SPIER makes celebrating heritage day at home easy.
Spier has created two wonderful ways to make this Heritage Day a memorable one. Both
are inspired by Spier’s own rich wine history, which dates back to 1692, making this one
of the oldest wine farms in the country.
1. Stock your cellar with Spier’s delicious Heritage Wine Pack
This Heritage Month, we’re celebrating our acclaimed 21 Gables range, which pays
tribute to our farm’s over 300-year winemaking heritage. Named after the 21 Cape Dutch
gables found adorning the buildings on our Werf (farmyard), it is more than any other
farm in the country.
Our Heritage Pack offers three bottles each of the four award-winning wines making up
the 21 Gables range:
21 Gables Sauvignon Blanc 2019
21 Gables Chenin Blanc 2018
21 Gables Cabernet Sauvignon 2016
21 Gables Pinotage 2016
Valued at R3120, we're offering this pack of acclaimed single varietals for just R2652.
That's a saving of R468!
Shop at shop.spier.co.za
2. Order everything you need for a brilliant braai
Available online at shop.spier.co.za, the Heritage Braai pack is crammed with South
African classics for the quintessential heritage-inspired braai. Prepared by the Spier
Farm Cafe and delivered on 23 September, it takes all the stress, hassle and planning
out of preparing an epic meal for your day off.
Offering generous servings for two people,
it costs just R450 (or R565 with wine) and includes:
Farmer Angus boerewors
Curried rump sosaties (4)
Mielies and herbed butter
Three bean salad
Vadas Pasteis de Natas (2)
MAKE YOUR HERITAGE DAY BRAAI EVEN BETTER WITH OUR CELLAR MASTER’S
Spier Cellar Master Frans Smit, loves a braai almost as much as he loves wine! He
shares a few time-honoured fireside tips.
1. Source responsibly
“Just as the quality of our wine begins with careful tending in the vineyard, so the
deliciousness of your braai is hugely impacted by where you source your meat from. Aim
for quality not quantity (a good approach when drinking wine too!). Ideally, your meat
should be humanely reared on pastures, without hormones or routine antibiotics — like
the chicken, pork and beef Farmer Angus produces at Spier. It’s better for you, and for
the animals, and for the planet — and tastes incredible too!”
2. Pair as you please
“It might be braai time, but that doesn’t mean red wine should hog the limelight. Our rich
and ripe 21 Gables Chenin Blanc pairs well with fatty meats (especially pork belly, but it
can hold its own with something like beef short rib too). Match the Seaward Chardonnay
with sosaties and Creative Block 2 with aged cheddar and tomato braai-broodjies. Lastly,
while you wait for the flames to lower, I recommend toasting SA’s incredible heritage
with a glass of our crisp MCC.”
3. Bring the heat
“Instead of using briquettes in my Weber, I much prefer using authentic charcoal (though
it’s important to make sure it is sustainably sourced). I find the smoky flavours it imparts
are much more intense and natural. I use direct heat over the coals for thinner items
(such as Farmer Angus ribeye and his amazing boerewors), and indirect heat for big
4. Wood is good
“I love a classic wood braai too. For me hardwood (ideally a thirsty alien like rooikrans) is
the best as it burns more slowly. Make sure the logs are properly dried out from any
spring showers they might’ve been caught in.”
5. Trust your gut
“There’s a lot of braai gadgetry for sale such as thermometers which I think are totally
unnecessary; humans have been braaing without them since the beginning of the time.
Rather, stand by the fire with a glass of wine, keeping an eye on the meat, and if you’re
not sure if it’s done, make an incision with a knife to find out. Daarsy!”
By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives
that empower communities to create positive social and environmental change.