WINNING WINELIST: THE WINNERS OF THE DINERS CLUB 2006 WINE OF THE YEAR AWARDS

The quality of South African restaurant winelists continues to improve, say the experts who should know. Andrew Starke reports on the Diners Club International wine list awards event.

Hotels and restaurants in the Western Cape were the big winners yet again in the 2006 Diners Club International Winelist of the Year event although the judges noted that standards were far higher across the board than in previous years. This year 156 licensed restaurants entered the challenge, four more than last year.

The awards, which are aimed at encouraging food and wine-serving establishments to consistently improve the standards of winelists, have always been held in high esteem by both the restaurant and wine industry. Many of this year's winners were openly delighted to have had their efforts recognised when they were asked to collect their awards.

A total of 32 restaurants achieved Awards of Excellence, the highest honour on offer, well up on the 21 that managed it in 2005. The Western Cape had 21, Gauteng six, KwaZulu-Natal and Mpumalanga two each and the Eastern Cape one.

Thirty-eight Platinum Awards were given out this year, significantly up on the 13 awarded last year. Gold Awards rose from 56 to 66.

A Gold Award represents a score of between 60% and 84.9% on the judges' score sheets, while a Platinum Award requires a score of 85% or above. The Award of Excellence requires a score of at least 85%, a trained wine steward, an air-conditioned wine cellar, and a range of wines extending to imports that include at least one Champagne (French), a Port (Portuguese), a Cognac (French), plus four foreign table wines (two white and two red).

"I am so pleased that Diners Club supported their restaurant business partners by offering this exciting initiative again this year," said Michael Olivier, convener of the Diners Club winelist judges. "These awards have always been highly regarded by both the restaurant and wine industry, and the many entries received this year is evidence of that."

To qualify for a Diners Club International Winelist of the Year Award, restaurants have to include a minimum of 20 wines on their lists. Entrants are required to have a stock-holding equivalent to at least one month's turnover and must undertake to have everything on the list available for a minimum of four months after the announcement of the competition results in September of each year.

The judges then look for restaurateurs who have gone the extra mile to create winelists that are in harmony with the food on their menus, offer a variety of styles and breadth in terms of origin and give customers a choice of both large and small wineries.

Other scoring criteria take into account price (judges determine value for money from entry level to top wines to ensure that a range of customers are catered for), the presence of boutique cellars, the explanation of the corkage policy for patrons who like to bring their own wine, descriptions of the wines, guidance on suitable wine and food combinations, wine available by the glass, special features such as auction wines and rarities with vintages, plus the overall impression, layout and legibility of the winelist.

"All too often restaurants in South Africa believe that they have to be a five-star hotel to have a good and diverse winelist," said sommelier and 2006 Diners Club International Winelist Awards judge Arnold Vorster. "But in reality all they have to do is to select wines from across the spectrum, not get trapped in one region or with one supplier and ensure good service."

The judges noted that more restaurants now boasted winelists that indicated that the compilers had spent time at boutique cellars across the wine regions of the Western Cape and selected little-known but quality wines. They also acknowledged the increased variety of wines by the glass on offer.

Catherine Bouttell-Coackley, a professional wine trainer and judge, said the perfect winelist need be no larger than A4 size, use a simple legible print and offer a selection of at least four different labels per style/varietal with vintages indicated. This should be augmented by a good choice of wine by the glass from the wines listed (including sparkling wine). The restaurant's corkage policy should be printed on the list.

"Restaurateurs should remember that excellence does not just cover the ambience, cuisine and service, but extends to offering customers a winelist which would encourage them to be adventurous and give them a wide choice of wines which could only enhance their dining experience."

Restaurateur and Fedhasa board member Roy de Gouveia has seen a significant change in wine mentality due to the efforts of the Diners Club Winelist Awards and believes that the public now associate a top quality restaurant with the Diners Club plaque.

"Being a Tourism Grading Council assessor, this would definitely add credibility to an establishment that has gone to the effort to submit and be judged," he said. "I am on the board of Fedhasa Cape and we always encourage members to enter."

Further information can be obtained by sending an email to winelistawards@dinersclub.co.za or by calling Michael Olivier on 082 532 8320.