FOR WINE LOVERS, NOT WINE SNOBS

WineExtra
APRIL 2013

Terroir
what is it and why
is it important
W
A V IN
CLI EUV
C
HA QUOE
MP
ER T

TASTE TEAM Jo-Anne

Vibrant Viognier Strauss
beauty and brains
Bubbles, Horses
and Hotties
Official
SA Media
Partner

a day at the polo

FANCY A 350AD VINTAGE? TIGER BONE WINE GOLD IN CHAMPAGNE

Contents APRIL 2013

Editor’s letter 5
Table Talk 23
Taste Team 6
Vibrant Viognier Now You’re
Cooking 28
Special Report 12
What is Terroir?
Livin’ the Life 30
Bubbles, Horses and Hotties... Polo
at Val de Vie

Competition 34
Win a Veuve Clicquot Hamper

We’ve Been
Drinking 35
Libby’s Pride Shiraz 2009
Exclusive
Interview 18
Jo-Ann Strauss, a free spirited
Aquarian who loves work and
putting things together, but
detests being told what to do!

Get Out 36
Our pick of the very best
Polo at Val de Vie with Veuve Clicquot
viticultural-based events

APRIL 2013 WINE EXTRA 3

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Maryna Strachan
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Editor’s letter
Maryna Strachan
maryna@wine-extra.co.za

Follow us @WineExtra Whilst many wine producers are already finished harvesting their grapes, many
others are still very much in the thick of it, working until the early morning
hours or starting well before sunrise to pick their grapes at the optimal ripeness.
Seemingly so, harvest 2013 looks like a success and I can’t wait to sample the
first releases.

As Easter is yet again around the corner, I’d like to take the opportunity to
highlight responsible drinking. Apart from the Christmas festive season, Easter
tends to see the most significant number of road deaths on South African roads.
Please, if you’re driving long distances, stop to rest and very importantly, don’t
drink and drive. These days there are many services like Goodfellas that ensure
that you and your car get home safely at a cost that won’t set you back an arm
and a leg… or a life…

In this issue we take a look at ‘terroir’. No, not like Osama Bin Laden, but the
actual site of where the grapes are grown. This has a rather large effect on the
overall taste of the wine and the article highlights those factors. The Taste
Team tuck into Viognier and I report back on a fabulous day at the polo with
Veuve Clicquot. As usual, there’s so much more too, so top up your glass, get
yourself all nice and comfy and enjoy the read.

MARCH 2013 WINE EXTRA 5

TasteTeam Vibrant Viognier
Viognier (pronounced ‘vee-on-yay’) has been growing in popularity over recent years and South African
producers have truly embraced this versatile varietal. The origin of the Viognier grape is unknown, although it
is presumed to be an ancient grape, possibly originating in Dalmatia (present day Croatia) and then brought
to Rhône by the Romans. One legend states that the Roman emperor Probus brought the vine to the region
in 281 AD. Another legend has the grape packaged with Syrah on a cargo ship navigating the Rhone River en
route to Beaujolais when it was captured near the site of present day Condrieu by a local group of outlaws
known as culs de piaux.

From left to right: Ridgeback Viognier 2012, by Ridgeback Wines RRP: R75. Excelsior Viognier 2012, by Excelsior Wines,
RRP: R42. Saronsberg Viognier 2011, by Saronsberg, RRP: R90. Fairview Viognier 2012, by Fairview Wines, RRP: R72 Eagles
Nest Viognier 2012, by Eagles Nest Wines , RRP: R145. Gabrielskloof Viognier 2011, by Gabrielskloof, RRP: R90.

6 WINE EXTRA APRIL 2013

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

everything you would be looking for. The One of those “catch a hare” types. The

Ridgeback Viognier freshness of pineapple on the nose that

becomes a myriad of fruit, butterscotch
2011 and lemon cream on the palate, offers
RRP: R75; Stockists: Bootleggers, Solly you a wonderfully complex, yet superbly
Kramers and Liquor City; easy drinking wine that is a must for any
www.ridgebackwines.co.za Viognier lover, or just anyone wanting to
try something new. It’s a winner.
Charlotte says: Soft pineapples on the
nose, laced with ruby grapefruit and
preserved lemons – lots of interesting
citrus flavours, but overall still delicate
and enticing. This is a lovely light,
feminine style of wine, yet on the
palate it gives you a cheeky twist with
a dollop of rich, creamy flavours that
would allow a glass to stand up to some
flavourful dishes. I would certainly serve
this alongside a lunch as a welcome
change from the usual Sauvignon’s and
Chenin’s.
wine already introduces itself well to me.
So it comes as no surprise that it follows
through favourably into my drinking
experience and my pocket all the same
time.
Angelo says: This Viognier made a lot of
noise on the nose, as it packed an initial
punch of pineapple and zingy, citrus
fruit. But once tasted, the subtleness of
this wine was something special! What
I did find surprising was the high acidity
of it, something I wasn’t expecting at
all. And without being cliché, it would
definitely be something that I could see
myself washing down a cheeky Thai
green curry with. The smoothness of the
fruit with that kick of acidity would make
a superb combination.

Abby says: On the nose, this Viognier

Daisy says: Delicious butterscotch and
vanilla wafted through on first smell.
After a few swirls of the glass I picked
up on a citrus twang which carried
all the way through to the palate – a
delightful contrast to the initial sweeter
elements on the nose. This wine was
like a confident woman – forward yet
elegant and with perfect poise. There
was a buttery smoothness on the palate,
which when paired with the Salti-Crax
that were served, only enhanced it even
more.
Nathan says: What a way to start a
tasting! A fantastic wine that definitely
s e t t h e s t a n d a rd f o r t h e n i g h t .
Beautifully rounded, this Viognier has
has a delicate bouquet with juicy peach
Excelsior Viognier
notes appearing. The palate presents 2012
a slight tang, which is still smooth, RRP: R42; Stockists: Makro, Ultra
almost like pineapple drizzled with Liquors and La Verne
yoghurt. A super sweet banana provides www.excelsior.co.za
balance and even more bursts of citrus
“Sometimes
when something
is that good, you
don’t need to
understand it…”
appear to create a fresh, full wine that
will pair perfectly with salty foods and
canapés to create further balance and
complement this wine superbly..
Silas says: First thing I notice is the
image of a dog representing the label.

APRIL 2013 WINE EXTRA 7

TasteTeam Daisy Knowles PA at an investment company,
she has a love for the tourism industry. She loves
food, all aspects of vino, dinner parties, writing, her
pyjamas, copious amounts of tea, her make-up bag
and her legendary furkid.

Daisy says: True to Viognier, this wine
was perfumed on the nose with hints of
geranium pushing through. This didn’t
seem to dissipate but took on more of a
room spray element – not unpleasantly
“…the ideal wine
strawberry it then transcends into a litchi
sorbet note on one’s palate with the
sweet strawberry notes still very much
present. There is quite a mighty kick
from the alcohol and after a few sips the
wine’s dryness becomes apparent. This
is definitely for those who prefer a more

for summer time tangy, acidic type of wine.

slurping…” Silas says: I am not too sure if it’s right

so, it was just very fragrant (so pair it
with a spicy curry served with jasmine
rice!) It was crisp and quite sweet on the
palate with hints of apricot, litchi and
even an element of Turkish delight.
N a t h a n s ays : I t c a m e a c ro s s a s
incredibly sweet…in comparison.
Definitely not what I was expecting.
With litchis and limes on both nose
and palate, it gave a sense of being
somewhat like a Gewürztraminer. It
was only then that we discovered it was
actually off-dry. I found it a nice change
but I am not sure I could drink gallons of
it, however, I imagine this would be the
perfect poolside accompaniment on a
scorching day.
Charlotte says: Very soft perfumed
nose, with a unique sweet cherry,
strawberry and candyfloss finish,
but not overly sweet so don’t get
your knickers in a twist just yet. The
mouthfeel is also leaning towards off-
dry with its dried apricot flavours and
instantly I start to think about pairing
this with a nice hot, aromatic curry as it
would be ideal as long as it was served
ice cold. All in all a nice, albeit unusual,
example of Viognier that I wouldn’t mind
adding to my collection.
Abby says: With a beautifully strong
floral nose bursting with wisps of
to compare this wine to a soft drink. The
difference between the two is massive,
but I can’t get that fizzy apple flavoured
drink out of my mind when enjoying
this. Although the wine is strong, the
sweetness may be a little off-putting to
some.
A n g e l o s ays : Th i s w i n e t h rew a
gorgeous bouquet of floral notes at me,
coupled with a fruity, almost sherbet-
like component. There were little
pockets of sweet, candy aromas and
the first word that comes to mind when
trying to describe it has to be “fun”. This
is an off-dry wine, so the litchi flavours
and other tropical fruits that pop up on
the palate are really accentuated. Make
sure your li-lo is pumped, the water is
inviting, and your Excelsior Viognier
is chilled right down, because this is
exactly how I’d drink this!
Saronsberg
Viognier 2011
RRP: R90; Stockists: Available from the
Cellar Door Only
www.saronsberg.com
Daisy says: This wine is worth every
cent. I could smell beautiful white peach
and green apple characteristics on the
nose and the palate hinted at vanilla –
“…this is the wine
you drink when
she’s said ‘no’…”
a most gentle addition from the wood
and a delectable balance between the
two. A graceful example of Viognier with
a smooth, lingering finish. I would pair
this with roasted vegetable quiche or
a crème brulee. Or, as one of the team
so aptly put it, this is the wine you drink
when she’s said no(!!!)
Nathan says: My favourite…enough
said. I know I mentioned earlier that the
Ridgeback had everything…but this has
more. More depth, more complexity,
more elegance. A very subtle nose
shows off nuances of apple and peach
coupled with fresh floral fragrances
that transpire beautifully onto the
palate leaving you with a mouth full of
“awesomeness”. A slight creaminess
envelopes your mouth and lingers in the
aftertaste. A mature and elegant wine
that strangely enough brings out the kid

8 WINE EXTRA APRIL 2013

 Nathan Blair Nathan was raised in the windy
city of Port Elizabeth, but fell in love with wine
once he started to live in Stellenbosch. He admires
the incredible success and level-headedness of Sir
Richard Branson and believes that life happens
whilst making other plans.
in you.
Charlotte says: It takes a lot to shut me
up – especially with wines - but this one
managed it! Soft, creamy citrus notes on
the nose with a waft of oak, but all just
perfectly balanced. Strangely enough
it reminded me of those lemony cream
biscuits, which, let’s face it, who can
resist? On the palate the balance of rich
vanilla with a green, minerally zing just
works so well and it leaves the most
beautifully elegant, silk like finish. You
just have to admire it silently before
saying “Wow” and reaching for another
glass.
Abby says: Easily mistaken for a
Sauvignon Blanc on the nose with all
the typical Sauvvie notes dominating.
A delicious creamy and acidic peach
prevails on one’s palate. There is an
element of nuttiness and caramel too.
Brilliantly balanced. Be seduced by
this suave, elegant, stately and richly
satisfying Viognier.
Silas says: Special occasions call for
this type of wine. Apart from its creamy
nature it’s the fragrance that first gets
my attention. I would happily smell this
wine for long periods of time before I
even take the first sip. I learn from my
fellow tasters that the creaminess of the
wine is from its contact with the oak. I
am still unsure exactly what this means,
but I’m happy to go with it anyway.
Angelo says: Fleshy peaches and
Turkish delight were cartwheeling
around in this glass. Once again, the
dainty floral petals were present, and the
flavours were even more impressive on
the palate. Elegant and not over eager,
the balance between fruit and floral
made this pretty special. Dry with a long
and chic finish, the Saronsberg came to
the party, dressed to impress.
Fairview 2012
RRP: R 72 ; Stockists: Norman
Goodfellows, Carolines and Johnny’s
Liquor
www.fairview.co.za
Daisy says: This is a less pricey but good
example of Viognier. I could smell green
melon on the nose and the palate was
fresh and racy with a feint lemon zing.
One could also pick up peaches and who
doesn’t love fresh peaches in summer?
We indulged in a host of cheeses
alongside the wines, and the Fairview
went delightfully well with all of them,
even the stronger white cheddar.
Nathan says: All is “Fair” in love and war.
I love the array of fruits and floral notes
this wine shows off, but the acidity gets
TasteTeam
a bit much. Peaches and cream fill the
air with subtle hints of Turkish delight
perfume amongst other floral notes.
This becomes a lime zest palate. Crisp
and refreshing, it will go down a treat on
any hot summers day.
Charlotte says: Probably the most
familiar of all of the lineup when it comes
to what I was expecting from this lesser
known grape - namely flavours of white
peach, Turkish delight and rose petals.
With the first sip, this is quite a spritely
wine, almost effervescent in character
with a large dose of “twang” that is
almost too much for the delicate aromas
to handle. I could still happily quaff a
bottle or two alongside a fish braai on
“This wine was like
a confident woman
– forward yet
elegant and with
perfect poise”
the beach – perfect!
Abby says: A basic, tart nose that is
rather one-dimensional. The palate is
far more interesting as it is very smooth
and mouth wateringly divine, but has
quite a bite to it. Think the contrasting
sweet and sour, but still smooth and full
of lemon curd flavour.
Silas says: I taste fruit right away. And
though I know the fruit, I can’t put my
finger on it. This nags me to the point of
having to do a little cheating by sneaking
a peek at the labelling. Turns out this
lovely wine is a winner for you if you like
apricots. I don’t myself, but that doesn’t
make me disapprove of the taste.
APRIL 2013 WINE EXTRA 9
TasteTeam Charlotte Spicer Charlotte is known amongst her friends and
exasperated family as a professional “Intoxicologist”. She has worked
in the wine and spirits industry for a number of years now. Apart from
enjoying the odd glass or two of wine, she is partial to a wee dram of
whisky and also likes to think she puts Nigella to shame in the kitchen
– but doubts that she could lick her spoon that seductively…

Angelo says: Apricots and white peach
were so prominent in the Fairview
Viognier on the nose and again I got a
wallop of acidity. This Viognier was very
much an easy drinking style of wine.
There were no frills or spills, and quite
honestly, it went down like a homesick
mole. The dessert-like, dried and
candied fruit flavours were delicious and
very moreish.
butter and clementines on the palate -
an absolutely scrummy combination.
This Viognier would easily fare well with
richer foods.
Nathan says: Structurally it is perfect
and I really can’t fault it in any way.
Green apples, melons and peaches
express themselves through a subtle
nose that comes alive on the palate. A
slight creaminess comes to light, but is
brilliantly layered due to the presence
of fresh acidity. If you are looking for
something quite magnificent and a
menthol tinge to it too.
Silas says: Sometimes, as artists
(without gloating) like myself, we tend
to live off the need to be impressed by
things and should things fall short of
that need, we tend to forget about them
very easily. There’s not really much good
or bad I could say about this wine that
would sell it to you. Except to say that
compared to the other wines it is very,
very neutral.
Angelo says: I found this wine slightly

Eagles Nest truly fantastic white wine, then look no

Viognier 2012
RRP: R145; Stockists: Ultra Liquors, Pick
‘n Pay Liquor and Wine Concepts;
www.eaglesnestwines.com
further!
Charlotte says: I had high hopes for this
one and certainly wasn’t disappointed.
Aromas of rose petals, peaches, gentle
candyfloss and a wonderful waft of
lime sorbet – not overtly acidic but
just a spritz of those essential lime oils
– delicious. My first sip has so many
“…a beautifully
strong floral nose
shy on the nose and a little reserved.
But after a little bit of coaxing out of his
hole, there were suddenly incredible
sweet apple aromas. It reminded
me of a home-made apple crumble
dessert, when sugar, apple and butter
all amalgamate into a single baked tray
of goodness. The Eagle’s Nest had a
phenomenal mouth feel, and the long
finish with hints candied banana made
it something that I would definitely keep
my eyes peeled for on the supermarket
shelves.

bursting with wisps

of strawberry…”
layers of flavour (mineral, creamy
Gabrielskloof
richness, gentle citrus and green notes) Viognier 2011
that I find myself losing track and just RRP: R90; Stockists: Cellar door only
giving in to the simple enjoyment of it www.gabrielskloof.co.za
all. Sometimes when something is that
good, you don’t need to understand
it, just appreciate it – and that I did,
thoroughly..

Daisy says: What I loved about this
wine was the label – the back showed
you the vintage block and the height
it’s grown at. Granny Smith apples and
winter melon wafted toward the nose,
followed by subtle hints of melted
Abby says: A wonderfully enjoyable
Viognier that is light and refreshing.
It is nice, but nothing wow, as one
tends to expect something a bit more
extraordinary from Eagles Nest. Notes
that appear are key lime pie with a little

10 WINE EXTRA APRIL 2013

 Silas Lekgoathi Graphic Illustrator, Silas Lekgoathi
describes himself as a fun loving, adventurous and artistic
traveller. He feeds off new experiences and escapades and finds
himself in a transitional period of his life, having recently left his
TasteTeam
hometown of Johannesburg behind to the greener pastures of the
Western Cape. Apparently it’s a case of “So far, so good!”.

D a i sy s ays : S te m m i n g f ro m t h e award it would be this wine’s night -

Bot Rivier valley, this lusciously rich
example of Viognier carried beautiful
aromas of rose water, nectarine and
lime marmalade. There was a lanolin
characteristic to it and quite a distinctive
oaky undertone, with hints of stone fruit
on the palate. Definitely best paired with
food – I’d like to see it served alongside
a lamb and tomato stew or homemade
chicken pie.
Nathan says: Aesthetically it is by far the
most beautiful of the lot. The bottle itself
is enough to win you over. However this
is a wine tasting…so here goes…Sniff…
Swirl…Sip…Swallow. It has everything a
Viognier should and then some more.
There is a wonderful array of fruits on
the nose that follow through on the
palate rounded up with a soft, smooth
creaminess.
Charlotte says: Quite a serious style of
Viognier, with a layer of oily lanolin on
the nose, interspersed with flavours of
peach, apples and a lovely oak richness.
The oak follows through to the finish,
giving it quite a backbone. This one
deserves to be showcased alongside a
suitably rich and sophisticated dish – I’m
thinking Lobster Thermidor, but I tend
to have expensive taste, so let’s settle on
grilled sole with a creamy lemon sauce,
shall we?
attractive in appearance and an elegant
design. This wine stands out from the
bunch, but because we drink wine and
not packaging, I was a little disappointed
by the drinking experience. I would
expect a wine as elegantly looking as
this to be something special. But sadly,
the taste is fairly similar to most other
wines of the same variety.
Angelo says: Gabrielskloof was the wine
that got me thinking the most. There
were a lot of different elements to this
wine. On the nose the aromas came
across synthetic and almost petrol-like,
and this initially threw me a little. Quite
peculiar! Before I even tasted this wine,
the name of the producer was already
conjuring images of angels and cherubs
“…it went down
like a homesick
mole.”
and so it was the case when I tasted Our guest taster this month is blogger,
the limey, citrus driven flavours on the photographer and adventurer, Angelo,
palate. Pretty heavenly and sublime if whose love of all things gastronomic
you ask me! and vinous is somewhat contagious. A
passionate born and bred Durbanite,
he now finds himself in Stellenbosch,
and this foodie is never far off the trail of
something craft or modish.

Abby says: It isn’t a bad Viognier by any

means, but for me it just doesn’t have
any element of balance to it. There is also
a slight oiliness to this wine in the sense
of paw-paw, tasty and fresh. Once again,
there is a strong alcohol content as is
usually the case with Viognier, due to
their higher sugar content.

Silas says: If packaging deserved an

APRIL 2013 WINE EXTRA 11

 Special Report
What is Terroir?
T erroir (pronounced ‘tear-wahr’) is not a new
concept. We know that the Egyptians (3000
B.C.) had an understanding of the importance of the
interaction between the environment and the vine
as they built artificial hills in the flat Nile-Delta and
divided their wines into five categories, partially
based on the origin of the product.
Georgic authors (200 B.C. – 200 A.D.) underlined
the role played by the environment in viticulture
both at a macro and microscale and the importance
of choosing the site according to the cultivar to be
planted. This concept has formed the base of many
geographical indication systems, not the least being
the Wine of Origin System in South Africa.
12 WINE EXTRA APRIL 2013
Caption head: How did winning the
Miss Universe pageant in 1992 shape
you into the person you are today?
Terroir can be very loosely translated as “a sense of
place,” which is embodied in certain characteristic
qualities, the sum of the effects that the local
environment has had on the production of the
product.
Whereas the great majority of wines made
from Cabernet Sauvignon grapes, for example,
demonstrate that variety’s characteristic deep
colour, blackcurrant flavour, and firmly tannic
backbone, with regional variations on this
theme, the Pinot Noir is chameleon-like, and, not
surprisingly, a less adaptable international traveller.
If the climate is too cool, the wines tend to be weedy
and pale; if too warm, they can turn out roasted,
even pruney, or overly tannic. Too-rich soils can
Special Report
produce excessive crop loads or ponderous wines
devoid of nuance. And even when all other grape-
growing and winemaking variables are identical,
a state of affairs that’s rare in the world of wine,
vineyards literally 100 metres apart can yield
completely different styles of wine.
Exactly what constitutes terroir is also a matter of
some debate. Most people include such things as soil
type, sun exposure, altitude, weather, and drainage
as being integral parts of a wine’s terroir. Others
also include aspects of technique, such as spacing of
plants, how the fruit is harvested, methods of drying
or ageing, and even the social history of the plot of
land.
For the French, terroir is the defining feature of
wine, with the grapes used being a secondary
concern. This can be seen in their labelling and
promotional practices. The fact that a wine comes
from Bordeaux is substantially more important to
the French than the fact that it is predominantly
made from the Merlot, Cabernet Sauvignon, or
Cabernet Franc grape. The fact that it comes from
a terroir demarcated as being Granc Cru Classé is
even more important.
14 WINE EXTRA APRIL 2013
It is, of course, important to recognise that terroir
plays only one part in the ultimate quality of a wine.
Many critics of the terroir system have pointed out
that sub-par wines are often sold to unsuspecting
consumers on the virtues of the terroir printed
on their label. A terroir can best be viewed as an
assessment of the full potential an area can grant
to wines produced there, but that potential may
not be utilized fully. Certainly, there are producers
even in some of France’s most important Grand Cru
areas who put out wines that are consistently worse
than those made in areas with an objectively worse
terroir.
Vines have in their DNA and the ability to adapt,
or not, to specific conditions, depending on
the evolution of their unique origin. The vines
naturally capture the soil’s minerality and express
it. The vines also express the weather in their
temperament. High-altitude or coastal wines may
show high acidity from cold nights or high alcohol
from excessive sunlight. And yes, they take on man’s
energy.
All those seemingly small decisions in how to

best express the wine nudges the vine on how
to be and what to do. It sends signals: from early
pruning to cutting back bunches, de-leafing for
ventilation, when to harvest (or let hang) and a
non-intervention philosophy in the winery. When
the vines are loved and a project made with an eye
to terroir and attention to quality, how can a wine
NOT best express all that it was meant to be? A wine
showing all that it can be: the soil, the place, the
people, the origin... This is a beautiful confluence
and manifestation of two worlds.
Special Report
In the final analysis, terroir has the potential to
add greatly to a wine experience, but should not
be relied on exclusively to determine quality. For
many tasters, the joy of being able to distinguish
such specific differences in a wine’s growing area is
unsurpassable, while for others, it couldn’t be less
important. Like so many concepts in the world of
fine wine, terroir is only worth what you can get out
of it.
APRIL 2013 WINE EXTRA 15
 Exclusive
interview

Jo-Ann
Strauss
A free spirited Aquarian who loves work and putting things together, but
detests being told what to do, Jo-Ann finds solace in balance. This stunning
ex-Miss South Africa shines and inspires wherever she goes with class, poise
and oodles of sophistication… And she also LOVES wine!.

Images by: Mark Freeborough Shot on location at: Café Paradiso, Cape Town

How did winning the Miss Universe pageant in 1992

shape you into the person you are today?
When I understood
Winning an international title is an amazing the history behind how
platform for any woman, especially in that era.
The ‘Supermodel’ was emerging and many young
Pinotage was developed in
women created lucrative careers in the beauty South Africa and coupled
industry. It allowed me to achieve things that I
never would have done otherwise. I travelled to
that with the amazing
over 40 countries in the world and became involved childhood experience I had
in many industries and businesses, not to mention
my local and international humanitarian work. For
– to be present during night
me it was more about having the opportunity to harvests at Twee Jonge
experience many diverse things, and since then the
world, a few years in Los Angeles, a few months
Gezellen
in Budapest and in various other European cities
and many years in South Africa but it’s very simple,
I see myself as Namibian. When I go back to my
country, camp in the desert, sleep under the stars
“I’m still not sure
Adopted and adored: How did winning the Miss Universe pageant
in 1992 shape you into the person you are today?
and breathe in the fresh Namibian air, I know I’m what I want to be
when I grow up
one day…”

18 WINE EXTRA APRIL 2013


Where did your career start?
You could say it started when I won the Miss South
Africa pageant, but then that can also be questioned.
If I had to look back, I finished my high schooling
in Somerset West and initially wanted to study
medicine. As I was about to start, I was approached
by Koos Bekker of Media 24 who saw me doing a
speech and coaxed me into the media industry. I
then did a BComm. Law degree and won Miss SA
in that time. It was one of those moments when
everything came together, I moved to Jo’burg to do
my duties, but then returned to finish my degree,
which was tough, but I’m glad I did it.
We often see you on Top Billing. What else keeps you
busy?
I would say that Top Billing is only about 10% of
what I do, but it’s what people know me for. This
has been such a favourable experience for me as
people do business with people they ‘know’ and as a
public figure it has opened so many other doors for
Jo-anne Strauss
me, which might otherwise never have happened.
I’ve been in the TV industry for 12 years now, I do
a lot of public speaking and have other business
interests.
When did you start to enjoy wine?
Well, I studied at Stellenbosch University, so wine
is part of the environment there, but I am a strong
believer in the Latin phrase ‘In vinum veritas’,
which means ‘In wine is the truth’ and until you
haven’t finished a bottle of wine with somebody, you
can’t really know them. I think it is such a beautiful
thing to enjoy. The winemakers put so much effort
and passion into the product and I love the social
aspect of it as well as the taste. The other thing
about wine is that I have a nice glass of wine on the
plane on a long haul flight and then I always have a
good sleep. Wine makes economy class bearable!
Which type of wine do you prefer?
It’s definitely weather dependent. In summer I love
APRIL2013 WINE EXTRA 19
 Exclisive
interview

my white wine and in winter I’m a huge Merlot fan.

A wine that I particularly enjoy is the Chocolate
Block and then I also really enjoy Pinotage. I love
the fact that it’s got a South African story and it’s so
true to our culture and heritage.

If a wine were to be made in your honour, what would

you call it and what would it be?

Hmmm… Well luckily “Fat Bastard” is taken! It

would definitely be an MCC - something sparkling
to highlight my effervescent personality. It would
probably be called Blushing Brunette and it’ll be a
Rosé.

If you were out and about and had to pop into a local
supermarket to pick a bottle of wine of their shelf,
which wine would you choose knowing that it won’t
let you down?

I actually don’t know why, but I always pick La

Motte. I like De Grendel a lot too, but one of the
reasons why I pick certain wines is because I know
the people behind it and it becomes a much more
personal purchase, so Le Bonheur is also at the top
of my list if it’s available. Though I love wine, I can’t
tell the difference between the different varietals,
but if there’s a story or relationship behind it, that’s
where my intrigue lies.

Do you have a wine collection at home?

I do. I often get beautiful wines as gifts and collect

them for special occasions. Sadly my husband
doesn’t drink, so it’s generally when my girlfriends
come to visit that I’ll tap into it and we go into our
den at home, which I’ve called ‘die skinderhoekie’
(the gossip corner) and we’ll always finish a
bottle or two while in there. I’ve also got a really
special wine that was given to me by our very own
Charlene, the princess of Monaco. I’m not sure what
it is off the top of my head, but it was beautifully
packaged and I’ve still got that stashed away.

You’ve travelled the world, how do you think South

African wine compares to that from the rest of the
world?

Obviously it’s a biased answer, but either I couldn’t

afford any of the really good wines while I was in
 Jo-anne Strauss

France or they’re just really not that great. I do

enjoy Italian wines, like Chianti, but overall I think
the South African wines taste like home and have a
certain richness that pips it.

Do you visit wine farms in your free time?

Yes, I often visit Mont Rochelle and Haute Cabriere.

I love Delaire Graff and Babylonstoren is stunning
with their gardens. For my husband there needs to
be more of an allure than just the wine, so beautiful
scenery and a good restaurant are always a winner.

Any other wines that you particularly enjoy?

I drink a lot of Le Bonheur and Groote Post’s wines

are great quality at such good prices. Their Old
Man’s Blend is really enjoyable and I have a happy
memory visiting a nearby nature reserve for my
birthday and stopping by for a wine tasting. My
father-in-law and I bonded over Vin de Constance,
so now whenever we go to visit them in Germany I
take a bottle along and we’ll sit together, drinking the wine and solving the world’s problems.

Are there any specific wine experiences or memories

you hold dear?

Well actually I was in St Helena once, and sat

on Napoleon’s bed whilst drinking a glass of his
favourite wine, Vin de Constance from his glass.
That was pretty special actually.

Have you done anything a little bit silly or out of hand

after a few glasses too many?

I think the great thing about wine is that it does

make you forget your inhibitions temporarily and
skinny-dipping is one of those things that most
people do. This reminds me of the beautiful joke
of the priest who was driving along after having a
few too many. He still has a bottle with him in the
car and gets pulled over by the cop who was very
uneasy about it, saying “Father, I’m going to have to
arrest you for drunk driving, but I’ll tell you what,
I’m going to give you a minute to think about a good
reason why I shouldn’t arrest you right now.” The
cop leaves and returns a minute later and the priest
says, “Dear God, you’ve done it again! You’ve turned
the water into wine!”
 Jo-anne Strauss

I must add that I am a big advocate for safe driving foot in front of the other. It’s a very exciting project
and I’m glad that the general attitude of most South and has a talk show and magazine style show
Africans is changing for the better when it comes to element, so keep an eye out for that.
that.

Where is your favourite place to enjoy a glass of Jo-Ann’s thoughts on this wine
wine?
“This is such a
I got married at Camps Bay Retreat and to sit there, delightfully fresh and
watch the sunset and the beautiful scenery with a fruity wine. Perfect for
good glass of wine is pure perfection. Or in winter a beautiful summer’s
next to a roaring log fire with a glass of red wine, day like today.”
curled up on the sofa.
Ke n F o r r e s t e r P e t i t
What’s next for you? Chenin Blanc
www.kenforresterwines.
Well, hopefully I’ll be able to start a family soon! com
I’ve recently started to think “What is success?” and RRP: R72
for me, it is balance. I’m doing a lot of mentorship
projects where I talk to kids. I’m such a rich person
to have grown up in a fantastic home and loving
family and that has helped shape me to be the
person I am today. I’ve also got a brand new show
coming up, which celebrates African beauty and
women taking the world by storm, one stilletto’d

u c c e S S
After
enAl S ,
pheno
m
o n A l ly
e r n A t i
int em b e r t e
o th ,
n e w m n f A m ily
the
s v e r l ore
Alle

b le in
A i l A
ow Av
i cA
is n
A f r
South
on the fArm Allesverloren where DAnie mAlAn wAs born AnD breD - A pAssionAte mAn, he tries his hAnD At
Anything, be it fishing or mAking wine, hAlf meAsures simply Do not exist. (Just Ask his frienDs.)

but his biggest pAssion will AlwAys be wine, As the cupboArD full of AwArDs he hAs won over the
yeArs cleArly shows. Although he is internAtionAlly recogniseD As one of the wine-mAking greAts of our
country, DAnie remAins A humble fArm mAn At heArt. in fAct, he wAs once referreD to As “the nAkeD winemAker” (Ask
him why!). this unpretentious ApproAch to life shows in his bAckyArD blenD - no frills, Just fAntAstic.”

Not for Sale to Persons Under the Age of 18.

TableTalk
This month: Gold coins discovered in Champagne BrAngelina’s wine
sell out in hours China allowing sale of tiger bone wine Shall we crack
open the 350AD vintage?

Huge haul of gold coins discovered in

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

A
‘ m o d e s t ’
Champagne
worker who
chanced upon a
US$1m collection
of gold coins stands to pocket half
the proceeds when the treasure is
auctioned later this year.
The employee of Champagne
Lanson was remodelling a former
grape - drying facility in Les
Riceys last February when several
of the coins ‘rained down’ on
him, according to auction house
Bonhams. The collection proved
to contain 497 American $20
coins, minted between 1851 and
1928, and untouched for nearly a
century.
How they came to be in a
vineyard building in the south of
Champagne remains a mystery,
but Bonhams said the former
owner of the building was a wine
producer who had traded with
the US in the 1930’s.
Paul Song, director of the Rare
Coins and Banknotes Department
at Bonhams, said half of the
proceeds of the auction – to
be held in Los Angeles in June
– would go to the man who
found the coins. ‘The vineyard
has described him as a modest
employee of the Lanson firm,
who brought the collection to
the attention of the company
not knowing that he would be
entitled to half of the proceeds
under French law,’ he added.
According to the vineyard, this
anonymous individual will now
be able to buy or build a house
for his family with the auction
proceeds.

APRIL 2013 WINE EXTRA 23

TableTalk
Brad Pitt and Angelina Jolie’s Debut Wine
Sells Out Within Hours
Article courtesy of Vanity Fair
I
f you forgot to check your
c e l e b r i t y- w i n e - r e l e a s e
calendar on Wednesday,
some disappointing news:
B ra d P i t t a n d A n g e l i n a
Jolie’s new-old rosé, Miraval,
debuted online yesterday, and
within five hours, all 6,000 bottles
had sold out. (For comparison’s
sake: while Miraval is slightly
less popular than Taylor Swift–
concert tickets, it is as popular
as Book of Mormon tickets in
Denver.)
The wine, which is produced on
the couple’s 1,000-acre estate in
Southern France, was previously
released by the property’s original
owners under the name “Pink
Floyd,” after the iconic band that
recorded The Wall in Miraval’s
recording studio.
Although the idea of celebrities
releasing wine sounds a little iffy,
akin to something a Pinot Grigio–
loving cast member of The Real
Ho u s e w i v e s m i g h t d o a f t e r
Season One, the endeavour seems
legitimate. Pitt and Jolie teamed
with Famille Perrin, which owns
Château Beaucastel, a winery
famous for its Châteauneuf-du-
Pape, and actively participated
in the wine-making process by
attending rosé-blending sessions,
switching to steel tanks, and
helping to develop a new shape
and label for the bottle. And as
24 WINE EXTRA APRIL 2013
of yet, neither has shamelessly
plugged the brand on Twitter
or an Andy Cohen–moderated
reunion special.
Since we can no longer purchase
Miraval (or, as our budget and
restraining orders suggest,
visit the estate), we must live
vicariously through the select few
who have already sampled the
celebrity rosé. Such as Thierry
Desseauve, the first wine critic in
the world to taste Miraval, who
tells Reuters: “This one was very
fresh, very fruity, very exuberant
on the aroma side, but also round,
supple and fresh and energetic so
for my standard of tasting wine,
it was a very good wine. I gave it
a 91 point out of a one hundred
s c a l e. . . It wa s a l s o a g o o d
vineyard for years and maybe for
more than one century so it was
possible to do a good wine, to do
a better wine than before because
the owners before weren’t very
focused on wine producing.”
So it earned an A on its first
effort. Congratulations, to the
Perrins and Pitt-Jolies. And for
the rest of us who were not lucky
enough to get in on the $140/case
first sale, we will have to wait
until summer, when the wine-
makers are expected to introduce
their sophomore effort, a white
wine.
Salut!

China allowing sale of tiger bone wine
Article courtesy of www.thedrinksbusiness.com
C
h i n a i s a l l ow i n g
the sale of tonic
wine made using
tiger bones, despite
the fact that the
p ra c t i c e h a s b e e n i l l e g a l i n
the country since 1993. AFP
reports that the London-based
Environment Investigation
Agency (EIA) has uncovered
evidence of a legalised domestic
trade in captive-bred tiger
products.
“The stark contradiction between
China’s international posture
supporting efforts to save the
wild tiger and its domestic
policies which drive the poaching
of wild tigers is one of the biggest
cons ever perpetrated in the
history of tiger conservation,”
Debbie Banks, head of the EIA
Tiger Campaign, told AFP.
The EIA report also presented
evidence that traders are using
“secret” government notifications
to legitimise the manufacture of
tiger bone wine. “A government
notification allows use of the
bones of the captive-bred tigers
to justify the manufacture of
tonic wines so no action can be
taken against manufacturers,”
Banks said.
B e l i e ve d t o h ave m e d i c i n a l
properties in China, in the
production of tiger tonic wines,
tiger bones are left to soak in the
wine for varying lengths of time
and then removed before bottling.
The wines sell for between £65-
£500 a bottle depending on how
long the tiger bone was in contact
with wine for.
China is signed up to the UN
Convention on International
Trade in Endangered Species
that forbids international
commercial trade in tiger parts
and derivatives. With over 200
tourist attraction tiger farms
housing around 5,000 tigers,
China has the largest number of
captive bred tigers in the world.
According to Banks, when the
tigers die at the farms, their bones
TableTalk
are held back from the authorities
when they visit to audit the
farms. The EIA has called for the
Chinese government to destroy
the stockpile of tiger bones at
tiger farms across the country
and is seeking a ban on the farms
altogether.
In December 2011, the
International Fund for Animal
Welfare applauded a Chinese
government order that stopped
the sale of hundreds of bottles
of tiger bone wine at an auction
in Beijing. Auction house
Googut listed over 400 bottles
of tiger bone wine from various
traditional Chinese medicine
manufacturers in an auction
e n t i t l e d “ B o u n c i n g D ra g o n ,
Jumping Tiger”.
Tigers are a critically endangered
species, with as few as 3,500
remaining in the wild. Despite
this, tiger products are frequently
traded at auction in China, often
disguised as “antiques” and
“collectables”.
APRIL 2013 WINE EXTRA 25
TableTalk
Shall we crack open the 350AD vintage?
Article courtesy of www.dailymail.co.uk

H
istorians in Germany “...it would not bring joy to the
are debating whether palate.”
or not to open what
is believed to be the
world’s oldest bottle
of wine. The 1,650-year-old bottle,
sealed with wax and containing a
white liquid, has been on display
at the Pfalz Historical Musuem for
more than a century.

The wine, believed to have been

produced locally, was buried with
a Roman noble near the German
city of Speyer in 350AD. It was
discovered in 1867 and analysed by
the Kaiser’s chemists during the
First World War.

The museum’s wine department

curator Ludger Tekampe said: ‘We
are not sure whether or not it could
stand the shock to the air. It is still
liquid.’ Wine professor Monika
Christmann said: ‘Micro-biologically
it is probably not spoiled, but it
would not bring joy to the palate.’
Tekampe added, ‘I have personally
held the bottle twice in my hand
during renovations. That was an
amazing feeling.’

A splash of olive oil and a seal of hot

wax has kept the white wine liquid
down all the 602,000-plus days since
it was made.

The Pfalz is one of Germany’s top

winegrowing regions and the wine
that the Roman nobleman had
with him in the grave was almost
certainly produced nearby.

26 WINE EXTRA APRIL 2013

Melissa Bruyns - After realizing that a 9-5 office job was not for her, Melissa
stepped into the unknown and applied to study at Zevenwacht Chef School
where she thrived, knowing that she’d finally found her calling.

A fter realizing that a 9-5 office job

was not for her, Melissa stepped
into the unknown and applied to study
at Zevenwacht Chef School where she
thrived, knowing that she’d finally found
her calling.

After finishing her training, she was part

of the original team to open the Grand
West Casino where she could hone her
skills. When a great opportunity arose
at Haute Cabriere in Franschhoek, she
made her move where she worked hard
and learned a lot over 4 years under the
supervision of Chef Matthew Gordon.

A further 4 years saw Melissa growing

as a chef at The Westin Grand Hotel
in Cape Town, but she longed for the
more intimate workings of a smaller
restaurant kitchen, which is when she
accepted a position as Executive Chef at
Rickety Bridge in Franschhoek where
she is currently doing a superb job with
her team.

Of her current offerings at Rickety

Bridge she says, “Our menu has a wide
variety to cater for all types of taste buds
and it is designed for sharing as there
are numerous half portions options,
in addition to the full portions and
desserts. I believe in using fresh seasonal
ingredients, and letting them speak
for themselves, beautifully prepared
and presented, but without over-
elaboration.”

28 WINE EXTRA APRIL 2013

 oil and fry lightly in the pan
Method: with a little seasoning.
Crispy Pork Pelly with Take the whole pork belly that you get In a pot, heat up the sweet
Fried Greens, Wasabi from you butcher and place it in a tray chilli sauce with freshly grated
Mash and Sweet Chilli with onion, celery, carrots, bay leaves, ginger.
and Ginger Sauce peppercorns, cinnamon, star aniseed To serve, place 3 spoons
and cloves and cover with water. Cover wasabi mash on the plate
the tray with foil and place in an oven with the green stir fry on
Ingredients: (Serves 6) on about 170°C for 3 hours. Once the top of the mash, then the
2kg Pork belly pork belly is soft, remove from the water pork belly on top of the
400g Onions mixture and place pork belly between greens. Now pour some
½ Bunch Celery 2 trays. Press it with something heavy of the sweet chilli ginger
400g Carrots on top of the trays. Place in the fridge sauce around and garnish
5g Bay leaves overnight. with coriander.
Black peppercorns Remove from the fridge and cut into of the sweet chilli ginger
5g Cinnamon finger size portions. sauce around and
2g Star aniseed Take your portions of pork belly and garnish with coriander.
2g Cloves place in the oven and slow roast until the
300g Baby marrow skin becomes extremely crispy (approx. Pair it with
1 Cabbage 20 minutes). While the pork belly is in
200g Bean sprouts the oven, prepare your mash potato
500g Spinach with a little butter and salt and add the Rickety Bridge The
600g Mashed potato wasabi paste (the amount depends your Foundation Stone
90g Wasabi paste taste). RRP: R85
120ml Sweet Thai Chilli sauce Cut the cabbage, spinach and baby www.ricketybridge.
Fresh ginger marrow into a stir fry and heat a pan with co.za

APRIL 2013 WINE EXTRA 29

Livin’thelife
by Maryna Strachan

Bubbles, Horses and Hotties

Images by Mark Freeborough
Maryna dressed by Jenni Button

“I had two priorities, one was to ensure that my glass was permanently
topped up with Veuve Clicquot and the other was to simply enjoy a glorious
day. I’m proud to say that I succeeded in both.”

30 WINE EXTRA APRIL 2013

 Livin’thelife
I ’ve never made a secret about my absolute love
of bubbly, whether it be a local MCC, French
Champagne, Spanish Cava or Italian Prosecco. It
Paarl and Franschhoek and the polo punters were
looking glamorous for the day ahead. Going through
to the exclusive VVIP Veuve Clicquot lounge, our
makes me happy and if there were ever a chance heads were constantly turning to catch all of the
of me having a ‘problem’ it would most likely be amazing fashions that were being paraded on the
caused by the fizzy stuff as I could quite easily start
my day with a glass, although I’ll add that I don’t…
well, not EVERY day!

When I saw the announcement on the Facebook

page of Vivid Luxury PR that the 3rd annual Veuve
Clicquot Masters Polo date had been set, I got this
funny feeling running down my spine, followed by
goosebumps. I made sure I kept the date free and
when my exclusive VIP invitation hit my inbox I did
a sneaky little dance around the office. OK, maybe I
didn’t do the dance, but a huge grin lit up my face.
The fabulous Jenni Button fashion show

The 23rd of February was a perfect day - not a

breath of wind and a cloudless sky. We arrived at day and celebrity spotting was at the order of the
the gorgeous Val de Vie Estate, located between day.

Team Veuve Clicquot and Val de Vie Battle it out

Livin’thelife
I had two priorities, one was to ensure that my glass
was permanently topped up with Veuve Clicquot
and the other was to simply enjoy a glorious day.
I’m proud to say that I succeeded in both.
There was so much going on with glamorous
people milling about, delicious foods and a stunning
fashion show, showcasing very sexy outfits
from Jenni Button and Hilton Weiner, a definite
highlight. I was very lucky to be wearing a beautiful
Jenni Button Couture creation too, which definitely
stood out on the day.
A Filly and a Mare!
There was stiff competition for best-dressed couple
as well as the best outfit and the winners were
highly deserving of their titles on the day. I must
admit, I love dressing up every now and again in
something that’s just a little bit more special than
you’d normally wear with a striking pair of heels.
Seeing all the men looking suave in their day-
suits was a pleasure too and the various fashion
interpretations were quite inspiring (albeit a little
odd here and there).
The reason why we were all there was, of course,
The fa
 Livin’thelife
The winning Team

abulous Jenni Button fashion show

the polo. It was home team Val de Vie versus the
Veuve Clicquot team and the game was intense. If
you’ve never been to a polo match, then I can tell
you, it’s not a game for ninnies. Imagine riding a
horse at speed, whilst only steering and holding
onto the reins with one hand, focusing on hitting a
small ball with a wooden mallet from a fair height
and trying not to crash, fall off or break the rules.
Serious skill!

Team Val de Vie took the trophy on the day, but it

could’ve gone any way. The game was so much fun
to watch with the crowds really getting into it. Once
the game was over, we watched as the sun set over
the glorious landscape, glass of Veuve in hand and
guests that were in great spirits – some perhaps a
little more so than others.

The Veuve Cliquot Masters Polo simply has to be

one of my favourite events on the annual social
calendar and I’m already looking forward to next
Martin Hartman , Maryna and Aki van Andel year’s event, which will no doubt be nothing short
of amazing.
 Win with
WineExtra
and

Veuve Clicquot Rosé

Shakkei Giftbox

Rosé happiness .... this

beautifully designed
Veuve Clicquot Rosé
Shakkei giftbox
features a fresh
Kimono inspired
design including
cherry blossoms,
w i ste r i a , p i n e a n d
bamboo leaves.

The innovative
internal aluminum
protection also keeps
your bottle of Veuve
Clicquot Rosé fresh
for up to 2 hours.

One lucky reader

can win this fabulous
prize valued at
R500.

Answer the following two easy questions.....

1...Where in South Africa did this year’s Veuve Clicquot Masters Polo take place?
2...At which restaurant will you be able to enjoy Melissa Bruyns’ culinary skills?

Answers must be posted on the Wine Extra Facebook Page under the competrition post - Competition
closes 10 April 2013 at midday.

Terms & conditions
1. Only readers resident in the Republic of South Africa are eligable
for entry.
2. Competition entrants must be at least 18 years of age.
3. Prizes may not be redeemed for cash.
4. The judges decision is final and no correspondence will be
entered into.
5. The prize winner will be notified via Facebook.
6. The prize is not transferable and may not be converted into cash.
7. Personal information collected will not be shared with any third
parties.
8. Staff members of TWS Media, and their agencies, as well as their
immediate families may not enter.
9. If the prize is not clamed within 3 months of the prize winner
being announced, the winner forfeits the prize.
 We’ve Been Drinking
Libby’s Pride Shiraz 2009

W e often come across little gems that one

generally wouldn’t know about unless you
really look for them and the Libby’s Pride Shiraz is
be perfect served with game or an oxtail stew and
could be the ideal partner to great company.

one of these lesser-known treasures.

When Elizabeth (Libby) started working in the wine Price: R30

industry more than 10 years ago, her knowledge of Available from: Checkers and
the subject was non-existent. She didn’t even drink Pick ‘n Pay
wine, but after completing a course with the Cape URL: www.libbyspridewines.com
Wine Academy, her life in wine took a roundabout
turn.

After the company she was marketing closed their

doors, she was truly ensconced in the industry and
had a desire to continue along these lines. It was
after much research that she identified a suitable Caption head: How did winning the
grape supplier and so Libby’s Pride Wines was Miss Universe pageant in 1992 shape
born, the name derived from the combination of you into the person you are today?
Elizabeth’s nickname and her Leo zodiac sign,
which resembles strength and pride.

With her absolute passion for the wine industry and

sheer determination, Elizabeth aims to become the
most successful black female company owner.

The farm, Slangrivier, is situated on the slopes of the

Groenberg Mountain near Wellington and enjoys
a distinctly different climate to the surrounding
region with a special micro-climate including
higher rainfaill, richer soils and more moderate
summer temperatures, allowing the vineyards to
rest well during winter, thus storing resources for
the growth phase early in spring.

The Libby’s Pride Shiraz is multi-layered with

typical peppery flavours alongside savoury whiffs
on the nose, whilst rich plum and red berries
enraptures the palate beside beautifully integrated
tannins that linger on one’s palate. A delicate spiced
and smoky finish rounds off this delectable red
wine and leaves one wanting more. This wine will

APRIL 2013 WINE EXTRA 35

 Get Out Caption head: How did winning the
Miss Universe pageant in 1992 shape
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April 2013
+
This month: Spier Harvest Braai Franschhoek Summer Wines
+ A Wine Lover’s Dream +
Earth Hour Night Picnic at Steenberg
+ ATKV Franschhoek Oesfees +
Street Soirees celebrate the
Stellenbosch lifestyle + +
Taste of Cape Town Bot River Barrels &
+ +
Beards 2013 One & Only’s Wine & Dine Entertaining Elegance
at Nobu +
Catering Chef Wine Club dinner with Waterkloof
Catering Chef Wine Club dinner with Claime d’Or
+

36 WINE EXTRA APRIL 2013


Spier’s Harvest Braai
If you can’t resist a lip-smackingly tasty
braaivleis, join Spier’s winemakers on
Saturday, 16 March for their harvest
braai. Armed with tongs and donning
aprons, Spier’s cellarmaster Frans
Smit and his team compete with each
other in the ultimate braai-off, as they
share their personal braai. Your meal
will include a braai starter prepared
by Spier’s chef Lolli, the winemaker’s
main course off the coals with side
dishes and dessert, plus three glasses
of wine. (Teetotalers can substitute
wine for sparkling grape juice.) Bring
the whole family to compete in grape-
stomping and watch the littlies braai
marshmallows. If you don’t feel like
driving home, you can extend your stay
at the Spier Hotel and enjoy a leisurely
breakfast the following morning.
The braai costs R295 for adults and R60
for kids and starts at 12:30.
Bookings 021-809 1100 or
reservations@spier.co.za. Stay-over
offer only applies to 16 March.
Get Out
Franschhoek Summer Wines
Celebrate the last few days of
summer in style and head off to
Leopard’s Leap Family Vineyards
on 16 March, set in the picturesque
Franschhoek Wine Valley, for the
annual Franschhoek Summer Wines.
Regarded as one of South Africa’s
leading wine destinations, more than
30 of the Valley’s finest wineries will
be showcasing their top summer
wines at this exclusive event. Taking
full advantage of the glorious
summer days the festival will be open
from 12:00 to 17:00, and the theme
for this year’s event is ‘elegantly
white’. Tickets cost R180 per person,
which includes a tasting of all the
wines on show. Wine aficionadas
can look forward to tutored tastings,
which will take place at 1pm and 3pm
on the day.
As seating is limited visitors are
requested to pre-book their seats,
which can be done via events@
franschhoek.org.za. Tickets can
be purchased directly from www.
webtickets.co.za and booking is
essential as tickets are limited to 450
people only. For more information
contact the Franschhoek Wine Valley
offices on 021 876 2861.

A Wine Lovers Dream

The White Club, a society dedicated
to the enjoyment of remarkable
wines and Champagnes is back
ATKV Franschhoek Oesfees in South Africa. After a successful
Book now for the sixth annual ATKV Franschhoek Oesfees at Solms-Delta wine launch in 2012 the club returns
estate on Saturday 23 March 2013. Mango Groove, Emo Adams, Die Heuwels with ‘The World of First Growths’
Fantasties, Hot Water, Tribal Echo, RKO and many others will be performing during Events in both Johannesburg and
the day. Lekker Kaapsekos and a secure, supervised kiddies’ play area. Cape Town. These events will be
spectacular with rare, legendary
Pre-booking strongly advised to avoid disappointment. Time 10am – 9pm. illustrious wines and a ‘Battle of the
Tickets from the farm or online from www.ticketbreak.co.za or on Facebook.com/ Chefs’ providing gastronomical
solmsdelta. entertainment with two celebrated
chefs creating a feast to be paired

APRIL 2013 WINE EXTRA 37

CAPE TOWN
with the individual character of the
Principle wines, with oenological
assistance by top Sommeliers. Secret
locations will keep guests intrigued as
they are collected by private car and
transported to the venues. Cape Town
(23 March 2013):
The Ultimate Tasting Experience
commencing at 1pm to with Principle
Wines: R20,000 per seat (includes
Lunch & Grand Dinner, restricted to 12
seats). The Grand Dinner at 7.30pm:
R10,000 per seat. Principle wines that
will be served at the event: Château
Cheval Blanc 1947, Château Petrus
1947, Château Latour 1958, Château
Lafite 1959, Château Mouton 1982,
Domaine de la Romaneé-Conti 1989,
Domaine de la Romaneé-Conti La
Tache 1962. For more information
or to book, contact Shelley Webb
on 072 386 6527 or email shelley@
whiteroomsa.com.
Entertaining Elegance at Nobu
The team at Nobu, consisting of Head
Chef Fred Fred Faucheux, recently
appointed Sushi Chef Keisuke “Keke”
Itoh and General Manager, Amir
Sardari, will lead guests on an exciting
culinary journey to experience new
flavours and combinations. On
May 1st, Graham Beck Wines will be
showcasing their range of multi-award-
winning bubblies with renowned
raconteur and cellarmaster, Pieter
‘Bubbles’ Ferreira. With a host of
different options, ranging from zero
sugar to elegantly off-dry, there is sure
to be a Cap Classique to suit everyone’s
taste.
The Entertaining Elegance at Nobu
evenings are priced at R495pp. To
reserve your table at Nobu Cape Town,
call 021-431 4511 or mail to restaurant.
reservations@oneandonlycapetown.
com.
38 WINE EXTRA APRIL 2013
Taste of Cape Town
Hard core gourmands, trend hunters, enthused food lovers and dining enthusiasts
will tick off indulgent experiences on their culinary bucket list when Pick n Pay
Taste of Cape Town in association with Orbit Sugarfree Chewing Gum, comes
to town for four days of food nirvana from 11 to 14 April 2013 at the Green Point
Cricket Club. Cape Town’s hottest restaurants and chefs set up shop under one
roof boasting the dishes that make them stand out as well as show–off their food
passion. The festival also features the Taste Pop-Up Restaurant with The Pot
Luck Club, La Colombe, Makaron Restaurant and The Boathouse on a rotation
throughout the festival and an additional 11 participating restaurants.
For more on chefs and festival features visit www.tasteofcapetown.com. Tickets
are available from www.itickets.co.za or 086 100 0291. .
Street Soirees celebrate the Stellenbosch lifestyle
Summertime and the living is easy...in Stellenbosch, where visitors and locals alike
can now revel in the true pulse and pleasures of this vibrant oak-lined town during
communal Street Soirees which take place on a bi-weekly basis until the end of
March 2013, transforming the lower part of Church Street into a colourful gourmet
and grape hub, with complimentary wine tastings offered by various estates on
South Africa’s oldest and foremost wine route. Participating restaurants in and
around Stellenbosch will sell some of their unique dishes right there on the street,
while live music will get the vibes going and make you forget about your long day at
the office. Each Stellenbosch Street Soiree features a different selection of cellars
and caterers and entrance is free.
These wine and food rendezvous take place from 17:00 until 19:30 and for a
mere R20 deposit you’ll get a wine glass and a ticket to taste as many wines on
the evening. The last of the soirees will be taking place on 27 March. For more
information on the Stellenbosch Street Soirees contact 021-886 8275/021-886
4310 or visit www.wineroute.co.za.
One & Only’s Wine & Dine
Joined this year by celebrity personality and MC, Aubrey Ngcungama, these evenings
are guaranteed to be enjoyed by all. April sees One & Only Cape Town welcome one
of the founding fathers of the South African wine industry as Neil Ellis Wines host the
dinner on the 24th of the month. Neil Ellis is widely regarded as one of the pioneers
of the modern wine industry in this country and is responsible for groundbreaking
work in opening up new regions and grape varieties to a wider audience. His wines
have been consistently excellent for decades and an audience with Neil is definitely
not to be missed. The dinner is limited as to numbers, and each is priced at R350pp
offering a high quality and excellent value evening out. Whether you are a wine
‘fundi’ (a local Xhosa term for somebody who is knowledgeable about a subject), or
simply enjoy a convivial evening of good food, wine and company, these dinners offer
something for everybody.
To reserve your Wine & Dine table at Reuben’s One & Only Cape Town, call 021-431
4511 or mail to restaurant.reservations@oneandonlycapetown.com.
 Get Out
Earth Hour Night Picnic at Steenberg
Along with hundreds of millions of people around the world, Steenberg in the Constantia Valley will power down on Saturday 23
March in a show of support for Earth Hour, the largest environmental event in history. Guests may arrive at the Steenberg Winery
from 18:00, and are invited to participate in this symbolic action to help save the planet, while enjoying a Night Picnic on the
lawn in the spectacular setting of this historic farm, with communal fires and torches lighting up the lawn, and floating candles
drifting through the reflection pools. Delicious picnic baskets are on offer by pre-order from winery restaurant Bistro Sixteen82,
to enjoy under the nocturnal skies while sharing in the global ‘lights out’ campaign. The switch will be flicked at exactly 20:30 to
honour Earth Hour (20:30 to 21:30) and the distant silhouette of the Stone Mountain will provide a gentle reminder of the fragility
of our natural environment. Steenberg’s delectable Night Picnic baskets filled with tasty delicacies are available at R400 per
couple, and include two glasses and a choice of wine and mouth-watering treats - a royal spread.

Pre-booking of picnic baskets can be made on 021-713 2211 or email info@steenbrg.co.za. Bistro Sixteen82 will be open for
Tapas as usual until 20:00, along with the tasting room at the Winery, also open until 20:00 for wine purchases.

Bot River Barrels & Beards 2013

Wine beauties meet hairy beasts when the colourful wine
community of Bot River sets the stage for its annual Barrels
& Beards celebration to toast the local winemakers’ post-
harvest looks and latest fruits of their labour on Saturday, 20
April 2013. Each year the laidback wine folk of this prized yet
unspoilt Winelands pocket in the Overberg, follow a tradition
of ‘no shaving or barber visits for the duration of the harvest
season’, only to reveal their scruffy facades during a fun-
filled ‘beard parade’. And this year’s event promises one big
hairy hullabaloo. Along with esteemed judges, guests will
get to vote for the boldest beard in Bot River and sharing the
spotlight with raging beards and monster mo’s will be the
latest 2013 cellar gems to be sipped and savoured straight
from the barrels. Barrels & Beards 2013 takes place at The Old
Shed at Anysbos Farm on the Swartrivier Road, Bot River
and starts at 5pm. A shuttle service will be available on the
evening in support of responsible drinking. If last year’s sell-
out inaugural Barrels & Beards event is anything to go by,
tickets will be flying fast so make sure you get hold of yours
today.

Tickets costs R250 per person and include a complimentary

barrel tasting of the latest Bot River wines, a souvenir
wine glass, dinner, music entertainment and real country
hospitality. For more information or to book your tickets
contact Nicolene Heyns at nicolene@botriverwines.co.za.
Seating is limited and no kids under 12 allowed.

APRIL 2013 WINE EXTRA 39

Johannesburg

A Wine Lover’s Dream

The White Club, a society dedicated to the enjoyment of remarkable wines and
Champagnes is back in South Africa. After a successful launch in 2012 the club
returns with ‘The World of First Growths’ Events in both Johannesburg and Cape
Town. These events will be spectacular with rare, legendary illustrious wines and
a ‘Battle of the Chefs’ providing gastronomical entertainment with two celebrated
chefs creating a feast to be paired with the individual character of the Principle
wines, with oenological assistance by top Sommeliers. Secret locations will keep
guests intrigued as they are collected by private car and transported to the venues.
Johannesburg (21 March 2013):

The Ultimate Tasting Experience commencing at 1pm with Principle Wines:

R25,000 per seat (Includes Lunch & Grand Dinner, restricted to 12 seats). The Grand
Dinner at 7.30pm: R12,500 per seat. Principle wines that will be served at the event:
Château Cheval Blanc 1947, Château Petrus 1947, Château Latour 1958, Château
Lafite 1959, Château Mouton 1982, Domaine de la Romaneé-Conti 1989, Domaine
de la Romaneé-Conti La Tache 1962. For more information or to book, contact
Shelley Webb on 072 386 6527 or email shelley@whiteroomsa.com.

Catering Chef Wine Club dinner with Waterkloof

A fun night out with great wine and food. Discover 6 Waterkloof wines and enjoy a
three-course dinner on 3 April at 19:00 for only R280pp.

Booking is essential as seating is limited. For more information or to book, call 011-
453 9974 or email info@cateringchef.co.za.

Catering Chef Wine Club dinner with Claime d’Or

On Wednesday, 8 May enjoy a guided tasting with three-course dinner and six of
the amaing Claime d’Or wines including the Sauvignon Blanc, Cabernet Sauvignon
Rosé, Cabernet Sauvignon/Cabernet Franc, Cabernet Franc, Chardonnay and
Shiraz. Tickets cost R280pp and includes all food and wine.

The evening starts at 19:00 and booking is essential. For more information or to
book, call 011-453 9974 or email info@cateringchef.co.za.

To have your wine event listed in our ‘Get Out’ section in any of SA’s
major cities, please email details to maryna@wine-extra.co.za.
40 WINE EXTRA APRIL 2013
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42 WINE EXTRA APRIL 2013