25-year-old Jamie Fredericks, Nederburg’s newly appointed assistant white wine maker, loves a challenge. “That’s what first intrigued me about winemaking. Every day is different, and wine is ever-changing. Looking for new ways or innovations is what I strive for.”
Specialising in red, and with a slew of awards under their belt, Alto wine estate in Stellenbosch has been creating its range of red wines since 1922.
Marisah Nieuwoudt, VinPro’s tourism manager, chats to convener of the annual The Business of Wine & Food Tourism Conference, Margi Biggs.
Delheim has released the 2018 vintages of its vegan-friendly Pinotage Rosé and Sauvignon Blanc, using no animal products in the winemaking process.
Recently appointed chef Kyle Norris hits the ground running at La Petite Ferme with the newly introduced winter menu. “The winter menu takes its motivation from the origins of La Petite Ferme,” says Kyle. “It’s country cuisine with a fresh, contemporary touch.”
Seats are selling fast for the annual The Business of Wine & Food Tourism Conference, now in its third year, with an impressive panel of speakers lined up.
Durbanville Wine Valley’s newest member – Canto Wines which officially opened to the public in January this year – offers a unique and not-to-be-missed wine experience: an MCC bubbly and Macaron pairing.
Bacon is a fan favourite amongst consumers, and Stellenbosch Hills has added the meaty confection to its wine tasting experience until the end of January.
In the year that Foxcroft restaurant in Constantia has been open, they’ve adjusted their offering and moved away from sharing style plates.
Chef Michael Broughton’s Terroir restaurant on the Kleine Zalze estate was recently awarded One Plate status in the 2018 edition of the JHP Gourmet Guide.
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