wine extra july(web)
TRANSCRIPT
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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.
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102 Drp Street, Stees. 7600, Rep f St Afra
Te: +27 21 888 8800 Fax: +27 21 888 8818
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EDiToR:
Maryna Strachan
GRAPhic DESiGn Mk Fs
WEb SERvicES t V nkk
ADvERTiSinG SAlES Vss addff
PubliShinG DiREcToR J wdd
Ssre e at:
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offa S.A. Meda Parter:
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JULY 2013 WINE EXTRA 5
Editors letter
Maryna Strachan
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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JULY 2013 WINE EXTRA 9
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
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10 WINE EXTRA JULY 2013
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.
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JULY 2013 WINE EXTRA 11
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.
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12 WINE EXTRA JULY 2013
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.
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JULY 2013 WINE EXTRA 13
Taste Team
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14 WINE EXTRA JULY 2013
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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JULY 2013 WINE EXTRA 15
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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16 WINE EXTRA JULY 2013
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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JULY 2013 WINE EXTRA 17
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
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18 WINE EXTRA JULY 2013
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
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JULY 2013 WINE EXTRA 19
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
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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?
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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?
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22 WINE EXTRA JULY 2013
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
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JULY 2013 WINE EXTRA 23
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.
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24 WINE EXTRA JULY 2013
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
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JULY 2013 WINE EXTRA 25
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
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26 WINE EXTRA JULY 2013
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.
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JULY 2013 WINE EXTRA 27
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
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28 WINE EXTRA JULY 2013
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.
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JULY 2013 WINE EXTRA 29
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/ -
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30 WINE EXTRA JULY 2013
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.
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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
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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.
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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.
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34 WINE EXTRA JULY 2013
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
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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
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36 WINE EXTRA JULY 2013
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
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JULY 2013 WINE EXTRA 37
Get Out
Absa Calitzdorp Port & Wine Festival
Te Ke Kar s te pae t e ts wter r te aa
Asa catzdrp Prt & We Festa, w takes pae er
te weeked 15 t 17 Je. Regarded as St Aras Prt
capta, strs rm arss te try make ter way t
te seepy tw w mes ae drg ts sa aedar
ggt. hsted y rewed Prt prders, Axe h,
bpaas, catzdrp cear, De Kras, DSwaR, Peter bayy,
TTT ad Wtek partersp wt amg rgt spsr
Asa, esta gers w e assred stp attes ad
etertamet trgt te weeked.
n d o-o-b-missd vs ilud:
be te rst t sp, sampe ad sar arre sampes te
qe catzdrp bed. Made rm Prtgese tars, te
we w e aaae r tastg at te partpatg ears
catzdrp;
Experee a qe kg demstrat sg Tta
bara, Trga naa ad ter Prt wes rm te area.
A eeg te stra Dt Rermed cr
wt aamed spra Zae Stapeerg ad gtarst
James Grae. Fr te rst tme e years Zae Stapeerg
ad gtar rts James Grae team p r te rtay
aamed ad retg caes e Espaas (Sgs
Spas). Ppar ad ext assa ms s med
temprary Spas sgs t rm a ry textred
tapestry sd;
Rewed msas vaat Swart ad Rd de
Wymaker w perrm at te a s were a ds
geerated w e dated t te s Prjet Fd;
Master te art mxg, edg ad tastg Prt
ktas;
Fsivl vouis o look od o ilud:
Tastgs at te Stat bar: Prts ad Prt tar wes
(catzdrp, partpatg cape Prt Prders Assat
(cAPPA) ad Ke Kar We Rte (KKWR) memers), r
st te ars ears;
uraeg te mysteres Prt preseted y care ne,
bets ne ad Fae Geyser at bpaas cear jt
wt a gest gegst w w rae te terrr te
reg;
Te ppar cate ad Prt / We Deadee w
e sted y begm traed cater Marta lampret
ad cape We Aademy Master Je vermee. Sampe
a Prts ad Prt we tars wt te mst deadet
begm stye ates speay adrated t st tePrts ad wes.
Yt ad la Artsts Exp t e ed te DR cr
ha;
Arts Meader te weat artsts ars meda;
bdersty Exp, bes ad Jkske cmpetts,
ctra/hstra Meader, orga reta day te
maget ste Dt Rermed cr, cdres
etertamet at te catzdrp Stat ad te ma ears,
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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38 WINE EXTRA JULY 2013
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
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
-
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40 WINE EXTRA JULY 2013
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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JULY 2013 WINE EXTRA 41
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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42 WINE EXTRA JULY 2013
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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