FOR WINE LOVERS, NOT WINE SNOBS
WineExtra AUGUST 2013
Fermentation getting a reaction
Malbec madness Livinâ€™ the Life
the wine show hits the windy city
JaDE FAIRBROTHER fun, sea and saucy sauvignon Official SA Media Partner
cola-flavoured wine - Butter Pork Curry - savage wines
Contents AUGUST 2013
Editor’s letter Taste Team
Livin’ the life
Wining the People of the Friendly City
The Pleasures of Malbec
We’ve been drinking
Savage Red 2011
Fermentation: The Process and Purpose
Jade Fairbrother - Beauty and brains
Table Talk Now you’re cooking
Our pick of the very best viticultural-based events, and some womens day ideas
Butter Pork Curry
Outspoken, trustworthy and aggressive, Jade Fairbrother made her modeling debut as a Playboy Playmate
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Editor’s letter Maryna Strachan email@example.com Follow us @WineExtra
A question I’m often asked is what my favourite wine is. My answer? It depends… On the weather, my mood, the location, whether I’m enjoying it alongside a meal (and what that entails), who I’m with and the occasion. I suppose the true answer simply has to be ‘wine itself’. I’m very fortunate to sample many different wines all the time and am so often surprised and amazed at the variety available to us. I’ve had some phenomenal international wines, an array of vintages and a handful of not-so-good versions. What wine means to you and how you experience it, can depend on so many factors. We are all different, have different opinions on every aspect of life and are so lucky to have the range of options that we do. At the most recent Wine Show in PE, I was speaking to a lady who said that she always buys wine from a particular producer. “I just know it’s always good”. Later on I ran into the same lady. I asked her if she’d tasted anything special at the Show. “I didn’t realize that there were so many different wines and that they all had such different flavours”, she replied, flabbergasted. While I agree that brand loyalty carries a lot of weight, I think that too many people are like this lady. There are so many options to choose from, there are various styles and flavour profiles and if you don’t get out to sample them, you’ll simply never know. Join a wine club, find out if your local wine shops do regular tasting events and go to wine shows and festivals where you can try the wine before you buy. There’s a massive array of wines out there and you might just be surprised at what you find to enjoy.
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TasteTeam The Pleasures of Malbec
The Malbec grape may have originated in southwest France, where it is still grown under the name Cot, however, the grapeâ€™s international profile has surged not because of whatâ€™s going on in France, but rather because of current trends in Argentina. Its flavours are straightforward, with notes of spice and red-berry fruit. The best Malbecs also have a lively acidity and approachable tannins. Think of it as a meatier, manlier version of Merlot. This month, the Taste Team had an amazing evening of indulgence at Anura where they gathered to sample this marvellous flight of Malbecs and were treated to a delicious meal at the Lilypad restaurant. Anura Vineyards is owned and run by Tymen, Jenny and Lance Bouma and is situated between Stellenbosch, Paarl and Franschhoek.
From left to right: Bellevue Morkel 2010, by Bellevue RRP: R95. Doolhof Malbec 2010, by Doolhof , RRP: R120. Anura Malbec 2010, by Anura, RRP: R95. Druk My Niet Malbec 2010, by DMN Wines , RRP: R125. Plaisir de Merle Malbec 2008, by Plaisir de Merle , RRP: R230. Raka Malbec 2009, by Raka Wines, RRP: R110
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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.
Bellevue Morkel 2010 RRP: R95 ; Stockists: Availabe directly from Cellar www.bellevue.co.za
or cry in parts. It was so enticing and flavourful, yet honestly I was just left feeling slightly confused by it all. Maybe my tastes simply aren’t that refined yet to fully appreciate it, but I’d love to give it another go. Silas says: I’m transported to a weekend away with some friends to a secluded forest some time back. The reason I say this is because this wine has something different and not obvious about it. It’s like that day in the forest where every step you took had no obvious direction. Nature would just come at you from all angles, a little different with every progression. This wine behaves in a similar way. If you fancy something that is a little bit different, then this would be it.
Daisy says: Imagine chewing ten pieces of Airwaves chewing gum - that is what you sense when nosing this wine – extreme mintyness. This menthol component carries all the way through to the back palate and then oddly dissolves to nothing just as quickly. Also on the nose are hints of smoked bacon and guava – delightfully different. I think you’ll either like this or you won’t. Charlotte says: Like an arty foreign movie which everyone raves about, this wine had so much going on. With its aromatic flavours of buchu, mint, cinnamon and dried fruit and then the wacky subtleties of tar, smoked meat and honey blossom on the palate, I didn’t know if I was supposed to laugh
“Prepare to lick your lips. And if you share it, who knows what can happen?” Guest Taster – Francois says: Have you ever been to Oom Samie se Winkel in Stellenbosch? Okay okay, it is next to De Akker… Now you know! This wine encompasses everything of this landmark. Kool-aid paired with dried guava roll and a melange of dried spices - too many to mention. The warmness of cumin and cinnamon calms you and puts you out to rest. This is the way my taste runs. Prepare to lick your lips. And if you share it, who knows what can happen?
TasteTeam Doolhof Malbec 2010 RRP: R120; Stockists: Old Cape Wine Shop, Wine Concepts on Kloof, House of Wines www.doolhof.com
Daisy says: A wonderfully weighty, almost-syrupy wine which had me announcing, “yes please!” on first sip. The old-school candy shop Coca-Cola sweeties drifted around on the nose, followed by the same herb-like aroma that has been a common denominator in most of this line-up. It was luscious and lingered on the palate. I’d say that this wine would do well on its own or against a hearty meat dish. It simply tasted like more. Charlotte says: If you had to bottle up the warm and fuzzy feeling you get whilst watching a dramatic, yet romantic tale of everlasting love, this wine would be it. The nose offers up
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TasteTeam strawberry and cream flavours, with a splash of cranberry tartness, whilst the mouth feel is intense, concentrated and more savoury in character. The finish is weighty, yet with a delightful wispiness to it that just leaves you wanting more. A worthy Oscar winner in my opinion and one for the ages that everyone will enjoy.
Anura Malbec 2010 RRP: R95 ; Stockists: Wine Concepts, Buxtons La Cave and Vino Pronto www.anura.co.za
“An elegant, yet dramatic drinking experience, this one is a cult classic…”
Silas says: Possibly one of the most pleasurable wines I have had the privilege of drinking in quite some time. Very easy, this wine made me feel as though I was suddenly hit with the courage to just walk up to a beautiful woman and ask her out. She says ‘yes’, of course, and a power ballad becomes the theme song to my life. This wine is very good. I feel as though every decision in my 27 years on earth has led me to this glass.
“I feel as though every decision in my 27-years on earth has led me to this glass.” Guest Taster – Francois says: The allure of Malbec is personified right here with a minty, tangy introduction and then... I remember those sweet and sour sweeties you could buy at any cafe (when I was still young and beautiful, now I am just beautiful…). You would put a lot of them in your mouth in one go, so that the flavours would mingle. Seeing that most South Africans open the bought wine on the same day and often within the hour, this is the wine that would give you that immediate gratification..
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bolstering and supporting all the other elements but not overwhelming them in any way. An elegant, yet dramatic drinking experience, this one is a cult classic – one that I’d happily enjoy time and time again.
Daisy says: There was a glorious, yet subtle smell of wood, followed by whiffs of beautiful burnt butterscotch and feint traces of elegant perfumery. A second layer followed with a ‘green’, earthy element running through the heart. Each of these heartily greet the palate and hang around in your mouth. Mulberries dawdled as an afterthought. Charlotte says: The most unique wine in the line-up, the flavour profile certainly stood out from anything else we tried; thatched roof, herbal shampoo and mulled wine on the nose and then an earthy, rum & raisin chocolate finish. There is great structure within each and every sip, with the oak layer and tannins
Silas says: This wine reminds me of that anticipation of a warm bath on a cold evening. That moment when you know you are about to kick your clothes off and soak in a well that will relieve your angst and tensions. I find comfort in how this wine makes me feel. From the taste to the slight warmth it leaves in me. The most sensible thing to do is stock up on it for those rough days that we sometimes just cant seem to avoid. G u e s t Ta s t e r – F r a n c o i s s a y s : Sweetness is promised and proclaimed on the nose and it follows through rather nicely. As comforting as that old pair of jeans that you have had for 15 years and will never, ever go to the homeless. Rum and raisin flavours rise above the vanilla and it even had that synonymous bite that you would expect. Close your eyes for the happy thoughts.
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…
Druk My Niet Malbec 2010 RRP: R 125; Stockists: Terra Mare, Vino Pronto en Sunset Beach Wines www.dmnwines.co.za
appreciation. Voluptuously soft layers of violets, silky tannins and a savoury, smokey cigar box spice all combine effortlessly to create something that is mysterious and deep, yet satisfyingly dramatic.
TasteTeam Plaisir de Merle Malbec 2008 RRP: R230; Stockists: Available directly from Cellar. www.plaisirdemerle.co.za
Silas says: This wine’s strong aroma reminds me of a feisty brunette I once met, who wore an ashy perfume. Although not too strong on the palate, the wine is very perfumed. I’m in the habit of complementing my current lady on the scent of her hair and no matter how many times I’m near her, it smells fresh every time, just like this wine. I suppose if I were to save a bottle of wine for nights of reminiscing, this would be it.
Daisy says: A beautifully deep, inkypurple wine with delicate aromas of oak and black cherries on the nose. A few swirls of the glass and a second layer of smoke and a feint herbaceousness pushed through. This Malbec had a beautiful mouth-feel that lusciously coated the taste buds leaving a cocoa powder finish on the tongue. Charlotte says: This wine swirls beautifully in the glass – dark, rich, ripe and purple/black in colour, it instantly draws you in with its intensity. Like some artsy noir film, with an unknown yet talented cast, this wine is not for the frivolous drinker. It demands some form of intelligence and understanding of its complexities and nuances for proper
“It demands some form of intelligence and understanding of its complexities and nuances for proper appreciation.” Guest Taster – Francois says: The Karoo springs to mind as my senses met this Malbec. Fynbos, prickly pear and simmering on the background, is the dustiness that this stunning part of the world is renowned for. On the palate it burst of those liquorice katjies that my mom use to buy for me at the old Stuttafords in Adderley Street. Some sweet and spicy flavours, but the Karoo is still lurking in the background like that monster in a Stephen King novel.
Daisy says: To my nasal passages, this wine smelled like a delicious pork roast: rich, meaty and hearty, and then the same herbal element as the Druk My Niet, ran through it. There was a tinge of brown to her purple-based hue and a floral, pot-pourri-like component stepped forward as well. A lingering mouth feel called for another sip. Pair this with any stew, as long as it has dumplings. Charlotte says: Sometimes movie trailers, like the aromas in a glass, tend to give all the best bits away before you even watch the final product. This wine is similar. The nose is so exciting with its lavender, meaty, Coke bottle sweets all coming together in this delightfully
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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.
weird, yet wonderful way, yet when you take a sip you kind of expect something even more exciting to come forth. With such a stellar cast and the quirky teaser of a nose I suppose I just expected something with a bit more oomph on the finish instead of a cliff hanger.
it all. Imagine Bovril, biltong, old spice cologne and oxtail stew all brought together by some firm, grippy tannins that leave a dry, yet intense finish in your mouth. This wine certainly packs a punch.
Raka Malbec 2009 RRP: R110; Stockists: Norman Goodfellows and Bootleggers www.rakawine.co.za
Silas says: The scent of this wine takes me back to Jo’burg and the interesting combinations of smells before an afternoon storm would come down and cleanse the city. That storm is what I imagined I would find in a glass of this wine. And true to its word, it does live up to a rumble of masculinity, which almost misleads you with the subtle smell that you experience before the drink. A pleasant memory of home.
“…a gang of berries that surrounds you and drags you off to the tall grass.” Silas says: Although it has a very definite ripeness to it, it’s not as big and bold as the other wines I had on this night. The only way I could see myself buying this wine was on the advice of a librarian. Or maybe if I was on my way to a slightly easy-going mass. I think that what I’m trying to say is that it is a very simple wine. I can only really fault it on the thought that this wine is made for the drinker who appreciates an easier going drink. Guest Taster – Francois says: Like that well remembered first kiss, this one lingers invitingly with a lot of promise. Again, it is a gang of berries that surrounds you and drags you off to the tall grass. Then you taste it and find it is full of wine gums, but not the fancy ones - the one that you buy in a roll for R4,20. Sadly, because it promised so much at first sniff.
Daisy says: There was a damp, almost fungal element to the nose of this wine, followed by whiffs of mint and a faint trace of raw steak (think having a braai in the forest after it’s rained). I found this wine to be a little thin and lacking in depth after the initial smells and the palate faded a bit too quickly - leaving me wanting more.
“This is the Chuck Norris wine in the line up…” Charlotte says: This is the Chuck Norris wine in the line up – with so many masculine flavours leaping out at you, kicking and flying through the air, you’re not sure whether to duck, laugh or be in awe at the sheer manliness of
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Guest Taster – Francois says: There is an abundance of mulberries, wolfberries and sun-dried tomatoes that tickle the nose, but then it is surprisingly shy on the taste. The tannins are there, but it lacks the jammy-ness and most importantly the yummy-ness. The shyness is sadly deafening, as opposed to taking the wine to another level. Francois Koegelenberg was born a n d ra i s e d i n t h e eve r- st u n n i n g Stellenbosch. Today he lives in Pniel with his beautiful and ‘feisty’ wife, Giselle. He has been selling good wine fortwenty years and now does so at Anura Vineyards. He believes that there is a pleasing sense of being around 25,000 young people who are having the best years of their lives!
Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?
Fermentation: The Process and Purpose D
uring the primary fermentation of wine, the two grape sugars, glucose and fructose are converted to alcohol (ethanol) by the action yeast. The by-products of primary fermentation are aromas and flavours, carbon dioxide and heat.
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The production of heat during fermentation (i.e. it is an exothermic process) means that during fermentation the temperature of the fermentation vessel will rise and will require action on the part of the winemaker to cool it down.
Special Report White fermentation is usually conducted in the range of 8-19°C, and red wine fermentations typically are allowed to run at between 25 and 32°C. At temperatures higher than this, there can be a loss of desirable aroma and flavour compounds and unattractive aroma characters in the spectrum of caramel, burnt or cooked characters can be produced. There are many types of yeast, but two closely related types known as Saccharomyces cerevisiae and Saccharomyces bayanus are the ones that are responsible for fermentation. These species of yeast are encouraged to conduct the fermentation because they: • Are alcohol tolerant. That is, they can continue to ferment sugars to alcohol even during the latter stages of fermentation when the sugar is low but the alcohol content is high. • Can establish a viable population in an environment of high sugar (190-270 grams per litre)
and high acidity. • Are strong and consistent fermenters even at cold temperatures. • They ferment quickly and only stop when all the grape sugars have been utilised. Otherwise we would be buying sweet, low alcohol wines. • Are more tolerant to sulphur dioxide than other yeasts and bacteria. • They produce wine-like aroma and flavour characters. In white winemaking the juice is usually inoculated with yeast following its clarification. The most common type of inoculation is that using an active dried yeast culture. Yeasts are freeze-dried and stored in vacuum packed tins by yeast supply companies ready for use. The winemaker then rehydrates the yeast in warm water bringing them out of their state of suspended animation. The hydrated yeast is then added to the juice.
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Special Report Another less interventionist approach is to let nature take its course. The grapes have a bloom that contains active cells of Saccharomyces cerevisiae. After juicing the grapes these grape yeast cells and other yeast cells picked up from the winery equipment then start to convert the grape sugars to alcohol. This type of fermentation is variously called natural, indigenous or spontaneous fermentation.
suggestion however has not been conclusively demonstrated scientifically. The rational for the suggestion is that the natural yeast flora on the grape is genetically heterogeneous, i.e. consists of multiple strains and this is the reason for the improved mouth-feel. • Cost. Spontaneous fermentation costs nothing to initiate.
The former approach is common in New World winemaking whilst the latter is more often practiced in Europe. So what are the advantages and disadvantages of each approach to inoculation?
The disadvantages of spontaneous fermentation are: • Lag time. Yeast cells increase in number by division. One becomes two, two become four, four become eight etc. The initial numbers of yeast cells in an un-inoculated juice are by nature low. Dividing from a low initial base of cells means that it takes longer for fermentation to become active. A wait of 3-4 days is typical. In large commercial wineries where the vintage is planned to work like clockwork, with tanks becoming free just when purchased fruit is to arrive at the weighbridge, the uncertainties of spontaneous fermentation present excessive risk. When inoculating, the winemaker adds about 5 billion cells per litre. Quite a head start over spontaneous fermentation. • Higher probability of spoilage. In theory this should be a problem but in practice it rarely is. Sometimes other spoilage yeasts and bacteria take advantage of the ecological void caused by the shortage of active yeast cells in the early stages of spontaneous ferments. In practice this can be
The advantages of winemaker inoculation are: • Choice. Many different strains of Saccharomyces cerevisiae have been isolated and have different properties. Some produce very fruity aromas, whilst others produce more neutral characters. Some ferment better at colder temperatures than others. • Consistency. All strains are selected for their ability to meet the general necessary criteria given above. This maximises the chances of clean and complete fermentations occurring. The advantages of spontaneous inoculation are: • Better mouth-feel. Many commentators report that they feel spontaneous fermentation promotes better mouth-feel in wines. That is, the wines are thought to be softer and creamier than those made using single strain starter cultures. This
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White wines are often left in contact with the dead yeast cells (lees) that fall to the bottom of the barrel following the completion of fermentation. This contact is usually for a period of six to nine months, and the lees can either be left or stirred (batonage) at regular intervals. Barrel fermentation and lees contact increases the aroma and flavour complexity, imparting smoky, toasty and cheesy flavours to white wines. Some winemakers also feel that barrel ferment results in better integration of fruit and oak, which imparts a creamy texture to the mouthfeel. However, if it is overdone, the wine can take on overt doughy and marmite characters. Fe r m e n t a t i o n i s c o m p l e t e d w h e n a l l t h e fermentable sugars have been converted to alcohol. This end point is measured chemically. Once the wine is deemed free of fermentable sugar, i.e. dry it is cooled to 4oC and the dead yeast cells (known as gross lees) are allowed to settle. The relatively clear wine is then racked to remove the gross lees before it is stabilised and filtered ready for bottling.
WINE FOOD & F E S T I VA L 9 & 10 AUGUST N2 CAPE TOWN
avoided by ensuring that the acidity of the juice is sufficiently high. Saccharamyces cerevisiae is more tolerant to acidity and sulphur dioxide than most other organisms and winemakers use these facts and engineer the juice environment to favour its growth over the undesirable microbes. The white juice may either be entirely fermented in barrel or in tank and when partially completed, transferred to barrel. With red wines, practicalities demand that they be fermented in tank for most of duration of the ferment (so as to ensure appropriate extraction of colour and tannin from the skins), before the coloured, partly fermented juice is drained into barrels to complete the fermentation. Temperature control in barrel ferments is pretty basic. The barrels are placed in a cool room and the wine is left to ferment. The smaller volume and relatively high surface area of the barrel aids in temperature control. Barrel fermentation is generally carried out for premium full-bodied styles and used with varieties such as Chardonnay, Semillon and occasionally Sauvignon Blanc. Any full-bodied red wine can benefit from partial barrel fermentation.
WINE & FOOD F E S T I VA L
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AUGUST 2013 WINE EXTRA 15 w w w. c o mp ut icket .c o m
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Jade Fairbrother Outspoken, trustworthy and aggressive, Jade Fairbrother made her modeling debut as a Playboy Playmate and went on to become the first ever South African Playboy Playmate of the Year. Itâ€™s not been an easy journey, but one which saw her meeting Hugh Hefner and visit the iconic Playboy Mansion in Los Angeles. Images by: Mark Freeborough Shot on location at: Leopard Lounge - 12 Apostles Hotel
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Jade Fairbrother We know you as SA’s first Playboy Playmate of the Year. How did that come about?
I was very fortunate. I’ve always wanted to model and be in the limelight. The reality is that I’m very short and with an industry standard, to be a successful model, you need to be at least 1.75m tall and I’m nowhere close. I’ve had the doors closed on me on a number of occasions by modeling agencies and casting agents of all kinds.
Born and raised in Cape Town, tell us more?
I’m an only child who grew up in ‘The Republic’ of Hout Bay. I bounced around the city a fair bit over the years, attended school at Springfield Convent in the Southern Suburbs and did a BA in Psych and Crim. Today I live in Claremont with my husband. I believe local is lekker. So you’re a bit of a CSI?
Well, initially that’s exactly what I wanted to be. When it got down to the nitty gritty of it and all the theory, I realized that I wasn’t the kind of person to be stuck behind a desk for a living, so I left that in my final year, much to my father’s dismay.
Initially when Playboy returned to South Africa in 2011, they had open castings, inviting girls of all shapes, sizes and ages to attend. At the time, I thought “either I’ll make it or I won’t, but at the very least, I should try”. After a few months, they contacted me to say that I had made it and ended up being Miss September 2011. The shoot took place at the Cape Town Stadium, which was the first shoot to have ever been done there. This shoot was really cool as it had a full set with extras and the works. Fortunately I’m not very shy, but it was quite a lot to take in, a great experience and a good laugh. Then it all just continued, a panel of judges and readers votes put me at the top as Playmate of the Year, which was a huge honour. That has really given me such a great platform to get to where I am today. Without Playboy, I really would’ve just been this tiny little blonde girl, trying to make her way through life. I know there are several of the other girls whose lives have changed just as dramatically. Playboy is such a huge brand, but sadly, here in South Africa, it hasn’t had the reception it deserves. I’ve also been published in a range of international issues such as Playboy Hungary, Netherlands, Kroatia and Norway.
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You flew to LA to meet Hugh Hefner. What was that like?
The trip itself was part of my prize for winning Playmate of the Year 2012. I spent a week in Hollywood and Beverley Hills and one of the funniest experiences was taking a tour of all of the famous peoples’ homes. The tour took us past the Playboy Mansion and as people were clicking away, taking photos, I relayed my experience of visiting it just the night before and could actually show them photos of the inside. Actually it was quite surreal.
my ‘thing’. More recently though, as I’m past that whole club scene, I’m dealing with brands, people of stature and sophisticated dinner parties, wine is really the more acceptable drink. It’s very rare these days to find people who don’t drink wine at all, even though most people have their own taste as to whether they enjoy white, red or specific varietals. What kind of wine do you prefer?
When did you first get into wine?
Personally, I prefer white wine. I find red wine too heavy and strong and I simply can’t take it. A good Chenin Blanc is great, but my favourite is Sauvignon Blanc. A good bubbly is always great, should the occasion arise – any reason to celebrate. I really enjoy the Haute Cabriere Chardonnay/Pinot Noir, which is one of my favourites. If I’m buying everyday wine for drinking after work, I opt for brands like Tall Horse and Leopards Leap as they’re affordable and really good quality at the price. I enjoy cooking most nights and there’s nothing better than doing so with my favourite tunes in the background, whilst enjoying a nice glass of wine.
I must be honest, I’ve always been of the opinion that wine was an acquired taste and it wasn’t really
If you had to choose a wine off the supermarket shelf which you could take to an impromptu
I attended a cocktail party one night and a dinner on another. Peoples’ perception is that all the girls are prancing around the house and it’s one big, constant party, but that’s really not the case. It’s only Hef and his wife Crystal who live there. He was so humble and sincere. He came down the stairs and greeted me so warmly, knowing exactly who I was and where I was from. I was genuinely taken aback.
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Jade Fairbrother gathering of friends that you knew wouldn’t let you down, what would it be?
If a wine were to be made in your honour, what would it be and what would it be called?
To be honest, I would always stick to something that I knew. I think it’s about whether I personally enjoy it. My girlfriends don’t judge and I know that if I like it, they’re likely to like it too and if they don’t, then it means there’s just more for me! And in all fairness, I’ll probably take two bottles rather than just one. There’s nothing worse than being unprepared.
It would either be a Sauvignon Blanc or a white blend. I would like to think that the bottle wouldn’t be the standard as I like to stand out and be different from the rest. It would have a screw cap instead of cork. And with regard to the name, I reckon ‘Jaded Relief’ would do it. Obviously the word ‘Jaded’ is a play on my name, and shouldn’t be confused with the negative connotation of being jaded, so the relief part is where wine’s medicinal role comes into play and how it brings relief after the first sip.
You’ve travelled abroad a fair bit. What do you think of international wines, compared to South African wines?
Have you ever done anything silly or embarrassing after a few glasses too many?
I’ve been to America, the UK and France and I can honestly say that of all of the wines I had, none of them were as good as what we have here. I actually told my husband at one point that I simply couldn’t wait to get back home just so I could enjoy a decent glass of wine. I just didn’t find it palatable at all and at times could only liken it to drinking vinegar.
Often! Look, I enjoy drinking socially and since my personality craves being the centre of attention, I often end up dancing on tables or speakers or dancing around a pole, so things might get a little out of hand at times, but it’s never in an aggressive way, it’s all in the name of having fun.
What, for you, is a wine you’d celebrate an occasion or achievement with?
Where is your favourite place to enjoy a glass of wine?
Most definitely sparkling wine. My husband isn’t a very big wine drinker, but he does enjoy a good sparkling wine with me. The likes of Pongracz and JC le Roux are always winners. I could probably finish off a whole bottle by myself as it’s just so good.
I enjoy those late lunches that spill over into the evening, especially when they’re impromptu, whether with family or friends. If everyone is on the same page, it can turn out to be the most amount of fun. I also enjoy lying on a deck chair at The Bay Hotel with a chilled bottle of white wine and watch the sun set over the ocean.
Do you visit any of our wine farms on occasion?
Yes, I’ve been to JC le Roux and loved it. I also enjoy cheese a lot, so the likes of Fairview where I can experience a wine and cheese pairing is always a winner. I’m quite interested in food and wine pairing and enjoy learning about what flavours work well together. I absolutely adore going to La Petit Ferme. Their wines, food and view are spectacular. Durbanville Hills and Lanzerac are two other farms I enjoy visiting too. I think it’s such a great outing and most of the farms offer such good value for money with excellent wines, lovely food and spectacular views and scenery. I also really love the wine festivals in Stellenbosch and Franschhoek as they’re always so much fun.
Jade’s thoughts on the Lomond Sauvignon Blanc 2012:
“This is just so good, the perfect Sauvignon Blanc to enjoy with friends or even by yourself.” Available from: Pick ‘n Pay and Checkers RRP: R110
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TableTalk This month: World’s first cola-flavoured wine launched A glimpse into the Court of Master Sommeliers Amorim and O-I launch wine packaging innovation with an ‘unexpected twist’ La Lucia Mall Hosts World Class Fine Wine Privé
World’s first cola-flavoured wine launched Article courtesy of http://www.thedrinksbusiness.com
rench wine company Haussmann Famille has launched the world’s first cola-flavoured wine onto the market, named Rouge Sucette (meaning red lollipop in French). The 9% abv wine, designed to be served chilled, is made from 75% grapes and 25% water, sugar and cola flavouring. “The result is surprising; the balance between the bitterness of the wine and the sweetness of the cola is perfect,” says Pauline Lacombe, Haussmann Famille’s marketing director. Unveiled at Vinexpo last month, the wine is targeting the “Coke
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generation” of younger drinkers as a way of easing them into the wine category. It also hopes to attract women and sweet-toothed Asian consumers. Rouge Sucette Cola goes on sale throughout France next month priced at €2.95 a bottle and is currently being considered for a listing by UK supermarket Sainsbury’s. Haussmann Famille already make a passion fruit-flavoured rosé and white wine. The French are developing a thirst for flavoured wines. According to industry estimates, 30 million bottles will
be sold in the country this year, up 50% on 2012. Sweet wines are also driving sales in the US with sweet red blends continuing to make headway and Moscato now accounting for 6% of volumes sales in the country, u p 3 3 % ye a r- o n -ye a r. Su g a r consumption in Britain is up 31% since 1990, with the average person scoffing 700g of sugar a week. Haussmann Famille is developing a new addition to the Sucette range, but is keeping the flavour under wraps.
TableTalk A glimpse into the Court of Master Sommeliers Article courtesy of http://www.decanter.com
OMM, a documentary that charts the rigours of achieving the elusive Master Sommelier qualification, went on general release in the US last week. The opening was marked by a screening hosted by Christie’s New York and Beringer Vineyards. Written and directed by Jason Wise, SOMM follows four sommeliers and their efforts to join the exclusive Court of Master Sommeliers. The publicity-shy organisation has never before allowed cameras to record anything related to its notoriously challenging exam, which tests candidates on all aspects of wine, spirits and cigars. ‘I did not intend this to be my first film but I have always loved wine, especially the history that surrounds the vine,’ Wise told Decanter.com. ‘When I saw the characters blind tasting, and learned there was a real human story here, I became obsessed with making this my first film.’
While the film is non-fiction, Wise said its trajectory is more narrative than documentary. ‘Wine is not a subject for me, it is a setting. This is a film about people with incredible talent and the right amount of flaws to make them interesting.’ Some of New York’s top sommeliers, including Dustin Wilson of Eleven Madison Park (one of the candidates featured in the film), Pascaline Lepeltier of Rouge Tomate, Jordan Salcito of Momofuku and Laura Maniec of Corkbuzz chose and poured the wines for the party. Wise said he became ‘pretty obsessive’ over the three years of filming. ‘On opening night, for both superstition and because I like them, the crew and I will be drinking major wines that appear in the film: Ruinart Champagne, Beringer Private Reserve and Clare Valley Riesling.’ SOMM is distributed by Samuel Goldwyn Films and is available on iTunes AUGUST 2013 WINE EXTRA 21
TableTalk Amorim and O-I launch wine packaging innovation with an ‘unexpected twist’ Article courtesy of http://www.businessinsider.com
ver find yourself trying to open a bottle of wine and there is no bottle opener to be found? Or how about just opening it with a wine opener in general? Well there is a solution to this, and it’s not a metal twist off cap! The two global leaders in wine packaging, Amorim and O-I, announced the launch of HELIX, the solution to all of your wine-cork woes. HELIX is an innovative cork-glass wine packaging solution. It features a new ‘twist to open’ concept that combines a new ergonomically-designed cork wine stopper and a glass bottle with an internal thread finish in the neck which creates a high performing, sophisticated wine packaging solution. Which means it’s also as easy to re-seal as it is to open. From O-I European President Erik Bouts, “The future of innovation is through collaboration.” Amorim and O-I were able to develop HELIX from the collaboration of both companies’ innovation capabilities and expertise in serving global wine markets. Bouts adds, “Helix is a proven example of what can be achieved for consumers and the wine trade when the world’s leading companies in glass packaging and cork work together.” Amorim, based in Portugal, is the world’s largest manufacturer of cork stoppers (YAY! We’re you’re biggest fan!!) with over 140 years of experience of serving wine producers. Amorim supplies cork
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stopper to more than 15,000 customers across 82 countries. O-I, located in Perrysburg, Ohio is the world’s largest glass container manufacturer and preferred partner for many of the world’s leading food and beverage brands. The company employs approximately 22,500 people at 79 plants in 21 countries and delivers safe, sustainable, pure, iconic, brand-building glass packaging to a growing global marketplace. Talk about a match made in packaging heaven... Curious about the sustainability (If you do, we love you even more)? Chairman and CEO of Armorim, Antonio Amorim, stated, “HELIX meets consumers’ growing desire for sustainability and quality, while delivering the brand building and premium image packaging wineries rely upon...We are delighted to offer the market no only a 100% renewable, modern product, but also a solution that enhances the wine drinking experience through opening and resealing convenience.” The cork stoppers have shown through extensive testing to show absolutely no alteration in terms of taste, aroma or colour. It has shown great customer acceptance in France, UK, China, and the USA; there has also been a special appreciation for HELIX retaining the festive ‘pop’ associated with opening a bottle of wine. Who doesn’t? We know we do!
TableTalk La Lucia Mall Hosts World Class Fine Wine Privé
he recent exclusive La Lucia Mall Fine Wine Prive` saw 600 plus guests dig deep into their pockets to support the preservation of KZN’s rhino population, while sampling 62 of South Africa’s finest wines. A total of R 57, 450.00 was raised throughout the evening, including the auction of an original painting donated by renowned wildlife artist, Ian van Zyl, which was sold for R11,000 to businessman, Braam Fouche`. The La Lucia Mall was abuzz with approximately 600 guests of discerning taste, all wanting to savour the premium wines showcased by 62 of South Africa’s top, selected wine estates and wine makers of distinction. La Lucia Mall in association with Buxtons La Cave Liquors, proudly hosted Durban’s most exclusive and discerning wine event, ever, the La Lucia Mall Fine Wine Prive’, for the second year. This Wine Prive’ is in a class of its own due to the calibre’ of wine makers and wine estates that attend, paired with guests of discerning taste. The event offers wine connoisseurs the opportunity to interact with some of South Africa’s top wine makers such as, Eben Sadie of Sadie Family Wines, Duncan Savage from Cape Point Vineyards, Johan Malan of Simonsig, Carl Schultz of Hartenberg, as well as Bartho Eksteen from Hermanuspietersfontein Wynkelder, amongst many other distinguished wine makers & estate owners who participated. House of Mandela wines was also represented on the evening by Tukwini Mandela, and SA Survivor Winner, Vanessa Marawa, attended as the official ambassador for Creation Wines. La Lucia Mall Centre Manager Vanessa Blevins stated that, ”The objective of the Wine Prive’ was multi-faceted in that the management of La Lucia Mall together with Buxton’s La Cave Liquors want to acknowledge all our valued clients, VIP shoppers and supporting businesses in and around Umhlanga and the Ridge, whose loyal support has resulted in our success. In addition, by hosting an exclusive event showcasing the best of South African wines, we are also able to raise exposure of the very real plight of Africa’s Rhino, by raising funds for a
deserving CSI initiative, Project Rhino KZN, for the preservation and conservation of our rhino.” Guests mingled through the white draped corridors of the La Lucia Mall, sampling the selected wines on offer, while being served oysters and other delicacies, and enjoying the musical entertainment of the female musical duo, Saxadelic. Auctioneer Ian Wyles took the floor to auction off selected premium wines, as well as the painting “Last man standing” by artist Ian van Zyl. All proceeds raised throughout the evening through the sale of raffle tickets and the auction, were donated by La Lucia Mall to Project Rhino KZN A province-wide rhino-focussed association that brings together a provincial conservation body, private and community owned reserves, rhino owners, leading conservation NGOs and antipoaching security specialists to create awareness of the plight of Africa’s Rhino which is hugely under threat, through facilitating rhino conservation interventions. There are 16 founder members and 2 associate members under the Project Rhino KZN umbrella, who collectively work towards protecting and conserving KZN’s rhinos, and eliminating rhino poaching. A cheque in the sum of R57,450 was handed over to the CEO of the African Conservation Trust, Francois du Toit, who on acceptance this donation on behalf of Project Rhino KZN, responded , “This donation is a wonderful gift and expression of caring from the people here tonight. The plight of our rhino is so critical and this money will be allocated to identified, urgent projects in KZN. We are most grateful to see that the public are passionate supporters of rhino preservation. Thank you from all 18 associates of Project Rhino KZN.” “This event has exceeded our expectations and has grown exponentially since its launch last year, and we aim to continue growing the event, yet still retaining exclusivity, and will continue to be an annual highlight on our calendar,” said Centre Manager, Vanessa Blevins. AUGUST 2013 WINE EXTRA 23
Shane Louw -
For Shane Louw, the Vineyard Hotel & Spa’s Executive Sous Chef, it was a chance encounter with an unstable fish chef while working as a barman that drew him into the world of the culinary arts.
“I was working as a barman but kept being roped in to assist in the kitchen when the fish chef needed help. After about three months of double duty, I was put on the Cold Section and so started my journey as a professional chef.” Louw planned to study graphic design, but remembers his first night being solely in charge of the Cold Section. “I was absolutely exhausted and felt like I had been run over by a bus, but I was also exhilarated and smiling from ear to ear. I knew I had found my calling,” he explains. Louw studied locally before learning his craft at top local restaurants such as The Crystal Court at the Palace of the Lost City, Strega in the V&A Waterfront, and the Radisson Blu. “I also spent some time getting international experience at Le Petite in London, and brought my key learnings to the Vineyard Hotel & Spa,” says Louw. He joined as sous chef at the hotel’s The Square Restaurant, which gave him an opportunity to discover and fine-tune his beliefs about food and the trends and techniques that influence the culinary world. Soon enough, his talents led him to the position of Executive Sous Chef for the hotel’s entire culinary offering. Asked about his philosophy on food, Louw says: “Food trends tend to come and go, but there is always a need to go back to basics. People will forever yearn for the familiar rustic food they grew up with and I believe there will always be a place for simple food done really well.”
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Butter Pork Curry Ingredients I1kg Brined Pork belly 250g Sugar 250g Salt Bay leaves Fresh rosemary 8 Cloves of Garlic 40g Ginger 1 Small chilli 1tbs Turmeric 1tbs Chilli powder 1tbs Ground cumin 8tbs Butter chicken masala 1tsp Ground coriander 20 Fresh curry leaves 1tbs Salt 10g Sugar 5g White pepper 250ml Sunflower oil Sauce: 5tbs Butter pork paste 410g Tinned tomatoes (blitzed) 300ml Ghee (clarified butter) 250ml Bulgarian yoghurt 500ml Cream 60ml Honey 5g Garam masala 10 Curry leaves Method: To brine the pork, boil 250g sugar, 250g salt, bay leaves and fresh rosemary in 2 litres of water. Once boiling, remove from the heat and allow to cool. Once cold, place the pork belly into the solution and soak for 24 hours. After 24 hours, remove the pork and allow to dry. Preheat the oven to 165Â°C. Place all the ingredients, besides the pork into a blender and blitz on full for 1 minute. Remove that paste from the blender and set aside 5 tbs of the paste. Take the remaining paste and rub on the dried pork belly. Place the belly onto an oven tray and into the oven for 4 hours. Once the cooking time has lapsed, remove the pork from the oven. Take another
baking tray and place on top of the pork belly with 2kg worth of weight directly on top of the belly. Allow to cool. This will ensure that you have a flat pork belly making portioning and carving easier. Once cooled, cut into desired shapes or portions and heat into the curry sauce in the oven.
Pair it with PongraĂ§z Brut RosĂŠ Retail price: R95 Available from all leading retail outlets
Sauce method: Place the ghee into a hot pan with the curry leaves and fry for 20 seconds. Now add the butter pork paste and cook for a further 2 minutes. Reduce the heat to medium and add the blitzed tomatoes. Add the remaining ingredients and allow to simmer over a low heat for 15 minutes. Add the water and bring to a boil. Sauce can be served on the side or poured over the pork.
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Livin’thelife by Maryna Strachan
Wining the People of the Friendly City It has to be said that The Wine Show PE is my personal favourite of our 3 national shows. It’s not as manic or big as the Jo’burg Show and the people are enthusiastic and excited about the wines on offer, want to learn and have such a great attitude.
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his year was no different, except for the fact that we moved venue to the swanky new Boardwalk Convention Centre. What a great choice! The location was perfect, the venue nothing short of impressive and our overall experience as organisers was an absolute pleasure. Despite some minor panics on our side due to the fact that it was quite a busy weekend on the activity front with the nearby Kirkwood Festival, Grahamstown Arts Festival and the Knysna Oyster Festival happening as well, our fears were soon allayed as pre-show ticket sales had already more than doubled over that of the previous year by the Thursday.
By Friday afternoon there was a very obvious buzz and there was an air of excitement all round. Come opening time at 5pm, a sizeable queue was waiting outside the doors and show visitors were pretty much streaming in. This year saw a host of new exhibitors at the Show including Steenberg, Ernie Els and Tokara to name but a few. These premium brands had exceptional sales over the weekend along with many of the others who had sold out their stock by Saturday evening. There was quite a vibe in the exhibition hall as wine lovers and wine novices alike sampled all of the
Livin’thelife fabulous wines on offer. There was wine for every pocket and every palate and thanks to local radio station, Algoa FM, the funky tunes kept the mood light and fun. It was great seeing so many ‘old faces’ of visitors who’d supported the Show at the Nelson Mandela Bay Stadium in the past and then there were all the newbies. What I found most interesting was the amount of young people at the show and when I say young, I’m referring to the 18-25 year old crowd. Apparently the who’s who of PE were there, the hot and sexy movers and shakers of the area all made an appearance and they all seemed to have a great time. Before we knew it, the show was over. Three days of wine, fun and shenanigans. Exhibitors had major
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smiles as most of them had sold out of stock and had a fabulous experience. On the Monday after the Show, the TWS Media girls went on a little road trip. Sore feet and tired bodies (and perhaps a little hangover or two…) we managed to load the car and hit the road to Knysna where we visited the Knysna Wine Festival as part of the Oyster Festival celebrations. It’s only half-way through the year, but with our 2013 Shows for the year all done and dusted, there’s a sense of relief that has swept over the team. We’ve been short of a sales person, there have been many issues, complications and frustrations along the way and to think it’s over until next year saw us all breathe a huge sigh of relief.
The planning for your 2014 Shows has already started with dates being finalized in the coming weeks and stand sales contracts already sent out to several producers who are keen to be first on board. I must admit, I often count my blessings to be involved in the wine industry. Many of the producers I work with on a daily basis, are the most genuine, down to earth people around. Their love and passion for what they do shines through in the end product. The industry itself is one of the biggest draw-cards for international visitors to come to our beautiful South Africa and I often stress how the quality of our locally produced wine compares with those of Europe and other old-world countries, often even outshining theirs. I’m proud to be part of it, to know that what my team and I do to promote these wines to our Show visitors, and indeed the 15,500 subscribers of Wine Extra, helps to make a difference. Whether you’re opening a bottle of wine made by a boutique wine farmer or one of the larger scale producers, you can be assured that it makes a difference to the farmer, the workers and South Africa as a whole. I drink to that!
We’ve Been Drinking Savage Red 2011
aving graduated from Elsenburg Agricultural College as top student in 2002, Duncan Savage, a Rondebosch Boys’ old boy, joined Cape Point Vineyards as Winemaker and has, since 2004, taken over all Viticultural responsibilities. Duncan is a firm believer in traditional wine production methods in the cellar, and focuses intensely on the vineyards, as that is where the secret always lies. This is exactly the philosophy he employed when he decided to start to produce his own range of wines, bringing his youthful exuberance and an intense passion for vineyards and wine to the offering. Grapes are meticulously sourced from a number of altitude and maritime vineyards around the Western Cape, farmed by passionate South Africans. The small, hand selected parcels of fruit receive much love and attention through the growing season with each vineyard’s unique terroir contributing in its own special way to the blend. In the cellar, minimal intervention and old large format French Oak is combined to ensure that the essence of South African terroir is captured in the wines. Just one sniff of the Savage Red is all it takes to transport you to the dusty, chalky limestone peaks of the garrique coated Dentelle de Montmirail mountain range near the village of Gigondas in the Southern Rhone, where Shiraz and Grenache are kings amongst men. The colour is dark red black and opaque. The nose is super complex with spicy savoury red currant, red plum, forest berries and ripe raspberry vanilla confit notes. The subtle peppery, dry summer grass and dusty fynbos notes add to the complexity and allure of this classically styled wine. The palate too, is very suave
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and grown up and balances perfectly the vibrant, fresh, nervy acid tension of the cool coastal Shiraz with the crunchy wild strawberry and red sour plum fruit of the Grenache and Cinsaut. Beautiful ruby grapefruit, exotic spice, and fennel notes linger on the palate. True to the finest Shiraz / Grenache blends of the Southern Rhone in France, this wine possesses super sleek ripe mineral tannins, ample structure and amazing depth, sophistication and precision. Expect to drink this from release and for 20+ years. Price: R250 Available from: firstname.lastname@example.org URL: www.savagewines.com
Get Out Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?
June 2013 This month: Wine & Food Pairing with Chamonix at The 12 Apostles Taste Wines from Around the World at Durbanville Hills Celebrate Woman’s Day with Lanzerac and the Giggling Gourmet Celebrating Women at The Red Table at Nederburg Woman The Hermanus Wine and to Woman with Chocolate at Van Ryn’s Slowly made… slowly enjoyed at Robertson Food Festival JPinot Garagiste Winemaking Course with Stellenbosch University More..... Noir Tutored Tastings with Bouchard Finlayson
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Get Out Wine & Food Pairing with Chamonix at The 12 Apostles On Friday 26 July 2013 The Twelve Apostles Hotel and Spa will be hosting its popular monthly Food & Wine Pairing Dinner in Azure Restaurant, this time in association with Franschhoek’s Chamonix Wines. Acting Executive Chef Christo Pretorius and his team will be joining forces with winemaker Gottfried Mocke from Chamonix Wines to present a mouth-watering four-course menu. The dinner starts at 19:00 for 19:30 and costs R495 per person (including wine, water, tea and coffee). Bookings are essential: contact restaurant reservations on 021-437 9029 or email@example.com Visit www.12apostleshotel.com for further information.
Taste Wines from Around the World at Durbanville Hills Satisfy your inquisitive palate as you taste your way around the world at Durbanville Hills Wines on 25 July and discover how Sauvignon Blancs and Merlots from some of the finest wine-producing regions differ in style. In a tasting led by cellar master Martin Moore, the wines of Durbanville Hills will be included among a selection from Chile, France, New Zealand and Australia. The difference in production methods, style and taste profile between these wines will be discussed, offering insight into the factors that determine the character of wines made from the same cultivar in different parts of the world. The tasting will be followed by a Thai green curry dinner, and coffee or tea served with biscotti. The event starts at 18:30 for 19:00 and costs R220 per person (includes welcome drink, comparative tasting, dinner, coffee or tea served with biscotti). Booking is essential as space is limited. For reservations contact Simone Brown on 021-558 1300 or send an email to sibrown@ durbanvillehills.co.za.
Celebrate Woman’s Day with Lanzerac and the Giggling Gourmet In honour of Woman’s Day, the Lanzerac Wine Estate, set in the heart of the Stellenbosch Winelands, will be hosting an exclusive gourmet evening on Friday, 9 August. The hotel’s Executive Chef Stephen Fraser together with celebrity chef Jenny Morris, aka The Giggling Gourmet, will ensure that guests are treated to an unforgettable culinary experience. Arrive at the hotel on the afternoon of 9 August where you’ll check into your luxury five-star accommodation for the night. Executive Chef Stephen Fraser, with Jenny Morris as the evening’s MC, will tantalize your taste buds with a delicious and beautifully prepared three-course dinner in the Governors Hall Restaurant, which includes a cooking demonstration. Wines for the evening will be sponsored by Lanzerac Wine Estate. After dinner, you’re invited to enjoy the rest of the evening at leisure before turning in for the night. Enjoy a hearty hotel breakfast the next morning before making your way to the Lanzerac Tasting Room for a not-to-be missed cook off between Stephen and Jenny, which you’ll be able to enjoy as a light lunch with the Estate’s Mrs English Chardonnay, before making your way back home. A tribute to Elizabeth Katherina English, the first woman to bottle Lanzerac wine, the newly launched Lanzerac Mrs English Chardonnay is a limited selection of the finest Chardonnay and Pinot Blanc barrels. To ensure an exclusive and premier experience booking is essential as seating is limited. The full cost for this experience is R1,250 per person sharing and includes a complimentary goodie bag for each guest to take home. For reservations and queries contact 021-887 1132 or firstname.lastname@example.org.
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CAPE TOWN Celebrating Women at The Red Table at Nederburg Pay homage to the special women in your life at The Red Table restaurant at Nederburg outside Paarl on Friday, August 9. Located in the historic manor house, the restaurant will serve a special brunch in celebration of Women’s Day. This year the restaurant offers a varied menu at R195 per head, with a refreshing drink served on arrival. Vegetarians and those with special dietary needs can also be accommodated. The Red Table will be serving its Women’s Day brunch from 10:00 to 12:30. An à la carte service is available between 12:30 and 16:00. From 18:00 onwards the bistrostyle eatery will offer patrons a choice between set seasonal menus, and à la carte dishes. Kids are also catered for. The focus is on fresh-flavoured, light dishes, using mostly locally-sourced ingredients. The fireplaces in the manor house will be lit to create a relaxed, warm and intimate atmosphere - perfect for cosying up to that special woman in your life. Booking is essential. For reservations, please call 021 877 5155 or send an email to email@example.com well in advance.
Woman to Woman with Chocolate at Van Ryn’s Van Ryn’s Brandy Distillery near Stellenbosch is celebrating women in August with a special tour and tasting offer presented by a woman for women. Every Thursday in August, distillery manager and wine biotechnologist, Marlene Bester, will personally accompany guests on the 11:30 tour of the facility, showing them the antique copper pot-stills still used today, the maturation cellar, as well as a demonstration of a cooper assembling a French oak barrel. She will also be presenting tastings, where guests can sample the award-winning Van Ryn’s Collection Reserve range of brandies paired either with handcrafted chocolates or with Florentine biscuits. Van Ryn’s commissioned renowned Cape chocolatier, Richard von Geusau, to make chocolates which match the brandies in the range. The 12 Year Old is partnered with a Cappuccino chocolate, the 15 Year Old with Cinnamon & Orange chocolate and the 20 Year Old with a French 70% cocoa chocolate. The Florentines, baked exclusively for the five-star distillery, are laced with white chocolate or dark chocolate, dotted with nuts and different dried fruits to echo the flavours of the brandies. To take the tour followed by one tasting option costs R90 a head. Pre-booking is encouraged by calling 021-881 3875 or sending an e-mail to firstname.lastname@example.org. For more on Van Ryn’s, go to www.vanryns.co.za or www.facebook.com/vanryns.
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Get Out The Hermanus Wine and Food Festival The Overberg wine region produces some of the most sought after wines in the country and you are invited to browse through the wine show, appreciate, delight in and sense the fruit of the vines, and discover your own favourites. All the wines will be available for purchase at cellar door prices. Experience the wonderful world of our local chefs, cooks and yummy makers in the food court. Specialities of our region, from lip smacking snacks to gourmet meals on the go, a delectable journey in the presence of great music, friends and family. The festival takes place from 11:00 to 19:00 daily on 9 and 10 August. Tickets are R120 per person, per day and are available from Computicket or at the door. As always, children are welcome and there is a special activity centre for them to play and be entertained while you explore the offerings on show For more information contact Paul or Cathy at Wine Village 028-316 3988 or email@example.com.
Slowly made… slowly enjoyed at Robertson Only 90 minutes drive from Cape Town (on the popular, scenic Route 62), why not take the time to head out to the country and enjoy the simple pleasures in life… slowly at the Robertson Wine Valley’s slow-living festival from 9-11 August. At Robertson Slow, one can sample honest, old-fashioned, rural hospitality synonymous with the Robertson Wine Valley’s wine-making community. Relish the slow food and wine that will satiate your senses and revel in the relaxed pace that will replenish your soul. Robertson Slow is one of the most anticipated and intimate festivals of the year and the Robertson Wine Valley is looking to attract visitors yearning to experience the charm of country life in intimate settings characterised by each farm’s unique personal touch. While enjoying time-honoured activities, visitors will be afforded the opportunity to interact with wine-makers and wine-farmers, in an informal ambience, getting to know them and their respective families. Robertson Slow may be focusing on the ‘slow’ way of life, but don’t be ‘slow’ to book your place at some of the events which best represent your interpretation of the essence of country living. To avoid disappointment, events must be booked before Wednesday 7 August. . For more information on Robertson Slow, and a full programme of events, as well as booking details: visit www.robertsonslow. com or contact the Robertson Wine Valley on 023-626 3167 or e-mail firstname.lastname@example.org.
Garagiste Winemaking Course with Stellenbosch University Learn all about the art of small-scale winemaking at one of SA’s most renowned establishments. The course will take place 30, 31 August and 1 September 2013 (approximate times: Friday 18:00-21:30, Saturday: 8:30-16:00 and evening function which is not compulsory, Sunday: 8:30-14:00). It will be held on the campus of University, Stellenbosch. The duration of the course will be about 18 hours and the cost is R2,950 per person (which includes the set of notes, dinner on Saturday night, refreshments and tastings). The course will be presented in English, but partakers can receive either English or Afrikaans notes. For more information or to book, please email Wessel du Toit at email@example.com
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Pinot Noir Tutored Tastings with Bouchard Finlayson With an informal setting and small group, the aim of the public tasting is to introduce a new audience to Bouchard Finlayson’s Galpin Peak Pinot noir and its Icon Wine, Tête de Cuvée Galpin Peak Pinot noir. Explains winemaker and ‘Pinot Pioneer’ Peter Finlayson: ‘The Tutored Tastings are all about getting to know our wines within a relaxed atmosphere. They allow me the opportunity to really talk to our guests in a lovely restaurant with delicious light fare, where they can taste and learn more about our vintages. Whether you are a wine connoisseur or a wine fan who simply enjoys a good glass of wine, everyone is welcome!’ Finlayson himself will host the tasting, and looks forward to sharing his wealth of knowledge. Koi Restaurant in Sandton, Johannesburg is the location for the event, which will take place on Tuesday 27 August from 18:30 – 20:00. During the evening guests will be able to taste three flights of wine, including Bouchard Finlayson’s Galpin Peak and Tête de Cuvée vintages, as well as some of the Cape Winemakers Guild’s Pinot noirs. The wines will be perfectly matched with a range of treats from the restaurant (catering cost per person: R150). Bookings are essential – please contact firstname.lastname@example.org or 028-312 3515.
Robertson Wine Valley Festival @ Kievits Kroon The Robertson Wine Valley winemakers are heading north again for the 2013 Robertson Wine Valley Festival, which is taking place over the weekend of the 3rd and 4th August at Kievits Kroon Country Estate just outside Pretoria. So don’t miss this opportunity to experience ‘the Winelands in Gauteng’. The line-up of Robertson Wine Valley wineries showcasing their fine wines will include key exhibitors like: Excelsior, Major’s Hill, Rietvallei, Robertson Winery, Rooiberg Winery, Springfield, Van Loveren, Weltevrede and Zandvliet to name but a few. And with wines being sold on site at fantastic prices, this event provides the perfect opportunity to stock up on your favourite Robertson wines, renowned for their great value, from easy-drinking to top-of-the-range. In addition to excellent wines, there will be food, fun and entertainment for the whole family. The estate’s ‘no children under 14’ policy will be relaxed for the weekend to permit entry to children of all ages. So bring your friends and family along and enjoy the inimitable warm hospitality brought to you by the Robertson Wine Valley and Kievits Kroon. The Festival takes place from 10:00 to 17:00 daily and tickets cost R180 per person per day or R320 for a weekend pass (includes a tasting glass, a bottle of water and a ‘goodie’ bag) – children under 18 enter free of charge. Early Bird Special: R150 per person per day or R280 for a weekend pass. Tickets are available online at Webtickets.co.za. Tickets will also be sold at the gate. For more information visit www.robertsonwinevalley.com, call 023-626 3167 or email email@example.com.
The Good Food & Wine Show The Good Food & Wine Show comes to the Durban Exhibition Centre from August 8 to 11 with more innovation, entertainment and celebrity chefs than ever before. Set to inspire visitors are James Martin who is now arguably the premier foodie on British television and a regular on SA screens; Vivek Singh of London’s Cinnamon Club and a chef who has transformed the face of Indian cooking; Anjali Pathak, part of the famous Patak spice family and the larger-than-life Mellissa Morgan who is known to her legions of fans around the world as Ms Cupcake. Booking at Computicket or go to www.goodfoodandwineshow.co.za.
36 WINE EXTRA AUGUST 2013