Wine enthusiasts have the opportunity to learn from experts about fascinating Muscat table wines, Portuguese table wines, Cape Port and Fortified Muscadel.
The Port wine making technique, adding brandy to fermenting wine, was discovered in the second half of the 17th century. Due to its immense popularity in the 18th century and rampant wine forgery, the authorities enforced strict controls to protect the producers and shippers.
To maintain and protect the integrity of ‘Port’ in South Africa, Cape Port Producers Association (CAPPA) promotes the use and blending of Portuguese varietals in the crafting of Cape ‘Ports.’
Muscadel, also known as Muscat or Muscat Blanc, is a sweet dessert wine which is very common in South Africa. Muscadel can also be known as Black Muscat, which, ironically is a clear white wine that has a similar flavour to Port. Muscadel can be both a fortified (alcohol added) wine, and a dessert wine with enough sweetness to make up for the lack of alcohol.
Seminar and workshop
Situated 80 km from Cape Town, 20 km from Worcester and 800m from Goudini Spa, the Badsberg Wine Cellar is hosting a Port and Muscadel event.
This workshop is for anyone who wants to learn more about Portuguese table wines, Cape Port and Muscadel. Wine enthusiasts, wine writers, winemakers and marketers could benefit from the expert knowledge that will be offered at this event.
The workshop will be coordinated by Charl Theron in cooperation with CAPPA and Muscadel SA. Winemakers and Cape wine masters who are experts in the field will lead discussions and will be able to answer any questions.
The program starts at 9 am and focuses on Muscat table wines, Portuguese table wines, Cape Port and Fortified Muscadel with a tea break in between. After lunch, there will be an exam and successful candidates will earn a certificate from CAPPA and Muscadel SA.
When Wednesday 25 November 2015 9 am – 2 pm
Where Badsberg Wine Cellar, Groottevlakte, Rawsonville, Western Cape
Cost R450 (booking required)
Contact Jean-Mari Strauss +27 21 865 2330 or [email protected] or Margaux Nel [email protected]