Download - Cheers - March/April 2015 (Vol. 17)
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complim
entary
Mar|Apr 2015|17
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eocachings | Bourbons | Brandys | Hot Cross Buns
| www.topsatspar.co.za
Mar|Apr 2015|17
GeocachingSearching high & low
Consistency is keyLarge volume wines
BrandyRuben Ri el &Luke Dale-Roberts taste SAs best
Champion taste: Carling Black Label
winA bottle of
Johnnie Walker King George VTM
Your very own copy of Low Carb is Lekker
by In ReynierseEaster Bourbon, Buns, Brandy & Big Brandsspice
Bourbon Tasting
-
CHAMPION MEN DESERVE CHAMPION BEER
AWARD WINNINGREAL BEER
TASTE
OG
ILV
Y C
APE
TO
WN
773
46/E
OG
ILV
Y C
APE
TO
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773
46/E
Not for Sale to Persons Under the Age of 18.
77346 CBL Print 275x210.indd 1 2015/02/05 4:45 PM
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CHAMPION MEN DESERVE CHAMPION BEER
AWARD WINNINGREAL BEER
TASTE
OG
ILV
Y C
APE
TO
WN
773
46/E
OG
ILV
Y C
APE
TO
WN
773
46/E
Not for Sale to Persons Under the Age of 18.
77346 CBL Print 275x210.indd 1 2015/02/05 4:45 PM
1Mar|Apr 2015 Vol 17 www.topsatspar.co.za
contents
22 THE ONCE LIVELY, LUSTY BEER
Carling Black Label
26 AMERICAN WHISKEY Testing the tastebuds
31 WORLD BEATING BRANDIES
Chefs Reuben Ri el & Luke Dale Roberts go local
36 HAVE GPS, WILL TRAVEL
Grown up treasure hunting
1Mar|Apr 2015 Vol 17 www.topsatspar.co.za
26
31
4 EDITORS LETTEREconomies of scale
5 NEWSSA Distiller of the Year, Chivas Extra launched and wine shows head for
the Eastern Cape
14 TINUS TALKSJuggling creativity & practicality
16 WINE VOLUMESThe big guys vs the little guys14 16
26
36
-
Publisher | Shayne [email protected]
Editor | Fiona Mc Donald [email protected]
Art Director | Megan [email protected]
Advertising | Jess Nosworthy [email protected]
PR & Promotions | Ashlee [email protected]
Photography | Ashlee Attwood and Thinkstock.com
Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cli ord Roberts,
Anna Trapido, Winnie Bowman & Alexandra TerblancheHead O ce | Cape Town
Tel: 021 685 0285Suite WB03 Tannery Park
23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701
Printing | Paarl Media Cape
Published by | Integrated Media for TOPS at SPAR
TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor
COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later
than 10th April 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision
of Integrated Media will be nal and no correspondence will be entered into. Under no
circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize
Draws for an indirect or consequential loss howsoever arising which may be su ered in relation to the Prize
Draws. By entering these competitions you make yourself subject to receiving promotional information.
Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years
of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their
respective advertising, media and PR agencies, as well as the family members, consultants, directors,
associates and trading partners of such organisations and persons are ineligible for the draw. Participants
can only win one competition every 3 issues.
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.
www.topsatspar.co.za and www.spar.co.za
Mr Price Home www.mrphome.com & Utique www.utique.co.za
stockists:
contents cont...
2 www.topsatspar.co.za Mar|Apr 2015 Vol 17
win a copy of Low Carb
is LEKKER
pg42
40 BOOKS, DVDS & CDSAural and optical entertainment
42 BOOK GIVEAWAYLow Carb is Lekker!
44 THINGAMAJIGSBaking cakes made easy
48 THE EASTER TRADITION
Symbolism and seasonality debunked
52 SAY CHEESE!SPAR seal of approval
& quality mark
57 RICH & REWARDING
Cooking with chocolate
62 BLOGSPOTAutumnal indulgence
64 EMILE JOUBERTSpanish makes a splash
66 RESPONSIBILITYThe Pebbles Project
68 NEXT ISSUEWhat to look out for in Issue 18
72 LOOPDOPThe day the lights went out
44
win 69 Win a bottle of Johnnie Walker
King George VTM
BOOKS, DVDS & CDSAural and optical entertainment
52 SAY CHEESE!
-
Publisher | Shayne [email protected]
Editor | Fiona Mc Donald [email protected]
Art Director | Megan [email protected]
Advertising | Jess Nosworthy [email protected]
PR & Promotions | Ashlee [email protected]
Photography | Ashlee Attwood and Thinkstock.com
Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cli ord Roberts,
Anna Trapido, Winnie Bowman & Alexandra TerblancheHead O ce | Cape Town
Tel: 021 685 0285Suite WB03 Tannery Park
23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701
Printing | Paarl Media Cape
Published by | Integrated Media for TOPS at SPAR
TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor
COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later
than 10th April 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision
of Integrated Media will be nal and no correspondence will be entered into. Under no
circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize
Draws for an indirect or consequential loss howsoever arising which may be su ered in relation to the Prize
Draws. By entering these competitions you make yourself subject to receiving promotional information.
Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years
of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their
respective advertising, media and PR agencies, as well as the family members, consultants, directors,
associates and trading partners of such organisations and persons are ineligible for the draw. Participants
can only win one competition every 3 issues.
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.
www.topsatspar.co.za and www.spar.co.za
Mr Price Home www.mrphome.com & Utique www.utique.co.za
stockists:
contents cont...
2 www.topsatspar.co.za Mar|Apr 2015 Vol 17
win a copy of Low Carb
is LEKKER
pg42
40 BOOKS, DVDS & CDSAural and optical entertainment
42 BOOK GIVEAWAYLow Carb is Lekker!
44 THINGAMAJIGSBaking cakes made easy
48 THE EASTER TRADITION
Symbolism and seasonality debunked
52 SAY CHEESE!SPAR seal of approval
& quality mark
57 RICH & REWARDING
Cooking with chocolate
62 BLOGSPOTAutumnal indulgence
64 EMILE JOUBERTSpanish makes a splash
66 RESPONSIBILITYThe Pebbles Project
68 NEXT ISSUEWhat to look out for in Issue 18
72 LOOPDOPThe day the lights went out
44
win 69 Win a bottle of Johnnie Walker
King George VTM
BOOKS, DVDS & CDSAural and optical entertainment
52 SAY CHEESE!
Purchase a bottle of Singleton Tail re from your nearest Tops at Spar store and email through the words Vibrant, Fruity and Fresh, your name, ID number, receipt number, contact number, postal address to [email protected] with the subject line New Singleton Tail re. Contact your nearest store to check product availability.
CONSISTING OF A BOTTLE OF TAILFIRE, 6 SINGLETON GLASSES, SINGLETON WOODEN TRAY, COASTERS AND A GLORIFIER
OKLB 4830/02
STAND A CHANCE TO WIN 1 OF 3 HAMPERS
THE SINGLETON. TASTE ABOVE ALL ELSE.
WITH GREAT TASTE,COMES GREAT TASTE.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 174
EditorialFiona McDonald
Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid. And then you start thinking about how many hundreds of thousands of litres are contained in the four walls
Craft beers are all the rage, as are artisanal breads made from stone-ground rye our or some such. Why do we think that because something is made in small quantities its going to be better? There might be less of it available, particularly when it comes to whisky, brandy or some wines which might drive the price up but it doesnt necessarily mean the quality is superior.Ill never forget my early days as a
edgling wine writer, visiting large
wineries and cricking my neck back to
look up and up, trying to see the top
of a massive 100000l tank. You could
ll two swimming pools with that
amount of wine! And if memory serves
me correct, in the early days of
Robertsons Wacky Wine Festival one
winery used to give participants the
chance to dive into one of these huge
multi-thousand litre tanks to try and
retrieve a treasure on the bottom.
I salute those winemakers who have
the pressure of delivering wine to
consumers who know what they like
Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine and more recently, about whisky too.
Fiona McDonald
Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid.
many hundreds of thousands of litres are
and want that same avour time and
time again. Wine is a natural product
subject to vintage variation, uctuating
yields and any number of di erent
inputs. Making a delicious, drinkable
and good value drop is a heck of a
challenge and South African
winemakers do it better now than at
any point in our winemaking history.
Which is a natural link to my next
point: how good South African brandy
is. Cape Wine Master Dr Winnie
Bowman convinced top chefs Luke
Dale-Roberts of The Test Kitchen and
Reuben Ri el of Reubens to test their
taste buds against a line-up of South
Africas best. And our best truly are
the best South African brandy has
triumphed as the best in the world 18
times! Thats a feat unmatched by any
other country and certainly not by
France.
So consider those two points next
time youre in TOPS at SPAR: dont shy
away from a big brand wine and give
brandy another try.
Cheers, ona
time again. Wine is a natural product
subject to vintage variation, uctuating
point: how good South African brandy
Luke Dale-Roberts of e Test Kitchen and
Reuben Riff el of Reubens test their taste buds against a
line-up of South Africas best Brandy.
Faith l and true
Read on
page 31
-
www.topsatspar.co.za Mar|Apr 2015 Vol 174
EditorialFiona McDonald
Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid. And then you start thinking about how many hundreds of thousands of litres are contained in the four walls
Craft beers are all the rage, as are artisanal breads made from stone-ground rye our or some such. Why do we think that because something is made in small quantities its going to be better? There might be less of it available, particularly when it comes to whisky, brandy or some wines which might drive the price up but it doesnt necessarily mean the quality is superior.Ill never forget my early days as a
edgling wine writer, visiting large
wineries and cricking my neck back to
look up and up, trying to see the top
of a massive 100000l tank. You could
ll two swimming pools with that
amount of wine! And if memory serves
me correct, in the early days of
Robertsons Wacky Wine Festival one
winery used to give participants the
chance to dive into one of these huge
multi-thousand litre tanks to try and
retrieve a treasure on the bottom.
I salute those winemakers who have
the pressure of delivering wine to
consumers who know what they like
Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine and more recently, about whisky too.
Fiona McDonald
Theres something really impressive about walking through a barrel maturation store be it whisky, brandy or wine. All those oak casks, lled to the brim with precious liquid.
many hundreds of thousands of litres are
and want that same avour time and
time again. Wine is a natural product
subject to vintage variation, uctuating
yields and any number of di erent
inputs. Making a delicious, drinkable
and good value drop is a heck of a
challenge and South African
winemakers do it better now than at
any point in our winemaking history.
Which is a natural link to my next
point: how good South African brandy
is. Cape Wine Master Dr Winnie
Bowman convinced top chefs Luke
Dale-Roberts of The Test Kitchen and
Reuben Ri el of Reubens to test their
taste buds against a line-up of South
Africas best. And our best truly are
the best South African brandy has
triumphed as the best in the world 18
times! Thats a feat unmatched by any
other country and certainly not by
France.
So consider those two points next
time youre in TOPS at SPAR: dont shy
away from a big brand wine and give
brandy another try.
Cheers, ona
time again. Wine is a natural product
subject to vintage variation, uctuating
point: how good South African brandy
Luke Dale-Roberts of e Test Kitchen and
Reuben Riff el of Reubens test their taste buds against a
line-up of South Africas best Brandy.
Faith l and true
Read on
page 31whats happening
5
news news news news
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
Worlds best dram is Japanese!Jim Murray, the whisky authority behind the eponymous Jim Murrays Whisky Bible, set the cat amongst the proverbial pigeons by announcing that the best whisky in the world in his opinion is Japanese!
Twos up, Eastern Cape styleThe Eastern Cape is showing o with a new wine show but itll stage the same event in two di erent cities, just two days apart.
Murray rated the Yamazaki Single Malt
sherry cask 2013 as the best whisky he
tasted in the course of compiling his
annual guide. This was after wading
through 4700 di erent whiskies, all in the
interests of comprehensive research.
According to reports Murray said he
believed the Scottish whisky industry
had begun to believe their own PR
hype and he believed some had
taken their eye o the ball and not
brought into account the changes
which have altered the face of whisky.
Where were the blends which
o ered bewildering layers of depth?
Where were the malts which took you
on hair-standing journeys through dank
and dingy warehouses? he asked.
Murray scored the Yamazaki 97.5
points out of a possible 100 and
described it as near incredible
genius.
The inaugural FNB Eastern Cape wine
show opens its doors to the public at
Hemingways in East London on
Thursday 12 March before moving
south to the Friendly City, Port Elizabeth
on Saturday 14 March where the venue
is the Boardwalk Convention Centre.
Arranged by wine authority Michael
Fridjhon, the FNB Eastern Cape Wine
Show promises consumers a selection of
about 200 of the best wines the country
has to o er from sensational sparklings
and crisp whites to memorable reds and
delicious dessert wines.
Organisers anticipate that at least 40
producers will participate and hope
that wine lovers in the two cities will
make the most of tasting as many of
the wines on o er as they can in order
to broaden their avour palette.
Tickets are R140 a head and are
available online at Computicket and at
the door for the duration of the show.
The inaugural Eastern Cape Wine Show is followed a week later by the FNB Mpumalanga Wine Show, now in its sixth year, in Nelspruit on 20 and 21 March. The third FNB Free State Wine Show takes place in Bloemfontein on 30 and 31 July. For more information see www.outsorceress.co.za
-
www.topsatspar.co.za Mar|Apr 2015 Vol 176
News
news news news newsThe winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they dont shave!Its a practicality that has taken on new significance with the winemakers now
vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18
April to see who can grow the biggest, bushiest whiskery face of all.
Needless to say the weekend is a celebration of more than just hirsutism with
the wines of the area taking centre stage. Participants from the area include
Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabrilskloof,
Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.
Luddite Wines is the venue for the blind tasting of the best of Bot River on
Saturday 18 April before the post-harvest celebration at Beaumont Wines the
same evening. At this annual celebration of good food, wine and company the
winemakers flaunt their facial fur and wacky whiskers during an amusing beard
parade when the boldest beard in Bot River is crowned by esteemed judges
who take their job very seriously.
For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at [email protected] or call 082 852 6547.
The man behind the concept is
internationally recognised award-
winning designer, Mark Eisen, who is
renowned for his unique definition of
modernism, visible in his fashion
collections and a variety of creative
special projects.
The only limit to upcycling creativity is
a self-imposed one when you run out of
ideas of how best to use the various
Protea bottles! Theyd be great for
salad dressings and can happily grace
the table as water bottles and could
always be repurposed as wine glasses
once the neck is sliced off and
attached to the base.
Of barrels and beards
But the first step in the process of
upcycling is to empty the bottle of its
contents The Protea range celebrates
the South African flower which is such
an important part of the Capes floristic
kingdom the smallest and most
biodiverse in the world and comprises
seven wines: Sauvignon Blanc, Chenin
Blanc, Chardonnay, Ros, Cabernet
Sauvignon, Merlot and Shiraz.
Reduce, re-purpose & upcycleAnthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Dsseldorf last year.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 176
News
news news news newsThe winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they dont shave!Its a practicality that has taken on new significance with the winemakers now
vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18
April to see who can grow the biggest, bushiest whiskery face of all.
Needless to say the weekend is a celebration of more than just hirsutism with
the wines of the area taking centre stage. Participants from the area include
Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabrilskloof,
Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.
Luddite Wines is the venue for the blind tasting of the best of Bot River on
Saturday 18 April before the post-harvest celebration at Beaumont Wines the
same evening. At this annual celebration of good food, wine and company the
winemakers flaunt their facial fur and wacky whiskers during an amusing beard
parade when the boldest beard in Bot River is crowned by esteemed judges
who take their job very seriously.
For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at [email protected] or call 082 852 6547.
The man behind the concept is
internationally recognised award-
winning designer, Mark Eisen, who is
renowned for his unique definition of
modernism, visible in his fashion
collections and a variety of creative
special projects.
The only limit to upcycling creativity is
a self-imposed one when you run out of
ideas of how best to use the various
Protea bottles! Theyd be great for
salad dressings and can happily grace
the table as water bottles and could
always be repurposed as wine glasses
once the neck is sliced off and
attached to the base.
Of barrels and beards
But the first step in the process of
upcycling is to empty the bottle of its
contents The Protea range celebrates
the South African flower which is such
an important part of the Capes floristic
kingdom the smallest and most
biodiverse in the world and comprises
seven wines: Sauvignon Blanc, Chenin
Blanc, Chardonnay, Ros, Cabernet
Sauvignon, Merlot and Shiraz.
Reduce, re-purpose & upcycleAnthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Dsseldorf last year.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
whats happening
7
news news news news
www.topsatspar.co.za 7
DarrenBadenhorst
On the menuFive of the countrys Top 10 restaurants in the 2014 Eat Out awards were on wine farms Jordan, Overture (Hidden Valley), Rust en Vrede, The Restaurant at Newton Johnson and Terroir on Kleine Zalze. Franschhoek estate, Grande Provence is extremely proud that executive chef
Darren Badenhorst has been announced as one of Africas Top 10 nalists in the
San Pellegrino Young Chef for 2015. The overall winner will be announced in
Milan in June.
Michel Morand, the former chef patron of top Johannesburg restaurant,
Auberge Michel, is once again in business, having opened Bistro Michel.
The e ortlessly elegant but comfortable Bistro is located in the Bluebird
shopping centre o Corlett Drive and is open for breakfast, lunch and dinner
Monday to Saturday with brunch only on Sundays.
And in KwaZulu-Natal, Chef Jackie Cameron has opened her own School
of Food & Wine.
Located in Hilton in the lush and popular Midlands, Camerons school o ers
an intensive 18-month, internationally
recognised course.
The former Hartford House chef
admits that teaching is a dream
come true and looks forward to
sharing her expertise as one of the
countrys top chefs with her students.
Distiller of the YearThe internationally renowned Whisky Magazine has announced the results of its annual Icons of Whisky competition for 2015 and South Africas Distell has been awarded the title of Distiller of the Year!
news news Distiller of the YearThe internationally renowned Whisky Magazine has Distiller of the YearThe internationally renowned Whisky Magazine has Distiller of the Year
Caroline Snyman
Pronouncing herself and the company
very proud to have been voted the best
distiller outside Scotland and America,
Caroline Snyman, director of Distells
luxury brands a portfolio that includes
South African and Scotch whiskies, said
global interest in whisky continues to soar.
Theres a fast-growing appreciation for
those o erings originating beyond the
traditional producing countries of
Scotland and Ireland.
It was the Three Ships and Bains
Mountain Whisky ranges which saw the
distilling company show Japan, Sweden,
Korea and other countries a clean pair of
heels. This success follows the 2013 award
for Bains when it was judged the worlds
best grain whisky at the 2013 Worlds
Whisky Awards, while Three Ships 5 Year
Old won the title for worlds best blended
whisky in 2012 at the same event.
Whisky Magazine is an international
publication devoted to the
subject of whisky and boasts
a readership stretching from
Taipei, New York, Paris
and Sydney to Brussels
and beyond!
Distell will be set against
the Four Roses Distillery of
Kentucky in the United States and
BenRiach Distillery of Speyside, Scotland,
for overall top honours. Ironically the
latter distillery also has a local
connection in that it belongs to Intra,
a South African-owned company!
-
www.topsatspar.co.za Mar|Apr 2015 Vol 178
News
news news news news
Taking place on Sunday 1 March the event is a celebration of Eikendal
wines, good food and al fresco family fun at the winery on the R44
between Somerset West and Stellenbosch.
At the Weintaufe the spotlight falls on its agship Chardonnay 2015
as the rst wine of the harvest and after the baptism of this newcomer,
guests can sample it straight from the barrel under the watchful eye of
winemaker Nico Grobler.
Theres also gol ng action, tractor rides through the vineyards and if
you just want to chill alongside the dam, you can do that while listening
to the live music too.
Eikendal commemorates its Swiss ownership by hosting an annual harvest celebration with a di erence the Weintaufe.
Weintaufe celebration
Something traExtra, extra read all about it!
used to be the call from newspaper sellers ducking between vehicles in
the rush hour tra c. But the something extra here is the fth addition to
the Chivas family of blended whiskies and their
rst new product to be added in almost 10 years.
Chivas Extra is something special, tting snugly
between the Chivas Regal 12 Year Old and Chivas
Regal 18 Year old in the super-premium segment.
Marketing director for Pernod Ricard in South
Africa, Charl Bassil said Chivas Extra was
launched to satisfy the markets demand for
something more something extra, creating a
unique avour experience for our market thats
a huge milestone for us.
Master Blender Colin Scott is the man behind the
generous and tasteful blend which delivers a rich
avour much of it attributable to the time the
whiskies spent maturing in Olorosso sherry casks.
Chivas Regal is an institution celebrated for its
rich and generous blended whiskies and Chivas
Extra contains all the makings of a ne Chivas
whisky. Chivas Extra is a little more robust than
the Chivas 12 Year Old yet more subtle than the
18 Year Old and will de nitely appeal and be
enjoyed by those who are looking for a next-
level taste experience, said Mr Bassil.
Chivas Extra will be available from March 1.
Tickets are R40 each and are available at the gates on the day, and include a free glass and tasting from the barrel. Children under the age of 12 enter free. Gates open at 10am with the baptism of the new Chardonnay taking place at noon.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 178
News
news news news news
Taking place on Sunday 1 March the event is a celebration of Eikendal
wines, good food and al fresco family fun at the winery on the R44
between Somerset West and Stellenbosch.
At the Weintaufe the spotlight falls on its agship Chardonnay 2015
as the rst wine of the harvest and after the baptism of this newcomer,
guests can sample it straight from the barrel under the watchful eye of
winemaker Nico Grobler.
Theres also gol ng action, tractor rides through the vineyards and if
you just want to chill alongside the dam, you can do that while listening
to the live music too.
Eikendal commemorates its Swiss ownership by hosting an annual harvest celebration with a di erence the Weintaufe.
Weintaufe celebration
Something traExtra, extra read all about it!
used to be the call from newspaper sellers ducking between vehicles in
the rush hour tra c. But the something extra here is the fth addition to
the Chivas family of blended whiskies and their
rst new product to be added in almost 10 years.
Chivas Extra is something special, tting snugly
between the Chivas Regal 12 Year Old and Chivas
Regal 18 Year old in the super-premium segment.
Marketing director for Pernod Ricard in South
Africa, Charl Bassil said Chivas Extra was
launched to satisfy the markets demand for
something more something extra, creating a
unique avour experience for our market thats
a huge milestone for us.
Master Blender Colin Scott is the man behind the
generous and tasteful blend which delivers a rich
avour much of it attributable to the time the
whiskies spent maturing in Olorosso sherry casks.
Chivas Regal is an institution celebrated for its
rich and generous blended whiskies and Chivas
Extra contains all the makings of a ne Chivas
whisky. Chivas Extra is a little more robust than
the Chivas 12 Year Old yet more subtle than the
18 Year Old and will de nitely appeal and be
enjoyed by those who are looking for a next-
level taste experience, said Mr Bassil.
Chivas Extra will be available from March 1.
Tickets are R40 each and are available at the gates on the day, and include a free glass and tasting from the barrel. Children under the age of 12 enter free. Gates open at 10am with the baptism of the new Chardonnay taking place at noon.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1710
News
news news news newswhats happening
news ne
Made from Muscat grapes which have
their own distinctive, heady perfume
and sweet avour, Obikwa Moscato is
fresh and fruity with a hint of pear. Its
best served chilled for a crisp, clean
nish Bucholz recommends.
Furthermore he suggests pairing it with
spicy Asian fare such as Thai,
Vietnamese or Korean dishes. But when
it comes to dessert, lemon pound cake
is his choice.
Lemon can be quite a tricky
ingredient with wine, but paired with a
well-chilled Obikwa Moscato it creates a
softer and sweeter taste, says Bucholz
who is not averse to trying something a
little morezesty with this wine.
GO TO IN THE BASKET ON PG71 FOR YOUR FULL GROCERY LIST
GO TO IN THE BASKET ON PG71 FOR YOUR FULL GROCERY LIST
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
Seasonal sipping
SERVES 6 (MAKES 1 LOAF)
INGREDIENTS: 1 cups (225g) cake our
5ml baking powder
120g butter, softened
15ml nely grated lemon rind
1 cup (250 ml) castor sugar
2 eggs
cup (125 ml) milk
Icing sugar for dusting
METHOD: Preheat the oven to 160C. Line and
grease an 8.5cm x 26.5cm x 9cm loaf
tin. Sift together the our and baking
powder. Place the butter and lemon
rind in a bowl and mix with an
electric mixer until smooth.
Gradually add the sugar and mix
until pale and creamy. Add the
eggs one at the time, beating well
As the days grow shorter and the
realisation dawns that winter is just around
the corner, the advice from
Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range.
Lemon pound cake
after each addition. Lower the speed
and gradually add the our mixture and
milk, alternating. Scraping down the
sides of the bowl, mix until smooth.
Spoon into the prepared loaf tin and
bake for 60-65 minutes or until cooked
when tested with a skewer. Allow to
cool in the tin for 10 minutes before
turning out onto a wire rack to cool
completely. Dust with icing sugar.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1710
News
news news news newswhats happening
news ne
Made from Muscat grapes which have
their own distinctive, heady perfume
and sweet avour, Obikwa Moscato is
fresh and fruity with a hint of pear. Its
best served chilled for a crisp, clean
nish Bucholz recommends.
Furthermore he suggests pairing it with
spicy Asian fare such as Thai,
Vietnamese or Korean dishes. But when
it comes to dessert, lemon pound cake
is his choice.
Lemon can be quite a tricky
ingredient with wine, but paired with a
well-chilled Obikwa Moscato it creates a
softer and sweeter taste, says Bucholz
who is not averse to trying something a
little morezesty with this wine.
GO TO IN THE BASKET ON PG71 FOR YOUR FULL GROCERY LIST
GO TO IN THE BASKET ON PG71 FOR YOUR FULL GROCERY LIST
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
Seasonal sipping
SERVES 6 (MAKES 1 LOAF)
INGREDIENTS: 1 cups (225g) cake our
5ml baking powder
120g butter, softened
15ml nely grated lemon rind
1 cup (250 ml) castor sugar
2 eggs
cup (125 ml) milk
Icing sugar for dusting
METHOD: Preheat the oven to 160C. Line and
grease an 8.5cm x 26.5cm x 9cm loaf
tin. Sift together the our and baking
powder. Place the butter and lemon
rind in a bowl and mix with an
electric mixer until smooth.
Gradually add the sugar and mix
until pale and creamy. Add the
eggs one at the time, beating well
As the days grow shorter and the
realisation dawns that winter is just around
the corner, the advice from
Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range.
Lemon pound cake
after each addition. Lower the speed
and gradually add the our mixture and
milk, alternating. Scraping down the
sides of the bowl, mix until smooth.
Spoon into the prepared loaf tin and
bake for 60-65 minutes or until cooked
when tested with a skewer. Allow to
cool in the tin for 10 minutes before
turning out onto a wire rack to cool
completely. Dust with icing sugar.
Jan|Feb 2015 Vol 16 www.topsatspar.co.za 11
C
M
Y
CM
MY
CY
CMY
K
Cheers mag_70x275.ai 1 2015/02/13 7:10 PM
news news news newswhats happening
news news news
Golden year for KWVs MentorsIs it any wonder that South Africas KWV has moved from 35th to 32nd place in the Drinks International list of Worlds 50 Most Admired Wine Brands?
e winning team
Highlights of a golden year for the large wine producer from Paarl were an
International Trophy and gold medal at the prestigious Decanter World Wine
awards in London, along with three trophies at the Old Mutual Trophy Wine Show
and overall honours from the same competition
as Most Successful Producer.
But really underlining the resounding success of
The Mentors range of wines was the award as
Best Producer at the countrys Veritas Awards
for the fourth year in succession, a result of
having won three double gold medals and a raft
of other medals.
These successes were attributable to a
continual stylistic evolution, said chief winemaker
Johann Fourie.
We are delighted that our work is being
recognised globally, and we will continue
to re ne our styles, focusing on vineyards
that produce outstanding quality and
re ect regionality.
-
TBWA\HUNT\LASCARIS\DURBAN
\37354
-
TBWA\HUNT\LASCARIS\DURBAN
\37354
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www.topsatspar.co.za Mar|Apr 2015 Vol 1714
Tinus Talks
Ive often asked myself how diversity impacts at all levels of winemaking. After all crafting wine has to do with mans scientific and artistic endeavours to successfully and ingenuously manage what is provided by nature along the route from soil, to plant, to fruit, to wine. These are all ever-changing cues and variables that have to be considered, manipulated and utilised.
We talk a lot about terroir which
connotes the unique sense of place,
the topography, soils, and
microclimate, but what about
managing the rich community of
micro-organisms that colonise grapes
during fermentation and which will vary
between cultivars and wineries? Not to
mention the existence of non-random
microbial terroir as a determining
factor in the regional variation among
wine grapes which has become a buzz
word in contemporary scientific
research. And there are differences
because distinct regions have unique
microbes. These variables render wine
unique and interesting, creating points
of labyrinthian complexity and its the
winemakers job to capture, embrace
and understand all of it.
Is it then at all possible for any
vigneron to craft an ideal wine per
single cultivar, during one vintage in
one cellar, and to do so from a
Diversity: art or science?Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?
different range of varietals? Can a
Cabernet Sauvignon, a Syrah, a
Chardonnay and a Chenin Blanc be
crafted to perfection by the same
winemaker during the same harvesting
season? Is it possible for one person to
simultaneously employ the same
energy, attention, dedication and
passion in continuously crafting four
extraordinary wines from the above
cultivars and for all four of the final
wines to be masterpieces?
The above questions have nothing to
do with accurate winemaking, that is
doing everything correctly, following all
the procedures and practices and aptly
utilising what nature provides. Extensive
ongoing research and cutting edge
technology, from the soils to the cellar,
further supports the winemakers efforts
to create worthwhile wines, but there
will always be a difference between an
exceptional and a worthwhile wine.
To complicate things further the
ripening time and harvesting periods of
wine grape varietals differ
considerably, varying for example from
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1714
Tinus Talks
Ive often asked myself how diversity impacts at all levels of winemaking. After all crafting wine has to do with mans scientific and artistic endeavours to successfully and ingenuously manage what is provided by nature along the route from soil, to plant, to fruit, to wine. These are all ever-changing cues and variables that have to be considered, manipulated and utilised.
We talk a lot about terroir which
connotes the unique sense of place,
the topography, soils, and
microclimate, but what about
managing the rich community of
micro-organisms that colonise grapes
during fermentation and which will vary
between cultivars and wineries? Not to
mention the existence of non-random
microbial terroir as a determining
factor in the regional variation among
wine grapes which has become a buzz
word in contemporary scientific
research. And there are differences
because distinct regions have unique
microbes. These variables render wine
unique and interesting, creating points
of labyrinthian complexity and its the
winemakers job to capture, embrace
and understand all of it.
Is it then at all possible for any
vigneron to craft an ideal wine per
single cultivar, during one vintage in
one cellar, and to do so from a
Diversity: art or science?Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?
different range of varietals? Can a
Cabernet Sauvignon, a Syrah, a
Chardonnay and a Chenin Blanc be
crafted to perfection by the same
winemaker during the same harvesting
season? Is it possible for one person to
simultaneously employ the same
energy, attention, dedication and
passion in continuously crafting four
extraordinary wines from the above
cultivars and for all four of the final
wines to be masterpieces?
The above questions have nothing to
do with accurate winemaking, that is
doing everything correctly, following all
the procedures and practices and aptly
utilising what nature provides. Extensive
ongoing research and cutting edge
technology, from the soils to the cellar,
further supports the winemakers efforts
to create worthwhile wines, but there
will always be a difference between an
exceptional and a worthwhile wine.
To complicate things further the
ripening time and harvesting periods of
wine grape varietals differ
considerably, varying for example from
Mar|Apr 2015 Vol 17 www.topsatspar.co.za 15
Tinus van Niekerk
Chenin Blanc in January to Petit Verdot
and Cabernet Sauvignon during April.
At Orange River Cellars Kakamas
facility the harvesting period stretches
from the beginning of December until
April five months of little sleep and lots
of sweat for the winemakers!
For winemakers working with fruit
from inland and/or coastal vineyards
stretching from Koekenaap to Stanford,
the challenge is even bigger.
Sometimes the climatic differences are
marked, manifesting in different
chemical analyses and resulting in
quite contrasting styles of wine for the
same grape variety. Blending acumen
then becomes the order of the day
and testing the vignerons imagination,
experience, marketing knowledge and
intellectual acuity.
ConsultancyIn the world of wine there are also
those consultants attending to and
advising on different vineyards and
wines from numerous cellars in almost
all wine producing countries of the
world. Hopping from one destination to
another they spend just a few days at a
winery, rendering opinions and
prescribing viticulture and winemaking
actions before departing. To really craft
wines of inimitable quality it is surely
necessary to understand and embrace
the characteristics of the vineyard
land, the idiosyncrasies of the region,
the appellation and the site?
Assembling such knowledge and
insight does not come overnight.
However, even if we ignore time,
circumstance, technical challenge and
the size of the harvest, the question
remains whether that persons
preferences, mindset and sentiments
will of necessity not finally dictate,
consciously or not, which wine will
receive the most attention. This also
relates to the often discussed issue of
whether winemaking is an art, a
science or a combination of both.
What about music? Cuisine? Painting? We are aware that Mozarts music
represents an archetype of the
Classical style, that Bach had a flair for
energetic improvisation, that Ludwig
von Beethoven was a master of
classical music through which he
bridged the Classical and Romantic
periods, and that Chopin with his
independent finger technique
fascinates us through the grace,
lightness and sweetness of
his compositions.
Chefs become known for their
originality, innovation and ability to deliver
visual flair and sensory style, and they
develop reputations for signature dishes.
Every chefs kitchen will have a focus and
ride on its strong points. Thats why one
restaurant and one chef cannot offer and
deliver all the best cuisine.
Some of us spend winemaking time
between two countries, quickly
discovering that Syrah in South Africa is
not Syrah in France. Not only are the soils,
climate and general weather conditions
different, the fruit characteristics are
frequently expressed with surprising
variation, often generating distinctively
new flavour personalities. For novices to
such situations Shakespeares words from
Hamlet, Confusion now hath his
masterpiece, fits the bill.
Finally one realises that there is no
recipe for creating or crafting a special
wine and that choices are made.
Specialisation is alas the key word here.
Like the chef, the painter and the musical
composer the winemaker must accept
that it is just not possible to think that he/
she can craft every wine to perfection. It
is good and important to do ones utmost
with every wine. In the end though, reality
dictates that the best wines are blends of
scientific balance and acumen with
artistic talent and creativity.
Tinus van Niekerk is TOPS at SPARs wine consultant and has been instrumental in refining the grocery chains wine offering. But
wine is not the only thing that fascinates this Northern Cape-bred nature lover. Hes as au fait with bush lore, animal behaviour and geology as he is about wine.
To really craftwines of inimitable quality it is surely
necessary to understand and embrace the
characteristics of the vineyard land
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www.topsatspar.co.za Mar|Apr 2015 Vol 1716
Big and beautifulwine
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www.topsatspar.co.za Mar|Apr 2015 Vol 1716
Big and beautifulwine
Big and beautifulvolume brands
Mar|Apr 2015 Vol 17 www.topsatspar.co.za 17
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www.topsatspar.co.za Mar|Apr 2015 Vol 1718
wine
Consistency is key. Ask any golfer or Formula 1 driver. They need to replicate a given set of circumstances either a golf swing or a fast lap time and time again. Its much the same for the countrys largest wine producers too, especially for big volume branded wines.Why is it that we automatically assume
that small and boutique production is necessarily superior? When it comes to wine we tend to have the mindset that big cant possibly be better. Its certainly a fact that wines made from single vineyards or in tiny quantities frequently just three or four barrels worth grab both the medals and the headlines because of their scarcity and quality. But theres a lot to be said for being able to make hundreds of thousands of litres of
really good, delicious and well priced wine that consumers love and snap up year after year. After all, thats the consumers Formula 1 moment being able to return to a favourite wine time after time and knowing that its not going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.A case in point is Champagne: the
savvy French realised that people want wine to taste the same. What Champagne producers such as Mot et Chandon and Veuve Clicquot do, for example, is to maintain a house style. Thats why every one of the 26 million bottles of Mot released annually will taste virtually the same even if they are separated by five or 10 years. They do this by the use of base wine and its something the public not only approves of but loves because of its consistency. They dont want it to be slightly more fruity one year and drier and crisper or tangy the next. Its the McDonalds and
Coca-Colafication of the wine worldAll well and good for Champagne, but
thats a helluva challenge to winemakers when the vintage conditions vary, in some cases quite dramatically from one harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long ripening period, preceded by a good cold winter with ample rains the vintage of the century or lifetime many a winemaker was heard to proclaim. And then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the grapes or a dry and warm winter affects the fruit quality the following harvest. How can you make wine taste the same when the conditions differ?And why should boutique production
and large volumes be mutually exclusive? Industry commentator Michael Fridjhon recently made the point in a column in The Daily Maverick that the young turks travelling overseas in the past 20 years
Theres a geyser in Yellowstone national park in Wyoming in the United States. Its called Ole Faithful because it is one of the most predictable
and consistent geographical events
on the planet: it erupts every 91 minutes.
Fiona McDonald writes about wine
reliability.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1718
wine
Consistency is key. Ask any golfer or Formula 1 driver. They need to replicate a given set of circumstances either a golf swing or a fast lap time and time again. Its much the same for the countrys largest wine producers too, especially for big volume branded wines.Why is it that we automatically assume
that small and boutique production is necessarily superior? When it comes to wine we tend to have the mindset that big cant possibly be better. Its certainly a fact that wines made from single vineyards or in tiny quantities frequently just three or four barrels worth grab both the medals and the headlines because of their scarcity and quality. But theres a lot to be said for being able to make hundreds of thousands of litres of
really good, delicious and well priced wine that consumers love and snap up year after year. After all, thats the consumers Formula 1 moment being able to return to a favourite wine time after time and knowing that its not going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.A case in point is Champagne: the
savvy French realised that people want wine to taste the same. What Champagne producers such as Mot et Chandon and Veuve Clicquot do, for example, is to maintain a house style. Thats why every one of the 26 million bottles of Mot released annually will taste virtually the same even if they are separated by five or 10 years. They do this by the use of base wine and its something the public not only approves of but loves because of its consistency. They dont want it to be slightly more fruity one year and drier and crisper or tangy the next. Its the McDonalds and
Coca-Colafication of the wine worldAll well and good for Champagne, but
thats a helluva challenge to winemakers when the vintage conditions vary, in some cases quite dramatically from one harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long ripening period, preceded by a good cold winter with ample rains the vintage of the century or lifetime many a winemaker was heard to proclaim. And then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the grapes or a dry and warm winter affects the fruit quality the following harvest. How can you make wine taste the same when the conditions differ?And why should boutique production
and large volumes be mutually exclusive? Industry commentator Michael Fridjhon recently made the point in a column in The Daily Maverick that the young turks travelling overseas in the past 20 years
Theres a geyser in Yellowstone national park in Wyoming in the United States. Its called Ole Faithful because it is one of the most predictable
and consistent geographical events
on the planet: it erupts every 91 minutes.
Fiona McDonald writes about wine
reliability.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
volume brands
19
have grabbed the headlines but its their less flamboyant contemporaries working in the high volume wineries, who applied the crucial changes. Fridjhon credits the efforts of both Distell and the KWV for having a major
transformative effect not only on the brands for which they were responsible, but across the whole industry.Today, the current releases of our major wholesalers are easily as good as anything
produced by top-end commercial wineries anywhere in the world, Fridjhon wrote.And hes right. Namaqua winery, for example, crushed 113000 tons of grapes last year,
making 9.3 million cases of wine. One of SAs largest and most successful wineries,
states the 2015 Platter Guide, on both local and export fronts, Namaqua operates from two cellars (Vredendal and Spruitdrift) with a host of winemakers. Despite doing their bit to popularise wine with the ubiquitous 5 bag-in-box, its not just about mass production here. After investment in hi-tech winemaking equipment comes the appointment of two new viticulturists, to both up across-the-board quality and explore the potential of some of its 200-member growers premium West Coast vineyards.And you have to love a winery who openly state on their website: At Namaqua we
believe that wine is there to be enjoyed, pure and simple and that you dont need a pile of dictionaries, a snooty French waiter and a degree in winemaking to appreciate good wine!
Ratcheting up the quality incrementally is something that Orange River Wine Cellars (ORC) has been doing for the past decade much of it at the behest of one of their most important customers, The SPAR Group. Established in 1968, Orange River Wine Cellars vinified 123000 tons of grapes last year, making 20 million litres of wine for its own label and a further 30 million litres for private clients.15 years ago there was one winemaker
per cellar for each of Orange Rivers five production facilities. Now there are five cellar managers with two or three winemakers AND a viticulturist for each winery! ORC marketing manager Koos Visser said they were committed to expressing their unique location as well as to over deliver in terms of quality. Visser said the dramatic increase in
quality was a result of the relationship between the grape growers, investment in viticulture and winemaking expertise over the years. This three-way
The current releases of our major wholesalers are easily as good as anything produced by top-end commercial wineries anywhere in the world
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www.topsatspar.co.za Mar|Apr 2015 Vol 1720
wine
partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.So which are the other big producers that you can rely on, the go to guys if you
want a decent drop at a pocket-friendly price?Douglas Green Bellingham, for example, or Robertson Winery which vinifies
7700 tons of grapes a year. The KWV has a broad range of wines of which Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distells large volume brands and there are 11 wines to choose from in that range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3 million cases of own label wine is also in the frame but their production is spread across a huge number of different wines. Porcupine Ridge is another wine brand that accounts for hundreds of thousands of
litres and which delivers on quality and drinking enjoyment.
Nearly 8000 tons of grapes are turned into wine at Van Loveren and a big chunk of the almost 2.5 million litre production is the hugely successful Four Cousins wine range. In 1999 when we started preparing everything there was only one other wine that wasnt in a 750ml bottle, said the winemaking cousin Bussell Retief. The Retief cousins make the point that theyre not necessarily competing with
other wines but are rather in a segment of the market where we were going up
The bottom line is that big is just as beautiful as boutique: you can source your favourite wine
throughout the country because theres lots of it to go around,
against wine coolers and ready-mixed drinks like Spin and Breezers or even beer. People like the fact that it was sweet. And whats wrong with sweetness anyway?The market for Four Cousins ranges
from cash-strapped students, Boksburg and Benoni book club ladies, folks in Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto. The bottom line is that big is just as
beautiful as boutique: you can source your favourite wine throughout the country because theres lots of it to go around, theres a consistency to the flavour that you know and love and its more pocket friendly too.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1720
wine
partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.So which are the other big producers that you can rely on, the go to guys if you
want a decent drop at a pocket-friendly price?Douglas Green Bellingham, for example, or Robertson Winery which vinifies
7700 tons of grapes a year. The KWV has a broad range of wines of which Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distells large volume brands and there are 11 wines to choose from in that range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3 million cases of own label wine is also in the frame but their production is spread across a huge number of different wines. Porcupine Ridge is another wine brand that accounts for hundreds of thousands of
litres and which delivers on quality and drinking enjoyment.
Nearly 8000 tons of grapes are turned into wine at Van Loveren and a big chunk of the almost 2.5 million litre production is the hugely successful Four Cousins wine range. In 1999 when we started preparing everything there was only one other wine that wasnt in a 750ml bottle, said the winemaking cousin Bussell Retief. The Retief cousins make the point that theyre not necessarily competing with
other wines but are rather in a segment of the market where we were going up
The bottom line is that big is just as beautiful as boutique: you can source your favourite wine
throughout the country because theres lots of it to go around,
against wine coolers and ready-mixed drinks like Spin and Breezers or even beer. People like the fact that it was sweet. And whats wrong with sweetness anyway?The market for Four Cousins ranges
from cash-strapped students, Boksburg and Benoni book club ladies, folks in Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto. The bottom line is that big is just as
beautiful as boutique: you can source your favourite wine throughout the country because theres lots of it to go around, theres a consistency to the flavour that you know and love and its more pocket friendly too.
Industria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River CellarsIndustria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River CellarsIndustria Rd, Upington | Tel: 054 337 8800 | [email protected] | www.orangeriverwines.com| Orange River Cellars
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www.topsatspar.co.za Mar|Apr 2015 Vol 1722
Beer
www.topsatspar.co.za Mar|Apr 2015 Vol 1722
e Beer ofChampions
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www.topsatspar.co.za Mar|Apr 2015 Vol 1722
Beer
www.topsatspar.co.za Mar|Apr 2015 Vol 1722
e Beer ofChampions
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
Carling Black Label
23
Carling Black Label
Mar|Apr 2015 Vol 17 www.topsatspar.co.za 23
Pop qu , hotshot. Whats the biggest beer brand in South Africa?Try again; because if you tell your mates around the braai youre an a cionado then youd better know your brew, bru. e answer is Carling Black Label (of course, title of this feature gave it away already) and this is its story, so pay attention.Carling Black Label arrived on our
shores in 1966 when Carling USA licensed South African Breweries to produce the beer. Its genesis however lies in Canada. e brewer re-named one of its beers in honour of a newly appointed boss, one J Innes Carling. As the age of corporate breweries took hold, so Carling Black Label grew in border-spanning stature.By the time South African
Breweries was granted the license to
e Beer ofChampions
Beer-lovers can be eye-glazingly obsessed about their brand and few come close to stardom than the beer they
nicknamed Zamalek. Cli ord Roberts reports.
Award-winning journalist Cli ord Roberts loves researching topics such as beer - especially the practical side of the subject!
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www.topsatspar.co.za Mar|Apr 2015 Vol 1724
Beer
But winning awards is not the only thing that makes you popular and
there are several events where Carling Black Label is involved
www.topsatspar.co.za Mar|Apr 2015 Vol 1724
Beer
But winning awards is not the only thing that makes you popular and
there are several events where Carling Black Label is involved
brew Black Label, it had an established American image so no surprise that it was launched here as Americas lusty lively beer.Its a matter of history that Black
Label was positioned as a rugged male o ering, using cowboys as a symbol of freedom and the great outdoors. e cowboy was a pervasive image of
masculinity of the time, says a summary of the brews history provided by SAB. With cinema and newspapers our only real exposure to the outside world, and the rise of the Western genre helped create an image of the cowboy as an honest, hard worker, a mans man, one who put in a honest hard days work and one who deserved his beer at the end of the day.Remember the politics of the era. 1966 was the year District SixinCape Townwas declared a White Group Area by the
government; BJ Vorstersucceeded the assassinatedHendrik Verwoerdas Prime Minister; Rivonia trialists had just been sentenced; the armed struggle got underway. To all ends and purposes, it resembled the proverbial Wild West.But over the next few decades, things
began to move in a di erent direction for everybody. As South Africa changed as a country so did the depiction of masculinity, the cowboy hero no longer had relevance. e brand has had to adapt to ensure
it stayed relevant to the South African man. Masculinity today is more complex
and multidimensional than it was years ago. e brand has always been an icon for masculinity in the beer category which has had to evolve overtime. At the core, Carling Black Label aims
to recognise and reward the champion that exists in all men.So there you have it, champ
in a nutshell.
YOULL KNOW FROM THE LABEL (you have read the label, havent you?) that Carling Black Label is no slouch when it comes to accolades. Other a cionados (with the paperwork to prove it) have slapped medals on this brew.It won its rst award in 1990 and has
since collect ed over 30 international awards. e awards have mainly been for brewing quality and exceptional taste. It has even outshone Australian beers on Ozzie home turf on 15 separate occasions since the late 90s.But winning awards is not the only
thing that makes you popular and there are several events where Carling Black Label is involved. It is a sponsor of Kaizer Chiefs Football Club, Orlando Pirates Football Club, the National Black Ball association and the FNB-Steinho Varsity Cup. It is also the o cial beer brand for Darlings Rocking the Daisies Festival, Splashy Fen music fest in KwaZulu-Natals Drakensberg foothills and Ramfest in Cape Town.
MAJOR EVENTS THE BRAND IS INVOLVED IN ARE:BE THE COACHFor the last four years Carling Black Label has given soccer fans the power to
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Mar|Apr 2015 Vol 17 www.topsatspar.co.za
Carling Black Label
25
be coaches of two of the biggest rival soccer teams in South Africa. e fans get to pick their starting line-up for the Carling
Black Label Cup clash at the FNB stadium between Kaizer Chiefs and
Orlando Pirates. Fans select their starting line-up using their phones or the website. Over 92000 people watch the game at the stadium on match day, with a further 5 million glued to their TVs. Campaign participants also get to vote for their substitution during the rst half of the match and the player voted for comes on in the second half.Two coaches one from the Kaizer
Chiefs clan, the other from Orlando Pirates are chosen to participate on match day. Called the Champion Coaches, they get an experience of a lifetime they announce the starting line-up live on television; spend time with the team the day prior to the match; lead their teams onto the eld on match day and announce the substitute voted in by their fellow coaches.SAB says the campaign was the rst
of its kind in the world when it was launched in 2011, and there is still nothing like it. It has won over 37 international and local advertising awards for innovation and creativity. Hows this for a measure of its popularity and the interaction between
consumer and brand? In 2014, 18 million votes were cast for players, with 1.1 million unique interactions.
COACH THE COACHES is programme was created to encourage and develop the skills of aspiring football coaches in South Africa by giving them an accredited coaching quali cation. Carling Black Label supports the South African Football Association in the programme, which has seen over 172 coaches undertake the SAFA C-licence coaching quali cation which is recognised by FIFA.
LEAGUE OF CHAMPIONS e Carling Black Label League of Champions is an opportunity for participants to feel like champions amongst friends and community. It is essentially a community-based soccer tournament that encourages participation as players and supporters.
CHAMPION BONUSIn 2013 Carling Black launched the rst rewards programme in the beer category. e campaign rewards Carling Black Label consumers with guaranteed bonuses. Participants collect points by entering under-liner codes via mobile phones or on the website and you redeem points for cash and airtime. On Fridays, you stand a chance to win further bonuses just by participating throughout the week. So now you know. And by the way,
there are probably people who know why its called Zamalek (possibly something to do with the o cial colours of an Egyptian soccer club of the same name) but you simply shouldnt believe everything you read on Google.
e campaign was the fi rst of its kind in the world when it waslaunched in 2011, and there is stillnothing like it.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1726
Tasting
Theres a lot of confusion surrounding Bourbon and American whiskey. That consumers love the product is not in doubt with Jack Daniels Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. Theres hardly a bar or watering hole across the Republic that doesnt stock either a bottle of Jack Daniels or Jim Beam.Its a question Im asked all the time
whenever I present a whisky tasting,
said local whisky retailer and aficionado
Hector Macbeth. Whats the difference
between the various Bourbons?
His explanation in a nutshell is that
Bourbon is a style one of many of
American whiskey. The degree of sour
mash varies, as does the use of corn
and rye, but what doesnt is the use of
American oak for maturing the distilled
spirit. Filtering processes such as the
sugar maple charcoal used by Jack
Daniels is another differentiation.
People make the mistake of
assuming that American whiskey is
simpler and easier to understand, but
some have surprising complexity and
richness associated with this use of
virgin American oak casks for
maturation which imparts a notable
vanilla and caramel flavour to the end
product. And the legal stipulation that
barrels can only be used once then
sees them shipped off to Scotland and
Ireland where these former Bourbon or
Tennessee whiskey casks are then used
for single malt ageing.
American culture permeates many
areas of South African life. We havent quite
started playing American Football in preference to rugby just yet but basketball,
for example, is developing a
significant following as is American
whiskey. By Fiona McDonald
Tasting the
U AI think the Americans are realising
that they missed a trick way back
when and that consumers are not sure
what to expect. From the word go
they should have called it American
whiskey just as theres an
appreciation for the difference
between Scottish and Irish whiskies.
So Bourbon, Tennessee, Kentucky,
rye and other styles of this distilled spirit
fall under the descriptive umbrella of
American whiskey. Something else that
is undisputed is that its a very exciting
category of whisky internationally.
Renowned whisky writer Dave Broom
said at Whisky Live Johannesburg
some years ago that American
whiskey is where its all happening
and that he was consequently
frustrated. This is a product which
needs time in the barrel before we
can get to enjoy it so I have to wait
anything from five to 10 years to see
the results of what distillers are trying!
After having tasted his way through
the line-up, local whisky expert Bernard
Gutman admitted hed found it really
tough. I thought it would be quite
easy, and it wasnt!
Gutman said part of the challenging
nature of the tasting was because Im
more familiar with and used to Scottish
whiskies and malts but also because
the flavours are quite different and
trying to find a way of describing what I
was tasting and experiencing was
really hard! (It must be noted that the
whiskeys were presented blind, in
random order, so the tasters were
unaware of which products were in the
line-up.)
That sentiment had his fellow tasters
nodding their heads in agreement
Grant Clark, a maritime lawyer and
keen spirit lover; Marsh Middleton,
another local whisky expert; RGBCs
head of marketing Craig Dor and
Hector Macbeth, along with Cheers
magazine publisher Shayne Dowling
and myself.
I was really looking forward to this
tasting, said Clark, because I knew
there would be a standard profile for
American whiskey and I wanted to see
how people differentiated within the
narrower spectrum.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1726
Tasting
Theres a lot of confusion surrounding Bourbon and American whiskey. That consumers love the product is not in doubt with Jack Daniels Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. Theres hardly a bar or watering hole across the Republic that doesnt stock either a bottle of Jack Daniels or Jim Beam.Its a question Im asked all the time
whenever I present a whisky tasting,
said local whisky retailer and aficionado
Hector Macbeth. Whats the difference
between the various Bourbons?
His explanation in a nutshell is that
Bourbon is a style one of many of
American whiskey. The degree of sour
mash varies, as does the use of corn
and rye, but what doesnt is the use of
American oak for maturing the distilled
spirit. Filtering processes such as the
sugar maple charcoal used by Jack
Daniels is another differentiation.
People make the mistake of
assuming that American whiskey is
simpler and easier to understand, but
some have surprising complexity and
richness associated with this use of
virgin American oak casks for
maturation which imparts a notable
vanilla and caramel flavour to the end
product. And the legal stipulation that
barrels can only be used once then
sees them shipped off to Scotland and
Ireland where these former Bourbon or
Tennessee whiskey casks are then used
for single malt ageing.
American culture permeates many
areas of South African life. We havent quite
started playing American Football in preference to rugby just yet but basketball,
for example, is developing a
significant following as is American
whiskey. By Fiona McDonald
Tasting the
U AI think the Americans are realising
that they missed a trick way back
when and that consumers are not sure
what to expect. From the word go
they should have called it American
whiskey just as theres an
appreciation for the difference
between Scottish and Irish whiskies.
So Bourbon, Tennessee, Kentucky,
rye and other styles of this distilled spirit
fall under the descriptive umbrella of
American whiskey. Something else that
is undisputed is that its a very exciting
category of whisky internationally.
Renowned whisky writer Dave Broom
said at Whisky Live Johannesburg
some years ago that American
whiskey is where its all happening
and that he was consequently
frustrated. This is a product which
needs time in the barrel before we
can get to enjoy it so I have to wait
anything from five to 10 years to see
the results of what distillers are trying!
After having tasted his way through
the line-up, local whisky expert Bernard
Gutman admitted hed found it really
tough. I thought it would be quite
easy, and it wasnt!
Gutman said part of the challenging
nature of the tasting was because Im
more familiar with and used to Scottish
whiskies and malts but also because
the flavours are quite different and
trying to find a way of describing what I
was tasting and experiencing was
really hard! (It must be noted that the
whiskeys were presented blind, in
random order, so the tasters were
unaware of which products were in the
line-up.)
That sentiment had his fellow tasters
nodding their heads in agreement
Grant Clark, a maritime lawyer and
keen spirit lover; Marsh Middleton,
another local whisky expert; RGBCs
head of marketing Craig Dor and
Hector Macbeth, along with Cheers
magazine publisher Shayne Dowling
and myself.
I was really looking forward to this
tasting, said Clark, because I knew
there would be a standard profile for
American whiskey and I wanted to see
how people differentiated within the
narrower spectrum.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
Bourbon
27
e Tasting:
Wild TurkeyLovely maple syrup, charcoal and warming spice
nose, Middleton said, with a biscuit, to ee and marshmallow avour. Both Gutman
and Macbeth who loved the perfumed nature of the aromas found the alcohol
and spirit quite hot and pronounced.
Jack Daniels Old No. 7Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted co ee bean. Its interesting because I dont often get that sort of co ee note on American
whiskeys, he said. Dor noted that the palate was really smooth and textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.
bernard
shay
nehe
ctor
marsh
marsh
marsh
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marsh
gran
tcraig
craig
craig
craig
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craig
Jack Daniels Old No. 7Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted co ee bean. Its interesting because I dont often get that sort of co ee note on American
whiskeys, he said. Dor noted that the palate was really smooth and textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.textured with sweet dried fruits. Lots of dried and fresh peach, Clark said.
and spirit quite hot and pronounced.
Jim Beam Devils CutThis one provoked much discussion. Atypical licorice/aniseed notes on the palate and aroma that had the tasters shaking their heads. Unusual but not unpleasant, said one. Cinnamon, caramel, very
pronounced oaky richness and spice. The wood is very noticeable and while dominant for some, others found it interesting.
The Angels Share is the well documented name for the proportion of spirit that evaporates from the barrel during maturation. The story goes
that Devils Cut is made from whiskey that has permeated the oak staves of the barrel and which is extracted from the wood once the barrel has
been emptied. Its then blended with other whiskey and the resultant spirit displays pronounced oak character.
nose, Middleton said, with a biscuit, to ee and nose, Middleton said, with a biscuit, to ee and marshmallow avour. Both Gutman
and Macbeth who loved the perfumed nature of the aromas found the alcohol
and spirit quite hot and pronounced.
-
www.topsatspar.co.za Mar|Apr 2015 Vol 1728
Tasting
Tennessee whisky
What is the di erence between bourbon and Tennessee whiskey?
we asked South African whisky expert and trained distiller
Dave Hughes.None! was his short answer. Bourbon can be made anywhere in the USA.There is no distinct style
because most distilleries produce their own individual style.Some distilleries make a big
deal about sour mash, he said. In fact, all bourbon is sour mash.
According to law, Tennessee whiskey is straight bourbon
whiskey produced in the state of Tennessee. What does set it apart,
however, is the local practice of using the Lincoln County
Process of ltering new make spirit through sugar maple
charcoal prior to maturation.(Information reproduced from
Whisky, February 2012)
Jim Beam white labelThe nose on this appeared quite shy with a number of the tasters
remarking that it wasnt as vibrant and forthcoming as some of the others in the line-up. Caramel cream
sweets and butterscotch pudding, said Clark while Shayne Dowling and
Macbeth both found citrus on the nose and palate. There was a slight
bit of resin for Macbeth.
Jack Daniels Gentleman Jack
Almonds and marzipan marked the bouquet of this one, Middleton felt while Dowling found traces