Tag Archives: Blaauwklippen

Wine Tourism Handbook 2012: Enjoying wine at the source!

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

Delheim Nouvelle fungi focus with Mushroom Week

This week Delheim wine estate is focusing on the delectable exotic mushroom, in running a Mushroom Week in its restaurant in conjunction with Nouvelle Mushrooms, the only commercial producer of exotic mushrooms in South Africa, and sole supplier of this delicacy to Woolworths.

I was part of a group of journalists (those from The Star and the Sunday Times flying down from Johannesburg especially for the event) and bloggers that was invited by Erica Meles Public Relations to attend an outing to Delheim yesterday, which kicked off with an interesting talk by Dr Adriaan Smit of the University of Stellenbosch, a mycologist and MD of the SA Gourmet Mushroom Academy.  He impressed with his knowledge of poisonous and edible mushrooms, giving tips about how one ensures that one only picks and eats edible mushrooms.  There are about 1,5 million mushrooms species, and Dr Smit recommended a number of steps for aspirant mushroom gatherers: read every book on the topic (he had five local books), join the Edible Fungi Association, collect with an expert, don’t rely on photograph matching with books only, smell the mushrooms, scratch the stem for colour changes, rub the flesh to check the texture, taste only a tiny piece and spit it out without swallowing the juices, make a spore print on a sheet of white and black paper or on aluminium foil, use chemical tests, eat only one variety at a time, never eat wild mushrooms raw, and always keep some uncooked mushrooms on the side, for a test in case one gets ill.  

For successful foraging his first recommendation is to take along a magnifying glass, to check the mushroom for spores, gills and teeth.  So, for example, the pine ring mushroom must emit an orange-coloured milk to confirm that it is not its poisonous look-alike.  Mushrooms with a white cap, white gills, free unattached gills, a white spore print, with a ring on the stalk, that are small and brown, and/or have a swollen stalk base could be poisonous.  If one has signs of mushroom poisoning, call the Tygerberg Poison Information Center at tel (021) 931-6129.  Dr Smit loves mushrooms so much that his boutique hotel outside Stellenbosch is called The Wild Mushroom, and each of the six suites is inspired by and decorated in the theme of a mushroom variety.

After the talk, guests were taken on a walk to the pine forest on the farm, to look for wild mushrooms (mainly Boletus Edulis, or better known as cep or porcini, and pine ring) with Dr Smit and Nora Sperling-Thiel, daughter of farm owner Spatz Sperling, who is knowledgeable about mushrooms too.  I had a long chat to son Victor Sperling, who told me that about half of the 365 hectare farm is planted under vine and the balance has pine forests.  The pines were planted by Spatz Sperling, possibly as a reminder of his country of origin, on slopes that are too steep to plant vines.  Victor told me that the pine forestry is not really economically viable, but it is a good way for the farm to meet the requirements of the Biodiversity Wine Initiative, in that the shade created by the trees prevents the reseeding of alien plants.  The Delheim focus is on ‘unpretentious winemaking’, says its flyer, and Victor told me they try to change little as their customers like their wines as they are.  They try to make 100% cultivars such as Merlot, Shiraz, and Cabernet Sauvignon, a much bigger challenge, he said, but they do make some blends too.  Brenda van Niekerk is the winemaker, while Victor is the viticulturist and production manager.  His sister Nora heads sales. Victor deplored that restaurants do not support the Stellenbosch Wine Route and its wines.

Fresh out of the forest, we were taken to the cellar meeting room, in which Schalk de Beer, MD of Nouvelle Mushrooms, took us through a presentation on exotic mushrooms and their nutritional benefits.  The company was started in 2006, and currently it produces 2 tons of exotic mushrooms per week, using 10 tons of woody substrates.  About 60 % of the mushrooms are sold through Woolworths, and the balance to restaurants and hotels.  Woolworths currently has a special offer of two punnets of exotic mushrooms for R30.  It has a production facility in the Hemel en Aarde Valley outside Hermanus, and prides itself on its distribution efficiency, given the perishability of its products.  Not known to all is the health benefits of mushrooms, Schalk told us, generically being high in protein.  The exotic mushroom varieties that the company supplies are the following:

*   Shiitake mushrooms are rich in cholesterol-lowering properties, and contain anti-oxidants.  This variety enhances the flavour of the foods that it is served with.  It is the biggest seller in the East.

*   King oyster mushrooms contain anti-oxidants.  They are ideal for Italian dishes.

*   Enoki mushrooms are mainly used in soups in Japan, and look attractive when used in salads. 

*   Shimeji mushrooms can be used as antipasto, or for a pasta sauce, due to their aroma. 

Lunch was served and not unsurprisingly the three-course menu only consisted of mushrooms, paired with Delheim wines, reflecting the menu which Delheim is offering for Mushroom Week running until Sunday 10 July, at R120, inclusive of three glasses of wine, and coffee, offering exceptional value.  I loved the refreshing Paw Paw and Shimeji mushroom salad, an unusual combination served with a light lemon dressing.  The alternative starter offered is Baby spinach salad with seared King oyster mushrooms.  Both starters were paired with Delheim’s Sauvignon Blanc 2010.

The main course was a choice of Risotto with dried Boletus mushrooms, and Tagliatelle with Nouvelle Exotic Mix mushrooms, and guests were offered a choice of Delheim’s Merlot 2007 or the lightly-wooded Chardonnay Sur Lie 2010.  Coffee was served with a Shiitake mushroom and chocolate cookie, paired with the Delheim Gewürztraminer.

I was lucky to sit at the same table as Schalk de Beer, and Spatz Sperling and his wife Vera.  Spatz Sperling is 81 years old, and is an icon in the wine industry, making his first wines 60 years ago on the farm which was originally owned by Hans Hoheisen since 1938, married to his aunt Adele, after whom the farm was named, and having created the country’s first wine route, being the Stellenbosch Wine Route with Frans Malan and Neil Joubert 40 years ago. When asked what changes he has seen in the wine industry over the years, he laughed, and said that it has just got better, and cellar buildings have become more attractive. Vera Sperling told us about the laws that governed wine tasting in early days – a minimum of 12 wines had to be bought, one had to receive a KC6 form as proof of a legal sale if one was stopped by the police, no wine was allowed to be bottled without a ‘white’ person present, and one had to buy wine from the cellar and bring it to the restaurant on a wine estate, as restaurants on wine estates were not allowed to sell wine.  Delheim was the first wine estate to serve food almost 38 years ago, serving a choice of cheeses and patés initially.  A year later Blaauwklippen and Hartenberg followed suit.

Delheim, Knorhoek Road, off R45, Stellenbosch.  Tel (021) 888-4607.  www.delheim.com.  Monday – Sunday. 

Nouvelle Mushrooms, Tel (021) 887-5593. www.nouvelle.za.net

Mushroom Academy, Tel (021) 881-3586.  www.mushroomacademy.com

Disclosure: All guests received an information pack, which also contained a bottle of Delheim Merlot 2007, and a punnet of Nouvelle Mushrooms, with a collection of pine needles and oak leaves from the farm.

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

Restaurant Review: Glen Carlou Restaurant full spectrum, from grapes to wine!

I experienced one of the cleverest wine marketing ideas when I had lunch at Glen Carlou Restaurant on Friday.  The Restaurant Manager Janine came to each table with a washed bunch of freshly picked Malbec grapes, so that one can experience the taste of a more unusual grape variety.   This brought the vineyard, in which we could see the Glen Carlou staff picking grapes below us, straight to the table, and stimulated an interest in tasting the wines after the lunch, even though I had decided against wine-tasting initially.

Glen Carlou has been owned by  Donald Hess for the last six years, and he is an entrepreneur with international interests, such as we have seen at Delaire Graff and Grande Provence – international owners of multiple properties around the world, and lovers of and investors in art.  Janine reminded every table about the Hess Collection art gallery, which is behind closed doors in an airconditioned room, containing some interesting works of art – not the place to bring one’s teenage daughter!   Hess has wine interests in Argentina, California, Australia and in South Africa.   The Hess Family Estates had its first beginnings in Switzerland in 1844,  when Johann Heinrich Hess founded a brewery in Berne.  The current owner Donald Hess grew the company, in that it diversified into mineral water, Valser Water becoming Switzerland’s leading water brand.  He loves wine and art, and married these two passions with his first wine estate purchase on Mount Veeder in the Napa Valley in 1978.  Then followed wine estates in Argentina (the highest vineyard in the world), in Australia, and then in South Africa, with the purchase of Glen Carlou (making wines since 1985).   Hess is one of the world’s major collectors of contemporary art representing the last fifty years, and his collection includes 1000 works by 65 international artists.  Hess only acquires pieces that challenge or touch him personally.  “When I have seen an art piece which keeps me awake over several nights, I know that this art piece has touched me deeply and this is one of my most important criteria to buy an art work”, he says in a profile on the Hess Art Collection.

The building is an all-in-one wine cellar (on the lower level) and one can see very little of the wine production side, save for a glass floor section allowing one to see some barrels below, tasting room, art gallery and restaurant.   One enters a lovely air conditioned room, which has the wine tasting counter closest to the door, and the rest of the space is taken up by a very spacious restaurant, with a small lounge section too.   It has a homely thatched roof ceiling.  The terrace has shading so that one can sit outside and enjoy the lovely view onto the vineyards below and the Paarl Mountains in the distance.  I could have sworn that I saw a little buck dashing from one vineyard to the other.  There is attractive white garden furniture outside, with a glass top and aluminium table.  The cork placemats and the old-fashioned wooden salt and pepper grinders seemed out of place with the international character of the wine estate (Peugeot is very in, I have noticed on my restaurant travels), and there is no table cloth, yet there is a material serviette, into which is rolled two forks and two knives, on the assumption that one will have a starter and a main course.  Two big glass containers contain olive oil (from House of Olives down the road) and balsamic vinegar (from Serena, according to the waiter).

I was seated by Janine, who was very friendly, but I felt her Capri pants to be out of character with the stature of this Hess winery.  The chef Hennie van der Merwe has been at Glen Carlou for about two years, and previously owned The Red Hen restaurant on Wildebraam outside Swellendam.   He has also worked at Umami in Stellenbosch, on the QE2, and on the Queen Mary.  I was surprised (and impressed) that I was welcomed by Georgie Prout, the Public Relations Manager, who recognised me from the Winestyle launch at Warwick a few months ago, she said.  She was very helpful in providing information about the other Hess wine farms. 

The menu is presented in a black leather menu holder, and in fact there are two menus.  While I had a look through the menus, introduced two weeks ago, the waiter brought two bread rolls (looked like mosbolletjies to me, but topped with sesame seeds), which again did not match the stature of the wine estate, in my opinion.  Each item on the menu has a Glen Carlou wine recommendation.   As I was just passing through, I ordered two starters, the first being a Caprese salad with Bocconcini (an imported buffalo mozzarella,  I was told), ‘baby plum tomatoes’, tiny drops of basil pesto, and rocket – the chef seems to like rocket, as both starters had lots of it on the plate, and it had a really bitter taste (R40).   It was served with two tiny triangles of toast (what is it with tiny toast triangles?  I had them at Mange Toute as well), which were not enough to eat with the cheese.  I would have preferred the basil fresh and not in pesto form.  Much more exciting was the seared duck breast served with duck liver mousse, and I loved the orange honey sauce that was served with it (R60).  I thought the rocket and grapefruit distracted from and clashed with the lovely duck and sauce, both being too bitter, even though they added colour to the starter.  I would like to see this dish become a main course, so good was the duck and sauce.  The duck liver mousse was on another tiny toast triangle.  Starters cost between R 40 – R65, and other options include smoked trout and asparagus, mussels, and an interesting sounding trio of Kudu carpaccio, steak tartar with poached quail egg and rooibos smoked springbok loin. 

Main courses are reasonable in price, costing R85 – R105, and include roasted pork fillet and mushroom fricassee, sirloin steak, roasted quail, kingklip, duck, and trout.   Georgie told me that Chef Hennie is known for his wonderful sauces.   The second menu has further options, mainly salads and burgers, costing R60 – R85.  The cappuccino (R16) took long to bring to the table, but was in a large cup, and very foamy.   It was while I was waiting for the coffee that Janine came with the bunch of grapes, so it served as a dessert.   Dessert choices are Malva pudding, Crème Brulee, and chocolate mousse, all costing a most reasonable R30,  ice cream at R12 a scoop, and a Boland cheese platter at R85 – they are not on the menu one receives on arrival, but on a menu list which includes side orders, drinks other than wines, and the Kiddies Menu.  

I had a large jug of farm water and lemon to drink, and was surprised at the saltiness of the water.  The waiter said something about putting lemon into the water because of that, but I did not understand this.  The wines are listed in a similar black leather holder.   I was very impressed that there was no mark-up on the Glen Carlou wines on the winelist at all!  This makes them very reasonable to order : Sauvignon Blanc (R18/R65), Tortoise Hill White (R12/R42),  Chardonnay (R25/R90), Quartz Stone Chardonnay (R25/R90), Pinot Noir (R36/R130), Tortoise Hill Red (R16/R49), Syrah (R34/R120), Zinfandel (R36/R130), Cabernet Sauvignon (R25/R90), Grand Classique (R34/R120), Gravel Quarry Cabernet Sauvignon (R80/R375) and The Welder (R22/R89).  In addition, one can buy Hess wines from Argentina (Colomè), Peter Lehmann (Australia) and the Hess Collection from California, ranging in price from R140 – R 395, at Glen Carlou.  I was encouraged via Twitter to try Glen Carlou’s Zinfandel, and having been to a Blaauwklippen Zinfandel tasting a week ago, I tried a small glassfull, and liked it very much.  Janine wanted me to know that the Zinfandel is seen as a ‘hobby wine’, and only 6000 bottles are produced.   She said that the Hess Zinfandel from Napa has a very different character to that of Glen Carlou, even though both have 15 % alcohol.   I then tried a small glassful of the 2006 Shiraz, and it is one of my favourites.  The winemaker is a low profile Arco Laarman, whose name I did not know – Janine said he worked alongside the previous cellarmaster David Finlayson, and has been at Glen Carlou for ten years.

The invoice came in a soft black leather holder, and I was irritated when the waiter came to my table with the credit card machine – I had not put down my card, was still having my grapes and water, did not show signs of leaving, and had no intention to pay by card.

As I drive past Glen Carlou whenever I go to Franschhoek, I will certainly pop in for lunch again.  I used to love their prawn salad, but that dish is not on the new menu.  There are a number of interesting dishes to try at Glen Carlou on future visits.  

Glen Carlou Restaurant,  Simondium Road (R 45), Klapmuts.  Tel (021) 875-5528.     www.glencarlou.co.za  (The new menu is not yet on the website.  Innovative is that recipes are listed on the website, but they are for dishes no longer on the menu).  Tuesday – Sunday.

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