Wine Extra July(Web)

7/28/2019 Wine Extra July(Web)

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FOR WINE LOVERS, NOT WINE SNOBSJULY 2013

WineExtra

OfficialSa MediaPartner

TASTE TEAMCabernet is King

SubScribe Free at www.wine-extra.co.za

Livin the Lifedoing it sandton styLe

JAcquES

FAgAnMr. sa top 20 finaList

thanKs to theMonKspreserving the art ofwine MaKing

WINA2-nightgetawayat

theFancourtHotel
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JULY 2013 WINE EXTRA 3

ContentsJULY 2013

Te We Sw Jrg

Editors letter 5

Taste Team 8Cabernet is King

Special Report 14Thanks to the Monks

ExclusiveInterview 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 Youre

Cooking 28

Livin the Life 30Doing it Sandton Style

Weve BeenDrinking 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 38

Our pick of the very bestviticultural-based events


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The publishers regret they cannot accept liability for errors or omissions

contained in this publication, however caused. The opinions and views

contained in this publication are not necessarily those of the publishers. Readers

are advised to seek specialist advice before acting on information contained in

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for the readers particular circumstances. The ownership of all trademarks is

acknowledged. No part of this publication or any part of the contents thereof

may be reproduced, stored in a retrieval system or transmitted in any form

without permission of the publishers in writing. An exemption is hereby granted

for extracts not exceeding 100 words in total from any one issue to be used for

the purpose of fair review.

.s..

Psed y:

twS Md cc

102 Drp Street, Stees. 7600, Rep f St Afra

Te: +27 21 888 8800 Fax: +27 21 888 8818

-..

s..

EDiToR:

Maryna Strachan

[email protected]

GRAPhic DESiGn Mk Fs

[email protected]

WEb SERvicES t V nkk

[email protected]

ADvERTiSinG SAlES Vss addff

[email protected]

PubliShinG DiREcToR J wdd

[email protected]

Ssre e at:

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offa S.A. Meda Parter:
http://www.wineshow.co.za/http://localhost/var/www/apps/conversion/tmp/scratch_3/wine-extra.co.zahttp://localhost/var/www/apps/conversion/tmp/scratch_3/wineshow.co.zahttp://localhost/var/www/apps/conversion/tmp/scratch_3/wine-extra.co.zamailto:[email protected]:[email protected]:[email protected]:[email protected]://www.wine-extra.co.za/http://www.wine-extra.co.za/mailto:[email protected]:[email protected]:[email protected]:[email protected]://localhost/var/www/apps/conversion/tmp/scratch_3/wine-extra.co.zahttp://localhost/var/www/apps/conversion/tmp/scratch_3/wineshow.co.zahttp://localhost/var/www/apps/conversion/tmp/scratch_3/wine-extra.co.zahttp://www.wineshow.co.za/


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Editors letter

Maryna Strachan

[email protected]

Fw s @we

Ive 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. Ive 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.

Weve 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 Joburg, its been non-stop for me and Im looking

forward to the upcoming Wine Show Port Elizabeth at the end of the month.

Theres 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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The

Wine Show

Official Media Partner

CENTRE

28-30 JUNEwww.wineshow.co.za

WineExtraFor wine lovers, not wine snobs!


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8 WINE EXTRA JULY 2013

TasteTeam

Fom l o ig: vdeg caeret Sag 2011, y Vodlig wis RRP: R85. lazera caeret Sag 2011,y Lz , RRP: R115. Gread caeret Sag 2008, y Gold, RRP: R92. Jreys Ed caeret Sag

2007, y Jouys ed , RRP: R120. Restess Rer caeret Sag 2007, y rslss riv , RRP: R250. Marae

caeret Sag 2007, y Mi wi Fm, RRP: R145

Cabernet is KingCabernet Sauvinon is undoubtedly the kin of the red wine rape varieties. It offers wonderful flavoursconsistin of blackcurrants, blackberry, chocolate, tar and leather. The beauty of this resilient red wine rape isthe many different styles of wine it is capable of yieldin. From the fresh, easy-drinkin fruit-forward styles tothe intensely bi, dense and comple wines with firm tannins.

It is one of the worlds most popular and widely planted red wine rape varieties and one of the most importantrapes in Bordeau. Despite bein planted in virtually every red-wine-producin reion in the world, Cabernetusually retains its intense character. It is aruably the most ae-worthy dry wine produced. The CabernetSauvinon produced today is ready to drink upon release. Yes, certainly some of them would benefit from afew years of bottle aein, but they are not anywhere near the unapproachable, bi tannin wines made in thepast


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

get ay spe ars, t se t

was te ygest we te gt, itk tat was te errdg atr. i

tk t sd e et t age r a t ad

resrreted a ew years.

clo sys: A reay qe ad

armat se i pked p ayers st

m, aeder, sweet dred as ad

gree tea tat remded me a w

ste ese. Te mt ee s t

as deate tg, wt a arge dp

ta gg te we a amst

tter edge. it steed p qte a t

wt sme eerget swrg ad a ew

mtes te gass t eme qte

meaty, tegrated ad atgeter rater

extg. Earty, strg ad ext

prmse.

Gus ts ti sys: naes

res g ea ad dred g te

se ws trg t a jy paate,

peg p t sw y des

mster rt ad rdg wt a

sgty spy s. i wd par ts

we wt t steak res te raa

ad saad tpped wt a dred g ad

asam dressg t mpemet wat

was smeed te se.

Earhy, srng

and ull excprmse.

Lanzerac CaberneSauvgnn 2011rrP: R115;Sokiss:Makr ad

cekers

.lzis.o.z

Disy sys: heay te se at rst,

ts we reeaed aterate ayers

a pwder, ta ad mt. Te

ws a tat ame etwee

tese rsts was qte strg ad i

dd d tat ts wed trg t

te paate ad erpwered te ter

armas smewat. Ts, weer, dd

ste ater we et er reate a we.

n sys: My se was ed wt

prmse as mt, erry ad aa

ta daed ard ke a sesry

degt. i y ejy e-dry we, te

ts s r y eery way. Atg id

sggest y try ad et t age as te se

sws tat te ars are tere...teyare jst yet t traspre te paate.

Vndelng CaberneSauvgnn 2011rrP: R85 ;Sokiss:We cepts

ad cear dr

.vodligis.o.z

Disy sys: A we tat swed tse t

e ary prt te se, wt ws

dst ad dred ers mg at y -

ad rm ts - i wast erta tat i was

set t ejy t. i d te paate t e

qte at t wat was mst terestg

ts we was te trpa eemet

yes, trpa e we ad deated

t, wt ts paw-paw ad smmer

me. Tat ertay gae te strs

smetg t ew .

n sys: At rst t a tat extg,

t ater t was ge a tte tme t pe

p ad reate t swed erta

aratersts, as t sd a eartyad eraes se wt a dsty

ta paate ad a dry s. i ddt
http://www.lanzeracwines.co.za/http://www.vondelingwines.co.za/http://www.vondelingwines.co.za/http://www.lanzeracwines.co.za/


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Taste TeamDaisy KnowlesPA at an investment company,she has a love for the tourism industry. She lovesfood, all aspects of vino, dinner parties, writing, herpyjamas, copious amounts of tea, her make-up bagand her legendary furkid.

clo sys: Ts eer tte red

s jy akerres ad erryta ars. Qte a dsty, dry

s te paate tg, i wd

preer t ejy a gass ts wt d

rater ta ts w. i wdt md

restg t a ew years as t mes

arss a tad yg, t tere are g

ts mpexty, desess ad

aae rewg. i tk a tte mre

tme wd d ts te wrd gd.

Gus ts ti sys: Dark, r

erres te paate, wt ste mty

ars tat dae arss yr taste

ds. Ad te ery prmet tasas peek trg. id ke t drk ts

preeray ater ater ew years

earg t experee te pteta

te we. Ts we may me t ts

w ater deatg s e sre t ge t

a sed ae...

GrenlandCaberneSauvgnn 2008

rrP: R92 ;Sokiss:cear dr

.gold.o.z

Disy sys: o w appy ts we

made me. beg a t a arre,i reay ejyed te meatess te

se. Ater a ew swrs te gass t

peed p ad yd e rge r

tkg tere was crstmas pddg

te gass: r ad spy wt rrats

ad marmaade dag ard. Ejy

agsde a epg yr arte

este sweet-treat.

n sys: nw ts s my kd

we. beaty mpex ad we

rded. vaa ta ad rpe

erres y ard te strs ad te

yr paate wt a exps

ar as tey are ampaed y

eatery aes ad a earty ad

dred ras edge. layer p ayer

qaty tat gers r g ater ea

sp.

clo sys: Wat a stg se pmmy, r, dark ate

wt a t gar x spe ca

mn, berry andvanlla baccdanced arund lkea sensry delgh.

Ke sd tte ts st! it dest

dsappt te paate eter wt tsperety aaed tas ad smt,

g gerg s. i i ad t desre

my dea ma ts we wd sm t p

g, dark, d, yet eegat ad r wt

great dept ad a eat dy! Ater

a tte ts i tk id eed a d

swer...

Gus ts ti sys: Ts we

was eaty deep r wt ts

ak pepper te se. Ste

aseed ars ad tes rty

res pms ame trg te paate

drawg t a smt s. i d ts

t e a geeray we-aaed ad

mt-g we. oe t sesy

ejy yr w at me, r eqay t

sare amgst reds.

JurneysEnd CaberneSauvgnn 2007

rrP: R 120 ;Sokiss:cear dr

.jouysd.o.z

Layer upn layer qualy halngers r lngaer each sp.
http://www.groenland.co.za/http://www.journeysend.co.za/http://www.journeysend.co.za/http://www.groenland.co.za/


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Taste TeamNathan Blair Nathan was raised in the windycity of Port Elizabeth, but fell in love with wineonce he started to live in Stellenbosch. He admiresthe incredible success and level-headedness of SirRichard Branson and believes that life happenswhilst making other plans.

Disy sys: Te prera wet dg

reay dd ark at y sg tswe. i et t t e sde r a we ad

we i wet ak t t, t ad peed p

eaty t reease ts aeder.

i d t qte dry at rst, t aga,

eag t r a t ad gg ak t t, i

ejyed t mre. i d te paate t e

eraes, s i wd team ts wt

d: am sak wt mstard mas

ptat.

n sys: it ad ts sese

mg rm a d age ed wt

este pats, arpeters ad

aksmts. Armas spy ak, pe

ad a array wd sags sprg

rm te w my gass. b reeps

w ad aga, gg tat rest r

edge. A terestg we tat i rek

ge te prper attet deatg

t ad ettg t pe p, mgt deer a

mpetey deret stry.

clo sys: i y ae eer made

a dry spe r r a arge eg am,

te y kw wat im gg r

ere t desre te se ts we

tat sary, sgty dsty yet sty

armat mat wder

dred ers ad spes. Tere s ee a

tge mt te paate t te

wt my am temed tgts,

aaed t wt a we erryrtess tat makes ts we dededy

d ad amy as redy.

Gus ts ti sys: Magay

tes te se te tme spet wd, w as steed ts ca t

wat id ke t say s se t peret.

Dark, smkey paprka spe ad jper

erres me trg te paate;

i wd deay par ts we wt

paprka rasted ke wt ad resy

sqeezed em je. A mat made

smewere ear eae.

Resless RverCaberneSauvgnn 2007

rrP: R250;Sokiss:cear dr.

.slssiv.om

Disy sys: A d ad raze se,

w swed deate armas

med we, e d amst taste

te smtess smpy y pttg

se t gass. hts r, earty grayteraed te dark rt mpet,

ater peg p t ws edar.

Dagersy easy drkg. id appy

sme ts ts w, t im ertat wd make a peret parter t yr

arte ds.

n sys: Yes peaser g

ater. Te respse aye wd

ge t smedy tat ad jst sered

y a gass ts maget we.

Deep, dark ad r, e wd rge

a Kardasa r watg t marry

a tte ts. Med erres, r

erry ta, tes ark ad a

rst earty edge te rma

tats mssg s a rakg re te

akgrd. o a d wters gt

wt a ed e y yr sde tere s

etter mpa - jst make sre y

ae mre ta e tte!

clo sys: i eted a red we

ased kta te ter day wt

raerry je, rage ad sme terwerd ad wder gredets ad

t wet dw a treat wt eerye

tat tred t. Tey wd as te ae

t e ts we, as t as tat sgty

sweet, yet tart raerry ar te

se, agsde a ra rs tea ke

eemet. bere i make t sd t

rs i mst say tere are eat

dark ate ad dred erry ayers

t add mpexty ad dept, s i wd

remmed ejyg ts partar

tppe eat rater ta te rks.

a hleberry runessha makes hsne decdedlyd and amly

ccasn rendly.

Deep, darkand rch, neuld rgve aKardashan r

anng marry able hs.
http://www.restlessriver.com/http://www.restlessriver.com/


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Taste Team Charlotte SpicerCharlotte is known amongst her friends andexasperated family as a professional Intoxicologist. She has workedin the wine and spirits industry for a number of years now. Apart fromenjoying the odd glass or two of wine, she is partial to a wee dram ofwhisky and also likes to think she puts Nigella to shame in the kitchen but doubts that she could lick her spoon that seductively

Gus ts ti sys: A res ad

rty se swg ts akerresad red rrats. iterestg, te we

sws greeer tes g tea -

remset t me ys ed. A

des we dark r wt a rst

aaed ars tat w par we

wt a rst es pe ad rgy t

egetaes a d wters eeg.

Maranne CaberneSauvgnn 2007rrP: R145;Sokiss:cear dr

.miim.o.z

Disy sys: i d tere t e qte

a eay a sme t te se, t

tats wy deatg we s s a

terestg tg. it was ary ad

tay, t gg ak t t ater, e

t ad reated, t was teay

ster ad i d te pk p des

ws memade jam. Persay,

id wat t par ts wt a sweeterds, smetg ke tmat rede r

te.

An lder vnageha has develpeda nderul sense fnesse

n sys: Te ast was ke a qk

re kg ass, a tat was mssgwas Grd. i ddt kw were t

start r s. A msty ad dry se

ed wt aes a pwder,

ate, dark erres, meatess ad

peat smke. nw te qest s, wat

des e make t a? cmpex ad

ayered t s detey smetg t try.

Maye i jst eed a sed tte t

wrap my ead ard t ;-)

clo sys:My gradater sed

t sme ke d spe ge, smke

t may garettes wear a t tweedad te stres at te war ad r

sme reas, ts we remded me

m. it s a tmeess ass tat s t

mase ad tese, yet stys ts

restrat. Smt ad st, mrtg

yet spstated, ad as eg ar

t ete y t tat kay te, jst

e mre gass... i ed t!

Gus ts ti sys: A der

tage tat as deeped a wder

sese esse - i expereed

ragraes dred pres te se

ts we, a paate r stewed

rts, edg wt a des ad

ery smt s. Te tas are

we aaed ad te we ses

raty, ad as we say Arkaas

...dt pre ss g.

Che Tiaan Langenegger has beencrowned Sunday Times Young Che

o the year in 2013 as well as Unilever

Senior Che o the year i n 2012 and

is currently a inalist in the KykNet

Kokkedoor competition. He has a love

or good ood and wine, shared with

riends and amily.
http://www.mariannewinefarm.co.za/http://www.mariannewinefarm.co.za/


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Taste Team


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Caption head: How did winning the

Miss Universe pageant in 1992 shape

you into the person you are today?

Thanks to the Monks

The 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

Romane-Saint-Vivant supplied Louis XIVsburgundy, 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


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Special Report

The most famous contribution made by a monk

to the art of winemaking is undoubtedly that of

Dom Prignon, a French Benedictine monk, who

was appointed cellarmaster of a monastery inChampagne, called Hautvilliers. Dom Prignon

(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 Prignon 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 Prignon 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 Prignon

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 Pres (close of the


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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 thewater 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

Ligug 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 Martins 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, butthese 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.


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Special Report

Huge 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 populationof 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

Prs 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 whichto 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.

Now exclusively available at

Frogitt & Vonkel

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


18/44


JacquesFagan

He is a Mr. SA top 20 finalist and USN Ambassador and has a host of otherfitness titles that reads like a shoppin list under his belt. An all-round reat uy,Jacues Faan shares with us how he stays in shape whilst still enjoyin wine.

Images by: Mk Fg Shot on location at: Ppls

Jacques, how would you describe yourself?

Well, I always refer to the triple-Ds, which stand

for dedicated, disciplined and determined. Ivealways said that if you apply these 3 Ds in your life,

youve 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.

Youve achieved so many personal goals, wheredid it all start?

ExCLUSIVEINTERVIEW


19/44


JACqUES FAgAN

Ive always been an active guy and involved in allkinds of sports, but my main focus was rugby. I

played rugby until 2010 for the Western Province

under 18s and under 21s and then I also played

7s 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 Id 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 cant complain.

Right now, youre busy with your Mr. South

Africa 2013 campaign. Hows that going?

Its going very well so far. Weve 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 Ive done. This isnt 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 Ive

really enjoyed as its not just about looking good.

Im 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 Ive gained so muchexperience and have learned so much about myself

by being a part of the competition.

Youre 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

Im willing to make and Ive had no regrets so far.

Im enjoying the Pretoria people and although I

miss Cape Town a lot, it helps that I enjoy what I


20/44

ExCLISIVEINTERVIEW

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 Joburg,

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?

Im 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 Ive moved into enjoying more dry-style

whites and Im slowly getting into red wine.

How does drinking wine and alcohol in general

affect your training?

Im a firm believer in balance. Drinking something

now and again wont make a difference. It doesnt

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

Ive even included it in my routine.

Do you prefer red or white wine?

Definitely white.

Do you have any favourites?



21/44

Im very close to my family, so it would definitely

be a dinner setting with my family. I dont think

its just about drinking wine, its about the whole

experience and sharing it with those you love. I

think a nice chilled glass next to the pool would begreat, but then one cant 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 thats really

a celebratory drink, so there will be a lot of that

flowing.

Whats next for you?

Im always striving to improve myself in whatever

I do. I think its 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. Id 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 its pouring

and miserable outside and you

can sit next to a roaring fire.

www.diemersdal.co.za

RRP: 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 in cr e a s e h is ch a n ce s o f

winning, you can do so by smsing

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. Ive 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 Ill call it Fagans 3-Ds. Im 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. Thisshould 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 lets just say, this particular encounter wasnt

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 Id pour her some of that, especially

now in winter. A nice dinner and beautiful settingshould seal the deal.

Where do you particularly enjoy drinking wine?

http://www.diemersdal.co.za/http://www.diemersdal.co.za/


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TableTalkThis month: No more headaches for wine buffs It Will Cost You$50,000 To Join Three lasses of champane a week can improve yourmemory Wine Forers Handbook warns of daners 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 andChristina 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 areused 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/http://www.stuff.co.nz/


23/44


TableTalkmost 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 - dropsfrom 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.

Its 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.


24/44


TableTalk

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, Socit

du Vin.

Opened last year before the end

of the Hamptons season, Socit

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. Itwas 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 toSocit 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 dont go to

discos, and theres 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 winepeople, and store their wine in a

great place.

$50,000 To Join An Exclusive New WineCountry Club In The Hamptons

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


25/44


TableTalk

Champagne usually

marks a memorable

occasion for most of

us, but scientists are

now claiming three

glasses a week can help to ensure

its 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 A l z he i me r s D i se ase an d

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

40s and goes on to the 80s, 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 70per cent after the fizz.

Pr of S pe n c e r n ow hope s t o

c on duc t a t r i a l on up t o 60

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 Alzheimers

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 canimprove your memory

Article courtesy of http://metro.co.uk
http://metro.co.uk/http://metro.co.uk/


26/44


TableTalk

The Wi n e F or ge 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 Forgers Handbook warns of dangersof fake wines

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

practical tips and a checklist

of ac t i on s on how t o avoi 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 fellowwine 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

Laur e n t Pon sot , A ube r t de

V i l l a i n e o f D o m a i n e d e l a

Romane Conti and Christophe

Roumier of Domaine GeorgesRoumier will all give evidence by

video link.
http://www.decanter.com/http://www.decanter.com/


27/44


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 UKs Wine and Spirit Trade Association

published an investment guide subtitled, Dont 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.

ake bottle on Left, real on Right
http://www.wineauthentication.com/http://www.wineauthentication.com/


28/44


Laurent Deslandes - This charmin Frenchman was bornin the beautiful Loire and attended Hotel School in the Loire Valley. Afterualifyin as a chef, he worked in Paris for several years before movin toAustralia.

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. Bizercaopened 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 wouldnt 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, saysChris.


29/44


Pair it with

Pegasus Riesling 2011

Retail price: R55

www.

howardbooysenwines.

com

NoRwEGiAN SALMoNSALAD(SERVES 4)

iNGREDiENtS

500g nrwega Sam (te est

qaty y a ay yr ads )

80g St gats eese/ere

50g Pked gger (t t ery t

strps)

40g Pe ts (tasted)

100g Rket (r ay grees)

Dressg:

3 tsp Sprg s, ey pped

100m Extra rg e 30m Gd qaty sy sae

Mehd:

lgty tast te pe ts a -stk

ryg pa t gde rw. Se te

Sam ery ty. Spread te rket

eaes a serg patter ad arrage

te sam rs tp. Rgy

rme te gats eese ks

er te sam ad tp wt te ey

sed pked gger. Mx a te dressg

gredets tgeter ad drzze er

te sam ad t te pate. Satter

te pe ts ad sere wt a gd

qaty srdg read ad em

wedges.
http://www.howardbooysenwines.com/http://www.howardbooysenwines.com/http://www.howardbooysenwines.com/http://www.howardbooysenwines.com/http://www.howardbooysenwines.com/http://www.howardbooysenwines.com/


30/44


LivinthelifebyMaryna StrachanLivinthelifebyMaryna Strachan

Doing it Sandton-StyleEach year as The Wine Show Jobur draws closer, theres a certain levelof ecitement and anticipation that fills the TWS Media office. Everyonefrantically beavers away, doin the necessary to ensure that we produceanother memorable Show. Final stand sales need to be tied up, ehibitor

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

even before weve stepped onto the plane to take Jozi by storm

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


31/44

Livinthelife

istil l cant believe that it was my 4th year

attending The Wine Show Joburg (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 Johannesburgs financial district.

It is a little-known fact that I also act as the

Communications Manager for The Wine Show

alongside being Editor of SAs 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 wasthe 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


32/44

LivinthelifeThe 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 teamprepared 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.


33/44

Livinthelife

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 DJs 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 Im

gearing up for The Wine Show PE, which happensfrom 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

youre 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, Maryna

and Operations Manager Samantha Christian.


34/44


it all began when Danil 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, Danil and Kyle Zulch (bothWinemakers 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 gottremendous succulence and richness on the palate

and ends in a pleasant, long and ripe finish.

Super Single VineyardsMount Sutherland Syrah 2010

Weve Been Drinking

Price: R190

Available rom: Wine@The Mill and

Boucheron Wines

URL: www.supersinglevineyards.co.za
http://www.supersinglevineyards.co.za/http://www.supersinglevineyards.co.za/


35/44

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 years The Wine Show Joburg.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 & conditions

. Only readers resident in the Republic of South Africa are eligible

or 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 Fancourts 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


36/44


Caption head: How did winning the

Miss Universe pageant in 1992 shape

you into the person you are today?

Get Out

June 2013

This month: Absa Calitzdorp Port & Wine Festival +Clos MalverneFathers Day Gourmet Lunch +The Oyster Box Curry Evening at TheTwelve Apostles +Tulbaghs Christmas in Winter with Theuniskraal+Franschhoek Bastille Festival +Farmer Angus Winter HarvestTable Lunch +Complimentary Monday Wine Tastings at TheVineyard +La Vierge Gourmet Dinner + Jazzy Cheese Fondues on

Sundays at Delheim +The Wine Show PE is back! + Knysna WineFestival


37/44


Get Out

Absa Calitzdorp Port & Wine Festival

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Tratr rdes t

te ars ears;

Qaty pmarket d ad estye stas, ee sps

ad restarats wt mes t st eeryes taste ad s

m mre;

Te dget Medterraea stye lg Tae br

Sday 16 Je at catzdrp We cear erkg te

spetaar Gamka West vaey es ad es

Pre-book your tickets through Computicket or book during

the estival at the Calitzdorp Computicket Box Oice which

will be conveniently situated at the Calitzdorp Station

estival grounds. Early bird ticket specials are available viaComputicket. For more inormation on this un illed amily

estival visitwww.portwineestival.co.za .
http://www.portwinefestival.co.za/http://www.portwinefestival.co.za/


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CAPE TOWN

The Oyster Box Curry Evening at The Twelve Apostleso Frday 28 Je 2013 Te Twee Apstes hte ad Spa w e stg a spea

e- rry eeg Azre Restarat, eatrg award-wg Exete ce

Ke Jsep rm sster prperty Te oyster bx KwaZ nata. brgg a taste Dra t Azre, ce Jsep w sp capetas i ou-ous uy

s, pid i is om wlgmd es Paar, were ass Fre-

styed red eds ae ee prded se 1979. Trgt te eeg ce

Jsep w e ay spprted y Wegemeed Wemaker lzette Stey-James

w speases ratg ass, eegat wes tat are made r ageg. ce

Jseps east r a seses egs at 19:00 r 19:30 wt Fee seted Tadr

kg praw bega t ad mstard rry, wt masaa seted sap,

res t, red ad rader saad, pared wt Wegemeed Dee

2006. Fr te sed rse e prepares Garam masaa sped et sp, wt

asew t ad a dst ad xta rqette, ampaed y Wegemeed

Spjesgte 2007. Md masaa prk r eye wt trmer awer pree,

Pja stye ttage eese, garde pea reya, sar ad amd ream ad

rader rata presets te ma rse, sered wt Wegemeed Estate Resere

2006. Der ses a sweet te, wt Date ad wat tee pddg,

ca tea e ream, ardam ad rage jae, w gests may ejy wt

Wegemeed Amade 2006. Petts Frs are sered wt tea ad ee.

Tickets cost R495 per person, which includes wine, water, tea and coee and the

option o an ater-dinner cigar station. Bookings are essential. To book or or more

inormation call 021-437 9029 or [email protected].

Clos Malverne Fathers Day

Gourmet LunchJ s r a reay rede

wt wrd-ass se, award

w g w e ad a l x i g

mbi i you Dd te 16t

Je. Te d w e prepared

y r exete e nada lw

Smt ad te wes t e pared wt

te dses y wemaker Szae

cetzee.

Booking is essential, contact us on

021-8652022 or email us atino@

cl osmal verne.co.z a o r c h e @

closmalverne.co.za.

Farmer Angus Winter HarvestTable LunchAgs Mits s Spers ery w

dyam armer. Passate at

eta d prdt, Fm

agus iss b, lmb d ggs

o Spis psus. Kw as

Te baret Farmer, Ags as

ertessy stepped t ts re as

armer a settg ar rm s rga

tg grd as a stkrker. J

Farmer Ags r a w ter arest

east prepared y Spers ce l

te od We cear at Sper We

Farm. l w e sered rm 13:00.

Tree rses earty wter d

pared wt we r R295.00 ad kds

4-12 R100. Teettaers a ssttte

we wt grape je.

For bookings or more inormation call021-809 1100 emailreservations@

spier.co.zaor visitwww.spier.co.za

Tulbaghs Christmas in Winter with TheuniskraalTeskraa, St Aras ery rst wte-we estate, stated 7 km rm

Tag, w aga e partpatg te aeys aa crstmas Wter

esta w takes pae Satrday, Je 29, ad Sday, Je 30. Get t

te este sprt ad j te ! Te arm w ae spil s o of o

o dys o sivl. its reety pgraded rage wes w e aaae r

tastg at st. o t days te rst 30 gests t prase a sx-tte ase

we r mre, w reee a ree Daewd eese patter r e. Te seet

eeses - re, amemert, e ad hget mes a wde eese

ard. A paket sts are ded as we as a wde p ke. Fates

w e aaae se t te arms tastg rm t st ak, reax, ad sp a gass

Teskraa we we takg te spea atmspere te estate. Tag

msa, Rky nass, w eterta gests te temed tet were a arts ad

rats w e r sae. cdre w t e dsappted a jmpg aste ad

tratr rdes (weater permttg) w e aaae, ad arm amas s as dks

ad seep w ep keep te yg es amsed. Tere w e a ree stte sere

eery a-r etwee te estate ad te tw (te pk-p pt te tw w

e at te etrae t cr Street, te sde te sprts grds).

The shuttle will run on both days o the estival, rom 10:00 to 16:00 on Saturday

and rom 10:00 to 15:00 on Sunday, and will operate on the basis o irst-come,rst-served. For urther inormation, please contact the estate on 023 230 0687 or

[email protected]/[email protected].
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://www.spier.co.za/mailto:[email protected]:[email protected]:[email protected]:[email protected]://www.spier.co.za/mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]


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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 worldsguide to the

best winesand spirits:

Open for

entries

Submit your entries into the worlds most established wineand spirit competition to have your products judged byleading experts. The competition has a unique two stageprocess of judging; blind tasting during which judges neversee a bottle, followed by technical and chemical analysis. Thisprocess 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


40/44


CAPE TOWN

Franschhoek Bastille FestivalDst yr erets, p yr ts ad dress p yr est red, wte ad

e, ad ead t t SAs eadg we ad ary destat r te aa

Frasek baste Festa, w takes pae er te weeked 13t ad14t Jy. J te ad esttes at te Fd ad We Marqee, pe rm

12pm t 5pm, w er te years as eme te a pt te esta. A

ppar meetg pae, mqu llos visios o m up i

ids il joyig supb is om som o Fsoks d-iig

i ss, ad dge appetzg dses reated y sme te vaeys

gy aamed es. Etrae tkets t te Fd ad We Marqee, w a

e ked drety trg www.wetkets..za, st R150 per pers, ad de a

mpmetary tastg gass ad a ket tastg ps. Addta ps a e

prased te day. bkg s esseta as tkets are mted. oe te marqee s rter

patrs w e admtted. be sre t t mss t te ter esta attes, w de es - te argest ad gest

rg es mpett ts kd, Te Waters Rae, te Frasek mstre parade, eg, as we as te ppar arre-

rg test. A armers market, rat market stas, msas ad dres attes are as ded te e p esta

eerats

For more inormation visitwww.ranschhoekbastille.co.zaor contact the Franschhoek Wine Valley ofces on 021 876 2861.

Complimentary Monday Wine Tastings at The

VineyardDrg te mt Jy, Te Garde lge at te veyard

hte & Spa s erg mpmetary we tastgs wt

seet we estates eery Mday eeg.

o te 1st Jy, te newdt amys award-wg

cedarerg wes w e swased, we we-ers w

ae te pprtty t experee te xodiy d

xpiol ss o hu cbi rm te Frasekvaey te 8t Jy. cme ad ejy te taste premm

wes rm Ere Es Wes 15 Jy, wed y Pa cer,

te peer we te Eg vaey, Jy 22d ad De

Grede, ested atp te sea-ag spes Tygererg h,

w w e presetg ter award wg wes te 29t

Jy. A represetate rm te respete we estates

w st te we tastg rm 6-7pm ad w at as a gest

smmeer. Te we tastgs are ree arge t a w

atted

For more inormation or to make a booking, [email protected] or please call 021 657 4500. Alternatively visit

www.vineyard.co.zaor more inormation.
http://www.webtickets.co.za/http://www.franschhoekbastille.co.za/mailto:[email protected]:[email protected]://www.vineyard.co.za/http://www.vineyard.co.za/mailto:[email protected]:[email protected]://www.franschhoekbastille.co.za/http://www.webtickets.co.za/


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Get Out

Jazzy Cheese Fondues on Sundays at DelheimDp t a metg pt ary ss, e wes ad gee sptaty we amy-

wed Deem We Estate, ested jst tsde Stees, wards te wter

s wt ter ppar Jazz & ceese Fde dgees, eery Sday aterrm 7 Jy t 25 Agst. Ts tmate wter warmer s yr tket t d you

kd o dd ig i s o o-oslgi, we resdet e

crste caase treats gests t Deems sp te a-tme arte eese

de. lasgs ppg t eese de meet te-tappg tes we gests

are sered t te sy dwstars tastg ear at ts prmet Weads

destat, were steamg pts Swss de ad award-wg estate wes

tatase te seses t te sds te Perre-her Wm Jazz Tr. Meat ers a

pmp p ter des wt sary ptat ad prstt tes ad addt t te dreamy

de dgee, starters ad desserts ragg rm samsas, pts ad arpa t Grappa wt

dark ate trfes a e rdered separatey rm Deems Garde Restarat. Te Deem Jazz & ceese Fde eets

Sdays st R150 per pers ad de a warmg gass Gwe arra, te eese de as we as te e ms

(starters, desserts ad meaty add-s are extra).

The band will be adding rhythm and soul to a relaxed vibe rom 12:30 until 15:30. Bookings or the Delheim Jazz & Cheese Fondue

Sundays are essential. Contact Delheim at 021-888 4607 or send an email [email protected] to secure your table.

Diaries the ollowing dates: 7 July, 14 July, 21 July, 28 July, 4 August, 11 August, 18 August and 25 August.

La Vierge Gourmet DinnerJ 5-star wes Wedesday, 3 Jy at ter 6t Aee ee, Edeae, Gateg r a dliious 6 ous piig mu. Ts

w e a tre grmet experee. Tkets st R425 per pers ad te me des: Praw Wts ad Fta ceese Ps

sered wt

orga S Sa ba 2011; Gred Pear Stak wt Grgza & caremesed nts wt te Jezeee carday 2011

ad last Temptat Wesse Resg 2010; Dk wt bak cerry & basam Gaze wt te nr 2010; creamy Pr

Msrm & Parma ham Tagatee ad te Satyr 2010 itaa ed (Sageese/ ne/ barera); lam Py

baskets wt casss Rsemary & Mt Redt wt te Atea 2009 Re bed (Sraz/ Mredre) ad a Dark cate

& bttermk Pddg wt Smkey cate c Sae pared wt te agty nympmae 2010 brdeax styed ed

(ca/ ca Fra/ Mae).

Booking is essential on 073 333 8424 [email protected]

JO'BURG
mailto:[email protected]:[email protected]:[email protected]:[email protected]


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Get Out PORT ELIZABETH & SURROUNDS

The Wine Show PE is back!Fr a 4t sete year, St Aras mst ppar smer we ext s ak. Mg t a sexy ew ee at te

rad ew bardwak cet cetre, xpi i i u d iomiv viom rm 28-30 Je 2013. Drs

pe rm 17:00-21:00 Frday te 28t, 12:00-21:00 Satrday, te 29t ad 12:00-16:00 Sday, 30t. Te ree terate

We Extra Teatre w e aga e a majr attrat wt extg ad rmate eatre sesss. brg yr prse as y

e ae t prase wes as yr eart desres, wt mts ad great sw ers rm te dda extrs. i teres t

m t arry, eae yr we at te Daw Wg Sp Sp area ad ae te prters ad yr ar at te ed yr st r tey

a sp t t yr dr. i ye ad a t t m t drk, Gdeas w e ad ad seera teams w e aaae drg

te ast 3 rs ea day a rst me, rst sered ass ttay ree arge, t dre y me saey yr w ar. Teres

s m mre!

Tickets are available in advance or R80 rom Computicket.co.zaor R90 at the door and include a wine glass. Theres no other

place to be!

Knysna Wine Festival

cme ad Meet la Wemakers, s i u lss d l bou ls ds i wi mkig 1 ad 2 Jy

rm 17:00 t 22:00. oe te Premm eets te we ers aedar, ts eet w swase 50 St Aras tp We

prders. Tkets st R100 per pers.

For more inormation [email protected].
http://localhost/var/www/apps/conversion/tmp/scratch_3/Computicket.co.zamailto:[email protected]://www.knysnawinefestival.co.za/http://www.knysnawinefestival.co.za/mailto:[email protected]://localhost/var/www/apps/conversion/tmp/scratch_3/Computicket.co.za


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Wine Extra July(Web)

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Transcript of Wine Extra July(Web)