SAolyfolies van topgehalteDie beoordelaars van die agste SAOli­ve­toekennings moes vanjaar ’n re­kordaantal olyfolie­inskrywings proeen beoordeel. Uit ’n totaal van 100 in­skrywings, het 43 uitsonderlike olyf­olies op 21 Augustus goue SA Olive­medaljes ontvang.

Altesaam13 olyfolies het goud gewen in diekategorie vir intenseolyfolies,24 indie kategoriemedium olyfolies en 6 delikate olyfolies. Voortshet 39 inskrywings silwermedaljes ontvang en14 is met bronsmedaljes beloon.Die toppresteerder was Porterville Olives, wat

nie minder nie as vier goue medaljes verowerhet. De Rustica, Rio Largo en Marbrin Farm iselk bekroon met drie goue medaljes, Oakhurstmet twee goud en twee silwer, Tokara met een

goud en drie silwer, Zaamheid met twee gouden een silwer, en Morgenster met een goud entwee silwer.“Wanneer ’n verbruiker ’n bottel Suid­Afri­

kaanse olyfolie koop, veral eenmet die SAOliveCTCseëldaarop, ishyversekervanhoogstaandekwaliteit,” sê Nick Wilkinson, SA Olive se voor­sitter.Die Commitment to Compliance­seël verseker

die verbruiker dat die inhoud 100% Suid­Afri­kaans is, dat die etikettering eerlik en deursigtigis in terme van die inhoud en varsheid, en datdit inderdaad ’n Ekstra Suiwer olie is en nie bloot’n Suiwer of ’n geraffineerde olyfolie nie.Vir nadere besonderhede omtrent die kompe­

tisie en die volledige uitslae kontak SA Olive bytel 021 870 2900, epos info@saolive.co.za ofbesoek www.saolive.co.za.

What’sNewWhat’sNew

Discover hidden gems on theFranschhoekArtisan food routeArtisanal refers to anything that is handmade,normally in small quantities, and in the style ofan artisan, or skilled craftsman.Work your way through the ABC of this popu­

lar routeand treatyour tastebuds to some of the finestolives, cheeses, charcu­terie, artisanal breads anddreamy chocolate: Afri­can ChocolateDreams; Allée BleueEstate for olives, olive oils,fresh herbs and pesto; Ba­bylonstoren to stock upon fresh produce, breads,charcuterie, cheeses andpreserves; Bread &Wine, renowned for someof the country’s finest char­cuterie and breads; CaféBonBon for olives, breadsand preserves; Dutch East is all about freshlyroasted and grounded coffee; FranschhoekMedicinal Herb Garden; Gooding’sGrovesproduces tasty olives andolive oil;Hu­guenotFineChocolates;TheJamJar; LaBourgogne for olives and various styles of ol­

ive oil; La Cotte Inn (Fromages de France),importers of fine French artisan cheese; LaMotte Wine Estate for their stone groundflour homemade breads; Maison offers deli­

cious chorizo, pickled Shii­take mushrooms, preservesand more; Noble Hill ishome to a beautiful chili gar­den, olives and olive oil; TheReally Interesting FoodCompany is the perfectstopover for foodgifts and im­ported ingredients; SacredGround for breads, cakesand coffee; SalmonBar forfresh Franschhoek trout andsalmon dishes; Solms­­Delta is home to the Dik­Delta culinary gardens,which includes indigenousproduce.

If time is not on your side though, opt for theshort cut route at the FranschhoekVillageMarketon Saturdays showcasing many of these finefoods. For more information, contact the Fran­schhoek Wine Valley office on 021 876 2861or visit www.franschhoek.org.za.

Get your cheese fix at Dale­wood Fromage, the award­win­ning artisanal cheese producer.

DIEMERSDAL SAUVIG­NON BLANC IS KAM­PIOEN JONGWYN:Die beoordelaars by van­jaar se SA Jongwynskouhet die hout verouderdeDiemersdal SauvignonBlanc aangewys as diewaardige ontvanger vandie Generaal Smuts­ tro­fee vir die beste jongwynvan die skou. Hier spogMari Branders en ThysLouw van Diemersdal methulmtrofee. Vir die volle­dige uitslae, besoekwww.youngwines­how.co.za. Lees ook meeroor die Breedekloof seJongwynskou­wenners opbl. 6.

FOTO: LIONEL BESTERFIELD

Cheers to spring!Cheers to spring!With spring weekend just around the corner, I amsurely not the only one looking forward to somesunshine and warmth.The month of August has been the coldest and

wettest I’ve experienced in a long time and I can’twait to designate all my thermal underwear, wool­len socks, jerseys, scarves and coats to the backof the cupboard.In September we not only celebrate spring, but

also Heritage Day, better known to many as BraaiDay. Our diary on page 3 is jam­packed with festi­vals and special events that herald the arrival ofspring and honour South Africans’ favourite pas­time.On page 6 you can also read all about the Bot

River Spring Festival. If you have not made the ac­quaintance of this delightful valley and its down­to­earth winemakers, the spring weekend is the idealopportunity to treat yourself.

We ran two competitions in last month’s editionof Winederous.The lucky winner of a copy of Deon Meyer’s Dirt

Busters – a guide to adventure motorbiking is JoyE Malherbe from Strand.The winners of Dine

van Zyl’s popular Boere­kosboek 2 are MerenciaCornelissen from Paarl(English edition) and MrHCMathews fromPaarl,who won a copy of theAfrikaans edition.Congratulations –

your prizes will be ontheir way to you soon.

COVER: Luddite Wi­nes, Bot River.

TUESDAY 24 SEPTEMBER: DELHEIM SNOEK BRAAI Celebrate Heritage Dayon a legendary wine farm steeped in it, by joining Delheim Estate for a laid­back snoekbraai with Victor Spelling, the son of patriarch Spatz Sperling, pioneering legend and co­founder of the Stellenbosch wine routes. Delheim offers the perfect Braai Day retreat for fami­lies and friends who want to revel in the ultimate South African pastime – without having tolight a fire or lift a tong. Victor and his braai­comrades will treat guests to a home­grownbraai feast complete with fresh snoek on the coals, tradi­tional roosterkoek, mealies, sweet potatoes and braai sal­ads with a twist. For the children, Delheim’s chef ChristineClaasen will prepare a special sausage­on­a­skewer servedwith fresh fruit. Dessert will be Delheim’s famous mascar­pone cheesecake with berry coulis for adults and a passionfruit sorbet cone for the children. Bookings for the Delheimsnoek braai are essential as seating is limited. It costsR145 p/p (adults) and R65 for children under 12, which in­cludes the the braai buffet but excludes beverages and ga­tuity. Fires will be lit at 11:00 for 12:00. For more info orto book, contact Delheim at 021 888 4607; send an emailto restaurant@delheim.com, or visit www.delheim.com.

SATERDAG 7 SEPTEMBER: WATERBLOMMETJIEFEESHierdie eiesoortige Suid­Afrikaanse kossoort wordvanjaar weer gevier by die vyfde Waterblommetjie­fees wat gesamentlik deur Windmeul Kelder enRhebokskloof­landgoed in Agter­Paarl aangebiedword. ’n Groot verskeidenheid vars waterblomme­tjie­geregte en musiek deur bekende kunstenaarsvorm deel van die fees, asook kindervermaak watponieritte, vierwielmotorfietse, klimrame en spring­kastele insluit. Die fees skop by Windmeul om08:00 af saam met die maandelikse Windmeul­plaasmark en ­ontbyt, gevolg deur die beoordelingvan die waterblommetjie­potjiekoskompetisie en dieaankondiging van die wenners. Om in te skryf virdié kompetisie, kontak Liezl Vermeulen by 021 8698100 of liezl@windmeul.com. Rhebokskloof se akti­witeite geskied van 10:00 tot 16:00 en sluit ’n vlooimark en waterblommetjiegeregte­en­wyn­paring in. Daar sal ook vanjaar ’n Mej. Waterblommetjie­kompetisie wees vir meisies tussen4 en 6 jaar. Vir meer inligting, kontak Windmeul by 021 869 8100 / windmeul@iafrica.comof Rhebokskloof by 021 869 8386 / info@rhebokskloof.co.za.

FRIDAY 6, 13 & 20 SEPTEMBER: BRANDY FRIDAYS AT VAL DE VIEEnjoy warm brandy cocktails and live music by performers such as Gerald Clark and JasonReolon at the Polo Club restaurant & lounge bar overlooking the pristine polo fields of Val deVie wine estate every Friday from 16:00 to 20:00. This relaxed bistro­style restaurant alsooffers a dinner special – enjoy any starter plus main course or main plus dessert for theprice of one main course. Val de Vie is situated on the R301 between Paarl and Fran­schhoek. For more info and to book, call 021 863 6174.

SATURDAY 14 SEPTEMBER:FORK & CORK WELLINGTON WINEFESTIVAL Wine, food, live entertainment, afresh goods market boasting Wellington’sample larder of specialities and surprises,and a cook­off between celebrity chef SoniaCabano and local chef Johan van Schalkwykpromise a day of fun for the whole familybetween 10:00 and 17:00 at Kleinevalleij.The Radio Kalahari Orkes and BottomlessCoffee will entertain patrons whilst theylounge on the terraced lawns sipping award­winning wines, or sampling the signaturedelicasies of six local restaurants. Both the cook­off and a food and wine pairing showcasingthe best the district has to offer will be hosted at Festa at Kleinevalleij and carry an addition­al fee of R30 per person per event. Children will be cared for in a designated play area atno extra cost. Entry to the festival area is R120 per person and includes a tasting glass anda booklet of tasting coupons. Entry for children 17 and younger is free. Tickets are availablefrom Computicket. Space is limited and booking is essential. For additional information referto http://wellington.co.za/forkcork/

SATURDAY 14 & TUESDAY 24 SEPTEMBER: HIDDEN VALLEY GOUR­MET BRAAI & WINE FESTIVAL Join Hidden Valley for a gourmet braai experience that’sguaranteed to make you re­evaluate all you think you know about braaing. The first date of31 August is already sold out, but there are still two more dates left, so bring the family andfriends for a unique taste experience. The party starts from 12:00. Tickets are R350 p/p andR50 for kids under 12. Each ticket gets you a gourmet braai feast, cooked to perfection bythe legendary chef Bertus Basson and his Eat Out Top 10 restaurant team at Overture; a Hid­den Valley wine tasting of their award­winning wines; a bottle of Hidden Valley Pinotage orSauvignon blanc to share on the day; all­day entertainment for adults and children; live mu­sic by Natasha Meister, and Janie and the Beard. To book, call 021 880 2646, send an e­mail to info@hiddenvalleywines.co.za or visit www.bit.ly/braaiwine

SATURDAY & SUNDAY 7 & 8 SEPTEMBER: FRANSCHHOEK UN­CORKED Say goodbye to the grey moods of winter and celebrate the start of spring aswine farms in and around Franschhoek welcome the warmer weather by showcasing theirexciting new vintages and releases. A popular fun festival, now in its fifth year, there promis­es to be something for everyone, which includes cellar and vineyard tours, barrel tastings,food and wine pairings, live entertainment, art exhibitions and a fresh food market. As anadded extra each farm will have one wine available for purchase at a discounted price, forthe duration of the weekend only. An Uncorked Weekend Pass costs R120 per person and in­cludes a tasting glass and free wine tastings of select wines at these wineries for the durationof the weekend. Available through www.webtickets.co.za. For more information contact theFranschhoek Wine Valley office on 021 876 2861 or visit www.franschhoekuncorked.co.za.

FRIDAY 20 ­ TUESDAY 24SEPTEMBER: TWO OCEANS HER­MANUS WHALE FESTIVAL Hermanus issynonymous with whales and there is nobetter time than springtime to celebrateWalker Bay’s magnificent marine life andfabulous fynbos. As the only enviro­arts fes­tival in South Africa, the annual HermanusWhale Festival combines cultural and theatri­cal entertainment with craft stalls, marineexpos, food, wine and craft stalls. TheWhale Festival is followed by the HermanusFlower Festival at Fernkloof Nature Reservefrom 26 to 29 September, and a variety ofsporting events that include the Whale HalfMarathon and Fun Run. For info, contact theWhale Festival office on 028 313 0928 orthe organiser Leon Theron on 071 606 3261,or visit www.whalefestival.co.za.

SATURDAY 7 SEPTEMBER: SMACKDOWN ATTHE SMALL Join The Robertson Small Hotel at 12:00 whenthis luxury 5­star retreat adds a tantalising twist to the ultimateSouth Africans pastime with Smackdown at The Small, also de­scribed as “an interactive braai bootcamp in the heart of theBreede River Valley”. Hone your braai skills in preparation forNational Braai Day (on 24 September) with celebrity chef Re­uben Riffel and the hotel’s executive chef, Tiaan van Greunen,who will be sharing their smoking hot braai secrets while guid­ing you through the art of gourmet grilling. The Smackdown in­cludes a sumptuous four­course feast, a team cook­off and afun­filled tasting experience offered by a certified sommelier.The cost is R485 per person, all inclusive. Seating is limited andbookings are essential. Guests are also invited to linger longer –a booking for a two­night stay at the hotel during the weekendof the Smackdown at The Small, earns one a complimentaryticket to the event. Contact The Robertson Small Hotel at023 626 7200 or email reservations@therobertsonsmallho­tel.com

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GetmarriedonawineestateHEDDA MITTNER

Along with the growth in the South African wineindustry, especially over the last 20 years, wineestates have become an ever more popular optionas wedding venues.The winelands provides the most romantic and

idyllic setting for the day of your dreams. In addi­tion to exquisite views of the mountains and vine­yards, many wine farms have historic Cape Dutchhomesteads – or dramatic modern architecture –and picturesque gardens that provide the perfectbackdrop for gorgeouswedding photos.Whetheryou prefer rustic charm and an intimate atmos­phereor chic sophisticationonagrandscale, therewill be a wine estate that offers you exactly whatyou’ve always dreamed of.There may even be a chapel on the premises,

or a gazebo and scenic outdoor area where theguests can be seated and the nuptials conducted.Having a one­stop destination simplifies the ar­rangements and makes the big day more conven­ient for all involved, as it eliminates the need fortwo separate venues for the wedding ceremonyand the reception.Therewill beample securepark­ing and no to and fro travelling.Most wine estates that cater for weddings and

functionsalsohaveaccommodationoptions for thebride and her party, relatives andwedding guests,and a honeymoon suite for the happy couple. Thisalso adds to a more relaxed atmosphere – insteadof theweddingbeingastressful event, theoccasioncan be turned into a joyous celebration stretchedout over a weekend.And yet the main reason for choosing a wine

estate as your wedding venue is probably the food

and wine, which is such an important componentof your day. Excellent wine will be readily availa­ble, and the estate restaurant or function venuewill be able to create a menu tailor­made to suityour taste and budget. This will include adviceon the choice ofwines and vintages to complementthe menu.You will be able to choose from various options,

ranging from a cocktail or buffet setting to a din­ner­dance.For a summer wedding you could opt for a mar­

quee to keep the festivities outside, or the receptioncould be held in the estate restaurant, cellar or

special function venue. The amenities and servicesoffered by the wine estate may also include a PAsystem, music, decor and flowers.If the wine estate can co­ordinate your whole

wedding from A to Z it will take a load off yourshoulders and eliminate the need to negotiate withdifferent role players. It is, after all, a day to becelebrated, enjoyed and cherished.For more information, consult the following

websites: www.wine.co.za/mywedding/www.wineroute.co.za/weddings/asp/www.winelands.co.za/wedding­and­function­venues/ and www.saweddings.co.za/venues/

Celebrate lifewithOverberg CapClassiquesFRIEDA LLOYD

No excuse is needed to pop the cork, fill the cham­pagne flutes and drink a toast to life! Why not do

sowithaglassofWalkerBaybub­bles? As the number of local pro­ducers increase slowly but verysurely, we are spoilt for choice.Wildekrans, just out­side

Bot River, produced the firstMéthodeCapClassique(MCC)inthe Overberg and did so usingChenin blanc grapes. Although itis traditional to use Pinot noir andChardonnay grapes, it has beensaidthat inorderfor theCapClas­siqueproducers togrow this cate­gory as a unique South Africanoffering they should experimentwithothervarieties.This iscertain­

ly something that Wildekrans has been doing verywell since 2002.The Wildekrans MCC is characterised by a rich

layer of bubbles decorating the liquidwith a concen­trationof flavours.Undoubtedly something thatwine­maker WilliamWilkinson canbe proud of.Stayingin theBotRiverarea,

former commercial pilotMelis­sa Nelsen has added her flairto thebubblyofferingsbyfulfill­ing her dream of makingMéthode CapClassique.Withthe help of partner,winemakerLeon Engelke and the late vint­ner RossGower, she producedher first bottle of sparkles in

2008, and named it Genevieve.Genevieve MCC is produced from Chardonnay

grapes only and it can be described as a rich andcreamy mouthful with flavours of pear and brioche– rich buttery yeast dough – encouraging a lingeringfinish. This elegant bubbly is characterised by lighteralcohol content and “weighs” in at 10%.Closer to Hermanus and along the Hemel­en­

Aarde road, Domaine des Dieux has not onebut two Méthode Cap Classiques produced in thetraditional style using Chardonnay and Pinot noirgrapes. This blend enhances lon­gevity due to the combination oflivelyacidsand fruit flavourswhichdevelop during maturation.Domaine des Dieux translates

aptly as “place of the gods”. Thecurrent vintage of Domaine desDieux Claudia 2008 is made with24%Pinotnoirand76%Chardon­nay. Rose of Sharon is a Brut Rosépackaged in a clear and see­through bottle to show off the verylight salmon­pink colour that hintsat its fine, soft and rich bubbles.Hermanuspietersfontein

produces a very small quantity oftraditionally styled MCC which is made from Pinotnoir,ChardonnayandPinotmeunier grapes sourcedfrom Sondagskloof and Hemel­en­Aarde. This fes­tively wrapped bubbly depicting the Hermanuspie­tersfontein mascot sheep holding a sparkle is onlyavailable at their popular Saturday morning wine &food market where it can be enjoyed with the localcuisine.Production started in 2007 in winemaker Bartho

Eksteen’s garage.With the help of his wife Suné they

produced their first kombuisbruis (kitchenbubbly) and have maintained a small pro­duction of 300 to 1 800 bottles ever since.Also on the Hermanus Wine Route is

Mount Babylon, where Johan andYolandaHoltzhausencreateaPioneerBrutReserve which is soft on the eye with apeach­pink colour alluding to Turkish de­light aromas hidden in the tiny, persistentwave of bubbles.AtSumaridgeTheWayfarer is the lat­

est addition to the local MCC productionandwinemakerGavinPatterson’s intentionwas to create diversity around his favourite

grape varieties: Pinot noir and Chardon­nay. Pinot noir dominates this bubbly ofwhich the name was inspired by BritishownersHollyandSimonBellingham­Turn­er’s visit to the Maluti mountains. It waswhile admiring the views that they lookeddown on an inscription in a rock that says“Wayfarer, pause and look upon a gate­way of Paradise”. This message grippedHolly’s heart and motivated an investmentin South Africa and the purchase ofSumaridge. Thispurchasecannowbecel­ebratedannuallywith3 000bottlesofCapClassique in their South African paradise.

5reasons tovisit BotRiver1. Bot River Spring FestivalThe upcoming spring festival from31

August to 1 September is the perfect op­portunity for lovers of the road less trav­elled to headdown theHouwHoek Passand spend the spring weekend amongthe eclectic winemakers of the delightfulBot River Valley.With the motto “drink yourself pink”,

all the participating wineries will dis­play pink barrels at their entrance andyouwill find a unique rangeof offeringsat each.Now in its thirdyear, the festivalis unique to this unpretentious and laid­back wine community where warm­hearted country hospitality goes hand­in­hand with the production of hand­crafted top quality wines.Rivendell will be dishing up old­

fashioned fun with festive music, goodfood and superb wines. On Saturdaythere will be a potjiekos competitionwith wonderful prizes to be won andon Sunday the bistro will be open forlunch and wine tasting. For entries andbookings, call 028 284 9185.AtBartonVineyards therewill be

olive pip spitting, tractor rides, kettieshooting for the kids and their annualwine blending competition on Saturdayand Sunday. Relax at Barton’s outdoorwine tasting lounge with snacks andbraai packs from the AphrodisiacShack. They also offer accommodationin three luxury villas that each sleeps6­8 people. Call 028 284 9283.At Maremmana you can “hook

and cook” your own trout served withtheir delicious wine on Saturday andSunday. Contact 028 284 9661.Benguela Cove will be offering

their classic cheese and wine tasting onboth days to keep visitors going beforetheir next stop.At Wildekrans visitors can enjoy

wine and food pairings throughout theday on Saturday, and in the eveningtherewillbeabraaiand livemusic. They

will also be open for wine tasting onSunday. For a great getaway, book intoone of their 10 authentic farm cottages.Call 028 284 9902.Relax on the veranda of Gabriëls­

kloof and enjoy their fresh, deliciousplatters paired with each of their wineson Saturday. There will be a jumpingcastle to keep the kids entertained. At18:00 guests are invited to enjoy thelive music with sundowners and Over­berg­inspired tapas. They will also beopen formealsandwine tastingonSun­day. Contact 028 284 9865.At the historic Compagnesdrift farm,

home to Beaumont Wines, visitorscan indulge in a delicious plat du jouron offer at the cellar on Saturday. Theirnew vintages will be showcased alongwith Genevieve MCC. The original wa­ter mill on the farmwhich has been fullyrestored is now a living museum andwellworthavisit. Two renovatedcottag­ers offer authentic farm accommoda­tion.OnSundayBeaumontwill teamupwith Zest Catering to celebrate the first

day of spring with a festive barrel cellarlunch. Booking is essential. Call028 284 9194.

) For more info, visit www.botriver­wines.co.za

2. Botrivier HotelAt the heart of the tiny village of Bot

River is the iconic Botrivier Hotel. Builtin the 1920s, this hotel oozes characterandslightlydilapidatedcharm.Thepubis a favourite watering hole among thelocal farmers,withantique furniture,ar­tifacts and memorabilia lending an airof nostalgia. The restaurant serves upbreakfast, lunch and dinner and musicentertainers often perform over week­ends. There are 11 rooms, each withits own en­suite and balcony, andbreakfast is included at R320 per per­son per night. Call 028 284 9640.

3. The Shuntin’ ShedRight behind the Botrivier Hotel is the

Shuntin’ Shed, a restaurant situated ina real train shed on the tracks of the

old Bot River train station, dating backto 1909. The atmospheric interior ismade up of old railway benches andlanterns hanging from the rafters. Hereowners Gustav and Christine serve realcountry fare along with live music andthe kuierstoep with comfy couches,cushions and blankets invite patrons tolinger and make themselves at home.The well­stocked bar serves beer on tapand a good selection of local winesalongwithdeliciouswood­firedpizzas.On Sunday Paardenkloof will be host­ing awine tasting, and visitors can strollthrough the plaasmark and pick localproducts to take home. Call028 284 9443.

4. Van der Stel PassAvisit toBotRiverwill not be complete

without a drive up the Van der Stel Pass,fromwherevariousvantagepointsofferlovely views of the valley and the townbelow. It is also a favourite route amongMTBenthusiasts.Along thewayyouwillfind KolKol Mountain Lodge,

where Canadian­style log cabins offerthe perfect hide­away among fynbos­clad mountains. The cabins are fullyequippedandoffer every comfort, fromstone fireplaces and private decks withscenic views to a plunge pool heatedby a wood­fired stove. Contact028 284 9406.One of the boutiquewine estates situ­

ated along the pass that are not­to­be­missed isGoedvertrouwWine Es­tate and B&B, where Austrian wine­maker Arthur Pillman’s widow Elriedahas continued thewinemaking traditionof her late husband by producing a lim­ited range of hand­crafted, hand­bot­tled and hand­labelled wines.The thatched homestead is one of the

oldest cottages in the area, built in1820, and is surrounded by the mostdelightful countrygardenwithanabun­dance of roses. Visit Elrieda for wine­tasting, breakfast, lunch, dinner or tea/coffee by prior arrangement. Contact028 284 9769.

5. DassiesfonteinA worthwhile visit while you are in

the area is Dassiesfontein, a “farmstall”like fewothers situatedat theSwartrivierRoad turn­off to Gabrielskloof. Twelveyears ago homemade goods were soldhere from two wagons next to the N2.Then a farmstall was built and in 1996a restaurant was added. This is theplace to go to for traditional boerekosserved seven days a week – large por­tions and value for money. Dassiesfon­tein will also make all born­to­browsersdrool over the displays of antique col­lectibles, leather goods, classic Victori­an fireplaces, cast iron wood stoves, aboutique shop offering linen, vintageclothing and jewellery, shelves packedwith tin cans, enamel ware, kitchen­ware, pots, old kitchen utensils and ofcourse jam, rusks, dried fruit, bokkomsand cheeses. They are open every day.

Breedekloof skitterby Jongwynskou“Die Jongwynskou is die hoogte­puntvandie jaarvirwynmakersensommerdireknádieuitslaewilhul­le dadelik weer nuwe dinge pro­beer ombeter te presteer,” sê Hen­nie Hugo van Goudini Wynkelder.

GoudiniGoudiniWynkelder,gestig in1948, isdie

oudste kelder inBreedekloof enhanteer tansdie verwerking van 20 ledeplase se druiwe,sowel as die bemarking van die wyn.Hennie, wat reeds in 1984die leisels oor­

geneemhet as kelderbestuurder, sêGoudiniis besonder trots op sy prestasie in die 2013Jongwynskou, waar die Goudini Chardon­nay as SA Kampioen Chardonnay bekroonis. Goue toekennings is ook behaal virGoudini Colombar en Merlot, sowel as sil­wer toekennings vir Chenin blanc, Semillonen Shiraz. Die Chardonnay, Colombar enSemillon is in die Worcester/Breedekloof­streek as klaswenners aangewys.Die wynmaakspan sluit Hendrik My­

burgh, Tinus le Roux en Marius Prins in, enword ondersteun deur kwaliteitsbeampteGodknows Chiringamutambo.Met die oog daarop om hul wynreeks uit

te brei met meer eksklusiewe wyne, hetGoudini Kelder vanjaar die Goudini Mira­bilis­reeks, vernoem na die Welwitchia Mi­rabilis, en die Gevonden Hendrik de WetCape Hanepoot vrygestel. Hierdie wyn isberei van druiwe uit ’n wingerdblok wat naoorlewingreeds in1882geplant isen, sovervasgestel kon word, die oudste lewendewingerdblok in Suid Afrika is.

MerwidaMerwida is ’n privaatkelder wat behoort

aan die neefs Schalk en Pierre van derMer­we. Hulle pars jaarliks ± 15 000 ton met’n verskeidenheid van 26 kultivars, 40%rooi en 60% wit. Die ander staatmakers indieMerwida­span isMagnusKriel (bestuur­der/wynmaker) en Sarel van Staden (wyn­maker).“Die Jongwynskou plaaslik en nasionaal

gee ons ’n goeie aanduiding van waar diekwaliteit van ons bulk­wyne lê in vergely­king met ander kelders,” sê Magnus. “Omdeel te wees van die beoordeling daarvanisweer opsigself goeie ondervinding vir onswynmakers.”Dié kelder se nuweNovelle 2013 sal teen

middel September beskikbaar wees.Merwida is sedert 2010 een van die top­

presteerders in hierdie wynstreek en het indie afgelope vier jaar drie SA Kampioen­toekennings vir drie verskillende wyne ge­wen, en ook vyf streekskampioene opgele­wer.Botha KelderBotha Kelder, wat in 1949 deur 14 lede

gestig is, bestaan nou uit 38 lede en vir dieafgelope 64 jaar word die kelder deur ’npassievolle bestuurspan tot nuwe hoogtesgedryf.In 2013 is altesaam 3 7417 ton gepars

en 29 miljoen liter wyn geproduseer, waar­van ± 12 000 ton rooi en 25 000 ton witkultivars.Die grootste wit kultivar is chenin blanc

en die rooi kultivars sluit in cabernet sauvig­non, shirazenpinotage.Dit is egterdieMer­

lot wat onlangs aangewys is as die Jong­wynskou se streek­ enSA­wenner, asookdieAliceMalan­kampioenwyn vandie Breede­kloof/Worcester­streek.Anderwyne onder die BothaKelder­han­

delsmerk is die Chardonnay Brut Vonkel­wyn, Hanepoot Jerepigo, Rooi Jeripigo enCape Vintage Reserve, sowel as die beken­de Dassie’s­reeks.Botha Kelder se produksiespan sluit in

Gerrit van Zyl (kelderbestuurder), JohanLinde (produskiebestuurder en 2012 seWorcester/BreedekloofWynmaker vandieJaar), Michiel Visser (senior wynmaker),Annamarie van Niekerk (wynmaker) enJan­Carel Coetzee (wingerdboukundige).

Gerrit van Zyl (kelderbestuurder), Willie Coetzee(wingerdboukundige), Michiel Visser (senior wynma­ker) en Annamarie van Niekerk (wynmaker) van Bo­tha Kelder met die Worcester/Breedekloof Jongwyn­skou Alice Malan­trofee en die SA Kampioen trofeevir hulle wen­merlot.

Magnus Kriel, kelderbestuurder/wyn­maker van Merwida. Dié kelder se ca­bernet sauvignon is aangewys as dieJongwynskou se Worcester/Breede­kloof­kampioen en die Novelle as dieSA Kampioen in die kategorie AnderWit Kultivar.

Tinus le Roux (wynmaker), Hennie Hugo (bestuur­der/wynmaker), Hendrik Myburgh (wingerdboukun­dige/wynmaker) en Marius Prins (wynmaker) vanGoudini Wynkelder, wenners van die Worcester/Breedekloof kampioen Chardonnay, sowel as die SAJongwynskou kampioen Chardonnay.

Sosaties vir BraaidagLISE BEYERS

Erfenisdag is die perfekte dagomBraaidag te vier.’n Vakansiedag waar ons almal kan skoene uit­skopenonsheeldag langsdiebraaivuur tuismaak.Dít is mos ons erfenis.Die probleem is egter: wat om te braai? Die keu­

se is eindeloos. Een van my gunstelinge oor diekole is stokkiesvleis, en nou nie die kommersiëlegemorsnie,maar self gemaak.Sosaties is nommereen, maar as die beursie ’n bietjie te leeg is vir’n skaapboud, dan maak ek die volgende metvarkvleis of hoenderborsies:Bestanddele1 kg ontbeende varkboud of hoenderborsies in

blokkies van ongeveer 2,5 cm gesny1 groot ui in ringe gesny2 eetl. matige kerriepoeier3 suurlemoenblare, gekneus½ koppie witwynasyn½ koppie heuning250 ml Bulgaarse jogurt3 suurlemoenblare2 uie in blokkies gesny1 pakkie droë appelkosiesSout na smaakMetode.Maak eers jou marinade deur die uieringe

stadig in ’n bietjie olie te braai. Wanneer hullesag en deurskynend is, voeg die kerriepoeier by.Braai vir2minuteenvoegdandieasynenheuningby, asook die gekneusde suurlemoenblare.

. Proe nou of die asyn­soet kombinasie reg isvir jou. Party mense hou van ’n bietjie meer soetas suur of andersom, so voeg óf nog asyn óf heu­ning by na jou eie smaak. Laat afkoel en voegdie joghurt by.

. Stort die marinade oor jou vleisblokkies, uieen appelkosies en laat staan in ’n koel plek virminstens 12 uur. (Ek los dit vir 24 uur.)

. Ryg op bamboes­stokkies wat vir ’n halfuurinwater geweekhet,met die blokkies uie enappel­kosieshierendaar tussen­indievleis.Weesversig­tig om nie die vleis te styf teen mekaar te ryg nie,dit belemmer die braaiproses.

. En dan moet die stokkiesvleis nie dood ge­braai word nie, net so tienminute oormatige kole.