Whale Cottage Portfolio Blog

Yesterday Franschhoek Wine Valley and the Vignerons de Franschhoek producing Méthode Cap Classique (MCC) sparkling wines hosted a preview of twelve of their sixteen MCC producers and products, in the beautiful setting of the Le Verger restaurant at the Le Franschhoek Hotel.

The Franschhoek MCC Route will be officially launched early in 2013, we were told by new Vignerons Chairman Irene Waller, winemaker and GM at La Bri.  A full size map will be designed, for visitors to Franschhoek to use on their visits for MCC tastings. Ms Waller highlighted that the first MCC was made in Franschhoek by Achim von Arnim 32 years ago, while he was working at Boschendal, before he made his Pierre Jourdan sparkling wines in the French style on his own wine estate Haute Cabrière a few years later.  Ms Waller also explained that the Vignerons de Franschhoek has three geographical boundaries, being Backsberg on the R45, Val de Vie, and Boschendal on the road to Stellenbosch, potentially confusing to consumers wine writer Angela Lloyd felt, in not reflecting the Franschhoek Wine of Origin demarcation.

Divided into Blanc de Blancs, Bruts, and Rosés, each of the twelve winemakers addressed the writers attending the MCC Preview, and highlighted how their bubbly is made, its price, and other special product and production details.

Blanc de Blancs

*   Dieu Donné Methodé Cap Classique 2010 is made from Franschhoek vines, as  a fresh easy drinking sparkling wine for the increasing number of weddings being hosted on the estate. 100% Chardonnay.  Creamy, fresh apple, and lemon, with biscuity richness. 24 months on the lees.  Whole bunch pressed, fermented in French oak. Hand riddling and degorging. 8000 bottles produced.  R140 per bottle.

*   Pierre Jourdan Blanc de Blancs NV was presented by the youngest von Arnim family member Tamo, its Brand Ambassador.  In 1982 Achim von Arnim bought Cabrière, and in 1986 the first MCC was made, a blend of Chardonnay from De Wetshof (Danie de Wet and Achim von Arnim studying together at Geisenheim) and Pinot Noir at that time.  Now it is produced from 100% Chardonnay, 40% matured in French oak for 4 - 5 months, which brings out vanilla.  It is a perfect welcome drink, pairs well with a variety of foods, and is a perfect palate cleanser.  Tamo shared that his sister-in-law Christiane is launching new Pierre Jourdan labels soon.

*   Môreson Solitaire Blanc de Blancs NV is made by winemaker Clayton Reabow, whole bunch pressing being an important aspect of the production, he said, as is the ‘Cuvee juice’, being the first 250 litres per ton. All their production is non-vintage, keeping a reserve of four previous vintages. No fermentation or food additives make it the ‘cleanest bubbly’. 18 months on the lees. R89.

Brut

*   L’Omarins Brut Classique 2008 is made by Dawie Botha, its 2008 produced MCC not yet released, it being its first public tasting.  The bottle is label-less, embossed with JR (for Jean Roi, the first L’Omarins owner, and not Johan Rupert, we were told). Blend of 60% Chardonnay from Elandskloof and 40% Pinot Noir from Stellenbosch. 48 months on the lees, 4 months on cork. To be released in January 2013.  R100.

*   Colmant Cap Classique Brut Reserve NV owner JP Colmant (left) works with Nicolas Follet of Oenosense Consulting, a French winery consultant now based in Franschhoek.  The MCC is one of three produced by Colmant, the others being a Pinot Noir and Chardonnay blend, and a Brut Chardonnay Rosé.  Grapes come from nine vineyards in Robertson, Elgin, Franschhoek, Somerset West, and Stellenbosch.  42000 bottles per year.  Focus on fruit and freshness.  No malolactic fermentation.  Also endorses use of reserve wines of previous years, using 10% from previous vintage.  R130.

*   Plaisir de Merle Grand Brut 2010 is made by Neil Bester, and he explained that the Marketing department had recommended the development of a MCC, given the increasing number of weddings held at the wine estate.  The Chardonnay grapes come from the farm, while Pinot Noir comes from Stellenbosch currently, but will be available on the farm from next year.  Blend of 63% Pinot Noir, 37% Chardonnay.  Malolactic fermentation, 24 months on the lees. 12000 bottles, of which 4000 have been released. R140 - R150.

*   Backsberg Sparkling Brut 2008 is a blend of 40% Pinot Noir and 60% Chardonnay, and is hand riddled, said its marketing executive Alana Ridley.  It is made by winemaker Guillaume Nell.  Whole bunch pressed. R110.

*   La Motte MCC 2009 was presented by Edmund Terblanche, from grapes sourced from its own farm exclusively, a need that was stimulated by its restaurant Pierneef à La Motte. The Pinot Noir vines were planted in 1985 and the Chardonnay in the ‘Nineties.  60% Chardonnay, 40% Pinot Noir, the blend proportion changing every year. Edmund said originally they had little knowledge of MCC-making, but learnt as they went along, experimenting with oaking. 25 months on the lees. Won Best MCC in the Terroir Awards in last two years. 3000 bottles.  R200.

*   Stony Brook The Lyle 2007 is now made by Craig McNaught, a fresh MCC blend of 55% Chardonnay and 45% Pinot Noir.  All grapes are from their farm.  450 cases produced. 50 months on the lees. Brioche flavours. R115.

Rosé

*   Rickety Bridge Brut Rosé 2010 is made by Wynand Grobler, a blend of 50% Chardonnay and Pinot Noir.  Wynand joked and said he wanted to make a MCC, because he saw Achim von Arnim do the Sabrage and kiss the young ladies!  His MCC uses 10% of their Reserve wine, and is Wine of Origin Franschoek. Hand harvested. Fresh acidity, uses signe method, 3500 bottles. R115.

*   Boschendal Grand Pavillon Brut Rosé NV was presented by JC Bekker, but is made by Lizelle Gerber, saying that women winemakers are better at making MCCs.  Strawberries on nose, and cream on the palate. No barrels, no malolactic fermentation. 24 months on the lees. The back label has all the MCC terminology, JC said.

*   Morena Brut Rosé was presented by raconteur Nick Davies from Franschhoek Pass Winery, the highest vineyard in Franschhoek.  They do a ‘green harvest’, and then 3 staged pickings. Half the grapes from own vineyard, balance from Stellenbosch, Robertson and Franschhoek.  Zesty, fresh. No malolactic fermentation. 24 months on the lees. Blend of 60% Chardonnay and 40% Pinot Noir.  Nick has just returned from Champagne, and said that the international trend is to a fresher style, and that the target market is 25 - 40 year old females.  R100

La Bri will release its first MCC in 2014.  My Wyn, La Petite Ferme, Topiary, Noble Hill, and Cape Chamonix are also MCC producers on the new Franschhoek Cap Classique Route, but did not attend the presentation.

Le Franschhoek Hotel Chef Oliver Cattermole created a delicious feast of salmon dishes, an ideal pairing with the MCCs, and had prepared the salmon in various styles: Salmon and soy lollypops, Salmon California rolls with ginger and wasabi, Salmon marbles with rooibos and liquorice, Beetroot fermented salmon with mustard croissant, Salmon croquettes, Salmon pastrami on rye, Blackened salmon with “bloody orange” and vanilla mayo, and Sugar cured salmon and pain de épice sandwich.

The launch of the Franschhoek Cap Classique Route is a clever way of repackaging the Franschhoek wine estates, and will be an attraction to locals and tourists visiting what is now the most exciting wine region in South Africa, given that it is the home of the Platter Winery of the Year 2012 (Boekenhoutskloof) and 2013 (Cape Chamonix). MCC lovers can enjoy the Franschhoek MCCs, as well as those from other regions, at the Franschhoek Cap Classique and Champagne Festival from 30 November - 2 December.

MCC (with Chardonnay) consumption is expected to increase, with a greater focus on natural and eco-friendly wines, Woolworths’ Allan Mullins was told when he asked a question about wine trends at our lunch table, making the Franschhoek Cap Classique Route on trend!  It was unanimous at our table that the Colmant Brut Reserve was the best MCC tasted.

Disclosure: We received a bottle of MCC of our choice from the selection still available, ours being the La Motte MCC, with our media pack.

Franschhoek Cap Classique Route, Franschhoek Wine Valley.  Tel (021) 876-2861. www.franschhoek.org.za

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

A Hermanus restaurant space with one of the most beautiful views must be the new La Pentola (The Saucepan), previously the home of Mediterrea and Grilleria, on Marine Drive close to the Marine Hotel. Lunch yesterday, to celebrate the 16th anniversary of Whale Cottage Hermanus with our Manager Carole, was made all the more special with a school of dolphins escorting whales across the majestic Walker Bay, which La Pentola looks on to.

Carole had been to the restaurant before, having met Chef Shane Sauvage when he was at La Vierge restaurant on the Hermanus Wine Route. La Pentola opened a few months ago when Grilleria vacated the premises. Chef Shane also owns a restaurant with the same name in Pretoria, which he opened in 1995 and is now run by his sister.  Chef Shane told us that his father is of French origin and his mother came from Seychelles, yet he does not speak French.  He worked at Italian restaurants before opening his own restaurant, and this inspired the love for Italian cooking, and hence the Italian name of his restaurant.  Chef Shane impressed by being on the floor regularly, chatting to his clients, and hugging those he knows. He is proud that he started as a ‘bus boy’, fetching plates, to being the owner of two restaurants today.  He talks about the ‘fusion cuisine’ which his restaurants prepare, being French, Italian and Mediterranean dishes made with South African produce.  The website emphasises that Chef Shane uses real butter, cream and fresh herbs, as well as olive oil, and that no MSG and artificial flavourings are used in their cooking!  Only grain-fed beef, duck, and chicken is sourced.  The dietary requirements of lactose intolerant and diabetic clients are catered for.

Chef Shane has already published two cookbooks: ‘The Edge of Fusion’, and ‘InFusion’, the latter book winning him a Gourmand World Cook Book Award in 2009. He proudly brought his books to the table to show us, and they are are available for sale in the restaurant.   ‘InFusion’ focused on the ‘infusion of South African produce, liquor and lifestyle’, says its introduction, and contains Forewords written by Good Food & Wine Show owner Christine Cashmore and restaurant reviewer Victor Strugo, with beautiful food photography by Sarie Pretorius.  Chef Shane is described by Strugo to stand for FRESH: Fruit, Real, Emotions, Seasons, Herbs.  Alcohol is used in the preparation of most dishes.

The restaurant has wooden tables without tablecloths, and the chairs are covered in tan mock leather, the walls are painted in yellow/gold and tan, covered with an odd collection of paintings. The windows can open and are stack-able, allowing one to enjoy a superb unobstructed sea view over the bay, an ideal location for photography of the visiting whales.  A new lounge-style seating area has been added in one corner of the restaurant. The tables have material serviettes, but an ordinary salt cellar and a cheap black pepper grinder.  The menu and winelist are covered in black plastic, and both disappointed in their presentation, the menu just being a typed list of items with a hand-correction, and the winelist containing diagrams of the wine districts and regions, and of the Aroma Wheel, which probably were copied from coloured sources, but lose their impact in black and white.

The menu has ten starters, and Carole enjoyed her Mussels Provencal (R48), a hearty portion served with muffin-shaped rolls containing mushrooms, capers and oregano.  Every menu item is described in detail in terms of all of its ingredients, and how the dish is prepared, rarely seen on menus.  Outback Crocodile and Springbok Carpaccio are the two most expensive starters, at R60.  Other interesting sounding starters are Angel snails (’Spanish snails wrapped in bacon, pan fried with red onion, black pepper, butter, steamed in chardonnay, bound with cream and flavoured with origanum‘, the menu describes), Basil and port livers, and Afro Parisian pastry (smoked salmon, apple, served with phyllo pastry parcel filled with brie and mango pickle). Chardonnay fig and honey and African mampoer sorbets cost R10 each, and can be ordered as palate cleansers.  The main courses range in price from R85 for Santorini Chicken to R 165 for seafood fillet (fillet steak with seafood, tawny port and basil and cream sauce) and Mozambican Prawns (served with a beer cream sauce).  I enjoyed the kingklip prepared with red onion and tomato, basted in butter, served with ‘cream rice’ dusted with parmesan cheese, carrots and beans (R120), less complex than many of the other dishes in its ingredient combination.  I was impressed that it came with a fish knife, seldom offered.  Other main courses include a fillet flamed with 10 year old KWV brandy and served with Dijon mustard and green Madagascan cream sauce (R145), and Crocodile pastry (crocodile tail in curry cream sauce wrapped in phyllo pastry, R125).  Pasta dishes are made from Overberg flour and Locke Stone farm organic eggs.  Impressive is that the children’s dishes are healthy steak, fish and chicken, served with potato croquettes and vegetables (R45 - R50).

Desserts are affordable, none exceeding R50 (Strawberry Flambé with Belgium chocolate ice cream).  Carole loved the Crème Brûlee, a deep rich yellow colour, served with a strawberry sorbet, while I had the chocolate terrine served with cream, with an excellent cappuccino. Chef Shane sent two glasses of coffee liqueur to the table, but I declined, having to drive back to Cape Town.

The winelist states that BYO costs R30, explains the Aroma Wheel, and identifies the wine districts and regions in South Africa. Most wines offered are from Hermanus.  Bollinger is offered at R1200, Van Loveren Christina NV costs R220, Goedverwacht Crane Rosé Brut R130, and Bonnievale NV R120. Few wines by the glass are offered, costing about R45.  Vintages span more than one year, to save on reprinting the winelist, one would suspect.  Three Shiraz wines are available: Reyneke Organic ‘2009/10′ (R140), Val de Vie ‘2008/9‘ (R360), and Porcupine Ridge ‘2011/2012‘ costs R135.

Chef Shane’s menu is interesting, most dishes unusual.  His willingness to connect with his clients on the floor is a strength few chefs bother with.  The presentation of the menu and winelist could be improved, to match the food, and the fantastic view offered in the restaurant.  Service was not perfect, but our waiter was friendly.  The website seems overwritten in its accolades.  The most impressive part of our visit was the understanding by Chef Shane when we had to rush back to the guest house to check in guests just after we had ordered our food.  Our order was placed on hold and our table was kept for us until we returned.

La Pentola, first floor, 87 Marine Drive, Hermanus.  Tel (028) 313-1685. www.lapentola.co.za. Tuesday - Sunday lunch and dinner.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

The Bastille Festival is Franschhoek’s largest event, in its ability to attract visitors to the French Huguenot village, with 3000 visitors per day expected to enjoy the best of its foods and wines.  This year the Bastille Food and Wine Marquee has a new location and is bigger than ever before.  French wines will form part of the Bastille Festival for the first time this year, the Festival celebrating the Storming of the Bastille on 14 July 1789, this coming weekend on 14 and 15 July.

The Bastille marquee of 1300 m² has been erected in its new location in the parking area between the church and town hall, with its entrance off the main road, connecting the centre of the Festival with the other fun activities on the main road, which significantly competed with the marquee wine and food tastings last year.  The Le Franschhoek hotel’s Dish restaurant (selling quiche, French flag fudge, and French chantilly meringues), Haute Cabriere (Moules Belle Rose), Reuben’s (serving Beef Bourguignon and wok-fried squid and chorizo), Allee Bleue (salmon and smoked chicken baguettes), Backsberg (lamb ciabatta), Bread & Wine (porchetta sandwiches), Cotage Fromage (veal and foie gras burger), French Connection (steak rolls), Le Quartier Français (Bunny Chow, chocolate brownies), Mont Rochelle (Boerewors rolls, chicken wraps), Allora (shawarmas), Solms-Delta (Cape barbeque), Val de Vie (vol au vent), and Wild Peacock (oysters), and other local restaurants and wine estates will be selling their foods and offering their wines to taste in the marquee, at the cost of R150, which includes a tasting glass and a booklet of wine tasting coupons.

For the first time a VIP marquee will be available at the higher entrance fee of R395, which will allow one to rub shoulders and exchange tasting notes with the following 10 winemakers and their wines from the Rhône-Alpes region in France:

• Gilles Barge, Domaine Barge (Cote Rotie, Condrieu)
• Jean Luc Monteillet, Domaine De Montine (Grignan Les Adhemar, Cotes Du Rhone, Vinsobres)
• Gilles Verzier, Vignobles Verzier, Chanteperdrix (Cote Rotie, Condrieu, Saint Joseph)
• Nadia Fayolle, Domaine Des Martinelles (Crozes Hermitage, Hermitage)
• Yves Cuilleron, Cave Cuilleron (Cote Rotie, Condrieu)
• André Mercier, Vignerons Ardechois (Vins D’ Ardeche, Cotes Du Rhone, Cotes Du Vivarais -photograph)
• Dominique Courbis, (St Joseph, Cornas)
• Yann Chave, Domaine Yann Chave (Crozes Hermitage, Hermitage)
• Pierre Mollier, Mas De Bagnols (Ardeche, Cotes Du Vivarais)
• Laurent Vial, Domaine Du Colombier (Crozes Hermitage, Hermitage)

Two wine tastings of these winemakers’ wines, with the best of Franschhoek wines too, will also be held, at Grande Provence on Saturday and Sunday 14 and 15 July at 9h00, at the cost of R395, which includes the entrance ticket to the Bastille Marquee too.

Many wine estates will also host French inspired activities at their farms. Grande Provence, for example, will host an art exhibition focused on Le Monde front covers. For lunch it will serve Vichyssoise soup (R45), Boeuf Bourguignon (R90), Moules Marinière (R55), and a selection of French cheeses. At dinner guests will be offered a French inspired 3 course meal at R320 per person.

The main road will see many of the  restaurants and shops, decorated in blue, white, and red in keeping with the theme, offering food, beer, and wines for sale from their shop exteriors. Reuben’s, for example, will sell white truffle infused bean cassoulet soup, French onion soup, Puglia cheeses, Lynx wines, Jimmy Jagga ciders from KWV, Peroni draught, Jack Daniels, Boschendal sparkling wines, Deluxe coffee, and fresh fruit and vegetables outside its restaurant.

Alongside the fun food and wine events, the largest and longest running boules competition, the Waiter’s Race, Franschhoek minstrel parade from Solms-Delta, fencing, barrel-rolling, a farmer’s market, a craft market, children’s activities, and a French food market will be held over the weekend too, reports The Month. In addition, there will be 10 km, 25km, and 55 km mountain bike trails on Sunday 15 July, as well as a 12 km Salomon Bastille Day Trial Run on Saturday 14 July, from the Drakenstein Prison to Franschhoek, to commemorate freedom, the prison being the ‘home’ of Mr Nelson Mandela towards the end of his incarceration, and the prison he was released from in 1992, when it was still called Victor Verster. On Friday 13 July James Stewart will perform at a pre-Bastille Festival dinner with a French theme at La Petite Ferme.

Bring your berets and full purses, dress in the French colours, and enjoy two fun-filled days in Franschhoek, focused on its good foods and wines.  Book early, as the Saturday marquee entrance number is capped, and was sold out prior to the event last year.

Bastille Festival, Huguenot Road, Franschhoek. 14 and 15 July, 12h00 - 17h00. www.webtickets.co.za. Tel (021) 876-2861

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Surprisingly few Capetonians attended the Cape Town International Jazz Festival this past weekend, and one gets the feeling that the organisers tend to market the event to non-Capetonians, which may be a very good thing for tourism.  It is disappointing that the Jazz Festival is not expanded, both in terms of the size of the venues, as well as the number of days over which it is hosted, the event of the past weekend clearly not being long enough, the Weekend Argus reporting that the tickets had sold out two months prior to the event.

It is estimated that 34000 jazz fans attended the Festival, some being from overseas, including other parts of Africa, and many from other parts of South Africa, judging by the large number of non-Cape Town number-plated cars driving in the city centre.  Traffic was hectic near the Cape Town International Convention Centre on Friday afternoon, long before the start of the performances, and organisers were quoted as saying that the Centre’s capacity, limited at 17000, would necessitate a large venue in future. Festival Operations Manager Billy Domingo said that they could have printed a million more tickets, and would have sold them all!  One wonders why the organisers do not stretch the Festival over more days, to benefit the hospitality industry, its effect being low key for accommodation establishments in Camps Bay, for example. Guests from Germany staying at Whale Cottage Camps Bay had read about the Jazz Festival in their guide book, and were most disappointed that they were unable to book tickets on arrival in Cape Town.

Last year the Cape Town International Jazz Festival generated just short of R500 million for the Western Cape economy, and created 2700 jobs.  Attendance has more than doubled over the 13 year history of the Jazz Festival.

It is embarrassing to read the media statements by Michael Bagraim, President of the Cape Town Chamber of Commerce, who described March as a ’second Christmas for Cape Town, and I believe it is getting bigger year on year’.  If we compare our Whale Cottage Camps Bay occupancy for February (89%) and March (74%), it is clear that Mr Bagraim’s descriptor should apply to February and not March.  The March occupancy is on a par with that of March 2010, well up on the poor 60% last year, but still far below the 2007 - 2009 period of 94% plus.  The Cape Town Carnival had a minimal hospitality benefit, and the Argus Cycle Tour had fewer out-of-town participants, with few Camps Bay guest houses fully booked for that weekend. Only one of our Whale Cottage Camps Bay rooms was taken by guests attending the International Jazz Festival.  Mr Bagraim seems to be poorly briefed for media statements, most being irresponsible, and embarrassing for our tourism industry in hitting such false notes!

In hosting ‘Black Diamond’ guests from Johannesburg for the International Jazz Festival, who had not pre-booked but had called from the airport for a room, the cultural differences across two spectrums of South Africa were evident.  At breakfast, for example, which we allowed them to eat as late as at midday, they expressed their disappointment that we serve a standard Continental and English breakfast. They were expecting gravy and baked beans with their eggs.  They shared the room with a third visitor, not booked, and were surprised that they had to pay for him too. SA Tourism may have to embark on an educational campaign, to explain to accommodation establishments the breakfast and other expectations of the ‘New Horizon’s Families’, as they call this market segment, while accommodation establishment do’s and don’ts should be communicated to prospective domestic tourists too.

What was noticeable is how many events were scheduled for this past weekend, including the Cape Town International Jazz Festival, the Toffie Pop Festival, rugby matches, Franschhoek Summer Wines, and a massive Kfm KDay concert at Val de Vie. One wonders why all these events were hosted on the same weekend, instead of being stretched out over the whole month of March.

Given that the Cape Town International Jazz Festival is based in Cape Town, one would like to encourage the organisers to market the festival to locals too, and for them to keep an allocation of tickets for tourists who happen to be in the city at the time of the Festival, to allow them to experience this top event. We would love to see the Cape Town International Jazz Festival to run over a long weekend in future, such as the one coming up at the end of April.

POSTSCRIPT 2/4: The Times asked today if headline act Lauren Hill, who was a last minute stand in for Jill Scott, could be ‘over the hill?’, receiving negative publicity, half the audience at her Klippies concert walking out due to poor sound and ‘erratic vocals’.  ESP Afrika Jazz Festival Organiser Rashid Lombard blamed Hill’s management for wanting to manage the sound themselves.

POSTSCRIPT 8/4: The Times reported that the Cape Town International Jazz Festival is not expected ‘to break even financially’, despite its record attendance. The cost of hosting the Festival is R35 million, with R7 million coming from the Department of Arts and Culture.  The newspaper also quotes Rashid Lombard as saying that the planned expansion of the Cape Town International Convention Centre will double the size of the Festival, and to reach 470000 by 2018, a commendable if not daunting target!  Lombard hopes to see the Jazz Festival can be structured like the New Orleans Jazz and Heritage Festival, ‘for which all hotels, restaurants and the host city, and all structures of government, get together and contribute the event’s success’.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

At the Bouchard Finlayson tasting at the Twelve Apostles Hotel last week ‘Wine Tourism Handbook’ publisher Monika Elias gave me a copy of her 2012 edition.  It is a very handy guide to the wine estates of the Western Cape in particular, but also in the Northern Cape and Kwa-Zulu Natal.  It is ideal for tourists wishing to get a quick overview of our wine routes and regions, and for staff working in the hospitality industry.

‘The Wine Tourism Handbook‘ introduces the topic by painting a picture of the 350 year history of South African wine, as well as the making of the first wines in the world up to 10000 years ago!  It tells the story of South African wine-making by Jan van Riebeeck, in February 1659 for the first time, the establishment of the KWV in 1918, the creation of Pinotage in 1941, and the launch of the first wine route, in Stellenbosch, in 1971. From these early beginnings South Africa has become the 7th largest wine producer in the world.  It addresses equitable issues of winemaking via Fairtrade, which promotes ‘greater equity for small producers in the international trading arena. The ethos of their work is that trading partnerships should be based on transparency, respect and a sustainable and ethical system of production and purchase’.   The growing trend to sustainability led to the development of the Biodiversity & Wine Initiative, with land of wine farms set aside for conservation, eradicating alien vegetation, and protecting endangered species such as the Cape Leopard, Geometric tortoise, the Cape Leopard toad, and the Riverine Rabbit.

A chapter is dedicated to winemaking, starting with viticulture, and describing the white and red wine making processes.  The value of the label, in communicating the region and farm from which the wine comes, the alcohol content, the vintage, the variety, the origin of the grapes is explained.  Details about the origin, cultivar and vintage are certified by a seal from the Wine and Spirit Board.  Just more than half of vines planted are for white wine production, and Chenin Blanc is the single largest varietal, at 20% of planting. The methods used to make Fortified wines, Rosés, and sparkling wines are also described.  A ‘South African Bubbly Route’ lists 69 producers of MCC sparkling wine. The best way to store wine is shared, and companies through which one can order South African wines in other countries are listed.

Brandy production is addressed separately to wine production, and the types of brandy, and tasting it, is covered.  Two Brandy Routes are described - the R62 Brandy Route, and the one including Stellenbosch, Paarl, Franschhoek, Wellington, and Elgin. Twenty brandy producers are listed.

Most of the book is dedicated to the wine routes of the Western Cape, categorised as Central Region, Inland, East Coast, and West Coast. The Central Region consists of Cape Town wine production in Constantia and Durbanville, and also in Franschhoek, Paarl, Stellenbosch, Stellenbosch Berg, Bottelary Hills, Greater Simonsberg, Helderberg, Stellenbosch Valley, Tulbagh and Wellington.  Advice is provided on getting around on the wine routes, and drinking and driving is strongly  advised against. Tour guides specialising in wine are recommended.  A Top 10 ‘Things to do’ list is presented, which includes lunch at Jordan wine estae, Staying in a tented camp at Clara Anna Fontein Game Reserve, seeing a show and eating at Die Boer Theatre Restaurant, viewing the Hess Collection at the Glen Carlou art gallery, tasting Jorgensen Distillery’s ‘artisanal drinks’, visiting the first biodynamic farm Bloublommetjieskloof, making wine at Stellenrust, enjoying a braai at Midddelvlei, and going on a game drive at Villiera Wildlife Sanctuary.

Highlights of the Constantia Region include Groot Constantia, Klein Constantia, Buitenverwachting, Eagle’s Nest, Constantia Glen, Constantia Uitsig, Steenberg, and Cape Point Vineyards, and the restaurants La Colombe, Bistro Sixteen82, and Buitenverwachting.  Some top Durbanville wine estates include De Grendel, Durbanville Hills, Meerendal, and Nitida.  The Franschhoek wine route includes Allée Bleue, Boekenhoutskloof, Boschendal, Cape Chamonix, Colmant Cap Classique & Champagne, Morena, Graham Beck, Grande Provence, Haute Cabrière, Holden Manz, La Motte, Rickety Bridge, Solms-Delta, Stony Brook and Vrede en Lust. Restaurants on this Route include Pierneef à La Motte, Fyndraai, Haute Cabrière Cellar Restaurant, and Babel.  The Paarl wine route includes Babylonstoren, Backsberg, Fairview, Glen Carlou, KWV Wine Emporium, Laborie, Landskroon, Nederburg, Noble Hill Wines, Perdeberg Winery, Scali, Veenwouden, Val de Vie,  and Vondeling.

Stellenbosch is the oldest and largest wine region, and has a number oif wine routes. Some of the best known estates on these routes include Waterford, Blaauwklippen, De Trafford, Flagstone, Kleine Zalze, Neil Ellis, Stark-Condé, Beyerskloof, Hartenberg, Hazendal, Villiera, Delaire Graff, De Meye, Bartinney, Kanonkop, Mont Destin, Rustenberg, Slaley, Thelema, Tokara, Uitkyk, Warwick, Alto, Dombeya/Haskell, Graceland, Ken Forrester, Longridge, Rust en Vrede, Vergelegen, Waterkloof, De Toren, Dalla Cia, Jordan, Meerlust, Spier, and Vilafonté. Recommended restaurants are the Postcard Café, Terroir, Delaire Graff, Towerbosch, Overture, and Jordan Restaurant by George Jardine.

The Inland region consists of the Breedekloof, Klein Karoo (Boplaas is one of the best known), Swartland, Robertson (dominated by Graham Beck, but also with Zandvliet, De Wetshof, and Van Loveren being better known) and Worcester wine routes.  The Swartland wine route is growing in stature, and very fine wines are being made in this region, including Mullineux, Sadie, AA Badenhorst, and Allesverloren.

Agulhas and Elim (Jean Daneel and Raka are best known), Bot River (Beaumont is best known), Elgin (a wine route with increasing recognition for Almenkerk, Paul Cluver, Shannon, and Iona), and Walker Bay are the wine routes classified under East Coast in the book.  The new Hermanus Wine Route has excellent wineries, including Creation, Hermanuspietersfontein, Ataraxia, Bouchard Finlayson, and Hamilton Russell.

The West Coast region consists of the Darling (Cloof is best known) and Olifants River (Cederberg and Stellar better known) wine routes.  The Garden Route is not well-known as a wine region, and Bramon makes an organic sparkling wine in Plettenberg Bay.  In KwaZulu-Natal Abingdon and Meander wines are made.

Twenty-seven wine-related festivals are also listed, with dates for the year ahead.

The Wine Tourism Handbook is a wealth of wine information, and should ideally be given to all tourists arriving in Cape Town, as compulsory reading about the excellent and extensive wine range on its doorstep.

Wine Tourism Handbook 2012: Enjoying Wine at the Source, World Focus Media, Tel 083 631 3393 www.winetourismhandbook.co.za

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Rhapsody’s opened in Green Point last week, where Doppio Zero used to be, perfectly positioned for business when the Cape Town Stadium hosts events, and for locals in general.  It is the first full-scale restaurant of this Pretoria-based franchise group in Cape Town, and the 12th for the group, which has ambitious restaurant opening plans for next year.  It was chatting to the Executive Chef Claire Brown, previously of Pierneef à La Motte, and some of the passionate managers that gave me confidence that this restaurant won’t be another franchise restaurant, but one that wants to make a difference for Capetonians.

I was intrigued when I first saw the logo on the boards outside the restaurant when I visited neighbouring Café Extrablatt about a month ago, and they told me the name of the restaurant.  The franchisor of the group and owner of the Cape Town branch is Michalis Xekalos, who opened his first Rhapsody’s branch in Menlyn, Pretoria ten years ago.  There are Rhapsody’s restaurants in Ghana, Bloemfontein, Polokwane, and Bedfordview, and an ambitious expansion plan for next year includes another branch in Ghana, two in Nigeria, and restaurants in Zimbabwe and Botswana.  Outlets may also open in Namibia, Mauritius, Tanzania, Barcelona, and more in Cape Town.  The restaurant pay-off line is ‘Flavours of Life’, and this governs what the restaurant group stands for.

I was astounded at the transformation of the interior from the previous Doppio Zero, the shop section on the left having become a lounge with a high tech bathroom, with a communal water fountain.  A huge bar counter has yellow lighting, and tables and chairs can seat about 100 inside.  A lot of money has been invested in the interior design, with a more-is-more design approach! A gas fire in the centre of the room creates ambiance, columns are black and white striped, and walls are a mix of terracotta-colour and face brick.  A massive wine rack at the entrance is unlike anything I have ever seen, very modern. A communal wooden table was specially made with the Rhapsody’s logo in silver.  Highback chairs in white and grey with a red thread are unusual, and the chairs around the ‘logo table’ were made from ’synthetic’ white leather. The interior takes one’s breath away, as it is so large and has so many design features to comprehend.  The architect is Chris Pattichides, who designs all the Rhapsody’s restaurants, and also does its interior design.  The decor is designed to make one feel the experience of being at Rhapsody’s.  The exterior of the building is strongly lit at night in the corporate blue, and one cannot miss its branding when turning into Main Road from the Stadium traffic circle.

The managers have largely come from other Rhapsody’s branches (with the exception of Chef Claire), and all seemed to radiate pride in their new operation, and seemed to be very un-Pretoria, being focused on making this restaurant meet the needs of Cape Town customers.  Diederick Bissett is one of the managers I spoke to, and he told me that the time had come for Rhapsody’s to open in Cape Town, the group already having a lounge at Cape Town International airport, at which they serve drinks and light meals only.  He told me that the Cape Town decor has made it the flagship restaurant, and is very different to the more conservative decor of the older restaurants, being more ‘vibey’.   The restaurant will tend more to fine-dining compared to most of the other outlets, to reflect this greater need in the city.  Its winelist will also be expanded, to reflect the more sophisticated wine taste of locals.  The appointment of Chef Claire, sommelier Willie Kriek (previously with Cape Point Vineyards) and sushi chef JC Duarte (who has worked at Nobu and Zuma in London) demonstrates how ambitious Rhapsody’s is.  Cape Town Stadium event packages, including parking across the road, the ticket, and a meal will be offered.

Chef Claire told me that ‘fusion food’ is served at Rhapsody’s, being a mix of styles, with sushi, steak, fish, and salads.   The menu I saw was a standard Rhapsody’s one, used in all their restaurants.  In January Chef Claire will present her own menu alongside the standard one, and will work with the sommelier to have a featured dish paired with a wine.  The whole group will meet in April, to review the menu, and at this time the executive chefs will have a say in the standard menu. The Cape Town branch is likely to set the benchmark for the group menu in future.  Suppliers include Fresh Produce, Hartman’s, and Gastro Foods, Southern Cross, and Illy roasts a special Rhapsody’s coffee bean.  Special Supper Club functions, with a set menu and live music, are on the cards, as could be celebrity chef cook-offs.  Chef Claire said her favourite Rhapsody’s dishes currently are the salmon tian (R69), chilli chicken penne (R74), and avocado brie fillet (R135).  Inside tables have table cloths, and a material serviette comes with two knives and a fork, by Fortis, and Kikkoman soy sauce was brought to the table for the sushi.

The extensive menu uses beautiful photographs of the menu items to create appetite appeal, and it is introduced with a quote by Coco Chanel: ‘In order to be irreplaceable one must always be different’. I ordered a prawn and avocado hand roll, which wasn’t on the menu, but it is planned to be added by the sushi chef. It costs R35, and is one of the best that I have eaten.  I was impressed with the care taken in its presentation, something I have not seen for sushi before. Sushi platters range from R79 for seven pieces to R220 for 30 pieces. I also tried the salmon tian, a stack of toasted crostini with lemon-pepper cream cheese, avocado and tomato, the basil pesto on the plate being an unnecessary extra.  Other starters are curried chicken liver (R47), snails (R48), calamari, and carpaccio (R59).  Salads range from R55 - R69 for Thai Beef salad.  All steaks come with extravagant toppings (e.g. one comes with cheese, avocado and biltong, costing R135, another with bacon and mushroom, at R129). Chicken dishes cost about R85, kingklip R125, burgers cost R59 - R69, and desserts range from R35 for Mississippi Mud Pie to R 42 for Death by Chocolate.

The Cocktail list has an orange cover, in contrast to the black covers of the menu and winelist.  It is an extensive collection of cocktails, and contains branded pages with cocktails made with SKYY vodka, Glaceau vitamin water, Carvo, and Powerplay. Cigars are also  presented in the list.  The winelist is filled with beautiful photographs of a vineyard, champagne cork, and also contains branded pages for Saronsberg, Val de Vie and Van Loveren, reminding me of the Balducci menu and winelist.  Dom Perignon is offered at R2200, whilst Veuve Cliquot NV, Moët et Chandon NV, and Barons de Rothschild Brut Rosé cost around R800. Cap Classiques (Pongrácz and Pierre Jourdan, both just under R200 for the Brut) are separated from Sparkling wines (JC le Roux Le Domaine and La Chanson, both at R99) on the list.  Shiraz range from R26/R98 for Arabella, to R289 for Cederberg, with Cloof, Delaire, Saronsberg Provenance, Joostenburg Syrah and Kloovenburg offered too. No vintages are specified at all, a major weakness of the winelist, but each wine is described.  Interesting is that a Red and a White wine Speciality section is listed before the variety sections on the winelist, and contained a mix of brands such as Leopard’s Leap Lookout Chenin Blanc (R99), L’Ormarins Chardonnay (R215), Tokara Walker Bay Chardonnay (R215), Guardian Peak Frontier (R195), and Haute Cabriere Pinot Noir (R375), all wines distributed by Meridian, I was told on asking.  Another Cape Town winelist will be available soon, with 35 wines (with vintages) to be added, to meet the Cape Town palate.   The cappuccino was weak, and Diederick was honest in acknowledging that they haven’t got the coffee grinding quite right yet.

Staff seemed plentiful relative to the customer numbers, but the restaurant filled up whilst I was there, on the terrace in the main.  I liked the blue branded shirts the staff wear, a break from the standard white and black. The staff was friendly, and Diederick told me that a lot of time is spent on staff training.  Rhapsody’s staff feel to be part of the ‘family’ and receive above-average pay, and this makes them stay longer and give better service.  The owners are charismatic and sociable, and involve their staff.  Customers too are looked after via The Rhapsodian CashBack Rewards programme, giving one 5% off, and building loyalty, one receiving the card immediately.  One should not expect much live music, despite the name and logo of the restaurant, but the background music volume and compilation was good.

I found Rhapsody’s to be a little overwhelming, with an incredible selection of decor styles under one roof, a massive menu which comes across as franchise-orientated, and very friendly staff and management. I am sure that the Cape Town menu of Chef Claire and Willie’s Cape Town winelist will lift the level of the restaurant, and will take away its franchise feel.  Diederick refused my payment for the meal.

POSTSCRIPT 12/5: Rhapsody’s closed down in April.

Rhapsody’s, 83 Main Road, Green Point, Cape Town.  Tel (021) 434-3004.  www.rhapsodys.co.za Twitter: @RhapsRestaurant.  Monday - Sunday, Breakfast (7h00 - 12h00), Lunch and Dinner

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

The Franschhoek Wine Valley (the new tourism body name, the “Tourism Association” part of the name recently having been dropped) Food & Wine Route has been launched to the media, and soon will be presented in a new map, that will reflect the wealth of 42 restaurants, 48 wine estates and 3 delis and shops that sell foodstuffs in and around Franschhoek. The new Food & Wine Route is a good marketing reaction to the increasing dominance of Stellenbosch as the new gourmet center of South Africa, and its large number of wine estates, even though the tourism association’s website still refers to Franschhoek as the “Gourmet Capital of South Africa”!

Last year we wrote about the Food & Wine Route when it was first announced, and from the initial information it appeared to have a broader focus initially.  Now the Route is more focused, and will incorporate mainly the restaurants and wine estates that are members of Franschhoek Wine Valley.   Interestingly, the geographic delineation of Franschhoek has been broadened to incorporate the wine estates and restaurants on the R45 between Klapmuts and Simondium, including Noble Hill, Backsberg, and Babel at Babylonstoren, on the basis that they have become members of the Franschhoek Wine Valley association, even if they fall under the Paarl wine district.   Strangely, Glen Carlou has not chosen to be part of the Franschhoek Food & Wine Route, it being one of the first properties one passes when driving to Franschhoek on the R45.

Tania Steyn, the Marketing Manager of Franschhoek Wine Valley, explained that this new project consists of two parts.  The first is the Food & Wine Route map, in A3 size, which will list all the restaurants and wine estates, the one side featuring those in the village, and the other side those that are outside Franschhoek.   The Food & Wine Route map will replace the most handy Franschhoek Wine map, which guest houses and their guests have found to be useful in highlighting all the Vigneron members in Franschhoek.  The second part of the project is an e-commerce platform for specific Food and Wine Route Experiences, that one cannot visit spontaneously without a booking.  The bookings will be made on the website, and it is hoped that visitors to Franschhoek will book a number of such experiences, and will therefore stay in the area for longer.

The wine estates on the new Franschhoek Wine Valley Food & Wine Route are Akkerdal, Allèe Bleue, Anthonij Rupert Wines (L’Ormarins and Protea brands, and home of the outstanding Motor Museum), Backsberg, Boekenhoutskloof, Boschendal Wines, Chamonix, Colmant Cap Classique & Champagne, Dieu Donnè Vineyards, Franschhoek Cellar, Glenwood, Graham Beck Franschhoek, Grande Provence Estate, Haute Cabriere (with Pierre Jourdan sparkling wines), Holden Manz (previously Klein Genot), La Bri, La Chataigne, La Motte (with Pierneef art gallery), La Petite Dauphine, La Petite Ferme, La Manoir de Brendel, Leopard’s Leap, Lynx Wines, Maison, Mont Rochelle, Moreson, My Wyn, Noble Hill, Plaisir de Merle, Rickety Bridge, Solms-Delta (with interesting slave museum), Stony Brook, Topiary Wines (newest Platter 5-star sparkling wine in Franschhoek), Val de Vie, and Vrede & Lust.   These wine estates can be visited without appointment.

Those estates for which one must book a winetasting are Eikehof, Franschhoek Pass Winery (Morena sparkling wine), Haut Espoir, La Bourgogne, La Roche estate, La Vigne, Landau du Val, Rupert & Rothschild Vignerons and Von Ortloff.  Bellingham Wines, Klein Dauphine, La Chaumière and Veraison Vineyards are not open to the public at all, but their wines can be bought at the highly regarded Franschhoek wine shop La Cotte Inn on the main road in the village.

The Franschhoek restaurants and food outlets on the Food & Wine Route are Allora, Babel at Babylonstoren, Backsberg, Boschendal Restaurant, Boschendal Le Café and Boschendal Le Pique-Nique, Bread & Wine, Café Allèe Bleue, Cafè BonBon, Col’Cacchio Pizzeria, Cosecha Restaurant at Noble Hill, Dalewood Fromage (but not open to the public), Dieu Donnè Restaurant, Dutch East, Elephant & Barrel, Essence, Fizz Affair Champagne Lounge, Franschhoek Kitchen at Holden Manz, Freedom Hill Restaurant, Fyndraai Restaurant at Solms-Delta, The Restaurant at Grande Provence, Haute Cabrière, Huguenot Fine Chocolates, Kalfi’s, Fromages de France (La Cotte Inn),  Le Bon Vivant, Dish @ Le Franschhoek, Le Verger The Orchard Restaurant (Le Franschhoek Hotel), The Common Room, The Tasting Room,  L’Ermitage Restaurant, Mon Plaisir at Chamonix, Mange Tout, Monneaux, Reuben’s, Rickety Bridge, Ryan’s Kitchen, Salmon Bar, The Country Kitchen, The French Connection, The Grill Room, The Jam Jar, The Olive Shack, and The Polo Club Restaurant (at La Vie). Oddly, Pierneef à La Motte is not listed, and one hopes this is just an oversight.   Other missing restaurants are Café Benedict, BICCCS, Chez D’Or, Cotage Fromage at Vrede & Lust, Crepe & Cidre, Café Le Chocolatier, Café des Arts, and the Franschhoek Food Emporium.

The Franschhoek Food & Wine Route Experiences which one can book include the following:

*   Solms-Delta Cape Music Tour, teaching participants about “Cape rural and vernacular music”. R 50 (minimum of 6 persons).  Monday - Sunday.

*   Plaisir de Merle “Award-winning wines wine tasting”. R 20, and R40 if cellar tour added. Monday - Saturday

*  Plaisir de Merle Flavour Sensation Tasting, food and wine pairing. R 50.  Monday - Saturday

*   Plaisir de Merle Wine & Chocolate Tasting. R 50. Monday - Saturday

*   Charcuterie Tasting with Neil Jewell. R 25 - R105. Daily before 11h00 and after 15h30

*   Franschhoek Cellar Cheese and Wine pairing. R 35.  Daily

*   Huguenot Fine Chocolates Chocolate Tour and Tasting. R 25.  Daily 11h00 and 15h00

*   Chamonix Grappa & Schnapps Tasting. R15.  Daily

*   Dieu Donné Micro-brewery and beer tasting. R15 beer tasting and R 35 for full bewery talk and tasters.  Daily

*   Babylonstoren Guided Garden Visit. R 20, Wednesday - Sunday 10h00 and 15h00.

*   Le Bon Vivant Surprise Menu. R 485 for 5-course meal and wine, R360 without wine. Daily except Wednesdays.

*   Food and wine pairing at Pierneef à La Motte. R 195 for 5 pairings, extra R 50 for glass of La Motte MCC. Tuesday - Sunday 12h00 - 14h00.

*   Cape Gourmet Delights Tour, with stops at Grande Provence, Moreson and Vrede & Lust. R1995 per day includes “light lunch”. 10 persons maximum.  Monday - Friday.

A walking tour as well as a talk on ceramics are part of this programme, but seem out of place in not having anything to do with Wine or Food.

One hopes that the Franschhoek Wine Valley Food & Wine Route map will indicate which wine estates, food shops and restaurants sell foods, such as the vegetables, breads and chocolates at the Farm Shop at Pierneef à La Motte; salmon products and breads at the Salmon Bar; the Mediterranean delicacies at The Olive Shack; wonderful freshly baked wholewheat bread at Grande Provence; breads and sweet treats at Café BonBon and Café Benedict; olive oils and balsamic vinegar at Allèe Bleue; heavenly chocolates as well as breads at Café Le Chocolatier; Truckles cheeses at Franschhoek Cellar; and a selection of home-made pies, preserves, dips, cold meats and breads at the new Franschhoek Food Emporium.   It would be good if the fortnightly Farmers’ Market at Holden Manz also be listed.

We salute the Franschhoek Wine Valley for putting together this initiative, and trust that the Food & Wine Route map will be finalised and printed as soon as possible, given that the summer season ends in two months’ time.   We encourage Franschhoek Wine Valley to add the names of the omitted Franschhoek restaurants, by encouraging them to sign up as members, so that the map can be as representative of the food and wine delights in Franschhoek as possible.

POSTSCRIPT 22/4: The new Franschhoek Wine Valley Food & Wine Route maps have been made available, and can be collected from the Franschhoek Tourism Bureau, or from Whale Cottage Franschhoek.  Oddly, it lists the two Pick ‘n Pays too, under the ‘Franschhoek Restaurants & Food section”.  Following our recommendation above, the Franschhoek Food Emporium was added, but Café Le Chocolatier, Café Benedict, BICCCS, Chez d’Or, Cotage Fromage, Crepe et Cidre, Café des Arts, and the new Le Coq are not on the map.  Other sources of food to buy, as listed two paragraphs above, are not indicated on the map.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Cape Town is in  a frenzy to beautify itself before the world’s media and the FIFA big brass come to Cape Town for the FIFA Final draw on 4 December, which will be held in the Cape Town International Convention Centre.

Roadworks are hastily being completed on Buitengracht Street, near the Convention Centre, to make Cape Town look at its best for the very important event in the FIFA 2010 World Cup programme.

For the first time, the driving and advertising exclusion zone has been announced, simply by an ad in the Cape Argus, outlining the ‘Final Draw Controlled Access and Exclusion Zones’.

The block of streets between Ross Street, 2 streets parallel to Buitengracht Street in Green Point/De Waterkant and Parliament Street, and Buitensingel Street/N1/N2 entrances to Buitengracht Street, now has restrictions placed upon it until 12 December, in terms of the City of Cape Town’s 2010 By-law.   No advertising linked to the World Cup may appear in this zone in the period specified, without formal FIFA permission, and businesses may also not “change their normal business operation without approval from the City of Cape Town”, says the ad!   The ad warns that access into the zone on 4 December may be restricted.

On the day of the Final Draw, a public viewing area will be established at the top of Long Street, and restaurants in the area are stocking up on supplies for thirsty soccer fans, fearing lack of access for deliveries on the big day.   It is expected that 20 000 visitors will attend the Final Draw party in Long Street.   A section of Long Street will be cordoned off on 3 December already, reports the Cape Argus.

The FIFA Final Draw will randomly select which teams play against each other in which locations, influencing where the teams are based during the World Cup period, and is the precursor to accommodation bookings and other arrangements for the big soccer event.

At the Final Draw FIFA President Sepp Blatter is also expected to announce the location of the Fan Fest venues for 2010.

The 32 teams that have qualified for the 2010 World Cup are:   Portugal, France (a controversial match, for which a replay is being demanded by the Irish), Slovenia, Greece, Algeria, Uruguay, Japan, the Netherlands, North Korea, Australia, South Korea, the USA, Brazil, Ghana, England, Paraguay, Spain, Denmark, Ivory Coast, Chile, Germany, Italy, Mexico, Serbia, Argentina, Switzerland, Honduras, Slovakia, Nigeria, Cameroon, New Zealand and South Africa.

The Japanese team is setting up its base camp at Fancourt in George, while the German team is said to be considering Val de Vie, between Paarl and Franschhoek.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com