Kanu Newsletter: July 2013 - Kanu going global

Wednesday, 31 July, 2013
Kanu Wines
This morning is the epiphany of a winter’s morning in Stellenbosch. Clear baby-blue skies with birds happily chirping away in the chilly morning air.
Big puffs of vapour are seen between the vineyards, as the team are hard at work pruning the first block of Chardonnay. We are preparing for Spring…

So even though I have been having such a busy time at work, I can feel myself taking a few minutes of “slow”. Of taking a deep breath and silencing my inner voice reminding me of all the things that still need to be done… In this moment I am nothing more than a spec of dust observing the magnitude and greatness that is the world around me. Then the moment passes and I know… “Here we go!”

The last month has been so busy with tastings and wine shows, that I am happy to report that the word is getting out! Even one of the products we are making exclusively for a restaurant chain in Kwazulu-Natal, Bar Ba Coa, has exploded! Things are happening and people are being converted to the Kanu way.

Ben had the opportunity to join Wosa for the Grand Tasting in Lagos, Nigeria this month. As “Kanu” also happens to be the name of one of Nigeria’s famous football players, we definitely received a lot of curiosity coming our way. Once the wine started pouring, people were once again fascinated by our quality vs. price ratio, igniting the demand for supply of Kanu in Nigeria. With an ever growing and booming market, it is excited to see what the future of Kanu in Africa holds!  

I also had the opportunity to visit the dynamic country of Brazil, with a few wine producers from South Africa. Read more HERE.

The King of the Crop - Kanu Chenin Blanc

With spring around the corner, it is time to fantasize of warm, sunny days drinking cold white wines on the terrace while the kids swim; the artichoke and Parma Ham salad in the background waits to be served. Kanu Chenin Blanc is just that wine! A rich, welcoming nose with tropical aromas; freshly quartered guavas. Taking one sip, the tropical theme continued, underpinned by a lively acidity, hints of winter melon and even a trace of minerality, leaving a lingering finish. 

Like what you hear... Click HERE for more information!


Ok, so I know that Nachos is a Mexican dish, but I have “loved it for a long time”. It is the perfect dish to make when your husband calls you late on a Saturday afternoon saying that he has a bunch of friends coming over for a couple of beers. Because it is Saturday and there is no chance in HELL you are going to start cooking now.

I have the privilege/disadvantage to be married to a chef. It is a privilege as he is not only the best husband on this earth, but also the best chef I know. And yes, when I eat his food my world goes into slow-mo and there is music that plays in my head. The disadvantage is that he doesn’t really cook often at home, his favourite meal involves peanut butter and mayonnaise on white bread (don’t even ask…) and when his friends come over, they always expect something spectacular to eat. Which is where the Nacho’s come in…

Somehow men, beer and Nacho’s are pretty much made for each other and go well with any and every occasion. It also goes with almost any wine, which makes it also fabulous for ladies nights… It is quick to make, easy to stock up on and a winner every single time! This is an altered recipe from the Pioneer Woman’s blog (http://thepioneerwoman.com). 


Olive Oil
1 Onion, Diced
500g Mince
1/2 teaspoon Chili Powder or flakes
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Baked Beans, or any other kind you like
1 can Tomato puree
1 pack Tortilla Chips. I use the ones in the Mexican section in Spar, but if all else fail, use Doritos!
2 cups Grated Cheese
6 whole Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Coriander, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 Avocado (pitted And Diced)
Sour Cream (optional)

Preparation Instructions

Start by frying the onion in the olive oil in a big pan. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the...get the full recipe HERE.

Click HERE to read complete newsletter (pdf format)...