Researchers in France have found a way to identify wine so accurately they can pinpoint where the drink was made and in which barrel it was fermented.

It uses an electronic nose to make even the most well established sommelier a little nervous.

The unique way exploits the complex mix of thousands of compounds found in each bottle of wine that gives the drink subtly different scents and flavours.

Researchers analysed the compounds in vaporised samples of wine to produce detailed chemical signatures that can be matched against a database of characteristics to identify a wine’s source. They did so by using a kind of electronic nose, known as a mass spectrometer.

It means they can tell exactly which variety of grape a wine is made from, the region and vineyard where it was produced and the source of the wood used in the barrel.

Regis Gougeon, from the University of Bourgogne, in Dijon, France, who led the research, said: “In winemaking, several processes can subtly modulate the characteristics of wine.

“Wine experts use their eyes, mouth and nose as detectors and are able to distinguish wines according to their ages, grape varieties, terroirs.

“All we know is that so far, none of the sensory analyses of the wines we looked at could discriminate like we did.

“Our approach reveals the extremely high yet unknown chemical diversity of wine. It was exciting to be able to observe such a diversity at once, where many compounds, even in low concentration, may contribute to the body of the wine.”

Source: blog.taragana.com

It seems that when eating out it is not the food that makes the bill expensive. It is the wine. Is it wise for restaurants, in these tough economic times, to still have more than 100% markups on their wines?

When eating out the price of the wines are usually in the same (or higher) range as the price of the food. Some restaurants have a 100% even 200% markup on their wines. Surely the input and serving costs of wine for restaurateurs must be much less than the preparing cost of food?

With the current economic woes restaurants are struggling to fill their seats. This implies that the continuing restaurant slump has been a boom (or helped keep afloat) wine retailers, as a wallet-strapped public opts to eat at home more often and pay retail prices for wines rather than often-massive markups.

Restaurants make a lot of their profits on beverages, but they can’t sell wine, beer or soda if there are no customers. So cutting prices and increasing promotions on their liquid assets make sense, especially because their profit margins on food are often minimal.

More restaurants are prepared to introduce bring-your-own- wine policies (BYOW) and relatively cheaper corkage fees are charged.

Would you eat out more if the restaurant wine markups are less?

Source: startribune.com

You don’t need to be an über 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

Funky wine brand Versus and traditional, value-for-money Welmoed will be exhibiting at the upcoming Stellenbosch Wine Festival.

Join us at the Versus and Welmoed stand in Hall B at Paul Roos in Stellenbosch to taste some of our award-winning wines.

The Welmoed range maintains its proud winemaking tradition. The brand has built up a solid reputation both in South Africa and selected international markets. The range is led by varietal specifics, and placing quality ahead of price, these approachable wines combine a proud sense of history with Welmoed’s distinctive carefully crafted approach.

Versus wine brand will wow the younger audience with its uncomplicated, easy-drinking wines, and consumers are also afforded the opportunity to sample Versus new Naturally Sweet range.

Have you ever wondered who came up the idea of heels? It seems that these shoes has been around for ages and women all around the world are loving their heels

Rumour has it that the heel was invented by Leonardo da Vinci (1452-1519). Throughout history the heel has been enjoyed, by men and women, for its coquettish charm, as well as its height-helping inches.

Since the harlots of ancient Greece wore platforms to make them easier to spot, heels have been shorthand for sexy. Catherine de Medici, Italian wife of the Duke of Orleans and future Queen of France, commissioned a pair of heeled shoes for her first wedding in 1533 ‘both for fashion, and to increase her stature’. But it wasn’t until the 1590s that heels really caught on in Europe, says Susan North, a curator at the V&A. Elizabeth I was a devotee, but it wasn’t just the girls, says Susan: ‘The, er, vertically challenged Louis XIV of France wore red heels in the 1650s – though presumably when his courtiers caught up with the fashion he was back where he started! And in England, Charles II set the fashion for high heels after the Restoration, although men’s heels got lower again throughout the 18th century.’

A good heel is like a flash car, or an incredible work of art. It is worth bearing in mind that you assume different characters in different heights. heights go from (yawn) 5cm: practically flat; 7cm: day heel; 9cm foxy heel; 10.5cm: the true pro aesthetic

Walking in heels is like riding a bike – once you know how, you’ll never forget. But just like a bike, the first time you ride without stabilisers can be very precarious. Get the arches of your feet flexed and ready for some high heel hints.

Why is a catwalk called a catwalk?

The word first appeared in the Oxford English Dictionary in 1885 but as fashion historian Grace Rothstein, from the Fashion Institute of Technology in New York, reveals: ‘Catwalks were originally much narrower than you’d see today, so that more space could be afforded potential buyers. Combined with high heels, the walk was said to be so perilous that only a sure-footed cat could walk it.’ Now only women thinner than a moggy can strut it…

Source: docstoc.com

And perfectionistgal

We’re having another Market Day wine sale at our Welmoed cellar door in Stellenbosch.

Dates: Thursday 30 July to Saturday 1 August 2009

Venue: Welmoed Cellar door. Here are the directions: Directions to Welmoed

The following wines will be on sale:

If you’d like more details regarding the sale, please contact Anri or Zoliswa at our cellar door on 021 881 8062

South African wines continue to go from strength to strength in the UK market as it moves past French wines to claim the fourth spot. Wine from Australia, USA and Italy are still more popular but the gap is decreasing.

Latest market figures from analysts Nielsen show that drinkers prefer reds, whites and rosés from Italy and South Africa – which has only exported to Britain since the end of apartheid in the mid-Nineties – to those from the traditional home of wine. With demand for Chilean wine also rising fast, France could even slump into sixth.

Wine experts said France had been hit by high costs in its small vineyards, the strength of the euro, damaging petty disputes between its 21 wine regions and changing tastes during the recession. The country has seen the mass vin de table market virtually wiped out by the influx of cheap wines from the New World.

The collapse is so severe that British retailers and importers, including Tesco and Morrisons, have even clubbed together to advise the French government on how to improve the image of its wine.

Brian Howard, business development director of Wine Intelligence consultancy, said the recession accelerated the trend: “It is not as if Britain’s 27.9million adult regular wine drinkers have woken up and said ‘I’m not going to drink French wine today’.

“French is still preferred in the over-£6 category but we have seen a move away from formal occasions at home when traditionally a big French Bordeaux or Burgundy would be the must have.”

South African wines have been particularly popular over the past year because the rand is weaker than the pound, allowing supermarkets to lower prices. The average price of a South African bottle sold in Britain is £4.25.

Source: thisislondon.com

Congratulations to Ramona-Lee Scott.

Ramona-Lee Scott

Ramona-Lee is the lucky Facebook fan of the month and has won an Arniston Bay wine hamper.

Become a Facebook Fan of Arniston Bay and stand a chance to win wine hampers: Arniston Bay Facebook Page

“White with fish” isn’t your only option when pairing wine with seafood, but it is generally the best.

This most-famous wine and food guideline is based on hard science as well as pliable personal taste.

All wine contains a unique cocktail of acids that aid in vine metabolism, grape development and wine maturation, sometimes ending with acetic acid – the acid of vinegar, vinaigre in French, or “sour wine.”

In white wine these acids contribute tartness, cleanse the palate and brighten flavours, like the lemon wedge ubiquitously served with seafood.

Red wine contains the additional element of tannin. Astringent and bitter, tannin dries the palate unless paired with fat. For balance we pair cream with coffee, red meat with red wine. So, unless you enjoy the pleasure-pain of a tannin-seared palate, stick to the lemony-refreshment of white wine with seafood.

But which white?

To decide, look for common denominators of flavour and heft between wine and seafood. With seafood prepared with butter or creamy sauce (such as lobster, crayfish or crab Louis salad), serve Arniston Bay Chardonnay. A “buttery” wine with a cream brulée finish.

For a lighter touch, complement the sweetness of lobster, crayfish, crab and scallops with light, sweeter wine, such as Riesling or Chenin Blanc. Sweeter wine also cools the singe of spicy seafood (Thai spiced shrimp). Arnsiton Bay Chenin Blanc will be perfect . This wine has fresh melon and peach flavours with a lively crisp taste.

With olive oil or herbed preparations (moules Mariniere, salmon with herb sauce) serve the herbal flavours of Sauvignon Blanc. The Arniston Bay Reserve Sauvignon fits perfect into this slot. This wine has cut grass and green pea aromas with a typical crisp acidity taste.

Fried seafood needs the refreshment of high acid wine, like northern Italian Pinot Grigio, German Riesling or the “scrubbing bubbles” of sparkling wine. I will recommend the Arniston Bay Sparkling Colombar. Fresh bubbles and a zesty tropical fruit flavours.

Grilled seafood is enriched by oaky characteristics often found in New World whites. Arniston Bay Chardonnay will be great. This wine is partially fermented with oak chips.

Rich seafood, like paella, can be amplified by dry rosé. I would suggest the easy drinking Arniston Bay Pinotage Rosé.

Source: dailyherald

Indulge in delectable gourmet treats that will tantalise your senses at the new Gourmet Lane at the Stellenbosch Wine Festival, which takes place from 30 July to 2 August at the Paul Roos Centre.

Top restaurants in the Winelands area will be serving their best dishes for festival goers to enjoy,   Tuck into signature dishes paired with local wines of favourite Stellenbosch eateries – 96 Winery Road, Overture, Terroir, Volkskombuis, Joostenberg Bistro and the Barouche Restaurant (Blaauwklippen). Each Gourmet Lane restaurant will team up with a local wine estate to create a truly wonderful food and wine pairing experience. The gourmet treats will be available at R30 to R40 per dish including a glass of wine.

Over the years, Stellenbosch has become a true gourmet destination attracting food and wine lovers from all over the world with no less than three local restaurants making the country’s Top 10 Eat Out 2009 poll.

Festival goers can also visit the Clover Demonstration Kitchen where chefs will be cooking up a storm with fun themes such as Get your Game on, Magical Mushrooms, The ultimate tasting menu and Kids with Clover. Raffle tickets will be sold at each demonstration, giving you the chance of winning a wonderful Clover hamper. Funds raised from the ticket sales will be donated to the Clover Mama Afrika Project.

The Stellenbosch Wine Festival is a popular destination for both local and international visitors and has become a winelands tradition during the winter months. This year, festival goers can enjoy a selection of over 500 wines and gourmet delights from 170 exhibitors all under one roof.

Source: wine.co.za

South African wine producer, the company of wine people, is launching a new range of wines exclusively for the independent and on-trade sector.

Cape Reflections is a collection of entry-level red and white blends, with a recommended retail price of £4.99.

The new range is part of the Arniston Bay portfolio, but has been specifically developed with clear differentiators for the on-trade.

Cape Reflections will allow independent customers the chance to benefit from the demand associated with a major wine brand, enabling them to mirror the growth of Arniston Bay (up 42%) and the South African wine industry (up 34%) which is currently being enjoyed by the off-trade sector.

The wines, which are light and fruit driven in style, represent extremely good value for money and are already proving popular.

Source: talkingretail.com

Living green really is easier than you think. If you make a few small changes it can have a great impact on the world around you. Here are some of the tips on green living…

Reduce, Re-use and Recycle.

Reduce. Be more responsible about how you use resources. Look at how you can use less water, less fuel and opt for products that use less packaging, they would probably be fresher and healthier anyway.

Re-use. Products often have more than one life, ice cream containers become lunchboxes and shoe boxes become material for school projects. Save money and time by finding new uses for used items you are have.

Recycle. Recycle your waste. Paper, plastics, cans and even glass can also be recycled. Use recycled paper and other products as much as possible at home and at work.

Starting at home

Conserve energy:

• Turn off lights in unused rooms.
• Unplug idle appliances.
• Replace traditional incandescent light bulbs with more energy-efficient compact fluorescentlamps.
• Switch out conventional hot water heaters in favour of solar hot water heaters.
• Use less hot water. It takes a lot of energy to heat water. Don’t fill the kettle to make one cup.
• Lower your geyser’s heating temperature.

Conserve water:

• Choose a shower instead of a bath.
• Turn off the tap when brushing your teeth.
• Repair leaks and dripping taps.
• Replace traditional showerheads and toilets with pressurised low-flow alternatives.
• Capture rainwater to irrigate the garden.

Insulate your home

Over 30 percent of your home’s heat escape through the roof. Install a layer of insulation and you can save on heating and cooling costs.

Other things you can do

Use a clothesline instead of a dryer whenever possible.

Put a lid on saucepans and pots. This will reduce the amount of energy needed to cook your food.

Maximise natural lighting. During the day, let the natural light in by opening curtains and blinds and closing them at dust to keep in heat.

Only run your dishwasher when there is a full load and use the energy-saving setting.

Plant a tree. A single tree will absorb one ton of carbon dioxide over its lifetime. Shade provided by trees can also reduce your air conditioning bill by 10 to 15 percent.

Use a clothesline instead of a dryer whenever possible.

Buy fresh foods instead of frozen ones. Frozen food uses 10 times more energy to produce.

Buy locally grown and produce foods. Buying locally will save fuel and reduce related emissions.

Buy eco-friendly products.

Walk or cycle to the corner store and back.

Be more responsible at work

• Choose laptops over desktops. Laptops consume five times less electricity.
• Support the implementation of your organisation’s environmental policy.
• Ensure that every aspect of your business operations has the least harmful effect on the environment.
• Recycle and use recycled paper.
• Turn off air-conditioners, computer and lights when you leave office.
• Maximise natural lighting. During the day, let the natural light in by opening your office blinds.
• Use tele-conferencing facilities. By utilising technology you can reduce your need to travel to meetings especially flying.
• Educate others and keep them aware about the environmental impact of their business operations.

Going green when travelling

• Reduce your car use. Use your car emissions by using public transport or car-pooling.
• Change your driving habits. You can save a lot of money and fuel by avoiding harsh braking and accelerating. Check your tyre pressure regularly and cut down on air-conditioning, open a window instead and get some fresh air.
• Park in shady areas when possible. This will minimize the los of fuel due to evaporation.
• Service your vehicle regularly. This will save you fuel cost and reduce emissions.
• Make sue that your tyres are properly inflated. Under-inflated tyres can cause fuel consumption to increase.

Source: iafrica.com

Arniston Bay’s new sparkling Rosé is a blush pink wine that’s ideal for adding some fizz to a series of social situations. Regardless of the reason for celebration, this bubbly is the drink of choice when toasting a memorable occasion.   Created by winemaker Abraham de Villiers, this non-vintage Charmat rosé is a delicate ensemble of forest berry, rose petal, violets, white cherry and peach aromas on the nose, zesty tropical fruit flavours and a tingle of fresh, crisp bubbles on the palate.

“This is a great value sparkler which adds an extra dimension to the Arniston Bay portfolio. This pretty pink sparkler shows a deliciously fruity palate with notes of red berry fruits, and is superb when served as an aperitif, ripe fruit, seafood linguine or spicy Thai curry,” said De Villiers.

The launch of the Arniston Bay sparkling rosé follows on the recent success of the Arniston Bay sparkling Brut, and further enhances the range of easy-drinking wines in the extensive Arniston Bay portfolio.

For only R38, you can impress or simply spoil yourself with a bottle of the Arniston Bay Charmat Rosé. This wine is currently available at the Welmoed cellar door and will also be found in chosen retail stores shortly. Contact them on 021 881 8062 for more information.

Escape from the hustle and bustle of city life and head for the tranquility of Arniston Bay – an unspoilt coastline that’s synonymous with a care-free lifestyle – simply by filling your glass with the fresh, crisp wine. Inspired by the sunny skies and pristine beaches of the quaint fishing village from which it derives its name, this unpretentious wine is ideal for those carefree, alfresco dining or easy drinking wine occasions – anywhere, anytime.

The range, available in a variety of packaging alternatives, has a multitude of offerings ranging from easy-drinking entry level wines to more sophisticated wines for discerning palates. It is the recipient of many local and international awards and is consistently one of the top selling wines in the UK.

Kylie Minogue has been voted the female celeb people would most like to have over for dinner.

The Australian pop star beat the likes of Nigella Lawson and Cheryl Cole, winning 23 per cent of the votes in a poll of ideal dinner guests carried out by Arniston Bay wines.

Domestic goddess Nigella received 19 per cent of the votes, followed by The X Factor’s Cheryl with 16 per cent.

The least popular female dinner guest was Katie Price, who only got three per cent.

Nelson Mandela topped the list of ideal male dinner guests with 32 per cent of the votes. He beat Brad Pitt and David Beckham to take the top spot.

Barney Davis from Arniston Bay said: “The ultimate desert island dish is a steak dinner with Kylie and Nelson Mandela as guests, listening to classical music and drinking Chenin Chardonnay. Perfect!”

Source: thisisbristol.co.uk

The second most populated country in the world, India, are predicted  to become one of the giants in the intentional wine markets. With more than 1 billion people this market is attracting attention from all the mayor wine producing counties.

South Africa is a relatively small player in the international wine market and is only the ninth biggest producer of wine. But the South Africa is making inroads into the Indian market according to Wines of  South Africa (WOSA).

WOSA,  the body promoting the export of South African  wine, says the main potential market is India’s growing middle class with about 1.5-million Indians taking to wine drinking.

Andre Morgenthal, spokesman for Wines of South Africa, said about 700000 litres of locally produced wine was exported to India last year. This represents a 44% growth on 2007 figures. Morgenthal said about 20 local companies exported between 30 to 40 wine labels to India.

Morgenthal said despite the healthy growth, South African wine was not as well represented in India compared to other international markets.

Mark Lester, the business development manager of the company of wine peopleTM added that this market has a lot of challenges.

Lester said: “Realistically the South African wine category has a great deal of work to do in this market, despite the positive statistics presented in recent years relating to growth of wine or the sheer potential size of this untapped market. The South African category is miniscule compared to the more established wine producing nations such as France or Italy, whom have truly made in-roads into this market by supporting their generic marketing bodies in a big way, not only to promote their wine category, but also to introduce wine appreciation to a consumer who is predominantly new to the fruit of the vine.”

Lester added that further market barriers such as the ever changing customs duty on wine, especially in noticeable wine consuming states, further poses a challenge to those wishing to import their wines. In essence therefore, one must not ignore the potential of this market, however one must also not underestimate what is required to succeed here. Shared common threads such as our historical colonial past, our cultural links to the sub-continent and relationships forged by co-hosting a tournament such as the IPL, should however give us the inside lane to what incredible India has to offer.

Source: thetimes.co.za

The Stellenbosch Wine Festival, which takes place from 30 July to 2 August at the Paul Roos Centre, is eager to give something back to the community by aiding welfare organisations in the area.   Stellenbosch Child Welfare, Stellenbosch Animal Welfare and the Clover Mama Afrika project will each receive funds raised at the festival from concerts and demonstrations.

The preceding Wine Week kicks off on 24 July with a Concert-in-the-Cellar, where Lize Beekman, renowned musician and songwriter will entertain the crowd at Delheim Wine Estate. The gourmet evening starts at 19h00 and includes a delicious meal, exceptional wines and great entertainment at only R280 per person. Funds raised from ticket sales will go to the Stellenbosch Child Welfare.

Animal lovers can support the Stellenbosch Animal Welfare Dinner, which takes place on Friday, 24 July, at Clos Malverne Wine Estate. The evening, hosted by Middelvlei, Stellekaya and Clos Malverne, includes an unforgettable three-course dinner, a wine auction and live music at only R200 per person – all for a good cause.

The Clover Demonstration Kitchen is getting their pans dirty for the Clover Mama Afrika project by selling raffle tickets, which give festival goers a chance to win a Clover hamper at each demonstration. Last year, the Clover Mama Afrika project managed to raise R33,000 which made the building of a bakery possible. With exciting themes such as Kaas is Baas, Magical Mushrooms, Hot-Love-In-Here and Clover with Kids, the Clover Demonstration Kitchen is definitely one stop not to be missed.

The Stellenbosch Wine Festival will display a special selection of over 500 wines and gourmet delights from 170 top exhibitors all under one roof. It comes as no surprise that the festival also provides charitable organisations with a platform to create more awareness for their cause and projects. This year, the Anna Foundation that assists disadvantaged schools and communities, and Charity Wines, who raise funds for charities relating to Foetal Alcohol Syndrome, will each showcase their organisations.

The Pebbles Project that is focused on enriching the lives of children with special educational needs, will run the Kiddies Care Service, available on Saturday and Sunday at the festival. They will also be organising a toy-drive on these two days and are appealing to kids to bring along a new toy to be donated to a crèche, which will help other children to learn communication skills, hand-eye coordination, numeric skills and assist in their creative development.

The Stellenbosch Wine Festival is a popular destination for both local and international visitors and has become an ongoing tradition during the winter months in Stellenbosch.

For more info visit: wine.co.za

The Salomon Featherbed Trail Run is a new cult event at the Knysna Oyster Festival.

Featherbed Nature Reserve is an iconic attraction for Knysna and the Garden Route – and although it’s been open to the public for twenty five years, this was the first time it’s opened its gates to an organised sporting event. Before the race, owner William Smith said that it was important to know that “we’re working with people who are sensitive to the ecology, who understand the problem and who aren’t out to grab.”

The runners themselves raved about the course and winner, Piet Jacobs (a 2:17 marathoner who took the Featherbed title in a blistering 49:14), said “my race went according to plan – I went really hard up the hills because my legs were still hurting a little bit from Sunday’s Night Run. I wanted to take it easy if I could on the down-hills and I knew that if I was in front in the last section the race would probably be mine because I come from a road running background.”

Deon Braun, publisher of Go Multi Magazine, personally took part in the race and said, “I found it varied, I found it very interesting, I think there was a lot of thought that went into it and I think it would suit a lot of runners.

Coelacanth Trail Run : 13 km.

The longer 13km Coelacanth Route will take you through incredible vistas including views across to the sheer cliffs of the Eastern Head, and out beyond the Indian Ocean to Buffalo Bay. Be prepared to be challenged by some hill work as you climb up from sea level to take in the splendour on the ridge line above the   Heads. Some well earned relief on the downhill into Lake Brenton and along the currently unused Outeniqua Choo Choo railway bridge to the Finish Line back at the Featherbed Paddle Steamer Jetty/Cruise Cafe.

Seahorse Trail Run : 8 km

The shorter 8km Seahorse Route takes a more direct line to the finish, but also enjoys breathtaking views across the Knysna Lagoon as you look over at Leisure Isle, Thesen Islands, the Knysna Waterfront and the historical Knysna Yacht Club. There is also a fair share of challenging hill work to make this a run to remember. The Seahorse route joins up with the Coelacanth Trail in Lake Brenton to share the same dash across the Outeniqua Choo Choo railway bridge to finish back at the Featherbed Paddle Steamer Jetty /Cruise Cafe.

For more info visit: magneticsouth

The recession hasn’t stopped people from popping the cork off a bottle of Shiraz or Chardonnay. The so-called banker cultivars (wine styles) and the established value wine brands are still popular among wine consumers.

But many budget-conscious imbibers are shopping for wine more carefully, just as they are for groceries or clothes.

In general, retail sales of wine and other alcohol have gone up. Booze, it turns out, is somewhat recession-proof.

“We still kind of put it in the category of an affordable indulgence,” said Danny Brager, a vice president at research firm Nielsen Co. Also, people opting to stay home rather than go out to restaurants or bars are buying wine for dinner or other at-home gatherings.

But like a fine bottle of Bordeaux, the story of wine sales in a recession can be complex for the merchants who sell it.

People are buying more from supermarkets and big chains, retail surveys show, while spending less at bars and restaurants. Smaller, independent wine shops, which tend to focus on more expensive varieties, have struggled as buyers cut back on splurging.

This trend will probably be true in the South African wine market. National retailers are dominating the wine sales and consumers are moving towards buying there wine with their groceries.

I would say that consumers are more price sensitive and cultivar (brand) loyal as the recession hits. Consumers are more afraid to make a “wrong” choice which implies that they are reluctant to experiment with new brands or wine styles.

Source: dallasnews.com

The Knysna Oyster Festival is supposed to be “the best 10 days of your winter”, according to the organisers, but in the days running up to the festival it felt like they’d chosen the worst 10 days of the year.

And then, after days of howling wind, driving rain and grey skies, the clouds went away, the wind dropped and the festival started living up to its hype.

Now in its 26th year, the Knysna Oyster Festival attracts visitors from far and wide to enjoy the fruits of the town’s famous lagoon.

If the economic downturn has badly affected the hospitality industry, it has not made much of an impression on the festival, which has drawn an even greater number of bookings than in the past.

Knysna’s head of tourism Shawn van Eck said: “We are bound to feel the pinch eventually, but so far interest in the festival continues to grow.”

Entries for the accompanying events, the Knysna Forest Marathon and the mountain bike race, have increased by 10 percent on last year’s figures.

Festival organiser Nicci Rousseau said an effort was being made to spread the attendance over all the days of the festival, rather than over the weekends.

“Our aim this year is to push the midweek events. Historically, the two weekends of the festival have always been busy, so our goal is to encourage our visitors to extend their stay in Knysna through the week.”

One of the highlights is the oyster-eating competition at the Long Barn. Best known for its pub meals, the Long Barn lays on oysters by the thousands for contestants who see how many they can get to slither down their throats.

But if form is anything to go by, they are all swallowing in vain if they think can beat local police captain Michelle Lesch, who has won the contest for the past 10 years and will be back to defend her title on Thursday.

Lesch explains she has a technique where she slices through the muscle and sucks out the oyster in one swift movement. She admits she does not feel “too well” the day after her feat but says she is back eating them after a few days.

There is also wide interest in the Oyster and Wine Mardi Gras, which has been held for the past three years. It takes place on Wednesday, and entry is limited to 800.

Event director Gino Adriaensen said there would be more than 15 000 oysters and 300 litres of wine, including French champagne, for consumption by guests.

Included in the night event is an oyster cooking contest which involves up to 25 local chefs preparing cooked oysters for a crowd of about 800.

Last year the best oyster dish was awarded to George restaurant Tarragons for its light and refreshing Oyster with a Twist.

Down at the Knysna Oyster Company, they are preparing for an influx of visitors who are going to suction up hundreds of thousands of oysters.

Any doubts as to whether there will be enough to go around are put aside by Patrick Ngele, who conducts daily tours of the factory, where visitors can see the process of turning tiny seeds into fully- grown oysters.

At any one time there are millions of oysters being cultivated in the lagoon.

The seeds, or spats, are imported from France and Chile and left in the lagoon to grow.

While the oyster festival is mainly about eating oysters, the art of opening them is also the subject of a contest.

Tabasco Sauce sponsors an oyster shucking contest. The record is held by an employee of the Knysna Oyster Company, Eleki Ngcwangu, who managed to shuck 30 oysters in one minute and 39 seconds, an achievement that won him the world title for shucking at a contest in Ireland in 2006.

The high winds and sweeping rain of recent weeks have dampened spirits, but they also posed a temporary problem when it came to erecting the huge marquee in which many of the events are to be held.

Picca du Bruin, who heads the logistics for the events at said it was a bit like raising the sails of a large boat at sea.

Source: tonight.co.za

Arniston Bay, the official wine sponsor of the annual Pick n Pay Knysna Oyster Festival, are offering you the chance to win wine for a year!

For more details about how to enter, visit Knysna Oyster Festival Competition

Ten days of extravagance and beauty await you at the annual Pick ‘n Pay Knysna Oyster Festival – 3 to 11 July – as the streets of Thesen Island become a taste adventure just waiting to be shucked. But it will be all the sweeter if you head for the hotspots, which I had the privilege of uncovering during my most recent secret-season visit.

“So where exactly are these hotspots?” I hear you asking.

Well, some of the eateries I’ve identified for their affordability of this fine delicacy include 34′ South and the Knysna Oyster Company. The former because it doubles-up as what has been described as the ‘finest wine shop this side of the grape curtain’ and the latter because it is renowned for being not only the oldest, but also the biggest oyster farm in South Africa.

Take a look at what is waiting for you at this year’s festival…

Your biggest dilemma: selecting between cultivated or wild oysters.

My best piece of advice is arm yourself with as much self-control as you can muster and get ready to enjoy this sumptuous aphrodisiac. Otherwise, ignore the looks from your companions and make the most of it. Gorging might never again be this fashionable.

As you mollusc away to your hearts’ delight, don’t forget to take in the town’s other draw cards, some of which have been cleverly incorporated into the festival.

Heads Up A visit to Knysna without a cruise on the lagoon is like enjoying an oyster without a bit of champers on the side. And brand new to this year’s celebration is the Whisky and Jazz Cruise.

Boasting Knysna’s own Jazz Quartet, it’s an opportunity to enjoy some sweet rhythms while sipping various international whiskies as you cruise the lagoon to the Heads and back. Having had just a taste of this a few weeks ago, it’s sure to go large.

Super-duper scuba If you’re brave enough to embrace the lagoon temperatures, book a scuba-diving experience with Hippo Dive Campus at the Knysna Heads. It’s an opportunity to explore the inner or rather under-workings of the sea, you might even be lucky enough to spot what could be the lagoons biggest octopus – or so I’ve been told.

Unwind on the hill Wind your way up to the exclusive Pezula Resort Hotel & Spa, where you can expect to indulge in a 45 minute massage. An experience equivalent only to the first time you tasted an oyster: delicate and painfully pleasurable.

Mardi Gras munching Another exciting event to consider is the popular Oyster and Wine Mardi Gras. Previously known as the Oyster Cooking Competition, ticket-holders (at R175.00 per person) get to taste a combination of 25 different oysters prepared by a selection of Knysna’s top chefs competing for the prize of first place.

Your palette will only be subjected to the very best. Mine certainly was.

Tuk-tuk shuck Want the skinny on this Garden Route town? Then hop on Mr Bertie Dewberry’s Thai looking tuk-tuk. What’s so quaint about this fast-paced tour is Dewberry himself.

He prides himself on his local knowledge so much so that he is able to point out a house across the gorge, name the owners and the number of rooms inside before offering a personal tour of the mansion itself.

Work it baby! The Knysna sun seems to give of her very best even in the month of July; nothing like the Cape Town winter currently undergo – useful to know for those in doubt of the fest’s physical, outdoor events.

Look out for the Feather Bed Trail Run or the Nando’s Knysna Lagoon Challenge: yes, to be executed in the lagoon. Participants have to paddle to Thesen Island, the Waterfront and the Knysna Quays.

To add to the fun there is the Salomon Adventure Nights/Petzl Night Run on Saturday the 4 July at 3pm. Armed only with a headlamp, the aim is for the teams to race against the clock on a combo of ‘Marked and Rally style routes’ – in the dark!

Designed to test both novice and pro athlete, you’ll use your personal Route Book to navigate visited strategically located checkpoints throughout the course as you make your way to the finish. Night running: another world of dynamics…

This just happens to be a selection of the many events on offer, guaranteeing a holiday break of extravagant pleasure filled with laughter and not forgetting mouthfuls of tantalising oysters.

Buon Appétit!

Source: gotravel24.com