Heineken South Africa’s Sedibeng brewery in MidVaal is harnessing the sun’s energy in a big way – to the tune of R100 million!

The renowned Dutch beer producer has invested that eye-watering sum to not only circumvent the logistical issue of South Africa’s longstanding power generation problems but also to cut carbon emissions.

Unveiled in October, the power plant harvests solar energy from 14 000 photo-voltaic panels capable of producing 6.5 megawatts – or roughly a third of Heineken’s electricity requirements. Annual output is estimated at 17 000 megawatt hours.

Richard Kriel, Heineken’s engineering, strategic projects and sustainability manager said the 19 hectare facility which has been operational since May 2022 followed the installation of a water reclamation plant at the same site. It’s all part of the bigger picture – that being Heineken’s ambitious Brewing a Better World goal to reach worldwide net zero status by 2030.

“This will be the largest solar power plant in the Sedibeng municipality,” Kriel said. “Unlike many solar plants in South Africa constructed in parking lots or on roofs, or in a desert area, the Sedibeng brewery solar plant is built in a lush field covered with wild grasses.”

South Africa loves a crisp, zesty white wine to enjoy during the hotter summer months – and sauvignon blanc fits the bill perfectly. It’s the country’s biggest seller and most planted white grape variety too.

The 10 winning entries selected from 161 submissions to the annual FNB Sauvignon Blanc Top 10 competition were (in alphabetical order): Bonnievale The River Collection 2022, Cilmor Winemaker's Selection 2021, De Grendel 2022, Diemersdal Reserve 2022, Kleine Zalze Vineyard Selection 2022, KWV Cathedral Cellar 2020, Paul Clüver Village 2022, Spier 21 Gables 2021, Strandveld Pofadderbos 2022 and Zevenwacht Z Collection 2021.

Sauvignon Blanc Association chairman RJ Botha said all 102 producers which entered wines should be praised for the overall quality. “It's amazing how our winemakers take advantage of their particular terroir to produce their distinctive styles,” he said, noting that there was big variety in the areas the Top 10 came from, namely Bonnievale, Worcester, Durbanville, Stellenbosch, Paarl, Elgin and even Agulhas wine region.

The newly launched Coco Rico cream liqueur might trigger smell associations of coconut suntan lotion for older consumers who recognise the brand from the late ’70s.

In the sanctions-ridden days of the old South Africa, Coco Rico was an overtly coconut-toned rum – which was later rebranded as Malibu rum because of economic sanctions.

This newly launched product might be called Coco Rico but it is a delicate, delicious salted caramel and coconut cream liqueur. Enjoy it as is, or pour it over ice. Blend it with pineapple or banana to make a boozy smoothie … the only limit to its versatility is your creativity. It would even be delicious as a milkshake which could be topped with toasted coconut and salted caramel chunks to boost the core flavours even more.

How many fledgling businesses can say they were awarded multiple gold medals for their product in the first year of operation?

Gember distillery of Muizenberg, the brainchild of Simon Cranswick and Wynand de Vries, is immensely proud that its Two Gingers gin won gold at both the Merit Wine & Spirit Challenge and the SA Craft Gin Awards in 2022.

At Africa’s largest gin competition, the SA Craft Gin Awards, Two Gingers received double golds for Pink Pomelo and Soul Flame, as well as a gold for Spice Route while the Soul Flame and Spice Route won gold at the

Merit Challenge.

“While we adopt classic distilling methods, we don’t conform to conventional gin flavours and nuances – we are all about unique and different flavour profiles that don’t require any ‘window dressing’,” said Wynand de Vries,

co-founder and COO of Two Gingers.

“These awards go a long way to validating our decision to build this brand and come up with non-fussy, authentic, flavoursome gins, and our range is literally flying off the shelves,” co-founder, CEO (and fellow red head) Simon Cranswick said.

Irish whiskey is one of the world’s fastest growing liquor categories. Distilleries are popping up throughout the emerald isle as the market demands more and more of the rich Irish spirit.

Dunville’s is one Irish with a long track record which is new to South African shores, now being marketed here by Truman & Orange.

Founded in Belfast in 1808, Dunville’s was apparently the world’s largest whiskey producer until the distillery was closed in 1936, apparently due to a series of family tragedies. Eight decades later, it was revived by The Echliville distillery with the goal of restoring the reputation of ‘the spirit of Belfast’.

“South Africa clearly has a growing appetite for Irish whiskey and we are delighted to work with Truman & Orange to introduce ‘The Spirit of Belfast’ to whiskey drinkers across the region,” said Jarlath Watson of Dunville’s. “We’re excited to launch a trio of Dunville’s award-winning whiskeys which perfectly encompass our ethos of ‘whiskey without compromise’.”

Three of the Dunville’s whiskies which will be available on retail shelves locally will be the Dunville Three Crowns peated whiskey which was officially voted Ireland’s best blended whiskey at the World Whisky Awards, the 1808, a malt, grain and pot still whiskey blend that drinks well neat or in a classic cocktail, and the Dunville PX 10 year old single malt.

Watson said the latter was “perhaps our most iconic release to date and a firm favourite among Dunville’s fans. PX 10 boasts notes of green apples, orchard fruits, clean malt and the famous Dunville’s candied orange grace note that is synonymous with Pedro Ximenez sherry cask finish.”

“ To taste a whiskey like 1808 that was last distilled in Victorian times, is such a fun experience,” said Rowan Leibbrandt of Truman and Orange. “The lost distillery, and later Echlinville’s resurrection of the Dunville’s brand, is a tale I know will fuel some late whiskey drinking evenings now that it is available in South Africa.”

Stellenbosch is the epicentre of the South African wine industry and a few times every year, its historic streets are closed to allow people to stroll around, glass in hand to enjoy food and local wine beneath the oak trees and the summer sun sets.

Forthcoming dates for the popular Stellenbosch Street Soirées are 18 January, 1 and 15 February and 1 and 15 March. The events are always laidback and uber chilled and have become an annual highlight of the buzzing town.

It offers enthusiasts the opportunity to taste wine and socialise in an elegant setting amongst Cape Dutch gabled buildings and oak-fringed lanes at the Cape’s finest time of the year. As is the tradition, sumptuous street food from local eateries including renowned chef Bertus Basson’s De Vrije Burger, are on offer, along with smooth and contemporary music. At each event there are wines on offer from between 15 and 25 Stellenbosch wineries.

“The Stellenbosch Street Soirées have really taken on a life of their own since launching in 2011,” said Stellenbosch Wine Routes manager Elmarie Rabe. “And they continue to gain momentum. It’s always a treat to catch the happy surprise on the faces of visitors who unexpectedly happen on the festivities in closed-off Drostdy Street.”

“It’s a lot of fun and we always encourage people to stick around afterwards for dinner at one of the stunning restaurants within walking distance, or even continue the party at one of Stellenbosch’s many wine bars,” she says.

Tickets cost R170 a head which includes a complimentary wine glass and 10 tasting tokens.

The 2022 vintage of Roodeberg Classic Rosé from the KWV has just been released – and the suggestions is to enjoy the crisp, fruity pink wine with a decadent red velvet cake.

The press release states that the “enticing bouquet sets the scene for a mouthful of enchantment with a splash of Turkish delight. Add in bursts of strawberry, blueberry and raspberry with good acidity and a lingering fruity finish and what’s not to like on the long hazy days of summer?

The KWV recommend enjoying it with friends, salads, sundowners or sushi. “This gorgeous salmon-pink wine loves grilled seafood, chicken or pork skewers and is pure joy with deliciously silky red velvet cake,” the release states.

“There are few things as lusciously tempting to enjoy with a fruity rosé as a beautiful layered red velvet cake with creamy frosting,” said Ilse van der Merwe (www.thefoodfox.com).

Circle January 28 and 29 because that’s when Stellenbosch’s Delheim wine estate is hosting its popular harvest festival.

Harvest festivals are an age-old tradition around the world and are held in gratitude for the bounty Mother Nature bestows on farming communities. Delheim Estate’s is no exception with its harvest festival having become one of Stellenbosch’s most popular.

Every ticket for the Delheim harvest festival includes a glass of mos (freshly pressed grape juice) and a homemade bretzel on arrival, and the opportunity to pick and stomp grapes, take a tractor ride, enjoy live music and of course, tuck into a splendid harvest feast.

The lunch spread caters for all tastes, including vegetarians, with the dishes taking inspiration locally as well as from Germany, the Netherlands, and the Cape Malay tradition. It will be served at Delheim’s restaurant area, which has indoor and outdoor seating, a veranda, lush lawn and gorgeous views.

Grape picking and stomping takes place from 10h00 to 11h30 with prizes going to the most spirited and best dressed teams. Vineyard tours take place at 09h45, 11h00 and 15h00 with the harvest spread served from 12h00 to 15h00.

The Cape Wine Academy (CWA) has been South Africa’s main source of wine learning for the past 43 years. Much of that learning has taken place in a host of different venues around the country but the Cape Wine Academy now has a shop front which people are welcome to visit.

Academy principal Heidi Duminy said the wine school was ushering in a new era of education and training with the opening of their home in Stellenbosch’s Oude Poskantoor building.

“We’re thrilled to give CWA a presence in the vibrant fabric of wine, tourism, hospitality and student life in Stellenbosch. This new space at Oude Poskantoor offers exciting opportunities to engage with Cape wine at courses, talks and tastings as well as networking with the wine community,” Duminy said.

There’s a 1200 bottle wall of wine in the triple volume space, a collection of wine books which takes up a big chunk of real estate, full video conferencing facilities and hot desking amenities for students, study groups and Cape Wine Academy members.

Duminy said the wine-specific classroom features large format laser projection for immersive courses and training while there is also an homage to the 111 Cape Wine Master graduates in the form of a barrel stave gallery. Tastings and wine events can be hosted in the space for corporate or private functions too.

“Together with the support of industry, corporates, wine lovers and the Stellenbosch community, we’re excited to offer a buzzing hub of wine engagement as an exciting and unique winelands destination,” Duminy said. “Please visit us – everyone is welcome!”

The low and no movement is going from strength to strength with consumers choosing either alcohol-free or low alcohol drinks.

The focus is on moderation and health with millennials and Gen Z drinkers – but they still like to have fun with friends and family while enjoying and savouring flavour.

This is where the simple combination of soda water, lemonade and Angostura aromatic bitters in the form of the Rock Shandy works well. It’s the ultimate summer refreshment after a day spent chasing a little white ball around the fairway and greens, a game of padel, tennis or cricket. The Rock Shandy is served at the best bars, restaurants, and clubhouses around the country. And it can be made in mere minutes at home.

Make a jug for the next braai. Using 600ml soda water, 600ml lemonade and 20-40 dashes of Angostura aromatic bitters, everyone will remain hydrated. (Top tip: If you remove the drop top on the bottle you can add 2-4 tablespoons – not so much shaking and counting required!)

With the drinks sorted, all that’s needed is the right sweet and salty snack to accompany it while getting the coals just right. These Angostura bitter-glazed nuts will check all the boxes.

SWEET-SALTY BITTER GLAZED NUTS

(MAKES 3 CUPS)

INGREDIENTS:

2 Tbsp butter

6 Tbsp sugar

1 - 1 ½ tsp kosher salt

½ tsp cinnamon

3 cups nuts of your choosing

2 Tbsp Angostura aromatic bitters

METHOD

Preheat your oven to 150°C with your oven rack in the middle. Melt butter with Angostura aromatic bitters in the microwave or a pan on the stovetop. Add sugar, salt and cinnamon; stir well. Add nuts to your bowl or pan and stir until well-coated. Line a large, rimmed sheet tray with baking paper and spread your coated nuts out evenly. Roast for 13-16 minutes or until golden brown. Leave them to cool, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store them in an airtight container.