From the little town of Riebeek Kasteel to the President Hotel in Bantry Bay, Cape Town, Sommelier Job Jovo is the newest family member to the hotel. In 2010, Job began his hospitality career as a waiter at The Royal Hotel, the oldest in the Western Cape. As the hotel always hosted the famous Swartland Revolution wine festival, Job was exposed to some of the most successful winemakers in the country, including Eben Sadie (Sadie Family Wines), Chris Mullineux (Mullineux and Leeu Family Wines) and Tongai Joseph Dhafana (La Colombe). This coupled with the temptation of the surrounding vineyards of Swartland, inspired Job to pursue the hospitality industry further and see what the world of wines had to offer.
“I took my first step by enrolling with the Cape Wine Academy in 2013 which I am very grateful for as they equipped me with an extensive knowledge on the South African wines. I became very passionate and very hungry to learn more about wine and therefore enrolled with the Wines & Spirit Education Trust, governed by the International Wines Education Centre based in London and acquired my WEST level 3 in 2015.” From there, Job became a member of the South African Sommelier Association in 2015, being trained by experienced Sommeliers such as Higgo Jacobs and Joakim Hansi Blackadder.
Job’s wine journey became one of excitement when he began working at the Grande Roche Hotel in Paarl, early 2015. They hosted some of the biggest wine challenges such as the Old Mutual Trophies. “It was directed by my role model and inspiration, the famous wine critic Michael Fridjhon. When he speaks about wine, it feels so natural and easy – that’s what I want.”
In September, 2016, Job spread his wings and joined the President Hotel. “I love the energy of the hotel and I look forward to contributing to the development of the wine culture, especially with their newly launched wine journey”.
Job’s focus will be on the new wine list at the hotel, the cocktails and the new artisanal gin collection. The new wine list at the President Hotel includes over 14 different wine farms, providing guests with the best wine selections in the country. Some of the wine farms include Buitenverwachting, Leopard’s Leap, De Grendel, Rickety Bridge, Blaauwklippen and more.
Before Autumn turns too chilly, why not enjoy these delicious gin cocktails developed by Job Jovo, using local, artisanal gins.
TOM COLLINS
Named after a hoax that originated in the bars in NYC in the 1800s, the Tom Collins has made its mark as one of the most iconic gin and tonics available as a refreshing sour gin for any occasion.
50ml Triple 3 Juniper Berry Gin
30ml lime juice
25ml cane syrup
Soda Water
Start by pouring the gin in a glass. Add fresh lime juice with a dash of soda water and for sugariness mix in your cane syrup and serve.
GIN FIZZ
There is nothing better than homemade Gin Fizz, the mixture of the best gin cocktail using locally produced artisanal gin for a spirit that offers up fruity flavours unique to African wild botanicals.
45ml Woodstock gin
15ml Lime juice
35ml Cane syrup
Strawberries
Cucumber
Slice of lime
Splash of tonic water
In a highball glass, add gin with fresh lime juice. Add the cane syrup for sweetness, throw in the strawberries and cucumbers and blend. To top it off, add your slice of lime and tonic water to really make your drink fizz.
KIWI & MINT G&T
Whether you are a cocktail or gin lover, the Triple Three Raspberry delight is definitely your new companion. The Triple 3 African Botanicals gin is one of the finest blends created in the Cape.
50ml Triple 3 African Botanicals Gin
Kiwi puree
Muddled lime
Fresh mint leaves
Tonic water
Grab a glass, add lime and fresh mint leaves and muddle to blend. Throw in gin and kiwi puree, and finish off with tonic water and stir until one smells the mint and serve.
