Bottles of a flavoured whisky brand have been removed from shops for containing high levels of an antifreeze ingredient. How often is propylene glycol used in food and drink, asks Chris Stokel-Walker. (more…)

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< Thursday 27 November 2014 >

How often is `antifreeze` added to food and drink?

Bottles of a flavoured whisky brand have been removed from shops for containing high levels of an antifreeze ingredient. How often is propylene glycol used in food and drink, asks Chris Stokel-Walker.


Landau du Val Semillon 2012 – a Heritage Wine to be savoured

Situated in the heart of the Franschhoek Wine Valley, just off the Robertsvlei Road, is where you’ll find the farm La Brie, home to the Landau family. This is also home to the heritage vineyard of their Semillon, 109 years old to be exact.

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New Scottish Leader launches first in South Africa

Ian MacMillan, Scottish Leader’s master distiller, was the man of the hour when he was in Johannesburg for the first in a series of global launches of this updated Scotch whisky which is sold in 60 countries.


The Art of Winemaking: Fermentation

Years of planning and preparation are invested in ensuring that the agricultural aspects of growing wine are all working together to produce the best quality fruit – grapes that are healthy, perfectly ripe and expressive of their origin. Harvest is the culmination of each vintage in the vineyards, but the magic of turning grapes into wine starts with the process of fermentation. Fermentation is not only responsible for the alcohol content of wine; it is also the source of many of the flavour compounds which give wine its distinctive taste and aroma. 

Harvested in the cool early morning, the grapes from Creation’s estate vineyards on the Hemel-en-Aarde Ridge in Walker Bay have only a short distance to travel before reaching our state-of-the-art cellar which is nestled amongst the vines. This is critical in preserving the delicate precursors to flavour present within each berry. Each small crate of grapes is weighed to determine the yield, and most are de-stemmed before being pumped into the large primary fermentation tanks. Some wines (especially Pinot Noir) are fermented with a portion of whole bunches, the stems imparting some spiciness, freshness and grip to the wine. (It is important that the stems are also ‘ripe’ when introducing whole bunch fermentation as green stems can impart bitterness.) Sometimes grapes are left whole and not crushed, so that intra-cellular fermentation is achieved, a process known as ‘carbonic maceration’. Click here to read more. 2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r6 c5 The Art of Winemaking: Fermentation


 2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r7 c4 The Art of Winemaking: FermentationJust when we thought the worst of the load shedding debacle was behind us, Eskom announced there was more to come. But with sunny days and sultry evenings upon us and the vineyards lush with new growth, we decided that there are far better things to do than complain!

So, should there be load shedding while on holiday on the Cape Whale Coast over the Festive Season, don’t despair – here are but a few bright ideas:

When is the last time you went on a proper picnic? Simply pick up a delectable picnic basket from Chef Tullishe le Roux at The Eatery in Hermanus (tel. 028 313 2970), make sure you have a chilled bottle of WhalePOD White or WhalePOD Rosé handy, and set off to one of the many magnificent picnic spots around Hermanus. Combine this with a quick visit across the lane to The Flower Scene (tel 028 312 4998) for a hand-picked bunch of indigenous fynbos to round off your picnic.

You can of course also take the family on a scenic trip along the Hemel-en-Aarde Road, stop off at Creation Wines and treat them (and yourself) to a scrumptious lunch or award-winning pairing in our Tasting Room. At Creation we cater for all ages, are always powered up, we have a generator and are full of energy! To book, call (028) 212 1107 or

The many other fun options include a hike in Fernkloof or along the coastal path, swimming in one of the beautiful tidal pools, going on a vineyard safari at Creation or kayaking with Walker Bay Adventures (call Herman on 082 739 0159) – to mention but a few.

More good news … You don’t have to wait for load shedding!


 2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r9 c3 The Art of Winemaking: FermentationCreation has been awarded the coveted Yin and Yang Award for Best Food and Wine Pairing at the Cellar Door for the second time since the inception of the KLINK Awards three years ago. Consumer driven, the KLINK Awards are voted for by the public, and Creation would like to thank all those who voted for our Wine and Canapé Pairing. For those who haven’t experienced this award-winning treat before, do visit us soon! To book, call (028) 212 1107 or contact
2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r11 c4 The Art of Winemaking: Fermentation2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r11 c2 The Art of Winemaking: Fermentation

At Creation we believe that our meticulously crafted wines deserve to be served in superior quality glasses. That’s why we’ve invested in Riedel’s finest for our Tasting Room; it certainly enhances the tasting experience. Don’t miss out on our special Riedel event to be held at Creation on Thursday, 4 December at 18h00. Click here for details and to book.

An exciting innovation from Riedel is the new Riedel Big O to Go – a multi-functional wine tumbler ideally suited for the travelling wine lover.  Safely protected in its own smartly branded tube, the Big O to Go is perfect for picnics, winery visits, boats, planes and trains or just to keep with you at all times in your travel bag!

 2014 11 19 The%20Art%20of%20Winemaking%20Fermentation r14 c2 The Art of Winemaking: FermentationWith the summer holidays around the corner, we’re already taking bookings for December 2014 and January 2015 – book now to avoid disappointment! Good news is that for the period 15 December to 5 January we’ll be extending our opening hours until 19h30 for sundowners. An abridged version of our regular menu will be available during this time offering cheese and antipasti platters as well as our famous wine and food pairing canapés. Click here to see our menu.

For those who like to get an early start to the day, we will also be offering our 10h00 Brunch Pairing (arrival at 09h45). Click here to read about all the options available for your visit. To book, call (028) 212 1107 or contact

Please note that the Tasting Room will be closed on 25 December and 1 January.


Winery of the Week: Benguela Cove

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RECM Best Value Red Blends

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Du Toitskloof Tunnel Red & Tunnel Moscato

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2 x 250 g packs back bacon the juice of a lemon 7 extra-large free-range eggs ¾ cup (180 ml) cream a small bunch of chives, finely chopped (about 3 Tbsp/45 ml) a small bunch of parsley, finely choppe


Landau du Val Semillon 2012 – ’n ‘Erfeniswyn’ om te koester

Geleë in die hart van die Franschhoek-wynvallei, langs die Robertsvleipad, vind mens die wynlandgoed La Brie, die tuiste van die Landau-familie. Dis ook die tuiste van die “erfeniswingerd” van La


Melon salad with prosciutto & fior di latte – Alida Ryder

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Mushroom Pasta with Bacon Crumbs – Lizet Hartley

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