Wine Extra July 2013

FOR WINE LOVERS, NOT WINE SNOBSJULY 2013

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TASTE TEAM Cabernet is King

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Livin’ the Lifedoing it sandton styLe

JAcquES FAgAn

Mr. sa top 20 finaList

thanKs to the MonKspreserving the art of wine MaKing

WINA 2-night getaway at

the Fancourt Hotel

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JULY 2013 WINE EXTRA 3

ContentsJULY 2013

The Wine Show Jo’burg

Editor’s letter 5

Taste Team 8Cabernet is King

Special Report 14Thanks to the Monks

Exclusive Interview 18Jacques Fagan - An all-round great

guy, Jacques Fagan shares with us

how he stays in shape whilst still

enjoying wine.

Table Talk 22

Now You’reCooking 28

Livin’ the Life 30Doing it Sandton Style

We’ve Been Drinking 34Super Single Vineyards Mount

Sutherland Syrah 2010

Competition 35Win a luxurious 2-night

getaway for a family of four

sharing a luxury suite at the

Fancourt Hotel

Get Out 38Our pick of the very best

viticultural-based events

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EDiToR:Maryna Strachan

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GRAPhic DESiGn Mark Freebs [email protected] WEb SERvicES tracey Van niekerk [email protected] ADvERTiSinG SAlES Vanessa adendorff [email protected] PubliShinG DiREcToR John woodward [email protected]

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Editor’s letter

Maryna [email protected]

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I’ve just stopped dead in my tracks, realizing that we are already at the half-way mark for 2013! Winter has set in and many parts of the country have seen sub-zero minimum temperatures. I’ve even received a few images of Pinot Noir vineyards near Sutherland covered in snow. I was also lucky enough to see and experience the freak hail storm that recently hit Cape Town, turning it into a white winter wonderland.

We’ve already seen some of the 2013 harvest whites released and I was fortunate enough to be invited by the Pinotage Association to sample a flight of their 2013 barrel and tank samples. They showed so beautifully and we enjoyed the fact that many of the winemakers were playing with different styles and techniques in order to not only show the versatility of the grape, but also make it more accessible to consumers world-wide.

Since The Wine Show Jo’burg, it’s been non-stop for me and I’m looking forward to the upcoming Wine Show Port Elizabeth at the end of the month. There’s so much going on at Wine Extra HQ, but never too much to stop us from sitting back and enjoying our favourite tipple – preferably next to a cosy fire…

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8 WINE EXTRA JULY 2013

TasteTeam

From left to right: vondeling cabernet Sauvignon 2011, by Vondeling wines RRP: R85. lanzerac cabernet Sauvignon 2011, by Lanzerac , RRP: R115. Groenland cabernet Sauvignon 2008, by Groenland, RRP: R92. Journey’s End cabernet Sauvignon

2007, by Journey’s end , RRP: R120. Restless River cabernet Sauvignon 2007, by restless river , RRP: R250. Marianne cabernet Sauvignon 2007, by Marianne wine Farm, RRP: R145

Cabernet is KingCabernet Sauvignon is undoubtedly the king of the red wine grape varieties. It offers wonderful flavours consisting of blackcurrants, blackberry, chocolate, tar and leather. The beauty of this resilient red wine grape is the many different styles of wine it is capable of yielding. From the fresh, easy-drinking fruit-forward styles to the intensely big, dense and complex wines with firm tannins.

It is one of the world’s most popular and widely planted red wine grape varieties and one of the most important grapes in Bordeaux. Despite being planted in virtually every red-wine-producing region in the world, Cabernet usually retains its intense character. It is arguably the most age-worthy dry wine produced. The Cabernet Sauvignon produced today is “ready to drink” upon release. Yes, certainly some of them would benefit from a few years of bottle ageing, but they are not anywhere near the unapproachable, big tannin wines made in the past


Taste TeamAbby Buchanan Business student, fashion, beauty and lifestyle blogger and lover of the finer things in life - wine being one of them. Abby likes her men like she likes her wine... Complex!

get any specific flavours, but since it was the youngest wine of the flight, i think that was the overriding factor. i think it should be left to age for a bit and resurrected in a few years.

charlotte says: A really unique and aromatic nose – i picked up layers of soft cumin, lavender, sweet dried basil and green tea that reminded me of a bowl of subtle incense. The mouth feel is not as delicate though, with a large dollop of tannin giving the wine an almost bitter edge. it softened up quite a bit with some energetic swirling and a few minutes in the glass to become quite meaty, integrated and altogether rather exciting. Earthy, strong and full of exotic promise.

Guest taster – tiaan says: nuances of fresh fig leaf and dried fig on the nose follows through to a juicy palate, opening up to show you delicious monster fruit and rounding off with a slightly spicy finish. i would pair this wine with hot steak fresh off the braai and salad topped with a dried fig and balsamic dressing to complement what was smelled on the nose.

“Earthy, strong and full of exotic promise.”

Lanzerac Cabernet Sauvignon 2011rrP: R115; Stockists: Makro and checkerswww.lanzeracwines.co.za

Daisy says: heavy on the nose at first, this wine revealed alternate layers of cocoa powder, tobacco and mint. The whiffs of alcohol that came in between these bursts was quite strong and i did find that this followed through to the palate and overpowered the other aromas somewhat. This, however, did soften after we let her breathe a while.

nathan says: My nose was filled with promise as mint, berry and vanilla tobacco danced around like a sensory delight. if you enjoy bone-dry wine, then this is for you in every way. Although i’d suggest you try and let it age as the nose shows that the flavours are there...they are just yet to transpire on the palate.

Vondeling Cabernet Sauvignon 2011rrP: R85 ; Stockists: Wine concepts and cellar doorwww.vondelingwines.co.za

Daisy says: A wine that showed itself to be fairly upfront on the nose, with whiffs of dust and dried herbs coming at you - and from this - i wasn’t certain that i was set to enjoy it. i found the palate to be quite flat but what was most interesting on this wine was the tropical element – yes, tropical – once we had decanted it, with hints of paw-paw and summer melon. That certainly gave the nostrils something to chew on.

nathan says: At first not all that exciting, but after it was given a little time to open up and breathe it showed off certain characteristics, as it should – an earthy and herbaceous nose with a dusty tobacco palate and a dry finish. i didn’t

www.lanzeracwines.co.za

www.vondelingwines.co.za


Taste Team 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.

charlotte says: This cheerful little red is full of juicy blackberries and cherry tobacco flavours. Quite a dusty, dry finish on the palate though, i would prefer to enjoy a glass of this with food rather than on its own. i wouldn’t mind revisiting it in a few years as it comes across a tad young, but there are big hints of complexity, deliciousness and balance brewing. i think a little more time would do this the world of good.

Guest taster – tiaan says: Dark, rich berries on the palate, with subtle minty flavours that dance across your taste buds. And then very prominent tannins also peek through. i’d like to drink this preferably after another few years of cellaring to experience the full potential of the wine. This wine may come into its own after decanting so be sure to give it a second chance...

Groenland Cabernet Sauvignon 2008

rrP: R92 ; Stockists: cellar doorwww.groenland.co.za

Daisy says: oh how happy this wine made me. being a bit of a carnivore, i really enjoyed the meatiness on the nose. After a few swirls of the glass it opened up and you’d be forgiven for thinking there was christmas pudding in the glass: rich and spicy with currants and marmalade dancing around. Enjoy alongside a helping of your favourite festive sweet-treat.

nathan says: now this is my kind of wine. beautifully complex and well rounded. vanilla tobacco and ripe berries fly around the nostrils and then fill your palate with an explosion of flavour as they are accompanied by leathery nuances and an earthy and dried raisin edge. layer upon layer of quality that lingers for long after each sip.

charlotte says: What a stunning nose – plummy, rich, full of dark chocolate with a touch of cigar box spice – calvin

“…mint, berry and vanilla tobacco danced around like a sensory delight.”

Klein should bottle this stuff! it doesn’t disappoint on the palate either with its perfectly balanced tannins and smooth, long lingering finish. if i had to describe my ideal man this wine would sum it up – big, dark, bold, yet elegant and rich with great depth and a beautiful body! After a bottle of this i think i’d need a cold shower...

Guest taster – tiaan says: This wine was beautifully deep in colour with hints of black pepper on the nose. Subtle aniseed flavours and tones of fruity fresh plums came through on the palate drawing to a smooth finish. i found this to be a generally well-balanced and mouth-filling wine. one to selfishly enjoy on your own at home, or equally to share amongst friends.

Journey’s End Cabernet Sauvignon 2007rrP: R 120 ; Stockists: cellar doorwww.journeysend.co.za

“Layer upon layer of quality that lingers for long after each sip.”

www.groenland.co.za

www.journeysend.co.za


Taste TeamNathan Blair Nathan was raised in the windy city of Port Elizabeth, but fell in love with wine once he started to live in Stellenbosch. He admires the incredible success and level-headedness of Sir Richard Branson and believes that life happens whilst making other plans.

Daisy says: The proverbial wet dog really did bark at you on nosing this wine. i left it to one side for a while and when i went back to it, it had opened up beautifully to release hints of lavender. i found it quite dry at first, but again, leaving it for a bit and going back to it, i enjoyed it more. i found the palate to be herbaceous, so i would team this with food: lamb shank with mustard mash potato.

nathan says: it had this sense of coming from an old village filled with cobblestone paths, carpenters and blacksmiths. Aromas of spicy oak, pine and an array of wood shavings spring from the bowl of my glass. buchu creeps in now and again, giving that forest floor edge. An interesting wine that i reckon given the proper attention of decanting it and letting it open up, might deliver a completely different story.

charlotte says: if you have ever made a dry spice rub for a large leg of lamb, then you’ll know what i’m going for here to describe the nose of this wine – that savoury, slightly dusty yet subtly aromatic combination of wonderful dried herbs and spices. There is even a tinge of mint on the palate to continue with my lamb themed thoughts , balanced out with a whole berry fruitiness that makes this wine decidedly food and family occasion friendly.

Guest taster – tiaan says: Mahogany tones on the nose tell of time spent in wood, which has softened this cab to what i’d like to say is close to perfection. Dark, smokey paprika spice and juniper berries come through on the palate; i would ideally pair this wine with paprika roasted chicken with and freshly squeezed lemon juice. A match made somewhere near heaven.

Restless River Cabernet Sauvignon 2007rrP: R250; Stockists: cellar door. www.restlessriver.com

Daisy says: A bold and brazen nose, which showed off delicate aromas of mulled wine, one could almost taste the smoothness simply by putting nose to glass. hints of rich, hearty gravy interlaced the dark fruit component, later opening up to whiffs of cedar.

Dangerously easy drinking. i’d happily consume this on its own, but i’m certain it would make a perfect partner to your favourite dish.

nathan says: Yes please…bring on another. The response anyone would give to somebody that had just served you a glass of this magnificent wine. Deep, dark and rich, one would forgive a Kardashian for wanting to marry a bottle of this. Mulled berries, rich cherry tobacco, notes of bark and a rustic earthy edge fill the room…all that’s missing is a crackling fire in the background. on a cold winters night with a loved one by your side there is no better companion - just make sure you have more than one bottle!

charlotte says: i invented a red wine based cocktail the other day with cranberry juice, orange and some other weird and wonderful ingredients and it went down a treat with everyone that tried it. They would also then have to love this wine, as it has that slightly sweet, yet tart cranberry flavour on the nose, alongside a floral rooibos tea like element. before i make it sound too frivolous i must say there are beautiful dark chocolate and dried cherry layers to add complexity and depth, so i would recommend enjoying this particular tipple neat rather than on the rocks.

“…a whole berry fruitiness that makes this wine decidedly food and family occasion friendly.”

“Deep, dark and rich, one would forgive a Kardashian for wanting to marry a bottle of this.”

www.restlessriver.com


Taste Team 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…

Guest taster – tiaan says: A fresh and fruity nose showing hints of blackberries and red currants. interesting, the wine shows greener tones of oolong tea - reminiscent to me of fynbos veld. A delicious wine dark in colour with a burst of balanced flavours that will pair well with a rustic venison pie and roughly cut vegetables on a cold winters evening.

Marianne Cabernet Sauvignon 2007rrP: R145; Stockists: cellar door www.mariannewinefarm.co.za

Daisy says: i found there to be quite a heavy alcohol smell to the nose, but that’s why decanting wine is such an interesting thing. it was fairly acidic initially, but going back to it later, once it had breathed, it was noticeably softer and i could then pick up delicious whiffs of homemade jam. Personally, i’d want to pair this with a sweeter dish, something like tomato bredie or bobotie.

“An older vintage that has developed a wonderful sense of finesse…”

nathan says: The last was like a quick fire cooking class, all that was missing was Gordon. i didn’t know where to start nor finish. A musty and dry nose filled with nuances of cocoa powder, chocolate, dark berries, meatiness and peat smoke. now the question is, what does one make of it all? complex and layered it is definitely something to try. Maybe i just need a second bottle to wrap my head around it… ;-)

charlotte says: My grandfather used to smell like old spice cologne, smoke too many cigarettes wear a lot of tweed and tell stories about the war and for some reason, this wine reminded me of him. it is a timeless classic that is both masculine and intense, yet stylish in its restraint. Smooth and soft, comforting yet sophisticated, and has enough flair to entice you into that “oh okay then, just one more glass...” i loved it!

Guest taster – tiaan says: An older vintage that has developed a wonderful sense of f inesse - i exper ienced fragrances of dried prunes on the nose of this wine, a palate of rich stewed fruits, ending off with a delicious and very smooth finish. The tannins are well balanced and the wine finishes brilliantly, and as we say in Afrikaans ...”dit proe soos nog”.

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

www.mariannewinefarm.co.za


Taste Team


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

Thanks to the MonksThe greatest service rendered to the survival of

the art of making wine over many centuries, has undoubtedly been the interest that monks took in viticulture. When the days seemed dark for the future of a wine culture in Europe, when barbarians invaded and destroyed the Roman Empire, the monasteries kept vineyards alive and the monks preserved the art of winemaking.

For nearly 1,300 years after the barbarian invasion, all the major vineyards in Europe were owned and operated by the monasteries. The abbey of Romanée-Saint-Vivant supplied Louis XIV’s burgundy, while Clos de Vougeot belonged to the Cistercian Order. In Germany, monks created

hock and moselle wines. Most Austrian vineyards are monastic in origin, and it took Calvin and the Communists respectively to dissolve the princely abbeys in Switzerland and Hungary, where vineyards were cultivated and wine was made. In England monks made wine until the Reformation.

Franciscan mission stations in California began the American wine industry and to this day the Christian Brothers in Napa Valley continue the tradition. For over 100 years, Spanish Benedictine monks made wines in Australia. Today, the most successful vineyards in East Africa, in Tanzania, were planted by German Holy Ghost Fathers.

Special Report


Special ReportThe most famous contribution made by a monk to the art of winemaking is undoubtedly that of Dom Pérignon, a French Benedictine monk, who was appointed cellarmaster of a monastery in Champagne, called Hautvilliers. Dom Pérignon (dom is a title given to all Benedictine monks), spent 20 years developing the natural sparkle of the wine. Around 1690 he achieved his ambition of manufacturing a bottle of truly sparkling wine, called champagne.

Dom Pérignon probably had no idea why his wine sparkled as it was not until the late 19th century that Louis Pasteur discovered why yeast behaves the way it does and why grape juice ferments. But

Dom Pérignon understood his wine, and he was determined to produce a wine with lots of bubbles.

Oddly enough, his problem lay not in the wine itself, but in the way the bottle was stoppered. Wooden plugs wrapped in hemp and soaked in olive oil was the usual way to seal bottles in those days, as cork was virtually unknown. It is said that Dom Pérignon saw that two visiting Spanish monks stoppered their water bottles with corks, and it gave him the idea of a hermetic closure.

In France the vineyard names often reveal their monastic origins: Roches-sur-Moines (le moine is French for a monk), Clos des Péres (close of the


Special ReportFathers) and in Germany, the word Kloster abounds in connection with wine.

When distillation was discovered in Europe in the 12th century, the monks made aqua vitae – the water of life – for medicinal purposes. The monks of Chartreuse made their aqua vitae famous, and their recipe for this liqueur is secret to this day. Many liqueurs are still made by monks and history records that the first Scotch whisky was made by a friar.

The first Western monk who was a recognized viticulturist, was St Martin of Tours, a convert to Christianity in 316AD. He was made a bishop at Ligugé in Gaul and ruled for 26 years, never losing the shabby appearance he acquired when he was a hermit. He domesticated wild grapes from the Touraine forest and developed Chenin Noir from wild Chenin, the black grape, which in turn became Chenin Blanc and which is today used widely.

St Martin’s donkey is accredited with inventing pruning of the vineyard! It was tethered to a vine, and ate all he could reach, leaving only the grapes below his knees. The monk was horrified, but these vines made wonderful wine, and to this day Touraine grapes are never grown far from the ground.It has to be admitted that some monastic wine was very bad, but the presence of beehives, orchards and herb gardens made it possible for wine to be transformed by the addition of flavours.

Colour and clarity were imperative to the drinkers of wine in the Middle Ages and wine was often clarified with egg white, isinglass, blood or milk. From rejected fruit a kind of vinegar called verjuice was made for pickling ham and cheese and the oil from the grape pips was used to make soap.


Special ReportHuge quantities of wine were needed in large monasteries, and the cultivation of vineyards and the making of wine became a major industry in religious life. In a single monastery the population of brethren, servants, pupils, boy priests, serfs, artisans and their respective families might run into a population of hundreds or even thousands. Besides the daily Medieval habit of drinking wine in the monasteries, there was the matter of communion wine.

It has been calculated that in an English monastery, 30 priests and monks consume 700 litres of wine per year at sacrament. In the early Middle Ages, every adult man and woman received communion three times a year, and took unconsecrated wine every Sunday and feast day. Priests took communion each day. One can then understand why it was necessary for the 9th century Saint Germain des Prés monastery to produce 50,000 litres of wine from their vineyards at every harvest.

By the end of the Middle Ages monks were the chief producers of wine and they sold their vintages to surprisingly distant places. They alone kept calendars, knew what time it was, counted the days of the year and moreover, possessed cellars in which to mature their wine.

By the time of the Renaissance in the 12th century, when towns began to expand and civilization was once again on the move, monks were the largest producers of wine. Their vintages were the cheapest and best and in addition, they advantaged from feudalism. They paid no sales tax and peasants were obliged to provide a tenth of all their produce to landowners, which were often the monasteries.

We owe a great deal of our viticultural history to the action of monasteries in Europe. Religious orders impart a sense of continuity to viticulture, unchanged as they seem in habit and habits for 14 centuries.

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Now exclusively available atFrogitt & Vonkel

Find us at The Wine Show PE from 28-30 June


Jacques Fagan

He is a Mr. SA top 20 finalist and USN Ambassador and has a host of other fitness titles that reads like a shopping list under his belt. An all-round great guy, Jacques Fagan shares with us how he stays in shape whilst still enjoying wine.

Images by: Mark Freeborough Shot on location at: Poplars

Jacques, how would you describe yourself?

Well, I always refer to the triple-D’s, which stand for dedicated, disciplined and determined. I’ve always said that if you apply these 3 D’s in your life, you’ve got a one-way ticket to success. I stand for

this and believe that by following them it can make a huge difference to your life on all levels.

You’ve achieved so many personal goals, where

did it all start?

ExCLUSIVE INTERVIEW


JACqUES FAgAN

I’ve always been an active guy and involved in all kinds of sports, but my main focus was rugby. I played rugby until 2010 for the Western Province under 18’s and under 21’s and then I also played 7’s for them. Sadly injuries forced me to stop, so I had to find a new challenge. Having always been in the fitness industry, I decided to do a fitness show. After a lot of research and intensive training and diets, it took me to a level where I was competing internationally.

I used to be such a shy guy and would never have imagined that I’d be doing this kind of thing, but it

has given me so much confidence and has opened up my views and perceptions on life. It has created a lot of opportunities, which have enhanced my life on both a personal and career level. To wake up every morning and love what you do is such an amazing feeling, so I really can’t complain.

Right now, you’re busy with your Mr. South

Africa 2013 campaign. How’s that going?

It’s going very well so far. We’ve been whittled down from 120 initial contestants to 20 through completing a range of challenges. For me, you win a competition through dedication and hard work and that is exactly what I’ve done. This isn’t like a normal beauty pageant where you have to just look good in a Speedo, we have to take part in various challenges and show a lot of initiative, which I’ve really enjoyed as it’s not just about looking good.

I’m a normal guy and have gone through the normal phases of life, dealing with difficult situations in relationships, financially and at work and I think my life is on the right track. I believe that I stand for the right morals and, based on that, I think I stand a good chance and am confident. Whatever happens, I know it will be worthwhile as I’ve gained so much experience and have learned so much about myself by being a part of the competition.

You’re a born and bred Cape Town boy, but

recently moved to Gauteng. You getting on ok?

In the beginning it was really tough for me. Settling into a new environment with a new job and making new friends is never easy, but these are the sacrifices I’m willing to make and I’ve had no regrets so far. I’m enjoying the Pretoria people and although I miss Cape Town a lot, it helps that I enjoy what I

ExCLISIVE INTERVIEW

do. I try to visit my family every few weeks, so at least I get to see the mountain fairly often, which also helps.

I met you at the recent The Wine Show Jo’burg,

which you attended with a few fellow Mr. SA

finalists. You seemed to enjoy the odd glass of

wine… When did you start to enjoy wine?

I’m not a very big drinker, but probably since the age of 22, I started sampling different kinds of wine with my family who really enjoy their wine. I started drinking sweet stuff, but over the last two years I’ve moved into enjoying more dry-style whites and I’m slowly getting into red wine.

How does drinking wine and alcohol in general

affect your training?

I’m a firm believer in balance. Drinking something now and again won’t make a difference. It doesn’t make a difference to me in my life and I enjoy having a drink with my friends. If you do things in moderation, then it will never be a problem. Even drinking too much water can be detrimental to your health if you think about it, so moderation really is key.

The night before a competition I drink a glass of red wine as it helps with the dehydration process, so I’ve even included it in my routine.

Do you prefer red or white wine?

Definitely white.

Do you have any favourites?


I’m very close to my family, so it would definitely be a dinner setting with my family. I don’t think it’s just about drinking wine, it’s about the whole experience and sharing it with those you love. I think a nice chilled glass next to the pool would be great, but then one can’t beat a glass of red with a steak. And I absolutely love my steak!

If you were to walk away with the Mr. SA title.

Which wine would you celebrate with?

I think it would be Champagne as that’s really a celebratory drink, so there will be a lot of that flowing.

What’s next for you?

I’m always striving to improve myself in whatever I do. I think it’s not only important to feed your body well, but also your mind. Staying positive and growing as a person is important and ties in with everything. I’d like to do more motivational talks in which I can transfer and relay my knowledge and experience to young people out there who would benefit from what I know.

Jacques’ thoughts on the MM Louw Red wine

from Diemersdal:

“This is a very smooth and enjoyable wine, especially on a day like today where it’s pouring and miserable outside and you can sit next to a roaring fire.”

www.diemersdal.co.zaRRP: R250

Wine Extra will be keeping an eye on Jacques throughout the next few weeks of his Mr. SA Campaign and wish him all the best of luck. If you would like to vote for Jacques a n d i n c re a s e h i s c h a n ce s o f winning, you can do so by sms’ing MRSA23 to 47439.

JACqUES FAgAN

I really like Sauvignon Blanc and recently enjoyed the one from Durbanville Hills. My mother recently brought me some when she visited me and we had such a lovely time, whilst sipping at it, so it brings back good memories.

Do you visit wine estates?

Not ever so often, but I have been to a few and have always enjoyed it. I’ve been to Durbanville Hills and Fairview, which was good fun as we had a wine and cheese pairing platter. A visit to Spier was also a memorable experience.

If you were to have a wine made in your honour,

what would it be and what would you call it?

It would definitely be a fruity blend of sorts and I think I’ll call it ‘Fagan’s 3-D’s’. I’m not really sure if that will make an impact, but it will represent me well.

Have you done anything silly after a few

glasses too many?

Yes, but I was much younger when it happened. This should actually be off the record… I was 16 years old and played a rugby match. I was in Brackenfell High School and we played against Boland Landbou. In that particular year, the Boland team was the one to beat and we did it! That weekend the whole team got together to celebrate. This also happened to be my first ever experience with wine. Out came a ‘papsak’ and we all had to down tall glasses of this and let’s just say, this particular encounter wasn’t exactly a good one… The next morning when I woke up and put on deodorant, even the smell from that had my stomach churning, so I stayed away from wine for a while after that.

If you were to try and impress a special lady,

which wine would you buy?

I actually tried a coffee-style Pinotage from Van Loveren recently and thought it was such a special wine. I think I’d pour her some of that, especially now in winter. A nice dinner and beautiful setting should seal the deal.Where do you particularly enjoy drinking wine?


www.diemersdal.co.za


Table TalkThis month: No more headaches for wine buffs It Will Cost You $50,000 To Join Three glasses of champagne a week ‘can improve your memory’ Wine Forger’s Handbook warns of dangers of fake wines

Wh i l e i t i s n o t q u i t e t r a n s f o r m i n g w a t e r i n t o

wine, a New Zealand business is working miracles for people suffering from sulphite allergies.

Husband and wife Miles and Christina Clifford have released a wine additive, UBFree, they

I would get headaches and nasal congestion a few hours after consumption. We entertain a lot and we love our wine.”

No existing products worked, so the couple decided to team up with food scientist Grant MacDonald to create their own. The resulting product, which has a patent pending, eliminates

say will eliminate free sulphites in wine, allowing those with an allergy to have a glass without ill effects.

The idea came two years ago, when Mrs Clifford, a former teacher-aide, was diagnosed with a sulphite allergy. Sulphites are used as a preservative in wine. “Every time I had a glass of wine

No more headaches for wine buffsArticle courtesy of http://www.stuff.co.nz

http://www.stuff.co.nz


Table Talkmost of the free sulphites in wine, and introduces a mineral to help the body process those that remained.

UBFree comes in either a dropper bottle - drops from which can neutralise a glass of wine - or a sachet, which can be added to neutralise a bottle of wine. They began selling the product about three weeks ago, and sales had been steadily increasing since then.

Mr Clifford, a business mentor, said the additive would not damage the flavour of the wine. “If anything, it will enhance it,” he said. The couple had asked an oneologist to examine the wine, and the woman was amazed, saying the additive had taken a young wine and made it seem like one that had been cellared.

“It’s taking a 2011 to 2012, rough as guts from the supermarket, you have turned it into a cellared bottle.” Mr Clifford said while he did not have a sulphite allergy, he now used the additive when he drank red wine. “I prefer smoother wine, I love the flavour of a cabernet sauvignon, but not the roughness that comes with it.”

The additive is processed in Canterbury, distributed from Nelson, and sold online and in wine shops. MacDonald said some people were allergic to sulphites and other people became more sensitive as they aged.

Sulphites were used to make the wine more stable for storage, but while most were “fixed” into compounds in the wine, a portion were not absorbed, and it was these “free sulphites” that caused the allergic reactions, he said.

With age, the enzymes in the body that broke down sulphites needed particular minerals to perform as well, and these were included in the product, he said. There had been patents for products that eliminated sulphites, but they had too much of an effect on the taste of the wine, he said.


Table Talk

Ho u s t o n R o c k e t s o w n e r L e s l i e A l e x a n d e r i s s e n d i n g o u t e x c l u s i v e

invitations this week to his luxury Bridgehampton wine club, Société du Vin.

Opened last year before the end of the Hamptons season, Société du Vin is a “wine country club” where the wealthy can store their vintage wines and hang out.

The 10,000-square-foot space was once an old potato barn. It was gut renovated and decorated by Hollywood set director Elvis

Restaino for $5 million with seating, chandeliers, and TVs.

It will be open nine months out of the year, and (almost) round the clock so members can access their wines whenever they choose, Alexander told The New York Times.

Membership to the exclusive social club will set you back $50,000, plus annual dues of $8,000. Besides wine storage, members will be privy to events and tastings by invitation in the salon room, or they can go to Société du Vin to simply watch games on the flat screen TVs and

relax while sipping their vintages.Enrolment is l imited to 100 m e m b e r s , a c c o r d i n g t o t h e Times, and The Post reports that Alexander will send out invitations to 75 people.

“Out here in the Hamptons, most people who own wine cellars are a little older, and they don’t go to discos, and there’s no place to go after a restaurant on a Saturday night.” Alexander told Curtis Dahl of Joseph & Curtis Custom Wine Cellars in an online video. “This gives them the opportunity to go out and meet friends, meet wine people, and store their wine in a great place.”

$50,000 To Join An Exclusive New ‘Wine Country Club’ In The HamptonsArticle courtesy of http://www.businessinsider.com

http://www.businessinsider.com


Table Talk

Champagne usually marks a memorable occasion for most of us, but scientists are now claiming three

glasses a week can help to ensure it’s a memory that lasts.

Researchers say that a healthy d o s e o f b u b b l y c a n h e l p against brain disorders such as Alzheimer ’s Disease and dementia.

Jeremy Spencer, a biochemistry professor at Reading University, said anyone over 40 would be wise to drink two or three glasses a week.

‘Dementia probably starts in the 40’s and goes on to the 80’s,’ he said.

‘It is a gradual decline and so the earlier people take these b e n e f i c i a l c o m p o u n d s i n

champagne, the better.’

His team say the source is a compound called phenolic acid, found in the black grapes, Pinot Noir and Pinot Meunier, both of which are used for champagne.

Their findings have come about after they carried out experiments on rats by putting champagne into their food every day for six weeks.

Each rat was then left to run in a maze to find a treat, with the test repeated after five minutes to see if the rat had remembered where to go. The rodents had a 50 per cent success rate without champagne. But this rose to 70 per cent after the fizz.

P ro f S p e n c e r n ow h o p e s t o c o n d u c t a t r i a l o n u p t o 6 0 pensioners who will be asked to drink champagne for three years. He told the Mail on Sunday:

‘The results were dramatic . After rats consumed champagne regularly, there was a 200% increase of proteins important for determining effective memory.

‘This occurred in rats after just six weeks. We think it would take about three years in humans. This research is exciting because it illustrates for the first time that moderate consumption of champagne has the potential to influence cognitive functioning such as memory.’

A spokesman for the Alzheimer’s S o c i e t y s a i d : ‘ T h i s i s a n interesting study, especially for those who enjoy a glass of bubbly. However, people should not start celebrating just yet. This is the first time a link between champagne and dementia risk reduction has been found. A lot more research is needed.’

Three glasses of champagne a week ‘can improve your memory’Article courtesy of http://metro.co.uk

http://metro.co.uk


Table Talk

Th e Wi n e Fo rg e r ’s Handbook is by wine j o u r n a l i s t S t u a r t George and art crime e x p e r t D r N o a h

Charney. The slim volume gives a short history of forgery and fraud in the wine world, before going on to detail two short case studies covering two of the best known alleged fine wine fraudsters of recent times: Hardy Rodenstock and Rudy Kurniawan.

It also functions as a guide with

Wine Forger’s Handbook warns of dangers of fake wines

Article courtesy of http://www.decanter.com

practical tips and a checklist o f a c t i o n s o n h ow t o avo i d becoming a victim of counterfeit wine. The book comes at a time when collector awareness and press interest in the subject of fraud has never been higher, after series of high-profile legal cases.

In a New York court last month, a jubilant Bill Koch was recently awarded US$12m fol lowing counterfeit lawsuit against fellow wine collector Eric Greenberg.

Last month, Rudy Kurniawan pleaded not guilty in a Manhattan Federal Court to a two-count indictment of selling counterfeit wines and attempting to defraud a finance company out of US$3m.

His trial date has been set for 9 September. Burgundy producer L a u r e n t Po n s o t , Au b e r t d e V i l l a i n e o f D o m a i n e d e l a Romanée Conti and Christophe Roumier of Domaine Georges Roumier will all give evidence by video link.

http://www.decanter.com


There are other anti-fraud guides on the market. Six years ago Russell H Frye, another victim of wine fraud, set up www.wineauthentication.com, and in 2011 the UK’s Wine and Spirit Trade Association published an investment guide subtitled, ‘Don’t be a victim of wine fraud’.

‘Today, there are constant reports of fake wine being

produced in Asia, resembling full-scale counterfeit manufacturing operations,’ warns Frye. ‘In addition, we believe that there are still individuals operating all over the world as Rudy Kurnaiwan is alleged to have done. The best advice is to verify whenever possible. Caveat emptor.’

Fake bottle on Left, real on Right

www.wineauthentication.com


Laurent Deslandes - This charming Frenchman was born in the beautiful Loire and attended Hotel School in the Loire Valley. After qualifying as a chef, he worked in Paris for several years before moving to Australia.

He called Sydney home for five years, initially working in a

busy neighbourhood cafe-style restaurant. After several years he left for the Blue Mountains just outside Sydney, for the fine-dining Collits Inn. Under him, the restaurant was awarded two hats, the Australian equivalent of two Michelin stars.

The move to Cape Town came from South African-born Cyrillia, and it has worked well for them. Bizerca opened its doors in 2007 and quickly found a loyal following, along with industry recognition and awards.

He enjoys cooking things like beef cheek and offal, focusing his cooking on the types of dishes that his customers wouldn’t necessary make at home. He spends his hours in the kitchen, and any spare moments with his two children. Laurent believes that his creativity comes from experience rather than looking elsewhere. His trick is sometimes to just order interesting ingredients and see what the kitchen team comes up with. The evidence of a bustling restaurant through the week shows this simple attitude is undoubtedly successful.challenge, one that I relish,” says Chris.


Pair it with

Pegasus Riesling 2011Retail price: R55www.howardbooysenwines.com

NoRwEGiAN SALMoN SALAD (SERVES 4)

iNGREDiENtS500g norwegian Salmon (the best quality you can lay your hands on)80g Soft goat’s cheese/chevre50g Pickled ginger (cut into very thin strips)40g Pine nuts (toasted)100g Rocket (or baby greens)

Dressing:3 tbsp Spring onions, finely chopped100ml Extra virgin olive oil30ml Good quality soy sauce

Method:lightly toast the pine nuts in a non-stick frying pan until golden brown. Slice the Salmon very thinly. Spread the rocket leaves on a serving platter and arrange the salmon ribbons on top. Roughly crumble the goat’s cheese in chunks over the salmon and top with the finely sliced pickled ginger. Mix all the dressing ingredients together and drizzle over the salmon and onto the plate. Scatter the pine nuts and serve with a good quality sourdough bread and lemon wedges.

www.howardbooysenwines.com




Livin’thelifeby Maryna Strachan

Livin’thelifeby Maryna Strachan

Doing it Sandton-StyleEach year as The Wine Show Jo’burg draws closer, there’s a certain level of excitement and anticipation that fills the TWS Media office. Everyone frantically beavers away, doing the necessary to ensure that we produce another memorable Show. Final stand sales need to be tied up, exhibitor

manuals sent out, show maps need to be printed, websites updated, adverts booked and a host of radio interviews arranged. All this and oodles more

even before we’ve stepped onto the plane to take Jozi by storm…

Miguel Chan from SASA, Maryna and Mark Flounders from IWSC.

Livin’thelife

i sti l l can’t believe that it was my 4th year attending The Wine Show Jo’burg (the 8th year

of its existence) – boy, time sure does fly. After 3 very successful years at the Coca-Cola Dome, the organisers decided it was time for a new venue and after much searching, the Sandton Convention Centre was the first choice in the hub of Johannesburg’s financial district.

It is a little-known fact that I also act as the Communications Manager for The Wine Show alongside being Editor of SA’s favourite wine mag. Part of my duties are to plan, organize and run the various theatre sessions at our Shows and this year,

with no less than 3 theatres, I had quite a task on my hands.

In addition to the usual Wine Extra Theatre, it was the second year we had a Wine Extra IWSC Gold Lounge at the show where local winners of our media partner, The International Wine & Spirit Competition each had their own podiums. Various sessions were presented by members of the South African Sommeliers Association (SASA), Miguel Chan, Francis Krone and Xolani Mancotywa, alongside the representative from the IWSC, Mark Flounders. Without these gentlemen I think I might have had a minor breakdown!!

Roberto Bottega from Idiom chats about Italian wines in the Wine Extra Theatre

Livin’thelifeThe last of the three theatres was the exciting new What Food, What Wine Theatre. This acted as the launch platform for this exciting competition, which was started 3 years ago in the UK by the IWSC, in South Africa. Chef Charles Hannay and his team prepared 5 different tasting samples, which were paired with wines from Concha y Toro, Flagstone, Barefoot and Durbanville Hills as per the 2012 UK competition. These sessions were presented by Cape Wine Masters Junel Vermeulen and Heidi Duminy along with Conrad Louw and proved to be very popular.

The idea behind the competition is to turn wine

judging somewhat on its head where the wine is purely judged based on how well it pairs with certain dishes as opposed to the technical qualities of the wine. A pretty cool concept when you think of it. Now that the competition is formally launched, we are in the process of pulling together a local panel of judges, with judging to be done in February 2014. Keep an eye out for this as it will become a regular feature in Wine Extra where we will share the recipes and the best wines to pair with it, which will allow you to recreate them at home. Expect dishes like Bobotie, Mushroom Risotto and Pap en Wors. The Wine Extra theatre was just as busy. I hosted

Cape Winemaster Junel Vermeulen explains how food and wine pairing works in the What Food, What Wine Theatre.

Livin’thelife

a few of my own sessions, in which I focused on Bubblies, Chenin Blanc and Iconic reds amongst others. Other sessions included a focus on Italian wines and Garagiste wines. A big draw-card was the two sessions hosted by radio DJ’s Sasha Martinengo and Ian F, who had the crowd in stitches with their hilarious and outrageous wine quips.

While all this was going on, the rest of the Show was in full swing. With over 110 producers exhibiting their fabulous wines, visitors were spoilt for choice on what to sample, experience and buy. There really was something for every pocket and palate. As an organizer it is always great walking on the floor and chatting to the visitors and getting their feedback. Add that to seeing them walk out the door carrying boxes of wine. There was even a visitor who had his own little pull-along trolley with him so he could easily walk around the show without getting weighed down with wine. Others made use of the sip and ship service by our partner Dawn Wing, which allowed them to check in their wine throughout the evening and either have the lot taken to their car at the end or have it delivered straight to their homes.

All in all, it was good. Hectic, but good. Now I’m gearing up for The Wine Show PE, which happens from the 28th to the 30th of June. This one will also be at the brand spanking new Boardwalk

Convention Centre and should be a goodie, so if you’re in the area, do pop by and if you have friends or family who live there, be sure to tell them not to miss out!

The TWS girls: Sales Manager Vanessa Adendorff, Marynaand Operations Manager Samantha Christian.


it all began when Daniël de Waal realized during his travels to Europe, that South Africa does not

have a cool continental climate vineyard like the famous continental vineyards of Europe. He started to search for this cool continental terroir locally. His quest took him to Sutherland in the arid Karoo. As a result, the first vines were planted on the sheep farm Kanolfontein, in 2004.

To this day not a drop of insecticide or pesticide has been sprayed on this piece of land because there are no diseases. This is due to the remoteness of the vineyard but also to the cold winter temperatures. Although the cold might be a blessing for healthy grapes, it comes with its own challenges.

Extremely excited about the future of the Mount Sutherland Wines, Daniël and Kyle Zulch (both Winemakers and Viticulturalists) are pleased with the progress up until now. The future holds many unique ventures; such as the first MCC out of the Sutherland-Karoo Region to be released around the end of 2016, promising ‘electric acidity’ as the ‘backbone’ of these wines; and not to mention one or two other spectacular spots discovered for possible new plantings...the adventure continues!

Mount Sutherland is currently, one of the highest, if not the highest vineyards in South Africa and planted in the coldest region, making it something truly unique! Traditional wine-making methods are followed, partnered with a minimalistic approach, to ensure that all wines are crafted to the highest level of quality, resulting in some of the best terroir-driven premium wines available.

This Continental style Syrah has layers of aromas such as rose petals, black cherries, cloves and freshly milled white pepper. The wine has got tremendous succulence and richness on the palate and ends in a pleasant, long and ripe finish.

Super Single VineyardsMount Sutherland Syrah 2010

We’ve Been Drinking

Price: R190Available from: Wine@The Mill and Boucheron WinesURL: www.supersinglevineyards.co.za

www.supersinglevineyards.co.za

Answer the following three easy questions:1. Name 2 of the wines reviewed by the Taste Team this month.2. Name one of the Theatres at this year’s The Wine Show Jo’burg.3. Where is the prestigious Fancourt located?

Answers and your email address must be posted on the Wine Extra Facebook Page under the competition post . Competition closes 30 June 2013 at midday.

Terms & conditions1. Only readers resident in the Republic of South Africa are eligible for entry.2. Competition entrants must be at least 18 years of age.3. Prizes may not be redeemed for cash.4. The judges decision is final and no correspondence will be entered into.5. The prize winner will be notified via Facebook.

6. The prize is not transferable and may not be converted into cash.7. Personal information collected will not be shared with any third parties.8. Staff members of TWS Media, and their agencies, as well as their immediate families may not enter.9. If the prize is not claimed within 3 months of the prize winner being announced, the winner forfeits the prize.

Fancourt is the place to head for during the colder months where two enticing Winter Packages are on offer: a great value Family Package is available during the winter school holidays at just R1599 per family per night and for golfers, the Tee Off in Paradise package offers the chance to do just that while enjoying the luxury of Fancourt’s Resort Hotel, at only R1 100 per person sharing per night. One reader of Wine Extra will win a luxurious 2-night getaway for a family of four sharing a luxury suite at the Fancourt Hotel, including breakfast, a Spa voucher to the value of R300 and restaurant vouchers to the value of R500.

WineExtraWIN with

A weekend at Fancourt valued at over R4000


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

Get Out

June 2013This month: Absa Calitzdorp Port & Wine Festival + Clos Malverne Father’s Day Gourmet Lunch + The Oyster Box Curry Evening at The Twelve Apostles + Tulbagh’s Christmas in Winter with Theuniskraal + Franschhoek Bastille Festival + Farmer Angus Winter Harvest Table Lunch + Complimentary Monday Wine Tastings at The Vineyard + La Vierge Gourmet Dinner + Jazzy Cheese Fondues on Sundays at Delheim + The Wine Show PE is back! + Knysna Wine Festival


Get Out

Absa Calitzdorp Port & Wine Festival The Klein Karoo is the place to be this winter for the annual Absa calitzdorp Port & Wine Festival, which takes place over the weekend of 15 to 17 June. Regarded as South Africa’s Port capital, visitors from across the country make their way to the sleepy town which comes alive during this social calendar highlight. hosted by renowned Port producers, Axe hill, boplaas, calitzdorp cellar, De Krans, Du’SwaRoo, Peter bayly, TTT and Withoek in partnership with naming right sponsor Absa, festival goers will be assured of nonstop activities and entertainment throughout the weekend. new and not-to-be-missed events include:· be the first to sip, sample and savour barrel samples of the unique calitzdorp blend. Made from Portuguese cultivars, the wine will be available for tasting at the participating cellars in calitzdorp;· Experience a unique cooking demonstration using Tinta barocca, Touriga nacional and other Port wines from the area.· An evening in the historical Dutch Reformed church with acclaimed soprano Zanne Stapelberg and guitarist James Grace. For the first time in five years Zanne Stapelberg and guitar virtuoso James Grace team up for the critically acclaimed and riveting “canciones en Española’s” (Songs in Spanish). Popular and exotic classical music is combined in contemporary Spanish songs to form a richly textured tapestry of sound; · Renowned musicians valiant Swart and Rudi die Wynmaker will perform at the local school where all funds generated will be donated to the school Project Fund;· Master the art of mixing, blending and tasting Port cocktails; Festival favourites to look forward to include:· Tastings at the Station barn: Ports and Port cultivar wines

(calitzdorp, participating cape Port Producer’s Association (cAPPA) and Klein Karoo Wine Route (KKWR) members), or visit the various cellars;· “unravelling the mysteries of Port” presented by carel nel, boets nel and Fanie Geyser at boplaas cellar in conjunction with a guest geologist who will unravel the terroir of the region;· The popular “chocolate and Port / Wine Decadence” will be hosted by belgium trained chocolatier Marita lamprecht and cape Wine Academy Master Junel vermeulen. Sample local Ports and Port wine cultivars with the most decadent belgium style chocolates specially handcrafted to suit the Ports and wines.· Youth and local Artists Expo to be held in the DR church hall;· Arts Meander of the wealth of artists in various media;· biodiversity Expo, boules and Jukskei competitions, cultural/historical Meander, organ recital daily in the magnificent stone Dutch Reformed church, children’s entertainment at the calitzdorp Station and the main cellars,· Tractor rides to the various cellars;· Quality upmarket food and lifestyle stalls, coffee shops and restaurants with menus to suit everyone’s taste and so much more;· The indulgent Mediterranean style long Table brunch on Sunday 16 June at calitzdorp Wine cellar overlooking the spectacular Gamka West valley of vines and olives

Pre-book your tickets through Computicket or book during the festival at the Calitzdorp Computicket Box Office which will be conveniently situated at the Calitzdorp Station festival grounds. Early bird ticket specials are available via Computicket. For more information on this fun filled family festival visit www.portwinefestival.co.za.

www.portwinefestival.co.za


CAPE TOWN

The Oyster Box Curry Evening at The Twelve Apostles on Friday 28 June 2013 The Twelve Apostles hotel and Spa will be hosting a special one-off curry evening in Azure Restaurant, featuring award-winning Executive chef Kevin Joseph from sister property The oyster box in KwaZulu natal. bringing a taste of Durban to Azure, chef Joseph will spoil capetonians with a four-course curry feast, paired with wines from welgemeend estate in Paarl, where classic French-styled red blends have been produced since 1979. Throughout the evening chef Joseph will be ably supported by Welgemeend Winemaker lizette Steyn-James who specialises in crafting classic, elegant wines that are made for ageing. chef Joseph’s feast for all senses begins at 19:00 for 19:30 with Fennel scented Tandoori king prawn ‘bengali’ coconut and mustard curry, with masala scented scallop, fresh coconut, red onion and coriander salad, paired with Welgemeend Douelle 2006. For the second course he prepares Garam masala spiced lentil soup, with cashew nut and bacon dust and oxtail croquette, accompanied by Welgemeend Soopjeshoogte 2007. Mild masala pork rib eye with turmeric cauliflower puree, Punjabi style cottage cheese, garden pea breyani, saffron and almond cream and coriander raita presents the main course, served with Welgemeend Estate Reserve 2006. Dinner finishes on a sweet note, with Date and walnut toffee pudding, chai tea ice cream, cardamon and orange jalebi, which guests may enjoy with Welgemeend Amade 2006. Petits Fours are served with tea and coffee.

Tickets cost R495 per person, which includes wine, water, tea and coffee and the option of an after-dinner cigar station. Bookings are essential. To book or for more information call 021-437 9029 or email [email protected].

Clos Malverne Father’s Day Gourmet Lunch Join us for a really incredible lunch with world-class cuisine, award w i n n i n g w i n e a n d a r e l a x i n g ambience with your Dad on the 16th of June. The food will be prepared by our executive chef nadia louw Smith and the wines to be paired with the dishes by winemaker Suzanne coetzee.

Booking is essential, contact us on 021-8652022 or email us at info@c l o s m a l ve r n e .co. z a o r c h e f @closmalverne.co.za.

Farmer Angus Winter Harvest Table Lunch Angus Mcintosh is Spier’s very own biodynamic farmer. Passionate about ethical food production, Farmer angus raises beef, lamb and eggs on Spier ’s pastures. Known as ‘The barefoot Farmer’, Angus has effortlessly stepped into this role as farmer in a setting far from his original hunting ground as a stockbroker. Join Farmer Angus for a winter harvest feast prepared by Spier’s chef lolli in the old Wine cellar at Spier Wine Farm. lunch will be served from 13:00. Three courses of hearty winter food paired with wine for R295.00 and kids 4-12 R100. Teetotallers can substitute wine with grape juice.

For bookings or more information call 021-809 1100 email [email protected] or visit www.spier.co.za

Tulbagh’s Christmas in Winter with Theuniskraal Theuniskraal, South Africa’s very first white-wine estate, situated 7 km from Tulbagh, will again be participating in the valley’s annual christmas in Winter festival which takes place on Saturday, June 29, and Sunday, June 30. Get into the festive spirit and join the fun! The farm will have special treats on offer for the two days of the festival. its recently upgraded range of wines will be available for tasting at no cost. on both days the first 30 guests to purchase a six-bottle case of wine or more, will receive a free Dalewood cheese platter for one. The selection of cheeses - brie, camembert, blue and huguenot – comes on a wooden cheese board. A packet of biscuits are included as well as a wooden picnic knife. Facilities will be available close to the farm’s tasting room to sit back, relax, and sip a glass of Theuniskraal wine while taking in the special atmosphere of the estate. Tulbagh musician, Ricky nass, will entertain guests in the themed tent where local arts and crafts will be for sale. children will not be disappointed – a jumping castle and tractor rides (weather permitting) will be available, and farm animals such as ducks and sheep will help keep the young ones amused. There will be a free shuttle service every half-hour between the estate and the town (the pick-up point in the town will be at the entrance to church Street, on the side of the sports grounds).

The shuttle will run on both days of the festival, from 10:00 to 16:00 on Saturday and from 10:00 to 15:00 on Sunday, and will operate on the basis of first-come, first-served. For further information, please contact the estate on 023 230 0687 or [email protected] / [email protected].








www.spier.co.za



Deadline for entries

28th June 2013

Enter online at iwsc.net

Follow us @theiwsc

Find us on facebook

e: [email protected] t: 01483 548963

The world’s guide to the

best wines and spirits:Open for

entries

Submit your entries into the world’s most established wine and spirit competition to have your products judged by leading experts. The competition has a unique two stage process of judging; blind tasting during which judges never see a bottle, followed by technical and chemical analysis. This process ensures complete validation of results and ensures your medal can be promoted with pride.

So, what are you waiting for? Enter today.

Join in the conversation @theiwsc

Media Partner

IWSC2013-SA-A4-Advert-Final.indd 1 11/06/2013 16:27:45


CAPE TOWN

Franschhoek Bastille Festival Dust off your berets, pull on your boots and dress up in your finest red, white and

blue, and head out to SA’s leading wine and culinary destination for the annual Franschhoek bastille Festival, which takes place over the weekend of 13th and 14th July. Join in the fun and festivities at the Food and Wine Marquee, open from 12pm until 5pm, which over the years has become the focal point of the festival. A popular meeting place, the marquee allows visitors the chance to meet up with friends while enjoying superb wines from some of Franschhoek’s award-winning

wine estates, and indulge in appetizing dishes created by some of the valley’s highly acclaimed chefs. Entrance tickets to the Food and Wine Marquee, which can

be booked directly through www.webtickets.co.za, cost R150 per person, and include a complimentary tasting glass and a booklet of tasting coupons. Additional coupons can be

purchased on the day. booking is essential as tickets are limited. once the marquee is full no further patrons will be admitted. be sure not to miss out on the other festival activities, which include boules - the largest and longest running boules competition of its kind, The Waiters’ Race, the Franschhoek minstrel parade, fencing, as well as the popular barrel-rolling contest. A farmers’ market, craft market stalls, musicians and children’s activities are also included in the line up of festival celebrations

For more information visit www.franschhoekbastille.co.za or contact the Franschhoek Wine Valley offices on 021 876 2861.

Complimentary Monday Wine Tastings at The Vineyard During the month of July, The Garden lounge at the vineyard hotel & Spa is offering complimentary wine tastings with select wine estates every Monday evening.on the 1st of July, the nieuwoudt family’s award-winning cedarberg wines will be showcased, while wine-lovers will have the opportunity to experience the extraordinary and exceptional tastes of haute cabriere from the Franschhoek valley on the 8th of July. come and enjoy the taste of premium wines from Ernie Els Wines on 15 July, followed by Paul cluver,

the pioneer of wine in the Elgin valley, on July 22nd and De Grendel, nestled atop the sea-facing slopes of Tygerberg hill, who will be presenting their award winning wines on the 29th of July. A representative from the respective wine estates will host the wine tasting from 6-7pm and will act as a guest sommelier. The wine tastings are free of charge to all who attend

For more information or to make a booking, email [email protected] or please call 021 657 4500. Alternatively visit www.vineyard.co.za for more information.

www.webtickets.co.za

www.franschhoekbastille.co.za



www.vineyard.co.za


Get OutJazzy Cheese Fondues on Sundays at Delheim Dip into a melting pot of culinary bliss, fine wines and genuine hospitality when family-owned Delheim Wine Estate, nestled just outside Stellenbosch, wards off the winter chills with their popular Jazz & cheese Fondue indulgences, every Sunday afternoon from 7 July until 25 August. This ultimate winter warmer is your ticket to end your weekend on a decadent high with a taste of retro-nostalgia, when resident chef christine claasen treats guests to Delheim’s spin on the all-time favourite cheese fondue. lashings of piping hot cheese fondue meet toe-tapping tunes when guests are ushered to the cosy ‘downstairs’ tasting cellar at this prominent Winelands destination, where steaming pots of Swiss fondue and award-winning estate wines tantalise the senses to the sounds of the Pierre-henri Wicomb Jazz Trio. Meat lovers can pimp up their fondues with savoury potato and prosciutto bites and in addition to the dreamy fondue indulgence, starters and desserts – ranging from samoosas, pâtés and carpaccio to Grappa with dark chocolate truffles – can be ordered separately from Delheim’s Garden Restaurant. The Delheim Jazz & cheese Fondue events on Sundays cost R150 per person and include a warming glass of Glühwein on arrival, the cheese fondue as well as the live music (starters, desserts and meaty add-ons are extra).

The band will be adding rhythm and soul to a relaxed vibe from 12:30 until 15:30. Bookings for the Delheim Jazz & Cheese Fondue Sundays are essential. Contact Delheim at 021-888 4607 or send an email to [email protected] to secure your table. Diaries the following dates: 7 July, 14 July, 21 July, 28 July, 4 August, 11 August, 18 August and 25 August.

La Vierge Gourmet Dinner Join 5-star wines on Wednesday, 3 July at their 6th Avenue venue, Edenvale, Gauteng for a delicious 6 course pairing menu. This will be a true gourmet experience. Tickets cost R425 per person and the menu includes: Prawn Wontons and Fontal cheese Puffs served with“original Sin” Sauv blanc 2011; Grilled Pear Stack with Gorgonzola & caremelised nuts with the “Jezebelle” chardonnay 2011 and “last Temptation” Weisse Rielsing 2010; Duck with black cherry & balsamic Glaze with the “noir” 2010; creamy Porcini Mushroom & Parma ham Tagliatelle and the “Satyricon” 2010 italian blend (Sangeovese/ nebbiolo/ barbera); lamb Phyllo baskets with cassis Rosemary & Mint Reduction with the “Anthelia” 2009 Rhone blend (Shiraz/ Mourvedre) and a Dark chocolate & buttermilk Pudding with Smokey chocolate chilli Sauce paired with the naughty “nymphomane” 2010 bordeaux styled blend (cab/ cab Franc/ Malbec).

Booking is essential on 073 333 8424 or [email protected]

JO'BURG




Get Out PORT ELIZABETH & SURROUNDS

The Wine Show PE is back! For a 4th consecutive year, South Africa’s most popular consumer wine exhibition is back. Moving to a sexy new venue at the brand new boardwalk convention centre, experience wine in a fun and informative environment from 28-30 June 2013. Doors open from 17:00-21:00 on Friday the 28th, 12:00-21:00 on Saturday, the 29th and 12:00-16:00 on Sunday, 30th. The free interactive Wine Extra Theatre will once again be a major attraction with exciting and informative feature sessions. bring your purse as you’ll be able to purchase wines as your heart desires, with no limits and great show offers from the individual exhibitors. if there’s too much to carry, leave your wine at the Dawn Wing Sip ‘n Ship area and have the porters load your car at the end of your visit or they can ship it to your door. if you’ve had a bit too much to drink, Goodfellas will be on hand and several teams will be available during the last 3 hours of each day on a first come, first served basis totally free of charge, to drive you home safely in your own car. There’s so much more!

Tickets are available in advance for R80 from Computicket.co.za or R90 at the door and include a wine glass. There’s no other place to be!

Knysna Wine Festival come and Meet local Winemakers, taste their current releases and learn about the latest trends in wine making on 1 and 2 July from 17:00 to 22:00. one of the Premium events on the wine lovers calendar, this event will showcase 50 of South Africa’s top Wine producers. Tickets cost R100 per person.

For more information visit [email protected] or www.knysnawinefestival.co.za.

Computicket.co.za


www.knysnawinefestival.co.za

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Wine Extra July 2013

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Transcript of Wine Extra July 2013