The Inter-Hotel Challenge ~ SA 2025 ‘Grain & Grape To Glass’ experience offered our Wine Stewards fresh insights and inspiration. Their reflections say it all…
Siyanda Tshemese (TAJ Cape Town) with Winemaker Alicia Rechner (Backsberg)
“Well, what an exceptional week it was, not only tasting but knowing how the wine is produced, from plantation to the tank, barrel, and then the bottle. I’m grateful for the opportunity; now at least I have some understanding and am sure I could have a better conversation with guests or someone about wine,” says Siyanda Tshemese (TAJ Cape Town).
Gabriel Di Giorgio (The Vineyard Hotel) winning an exquisite Ernie Els Red Blend 2022 signed by Winemaker Louis Strydom at the Ernie Els Wine Estate in Stellenbosch
“Being a participant in the Inter-Hotel Challenge has been a truly inspirational experience, an exclusive insight into the wine industry,” says Gabriel Di Giorgio (The Vineyard Hotel). “Each workshop and visit felt like stepping into a new chapter of South Africa’s wine heritage, and we all returned with a much deeper appreciation.
A few specific memories stand out for me personally. Visiting Ernie Els Wine Estate gave us a glimpse into how the legendary golfer invested his time and hard-earned winnings. The farm’s climate is perfectly suited to red varietals like Cabernet Sauvignon, and the tasting we enjoyed was a true reflection of the region’s powerful yet fruit-driven terroir. At the end of the tasting, our leader and organiser, Chania Morritt-Smith, surprised us with a short quiz, promising a reward for the winner. Determined to set myself apart, I answered quickly and confidently. To my delight, I was announced as the winner, and Chania presented me with an exquisite Ernie Els Red Blend 2022 magnum signed by the winemaker, a truly priceless reward. I’ve decided to save this special bottle to open on my honeymoon next year, making it even more meaningful.
One of the highlights of the week was connecting with the other wine stewards and sharing our views on the wines we tasted. I could truly see how much our collective knowledge grew over the course of the week, the confidence and understanding we had by the end was a remarkable contrast to where we started.
Another memorable experience was visiting the breathtakingly beautiful Anthonij Rupert Wyne Farm. Learning that they own and manage five farms was impressive, but witnessing the sheer size and scale of their operation firsthand was both humbling and inspiring.”
Gabriel Di Giorgio (The Vineyard Hotel) and Tiffany Hurst (Premium Wine Account Executive, DGB) at the Franschhoek Cellar
“Overall, this week-long tour was an unforgettable journey that deepened my appreciation for South African wine, taught me invaluable lessons about terroir, winemaking, and pairing, and gave me memories I will carry forward into both my professional growth and personal life. The experiences, connections, and insights I gained have left me inspired and excited for the challenges ahead.”
“This Showcook competition is truly inspiring. It doesn’t just teach you or help you grow it surrounds you with the best of the best, guiding you toward success. The connections you build with the peers around you are priceless,” says Erich Nilsen (Mount Nelson, A Belmond Hotel).
“We’ve been on a week-long journey of discovery, meeting incredible people along the way. Winemakers who don’t just sell you a bottle, but give you history in a glass. From the lush green gardens of the iconic Pink Lady, Mount Nelson, A Belmond Hotel, Cape Town where our journey began, to Backsberg, where it ended and every unforgettable stop in between. From creating memories on drives through the Cape Winelands to the thrill of a sabrage at Boschendal. From the incredible CapeWine 2025 to the inspiring mentors we had the privilege to meet.”
Erich Nilsen (Mount Nelson, A Belmond Hotel) at Boschendal
“I find myself thinking of the next step walking boldly and faithfully into what lies ahead. We’ve made amazing friends, taught and learned from one another, and created memories to last a lifetime. Best of all, this is only the beginning” says Erich Nilsen (Mount Nelson, A Belmond Hotel).
Ubuntu – “I am what I am because of who we all are.”
Phelelani Shange (Southern Sun Newlands), Wonder Lushozi (Durban ICC) and Anele Ndaba (InterContinental OR Tambo) with Elzeri Burger (Van Loveren Family Vineyards)
“This week was truly unforgettable,” says Phelelani Shange (Southern Sun Newlands). “The opportunity to deepen my knowledge of wine was incredible, and I’m so grateful for the experience. What struck me most was the passion and dedication of the winemakers and the agritourism experts we met. Their commitment to showcasing South Africa’s unique terroir and wine heritage was inspiring, and I loved learning about the intricacies of wine production.”
“One of the highlights for me was the wine and food pairing sessions. I gained so much insight into the art of pairing wine with different dishes, and it was fascinating to see how the different wines complemented each other. The hands-on activities and interactive sessions were also fantastic. I loved being able to apply what I learned in a practical setting.
What I’ll take away from this experience is the importance of storytelling in wine and agritourism. Hearing the winemakers’ stories and experiences brought the wines to life, and I realised how crucial it is to share these stories with others. I’m excited to incorporate this into my own work and share the passion and knowledge I’ve gained with others.
Lastly, I want to thank Showcook for organising this incredible experience. It’s been a privilege to be part of this initiative, and I’m looking forward to staying connected and continuing to learn from everyone. I’m excited for the Cook-Off & Service Presentation in October,” says Phelelani Shange (Southern Sun Newlands).
Khothalang Motuni (NH Sandton) and Winemaker Vernon Van der Hoven (Anthonij Rupert Wyne)
“Thank you so much for such an amazing experience. It truly was an eye-opener,” says Khothalang Motuni (NH Sandton). “I never realised how much effort goes into making wine. I now have a much deeper appreciation for it.”
Welcome to Cape Town
“Today, a day after the end of the ‘Grain & Grape to Glass’ course in the Western Cape, a lot is going through my head,” says Brendon Meintjes (Fairlawns Boutique Hotel). “Being from Johannesburg, of course I already miss the beauty the Cape offers. Thinking of a specific day that stood out for me is really difficult, every single day was special in its own way.”
Brendon Mentjes (Fairlawns Boutique Hotel) with Winemaker Louis Strydom (Ernie Els Wines)
“From discovering my new favourite red blend at Ernie Els Wine Estate to starting to enjoy Chardonnay for the first time at Avontuur Wine Farm, I have gotten to learn about the variety of beautiful wines South Africa has to offer. I am really excited for this new journey, and this course has just ignited my passion for wines and the industry. Thank you, Wanda Cronje, for showing how passion for wines and your knowledge of wines can create an exceptional guest experience.”
Cape Wine Academy Lecturer Wanda Cronje (CWM) at Simonsig Family Vineyards
Brendon shares, “I would most definitely say my highlight of this whole week was the people who became family. Meeting all the wonderful upcoming wine stewards from different hotels was amazing seeing that we all actually have so much in common and struggle with the same things. Though this is a competition, we can all learn so much from each other! I am excited for what lies ahead. Chania, the wine farms, sponsors, and my hotel Fairlawns, thank you for the opportunity!”
Lungile Sibiya (Southern Sun The Edward) and Isiphile Mpiyakhe (Southern Sun Rosebank)
“It has been an amazing week filled with joy, excitement and a wealth of knowledge,” says Isiphile Mpiyakhe (Southern Sun Rosebank). “I enjoyed everything this week!”
At the Jordan Wine Estate in Stellenbosch
“The Jordan Wine Estate in Stellenbosch was one of the most interesting for me, with a power couple who promised each other that their dreams would come true no matter what and they did. The tour of the estate, and how they use different barrels for different stages in the winemaking process for example oak for complexity, cement for added minerality, and stainless steel was fascinating. I also learned about the land in which they decided to plant grapes and why, because now I know you do not just grow grapes anywhere. White grapes usually need a cooler climate, while red grapes need warmer climates to give that robust flavour.
I loved how Louis Strydom, the winemaker at Ernie Els Wine Estate, so confidently explained their winemaking process and how they produce beautiful, superior, premium wines. He was so confident in the way he addressed us it was like the wine was oozing out of him. You could tell winemaking is in him. He taught me that you can have confidence without being loud,” says Isiphile Mpiyakhe (Southern Sun Rosebank).
Winemaker Louis Strydom at Ernie Els Wine Estate
Brendon Meintjes (Fairlawns Boutique Hotel), Samuel August (Southern Sun Cape Sun), Alex Kruger (The President Hotel), Tiffany Hurst (Premium Wine Accounts Executive, DGB) and Wonder Lushozi (Durban ICC)
Tiffany Hurst (Premium Wine Accounts Executive, DGB) was on point, especially at The Brampton Wine Studio in Stellenbosch. Tiffany is an amazing character: bubbly, fun, and adventurous. When she was talking about the different wines, it was both educational and fun. Even though she is not a winemaker herself, she made learning so much fun, and not once did anyone get bored. For me personally, I cannot put good enough words together to describe how great this week was. It was a sublime week, with learning beyond what I expected. Thank you, Showcook for the experience, I needed it,” says Isiphile Mpiyakhe (Southern Sun Rosebank).
Johnson Mngomezulu (The Oyster Box) and Lungile Sibiya (Southern Sun The Edward)
Lungile Sibiya (Southern Sun The Edward) says, “I would like to express my sincere gratitude for the #InterHotelChallenge2025, #ShowCook, and the ‘Grain & Grape to Glass’ experience I had in Cape Town. The comprehensive program provided valuable insights into the history of diamonds in South Africa to the winemaking process, from vineyard to bottle, significantly enhancing my understanding and appreciation of wine. I am eager to apply this newfound knowledge in both my professional and personal life and I truly appreciate the opportunity to gain this knowledge, which has been particularly empowering for those new to the world of wine.”
Fortune Thulani Hlope (The Silo) with Lunga Mbatha (Beverly Hills) at Avontuur Wine Estate
“Mere words are not suitable enough to portray the amount of gratitude I have towards this amazing initiative, the opportunity to meet the passionate Winemakers and Farm owners was a priceless experience,” says Lunga Mbatha (Beverly Hills).
I truly wish to thank the following who I met during the course of the week from the bottom of my heart: Judge Sandy Harper (CWM), Thinus Botha (Cederberg Wines), Hanri Ferreira (Kleine Zalze), Loïc du Toit (De Wetshof Wines), Elzeri Burger (Van Loveren Family Vineyards), Aimee Lentz (The Diamond Works), Judge Wanda Cronje (CWM), Nathan Valentine (Simonsig Family Vineyards), Sjaak Nelson (Jordan Wine Estate), Jacques Steyn (Jordan Wine Estate), Louis Strydom (Ernie Els Wines), Jean-Vincent Ridon (Sommeliers Academy), Tish Grant-Smith (Clear World Suppliers – Sanpellegrino), Vlad Klaic (Alchemology), Jody Rahme (Flor de Caña), Vernon Van der Hoven (Anthonij Rupert Wyne), Liza Goodwin (Fryer’s Cove), Tiffany Hurst (Premium Wine Accounts Executive DGB), Dominique Modena (Avontuur), Charl Schoeman (Boschendal), Ricardo Cloete (Bellingham), Alicia Rechner (Backsberg) and last but not least Chania Morritt-Smith (Showcook) who made all this possible. I am grateful for all the brands and hotels in affiliation with this idea, I now truly understand my responsibility as a Wine Ambassador, to convey the Passion and Creativity of the Wineries In an Elegant manner, following proper Etiquette, Efficiently.”
Winemaker Ricardo Cloete (Bellingham) with Nicholette Botes (Cape Grace, A Fairmont Managed Hotel, Part of Accor)
Vlad Klaic (Alchemology) teaching the finer points of award winning cocktails with Flor de Caña Rum and Sanpellegrino Italian Sparkling Drinks at TAJ Cape Town to Samuel August (Southern Sun Cape Town) and Johnson Mngomezulu (The Oyster Box)
Visiting CapeWine 2025 and experiencing the vineyards was truly enlightening. The passion and expertise of the winemakers left a lasting impression, and I’m grateful for the chance given by my mentor, Executive Chef Jaco Truter, to be part of Showcook 2025 and witness the art of winemaking firsthand,” says Christo Khunou (Sun International, Sun City Convention Centre).
Christo Khunou (Sun International, Sun City Convention Centre) with Winemaker Hanri Ferreira (Kleine Zalze)
“WoSA, the Cape Wine Academy and Sommelier’s Academy provided our courses and I’m thankful for the experience of understanding wine pairings and the commitment of South Africa’s wine industry to sharing knowledge for growth. I’m grateful for the chance to network with like-minded individuals and learn from industry experts. The memories of the beautiful vineyards and wine tastings will stay with me for a long time. Thank you for making this opportunity possible.”
Sommelier Jean-Vincent Ridon (Sommeliers Academy) and Tish Grant-Smith (Clear World Suppliers)
A leaf from a day of the Grain & Grape to Glass itinerary by Johnson Mngomezulu (The Oyster Box)
“I managed to make friends on the second day of the event. Early in the morning, we met at StayEasy Hotel on our way to The Diamond Works. We started greeting one another; I asked their names and where they work. As more people arrived, the atmosphere changed, we laughed and made jokes. I was surprised that we connected so easily, even though we came from different provinces and diverse backgrounds.”
Johnson Mngomezulu (The Oyster Box) and Erich Nilsen (Mount Nelson, A Belmond Hotel, Cape Town) with Winemaker Charl Schoeman (Boschendal)
“After our visit to CapeWine 2025 we decided to explore the V&A Waterfront and took photos to remember the moments. On that day, we discussed the best wines we had tasted. Our hearts and minds were filled with passion and resilience. Looking back, I realized that friendship can grow even in professional spaces where people expect competition. This memory reminds me that the most valuable part of the event was not the event itself, but the people I met and interacted with.”
Hanri Ferreira (Kleine Zalze), Judge Sandy Harper (CWM) and Loïc du Toit (De Wetshof)
“My most memorable day was at Mount Nelson Hotel. I was inspired by Judge Sandy Harper, who explained that I was privileged to have been selected to be part of the Inter-Hotel Challenge. She said that the next day we would visit CapeWine 2025 and that we must dress smartly and present ourselves as professionals representing South Africa. She emphasized that we are judged by appearance as we will be meeting international guests at the show. On the day of the competition, we are evaluated on how we present the wines, our understanding of their taste, customer interaction, seeing the venue as our establishment, and professionalism. Tasks are expected to be completed within 30 minutes.
Winemaker Thinus Botha explained that Cederberg Vineyards is the largest mountainous winery with high-altitude vineyards. He said there is a huge temperature difference between the surrounding areas – 35 degrees Celsius – and the cool vineyards up in Cederberg at 27 degrees Celsius. Because of the high altitude, the vineyards are completely free from viruses. To prevent frost, they allow fynbos and the natural ecosystem to move into the vineyards to help control temperature. He further explained the Bukettraube white wine, which is a crossing between Trollinger and Silvaner. If fermented dry, it loses its flavour; it has a bit of sweetness and is susceptible to rot, but it can ripen well in cooler areas,” says Johnson Mngomezulu (The Oyster Box) .
Thinus Botha (Cederberg Wines) and Elzeri Burger (Van Loveren Family Vineyards)
“I also remember when brand ambassador Elzeri Burger from Van Loveren Family Vineyards explained about Calcrete wines. She started by explaining that Van Loveren Family Vineyards was established in 1937 by Hennie Retief in the Robertson Valley. The name “Van Loveren” was chosen in honour of Christiena van Loveren, an ancestor of Hennie’s wife, Jean van Zyl. The vineyards are planted on limestone soil, and only five farms are allowed to call their wines Calcrete. They produce unwooded Chardonnay, which is medium-bodied, mineral-based, with tropical fruits and high minerality. They are allowed to acidify because natural acidity drops during summer, adding tartaric acid.
What was unique about Kleine Zalze Wine Estates, explained by Winemaker Hanri Ferreira, is that they don’t own vineyards of their own but buy in grapes from different farmers. They source grapes from certified vineyards that are at least 35 years old. She went further to explain that Kleine Zalze Wine Estate is the largest producer of Heritage Chenin Blanc from Stellenbosch. The grapes are harvested overnight to extract a lot of flavour from the skin and retain texture. The Chenin Blanc they produce has less oak influence, with aromas of stone fruit, fresh ginger, pear, jasmine, and green apple,” says Johnson Mngomezulu (The Oyster Box).
Samuel August (Southern Sun Cape Sun), Brendon Meintjes (Fairlawns Boutique Hotel) and Nkululekelo Phakathi (Radisson Blu Umhlanga)
“I would like to take this opportunity to thank Showcook and the Inter-Hotel Challenge ~ SA 2025 for taking me through an eye-opening learning experience of the beautiful, breathtaking world of wine,” says Nkulukelo Phakathi (Radisson Blu Umhlanga).
“Personally, it was the first time I had ever been to Cape Town, and being able to feel, walk through, and explore the different wineries, while having various winemakers teach us how they make their products, made me fall in love with wine and also understand what’s inside the bottle. The journey was more than just a competition it was also a great opportunity to network with colleagues from different institutions. So, next time I open a nice bottle of wine, I will be equipped with great knowledge of how and why that specific bottle tastes the way it does, which will enhance the guest experience.
Thank you to everyone involved in selecting me and giving me the privilege to experience this past week.”
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