The Editor returns from the US a little more wired than weary | The Month June 2012

When our good friends Greg and Debs last visited my wife and me in the Winelands, they thought it fitting to bring us two large ceramic Starbucks coffee mugs. As I fancy myself a bit of a ‘coffee lover’ my effusive thanks justified Greg’s extra effort at lugging the things over from Seattle but did nothing to prepare me for the real-deal American coffee culture. If you thought buying beer in Stellies on Klein Saterdagaand is big, buying your daily (and hourly it seems for some) fix of ‘joe’ in the States makes the efforts of those slurring varsity students look positively tame.

Standing in line at the University of Washington’s University Village Starbucks (the third busiest in the world, I’m told) I found myself babbling like a child as I attempted to order a Grande Americano with a little space for milk, while fumbling for my $15 Starbucks card. It wasn’t the look of resignation of the mom and three busy kids behind me (I swear the youngest actually drawled “Is he a tourist?”) or the assault of lovely eats in the display cases that threw me; it wasn’t even the seemingly endless options that the various drinks, sizes and combinations you’re encouraged to try, present. It was the skill and knowledge of the staff.

‘Grand’ or ‘Granday’ I wondered as the lips of my pretty barista moved and I registered she was talking to
me. To my left someone asked about peanuts in a pastry and a different, and equally attractive, barista explained where the morning’s delivery had come from, how it was made and exactly what was likely to be in it. From behind I heard someone asking about the Galapagos beans and yet another, albeit more ordinary looking, barista appeared to explain that the Galapagos micro-climate gives the beans grown there a “distinct herbal character and great chocolate mouth feel” – best enjoyed black. So impressed was I that I found myself positively intimidated.

It wasn’t always like this. Established in 1971, the first Starbucks store opened at Pike Place Market in Seattle and kept a relatively low profile until 1982, when Howard Schultz joined the team as head of the retail and marketing arm and systematically grew the business from 17 stores in 1987 to almost 20 000 worldwide by April 2012. But somewhere along the line Starbucks briefly lost the plot (and Schultz) and exorbitant prices seemed to be the order of the day, rather than a friendly greeting and the offer of any informed assistance.

After laying off a sizeable junk of the Starbucks workforce, and closing 600 US stores in 2008, Schultz set about reinventing the company – with a strong focus on employing quality people. According to Greg his experience of Starbucks stores in Seattle in particular has been characterised by a consistent improvement in service in the last few years and a real sense of ownership by the staff; and those who don’t make an effort, simply don’t make the grade. Perhaps the absence of a true Starbucks experience in South Africa is a pointer to how ill-prepared we are for the demands of world-class service. Or perhaps it’s just indicative of our lack of appreciation for coffee.

“Um, I’ll take that first one on that menu over there, in that medium-size cup,” I finally managed as I pointed first to the wall behind the still smiling barista and then the stack of cups to her left. As she swiped my card she motioned to where I should collect my cup and said “It’ll be easier tomorrow, and enjoy your time in the States.” 

The Editor visits Waterkloof Estate | The Month June 2012

Veteran wine grower, and one of the Napa Valley’s better-known (and some would stress opinionated) personalities, Stu Smith, has little regard for the biodynamic approach to wine production. In fact, in June 2010 he went so far as to create the ‘Biodynamics is a Hoax’ website and introduced his views without fear or favour by saying that “biodynamics… deserves the same level of respect the scientific community has for witchcraft, voodoo and astrology.”

It’s a strong statement, and a far cry from my simple introduction outlined only a couple of months earlier in the April 2010 edition of The Month in which I wrote: “Biodynamics… is based on the turn-of-the-century teachings of the Austrian philosopher Rudolf Steiner, who believed that the introduction of chemicals to farming degraded the quality of food produced and represented a spiritual failing on the part of the farmer and a failure to keep in touch with the rhythms of the moon and the seasons.”

At the time of writing I thought Steiner’s views to be ‘interesting’, for want of a better euphemism, and if pressed may well have found myself on Stu Smith’s side of the biodynamic fence. I would, however, have stopped short of sharing Smith’s view that “Rudolf Steiner was a complete nutcase, a flimflam man with a
tremendous imagination, a combination if you will, of an LSD-dropping Timothy Leary with the showmanship of a P.T. Barnum.” Today, however, I find myself on the other side of that fence thanks to a stirring visit to Waterkloof and time spent with the estate farm manager, Christiaan Loots.



Visiting Waterkloof, with Classic Wine editor Cathryn Henderson, Food24.com’s Tessa Purdon, and freelance journalist Malu Lambert, ostensibly to sample the delights of Chef Gregory Czarnecki and enjoy the estate’s wines. I had no desire to potter about the vineyards or listen to Christiaan walk us through yet another take on a wealthy landowner’s attempt to be ‘kind’ to the already raped environment.
With a glass of water and the pleasantries of introductions taken care of we were ushered into Christiaan’s 4x4 double cab – me somewhat overdressed and squashed between the delightful, mini-skirted, ladies on the backseat – for the short drive to the farm’s water treatment plant, right outside the restaurant.

“It looks like a full-on sewerage works,” said a voice. “Yes,” came Christiaan’s proud reply as he launched into a detailed and captivating account of where the farm gets its water (and the name Waterkloof), their approach to water conservation, his own conversion from ‘regular’ farming to biodynamics and the fact that fully decomposed effluent is sprayed onto the vines.

“That water that we just drank,” I started asking, as I looked at Christiaan with what he’d no doubt label a measure of desperation. “Well, once the water is recovered from the treatment process,” he said, pointing to some reed-like plants and a wet-land of sorts next to the treatment tanks, “you could easily drink it; it’s probably better than most bottled water! But, no, the water we use in the restaurant is from a spring.”

Relieved, I took another look about as the rest headed back toward the 4x4. Had it not been for the complete absence of any nasty smells from the open aeration tank next to us, I would have been grossed-out enough at this early stage to end my visit there and then.

Instead I began to wonder if Christiaan’s uncomplicated application of biodynamic principles – right down to performing certain composting activities based on where the moon is in the night sky – might in fact be more than hocus-pocus window dressing. After all, the vines produce some truly fabulous wines, despite being spared the privilege of spring water.

Our next stop was to inspect a conventionally-farmed vineyard that Christiaan is in the process of converting to a biodynamically tended one. Intrigued I questioned him about the need for a gradual change - surely if there’s a better way of doing something, you should just do it, I suggested. Listening to Christiaan explain that years of orthodox vineyard management had robbed the soil of the necessary nutrients, microbes and plants needed to allow it to function as a dynamic living system, and that getting things back to ‘normal’ was best tackled over time, put me at ease, and in my place. The vines too need time to build up their strength, he said, pointing out the odd diseased leaf as he explained that regular spraying robs the plants of life in return for marginally better yields.
I found myself a step closer to buying in to his take on Steiner’s philosophy, but, like Thomas, I needed something tangible to bring the message home – and said as much.

“Well let’s take a look next door,” he smiled as he led us to a vineyard literally metres away. The vines looked much as the others had, to me, until Christiaan highlighted some glaring differences. The vine leaves showed no signs of mould, silica-binding Dandelions grew prolifically between the rows and there was no moss on the ground. The latter is a sure sign that the ground is compacted and that water is most likely not making much headway when trying to find its way down to the plant roots. “This soil hasn’t been worked at all this season,” he said as he bent down and stuck his hand into the soft earth – right up to the wrist. As he held out a fistful of dirt and humus, and shared that the vineyard received about half as much water as its neighbour,yet produced about 80% the yield, I had no need to look for any nail marks; I was convinced.

As our tour continued, via the beautiful Percheron horses that have replaced tractors on the farm and the many wine half-barrels filled with earthworms that break down the restaurant’s organic waste to produce the concentrated basis of some of the preparations fed to the vines in the winter, I couldn’t help but ask Christiaan about some of the stranger biodynamic practices.

Yes, amongst other things he buries cow horns filled with manure in autumn and digs them up in spring to produce a ‘tea’ which he uses as a fertilizer; Chamomile (both local and exotic) gets the same treatment – save that the horn is replaced by Bovine small intestines and he’s adamant, as microbes are central to the biodynamic way of life, that astronomical influences are best not ignored, despite being difficult to quantify exactly. His motivation is consistent, considered and generally sensible: the biodynamic approach has proven itself to work at Waterkloof, so rather than dismissing it, questioning one’s own preconceptions is possibly more enlightening.

Sometime later, as I stood at the ten-metre-high glass wall of the restaurant with its commanding view over False Bay, I found myself listening to the deserved oohs and aahs brought on by recounting the exquisite dishes Gregory had presented to round off our visit. Pressed for my favourite I found it impossible to choose just one and as I looked down on the Percherons, resting from their work in the vineyards, I realised that the item that had moved me most was Christiaan’s serving of a little biodynamic food for thought.

The Restaurant at Waterkloof is closed for the month for June (from 3 June to 3 July) but tastings and farm visits continue; call 021 858 1292 for more information.

Cobie van Oort tells us why we should plan to attend the 8th Winter Wine Festival | The Month May 2012

With the kind of cold weather we’re sure to experience in May, wine lovers will no doubt begin to turn their thoughts to hearty winter dishes paired with rich wines, to be enjoyed beside a roaring fire.  It’s early days yet, but be sure to plan get to the 8th Winter Wine Festival at High Street Shopping Village in Durbanville from the 21st to the 23rd of June.

The festival offers visitors an opportunity to taste a wide range of Ports, brandies, dessert wines, Muscadels, Jerepigos and a selection of red and white wines and a chance to stock up ahead of the coldest part of the year.

Two of the interesting sweeter wines that will be on show at this year’s festival are Perdeberg’s Weisser Riesling - a natural sweet wine which is perfect with cheese or even instead of a dessert,  and Solms-Delta’s ‘Gemoedsrus’ which is a complex, fortified Port-like sweet wine that brings to mind brandy-spiked
Christmas cake!

Elize Walters, the PR and Marketing Manager of Propergation Estates, which presents the Festival, says that “for the first time we are including wines from Chile and Italy as well as creating a market atmosphere with our food exhibitors.  Visitors are encouraged to relax and linger at the festival; and with the regular wine theatre presentations, live music and food courts, we hope they will!”

With nearly 30 wineries and 20 food stalls pulling out all the stops, there’s every reason to linger and to make the High Street Shopping Village home for a few hours. The Durbanville Round Table have been chosen as the beneficiaries of monies raised via the festival, so you’ll have the added benefit of knowing that you’re there for a good cause.

On-site sales are encouraged and storage will be available from where purchases can easily be transferred to the parking areas.

Ticket prices are R80pp if bought on-line and R90pp at the door.  Pensioners’ and groups of more than 10 pay R70pp. Tickets are available at www.ticketbreak.co.za  from 1st of May or at the door during the festival. For more information visit www.winterwinefestival.co.za

Perdeberg Weisser Riesling Natural Sweet, R80 per bottle at the cellar
This low alcohol Riesling is a ‘sticky’ to be sure – with almost 133g of residual sugar! It has a beautiful pale yellow colour with immediately evident whiffs of honeycomb and apricot on the nose and perhaps even a little lime. There’s a fresh acidity to the palate that deals adequately with the sugar, but still allows the wine a sweet finish. Try it with rich cheeses, a sweet pudding or simply on its own!

Solms-Delta Gemoedsrus 2010, R220
This 100% Shiraz, fortified with Shiraz husk spirit, was matured for 15 months in mostly new French oak barrels, to retain the primary fruit aromas. It is a dark wine with hints of almonds on the nose and cocoa on the palate. With a little less than 80g of residual sugar it a decent sweet wine for the weight-conscious, but be warned – at 18.5% alcohol it may skip your hips and go straight for your head!

The Editor enjoys some food and wine at the Holden Manz Franschhoek Kitchen | The Month May 2012

“I made Kate Moss eat” reads part of the Twitter bio of Chef Cheyne Morrisby, the new man in charge of the Franschhoek Kitchen at the Holden Manz wine estate. Anyone prepared to share a claim like that, deserves a little attention.

So it was with pleasure that I accepted an opportunity recently to join Cheyne at the Franschhoek Kitchen to enjoy one of the Holden Manz “Winemakers’ Dinners” and a night’s stay over at the Holden Manz 5-star Country House – lest the winemakers got me to drink the way Cheyne got Kate to eat. The dinners are a relaxed affair and generally see the chef pair four dishes to each of the four wines presented, by four different winemakers, on the night.

The theme of the evening was ‘Shiraz’ and after a little bubbly upon
arrival and some convivial chatter on the restaurant terrace that overlooks a vineyard or two in the direction of the Guest House, we took our seats to put both winemakers and chef to the test.

A 2009 Eagle’s Nest Shiraz was paired with Venison tataki, a grape and onion marmalade and goats cheese. The white pepper, evident on the nose of the Shiraz, and the dark red berry flavours that follow were made all the fresher and cleaner thanks to the venison and, as introductions go, I can’t imagine many being better.

With plates cleared and another round of wines poured, this time the Mullineux Syrah 2010, it was clear that, at our table at least, diners were gearing up for a good time. That three of the four winemakers happened to be our table companions and that the gentleman and his wife opposite me were authentic French wine farm owners from Champagne, certainly helped. Not that any of the other tables seemed lacking in characters!

The Mullineux Syrah 2010 is more smoky black pepper than white, yet exhibits an almost Fynbos-like scent; it’s a seriously attractive wine and was my favourite of the night. For this wine Cheyne produced an Asian mushroom medley with a puff pastry square and deep fried coconut milk. The latter had us tasting, re-tasting and deliberating for long enough to call for a top-up of our wine and conclude that the pairing had resulted in a hung jury.

The main course for the evening was a Rack of Lamb, wasabi cream potatoes and a pomegranate and ginger glaze. Glancing down at the menu I saw that the lamb had been paired with the Holden Manz Shiraz 2008. Looking up I caught the eye of Schalk Opperman, the Holden Manz winemaker. “This is an eighty-rand bottle of wine,” I said rather bluntly, “and you think it’ll carry main better than any of the others that go in the two-hundred-plus category?” Schalk laughed nervously. “I haven’t had the dish that Cheyne’s going to serve, but I trust him,” he responded, still nervously. “And if he’s wrong,” he continued, “I can always say I didn’t make this wine!”

The pairing of the succulent lamb, with all the intense flavours brought to the plate by the rich accompanying miso jus, surprised all at our table. “Pity you can’t take credit for the wine, hey Schalk,” teased one of the other winemakers, as he managed to wangle a top-up. The ripe fruit flavours of the 2008 Holden Manz Shiraz are balanced by strong savoury characteristics and a full, soft mouth feel – it was perfect with the lamb and a bit of kick in the pants for those of us who tend to shop according to price.

A dessert of Blue Cheese Cheesecake with fig tempura and toasted sesame brittle completed the evening’s line-up and was paired with a recently bottled 2009 AA Badenhorst Shiraz/Mourvedre/Grenache/Cinsault. Despite not yet settling fully in the bottle, the wine’s obvious pedigree was already in evidence with a pepper and perfume nose and overt black cherry flavours. The wine’s dry yet flavourful finish made it a perfect partner to the not too-sweet cheesecake.

As those of us who weren’t heading off home across the Winelands lingered to enjoy coffee and the tranquillity of the evening outside, I thought back to my high school physics lessons involving chain reactions. Funny that we were never taught that there are some chain reactions that simply lead to smiles. 

The next Winemakers’ Dinner takes place on Wednesday the 16th of May and features Merlot. See the ad below for contact details.
Holden Manz presently has a special rate on accommodation at their Country House, and from May to the end of July, the Winter Secret package is only R995 per person per night. The picturesque setting just outside Franschhoek, amidst fruit orchards and vines, is secluded enough to offer peace and complete privacy, but not that far removed from everything to leave you feeling isolated.

The Country House features some exquisite art pieces, a beautiful courtyard koi pond, comfortable rooms with private outdoor seating and the best breakfast and service I have experienced in a long time. The attentive staff had me feeling at home from the moment I entered the front door and the additional offering of the adjacent spa, the Franschhoek Kitchen or a picnic on the banks of the Franschhoek River close by, make this a must-do for anyone intent on experiencing the best that the Winelands has to offer.

Phone 021 876 2738 or e-mail collette@holdenmanz.com for bookings.

The Editor discovers The Jackal and Hide on Kloof Street | The Month May 2012

Regular readers of The Month will know how passionate I am about the culinary offering of Cape Town and the surrounding Winelands. I can’t claim to be particularly knowledgeable about food or foodie folk, but I do know what I’m prepared to pay for and will happily cover the 150-odd kilometre return-trip from my home in Franschhoek to potter* about the City Centre or wind my way to The Restaurant at Waterkloof, via Hermanus. So I’m always excited to meet like-minded people such as Linda Brash, who sent me some news about a relatively new Cape Town based offering, The Jackal and Hide.

Situated on that ‘stretch of heaven’ to those looking for a diverse offering of trendy places to eat, Kloof Street, the attractive restaurant has a beautiful view of Table Mountain and a menu conceptualised by
Octavio Gamo, of El Bulli fame.

Here’s the gist of what Linda shared with me: The Jackal and Hide, which opened to the public late December last year, is the result of the thoughts and efforts of Gavin Cohen and Federico Scarpecci.

Cohen is an inspirational designer and has used his artistic talents to create a beautiful dining space, which he describes as “Victorian with a contemporary touch”. Previously an old, distressed building, Cohen effected the transformation by “[bringing] in slick finishes and different textures to create a warm, relaxed space in which to enjoy a meal with friends.”

Scarpecci was previously associated with the Bang Bang Club and is more focused on the operations side of things, “I wanted to give Cape Town a brand new venue to enjoy excellent food with a view. For me, service is really important and we strive to deliver quality food and service – each and every time - in the most beautiful city in the world!”

Both men are passionate foodies and the menu is evidence of this. Given that it displays the influence of Gamo, you’ll have guessed that it isn’t going to be cheap, but I’d happily peg it as a good-value-for-money option. Starters range from R45 for an Asparagus in Orange Tempura dish to R120 for Fois Gras served with red wine and toasted breads (be warned though that the constantly changing nature of the menu means that not all dishes are available all the time). Mains include kingklip, lamb or chicken dishes at R70-odd and head towards R135 for the deconstructed Salmon Fish Cake and sour pepper sauce. Desserts range from 35 to 50 bucks, and the Mango Ganache with mint foam at the bottom end of that scale is good enough to want to buy twice! And in that vein I notice that their current special runs on a Monday, when you can pick up two main meals for just R120. Obviously booking on a Monday is essential.

Of particular interest to me, is the wine list which includes many wines chosen specifically to complement the menu and the cosy bar area, called The Hide, which has a large selection of spirits.  If you’re fond of cocktails, the Kloof Street Cooler is certainly worth a try – but best perhaps on one of the sunnier winter’s days we’re sure to experience in the months ahead. On that note the outside terrace is the place to be seen and offers the most spectacular view of Table Mountain and is the perfect place to soak up the sun.

Thanks to its location, the excellent menu and the highly-rated service, The Jackal and Hide has become an increasingly popular spot and a couple of calls to Cape Town locals made it clear that calling ahead is advisable – especially as the venue can be hired out exclusively to host private functions.

The Month and The Jackal and Hide have two R500 meal vouchers up for grabs.  All you need to do is go to TheMonthMagazine page on Facebook and post “Pick me for a meal at The Jackal & Hide!” to be in line to win.  The competition closes 15 May 2012. T&C apply*

The Jackal & Hide is open Monday to Saturday from 3pm till late, 108 Kloof Street, Gardens, 021 4241020.

*’potter’ is generally the euphemism I use when trying not to let on that I am lost…

The Month visits the Dish Restaurant at Le Franschhoek Hotel | The Month May 2012

Responding to a recent invitation to visit the Le Franschhoek Hotel’s Dish restaurant, as the guest of Executive Chef Oliver Cattermole, I was particularly keen to see how the 2011 World Luxury Awards winning hotel would take to what their PR people referred to as a “a new culinary direction”, and to food that Oliver describes as “a little rustic but still elegant.”

Having arrived and parked, my date and I were greeted by smiling faces at the hotel’s main reception and shown to the Dish restaurant and an intimate spot at a table for two next to a large window overlooking the glass conservatories of Le Verger (the hotel’s other restaurant) and the beautiful Franschhoek valley below. Despite a number of tables playing host to patrons on the terrace off the main restaurant, and bodies dotted about the little ‘glass houses’ of Le Verger, our intimate spot was made even more so given that it seemed that many of the hotel guests were enjoying their sustenance outside, and
served in a glass.

In general the restaurant décor is understated, in a typical opulent hotel kind of way, and the tables were mercifully bare of extraneous table and glassware, leaving us space to catch up on a day rapidly passing, as candlelight flickered flatteringly in eachother’s eyes. “You look good in this light,” said my date. I thought about thanking her, then turned to order a glass of still water instead.

Service was brisk and friendly and as we enjoyed the occasional boom of Oliver’s broad accent emanating from the kitchen I caught myself singing quietly along to a piano version of Piano Man, played by a real pianist. Ever the clever one, my date smiled and said “You’ll sound great after a glass or two of wine.” I didn’t ask who she thought should consume it.

Our waitress arrived back at the table with glasses of Maison Chenin Blanc, courtesy of the chef, and an assistant bearing a beautifully presented salad of Beetroot with feta, salted orange segments and pickled walnuts. Even those who don’t count beetroot as a favourite will marvel at the sheer number of textures Oliver is able to extract from the humble veg and the many ways he plays with its flavours: sweet, savoury, smoky, smooth, crisp, delicate and full were all scribbled down as we oohd and aahd our way through the starter. The Chenin was a great match and highlighted some of the nuttier, earthy aspects of the beetroot, which in turn brought elements of the wine’s crisp white-fruit flavours to the fore. We were off to the perfect start – and certainly rustic, yet elegant.

A Mont Rochelle unwooded Chardonnay appeared next with a Woodland Mushroom soup and roasted cherry tomatoes, hot on its heels; and whilst the wine sparked some debate due to its robust nose, the soup hardly touched sides. “Is ‘smelly socks’ and acceptable descriptive term?” asked my date, looking at my notes. I hastily scribbled “Would have been interesting with a rose,” in its place and noticed the same date running her finger along the inside of the bowl to get at the last sweet and creamy soup smudges.

A Vrede en Lust Jess Rosé paired perfectly with our third dish, a ham hock terrine with mustard fruit and white bean puree – arguably Oliver’s Dish signature. A salty medley of textures, the presentation of the dish is all attention to detail, and I couldn’t help but signal as he greeted the recently-arrived patrons at a nearby table to suggest that keeping this up would be impossible on a busy night. “I’ve just had ten guys arrive and take my last 20 portions of fish; and each plate will be worth looking at,” he smiled, without a hint of sarcasm or arrogance. Ironically our next serving was fish too – a smoked, slow cooked salmon with tartar, citrus mayonnaise and brown bread that had me Tweeting the kind of thing that most would attribute to the equivalent of a culinary stalker. Paired with a Groote Post Sauvignon Blanc it was, without a doubt, the highlight of my night.

A perfectly cooked Maple Glazed Duck Breast and a fruity Hoopenberg Pino Noir then preceded a pause to stretch our legs and a chance to prepare for the Chocolate and Hazelnut Dacquoise with salted caramel ice cream and orange syrup, served with a not-too-sweet Muscadel.

As I sipped the last of my wine and gave in to the temptation to end the evening as my date had started – by cleaning every hint of food from the plate – I reached for my pencil to make a list of the dishes I plan to try on a subsequent visit. “Please just take a picture of the menu,” said my date, “we both know you’re going to copy down the whole thing!”

Their new winter menu:

To commence

Duck bon-bon with parsley root puree and hot pickled vegetables

Oak smoked salmon with tar-tar, citrus mayonnaise and brown bread

Forest mushroom soup with semi dry tomato and mushroom soil

Pan seared scallop with celeriac, golden cauliflower and ras el hanout

Roasted beetroot with whipped goats cheese, pollen and cured figs

Compressed pork with apples and croissant crisp

To follow

Chicken Bourguignon with boudin blanc, mash and sauce périgourdine

Line fish du jour

Dry aged beef fillet with stout braised barley and onions

A taste and textures from the garden

Roast rump of Karoo lamb with minted mash and young carrots

Pissaladière of red onion, spinach with artichokes and goats cheese

Thyme roasted venison, milk poached turnips with potatoes boulangère and bread sauce

To finish

Apple and sultana crumble with white chocolate ice cream

Goats milk pannacotta with mulled pears and walnuts

Barrel smoked chocolate fondant with cognac ice cream with home made nutella

Brioche treacle tart pain d épice anglaise with winter jelly  

Carrot cake textures with golden sultana puree and walnut candy

From the 4th to the 6th of May experience the magic of the Constantia Valley at The Constantia Food and Wine Festival, where more than 40 of the finest wines and delicious food from the region's award winning restaurants will be showcased. Visitors to the Festival will be treated to multi-layered culinary delights, local wines, and live entertainment to showcase Constantia as one of the world’s premier food and wine destinations. Open air kids play area with activities for children of all ages will also be available.