Where is Spier situated?
The Cape Winelands are located a the southwestern tip of the Africa continent where natural wine growing conditions prompted the establishment of a wine industry as far back as 1655.
Spier can be found in the heart of the Stellenbosch Wine Region, on the R310 road.
In which year was Spier established?
1692.
It was in 1692 that Spier's first owner, a German settler by the name of Arnout Janz, took possession of the land in Stellenbosch, South Africa. He soon realised the great potential for winegrowing and set out to plant the first vines. In 1712 the first grapes were pressed on the farm and today one of the Cape's oldest wine cellar buildings, dated 1767, still takes pride of place on the Spier Resort.
What does"Anno 1692" stand for?
"Anno" means year: Since the year 1692 Spier exists.
At what temperature should you serve wine?
Source: Introduction to South African Wine Course (Preliminary) by The Cape Wine Academy
In South Africa we tend to serve white wine too cold and the red wine too warm. A rough guideline would be:
Light White wine: cold 6 - 8°C
Full-bodied white: cool 12°C
Off-dry white: cool 12°C
Sparkling wine: cold 5 - 7°C
Red wine: 18°C
How do I store wine?
Source: Introduction to South African Wine Course (Preliminary) by The Cape Wine Academy
The ideal conditions:
Darkness. Harsh light is detrimental because it could damage the colour and quality of wine.
The air should have some humidity (70% is ideal), to prevent corks from drying out and shrinking.
A temperature of 14-16°C. Wine will keep well for years at slightly higher temperatures, provided there are no great fluctuations within 24 hours. The cork expands at higher temperature, and shrink at lower temperature. If temperature changes continue, the cork loses elasticity, and becomes dry and brittle. This could lead to oxidation of the wine.
There should be air circulation to prevent mustiness. Too much moisture can ruin the labels and encourage fungal growth.
No vibrations. Continuous and abnormal vibrations can influence the wine's quality. Do not store a precious wine collection next to a tumble dryer, washing machine or dishwasher.
In which glass?
Guidelines for an ideal wine glass:
It must have a stem, to prevent the hands warming the wine when holding the bowl of the glass
It must be tulip-shaped, to swirl the wine around the bowl in order to release the bouquet
The bowl should preferably narrow at the to, to funnel the aromas to the nose
It must be made of clear uncoloured glass, to show the colour of the wine.
It must be of a reasonably generous size, so that a good measure fills it only half to two-thirds full.
The elongated tulip shape (flute) is best suited to sparkling wine, because the wine can keep its temperature, and the bouquet and sparkle are preserved longer, in contrast to the saucer-shaped Marie Antoinette glass.
What food with what wine?
Source: Introduction to South African Wine Course (Preliminary) by The Cape Wine Academy
The traditional colour formula is:
Red wine with red meat
Dry white wine with fish or white meat.
Sweet wine with dessert.
Other elements, which should also be taken into consideration:
WEIGHT: Match the body of the wine to the weight of the food.
INTENSITY:A wine with a powerful flavour should accompany powerfully-flavoured food.
ACIDITY: Food that contains citrus juice or vinegar needs a wine with acidity to match, or the wine will taste flat and dull.
SALTY FOODS: Can be partnered successfully with wine that has a touch of sweetness.
SWEETNESS: Should at least equal the wine.
TEXTURE: Some foods have mouth-coating effects that affects you perception of any wine.
TANNIN: A robust and young red wine tends to turn metallic or tinny when served with fish, and bitter with salt.
Why do people decant wine?
Wines are decanted for two reasons:
Firstly to separate the sediment out of older wines and secondy, to let younger wines "breathe". The wine will open up and taste a little softer and rounder. Older wines may only need 30 minutes breathing.
Crystal decanters or expensive glassware are not necessary - a large clean container such as a jug or carafe will suffice.
Where is the oldest wine cellar of the Cape situated?
In 1692, Spier's first owner, Arnout Janz, realised the great potential of wine growing and so immersed himself in the art, planting Spier's first vineyards. In 1712 the first grapes were pressed on the farm ? in what is today's oldest wine cellar building in the Cape, taking pride of place on Spier.
