It was in 1652 that Jan van Riebeeck landed at the Cape, tasked with establishing a garden to provision VOC ships. The first vines arrived in 1655 imported from France, the Rhineland and Spain. Naturally, these were planted in the Company’s Gardens, six acres of which survive as a botanical garden in central Cape Town to this day.

Jan van Riebeeck’s diary entry of February 2, 1659 reads: “today, praise be to God, wine was pressed for the first time from Cape grapes, and the new must was tested fresh from the vat.”

Van Riebeeck also planted 1,000 vines at his own farm, Boscheuvel, while his successor, Simon van der Stel, staked his personal claim on the lower slopes of the Steenbergen in Constantia. Once these Governors showed that successful large-scale grape cultivation was possible, other free farmers followed suit. Until then grapes had served primarily as adornments for verandahs and stables!

This was the origin of the famously historic sweet wines of Constantia. Constantia vintners placed a premium on quality rather than quantity, attending their vines with care, and thus differentiating them from the somewhat rough and rudimentary wines produced elsewhere.

Fans of Constantia wines include Frederic the Great of Prussia while Danish foreign Minister Johann Sigismund Schulin’s cellar records of 1744 indicate a considerable stock of Constantia. Famous French poet Baudelaire was a fan, as were Napoleon Bonaparte and British author Jane Austen, who wrote about them in Sense and Sensibility.

French Huguenot refugees in 1688 settled in the Drakenstein Valley, an area better suited to vines than grain cultivation, providing a much-needed boost as a few of their number knew about wine and viticulture. In the early 1700s wine farmers found themselves stuck with a surplus of pretty poor quality wine – but production grew apace because of uncontrolled planting of vineyards.

By 1800 around 5 million litres of wine was produced annually. Wine farmers found themselves in a situation which was to last for centuries: a surplus of less-than-ideal quality wine that was difficult to dispose of allied to the reliance upon a fickle foreign market. Only when crops failed or Europe was at war were South African wines in demand. The exception, of course, was Constantia and sweet wines such as muscadel and hanepoot.

In the 1800s, British occupation meant a strong military and naval presence – and a consequent good demand for South African wines in Britain post 1813. However, it was fleeting, with preferential tariffs abolished in 1861 – leading once again to surplus. Added to this was the phylloxera epidemic which devastated plantings. First encountered in a vineyard in Mowbray in January 1886, it spread rapidly. Vintners were compelled to destroy millions of vines by uprooting and burning. Only the introduction of phylloxera-resistant American rootstock saved the industry.

At the turn of the 20th century, South Africa was itself at war, with Boer and Brit pitted against each other. However, wine and brandy sold well during 1899 and 1902 – but, following the cessation of hostilities, surpluses built up and prices dropped dramatically.

Perhaps one of the most significant events was the creation of the KWV (Ko-operatiewe Wijnbouwers Vereniging van Zuid-Afrika, Beperkt) in 1918. It saved many wine farmers from ruin by uniting their producers’ interest under a single umbrella organisation, stabilising production and setting minimum prices.

The country’s change of government in 1948 ushered in the era of apartheid and many former trading partners applied economic sanctions in protest. Lieberstein bucked the trend. Stellenbosch Farmers’ Winery launched the semi-sweet white and backed it with an aggressive marketing campaign. By 1965 it was the biggest selling natural wine of its kind – worldwide.

However, the release of Nelson Mandela in 1990 and the rapid – and peaceful – transition to democracy paved the way for sustained growth in the modern era. Along with the establishment of a dedicated export marketing body (Wines of South Africa), a new generation of young winemakers were able to work and travel abroad, returning with fresh skills, techniques and ideas.

International exposure and dramatic growth in sales led to a change in style of South African wine as well as a greater commitment to improving quality. This has been reflected in the slew of international awards claimed by South African wines since democratic elections were first held in 1994, a remarkable turnaround and achievement for an industry which is simultaneously 350 – and 15 – years old.

Go to www.southafricanwine350.co.za to view the array of wonderful events and promotions planned for the year to celebrate this commemorative day.

Article was written by Annareth Bolton, CEO Stellenbosch Wine Routes

Source: wine.co.za

The South African wine industry will celebrate its 350th year of existence in 2009. Dutch commander Jan van Riebeeck first planted vines in 1655, and on 2 February 1659, the first wine was made from Cape grapes.

 the company of wine peopleTM will commemorate the historic occasion by offering free wine tastings at our Welmoed (tel: +27 21 881 8062) and *Helderberg (+27 21 842 2370/1/2) doors on Saturday 31 January, Sunday 1 February and Monday 2 February. You also stand the chance to win random spot prizes over the weekend. *Helderberg is closed on a Sunday.

 If you make a reservation at our restaurant, The Duck Pond, you will also receive a complimentary glass of Welmoed wine.

 For more details visit : www.southafricanwine350.co.za

The No. 1 wine trend for 2009 is trading down. The theory is that, given the failing state of the economy, you, the consumer, are expected to still buy wine but spend less money per bottle, thus trading down your aspirations.

It all seems a bit condescending, coming as it does from retailers, restaurateurs and wineries who conveniently encouraged us to trade up for the last decade, but in these troubled economic times — well, you get the picture: Cheap is in.

While many wine drinkers will simply drink less, and likely less expensive wine, the goal should always be to drink better value wines. With a little luck, by the time the slump, downturn, slowdown and/or recession comes to an end, you will have become a more resilient, smarter, savvy wine drinker able to withstand any economic setback. Perhaps more important, when things get better you will be a much better judge of price and quality the next time prices escalate.

The point is that once you learn how to uncover value and enjoy drinking quality, inexpensive wines, you will become a much more confident and sophisticated wine buyer in the years to come.

If you’re not willing to sacrifice quality, but don’t want to dig too deep into your pockets, then Arniston Bay is your best option as it offers award-winning, value-for-money wines.

For more details about the diverse Arniston Bay range of wines, visit www.arniston-bay.com.

Source: Calgary Herald

South Africa’s wine industry association and newly elected USA President Barack Obama are seen as highly influential in building public awareness about environmental issues, says UK magazine Drinks Business. 

 Both Wines of South Africa (WOSA) and President Obama were listed in the 2009 Green List of the 50 most influential drinks companies, individuals and organisations who have made caring for the environment a priority.

Published by Drinks Business – a specialist UK beverage magazine – WOSA was listed fifth in the Green List, just behind President Obama in fourth.

This year’s lists highlights how “even in the midst of an economic crisis, the drinks industry continues to prick consciences and have a strong environmental influence over many consumers.”

The first three positions on the Green List were taken by multinational retail giants, Tesco, Carrefour and Wal-Mart respectively.

The Drinks Business praised WOSA for its involvement in a strategic partnership between the wine industry and the conservation sector. The partnership, known as the Biodiversity and Wine Initiative (BWI), has helped to minimise the loss of threatened natural habitat.

“[WOSA has] contributed to sustainable wine production through the adoption of biodiversity guidelines,” said the magazine adding further praise for WOSA’s focus on environmental impact studies, preparation of soil and the use of recyclable packaging.

Sue Birch, CEO of WOSA, said the organisation was proud to have its eco-sustainable wine standards recognised as among the most progressive in the world.  “That we are in the company of the world’s most powerful retail chains, who are able to exercise significant influence, as well as the new and highly popular president of the United States, makes us feel extremely proud!”

She also lauded the role of the BWI in promoting and protecting biodiversity within the Cape Floral Kingdom, where over 95% of the country’s wines originate. “In less than four years, local wine producers, under the auspices of the BWI, have set aside 112 550 hectares for long-term conservation – significantly more than the total national vineyard of 102 000 hectares.”

Source: sagoodnews.co.za

There are good deals out there on food and wine. Which means there is high probability of you overestimating your consumption and buying too much food, some of which you have to throw out in a couple of weeks because it spoils before you can finish it.

A fridge is a shrewd piece of storage—it’s where the “out of sight, out of mind” concept rings true. If you’ve ever found a 9-month old cheese or forgotten produce that has more mould on it than substance, you know what I mean.

Wine is no exception.

We don’t always like the wines we try. We don’t always finish the bottle, and tend to forget it in the fridge for a while. And then there are those occations where we celebrate something with bubbly only to find it stale the next morning.

There is a simple solution to not wasting wine, and that is to use it for cooking.

Any leftover wine will do, for the most part. It’s just an ingredient that has alcohol. Left out for a few days or weeks, it won’t spoil per se, but it will basically turn into something reminding you more of vinegar than wine. But save it for braising, sautéing, or boiling, and voila! You just saved yourself some product and added taste in the process. Dry white wines These are obvious candidates for white wine source. Throw some white wine and cream into the pan, reduce it a little bit by boiling it down, and you’ve got a base for a white wine sauce that you can pour over pasta, for example. Cooking the white will break down some of its acidity and make the sauce taste sweeter.

Another way to use whites is for homemade salad dressings. One of my favourites is a mustard and orange juice base in which I pour a bit of lemon juice and a bit of whatever open white I can find in the fridge, then finish it with Olive Oil and basic salt and pepper. I’ve just created a healthy salad dressing that will have both crisp acidity (due to wine and lemon juice) and mellowness (due to oil).

Dry red wines Leftover reds are very versatile. They make tasty marinating liquids for tough red meats–something you’d use in stews or for braising. They also boil down nicely-easy to create wine reduction sauces in various quantities.

Reds can be mixed in with water as cooking liquid for pasta and rice. This will give the starches a nice wine colour and infuse them with flavour. Be careful not to use wines with too much spice (like Shiraz or Zinfandel)–they can be overpowering. It’s better to stick with traditional dry reds or blends.

Sweet wines Dessert wines can be tricky to cook with because of high sugar content. They are generally not good candidates for dinner sauces, except with pork. Pork tastes delicious with sweet sauces. You can use red dessert wine (like port) to create a port reduction sauce for pork.

A sweet white wine works as a base for fruit sauces. Just be careful with amounts—experiment with the level of sweetness. Because so much of the wine boils down, it is not necessary to use expensive wines for cooking. That’s why leftovers are perfect—they retain flavour while alcohol evaporates in the cooking process, leaving you with taste and saving you money in expensive sauce substitutes.

Source: Examiner

A recent column by Malcolm Gluck (The Guardian) instigated heavy debate about wine and beer drinkers. Gluck wrote that “… beer is only drunk by losers and sadsacks, unsexy people who care nothing for their minds or their bodies.”

He said: “Beer drinkers are also terrible lovers, awful husbands, and untidy flatmates.Wine is the supercool liquid and drunk sensibly is actually good for you.”

The pub-loving Brits reacted vigorously by criticising Gluck, the editor and wine drinking snobs.

Here is the column.

“It is no surprise to me that we Brits continue to guzzle shedloads of wine. Our per capita annual consumption may be about half that of France, which leads the field, but GB ignores such things as credit crunches and market downturns because we are wedded to booze.

This used to be beer. 50 years ago only 5% of the nation drank wine. Now it is nearer six times that, pubs struggle to sell beer, and the amount of wine imported keep on rising. Why? Well, beer is only drunk by losers and sadsacks, unsexy people who care nothing for their minds or their bodies.

That’s point one. Point two is that wine goes with the spicy foods we like (which no beer does), is much more of a communal activity and, when it comes down to it, encourages livelier and more intelligent conversation. When was the last time you heard a beer drinker pass a witty remark? Beer drinkers are also terrible lovers, awful husbands, and untidy flatmates.

Wine is the supercool liquid and drunk sensibly is actually good for you. It’s a health drink. Wine has changed from the dry-as-dust, unpronounceable gunge it was in our grandparents’ day. Wine in New Labour Land is vivacious, fruity, inexpensive, and it’s fun. Small wonder wine drinkers prefer Australia, California, South Africa and Chile to France and Germany.

The wines from these countries speak our language (yes, even Chilean labels don’t say Chateau Lamazelle de Figeac Brown Cantenac Lafite), they are open and furiously fruity, gluggable and yet serious, and they are not expensive.

When I became a professional booze hack exactly 20 years ago the French share of the UK market was around 37%. Now it’s a bit over 21%. Back in those days, the days of awful Tory governments, the Aussie share of the UK market was less than half of one percent. Now the Aussie share is 23% and even the Californians’ share of the market, by value, is greater than France’s.

It is a wine revolution and every time you drop in on a bar and enjoy a glass of Chilean Cabernet Sauvignon or acquire a bottle of succulent Australian Shiraz from your local supermarket you are being a revolutionary. And as dear old Che used to say, Viva la revolucion!”

It is a brave article by Gluck but the overall stereotyping of drinkers are too far fetch and opinionated.

Source: The Guardian

Master of Wine Tim Hanni is leading an international movement to upend traditional theories and practices of pairing wine and food, replacing them with simple, easy to understand new principles. ”

Hanni an internationally acclaimed chef, “Sensory Guru,” culinary historian, co-founder of the Napa Seasoning Company, producer of Vignon Flavor Balancing Seasoning, and one of the first two Americans to earn the credential Master of Wine.

Although Hanni’s position elicits a strong push back from many wine match-makers, Hanni believes a majority of consumers and professionals will be relieved to hear there’s proof that wine tasting concepts and pairing rules are largely unsubstantiated and unnecessary.

“Wine and food matching has become a tyranny of the minority,” says Hanni. “For the most part it is a well-intentioned group of aficionados and industry professionals sharing and promoting their personal preferences. Our efforts to try to provide rules and guidelines rationalizing why ‘this wine goes best with this food’ have proven to be misguided, contradictory and confusing to a vast majority of wine consumers. While we acknowledge and respect that many people are passionate about finding the perfect wine to pair with very specific dishes, or vice versa, our twenty years of investigation into the subject show that the processes and outcomes are completely personal, imaginary and random.”

Hanni states his research into understanding the variables involved in determining our personal preferences, combined with challenging the conventional wisdoms of traditional or classical pairings, has given rise to a completely new way of approaching the subject. Flavor Balancing is a simple solution to make it easy for anyone to enjoy the wines they love the most with what they choose to eat.

Source: prweb.com

Steak is less likely to contribute to cancer when marinated in beer or red wine, scientists have found.

Fried and grilled meat have especially high levels of cancer-causing compounds called heterocyclic amines (HAs), produced by hot temperatures’ effect on sugars and amino acids.

However, various substances found in the kitchen can reduce HA content: research has shown that an olive oil, lemon juice and garlic marinade reduces HA levels in grilled chicken by 90 per cent. Red wine has also been shown to lower HAs in fried chicken.

Now scientists, led by Isabel Ferreira at the University of Porto in Portugal, have looked at the effects of beer and red wine marinades on fried steak. “Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 per cent compared with unmarinated steak,” New Scientist magazine reports.

For a third type of HA, beer was more efficient than wine, cutting levels significantly in four hours. Wine took six hours to have the same effect.

“Beer contains more water-retaining sugars than wine and Dr Ferreira says that may hinder the transport of water-soluble molecules to the steak’s surface, where high heat converts them into HAs,” New Scientist reported. “Tasters also preferred the smell, taste and appearance of beer-marinated steak.”

Scientists have found 17 different HAs resulting from high-temperature cooking of meat. One study showed a strong link between stomach cancer and consumption of cooked meats.

People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef. Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.

Source: The Independent