Thursday, November 28, 2019

Diners Club Winemaker and Young Winemaker of the Year presentation at La Residence, Franschhoek

The 2019 Diners Club Winemaker of the Year (and the Young Winemaker of the year) Awards dinner was held last Saturday night at La Residence in Franschhoek. The event began at 6 pm. It is always a Black Tie event. As no accommodation or transport was provided for media this year, we were lucky enough to be able to arrange to stay over near Franschhoek at Angala Boutique Hotel. Driving home from a late event involving wine is something we do not do
and, on arrival, we were welcomed with a glass of Colmant Rosé MCC or Colmant Brut MCC
Jill and Walter Finlayson (1981 winner, the first year of the competition) with their daughter and son in law,
Carolyn and Jean Claude Martin. Jean Claude was one of the 5 finalists for Winemaker of the Year
with his excellent Pinot Noir, 2018 Creation Estate Pinot Noir
Bloggers Leanne Beatty and Roxanne La Vita
Ubers had been arranged to get them to and from the event
A view of La Residence from the end of the garden
There were three canapés, mozzarella cheese served with compressed and coloured cucumber,
a chicken roulade and small toasts with mushroom paté and tomato 
Peter de Wet of De Wetshof was a Winemaker of the Year finalist with his Nature in Concert Pinot Noir, one we admire a lot;
here with Elizabeth and Wade Roger-Lund
Wade, who is a winemaker at Jordan wine estate, was the Young Winemaker of the Year in 2017
Bernie Hellberg, editor of Signature magazine, with Mariette and Richard Kershaw
Richard was one of the finalists for the Winemaker of the Year with his two superb Pinot Noirs
Long tables on each side of the room seated about 80 people
The room's lighting changes colour from red to pink to orange; it makes photography rather challenging 
The table setting
Jean-Pierre Rossouw, Publisher of the Platter Wine Guide was the MC for the evening
The award is presented to the winemaker who produces a wine that the judges consider to be the best in a specified class
The categories for 2019 were Pinot Noir for Winemaker of the Year,
and White Wines of any varietal or blend for Young Winemaker of the Year
As in previous years, winemakers can be shortlisted for more than one submission
This year’s judges were Nigel Greening (the International judge), Carrie Adams (Head judge),
Debi Van Flymen CWM, Gregory Mutambe, Michael Crossley and Nomonde Kubheka
Head of the Card division of Diners Club, Ethel Nyembe
Eshvaran Naidoo, MD of Diners Club South Africa, said that cultivating wine makers in this competition means that they have a sustainable future in the winelands. He admitted that he is a novice in wine, having converted from Tequila to wine, and he is up to the challenge of being converted. Of course, this is not the only side of the wine industry that they support, he said. They also sponsor the annual Wine List Awards to restaurants and the annual Platter Wine Guide. Tonight is about the winemakers’ skill and genius. To quote a Chinese proverb: "Honour the teachers who go before, of the present and those of the future to come"
The competitors for Young Winemaker of the year are:
Last year's winner, Rudger van Wyk of Stark-Condé Wines – with his 2018 Field Blend
Tim Whitfield of Tokara – with his 2019 Sauvignon Blanc
Thys Smit of Grande Provence – with his 2018 Grande Provence Chardonnay and 2018 Grande Provence Chenin Blanc
James Ochse of Stellenbosch Hills – with his 2017 Kastanjeberg
Herman Du Preez of Stellenrust – with his 2018 The Apprentice White Cinsault

Rudger van Wyk, ready to hand over the trophy to the new Young Winemaker of the Year who is...
Herman du Preez (Stellenrust Wines)
A delighted Herman made a very concise and accomplished acceptance speech. He has been with Stellenrust since 2014 and wanted to do something different with their Cinsault, which excites him. The winning wine is called The Apprentice, which is what he was when he joined Stellenrust. It is a red grape varietal. However, he has produced a white wine from it. The colour is removed by various processes, like passing the juice through charcoal. It was rather cheeky to submit this wine in a White Wine competition and it was a little controversial. However, the judges did deem it the best white wine on show. His prize is R25 000 cash and a return air ticket to a wine producing region - T's & C's of the presenting sponsor apply
The wines served with the courses are the winning wines
and with our starter we had The Apprentice, the Stellenrust White Cinsault
It is quite intense on the nose with definite red wine characteristics, slightly dusty, with rhubarb
and also aromas and flavours we associate with Chenin blanc, a varietal which Stellenrust does very well
It has crispness and is smooth in texture with lemon and some salt on the end palate
It does ask to be paired with food
The back label
Herb crusted farmed Kabeljou was the starter, crisp on top. moist and flaky below
Served on a bed of salad leaves and baby tomatoes, mange tout and courgette ribbons
Dressed with a white peach and rooibos dressing
The contenders for Winemaker of the Year watching the preamble to the presentation for that award
Tense moments as we watched a video introducing all the finalists and their wines:
Jacques de Klerk - Radford Dale - 2018 Radford Dale Freedom Pinot Noir
Richard Kershaw - Kershaw Wines - 2018 Clonal Selection Elgin Pinot Noir & 2018 Hemel-en-Aarde Ridge Pinot Noir
Daniel Keulder - Nitida - 2017 Nitida Pinot Noir
Jean-Claude Martin - Creation Wines - 2018 Creation Estate Pinot Noir 
Peter de Wet - De Wetshof - 2017 Nature in Concert Pinot Noir 
and the winner is
Daniel Keulder, Nitida Pinot Noir 2017
with the trophy presented to him by Clayton Reabow of Môreson, last year's Winemaker of the Year
Danie, very excited, told us that he has a 5 degree angle on the Burgundy style
He made his first Pinot Noir in 2015 and is now really into Pinot Noir. He believes it should show complexity, layering and balance
The wine is from the 2017 vintage and is perfumed with roses and raspberries, pale cherries and a hint of smoke
On the palate, sweet raspberry fruit, which is then contrasted with morello cherry, warmth of alcohol
Dark wood shows on the end with very long flavours
The back label
Pan roasted veal loin was served with a blueberry sauce and a sharp roasted plum. Not flavours we found in the wine at all
The dish was accompanied by Pommes Anna, heirloom carrots and charred baby onions, very fashionable at the moment,
but they do not add much to dishes, except as containers for a jus when there is some
The dessert: a Strawberry and Granadilla Opera Cake with just a thin top layer of chocolate
Served with a fruity Pink Martini sorbet, aged balsamic vinegar and a black pepper tuile
No dessert wine or coffee was offered to us
Young winemaker of the year Herman du Preez (Stellenrust Wines) with his trophy,
presented by last year’s Young Winemaker of the year, Rudger van Wyk of Stark Condé
Rudger also entered this year
Winemaker of the year Daniel Keulder with his trophy,
 presented by last year's Winemaker of the year, Clayton Reabow of Môreson
Peter de Wet with last year's winner Clayton Reabow and 2010 winner Bartho Eksteen
The band started to play on the terrace and we left soon afterwards at just after 11
We did not see many people dancing this year
Return to MENU
All content ©  John & Lynne Ford, Adamastor & Bacchus
Posted by MENU at 6:46 pm 0 comments

An Overnight stay at Angala Boutique Hotel, Franschhoek

We were invited to cover a prestigious black tie award ceremony in Franschhoek last weekend, but no transport or overnight accommodation was to be provided. Our friends at Angala were very generous and allowed us to have a suite for the night, which meant that John could enjoy a glass or two of the two winners’ wines and we didn’t have to drive all the way back home at midnight on the motorway, which would have taken us at least an hour and a half. We are extremely grateful. It is one of our favourite places to stay and we wanted to show you just how beautiful and peaceful it is. It is located 2.4 kilometres up the mountain approach from Vrede en Lust wine estate, with marvellous views of Franschhoek and Paarl, and is an easy 20 Km drive before Franschhoek
The approach road, through lush gardens of mostly indigenous flora
Reception looks like a tented pavilion
and from the deck, you can look down at the swimming pool and the heated plunge pool
They also have a natural swimming pool; no chemicals are used and the water is circulated and cleaned in a reed bed system, as is all the grey water on the property. At night you can hear the frog chorus
Looking back at the main building, which houses the lounge and the restaurant 
A great place for a dip and a relaxing time on a sun bed, listening to tinkling waters
It has its own outdoor shower
Our room was in one of the cottages below the pool
Flashes from dragonflies
and porcelain-like water lilies
Our room has a huge bed and a lovely lounge area with a wood-burning stove for chilly days and nights
A welcoming letter on the table
and the complimentary wet bar with wine, spirits, tea and a coffee station; a microwave and a fridge below containing beer, mixers, cold drinks and water. Good biscuits too. All are included in the room rate
There is a dressing room area in the bathroom with cupboards which are filled with things you might need
and, luxury of luxury, twin sinks, a huge bath, plus two inside showers and one outdoor, which has complete privacy
and a good rain shower head. All the water is recycled
French doors open onto the verandah, which has access to a private garden
The view from our verandah of the beautiful valley with distant mountains beyond
Looking back at the room, you can see that it actually has another room next door with the same facilities
It was occupied by members of a famous family, but the rooms are very well separated and sound proofed
A small fountain in the garden...
...attracts the birds
A Cape sparrow (Passer melanurus) ,three Cape canaries (Serinus canicollis) and an olive thrush (Turdus olivaceus)
"You lookin' at ME?!" We spotted a southern rock agama lizard
aka bloukop koggelmander (Agama atra) sunning itself near the plunge pool
Getting the Beady eye
Beneath the deck are the spa and two saunas. You can book treatments
Just above it, an enclosed dining area off the terrace and adjacent to the bar
There is a bar in the lounge with the kitchen beyond
Comfortable seating and a wood burning stove 
Next morning, after a very comfortable and restful night, we came down to breakfast
The bar is now set for breakfast. And you can have it out on the terrace should you wish
Fruit, cereal, yogurt, nuts and seeds. And, to the left, smoked salmon, cheese and cold meats under cover
Some bubbly to start the day, fresh orange juice or make a Mimosa
Blueberry muffins, fresh crisp croissants, and a good array of breads, including some gluten free multi grain for those who need it
A selection of jams
Fresh oysters on ice, with the fixings, might be good with your Bubbly
The cooked breakfast menu has lots of temptations
John had some fruit and muesli, Lynne a croissant with smoked salmon and cream cheese to start
A 'main course' of the Angala rarebit, a poached egg covered in a béchamel sauce with crisp bacon,
served on half a well-toasted muffin 
The herb omelette, stuffed with crisp bacon, cheese and tomato. The herbs are in oil on the plate surrounding the omelette
We had good black coffee and a pot of Dilmah Green tea before bidding Angala and the staff a grateful farewell
We loved our stay. It is a small piece of paradise and they do take such good care of you. We thoroughly recommend it to you
Return to MENU
Posted by MENU at 4:24 pm 0 comments

Tuesday, November 26, 2019

Sushi lunch at Empire Asian restaurant, Sea Point

Since our favourite Chinese restaurant, Dynasty, closed and another which has no attraction for us opened in its place, we have been trying out different restaurants for our essential monthly dose of sushi. This restaurant is at the beginning of Main Road, Sea Point and its name seems to be the large signage above its door. But, if you look at the menu and the small sign on the left, it is called the Empire Asian Restaurant
We took along a bottle of wine which we thought might go well with sushi - and it did
Made by Roger Burton at Constantia Royale, it is their 2018 Sauvignon blanc, which also contains 17% Semillon. Corkage is R30
The menu consists mostly of special platters at very good prices
These looked worth trying as well
It was rather difficult to make up our mind and not get too many duplicates
This is the Salmon special H for R129. The sushi is freshly made, with good rice that separates
And the tuna and salmon seemed very fresh, as were the prawns on the sashimi
And to try three of the Chef's Specials, we also, greedily, ordered Special No.4 at R109. It was a lot of sushi but, over an hour and a half, we did manage to do it justice. Two of the chef's specials - the Crunch Roll (in the middle) and the Tiger roll on the left, have a core of salmon which has been battered and then deep fried. Interesting. We liked the texture but not sure we would repeat the experiment again with the Crunch roll. The dark sauce on the Hot Smoked is a sweet soy. The Tiger roll, topped with tempura prawns, is a definite for a reappearance; it’s doused in a sweet chilli mayo and is delicious. So modern and so not traditional. But we liked it
The restaurant interior is white and clean and reminds us of the way Dynasty used to look
And our waitress looked after us very well. We shall return
Return to MENU
All content ©  John & Lynne Ford, Adamastor & Bacchus
Posted by MENU at 5:30 pm 0 comments
Subscribe to: Posts (Atom)