Last week I was invited to the Great Wine Capitals Best of Wine Tourism Awards at Rust en Vrede. When I saw it was at Rust en Vrede (read about my previous visit here), I accepted the invitation and then tried to find out what the Great Wine Capitals Global Network is all about.
I found their website, which told me this:
The Great Wine Capitals is a network of nine major global cities in both the northern and southern hemispheres, which share a key economic and cultural asset: their internationally renowned wine regions.
It is the only such network to encompass the so-called ‘Old’ and ‘New’ worlds of wine, and exists to encourage travel, education and business exchange between the internationally-renowned centres of Bilbao | Rioja, Bordeaux, Cape Town, Christchurch | South Island, Firenze, Mainz | Rheinhessen, Mendoza, Porto, and San Francisco-Napa Valley.
It sounds like a good organisation. It seems that there are a lot of organisations working in the background of the wine industry. Have you heard of WOSA or BWI? I hadn’t until recently. I will compile a post about the various organisations and what they do.
It was a lovely day, and a treat to be at Rust en Vrede during the day to appreciate the lovely views. The winners of the awards are as follows:
Rust en Vrede – Global Winner, Wine Tourism Restaurants
Robertson Wine Valley – National winner, Innovative Wine Tourism Experiences
Cloof Wines – National winner, Sustainable Wine Tourism Practices
Waterford Wine Estate – National winner, Wine Tourism Services
Vergelegen – National winner, Art and Culture
Grand Provence Heritage Estate – National winner, Architecture, Parks and Gardens
Devon Valley Hotel – National winner, Accommodation
Once again the meal at Rust en Vrede was superb with excellent wine pairings:
First course
Apple Vichyssoise, Rolled Salmon Trout Lightly Smoked, Goats Feta and Rocket
Vergelegen Sauvignon Blanc 2009
Second Course
Leg of Organic Chicken “En Sous Vide” with Gnocchi, Artichokes and a Garlic and Lemon Puree
Grand Provence Chardonnay 2008
Third Course
Loin of Smoked and Grilled Springbok, Sweet Potato and Brown Sugar Puree with the Shank “Braised” for 24 Hours
Rust en Vrede Estate 2005
Fourth Course
Honey Poached Apricots, Raspberries and Almond Ice Cream
Waterford Heatherleigh
I hope I get invited to more of these functions!