As I was traveling in the first week of September, I was unable to attend the Blaauwklippen Blending Competition, having attended many of the competition events over the years, always a fun and educational lunch at the Stellenbosch wine estate. Continue reading →
Tag Archives: Karen Glanfield
First Checkers Virtual Twitter Tasting pairs Odd Bins and cheeses!
Last night we were a group of about 40 participating in the first Virtual Twitter Tasting of three Checkers Odd Bins wines, paired with a selection of cheeses from Checkers.
The secret of the Checkers Odd Bin is explained on the back label: ‘Every so often we manage to bring you the odd bin or two of wine from a famous wine farm. To be able to offer you these exceptional wines at a price far lower than what you would pay for them under their original labels, we have vowed to keep their origins a closely guarded secret. However, once the wine has been tasted, we are certain that its secret shall be revealed‘. The Odd Bin front labels look hand-made and appear hand-written, and the dominant information is the bin number.
The invitation to participate in the Twitter Tasting was received via e-mail from Checkers, the retailer having Continue reading →
Blaauwklippen’s 31st Blending Competition makes history!
Friday’s 31st Blaauwklippen Blending Competition event was not only a celebration of the enthusiasm and skills of wine clubs around the country, but also of the rejuvenation of Blaauwklippen, with a number of changes made with a new Tasting Room venue, the addition of a new Bistro with a new champion for it, a new Spirits Room, and a redecorated entrance and cellar function room. The Blending Competition made history with its most unusual outcome.
We were welcomed on a perfect function weather day on the lawn between the Tasting Room and the Manor House and Jonkershuis, a space I had never seen before. We were served Blaauwklippen’s Ons Sprankel wine, and canapés made by new Blaauwklippen Bistro owner and charcutier Steve Jeffery. They were served by dapper looking waitresses, wearing Bistro black outfits and cheeky hats, looking smarter than most restaurant staff I have seen
in a long time. They offered platters of spinach and feta phyllo pastry parcels, and mozzarella pesto roulades, which doubled up as the starters (I did not see the third canapé specified on the menu). Natalie Campbell told me that the Manor House is used for conferences and weddings, while the Jonkershuis is used for staff accommodation.
I had a chance to chat to Steve before we sat down, and he told me that he has been at the Old Biscuit Mill for the past nine years, selling his charcuterie products, having had a stand at Blaauwklippen’s Market at one stage too. Rolf and Steve had been talking for about two years about doing something jointly, and Continue reading →