Monday, March 18, 2013

Launch of the 2013 Stellenbosch Hills & Freddy Hirsch Droëwors Challenge

The chamber laid out for us with meat packs, spices and those industrial machines like mincers and sausage skin fillers
First a word from Stellenbosch Hills cellarmaster PG Slabbert, who gave us details of the wine we were tasting and then some details of the competition
One kilo of beef 80% lean meat and 20 % body fat with three different spice mixtures to add
Freddie Hirsch PR  manager takes us through the competition details and give us background on the company
Julia Strydom, Product Manager, takes us through the process of making sausages and what goes into them
The two Stellenbosch Hills wines we tasted: their woody and full White Reserve, full of limes and grapefruit notes from the 70% Chardonnay with mutton fat notes from the 20% Semillon added and a little needed sweetness from the 10% Viognier. Their 1707 Reserve Red 2010 is a blend of Shiraz, Cabernet, Merlot and Petit Verdot and is just about to be launched onto the market at about  R100 a bottle

The class listens intently as we learn how to make the wors
Different kinds of fat to use and bits not to use.  Sausage skin soaking in water and spice packs and some extra spices we could use

Wine matched with spices: Nutmeg, allspice, coriander, cumin, fennel, chilli flakes, black pepper and cloves
Official photographer for the day, Danie Nel

Journalist Norman McFarlane gets excited about his photograph
They pulled a fast one on us, to teach us that you have to be sure what kind of meat you are buying and eating. These were all actually beef.
Lynne asks for gets an explanation from the lovely Elize who so ably guided us through our mistakes and successes that morning
Glamour shots of Brett Garner and CWM Winnie Bowman
Elize explains about fats and the additions on the table that can be added to the wors. Yes, wine can be an addition...

We get to choose our own
Fashion rebel Melvin Minnaar adopts his own traditional butcher look
Nicolette Waterford, the PR consultant who invited us to the event, Anél  Grobler of Spit or Swallow Blog and Ishay Govender-Ypma of GY Lifestyle Concepts having fun and looking glam despite everything...
Francois Naude has now joined Freddie Hirsch as sales manager
Glands must be cut out as they add off flavours
The class was very well behaved and paid attention to the teacher all morning.
Lynne gets to use the industrial mincer and pushes her meat and fat through
Mel adding wine to his wors.  Rather a lot of wine.....
The Freddie Hirsch retail shop in Voortrekker Road Maitland where you buy all the necessary items
© John & Lynne Ford, Adamastor & Bacchus 2013

No comments: