FoodService India caught up with Andrea Freeborough, Cellar Master of Nederburg, South Africa’s leading winery during her recent visit to India and spoke to her about the complex process of wine making and how she brings her expertise on various facets of wine making – production processes, quality control, and much more.
Nederburg is one of South Africa’s most awarded wineries with a prizewinning pedigree that stems from a culture of innovation and disciplined attention to detail. Freeborough’s wine making expertise has helped the winemaker win several internationally recognized awards and prestigious accolades. Nederburg was recently judged the most successful wine producer on the SA Trophy Wine Show and the winery was also the inaugural winner of the International Wine Tourism Award for Cape Town, which was presented by the Great Wine Capitals Global Network. Nederburg wines are known for their refreshing and richly fruited bold flavors and structure. Their hallmark combination of contemporary, vibrant flavour and classical structure blends the best of both worlds - the New and the Old. Edited excerpts of the interview with Freeborough:
How did you come into this profession and when did you develop the love of wine?
I was paging through a magazine at the age of 14 when I saw a picture of a vineyard. Having grown up in the Eastern Cape, a province in South Africa, I had never seen a vineyard before. The fact that it looked so beautiful was what made me decide to go into the wine industry. The following year, my parents brought me down to Cape Town on a holiday. We spent a few days at a wine farm in Stellenbosch and visited Stellenbocsh University to find out about the winemaking course they offered. Upon leaving school, I moved to Stellenbosch where I studied for six years and have been involved with the wine industry ever since.
How did you train to become a cellar master?
Diese Geschichte stammt aus der November-December 2017-Ausgabe von foodService India.
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