale, roughly torn 1 small handful mint leaves, finely chopped ½ lemon, juiced salt freshly ground black pepper METHOD: 1. Heat the olive oil in a large saucepan set over a medium heat until hot. 2. Add the onion, garlic, finely sliced
courgette, and a generous pinch of salt, sweating until softened, about 8-10 min. 3. Continue to cook over a reduced heat until golden-brown and caramelised, about 30-40 min. 4. In the meantime, preheat the oven to 150°C. Arrange the courgette ribbons on a rimmed baking tray with the almonds on one side. Season the courgette with a little salt. 5. Bake until the courgette is dried out and crisp, and the almonds are deep golden-brown, about 30-40 min; you may need to remove the almonds from the oven before the courgette. 6. Once the onions and courgettes in the pan are caramelised, stir in the stock and ciabatta. Return to a simmer for 10 min, stirring from time to time. 7. When ready, remove the courgette and almonds from the oven. Let the almonds cool briefly before chopping. 8. When ready to serve, stir the mint into the soup and season to taste with lemon juice, salt, and pepper. 9. Divide between mugs and top with the courgette crisps and chopped almonds. SOUTH AFRICAN CONNOISSEUR
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BAKED SAVOY CABBAGE POTATOES WITH ALMONDS AND SAGE Serves 4 INGREDIENTS: 1 kg | 6 ½ cups floury potatoes, about 4-5 large potatoes, peeled and chopped 1 small Savoy cabbage, green leaves only, shredded 200ml whole milk 2 tbsp unsalted butter 1 large yellow courgette 3-4 tbsp olive oil 1 large handful flaked almonds 1 handful sage leaves salt freshly ground black pepper
Serve this up side by side with a white blend such as Thelema Mountain White 2015 (Price R105)
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METHOD: 1. Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 min. 2. In the meantime, cook the cabbage in a separate saucepan of salted, boiling water until tender, about 5-6 min. Drain well and transfer to a food processor. 3. Add the milk, butter, and some salt and pepper to taste, puréeing until smooth. 4. Drain the potatoes when ready. Let them steam off for a few minutes before returning them to the saucepan they were cooked in. 5. Add the cabbage purée, mashing well until smooth. Season to taste with salt and pepper. 6. Preheat the oven to 180°C. 7. Trim and thinly slice the courgette into wide ribbons on a mandoline or by using a Y-shaped vegetable peeler. 8. Divide the potato and cabbage mash between four heatproof bowls and arrange on a rimmed baking tray. 9. Arrange the courgette slices on top, drizzle with olive oil, and season with salt and pepper. Top with the flaked almonds. 10. Bake until the courgette is very tender to the tip of a knife and the almonds are deep golden-brown, about 15-20 min. 11. Remove from the oven and let cool briefly before serving with a garnish of sage.
Recipes courtesy of Stockfood
5 REASONS TO VISIT
OUD E CO M PAG N IE S P OST ONE
Come and enjoy a unique wine tasting experience presented by the winemaker from barrel and bottle.
TWO
View vast panoramic views over the Tulbagh valley from the farm and vineyards perched high up against the Obiqua mountains. You can’t get closer to the dramatic cliffs towering over the historic stone cellar and homestead.
THREE
No other Boland farm boasts such a collection of historic Cape artifacts and buildings whilst also being an official Dutch East Indian Company outpost.
FOUR
Enjoy a guided tour or hike on our exclusive trials among buchu and fynbos with black eagles soaring above.
FIVE
Spend a relaxing weekend away in a selection of our luxurious farm cottages.
Address: Twee Jonge Gezellen Road, Tulbagh . www.oudecompagnies.com
SA’S TOP WINE PICKS
THIS MONTH'S SELECTIONS (TASTED OUT OF 20 WINES)
Platinum Club • Rust en Vrede Estate 2016 R489,00 • Warwick Trilogy 2012 R600,00 • Edgebaston David Finlayson G.S Cabernet Sauvignon 2015 R462,00 • De Krans Cape Vintage Reserve Port 2016 R349,00 • Delaire Graff White Reserve 2017 R355,00 • Anthonij Rupert Jean Roi Rosé 2017 R259,00 Reserve Club • Stellekaya Cabernet Sauvignon 2015 R169,00 • The High Road Director’s Reserve 2015 R469,00 • Rainbow’s End Cabernet Franc 2016 R279,00 • Druk My Niet Mirus Shiraz 2015 R369,00 • Highlands Road Semillon 2017 R239,00 • Babylonstoren Chardonnay 2017 R265,00 • Boplaas Cape Vintage Reserve Port 2017 R225,00
Our panel’s TOP PICKS this month and a listing of the club selections
Dornier Cabernet Sauvignon Merlot 2015 Wine-of-the-Month Club This wine shows rich, dark fruit on the nose, with aromas of blackcurrant, chocolate and cedar wood. The palate is rich in ripe berries with hints of mocha. The tannins are firm in structure and in balance with the lingering fruity finish. PAIRING: Best with beef, lamb and game dishes cooked in a concentrated sauce full of flavour. Rainbow’s End Cabernet Franc 2016 Reserve Club Aromas of red berries and hints of peppercorn ‘spiciness’ which then leads
David Biggs
Margaret Fundira
Winnie Bowman
Colin Collard
through to a palate layered with profiles of tobacco, leather and a plummy richness on the mid-palate. Finally finishing off with soft, velvety tannins. PAIRING: Will complement most red-meat dishes and an array of cheeses. Glenelly Glass Collection Cabernet Franc 2016 Best Value Club The nose entices with a character of dried thyme, oregano and Cape fynbos. The palate is dominated by aromas of dark cherries, blueberries and graphite, followed with an interesting twist of silky tannins. PAIRING: Will pair well with chicken, white fish and quiche.
Claude Felbert
PJ ‘Buks’ Nel
Christine Rudman
Wine-of-the-Month Club • Compagnies Cabernet Sauvignon 2017 R169,00 • Canto Merlot 2016 R149,00 • Eagles’ Nest Little Eagle 2016 R135,00 • Dornier Cabernet Sauvignon Merlot 2015 R135,00 • Myburgh Bros Viognier 2018 R125,00 • Lutzville Diamond Collection Sauvignon Blanc 2017 R119,00 • Clos Malverne Chardonnay 2018 R119,00 • Darling Cellars Lime Kilns 2017 R145,00 • Zandvliet Muscat 2018 R85,00 • McGregor White Muscadel 2016 R85,00 • Backsberg Special Late Harvest 2017 R94,00 • Boplaas Cape Vintage Reserve Port 2017 R230,00 Best Value Club • Glenelly Glass Collection Cabernet Franc 2016 R135,00 • Boland Talent & Terrior Shiraz 2016 R95,99 • Stellekaya Hercules 2015 R139,00 • Piekenierskloof Stonedance Cabernet Sauvignon 2017 R80,00 • Blue Crane Viognier 2017 R78,00 • Stormy Bay Sauvignon Blanc 2019 R79,00 • De Wet Chenin Blanc Single Vineyard 2017 R92,00 • Thelema Mountain White 2015 R105,00 • Zandvliet Muscat 2018 R85,00 • Koelenhof Koelnektar Gewurztraminer 2017 R61,99 • Backsberg Special Late Harvest 2017 R94,00 • De Krans Cape Vintage 2016 Port R118,00
Gregory Mutambe
Clive Torr
To purchase these wines and more, call us on 021 492 4100 or email us at info@wineofthemonth.co.za WWW.WINEOFTHEMONTH.CO.ZA
Irina von Holdt
Tinashe Nyamudoka
YOUR WINE FAQS IS MUSCADEL STILL A POPULAR CATEGORY? WHAT’S BLACK TOT DAY? ARE MANY GLASSES REALLY NECESSARY? I heard recently that the South African Muscadel Championship had been judged in Paarl. Is this still a popular category of wine, and when should Muscadels be enjoyed? Unfortunately, Muscadels are losing popularity, largely because of the world’s current fear of sugar. There’s a belief that anything sweet must be bad for you. This is sad because South Africa, with its abundance of sunshine, produces truly great sweet wines. Traditionally they are served at the end of a meal, but poured over a tall glass of crushed ice, Muscadel makes a refreshing summer drink. Mixed with vodka, Muscadel makes a heady cocktail known in some areas as a Muscatini. Part of the aim of the annual Muscadel Competition is to improve the image of the style, so the packaging is judged as well as the content of the bottle. (On the sugar question: A litre of a fortified wine such as Muscadel has 200g of sugar and Port has 100g of sugar. So a can of Coke gives you around 40g, 8 teaspoons, of sugar compared to an equivalent quantity of fortified wine giving you 30g or 6 teaspoons.)
An old retired naval officer referred to July 31 as “Black Tot Day.” Where does this strange expression originate? In the days of sailing ships, the sailors of the Royal Navy were issued with a daily ration of “grog,” a mixture of rum and water, first used because alternate drinks like beer tended to spoil after long periods at sea. Rum acted as a preservative. With the introduction of refrigeration and filtration the need for rum disappeared, but the grog tradition lived on. It was finally stopped and the last official rum ration was issued on July 31st 1970. The date is remembered in sadness by those who enjoyed their daily grog ration.
At a formal dinner I was bewildered by the array of different glasses at each place setting. Are these really necessary? No. They are often set out in the belief that each wine requires a different shaped glass to enhance its flavour. In fact, the custom probably serves only to show how many glasses the host owns. Some years ago the then principal of the Cape Wine Academy, Phyllis Hands, was asked about the importance of choosing the right glass. Her reply was: “The most important thing is that the glass should not leak.” It’s that simple. SOUTH AFRICAN CONNOISSEUR
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2019/06/24 8:59 AM
WINE | Panel Report
YOUR WINTER SURVIVAL PACK OUR PICKY PANEL tastes two deep RED CATEGORIES—ideal for WINTER—and comes up SMILING BY IRINA VON HOLDT CWM
Brrr, it’s the dead of winter, and very welcome too, after those hot sticky days of summer filled with rushing around and all those sporting activities. When it rains in the Cape, we actually do a little dance on the lawn, gulping at the falling drops, but in the icy champagne air of the highveld it is so cold we light a fire to warm us in front, and then switch on the heaters to keep our backs warm. Wherever you are, it’s time to drink something rich and warming, and we’re not talking about soup. No, this month we look at two brilliant winter staples—port-styles and another great red aristocrat, Cabernet Sauvignon. 2 4
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2019/06/21 11:31 AM
Panel Report | WINE
For what THEY ARE, they have NICE DRINKABILITY THE CAPE PORTS It is no secret that outside of Portugal, SA makes the best Port-style wine in the world. It’s long overdue that we shout out about our achievements. Why are we so polite and reticent? The Aussies would have been yelling to the whole world about how wonderful their Ports were, if only they had them, but they don’t. So that we don’t tread on the toes of the Portuguese, however, we call our Ports Cape Ruby, Cape Tawny, etc. We’re polite like that. We start with Cape Ruby, a style intended for early drinking, not necessarily complex, but with good clean fruit, some supportive oak—not too much—and a warm heart. Port guru, Christine is quick to point out the wines shouldn’t have tannins. “The focus should be on the fruit because they are meant for early drinking,” she says. Claude points out a problem. “When the wines are made from nonport varieties they stand apart. Not necessarily in a good way.” “My problem is the number of older wines among the Rubies is that they’re made to be drunk young,” says Irina. “‘Vintage’ Rubies are odd for sure.” “But for what they are, they have nice drinkability,” says Christine Ever-amiable Dave goes even further. “Pleasant wines, offering a lot of fruit and drinkability. I even gave a couple of Reserve scores to the Cape Rubies— simply because they are what they are supposed to be.” We move on to Cape Tawny, somewhat of a let down as there are only two—one rather disappointing and one brilliant. The problem, as we’ve pointed out before, is that the cost of producing a fine tawny is prohibitive. It needs to be
Panel Review.indd 25
WINES TASTED BY THE PANEL PORTS WINE-OF-THE-MONTH CLUB: De Krans Cape Vintage 2016. ALSO LIKED: De Krans Cape Vintage Reserve 2015, Boplaas Cape Vintage Reserve 2016, Boplaas Reserve Cape Vintage 2014, Boplaas Cape Vintage 2016. WINES LISTED IN ALPHABETICAL ORDER: Peter Bayly Cape Vintage 2010, Bon Courage Cape Vintage 2016, Simonsig Cape Vintage Reserve 2015, Boplaas Cape Tawny NV, Peter Bayly Cape Bottles Vintage 2008, Bergsig Cape Vintage 2004, Landskroon Cape Vintage 2013, Simonsig Cape Vintage 2014, Landzicht Rooi Muskadel 2017, De Krans Premium Cape Ruby NV, Landzicht Cape Ruby 2015, Boplaas Cape Ruby NV, Rooiberg Cape Vintage 2015, Allesverloveren Old Vintage 2016, Alto Fine Old Vintage 2008, Van Loveren Red Muscadel 2017, Bersig Cape Late Bottle Vintage 2010, Boplaas The Chocolate Cape Vintage 2016, Peter Bayly Cape White NV, Van Loveren Cape Ruby Port NV, De Wet Cape Ruby NV, Villiera Fired Earth 2012, Bersig Cape Ruby NV, Du Toitskloof Cape Ruby Port 2010, Koelenhof Pinorto Cape Ruby 2015, Prince Albert Dessert Wine 2013, Org de Rac The Old Pumphouse Cape Ruby NV.
2019/06/21 11:31 AM
WINE | Panel Report
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matured for years and the cost cannot realistically be recouped. There is also just one Cape Late Bottled Vintage style, which we all agree is stunning. It’s a style defined by its name—a vintage style, but allowed to stay longer in barrel so that when it’s bottled after about four to five years it’s ready to drink, and then tastes like a mature Cape Vintage Port. The farm has borne the cost of maturation, but it’s ready when you get it, so no years of waiting around. We advance to the much rarer atmosphere of Cape Vintage, another notch up the quality tree. “Now we’re talking,” says Christine. “The concentration, the dense fruit, but that sleekness—a mix of concentration and drinkability—so-oo attractive.” “Some stunning wines,” adds Colin. “Even the older ones (we tasted back to 1998), still so full of life, not just fruity and flavoursome, but refined and elegant.” We reach the pinnacle of Cape styles: Cape Vintage Reserve. The latest style is with alcohols at about 18%, which is a bit lower than the 19-20% wines we’ve seen in the last couple of years, while sugars remain well below 100g per litre, at around 90g, so what we’re seeing is a tweaking of the style. Clive admits he doesn’t drink Port, but when he does, he likes a bit of “Douro dust” referring to the soils of the classic Port area in Portugal along the Douro river. In SA, it’s more likely to be Calitzdorp dust, all of which translates into a bit more dryness and tannic structure. Greg agrees. “Stunning, lots of concentration and balance.” He goes on: “It’s important to have those tannins, but they must not stand out and at the same time the wine must not just be sweet. It’s all about balance, with nothing standing out.” So that’s the formula: superb ripe fruit from classic Port varieties, concentration, discreet oak, perfect balance and maybe at least ten years to mature. Not so easy, but we’re the champions—after Portugal.
WINES TASTED BY THE PANEL CABERNET SAUVIGNON WINE-OF-THE-MONTH CLUB: L’ Avenir Provenance Cabernet Sauvignon 2016. ALSO LIKED: Rietvallei Cabernet Sauvignon 2016, Bonnievale Select Cabernet Sauvignon 2015, Goudini Cabernet Sauvignon, 2015, Waterkloof Peacock Wild Ferment Cabernet Sauvignon 2016. WINES LISTED IN ALPHABETICAL ORDER: Rainbow’s End Cabernet Sauvignon 2016, Hartenberg Cabernet Sauvignon 2015, Van Loveren Christina Cabernet Sauvignon 2016, Môreson Mata Mata Cabernet Sauvignon 2016, Weltevrede Chocmint Cabernet Sauvignon 2016, Ormonde Chip Off The Old Block Cabernet Sauvignon 2014, Weltevrede Cabernet Sauvignon 2016, Arendskloof Cabernet Sauvignon 2017, Waterkloof Circumstance Cabernet Sauvignon 2015, Overhex Balance Winemaker’s Selection Cabernet Sauvignon 2016, Bonnievale Angus The Bull Cabernet Sauvignon 2015, Le Bonheur Cabernet Sauvignon 2015, Stellenrust Cabernet Sauvignon 2016, Bosman Generation 8 Cabernet Sauvignon 2017, Luteville Cabernet Sauvignon 2016.
CHENIN BLANC
WINE-OF-THE-MONTH CLUB: Anthonij Rupert Cape of Good Hope Riebeeksrivier Chenin Blanc 2017. ALSO LIKED: Idiom Mulderbosch Steen op Hout Chenin Blanc 2017, Piekenierskloof Chenin Blanc 2017, Allée Bleue Chenin Blanc 2017, Waterkloof False Bay Slow Chenin Blanc 2017. WINES LISTED IN ALPHABETICAL ORDER: Morgenhof Estate Chenin Blanc 2017, Anura Reserve Chenin Blanc 2016, Bosman Optenhorst Chenin Blanc 2016, Simonsig Avec Chene Chenin Blanc 2016, Ormonde Chip Off The Old Block Chenin Blanc 2017, Ormonde Ondine Chenin Blanc 2017, Cloverfield Chenin Blanc 2017, Pearl Mountain Stubborn Man Chenin Blanc 2017, Simonsvlei Lifestyle Steyn Chenin Blanc NV, Dornier Cocoa Hill Chenin Blanc 2017, Simonsvlei Lifestyle Chenin Blanc 2017, Kleine Zalze Cellar Selection Bush Vines Chenin Blanc 2017, De Wet Cellar Chenin Blanc 2017, Bosman Genereation 8 Chenin Blanc 2017, Simonsvlei Premier Chenin Blanc 2017.
2019/06/21 11:31 AM
Panel Report | WINE
THEM CABS Let’s be honest. When your host says, “I’m opening a Cab...”, your eyes light up. There’s a certain magic about Cabernet that is immediate and timeless. Inevitably, expectations are high and they are being met more and more. Cab went through a bad patch a couple of years ago, but it’s being put right. Mainly. Like the rest of us, there has been some belt tightening in cellars and Cab is being made with less new oak (too expensive) but more beautiful fruit. So no bad thing. There are the usual grumbles about tannins that are rough and gruff (Clive, “I like mulberries, cassis, lead pencils, cigar box and NO green walnuts”), odd odours (Christine, “Where did that tarry one come from?”) and wines that lacked
WINES TASTED BY THE PANEL BORDEAUX BLENDS
Cab character. You have to work really hard to lose all Cab varietal character because that is the one infallible characteristic of Cab—no matter where it is grown, whether California, Bulgaria or Stellenbosch it always comes out tasting like Cab. Winnie: “Excellent varietal character, some high quality wines here.” Christine echoes the sentiment. “Tannin and oak management really good,” she says. “They’re getting it right.” Yay! King Cab is back.
To purchase these wines and more, head to our website www.wineofthemonth.co.za
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WINE-OF-THE-MONTH CLUB: Glen Carlou Classique 2015. ALSO LIKED: Saronsberg Seismic Rooi 2014, Leipzig Grand Master 2016, L’ Avenir Provenance Stellenbosch Classic 2016, Fort Simon Fortress Hill 2016. WINES LISTED IN ALPHABETICAL ORDER: Rustenberg John X Merriman 2015, DeMorgenzon Maestro Red 2015, Romond Rebus Fanfaronne 2009, Reyneke Organic Cornerstone 2014, Rietvallei Esteanna Cabernet Sauvignon Cabernet Franc Petit Verdot 2015, Constantia Red Horizon 2014, Simonsig Tiara 2012, Stellenrust Timeless 2014, Oldenburg Rhodium 2012, Noble Savage Cabernet Sauvignon Merlot 2013, Simonsvlei Premier Cabernet Sauvignon Merlot 2016, Klein Constantia KC Cabernet Merlot 2013, Le Bonheur Prima 2014, Aadering Cabernet Merlot 2013, Le Riche Richesse 2015.
2019/06/21 11:31 AM
WINE | Connoisseur’s Choice
CONNOISSEUR’S
CHOICE A SELECTION OF TOP WINES TO TRY
1. Metzer The Kitchen Sink 2016 (Price R170.00) This wine has undergone natural fermentation. Deliciously crisp and refreshing, a showcase of Chenin’s ability to express tropical flavours and clean minerality. Drink now or up to 3 years. PAIRING: Enjoy with Southeast Asian cuisine such as pork chops served with apples. 2 8
SOUTH AFRICAN CONNOISSEUR
2. Lutzville Diamond Collection Sauvignon Blanc 2017 (Price R119.00) Aromas of freshly cut grass and lime blossom. The palate bursts with flavours of passion fruit, citrus and a zesty lime finish which lingers elegantly in the mouth. Enjoy now or in 5 years. PAIRING: Pairs well with white meats especially if accompanied by a creamy sauce or spring vegetables.
3. Anthonij Rupert Optima 2014 (Price R200.00) Deep blueberry, cassis and spicy cocoa aromas. The palate is fresh and lively. Structured and graceful mouthfeel and lovely integration of oak and fruit. Complex, nuanced and subtly powerful, nothing is overplayed. Drink now or in 10+ years. PAIRING: Pairs with beef stew, lamb stew, roast beef or roast lamb.
Connoisseur’s Choice | WINE
4. L’Ormarins Brut Rosé Vintage 2015 (Price R195.00) Gentle berry notes on the nose, strawberry and raspberry with a slight cream and biscuit nuance. The palate is vibrant and lively with crisp berry fruit flavours, raspberries and strawberries. Lovely ruby grapefruit and lime zest flavour balancing the berries. Drink in 5-8 years. PAIRING: Serve with veal, pork, game, rich fish and vegetarian dishes.
7. Stellenview Wines Kruger Family Reserve Shiraz 2016 (Price R255.00) Hints of liquorice with some white pepper spice and a savoury aroma. Fruity palate with firm tannins adding some weight with red fruit on the finish. The wine shows good balance and elegance. Drink now or in 5-10 Years. PAIRING: Grilled or roast beef especially served rare or with a pepper sauce.
5. Piekenierskloof Stonedance Cabernet Sauvignon 2017 (Price R80.00) A medium-bodied wine with aromas of ripe blackcurrant, plums and hints of dark chocolate. Well balanced with gentle oak texture. Drink now or in 3–4 years. PAIRING: Enjoy with beef ribs and garlic chicken wings.
8. Quoin Rock Shiraz 2015 (Price R600.00) “Chunky, bold and big!” Very expressive of this variety in perfect balance, expressing characters of jasmine, pepper-spice, melba toast and sweet vanilla, with beautiful oak and tannin integration. Drink now or in 15 years from vintage. PAIRING: This wine will complement beef, lamb and rich venison dishes.
6. Flagstone Dark Horse Shiraz 2015 (Price R269.00) The complexity on the nose flows over to the palate. The wine is big and round on entry, with smooth and silky tannins that show well even though the wine is still young. Nice fruit on the back palate combined with a well-balanced acidity that is responsible for a lingering finish and rounds off a perfectly balanced wine. Drink now. PAIRING: Enjoy with kudu fillet with couscous and a red wine reduction.
9. KWV Cathedral Cellar Shiraz 2016 (Price R185.00) This wine shows lifted aromas of cloves, dark cherries and aniseed with layers of sweet fruit and plums. The palate is concentrated, with an elegant tannin structure and a well-rounded, lingering finish. Drink now or up to 6 years. PAIRING: Serve this wine with roast lamb, chargrilled meats, wild game dishes or any other richly flavoured meat.
10. Glenelly Glass Collection Cabernet Franc 2016 (Price R135.00) The nose entices with a character of dried thyme, oregano and Cape fynbos. The palate is dominated by aromas of dark cherries, blueberries and graphite, which gives it a great interest. The tannins are silky and the finish is long and smooth. Drink now or in 2-5 years time. PAIRING: Will pair well with chicken, white fish and quiche.
11. L’Ormarins Blanc de Blancs 2013 (Price R240.00) A subtle hint of perfume makes their presence obvious on the nose. The palate is lip-smackingly taut, zesty and crisp. Bright and fresh with tangy lemon and grapefruit vivacity that then makes way for riper, fleshier fruit orange, apple and stone fruit flavour. Drink now or up to 10 years. PAIRING: Grilled prawn salad, sushi and chocolate-dipped strawberries.
12. Stellekaya Orion 2014 (Price R289.00) Bouquet of an earthy forest floor with multiple layers of fruit and spice. The bold entry on the palate is followed with the perfect integration of fruit and tannin. Results in a gripping but lingering finish. Drink Before end of 2022. PAIRING: Slow-cooked oxtail stew on polenta or lamb shank.
SOUTH AFRICAN CONNOISSEUR
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WINE | Connoisseur’s Choice
13. Rainbow’s End Cabernet Franc 2016 (Price R279.00) Aromas of red berries and hints of peppercorn ‘spiciness’ which then leads through to a palate layered with profiles of tobacco, leather and a plummy richness on the mid-palate. Finally finishing off with soft, velvety tannins. Drink now or in 2-5 years. PAIRING:
Will complement most red-meat dishes and an array of cheeses.
14. Stellekaya Hercules 2015 (Price R139.00) Notes of cherries, dark plum, tomato leaves and cracked pepper on the nose. The palate shows red cherry and soft plum flavours, tinged with tobacco spice and leather. Vibrant acidity and dry tannins. Drink now or in 4-6 years time. PAIRING: Pairs well with Mediterranean foods, anti-pastas or veal with Parmesan shavings and truffle oil.
15. Swartland Winemaker’s Selection Cabernet Sauvignon 2017 (Price R79.99) A medium intense wine with ruby red centre and a light rim indicative of a young wine. Clear and bright. A complex nose with aromas of eucalyptus, mulberries and blackcurrants, spices and a wonderful earthiness. Drink now. PAIRING: Enjoy this wine with a chargrilled steak and grilled vegetables.
16. Swartland Winemaker’s Selection Pinotage 2017 (Price R79.99) A ruby red wine with a light rim which gives an indication of a younger wine. Medium density. Clear and bright. A forthcoming nose with farmyard aromas, earthy dusty tones and a rich spiciness backed by red berry fruit. Drink now or in 2-3 years. PAIRING: Pairs well with pizza.
17. Neil Ellis Stellenbosch Cabernet Sauvignon 2016 (Price R165.00) Deep, dark garnet colour and a bright ruby edge with aroma’s of black cherries, plum and spicy peppery notes with hints of liquorice. The palate shows dark fruit and spice supported by fine, supple tannins. Drink now or in 8 years. PAIRING: Grilled and roast lamb with garlic and rosemary.
18. Edgebaston David Finlayson G.S Cabernet Sauvignon 2016 (Price R160.00) Cassis and blackcurrant fruit on the nose as well as having a fresh minty, herbaceousness backed by mocha vanilla. Long lasting flavours of boysenberry and hints of sweet mulberry follow through. Drink now or in 8 years. PAIRING: Enjoy with braised beef, lamb and thyme roasted mushrooms and polenta.
19. Druk My Niet Shiraz Mirus Shiraz 2015 (Price R369.00) Fennel frond layered with talcum powder, olive leaf and pancetta are prominent on the nose. Bright cherry also follows through on to the palate which starts with a fresh, fruit-driven entry supported by silky, mouth-filling tannins. Cracked black pepper and soft leather linger on the finish. Drink now or up to 6 years. PAIRING: Puttanesca pasta, lamb cutlets with dukkah spice rub or hearty Moroccan lamb soup.
20. Swartland Winemaker’s Selection Merlot 2017 (Price R79.99) Rich ruby red colour. Fruit driven with inviting raspberry, cherry and other ripe red berry flavours on the nose. Drink now. PAIRING: Enjoy with variety of meats like veal, meat loaf, Italian-style sausages, roast lamb or beef stews, baked/grilled chicken or pork and pastas with basil/pesto.
21. Opstal Sixpence Cabernet Sauvignon Merlot 2018 (Price R75.00) This wine that shows red berries, plum and hints of coffee and chocolate, with a well-rounded finish. All you need is this wine, a crackling fire and your feet on the couch for a perfect night in. Drink now. PAIRING: Enjoy with pizza, braaivleis or spaghetti bolognaise.
22. Canto Merlot 2016 (Price R149.00) The nose shows notes of oak, violets, plums and cherry. It has a subtle taste of black berries, plums and a deep earthy taste. Beautiful soft tannins combine with the rich ripe fruit flavours ending in a wine with great balance and elegance. Drink now or in 10 years. PAIRING: Pairs well with roasted vegetables, chicken and light meats.
Did you know? You can join our Olive Oil Club today and receive the best local olive oils and olive oil products from around South Africa. You can choose how often you would like to receive them and they’ll be delivered to your door. Call: 021 492 4100 | Website: www.wineofthemonth.co.za To purchase these wines and more, head to our website www.wineofthemonth.co.za
The art
OF WINE
W
ine has inspired writers to pen millions of words, some in praise of the drink and others less flattering. Back in 1592 Thomas Nash drew up what he called a “menagerie of drunks” and divided drunkenness into eight degrees. His menagerie began with the ape-drunk, “who leaps and sings and hollers,” then came the lion-drunk, who is “quarrelsome and rude”. The lion is followed by the swine-drunk, who is “sleepy and lumpish,” then comes the sheep-drunk, who is “full of his own conceit, but unable to speak.” The maudlin-drunk comes next and is full of love for all mankind, then the Martindrunk, who drinks himself sober (never met him!) and the goat-drunk, who is lascivious (most of our women readers
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will have encountered him) and finally the fox-drunk, who is crafty “like the Dutch, who bargain when drunk.” I hasten to say these are Nash’s words, not mine. My Dutch friends don’t have to be drunk to bargain. My favourite wine quotation is from the Persian philosopher and poet, Omar Khayyam (translated by Edward Fitzgerald) who wrote: “And much as wine has played the infidel and robbed me of my robe of honour, well I often wonder what the vintners buy one half so precious as the goods they sell.” I’ve often had similar thoughts about the people who create beautiful works—painters, vintners, musicians and sculptors—how can they bear to part with their creations. Mozart must have had many a magic melody swirling
about in his mind. How could he bear to set it down as mere musical notes on paper to be shared with ordinary people? The winemaker who creates the ultimate blend must feel that way too. “There can never be a more sublime blend than this. How sad it is to lock it up in a bottle to be bought and drunk by those who are unaware of its greatness.” Let us never forget the care and artistry that goes into the growing and making of fine wines. Like a graceful ballet performance, it can only be enjoyed once. After that it is just a memory. We owe it to the artists—and vintners—to enjoy it to the final chord. Or to the last drop in the glass. Omar Khayyam put it succinctly: “Awake, my little ones and fill the cup, before life’s liquor in it’s cup be dry.”
Illustration by: Chloé Damstra
How do winemakers part with their beautiful creations? by David Biggs
SOUTH AFRICAN CONNOISSEUR
2019/06/21 11:32 AM
Be sure to try The High Road’s Director’s Reserve 2015, one of their finest vintages to date. Tim Atkin described the wine as “delicious” when he scored it 93 points. www.thehighroad.co.za
Tel: 0760445020 Email: wine@thehighroad.co.za The High Road Boutique Cellar, 7D Distillery Road, Bosman’s Crossing, Stellenbosch The High Road Wines
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@highroadwines
@highroadwines
2019/06/24 9:46 AM
First to specialize in the exclusive production of red wine only, Rust en Vrede is now South Africa’s Premium red wine estate. Our full-bodied, new-oak matured wines are a manifestation of the supremacy of the Stellenbosch region when it comes to the making of truly great red wines.
WWW.RUSTENVREDE.COM info@rustenvrede.com · +27 21 881 3881