Tourism, Food, and Wine news headlines
* The City of Cape Town has developed a new parking policy based on transport trends in Cape Town, including increasing numbers of delivery vehicles, and traffic congestion in peak times. The City plans to discourage parking of 2 hours and longer, by encouraging parking outside the city centre and then to use a different form of transport (the MyCiTi Bus no doubt) to reach the city centre. Demand-based pricing is to be introduced, the bays in higher demand areas having higher charges, and higher demand times of the day attracting higher charges. Smartcard payment is being considered yet again. The cost of the first phase of the parking policy is R15 million.
* SA Tourism is running a massive #MeetSouthAfrica blogger campaign at the moment, 14 local and international bloggers having arrived in Johannesburg last Friday, and heading in different directions in groups, to discover various parts of our country, until they meet up again in Durban at Indaba this coming weekend.
* The Palm Beach Daily News has chosen Glenelly Lady May 2009, a Cabernet Sauvignon and Petit Verdot blend, as one of its ten top picks for the coming American summer season. It is the only South African wine selected.
* SA Tourism has appointed Risuna Mayimele as its Global Manager Communications. She previously (more…)
The Public Relations networking association PRNet recently hosted an inaugural ‘PRNET Trade meet your media’ event at Mandela Rhodes Place Hotel & Spa, focusing on the Wine Trade. Cape Wine Master Clive Torr encouraged wine estates and writers to get to know each other better, so that the former can provide writers with information about what is unique about their wine estate and its wines.
Torr was introduced as a garagiste winemaker, and has spent time in the Napa valley. He said currently ‘Chenin is flying‘, being so popular. He noted that consumers are shying away from ‘austere wines’, looking for ‘lesser acidity‘ and ‘quicker drinkability‘. He said that grapes are often picked too quickly, and warned that one should wait for ‘physiological ripeness‘, judged by the colour of the pip, and other factors. He suggested that many of our local winemakers are German-orientated in their winemaking, having studied at Geisenheim, making them precise, clinical, adding what one is allowed, and controlling fermentation. One could sense that he supports the French style of winemaking, which is to add nothing at all, and to keep the wine making process as natural as possible. ‘It is time for transparency‘, he said, and intimated that this will increasingly be the future trend. He was critical of Merlot production, saying that our winemakers are ‘floundering‘ in making it. Riesling is not his favourite either, saying that it has ‘high acidity and little taste‘. He talked about adding antibiotics, which is done locally, but is not allowed in the European Union. He said that many wine drinkers are allergic to sulphur, feeling its effect the following day.
Should the threatened ban on advertising materialise, editorial coverage will be one of few means whereby coverage can be achieved. He emphasised how important it is to stay in contact with the media, as it is free advertising if they write about one’s (more…)
While the weather was not very co-operative in offering Cape Town a sunny summer’s day yesterday, it was a fun and friendly tasting of 21 wines for the Chenin Blanc Association Summer Showcase of fresh and fruity Chenin Blancs at the Cape Grace hotel.
Twice a year the roughly 50 Chenin Blanc producers meet to showcase their two styles of wine, rich and ripe in winter, and fresh and fruity in summer. The functions are kept small, with an almost equal number of winemakers and writers invited, allowing a quality interaction between the media and wine representatives. The producers have a passion for Chenin Blanc, which is the largest wine varietal produced in our country at about 18%, yet is not yet well known locally and even less so internationally. Through the work of the Association, the standing of Chenin Blanc is improving, and its benefits of offering value and being an excellent food wine are increasingly becoming known.
In the absence of Chenin Blanc Association Chairman Ken Forrester, described as ‘resident winemaker in the USA’, and Vice Chairman Jeff Grier, who had just arrived for his harvest in France, the most charming Bosman Family Vineyards winemaker Corlea Fourie led the tasting of the wines. She represented Chenin Blanc to me – blonde, soft, sweet, understated, and gentle, yet tough when she needs to be! She fed back that 30 Chenins had been made available for tasting at ‘The Beautiful South‘ wine tasting of South African, Chilean, and Argentinian wines in London last month. Each producer had submitted their Chenin Blanc(s) to be evaluated by (more…)
Tourism, Food, and Wine news headlines
* Brazilian hotels have been found to be up to five times more expensive than normal, and FIFA accommodation booking agency MATCH has been blamed for excessive accommodation pricing for the 2014 World Cup, with average accommodation prices twice as expensive as those in South Africa for the 2010 World Cup.
* Durbanville wine estate Diemersdal has won top prize at the South African Young Wine Show for best current vintage wine, a competition which attracted more than 2000 entries. Thys Louw of Diemersdal is the proud recipient of the General Smuts Trophy, and they were also crowned the Champion Sauvignon Blanc. The Louw family has been farming at Diemersdal for six generations. Bon Courage won the Pietman Hugo trophy for (more…)
A most beautiful as well as informative coffee table book about South Africa’s sparkling wine industry has just been published. ‘Celebrating Méthode Cap Classique’ has been written by Di Burger, and is the first complete bubbly book.
The book traces the history of champagne to South Africa’s sparkling wine industry, which innovated with Cap Classique forty years ago, being a bottle-fermented bubbly made in the traditional French style. Kaapse Vonkel was made for the first time by pioneer winefarmer Frans Malan at Simonsig in 1971, while ‘Cap Classique’ wines were made for the first time in 1992. Chairman of the Cap Classique Association, Pieter ‘Bubbles’ Ferreira of Graham Beck Wines, writes in the introduction to the book that ‘South Africa has the oldest grape growing soils in the world’. Combined with its bountiful sunshine, the Western Cape is a perfect location for growing grapes of excellent quality for the production of Cap Classique.
Méthode Cap Classique (MCC) is the term which describes the South African bottle-fermented production of sparkling wines in the French méthode Champenoise style. They are dry, with less than 12 grams of sugar per litre.
The book includes profiles of the major sparkling wine producers (Simonsig, Boschendal, Graham Beck, JC le Roux, Pongrácz, Villiera, Haute Cabrière, The House of Krone, Laborie, Backsberg Estate, Avondale, Bon Courage Estate, Van Loveren, De Wetshof, High Constantia Wine Cellar, Steenberg Vineyards, La Motte, Morena MCC, Saronsberg, Colmant, Veenwouden Private Cellar, Mooiplaas, Quoin Rock Winery, Chabivin, Klasiek by Catherine, Namaqua Wines, MC Square, Domaine des Dieux, Lourensford, Old Vines Wine Cellars, Neil Joubert, Teddy Hall, Welteverede Wine Estate, Charles Fox, Francois La Garde, Longridge, Silverthorn Wines, Genevieve, LovanE Boutique Wine Estate, Saltare Wines, Tanzanite Wines, Ros Gower Wines, Wonderfontein, Cederberg Private Cellar, Riebeek Cellars, Groot Constantia, Dieu Donné Vineyards, Roodezandt, Aurelia MCC, Bramon, Viljoensdrift Wines, Sterhuis, Perdeberg Winery, Véraison MCC, and Allée Bleue Estate).
The book describes four styles of making sparkling wines: the ‘impregnation method’ (injecting carbon dioxide into vats of still wine); the ‘tank method’ (second fermentation in tank instead of in the bottle); the ‘transfer method’ (second fermentation in bottles, the cloudy wine is sucked out of the bottle through a filter to remove the sediment); and ‘Méthode Cap Classique’ (second fermentation in the bottle, with a solution of sugar syrup, yeast and aged wine added to create carbon dioxide and alcohol in the bottle, aged on the lees for 18 months – 5 years). In total, there are 90 sparkling wine producers in South Africa, of which 53 are featured in the book. Grape cultivars used most often in the production of sparkling wines are Chardonnay and Pinot Noir. Beautiful photographs by Riehan Bakkes reflect the vineyards, cellars, and products of the wine estates producing sparkling wines.
Woolworths’ Allan Mullins recommends serving a glass of bubbly at the start of a function, to ‘awaken the taste buds’. Food and Cap Classique pairings for breakfast, lunch and dinner are included in the book, and recipes by TASTE and Eat Out editor Abigail Donnelly are featured, as are recipes from Simonsig’s Cuvée restaurant, The Salmon Bar, David Grier, and Terra Mare Restaurant. Pairings with Lindt chocolate desserts, and cheese are also featured, as are cocktail recipes with sparkling wine, created by the Cape Grace Hotel.
‘Celebrating Méthode Cape Classique’, Stacked Publications, www.stackedpublications.co.za. Tel (021) 685-2146. R300.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage