Chef Jurgen Schneider

Horticulturist Hildegard Witbooi

Susanne Schneider Hospitality

Winemaker Tariro Masayiti

Springfontein CellarOpen Daily for Wine Tasting and Sales.

Closed on 25 December ‘13 and 1 January ‘14

Springfontein Eats24 - 28 December ‘13 - Lunch & Dinner29 December ‘13 - Lunch onlyClosed on Mondays

New Year’s Eve Menu @ R1 000.00 per person, 31 December 2013 from 7pm to 11pmInclusive, Food & Wine Pairing, Hot and Cold Beverages.

Bigger and betterStellenboschWine FestThe Stellenbosch Wine Festival pre­sented by Pick n Pay is back from24January to2Februaryandprom­ises visitors a glimpse into the heartof the Cape Winelands.This hugely popular wine lifestyle

event showcases the crème de lacrème of the Stellenbosch AmericanExpress® Wine Routes, which hasrecently been nominated for the in­ternationalWine Region of the Yeartitle.According to Annareth Bolton,

chief executive officer of the Stellen­boschWineRoutes, the2014festivalpromises to be bigger and betterthan ever.“The festival is not only about

wine, it is about the Stellenbosch life­style. It is therefore very appropriatethat the festival coincideswith thean­nual harvest. This is a unique oppor­tunity to experience what Stellen­bosch is all about – the history, thepeople, the wines and great food.It is also about engaging with localcommunities and giving somethingback to these communities.”The jam­packed festival line­up in­

cludes a harvest parade, a street festin thehistoricChurchStreet, speciali­ty tastings and tours, cultivar show­cases, dine in the vine encounters,art exhibitions as well as winery ex­periences and restaurant promo­tions. The 10­day wine spectacularculminates in a three­day wine expoin the centre of town.The Stellenbosch Wine Festival

WineExpowillonceagainbehostedon Die Braak in the heart of the city

of oaks from Friday 31 January toSunday 2 February. The venue willbe transformed into an elegant,open­air loungewithover60winerystands offering tastings, a Pick n PayFresh and small producers marketand live entertainment.For the duration of the festival,

wine lovers will also be able to enjoydedicatedAmerican Expresswineryexperiences at close to 80 wineriesin the region,while theAmericanEx­press Wine and Dine programmewill feature some of the top award­winning restaurants in the Stellen­bosch regionoffering special festivalmenus and promotions.Various ticket options are availa­

ble fromwww.pnptickets.co.za.Visitthe festival website for ticket costs forAmerican Express Winery Experi­ences and American Express WineandDine restaurant promotions. Formore information, visit www.stellen­boschwinefestival.co.za.

Some of the visitors at the lastStellenbosch Wine Festival enjoya glass of bubbly.

Festive feast with the bubbly ladyLISE BEYERS

Elunda Basson, winemaker at SouthAfrica’s leading house of bubbles, hasbecome somewhat of a household per­sonality after the spectacular televisionadvertisement of her in a vineyard weregrapes were depicted by bubbles.Tucked away at J.C. Le Roux in the

picturesque Devon Valley, Elunda, alsoknown as “the bubbly lady,” masterfullycreates the sparklingwines that havebe­come a household name.Elunda studied viticulture and

oenology at Stellenbosch University,which also included a study tour to Italy.Being the bubbly brain behind the

sought after J.C. Le Roux Méthode CapClassique (MCC) and sparkling wineshasbeen thehighlightofElunda’scareer.Her career started off working har­

vests as an assistant winemaker at Rick­ety Bridge Vineyards in Franschhoekwith David Lockley and then with BoelaGerber.She also spent a harvest at Dry Creek

Vineyards in SonomaCounty in Califor­nia.AtNederburgWines, Elundaworked

as assistant winemaker with HennieHuskisson and after a year she was

appointed red winemaker in 2001.For Elunda, some of the greatest

pleasures in life are good wine, goodfood and good company.One the even of the festive season,

Elunda and her family will once againtake time off and head for the secludedWest Coast.She admits however that she is not a

connoisseur in the kitchen.“I wish I could say I’m a flamboyant

chef in the kitchen, but that would be alie. I can do the basics to keepmy familyhealthy and happy, but it’s not a placewhere I spend much of my free time.“Normally when we entertain friends

at home, my husband will do the food,and I do the entertaining.“If I have to pick one thing that I’m

good at, it’s interesting salads. I love totry new recipes and ideas to make asalad out of unexpected combinations.”So what is on Elunda’s Christmas

menu?“We will be camping at the beach on

the West Coast, feasting on lobster,salads and some meat on the coals”Despite the mouthwatering options,

Elunda’s favourite festive recipe remainsher stickyhoney­soychickenwings (niceand easy).

You’ll need your chicken wings, soysauce, fresh grated ginger, somechopped cilantro (coriander) leaves,garlic, lemon juice, salt and pepper totaste, olive oil, two tablespoons of butter,honey and sesame seeds for garnish.Mixall the ingredients tomakeamari­

nade and coat your chicken wings.Refrigerate overnight or for at least twohours.Put in an oven dish and grill in theoven until sticky and delicious (turnwingsregularlyandtakecarenot toburnmarinade too much).To finish off, Elunda is hoping for her

mothers berry and cream trifle.

The bubbly lady of the House ofJ.C. le Roux, Elunda Basson.

1 packet boudoir biscuits500ml mascarpone cheese500ml creamSherryBlackberries, blueberries and strawberries orany of your favourite berries1 jam rollMixed nutsWhisked the cream and then fold in mascar­pone cheese.

Layer a deep glass bowl with boudoir biscuitsat the bottom and sprinkle with sherry. Thencoat with a thick layer of cream cheese mixfollowed by a layer of mixed berries.Layer the rest of the bowl using slices of jamroll (also sprinkling each layer with sherry),topping the jam roll with cream and berriesuntil you end with a layer of cream.Decorate the top layer with more berries andmixed nuts and refrigerate. Yummy!

Mom’sberryandcreamtrifle

Nou is die tyd omvrolik te wees

EMILE JOUBERT

Dis Kerstyd, die tyd vir gee, vrolik-weesen mededeelsaamheid. Maar hoe lyk ditmet ’n geskenk aan . . .wel, jouself?

Ek ken niks beter om myself mee te bederfas om in die wynlande te gaan soek na onseie wonderlike wyne nie.

Nommer Een-landgoed is Delaire Graff, bo-op die Banhoekpas. Hier is: die mooiste uitsig-te, twee goeie restaurante,’n kunsversame-ling en, natuurlik, baie goeie wyn.

Wat witwyne betref, staan Delaire Graff seChenin Blanc en Chardonnay saam met diebestes in Suid-Afrika. Trouens, die DelaireGraff Chenin Blanc 2012 was die beste wat ekvanjaar oor my lippe gehad het, en daar isgeen rede waarom die situasie in die komendeoesjare sal verander nie.

Die wyn is gehout, maar Delaire Graff sewynmaker, Morné Vrey, gebruik hout eerderom die struktuur en soepelheid van die vrugte bestuur as om jou ’n planksmaak te gee.Gevolglik het die chenin ’n lieflike skakeringvan vrugtegeure soos peer, rooi appel en kiwi-vrug, als onderstreep deur die smaak van fon-teinwater en spoelklippe vanuit ’n fris rivier.Dit is werklik ’n lieflike wyn met ’n lang,talmende nasmaak in die mond.

Die Chardonnay 2012 is ’n rojale weergawevanhierdieedelkultivarwatsymanlangseni-ge van die Franse chardonnays sal staan.Weer eens, indien jy deur chardonnay afge-skrik is deur die soms oordadige houtgeurein die wyn, wees verseker dat Delare Graff ditanders doen. Gehout, maar jy proe dit nie. Jyproe wel ’n klassieke en byna volmaakte wit-wyn met trekke neut, botter en vars sitrus-vrug. Diegene wat hulself as bobaas visbraai-ers tydensdievakansieag,moetweetdathier-die wyn enige vis hemels sal laat smaak.

Vir die verdere bederf ry ek af, rigting

Franschhoek, na Boschendal. Delaire Graffgee mens die gevoel van wat’ n visionêre wyn-plaas kan verrig, maar Boschendal sit jou te-rug in die geskiedenis met sy pragtige ouKaapse geboue en statige boomlanings. Enmoenie van die wyn vergeet nie, en spesifieknie die vonkelende soort nie.

Lizelle Gerber maak Boschendal se wit- envonkelwyne, en ek sorg altyd dat my kattebakhierdie tyd van die jaar gelaai is met die plaasse Méthode Cap Classique. Dis nou wyne ge-maak in die styl van Franse sjampanje, metander woorde, natuurlik gegis in die bottelwat die wynmoer se komplekse geure en ookdie vonkel aan die wyn verleen.

Die Grande Cuvée Brut is die een wat jy hiersoek. Hy word gemaak van die klassieke kom-binasie van Pinot Noir en Chardonnay en be-wys my elke keer waarom vonkelwyn een vanmy gunsteling wyne is. Die borrels spuit koel,verfrissende wyngeure deur jou sintuie en nátwee slukkies is die wêreld gewis ’n beterplek. En só ’n vonkelwyn is meer veelsydigas ’n Franse agterlynspeler. Jy kan hom indie oggend geniet saam met ’n paar oesters,tydens die noenmaalse Kersete en wanneerdaardie nadors teen laatmiddag toeslaan, is’n koue glasie of drie net die ding. Dis gemaakvir jou om te verdien.

Emile Joubert is ’ngenieter van wyn,iets waarmee hy homheeldag besig hou insy werk as wynbe-markingskonsultanten –skrywer. Sy gun-steling wynsoort ischardonnay. Hy gloook Suid-Afrika is ’nonderskatte juweelvan ’n wynwêreld.

Tjeers!

SATURDAY 25 & SUNDAY26 JANUARY: DELHEIMHARVEST CELEBRATIONStarting at noon on both days,this fun-filled weekend includesa guided cellar tour and agrape-stomping contest withfabulous prizes up for grabs.Visitors can help themselves tothe sumptuous buffet-stylelunch and enjoy their picnic onthe shaded lawn at the river’sedge, while childminders keep the little ones busy. Tickets costR220 per adult (R110 per child under 12; kids under two yearsenter free) and include all the activities and food. Pre-bookingis essential. Contact Juliet du Toit at 021 888 4600 or emailpr@delheim.com.

SATURDAY 25 JANUARY: RIESLING ROCKS! Head forHartenberg Wine Estate in the Stellenbosch Winelands wherecelebrated winemaker Carl Schultz, one of the country’s ries-ling masters, has invited SA’s top cellars to showcase their pre-mium Weisser/Rhine Rieslings. Visitors to this fabulous food-and-wine celebration will be able to taste these flagship ries-

lings paired with gourmetdeli fare in a garden-partysetting between 12 noon and17:00. Tickets of R120 ahead, covering all tastingsand a complimentary glass,are available directly fromwww.webtickets.co.za, orcontact Hartenberg Estate on021 865 2541, email in-fo@hartenbergestate.com orwww.hartenbergestate.com.

SATURDAY 25 JAN-UARY: JASON’SHILL This family-ownedwine estate in thebeautiful Breedekloofwill be the venue for anot-to-be missed concertby well known SA per-formers Robbie Wesselsand Bok van Blerk(above). The showstarts at 19:00 (gatesopen at 18:00).Delicious food and re-freshments will beavailable to purchase.Tickets cost R160 perperson., available atComputicket. For moreinformation contact Jas-on’s Hill Private Cellaron 023 344 3256 or in-fo@jasonshill.co.za.

WEDNESDAY 15 JANUARY: STELLENBOSCH STREETSOIREES – The popular Stellenbosch Street Soirees are back infull swing from December until March. At these monthly gather-ings the oak-lined streets will be transformed into a colourfulhub of food, wine and live music where strangers becomefriends over a glass of vino stemming from the country’s oldestwine route. The lower part of Church Street is where all the ac-tion is (between Bird Street and Andringa Street) from 18:00 to20:00. The dates to diarise are 15 January, 12 February and 12 March – weather permit-ting – with each gathering featuring winetastings from a different selection of cellars, livemusic entertainment and gourmets bites from participating eateries. For only R30 you geta wineglass and a ticket to taste as many wines as you like. Delicious street food will beon sale. For more information contact 021 886 8275 or visit www.wineroute.co.za.