WINEFUNDI

DINERS CLUB AWARDS INTERNATIONAL

In and around the environs of Gauteng, the following restaurants achieved Diners Club Awards in 2006:-

THE AWARD OF EXCELLENCE

The Atrium - Sandhurst; Verdichio, Fourways; The Sheik's Palace, Rivonia; La Pentola, Riviera; Ritrovo, Pretoria; Browns,Rivonia

PLATINUM AWARD

Prosopa, Pretoria; Fairlawns, Sandton; Palazzo Hotel, Fourways; Raj, Sandton; Farm Inn, Pretoria; La Madeleine, Pretoria; Baytree, Morningside; La Campagnola, Bryanston; Bellgable, Muldersdrift; Raj, Rivonia; Raj, Kyalami; Blue Train, Pretoria

GOLD AWARD

Afrodisiac, Linksfield; Raj, Sun City; Teazers, Rivonia; Von Hapsburg, Pretoria; Kievits Kroon, Kameeldrift; Pride of India, Groenkloof; Pru Lieth College, Centurion; Osteria Tre Nonni, Craighall; Yum, Johannesburg; Bull Run, Sandton; Lone Star Steak House, Brakpan; Raj Thai, Fourways; Pigalle, Bedfordview; Giles, Craighall Park; Geet, Pretoria; Smoke, Pretoria

FIVE OCEANS SUPPLIES WINE TO TEN (30%) OF THESE RESTAURANTS!!!!!!!!!!!!!!!!!!!!!!!!!!

FIVE OCEANS Quality Service Speed Delivery
Glen Greenway Five Oceans Exporters P.O.Box 4808 Cresta 2118 South Africa [email protected] www.fiveoceans.co.za  www.winestyle.typepad.com tel: fax: mobile: +27 11 475 4543 +27 11 675 1962 083 674 9112

ANGELA LLOYD on HERMIT on the HILL

Herewith a review of Hermit 2003 as done by Angela Lloyd (who tastes for Grape as well as Platter) - you may start understanding why I don't enter for competitions, etc. although it's quite a favourable review - just pretty useless for marketing purposes. Pieter de Waal - winemaker.

Hermit on the Hill
• Syrah 2003 R55 14.5

Winewriters have often dabbled - some more seriously than others - with winemaking, but it's difficult to think of wine PROs laying bare their winemaking skills bare to the critical public (Emile Joubert's Galjoengat Pinotage/Chenin remains among friends only!). Here’s Pieter de Waal, PR for the Durbanville Wine Route, though. This Syrah, described as ‘a fun project', is carried out in Cupertino with Paarl producer Clive Kerr of Coleraine – which is also where the shiraz grapes come from. As much as the name and story on the label are a play on the Hermitage appellation in the Rhône, where syrah is the only red grape, this wine blends in 15% mourvèdre. In the South African context it's a ripe, very soft wine with snatches of dark fruit and black pepper peeping through the rather obvious oak. Given some 24 hours of air, the fruit - now with some refreshing red notes - and oak do forge a more compatible relationship, though the drying tannins we noted when the wine was first opened suggest it will best be enjoyed this coming winter in the company of some hearty dish. — AL

LIVING WILL

Last night, my wife and I were sitting in the living room and I said to
her  :  "I never want to live in a vegetative state, dependent on some
machine and fluids from a bottle. If that ever happens, just pull the
plug."
She got up, unplugged the TV and then threw out my wine.

WINESPEAK

The subject of wine seems to be shrouded in mystique and a terminology all of it's own!

One might say that it is ornamental, imprecise, inventive and delightfully silly.

To impress the audience at a wine tasting and enshrine yourself as a boffin of note, you must learn to spit. Whilst everyone else has to lean forward and bring the spitoon up to the mouth, if you can spit into a spitoon from two metres away without missing, you will be gazed upon with great envy and your reputation will be cemented for life. Young maidens will swoon about you in adoration!

Then the colour of the wine has to be determined by holding it up to a distant window or a spluttering candle in the distance. Nod knowledgably and pass comments on it's ruby nature or whatever.

Then swirling is another form of the ancient art. The glass should be held by the base between the thumb and the first two fingers, twirled rapidly in the correct circular direction - heaven help you if you are in a clockwise swirling school and you have the temerity to swirl anticlockwise! You don't dare spill a drop furthermore.

Once you have swirled and you perceive that all the others hovering around have started to slow down on their swirling, it is time to start determining the nose of the wine.  You can rest assured that you have reached that stage where you have let air get to the wine and you have allowed it to breathe. You will probably be feeling slightly foolish at this stage.

To really impress, it is wise to pass a comment on the wine's legs - these are the trails of oxidising phenols sliding down the inside of the glass. Of course you must make sure that the legs are actually there, for if they have not formed (and sometimes they don't) you will look rather foolish.

At this point it is wise to tilt your head slightly to the side, hold the wine glass up to you right nostril and determine the nose of the wine. To really crack the nod as a fundi, it will have been wise to have learned beforehand, what sort of nose the wine has. For example, if you have surruptitiously looked at the label and percived that the wine is a shiraz, the comment that you can "pick up saddle-leather on the nose" will send everyone into paroxisms of delighted concurrence!

Finally, you get to taste the wine. Comments on the wine's bouquet, personality, essence and the fact that it's robe distingishes it above all others, will ensure you that you will crack the nod next time. You will be in, you will have made it and you'll be trapped into a web of 30 or 40 years of pretentiousness! 

BEAST of a FEAST

The Carnivore Johannesburg, adjacent to the Misty Hills Hotel is situated in natural surroundings overlooking the Krugersdorp hills. The entrance to the restaurant is by way of a thatched walkway through indiginous gardens and a spectacular water feature.

Internationally renowned, the Carnivore has some stunning wines on it's wine list. These include three whites viz Broken Stone Sauvignon Blanc (one of Johannesburg's best sellers), Bloemendal Sauvignon Blanc and Slaley Chardonnay. The reds boast Slaley Merlot, Slaley Cabernet/Melot blend, Slaley Shiraz, Slaley Pinotage and Broken Stone Pinotage, which is part of Slaley's modern range. A stunning Syrah called Hermit on the Hill makes up a palette of such quality as to delight the pallet and nose with sensory delights!!!!!

The central attraction of the restaurant is a large circular open fire with 52 converted Masaai tribal spears holding a variety of 10 different types of meat such as pork, lamb, beef, chicken, ribs and sausages and including such game meats as crocodile, zebra, giraffe, impala, ostrich, etc, gently roasting and waiting for you to begin your feast!!!

The meal starts with the homemade soup of the day and fresh, daily baked honey bread.

A lazy Susan is then placed on the table, with the bottom layer containing six assorted salads and the top layer holding six sauces to compliment the meats.

A very hot cast iron place is placed in front of you, followed by two potjieskos pots containing "pap and sauce".
A baked potato is also offered.

Carvers come from the fire with the swords holding the meat and carve the cuts of your choice directly onto your plate.

There is always a minimum of 10 different types of meat and a minimum of 3 game meats. The choice of meats include lamb, beef, ribs and game meats such as crocodile, zebra, giraffe, impala, ostrich, etc.
This is followed by a choice of five different desserts, and coffee.

It's a case of "eat as much as you can", with each table having a flag that is lowered to indicate that you surrender when you have had your fill.

No visitor should miss out on "Africa's Greatest Eating Experience". Herbivores can choose from a delicious and unusual vegetarian menu.

Savour the flavour of Africa...
Enjoy a "Beast of a Feast"

Open times :
Monday till Sunday:
Lunch : 12h00 - 16h00
Dinner : 18h00 - 24h00

CHEFS FAVOURITES

Always a minimum of 15 different types of meat - and a minimum of 5 game meats. Choice of meat includes - crocodile, zebra, giraffe, impala, ostrich, etc. Aviyal (Herbivore) - Spicy mixed vegetables cooked in a coconut sauce and served with rice Vegetable Lasagne (Herbivore) - Chopped vegetables served between layers of pasta and covered in cheese. Kumbi Baji (Herbivore) - Mushrooms and peas cooked in a spiced yogurt and cream sauce, served with rice The Cranivore appears in Fodor's Online Travel Guide