The Corkless Mind

Tag: Wine

A Masterpiece of Fine Art at Creation Wines

** This post is sponsored by Creation Wines. The wine we took home was gifted as well as the entire experience at Creation wines**

A perfect trifecta of fine food, exquisite wines and art is what the FynArts Story is all about. Each dish is thoughtfully paired with their exquisite wines, whilst a collection of classical music is played in the background which serves as the perfect soundtrack compiled by local sound designer Ivo Ivanov, to a sensory affair. With its launch timed as a prelude to this year’s FynArts Festival Creation’s new ‘Story’ menu has so much to offer.

To match the warm Hermanus weather on what started as a cold and misty morning in Cape Town, we were greeted warmly by the formidable and bubbly Carolyn Martin, co-owner of Creation Wines. A walk about the garden filled with encapsulating sculptures by none other than artist, Nanette Ranger, set against the beautiful backdrop of Hemel-en-Aarde, really took my breath away. We sated our palates with their newly released MCC Brut Rosé, Elation, a serendipitous name, and a perfect blend of Chardonnay and Pinot Noir (both varietals the Walker Bay region is famous for) The wine contains only natural residual sugar and is delightfully crisp with a generous dash of exuberance and an elegant touch of finesse. On the nose I picked up lemon zest and a hint of granny smith apple peel. The palate shows exquisite yeasty brioche flavours together with a hint of grapefruit, strawberry and fresh minerality. Needless to say I was not going home without a bottle in hand!

Pairing guru and art enthusiast Carolyn Martin explains: “At Creation we believe that wine and food pairing is an art in itself. To demonstrate this, our brand-new FynArts Story of Creation Pairing Menu brings you what we like to describe as ‘delectable art’, but with an exciting difference.” I couldn’t agree more with what Carolyn says, the FynArts Story engages every sense to tell a story, as every great plate of food and bottle of wine should do. Each dish is skillfully matched with a wine and artistically presented to resonate with Nanette’s enchanting sculptures. To quote Nanette, “it is a sculptural exploration of the natural synergies and synthesis of art, food and wine.”

We began our 7 course sensory tour with a ‘Bread and butter’ introductory course with Chapter 1 – Creation Sensation: beginning with crisp flatbread with dehydrated seaweed foraged nearby, to pair with the Creation Sauvignon Blanc 2019. Carolyn, demonstrated a sensory technique, a taking a sniff of wine, breaking off a small piece of flatbread with seaweed, then consuming it, thereafter take a small sip of wine and pinch of salt to smell whilst holding a abalone shell to your ear, the result? A door to a different portal opens up like a transportation device, to the beach and all the memories I hold dear of summer days at the seaside come flooding back.

Chapter 2 – Creation Celebration: comprises of their Sauvignon Blanc, Semillon 2018 paired with what was almost a little teacup size bowl carefully placed on a ceramic green leaf. The soup? Broccoli and pear, with a gnudi at the bottom and topped with pumpkin seed crisp. The Bordeaux style white brings out the subtle saltiness in the gnudi which consisted of ricotta cheese, and a fresh fruitiness of the Sauvignon Blanc paired so well with the hint of pear in the soup. I absolutely loved the idea of the idea of the gnudi at the bottom of the soup, almost like a little surprise at the bottom of something equally as delicious.

Chapter 3 – Creation Dedication: was indeed one of my favourite courses. An umami bomb on a plate! A dumpling and inside this delicious morsel was mushroom and spinach, with a vegetable broth (which would have anyone fooled into thinking its actually of bone broth!) with smoked paprika, and wild rosemary paired with their intriguing Creation Viognier 2019. Like always, I was the last one at the table still slowly consuming my food in the hopes the taste sensation together with the perfectly paired wine would never end! A match made in heaven some would say. The Viognier was elegantly creamy on the palate, with a tingling acidity to perfectly balance out the umami.

Chapter 4 – Creation Inspiration: thoughtfully plated, was a confit parsnip, cauliflower, walnut crumb with boerenkaas and a blackberry reduction. The wine to pair with is the incredibly delectable Creation Reserve Chardonnay 2017, and oh what a treat! I loved the variety of textures on the plate and one can certainly taste how much care the talented chefs put into making each and every single element on that plate. The Reserve Chardonnay is grown in a single vineyard, it has intoxicating aromas of apple, grapefruit, with a slight hint of honey. I adore the buttery palate and minerality. This is certainly a wine I could drink in any season!

Chapter 5 – Creation Ovation: This was where my tastebuds where knocked out of the park and I had to calmly tell myself just like Dorothy told Toto “we’re not in Kansas anymore” to avoid looking like a total food and wine geek! (not that I care much). The dish served was linefish (being Hake) that day, with beetroot, beurre rouge (almost like a beurre blanc, but a different and fascinating take on the sauce) radish, purple laver dotted with herb oil. Paired with Creation Reserve Pinot Noir 2017. Gleaming ruby red in colour, just like Dorothy’s magical shoes, this Pinot Noir had an interesting note of spice, supplemented by dried apricot on the nose. It has elegant complexity with layers of dried fruit that linger with raspberry, cherry and piquant spice. Creation’s Reserve Pinot Noir absolutely deserves a standing ovation!

Chapter 6 – Creation Generations: now this was something that had me puzzled at first, but after a few morsels eaten in order, I got the gist of it. The dish? duck bobotie, nutmeg labneh, shavings of cured egg yolk with mango atchar, paired with the delightful Creation Syrah, Grenache 2017. The bobotie was deconstructed, so If you like me have very fond memories of mom or grandma making it every once in a while with dollops of that famous chutney served with, you would be not inclined to trying this, however with that said, eating little morsel together reminds me of my dear mom’s bobotie. The duck was cooked to utter perfection and gave it an earthy taste, and the flavours are quite spectacular especially paired with the Syrah, Grenache, that enhances the spice in the dish and the fruitiness in both wine and bobotie

Chapter 7 – Creation Consideration: to end off an unforgettable experience with old friends and new, we finished off with a collection of Jaffa cake and what would it be without pairing it with something just as sweet, Creation’s Fine Cape Vintage 2017. The cakes were incredibly tasty with a fluffy peak of meringue to top it all off some dusted cocoa as a dessert with a dessert! The Creation Fine Cape Vintage, is deep in colour with flashes of royal purple held up in the afternoon Hemel-en-Aarde sun. The nose shows clove and delicious anise. On the palate the wine has a velvety smooth mouthfeel, with intense flavours of ripe and jammy plums and a hint of dried peach.

The end? Not by a long shot? Our gracious host insisted earlier that we try their delicious Beetroot soup, and at the end we were lucky enough to try a Fynbos gelato and wine pairing, which was with their Chenin Blanc. I couldn’t get over how deliciously smooth the gelato was, second to that the flavour of fynbos was quite prominent too. If you do happen to take this extra and individual pairing do yourself a favour and stand outside in their garden, where their chefs also forage for ingredients, and deeply inhale the crisp air. When I tasted the gelato, it tasted of what enveloped my senses in the herb garden that is also surrounded by plenty of fynbos. Balance, elegance, distinction and finesse – these are the hallmarks of every Creation wine and design of every morsel that the very talented chefs take pleasure in adding in the magic of this pairing journey.

I love how much emphasis is put on sustainability at Creation, from the tasting menu of which only had two items containing a carnivorous element, oh, and the menus are printed on 100% recycled paper! The Fynarts Story of Creation is artfully and thoughtfully paired with each dish to serve and highlight the food-friendly, versatile nature of a specific cultivar or blend. One thing I visibly noticed was that the well being of each guest is of utmost importance to the friendly and professional staff at Creation.

I cannot thank Carolyn enough for the taste and sensory journey she and her formidable team took us on, for hosting us so graciously and for gifting us each with our favourite wine as we parted. We had way too much fun and thank you so much Louis for getting there and home safely!

The FynArts Story of Creation Pairing Menu will be served until the beginning of September when a Spring menu will be launched – be sure to make a reservation here – https://www.creationwines.com/tasting-room/#nav_tasting-room

I cannot wait to be back again soon for my next taste journey down my own yellow-brick road of wine adventures!

Dominique x

July 12, 2019
Kunjani Wines Launches Fresh New Wine Labels

Driving up into Devon Valley, it feels as if you’re in an autumnal Tuscany dream. Kunjani Wines, is perched up on a beautiful hill, where you immediately recognise the bright red hues and unique architecture in the building of the young winery. I’ve only read and heard good things about Kunjani wines, so this would be my very first time visiting. I quickly accepted an invite a few weeks back to the launch of their refreshed wine labels for their entire range of wines and to experience all they have to offer.

Yes! That’s me on the right and a new friend! 🙂

The afternoon was filled with an amazing warm autumnal ambience, which one could taste not only in the wines but the food too! The industry’s best attended to document and celebrate this important milestone for Kunjani Wines. I went home with a new favourite Shiraz, new friends made at this auspicious event and a taste for more of what Kunjani has to offer.

Kunjani means ‘hello, how are you?’ in isiZulu, and like co-owner Pia Watermeyer says that is how a friendship or warm dialogue starts. Quite serendipitous. Kunjani wines is a new boutique winery situated in the Bottelary Hills of Stellenbosch, that opened it’s doors in November 2017 and made a name for themselves as a wine destination that. offers, modern chic accommodation with spectacular views of the valley, fine food and wines that are already racking up a few awards!

The Labels

Co-owner Paul Barth, Pia’s husband, wanted to retain a the two hands doing a ‘fist-bump’ on the label which symbolises a greeting. Pia wanted to incorporate the architectural elements of the tasting room and restaurant building. The new labels are printed in a trendy charcoal hue with a glossy high to contrast the matte paper.

The Owners

A chance encounter brought together a German entrepreneur, Paul Barth, and Pia Watermeyer, a South African businesswoman. Their relationship has proven that with great wine and good food, even language and culture barriers can be overcome.

“We believe wine is a universal language,” explains Pia. “Nothing builds a relationship, and keeps friendships going, like sharing a bottle of fine wine and excellent food. And we offer both here at Kunjani.”

Paul, however, is more than just an entrepreneur. He hails from the Rheingau wine region of Germany and both his father and grandfather were winemakers. As a child he helped with the harvest every year, so coming to South Africa and establishing his own wine brand on his own “piece of heaven” was a dream come true for him.

The Winemaker

Behind every wine bottle is a great winemaker! Carmen Stevens is just that. Carmen graduated from the Elsenburg Agricultural College in Stellenbosch in 1995, becoming the first POC winemaker in South Africa. She joined Distell as assistant winemaker for the Zonnebloem brand. Later she took on the role as winemaker for Distell’s new Tukulu brand, a BEE project.

Two award-winning top 10 Pinotages, a stint in California and representing the Tukulu brand abroad was followed by a period at Welmoed for Stellenbosch Vineyards. Then spent 8 years at Amani where she won the 2008 Decanter Red Bordeaux Varietals Trophy for her Amani Cabernet Franc/Merlot 2006.

Today Carmen utilises Kunjani’s very own Shiraz grapes and sources other varieties used in the estate’s wines. “We are very meticulous about where and from whom we buy grapes,” says Carmen. “Quality is of the utmost importance as we strive to always put the best in every bottle of Kunjani wine.” The Merlot and Cabernet Sauvignon vineyards adjacent to the property are managed by the team at Kunjani, providing a hands-on approach for all red wines in the portfolio.

Kunjani has only 2½ hectares under vine, all Shiraz, while Carmen also has access to nearby Cabernet Sauvignon and Merlot vineyards. The winery’s Riesling is imported from Germany’s Rheingau region. Being one of the most distinguished wine regions in the world. Riesling being one of two grape varieties that is prominent in the wine region of Rheingau.

The Food

Kunjani’s restaurant menu is tweaked and curated by the stellar chef Lamek Mnisi, who has been at the helm of the Kunjani kitchen since it’s opening in 2017. Not only does he look for high quality seasonal ingredients and innovative ideas when creating each season’s menu, but he continually renews the menus so that regular patrons always find a new dish that will surprise them when visiting the estate.

In line with their philosophy to only source seasonal ingredients and the very best fresh produce, Kunjani has streamlined their menus to reflect their passion for locally sourced, fresh, wholesome and healthier food options that are sustainable. By sourcing only locally grown produce, the restaurant aims to act responsibly towards the planet and its natural resources and reduce its carbon footprint. As a result, they only source fish from the green list of South African Sustainable Seafood Initiative (SASSI).

The Accommodation

Kunjani’s accommodation consists of four private, self-catering villas with stunning views – Shiraz, Merlot, Cabernet and Stolen Chicken. Shiraz and Stolen Chicken can sleep up to four people, while Merlot and Cabernet each accommodates two guests. The villas are conveniently close to Stellenbosch and Cape Town and surrounded by vineyards. They are fully equipped and include luxuries such as washers and dryers, coffee machines, wall-panel heating, air-conditioning, smart TVs, complimentary Wi-Fi and private, shaded verandas with braai facilities to enjoy an alfresco dinner by the vines.

Make a date with your bests for a wine tasting paired with delicious food or plan a wine-filled getaway at Kunjani Wines.

Contact Info

Tel: +27 87 630 0409

Business Hours

Open 7 days a week.
Mon – Fri: 9am – 5pm
Sat & Sun: 9am – 5pm
Public Holidays: Open

Physical Address

Kunjani Wines
Farm 90/20, Blumberg Drive
Devonvale, Stellenbosch, 7600

June 20, 2019
Off the Beeten Track – Why you should Visit the Swartland and Wellington Wine Regions
Why visit the quiet, dusty region of Swartland? I can give you plenty of reasons, starting with their daring winemaking techniques shaking up the wine industry, the picturesque vast landscapes that feel as though you’ve packed up your life and moved to a remote part of Mexico, not to mention the ample lovely places of accommodation in the area. In need of a quiet getaway to gather your thoughts and reflect? This is the place to do just that!

A last minute honeymoon surprise by my husband led us to the ever popular Kalmoesfontein farm, where the renowned A.A Badenhorst winery is situated on. A long and winded gravel road leads you to the farm that has three cottages on with a few more still to come. We stayed in the Silo cottage which has an open-planned farm feel with lots of fresh modern touches to the tranquil space.

Upon check in there was this magnificent picnic spread of cheeses, charcuterie, spreads and freshly baked sourdough bread that was baked on the farm! A picnic basket with a blanket was added in case we decided to take our picnic out on the farm wherever we chose. However, we were so exhausted from all the wine road-tripping that we chose to have our romantic picnic indoors in the comfort of our suite. With no TV, and no mobile devices brought along but lots of books, this place is ideal for the ultimate digital detox, couple getaway or the perfect family vacation for everyone.

We arrived a tad late which to my dismay meant for us that wine tastings were closed for the day/weekend. My dismay quickly turned to joy when the onsite manager Christine organised a bottle of their deliciously popular Secateurs Chenin Blanc for us to make up for no tastings, which proved to be the perfect accompaniment to the leftover cheese board!

A simple yet moreish farm breakfast with the freshest homemade sourdough toast accompanied with locally made relish, marmalade and jams and locally produced coffee that gives you just the kick you need to start off your day on the right footing. Breakfast is catered for by the incredibly warm and friendly staff on site. It is encouraged to roam around freely on the farm (with the main homestead off limits of course) Surrounded by patches of veggies, indigenous fynbos, and trees of plump ruby red pomegranates hanging like baubles on a Christmas tree ready to plucked off.

Our first day, after brekkie, we went wine tripping through Wellington. Stopping by Diemersfontein first to get a taste of their vast offering of wines. I’ve heard so many good things about them but prior to this visit have never been to visit. Well known for their award-winning Pinotage that keeps on racking up plenty of awards every year, Diemersfontein has recently launched another wine label under Thokozani wines.

Thokozani means “a celebration” and is a BEE Based and belonging to the POC Farmworkers. Thokozani prides itself on empowering their staff on the farm by making them shareholders in the company. This is such a great initiative seeing as the South African winelands does not exactly have a glowing reputation in terms of farm labour. They have 6 different wines, 5 of which are under the label Ovation and are available for sale at Woolworths’ Wine section. R65 gets you a tasting of five different wines of your choice. My favourites are the full-bodied Pinotage and the slightly tannic merlot.

The staff behind the tasting counter is incredibly knowledgable about their wines and the region in general, and even offered us a few options on where we should go next. Setting us off with a wine map and a taste for more of what the region has to offer.

Our next stop after a few u-turns, was Andreas Wines. A boutique Winery only specialising in Shiraz winemaking and growing only this varietal on the farm. Situated in the Bovlei valley, just outside of Wellington, this boutique winery is a well hidden gem comprising 4.5 hectares of vineyards, an elegant eighteenth century house and incredibly lush gardens. Having not called ahead and made an appointment for a tasting, the winemaker himself had accommodated us after a Skype call to partners in the U.K. Shaun Meyeridricks, formerly from Boekenhoutskloof (if you’re as much of a fan of their renowned Chocolate Block) Then you’ll want to start planning your visit to book a tasting and maybe even a stay at their luxurious cottages on site!

Shaun is incredibly passionate and not to mention knowledgable about Syrah as a cultivar. We spoke for almost two hours about Andreas wines, it’s origins and of course all things wine in general. The name Andreas was named after a previous owner, which the now new owners and partners from the U.K decided to keep. Booking is essential and tastings cost R45 pp. We tasted the 2015 vintage of Andreas Shiraz. Bruised dark berry, tart plum and a hint of spice on the palate, with incredible length! To say I was infatuated was understatement! If you buy a bottle or like me a case, the price of the tasting falls away. The one thing that really stuck with me after we left Andreas was the warm hospitality of Shaun, and Henry in charge of their lovely accommodation which I cannot wait to stay at next time! Oh and something Shaun mentioned to us “A bottle of wine should tell a story of the day you went to visit the estate.” To me, opening a bottle of Andreas Shiraz will now remind me of our perfect but brief visit to Andreas and how uniquely passionate the winemaker is.

Unfortunately we did not get a chance to visit some of my other favourite wineries in the Swartland area due to monthly or quarterly scheduled tastings. We will certainly be back and this post will then be updated with plenty more wineries to choose from!

On my list was:
- A.A Badenhorst Family Wines
- The Sadie Family
- Testalonga
- David & Nadia
- Mullineux & Leeu
This week Friday I am headed back to the Hemel-en-Aarde region with a few industry professionals to visit Creation Wines. A winery that was on my list when there but sadly had to give it a skip. The excitement is building and I cannot wait to share with you my experience!

And this folks was the end of our honeymoon wine trip!

Happy Wine Wednesday! 🍷

Dominique x
June 12, 2019
Off the Beeten Track – Visit the Hemel-en-Aarde Wine Region

Being a new-found wine geek, I’ve only recently discovered that Walker Bay/Hemel-en-Aarde is renowned for South Africa’s best Pinot Noir and Chardonnay during my recent WSET courses. This left me with a curious palate and a sense of adventure to travel to the wine region. Not knowing the area very well, I opted to stay in an AirBnB close-by to the glorious valley and the sea-side town of Hermanus. This is the second instalment of my three part wine-trip honeymoon series. I wish we had more time to explore all of the regions and wineries in each region but alas reality was calling.

Hemel-en-Aarde is a top cool climate for winemaking in South Africa situated towards Hermanus along the scenic and picturesque R320. There is beauty in abundance in the valley, it definitely feels as though you are between Heaven and Earth.

Hamilton Russell

The most southerly situated wine farm in the region was purchased in 1975 by founder Tim Hamilton Russell. Mr Hamilton Russell is said to have founded the Hemel-en-Aarde region. With his fascination of Pinot Noir as inspiration to bring this soft and delicate gem of a varietal to South Africa. His son, Anthony Hamilton Russell, who took over in 1991 and then buying the property in 1994, narrowed the winery’s range to Pinot noir and Chardonnay only and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir.

We were in a very laidback kind of mood and thus didn’t make any bookings for wine tastings, which is encouraged especially with this region having lots of boutique wineries that sometimes insist on bookings. I would imagine this is because of the small number of staff on the farms. We were lucky enough to show up and have the tasting room manager assist us in an impromptu and very insightful tasting experience. ladies and gentelmen, this was the day I fell head over heels in love with Pinot Noir and Chardonnay! Something for the fellow wine geeks – this region’s soil is made up of a stony, clay-rich, shale-like minerality and is optimal for the growth of varietals produced in this area.

The HR 2018 Pinot Noir has elegant balance and structure, elevated length that carries the delicious notes of dark red fruit, alluring spicy and savoury notes on the palate. Reminiscent of a very good burgundy. The Chardonnay entices with lime, crisp green pear on the nose, has bright natural acid and earthy minerality which the terroir lends to this wonderfully elegant wine. The 2018 Ashborne Pinotage/Cinsault is an unwooded blend of 80% Pinotage and 20% Cinsault and is made from grapes sourced from old vineyards in the Swartland appellation. The richness and depth of the Pinotage is sophistocatedly freshened by the lightness and brightness of the Cinsault. This had me beaming with excitement, as our next wine region stop was the exciting and daring Swartland! With all the wedding gift money we were so lucky to receive ,we left with a few bottles of 2016 Pinot Noir, Chardonnay and the 2018 Ashborne Pinotage/Cinsault, and a few rocks I requested from the tasting room manager that was on display in the charming tasting cottage for reference for my next WSET Level 3 course. This was certainly one of a few highlights of this trip for me. (not the rocks, the wine guys!)

Newton Johnson

A short drive from Hamilton Russell, is the acclaimed Newton Johnson. Like HR racking up local and international awards with the likes of Decanter and Platters is an easy feat with the quality of their wines and passion of their winemakers. Owned and managed by the Newton Johnson family, the farm is situated in the upper Hemel-en-Aarde valley. Well known for their mastery in producing Pinot Noir at its best, they believe in making wine with purity of flavour and natural expression. They offer three ranges of wines, namely the Newton Johnson Family Vineyards Range, The Newton Johnson range, and Felicité by Newton Johnson. The first and second bowled me over. Specifically the Windansea Pinot Noir unfortunately not for tasting and exclusively available only at their winery, originates from a specific block on the Estate, and of course the 2017 Newton Johnson Family Vineyards Pinot Noir which has such bold expressive characteristics and elegant structure.

Soil samples of the three blocks on the vineyard.

Bouchard Finlayson

Home to the 2018 SA Wine Index 100 point award for the elegant Galpin Peak Pinot Noir, the 125-hectare property only has 22 hectares under vine with the rest left wild to conserve the indigenous Fynbos flora. The winery began as collaboration between Paul Bouchard, celebrated Burgundian winemaker, and locally awarded Peter Finlayson. Together, they built what is today world-renowned as Bouchard Finlayson.

The Husband taking in the view

When visiting, the tasting rooms were abuzz with wine-influenced bubbly chatter and laughter, with a few groups of tourists and one or two locals indulging in some leisurely wine-tasting on a weekday. Having only tasted a select few, like the Galpin Peak Pinot Noir which was an interestingly structured with a hint of jammy red fruit. The highlight for me was the legendary Kaaimansgat-Crocodile’s Lair Chardonnay. The Kaaimansgat /Crocodile’s Lair vineyard is hidden away in the Elands Kloof Valley behind the village of Villiersdorp, just 80km from Hermanus. A spot inside a valley nestled amongst majestic mountains. I can certainly see why this winery pulls so many awards! Other cultivars from the farm include Sauvignon Blanc, Sangiovese, Chenin Blanc and Riesling as well as some newer varieties: Nebbiolo, Barbera and Mourvèdre.

Ataraxia

I adore the architecture of the tasting room building of this invigorating winery, incredibly bold, and at the same time traditional like a majestic old chapel. Greek for “a serene state of mind, free from worry and preoccupation”, Ataraxia certainly lives up to the hype and name. This was our last stop in Hemel-en-Aarde with only so much wine I could consume in one day. Make sure to keep hydrated with lots of water (no, wine doesn’t count) and line your tummies with lots of tasty food to soak up all the wine! Please also make the responsible decision to have a designated driver along with you when wine-tripping, so you can really go all out and have as much fun! 🙂

In 2004, The Skyfields Farm was visioned into the Ataraxia wine label when husband and wife team, Kevin and Hanli Grant and a few friends purchased this 47-hectare prime vineyard property situated on a steep slope in upper hemel-en-aarde, with views that only can only dream of if not seen with your own eyes! Okay, Wine geeks fix your eyes, there are fourteen soil types on Ataraxia derived from the deposits of Table Mountain Sandstone, Cape Granite and Bokkeveld Shale. Collectively, all of these deposits make up the geology of the Hemel-en-Aarde region and can be traced back to more than 1000 million years. Interesting stuff, right?!

The 2017 Ataraxia Chardonnay, is an exquisite example of the varietal and this one commands respect, like our insightful wine consultant enthusiastically mentioned. This Chardonnay has bold crisp flavours of green apple peel, lemon zest and vanilla on the nose. The 2016 Pinot Noir is what I had to leave with. It’s intoxicating earthiness, minerality as well as bruised dark fruit made it such an easy choice, but who could choose between these two elegant wines! I adore the ruby red colour, especially glistening in the autumnal sun.

Another highlight of our trip?

Where to eat:

Fisherman’s Cottage

This legendary eatery is listed on the Top 100 Eat Out list as a unique dining experience not to be missed. They come highly recommended to all I’ve spoken to in the know. Don’t leave without trying their famous Seafood Curry!

Again, on a very lax and lazy buzz, because I mean honeymoon! We decided to pop in without phoning ahead to see if we were lucky enough to snag a spot in the local seaside eatery. Upon Entry the restaurant was packed to the rafters for a Tuesday evening, however the chef himself warmly welcomed us in and insisted he make space for us at the best seats in the house, in a little nook right next to the kitchen. Something I appreciate being that close to all the action and intoxicating aromas wafting out of the kitchen. Starters was a plate of fresh West Coast Oysters, a glass of Gabriëlskloof Rosebud Rosé which would prove to pair perfectly with both the starters and the mains which of course was the incredibly delicious seafood curry, served with freshly made naan. My Husband had “the best fish ever” which was a dish of succulent Snoek with sweet potato that had been roasted then fried to a crisp on the outside. The salty, smokey and sweet combination is what he loved but more over the texture of the fish was spot on!

Plaaskombuis

A farm-stall diner with delicious home-cooked meals and old-school thick milkshakes and family-friendly garden outside with a play area for the kids. Conveniently situated along the R320 between the wineries for those looking for a pitstop to fuel up on wholesome deliciousness. They have a cute little store on site, where you can stock up on your trip snacks.

I can’t stress how much you need to visit the valley between Heaven and Earth and the seaside town of Hermanus! I would suggest going in the off peak seasons to benefit from the fact that accommodation would be more affordable and will be a tad bearable if you’re like me and can’t do crowds.

I would suggest calling ahead and booking if you’re in larger groups of 5 or more. I think in our case, we were really lucky to just pop in, especially with the smaller boutique wineries.

Happy International Chardonnay day! What will you be celebrating with?

Dominique x

**This post is not sponsored. All expenses were personally incurred**

May 23, 2019
Off The Beeten Track – Bot River

In my haste to help plan my honeymoon together with my now husband, yes! it’s been just over a month since we said ‘I do’! My head had been full of all of the outlandish ideas of travelling South Africa, maybe even abroad but weddings do cost quite a bit of money. This is when the thought occurred to me whilst sipping on a glass of Saboteur – Luddite “Aha! we’ll go wine tripping!” lucky for me my enthusiastic other half was happily on board with my plans and even planning a secret stay at the end of our blissfull week away.

Where did we go? We started our wine region road trip in Bot River with a stay at the breathtakingly beautiful and secluded Copia Eco Cabins some 7-8 km’s from the sleepy town, and toured some of the wineries in this spectacular region. We moved on to two other wine regions, Hemel-en-Aarde/Walker Bay and the exciting Swartland.

Because we saw and tasted quite a bit in those respective wine regions, I will be breaking it up into three parts per wine region. The name Bot River derives from the meaning ‘Butter River’, where the local Khoi tribe used to sell butter. With just an hours drive from Cape Town you get to feel like you’re in a different country, with small town charm and picture-perfect views. Perfect for a family getaway or a romantic honeymoon.

Copia Eco Cabins

Affordable, high in demand, incredibly beautiful and so serene, our stay at Copia certainly was the ideal breakaway that this city slicker needed. If you love looking after your car as much as we do, then beware of the gravel road with many bumps along the way to the cabin, either take the chance (like we did) or hire an off-roader if you can. I highly recommend booking a stay here but do it at least a good couple of months in advance it tends to fill up very quickly.

Copia provides you with firewood, firelighters, tasty rusks, sugar, coffee, and a few farm fresh eggs. With only one little mini market in the town selling only the basics, so do take a few goodies with you that you could cook on the braai (barbecue) or on the two plate gas stove in the fully equipped modern kitchen. There’s no TV and there’s absolutely no signal out there, perfect for a digital detox! I’d recommend bringing a few good books accompanied with your favourite wines to enjoy on the wood-clad balcony or in the luxurious hot tub overlooking the valley. Top tip: The hot tub is powered by a wood-fired stove, although there are instructions on how to fire it up, it does take a while to master the art of keeping the fire alive, so start a few hours in advance before you plan on soaking it up like a boss.

Gabriëlskloof

Try the Tapas for two that comes with a tasting of their Estate range of about 6 wines. The Tapas and the Rosebud Rosé was by far the highlight of our visit. The tapas board consisted of freshly baked flatbreads, the most fragrant dukkah ever, two types of hummus, the butternut one though! You’ll need a moment of silence for it, pulled pork tacos, and crispy salt and pepper squid, with every morsel and sip of wine, it’s clear that care and thought went into the making of not only the delicious bites of food but their wines too. Did you know? Gabriëlskloof produces their very own olive oil from groves on their farm, they are also renowned for their award-winning old-vine Chenin blanc, Elodie.

Wildekrans

Just a short drive away from Gabriëlskloof we reach Wildekrans Wine Estate. The first thing I notice is the informative board about mountain leopards that roam freely in the nearby woods, just then I had heard a crunch of leaves, my heart starts pounding at the thought that it could be a leopard lurking close by but to my relief it was only a cyclist zooming past. Okay, enough excitement for one day! Here’s why you should visit: the tasting room is situated in the original Cellar building built in 1936, which has been restored to its former glory, the Barrel Select Pinotage which a cool climate Pinotage show elegant complexity with delicious juicy red fruits and dark plum with hints of leather and tobacco on the palate. All this wine tasting can work up a decent appetite, next to the tasting room is their popular restaurant Forage. Sadly the kitchen was closed when we arrived.

Beaumont Family Wines

Hosted by none other than Winemaker Sebastian Beaumont himself. He had sent his staff off to Cape Town for a post-harvest celebration, which meant he was manning the tasting room. We started off with the white wines and worked our way to the reds, my favourite from the first flight is the 2018 Hope Marguerite Chardonnay. My hubby’s fave is the Beaumont Vitruvian red blend. Why the peculiar name? The key component of their 200 yr old water mill is known as a Vitruvian Mill. This is where the inspiration for the name came from. We were lucky enough that it was a quiet time of day in the little town of Bot River that I got to pick Sebastian’s brain about wine, South Africa Wine on the international stage and how we are actually in a league of our own in terms of what we have to offer as a new world wine region. He surprised us with a little memorabilia for our honeymoon, a 2000 vintage bottle of Beaumont Mourvedré! Certainly one of those keepsakes you get to look at but don’t open, given its age. Thank you Sebastian for the hospitality and great memory we will always have!

Luddite

It was at The Shortmarket club that the sommelier had recommended a glass of Luddite Saboteur red blend to accompany the chargrilled lamb rack, and what a match made in heaven! Ever since I’ve been a Luddite fanatic. A year ago, we drove from Cape Town to Bot River just to have a tasting at Luddite and to my surprise the winemaker, Niels Verburg had hosted it himself around the long table with other wine enthusiasts alike. That day we went back home with boxes of our favourite varietals and vintages and a jar of apricot jam that Niels had suggested we absolutely must take home.

This time, having our Luddite wine stash back at home, we knew to make a stop as we headed out of the town to stock up on that delicious jam. Yes, it is just that good! The jam is made from apricots grown on the farm, and made on site too. I highly recommend you take a drive soon to see what i’m talking about.

Eat Out in Bot River

Manny’s Kitchen serves the best damn chicken prego roll and chips I have ever devoured in my 31 years of life! Over the train tracks and what looks like an old train station is The Shuntin’ Shed. The theme is American dinner meets South African bistro. They serve up a mean gourmet burger and their pizzas are pretty good too. Although we never made it out to this vibey spot, The Bot River Hotel has a lovely restaurant which proves to be quiet busy every day.

*These are my own views based on my experience thus this post is not sponsored. All accommodation, tastings etc was at our own expense. *

Cheers!

Dominique x

May 3, 2019
A Grand Christmas
The sweet smell of cinnamon, nutmeg, brandy and molasses wafts through my mind reminding me of every Christmas past from my childhood. My mom, without fail, would bake her famous heavily-soaked brandy Christmas cakes on order for family or friends every year, these were the scents I recall wafting out of her kitchen, that would announce only one thing: CHRISTMAS IS HERE! As you can tell from the excitement, I loved and still do love this time of year, one thing I however did not care for much was funny enough, Christmas cake because of it’s richness in so many spices and of course ageing the cakes makes it that more pungent in taste and smell. One thing I learn as I am getting older, is a lot of the things I disliked as a child I strangely begin to have a newfound liking for now. I’m going to go ahead and say my palate has (thankfully so) evolved and for the better!

Opening up a bottle of Groot Constantia’s Grand Constance, the scent fondly reminds me of so many great festive seasons past. So in the spirit of creating my own traditions, starting this year I have vowed to make my own pavlova wreath every year to celebrate the festive season or have it as a great showstopper on my table at Christmas lunch, sure to wow any guest! To keep it light and seasonal, I made a Pavlova topped with boozy peaches and cranberries, roasted in a mixture of maple syrup, vanilla extract and of course Grande Constance. The marshmallow texture and taste of the Pavlova pairs so incredibly well because of the hints of marshmallow on the palate and nose of this Grand Dame.

Being an avid fan of Groot Constantia, they approached me to ask if I would like to be a part of their Grand Constance Festive Table campaign, naturally I jumped at the chance and said yes! I had so much fun styling my bespoke festive table and pairing the Grand Constance with something as equally delicious and sweet.

Top wine tip: pair sweet wines with something sweet. This ensures both the food and wine complement each other.

There’s only one holy grail recipe I always revert to when making pavlova, this is without doubt the queen of pavlovas, Donna Hay. Her recipe I find works best and is the most consistent in terms of outcome. The other pairing that I find works so well with Grand Constance are mince pies. Again, equally sweet and spicy. Serve with a scoop or two of your favourite vanilla ice cream, and you have an entire dessert! Warm the mince pies for best results. Yes, there are some of us that enjoy them cold (I won’t mention any names. *gives the fiancé the stink eye*).

The colour of the iconic Grande Constance reminds me of amber Christmas trifles with dollops of the famed caramel spread and warm twinkly lights that set the tone for festivities galore. To get well into the spirit of the festive season I naturally paired this delicious natural sweet wine with a dessert and even used some of it in the making of it.

Top Entertaining Tip: Pairing idea – use the boozy roasted peaches along with the sticky sweet syrup on a cheeseboard to wow guests this festive season. The sweet, tart flavours will complement pungent Stilton easily or Brie or better yet bake together with a wheel of Camembert.

Pavlova Wreath with Grand Constance Roasted Peaches

Ingredients:
- Eggwhite of 6 eggs
- 330g caster sugar
- 11/2 teaspoons of white vinegar
- 4 dessert or cling peaches, chopped into wedges
- 1/4 cup of dried cranberries
- 50ml of Grand Constance
- 1 teaspoon of vanilla extract
- 2 tablespoons of maple syrup
- Double cream thick yoghurt to serve or whipped cream if you wish.
- 100g chopped pistachios
- light dusting of cinnamon and nutmeg
Method:
1. Preheat the oven to 150°C . Place the eggwhite in a bowl of an electric mixer and whisk on high speed until stiff peaks begin to form. Gradually add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
2. Add the vinegar and whisk for a further 2 minutes or until the mixture is glossy and combined. I used my silat and freehanded this part, but if you like a little more neat looking wreath, you may take a pencil and draw intertwining circles resembling a wreath, very important to turn the baking paper over and then spoon the meringue accordingly into the circles (it’s okay of a little is not coaxed perfectly in the shape of the wreath, a bit of imperfection is what makes it stand out!) onto the baking tray lined with the non-stick baking paper. This recipe makes 2 wreaths which you can stack and dollop yoghurt in-between to keep in place and of course to make It homogenous.
3. Place in the oven, reduce the temperature to 120°C and bake for 1 hour 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour do this with both wreaths. Serves 6. (or in my case 2!)
4. Set both Pavlova wreaths aside until assembly. Heat the oven up to 180°C and in a roasting dish, add the chopped peaches and cranberries, drizzle with the Grand Constance, maple syrup, vanilla extract, cinnamon and nutmeg. Roast for 15 minutes until soft, but not completely macerated. Set aside to cool.
5. To assemble, place your first wreath (in my case the wonkiest looking one) at the bottom, then dollop with double cream yoghurt taking a teaspoon take some of the liquid in the roasting dish and drizzle a little over the yoghurt. Place the show stopping perfect wreath on top, dollop with more yoghurt however much you would like, use your discretion, place the peach wedges on top as well as dotting the cranberries around, drizzle again with the Grand Constance infused liquid, then finish off with the chopped pistachios and seasonal pansies if you wish. I tend to go a little overboard, so of course I added edible glitter, gold stars and shimmer for good measure too! Because what’s Christmas without a little sparkle!
From my home to yours, Merry Christmas and Happy Holidays!

Dominique x

**Disclaimer: This is a sponsored post.The bottle of Grand Constance was supplied to me by Groot Constantia. All views and opinions are my own**
December 21, 2018