Wine Village Hermanus

Oak Barrels...101

2012-02-17T06:45:00.000-08:00

The use of oak plays a significant role in winemaking and can have a profound effect on the resulting wine, affecting the colour, flavour, tannin profile and texture of the wine. Oak can come into contact with wine, in the form of a barrel, during the fermentation or ageing periods. It can be introduced to the wine in the form of free-floating oak chips or as wood staves (or sticks) added to wine in a fermentation vessel like stainless steel. The use of oak barrels can impart other qualities to wine through the processes of evaporation and low level exposure to oxygen.

The use of oak has been prevalent in winemaking for at least two millennia, first coming into widespread use during the Roman Empire. In time, winemakers discovered that beyond just storage convenience that wine kept in oak barrels took on properties that improved the wine by making it softer and in some cases better-tasting.

The chemical properties of oak itself can have a profound effect on the wine. Phenols within the wood interact with the wine to produce vanilla type flavours and can give the impression of tea notes or sweetness. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels of the wine as well as the aggressive wood flavours.

Since French oak must be split, only 20 to 25% of the tree can be utilized;

American oak may be serrated, which makes it at least twice as economical. It’s more pronounced oxidation and a quicker release of aromas help wines to loose their astringency and harshness faster; which makes this the wood of choice for shorter maturations - six to ten months. Because of American oak’s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins.

French oak, on the other hand, generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavours that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavoors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape variety employed.

Wine barrels, especially those made of oak, have long been used as containers in which wine is aged. Aging in oak typically imparts desirable vanilla, butter and spice flavors to wine. The size of the barrel plays a large role in determining the effects of oak on the wine by dictating the ratio of surface area to volume of wine with smaller containers having a larger impact. The most common barrels are the Bordeaux barriques style which hold 220 L followed by the Burgundy style barrel which hold 230 L.

New barrels impart more flavours than do previously used barrels. Over time many of the oak properties get "leached" out of the barrel with layers of natural deposits left from the wine building up on the wood to where after 3 to 5 vintages there may be little or no oak flavours imparted on the wine. The cost of barrels varies due to the supply and demand market economy and can change with different features that a cooperage may offer. In South Africa barrels can cost about R10 000 each. Due to the expense of barrels, several techniques have been devised in an attempt to save money. One is to shave the inside of used barrels and insert new thin inner staves that have been toasted.

Barrels are constructed in cooperages. The traditional method of European coopers have been to hand-split the oak into staves (or strips) along the grain. After the oak is split, it is allowed to "season" or dry outdoors while exposed to the elements. This process can take anywhere from 10 to 36 months during which time the harshest tannins from the wood are leached out. These tannins are visible as dark gray and black residue left on the ground once the staves are removed. The longer the wood is allowed to season the softer the potential wine stored in the barrels may be but this can add substantially to the cost of the barrel. In some American cooperage the wood is dried in a kiln instead of outdoor seasoning. While this method is much faster, it doesn't soften the tannins quite as much as outdoor seasoning.

The staves are then heated, traditionally over an open fire, and when pliable are bent into the shape of the desired barrel and held together with iron rings. Instead of fire, a cooper may use steam to heat up the staves but this tends to impart less "toastiness" and complexity to the resulting wine. Following the traditional, hand worked style a cooper is typically able to construct one barrel in a day's time. Winemakers can order barrels with the wood on the inside of the barrel having been lightly charred or “toasted” with fire, medium toasted, or heavily toasted. Typically the "lighter" the toasting the more oak flavour and tannins that are imparted. Heavy toast or "charred" which is typical treatment of barrels in Burgundy wine have an added dimension from the char that medium or light toasted barrels do not impart. Heavy toasting dramatically reduces the coconut note lactones, but create a high carbon content that may reduce the coloring of some wines. The toasting also enhances smokey and spicy notes that in some wines are similar to the aromatics of oil of cloves.

Although oak barrels have long been used by winemakers, many wineries now use oak wood chips for aging wine more quickly and also adding desired woody aromas along with butter and vanilla flavours. Oak chips can be added during fermentation or during aging. In the latter case, they are generally placed into fabric sacks and placed into the aging wine. The diversity of chips available gives winemakers numerous options. Oak chips have the benefit of imparting intense oak flavoring in a matter of weeks while traditional oak barrels would need a year or more to convey similar intensity. Critics claim that the oak flavouring from chips tend to be one-dimensional and skewed towards the vanilla extract with the wines still lacking some of the physical benefits that barrel oak imparts.

The use of oak powder is also less common than chips, although they are a very practical alternative if oak character is to be introduced during fermentation. Oak planks or staves are sometimes used, either during fermentation or aging. Wines made from these barrel alternatives typically do not age as well as wines that are matured in barrels.

Throughout history other wood types, including chestnut, pine, redwood, and acacia, have been used in crafting winemaking vessels, particularly large fermentation vats. However none of these wood types possess the compatibility with wine that oak has demonstrated in combining its water tight, yet slightly porous, storage capabilities with the unique flavour and texture characteristic that it can impart to the wine that it is in contact with.

Chestnut is very high in tannins and is too porous as a storage barrel and must be coated with paraffin to prevent excessive wine loss through evaporation. Redwood is too rigid to bend into the smaller barrel shapes and imparts an unpleasant flavour. Acacia imparts a yellow tint to the wine. Other hardwoods like apple and cherry wood have an off putting smell.

Fauna and Flora on our doorstep

2012-02-17T01:00:00.001-08:00

We are very excited that the tarring of the Hemel en Aarde road is starting this year.

New emphasis has been put on the rich wildlife in our area and how the roadworks will affect them. I am happy to report that a large project has been initiated to preserve the wildlife while roadworks are in progress.

The largest carnivorous plant in the world is called roridula or vlieëbos in Afrikaans. Dr Anina Lee, chairperson of Whale Coast Conservation says this plant grows right here on our doorstep, but the exact location is a closely guarded secret as it is so rare and endangered.

This plant can get up to two meters tall and its leaves are covered in hairs with sticky droplets with which they capture insects and even small birds.

But, surprisingly, the plants have no digestive enzymes to digest their prey, so why do they catch them? It was found that small bugs live on roridula in great abundance. The bugs hold their bodies away from the traps and, with specially adapted feet, they run at great speed over what would be a death trap for any other insect. These bugs roam the plants in search of food – insect food. When an insect is found, struggling helplessly against the stickiness, the bugs approach cautiously. The bugs probe with their probisci looking for a weak spot in the exoskeleton of the prey.

Each time the prey moves, the bug retreats, only to probe again and again. With each probe, a tiny amount of venom is injected and soon the prey succumbs and dies. Within half an hour black bugs fly in from close by and a massive seething scrum develops, vying for a place at the carcass, using their hind legs to lash out at rivals that get too close.

Soon the prey is reduced to a dry husk and the bloated bugs slowly disperse. But before they disperse, they defecate on leaves of roridula. The nitrogenrich faeces are fertilizer for roridula which can absorb the nitrogen straight through their leaves. So roridula does not need digestive enzymes – it has an army of living organisms to do the job of digestion.

Dr Lee says: “For more interesting facts about our weird and wonderful indigenous species, visit the Hermanus Flower and Eco Fair at the Fernkloof Nature Reserve in September.

Fire Hot Hermanus

2012-02-16T23:44:00.001-08:00

The last thing you need is a fire on your farm just before harvest time!

Thick clouds of smoke enveloped Stanford and Hermanus over the first weekend in February 2012 as a massive bush fire raged out of control on the Klein River Mountains.

The fire, which started in Tesselaarsdal, was fanned by strong winds and dry fynbos and quickly spread from farm to farm.

Residents and volunteers from as far afield as Caledon and Hermanus raced around the hamlet trying to keep the fire from consuming any houses.

Reinard Geldenhuys, head of Fire and Rescue in the Overberg, said several firefighters and a helicopter battled to quell the flames.

By midnight on the Saturday an ominous orange glow filled the night sky on the mountains above Stanford. By the Sunday morning the fire was raging on the Sir Robert Stanford wine estate and quickly spread to neighbouring farms.

Farmers from the district and dozens of volunteers pitched in to keep the fire from spreading to the vineyards.

Jan and Madré Malan, owners of Sir Robert Stanford, said they were overwhelmed by the amount of support they received.

“Everyone, neighbours and strangers, pitched in to help save the vines. We are planning on starting the harvest in the new week, and we are so grateful for all the help we received,” Madré said.

Charlie and Julie Crowther, owners of the Glen Oakes farm, said two of their pigs were caught in the fire. “Their skin was burned off. The one burned to death, and we had to shoot the other,” Charlie said.

Riaan Jacobs, head of Overstrand Fire and Rescue, said he suspects the fire started after a homeowner burned the grass around his house to clear it. The wind picked up, and the fire could not be stopped.

The Crowthers said it was like an avalanche coming down, with nowhere to run. “The fire burned 80% of our farm. Even though we lost two pigs, we are very thankful to all involved in coming to our rescue to prevent a very ferocious fire from destroying our home, the rest of our livestock, irrigation systems and infrastructure.”

CapeNature, Working on Fire, Overstrand Fire and Rescue, Overberg Fire and Rescue, farmers, their workers and members of the public worked non-stop for four days to bring the fire under control.

Some six fire trucks, a helicopter, 30 members of Fire and Rescue and countless members of the public fought against the fire.

Reinhard Odendaal, winemaker at Walker Bay Vineyards and Birkenhead Brewery, said his eyes were still red, and he still smelled like a barbecue after helping to fight the fire continuously for more than 24 hours.

Approximately 15000 hectares of fynbos were destroyed, but thankfully no structures or lives were lost.

Janine van der Riet and De Waal Steyn

Source: Hermanus Times

Wine Village gives back

2012-02-14T04:41:00.005-08:00

Wine Village has over the years participated in and hosted numerous charity events in and around Hermanus.

The latest project is a charity concert by a very gifted cellist Francois le Roux.
The HA!Man is a multi-artistic cellist, with a unique and modern approach.
Francois performs around the globe through performance events, workshops and collaborative projects. This is a very special way to spend a Sunday afternoon in aid of a good cause.
http://www.hamanworld.com/

Camphill School is an independent residential and day school for children and young people with special needs, situated in the beautiful Hemel en Aarde Valley near Hermanus. The School is part of the international Camphill Movement and aims to create and maintain a therapeutic community in which children and young adults with special needs can live, learn and work with others in healthy social relationships based on mutual care and respect.
http://www.camphill-hermanus.org.za/school.php

The proceeds will go directly towards covering the costs of vulnerable learners whose parents are not able to pay their school fees.

Ha!Man to perform in Hermanus in aid of the Camphill School
Where: Wine Village courtyard garden
When: 4 March 2012
Time: 15:00
Ticket: R150 per person which includes a light meal and a glass of wine.
Tickets are available at Wine Village, Hemel en Aarde Village, Hermanus

For more information:
winevillage@hermanus.co.za
028 316 3988.
More about Camphill:

Camphill School is required to fundraise in the region of R2.5m per annum to cover its running costs. We receive a grant from the Western Cape Education Department, which partially covers tuition costs. We do not receive government funding for our boarding houses. This is the area where we need the most financial support.

An independent residential and day school for children and young people with special needs, situated in the beautiful Hemel en Aarde Valley near Hermanus. The School is part of the international Camphill Movement and aims to create and maintain a therapeutic community in which children and young adults with special needs can live, learn and work with others in healthy social relationships based on mutual care and respect.

The School follows the guidelines of Waldorf Education. The curriculum aims to cultivate the whole human being through responding to the various developmental stages the growing child experiences. Subjects are presented in a creative, artistic way and learners are involved in activities related to the content such as drama, movement, painting, drawing, modelling. Most subjects, e.g. History, Mythology, Geography, Botany and Sciences, are covered in block periods of several weeks. These lessons are referred to as Main Lessons. Subjects requiring practice and the development of certain skills, e.g. numeracy or literacy, are not taught in blocks.

In the younger classes there is an emphasis on working with movement and developing the imagination through stories. The emphasis shifts as the children grow older, and more formal subjects are introduced, such as history, geography and science. The children are grouped in classes according to their ages and are supported by class helpers and assistants as necessary. The content of the lessons is made accessible to each learner as best as possible, for instance, by providing sensory experiences and other activities related to the content.

The school week begins on a Monday with the School Assembly, where the whole school gathers to hear some music, to sing and to hear about a particular theme. The birthdays of the week are announced, so the whole community can prepare for these special events.

There is a strong rhythm within a regular day in Camphill and this is maintained during school time. The school day starts at 9am, usually with rhythmical activities involving movement. This is followed by the Main Lesson for the whole class after which the learners have a snack and a break, normally spent outside on the playground. The rest of the morning the children usually work in smaller groups based more on their individual needs. In these lessons the activities cover sensory work, movement, craft work, life skills and basic skills, as appropriate. The school morning ends at 12:30 when the children return to their houses for lunch and a rest period. After this, school continues until 4pm when the boarders return to their houses while the day learners are transported home in the School's buses.

When possible, the class teacher remains with his or her class over a number of years, providing continuity and security for the pupils. Class assistants, specialist teachers and therapists support the class teacher with individual and small group activities and when necessary.
Read more: http://www.camphill-hermanus.org.za/school.php

More about Ha!Man:

Francois le Roux, a.k.a. the HA!Man enchants and astonish audiences the world over with his cello, original electronic accompaniments, keyboard, voice and dances. His music reflects his Southern African roots and his spontaneous approach challenges conventional ideas in both the serious and commercial music environment. He has created numerous soundtracks for plays, films and poetry performances and his talents brought him distinguished appointments such as music direction for the South African National Woman of the Year Gala (2001, 2002) and the 2004 "Ukkasie" Festival's Royal Albert Hall event in London. Touted as one of South Africa's top musical talents and a groundbreaking cellist/music creator, he operates independently, traveling about 80 000 km a year by car. He coined the term HA! to express the spirited way in which he conducts his performances.

A formal background gave way to a career starting with spontaneous cello street performing, followed by an experimental stint of four years, backpacking through South Africa and exploring various other forms of expression. He is currently managing a full schedule of performances, workshops and creative projects, keeping in touch with an extensive database of contacts through his newsletters and web site (www.hamanworld.com). His profile in South Africa has recently been lifted by major articles in both the Rapport and Sunday Times (biggest weekly papers) and a television profile broadcast on Kyknet's popular arts programme "Kwela."

Veteran critic Colin Lang summed up the HA!Man experience as such: "Overall, the very fresh sound of original melodic invention and pulsing rhythms is utterly absorbing, as is his attractive and expressive body language and voice. His personality comes across as one that is profoundly thoughtful, musically lucid and thorough and showing sustained love of all creativity." Visit www.hamanworld.com for more.
The HA!Man (Francois le Roux) was transformed over two decades from being a cellist-pianist with a classical background into a world-traversing spontaneous performer. Years in an artistic wilderness shaped his 'three-dimensional' mind-set towards music, dance and writing that captures true emotional flow. In his multi-layered shows and inspirational workshops, people from all walks of life find high levels of skill meeting an openness towards creative interaction. Based in South Africa, he self-manages a prolific output and itinerary, active with both public and private engagements and increasingly, independent HA! events.

Kwêla youtube http://www.youtube.com/watch?v=zpelbXDSgkE

Wine Discovery Evenings with Wine Village

2012-01-30T06:11:00.002-08:00

In 2011 Paul visited some wine clubs and corporate companies in Gauteng to share his passion and vigour for wine with some very eager like-minded people.

It was fun evenings with a lot of mind enriching power! The wines Paul selected to present was new, rarely seen or heard of wines and all selected for rare qualities, unique vino expressions and above all, value for money.

Paul is planning 2012 with enthusiasm and invites interested Wine Clubs and Wine Tasting Groups to reply and book a date.

Bloemfontein and Welkom: May 15, 16, 17.

Gauteng: May 21, 22 & 24 and June 6, & 7

Pretoria: June 11, 12, 13, 14, 25, 26, 27, & 28

Rules of engagement:

Paul will present at least 6 wines, a fortified wine and a brandy or spirits.
Presentations are free and wines can be bought at cellar door prices
20 Pax minimum with 100 the maximum.
06:30 to 21:00 [a post presentation meal would kindly be accepted but not compulsory]
You have to supply tasting glasses, spittoons, water jugs and biscuits.
For more than 80 pax he would need a PA system with preferably a roving microphone.
You may mix a 12 btl case with no less than 3 btl of a kind. Port and spirits may be 1 of a kind.
We will supply full tasting notes on all wines tasted and created order forms to assist the compilation of a mass order.
Payment must reach Wine Village within 7 days and wine will be delivered within 14 days of receiving your order.

Wine Village has for the past 14 years mesmerized wine lovers from around the world with its’ large variety of sought after South African wines. Paul has presented wines around the world and has a passion to share his knowledge with people. He believes it should be well worth, informative and above all fun!

It is fun, informative and an entertaining way to appreciate South Africa’s great wealth of wine.

Olive Oil

2012-01-24T05:08:00.001-08:00

The first Olive tree in the Cape was planted by Jan van Riebeeck in 1661 on his farm in Boschheuvel. That was only the beginning of the Olive Oil industry in

South Africa. In 1907 a farmer from Paarl received a gold medal for the “finest olive oil produced in the British Empire” at the London Show.

An Italian immigrant, Ferdinando Costa, then decided to import numerous olive cultivars. Today we have more than 300 olive growers in

South Africa.

The Overberg is doing extremely well with Olive Oil. Adamskloof recently won double gold at the SA Olive awards, Gabrielskloof got awarded with gold, others in our area include Barton, Hamilton Russell, Southern Right, Stanford Hills and Hermanuspietersfontein to name but a few.

Classification of Olive Oils and Olive Oil Terminology

Extra Virgin Olive Oil

Free acidity (measured as oleic acid) below 0.8% with no organaleptic defects. This is the best Olive Oil you can buy. But beware, just like you get better and poorere wines – not all Extra Virgin Olive Oils are equal.

Fine Virgin Olive Oil

Free acidity below 2%

Virgin Olive Oil

Free acidity below 3.3%

Lampante Virgin Olive Oil

Free acidity above 3.3% but is not fit for consumption.

Refined Olive Oil

btained from virgin olive oil (such as Lampante) by refining methods which do not lead to alterations in the initial glyceride structure. This oil is often called Pure Olive Oil.

Olive Oil

Consists of a blend of virgin olive oil fit for consumption (not Lampante) and refined olive oil.

Olive Pomace Oil

Formerly known as olive residue oil. This is oil which is produced by chemically treating the press-cake after initial pressing to extract remaining oil. This crude oil can then be further refined chemically to reduce acidity and it is often blended with virgin olive oil to restore some colour and flavour.

The colour of the oil is not really a good indicator of the quality, but rather of when the fruit were harvested. Early in the season the oil of most cultivars tends to be a darker green and later in the season it is more yellow.

How to store your oil

If properly stored, olive oil keeps longer than other edible cooking oils. Olive oil will stay fresh longest if it is kept in an airtight glass container, in a cool cupboard. It should never be kept in the fridge, as it will become thick and cloudy. If this happens, remove form the fridge and it will return to normal.

Tasting

Extra Virgin Olive Oil is chosen for its taste because it is used to add flavour and enhance the taste of your food.

By learning more about good quality olive oil and a good tasting technique it is possible to reawaken our senses and make a better choice when buying olive oil.

Principles of tasting

Strictly speaking taste refers to those sensations perceived by the tongue. However, taste is also influenced by the reaction of the mucous membranes, by the flavour perceived after swallowing and by the mouth-feel or texture of the item. The harmony of the various taste components is very important.

However, remember that freshness is paramount.

The senses

Sight is not the important one of the important senses when tasting. What you see can be misleading. When olive oil is professionally tested, the colour is deliberately removed from the equation by placing the sample in blue glasses.

The sense of smell is the most important sense in tasting. It is also the most sensitive. We can also differentiate between a considerable number of different aromas. With the sense of smell we will be able to perceive most of the fruity and green notes. It is important to remember that we can perceive combined aromas.

Bitterness and pungency are the main attributes to be noted while tasting. Some tasters tend to confuse bitterness with pungency. The former is always perceived on the tongue and the latter usually further back in the throat.

Precautions

Peppery and bitter tastes and especially off-flavours, makes the mouth very sensitive, therefore it is best not to taste more than six oils in one session. If you start the tasting session with a strong and overpowering oil subsequent oils tend to taste stronger than they really are.

To decide the order in which they should be tasted, it is important to screen the oils first by their aroma. Taste the milder oils first, followed by the more robust oils. Oils with obvious defects should be tasted last.

Always refresh your mouth between each tasting with sparkling water or a slice of apple.

Perfumes, deodorants, sweets, drinks like coffee, eating and smoking should be avoided at least 30 minutes before and during the tasting. Avoid washing your hands with perfumed soaps and don’t use perfumed hand lotions before a tasting session.

Use separate tasting glasses for each sample and taste the oils in a clean, light and airy environment.

Taste with a friend, make notes, compare and have great fun!

Ready to taste

Pour about a teaspoon or 5ml of oil in a glass and rotate the glass to wet the sides fully.

Warm the sides of the glass with the palms of your hands to allow the aromas to escape into the glass. Cover the top of the class with your other hand to contain the aromas in the glass.

After about one minute take the top hand off and bring the oil as closely as possible to your nose. Slowly inhale deeply two or three times in succession, making a mental note of the bouquet is it fresh or is there a trace of rancidity?

Smell

First note the intensity of the aroma and assess the distinctive fresh olive fruitiness. The first impression is often the most distinctive and should be remembered. Other aromas are then sorted and noted. A good quality, fresh oil should exhibit firstly a definite olive-fruity aroma, followed by pungent, green and bitter (and other desirable) aromas.

The stronger the flavour of the oil, the longer you’ll need to wait before the next tasting. One or two sniffs should be sufficient to recognise a succession of smells which recall other familiar aromas. If necessary, repeat after about a minute.

Taste

Take a small sip of approximately 2 to 3 ml. Roll the oil over the tongue and round the mouth, distributing the oil throughout the whole of the mouth. This is very important, because the perception of the four primary tastes (sweet, salty, acid and bitter) varies in intensity depending on the area of the tongue, palate and throat.

With your lips semi-closed, inhale rapidly two or three times in succession to spray the oil onto your tongue and palate. The intake of air helps to release the volatile aromas, allowing them to pass up the nasal passages.

Memorize the flavours, and then spit the oil out. If necessary, repeat the tasting, but only after you’ve rinsed your mouth with clean water.

Rinse

When you are finished tasting spit the Oil out. Clean the mouth with water and apples. That will enable you to taste multiple oils without compromising your judgement.

Personal preference

The first and more important rule is: What you think is good is good. Olive oil is best chosen as you would choose a wine, by personal preference.

There is no right or wrong when choosing a good quality olive oil. Some people prefer light sweet oils; others prefer punchy oils with plenty of peppery notes, or choose two or even three different styles of oil for different culinary purposes.

Raw Honey

2012-01-23T03:13:00.001-08:00

Raw honey has grabbed our attention...not only because of its health qualities but did you know they make wine from honey?

Mead is also called honey wine. It is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash, which is strained immediately after fermentation. Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops (which produce a bitter, beer-like flavor). The alcoholic content of mead may range from about 8% to 18%. It may be still, carbonated, or naturally sparkling, and it may be dry, semi-sweet, or sweet. Mead is known from many sources of ancient history throughout Europe, Africa, and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory.

Raw honey with its many health benefits is our topic today.

Long before drugstores pushed honey into the realm of folk remedy, it was used worldwide in the most acute of applications. The earliest recorded medical texts describing the use of honey are from Egypt, more than 4,000 years ago; as well as being used to treat burns and wounds, it was employed to calm diarrhoea and inflammation. In World War I, doctors mixed honey with cod-liver oil to treat injured soldiers. Honey fell out of favour as a go-to antibiotic quite recently---during the Second World War, when the pharmaceutical industry came to power.

Truly raw honey, as it remains in its original, fresh-from-the-hive form, is a much richer source of nutrition than the pasteurized form. For one, it retains all of its original enzymes (which are part of what makes it such a potent anti-infective), as well as a wide range of vitamins and minerals (calls micronutrients). The micronutrient content of honey varies depending upon the flowers the bees used to make it, so bees that aren't constrained to a single flower (clover honey, for instance) produce more nutrient-rich honey.

Raw honey is relatively easy to identify. First, smell it to be sure that it has a strong, distinct honey smell. Pasteurized honey has had much of its "stuffing" knocked out of it by means of heat-processing, and has a much weaker scent. Second, look along the top of the (ideally glass) bottle. Are there bubbles? If there are, it still contains the honey's natural surfactant, which would have been removed by pasteurization. If you're still unsure, put it in the coldest part of your fridge and wait a few hours. If it freezes, it almost certainly contains added sugar or preservatives---raw honey won't freeze in the fridge.

Honey supports healing and calms inflammation. As such, it's quite useful in a wide array of applications. A potent natural antibiotic, physicians have topically applied raw honey to wounds since the dawn of recorded history. It calms allergy symptoms, soothes gastrointestinal distress, heals stomach ulcers, lessens insomnia, and is even a useful tool to eliminate bedwetting. Many herbalists and naturopaths advocate the use of raw honey, applied directly to the skin, to aid in the healing of (and prevent scarring in) surgical wounds and burns.

The reason that honey is subjected to pasteurization in so many cases is that there is a slight danger inherent in consuming it; however, this danger is eliminated if one sources one's raw honey locally, from an organic farmer. Since the honey-producing bees harvest the nectar directly from flowers, any chemical that the flowers have been subjected to will make its way into the honey. Organic practices null this risk. Furthermore, tiny levels of botulism spores occasionally make their way into raw honey; if fed to an infant, the spores can grow in their immature digestive tracts and release a toxin.

Here are some more ways to utilize the healing power of honey:

BURNS - Apply freely over burns. It cools, removes pain and aids fast healing without scarring. Apart from being a salve and an antibiotic, bacteria simply cannot survive in honey.

BED WETTING - A teaspoon of honey before bed aids water retention and calms fears in children.

INSOMNIA - A dessertspoon of honey in a mug of warm milk aids sleep and works wonders.

HYPERACTIVITY - Replace all use of white sugar with honey. White sugar is highly stimulating with no food qualities. Honey provides the energy without the "spike."

NASAL CONGESTION - Place a dessertspoon of honey in a basin of water and inhale fumes after covering your head with a towel over the basin. Very effective!

FATIGUE - Dissolve a dessertspoon of honey in warm water or quarter honey balance of water in a jug and keep in the fridge. Honey is primarily fructose and glucose, so it's quickly absorbed by the digestive system. Honey is a unique natural stabilizer: Ancient Greek athletes took honey for stamina before competing and as a reviver after competition.

FACIAL DEEP CLEANSER - Mix honey with an equal quantity of oatmeal, and apply as a face pack. Leave on for half an hour, then wash it off. Great as a deep cleanser for acne and other unwanted blemishes.

POOR DIGESTION - Mix honey with an equal quantity of apple cider vinegar and dilute to taste with water. This is also wonderful for the joints – and promotes weight loss.

HAIR CONDITIONER - Mix honey with an equal quantity of olive oil, cover head with a warm towel for half an hour then shampoo off. Feeds hair and scalp. Your hair will never look or feel better!

SORE THROATS - Let a teaspoon of honey melt in the back of the mouth and trickle down the throat. Eases inflamed raw tissues.

FOR STRESS - Honey in water is a stabilizer, calming highs and raising lows. Use approximately 25 percent honey to water.

ANEMIA - Honey is the best blood en icher by raising corpuscle content. The darker the honey, the more minerals it contains.

FOOD PRESERVATIVE – If you replace the sugar in cake and cookie recipes with honey, they'll stay fresher longer due to honey's natural antibacterial properties. Reduce liquids in the mixture by about one-fifth to allow for the moisture present in the in honey.

BABY'S BOTTLE - Four teaspoons of honey to a baby's bottle of water is an excellent pacifier and multivitamin additive. If the baby's motions are too liquid, then reduce the honey by half a teaspoon; if too solid increase by half a teaspoon. (Caution: Don't give raw honey to babies under 1 year old; it's just too rich.) For teething, honey rubbed on a baby's gums is also a mild sedative and anaesthetic.

OSTEOPOROSIS – Research has shown that a teaspoon of honey per day aids calcium utilization and prevents osteoporosis – probably not a bad idea for anyone over 50.

LONGEVITY - The most long-lived people in the world are all regular users of honey. An interesting fact, yet to be explained, is that beekeepers suffer less from cancer and arthritis than any other occupational group worldwide.

MIGRAINE - Use a dessertspoon of honey dissolved in half a glass of warm water. Sip at the start of a migraine attack, and, if necessary, repeat after another 20 minutes.

CONJUNCTIVITIS - Dissolve honey in an equal quantity of warm water. When cooled, apply as a lotion or eye bath.

COUGH MIXTURE – Combine 6 ounces (170 grams) liquid honey, 2 ounces (55 grams) glycerine and the juice of two lemons. Mix well. Bottle and cork firmly, and use as required.

Raw honey may become granulated, as some does after a week and another maybe only after several years. If the granulations bother you, simply place the honey into a pan of hot water (not boiling) and let it stand until becoming liquid again.

The heat is on!

2012-01-18T07:02:00.001-08:00

With the heat waves we have been experiencing the past view weeks, everyone is asking how this will affect the harvest…when a sudden rise in temperature occurs the grapes are forced ripe and the sugar content rises.

South Africa

we typically harvest from February to April.

During this period, growers closely monitor the development of the grapes. At the most basic level, as the berries ripen, they become sweeter. The acidity levels decrease and the sugars, which will be fermented into alcohol, increase; the more sugar in the grapes, the higher the potential alcohol level of the wine. In addition, in red grapes, the skin color begins to intensify in darkness. Flavour compounds develop, showing more fruit and fewer vegetal characteristics, and the tannins—compounds found in skins, stems and seeds that contribute to texture and structure—soften.

The weather has a tremendous impact on how the grapes in a given year will behave in a bottle of wine. For starters, the ideal weather for growing grapes includes a winter that is cool with good moisture. However, once spring hits heavy moisture is “discouraged” and throughout the summer cool nights with moderate days is the goal. During the actual harvest, wineries are praying for dry weather to bring the grapes home.

Heat waves shorten the ripening time of the grape leading to pronounced sugar ripening rather than phenolic ripening (a sudden increase in heat causes the sugar levels in the grape to rise faster than usual). This results in lower acid levels and hence higher pH levels. On the other hand phenolic ripeness increases with more time on the vine. However grapes need to be picked at the correct degree balling (a measure of sugar levels in the grape) in order to ensure the consequent alcohol level is where it needs to be.

Acids are very important structural components of wine. If a wine is too low in acid, it tastes flat and dull. If a wine is too high in acid, it tastes too tart and sour. Usually, the winemaker can easily manipulate the acidity.

Grapes grown in warmer climates have lower acidity than grapes grown in cooler climates.

The warmer the climate the higher the sugar content of the grapes.

In summary, warmer climates result in high sugar and low acid whereas cooler climates result in low sugar and high acid.

Winemakers may test grape juice, from a sampling of grapes across different parcels of a vineyard, in a lab to check pH and Brix (a measurement of sugar) to help them determine how ripe the grapes are. But they’ll also head into the vineyards regularly—sometimes daily—to taste and examine the grapes in the weeks leading up to harvest. They’re checking for what's referred to as phenolic maturity or physiological ripeness—gauging the intensity and character of flavours and the quality of the tannins. They'll look at skin thickness, berry texture, seed colour and texture and whether the stems have turned from green to brown. Ultimately, winegrowers are seeking a good balance between the sugars, acidity, tannins and flavour compounds.

Wineries want to get the grapes to crush, where the grapes are not “smashed” but “gently split” so that the juice starts to flow, as quickly as possible. Great pains are taken to escalate the process, while keeping the grapes from becoming too warm during the transport from vineyard to the crusher. For example, many grape varietals are cut from the vine in the cool, early morning hours.

If you harvest too soon, you will probably end up getting a wine too low in alcohol content (there won't have been enough sugar to convert to alcohol). These wines will be "thin." If you delay harvest, there may be too much sugar, which leads to too low acid content. This also affects the taste (and the aging possibilities) of the wine.

Depending on the grape variety, region and wine style, the ripening process can last anywhere from 30 to 70 days. Some grapes, like Tempranillo, ripen quickly. Others, like Petit Verdot, ripen long after other varieties are being transformed into wine. As for regions, cooler climates, like Hermanus, typically have longer ripening cycles, while hotter ones, like Robertson, have shorter cycles.

As harvest nears, growers follow weather reports very carefully to stay ahead of sudden changes. Heat waves, excessive rain and even frost can ruin a crop. A year's worth of hard work can be wiped out by a hailstorm days before picking. Sometimes a grower is forced to pick early rather than risk losing his crop or needs to leave grapes hanging longer than expected to dry out and regain balance after heavy rain.

The date of harvest is rarely ever the same from one year to the next, so winegrowers must call it as best they can. Pick too early, and tannins may be "green," or bitter and underdeveloped. Pick too late and the sugar levels may get too high, resulting in a flabby, unbalanced wine.

Finally, the style of wine being made also influences the time of harvest. In sparkling wines, high acidity is desirable, so the harvest is early. In dessert wines, by contrast, it's the sugar that counts and, thus, a late harvest.

Gin

2011-11-13T05:08:00.001-08:00

Prepared to be blown away by this amazing, truly South African, gin!

Jorgensen’s gin is handcrafted in small batches from fine traditional as well as contemporary African aromatic botanicals, featuring wild harvested tuscan juniper, angelica, orris and calamus roots, naartjie, cape lemon and cumcuat, grains of paradise, rare African ginger, exotic ohondua, coriander apricot kernels, liquorice, cardamom, nutmeg and clove.

This exception-to-the-rule gin is hand crafted in tiny batches in a copper pot still. The botanicals for each batch are suspended in the still above the purest wine spirit to bathe in its vapours. This gentle bathing gives the gin delicacy and finesse appreciated by almost nobody as they only make small amounts for one-in-a-million individuals.

You can taste and buy Jorgensen's Gin at Wine Village.

Please email us for further enquiries.

Bubbly

2011-11-13T03:13:00.002-08:00

Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage.

Sparkling wine is wine with enough levels of carbon dioxide to make the drink bubbly. Sparkling wine produced in the Champagne region of France is called champagne.

Methode Cap Classique (MCC) denotes a South African sparkling wine made by the traditional Champagne method. Sauvignon Blanc and Chenin blanc have been the traditional Cap Classique grapes but the use of Chardonnay and Pinot noir have been on the increase.

The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection.

The most common method used in France for producing is by ‘methode champenoise’ or the champagne method. This process basically consists of the secondary fermentation happening in the bottle. After the primary fermentation and bottling certain amount of selected yeast and sugar are added in the bottle and it is closed with a crown cap. The wine is then left to age for a minimum prescribed period. On completion of this period the bottled are taken out and placed in special racks at a 45 degrees angle. They are taken out every few days and slightly shaken and then replaced in the racks at a slightly steeper angle. This process continues till the bottles are pointing straight down. This process ensures that the sediment of the yeast settles in the neck. The neck is then frozen and the cap removed pushing the sediment out. The bottle is quickly topped up and corked.

The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties.

The cork flies at such speeds when released because of the pressure built up behind it.

The second fermentation process of champagne, also known as, en triage is where the pressure is built up. During the second fermentation process of champagne, cane sugar and yeast is added to each bottle. The cane sugar and yeast produces alcohol and carbon dioxide, which is the source of the pressure in the champagne. This is also the reason why all champagnes have extremely thick corks.

The pressure of champagne varies from different champagnes. The sources I encountered ranged the pressure of champagne from 4 to 6 atmospheres.

A pressure of this magnitude is only seen from double-decker bus tires and champagne.

Ambeloui

2011-11-13T01:38:00.001-08:00

We do not need a reason to drink bubbly...especially not when Ambeloui is concerned!

Chardonnay and Pinot Noir vines were planted at Ambeloui, situated in the picturesque valley of Hout Bay, in September 1995 when the Christodoulou family moved from Pretoria to settle in Cape Town. The house and wine production facility with maturation cellar surrounded by a garden of lavender and roses was established in 1996.

The cellar produces only Methode Cap Classique, a bottle fermented sparkling wine in the true Champagne tradition. Grapes are harvested primarily from their own and other vineyards in the maritime climatic valley of Hout Bay, supplemented by a limited quantity from the cool areas of Elgin. Harvesting takes place in late January and early February and carefully timed for optimum berry maturity and balance. Winemaker Nick and his assistant winemaker Alexis, together with the cellar staff of Alfred and David attend to the production, while Ann manages the sales and marketing.

The mainly hand operated specialist equipment used in the cellar was imported from France and Italy. Riddling still takes place in traditional wooden riddling racks and disgorgement is meticulously managed to produce the hand crafted fine wines offered by Ambeloui. In a normal year 7000 bottles are produced and aged on the lees for 2 to 3 years before release.

Ambeloui is very proud of its bubbly and as the label says “enjoy every drop…you never know if you will find another bottle.”

To enquire about Ambeloui please click here.

Platter's South African Wine Guide

2011-10-12T06:40:00.000-07:00

South Africa’s first and still best-selling wine annual, Platter's Guide is the comprehensive, up-to-date and authoritative guide to who's who and what's what in the winelands. Featuring hundreds of producers, negociants and brands, and thousands of individual wines, Platter's Guide packs everything you need to know about the South African wine scene into an informative and entertaining format.
The Platter star ratings gives you a good indication of what to expect from a wine, where five stars is the highest rating a wine can get.

Congratulations to the following producers:

The Platter Five star wines for 2012

Cabernet Franc

• Warwick 2008

Cabernet Sauvignon

• Boekenhoutskloof 2009

• Graham Beck Chalkboard #3 2007

• Stark-Condé Three Pines 2009

Pinot Noir

• Chamonix Reserve 2010

• Newton Johnson Domaine 2010

• Oak Valley 2009

Shiraz/Syrah

• Boekenhoutskloof Syrah 2009

• Fairview The Beacon 2008

• Mont Destin Destiny 2007

• Mullineux Syrah 2009

• Saxenburg Select 2007

Red Blends

• Bouchard Finlayson Hannibal 2010

• De Toren Fusion V 2009

• Glenelly Lady May 2009

• La Motte Pierneef Shiraz-Viognier 2009

• Meerlust Rubicon 2007

• Miles Mossop Max 2008

• Sadie Family Columella 2009

Chardonnay

• De Wetshof The Site 2009

• Jordan CWG Auction Reserve 2010

Chenin Blanc

• Beaumont Hope Marguerite 2010

• Diemersfontein Carpe Diem 2010

• Vins d’Orrance Kama 2010

Grenache Blanc

• KWV Mentors 2010

Sauvignon Blanc

• Graham Beck Pheasants’ Run 2011

• Hermanuspietersfontein No 5 2010

• Kleine Zalze Family Reserve 2010

• Steenberg CWG Auction Reserve The Magus 2010

• Strandveld 2010

White Blends

• Fable Jackal Bird 2010

• Flagstone CWG Auction Reserve Happy Hour 2009

• Mullineux White Blend 2010

• Nederburg Ingenuity 2010

• Tokara Director’s Reserve White 2010

Méthode Cap Classique Sparkling

• Colmant Brut Chardonnay NV

• Topiary Blanc de Blancs Brut 2009

Natural Sweet

• Badsberg Badslese 2009

Dessert Wine Unfortified

• Boekenhoutskloof Semillon Noble Late Harvest 2008

• Fleur du Cap Noble Late Harvest 2010

• Mullineux Straw Wine 2010

• Nederburg Edelkeur 2010

• Nederburg Eminence 2010

Port

• Boplaas Cape Vintage Reserve 2009

• De Krans Cape Vintage Reserve 2009

Veritas

2011-10-12T05:43:00.000-07:00

After almost two decades the Veritas Awards has earned its reputation as one of South Africa’s most authoritative and credible competitions for market ready wines. The Awards with its coveted Veritas emblem, has become synonymous with top quality wines. The results are trusted implicitly when international as well as local wine buyers use them to assist in their buying decisions and also when the ordinary wine lover simply selects a bottle from the shelf to enjoy with dinner.

The first National Bottled Wine Show in South Africa was introduced by the SANWSA in 1990 and renamed the Veritas Awards from 1991.

Gold and double gold awards are of significant value to the wine industry as well, as it offers a prestigious image for the wine, winery and winemaker and contributes to growth in sales.

Veritas is the only wine competition in South Africa for the industry by the industry and there is no commercial gain for the organisers, the South African National Wine Association (SANWSA).

VERITAS RESULTS 2011

DOUBLE GOLD AWARDS

Alvi's Drift Muscat de Frontignan 2010

Anura Merlot Reserve 2008

Babylon's Peak Shiraz/Carignan 2009

Bon Courage Blanc de Blanc Jacques Bruére 2006

Bon Courage Red Muscadel 2011

Boplaas Cape Tawny Port N/V

Boplaas Cape Vintage 2009

Boplaas Tawny Port Reserve 1997

Boschendal Grande Cuvée Brut 2007

Buitenverwachting Gewürztraminer 2010

Cederberg Five Generations Cabernet Sauvignon 2009

Delaire Cape Vintage 2009

Delaire Chenin Blanc 2010

Flagstone Music Room Cabernet Sauvignon 2009

Flagstone Writer's Block Pinotage 2009

Fleur du Cap Chardonnay Unfiltered 2010

Flight of the Fish Eagle N/V

Graham Beck Chalk Board Series #3 Cabernet Sauvignon 2007

Groot Constantia Gouverneurs Reserve 2009

Hidden Valley Land's End Syrah 2008

Jordan The Outlier Sauvignon Blanc 2009

Kanonkop Pinotage 2008

Kanonkop Pinotage 2006

KWV 15 Jr N/V

KWV Cape Classic Tawny Port N/V

KWV Muscadel LBV 1930

KWV The Mentors Petit Verdot 2009

KWV The Mentors Sauvignon Blanc 2009

Nederburg Private Bin Edelkeur NLH 2003

Nederburg Private Bin Eminence 2010

Nuy Rooi Muskadel 1989

Nuy Wit Muskadel 2007

Rickety Bridge Shiraz 2009

Rudera Platinum Cabernet Sauvignon 2007

Saronsberg Full Circle 2008

Strandveld Sauvignon Blanc 2010

Tokara Director's Reserve 2007

Uitkyk Cabernet Sauvignon 2001

Van Ryn's 12yr Old Distillers Reserve N/V

Windmeul Pinotage Reserve 2010

Woolworths Classic Chenin Blanc (Spier) (O/D) 2010

Woolworths The Hutton Cabernet Sauvignon (Spier) 2008

GOLD AWARDS

Badsberg SLH 2010

Bellingham The Maverick Viognier 2005

Bellingham The Old Orchards Chenin Blanc 2010

Bellpost Shiraz 2008

Bergsig Cape LBV 2001

Beyerskloof Faith 2008

Bilton Cabernet Sauvignon 2007

Boland Merlot 2001

Boland Reserve No1 Merlot 2009

Boland Reserve No1 Pinotage 2009

Boland Wit Muskadel 1996

Bon Courage Andre's Fame Colombar (O/D) 2011

Bon Courage Hillside White (O/D) 2011

Bon Courage Inkara Shiraz Limited Release 2009

Bon Courage Jacques Bruére Blanc de Blancs 2007

Bon Courage White Muscadel 2011

Bonnievale Cellar Sauvignon Blanc 2011

Boplaas Cape Vintage Reserve Port 2008

Boschendal Chenin Blanc 2011

Calitzdorp Touriga Naçional 2010

Cape Weaver Chenin Blanc (O/D) 2010

Cathedral Cellar Triptych 2009

Cederberg Cabernet Sauvignon 2009

Cederberg Chenin Blanc 2011

Cederberg Shiraz 2008

Commando N/V

Creation Merlot 2009

Danie de Wet Limestone Hill Chardonnay 2011

Dawid Nieuwoudt Ghost Corner Sauvignon Blanc 2011

De Grendel 2009

De Grendel Rosé 2011

De Krans Cape Vintage Reserve Port 2009

De Krans Vintage Reserve Port 2001

De Krans White Muscadel Jerepigo 2011

De Wet Cellar Hanepoot Jerepiko 2010

De Wetshof Estate Finesse Chardonnay 2010

Desiderius 2003

Diemersdal Pinotage Reserve 2010

Dombeya Boulder Rood Shiraz 2008

Driehoek Sauvignon Blanc 2011

Du Preez Hendrik Lodewyk N/V

Durbanville Hills Bastion Cabernet Sauvignon/Shiraz 2009

Durbanville Hills Luipaardsberg Merlot 2009

Durbanville Hills Rhinofields Pinotage 2009

Durbanville Hills Rhinofields Sauvignon Blanc Outer Valley 2009

Ernie Els Big Easy 2010

Ernie Els Signature 2007

Flagstone Treaty Tree Reserve Sauvignon Blanc/Sémillon 2010

Flagstone Word of Mouth Viognier 2011

Fleur du Cap Cabernet Sauvignon Unfiltered 2009

Freedom Walk 1335-88 Cabernet Sauvignon/Pinotage 2006

Graceland Strawberry Fields Shiraz/Cabernet Sauvignon 2009

Graham Beck Blanc de Blancs 2007

Graham Beck Bowed Head Chenin Blanc 2010

Graham Beck Bowed Head Chenin Blanc 2009

Graham Beck Pheasants' Run Sauvignon Blanc 2011

Groote Post Shiraz 2009

Guardian Peak Frontier Cabernet Sauvignon/Shiraz/Merlot 2010

Guardian Peak Lapa Cabernet Sauvignon 2009

Hartenberg Cabernet Sauvignon 2009

Hartenberg Weisser Riesling 2009

HB Weisser Riesling (S/S) 2010

Hidden Valley Hiddem Secret 2008

Hidden Valley Hidden Gems 2008

Imoya N/V

Jordan Chameleon Sauvignon Blanc/Chardonnay 2010

Joseph Barry Muscat Pot Still Brandy N/V

Kanonkop Pinotage 2007

Klein Roosboom Merlot 2009

Klipdrift Gold N/V

Knorhoek Chenin Blanc 2010

Kumkani Sauvignon Blanc 2010

KWV 10 Jr N/V

KWV 20 Jr N/V

KWV Hanepoot Jerepigo 1973

KWV Reserve Collection Chardonnay 2010

KWV The Mentors Canvas 2009

KWV The Mentors Sauvignon Blanc/Sémillon 2009

La Bri Syrah 2008

La Motte Millennium 2009

La Motte Shiraz 2009

Laborie Alambic N/V

Ladismith 8yr Pot Still Brandy N/V

Longridge Cabernet Franc 2007

Longridge Chenin Blanc (O/D) 2010

Merwida Sauvignon Blanc 2011

Monis Full Cream Sherry N/V

Montpellier Cabernet Sauvignon 2009

Mountain Ridge Shiraz Reserve 2009

Muratie George Paul Canitz Pinot Noir 2009

Muratie Shiraz 2008

Nederburg 2 Centuries Sauvignon Blanc 2009

Nederburg Manor House Shiraz 2009

Nederburg Private Bin D253 Sauvignon Blanc/Chardonnay 2010

Nederburg Private Bin Edelkeur NLH 2001

Nederburg Private Bin Eminence 2008

Nederburg Private Bin Eminence NLH 2003

Nederburg Private Bin R181 Merlot 2006

Nederburg Winemaster's Reserve Chenin Blanc Bush Vine 2010

Nederburg Winemaster's Reserve NLH 2010

Neethlingshof Sauvignon Blanc 2011

Neil Ellis Vineyard Selection Sauvignon Blanc 2010

Nuy Chenin Blanc 2011

Nuy Colombar 2011

Nuy Colombar (S/S) 2011

Nuy Rooi Muskadel 2011

Nuy Rooi Muskadel 1998

Nuy Wit Muskadel 1993

Nuy Wit Muskadel 2005

Ondine Sauvignon Blanc 2010

Orange River Cellars White Muscadel 2010

Ormonde Vernon Basson 2007

Oude Meester Souverein 18yr Old N/V

Pongracz N/V

Raka Figurehead 2008

Rhebokskloof Shiraz 2009

Rooiberg Red Muscadel 2009

Rust en Vrede Merlot 2010

Rustenberg Five Soldiers Chardonnay 2009

Rustenberg Straw Wine 2009

Savanha Naledi Merlot 2009

Simonsig Frans Malan Cape Blend 2008

Simonsig Pinotage Redhill 2008

Simonsvlei Hercules Paragon Sauvignon Blanc 2011

Slanghoek Red Jerepigo 2011

Slanghoek Red Muscadel 2011

Spencer Bay Winemakers Reserve Cabernet Sauvignon 2008

Spier Brut 2007

Stellenbosch Ridge 2009

Stellenzicht Golden Triangle Shiraz 2008

Swartland Hanepoot Superieur 1982

Tokara Five Year Old Potstill Brandy N/V

Tokara Reserve Collection Sauvignon Blanc NLH 2010

Towerkop Towersoet Hanepoot 2009

Uitkyk Estate Brandy Grand Reserve 10yrs N/V

Under Oaks Limited Release Chenin Blanc 2011

Van Loveren Neil's Pick Colombar (O/D) 2011

Van Ryn's 10yr Old Vintage N/V

Van Ryn's 15yr Old Fine Cask Reserve N/V

Van Ryn's 20yr Old Collectors Reserve N/V

Waverley Hills Shiraz 2009

Wellington Wines Chenin Blanc 2011

Wellington Wines La Cave Cabernet Sauvignon 2010

Wellington Wines La Cave Cabernet Sauvignon 2009

Weltevrede Philip Jonker Brut The Ring 2007

Whalehaven Merlot 2008

Windmeul Chenin Blanc 2011

Windmeul Pinotage Reserve 2009

Windmeul Shiraz Reserve 2009

Woolworths Classic Chenin Blanc (Spier) 2009

Woolworths Limestone Hill Chardonnay (De Wetshof) 2010

Woolworths The Hutton Cabernet Sauvignon (Spier) 2009

Woolworths True to Terroir Lonely Blue Gum Sauvignon Blanc (Spier) 2011

Zevenwacht Merlot 2008

Zonnebloem Cabernet Sauvignon Limited Edition 2009

Zonnebloem Chenin Blanc Limited Edition 2011

Zonnebloem Sauvignon Blanc Limited Edition 2011

Zorgvliet Cabernet Sauvignon 2006

Creation Wine and Food Pairing

2011-09-26T03:10:00.001-07:00

Wine Village is situated at the foot of the Hemel-en-Aarde (Heaven and Earth) Road. This road has become known for its’ natural beauty and award winning wines that are produced from the clay-rich, stony soils, and cool climate being unusually close to the South Atlantic Ocean.

One of the many wine producers that stand out is Creation Wines, situated 18km from the Wine Village on the Hemel-en-Aarde Road (the R320).

Our team recently attended one of the famous wine and food pairing experiences at Creation Wines. They have put one of the most remote cellars in the Hemel-en-Aarde Ridge on the map as a gourmet destination - by offering some of the most sublime wine and food pairings.

The winemakers, JC Martin and Christoph Kaser, along with Carolyn Martin and the rest of the team give you an experience that is close to heaven on earth! They have now done over 3 700 wine and food pairings. Their tasting room shows how it should be done and the views and welcoming atmosphere makes the trip out there worth it!

André van Vuuren, owner and chef of one of the local restaurants in Hermanus, Season To Taste, is responsible for the delectable food creations that make their way on to the plate with the wine and food pairing and the rest of the menu for Creation’s tasting room.
For bookings to Season click here.

You can look forward to Asian salmon dumplings, spicy chicken and apricot satay, cauliflower soup, springbok rillete with cherry jelly, bobotie spring rolls…to name only a few. Each of the wines is paired with a particular bite to enhance both the flavour of the wine and the food.

To book a tasting or for directions to the farm click here.

QR Codes

2011-09-13T08:41:00.001-07:00

The wine industry has always been innovative and in today’s fast moving world you have to keep up or you will quickly fall behind in the masses!

QR Codes are the latest craze in the wine industry as more and more wine producers are adding these codes to their labels.

QR-Codes are being used world-wide to provide information to consumers in a quick, easy and accessible format. QR-Codes are an image which is printed on a product or label which can be photographed or scanned by a (smart) mobile phone and is then a quick link to a web page/mobi page, without having to type in the website address.

By placing a QR-Code (Quick Response Codes) on say a back label, a wine producer can supply much more detailed information about their wine, directly to the consumer, at the time of purchase.

If you do not have a QR or barcode reader on your mobile phone you will need to download one from your ‘Android Market’, ‘BlackBerry App-world’, ‘I Phone Store’ or similar site depending on your phone.

You then hold your phone’s camera over the square until your phone beeps. Within a few seconds, the home page will open on your phone’s screen and you can scroll through the information on the web pages. Hence the name Quick Response Code

Many of our local wine producers have now added these codes to their labels. Ataraxia, Creation and Hermanuspietersfontein are just a few who have taken the step in their marketing approach.

Under the sea

2011-08-21T03:13:00.000-07:00

Following the fascinating experiment into the benefits of ageing bottled Southern Right Sauvignon Blanc in the sea versus on land in the cellar, the team at Southern Right decided to repeat the experiment this year (the 2004 vintage was taken out of the Walker Bay waters on 16 September 2010).

We were very fortunate to have received 180 of these bottles last year and they sold out in a few days at R60 per bottle. We have kept a couple of these bottles for ourselves and they are currently on display in the shop, but not for sale.

On August 3^rd, 2011, the second consignment of Southern Right Sauvignon blanc was floated out into the cold Walker Bay waters and sunk in approximately 10 meters of water. This time they have submerged two vintages – 200 bottles each of the 2010 and 2011. They have sealed each vintage with a wax capsule of a different colour, to avoid confusing the vintage with barnacle and seaweed encrusted bottles and to minimize the risk of seawater getting around the cork.

With this trial they will be able to determine (with the 2011) the possible benefits of submerging the wine immediately after bottling. Having two vintages ageing together will help get an idea if different vintages react differently to sea ageing versus land ageing.

Both vintages will be tasted once a year and compared to the same vintages ageing in our cellar. All the wine will be raised from the sea for sale in local restaurants (barnacles, seaweed and all) in September 2016.

We hope you will get a chance to taste the wines then!

In the meantime, the Southern Right 2011 is now on the market and is tasting beautiful. It has a little more palate generosity and viscosity than the 2010 – reflective of the vintage – and a particularly complex and appealing aromatic profile. Regardless of the more forward characteristics of the 2011 vintage, the wine still showcases the typical Southern Right dry minerality and classicism.

Sulfites

2011-07-23T04:21:00.000-07:00

We get so many requests for "sulfite free" wines and organic wines.

This might come as a shock to some people, but unfortunately there is no such thing as a sulfite free wine.

Totally sulfite free wines are an accident of nature; but wines low in sulfites or free of added sulfites do exist. Let me explain. Sulfites are a natural byproduct of the fermentation process. Fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million.

An organic wine is first and foremost a wine made out of grapes that were grown organically. Organic wines are produced using organically grown grapes. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil. Strict rules govern the winemaking process and storage conditions of all imported and domestic wines that acquire certification. Moreover, organic winemakers often avoid many of the chemical substances used to stabilize conventional wines.

Even if no sulfur dioxide is added to wine, fermenting yeasts will produce SO₂ from the naturally occurring in organic sulfates in all grape juices. It is impossible for any wine to be completely free of sulfur dioxide. Although technical advances permit the industry to add much less sulfur, most serious winemakers and enology professors concur that to make a consistently stable wine, some sulfites must be added to those naturally present. A handful of winemakers go beyond that; they use no added sulfites at all. However, sulfite agents, when properly handled, are not intrinsically toxic to humans or to the environment, and many feel they are essential in order to prevent oxidation or bacterial spoilage. Therefore, American and European organic winemaking standards allow for the addition of strictly regulated amounts of SO₂.

Sulfur has been used as a preservative in winemaking for quite some time. To prevent wine spoilage, European winemakers pioneered the use of sulfur dioxide (SO₂) two hundred years ago. Unfortunately, freshly pressed grape juice has a tendency to spoil due to contamination from bacteria and wild yeasts present on the grape skins. Not only does sulfur dioxide inhibit the growth of molds and bacteria, but it also stops oxidation (browning) and preserves the wine's natural flavour.

According to doctor’s studies, only about 0.4% of the population, or about a million people, is considered highly allergic to sulfites. Sulfites pose no danger to about 99.75% of the population; the highest risk group is asthmatics (about 5% of the population) and only about 5% of this group is allergic to sulfites.
Many people, however, have little tolerance for sulfites. They are considered sulfite-sensitive.

Even for moderate wine drinkers, the average level of sulfites found in many commercial wines can cause heartburn or other side effects. Unpleasant reactions include burning sensations, hives, cramps, and flushing of the skin. For them, organic wines are an especially good choice since they contain minimal amounts of sulfites that will in most cases lie below their threshold level.

Wine Style

2011-07-06T02:43:00.000-07:00

One of the great new additions to the wine industry is the Wine Style Magazine!

Winestyle is a website and a free quarterly magazine devoted to wine and food and the lifestyles that go with them.

They recognise that wine fits into everyday life and that not every day calls for a special occasion wine. Besides, there are more wines, and wine-drinking occasions, than there are exact food and wine matches. Hosts more often than not will open 10 different bottles in the course of a dinner party, and all are tasted and drunk, instead of buying a specific wine to match each course. That just doesn’t seem practical these days, unless you're a real connoisseur.

If you have not yet subscribed to this fantastic magazine please go to www.wine-style.co.za/register.

La Vierge...True Temptation

2011-06-25T07:56:00.001-07:00

La Vierge Winery and restaurant, French for “The Virgin”, is nestled in the folds of the breathtaking Hemel-en-Aarde Valley (Heaven & Earth) close to Hermanus.

Last Friday night Wine Village staff and friends were treated to a food and wine experience that will be talked about for a very long time. “La Vierge has set a standard, that’ll be very difficult to match.” says an ecstatic Rozanne.

What an experience. La Vierge has profoundly etched itself into the fine dining and fabulous wine echelon.

From the moment we set foot in the very elegant and trendy restaurant, we were impressed and very soon the cozy fireplace drove out the evening chill. On arrival we were treated to a glass of Domaine Des Dieux Claudia MCC.

This set the tone for the evening with exotic dishes including crocodile, filet topped with crab claws and the most sublime desserts you can not even dream of! It just takes a quick scan of the menu to recognize the adventurous individuality of chef, Shane Sauvage. The servings were perfectly sized and one of the hits was the very thoughtful sorbet servings in between courses.

Click here for a look at the full menu and to make a booking.

The service was excellent and the wines matched each dish perfectly.

Click here to buy their wine online.

A big thank you to Krige, Shane, Rudi and the rest of the team for making this evening such a memorable one. You will definitely see us again!

Have a look in our photo album for pictures of the evening!

Fireside 40-Fieds

2011-06-21T00:48:00.001-07:00

Winter at the Wine Village brings about the Fireside 40-fieds promotion!

During June and July we focus on fortified wines and they are included in our daily selection of wines available for tasting.

This week we have the Bakenskop Matador Medium Cream Sherry available for tasting which is slightly drier than the full cream sherry.

For many people sherry is a sweet sticky thing they stole from a half forgotten bottle when they were young. While there is sweet sherry - and it can be particularly delicious with cheese or desserts - a lot of sherry is quite dry and also delicious on its own.

Sherry will not last forever in the bottle after opening. While some of the richer and sweeter styles will last for a while once opened, all sherry tastes better the fresher it is. Lighter, dry sherry such as fino & manzanilla are best drunk within days of opening.

It is best to keep sherry chilled. Not only does sherry keep better when chilled it also tastes fresher.

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez.

After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol.

Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to darker and heavier versions known as olorosos, all made from the Palomino grape. Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes. Sherry is regarded by many wine writers as "under-appreciated" and a "neglected wine treasure".

There are four different styles of Sherry: Fino (Dry and light in colour), Oloroso (sweet and fairly dark), Amoroso (lighter in colour and sweeter than Oloroso) and brown (dark and sweet) blending different wines.

For more information on the Fireside 40-fieds promotion please email us.

Wine Glasses

2011-06-16T01:43:00.002-07:00

Not sure of which wine goes in what glass?

Just keep in mind that wine glasses were not designed to merely impress your guests.

The Pleistene age saw the Iberians and later the Britons using baked clay goblets to drink from. The Phoenicians taught the Britons to make a copper alloy giving rise to the Bronze age, timber and bronze tankards came into existence. The Romans introduced silver and pottery goblets characterised by (in the early days of the Roman Empire) by ornate scroll work of pairs of leaves with buds. The Romans also produced some lead goblets.

The 5th century AD saw a shallow cup with a fine stem used by the upperclasses down to sturdy pottery goblets for the lower classes. The invading Saxons from the north brought with them not only fine glassware, gold jewel encrusted goblets but also horns. These, having no legs, had to be finished in one drink so they could be laid down. The horns were also used as titles to property, a legal document in the past.

The 700-800’s AD saw horn and silver flagons used, the Church disallowing horn cups to be used in communion. Wooden tankards were in common use by the late 900’s and clear glass tumblers appeared in the late 1000’s throughout England.

There is no shortage of quality wine glasses. The most famous being Reidel glasses, specially shaped for each variety to put the wine onto the correct area of the tongue to taste the best.

More that 250 years ago Claus Riedel was the first person in the long history of the glass to design its shape according to the character of the wine. He is thus the inventor of the functional wine glass.

Red wine
Red wine should be served in a glass with a large, wide bowl. This allows air to circulate more freely within the glass, which releases more of the aromas and allows the flavours to distribute more evenly. A wider opening means your nose can get closer to the wine before drinking. Some red wines, such as Pinot Noir and Merlot, can do with a slightly narrower opening, while more robust wines are generally better drunk from wider glasses.

White wine
For white wines, a narrower bowl helps keep the wine cooler for longer because less of the surface of the glass is in contact with the surrounding air. Additionally, a narrower glass slows down oxidisation as less air can circulate within the glass. A narrower opening guides the more delicate aromas of white wine up to your nose.

Champagne
Champagne is traditionally served in a “flute”, a tall, narrow glass specially designed to enhance the flow of the bubbles and to concentrate the aroma. Champagne can also be served in a narrow, tulip-shaped white wine glass. Provided that the rim of the of the glass is narrower than the midpoint, maintaining effervescence, this type of glass may be a good choice as it allows for the drink to be swirled and the aroma to be better appreciated than in a flute.

We have a fantastic selection of wine glasses at the Wine Village.
Please email us for more information.

The curious case of the cork

2011-06-12T04:19:00.001-07:00

There is no best way to seal wine, there are only better ways under different circumstances with different trade-offs.

There are all sorts of ways to keep wine in and air out of a wine bottle. Wineries can choose between natural corks, composite cork stoppers, screw caps with tin liners, screw caps with plastic liners, plastic corks of many types and elegant glass stoppers.

Natural cork closures have a centuries-long heritage; however, they allow for a bottle of wine to be “corked” as the saying goes or suffer from TCA contamination (a substance used to sanitize the natural cork prior to bottling). A “corked” bottle has a musty smell and taste. The result is a flat, moldy flavour devoid of fruit-filled taste and aroma.

It is estimated that about 5-10% of wines available on merchants' shelves are “corked.” Some winemakers use certified corks that are treated to be bacteria free. This is a necessary expense as they can not afford the negative publicity and in today’s economic climate, winemakers can not afford to loose 5%.

Well over the last couple of centuries the wine industry has been using more and more cork, however as cork is harvested from trees that are approximately 6 to 9 years old the supply has not managed to keep up with the demand, this has led to a much higher use of pesticides and wood preservatives to get the cork ready sooner. These treatments on the trees are what most people are pointing at to account for the large increase in corked wine.

Synthetic corks, derived from plastic, appeared to be a viable alternative to traditional corks. However, their track record has been tarnished due to their inability to keep oxidation at bay for any real length of time, significantly decreasing the shelf life of a wine and short-changing the maturing process of select wines. Plastic corks usually won’t contaminate the wine, but they don’t always seal tightly over time, so the wine can be oxidized after a couple of years. The eco-friendly debate also comes into play here.

Screw caps provide the best seal for bottled wines, and eliminate the “corked” and oxidation problem in one fell swoop. While, screw caps do diminish the drama and romance of bottle opening it is well worth the sacrifice to ensure a taint-free wine that offers consistent aging, maintained flavour and freshness with optimum quality control. Screw caps are TCA-free, but they, can seal too tightly, with the result that the wine can suffer sulfur reduction, which gives it a rubbery or rotten egg smell, and screw cap wine can fail to develop as it ages.

Corks seem headed for the endangered species list for all but the most precious age-worthy wines. Non-cork closures including screwcaps were nearly invisible just 10 years ago (with perhaps 1 percent of the bottled wine market), but this is changing quickly.

Screwcaps have long been associated with inexpensive wine, but this is no longer the case. Some of the top wines in South Africa have switched to screw caps. Paul Cluver, Tokara, Constantia Uitsig, Fleur du Cap and Iona are just a few of the premium wine producers that have been using screwcaps, and they have been raking in the rewards.

Economics is behind the move away from cork. Screwcaps are not remarkably cheaper than cork, but they avoid the loss of good wine to cork taint. A shipment of tainted cork almost ruined one of the American wineries some years ago and destroyed forever the reputation of its Chardonnay wines. It had to rebuild (successfully) as a Pinot Noir maker. In

Great Britain

, it is apparently getting somewhat harder to find a natural cork in a popularly-priced wine because the supermarket buyers, who wield such market power, are strongly biased in favor of plastic and screw top closures. Like many in the business, they have been burned too many times by problems they associate with bad corks.

No matter what stopper winemakers use, they can never be sure that the wine they put in will be the wine that you pour out.

You might think that global wine market competition would have produced a “best practice” solution for wine closures, but the market is too complicated and diverse for that. The science may be universal, but the people (both producers and consumers the middlemen in between) have their own quirks. In

France

, for example, it is hard to sell a screw top wine, at least for now, because of the strong attachment to tradition.

Tradition, ageing of wine, quality and price aside the sound of a cork being pulled out of a bottle is still music to our ears.

2011 Harvest!

2011-06-10T01:27:00.000-07:00

Another wonderful weekend lying ahead in Hermanus with the winter sun bringing temperatures to 21ºC!

The 2011 wine grape harvest looks to be about 1,279,017 tons. A slight increase to last year. This will produce 992,5 million litres of wine, grape concentrate, distilling wine and base wine for brandy. The culmination of various climatic conditions will not only produce slightly more grapes for winemaking in 2011 but also some very interesting wines.

The growing season started with lots of rain and the viticulturists had to be very fast and meticulous with their spraying programs.

Although some areas had strong to stormy wind, very little damage was done.

During the flowering period cold and uncomfortable weather resulted in uneven ripening bunches resulting in a couple of areas producing lower tonnage.

Very little (and in some places none) rain fell in November 2010 and where necessary farmers had to irrigate to relieve the stress of the vines.

The hot, dry ripening period early in 2011 created havoc in the cellars. Many cultivars ripened at the same time and cellar staff had to work around the clock to get the grapes to bed, or the tank.

Most areas reports great Chardonnay flavours with Sauvignon Blanc very well balanced. It is however the reds that make the winemakers very exited. Small berries, dark colour and soft tannins will result in great red wines.

Only time will tell and be the true judge.

To drink or not to drink...that is the question.

2011-06-08T00:59:00.002-07:00

How do you know if a wine is not drinkable anymore? So many people ask us this question. There is a difference in wine that does not fall in your taste and wine that should be poured down the drain. Here are a few guidelines to look out for.

Corked
The most common flaw in wine comes from a defective cork that infects the wine and turns the aroma to a mildewed, wet-cardboard smell and the taste to a flattened, dried out sensation. The wine is called “corked” or “corky.” You should send it back in a restaurant or ask the wine merchant who sold it to you to exchange it for a good bottle.

Oxidized
The oxygen in air makes a good wine go bad in a day or two if an opened bottle isn’t properly looked after. An oxidized wine smells like stale bread or weak vinegar. This is a particular hazard with wines by the glass at restaurants, where half-empty bottles are often kept on the bar overnight. Refrigeration helps, even for reds. Another preventive measure is pouring the wine into a smaller container like a half-bottle (375 milliliter) with a tight lid so that it fills to the top and excludes any air.

Cooked
We often recommend to people who will travel far with wine to keep it in a cool place. Wine can be “cooked” if kept in hot attics or trunks, above stoves or in frugally minded corporate offices where the AC is turned off over the weekends. It’s a slow simmer, but the wine gets ruined before long. It will look brownish around the edges of the glass (whether red or white) and may smell caramelized. If you also noticed that the cork in the bottle was pushed up and partway out, it’s probably cooked. This often happens when you travel far with wine in the car.

Going through malolactic
Winemakers put most red wines and many whites, especially Chardonnay, through a mild secondary transformation in addition to the yeast fermentation that turns them from grape juice into wine. The conversion is called malolactic. But if a winemaker isn’t careful, the malolactic can happen after the wine is bottled. The result can vary from a mild effervescence to a totally stinky aroma and bizarre flavours. One frequent sign is an unusually cloudy or hazy appearance.

Sulphury

Here I can write a book. All wines contain sulphites, whether they are added or not, because it is one of those extracurricular products of yeast fermentation. Sulphur dioxide is added to virtually all wines in very small quantities (10 to about 100 parts per million) to help prevent oxidation and bacterial growth. That’s why you see the note on the label that says “Contains Sulphites.” Sulphur is a good thing in moderation, but if the winemaker adds too much, then the wine smells like matchsticks and can prickle the inside of your nostrils. Some people are allergic to sulphur and then a “Low Sulphite” or “No Sulphites Added” wine is recommended. We recommend that you try the Stellar Organic range.

Bottle Shock

This is a reaction that occurs in wine immediately after corking, resulting from oxygen being absorbed during the bottling process. This small amount of oxygen introduced during this process will not usually oxidize or ruin your wine, but rather in the long run it helps during the maturation process. Bottle Shock is characterized by muted or disjointed fruit flavours in the wine. The wine may have a flat flavour and aroma, and may sometimes be accompanied by an off-putting odour. Bottle Shock can also be caused if sulphur dioxide is added during the bottling process, also affecting the flavours and odour of the wine. It is a temporary condition and your wine will need time, 8 to 10 weeks, to get over the shock of being transferred. The wine must rest and recover, working inside the bottle to reach a new equilibrium.

Storing wine

2011-06-07T01:35:00.001-07:00

It often happens that we receive wines from a private cellar to sell on behalf of a client. In order to resell the wine it is very important to look at the storing conditions.

Short Term Storage:
This is wine you will consume within 6 months. These may be bottles that are just home from the store and destined to be consumed shortly or bottles that have been pulled from longer storage to be accessible for spur of the moment consumption.

The closer you can duplicate the conditions required for long term storage, the better. However, in many situations, keeping the wines in a box in an interior closet is a satisfactory solution.

Keep the bottles stored so that the cork stays moist, the wines are at the lowest stable temperature possible,the location is free of vibration and the location is not a storage area for other items that have a strong odor.

For example, do not store your wine on top of the refrigerator; it's hot, close to the light and vibrates from the refrigerator compressor.

Long Term Storage:
This is wine that you will keep for more than 6 months before consumption. A good storage location for wine is generally dark, is free of vibration, has high humidity and has a low stable temperature.

Generally accepted 'ideal' conditions are 10 to 13 °C and 70 percent humidity or higher. The high humidity is important because it keeps the corks from drying and minimizes evaporation. The only problem with even higher levels of humidity is that it brings on growth of mold on the labels or the loosening of labels that have water soluble glue.

Temperatures lower than 13 °C only slow the aging of the wines. There have been wines found in very cold cellars of castles in Scotland that are perfectly sound and are much less developed that those kept at 'normal' cellar temperature. A near constant temperature is preferable to one that fluctuates.

With regard to light, most modern bottles have ultraviolet filters built into the glass that help protect the contents from most of the effects of UV rays. Despite the filters in the glass, long term storage can still allow enough rays in to create a condition in the wine that is referred to as 'light struck'. The result is that the wine picks up the taste and smell of wet cardboard. This is especially noticeable in delicate white wines and sparkling wines. The condition can be created by putting a bottle of champagne near a fluorescent light for a month.

Regular or constant vibrations from pumps, motors or generators should be avoided since the vibrations they cause are thought to negatively affect the evolution of the wines. One additional factor to avoid is storing other items with very strong odors near the wine. There have been many reports of wines picking up the aromas of items stored nearby.

Not all of us have the luxury of having space fo a suitable wine cellar, there are many types of 'wine refrigerators' that will work as well. They differ from common refrigerators in that they work at higher temperatures (10-18 °C range) and they do not remove humidity from the air.

Port!

2011-06-06T02:08:00.003-07:00

From the 1st of January 2012 no new bottlings of South African port may be labelled as port. Instead of being labelled port, future labels will read Cape Pink, Cape Ruby, Cape Tawny, Cape Vintage to describe the style.

The Cape Port Producers have issued a statement whereby all port bottles befor 1 January, may still be labelled as port.

Many local and international wine fundi’s meen dat South African port is by far the best in the New World, and just as good as the best in Portugal.

Did you know that there are over 8,000 grape varieties harvested in the world, however, only a select few appear in our stores?

There are 48 authorized grape varieties which can go into a port. The most common are 8 red and 8 white, with tinta rariz, tinta francisca, touriga nacional and touriga francesca topping the list. Port is kept in oak for a relatively short time, and depending on the quality of the year, is blended with other years for a consistant taste. It is then fortified and aged in bottles.

Ports should be stored differently depending on their type. The Standard port, including Late Bottled Vintage (LBV) ports, have a stopper-with-plastic-top seal. These are not meant to be aged, and should be stored upright, so the cork does not have any contact with the liquid within. The plastic seal is not meant to hold in the liquid on its side. Vintage ports, on the other hand, are meant to be aged and have a traditional, "normal" wine-type cork. These should be stored on their sides like any other wine.

A few facts about port:
White Port is made from a selection of white grape varieties, and is then aged and fortified. It is typically a simple multi-year blend of vintages and can be sweet or dry depending on the house style.

Ruby Port is the most basic of port styles. This is made with a blend of red grape varieties and is blended from several years. It should not be aged, and tends to taste of berries, with light tannins.

Tawny Port is a ruby port that has been aged for several years in small oak barrels. This gives the port a tawny colour, as well as a buttery, nutty caramel flavour. If a tawny port is listed as being "10 years" or "20 years", this means that the average vintages used in the blend is that number. A 10 year tawny might include some wine from 8 years old, and some from 12 years old, and so on. These are usually sweet.

Late Bottled Vintage was created specifically for the restaurant market, to give them a vintage type port that did not have sediment and could last a while after being opened. The winemaker filters and fines this port and then pre-ages it for the consumer, usually for 6 or more years. When you buy your LBV port, you should drink it soon - it is not meant for aging. When you open this bottle, though, you can expect it to last for a full month before starting to lose its flavour.

Vintage Port is the high end of port releases. Only the best years are declared a vintage and used for this purpose. All of the grapes from a single harvest are used in a given wine. A 2000 vintage port contains only grapes from the 2000 harvest. This wine is aged in oak and then aged in the bottle. When you buy a vintage port, often you must then age it for another 10-30 years before it is at its best drinking flavour. This is the type of port you find in expensive cellars, waiting for decades to be enjoyed.

Boplaas and De Krans came up with a decadent Pink Port which is a must if you haven’t had the privilege to taste it yet. De Krans also released the Espresso. Although it is not a port, it has been produced using the classic port varietals Touriga Naçional and Tinta Barocca. It’s not coffee, although it has sweet aromas of freshly ground coffee, perfect for dessert.

Email us for more information about the port we have in stock.

Hot wine!

2011-06-03T05:43:00.001-07:00

Have you seen the front page of “Die Burger” today?

Apparently you can’t believe everything you hear…however…believe us when we say we have tasted something amazing! La Vierge has done it again, the Jezebel Chardonnay 2010 and Nymphomane 2009, which is a Cabernet Sauvignon and Malbec blend, are absolutely stunning! Join us this weekend for a free tasting. Seeing, or in this case tasting is believing.

Among the products on our shelves we sell Glühwein spice bags.

So many people do not know what Glühwein is…also known as mulled wine in other parts of the world.

Glühwein is wine, usually red, combined with spices and typically served warm. It is a traditional drink during winter.

It is the traditional beverage offered and drunk during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Glühwein is drunk pure or with a shot, which means there is rum or liqueur added.

For the recipe or to order Glühwein spice bags, please contact us.

The great wall or the great wine of China?

2011-06-02T00:03:00.001-07:00

Some of you might not know this, but about three years ago Paul was invited to market a few South African wines in Taiwan. And if you ever get the chance please ask him to tell you about his trip!

In the South African wine industry, the East, mainly China has been the topic of many conversations lately.

So naturally we will bring you up to speed on what all the talk is about. So here is what you should know:

Beginning in 1980, French and other Western wines began to rise in prominence in the Chinese market, both in mainland China and Taiwan. French-taught Chinese winemakers introduced wine to a market dominated mostly by beer, and have quickly expanded in scale such that China, with its immense population, is set to become the largest wine market in the world.

China is a country with an ancient wine tradition. The history of Chinese grape wine has been dated back more than 4,600 years. They also are a new and emerging wine-producing nation. Grape wine is a decidedly small portion of the total but this is slowly changing. Local wines account for 90 percent of wine consumed in China. China already produces more wine than Spain and Portugal combined and some of its brands are already stocked in supermarkets in the West, competing successfully against New World wines from countries such as Chile.

In 2008, it was predicted that within 50 years the quality of Chinese wine will rival that of Bordeaux. At the moment, a few large companies, such as Changyu Pioneer Wine, China Great Wall Wine Co., Ltd. and the Dynasty Wine Ltd., dominate the market.

Statistics show that the main market for white wine is among females, who prefer it over beer, still the main alcoholic beverage for most males; red wine has become a symbol of the elite and rich and is usually used as a table wine. In 2005, 80% of vineyards produce red wine and 20% of vineyards produce white wine, while 90% of wine consumed as of 2007 is red wine.

The move to marketing South African wine in China is one way of countering the 20% decline in sales of wine to the UK, says Neil Pendock, reports the Cape Times. “The future of South African wines is in the East” he says. Michael Fridjhon added that the weak Rand is causing export sales at a loss, and that British supermarkets “are absolutely calling the shots to South African wine producers…” A further threat to local wine producers is that supermarkets are increasingly stocking inexpensive imported wines, helped by the weak Rand.

South Africa is the world’s seventh-largest wine producer, and people drinking an average of about 7.5 liters a year, according to South African Wine Industry Information & Systems statistics. That compares with France’s average of 54 liters. South Africa exported about 390 million liters of wine in 2009, of which 4 million went to China. China's wine consumption at 0.4 liters per person a year is still quite low in international terms. In Australia also a country where wine is a big industry and also a part of many meals, consumption is 25 liters and even in the United States, where wine also is a major industry - 15 liters, according to AT Kearney figures. China is expected to move to seventh place by 2012 with a total consumption of 103.5 million nine-litre cases per year. This figure suggests a staggering increase of 36 per cent in wine consumption between 2009 and 2012, and will see China top the one-billion-bottle mark shortly.

South African bottled wine sales into China have increased by 50 %, albeit off a low base, and this market is estimated to be worth $6 billion by 2014, and about 34 million Chinese could be drinking wine by 2015, reports the Weekend Argus.

A number of leading South African wine brands will be exported into China. The exported wine brands include Alto, Jacobsdal, Neethlingshof, Plaisir de Merle, and Stellenzicht.

With wines like these we are sure to make a good impression!

Rain!

2011-05-31T05:17:00.001-07:00

Forget about the rain in Spain, the rain is falling mainly in Hermanus...with the wind blowing a few chairs and potplants from their original positions!
Red wine, Sherry and Port is a must to warm up and forget about the cold and have some fun.

Festivals are a good way to spend your weekends and this weekend there are two events that will definately be hot! Head down to Hartenberg Wine Estate on Saturday, 4 June 2011, and enjoy some of the finest flagship Syrahs from top cellars paired with superb artisanal fare at the #Feast of SA Shiraz and Charcuterie at #Hartenberg. Also at the top of every wine lovers' social calender is the #Whacky Wine Weekend!

For those of you who can't make it to those festivals this weekend, Wine Village will offer a 10% discount on all Shiraz on our shelves.
Shiraz and Syrah are both names for the same red wine grape.

The Shiraz / Syrah grape is called Syrah in the US, France and many countries.

The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone valley, in France. Yes, there is a town in the Middle East named Shiraz, located in the southwest of Iran on the Rudkhaneye Khoshk seasonal river. They have made wine for centuries, but that town is not where the Shiraz grape came from.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavours of plum, while cooler temperatures spice up the wine.
Shiraz goes very well with beef and other hearty foods. It also goes well with Indian, Mexican, and other spicy foods.
It is still Tuesday though...so work hard and let us know what new wines you have been discovering!

White Blends

2011-05-27T05:16:00.000-07:00

Thank you to all the Chardonnay fans who had something to say about their favourite wine yesterday!

Today we cover the topic of white blends.

At its most basic, vintners blend wine made from different grapes in order to add more complexity to the flavour and texture of a wine. The goal of blending wine made in different vintages is more to balance out the flavour characteristics.

Some wine blends are made from classic recipes handed down from generation to generation. Other vintners create brand new blends in an attempt to produce a new and exciting wine that has flavour characteristics like nothing else on the market.

Those of you who know the wines of Adi Badenhorst, will agree with me that his white blend, A.A. Badenhorst 2008 is truly unique. The blend contains Chenin Blanc, Roussanne, Grenache Blanc, Viognier, Verdehlo and Chardonnay! Yes, all of these cultivars in one bottle. Another hit is Trizanne Sauvignon Blanc/Semillon 2010.

Today all white blends are offered at a 5% discount, because we love Fridays...and white blends :-)

Tomorrow is Paul's birthday, so look out for the special celebration deal we will have on offer;-)

#Chardonnay

2011-05-26T02:07:00.001-07:00

Today is international #Chardonnay day!
We celebrate by offering a 5% discount on all Chardonnays in the shop!

Also on the tasting counter today:
Vrede en Lust Unwooded Chardonnay, Morgenhof Chardonnay, Joubert Tradauw Chardonnay, Iona Chardonnay, Ataraxia Chardonnay, Rooiberg Pinotage, Rijks Bravado and to heat things up...Bakenskop Red Muscadel!

The Chardonnay grape is thought to have originated in Lebanon, and in France Chardonnay became the only grape allowed to be grown in Chablis, Burgundy.

These white Bungundy wines were well enjoyed, and the grape is also used in sparkling wines and Champagne. The perfect South African example is Genevieve MCC which is 100% Chardonnay:-) Simply put...an amazing bubbly!

Winemakers love Chardonnay because the vines are easy to grow, and have a high yield. Wine drinkers love Chardonnay because of the wide variety of flavours it can take on. Depending on where it's grown and how it's fermented. Typical flavors are apple, tangerine, lemon, lime, melon, and oak.

Lately the weather demands a good soup to ease the cold...which will go very well with a glass of Chardonnay. Why not try a Creamy Brie soup! Look out for the recipe on our website!

Brandewyn het nie brieke nie...

2011-05-25T02:38:00.000-07:00

Brandy is the topic of the day as The Fine Brandy Festival starts today, 25 - 27th of May at the Santon Sun hotel in Johannesburg. This is the only event of its kind dedicated entirely to the art and enjoyment of South African brandy.

A little bit of information about brandy for those of you who want to sound very clever at the next social event:

The name brandy comes from the Dutch word brandewijn, meaning "burnt wine." The name is apt as most brandies are made by applying heat, originally from open flames, to wine. The heat drives out and concentrates the alcohol naturally present in the wine. While brandies are usually made from wine or other fermented fruit juices, it can be distilled from any liquid that contains sugar. All that is required is that the liquid be allowed to ferment and that the resulting mildly-alcoholic product not be heated past the boiling point of water. The low-boiling point liquids distilled from wine include almost all of the alcohol, a small amount of water, and many of the wine's organic chemicals. It is these chemicals that give brandy its taste and aroma.

It is unknown when people discovered that food could be converted to alcohol through fermentation. It appears that the discovery of fermentation occurred simultaneously with the rise of the first civilizations, which may not be a coincidence. At about the same time that people in Europe discovered that apple and grape juice, both containing fructose, would ferment into hard cider and wine, people in the Middle East discovered that grains, which contain maltose, would naturally ferment into beer, and people in Asia discovered that horse milk, containing lactose, would naturally ferment into airag. The first distilled liquor may in fact have been horse milk brandy, with the alcohol separated from fermented horses' milk by freezing out the water during the harsh Mongolian winter.

And that was your history lesson for today:-)

For those of you who have been to the Wine Village, you will know that Paul is full of interesting stories like the one above. Please comment on the blog and tell us what your favourite experience was at the Wine Village. You stand a chance to win a wine gift pack!!!!

Fine Brandy Festival details
25-27 May 2011, Sandton Sun, Sandton, Johannesburg (25 May by invitation only)
Times: 17h00 - 21h00 (no entry after 20h30)
Cost: R195, including a brandy glass and beverage vouchers
Tickets are available through Computicket or at the door.
Note: No visitors under 18 years.
Festival info-line: contact the SA Brandy Foundation on +27 (0)21 809-7617

International #Chardonnay Day!

2011-05-24T01:54:00.001-07:00

26 May is International Chardonnay Day!

May 26th 2011 is the 2nd annual Chardonnay Day – a global celebration of one of the world’s favourite winegrape varieties.

The idea behind Chardonnay Day is to celebrate Chardonnay. It’s really as simple as sharing a conversation over a glass of wine. You can organize a dinner where the meal is planned around Chardonnay or join a discussion on any social media network about Chardonnay! Basically it can be seen as a new way to bring wine fans together. Look out for #chardonnay as the topic of conversations on Twitter, Facebook and of course our blog!

Winemakers, sommeliers, retailers and consumers can all come together to discuss and learn about their favourite wines.

Use #chardonnay in your tweets and follow the stream of tweets as other Chardonnay lovers around the world post their comments.

Chardonnay grapes thrive in the Elgin to Elim area and the rewards raked in by local wineries prove that good grapes and good wine makers walk hand in hand here. There are so many good Chardonnays here but if we had to choose only five it will have to be Iona, Ataraxia, Newton Johnson, Hamilton Russell, Bouchard Finlayson and Sumaridge.

Chardonnay can be difficult to pair with food but creamy fish or chicken dishes and Caribbean style cuisine will bring out the best in both the wine and the food.

Also on the program for the 26^th is a special selection of Chardonnay that we will have available to taste in the shop. The line-up includes Lismore Chardonnay 2008, Iona Chardonnay 2009, Joubert-Tradauw Chardonnay 2008, Morgenhof Chardonnay 2009 and Vrede en Lust Sarah unwooded Chardonnay 2010.

For that day only we offer ALL Chardonnays in the shop at 5% discount!

Welcome Winter!

2011-05-23T02:20:00.001-07:00

Winter has arrived in Hermanus!

Nature is definately trying to make a point...and pancakes and port or sherry around the fireplace sounds very tempting as we are wrapping the scarves tighter!

We welcome winter with 10% DISCOUNT on Plaisir de Merle Cabernet Sauvignon and Merlot!

Winter in Hermanus is definately one of the hidden secrets of the Overberg! Beautiful landscapes, cozy restaurants, fresh sea air and a tour of the wine farms in and around Hermanus sounds like the perfect way to spend your afternoon. In the wine industry winter is usualy the time when new vintages are released. Keep an eye out for those award winning wines that sell out as soon, and sometimes even before they are released!

The Hermanus Wine and Food Fair is also happening from the 6th - 8th of August. Where else do you get the chance to taste more than 200 award winning wines from the Elgin to Elim area, chat to the winemakers and enjoy amazing food all under one roof for only R95!

Enjoy your day and think of us when you pour that sherry tonight!

Paul presents a tasting in Johannesburg

2011-05-20T01:31:00.000-07:00

Today we are anxiously awaiting Paul's return!

He was in Johannesburg last night presenting a tasting to the Pirates Wine Club.

If you have ever attended one of Paul's wine presentations you will know that these guys were in for a treat.

This time the line-up included, Louis Sauvignon Blanc, Altydgedacht Gewurztraminer, Pella The Vanilla, Koelenhof Koelenbosch Shiraz, Benguela Cove Pinot Noir, Altydgedacth Barbera, Koelenbosch Pino Porto, Joseph Barry Muscat Brandy and Chalfonté Brandy.

A mouth-full for sure, but each one of them is something special!

I will blog the results of this tasting as soon as the eagle has landed!

We can't wait for this weekend. For those of you not familiar with weekend's at the Wine Village...there is always something happening. Today we offer -10% on ALL Glen Carlou Wines and Camphill's bakery is delivering fresh bread and organic cheese early tomorrow morning.

Those of you who want to see Paul in action, join us for an action packed, FREE wine tasting this weekend!

.......

P.S. The Eagle has landed and it sounds as though it was an amazing experience! Over 100 people came to the tasting and the evening was a hit!

Welcome!

2011-05-19T05:42:00.001-07:00

Welcome to our blog!

First of all a little bit more about the Wine Village.

The Wine Village opened its doors in 1997 and quickly became one of the country’s Top Ten Wine Shops.

It is the first and last stop on the route up the Hemel-en-Aarde Road. This gives wine lovers a one-stop indulgence in wine browsing and tasting in an atmosphere of serene bliss. The largest collection of South African wines under one roof is elegantly displayed in neat, inviting rows, grouped according to cultivars, styles, new innovations and bargains – a wine library ready to be lovingly browsed and selected.

We are a great team of wine lovers and for those of you who are not familiar with the Wine Village team...let me introduce them to you.

Paul and Cathy are a power couple, the ultimate husband and wife team who started it all...and run the show! Paul, the owner, will always be ready with the next amazing story and his knowledge of wine is something to write home about. Cathy does it all! A multi tasker, driven person who manages the team with passion...and persuasive looks:-)

Hester, very pregnant by the way, is the first person you will probably see as you walk into the shop. With her extensive knowledge of wine, she is always ready to assist and recommend wine that will suit your taste and pocket:-).

Maggie and Foreman are always ready with a smile to assist customers.

Karien is our accountant who keeps the wheels turning, the wine flowing, the lids on the pans...and by the way, is Paul and Cathy's daughter in law.

Rozanne is our "go to girl", name it she does it, including writing the blog, updating twitter, the website, facebook and managing the database of over 6000 wines.

Wine is our passion, our love and we feel very strongly that life is too short to drink bad wine! In the same breath I want to open the topic about the quality and price debate.
Good wine does NOT have to be expensive. And why are you buying the wine, is it to savour and enjoy with a special dinner, or are you and your friends around the fire enjoying an easy drinking red blend? This is a major difference between a R50 and a R150 bottle of wine. This of course excludes those really special wines of Anthony, André, Kevin, Eben to name but a few.............