Reliving the passion of World Cup: Through the eyes of Charles Updegraph -
General Manager of The Plaza Food Hall, NYC
First time in Africa, don't know what to expect. New airport is beautiful, staff people are everywhere and very helpful. Go to a kiosk to print our match tickets, board bus for downtown, let's see what's next. Bus to town, taxi to apartment, it's started to rain. Decide to walk around and have some dinner and look at things in the morning. Apartment is 4 blocks from the stadium. We come down the hill, it comes into full view and spirits start to rise. We find a nice sushi place, have a good meal (things are cheap!) and hit the sack.
Next morning is beautiful. We can see the stadium from our windows, rental car arrives on time, things are looking up! Drive out to Stellenbosch (only 30 mins from Cape Town). Rox (wife) comments that everything is so beautiful which gets us thinking about our last trip to Napa, seeing pics of Burgundy, Tuscany etc. I don't think there is wine country in the world that isn't beautiful. First stop is De Toren followed by Raats Family and Waterford. Stay at the guest house at Kanonkop. Next morning is Kanonkop, Thelema/Rudi Schultz and Mulderbosch. Personal tours with winemaker/owners and we're feeling pretty good. Another night at Kanonkop and back to CT on Friday morning, June 11.
Back to town, drop the rental and it's CUP TIME!! First match is in 2 hours: South Africa v Mexico. We walk the mile to Fan Fest where there is a huge screen setup downtown. Crowds are enormous, colors are out, everyone is singing. Fan Fest is full to capacity and we can't get in. Ugh! This is a disappointment after the great times at previous Fan Fest. We need to find a place to watch this match! The excitement of the South Africans and their pride in their country is palpable. They have been looking forward to this for so long. So many people thought they wouldn't be able to pull it off. Everything is finally coming together and it's better than could be imagined. People have their colors out, wrapped in flags, face paint, flags on every building, car horns, vuvuzelas (there's something they didn't have in Germany), dancing in the streets. This is going to be a party and we are settling in.
Meet our friends, get a table, watch the opening ceremonies and it's kickoff. I've been waiting for this since my plane landed from Berlin. Rox was only a casual fan (that's going to change over the next weeks), but she is getting swept up in the tide. Noise level is unbelievable and just doesn't stop. 35 mins in and Stephen Pinnear puts one in the net for SA. WOW! Now you can't hear yourself think. Everyone is up, dancing, hugging, blowing vuvuzelas, everything is right with the world. SA is not expected to perform well at this Cup. They aren't a strong side and the smart money has them as the first host nation not to make the knockout stage. But they're up 1-0 now and the Mexicans look worried. Host nations have traditionally done better than expected in this tournament. The match finishes as a 1-1 draw.
So now it's out of the restaurant and onto the Fan Walk. This is a main road that is shut down on match days in Cape Town. It runs 1.5 miles from downtown Fan Fest, right past our apartment, to the stadium. It's about 6pm and we have tickets to our first match tonight: France v Uruguay starts at 8:30. We walk the Fan Walk, stop off to pick up jackets (weather was 60s during the day, 50s at night. Changing incredibly rapidly: sun to rainy wind to sun in an hour) and get to the stadium. Crowds are crazy, everyone is pumped. As cool as it is to watch on TV even at Fan Fest, being at the match takes it to a new level. We're singing, we're dancing. I get called up on a stage the local mobile provider has set up to dance and I win a prize. Rox misses the whole thing. Unbelievable!! Go in to our seats. The first sight of the pitch makes me a little misty. Rox can't stop grinning. The FIFA and Fair Play flags come out, followed by the national flags and the teams and we're off. The match wasn't that great, finishing 0-0, but we've just attended our first match of the 2010 Cup.
Over the next 2 weeks we fall into a pattern: up around 9 or 10, out to explore the area, decide where to watch the first match of the day at 1:30 and watch it. Next match is at 4 then the evening match at 8:30. We work in meals and seeing friends and sightseeing, but only miss one match during our entire stay. (We took a train down to the southern tip of the cape and a little town called Simonstown. Train was a bit of an adventure, but we made it. Simonstown and Boulders Beach has an enormous colony of African penguins which I love. We spend a few hours with them and miss Argentina v South Korea, but it's penguins. I've loved them since I was a kid and would miss just about anything to hang out with a few!!)
The overall vibe and feel of the city and country is wonderful. It’s exactly the opposite of the G20 meeting in Canada at the same time where there are constant protests and violence. Here everyone is friendly, happy to be together, interested in each other's backgrounds and focused on football. You cheer for your team, but don't knock your opponents. Most countries know they don't have a chance to win it, but being there as a player or fan is reward enough. We meet folks from all over the world and everyone is happy to be enjoying the experience. It is a cliche, but spend a few weeks at a World Cup and you recognize the truth in football's ability to bring diverse cultures together. We are having the time of our lives and no one wants it to end. Food is fabulous, people are helpful and friendly. Police are everywhere, but not in a threatening way. They are not armed and serve more as goodwill ambassadors and information sources than as law enforcement.
In addition to the day with the penguins we spent most of a day at Robben Island touring the island and prison where Mr. Mandela and thousands of others spent so much wasted time. As with so much else here, I am amazed by the attitudes and good spirits. The island is now a museum and major attraction in Cape Town. The South Africans have chosen not to focus on the suffering, injustice and waste of time and talent that went on there. They are locked in on the human spirit, the ability to overcome and the triumph that is their nation today. This comes directly from Mr. Mandela, who is treated as a God there. He could have come out of prison, assumed the presidency, consolidated power, taken revenge on his captors and the whites in general and in so doing destroyed his country. Instead he chose reconciliation, got his people to buy in to it as well, made his country the shining star of Africa and put it on the world stage. Who could have imagined how far they have come? From international pariah and backwater in the early 90's to World Cup host and the stable democracy they are today. I think Mr. Mandela might be in the top 2 or 3 human beings in history.
We met several terrific people there, some of whom we'll stay in touch with and some of whom will inevitably drift away. We drank lots of wine (every single restaurant welcomes outside bottles and corkage is less than $5. This was great since we picked up way more than we could bring home during our time in Stellenbosch!) We enjoyed every minute and wished it wouldn't end. I hope to never miss a Cup for the rest of my life. It is such an amazing opportunity to connect with a new place and fans around the world and do what I love. I recommend it for everyone!
Join wine tweeters worldwide in celebrating World Cup 2010 with a bottle of South African wine!
Who: All who appreciate wine and tweet about it! Wine drinkers, wineries, bloggers, retailers, restaurants, sommeliers etc! Psstt...special guest winemakers will be tweeting from SA too!
What: #SAfricaWine is the hashtag. It's easy, grab a bottle of wine by any South African producer and tweet about it. Just make sure to include #SAfricaWine in your tweets.
Where: www.Twitter.com. Tip: We'll be following by Tweetdeck and Seesmic, which allow you to easily follow the hashtag #SAfricaWine. We suggest you do the same.
When: The first day of World Cup 2010! All day June 11th, 12am-11:59pm.
Why: Connect with fellow wine drinkers! Learn a bit about South Africa's vinous treasures from the winemakers themselves! Have an excuse to drink and tweet! Celebrate South Africa!
Have any questions? Feel free to shoot us a tweet @CapeClassics
Klein Constantia 2010 Harvest Report
Vintage 2010 has been an unbelievable learning curve. From the late rains in 2009, wind during flowering in October and the double rainfall in November through to the incredibly hot, dry month of February, we knew we were going to be tested. Coupled with our ongoing changes towards more sustainable viticultural practices (i.e. no herbicides, less pesticides and fungicides, full cover cropping, no-till and no chemical fertilizers) these conditions resulted in a magnificently small crop and a harvest that just flew by.
Despite the inconvenience to the farm resulting from such a small crop, there are several positives that can be drawn from the situation, most importantly an increased understanding of our soils and individual vineyard blocks. Their requirements in terms of nutrients and whether or not they are in a state of balance, is now without question known to us, whereas previously it was uncertain. This enables us to tailor specific viticultural practices for individual blocks in the future. We look to 2011 with a sense of excitement, and as I write this are in the throes of implementing strategies to improve next year’s yields whilst maintaining the high level of quality which has been a feature of this year’s crop.
Vin de Constance
The real tragedy of this vintage has been the appearance in our Muscat de Frontignan vineyard of a devastating disease called Bacterial blight. Caused by the pathogen Xylophilus ampelinus, it affects the vascular tissue of the plant and results in necrosis of the shoots and bunch stems as well as drying out of the leaves. It originates from plant material that has not been correctly heat treated at the nursery before dispatch, and can lie dormant in the plant for many years before conditions giving rise to its growth prevail.
2010 presented these conditions which include sustained high humidity in the growing season (October to January) and wind damage in the early growing phase. We have been forced to revisit our vineyard sanitation practices as the principal vector responsible for the spread of this bacteria is pruning secateurs. Lastly, and possibly most importantly, Muscat type varieties are particularly susceptible to the bacteria, and historically Constantia with its moisture laden climate has been affected by outbreaks of the disease. Essentially the affected vines need to be removed and destroyed in order to arrest its spread. The young MdF bushvines at the entrance to Klein Constantia. Quite fortuitously we planted a new Muscat de Frontignan bushvine vineyard at the entrance to the farm last year, and this should be in production by 2012 so continuity of Vin de Constance is not under threat.
The 2010 Vin de Constance harvest, whilst small, has provided something very special. Super acidity, good extract of dry tannins, and a solid residual sugar in the final wine of close to 140g/l. For the first time this year we experimented with fermentation of the ripe bunches in open top wooden fermenters (called Cuvons). I guess this is as close to the original method of production as it gets, besides the addition of ox blood as a fining agent which I thought would be best left as a footnote in Cloete’s 18th century almanac. Tramping hand-picked MdF raisins. One person can pick up to 10Kg a day, yielding 1litre of concentrated juice. This is then used as a component of the Vin de Constance.
- Written by Adam Mason, Klein Constantia winemaker.
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The 'Jam Jar Picnic Recipe Contest' has officially kicked off! Through May 2, 2010 enter your picnic friendly recipe at www.Facebook.com/JamJarSweetShiraz for a chance to win the Jam Jar Backpack for 2. This lightweight food & wine carrier includes two wine glasses, corkscrew, two sets of stainless steel utensils, two dinner plates, cutting board, cheese knife and more. An insulated compartment keeps your wine and food at the perfect temperature. The winning recipe will be chosen based on taste/flavor (40%), ease of preparation (30%), originality (20%), and visual appeal (10%). If you have a passion for food, wine and the great outdoors enter your recipe today!
Because nothing says picnic season quite like Jam Jar Sweet Shiraz!
Q&A with Master Sommelier George Miliotes: Seasons 52 and The Capital Grille
Why did you decide to pursue a career in wine?
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"I never really decided to pursue a wine career as much as it was a natural progression within my restaurant career. My family owned Mr. Dunderbaks here in
From there, I moved to the Walt Disney Corporation, where I was exposed to a whole new level of service and wine education. I began studying for the Master Sommelier exam, and when I came to Darden, they were instrumental in helping me to see the program through to the successful end."
What wine trends are you currently seeing? Particularly in regards to the restaurant industry.
"Consumers are demanding more choices, and looking for diversity and value - and deliciousness on wine lists. By-the-glass offerings will continue to expand and improve."
How do you determine whether a wine is the “right fit” for Seasons 52?
"The premise behind Seasons 52 is that we offer fresh, seasonally-inspired menu choices, and a wine list that has diverse and 'appropriate' wine selections to match. We insist on high quality products, and also look carefully at the quality/price relationship.
So a wine needs to have that going for it, but I also look at longevity, and reputation. Producers who are at the top of their class - Bruwer Raats and his Original Chenin Blanc, for example, and who, vintage after vintage, show they can consistently produce great wines over time, would be 'right fits'. Anyone can get lucky and have one great vintage. But to do it over years, takes commitment, passion and skill."
When did South African wines first catch your eye?
"I had always known about South African wines, but didn't begin looking seriously at the category until 2000, where I was tasked with creating the wine program for Disney's Animal Kingdom Lodge and Jiko, their fine dining concept. Once I came to Seasons 52, I was able to draw on that knowledge and experience when we began looking for top quality selections at good prices. The De Toren Fusion V was a very popular by-the-glass selection because it was rock star wine at an incredible price. "
Favorite all time wine and food pairing?
"This is as tough a question as 'Your desert island CD'…but I'll give you 2 pairings I love. Blue cheese with a dessert wine, enjoyed with my amazing wife, Leanne. Also would have to say that a 'properly cooked' steak with a nice red wine can't be beat - though adding some Capital Grille truffle fries with that would be pretty over the top amazing."
Any advice for those who are new to wine or may be intimidated by wine?
"Don't listen to anyone - just drink what tastes good to you. Too many people allow themselves to be intimidated or unnecessarily influenced. If you like it, it's good!"
George Miliotes is the Director of Beverage at Seasons 52 and the Master Sommelier for The Capital Grille. Seasons 52 currently have 8 locations in 4 states, with plans to soon be 16 locations in 6 states. To find one near you, visit http://www.Seasons52.com. The Capital Grille is a leading seafood and steakhouse restaurant, with 40 locations in 24 states. Visit www.TheCapitalGrille.com for more information.
You can also follow George Miliotes on Twitter http://Twitter.com/TheWineExpert
The (Condensed) Tale of a Modern-Day Legend
Did you know?
Klein Constantia’s Vin de Constance is the revival of the famed Constantia dessert wine prized by emperors, nobles and renowned figures during the 18th and 19th centuries?
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It was immortalized in the works of Baudelaire, Charles Dickens and Jane Austen. It was consumed daily by Napoleon throughout his exile on St. Helena, and the Duke of Wellington during his stay in the
Constantia was born in the late 1600’s when the earliest governor of the Cape of Good Hope, Simon Van der Stel, found opportunity in the small colony -outside of serving as a halfway house to
Sadly, as the 19th century drew to a close, a fungal disease was discovered in the vineyards, shortly followed by phylloxera, a microscopic aphid which devastated the vineyards. Bankruptcy and ruin also ensued upon many winemaking families in the region when a treaty between
In 1980, the rundown farm was purchased by Duggie Jooste, whose family had been involved in the South African wine trade for generations. Seeking to revive the glorious Constantia wine, Duggie and his son Lowell began to revitalize the farm, replanting the vineyards and building a modern wine cellar. The winemaking team studied historic records, looked to modern research, and read reports by early travelers who had tasted the wine. Choosing a grape was crucial, and they were extremely fortunate to find a special clone of Muscat de Frontignan propagated from vines, which in all likelihood came from the original stock used in Constantia 300 years before.
In 1986 the first vintage of the revived Constantia wine was released as Vin de Constance. Using traditional winemaking methods, Klein Constantia created an extraordinary sip of history which is packaged in reproductions of the hand-blown originals. Over the past two decades, the dazzling nectar has received immense critical acclaim and has become a modern-day legend in its own right!
Holiday 101 Four Varietals to Have on Hand for Any Holiday Gathering
it’s almost impossible to find the perfect wine pairing as the combinations are endless. Ranging from
appetizers including shrimp cocktail and prosciutto-wrapped crudite, to the main course featuring
turkey with sausage stuffing or honeyed-ham, ending with pumpkin pie and apple tart - the key is having
several options to give you and your guests the flexibility to navigate the spread.
Our suggestion, buy two of each color that pair well with many different foods- and remember, there
are no strict pairing rules, it's whatever works best for you and your guests. Here are our choices which
are versatile enough to run the holiday gamut, whether you want to be easy on the wallet, or splurge
this season:
STEAL 
Raats Original Indaba
Chenin Blanc ($13) Chardonnay ($10) Cabernet Sauvignon ($10)
SPLURGE
De Morgenzon Rustenberg ‘Five Soldiers’ Thelema Rudi Schultz
Chenin Blanc ($35) Chardonnay ($38) Cabernet Sauvignon ($41) Syrah ($37)
Wines Worthy of Keeping Off the Bench This Football Season
It’s tailgating season, a tradition that whether you’re a football fan or not, you’ve probably been a part of at one time or another. The smell of bbqs in the crisp autumn air, the sounds of friends playing catch, the sights of hundreds packed in a parking lot awaiting the big game, and the tastes of wine to compliment it all…yes, we said wine. Whoever claimed beer and football go together like baseball and hotdogs never had a taste of these football-worthy wines. We’ve listed our picks.
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Kanu Chenin Blanc ($10) The warm and sunny afternoons during the seasons kickoff call for a cool, crisp and refreshing white. But not just any white, Kanu Chenin Blanc was a recent pick for Its tropical fruit flavors and delicate floral and spice notes are the perfect partner to pasta salads, mild cheeses and veggies & dip.
Mulderbosch Chardonnay ($21) Autumn’s flavors packed into one amazing wine. Alluring aromas and rich flavors of green apple, citrus, vanilla and almonds, make this bottle the talk of the tailgate. Even better, Mulderbosch Chardonnay pairs well with all those delicious finger foods synonymous with gameday. From pigs in a blanket to jalapeño poppers and nachos and cheese to chicken fingers, this chardonnay won’t disappoint.
Indaba Shiraz ($10) As season advances, the menu options acclimate to the chillier temps with hot dishes such as chili, burgers and hot wings. This calls for the robustness of Indaba Shiraz. Its lively flavors of ripe blackberry, blueberry and dark chocolate, with hints of pepper, licorice and spice pair nicely with grilled aromas and hearty stews.
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Dads Come in lots of varieties, just like wine. Here's the guide to the perfect pairings for your pops on Father's Day:
Professor Dad- His intellect spans even the most obscure topics. A loner by nature, he is quiet in his ways, and sincere in his words. The peacekeeper he is, allow him to avoid any wine buying conflict with a bottle of De Morgenzon Chenin (the wine that makes you stop and think.) To savor while watching PBS or strategizing Sunday’s NY Times crossword.
PitMaster – Attached by the hip to his grill, aromas of charcoal, smoke and meat fill the air as he makes his presence. He’s a shameless chef, whether cooked just right, or burnt to a crisp. To ensure his expertise is not tainted by a failed wine pairing, entrust in Rustenberg JXM. It goes with anything you throw on the grill, from corn to cow. Perfect to tap into at the grill and during mealtime.
Fix-it Father –He can navigate through Home Depot better than his hometown. He will be there to help you; no matter how long it takes, no matter how little he slept the night before, and no matter how many times he may fail. Loyal to his word, he’s every little girl’s hero, whether putting together her dollhouse or moving her into college. This dependable dad deserves the trusty go-to Excelsior Cabernet. Best opened and enjoyed after assembling anything.
Athletic Appetite – Competition runs through his veins. An admirer of Achilles, he is a fearless leader whether on the field, coaching the kids or rallying his friends for a game. Satisfy his unrelenting appetite for rivalry with a bottle of Rudi Schultz Syrah, it’s his meal in a glass and perfect with something bloody. Ideally opened in celebration of a good game, or big win.
One-Of-A-Kind – He’s incomparable, marches to the beat of his own drum - he’s “your” dad. Honor his unique and distinctive self this Father’s Day with Kanonkop Pinotage, a hand crafted wine that’s as special as your dad. Best sipped in his own manner, on his own time.
