Tuesday, April 24, 2012

It's all in the matchmaking

Under the direction of sommelier Miguel Chan, chefs at the eatery showed

How a perfectly matched meal and wine can strike accord.

20 Apr 2012
Len Maseko

A FOOD-AND-WINE pairing can sometimes be something of a blind date - fraught with suspense and uncertainty that might cause unwelcome anxiety.

But dining need not be filled with confusion just as long as the basics of pairing are understood or, better yet, when advice is at hand to help one with the appropriate match.

When you have both a sommelier and chef working hand in hand the results can be pleasing, as happened this week when KWV showcased its premium The Mentors wine range with the accompaniment of a gourmet meal prepared by chefs at Punchinellos Restaurant at the Montecasino Entertainment Complex in Sandton.

Under the direction of sommelier Miguel Chan, chefs at the eatery showed how a perfectly matched meal and wine can strike accord.

The pairing involved a four-course meal with KWV's The Mentors Paarl Viognier 2009, Orchestra 2009, Canvas 2009 and Paarl Grenache Blanc 2010.

Viognier, with its typical apricot flavours, provided a mouth-watering layer to the starter which consisted of morsels of duck breast, duck liver parfait and fritter. The starter had sweet and salty elements, which dove-tailed with the wine.

For the main course, Chan and KWV winemaker Richard Rowe chose two blends from the stable for pairing.

The blends were The Mentors Orchestra 2009 and The Mentors Canvas 2009 - the former with a tantalising and lively palate of fruit and the latter with a velvety, concentrated and understated palate. This was accompanied by ostrich fillet, lamb and roasted potato.

The two wines held up well with their complex and solid structure, which is the consequence of several grapes used to make each wine.

There are currently 10 wines in The Mentors range - all in the R100 upwards price bracket.

Rowe said the philosophy behind the making of this range is that only the best vineyards are chosen to supply the grapes that make these wines.

Noteworthy is that the range is not static, but will vary annually according to the best fruit sourced. The common thread between the wines is finesse, balance, a deep concentration of flavours and good acidity.

"For us this range represents a journey in pursuit of excellence bound only by a vision of supreme quality," said Rowe. "And this journey begins in the vine."

For the cheese platter, Chan chose The Mentors Grenache Blanc - a wine with a tinge of sharpness that reminds one of Granny Smith apples.

Due to its high acidity, the wine has this tanginess that evened out when matched with salty cheeses such as Gorgonzola, Pecorino, goat's cheese and gouda.

Using high acidic white wine is a trick I took away from this experience.

As for The Mentors range, they truly reflect the winemaker's statement of quality.

The red wines are definitely wines to keep for longer for optimum evolution.

To cap the experience, Rowe and Chan chose a rare fortified wine - KWV Hanepoot Jerepigo 1973 - to savour with a dessert offering of apple tart, honey and vanilla mousse, and Turkish apricot compote.

Bouchard Finlayson Galpin Peak Walker Bay Pinot Noir 2010 92 Points

Medium clear, bright, ruby red with slight purple rim, medium plus concentration, high viscosity!

Clean, medium plus intensity, ripe profile, dark stony red fruits such as plums, Morello cherries and blackberries, pure with graphite, cedary, earthy, and some stemmy element, NOT green or herbaceous, it actually lends an almost delicate floral element to it, such as almond milk, oak still need to be integrated but well judged, earthy, tight, need +/- 6 years, based on experience and knowledge of previous vintages.

Dry, medium plus acidity, sappy freshness, crunchy, firm structure, medium plus tannin, stony red fruits follows through, punchy masculine profile, ripe with high alcohol (14.5%) but well concealed with the ripe fruit density, borderline ripeness, need time, embryonic, possibly 6 to 8 years for structure to fully integrate, will be beautiful and gracious when aged, intense and energetic finished fine length.

Best revisited around 2017/18, if kept under the right cellaring condition, shall keep until 2022+

Tasted 17 April 2012

Tuesday, April 17, 2012




Jade Floyd,

Kate Connors,


34 Wine Professionals Become Certified WLS Specialists, 11 with Distinction

(Washington, D.C.) – The Center for Wine Origins today announced the successful completion of the fifth class of Wine Location Specialists (WLS).

To date, the Wine Location Specialist program, accredited by the Comité Interprofessionnel du Vin de Champagne (CIVC) and the Instituto dos Vinhos do Douro e Porto (IVDP), has certified 126 wine professional as experts in the Champagne and Port regions and educated them in the important role that location plays in the creation of all wines.

Having passed a comprehensive exam authored by Sandy Block, Master of Wine, these Wine Location Specialists are certified to lead wine education seminars, tastings and dinners specific to Champagne and Port regions.

This fifth class includes 34 wine professionals from across the U.S, South Africa and British Columbia from all facets of the wine industry. “The Wine Location Specialist certification is a long standing program cultivated by the Champagne and Port wine regions, both of whom are committed to educating consumers about wine origins.

These specialists are on the front lines as more and more consumers demand authenticity in the products they purchase and enjoy,” said Sam Heitner, director of the Center for Wine Origins. “Our program has grown tremendously over the past two years and we are thrilled with the caliber of experts who are committed to location.

Their expert knowledge is critical in educating U.S. consumers who seek further knowledge about the origins of the wines they consume.”

Certified Wine Location Specialists include:

Adam Aleksy, Student, Oregon Culinary Institute *With Distinction (Oregon) •

John Alonge, Owner, San Diego Wine & Culinary Center *With Distinction (California)

Popularly known as the Wine Heretic, John Alongé is a well-respected “educational entertainer” on food and wine topics with well over 1,000 corporate presentations on his résumé.

He has written a variety of articles for international wine publications, and is the founder of the San Diego Wine & Culinary Center.

Alongé began his career working in the vineyards of the Loire Valley in France. He has studied at both the Ecole d’Oenologie in Bordeaux as well as UC Davis Extension in viticulture and viniculture. He has owned and operated a number of successful restaurants and served as Director of Food and Beverage for a major San Francisco-based hotel and restaurant group. His affiliation with numerous San Diego County wineries has allowed him to participate actively in the renaissance of fine wines in Southern California.

Alongé also sits on the Advisory Boards of both the San Diego Bay Wine & Food Festival and the Business of Wine Program at San Diego State University. Additionally, he teaches wine business classes at San Diego State University Extended Studies.

Thomas Anderer, Manage/Sommelier, Park East Wines & Spirits*With Distinction (New York)

Thomas discovered his passion for wine while working as a stock-boy at Seaholms in his native Long Island, NY. He says he has been hooked ever since.

Since 2008 he has managed Park East Wines & Spirits in Manhattan, he became a Certified Sommelier from the Sommelier Society of America in 2010.He is currently enrolled in the International Wine Center's Advanced Certificate course and plans on opening his own wine shop within the next few years.

Lori Butler, Liquor Manager, Cricket Consulting (Missouri)

Lori is currently a Partner and Wine Steward for Stefano’s, a small Italian bistro in the heart of downtown St. Louis. She is a Certified Specialist of Wine through the Society of Wine Educators, and is focused on wine buying, education and tastings at the restaurant.

Lori is also an independent consultant through her company Cricket Consulting. Her background is marketing, and she has worked for large corporations such as Coca-Cola North America in brand management. •

Miguel Chan, Group Sommelier, Southern Sun Hotels*With Distinction (South Africa)

Miguel is trained in food & beverage operations, is a certified Sommelier through the Court of Master Sommeliers and has worked at various leading hotels in Mauritius since 1997 before relocating to South Africa in 2003. He is the group Sommelier since 2009, for Southern Sun, one of the leading hotels group in Africa, and also represented South Africa at the International Young Sommeliers final in Frankfurt, Germany in 2007.

Miguel is also active in the South African wine industry as a taster / judge, and has achieved Certificate of Tasting Competence with distinction from WINE Magazine (SA) Michael Fridjhon and University of Cape Town Graduate School of Business Tasting Academy 2008.

He is the vice Echanson of the Johannesburg Baillage of the Chaines des Rotisseurs.

Justin Conlin, Wine Director, Eddie V's Prime Seafood*With Distinction (Texas)

Justin holds certifications from the Center for Wine Origins and the Court of Master Sommeliers. He has worked in a number of top restaurants in Austin, including Tyson Cole’s Uchiko. At Eddie V’s Prime Seafood, as Wine Director, he managed an award-winning list and directed tastings to educate the service staff. He now aims to advocate for sustainable wine as a consultant and educator in the Austin market •

Rachel Ego, Director of Food and Beverage, Roaring Fork Country Club (Colorado)

Rachel has worked in food and beverage operations and general management of the hospitality industry since 1990.

A graduate of the University of Nevada, Las Vegas’ prestigious hospitality program, Rachel’s experience includes work throughout the United States and internationally. She is currently the Director of Food and Beverage for a private country club, located near Aspen, Colorado. She passed the Society of Wine Educators Certified Specialist of Wine in early 2010 and the Court of Master Sommelier’s Certified Exam in November of 2010. Currently she is participating in the French Wine Society’s Rhone Master-Level Program. Rachel is active in the Club Managers Association of America and a Certified Club Manager, Certified Sommelier and Certified Specialist of Wine. •

Debbie Gioquindo, CSW, Hudson Valley Wine Goddess (New York)

Debbie is a marketing professional by day, and through following her passion for wine she began a wine blog "Hudson Valley Wine Goddess" with the intent to educate people about wine. This soon led to focus part of her blog on educating people about the Hudson Valley Wine Region, her home. In 2010 she sat for the Certified Specialist of Wine exam administered by the Society of Wine Educators. Today

Debbie consults with wineries and small business on marketing and public relations, and conducts wine education and tasting seminars. Debbie is also the chairperson of the Hudson Valley Wine & Spirits Competition. •

David Gochros, Director, Wine Young’s Market Co./Estates Group*With Distinction (Hawaii)

David is the Director of Fine Wine and Strategic Retail for Young’s Market/The Estates Group in Hawaii. He is a Certified Wine Educator (CWE), Certified Specialst of Spirits (CSS), Advanced Sommelier with the Court of Master Sommeliers, Certified Spanish Wine Educator, and Chevalier with Les Ordre de Coteaux de Champagne. Before joining Young’s Market Co.

David was Educator and Area Manager for Remy-Cointreau, Wine Lecturer for University of Hawaii, Sommelier for the Princeville Resort and the Kahala Hilton, and Echanson Provincial for the Chaine des Rotisseurs. •

Pamela Heiligenthal, Wine Educator/Writer, Enobytes (Oregon)

Pamela is a wine writer, educator and co-founder and contributor. She has a scientific and engineering background with a decade of experience working as a restaurant manager, wine buyer and sommelier with certification from the Court of Master Sommeliers (CMS) and Wine & Spirit Education Trust (WSET). •

Charles Hesson, Director of Wine Education and Hospitality, Dobbes Family Estate Winery & Wine By Joe (Oregon)

Charles is a native Texan who has spent more than twenty years in the wine industry. After successfully passing tests with The Court of Master Sommeliers, The Society of Wine Educators and the Wine & Spirits Education Trust Charles gravitated to Willamette Valley and joined the Dobbes Family Estate. Charles spends most of his time managing Dobbes Tasting Room and spreading the word that Willamette Valley is “one of the most exciting wine regions on the planet.” •

Holly Howell, Wine Columnist, UNCORKED (New York)

Holly grew up in a food-loving family in Pittsford, New York. After several years of study in Hotel and Restaurant Management, she operated a Cooking School in East Rochester, New York, where she coordinated and ran culinary programs with chefs from all over the world. She returned to school at the Rochester Institute of Technology, where she graduated with a Bachelors of Science in Food Marketing. Since then, she has taught wine and food pairing classes for Wegmans Food Markets, several Finger Lakes Wineries, Rochester Institute of Technology, University of Rochester, the New York Wine & Culinary Center, and her parents own cooking school “The Seasonal Kitchen”.

Holly is a member of the American Wine Society, Women for Winesense, and the American Institute of Wine and Food. She writes bi-weekly wine columns for the Rochester Democrat & Chronicle newspaper, and monthly articles for Mountain Home Magazine in Wellsboro, Pennsylvania. Holly is a CSW (Certified Specialist of Wine) through the Society of Wine Educators; a CS (Certified Sommelier) through the Master Court of Sommeliers in England; and is currently pursuing her diploma through the WSET (Wine and Spirits Education Trust). •

Courtney Hughes, Executive Project Director, Domaine Select Wine Estates *With Distinction (New York)

Jack Jelenko, President, Partners Wine Marketing Group, LLC (Louisiana)

Jack launched Partners Wine Group, LLC, which included properties from France, California, Australia, and South Africa. Today, Partners Wine Group, LLC focuses on top family properties from lesser-known wine regions. Within the industry, Jack is a member of the Confrérie des Chevaliers du Tastevin, Confrérie de La Chaîne des Rôtisseurs, and the L'Ordre de Côteaux de Champagne. Additionally, he was the founder and President of the Crescent City Restaurant Rebirth Project, a non-profit foundation created to help rebuild the New Orleans restaurant community immediately after •

Roberto Pocas Leitao, Mixologist, L'Auberge Del Mar and Vagabond (California)

Kelly Magyarics, Wine and Spirits Writer/Wine Educator, Kelly Magyarics Wine Consulting (Virginia)

Kelly is a wine and spirits writer and wine educator who has been conducting customized educational and interactive wine tastings in the Metropolitan D.C. area for ten years. Kelly is a well-published wine and spirits writer and is the Wine & Spirits columnist for Washington Life magazine, and the co-wine columnist for Northern Virginia Magazine. Her website offers wine, beer and spirits tips, reviews, news, suggestions and food pairing advice. She holds the prestigious Diploma of Wine Studies with Merit, from WSET. She completed The Windows on the World Wine School in New York City, as well as a series of Master Classes offered by the Sommelier Society of America.

Kelly is also Pernod Ricard BarSmarts certified.

Sharon McLean, Wine Instructor, International Culinary School *With Distinction (British Columbia)

Sharon McLean is currently a second year Masters of Wine candidate. She is a certified sommelier (through International Sommelier Guild), libations writer for Boulevard magazine and the instructor of Wine and Spirit Education Trust (WSET) courses on Vancouver Island for the International Culinary School at the Art Institute. In 2009, she completed the WSET Diploma with the highest marks in Canada. Since then she has gone on to become a Certified Sherry Educator and completed the French Wine Scholar Diploma •

Phil Morich, CSW, Gran cru Solutions (Colorado) •

Michael Rosenberg, Senior Retail and Wine Education Associate, The Curious Grape (Virginia) •

Treve Ring, DRINK Editor, EAT Magazine *With Distinction (British Columbia)

Treve is a certified sommelier, wine consultant, Sherry Educator , judge, writer and editor. After completing her Art History degree from the University of Victoria and being exposed to the world of wine business at Christie's in London, England, she switched gears, leaving the realm of art for the world of wine.

Treve is the DRINK Editor of EAT Magazine, and the Director of Liquid Assets for Edible Canada. She is also British Columbia Regional Editor for SIP Northwest Magazine and a contributing wine writer for Flavours Magazine and YAM Magazine. When not writing and travelling, she is a WSET instructor for the International Culinary School at The Art Institute of Vancouver. She is the recipient of a SWE Rick Carl Memorial Scholarship, as well as a Les Dames d'Escoffier scholarship for her wine writing and studies.

Paul Russo, Fine Wine Consultant, Masciarelli Wine Company (Massachusetts) •

Michael Schaefer, President, Herding Grapes (Pennsylvania)

Michael is the Senior Wine Educator for Approach Guides Wine, contributing content to their online, e-book, and application products. He holds both the Certified Specialist of Wine and the Certified Wine Educator designations from the Society of Wine Educators, and has sat on the Board of Directors for the Society, as well as being the Chairperson of the By-Laws Committee, and Co-Chairperson of the Membership Committee. He also holds the Higher Certificate from the Wine and Spirits Education Trust, of London; and has been an instructor for the WSET at both the Certificate and Higher Certificate levels. He is currently studying for his WSET Diploma level exams. A Certified Sherry Educator, he has lectured extensively, in the United States, as well as internationally on a wide variety of wine related subjects. Michael is also a member of FIJEV, the International Federation of Wine and Spirits Journalists and Writers, and is the National Delegate for the USA. •

Richard Schlesinger, Director of Marketing, Winesellers, Ltd. *With Distinction (Illinois)

Robert is the Director of Marketing for Winesellers Ltd. and is also the President of Wineknow Productions, a food and beverage education and entertainment company focusing on creative events featuring integrated team building exercises, blind/comparative tastings and other food and wine-related activities. He is a certified Spanish wine educator, French Wine educator and beer judge. He has passed the Wine & Spirits Education Trust (WSET) level 2 and 3 exams with distinction. Robert is also a Contributing Writer and Beer Section Editor for Pour magazine. •

Richard Shore, Volunteer Coordinator, Washington Wine Academy *With Distinction (Virginia) •

Lucinda Smith, Owner, The Vineyard Table (Virginia)

Lucinda is currently the owner of The Vineyard Table, a fine wine shop located in Herndon, Virginia, and has been a wine retailer for the last decade. She also works at The Ashby Inn & Restaurant in Paris, Virginia. Previously, she worked in several Washington, D.C. area restaurants, and in addition she worked as a Fine Wine Specialist for a Virginia wholesaler. Lucinda holds the Certified Specialist of Wine and Certified Specialist of Spirits certificates from the Society of Wine Educators, the Intermediate Certification with Distinction from the Wine and Spirits Education Trust and is currently enrolled in the Advanced Certificate program with WSET. She is also a certificate holder from the Sommelier Society of Washington, D.C. and completed the Australian Sommelier Immersion Program. Lucinda is a member of the Guild of Sommeliers and the Society of Wine Educators and was a judge for several years for the Virginia Governor's Cup Competition. •

Carla Snow, Chief Educator, A Grape Affair, LLC (New Hampshire)

Carla is a Certified Specialist of Wine with the Society of Wine Educators and received Advance Certification with merit from Wine & Spirit Education Trust where she is currently enrolled in the Diploma program. She has taken the Bordeaux Educators Certification and continues to be an involved member in the Society of Wine Educators as New Hampshire's first female Certified Specialist of Wine. Carla also studied at Le Cordon Bleu in Australia where she earned both culinary and Sommeliers Certifications. Carla is the Author of Wine & Dine with New Hampshire. •

Brittany Speer, Student, Duke University (North Carolina)

Brittany is a third year doctoral (PhD) candidate in Pharmacology at Duke University. Her professional education has always been centered on the chemical and biological sciences, but she has a passion for wine. She took on a seasonal job as a cashier at ShopRite Wines & Spirits in Westfield, NJ and quickly realized wine fascinated her, both on a business and cultural level. She considers herself a biomedical scientist and a budding wine expert. •

John Sporing, Jr., Owner, A Life Well Drunk LLC (Virginia)

John is the owner of A Life Well Drunk, LLC - a wine consultancy. The company provides educational tastings to private and corporate clients and works with small restaurants to develop wine lists as their menus change. He regularly hosts wine tours around the world. Recently, these tours have included South Africa, Portugal, as well as domestic destinations (California and Oregon). John is a Certified Specialist of Wine (CSW), WSET Advanced certified, and continues to work on his diploma in wine and spirits (DWS). •

Mari Stull, Wine Educator, The Vino Vixen (California)

A wine journalist and columnist whose musings appear in over 25 newspapers, magazines, and online outlets monthly, Mari de-mystifies wine one sip and wine-oh at a time with her down to earth and humorous approach to vino. After a successful career in international trade representing the US and international food and beverage industry before the United Nations, World Trade Organization, and US & foreign governments; Stull began her professional wine career as Vice President of Supermarketing Promotions, founders of the Virtual Wine Selector. A member of the Society of Wine Educators, International Wine, Food, and Travel Writers Association, and Wine Educator with the French Wine Society, she is a consulting wine expert to the Land Rover’s America’s Polo Cup and recognized international wine judge. •

Alice Swift, Wine Educator, University of Nevada, Las Vegas *With Distinction (Nevada)

Alice is the Instructional Designer for the Office of Online Education of the UNLV Division of Educational Outreach. She comes to UNLV from Southern California. Alice has a bachelor’s degree in Hospitality Management from California Polytechnic State University and will receive her master’s degree in Instructional Design and Technology from California State University, Fullerton in Spring 2012. •

Dusan Vranic, Sommelier (Pennsylvania)

Dusan is originally from Serbia and is currently living in Philadelphia. Over the last five years he has built foundation of his carrier in the world of wine as a sommelier at "Moshulu" in Philadelphia. He is responsible for maintaining an award winning wine list, as well as providing wine classes and tastings for guests and staff of the restaurant. •

John Vuong, Sommelier, Ame Restaurant at the St. Regis Hotel *With Distinction (California)

John is the new wine director at Ame restaurant. In this position he manages Ame’s wine list of hand-crafted vintages from an international roster of small producers, as well as managing the restaurant’s sake program, and staff training and education. Most recently, Vuong held the position of sommelier at the Michelin-starred Restaurant Gary Danko in San Francisco, where he expertly navigated a wine selection of more than 1,800 labels and wine pairings. Vuong served as wine specialist at Vinfolio and is a certified sommelier by the court of master sommeliers, a certified specialist of wine by the society of wine educators and is certified by the sommelier association of America. Additionally, Vuong is a regular panelist for Wine & Spirits Magazine and occasionally tastes for The San Francisco Chronicle. •

Charles Waldmann, Senior Buyer, Total Wine and More (Washington D.C.) •

Jay Youmans, Director of Education, The Capital Wine School (Maryland)

Jay has been tasting wine professionally for nearly 30 years. He is the Educational Director and owner of the Capital Wine School, and the owner of Rock Creek Wine Merchants, a sales and marketing consultancy. Jay has served as a wine judge for numerous wine competitions, and has contributed to several books and magazines on wine. Over the years, he has conducted hundreds of public, private, and corporate wine tasting events. Jay is an Advanced Level Sommelier, a Certified Wine Educator (CWE), and Washington, DC's only Master of Wine (MW).

10 South African wine personalities worth following in 2012

10 South African wine personalities worth following in 2012

Monday, April 16, 2012

38th Nederburg Auction line-up highlights exclusivity

38th Nederburg Auction line-up highlights exclusivity

Posted on April 9th, 2012

Local and international wine buyers have much to look forward to on September 28 and 29 when a selection of just over 150 of South Africa’s best local vintages will be sold at the 2012 Nederburg Auction. Chosen from the more than 280 wines submitted, this year’s line-up offers a collection of distinctive wines with strong reputations and historical value.

A total of 73 wineries were rigorously hand-picked by the auction selection panel for this year’s showcase, including 12 newcomers – Almenkerk, Beyerskloof, Bosman Family Vineyards, Mont Destin, Rietvallei, Rupert & Rothschild, Shannon Wines, Strandveld, The Auction Crossing, The Goose Wines, Wildekrans and Wonderfontein – alongside the original five participants, Delheim, Groot Constantia, Overgaauw, Simonsig and Nederburg, which have been on every auction since 1975.

Says Nederburg Auction business manager Dalene Steyn: “The Nederburg Auction is all about creating a culture of exclusivity. All wines selected to participate receive the “Nederburg Auction selection” seal of endorsement – the ultimate prestigious recognition that, given the auction’s stringent selection criteria, can be quite hard to achieve.”

Sommelier and logistics manager for the 2012 selection tasting Higgo Jacobs concurs; “Less than half the wines submitted made it onto this year’s auction. From a consumer point of view I believe this is a positive outcome, as it shows that the tasting panel has been strict in applying the judging criteria and are confident that the wines approved are great vintages that display the best potential from a wine appreciation, maturation and/or collector’s point of view.”

The selection tasting is conducted blind by a panel of wine experts, including Cape Wine Masters, sommeliers and wine judges, and the entire process is audited to ensure a fair result.

Higgo continues: “Only white wines three years or older, and red wines five years and older, are allowed to be submitted, because from a food and wine pairing point of view, the wines selected must be properly matured wines ready for consumption in restaurants. This also gives the auction an added advantage when it comes to offering older wines, which are more subtle and therefore better at complementing a food experience.”

A short YouTube video clip with comments from some of this year’s judging panel can be viewed below, and is also available at this link: The official catalogue will be available in June.

Allesverloren Cabernet Sauvignon 2001

Allesverloren Port 1999

Allesverloren Port 2004

Allesverloren Shiraz 2007
Almenkerk Sauvignon Blanc 2009
Alto Rouge 2002

Alto Private Collection Item: Cabernet Sauvignon 1982
Beaumont Vitruvian 2006
Bellingham DGB The Bernard Series Oaked Sauvignon Blanc 2007
Beyerskloof Beyerskloof 2001

Beyerskloof Synergy Cape Blend 2002
Boplaas Cape Vintage Reserve Port 2004
Bosman Family Vineyards Adama Red 2007
Bredell’s Cape Vintage Reserve 1995
Capaia Capaia 2007

Chateau Libertas Private Collection Item: Chateau Libertas - 1959 - 1970

Chateau Libertas 1962

Chateau Libertas 1982

Chateau Libertas 1968

Chateau Libertas 1984
Chenin Blanc Association Chenin Blanc Collection
De Grendel Koetshuis Sauvignon Blanc 2010

De Grendel Merlot 2005
De Krans Cape Vintage Reserve Port 2004
De Wetshof Bateleur Chardonnay 2008

De Wetshof Private Collection Item: D’Honneur Chardonnay 2004
Delaire Sauvignon Blanc 2009
Delheim Chardonnay Sur Lie 2009

Delheim Edelspatz Noble Late Harvest 2007
Diemersdal Eight Rows Sauvignon Blanc 2009

Diemersdal Private Collection 2007

Diemersdal Shiraz 2007
Durbanville Hills BiesjesCraal Sauvignon Blanc 2008

Durbanville Hills BiesjesCraal Sauvignon Blanc 2009
Eikendal Classique 2005
Fleur du Cap Viognier Unfiltered 2008
Glen Carlou Quartz Stone Chardonnay 2009
Groot Constantia Gouverneurs Reserve 2003

Groot Constantia Pinotage 2002
Hartenberg The Mackenzie 2004

Hartenberg The Stork Shiraz 2006
JC Le Roux Scintilla 2001
Jacobsdal Cabernet Sauvignon 2003

Jacobsdal Private Collection Item: Pinotage 1978

Jacobsdal Pinotage 2006
Jordan Cobblers Hill 2004

Jordan Nine Yards Chardonnay 2007
Kaapzicht Steytler Vision 2003
Kanonkop Cabernet Sauvignon 1994

Kanonkop Paul Sauer 1991
Kanu KCB, Wooded Chenin Blanc 2007

Kanu Keystone 2007
Kleine Zalze Family Reserve Cabernet Sauvignon 2005

Kleine Zalze Family Reserve Sauvignon Blanc 2009
KWV Private Collection Item: Reserve Port 1929

KWV Hanepoot Jerepigo 1973

KWV Mentors Orchestra 2007

KWV Mentors Shiraz 2007
La Motte Millennium 2002

La Motte Shiraz 2004

La Motte Shiraz Viognier 2005
Landskroon Paul de Villiers Shiraz 2006
Lanzerac Cabernet 1964

Lanzerac Cabernet 1968

Lanzerac Private Collection Item: Pinotage 1964

Lanzerac Pinotage 1965
L’Avenir Grand Vin Pinotage 2007
Le Bonheur Prima 2001
Le Riche Cabernet Sauvignon 2005
Lomond Pincushion Sauvignon Blanc 2006

Lomond Sugarbush Single Vineyard Sauvignon Blanc 2007
Meerendal Cabernet Sauvignon 2004

Meerendal Private Collection Item: Pinotage
Monis Private Collectors Port (Single Stamp Collection) 1948

Monis Marsala 1983

Monis Port 1989

Monis Port 1993
Mont Destin Passione Magnum 2007
Nederburg Private Bin D234 Sauvignon Blanc 2006

Nederburg Private Bin D234 Sauvignon Blanc 2010

Nederburg Private Bin D252 Sauvignon Blanc / Semillion 2010

Nederburg Private Bin D253 Sauvignon Blanc / Chardonnay 2005

Nederburg Private Bin D266 Semillon 2009

Nederburg Private Bin D270 Chardonnay 2009

Nederburg Private Collection Item: Private Bin Edelkeur 1977

Nederburg Private Bin Edelkeur 1979

Nederburg Private Bin Edelkeur 1998

Nederburg Private Bin Edelkeur 2004

Nederburg Private Bin Edelkeur 2007

Nederburg Private Bin Eminence 1991

Nederburg Private Bin Eminence 1998

Nederburg Private Bin Eminence 2001

Nederburg Private Bin R104 Petit Verdot 2001

Nederburg Private Bin R109 Cabernet Sauvignon / Merlot 2000

Nederburg Private Bin R115 Shiraz / Cabernet Sauvignon 2000

Nederburg Private Bin R121 Shiraz 2004

Nederburg Private Bin R163 Cabernet Sauvignon 2001

Nederburg Private Bin R163 Cabernet Sauvignon 2004

Nederburg Private Bin R181 Merlot 2001

Nederburg Private Bin R181 Merlot 2004

Nederburg Private Bin S316 Weisser Rieslin Noble Late Harvest 2001

Nederburg Private Bin S316 Weisser Riesling Noble Late Harvest 2004

Nederburg Private Bin S354 Gewurtztraminer Special Late Harvest 2010

Nederburg Private Bin Semillon Noble Late Harvest 2000

Nederburg Private Bin Semillon Noble Late Harvest 2002
Neethlingshof Gewurztraminer 2007

Neethlingshof Pinotage 1998
Neil Ellis Vineyard Selection Cabernet Sauvignon 2005
Oak Valley Chardonnay 2009
Orange River Cellars River’s Tale Red Muscadel 2002
Overgaauw Cape Vintage 1997

Overgaauw Private Collection Item: Merlot 1982
Paul Cluver Chardonnay 2003

Paul Cluver Pinot Noir 2000

Paul Cluver Riesling 2000

Paul Cluver Riesling Noble Late Harvest 2008
Perdeberg Rex Equus Cabernet Sauvignon 2007
Pinotage Asociation Top 10 ABSA Winners 2007
Plaisir de Merle Malbec 2007
Rietvallei 1908 Muscadel 2002

Rietvallei Cabernet Sauvignon 2001
Rijks Shiraz 2003
Rooiberg Pinotage Reserve 2007
Rupert & Rothschild Baron Edmond 2001
Rustenberg Stellenbosch Chardonnay 2003

Rustenberg Stellenbosch Roussanne 2008
Seven Oaks 6+1 Cabernet Sauvignon / Shiraz 2005
Shannon Sauvignon Blanc 2009
Simonsig Tiara 2003
Spier Private Collection Chardonnay 2007

Spier Private Collection Chenin Blanc 2007

Spier Private Collection Pinotage 2004

Spier Private Collection Shiraz 2006
Stellenbosch Hills 1707 Reserve 2007
Stellenrust 45 Chenin Blanc 2009

Stellenrust Barrel Fermented Chardonnay 2009

Stellenrust Chenin Blanc 2010

Stellenrust JJ Handmade Picalot 2007
Stellenzicht Shiraz 1997
Stranveld Adamastor
The Auction Crossing Syrah Viognier 2005
The Goose Expression 2005
Thelema Chardonnay 1995

Thelema Cabernet Sauvignon 2004
Tokara Directors Reserve Red 2003

Tokara Directors Reserve White 2007
Uva Mira Single Vineyard Chardonnay 2007

Uva Mira Vineyard Selection Red 2006
Vilafonte Series M 2005
Vriesenhof LTD Release Pinot Noir Bin 777 2005

Vriesenhof LTD Release Pinotage 2007
Webersburg Cabernet Sauvignon 1997
Wildekrans Jake White Collection Cape Red Blend 2007
Wonderfontein Red Muscadel 2006
Zonnebloem Private Collection Item: Cabernet 1965

Zonnebloem Cabernet Sauvignon 1975

Zonnebloem Semillon Limited Edition 2007

Zonnebloem Shiraz / Mourvèdre / Viognier 2006

The judges' opinions on Nederburg Auction 2012 selection process

The judges' opinions on Nederburg Auction 2012 selection process

Cape Winemakers Guild takes on three new Protégés for 2012

Cape Winemakers Guild takes on three new Protégés for 2012

The Cape Winemakers Guild Protégé Programme, a mentorship initiative which gives talented graduates the rare opportunity to work side by side with some of the country’s finest winemakers, now boasts a total of six protégés after three new candidates were recruited into the programme this year.

The Guild’s three new protégés are Heinrich Kulsen and Chandré Petersen, hailing from Paarl in the Western Cape and Philani Shongwe from Ulundi in KwaZulu-Natal.

Heinrich Kulsen who completed his degree in Cellar Technology at Elsenburg last year, joins Ernie Els under the mentorship of Louis Strydom. Thrilled to become a protégé Heinrich said: “It is an absolute privilege to be a part of the most noble wine organisation in the country.” Completing her degree in Viticulture and Oenology also at Elsenburg, Chandré Petersen will be put through her paces under the watchful eye of winemaker Bernhard Veller at Nitida.

With dreams of becoming a phenomenal winemaker, Chandré says: “I believe in building a solid practical and theoretical foundation to reach my goals and believe the Protégé programme will allow me to hone my skills and put into practice the theoretical background I have gained so far.”

Philani Shongwe, a proud graduate in Viticulture and Oenology from the University of Stellenbosch, shares Heinrich and Chandré’s sentiments at being selected as a protégé. “Completing this internship successfully is like gaining a treasure that no one can take away from me,” says Philani, interning at Paul Cluver where he will be learning his craft from winemaker Andries Burger.

The Cape Winemakers Guild Protégé Programme was launched in 2006 under the auspices of the Nedbank Cape Winemakers Guild Trust with the goal of bringing about transformation in the wine industry by cultivating, nurturing and empowering promising individuals to become winemakers of excellence.

Guild members are responsible for mentoring their Protégés for a minimum of six months and providing them with essential hands-on skills and experience. For more information on the Guild, contact Tel: 021-852 0408 or send an email to

Students interested in applying for the Protégé Programme can visit the Guild’s website at Issued by: GC Communications Contact: Gudrun Clark

Tel: +27 +21-462 0520 Email: On behalf of: Cape Winemakers Guild Contact: Kate Jonker

Tel: +27 +21-852 0408 E-mail:



In celebration of Easter, the award-winning Van Ryn’s Distillery close to Stellenbosch is offering a sumptuous, sweet and creamy brandy cocktail aptly named Angels’ Share.

The caramel-infused brandy cocktail, featuring the Viceroy 5 Year Old brandy made here, takes its name from a long-standing cellar legend. All South African pot-still brandies must by law be aged for a minimum of three years in French oak but many are matured far longer. As the oak is porous, a small quantity of the spirit evaporates each year, roughly 3%.

This is known as the share of the angels. A small trade-off for their enchanting capacity to transform the clear pot-stilled grape spirit into a golden liquid layered with character. Offered at R15 and including a chocolate Easter egg and the recipe to recreate it at home, the Angels’ Share brandy cocktail will be available at the distillery exclusively during April. Visitors during the Easter month will also be able to see the traditional copper pot still in the distillery’s luxurious tasting room in full operation. Almost 200 years old, the pot still comes from Cognac in France.

The five-star venue is open to visitors from Mondays to Fridays, 8:30 to 16:30; on Saturdays, 9:00 to 13:30 and on Sundays, 11:00 to 15:30. Group bookings are welcome. Please contact the distillery on 021 881 3875 to make a reservation.

Van Ryn’s is South Africa’s most decorated name in brandy. It has won the International Wine and Spirit Competition (IWSC) Worldwide Best Brandy title four times and is also a three-time winner of the International Spirits Challenge (ISC) Best Brandy trophy.

Van Ryn’s Distillery is set along the Eerste River, close to Stellenbosch and about 40 minutes’ drive from Cape Town. For more information, please visit

Invitation to an Interactive Cooking Class with Stacey Chan

Invitation to an Interactive Cooking Class with Stacey Chan

SMEG South Africa will host La Chaine Des Rotisseurs for an interactive cooking class.

On 17 April 2012, Stacey Chan will guide you through a 3 course menu.

The menu that you will prepare is

Prawn, pea and fresh truffle risotto
Paired with NV Pierre Jourdan Cuvee Belle Rose Methode Cap Classique Brut

Stuffed quails with a roasted beetroot, feta and pomegranate salad
Paired with De Grendel Durbanville Pinot Noir 2009

Dark chocolate fondant with vanilla crème anglaise and fresh berries
Paired with a chilled 2008 Raka Biography Klein River Shiraz

Please use these details for reservations:

Kitchen facilities only allows for 12 guests so please book early.

R250 per person (members and non-members)


Bank Account: Chaine des Rotisseurs, FNB - 62223715345,200607, Ref: Surname

Stacey was the first young chef in South Africa to win the prestigious international young chefs competition hosted by La Chaine des Rotisseurs International. She succeeded in winning the trophy competing with 64 other Chaine represented countries.

This evening will be delightful to attend as she will share some of her secrets.

Viva la Chaine

Karin Paquay

Bailli Johannesburg



With the temperature dropping and the leaves turning, it’s time for hearty meals and well-rounded red wines.

The toasty and peppery 2010 Durbanville Hills Shiraz will not disappoint your need for a robust, delicious wine. The unique character of this wine lies in the influence of the different vineyards from which thegrapes were sourced and from spending 12 months in a combination of French oak.

Aromas of spicy pepper and cloves with a hint of vanilla on the nose lead to a fruity and spicy palate that ends with notes of vanilla and sweet wood. Serve with lamb neck potjie, pepper steak, venison pie and roast duck.

The 2010 Durbanville Hills Shiraz retails for around R75 and is available from leading liquor outlets and supermarkets.

ISSUED BY De Kock Communications (DKC)ON BEHALF OF Durbanville Hills WinesDATE ISSUED 30 March 2012MEDIA ENQUIRIES Danelle Kietzmann, brand manager, Durbanville Hills (021) 809 8179 Linda Christensen, DKC (021) 873 2199 / 0846669972

Bubbly and Easter egg delights at House of J.C. Le Roux

Bubbly and Easter egg delights at House of J.C. Le Roux

Indulge in delightful Easter egg pairings at the House of J.C. Le Roux and spoil yourself with delicious treats paired perfectly with J.C. Le Roux’s finest.J.C. Le Roux Pinot Noir will be paired with decadent dark chocolate and a ganache filled egg.

This elegant Methode Cap Classique complements the dark chocolate for a sophisticated taste sensation, whilst hints of soft berry fruit meld together with the dark chocolate to keep your taste buds spellbound.

The palate pleasing La Vallée’s golden hue, creamy buttery tones and notes of pears and litchis will harmonize perfectly with milk chocolate and the sweet honey and caramel flavours of a butterscotch filled egg.

An irresistible pairing of Le Domaine and white chocolate with a caramel filled egg will bring the perfect ending to your sweet, heavenly journey.

The tropical character of Sauvignon Blanc and floral influence of the Muscat cuts the sweetness of the chocolate, leaving your taste buds wanting for more.

These indulgent pairings will be available until Easter weekend, while stocks last, and will cost R35 per person. The House of J.C. Le Roux is open seven days a week. Seasons at J.C. Le Roux is open from 09h30 till 15h00 with breakfast served between 09h30 and 11h30 and lunch from 12h00 till 14h00. To reserve your table or for information on cellar tours and tastings, call 021-865 8200 or visit



If your proudly South African dad is in your opinion the most deserving of something extraordinary for father’s day this year, then treat him to a bottle of Bain’s Cape Mountain Whisky.

It’s South Africa’s first 100% single grain whisky and no stranger to the limelight at international competitions.

At the 2011 International Wine and Spirits Competition, judges praised the whisky for its “excellent, clean, lively entry into the mouth with sweet grain firmness and beautiful balance.” Inspired by the Bain’s Kloof Pass and its natural beauty, Bain’s Cape Mountain Whisky is crafted from the finest South African grain.

It is South Africa’s first single grain whisky and its double-maturation imparts flavour and complexity, resulting in an exceptionally smooth and distinctive whisky. Crafted by master distiller Andy Watts, the whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones.

The result is a warm and extended mouthfeel with an exceptionally smooth finish. Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery which dates back to 1886 and is situated near the foothills of the Bain’s Kloof Pass in Wellington, in the heart of the Boland.

The whisky pays tribute to Andrew Geddes Bain the pioneering pass builder who was the mastermind behind the Bain’s Kloof Pass which connected Wellington to the interior in the mid-1850s. Bain’s Cape Mountain Whisky is available from leading liquor outlets and retails for around R200 per 750ml bottle.

DATE March 28, 2012ISSUED BY DKC (De Kock Communications)
ON BEHALF OF Bain’s Cape Mountain Whisky
ENQUIRIES Andy Watts, master distiller,
Liezl Dippenaar, brand manager (021) 809 7000
Linda Christensen, DKC (021) 873 2199



To give regular South Africans the experience of their own mystery tasting, Nederburg, the official wine sponsor of MasterChef South Africa is offering a playful food and wine pairing featuring an element of the unknown. Visitors will know what food they are getting when they lift up the lid of their presentation containers but they won’t know which wines are being poured.

When they receive their platter of gourmet canapés, they will be given a selection of wines, served from wrapped bottles to hide their identity. There will be five canapés created to highlight the major flavour groups found in all food – sweet, salt, bitter, sour and umami (the Japanese term to describe intensity of taste), and five wines from the Winemaster’s Reserve range, all featured on MasterChef SA which is broadcast on M-Net every Tuesday at 19:30 and ends in mid-July.

Guests can then find the perfect match by trying out the combinations before them or use the accompanying clues supplied. “Tasting notes will help visitors to identify the wines and serve as a guide in pairing but the fun will be in experimenting to find which wines and foods are most compatible with each other in terms of flavour, intensity of taste and palate weight,” says Fre-Nay Brown, manager of the Nederburg brand home. “There are no rights or wrongs and by just being confident enough to trust their own instincts, most people will come up with deliciously workable pairings.

Not everyone responds to flavours in the same way, some might want to contrast the tastes of the wines and foods. Others might want to echo them. It’s all subjective and very entertaining.” She says guests able to correctly identify the wines before them will go forward to a lucky draw in which wine prizes are being given away.

The canapés will include gourmet mini-servings of salad, salmon paté, chicken, beef kebabs and malva pudding. The wine and canapé selections will change from time to time. Nederburg’s Mystery Tasting Experience is offered at R85 a head. No bookings are required unless parties of 10 or more are involved. Please contact Sunette Rust on 021 862 3104 to make a booking.