A Cape Wine Master-class
Education Experience 4.5 Wine Courses

A Cape Wine Master-class

CAPE WINE ACADEMY – CERTIFICATE COURSE – DAY 2
Friday 17 March 2017
http://www.capewineacademy.co.za/index.php

Experience: 4.5/5

Day 2 of the Cape Wine Academy Certificate Course promised to be slightly gentler on the grigio matter. The route to Morgenhof Wine Estate, North of Stellenbosch, was known. It was a Friday (with less traffic) and the first lecture started half an hour later than registration for Day 1. Nonetheless, getting up today was quite a struggle.

There were only two lectures today too. The Main Course, so to speak, was served up by another Cape Wine Master called Raymond Noppe. He was younger than Dave and I was humbled to see a Cape Wine Master looking so young. As with much in life, I wish I had started earlier ….

The topic for learning this morning was viniculture, or wine-making, and so everything that happens to the grapes after they have been picked. There is certainly an art and a science to wine-making and none more so than during harvesting and afterwards in the cellar. Chemical kits and computer analysis have a role to play for the modern wine-maker but I sense the old taste and a sniff are just as important.

It was time to learn another language – as befits any technical subject – of degrees balling, M.O.G (materials other than grapes), ‘must’ and ‘mash’ (not of the potato variety), ‘lees’, ‘maceration’ and a ‘cold soak’ (not during an Eskom power cut), MLF and sparging. Raymond showed us many flow charts, many quite literally so, on the screen in front of the class. He told us too about sealing bottles, cork types, and wine faults. I was particularly interested to find out more about how to read a wine analysis sheet. It now makes a lot more sense and I shall take a new interest in knowing how to read wine labels.

Throughout, Raymond impressed by his knowledge. Can I ever learn so much? I have to if I seek to become a Cape Wine Master. Oh, and we did some tutored tasting too. I can never have enough instruction on how to taste wine. Each lecturer has their own approach and this is also useful.

Coffee followed the Main Course. Afterwards, we returned to the classroom for ‘after dinner drinks’ with Danie Pretorius from the South African Brandy Association. Danie was just what I needed for the last lecture of the day before lunchtime. He was funny and informative. If I had a poor or erroneous perception about brandy before his talk then I certainly did not after, though what’s wrong with an ‘old man’s’ drink?!

I never knew that South Africa has the strictest brandy production regulations in the world or that, from the number of winners in the prestigious International Wine & Spirit Competition, our brandy is some of the best in the world. I didn’t know too the differences between potstill and vintage and blended brandies. The 2 hours passed quickly and as it should have done for a Friday. We tasted samples of each brandy type too, in moderation of course, and without the rigour of analysis and scoring.

I enjoyed Day 2 of the Course more than the first day. There was much to learn but the day flowed better and was shorter. I didn’t even take as many photos either. I must have been tired as I cannot remember what I did on Friday evening afterwards …

Wines tasted: (to follow)

White:

Red:

Dessert:

Klipdrift
KWV Twelve Barrel Select
Richelieu 10 Year Vintage Brandy

You Might Also Like

Where Eagles Care

South over the Hills in Elgin

Simonsig Excellence Today with a Traditional Legacy

On the Left, but then on the Right …

High Living on the Stoep Sipping Aged, Luscious Red Wines

Diemersdal has Six Appeal

Elgin Valley is the Cool Wine Tour

Real Wines in the Place of God

Masses of Fun and a little Chaos at the Ambeloui Harvest Festival

King Chenin Kens (Knows) the Wood from the Trees

Putting Capelands on the Cape Winelands Map!

Latching onto Superb Wines at De Grendel

Wine and Food Pairing – 10 Points ©

Red and White Wines with Frog’s ‘Legs’

Taint, Mould, Sweet-Sour, Elastoplast, Stale Honey, Bee Wax and Potato Skin With the Wine Prof

‘Out of the Office’ at Groot Constantia

Champagne and Brandies left Me Disappointed

Rickety Tram Passengers at Rickety Bridge

Delaire Graff Wines Sparkle

Barrels of Fun at My First Stellenbosch Street Soirée

Always a Favourite – Guaranteed to Delight

A Family Occasion – the Story behind the Bottle

Maiden Visit to Lord’s Bowled Me Over

Exam-WINE-ations!

1 Night, 7 Oaks, 3 Wine Tastings for Visit 2!

Golden Wines at the End of the Rainbow

Wines to Love on Love Street

Fish (and other foods) with Wanda!

Judge and be Judged!

It’s all Art and Wine at Almenkerk

The Early Bird Catches the Wine

From South Africa to a Whole New (and Old) World

Hermanus-sleepers-fontein!

Idiom Wines Make a Statement

Marching into France

Peter Puts into Hermanus

Back to the Future in the Berg of Paarl

A Cracker and a Stormer at Paul Wallace

Magnifico – Grazie Mille Idiom!

Lemberg Punches Above its Weight

Wine can be so Humbling

Little Did I Know What I Had Started – A New Passion

Well and Truly Oaked!

Hout Bay Vineyards – Simply the Best!

Linga-ring in a Winery in Malawi

I-own-a Wine Farm!

Pinotage Hits a Purple Patch in Paarl

How to Taste Wine©

Excellent Unstated Wines and Service – Naturally!

A Myth, a Princess, History and Destruction, 2 Names and 4 Styles – Shiraz with Pizzazz

Oh-MG at Anthonij Rupert

Englishman Meets Mrs English at Classic Lanzerac

Opening the Book at Elgin Vintners

Grand Wines at the Big Top!

A Sparkling Tasting at Charles Fox

Excelsior Blends Quality with Price

What Is Over the Legal Limit? Some Surprising, Scary Thoughts for Tasting and Drinking

Seven Reasons To Visit Seven Oaks Wines

Cork and Talk with Dave

Wines Made to Stand the Taste of Time

Brut Force and Less Ignorance

Virgin Whites Led Me into the Last Temptation

Leave a Reply

Your email address will not be published. Required fields are marked *