This brings the number of CWMs to attain this elite self-study qualification in the 41-year history of the CWA to 106.
They are Karen Bloom, a wine lover from Durban, Wanda Cronje of Fun with Food from Durbanville, Boela Gerber, winemaker of Groot Constantia, and Lisha Nelson, CEO of Nelson Wine Estate, Paarl. All except Lisha Nelson are also part-time lecturers for CWA.
According to ICWM chairperson De Bruyn Steenkamp, more than 200 000 wine enthusiasts have attended the lectures and training programmes of this wine education and industry service (CWA) which was instituted as part of the Stellenbosch Farmers' Winery (SFW) Wine plan in 1979.
The four dissertations cover a wide range of topics. In summary: the rise of Prosecco as an affordable and viable MCC and sparkling wine contender in South Africa; the use of ovoid (egg-shaped) and alternative wine vessels in winemaking; exploiting the qualities of the wine yeast Brettanomyces naturally present in wine for improved cellar management practices; and looking into which constituents in wine pose a risk to health and how winemakers could produce healthier wines.
All dissertations are available in full on the websites of the CWA www.capewineacademy.co.za and the Institute of Cape Wine Masters www.icwm.co.za.
The Diplomas will be handed to the new CWMs at a formal awards luncheon to be held at a later date in the year.
A new ExCo of the Institute was elected at the AGM. Jacques Steyn, GM at Jordan Wines takes over as chairman from De Bruyn Steenkamp, while the new secretary is Conrad Louw, with Harry Melck as vice-chairman and Tom Blok as treasurer. The Southern representative is Danielle le Roux and the Northern representative is Kristina Beuthner.
In 2003, the Cape Wine and Spirit Education Trust granted the Cape Wine Academy the right to award the Cape Wine Master (CWM) qualification and confer the Cape Wine Master’s title, in collaboration with the Institute of Cape Wine Masters.
DISSERTATIONS
Karen Bloom’s dissertation is titled ‘’The Rise of Prosecco: Can South African MCC and Sparkling Wine Producers Compete?’’
Bloom looked into how Prosecco had ousted Champagne worldwide as a best-selling sparkling wine contender since 2013, with particular reference to the world’s principal sparkling wine production methods, the legislation governing its production, its three main competitors, and the growing of Glera grapes for Prosecco production in Italy and other countries.
She researched the key factors driving Prosecco’s largest market, the United Kingdom and the branding and marketing strategies in its top three export markets – the UK, USA and Germany. An overview of the sparkling wine market in South Africa, South African MCC and sparkling wine production as well as the Prosecco distribution and retail supply chain in South Africa also formed part of her research.
Wanda Cronje’s dissertation is titled ‘’Ovoid and Alternative Wine Vessels in South Africa’’.
Wine history, in both text and imagery, often tells of wines in egg-shaped (or ovoid) vessels. Modern-day innovations have re-invented the spherical shape but enhanced it with stainless steel manways and airtight lids.
Materials such as engineered concrete and food-grade plastic are the new trends, yet there is a strong movement towards using traditional vessels, such as amphorae (with handles)made from terracotta and qvevri vessels made from clay but without handles and which are buried underground.
The dissertation was an investigation into which alternative wine vessels besides traditional stainless steel and wooden barrels are currently available, and the results winemakers are achieving with them in South Africa, backed up by proven scientific principles.
The study showed through interviews with local and international winemakers that a growing number of them are experimenting with alternative wine vessels, striving to create wines that show the true character of the grape, more than the flavour influence of the specific vessels used.
Boela Gerber’s dissertation is titled ‘’Understanding Brettanomyces for Improved Management in the Cellar.”
The purpose of this study was to clear up taxonomic confusion, to gain a better understanding of the genetic diversity and the adaptability of the naturally occurring yeast Brettanomyces, because it poses the most important microbiological threat to the quality of red wine throughout the winemaking process.
The review gives a broad overview of Brettanomyces, from origin and genetics to nutrient requirements and metabolites produced. This will give a better understanding of this complex yeast and how to manage it efficiently in the cellar.
As a winemaker, the management of Brettanomyces is a balancing act in the cellar. Winemakers should focus on understanding the risk of Brettanomyces infection and best management practices, rather than adjusting wine style to avoid infection.
Brettanomyces has low carbon and nitrogen requirements which allows it to grow under extreme conditions and it can affect wine in various ways.
Understanding the influence of other microorganisms and their impact on Brettanomyces spoilage characters is vital for its effective control.
While sulphur dioxide has traditionally been used to manage Brettanomyces in the cellar and it remains an important tool, the study reviewed other products and techniques and new technologies. An integrated approach for preventing Brettanomyces growth and spoilage in wine was recommended.
Cellar hygiene, especially barrel hygiene, is therefore of prime importance, as all cellars are at risk of Brettanomyces infection
Lisha Nelson’s dissertation is titled “Wine and Health’’.
This review of the health benefits and risks associated with moderate wine consumption had as its primary objective to identify the substances in wine that can either have a positive or a negative impact on health,and the origins and factors that influence their occurrence. A secondary objective was to determine whether it is possible for winemakers to produce healthier wines.
Research suggests that the main components in wine that may contribute to health are alcohol, various phenolic compounds and melatonin. There is no consensus on how wine consumption could protect one against diseases or ailments and further research is needed.
The main health risk associated with wine consumption is excessive alcohol intake. Other concerns are posed by excessive exposure to toxic compounds (such as sulphur dioxide, heavy metals, biogenic amines, ethyl carbamate, ochratoxin A, phthalates and pesticide residues) which canbe controlled during the winemaking process. Recently allergens have received attention, with mandatory labelling requirements being implemented in certain countries.
A survey was done to gauge consumer awareness of health benefits and risks associated with wine consumption. Consumers appear to be aware of the fact that wine consumption benefits health. Detailed knowledge of the positive and negative constituents in wine is, however, lacking.
A winemaker’s survey was also sent to producers to determine what they understood regarding wine and health. Most agreed that winemaking techniques and viticulture practices play an important role in promoting the health profile of wine.
PROFILE: KAREN BLOOM
Karen Bloom currently lectures for the Cape Wine Academy in Durban and Richards Bay, and since attaining a Christina Martin Cordon Bleu certificate, has also been teaching cookery classes from her home in Durban.
After attaining a BA degree majoring in Psychology and Communication, Bloom worked in sales and marketing in the hospitality industry.
Her interest in wine started after she completed the Cape Wine Academy Introduction to South African Wine Course in 2009. She went on to complete the Certificate Course in 2011, the Diploma Course in 2015 and now the CWM qualification.
Karen is a stay-at-home mother of two children. Her main interests are travel, food and entertaining, reading and all types of music.
PROFILE: WANDA CRONJE
Wanda Cronje spent her formative childhood years ‘’in the shade of the KWV headquarters’’ and thinks that may have played a part in her love for wine, which seems to be ‘’part of her DNA’’.
She completed the Preliminary and Wines of the Worlds Wine Courses as part of the Professional Cookery diploma at the Granger Bay Hotel School in 1994. To clear her study debt she worked abroad for two years in the hospitality industry in the United Kingdom.
In 1997 on her return to South Africa she started a business called Dishes, catering to international film crews and advertising companies.
She also seriously applied herself to further studies, attaining a host of other qualifications, including a BTech (Honours) degree in Post-School Education and certificates in Train the Trainer,Train the Assessor and Train the Moderator which led to her becoming a SAQA-registered Assessor and Moderator.
Wanda loves everything about wine, but most of all introducing others to the stories behind the producers, the farms, the characters in the industry, and the magic in the “Wine of Origin South Africa” bottles.
Her formal training as a chef and her later qualifications as an educator stood her in good stead when in 2014 she combined her knowledge of wine to start another business called Fun with Food – arranging cooking classes and food and wine pairing events.
Since 2018 this has expanded into wine training for small groups wishing to ‘speak wine’. This, in turn, has evolved to include hosting a wine club at Urban Wines, Durbanville.
Wanda has also been involved with the Cape Wine Academy for the last 21 years, as part of the Sommelier Level 1 government programme, lecturing about wine in Gugulethu.
PROFILE: BOELA GERBER
Boela Gerber has been winemaker at Groot Constantia since 2001.
After completing a BScAgric in Oenology and Viticulture at the University of Stellenbosch in 1995, short working stints followed in Stellenbosch and Franschhoek. Before and after joining Groot Constantia he also travelled abroad to gain winemaking experience in France, Italy, Spain and the USA.
Boela’s history with the Cape Wine Academy dates back to 1998 as a student and since 2001 onwards as a part-time lecturer. He has also been a member of the prestigious Cape Winemakers Guild since 2009.
PROFILE: LISHA NELSON
Lisha Nelson, at one time head winemaker, is currently CEO of the Nelson Wine Estate in Paarl, responsible for running the entire family wine business.
Lisha has been a farm girl all her life. Many of her school holidays and week-ends were spent working in the vineyards and the tasting room of her family’s wine estate. While still a teenager she represented the Nelson Wine Estate at international wine shows.
These early experiences kindled her interest in winemaking and after matriculating at Paarl Gymnasium in 2000, she completed a BScAgric (cum laude) degree in Viticulture and Oenology at Stellenbosch University, and followed that up in 2007 with a MScAgri (also cum laude).
After visiting many wine-growing regions around the world, Lisha decided to broaden her knowledge by enrolling at the Cape Wine Academy.
Her interests include wine, reading, horse riding and travel. She is married and has two children.