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FOR WINE LOVERS, NOT WINE SNOBS

WineExtra DECEMBER 2013

TASTE TEAM

Desmond and the Tutu’s

Livin’ the Life

storing Wine

Unwooded Chardonnay A river runs through it

do it properly Official SA Media Partner

What Food What Wine? - Chef Michael Le Borgne - Wine for Cats


Contents DECEMBER 2013

Editor’s letter

5

Taste Team

Now you’re cooking

6

Michael Le Borgne

30

We’ve been drinking

Unwooded Chardonnay

Get out Special report

12

Storing your wine!

Interview

Livin’ the life

36

Creation Viognier 2013

32

37

Our pick of the very best viticultural-based events in Cape Town.

A river runs through it

17

Desmond and the Tutu’s

Table Talk

22

DECEMBER 2013 WINE EXTRA 3


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

W

here did this year go?! I can’t believe that we’re at the door to the festive season. Summer holiday plans are under way and we’re all looking forward to having a break. For those of you who are lucky enough to be travelling to a holiday destination, be sure to drive safely, not only there and back, but also whilst on holiday. Sadly, the reality is that people drink a little too much whilst away and they also tend to drive… Please don’t be one of those people… Not only could it cut your holiday (and life) short, but it could ruin someone else’s too. It is, however, the season to be jolly, so don’t hold back. If you’re visiting the Western Cape, then be sure to visit a few of your favourite wine farms and support our producers. You’ll have an amazing day out and get to taste some phenomenal wines. I always suggest visiting estates you’d never heard of as they often are the ones that serve up the ‘hidden gems’. Lastly, Wine Extra would like to apologise for not crediting Diana Rankin from Perfume Power for the Special Report feature in last month’s issue of Wine Extra, which focused on wine paired with perfume. Check out her site at www.perfumepower.co.za for more info.

DECEMBER 2013 WINE EXTRA 5


TasteTeam Modern-day Chardonnay Unwooded

Often people comment that they dislike Chardonnay, however when asked why, the response tends to be that it is too wooded. The reality is that these days, most winemakers are significantly less heavy-handed when oaking the wine. Nowadays, there’s a new school of thought… Why not just drop the oak altogether? A spate of unoaked Chardonnays are coming to the fore with winemakers wanting to woo back those

nay-sayers of the variety. These unwooded versions are a lot fresher and livelier than their golden yellow counterparts, imparting flavours that steer away from the more buttery and honey-like flavours. Next time, before saying NO to a glass of Chard, why not ask for an unwooded version – you’re sure to be pleasantly surprised.

From left to right: Mont Rochelle Unwooded Chardonnay, by Mont Rochelle, RRP: R64. Glen Carlou Unwooded Chardonnay 2012, by Glen Carlou, RRP: R78. Môreson Dr. Reason Why 2012, by Môreson, RRP: R85. Glenelly Chardonnay 2012, by Glenelly Estate, RRP: R70. Bouchard Finlayson Chardonnay Sans Barrique 2012, by Bouchard Finlayson , RRP: R115. Rustenberg Unwooded Chardonnay 2011, by Rustenberg Wines, RRP: R70. 6 WINE EXTRA DECEMBER 2013


Daisy Knowles PA at an investment company, she has a love for the tourism industry. She loves food, all aspects of vino, dinner parties, writing, her pyjamas, copious amounts of tea, her make-up bag and her legendary furkid.

Mont Rochelle Unwooded Chardonnay RRP: R64 ; Stockists: Tops@Spar, Blue Bottle and Wine Concepts www.montrochelle.co.za

all, delicious with an unexpected depth that cries out to be enjoyed alongside an uncomfortably large slice of homemade apple pie, served with lashings of double cream. Angelo says: This wine had a beautiful floral note to it that immediately grabbed my attention, like delicate summer blossoms and honeysuckle petals. There were prominent naartjie peel and mandarin aromas, and underlying it all, were these beautiful, ripe white grapes. The palate was incredibly ripe and had a great acidity,

TasteTeam Glen Carlou Unwooded Chardonnay 2012 RRP: R78; Stockists: Ultra Liquors, Makro, Bootlegger www.glencarlou.co.za

“I loved it, like buttery popcorn and the pages of an old book…”

Daisy says: The very first thing I could smell on this wine was the age. I loved it, like buttery popcorn and the pages of an old book, followed by nuances of fig and peach weaving through its chapters. There was a slight mustiness to it as well, and with a balanced-yet-unexpected sweetness, it smacks the back of the palate, luring you in for another sip. Charlotte says: Autumnal fruits abound on the nose - apples, pears and quince with a lovely floral elderflower edge in the background that lifts everything nicely. The age adds a rich honeyed layer to the palate, along with flavours of creamy cashew nuts, fresh hay bales and a gentle sprinkle of cinnamon. All in

with pineapples and grapefruit leading the charge. Silas says:This wine is rather acidic and leaves a sour aftertaste. I would more likely cook with this wine rather than drink too many glasses of it. That’s not to say it’s a bad wine, but rather that not all wines are meant to be useful in glasses. Some wines find their strengths in other uses. Guest Taster – Ryan says: Mont Rochelle is one of the under-estimated farms of Franschhoek. This Chardonnay has their usual no-nonsense unpretentious label, but once that waft of dried apples, with a sweetish hint of over-ripe pineapple hits your nose, you know you are in for a good time. The palate is soft and floral and is a real pleasure to drink. This would work wonderfully with a fresh spanspek and watermelon salad.

Daisy says: Upon smelling this wine, I immediately get sun-kissed sultanas and a memory of 7de Laan’s Charmaine pouring out Hanepoot tots in Opikoffie. The palate was fairly dry with a distinct tropical-citrus combo, which I found fresh and very pleasant. Honeyed oats and pecan nuts came through on the second layer. Most delectable! Charlotte says: I get the more traditional aromas of dried zingy pineapple and fresh pear whilst golden sultanas add a pop of sweetness to the nose. Despite the lack of oak, there is again a lovely rich, creamy oat flavour to the wine, which keeps the acidity in check and gives weight to the mouth

DECEMBER 2013 WINE EXTRA 7


TasteTeam feel. The aftertaste leaves an almost dusty dryness, but this just makes it rather moreish and I find myself reaching for another gulp. Angelo says: Imagine warm porridge, with golden honey being drizzled on it from a height. And there is Goldilocks rubbing her hands together, maybe even wafting some of that steamy goodness towards her. The nose on this wine was all that. Honeyed oats and that hot toddy mix your parents used to shove upon you when you were sick as a little kid. The palate had a fantastic mouth feel, and had the same characteristics of honey, oats, as well as canned pineapples and confected fruit. Nom nom nom…

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…

first tasted freshly picked Chardonnay grapes. This wine has the subtle aroma as those fresh grapes. The nose has this soft floral character to it, much like you’ll find whilst wandering through a fruit orchard in full bloom, while the palate has a soft peach, mixed with under-ripe pear flavour to it. This is quite delicate, so I would pair it up with a cool prawn salad.

Môreson Dr. Reason Why 2012 RRP: R85 ; Stockists: Available from the cellar door. www.moreson.co.za

“The nose has this soft floral character to it, much like you’ll find whilst wandering through a fruit orchard in full bloom” Silas says: Quite a clean smell to this wine. There’s some order in it. I would even go as far as to say it reminds me of crisp 5*-hotel sheets. That clean comfort you know to expect. Well ,dependent on exactly which hotel you may be visiting. The mouth feel is smooth and the wine has a lingering aftertaste. Guest Taster – Ryan says: I’ll always remember Glen Carlou as the place I

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Charlotte says: Bursting with exotic aromatics - large flavours of jasmine, dried apricot, pineapple and warmed poached pears on the nose, which happily pirouette onto the palate. This wine has a touch more acidity to it than the others, but finishes with a lingering vanilla custard and walnut after taste, which makes me want to pull out my Nigella cookbook and start baking up a storm. Angelo says: This nose had incredibly refreshing green limes and lemons on it- a welcome zesty citrus that perked this wine up! White flowers and lilies added to this stunning bouquet, and a pronounced yeasty lees character showed itself for the first time in the flight. The palate showed incredible white peach, nectarines and stone fruit, and that fresh bread and yeast of the lees came through. This was an unoaked Chardonnay that displayed simple yet sophisticated character

“Bursting with exotic aromatics… which happily pirouette onto the palate.” Daisy says: This wine transported me to standing in a small florist shop, being completely surrounded by freshly cut flowers. It had a distinct ‘white’ floral element to the nose. On the palate, hints of fig came through, with a very light buttery aftertaste. A warm citrus component of grapefruit danced on the tongue.

Silas says: I can never quite explain to myself what this scent is, but one thing I have learnt is that whenever a wine remains a mystery to you, then that’s usually a wine worth hogging and keeping to oneself. This wine is a mystery and the answers lay down in the bottom of the bottle. Guest Taster – Ryan says: I’ve always been a great fan of Môreson’s wines. This


Silas Lekgoathi Graphic Illustrator, Silas Lekgoathi describes himself as a fun loving, adventurous and artistic traveller. He feeds off new experiences and escapades and finds himself in a transitional period of his life.

is quite a citrus-flavour led wine. I find it to have an under-ripe naartjie nose but then the palate is led by this soft apricot flavour. It has beautiful acidity so it would be a more serious food wine. Maybe some char-grilled Sole with a fragrant salad?

Glenelly Chardonnay 2012 RRP: R 70; Stockists: Pick ‘n Pay, Ultra Liquors, Makro www.glenellyestate.com

Daisy says: A wine which truly played Russian Roulette on the nose…one simply had no idea of what was to come next. Whiffs of rosemary, marzipan, summer citrus – all entwined in a layer of creamy yumminess. Soft hints of these followed through to the palate, and on identifying one taste, you became excited for the next. I’d like to chill this right down and enjoy it poolside with skewers of fruit.

Charlotte says: The nose oozes elegance and sophistication with its rich and creamy layers of warm, sun kissed apples, candied lime peel and honeydew. On the palate, layers of soft and mellow lime curd entwine with a crisp minerality and a luscious oily lanolin backbone adds final flourish to the wine. A great example of how an unwooded wine can still give elegance yet be delightfully light and refreshing a complement to the grapes and the skill of the winemaker who transforms them. Angelo says: I’m sitting next to the river Seine in a Parisian autumn; the leaves are falling, and pretty French girls are strolling by in checkered pencil skirts and red lipstick. This wine would be the wing man I would want by my side on that day in the fall. The citrus notes that came through in this wine

“A great example of how an unwooded wine can still give elegance yet be delightfully light and refreshing…”

TasteTeam reminds me of an early morning lemon tea after you have let it sit for a few moments and allowed the bitter and sweet elements to combine. Guest Taster – Ryan says: As we move along the wines get bigger and bigger. The Glenelly initially had an herby lambfat nose (positive), but as it opens up the nose develops into a litchi-led cocktail, with an underlying sweetness. The palate is a full pear flavour with a lingering aftertaste that has a certain “oiliness” to it. A beautiful, full wine that should be enjoyed with a rich bisque.

Bouchard Finlayson Chardonnay Sans Barrique 2012 RRP: R115; Stockists: Wine Concepts, Pick ‘n Pay Liquor and Checkers www.bouchardfinlayson.co.za

were spectacular. The nose displayed a phenomenal array of clementines, limes, lemons and grapefruit as well as a cheeky little touch of winter melon. The palate was just as fruity and full of juiciness. Buon appétit! Silas says: A fruity wine that plays the part of a middle-man if you will. Not too harsh and strong, but also possessing some really sweet elements. This wine

Daisy says: If you can, imagine standing in an orchard, with alternating rows of

DECEMBER 2013 WINE EXTRA 9


TasteTeam trees. Their branches hanging full of pears and white nectarines, and then an orange scented breeze flowing through. That is what this wine smells like when you first put nose to glass. Swirl and take a sip, and there is something very reminiscent on the palate of bananas on the braai. What a delicious combo. Charlotte says: Again a lovely example of how one grape can be transformed into a range of totally different wines – big aromas of warm banana skin, green pears and peach make me think I’m sniffing a strange fruit salad, yet the palate is more elegant, giving floral geranium, white nectarine and peartizer flavours. Then there is a nice zingy acidity on the finish that keeps the natural creaminess in check. A great wine to introduce to people that are looking for something a bit different to serve with their lunch.

Angelo is a blogger, photographer and adventurer, whose love of all things gastronomic and vinous is somewhat contagious. A passionate born and bred Durbanite, he now finds himself in Stellenbosch, and this foodie is never far off the trail of something craft or modish.

Silas says: My thoughts immediately run wild - a big breakfast in farmlands, which I think is the best time to take notice of one of the most important meals of the day. To be exact, the taste that I have on my mind is that of oats. There is a certain dryness on this wine, along with the taste of tobacco. These elements round this drink off in a way that only lovers of darker wines may enjoy. Guest Taster – Ryan says: We all know by reputation that Bouchard Finlayson will not disappoint. The subtle nose has that old-time Beacon banana sweet flavour that we remember from our childhood, with a hint of a garden rose. The palate is quite complex and wonderful with an intricate winter melon and geranium combination. I could drink this all day. Think fresh seafood platter…

“I’d have a glass of this to start my day, Rustenberg Unwooded any day.” Chardonnay 2011 Angelo says: The nose threw freshly sliced, ripe bananas at me from the get go. It reminded me of breakfast, and quite frankly, I’d have a glass of this to start my day, any day. On the palate, however, those bananas were deliciously baked, and carried a gorgeous banana loaf character to it. Hearty and soulful, but fresh and zingy, this wine had finesse. This was classic in style, but standout in terms of its flavours and aromas. I feel like the heart warming nature of this wine couldn’t help but have you kicking back with your hands behind your head, feeling like you were in the company of your best friend.

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RRP: R70 : Stockists: Makro, Ultra Liquors and Pick ‘n Pay www.rustenberg.co.za Daisy says: The first thing that came to mind when I nosed this wine was… whisky. If you aren’t a fan of a wee dram, then this may not appeal, but I loved it. Digging deeper you could find hints of papaya and figs, all ensconced in a somewhat honey-syrupy-like jacket. Interlaced with this was a whiff of jasmine, tying in beautifully with the honeyed component – most luscious. I’d go so far as to say this fair white may even complement a curry.

Charlotte says: With enticingly strange wafts of malted barley, lightly smoked meat and honey on the nose, a glass of this certainly stands out in a lineup. Before you sniff and raise an eyebrow though, have a sip and then you get the bright lemon and pear flavours, and a lovely light hay layer then redeems it. I found the acidity a bit high on this wine, but alongside a cheese platter of creamy brie it would be the ideal companion.

“When Oliver Twist asked whether he could have some more, he was talking about a glass of this.” Angelo says: This wine had such a jovial character! Green and golden apples with confected pineapple and sweet tinned fruit were all squeezed into this beautiful bouquet. Deliciously round and with a fantastic mouth feel, this crisp and vibrant wine just kept on producing


Tiaan Langenegger has been crowned Sunday Times Young Chef of the year in 2013 as well as Unilever Senior Chef of the year in 2012 and is currently a finalist in the KykNet Kokkedoor competition. He has a love for good food and wine, shared with friends and family.

magical fruit on the palate. Clean cut with a lingering finish, this was a cracker! When Oliver Twist asked whether he could have some more, he was talking about a glass of this. Silas says: This wine reminds me of being happily trapped in a typical summer’s Highveld rain and thunderstorm. It’s a description that only some of us have experienced, but one that everyone should. Similar to a sweet woman who cooks spicy food, the combination makes no sense, but somehow it works very well. An absolute winner for me. Guest Taster – Ryan says: The nose was probably the least fruity of the lot. It smells exactly like freshly baked Rye bread from my local supermarket, with a touch of greengage - very unique and lovely. The palate was quite herbacious as well, with good acidity and an underlying hint of Granny Smith apple. This would work best with some creamy dishes, so I’m thinking a coconut creamled fish curry.

Our Guest Taster this month is Ryan Bredenkamp. Born in KZN, Ryan hopped around between working on an Emu Ranch in America to studying Pyschology at Stellenbosch, all the time dabbling in the wine industry. Fate, as well as the realisation that he was far too shallow to work on a psychological level with people, intervened to prevent further studies but he did seem to have a knack for pouring and drinking wine. Thus a career in the hospitality industry beckoned, and he’s been working at the acclaimed Reuben’s restaurant in Franschhoek for a year now as F&B Manager. When not at work, or out wine tasting, he can found wandering in the local Paarl orchards and strawberry fields with his faithful Basset hound Lulu.

TasteTeam


Special Report

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

Saving that Special Bottle

For most wine lovers, the wines that are bought are for consumption and statistics have shown that most bottles of wine are consumed on average within 2 hours of purchase.

12 WINE EXTRA DECEMBER 2013


Special Report

T

here are times when perhaps we’re given a special bottle as a gift, or buy one to commemorate a special date, such as a birthday or anniversary. These wines will have to be kept in the best suitable conditions in order to ensure that the wine isn’t spoilt by the time it sees the light of day. Oxygen is bottled wine’s greatest enemy and correct placement of the bottle can adequately protect the precious juice from oxidising once it is firmly stoppered in a bottle. Prevention of the cork drying out and shrinking, thus allowing air into the bottle is key. For this reason, wine bottles have traditionally been stored on their sides, so that the wine keeps the cork thoroughly damp and swollen to fill the bottleneck. Screwcapped bottles don’t have this problem and can thus be kept any which way. Another school of thought suggests that it may be

better for wine to store bottles at an angle, which ensures that both wine and the air bubble are in contact with the cork. This will keep the cork damp but allow any expansion and contraction of the air bubble due to temperature variation to result in air, and not wine, passing through the cork. When bottles are stored horizontally the distance of the air bubble from the cork means that when higher temperatures cause it to expand, wine may be forced out between the cork and bottle-neck (the sugary deposits round the neck of many sweet wines are cited as evidence for this). Then when the temperature drops, the air bubble contracts to form a vacuum and oxygen may be drawn into the bottle. That amount of oxygen may reach harmful levels if temperatures fluctuate dramatically.

“Oxygen is bottled wine’s greatest enemy and correct placement of the bottle can adequately protect the precious juice from oxidising..” Most wine racks in commercial circulation are blithely ignorant of this theory, so if you want to store wine in a place in which the temperature can vary by more than 10°C, it might be wise to put a wedge underneath the front of the rack so as to tilt the whole thing. For the reasons outlined previously, temperature fluctuation is the most serious hazard for wine storage, although the cooler wine is kept, the slower, and very possibly more interestingly, it will develop. The warmer it is stored, the faster it will mature (because heat inevitably speeds up all reactions and vice versa). The actual temperature at which wine is stored is also important, evolution being accelerated at higher temperatures. Care should be taken that it never falls below -4°C, the temperature at which the lightest wines freeze and can fatally force corks out of bottlenecks. On the other hand, at about 30°C DECEMBER 2013 WINE EXTRA 13


Special Report

and above, a wine’s more volatile compounds may be boiled off forever, and the colour and clarity is affected. In very general terms the ideal wine storage temperature is probably between 10 and 15°C, but no great harm will come to wine stored between 15 and 20°C so long as the temperature does not fluctuate too dramatically causing the wine to expand and contract rapidly, with a risk of letting air in. Maximum and minimum thermometers can be very useful for monitoring potential places to store wine.

“..the ideal place for wine storage is a nice, dark, roomy, slightly dank cellar ..” Wine dislikes light as well as heat. Strong light can adversely affect the taste of wine, particularly sparkling wine, and particularly if the bottles are made from clear or pale glass. This is why wine is sold increasingly in almost black bottles, and why 14 WINE EXTRA DECEMBER 2013

champagne is often wrapped in tissue paper or a special light-proof cellophane. Humidity is also quite important. If wine is stored in too dry an atmosphere for several years, the corks can dry out and stop being an effective seal. Damp basements can be good for the condition of the wine, but can also damage labels and make wine more difficult to re-sell. It follows from all of the above that the ideal place for wine storage is a nice, dark, roomy, slightly dank cellar with a single discreet entrance to which only you have the key. It is lined with wine racks but has masses of room to walk around and to stack wine in its original cases, as well as little tasting corner and a large desk for keeping cellar records up to date. For most of us, alas, this cellar belongs in the realm of fantasy. Most modern dwellings have a shortage of storage space of any kind, let alone somewhere cool, dark, quiet, slightly damp and roomy enough for a cache of bottles. Garden sheds and all but the most protected outbuildings are unsuitable


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Special Report

Insulation is generally the key to establishing some decent permanent territory for a large wine collection, whether of a basement, an attic, or a slice of a room which becomes a walk-in wine cellar. Many people will be unwilling to make this much commitment however and are really looking for somewhere to store a dozen or two bottles. They could be kept in an attic, basement or corner of a spare-room under an insulation blanket, or even in an old fireplace or possibly under the stairs. It is useful if possible to keep a bowlful of water on the ground near the wine to keep the humidity level up. Bottles can be stored in wooden wine cases, or those made from the strongest cardboard, so long as the corks are kept damp. A proper wine rack will last longer and can be made to any shape you specify. Double depth models can be useful. The worst place to store wine (a fact unbeknown to many kitchen designers) is by a cooker or on top of a fridge where there are frequent blasts of hot air. If you are serious about wine you can buy an ‘artificial cellar’, a temperature- and humiditycontrolled cabinet like a refrigerator which keeps reds and whites at pre-ordained temperatures in different parts of it. It is also possible to buy a 16 WINE EXTRA DECEMBER 2013

spiral cellar, which can be sunk into a specially excavated hole under ground level, but the installation can be messy. Much the easiest option in many ways, particularly if you have a large quantity of young wine, is to have it stored by professionals. This can cost as much as a bottle of good red per year per ‘case’ and should ensure that the wine is stored in ideal conditions, but it rules out the spontaneity of picking bottles at random from your wine collection. Some cellaring companies also offer advice on when best to drink your wines. Wine sometimes gets to otherwise sane people. They are smitten with the desire to exchange large sums of money for a collection of bottles that will mature over their lifetime. They scramble for smart or rare wines offered paying for it (from a respectable merchant or auction) long before it’s delivered. Reasonably good record-keeping such as that offered by online cellar management systems is needed to ensure that wines don’t languish past their drink-by dates. Importantly, some wine collectors need to be reminded every so often that wine is for drinking!


Exclusive interview

Desmond and the Tutu’s When friends Craig, Doug, Nick and Shane decided to start a band, the first big decision was what to name themselves. Whilst hanging around in Doug’s kitchen, drinking Milo, this

name came up and pretty much stuck. Another option would’ve been Tokyo and the Sex Wales, but Desmond and the Tutu’s just had more of a ring to it.

DECEMBER 2013 WINE EXTRA 17


Desmond and the Tutu’s First and foremost, we simply have to ask: What is a ‘Carguard Tan’?

Doug: You mean you don’t know?! OK, if you’ve been to Pretoria, it would make perfect sense. There are no white car guards anywhere else in South Africa, but Pretoria. Well, a car guard tan is that really deep, dark, leathery tan you can only get from standing out in the sun all day long. Apparently that’s sexy…

Shane: I’m not a huge wine drinker, but I like Alphabetical. I’ve got a shop and we sell a helluva lot of Wolftrap, so that is always an option. Doug: I like Meerlust Rubicon. Let me tell you about something about wine, if you want to spend cash on the right wine, then Meerlust is the place to go. It’s probably the best wine I’ve ever tasted. Nick: I enjoy the Stony Brooke.

Nick: Imagine khaki shorts and a neon vest with tan lines that match. You’ve got your broad-rimmed cricket hat on, with the word ‘Bulls’ written on it in koki, but it doesn’t really help much. Add a moonbag and a pair of vellies to finish off the look and you’ve got it. Craig: The reality is that we don’t think too hard when we’re writing our songs, so it’s often a case of just looking out the window and creating music from whatever it is we see… OK, this could go anywhere… Let’s bring it back to wine. Do you enjoy the juice?

Do you enjoy visiting wine farms?

“.. if you want to spend cash on the right wine, then Meerlust is the place to go.” Nick: I’ve never done it! I’ve never been invited… [Hint, hint – Ed] Douglas: I do!

Are there any wines that stand out for you?

Shane: This is mos a wine farm, right? [Rocking the Daisies was held at Cloof Wine Estate – Ed] BOOM! I love it!

Nick: Yes, anything that’s over 11% alcohol volume tends to be a winner.

Craig: I haven’t really done it yet, but am quite keen to check it out.

Yes, we love it! Wine is amazing.

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Exclusive interview

Have any of you done anything totally ridiculous whilst blotto on wine?

Nick: I have… Doug: Me too… I once drank a whole bottle of JC le Roux and then pee’d out of the window of a moving car… Nick: OK, I have a great story for you. This one time we got drunk, my mate was a 3rd year at Varsity. We lived in Sunnyside in Pretoria. He was seemingly on a mission to get me drunk. He took ALL his leftover booze and poured it into empty wine bottles. It was a combination of wine, Sambuca, tequila and a whole lot of other stuff. Needless to say, I got insanely drunk and very sick. The last thing I remembered was throwing burning toilet rolls out of my flat window… Craig: When I was a 2nd year at varsity, I was at my friend’s 21st birthday on a Sunday. The next day I

was back at class and I was walking through the Humanities building at Pretoria University around 8:30 in the morning, feeling very queasy. The next thing this girl started talking to me about the boots she was wearing. In the middle of this conversation about the boots, I asked her where the bathrooms were as I was feeling sick. She pointed the direction, which was downstairs, so I ran down and before I could reach the bathroom, I ended up being sick all over the foyer of the Humanities building. We were friends before then, but she didn’t even help me out, she just left me there… I still believe the wine was old and that’s why I got so sick. It couldn’t have had anything to do with the amount of wine we had… Or food poisoning…

“He took ALL his leftover booze and poured it into empty wine bottles”

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Exclusive Interview

Desmond and the Tutu’s

Nick: Ja, Paris and then the band’s breaking up… Doug: No, we’re going to Paris next week, then we’re going to be writing a new album… Without Nick… and it’s going to be great. What are your thoughts on the Rocking the Daisies wine by Cloof?

Doug: There are definitely over 160 acts in this wine. I’m just a little disappointed that our name isn’t on the bottle… Craig: Our name is effectively on the bottle as one of the160…. Nick: This wine is good, I’d like to enjoy it with some food and fun times. If a wine were to be made in your honour, what would it be and what would it be called?

Shane: Yes, it looks like wine, it smells like wine, it taste’s like wine… I like it!

Nick: Grapes?

Rocking the Daisies by Cloof Retail price: R30 www.cloofwines.co.za

Craig: Like a kinda fruity, kinda brandy style wine. Nick: Cinnamon, blackberries… Doug: And a tinge of Coke… Shane: It will be a sparkling wine, but not MCC, it would be put through the Soda Stream. Nick: It would be called something really posh with a very grand design on the label. I can see gold leaf… It will be a glass bottle with cork.

“Yes, it looks like wine, it smells like wine, it taste’s like wine… I like it!” Shane: It would be called ‘Desmond and the Tutus – The Wine’. What’s next for Desmond and the Tutus?

Doug: Paris. 20 WINE EXTRA DECEMBER 2013


TableTalk This month: Team South Africa at the World Blind Tasting Championships Kanonkop wine has narrow escape in fire Pussy Nouveau Hits Japan Indian multi-millionaire buys stake in South Africa’s Mullineux

Team South Africa at the World Blind Tasting Championships

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2013 World Blind Wine Tasting Championships took place on the Saturday the 12th of October at Chateau Larrivet Haut-Brion, next to Bordeaux in FRANCE. 16 countries competed to win the title held by Denmark in 2012. Organised by “La Revue du Vin de France”; the oldest

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wine magazine in the world (founded in 1927); the World Wine Tasting Championship saw the first participation of a South African Team, from the national selections made at the South African Wine Tasting Championships 2013. A team of five South-Africans, led by their coach, has been touring France for a full week, exploring

diverse terroirs, improving their knowledge, and getting ready for the World event. Chantelle Swanepoel, Gavin Whittaker, Khuselo Mputa, Roland Peens and Anton Swarts had to recognise 12 wines, selected from 9 countries, and served blind over a period of 2 hours. They had to find the main variety, the country of origin, the


TableTalk vintage, the region and the wine producer. A very difficult game when wines can be as diverse as 1998 Chateauneuf to Pape Rayas or 2010 Californian Roussane from Bonny Doon.

“A team of five SouthAfricans, led by their coach, has been touring France for a full week, exploring diverse terroirs, improving their knowledge, and getting ready for the World event. ” Belgium uncrowned Denmark and won their first World Championship! Team South Africa achieved a very honorable 12th position for our first participation under the cameras of French

TV. Coach Jean-Vincent Ridon is very satisfied and proud of Team South Africa: “Team South Africa performed very well considering that exposing ourselves to various wines of the world is very difficult due to few imported wines being available in South Africa. Team South Africa shares very talented palates and we will endeavor to spread education to secure a higher world ranking in 2014!” The participation of Team South Africa in the World Championships was an event organised as part of the South Africa – France Season 2012 & 2013. More details on www.france-southafrica.com. A road movie about this adventure will be released early in 2014, showing how Team South African bonded together, exploring the diversity of French terroirs and discovering the French lifestyle, interacting with local producers, showing that wine is a common language to all hedonists around the world, whatever community they originate from.

DECEMBER 2013 WINE EXTRA 23


TableTalk Kanonkop wine has narrow escape in fire

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ne of South Africa’s foremost wine producers, Kanonkop, came close to remembering a 40th anniversary for all the wrong reasons after a fire ripped through the estate’s offices and tasting room. The fire broke out last Saturday and came as the Simonsberg, Stellenbosch-based estate prepared to mark the 40th anniversary of its first commercial bottling with a new limited edition wine. An electrical fault in one of the offices is believed to have started the blaze. Flames destroyed the winery’s tasting room and several offices, but did not reach the estate’s wine before the alarm was raised. ‘Fortunately, we were on site,’ said Johan Krige, coowner of the fourth-generation Kanonkop Wine Estate, inbetween helping clear debris. ‘It’s business as usual,’ but, he added it could take up to three months to get ‘everything up and running again’. The group has a makeshift tasting room in its Paul Sauer Cellar. There is no damage cost estimate as yet.

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“‘Fortunately, we were on site,’ said Johan Krige, co-owner of the fourthgeneration Kanonkop Wine Estate, inbetween helping clear debris. ” This week, Kanonkop released its Paul Sauer 40 wine, a Bordeaux blend from the 2007 vintage and priced at R730 per bottle, ex-estate and including value added tax. Only 500 bottles have been produced to mark 40 years since Paul Sauer oversaw the estate’s first commercial bottling in 1973. That bottling was a Cabernet Sauvignon, but Kanonkop has become known as a pioneer of Pinotage in South Africa. Prior to 1973, Kanonkop’s entire stock was sold in bulk to Stellenbosch Farmers Winery. Article courtesy of www.decanter.com


TableTalk

Pussy Nouveau Hits Japan

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he Japanese are crazy about cats: revered in Japanese folklore as having protective powers and symbolizing good fortune, images of felines abound. “Maneki neko” (beckoning cat) statues are ubiquitous throughout Japan, and Hello Kitty products have penetrated most corners of the globe. Now a Japanese manufacturer has hooked on to this obsession to produce “cat wine” – a nonalcoholic beverage made from the juice of cabernet franc grapes, vitamin C and catnip, and intended “exclusively for cats.” Presumably, pets will only be able to drink the product with their owners’ purrmission.

“It can also be served to celebrate the cat’s birthday,... ” B&H Lifes, a pet supplement manufacturer, has titled the wine Nyan Nyan Nouveau – Japanese for “meow” (and also slang for conjugal relations). It admits that during testing most cats did not take to

the wine, but their owners lapped up the concept. B&H Lifes hopes the wine will be bought as a treat so pets can join in the festivities at Christmas and New Year, birthdays, and even the annual release of Beaujolais Nouveau every November. Naturally, the cat would be drinking “Pussy Nouveau.” It can also be served to celebrate the cat’s birthday, and will allow feline participation during the owner’s postwork “happy hour.” The wine costs 399 yen (R40) for 180ml and the company is producing just 1,000 bottles. Is the intention to give it rarity value, like real wine? At any rate, it doesn’t age well. The company suggests that Nyan Nyan Nouveau should be consumed within a year. A word of warning to cat owners: don’t give your pet too much cat wine, or it could end up like Nyan Cat, the hiss-terical star of an internet meme that fans regard as the cat’s meow.

Article courtesy of www.wine-searcher.com

DECEMBER 2013 WINE EXTRA 25


TableTalk Indian multi-millionaire buys stake in South Africa’s Mullineux

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ulti-millionaire Indian businessman Analjit Singh has bought a stake in top South Africa winery Mullineux from English investor Keith Prothero.

The sale of Prothero’s shares in the Swartland producer sees it change its name from Mullineux Family Wines to Mullineux & Leeu Family Wines. ‘Leeu’, or ‘lion’, is Afrikaans for Singh, and the name of Singh’s local business Leeu International Investments. Financial details, and the exact size of Singh’s share, were not disclosed. But, the founders of Mullineux, US husband-and-wife winemaking team Andrea and Chris Mullineux, still own the company and remain in operational control, with Peter Dart also staying on as a minority shareholder. The deal is another sign of growing investment interest in South African wine. In August, Perfect China said that it had acquired an undisclosed stake in Val de Vie’s wine cellar, vineyards and manor House. 26 WINE EXTRA DECEMBER 2013

Delhi-based Singh said his own investment was ‘an integral part’ of growing his private and family business interests, internationally and in South Africa. He already owns three adjoining farms in Franschhoek: Dassenberg, Von Ortloff and Dieu Donné. Andrea and Chris Mullineux said that they remain ‘as dedicated as ever’ to their minimalist approach to winemaking. Founded in 2007 and based at Riebeek Kasteel, Mullineux has quickly acquired a strong reputation for its range of wines, including a white blend, a trio of Syrahs and a Straw Wine. Singh, 59, ranks 87th on the list of Forbes’ list of India’s richest people, with an estimated fortune of US$725m. He founded healthcare and insurance conglomerate Max India Group, of which he is chairman with a 39% stake, and is also nonexecutive chairman of Vodafone India


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Introducing What Food, What Wine? South Africa

The much-anticipated What Food, What Wine? South Africa (WFWW?) competition has opened for entries. Proudly brought to you by The IWSC Group and TWS Media, this competition is without a doubt setting a new standard of wine judging.

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s SA’s first (and only!) major food and wine matching competition, it differs from the other wine competitions in that all wines are judged specifically and only on the suitability of the match. Judged true blind the only details the judges will know is whether a wine is retail priced under or over R100 – i.e. an everyday bottle or a special purchase. “We are really excited about the launch of What Food What Wine? South Africa, to see the competition expand to such a well-respected wine making region is fantastic considering the UK competition was only established in 2011. We are also thrilled to be working in partnership once more with TWS Media”, says Anna Grant, IWSC Head of Sales & Marketing. With a selection of 12 dishes ranging from Bobotie

28 WINE EXTRA DECEMBER 2013

to Skilpadjies via Milk Tart, producers are sure to find the right wines in their cellars to pair with these popular and easy to prepare dishes from the recipes designed by celebrity chef, Jenny Morris.

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


18 Highly respected judges form part of the formidable judging panel, including members of both wine and food media and professional organizations alike. “What Food What Wine? is what we’ve all been waiting for – a competition which properly connects food and wine for the consumer”, says Allan Mullins, wine buyer for Woolworths and WFWW? SA Judge. A further alliance with Wine Extra magazine (www.wine-extra.co.za) will see each of the dishes featured within the magazine alongside it’s top-rated wine pairings as well as a recipe book which will be available for sale. For more information and to enter What Food What Wine? South Africa, visit www.whatfoodwhatwine. co.za. Like our Facebook page www.facebook.com/ WhatFoodWhatWineSouthAfrica and follow us on Twitter @WhatFoodWine.

DECEMBER 2013 WINE EXTRA 29


Chef Micheal le Borgne. From Jersey, Channel Islands, Chef Michael le Borgne, a City and Guilds of London Diploma graduate was trained by Swiss, Austrian and German Chefs and worked in various countries such as Germany, London, Spain and Zanzibar just to name a few..

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ichael left South Africa for 1 year to work in Spain at the time of the Barcelona Olympics in 1992, but came back to SA to head Mortons on the Wharf at the Waterfront. He originally arrived in 1987 to work at Blues Camps Bay and became Executive Chef at Blues and Squares restaurants 30 WINE EXTRA DECEMBER 2013

for the Halcyon Group. He spent 3 years as Executive Chef at Beluga, then went on to be Executive Chef of the V&A Hotel in the Waterfront. Responsibilities changed with marriage and the arrival of his son, so when the opportunity came to join

Foodcorp’s Innovation Centre, The 7th Floor, it brought a new challenge to look at different aspects of national food product development. Today, this is his office and culinary home where he can explore and experiment to his heart’s content.


Lebanese Chicken Livers Ingredients: 500g Chicken livers washed and trimmed of sinew 50g Chopped onions 20g Butter 30g Olive oil 80ml Red wine 100ml Fresh cream 60g Pomegranate molasses 6 Cloves garlic thinly sliced Pomegranate seeds, chopped pistacios and fresh coriander for garnish Method: Pork Belly and ears: Heat oil in a pan big enough to hold the chicken livers. Season livers and fry off all chicken livers until browned on both sides (about 5-6 mins). Remove from the pan, add butter and sauté onions and garlic until soft. Add red wine and reduce for about 2 mins. Add molasses and fresh cream and cook for about 3 minutes. Add seasoning. Return chicken livers back to the pan and cook for 1 minute, turning livers through the sauce. Serve garnished with the pomegranate seeds, fresh coriander and fattoush salad. Note: If you can’t find pomegranate molasses, reduce 500ml pomegranate juice by half and add 250ml normal molasses and stir together

Pair it with AMISTAD SYRAH 2012 RRP: R165; www.bevintners.co.za The maiden 2012 Syrah shows notes of black currant, cracked peppercorns, lavender and rosemary. The palate is full bodied with spicy edges, a silky texture and balanced acidity. The finish is dry with great longevity and a lasting taste of wet stone, cinnamon and cherry. Best served a 16 - 18°C and will benefit from decanting in the first 3 - 5years.

DECEMBER 2013 WINE EXTRA 31


Livin’thelife by Maryna Strachan

Cruizin’ around

A River Runs Through It There are festivals and then there are the Robertson Wine Valley festivals… It seems that these guys really have it together when it comes to promoting their valley to wine lovers who enjoy having fun throughout the year.

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Livin’thelife

Beautiful stands

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’ve personally not been to any of the other festivals like Wacky Wine, Hands on Harvest or Robertson Slow, so when the invite came to check out the Robertson Wine on the River festival, I decided that I should get my act together and make my way there. We set off from Cape Town early on the Friday morning on what turned out to be an absolute pearler of a spring day. Only an hour and a half to two hours from the Mother city, depending on where you live, it’s actually such an easy and scenic drive.

amongst plenty of food and craft stalls. The atmosphere was festive with hay bales to sit on from where you could watch the river flow, listen to some great tunes and be reminded of why we are so blessed to live in this wonderful country of ours. We tasted several wines from the various stands and I’d like to highlight just a few of my favourites, which include the Paul René MCC, the Kleinhoekkloof Taigh Merlot, Sumsaré’s Chenin Cool bubbly box

“I like the fact that it is in one place as you don’t have the risk of driving from farm to farm after a bit of wine. ” The festival took place on the farm Goudmyn, which is situated on the banks of the Breede River. I like the fact that it is in one place as you don’t have the risk of driving from farm to farm after a bit of wine. Met by beautiful marquee tents, we decided to explore… Most of the local wineries had stands

DECEMBER 2013 WINE EXTRA 33


Livin’thelife I loved the quotes at the Excelsior stand

Blanc, the Viljoensdrift MCC and the DeWetshof Louis Michel Thibault Chardonnay. There were several other great wines, but these ones really stood out for me. I do feel that I need to make a special mention of the rather interesting wine cocktail that was prepared for me by none other than Cape Wine Master, Junel Vermeulen, at the Zandvliet stand. A shot of Klippies mixed with some of the Zandvliet semi-sweet Moscato and served on ice was superrefreshing on the hot spring day. One of the other stands that caught my attention was a creative stand of apron-dresses where I tried on a ‘wedding-dress apron’. Other designs included tuxedo aprons and some were quite bling too! I further salivated at the Sweet Temptations toffee stand where I tried a selection of their flavoured toffees that really catered for every taste, including chilli-lovers. 34 WINE EXTRA DECEMBER 2013

What would Wine on the River be without going on the boat trip? Off we toodled to take our places on the boat, which turned out to be rather entertaining as we even had a festival goer who fancied himself a bit of a Kate Winslet/Celine Dion impersonator… OK, he was positively and utterly rubbish, but he certainly had us all laughing at his acting and singing abilities.

“Scheduled shuttle buses also aided things significantly and I applaud the organizers for their management and encouragement of safe drinking. ”


Livin’thelife The organisers encourage festival-goers to wear fun hats with prizes given to the best ones, so we encountered a few fancy-dressers, including pirates and princesses. It really seemed as if most of the visitors were truly embracing the festival and what it was about, with many people travelling from Cape Town and making a weekend of it. Scheduled shuttle buses also aided things significantly and I applaud the organizers for their management and encouragement of safe drinking. From reports, I believe that the rest of the weekend’s festivities were a resounding success and I must say that this is one festival that I will definitely diarise for the future, but next time, I’m most definitely booking accommodation and making a weekend of it. Robertson, you never fail to impress me! Walking down the isle in an apron?

CWM Junel Vermeulen and Maryna share a brandy cocktail

DECEMBER 2013 WINE EXTRA 35


We’ve Been Drinking Creation Viognier 2013

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he story of Creation is as exciting as its spectacular setting on the lofty Hemel-enAarde Ridge. It is the story of an idealistic young winemaker, Jean-Claude Martin and his wife, Carolyn, who upon discovering their little piece of paradise in the maritime appellation of Walker Bay, named it ‘Creation’ and set about taming the wilderness. The name is not only a tribute to the riches Mother Nature has bestowed on the Hemel-en-Aarde valley, but it also refers to the virgin land in which Creation’s vines were established and last, but not least, it is a promise of constant innovation. It was in 2002 that the Martin couple first travelled the rustic Hemel-en-Aarde Road that winds its way along the slopes and valleys of the scenic Babylon Toren Mountain. Like its owners, Creation’s destiny was written in the stars. This was made abundantly clear when the first grapes were harvested in 2006 – the quality was fantastic. The completion of the customdesigned production and maturation cellar in 2007 was another highlight, as was the opening of the tasting room in November 2008. In 2013 the Martins welcomed Jonathan Drake, a Swiss businessman and

36 WINE EXTRA DECEMBER 2013

wine aficionado with a passion for South Africa and its wines on board as a partner. Today, more than a decade after the first fledgling vine took root in the virgin earth, Creation clearly lives up to its evocative name. Constant innovation has positioned it among the Cape’s trendsetting wineries while a steady flow of prestigious accolades has elevated it high up among the star performers. The Creation Viognier signifies all of the typical hallmarks that Creation wines are known for: balance, elegance, distinction and finesse. A promising pale gold, clear and shiny in the glass, this wine is abundantly fruity and forthcoming, yet refined on the nose with fragrant white peach aromas mingling with a rich, creamy character. These follow well onto the palate and combine seamlessly with crisp minerality and bouncy, well-integrated natural acidity. Delicious as an aperitif or enjoy with creamy pasta and poultry dishes.

Price: R92 Available from: Norman Goodfellas, Wine Concepts and Bootleggers www.creationwines.com


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

November/December 2013

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This month: Franschhoek’s ‘The ‘Magic of Bubbles’ Festival Apricot Picking At De Krans The Cape Town Festival of Beer Delheim Goes Green with Riverside Picnics Grande Provence Launches Wine Blending Opportunities Summer Fun at Hartenberg Fleur du Cap & Vygies Entwine at the Taj Hope @ Paul Cluver Much More.....

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CAPE TOWN Franschhoek’s ‘The ‘Magic of Bubbles’ Festival : TThe Franschhoek Cap Classique and Champagne Festival ‘The ‘Magic of Bubbles’, Presented by MasterCard takes place over the weekend of 30 November and 1 December 2013. Visitors can anticipate an unrivalled culinary showcase in the grand marquee situated on the lawns surrounding Franschhoek’s iconic Huguenot Monument, while local winemakers offer the finest Méthode Cap Classiques (MCC) to emerge from the wine cellars of South Africa. Well-known MCC producers participating in this popular festival include Pierre Jourdan, Morena, Môreson, La Motte, Boschendal, Leopard’s Leap, Noble Hill, Plaisir de Merle, Anthonij Rupert Wines, Graham Beck Wines, Krone, Simonsig, Steenberg and Villiera. Some of France’s best Champagnes will be represented by brands such as Billecart Salmon, Champagne Guy Charbaut and Veuve Clicquot. Visitors to the festival will be treated to an array of gastronomic delights presented by the local restaurants that have firmly entrenched Franschhoek’s status as one of the world’s premier culinary destinations. Some of the participating fine dining restaurants include well-known establishments such as The Restaurant at Grande Provence, Bread & Wine, Pierneef à La Motte Restaurant, The SalmonBar, Dieu Donné, Haute Cabrière, Roca, Café BonBon, Huguenot Fine Chocolates and Le Franschhoek. The theme for this year’s festival is black and white, with an emphasis on spots and stripes. In keeping with a tradition that is now as much a part of the festival as is the bubbly, a prize will be awarded to the best-dressed couple on each day. Tickets cost R200 per person and include access to the festival, which is open between 12:00 and 17:00 on 30 November and 1 December, a complimentary tasting glass and tasting coupons. Additional vouchers can be purchased on the day. Children under 18 years will be allowed free entry to the festival.Book directly through www.webtickets.co.za, but hurry as tickets are limited! Use your MasterCard card to pay and receive a 10% discount on your ticket purchase, as well as a 10% discount on purchases made at the festival. For more information visit www. franschhoekmcc.co.za. 12 Apostles and Bouchard Finlayson: An evening of culinary pleasures awaits diners who book a table for The Twelve Apostles Hotel and Spa’s food & wine pairing dinner on29 November, when Azure Restaurant joins forces Bouchard Finlayson. Executive Chef Christo Pretorius has devised a special four-course menu for the evening, with matching wines to be presented by winemaker Peter Finlayson. The dinner starts at 19:00 for 19:30 and costs R545 per person which includes the meal, wine, water, tea and coffee. Bookings are essential and can be made by calling 021-437 9020 or email restaurants@12apostles.co.za.

38 WINE EXTRA DECEMBER 2013

Apricot Picking At De Krans : De Krans Wine Cellar situated in the quaint town of Calitzdorp along the renowned Route 62 invites visitors to join them in the annual apricot picking. This fun family event will take place from 23 November until 7 December, where visitors will be able to pick and sample deliciously sweet, juicy Bulida apricots at the farm, every day (except Sundays) between 8:00 and 16:00. A cost of R4.60/kg will be charged for the apricots and visitors are welcome to bring their own containers. Alternatively containers can be purchased at De Krans at a nominal fee. As part of their annual fundraising projects, the Vygieshof Home for the Aged will offer visitors an appetizing braai on 23, 27 and 30 November, and then again on 4 and 7 December. As these meals are extremely popular, visitors are urged to book beforehand. De Krans is home to some of South Africa’s award-winning ports. Visitors to the farm are invited to taste these ports as well as their valuefor-money wines within the range. For bookings and further enquiries contact Helet or Bessie at the farm on 044-213 3314 or e-mail dekrans@mweb.co.za.


Get Out

Grande Provence Launches Wine Blending Opportunities : Unique wine blending opportunities have been launched in The Tasting Room at Grande Provence Heritage Wine Estate in Franschhoek, for just R150 per person, minimum of 6 pax. Guests will receive three different grape varietals so they may blend their own style of wine. A wine Ambassador will guide guests through the process showing how and why certain varietals blend better than others. After corking their own bottle, guests can then enjoy their own individually blended wine at home; a beautiful memento from the day. These new sessions are perfect for group activities with family and friends or corporate teambuilding. Adding to the day’s experience is a tractor ride through the lush vineyards at an additional cost of R30 per person (max 20 pax per ride). Other wine blending packages include a wine blending session, followed by a wine tasting in The Tasting Room and then an a la carte lunch in The Restaurant for R495.00 per person (excluding beverages and gratuity). Groups with 8 guests or more are presented with a set menu. Visit www.grandeprovence.co.za for other great options on the Estate For bookings please contact Barbara at reservations@grandeprovence.co.za or 021-876 8600.

The Cape Town Festival of Beer :TSouth Africa’s biggest festival of beer is set to take place on the 22nd, 23rd and 24th of November 2013 at the legendary Hamilton’s Rugby Club next to the Cape Town Stadium in Green Point. The Festival is SA’s largest annual gathering of beer enthusiasts, brewers, first timers and connoisseurs and is no doubt the ultimate celebration of brewing heritage, culture and beer craft from around SA and the world. Expect all things beer at the festival – food and beer pairings, guided beer tours, beer pong tournaments, workshops, blind tastings and home brewing demonstrations. Also receive your very own “Beer Passport” on entrance and collect stamps as you sample all beers on show for free! Also look forward to the largest beer judging competition in the country as craft, micro and commercially produced beers earn their bragging rights to this coveted award. If that isn’t enough to keep you busy then enjoy the excellent entertainment line-up with top SA bands as well as live rugby on big screens! Tickets are R120 and are available at www.webtickets.co.za. Visit www.capetownfestivalofbeer.co.za for more information.

Delheim Goes Green with Riverside Picnics : Summer is a time for eating outdoors and picnics are a great way to meet up with family and friends and until the end of April 2014 one can do it in an eco-friendly style when spreading the cotton blankets under the towering oaks at this historic family wine farm. Your hand woven basket, brimming with homemade goodness ranging from pickled pumpkin, cream cheese salmon rolls and ostrich steak salad, to pork rillettes and farm fresh bread, will greet you in a serene spot on the lush lawns, to be leisurely enjoyed to the sounds of the flowing Klip River and abundant bird life. The Delheim Green Picnic costs R149 per person and includes a bottle of Delheim Heerenwijn or Delheim Pinotage Rosé per couple. Vegetarian options are available on request and a special kiddies menu can be arranged at R70 per child. These picnics are on offer seven days a week and pre-bookings are essential To order your basket contact Delheim Restaurant at 021-888 4607 or email restaurant@delheim.com

DECEMBER 2013 WINE EXTRA 39


CAPE TOWN

The Inaugural Lanzerac Ready To Run Stakes The South African racing and social calendar will see the addition of a prestigious new event in November this year. The inaugural Lanzerac Ready To Run Stakes, presented by Cape Thoroughbred Sales (CTS), will open the country’s horse racing season, and is set to become an annual highlight for all racing enthusiasts. On Saturday, 23 November 2013, Kenilworth Racecourse will once again come alive with horse enthusiasts, superb entertainment, good food and top class wine, as this glitzy event makes its debut. Not only

do purchases also qualify for the 2014 Ready To Run Stakes race, but the Sale also provides the chance to shop for a potential future champion at an affordable price. The 2012 Sale excelled and not only produced two stake horses, but two of the most promising two year olds of the 2012/2013 Cape season, namely Antonius Du Bois and Red Ray – both clashing it out on 23 November’s Lanzerac Ready to Run Stakes presented by CTS. For more information about Lanzerac Ready to Run Stakes visit www. lanzeracreadytorun.co.za.

Summer Fun at Hartenberg : Experience the warmth and hospitality, seven days as week, from November until Easter. Be guided through the multi- award winning wines by knowledgeable and enthusiastic staff. A canapé and wine pairing for R100 per person is a delicious treat of five wines including the Bordeaux blend The Mackenzie. Paired with delectable morsels it is an ideal pre- lunch appetiser. Lunch is served alfresco on the terrace, with daily blackboard offerings. Choose a table under the trees or lounge on cushions on the lawn with a beautifully packed picnic basket. All ingredients are locally sourced, free-range and complemented by home baked breads. R150 per person, which includes a bottle of estate wine to share between two. Children’s picnics are R50 for under twelve’s. The children’s play area, boules, strolls in the wetlands and bird watching round off a perfect day in the sun drenched winelands. For more information and bookings contact the farm on 021865 2541 or email info@hartenbergestate.com.

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Fleur du Cap & Vygies Entwine at the Taj: Experience the elegance of Fleur du Cap Unfiltered wines paired with indigenous vygies (succulents) at the super luxury Taj Cape Town during the month of November. Open from Tuesday to Saturday between 12:00 and 19:00 in the Lobby Lounge at Taj Cape Town, the exhibition will culminate in a superb Fleur du Cap Wine & Salt dinner, designed by guest chef and salt aficionado Craig Cormack at the hotel’s, Mint Restaurant. Inspired by Fleur du Cap’s close affinity to nature as expressed in the Fleur du Cap Unfiltered range, botanist Jan Vlok and wine writer Neil Pendock have joined forces to find the ultimate in pairings for the Fleur du Cap & Vygies exhibition. Fleur du Cap Unfiltered wines, a powerful expression of prized vineyards sites situated in the Cape Floral Kingdom, will be paired with the indigenous succulents such as Koeispene (Glottiphyllum regium), Haaibekkies (Gibbaeum pubescens), Sonskynvygie (Drosanthemum bicolor), Spekboom and Sterretjiebos. The Fleur du Cap Wine & Salt dinner at R295 per person, will commence at 19:00 on Thursday, 28 November at the hotel’s Mint Restaurant. For bookings call 021-819 2000 or email restaurants. capetown@tajhotels.com.


Get Out

Hope @ Paul Cluver - Come enjoy an evening of entertainment with great wines under the stars in our magical, woodland amphitheatre at Paul Cluver Wine Estate, Elgin. Profits from these events will be used to restore hope to some of the most vulnerable people in the Elgin and Grabouw community through our projects: ThembaCare Grabouw and Village of Hope. Seats are unreserved and available on a first come, first served basis. Tickets are limited to just 600 people, so grab yours whilst you have the chance! Enjoy a family-friendly, chilled-out day of music at the magical Hope@PaulCluver forest amphitheatre in Elgin on the 30th of November. The same people who brought you Hope 2012 Music Festival last year at Elgin Country Club have decided to do a baby sister version this year by applying the same formula but on a smaller, more intimate, scale. (A little bit of) Hope Music Festival features the cream of the Cape’s musical talent and will be guaranteed to get your feet tapping. It will be headlined by the fantastic one-man-folk-band,

JEREMY LOOPS and the musical delights of new, homegrown, sensation MATTHEW MOLE. Indie, retro-rock band, THE PLASTICS will be in support as well as the inimitable Al Bairre, Rudimentals and Morning Ms Dednam. The event will also showcase award-winning Elgin Wines for tasting and will have plenty of activities to keep the little people amused too! Tickets cost R200 for adults and R100 for kids. On the 7th of December Cape Town’s own chart-toppers MACSTANLEY present an intimate, semi-unplugged set of their best-known songs and more. Enjoy their catchy melodies, engaging lyrics, and the charismatic presence of vocalist Andy Mac, while looking out for some re-workings of old favourites, some stories behind the songs and a live string-section. All of which taking place in our beautiful intimate open-air arena circled by a towering Eucalyptus forest.. Tickets cost R220. All tickets are available from www.computicket.co.za. For more information, please visit www.paulcluver.com.

Gabriëlskloof’s Favourite Things Market : Gabriëlskloof will be transformed into a festive and fun ‘happy place’ when the 4th annual Favourite Things Market will add some colour, creativity and charm to the silly season on 13 and 14 December. Ranging from prized Kokkedoor koeksisters and homemade pestos to fresh oysters and bubbly, this authentic and trendy market showcases more than 30 passionate producers who will make, bake, curate, craft, sew and share their seasonal delights for you to stock up in style. With beautiful tables brimming with organic produce, local cheeses, artisan beers, real Dutch stroopwafels, handmade butter, cured meats and much more, this lets-get-together-and-revel-in-all-things-beautiful-and-favourite feast is ideal for that last minute Christmas shopping. With the soulful sounds of the French accordion and jazzy tunes of Tim Burnz wafting through the air, guests can browse the enticing stalls and shop to their heart’s content. Or simply relax on the lawn after a game of pétanque whilst the young ones enjoy the jumping castle and other fun activities in the estate’s chapel – think of it as a special and blessed kiddies area. The Gabriëlskloof Favourite Things Market is your ticket to the perfect day out with the whole family. The market kicks off on Friday, 13 December, at 17:00 till 21:00 whilst all the magic will be repeated on Saturday, 14 December, from 11:00 until 18:00. For more information contact Nicolene Finlayson at 082 852 6547 or nicolene@gabrielskloof. co.za.

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CAPE TOWN

Complimentary Monday Wine Tastings at The Vineyard: Each Monday from 6pm to 7pm during the month of November, The Garden Lounge at the Vineyard Hotel & Spa will host a series of complimentary wine tastings from some of the country’s leading wine estates. Superb wines from acclaimed wine champion, Bon Courage, tucked neatly between the Breede River and the impressive Langeberg will take place on 18th November. Bon Courage is best known for its noble whites, classic reds and fortified dessert wines. Wrapping up the month on the 25th November, it’s the turn of award-winning and community driven wine estate, Fryer’s Cove, based on the West Coast near Doringsbaai, who will be showcasing a selection of their top vintage labels. A representative from each estate will host the tasting from 6-7pm, acting as a guest sommelier. The wine tastings are free of charge to all who attend For more information or to make a booking, email eat@vineyard.co.za, call 021-657 4500 or visit www.vineyard.co.za.

PORT ELIZABETH Gift and Craft Market: Port Elizabethans searching for that special Christmas gift or a well-deserved year-end treat can look forward to finding it when the annual Christmas in the Home market returns to Moffett on Main Lifestyle Centre on November 28. The four-day gift and craft market will showcase the very best in handcrafts and design, with everything from stylish décor to gourmet foods and boutique-style clothing and accessories. With over 150 stalls to choose from, visitors to the upmarket expo will be spoiled. This year’s line-up would include exhibitors from as far afield as Mthatha, Upington and the Southern Cape, she said. . For more information, contact Elsje on 082 873 7663 or elsje@truebluecommunication.co.za

42 WINE EXTRA DECEMBER 2013


Get Out JO’BURG

Nataniel Festive Kitchen : If you’ve been sitting with your hands in your hair about the dreaded December family dinners, you may relax now, you will find your inspiration again in Nataniël’s Feeskombuis. During these unique “kook-enklets” events, he literally stands on stage and demonstrates simple, yet delicious dishes, while he constantly chatters spontaneously in his trademark hilarious manner. The recipes from the particular evening’s demonstrations are available in the foyer after the show, and thereafter also on the website. The final seasonal kitchen for 2013 takes place

on 25 November, come and enjoy a lovely evening with us, for old times’ sake. Doors open at 19:15, the show starts at 20:00 and it is 1 hour 30 minutes long, with no interval. Ample secure parking is available at the venue and wheelchair seating is available. A cash bar is available before the shows in the foyer of the theatre. Cameras, glass objects, knives, guns and your own alcohol are not allowed into the venue. The event takes place at the Atterbury Theatre in Pretoria.Tickets cost R180pp. Bookings through www.computicket.com.

Moët & Chandon Dinner: You are invited to join Moët & Chandon’s acclaimed chef Pascal Tingaud for a Grand Vintage Dinner hosted by Tsogo Sun Sommelier, Miguel Chan. The dinner focuses on the elegantly sleek and particularly graceful Grand Vintage 2004, which holds irresistible appeal for lovers of finely aged champagne. The dinner takes place on Thursday the 21st of November at the Palazzo Hotel, Montecasino and tickets for the full wine paired gourmet dinner costs R695 per person. For more information or to book your seats, call Miguel Chan on 011-510 3730 or email Miguel.chan@tsogosun.com.

DURBAN Dinner & Dance : Overseen by Maitre d’, Hendry Pakeree, the famous Dinner & Dance in the elegant Grill Room every Saturday evening, is a highlight of the Durban weekend calendar. The Stuart May Band provides the live entertainment, as you work your way through the four-course set menu, which is a selection of original Grill Room dishes, Mrs Bea Tollman’s famous personal recipes and contemporary new additions by Executive Chef, Kevin Joseph. The cooking style is classic and makes use of the freshest, seasonal ingredients. The Dinner and Dance experience starts at 19:00 and is priced at R470 per person. This experience can also be added to an overnight stay. Booking is essential. To book call 031-514 5000 or email restaurants@oysterbox.co.za.

DECEMBER 2013 WINE EXTRA 43


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December 2013