Archive for the ‘Wine’ Category

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For centuries Champagne has been synonymous with celebrations in all corners of the world. But the global demand for this popular drink has created a dilemma as Champagne’s carbon footprint is extremely high.

It is estimated that the transportation of billions of litres of Champagne creates a carbon footprint of 200 000 tons, which is the equivalent to the yearly emission of roughly 100 000 cars.

The heavy bottle is the main culprit in Champagne’s high carbon footprint as the production and shipping process are stretched to manage this bulky bottle.

The hefty bottles were designed in the 17^th century by Dom Pierre Pérignon and were created to prevent secondary fermentations and possible ‘explosions’. The bottle is undergoing a redesign as the French aim to reduce the carbon footprint by decreasing the weight by seven percent.

Some sceptics indicated that the lighter (mass) bottles may have an effect on the bubble size which in turn can influence the taste of the Champagne. But the CIVC, the Champagne trade body, indicated that the new bottles will have no meaningful effect on the quality and taste of Champagne.

Kumkani brand news

Kumkani Infiniti Brut is one of South Africa’s best *MCC (Method Cap Classic) wines and we support this environmentally friendly venture.

* South African wines which uses the classic method of making champagne by creating a second fermentation in the bottle is called Méthode Cap Classique (MCC) sparkling wines.

Have you ever wondered why people get so ‘clever’ after a glass or two of wine? A recent study found that moderate wine drinking stimulates the brain .

This Norwegian study made some interesting findings but as a wine lover I can add that wine set the mood for great conversations. So it can be the wine or the guests or even the great host that make dinner parties a relatively intellectual affair.

So for a great ( and informative) evening invite interesting people , open a bottle of the iconic  South African wine , Kumkani , and relax.

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Legislation and regulations in the South African wine industry run with an efficiency that would make an Army General smile. This is according to CEO of WOSA Su Birch in reaction to ungrounded reports about South African wine legislation changes.

Rumours were reported that “South African wine plan breaches European laws” by changing legislation to allow water to be added to wine.

Birch indicated that she could not believe how fast this ungrounded rumour spread and indicated that “If it is not allowed in the EU, then it is not allowed in SA wines going to the EU. Full stop.”  

Iconic South African wine brand ,Kumkani , salutes the efforts of WOSA in this regard and we support their efforts to act as the mouth piece of South African wine.

Read Su’s article: wosa.co.za

South Africa was the international flavour month (or the year) with the hosting of Africa’s first and an immensely successful World Cup.

This ‘flavour of the month’ tag gave rise to greater wine  exports, especially to counties with strong soccer interests. This is according to Su Birch , CEO of WOSA.

She indicated that exports of South African wines  have been boosted by the international spotlight on South Africa as a result of hosting the World Cup.
She added that there had been “a marked increase in sales” in countries with a strong interest in soccer even before the event began. “For the six months to the end of June the volumes of packaged wines exported to Germany rose by an impressive 50 percent,”she said.

“Wine exports to the US, which bought more tickets to attend the games than any other country, increased by 32 percent. Sales in Canada, Finland, Belgium and the Republic of Ireland all achieved double-digit growth.”

She said other developments had been a 33 percent growth in exports to Japan and a more than doubling of sales to the United Arab Emirates and China, although from a smaller base.

I think it is great that the world is beginning to realise that SA is producing excellent wines and that iconic SA wines brands like Kumkani is getting the praise it deserves. 

Source: busrep.co.za

The ever popular Stellenbosch Wine Festival has taken a different format this year as festival goers will be visiting the farms. The wines from the company of winepeople^TM have arranged a lovely programme and activities for festival goers.

Bring the family and come and enjoy some of the best wines in one of the most beautiful parts of the county.

Arniston Bay, Kumkani, Versus and Welmoed will the wines that will be showcased at this great festival.

Here are some more details about what we’re planning for the Stellenbosch Wine Festival:

• Kiddies corner: Face painting, jumping Castle, colouring in fun
• Tickle your tummies: Spitbraai/ potjiekos. The Duck Pond restaurant will be open daily.
• Free wine tasting!
• Specials on selected wines daily
• A complimentary cool de sac with every case of wine purchased, and other POS materials on sale.
• Foosball fun
• Massages for the ladies
• A jazz band
• A magician

For more info about the Stellenbosch Wine Festival please visit wineroute.co.za

The World Cup has created a lot of attention on South Africa and South African products, especially SA wines. In numerous campaigns all over the world, WOSA put together events to showcase SA’s wines, cuisine and cultures.

It seems that these events are paying dividends has many wine critics has commented about the South African wine in past few weeks.

One such comment came from Canadian wine critic, Rod Phillips, who wrote that he found that only a handful of SA wines could be described as not interesting. He added that “The great majority (of SA wines) were expressive and had good character, and there were some real stand-outs”.

Some of these stand-outs were the Kumkani Sauvignon Blanc 2009 and the Kumkani Cabernet Sauvignon 2005, which he described as “stylish from start to finish, with great structure and balance”.

I think it is  great that WOSA has initiated these global events and promotions to take advantage of the attention that the World Cup is focusing on South Africa.

Source: communities.canada.com

South Africa is buzzing with tourists and World Cup visitors who are enjoying and experiencing our amazing country. An American Soccer tourist asked me the other day how I would describe South African cuisine? My answer was something like this.

South African cuisine is based on numerous influences from both the indigenous populations of South Africa and immigrants or transient workers from the colonial period. The Khoisan and Xhosa, Zulu- and Sotho-speaking people’s cuisine relied heavily on wild game, milk products, and local fruits and vegetables. To this day the ingredients and method of cooking can still be found in some aspect of local cuisine enjoyed by all South Africans. From the colonial period, those from Afrikaner and British descent, India, and Malaysia, brought some of the flavours, spices, and cooking techniques, that turned South African cuisine into a mesh of international flavours yet still greatly retain local traditions.

Braai, the traditional South African method of barbecue consists of a variety of cuts of meat and the local sausage favourite boerewors, as well as sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, and other sausages of different flavours. Monkeygland sauce is an extremely rich and tangy condiment that goes along well with these meats.

Bobotie, what many call one of the more popular national dishes of South Africa, is a savoury meat dish with hints of sweetness due to the addition of sultanas, or raisins.

To add to this lovely cuisine South Africa also has great wines. The iconic Kumkani is one of the award winning wine brands which personifies the South African tradition and heritage.

Source: world-recipes.info

South African wine industry has come a long way and recently some international wine critics were full of praise for the transformation of our wines to quality and premium wines.

The Rainbow nation is no stranger to transformation and similarly, its wine industry is an excellent case study on how to bring about a major change. This according to wine critic, Brian Elliot. He added that making large volumes of poor-quality wine was ditched once international help pointed out that South African winegrowing areas were especially suited to premium, rather than value, wines. This paved the way for more reds and for sophisticated and complex wines of any type – which are less price-sensitive.

This point of view is shared by Chief Wine critic of the New York Times ,Eric Asimov. He notes “The most surprising thing is the consistently good quality. South Africa today is teeming with good Chenin Blanc, wines of freshness and character, at prices that make them exceptional value.”

Brian Elliot also praises South African  wine companies and indicated that “This skilled winemaking is also evident in large-scale operations like the company of wine people^TM. From its Arniston Bay brand, through the Fairtrade Thandi wines to the rich and aromatic Kumkani range, the professionalism shines through. Kumkani’s top-of-the-range Sauvignon Blanc has vibrant flavours of flint and gooseberry reminiscent of Sancerre”.

Source: scotlandonsunday.scotsman.com

Congratulations to Rob Ambler, Janine Peters and Charm Mobothe. They are the winners of double tickets to The Wine Show Joburg. Enjoy the show.
  

Wines of South Africa (WOSA)  received the trophy for Best Consumer Campaign at the 2010 Drinks Business Awards, held during the London International Wine Fair.  WOSA beat some very prestigious companies, including Hendricks, Hardys and Champagne Lanson, to take home the prize.

The award was given for their sustainability campaign, which included the Great South African Wine Trail – a sampling tour of eight major UK cities, with an eye-catching, carbon-neutral, green bus – and their work with Kew Gardens.

Iconic South African wine brand Kumkani, congratulates WOSA for winning this award and for their efforts to promote South African wine. 

Read more on www.wosa.co.za

The modern South African kitchen is international. But there are some typical South African traditions and dishes.The most important of these culinary traditions is the “Boerekos“. This “farm food” stems from the Boerish settlers and is characterised by hearty meals with a lot of meat.

Very much alive is the Braaivleis tradition, a barbecue of lamb, beef and/or pork with sweet vegetables and salad. On warm evenings you can smell the grill fumes everywhere in the country. A fish barbeque, especially the “Snoek-Braai”, is a speciality of Cape Town.

From the days of the Voortrekkers originates Potjiekos. Lamb or any other meat is stewed for hours with lots of vegetables in a round cast-iron pot on three legs over a fire.

A simple meal, which is eaten daily in the entire country, is “Pap met Wors”, maize mash with fried onions and beef or sheep sausage, the “Boerewors”.

Also the “Melktart” (Milk Tart) and a “Waterblommetjie Bredie” (Waterflower stew) are typical dishes of the Boerekos.

Unique is the Cape Malay kitchen. The Malays who were forcefully taken as slaves to the Cape, brought their cooking methods with them and modified them with local ingredients such as raisins and pumpkin.

Typically, a Cape Malay dish contains lots of turmarin, here called “Borrie”, kardamom, cinnamon, ginger, garlic and raisins. Except for pork and wine, any local ingredient is used. Typical dishes are “Bobotie”, a mince meat/raisin bake with lots of cinnamon and laurel leaves, and “Roties”, wheat flour pita bread with a filling of deliciously spiced vegetables and meat.

Kumkani Brand News

To complement your South African dish you must try the king of South African Wines, Kumkani. This multi-award winning iconic South African wine ranges have a wide range of wines to suit any connoisseurs palate.

Read more on www.southafrica-travel.net

Sancerre in France’s Loire Valley has been known as the benchmark for Sauvignon Blanc with its low-key, minerally and tart style.

New Zealand’s vivacious, zesty Sauvignon Blanc has been become known for its grapefruit, kiwi and guava flavors.

A US wine writer suggests that if you are looking for something in between, consider a South African Sauvignon Blanc, one of the world’s most improved white wines this past decade. South African winemakers have for several years now been replanting Sauvignon Blanc vines in cooler areas, a secret of Sancerre and New Zealand quality. That replanting has finally been paying off.

Kumkani Brand News

One of South Africa’s best Sauvignon Blancs is the multi award-wining Kumkani Lanner Hill Sauvignon Blanc. This wine derives from a single vineyard in the Groenekloof area (Darling).  This area yields wines with an intense flavour and crispness not found in some of the more inland regions.

Read more on lansingstatejournal.com

A co-operative effort between normally competing wine producers from the New World countries at the ProWein trade show in Düsseldorf, Germany, this year was so successful that it has been agreed to repeat it next year.

This is according to Su Birch, chief executive of Wines of South Africa, (WOSA) the generic marketing authority for South Africa’s wine exports.

A spokesperson for Wosa said their joint exhibition, in-depth lectures, wine tastings and panel discussions at the show drew capacity crowds with latecomers having to be turned away.

The show attracted record crowds of more than 36 000 trade delegates from around the world and even though the seminar programme was repeated four times daily throughout the four day event the level of interest was so high the organisers could not meet the demand for seats. “We had hoped for a good turnout but the level of interest far exceeded our expectations,” a spokesperson said.

Kumkani Brand News

Iconic South African brand, Kumkani congratulates WOSA with this initiative and their efforts at the ProWien trade show.

Read more on busrep.co.za

With less than 50 days to go to the Kick of the World Cup, visitors can get familiarized with some of the South African English slang words.

South African English is both rich and peculiar. Here, cars stop at robots, not traffic lights. A pickup truck is a bakkie, sneakers are takkies, a hangover is a babbelas, and people greet each other with a heita or howzit.

Eish! expresses surprise, frustration or outrage, and a juicy piece of gossip is likely to be greeted with a drawn-out see-ree-ous!. An particularly handy word is sharp (often doubled up for effect as sharp-sharp!), used as a greeting, a farewell, for agreement or just to express enthusiasm.

Voetsek! means go away right now – or else – and a bliksem is what will happen to you if you don’t voetsek.

The nicest South African slang word is lekker which means nice, but it is nicer than nice because it is South African.

Read more…

So when you visit South Africa you must drink a lekker true South African Kumkani wine. This wine embodies all the aspects that  make our country so unique.

South Africa is triply blessed. A long and varied coastline supplies us with an astonishing amount and variety of seafood; our fertile soils and wonderful climate work together to produce an enormous range of agricultural products; and our chequered history has endowed us with a population with such diverse cultural backgrounds that fusion is hardly anything new here.

Of course, you will find a whole range of restaurants serving anything from hamburgers to sushi, but let’s concentrate on our specialities.

Our seafood is legendary, and is best sampled at one of the West Coast’s open air restaurants – not much more than simple shelters on the beach. As well as mussels, fish stew, grilled fish and lobster, you may be offered pickled fish – a well-loved dish which you’ll also find in some traditional Cape Malay restaurants.

Other Malay specialities include fruity, spicy but not overpowering curries, smoorsnoek (a fish dish not unlike kedgeree), koeksusters (a sweet, syrupy treat), bobotie (a spicy mince dish), and some Indian specialities, such as rotis and samosas, with a local twist.

But our cuisine truly is multicultural, and nowhere is this more apparent than at a typical South African braai (barbecue). Now braais are assumed to be the domain of the Afrikaner male, but the reality is not nearly so simple.

Yes, there is an awesome amount of meat, most notably the very Afrikaner boerewors (a spicy, fatty sausage), but there will almost certainly be sosaties too. This is a lightly curried meat kebab, not unlike an Indonesian satay, which was brought to this country by the Malays hundreds of years ago.

And of course, no braai is complete without pap en sous, which is the staple diet of most of Africa. It’s a grits-like maize porridge, cooked up stiff, and served with a relish of vegetables, usually tomato and onion at a braai, or wild spinach (merogo or imifino) in a traditional African environment.

You’ll get the opportunity to try this at most cultural villages, or at one of the many African restaurants which are scattered all over the country.

And of course, all this food is made even more delicious when paired with a good glass of wine. Embodying South Africa’s rich heritage, cultural diversity and natural beauty, king of South African wines, Kumkani, seems the ideal choice regardless of the cuisine.

Read more on southafrica.info

The Cape Winemakers Guild has awarded study bursaries to two oenology and viticulture students at Elsenburg College as part of its ongoing Protégé program to further the development of young aspiring winemakers. The bursaries provide the students with financial support during their final year of study, after which they may become eligible for the Guild’s three year internship program.

This year’s recipients of the Cape Winemakers Guild Protégé Bursaries are Chandré Petersen, who hails from Paarl and Sifiso Mbhele from Bergville in Kwa-Zulu Natal.

Chandré fell in love with wine’s “mystical qualities” at an early age, especially reds, thanks to her father and hopes to specialise in Pinotage, Merlot and Chenin Blanc one day. “I grew up in a famous winemaking area, Paarl, and hardly heard of a woman winemaker. It became a huge challenge to me and I am now determined to succeed in the wine industry,” says Chandré.

Sifiso has his sights set on becoming a cellarmaster one day. “In South Africa, winemaking is a scarce skill that offers a lot of opportunities. I want to enlighten the people from where I come from about winemaking and wine itself and as a future winemaker, encourage the youth to make winemaking their career.”

Once they have graduated, both aspiring winemakers will be interviewed for the Cape Winemakers Guild Protégé Programme, which offers students a three year internship during which time they will have the opportunity to learn from, and work alongside some of the country’s best winemakers who are members of the Guild.

This is the second year in which the Guild has offered these bursaries. Last year’s bursary holders, Sacha Claassen and Tamsyn Jefta, were both welcomed on board the Guild’s Protégé Programme in 2010 and have begun their internships at Villiera and The Company of Wine People respectively.

The Cape Winemakers Guild Protégé Programme was launched in 2006 under the auspices of the Nedbank Cape Winemakers Guild Trust with the goal of bringing about transformation in the wine industry by cultivating, nurturing and empowering promising individuals to become winemakers of excellence.

Kumkani Brand  News

We think it is a great initiative by the Cape Winemaker Guild and we are delighted to have Tamsyn Jefta (photo) on our winemaking team.

Read more on wine.co.za

Bringing a bottle of wine to a dinner party as a gift to the host is a common occurrence. Make it a memorable one by bringing a bottle that reflects the taste of the host, as well as the style of the party. Make it a bottle that the guests will enjoy, and you’ve got a winner.

Before going to the store and staring blankly at the rows of wine before you, which is not recommended, try to get an idea of the menu that will be offered at the party beforehand. If a full menu cannot be disclosed, an assumption based on time of the party, mood, number of people, and occasion may assist you in at least selecting a type of wine before hitting the store.

There are two simple rules to remember when pairing wine with food. Keep light bodied wines paired with lighter foods, such as small appetizers. This way, neither the wine nor the crudités will overpower the other. Reserve the red, more fuller bodied wines for heavier dishes, such as Filet Mignon. So if the dinner party you are attending is going to be a party of various appetizers or small dishes, a white wine, perhaps a sweeter wine like a Riesling, is a sure bet.

Should you be unable to procure a menu from the host, there are other viable alternatives to selecting an appropriate wine. Price is mitigating factor in these considerations. How well you know the host, how much you have to spend, and the type of wine you desire to purchase will all play a role here.

More tips on professorshouse.com

Kumkani Brand News

The Kumkani Cabernet Merlot 2007 is a great and versatile wine  to bring to a dinner where you know red meat will be served.

The South African wine industry has launched the world’s first sustainability seal as a guarantee of eco-friendly production.

Issued by the Wine and Spirit Board, the seal, intended for bottled wines only, is backed by a sophisticated tracking system in which bottle contents can be traced back to source at every stage of the supply chain to confirm the integrity of their production.

Every seal carries a unique number, through which the wine’s provenance can be tracked from vine to bottle.

Effective from 2010, the voluntary system is available to those wineries to have passed the accreditation of the Integrated Production of Wine (IPW) set of sustainable principles, at farm, winery and bottling levels. IPW covers a range of issues such as integrated pest management, the health of workers, the conservation of biodiversity and the reduction of greenhouse gas emissions.

The seal is the result of collaboration between the Wine & Spirits Board, IPW, as well as the Biodiversity & Wine Initiative (BWI) and Wines of South Africa (WOSA) with the generic marketing body responsible for the worldwide launch of the concept as part of its Brand South Africa campaign.

WOSA CEO, Su Birch, speaking on behalf of the initiative, says it is expected to give another boost to the country’s already widely recognised international lead in the production integrity of wine. “Although other countries are introducing similar initiatives on a limited scale, at this stage South Africa is the only country to have the means to implement and certify the concept across the entire wine industry.

Kumkani Brand News

Kumkani support these transparent and sustainable wine production efforts of WOSA.

Read more on wine.co.za

You don’t need to be an ultra oenophile or a sommelier to determine if a wine list is good or not. Whether you’re a frugal diner who enjoys an occasional drink or someone who goes all out for the table, it’s smart to look at your wine options to maximise a dining experience.

Next time you dine out at a nice restaurant, the following pointers should help you decipher the intimidating list.

A good wine list should have a diverse range of selections. If the wine director did his or her job, he or she will have prepared the list with loving care. As a person who loves wine, they’ll want you to taste different regions, styles and vintages at varying price points. A lower-tier bottle of wine should be as satisfying as the more expensive.

Ideally, there should be exotic varietals nestled between the more popular ones. If you spot a lot of brands that are sold at your local supermarket, it’s safe to assume the list is not top notch. You’re eating at a nice place – your food should be paired with an elegant wine, not with a generic mass market label. The whole point of eating out is to challenge and try new things.

Another great sign of a comprehensive wine list is the appearance of wine notes on each special region or grape. You’re there to eat, so you don’t have time to read a thick tome. Nevertheless, a few lines of description on what makes that certain type of wine special will help a long way in the decision-making process.

Finally, the wines should pair well with the food on the menu in terms of taste and price. A nice list will offer both red and white choices for each menu item. These choices should also have different note profiles for folks who like try different flavors. If you want something in particular, a well-trained sommelier will steer you to the best wine possible to enhance your meal.

Source: digitalcity.com