Taste the origin of your food at the US Woordfees

Wednesday, 27 February, 2019
Agri-Expo
Mutton from the Hardemanskaroo to the Kamdeboo, Qualité cheeses, grass-fed meat and venison, as well as South Africa's Top 10 Sauvignon Blanc and other award-winning wines, are some of the interesting taste experiences awaiting connoisseurs at the fourth annual Agri-Expo Agricultural Series from Friday 1 to Sunday 10 March 2019 at the US Woordfees in Stellenbosch.

This popular series features nine tasting sessions with well-known food and wine personalities as presenters. All sessions take place from 12:00 to 12:45 at Die Khaya in Ryneveld Street, Stellenbosch.

Johan Ehlers, Chief Executive Officer of Agri-Expo, says that as an agricultural society they promote the image of agriculture in exciting ways. "This initiative at the US Woordfees, in collaboration with our partners the Sauvignon Blanc Interest Group, Lamb and Mutton SA, Merino SA, Shiraz SA, Fairview, Cape Vintner Classification (CVC), Konsortium Merino, Veritas and the Grass Fed Association of South Africa creates an accessible and entertaining platform for promoting agricultural products."

Friday 1 March: Merino leg of lamb tasting

Chef Bertus Basson once again offers the popular tasting of Merino leg of lamb from different regions, in collaboration with Merino SA. The meat is of Merino lamb which is equally old, equally aged and cooked in the same way, with no seasoning. Guests can taste the flavours of the different regions and decide for themselves which tastes best. Well-known Cape Wine Master and Veritas Vice-President, Bennie Howard, will pair the meat with Veritas award-winning wines.

Saturday 2 and 9 March: Shiraz and venison

Come experience why South African Shiraz wines are considered to be the best match for venison. Edmund Terblanche, Chairman of Shiraz South Africa, as well as cellar master and award-winning winemaker of La Motte wine estate, shares his knowledge while chef Bertus Basson prepares different venison cuts - without any additions such as jam, sauces or spices.

Sunday 3 March: Discover the origin of your food

Come discover the story behind the food you eat every day. Chef Bertus Basson puts conventional as well as grass-fed meat under the magnifying glass during this tasting session. Experts from the Grass Fed Association of South Africa discuss why traceability is the new buzzword.

Tuesday 5 March: White & Red: Blends unique to the Cape

A new tasting experience in collaboration with Cape Vintner Classification (CVC), an organisation that promotes distinctive site-specific Cape wines. White and red French Bordeaux wines are mostly blends of different cultivars that complement each other – come and taste how this principle is applied locally, as explained by winemakers from Kanonkop and Vergelegen.

Wednesday 6 March: Taste Top 10 Sauvignon Blanc wines and Qualité cheeses

Only 13 out of 563 South African cheeses received the Qualité mark of excellence at Agri-Expo's South African Dairy Championships in 2018 ... it's like the Oscars, with just a little more culture! RJ Botha, Chairman of the Sauvignon Blanc Interest Group, pairs some of these award-winning cheeses with top achievers at the 2018 Sauvignon Blanc Top 10 competition.

Thursday March 7: Konsortium-Merino lamb tasting

A unique tasting of Konsortium-Merino, known for their adaptability from the Highveld to the Swartland, the Overberg, the Karoo and the Eastern Cape. Connoisseurs can taste lamb from five different regions paired with Veritas-award-winning red wines. The lamb is aged equally and prepared by chef Bertus Basson in the same way, with no flavouring.

Friday March 8: Cheese and wine tasting with Charles Back

Charles Back, third generation owner of the renowned wine and cheese estate, Fairview, in Paarl, presents a tasting of innovative cheese and wine styles. Charles is known for doing things differently, such as introducing Mediterranean grapes such as Viognier, Tempranillo, Sangiovese and Petite Sirah to the Cape, and developing a range of over 50 cow’s milk and goat’s milk artisanal cheeses. Expect entertaining stories about his journey from young wine- and cheesemaker to multi-award-winning icon!

Sunday March 10: Sunday mutton braai with Gordon Wright

It's not every day that the King of the Karoo, Gordon Wright, join us for Sunday lunch! Come enjoy mutton from the Overberg, the Hardemanskaroo and the Kamdeboo, presented in collaboration with Lamb and Mutton SA. Wright, author of top sellers "Farm to Fork" and "Karoo Food", will talk about how South African mutton has become part of the international Slow Food movement and in fact a national treasure.

Tickets vary between R110 and R160. A limited number of tickets are available at Computicket. Visit www.woordfees.co.za and www.agriexpo.co.za for more information.