The awards, which have always been regarded as hugely significant by both the restaurant and wine industry, encourage food and wine-serving establishments to improve the standards of the wine selection they offer to their patrons.
“These awards grow bigger and better every year, and we really encourage every licensed restaurant in SA to enter. We know that there are restaurants from fine diners to the steak house on the corner around SA, not only in Western Cape which traditionally has dominated these awards. Diners Club wants to give top restaurants the recognition they deserve,” says awards convenor and former award-winning restaurateur, Michael Olivier
“These awards benefit both the restaurants with more patrons on seats and their patrons with a list of wine that gives them the choice they expect from the type of establishment they are frequenting.”
Last year saw many restaurants entering these awards nationally, and award organisers are confident the numbers will be even higher this year. Through their submission, entrants will be considered for a Gold Award, Platinum Award, with superior entrants earning an “Award of Excellence”.
Last year saw 21 restaurants coming out tops in the Western Cape, and being awarded “Awards of Excellence”. Gauteng had six such Awards, KwaZulu Natal and Mpumalanga had two each and the Eastern Cape had one. Platinum and Gold Awards were presented to a host of other restaurants.
Those restaurants competing for the “Award of Excellence” will have to be establishments which adhere to certain stringent practices which include having a trained wine steward on duty during lunch and dinner, having an air-conditioned wine cellar on site and stocking a selection of French champagne and cognac, white and red foreign wines and Portuguese Port.
Some of the general judging criteria includes the prices of wines on offer - from entry to top level wines; whether the wines on offer are in harmony with the style of food served; that a good balance and range of grape varietals between white, red, rosé, blends and dessert wines are present; that wines from a variety of districts are represented and details concerning the establishment’s corkage policies as stated on their wine list.
The design and layout of the actual wine list is also an important criterion and judges will be looking at the legibility of the wine list in low restaurant lighting, whether it is comfortable to handle, easy to page through and whether it is clean and hygienic.
“Search a little way beyond the normal, create a list which complements the food style of your restaurant. Spread your choice of varietals and wine of origin areas. Make sure that you have the wonderful wines of some of the respected large producers like Nederburg, Fleur du Cap and JC le Roux, but look out for the boutique producers, the Garagistes (home wine cellars) and organic wines,” advises Olivier.
Judging will take place in August 2007 and the winners will be announced at awards ceremonies to be held in Johannesburg, Durban and Cape Town in September.
Entry forms are available online on the Diners Club website at www.dinersclub.co.za and entries can be sent to Diners Club Winelist of the Year Awards, PO Box 788 Constantia 7848. Further information is obtainable by emailing or by calling Michael Olivier on +27 (0)82 532 8320.
