Pinotage

Pinotage is a uniquely South African grape variety. There are now plantings in other countries, but the origin of Pinotage is South African and it has achieved international success.  Pinotage is a grape variety that was created in South Africa in 1925 by Abraham Izak Perold, the first Professor of Viticulture at Stellenbosch University.

Because of the efforts of South African makers of Pinotage wines. South Africa has both practical and patriotic reasons for aggressively promoting Pinotage as a grape varietal which provides wines of superior quality, wines which can hold their own against any varietal from any wine-growing region of the world. Pinotage is the trump card of the South African wine industry. This is the philosophy that underlies the existence of the Pinotage Association.

In addition to South Africa, Pinotage is also grown in Brazil, Canada, Israel, New Zealand, United States and Zimbabwe. In New Zealand, there are 94 acres (38 ha) of Pinotage. In the US, there are plantings in California and Virginia.  German winemakers have recently begun experimenting with the grape.

The majority of the world's plantings of Pinotage is found in South Africa, where it makes up just 6% of the vineyard area but is considered a symbol of the country's distinctive winemaking traditions. It is a required component (30-70%) in "Cape blends".

Here it is made into the full range of styles, from easy-drinking quaffing wine and rosé to barrel-aged wine intended for cellaring. It is also made into a fortified 'port' style, and even a red sparkling wine. The latest and fastest growing trend is the production of coffee styled Pinotage.

The grape is very dependent on the skill and style of winemaking, with well made examples having the potential to produce deep coloured, fruity wines that can be accessible early as well as age.

Cultivars

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

All the wine grape varieties cultivated in South Africa, which were originally imported from Europe, belong to the species Vitis vinifera. Unfortunately the roots of European vines are susceptible to an insect disease called phylloxera and, in order to avoid it, they are often grafted onto American rootstock which is largely resistant to the insect.

A vine yields its first crop after three years and is fully productive after five. On average, the South African vineyard is replaced after 25 years but this depends on factors such as the area in which it is situated and how heavily it has yielded. Generally, its lifespan may be anything between 15 and 30 years although vines as old as 100 years still in production can be found.

The vine is a remarkable plant which lends itself to selection, propagation and grafting factors which make possible a continuous improvement in both plant and quality. Although most of the vine varieties cultivated here today were originally imported, up to now six local crossings have been released. The best known of these is a red variety, Pinotage, a hybrid of Pinot Noir and Hermitage (Cinsaut), which is cultivated locally on a fairly large scale.

White-wine varieties grown in South Africa include:

• Bukettraube
• Cape Riesling (Crouchen Blanc)
• Chardonnay
• Chenel
• Chenin Blanc (Steen)
• Clairette Blanche
• Colombar(d)
• Emerald Riesling
• Gewürztraminer
• Grenache (Blanc)
• Marsanne
• Muscat d'Alexandrie (Hanepoot)
• Muscadel
• Nouvelle
• Palomino (White French Grape)
• Pinot Gris
• Roussanne
• Sauvignon Blanc
• Semillon (Green Grape)
• Ugni Blanc (Trebbiano)
• Viognier
• Weisser Riesling (Rhine Riesling)

Red-wine varieties grown in South Africa include:

• Barbera
• Cabernet Franc
• Cabernet Sauvignon
• Carignan
• Cinsaut Gamay (Noir)
• Grenache (Noir)
• Malbec
• Merlot
• Mourvèdre
• Muscadel
• Nebbiolo
• Petit Verdot
• Pinot Meunier
• Pinot Noir
• Pinotage
• Pontac
• Roobernet
• Ruby Cabernet
• Shiraz
• Souzào
• Tempranillo (Tinta Roriz)
• Tinta Barocca
• Touriga Nacional
• Zinfandel

Red Blends

South African wines are renowned as having some of the finest Red Blends in the world.

It is often understood that grapes which can be rather heavy on their own will work better by being mixed with a softer and more elegant wine, and delicate wines can be given strength and body through the addition of a meaty or more substantial wine.

In the past South African wine producers have concentrated heavily upon growing and making a single varietal of wine like Merlot or Shiraz.  After the fall of Apartheid, when European wines and grape vines were coming back into South Africa, there was intense planting of single varieties such as Cabernet Sauvignon and Chardonnay. Eventually, this led to over-production on the market of single-varietal wines, and some wine makers have been forced to branch out into other types of wine production, including making red wine blends from a mix of European and South African wine.

There are mainly three types of red blends:

Cape Blend

Any red wine blended with significant portion of Pinotage. (The statutory minimum portion of a variety to be mentioned on the label is 20% according to the regulations set by the South African Wine & Spirits Board) Pinotage is a uniquely South African grape variety and was bred by the late Prof Perold in 1925 as a cross between Pinot noir and Cinsaut, then locally known as Hermitage.

A patriotic Cape blend must thus surely be infused with the pertinence of Pinotage.

Bordeaux Blend

The Fab Five
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.  These five red grapes are the components of a classic Bordeaux blend. Cabernet Sauvignon and/or Merlot usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such, but many wines in Bordeaux and else where stick to just two.

Rhone Blend

The Rhone region of France has a delightful selection of red varieties. The primary red players of Rhone blends are Syrah, Grenache and Mourvèdre.  Typical wines termed "rhone blends" will have two or more grapes from the Rhone region and occasionally, small percentages of the secondary varieties.

Rhone blends are often called "GSM" or "SGM" - using the initials of the grapes used, the most predominant variety being the first initial.

Winemakers also have great success with Shiraz & Viognier wine styles.

It is truly an art to get the percentages of the different cultivars exactly right and to be able to blend a wine that blows your hair back! Well done South Africa, we are so spoiled!

Egg-straordinary!

Have you heard of wine made in a ceramic egg shaped containers? 

The large ceramic egg container is perhaps the largest living vessel in the world and is designed specifically for wine fermentation. The egg shape naturally encourages liquids to move in the lemniscate, or figure of eight, promoting continuous passive convection within, allowing developing wine to move and breathe inside, without stirring. Please view the video explaining the process in more detail.

The Romans were using basically this shape of vessel to ferment wine more than 2,000 years ago.  A dolium (plural: dolia) is a large earthenware vase or container used in ancient Roman times for storage or transportation of goods.

A handful of winegrowers are currently using egg shaped clay vats in view of adding complexity to their unoaked wines. If these vintners express different schools of thought on the best techniques to associate with this sort of container, they all share the same objective, that of preserving the true characteristics of their wines.

Organic and biodynamic growers make a point of exploring the best ways to elaborate wine as naturally as possible.  A vineyard in Southeast France came up with the idea in 1991, of creating a museum with a vineyard and cellar, producing wine according to ancient methods. This initiative has since stirred the imagination of some modern-day vintners, interested in finding out if terracotta oval casks can be a viable substitute for concrete, stainless steel or oak vats.

One of our local organic wineries in the upper Hemel en Aarde wine area has started experimenting with this idea.  The wine is not for sale, but we will keep you updated on the topic.

Hermanus Wine and Food Fair

Wine, Weather, Whales, Weekend!

The 15th Hermanus Wine and Food Fair took place from 9 – 11 August and proved once again that the whales are not the only reason why people tend to flock to Hermanus.  The festival usually takes place over the first long weekend in August.

At this year’s Hermanus Wine and Food Fair the wine was once again flowing, the weather kept organisers on their toes and the whales were giving shows to those brave souls willing to face the wind and rain.

Wine Village - Hermanus sits at the heart of a number of excellent wine regions, including Elgin, Botrivier, Kleinrivier, Stanford and the Hemel-en-Aarde Valley. The Hermanus Wine and Food Fair featured wines from the entire Overberg region.  While many of those sipping on the complimentary tasters were locals, many more made the short and picturesque drive from Cape Town, including international travelers from a host of countries.

The three-day fair filled a marquee pitched in the grounds of Wine Village, which serves as a one-stop shop for those seeking to taste local wines but without the time to go from farm-to-farm, with more than 700 producers from across South Africa represented.

The wines that were available to taste were for sale at the Wine Village at cellar door prices.  Apart from wine there were also two boutique distilleries showcasing their handmade gins, vodkas and a much raved about absinthe. There was also handcrafted cider on offer and while there was also port to taste and a couple of MCCs (Methode Cap Classique, the local name for Champagne), some of the best sellers were Sauvignon Blanc, Shiraz and Pinot Noir.

For those more interested in nibbling than sipping, entrance to the food tent was free and filled with locally-produced cheese, cured meats, organic nibbles and a host of enticing baked goodies for dessert. Local restaurants also showed that wine and food go hand-in-hand together and an exciting line up of food is already being planned for the Hermanus Wine and Food Fair 2013!

Away from the wine, live music played, kids got their faces painted and families shopped for food and crafts both within the tent and the rest of the Wine Village beyond. And if the wine tasting ever got too much, the town’s world-famous whale watching was only a short drive away.  Please remember to include this weekend in your diary for next year: 9 – 11 August 2013 and join us for Wonderful Wine, Wild Weather and Wonderous Whales over the winter weekend!

www.hermanuswineandfood.co.za

Wine Speak - By Ronald Searle

This delightful book made it's way to us:

Delicate nose:

Pleasantly scented, very agreeable:

Ages beautifully:

Generous and high in alcoholic content:



Oak Barrels...101

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 flavours 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 flavours 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

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

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

Olive Oil

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

Obtained 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

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 flavoured 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!

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.

In 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.