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Wednesday, May 13, 2015


VIVA the Working Class! – Around the world Workers’ Day is commemorated during the month of May. This article was written for the May 2015 issue of Khuluma – the inflight magazine of kulula airlines. http://www.khulumaonline.co.za/mags/may_2015/index.html#/52 

Whether you’re a working girl, having a manic Monday, working 9 to 5 or the soul provider, you may need consolation at the end of your gruelling shift.  Ingrid Graham checks out what the workers inspired.

Did you know that in the 1700’s, London brewers named their dark beers after the hard working river porters who showed a preference for the sweeter dark brews? These porters worked hard carrying and carting heavy objects including baggage along the rivers. The dark strong beers became known as ‘porters’. Eighteenth-century marketers distinguished their brews by calling them: Extra Porter; Double Porter or Stout Porter depending on the strength of the beer. Over time, the rich, creamy malted black beer has become known simply as stout.   So hooray to the eighteenth-century manual labourers who made the dark brew popular among the working class. No doubt labourers needed sufficient liquid and nutrients to get through the day. Question is - does beer have any nutritional value?

Bari Lieberman of Mensfitness.com http://www.mensfitness.com/nutrition/what-to-drink/beer-does-the-body-good says beer is good for many reasons:
  • Fibre filler:  It contains soluble fibre, which is linked to lowering cholesterol levels and boosting heart health. Darker beers pack about 1.3 grams per 340ml.
  • Heart happy:  Drinking 1-2 brews helps decrease the chances of blood clots by increasing HDL cholesterol (the good kind) while lowering the ‘bad’ LDL levels.
  • Bone benefit:  Drinking 1-2 beers a day can help improve bone strength (conversely heavy drinking can weaken them)—the silicon found in beer has been linked to strengthening the skeletal system.
  • Stop stones:  Beer drinkers have a lowered risk of kidney stones compared to hard liquor drinkers because of beer’s high water content and diuretic effect. Plus, the compounds in beer have been shown to delay the release of bone calcium which is linked to stones.
  • Daily dose: Beer has been found to be a source of heart healthy B vitamins like B6, B12 and folate. One 340ml beer delivers 12.5 percent of the daily B6 Vitamin requirements. 


It is important to note that benefits are derived from drinking in moderation.  That would mean one or two 340ml per day! And remember that each 340ml contains approximately 150 calories. To consume excessive amounts will result in ‘stout’ taking on another meaning. And, if you’re sporting a ‘Boep’ - that unsightly and unhealthy belly fat protruding over the belt-line, then it’s time for some serious overtime along with healthy food choices and exercise!!

It’s been said: As long as you have a drinking class, you will have a working class. With prices and taxation on alcohol, to afford a drink you have to have a J.O.B. 
VIVA the drinking class! VIVA!


Friday, May 8, 2015



Decisions! Decisions! Decisions!

Occasional diners often feel intimidated by the enormous choice offered on some wine lists.  So instead of attempting the marathon read, they simply order ‘the usual’.
How can a good Service Ambassador help to choose a suitable wine for the occasion? 
To me, a Service Ambassador is anyone involved with the service of food and beverages in an establishment. This would include waitrons, wine stewards, bar persons and even the Chef.


What's on the menu? 
Firstly, knowing what’s on the menu and beverage list is fundamental to making good suggestions. The question is therefore asked: Has Management taken the time to present and allow tastings of both menu items and beverages for staff? Are tastings of new items done on a regular basis? Is the Chef part of this ongoing training process, explaining dominant flavour profiles and suggested wine matches? Is the Chef fully conversant with what’s on the wine list?  Do the Service Ambassadors feel that they are part of the team and their contribution is important to the overall dining experience?  Do they know that dominant flavours in the food affect the taste of the wine and vice versa? Do they understand that textures in a dish also contribute to the enjoyment of the combinations?


What's on the wine list?  
Secondly, the good Service Ambassador should also know the basic taste of the wines on offer.  Wines can be made in different styles: dry; off-dry; semi-sweet. They could be red; white; rose or sparkling. Different grape varietals have distinct characteristics. For example: Chenin Blanc is said to be fruity with lively acid, like biting a Granny Smith apple; Sauvignon Blanc has a  refreshing grassy character; Chardonnay  is often described as buttery, particularly when it has been matured in wood; while Gewurztraminer and Bukettraube have a distinct spiciness.
Red grapes too have different characteristics with some tannin from fermentation on the skins and barrel maturation present. Cabernet Sauvignon; Shiraz and Pinotage are often made in a heavier style while Merlot is usually medium-bodied and Pinot Noir refreshing and light. Winemakers also blend different varietals - sometimes even white and red.  Keeping all this in mind, careful forethought is required when making a suggested food and wine combination.


A match or a miss? 
Considering the variety of food flavours and textures, one would choose a wine that either complements or contrasts the dish. Important also is the occasion. Don’t serve a great wine with a simple meal or an everyday wine with a special meal. While some common rules apply, such as white wine – white meats like fish and poultry; red wine - red meats; heavy foods – robust wine; spicy foods – off-dry or semi-sweet wines; desserts – dessert or sparkling wine, marketers are pushing other combinations.  Beer, whisky and fortified wines as general food-fellows are just some of the trends making the scene. 
The simple ‘cheese and wine’ can be a minefield of possibilities. From Stilton to Brie to Blue to Cheddar – they too have absolute contrasting flavours and textures and present some clashing palate partners.
Combining food and wine has become rather complex and sometimes even pretentious. It's quite fashionable to attend food and wine pairing evenings offered by wine and food connoisseurs alike. Everyone seems to be an authority on what you should be drinking with your choice of food.     Truth-be-told every palate is as distinctive as every fingerprint. 
Let’s look at a hypothetical dining experience and explore some suggestions from the Service Ambassador.  The occasion is an anniversary party for four people. The host has chosen a set menu with a choice of main course.

Starter - Crab and Norwegian Salmon Crêpes with dill and cream sauce.
A dry sparkling wine such as *Uitkyk Glass Memoires*  to set the mood and complement  the crêpes

Main course - Zanzibar Chicken - baby chicken marinated in Eastern spices, slowly baked, topped with yoghurt and coriander sauce. 
OR
Beef Fillet with veg, starch and choice of sauce.
*Groote Post Riesling* to partner the full flavours and creaminess of the chicken.


AND
*Glenelly Lady May* Cabernet Sauvignon 

Dessert  - Crème brûlée

*Macushla Pinot Noir Noble Late Harvest*.  A perfect finale to the meal.

The good thing about combining food and wine is that there is no right or wrong. Although everyone will choose for themselves what they will drink, the service ambassador can add to the enjoyment of the experience by making sensible informed suggestions.   So, instead of having ‘the usual’,  experiment and have fun!



*GLASS MEMOIRES, Methode Cap Classique, was inspired by the love messages filled with hope, passion and adoration that young ladies of the 19th century etched with their diamond rings in the glass windowpanes on either side of the front door of the Uitkyk Manor House in Stellenbosch.
The wine has a rich complexity with a pale straw tint. Lively fine bubbles give the wine a zesty and fresh palate while the barrel fermentation and lees contact impart complexity and depth. www.uitkyk.co.za





 Red Hartebeest in the spring flowers at Groote Post Game Camp

A view of Table mountain from the Groote Post Farm 

 Kudu at Groote Post Game Camp 

Quagga at Groote Post Game Camp 

 *GROOTE POST RIESLING is made from Weisser Riesling grapes. The wine displays rose petal and peach fragrances on the nose, ginger and spice tantalise the palate which lingers on the aftertaste. Visit Groote Post in Darling on the West Coast for unique experiences such as the Country Market www.grootepost.co.za

Madame May de Lencquesaing - owner of Glenelly Estate
Panoramic view of the Glenelly Estate
Winemaker Luke O'cuinneagain
A view of the vineyards and cellar
*GLENELLY LADY MAY 
The Lady May is Glenelly’s flagship estate wine, named in honour of Glenelly’s Grande Dame. It is an exceptionally graceful and stylish Cabernet Sauvignon with a dash of Petit Verdot. 
An elegant yet complex wine. A melange of berries like cassis, blackcurrant, dark cherry, raspberries and delicate spicy plum excite the senses.  Well structured with seamless oak, velvety tannins and a silky savoury finish. The wine has the potential to age for 12 to 18 years and has been acclaimed nationally and internationally.www.glenellyestate.com  


Owners of Shannon Farm James & Stuart Downes (L&R)  with Winemakers Nadia & Gordon Newton Johnson 
Shannon Vineyards on a misty morning


*MACUSHLA PINOT NOIR NOBLE LATE HARVEST is from Shannon Vineyards in Elgin. The word Macushla is derived from the Gaelic ‘a chuisle mo chroí’ (translated as ‘pulse of my heart’), The wine has a delicate salmon pink hue, charming fragrance, and creamy strawberry character. The wine is unusual in that Noble Late Harvest wines are usually made from white grapes. Pinot Noir is the red varietal associated with Burgundy in France.





Thursday, April 30, 2015


Join me for the FABFORUM Prosecco Breakfast on 26th May 2015


What is a PROSECCO BREAKFAST?

A. A dry breakfast for professionals
B. A breakfast for dry professionals
C. A repeat breakfast for prosecutors - (pros –echo)
D. All of the above?
E. None of the above?
If you ticked E you are correct!

Let me explain: PROSECCO is the sparkling wine produced in Italy. Prosecco is also a grape variety more commonly known as the Glera grape. Giuliana, (now there’s a real Italian) from Profumi D’Italia, the distributors of the BOTTEGA brand in South Africa, will showcase some of the fresh, fruity, lively Italian bubbles from the house of BOTTEGA at the PROSECCO BREAKFAST on Tuesday 26th May, at theClaremont Cricket Club, Constantia Sports Complex

From her ice bucket, she will pour the BOTTEGA MILLESIMATO - a bubbly with great personality made from Glera grapes from the Veneto area. Scents of golden apple and exotic flowers tickle your nose and follow through to a fragrant finish. At just 11%AV, it is FABULOUS as an aperitif or in cocktails. 

You will have time to practice your Italian before you taste ‘VINO DEI POETI’ - wine of the poets - a name that evokes the way poets, artists and art lovers celebrate the joy of being alive and drink their beloved light, fragrant Italian sparkling wine. This is the name given to the BOTTEGA PROSECCO BRUT DOC which is made from selected handpicked prosecco grapes. The wine is pale straw in appearance and has fine bubbles that tease the nose and palate with peach and citrus overtones. In recognition of its fine quality and drinkability, the BOTTEGA PROSECCO BRUT DOC has received numerous awards and accolades from international industry experts including a Silver Medal at The Prosecco Masters, Drink Business – UK in 2014.

So, now you know! 

Be sure to book your spot at the PROSECCO BREAKFAST on Tuesday 26th May. Then you’ll not confuse your frizzanté with your spumanté.



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