Chenin Blanc and Pickup Trucks in South Africa

There is a term, “Bakkie” (pronounced “Bucky”) among South Africans, especially in the southwest portion of the country, for what we know as a pickup truck. Around the Southwest Region of the country, (South Africa’s “wine country”), many of these Bakkie’s can be seen traveling in and out of the various wineries that are found in Walker Bay, Stellanbosch and Constantia, to name just a few. In one of those Bakkies you may find Ken Forrester, a prime winemaker, whose historic farm (winery) sits just outside of Stellanbosch.

Ken Forrester is a proponent, grower and avid fan of one South Africa’s most widely planted varietals, Chenin Blanc. It is amusingly true, despite the rhythmically repetitious and recent “great-press” surrounding South African Cabernet Sauvignons, Pinotage, and Merlot, that 85% of the grapes grown in South Africa produce white wines. For now we’ll put Mr. Forrester aside, on the pedestal for which he belongs.

Chenin Blanc is a grape that produces a wide variety of stylistically unique wines. It would be commonplace to taste four different Chenin Blanc’s side by side to only be left scratching your head in confusion. Those hypothetical four could possibly capture and span the spectrum of; dry, off-dry, even demi-sec, sparkling and downright dessert worthy. Chenin Blanc in the Loire, (Vouvray) is as broadly varied as in South Africa, but generally yields a more acidic, green apple variation when compared. South African Chenin Blanc or “Steen” as the countries population refers to it, is generally a bit more opulent with exhibitions of honey-melon, peaches, and lightly buttered toast. Interestingly more still, Chenin Blanc has overtaken Beaujolais as the calendar years first production of noteworthy wine. “Early Chenin” Vintage Bottling as it is referred, can hit the shelves as early as May or June.

I wonder if the Dutch were aware of the enormous possibility and eminence that the land and its terroir, would offer to future Chenin Blanc growers, when they settled in South Africa’s Cape Town region during the mid- 17^th century? Perhaps not. It is this later than most start to South Africas wine scene emergence that gives it its quirky, widespread wine world profile and panache. In the chronological and wine-historical grand scheme, I think South Africa’s wine region resembles the young, budding actor or actress. You know; plenty of talent and even some worthy experience under the belt, versatile by default and necessity, but very, very good nonetheless.

I have been asked from time to time: “if your days on earth were limited, which of the many possible wines and or varietals would you surround yourself with for those last breathing days”?? These hypothetical conversations among wine friends while fun, unfortunately almost always contain caveats such as “you can only choose one” –or- “you can’t change your mind after you decide”. When I am faced with this, my “go to” answer is generally France’s Burgundy…..ahh the sumptuousness of Burgundian Chardonnay and Pinot Noir, so on ad so forth. However- when I do settle back and revisit wines such as Chenin Blanc from South Africa, I am reminded that those same hypothetical questions can be even more difficult than at first glance. Once and awhile taking a step back and rediscovering grapes like Chenin Blanc is a good thing. Whether its top notch Vouvray from the Loire, or Steen from Strellanbosch, this is truly a noble grape that is too often forgotten on your everyday clubs wine list. This coming from a true lover of all things Burgundy; I test thee to re-learn and explore your ABC’s! That is Anything But Chardonnay. Even if only for a little time. Having done so may make retuning to those more well known and more frequented roads, that much more agreeable.

Worthy Chenin Blanc matches high acidity with decent viscosity. Ripe quince and melon meet crisp tartness and ‘under the radar’ length. It would be difficult to find a particular wine that meets food with more grace and a more open mind to those more dangerous pairings like the ginger in Asian cuisine, or those impossible vinaigrettes. South African Chenin Blanc, made by the likes of Mr. Forrester can be expensive, but are definitely affordable on the whole. Bring a taste to your especially devoted Chardonnay or even Sauvignon Blanc drinker and see just what occurs. My guess is that they will be, even if only for the interim, converted.

www.kenforresterwines.com

Hope Club Roundtable Results

Here are the results of a survey taken at the last New England Club Managers Association Wine Society Roundtable Discussion at the Hope Club in Providence, Rhode Island:

Hat’s Off to those Managers who participated in the roundtable and the survey as well! Many Thanks,

-Kevin

· The average number of Red Wines poured ‘by the glass’ at any given time on your full-time wine list: 7

· The average number of White Wines poured ‘by the glass’ at any given time on your full-time wine list: 8

· The average number of Sparkling Wines / Champagne poured ‘by the glass’ at any given time on your full-time wine list: 2

· The average overall size of the entire wine list, of the clubs that participated:

60 bottles

· [question] What percentage of your clubs wine list is made up of wines from ‘New World’ regions: 58%

· [question] What percentage of your clubs wine list is made up of wines from ‘Old World’ regions: 42%

· What is the most expensive ‘glass pour’ on your clubs wine list:

$14.25 average among participating clubs

· [question] What is your clubs ‘target’ wine cost?

38% average among participating clubs

· The majority of clubs participating in the survey, format their wine list

By Varietal, rather than by region, price or by other means.

• The average annual wine sales of the participating clubs was: $166K
• The majority of participating clubs reported that they do market their wines aggressively using such vehicles as: nightly food pairings, wine displays, special pricing models for certain wines, and word of mouth through staff presentation.
• Percentage of participating clubs who report using Vac-u-Vin (or similar) systems to help extend the shelf life of “opened” wine: 66%

As a Chapter, Eric Gregory reminds us it is never too early to begin planning for the IWS Wine Auction!

Has your chapter been successful at gathering donations for the IWS Wine Auction? Here are a few tips which may help you donate a stronger lot for next year:

-Every chapter needs a "Championeer". If you are the chapter rep - then this should be you! You will need to be the one to gather your team, set your objectives, and devise the plan to make it happen. Be sure to check the shipping guidelines on the IWS website before you begin your collection efforts.

-Gathering your team. Trying to gather all of the donations yourself can be a pretty lofty and tiring task. Getting at least 3 to 4 team members or fellow IWS members to assist you is critical. Depending on the size of your chapter, you may need more. Set up a conference call to set your objectives and discuss ideas on how your chapter can reach its goal. These team members should also be instrumental in helping you gather donations by picking up from Clubs in their area, or by writing donation request letters to wineries & distributors. You will also need to decide who has the storage capacity to store the donations until they are ready to be shipped.

-Setting your goal. Depending on the size of your chapter, a wholesale dollar amount should be established for what you should be able to bring in. Although competing for the Buckey award is fun and competitive, making a solid contribution to the Club Foundation based on the size of your chapter you be the goal.

-Gathering donations. The following are examples of ways that may be used to gather donations from your chapter.

Sending letters to the wineries on your Wine List. Expressing that in addition to donating to a good cause and supporting you as an account, their donation will be bid on by hundreds of Club Managers from across the country. In my experience, you can expect between a 25 - 40% return rate.

Encouraging chapter members to bring donations to chapter events. E-mail blasts, phone calls or placing a request on the chapter meeting invitation will encourage your chapter members to bring their donation with them to the next chapter education or event.

Establish a pick up system. Using your team, all Clubs in your chapter who have not donated should be phoned and told that a rep will be in their area on a particular day to pick up their donation. Dividing up the clubs in the chapter and assigning them to a member of the team can make your collection effort more organized.

-Recognize the efforts of your chapter members. Sending out an e-mail or letter to those who donated expressing your appreciation for their support goes a long way towards future participation. If appropriate, mention how much your chapter donated to the Club Foundation, and if you were able to win an educational grant or award, ask your chapter's board if that money can be used for a fun wine-related event for your chapter!

Eric is currently the Clubhouse Manager at The Los Angeles Country Club. Of course, passionate about wine, Eric is holds a Board of Directors position with the CMAA International Wine Society. This is Eric's first ever BLOG Post, more to come!