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Winederous 25 Oktober, 2012

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Winederous 25 Oktober, 2012

BLAAUWKLIPPEN: GOSPELFEES

REDAKTEURSBRIEF

Gaan verken jou agterplaas

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Hier in die Wes-Kaap is ons geseën met van die mooiste natuurskoon in die wêreld, en die platteland is besaai met kos- en wynbestemmings wat wag om verken te word – van die meer aardse aantreklikheid van Worcester en die Breedekloof na die verfynde aanbiedinge van die Paarl en StellenDis altyd goed om die jaar af te sluit bosch. ’n Voorbeeld van laasgenoemde is met die gevoel dat ons nuwe dinge gedie moderne Waterkloofsien, ervaar en bereik wynlandgoed in die Helhet – en wat ’n jaar was derberg, wat terselfderdit nie vir ons nie! tyd moderne tegnologie Nadat Winederous verdie rug gedraai het en hul lede jaar die lig gesien wyne volgens eeu-oue orhet in Hermanus – met ganiese en volhoubare bedie fokus op die Walkerginsels produseer. Lees baai-wyndistrik – het meer hieroor op bl. 6 & 7. ons spoedig uitgebrei na Terwyl baie van ons se die Helderberg- en Stelbatterye hierdie tyd van lenboschwynstreke. die jaar al ’n bietjie pap is, Hierdie jaar was daar maar ons eenvoudig moét selfs nog meer verandedeurdruk totdat die varinge. Eers het Winedekansieseisoen aanbreek, rous sy vlerke versprei is koffie dalk die aangena die Paarl- en Wellingwese onderwerp. Daar is ton-wynstreke, en meer hedda.mittner@ niks beter om mens aan onlangs na die Worcehermanustimes.co.za die gang te hou nie en min ster- en Breedekloofarea. Vandeesmaand sluit ons ook die van ons kan daarsonder klaarkom. Franschhoek-wynstreek in deur te Lees meer oor hierdie wêreldgewilde versprei in die plaaslike koerant, Tat- drankie op bl. 10 en stel gerus ons resep vir ’n watertand sjokoladekoek op die ler. Ons leserstal het eksponensieel toe- proef, want wat is ’n lekker koppie kofgeneem en ons spog nou met die groot- fie sonder ’n verleidelike stuk koek? ste sirkulasie van enige kos- en wynpublikasie in die Wes-Kaap. Die gebiede wat ons dek, is almal minder as twee ure se ry van mekaar en die boodskap wat ons aan ons lesers wil uitdra is: Klim in jou kar en gaan verken jou agterplaas!

Maak nou ’n aantekening in jou dagboek vir ’n opwindendende fees op Saterdag 1 Desember, wanneer die beste name in gospelmusiek by die Blue Rock-gospelfees op die Blaauwklippen-wynplaas by Stellenbosch gaan optree. Dit gaan ’n dag van pret en vermaak vir die hele gesin wees vanaf 10:00 tot 21:00. Die kunstenaars wat optree sluit in Louis Brittz, Rouchelle Liedemann, Neville D, Ivan Siegelaar, Anders, Onbeskaamd, Louis Loock van Romanz en Heinz Winckler. Die 150 stalletjies by die gesinsmark sal iets bied wat in elkeen se smaak val – van vars produkte tot smaaklike kos en wyn, kuns, handwerk, modes en dekor. Vir die kinders is daar ook ’n optrede deur Luidkidz wat die berge in lofsang sal laat bewe. Met al die kos- en drinkgoedstalletjies byderhand, kan jy gerus jou kombers, sonsambreel of gazebo bring en ’n heerlike piekniek op die gras geniet terwyl die kunstenaars optree. Daar sal ook van Blaauwklippen se internasionaal bekende wyn te proe en te koop wees. Terwyl Ma en Pa hul Kersinkopies by die markie doen, is daar hope pret en vermaak vir die kleingoed in ’n veilige omheinde gebied. Daar word ook ’n spesiale doekruilstasie en ’n moederskamer met TV-skerms opgerig sodat nie een oomblik van die aksie op die verhoog gemis word nie. Radio Tygerberg sal ’n regstreekse uitsending van die plaas af doen en besoekers is welkom om die aksie by hul buite-uitsaaisentrum te gaan bekyk. Veilige en gemaklike parkering is beskikbaar by Tegnopark langs die R44 en pendelbussies sal deurlopend tussen die parkeergebied en die plaas

PHDS 26221/12

is moeilik om te glo hierdie is die tweede laaste uitgawe van Winederous vir die jaar. Binnekort sal Kersversierings begin opgaan en talle Kersmarkte, -konserte en -partytjies wink reeds op die horison.

Fees in die wingerd

FOR BOOKINGS +27 (0) 21 880 9500 Email: info@phstellenbosch.com proteahotels.com/stellenbosch

LESS WORK. MORE PLAY THIS SUMMER.

HOLIDAY ESCAPES FROM R270* PER PERSON, PER NIGHT. LET THE FUN BEGIN. THIS IS WHAT’S INCLUDED: 2 Bedroom semi self-catering apartment (Sleeps 4 adults and 2 children, 12 and younger stay free). Daily kids holiday activity programme. Discount voucher booklet to the value of R400. Free DVD rental from reception. Child minder between 09H00 – 21H00 daily at the in-door and outdoor kids play area. 200MB free internet. 15% Discount on massage at on-site beauty salon Bellezza. 10% Discount on entrance for kids at Butterfly World. Buy 1 get 1 free drink voucher (use at our on-site Vineyard Restaurant). Bottle of wine when seeing an Oude Libertas Amphitheatre Show. R10 discount per child attending Kids Theatre at Oude Libertas Amphitheatre Show. Blaauwklippen Wine Estate deals: Free wine tasting plus 20% off wine sales on the farm. *Terms and conditions apply: R1078* per apartment, per night. Rate based on 4 adults sharing and 2 children staying for free. R270 per person, per night for every additional occupant over the age of 12 years old. Minimum 2 night stay. Valid 7 days a week from 07 December 2012 – 01 January 2013 and valid from 11 January – 20 January 2013. Offer bookable until 31 October 2012. No cancellations or refunds allowed. Subject to availability. Full pre-payment required.

ry. Vir diegene wat van ver kom, bied Protea Hotel Stellenbosch kamers teen R420 per persoon aan. Dit sluit aandete die Saterdagaand na afloop van die fees in, sowel as ontbyt die Sondagoggend. ’n Kerkdiens word ook die Sondag by die hotel aangebied. Terwyl die son stadig agter Tafelberg sak en die Helderberge in hul volle glorie deur die sonstrale verlig word, sal die hoofvertoning om 18:30 verseker dat 1 Desember ’n onvergeetlike dag van lof en aanbidding tussen die wingerde sal wees. Kaartjies is nou beskikbaar by Computicket en kos R100 vir volwassenes en R50 vir kinders onder 12. Dit gee jou toegang vir die hele dag en sluit alle vertonings in. Vir meer inligting skakel 079 716 4593 of e-pos bookings@nuelight.co.za.


Winederous 25 Oktober, 2012

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Diary – November Sunday 28 October

Nederburg Music Concert: Experience an inspiring performance of contemporary and classical works by two of the country’s most celebrated artists – soprano Zanne Stapelberg and pianist Francois du Toit. The programme starts promptly at 17:00, but guests are urged to arrive early and enjoy a complimentary welcome drink on the Manor House verandah. Delicious light supper snacks will be served with fine Nederburg wines during the break. Tickets cost R170, inclusive of supper snacks and wine. For more details call 021 809 8345.

Vrydag 2 November

tot

Saterdag

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Kaapse Suiwel Ervaring: Verruil die gejaag van die stadslewe vir die rustige plaas-atmosfeer van die Kaapse Suiwel Ervaring by Sandringham (langs die N1, halfpad tussen Kaapstad en die Paarl). Stap die melkpad van die speen tot die spens: ontmoet die 2012 Absa Suiwelkoningin (SA se besgeteelde koei), kook met suiwel, proe verskeie melk-verwante produkte en geniet die opwinding van ’n egte landbouskou waar meer as 500 wêreldgehalte diere met hul stamboeke kom spog. Sien bladsy 8 vir meer besonderhede.

The Long Table Restaurant will be open for breakfast and lunch; to book your table, contact 021 881 3746. Haskell Vineyards is situated on Annandale Road, roughly 10 km from the historic town centre of Stellenbosch.

Saturday 3, 10 & Sunday 4, 11 November

Elgin Open Wine Weekend and Elgin Open Gardens: The newly launched Elegantly Elgin Wine Route has combined its monthly Open Wine Weekends with the annual Elgin Open Gardens. Not only will visitors be able to taste the Elgin winemakers’ impressive cool-climate wines (with the spotlight this month on Sauvignon blanc) – they’ll also get to enjoy the magnificent gardens at 25 venues in Elgin, Vyeboom and Bot River, including Goedvertrouw, Beaumont Wines, Wildekrans Country House, Duncan’s Rose Garden, Eikenhof, and Oak Valley Flowers. Many gardens will have plants for sale, and some will also offer teas and light meals. Other events include art and sculpture exhibitions, among them one by the Elgin Artists’ Group at Glenbrae, and another by renowned botanical artist Vicki Thomas at Eikenhof. Winetasting will be offered in the local cellars or in the gardens themselves. For more details, visit www.elginopengardens.co.za or www.elginwine.co.za.

Saturday 17 & Sunday 18 November

Saturday 3 November

Haskell Open Day: The fourth annual Haskell Vineyards Open Day will take place from 10:00 to 15:00. You are invited to try the new releases and attend one of two master classes presented by lauded Haskell cellar master and Cape Winemakers Guild member Rianie Strydom. The first master class runs from 10:30 to 11:30, and the second from 12:00 to 13:00. The theme this year is “Single Vineyard, Single Minded – An Exploration of the Terroir of Haskell Vineyards”. Entry is free but space is limited, so contact Werner on 021 881 3895 or at werner@dombeya.co.za to secure a seat. A select number of outstanding fine food purveyors will be offering gourmet treats alongside the multi-awardwinning Haskell wines and live music.

Wednesday 14 November. To book a seat on either day at the Delheim Garden Restaurant, call 021 888 4607 or email restaurant@delheim.com. For further information visit www.dirtopia.co.za, telephone 021 884 4752 or email info@dirtopia.co.za.

Delheim MTB: The Sperlings of Delheim open the gates to their vineyards but once a year, sharing the best of the scenic vistas of the Simonsberg – and some of the most sought-after single-track trails in the Cape. The event kicks off with two trail runs on the Saturday at 07:30, featuring challenging 7 km and 12 km routes. Runners can stay on after the category prize-giving to taste the wines in Delheim’s ambient downstairs cellar, order a food platter or enjoy the gemütlichkeit of the Garden Restaurant, subject to booking. The night ride will commence at 19:30, traversing jeep- and single-track by the light of a nearfull moon. The fun continues on Sunday morning with the mountain bike day, featuring 7 km, 12 km and 24 km trails. The event starts at 08:30, and coffee, hot chocolate, juice, and a light breakfast will be offered for sale, while lunch can be booked at the Garden Restaurant. Registration will start an hour and a half before each event at Delheim, in Knorhoek Road, off the R44 to Stellenbosch. Entry fees range from R50 for the night ride to R100 for the 24 km MTB event, with discounts and gift bags for those who enter at www.dirtopia.co.za by

Friday 30 November to Sunday 2 December

Magic of Bubbles: Get the festive season into full swing with this year’s social calendar highlight – the Franschhoek “Magic of Bubbles” Cap Classique and Champagne Festival, presented by MasterCard. The festival is set in the pictureperfect Franschhoek Wine Valley, and will take place from 18:00 to 22:00 on the Friday, and between 12:00 and 17:00 on both the Saturday and Sunday. Local Cap Classique producers, along with their French counterparts from the Champagne region in France, will present their best bubblies over three fun-filled, festive days in a grand marquee situated on the manicured lawns surrounding Franschhoek’s famous Huguenot Monument. Renowned wineries participating in this popular festival include Backsberg, Colmant, Graham Beck, Krone, La Motte, Morena, Môreson, Pierre Jourdan, Simonsig, Steenberg, Topiary and Villiera. Famed Champagnes will be represented by brands such as Billecart Salmon, Tribaut and Veuve Clicquot. Visitors to the festival will also be treated to a range of gastronomic delights presented by local restaurants that include Babylonstoren, Le Quartier Français, The Restaurant at Grande Provence, La Petite Ferme, Pierneef à La Motte Restaurant, L’Ermitage, Monneaux, Bistro Allée Bleue and Le Franschhoek. The theme for this year’s festival is black and white, with the emphasis on parasols and fans, and a prize will be awarded to the best-dressed couple. Tickets cost R200 and include a complimentary tasting glass and a payment card with 10 tasting vouchers. Children under 18 years enter free. Book through www.webtickets.co.za; a 10% discount is offered those using a MasterCard to purchase. For more information visit www.franschhoekbubbly.co.za.


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Winederous 25 Oktober, 2012

WORCESTER: WINE & OLIVE ROUTE

A place to linger longer

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t is good to have an end to journey toward; but it is the journey that matters, in the end,” wrote Ernest Hemingway in the Old Man and the Sea. In much the same sense, taking the time to visit the Worcester Wine & Olive Route is a journey that matters. Wine and food lovers will find not only joy but fulfilment in this scenic route that takes you through spectacular valleys surrounded by majestic mountain ranges, wide riverines and unique succulent plant areas. With a winemaking tradition spanning 250 years the 10 cellars and three olive estates offer an experience for the wine lover and food connoisseur. Known for excellent value-formoney wines and olive products, the route boasts both national and international awards of distinction.

The best way to experience the Worcester Wine & Olive Route is to stay over at one of the beautiful farm guesthouses. Relax with a sumptuous picnic basket or enjoy a traditional meal at the restaurants, deli and bistro on the route. For the adventurous, there are lots of exciting activities: fishing, 4x4 routes, river boating, canoeing, hiking trails and mountain biking. Experience the Worcester Wine & Olive Route, and you will want to linger longer. . . ) The Worcester Wine & Olive Route comprises 10 wine cellars, starting with Stettyn Cellar on the R43 near Villiersdorp and winding all the way to De Doorns Cellar on the N1 in the Hexrivier Valley. They offer a wide spectrum of wines, ranging from Chardonnay, Sauvignon blanc, Chenin blanc, natural sweet wine, sparkling rosé and MCC to Pinotage, Shiraz, Merlot and

Cabernet sauvignon. Most of these wines can be tasted and purchased at Die Wijnhuis Restaurant at Kleinplasie, the historical Cape Dutch homestead on the R60. Wine cellars Aan De Doorns Cellar................0 023 347 2301 .................................... www.aandedoorns.co.za Alvi’s Drift Private Cellar........0 023 340 4117 .......................................... www.alvisdrift.co.za BC Wines....................................0 023 340 4215 .............................................www.bcwines.co.za Conradie Family Vineyards.....0 023 342 1080 ........................... www.conradievineyards.co.za De Doorns Cellar.......................0 023 356 2100 ................................. www.dedoornscellar.co.za De Wet Cellar.............................0 023 341 2710 ....................................... www.dewetcellar.co.za Eagle’s Cliff Cellar....................0 023 340 4112 ......................................... www.eaglescliff.co.za Nuy Cellar..................................0 023 347 0272

Olive Estates

Olivae..........................................0 023 341 2736 ................................................ www.olivae.co.za Willow Creek..............................0 023 342 5793 ...................................... www.willowcreek.co.za Olyfberg ...................................... 0 023 342 5096 .............................................. www.olyfberg.com

How green is my valley

BC Wyn-familiedag

The Worcester Wine & Olive Route lies at the heart of the Breede River Valley appellation. Guarded by the Matroosberg and the Hex River Mountains, the Worcester wine district comprises the wards of Aan-de-Doorns, Hex River Valley, Nuy and Scherpenheuwel. Worcester’s winelands are traditionally planted in the fertile floodplains of the Breede River. In conjunction with the Breedekloof district, it is the largest grape-producing region in the Western Cape in terms of winegrowing area and volume. It accounts for nearly 20% of the national vineyards and produces close on 27% of South Africa’s total volume of wine and spirits. Over 50% of the country’s export table grapes, mainly Barlinka, are produced here. It is also the Cape’s most prolific brandyproducing region and home to the KWV Brandy Cellar, the largest of its kind in the world.

Die mense in die Boland is bekend vir hul gasvryheid, en hulle het die lekkerkuier-deel daarvan vervolmaak tot ’n fyn kuns. Op die Worcester Wyn- en Olyfroete is dit deel van ’n leefwyse – kom ervaar dit self op 17 November by Brandvlei Kelder se jaarlikse familiedag. Geniet die ontspanne plaas-atmosfeer en ’n glasie BC-wyn, of neem deel aan die verskeie aktiwiteite. Het jy al ooit gewonder waarom kleiduifskiet so gewild is? Kom toets jou skietvernuf op ’n vlieënde voorwerp – daar is selfs ’n moontlikheid dat jy dit gaan raakskiet. Is dit nou nie ’n uitdaging nie? Ander aktiwiteite sluit in dekor-demonstrasies, ’n wa- en trekkerrit deur ’n nabye wildskamp asook hope kinderpret. Die Pure Boland Plaasmark bied vars-van-dieplaas-produkte soos ’n verskeidenheid brode, allerlei gebak, lekkernye, speelgoed, vrugte en groente, olyfolies en olywe, blomme, klere en nog vele meer.

Balance Bistro offers trunks full of flavour At Balance Bistro in the picturesque Breede River Valley, ensconced in the hearty hospitality of Worcester, a cosy ambience and fabulous food await you. Together with the terrific wine list comprising Overhex Wines’ impressive multi-award-winning portfolio, it’s all in all an “elephant’s sufficiency”! Balance Bistros chef PJ Lombard has been adding his own exciting flair and flavours to the fresh, new summer menu. Due to public demand the bistro will also be open on Sundays, with a specially prepared Sunday lunch menu that will change weekly. So next time you’re in the Worcester region, why not

........................................ www.nuywinery.co.za Balance Wines............................0 023 347 5012 ...............................................www.overhex.com Stettyn Cellar ............................. 0 023 340 4220 ..................................... www.stettyncellar.co.za

pop in for a leisurely breakfast or, better still, take the family for a sumptuous Sunday lunch? Imagine an irresistible starter salad of blue cheese, pear and ostrich Carpaccio followed by a delectable, traditional main meal of bobotie, pumpkin fritters and sambals. Then, if you still have room, how about a mouthwatering sago pudding or a scrumptious slice of carrot cake? Follow Balance Wines on Facebook for more information or visit www.balance-wines.co.za. Trading hours are 10:00 to 16:00, Wednesday to Sunday. Children are welcome; the outside area provides a spacious, safe playground with a jungle gym and water worm.


Winederous 25 Oktober, 2012

STELLENBOSCH

Agriworks-skou A griWorks Ekspo nooi alle boere, wynprodusente en fasiliteitsbestuurders na Stellenbosch vir die derde jaarlikse AgriWorks Landbou Ekspo wat by die Van der Stel-sportgronde plaasvind van Donderdag 8 November tot Saterdag 10 November.

Die geleentheid sal weer eens die plaaslike en breër boeregemeenskappe lok om die nuutste landbouprodukte, -dienste en -masjienerie van nader te beskou. Vanjaar se skou gaan nie net die nuutste landbou-implemente en hulpmiddels wys nie, maar sal ook aan verskaffers aan die wynbedryf en bestuurders van groot fasiliteite die geleentheid bied om hul produkte ten toon te stel. Met die wynbedryf-verskafferstent word daar beoog om talle wynmakers, -produsente en kelderpersoneel na kort wynmaak- en wynproduksiesemi-

nare te lok. “Baie van ons uitstallers bied produkte en dienste vir terreinbestuurders, tuinboukundiges en onderhoudspanne. Ons nooi dus ook alle fasiliteitbestuurders en opsigters van skole, gholfbane, openbare fasilitieite en sentrums om die ekspo by te woon,” sê die organiseerder, Chris de Klerk. Behalwe die nuutste landbou-implemente, -toerusting en -dienste, sal besoekers ook ander hoogtepunte kan geniet soos Alpaca- en Harley Davidson-optogte, ’n biertuin met daaglikse vermaak, reptiel- en voëlvertonings, kompetisies, kindervermaak op Saterdag, demonstrasies en hoe-om-dit-by-die-huis-temaak praatjies. Uitstalruimte verkoop vinnig en maatskappye wat belangstel om uit te stal moet nou hul uitstalruimte bespreek. Besoek www.agriworks.co.za of bel CADEK Media by 021 855 4750 vir meer inligting.

Ken jy vir Oom Jan?

Is jy al vriende met Oom Jan op Facebook? Oom Jan is die fiktiewe karakter wat geskep is om die gesig van die AgriWorks Landbou Ekspo te wees. Oom Jan verteenwoordig ’n tradisionele boer, hy is aan die ander kant van 50, is al amper 30 jaar getroud met Santie, en hy en sy drie seuns, Piet, Jan en Hendrik boer saam op hul twee Bolandse plase Sonop en Maanskyn. Hy is altyd gereed met ’n grappie of om vaderlike advies te gee in ’n tipiese Herman Charles Bosman-styl. Só gebruik hy

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sy humor om te kommunikeer en kommentaar te lewer op gebeure by die ekspo, landbousake en sommer ook die lewe in die algemeen. Oom Jan hoop om vriende te maak met alle boere (en dames) asook ander wat belange in die landboubedryf het. Vind hom op Facebook, volg sy skakels vanaf www.ArgiWorks.co.za of ontmoet hom by die AgriWorks Landbou Ekspo van 8 tot 10 November by die Van der Stel-sportgronde in Stellenbosch.

Verkoop dit op die veiling Een van die hoogtepunte by die nuwe AgriWorks Landbou Ekspo in Stellenbosch is die AgriWorks-veiling wat op Vrydag 9 November plaasvind. Verskeie landbou- en kelderimplemente sal hier opgeveil word. Boere en kelderbestuurders word uitgenooi om hul gebruikte goedere in te skryf. Alle items moet teen Vrydag 2 November om 12:00 gelys wees. Besigtiging

van die items en registrasie is van 09:00 en die veiling sal om 11:00 afskop. Daar sal geen lewende hawe of eiendomme opgeveil word nie. Items kan elektronies gelys /ingeskryf word by www.agri-auction.co.za of skakel die organiseerders, CADEK Media by 021 855 4750. Verkopers kry ook die geleentheid om hul minimum / reserweprys vir elke item vas te stel.

Agriworks mik na Oos-Kaap Agriworks Ekspo beplan om in 2013 ook sy buiging in die Oos-Kaap te maak by die Mentorskraal-landgoed langs die N2 net buite Jeffreysbaai. “Daar is ’n duidelike leemte vir ’n landbouskou van hierdie formaat in die OosKaapse mark, en ons uitstallers wil graag die geleentheid gebruik om hul produkte te bemark aan boere in die

Bespreek jou stalletjie nou! Uitstallers wat reeds bevestig het: Adams & Adams Agri Varia SA Alnet André Leerprodukte Apollo Solar Arbor Supply Corporation Argent Steel Group / Gammid Argo Industrial Atlantic Simplified Telecoms Aus Products / Redback Autrex Industrial Babcock Equipment Barloworld / Hino Kuilsrivier Barloworld Toyota Stellenbosch Bell Equipment Bio-energy Boland Bikes Bolt Engineering Distributors Bundutec Burquip Int Cairo Shwarma Can-O-Licious Cape Agricultural Products Cape Winelands DM Cheftrapps Cheri’s Designs Chipper SA Chipstix Dit & Dat DN Hersteldienste Dolf Otto - houtspeelgoed Ecologika Eikestad Motors Eikestad Tuinsentrum Fang Fences and Guards Fodder/Associated Auctioneers Froggit Food GM Tractors Hectic Biltong Hitachi Constr Machinery HPE Africa Hyflo Southern Africa Hyundai Brackenfell Ikapa Trading Irresistible Coffee ITS t/a Karcher Jaytrade JMC Helderberg Joubert Implemente Karoo Lekker Kobus se Gat Kos Stands

Kraaifontein Constr Fence KSC Portables Loxton Irrigation Mac Scales MAN Truck & Bus SA Manhand (WP) Masslift Maverick Motorsport McBeans Mfangano Solutions cc Michael Paetzold Mospare Natko Cattle Rails NTT Volkswagen On Track Solar Pancake Paradise Patch Industrial Pizza Stroller Pratley Marketing Ritlee Xecutech Roos Juwele Rovic & Leers Rutherford SA Panel Parts Safequip Scales Incorporated SGS Agrilab Snappy Chef Solar Juice South African Alpaca Southtrade Spazatainer Stem International/Going green Subaru Sunflare Renewable Systems Technical Finishes Tenesol Thorp Paarl Tipsy Gypsy Art Bar Turfmaster Ultimate Air Solutions Ursus VB Agri Venus Pure Water Vintec WC Dept of Agriculture Westvaal Wild Rush Distributors Wine Machinery Wineware Consulting Working on Fire Wynland Laboratories Xstream Solar HWC

Langkloof, Gamtoos en selfs die Karoo,” sê De Klerk. Die ligging is sentraal en maklik bereikbaar vir boere in die Oos-Kaap. Agriworks Ekspo: OosKaap word beplan vir 8, 9 en 10 Maart, en mense wat implemente en goedere wil vertoon, kan reeds stalletjies bespreek. Navrae: CADEK Media by 021 855 4750 of info@cadek.co.za.

AgriWorks

Landbou Farmers Expo Boeredag

‘n CADEK Media Uitstalling

8 – 10 November 2012 Van der Stel Sportgronde, Stellenbosch Donderdag & Vrydag 9vm - 5nm, Saterdag 9vm - 4nm

Toegang: R40 pp by hek (R10 vir skoliere, studente, pensioenarisse)

Veiling op 9 November by die Expo

Verkoop dit op ons agri-veiling • Ou & nuwe landbou toerusting • Algemene items • Wynmaak- en keldertoerusting • Vate • Wyn en meer

Lys u lotte / items by: www.agri-auction.co.za of skakel ons

www.agriworks.co.za • Tel: 021 855 4750

98.9 FM


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Winederous

25 Oktober, 2012

WATERKLOOF: BIODYNAMIC FARMING

Letting nature take the reins TISH MCGEE When purchasing wine most of us give consideration to the origin of the wine and the varietals we prefer, but how many wine drinkers stop to consider whether the wine is biodynamic or not? Not many, I suppose.

Christiaan Loots, Waterkloof’s passionate biodynamic farm manager, explains how their farming methods improve the quality of the soil in the vineyards.

But then biodiversity as a choice has not really taken root in South Africa. However, organic wine – the common name given to wine produced from grapes that have been organically grown for at least three years – is gaining a loyal following. So an invitation to learn more on this subject could not be missed – even with a gloomy weather forecast. Knowing that I would be hiking among the Waterkloof vineyards to find out more about their biodynamic farming methods, I decided to pull on my weatherproof Wellington boots in order to brave the elements with confidence. It turned out to be a wise decision indeed. On arrival, the rain poured with intent and I had to slip-slide my way up the sea-facing hill with my humble (non-4x4) vehicle to the arresting architectural structure at the top, which houses the Waterkloof cellar, winetasting lounge and restaurant. Once safely inside, and welcomed by the

The elegantly appointed tasting lounge and restaurant above the cellar command breathtaking views across False Bay.

warmth of a roaring fire in the middle of the huge open space filled with impressive artwork, décor and furniture, biodiversity was for a brief moment forgotten. But that all changed with the arrival of Waterkloof owner Paul Boutinot, viticulturist Christiaan Loots and winemaker Werner Engelbrecht, who firmly believe in biodiversity not only as a farming method, but a fundamental way of existence. While I accompanied Christiaan on an informative drive and hike through the fields and vineyards, he explained the importance of biodiversity: how it benefits the local caracal (rooikat) family, the patrolling male leopard, and other smaller wildlife in the surrounding area, as well as the fertility of the soil and the overall health of the vines. The 120 ha farm consists of 50% vineyards and 50% fynbos, and biodynamic farming is based on the precise observation of nature and the attempt to find a balance between the two – a concept that originated with early 20th century Austrian philosopher Rudolf Steiner. So, biodynamic farming is not only 100% organic; in addition, the grower views the vineyard as an ecological whole – a complete living system. It’s not only about the rows of grapevines, but about the soil, the vegetation, insects and other animals that inhabit the same space, growing and living together interdependently in a harmonious and mutually beneficial way. And so it is at Waterkloof – encouraging the forces of nature to reign over their striking amphitheatre of land. Their logo proudly carries the emblem of the “Blowing Man”, which encompasses the might of cool ocean gusts, the heat of the summer sun, the fires that germinate the indigenous plant life, and the perfect balance Mother Nature provides. Whether or not you believe in the benefits of biodiversity, it just makes sense. More and more farms are going back to the old way of quality wine farming, rather than depending on unhealthy artificial concoctions and modern farm equipment. Heavy-duty Percheron horses are replacing tractors – an 800 kg horse can pull 1,6 tons and can operate at 3,8 km/h for eight hours (compared to a tractor, which works at 4 km per hour). Horses compact the soil less and don’t damage vines as much, and using them reduces overall carbon emissions. By restoring the environmental order of the weeds, carnivorous insects and plant growth, and by replacing nasty insecticides with simplified natural remedies and compost, Christiaan and his team aim to revive the natural state of Waterkloof’s unique terroir. After muddling around in the mud, we had a divine barrel tasting of the different components of both the white and red Waterkloof

blends with winemaker Werner Engelbrecht. As impressive as the biodiversity farming methods are, so is the way in which the organic taste is translated into the wines. I was especially impressed with the way in which the focus of biodiversity is passed on from viticulturist and vine to winemaker and his cellar approaches. Both men understand the value of treating the product as a commodity not to be dealt with lightly, and respect the impact of nature on the wines. With clever open-top wooden tanks, wholebunch pressing, delicate juice extraction and natural fermentation methods, Werner aims to obtain the best of the fruit and convert it into a uniquely natural wine. Cape Wine Master Marilyn Cooper has described organic wine flavours as cleaner and more transparent, with the red wines often displaying a better colour. And if you listen to biodynamic winemakers, they will tell you that their methods tend to result in better balance in growth, where the sugar production in the grapes coincides with physiological ripeness, resulting in a wine with the correct balance of flavour and alcohol content, even with changing climate conditions. At Waterkloof the aim is to express the true taste of nature by adopting a minimalistic approach in the cellar, resulting in wines that are concentrated and floral in character, with a stronger, clearer, more vibrant taste and the ability to remain drinkable for longer. And what better way to taste the final product than with food that matches and complements it perfectly? Back at the restaurant, we were treated to a delightful menu by Waterkloof’s head chef, Grégory Czarnecki, while the skies finally cleared enough for the sun to break through and illuminate the panoramic scenery surrounding us. We started off with Waterkloof’s Circumstance Cape Coral Rosé 2011, just to awaken and refresh our palates after tasting all those young wines down in the cellar. The first course of camembert crème brûlée with Granny Smith and celery sorbet was presented with Waterkloof’s Circle of Life White 2011. Our second course was the Karan beef fillet with parsnip and bone marrow, beautifully paired with the Circle of Life Red 2009. Paul eventually got us talking about cheese rather than wine when we received our third course: the Healey’s slow-matured Farmhouse Cheddar, complemented by a spiced pear tarte tatin, glühwein sorbet and the mouthwatering Circumstance Straw Wine 2009. Healey’s cheesery was in danger of closing its doors after being at the Lourensford estate in Somerset West since 2005. Luckily Paul, a huge fan of their cheese, decided to buy the company and make this internationally

Waterkloof’s “restaurant in the sky” is situated in an elevated glass box above the modern cellar, which expands upon the slopes of the Schapenberg.


Winederous

25 Oktober, 2012

acclaimed cheddar – consistently among the world’s top four cheddars over the last seven years – part of the Waterkloof family. “Age is not important unless you’re a Healey’s cheese or a Waterkloof wine,” says Paul. “They both unlock nature’s true potential through traditional, time-honoured methods and adhere to natural principles, sustainable farming methods and minimal intervention.” Our fourth and final course, the cream of ivoire white chocolate with matcha tea and black sesame, proved a rare culinary delight – it felt like I had just been served little dollops of heaven on a plate. Waterkloof may only be eight years old and still finding its feet here and there, but they are on their way to great heights. The farm’s potential to be one of the greatest biodynamic winemakers in South Africa and their desire for quality versus quantity are evident in the passion with which they approach every aspect of their business – be it farming, viticulture, winemaking or gastronomy.

7

Winemaker Werner Engelbrecht presides over the state-of-the-art gravitational cellar.

Chef Grégory Czarnecki The latest addition to Waterkloof’s “magnificent Percheron seven” is the thoroughbred gelding Black Jack, seen here with his handlers in the vineyard.

Welsh rarebit with Healey’s cheese Ingredients 30 g unsalted butter 15 g flour 130 ml dark beer 180 ml fresh cream 5 ml Dijon mustard 6 ml Worcestershire sauce 3 ml white pepper, freshly ground 400 ml Healey’s cheddar, grated 3 drops Tabasco sauce Salt Method ) Melt the butter and add the flour. ) Cook for three minutes; do not allow to colour. ) Add the beer, Worcestershire sauce, pepper and Tabasco. Cook for another three minutes after it starts to boil. ) Add the mustard and cream. Cook again for three minutes. ) Add the grated Healey’s mature cheddar and mix until melted. Adjust the seasoning with salt. ) Pour the mixture on sliced bread and toast in the oven at 180 °C until light brown.

Meet Waterkloof’s flavour fundi Armed with a decade’s wealth of experience garnered in some of the finest restaurants in France, Grégory Czarnecki moved to South Africa in 2008 and now lends his fine-dining flair to the Cape Winelands as executive chef of the Waterkloof restaurant. Born and bred in Burgundy, his cooking style remains loyal to his French roots, and the food at this new 120-seater hotspot on Waterkloof Estate is enriched by fresh inspiration from the spectacular setting and design. “Our open-plan kitchen emphasises the Waterkloof winemaking philosophy of openness and transparency,” says Grégory. “Although stylistically diverse, each of the estate’s Europeanstyle wines carries a strong core of elegance and integrity, and that is exactly what my food is all about – classical cuisine cooked in a contemporary style with a modern French twist.” A passionate purist with a creative edge, he is committed to the fundamentals of classical cooking methods, and

believes cooking is about using six senses all at once, the last being that instinctive ability to create just the right flavour and texture combinations. His international culinary career saw him working in the Parisian kitchens of Michelin-rated restaurants, including the two-star Restaurant Senderens; the three-star Relais & Châteaux Restaurant Lucas Carton; and the Michelinstar Pergolèse. Other highlights include the opening, recipe design and menu conceptualisation for leading restaurants in Brussels, Genève and Lyon. “I draw inspiration from people who not only love good food and wine but also appreciate wine and food pairings,” says Grégory, who shares his passion with his staff to achieve the ultimate combination of textures, taste and flavour with each meal they serve. The Waterkloof restaurant is open for lunch and dinner from Mondays to Saturdays, and for lunch only on Sundays. Bookings are advisable. Call Waterkloof on 021 858 1292 to reserve a table.

2012

HELDERBERG

wine festival

Sir Lowry’s Village

Stellenbosch

Somerset West

Faure

Thursday, 15 to Sunday 18 November

Swing into Summer with 35 of SA’s top Wineries, spectacular scenery, fantastic food, wine tasting, live entertainment, art exhibitions, markets, fun activities for kids & families. Tickets:

R29.99

R35.99

Helderberg Wine Festival R75 – 1 day, R120 – 4 days. Photograph courtesy of Wedderwill Wines.

For the Events Programme at each winery and more information visit www.helderbergwinefestival.co.za or email cobie@cvomarketing.co.za No alcohol will be served to under 18’s.

Scan this code for the Winery Programme


8

Winederous 25 Oktober, 2012

GESINVERMAAK: PLAASPRET VIR ALMAL

Pure suiwel-plesier wag

D

ie Kaapse Suiwel Ervaring wat Vrydag 2 en Saterdag 3 November by Sandringham plaasvind, bied ’n verskeidenheid aktiwiteite vir die hele gesin. Pak die kinders in die motor, vind Sandringham op die N1 halfpad tussen Kaapstad en die Paarl, en bring ’n genotvolle dag deur by hierdie gewilde fees. Suiwel in die kombuis Gedurende vyf uurlange sessies in die Woolworths Suiwelspens verbreed bekende koskenners en kleinskaalse produsente jou suiwelhorisonne: maak self jogurt en maaskaas, karring botter soos in vervloë dae, en leer saam met die bekroonde kosblogger, Nina Timm, en Puglia Cheese hoe om egte Italiaanse mozzarella te maak en te geniet. Huguenot Chocolate, sjokolademakers van Franschhoek, bring soete suiwelverleiding met ’n interaktiewe demonstrasie en proe-sessie, terwyl die

bekende RSG-huiskok, Errieda du Toit, en Cara Brink met Simonsberg produkte woeker. Pure plaaspret vir die kleinspan Bring die kleingoed om self ’n bok of koei in die skouring rond te lei en sien hoe ervare leerders Vrydag om 16:00 aan die Kaapse Holstein Jeugskoukampioenskap deelneem. Beginners kan dan self Saterdag gedurende twee opleidingsessies kyk of hulle die tegnieke kan baasraak. Roomysliefhebbers word uitgedaag om te eet soveel hulle kan in die roomys-eet kompetisie Saterdag om 12:30. Geniet daarna die Dogsense hondespringvertonings of melk kammakoeie, maak self roosterkoek en raak ontslae van ekstra energie op die springkastele in die MPO-kinderarea. Landbou op sy beste Op die vooraand van die Wêreld Suiwelberaad wat vir die eerste keer in Kaapstad aangebied word, is die Kaapse Suiwel Ervaring vanjaar die grootste Suid-Afrikaanse geleentheid wat

eksklusief aan suiwel toegewy is. Sowat 300 bokke neem aan die SA Melkbok Nasionale Kampioenskappe deel en 200 koeie (Ayrshire, Holstein en Jerseys) van so ver as KwaZulu-Natal, die Suid-Kaap en die Vrystaat sal by Sandringham saamtrek om aan verskeie ras- en interraskampioenskappe deel te neem met die oog op die gesogte Absa Suiwelkoningin-titel. Hoogtepunte soos baalhantering demonstrasies en strooimaling op Vrydag en die aankondiging van die Meester Suiwelprodusent van die Jaar rond die ervaring af. ) Kaartjies is by die hekke beskikbaar teen R50 per persoon vir volwassenes en kinders 18 jaar en jonger verkry gratis toegang. Die hekke is Vrydag oop van 10:00 tot 17:00 en Saterdag van 09:00 tot 19:00. Besoek www.capedairy.co.za vir die volledige programme en aanwysings na Sandringham, of kontak Mariana Rabie by tel 021 975 4440 of stuur ’n epos na mariana@agriexpo.co.za.

Bonnievale hou Bonanza-buitelugfees Breek weg uit die stad en kom geniet ’n pretnaweek saam met familie en vriende op die platteland. Die Bonnievale Bonanza-buitelugfees vind plaas oor die naweek van 2 tot 4 November by Hoërskool Bonnievale se sportgronde. Dis ’n fees vir die hele gesin, met stalletjies, hope kompetisies, kindervermaak, asook bekende kunstenaars soos Snotkop, Andriëtte Norman, Wicus van der Merwe,

Ray Dillon en Shaun Tait. Daar sal die Saterdag ’n 5 km pretdraf/stap, drie padfietsroetes (9.8 km, 35 km en 60 km), twee MTB wedrenne (30 km en 42 km), ’n motorfiets- en Quad-opedag en ’n 4x4 roete aangebied word. Sondagoggend is daar ’n plaaslike kosmark by Bonnievale Wynkelder met musiek, varsgebakte brode, olywe, kaas, tuisgemaakte konfyte, heerlike vleisprodukte,

wegneem etes en organiese sappe waaraan feesgangers hulle kan verlustig. Vanjaar is daar ook die Sondag ’n MTB-roete wat wegspring en eindig by Bonnievale Wynkelder. Vir inskrywings, die program, verblyf en meer inligting oor die fees, besoek gerus www.bonnievalebonanza.co.za of kontak Huipie by 082 921 4463 of huipie@barvallei.co.za.


Winederous 25 Oktober, 2012

WINE FESTIVAL: SIP ON SUMMER

9

Feast yourself on wines from the Helderberg

S

wing into summer in style this year with the Helderberg Wine Festival from Thursday 15 to Sunday 18 November.

With around 30 wineries from Sir Lowry’s Pass Village to Somerset West, the Baden Powell Road area and Stellenbosch participating, the 2012 festival will offer a range of activities at each cellar for young and old alike. Great food from some of the highly rated restaurants in the area, along with live music, children’s programmes, exhibitions, shows and award-winning wines, will draw the crowds to this laid-back event, taking place at the various wineries over the four-day period. Local charities benefit from the event each year; this time around, the organisers will support Amorim Cork’s “CorkLife project”, which aims to create sustainable work opportunities through the reuse of old corks. Visitors and wineries will get to collect used corks and deposit them in branded boxes on display. The festival kicks off on Thursday with “The Six Senses Evening” from 18:00 to 21:00 at Waterkloof Wines, where most of the participating wineries and restaurants will offer their wines for tasting and small portions of summery tapas-style eats as part of the ticket price of R150, which includes a tasting glass, unlimited tastings and a R100 coupon booklet for food. Tickets are available at www.ticketbreak.co.za or from the farm. Walk-ins are welcome. Festival packs costs R75 per person for a one-day pass and R120 for a multi-day pass. Bookings for The Six Senses Evening cost R240, which includes a multi-day pass. To find out more visit www.helderbergwinefestival.co.za or call Cobie van Oort on 021 981 0216 or 083 556 3740; mail cobie@cvomarketing.co.za.

Sublime salt & wine pairing

The team from Dornier Wines with the cork box.

AUDACIOUSLY AUDACIA: Festivalgoers will be able to purchase tickets to this year’s Helderberg Wine Festival from Audacia Wines, the boutique winery on the corner of Annandale Road and the R44 where owner Trevor Strydom and his team are moving mountains to create the perfect setting for local wine and food lovers. They hope to start constructing their new and exciting Root44 Market, as well as a charming new restaurant overlooking the vineyards, in the coming year. They will have everything from a safe children’s play area and food and craft stalls to a professionally run open-air bar and an amphitheatre for live music and performances. A new addition to the team, winemaker Michael van Niekerk, has taken up his portion of the workload with enthusiasm, creativity and passion, starting with a funky newly opened tasting room and a focused selection of wines available at affordable prices.

Discover the unusual combination of Fleur du Cap wines and artisanal salts from around the world at Die Bergkelder’s weekly wine tastings, where handmade salted morsels meld with superb hands-off, naturally crafted wines every Wednesday. Fleur du Cap’s close affinity to nature – especially its exceptional Unfiltered range with its unbridled expression of fruit and flavour – inspired salt aficionado chef Craig Cormack to create savoury treats to pair with these wines. The unique flavours of naturally occurring, ancient salts are a perfect fit for Fleur du Cap wines, which are crafted in a style determined by the grapes themselves. The unique weekly savoury pairings on offer include five Fleur du Cap wines. The Fleur du Cap Unfiltered Viognier is paired with golden cheese straws encrusted with flaked Khoisan sea salt from the West Coast, while Fleur du Cap’s Unfiltered Chardonnay is paired with olives preserved with black lava salt from the lava pools of Hawaii. For an explosive taste sensation, the Fleur du Cap Unfiltered Sauvignon blanc is partnered with popcorn drizzled with Pakistani volcanic salt; the Fleur du Cap Unfiltered Merlot, combined with classic sweet melon and Parma ham with a pinch of Persian blue salt, makes for a sublime pairing. To round off this unique tasting experience, the Platter five-star Fleur du Cap Noble Late Harvest, paired with decadent chocolate tart and finished off with delicately pink Murray River sea salt, will leave your tastebuds wanting more. The vaulted spaces of Die Bergkelder cellar, cut deep into the slopes of the Pappegaaiberg, offer the perfect setting for these unique tastings. They start at 12:00 every Wednesday and cost R80 per person. Booking is essential; call 021 809 8225 or visit www.fleurducap.co.za.

Lazy Days Market

movember 3nov

2012 09H00-14H00

WEAR YOUR BEST

TO THE WORLD WIDE

AND SIGN UP

30 November to 2 December 2012 Friday: 18h00 - 22h00 Saturday & Sunday: 12h00 - 17h00 at R 200 per person per day use your MasterCard card and receive a 10% discount

mo-vember campaign AND GET A FREE GLASS OF LABORIE WINE

AND STAND TO WIN GREAT PRIZES!

MEN’S COOKING DEMO micro-breweries LIVE BAND - NEWTON & CO & a great family day out. LABORIE WINE FARM | MAIN ROAD PAARL

T. 021 807 3390 | www.laboriewines.co.za

www.franschhoekbubbly.co.za Tickets available online at www.webtickets.co.za

Franschhoek Wine Valley Tel: +27 (0)21 876 2861 events@franschhoek.org.za www.franschhoek.org.za


10

Winederous 25 Oktober, 2012

Finely ground coffee for espresso

Espresso

Cappuccino

Coffee caviar

HERMANUS: BURGUNDY RESTAURANT

Life’s too short for bad coffee

HEDDA MITTNER

Y

ou can tell a lot about an establishment from the coffee they serve,” says Rayno Rabie of Burgundy restaurant in Hermanus. “If the coffee’s not good, chances are the food won’t be either.”

I couldn’t agree more. And while dining out has become a luxury many of us can no longer afford as often as we did in the past, it remains one of life’s more affordable pleasures to park off at a coffee shop, bistro or restaurant in

between meal times and enjoy a good cup of coffee. It is a ritual most of us indulge in on a regular basis, and many of us simply cannot do without it. And let’s face it, it’s not only about the coffee. It’s about the setting, the ambience, the company, the conversation. Right from the beginning, when the enjoyment of coffee was first discovered, it was integrated into the fabric of everyday life and became a social activity as much as a culinary one. It is a concept Rayno and his wife Celia understand only too well. A visit to Burgundy, be it for a coffee, lunch or dinner, is always

Ally Strachan from Ciro Beverage Solutions WC is a certified cupper (taster) and coffee lover.

accompanied by an exchange of the latest news and gossip. With a heavenly cup of cappuccino in front of me, I recently bemoaned the fact that so few establishments seem to have mastered the art of making this classic Italian-style coffee, and was promptly invited to return the following week to meet their supplier, Ally Strachan from Ciro Beverage Solutions. “She can tell you everything you want to know about coffee,” Celia said. And so, on the appointed morning, I got to meet the dark-haired bundle of unbridled passion and energy that is Ally, and was treated to a delightful overdose of caffeine. Coffee lends itself to many different brewing methods, all of which share the basic principle of using hot water to extract from the ground beans the essential oils that give coffee its wonderful aroma and flavour. According to Ally, 36 different aromas can be picked up by the olfactory senses, and the “nose” of coffee is determined by the different types of bean and their origin – the climate and terroir where they were grown – as well as the process used for roasting the green coffee beans. When they are heated and moisture is lost, a chemical reaction called pyrolysis takes place that releases the caffeol, or coffee oil, the essence of coffee that we enjoy in the cup. Roasting is an essential step in the journey from bean to coffee, and is both an art and a science. Too much heat and the caffeol in the beans is burnt, not enough heat and the caffeol is not precipitated. In industrial quantities, the process is carefully controlled, but in micro-roasteries it is down to individual judgement in the same way that cellar approaches are down to the individual winemaker. Once the roasting is done, the rest depends on the equipment used to make your cup of coffee, and especially, Ally emphasises, the expertise of the barrista. Which brings us back to my question: how does one make a proper cappuccino? The basis of this popular beverage is espresso, which originated in Italy during the 1800s. Whereas other methods of brewing coffee involve a natural form of infusion such as the plunger, drip or filter method, espresso necessitates a highspecification (and expensive) machine that forces hot water through finely ground and compacted coffee. (Incidentally, it was Dr Ernest Illy who invented the first automatic espresso machine in 1933, while today’s espresso machines were created by another Italian, Achilles Gaggia, in 1946.) To make espresso, a high pressure is required to extract the greatest amount of flavour from the coffee, but a deft hand is needed to operate the machine as it is easy to overextract the coffee. The golden brown liquid that runs into the cup is called the crema, and this lies on top of the black coffee underneath. It will dissipate a few minutes after the coffee is made, but in those few minutes it will tell you everything about the quality of the espresso – too light, or too thick or too thin all mean that the espresso is sub-standard. For the espresso to become a cappuccino, a luxuriant layer of frothed and foamed milk is ladled and poured on the coffee. This is the

other tricky part – the milk is poured in a jug, into which the machine’s steam spout is placed, and the steam control should not be turned on until the nozzle is under the surface of the milk. Once the steam is gurgling and bubbling under the milk, the jug should be moved around or the milk will spoil. The aim is to aerate the milk and give it the consistency of whipped cream without burning it. It is also essential that the cups are warm when the milk is poured in or the froth will deflate, which is why the cups are normally stored upside down on top of the espresso machine. The combination of frothed and steamed milk is then poured and ladled into the coffee in the cup, gently as though folding it in. When the small amount of remaining milk is poured in, the barrista will swirl it in such a way as to form a pattern. And voila, you have your perfect cappuccino. But before you enjoy your next cup of coffee, give a thought to the many processes the beans have been through since they started growing on the coffee trees, were hand-picked and sorted in their country of origin, and the long way they have travelled before landing in your kitchen or that of your favourite coffee establishment. The coffee tree The great Swedish botanist Carl Linnaeus was the first to describe the coffee plant in the 18th century, naming it Coffea and classifying it in the Rubiacee family. The coffee bean is actually a seed – if planted, another coffee tree will grow from it. The plantation coffee tree is much smaller than the wild one and reaches a height of between two and five metres. The trees can live as long as 20 to 30 years, and are capable of growing in a wide range of climates, but prefer a rich soil, frequent rain and shaded sun. Depending on the variety, it will take the newly planted coffee tree three to four years to bear fruit. About a year after flowering, the fragrant white blossoms give way to a dark red berry called the coffee cherry. Inside the pulp of the cherry are seeds in the form of two beans coupled at their flat surface. The coffee bean In the commercial coffee industry, the two main coffee species that are grown today are Coffea arabica and Coffea robusta. Coffea arabica is descended from the original coffee trees discovered in Ethiopia, and has been grown for centuries. It produces a fine, full-bodied and aromatic coffee, and represents approximately 70% of the world’s coffee production. There are many different varieties such as the Moka, San Ramon, Bourbon and Jamaican Blue Mountain. The better arabicas are grown at high altitude. Because they are prone to disease, they require additional care and attention and are expensive to cultivate. Coffea robusta is widely spread in warmer climates that are unsuitable for arabica, and accounts for about 30% of the world market. It is a taller and hardier species, more diseaseand parasite-resistant, which makes it cheaper and easier to cultivate than arabica.


Winederous 25 Oktober, 2012

Its caffeine content is about twice that of arabica, and it has a stronger character. It is mostly used in blends and for instant coffees. Harvesting Today there are special automatic machines that are used to harvest the coffee crop in areas where the landscape is relatively flat, but in most countries the ripe fruits are still plucked by hand or picked with small rakes – a selective process that is difficult and labour-intensive. Since coffee is a very delicate product, the beans must be be extracted within a few days of harvesting to prevent the pulp from fermenting. Seed extraction is carried out by one of two means – the dry method or the wet method. The dry method is an age-old process still used in many countries today. The freshly picked coffee cherries are simply spread out on huge surfaces in the sun to dry for a period of two to three weeks, or placed in drying rooms for a few days where they are dried by

the heat of a burner. The wet method is more difficult and expensive. It involves various stages of berry cleaning, maceration, removal of the pulp, fermentation, desiccation, peeling and polishing. Whatever method is used, the moisture content of the cherries has to drop to 11% before they are moved to warehouses where they are stored. Here they will be sorted by size and weight, and evaluated for flaws and imperfections. The milled beans, now referred to as green coffee, are then put into sacks to start their journey to importing countries where they will be manufactured (roasted and ground, or processed for instant coffee) for the consumer market. Approximately seven million tonnes of green coffee are produced worldwide each year. And what better way to enjoy your coffee than with a slice of gorgeous cake! See Burgundy’s recipe for a moist chocolate cake below.

Celia and Rayno Rabie, the owners of Burgundy restaurant, take a coffee break.

History of coffee According to legend, coffee was first discovered in the highlands of Ethiopia, where the goatherd Kaldi noticed that his goats became so energetic after eating the berries from a certain tree that they did not want to sleep at night. This discovery soon became known throughout the region, and people began to use the berries to make a brew that would keep them alert for hours. When slaves from the horn of Africa were taken to Yemen, the coffee berries found their way to the Arabian peninsula through the great port of its day, Mocha. Coffee houses thrived throughout the Arab world as centres of social and business activities from the 15th century. The coffee house was a place where everyone was welcome, where people played chess, discussed business, politics and the news of the day, exchanged gossip and enjoyed singing, dancing and music. The coffee house was such an important centre for the exchange of information that it became known as the “school of the wise”. In the early 1600s coffee was introduced to Europe by way of Venetian traders and Dutch merchants, shortly after the introduction of two other significant hot beverages – hot cocoa and tea. By the late 1600s coffee was grown in the Dutch colonies in India and Java (present-day Indonesia), and the Dutch had become the main suppliers of coffee to Europe. Coffee houses soon became popular in the all the major cities of England, France, Holland, Germany, Austria and Italy. In England they became known as “penny universities”, so called because for the price of a penny one could purchase a cup of coffee and engage in stimulating

conversation with merchants, politicians and artists. During the 18th century the French established coffee plantations on the island of Martinique in the Caribbean, while the British introduced coffee to Jamaica, where today the most famous and expensive coffee in the world is grown in the Blue Mountains. The Dutch are credited with the expansion of coffee-growing to Central and South America, and also for introducing it to North America, where coffee houses were established in the major towns of New York, Boston and Philadelphia. For US coffee drinkers, the country’s wettest city, Seattle, has become synonymous with a new type of café culture. From its birth in the 1970s, it swept the continent and led to a dramatic improvement in the general quality of coffee. This new-found evangelism for coffee soon spread to the rest of the world. Sources: sovrana.com; www.ico.org; www.ncausa.org

Moist chocolate cake Ingredients For the cake: 3 large eggs 340 g sugar 250 ml cooking oil 360 g cake flour 100 g cocoa powder 2 t bicarbonate of soda 1 t baking powder Pinch of salt 250 ml sour milk 5 ml vanilla essence For the syrup: 375 g sugar 375 g water For the chocolate ganache: 500 g chocolate 250 ml cream 30 ml cooking oil

Method ) Preheat the oven to 180 °C (350 °F). ) Spray a 20 cm bundt cake tin with non-stick spray and line the base with greaseproof paper. ) Sieve together all the dry ingredients. ) Cream the eggs and sugar together, then add the oil. Add the sour milk and vanilla essence, then mix in the dry ingredients. ) Pour into a prepared cake tin and bake for 45 minutes. ) To make the syrup, add the water and sugar together and cook for about 10 minutes. Set aside. ) Melt the chocolate and cream together over a low heat. Whisk in the oil. ) Pour the sugar syrup over the cake when it comes out of the oven. Leave to cool. ) Once the cake has cooled, pour the chocolate ganache over it.

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Winederous 25 Oktober, 2012

WELLINGTON: WELBEDACHT

Groot wyne van ’n groot man LISE BEYERS

“W

ellington,” vra mense dikwels, “waar presies is dit nou weer?”

Maar wat diegene nie weet nie, is dat dit die hart van die Bolandse wynlande is. Die area produseer unieke, topkwaliteit wyne, danksy ’n breedvoerige terroir wat geskik is vir ’n wye verskeidenheid van druifkultivars. Dit is ook juis daarom dat dié streek die land se grootste en beste verskaffer van wingerdstokke is. En groot Schalk Burger is een van die mense wat sy hart en siel belê het in Wellington. Hy is nie net ’n groot man nie; hy is ook ’n man met groot planne. Aanvanklik het hy bekendheid verwerf as ’n formidabele krag op die rugbyveld, maar vandag staan hy bekend as die man wat grootse wyne op Wellington vervaardig. Schalk is gebore en getoë in die skadu van die Drakensteinberge. Daarr het hy grootgeword in verwondering oor die natuur en die verandering van die seisoene, wat so opval-

lend is in die wingerde. En van kindsbeen af het hy gedroom van sy eie stukkie grond in die pragtige wynlande. Later jare, as suksesvolle sakeman, het Schalk begin rondsnuffel vir die ideale grond, want “dit gaan eerstens oor jou grond en jou wingerdstok”, vertel hy. En duskant die Groenberg op Wellington is juis waar Schalk sy eie stukkie paradys gevind het – Welbedacht. Selfs die naam van die plaas som Schalk en sy psige op, want als wat hy doen word eers goed deurdink. “Baie mense het my gevra hoekom ek nie eerder in die Stellenbosch-wynland belê nie. Maar geen ander wynkontrei se terroir vergelyk met die diversiteit wat die Wellingtonstreek in sy palm hou nie.” Die ou Kaaps-Hollandse herehuis, wat terugdateer tot die 1830’s, is noukeurig tot sy vorige glorie gerestoureer om as familiewoning te dien vir Schalk en sy vrou, Myra, rugby-bulletjies Schalk en Tiaan, en dogter René. Intussen het Schalk nuwe wingerd aangeplant met die oog op wynproduksie. Toe kom die kelder by, wat hy self ontwerp het en waartoe hy ook ’n groot deel bygedra het met die fisieke bou daarvan. Die kelder is spesifiek ontwerp om die beste uit die vrug van die wingerd te haal. Schalk skroom nie om met sy hande in

Die Burger-gesin voor die kelder: Agter sit Tiaan en Schalk sr., en voor is René, Schalk jr. en Myra.

die granietryke grond tussen die wingerd op Welbedacht te grou nie, of om agter die stuur van ’n loopgraaf te werk nie. Jy sal hom ook gereeld in sy motorhuis vind waar sy bekende reuse-hande vol ghries is terwyl hy aan sy geliefde Alfa werk. Maar Schalk is op sy gelukkigste doenig in sy wynkelder. Hy is selektief oor wat hy produseer en hoeveel. Hy het sowat 160 hektaar onder wingerd en spog met ’n volle 19 kultivars. Hy produseer wyne onder twee etikette, Welbedacht, en die gewilde, maklik-drinkbare wyne uit die Meerkat-stal. En op elke wyn wat op Welbedacht geproduseer word, is hy besonder trots. “Toe ek nie meer die wyne wat ek verkies om te drink kon bekostig nie, toe besluit ek om my eie wyn te maak,” vertel hy met ’n seunsagtige glimlag. Hy raak ook baie opgewonde en passievol as hy praat oor sy wyne. Die Burgers se vlagskipwyn is hul No. 6, ’n heel gepaste naam, aangesien al drie Burgermans met die nommer 6-rugbytrui op die veld gedraf het. No. 6 is ’n besonderse versnit van Syrah, Viognier, Mouvedré, Carignan, Cinsaut en Pinotage. ’n Ware huldeblyk aan ernstige kultivars wat ’n ernstige wyn produseer, iets wat lank in jou siel gaan agterbly. My persoonlike gunsteling is hul Patriot wat ’n versnit is van Merlot, Cabernet Sauvignon, Cabernet Franc en Petit Verdot. Geen wonder hierdie volbors-wyn is vanjaar aangewys as die beste Bordeaux-versnit by die jaar-

Schalk is op sy gelukkigste in die kelder. likse Wine of the Month Club se toekennings nie. ’n Ander gunsteling is Welbedacht se eerste Methode Cap Classique, vernoem na sy dogter, René. Dit word op die tradisionele wyse gemaak en is ten volle van Chardonnay geproduseer. Welbedacht is as ’t ware ’n familie-onderneming, met Myra en Tiaan wat Schalk bystaan met die bestuur van die wynlandgoed. En ’n ou hand in die wynbedryf van hierdie deel van die Boland, Hein Hessebeck, het by die span van Welbedacht aangesluit as wynmaker. Schalk is ook die voorsitter van die Wellingtonse wynroete. Tot onlangs was hierdie roete deel van die Paarl-wynstreek, maar Schalk het al jare gelede potensiaal gesien vir Wellington om op sy eie voete te staan. “Op Wellington het ons so baie om te bied en so ’n groot verskeidenheid wyne. Ons is dalk ’n jong streek, maar ons is op pad om ’n krag in die wynbedryf te word waarmee rekening gehou kan word.” Behalwe dat besoekers op die uitgestrekte grasperke van Welbedacht kan ontspan met ’n glas wyn, kan hulle nou ook uitsoek-geregte geniet in die restaurant, heel gepas ook No. 6 genoem. Hier het die bekende veteraan-sjef John Techlenberg ’n tuiste gevind saam met sy restaurateur-vrou, Susanna. En oudergewoonte bied John ’n spyskaart aan van klassieke geregte met ’n effe Indonesiese en Franse geur. Hy gebruik net die varste plaaslike produkte en sy swartbord-spyskaart verander weekliks daarvolgens. En vir diegene wat van vergete heerlikhede hou soos skaaphartjies en diesmeer, is No. 6 net die plek. ’n Besoek aan Welbedacht en die Wellington-streek word hoogs aanbeveel. Die streek is ’n wynliefhebbersparadys wat net wag om ontdek te word.

Winderous 01-11-2012  

Winderous 01-11-2012