SvWTIP: Een buitengewone vrouwelijke wijnmaakster, Ntsiki Biyela

Door: Marja van Beek
Vorig jaar gingen we naar Zuid-Afrika. Zo makkelijk als ik het opschrijf, zo uitgebreid waren onze voorbereidingen voor onze ‘masterlijke’ trip! Die in een woord bovendimensionaal geweldig zou worden.

Maar…..

We werden daar ook met onze neus op de feiten gedrukt! Met schaamrood op de kaken reden we langs de sloppenwijken van Kaapstad en later van Johannesburg. Nee, we hebben geen tour door Soweto gemaakt! Wie zijn wij  om te gaan kijken naar de armoede van een ander! Echter, als je wegrijdt bij Johannesburg, richting Krugerpark, dan kom je bij het verlaten van het vliegveld vanzelf langs de afgebrokkelde, verrotte, vergane hutjes van de mensen die daar moeten wonen.
Nu we dit gezien hebben, hebben des te meer respect voor vrouwen zoals Ntsiki Biyela die omhoogklom, dank zij een scholarship en nu een wijnmaakster van naam is.IMG_4145

“STELLENBOSCH, South Africa — When Ntsiki Biyela won a winemaking scholarship in 1998, she was certainly a curious choice. She had grown up in the undulating hills of Zululand, living in a small village of huts and shacks. People tended their patches of pumpkins and corn. The only alcohol they drank was homemade beer, a malt-fed brew that bubbled in old pots.

Indeed, Ms. Biyela had never even tasted wine, nor had anyone she knew. Her choice of study was a fluke. Though she had been a good student, none of her grant applications for college were approved until an airline, hoping to promote diversity, offered to pay her way to study viticulture and oenology: grapes and wine. What was wine? the young woman wondered, guessing it was another name for cider.

[youtube http://www.youtube.com/watch?v=1FgVnYq4Cjw];

MS. BIYELA is a short, energetic woman with freckled cheeks. Braided strands of hair swing from her head. She discusses her craft without pretention. “Very nice” is her favorite superlative. She hopes more of her black compatriots will warm up to wine and says, “It won’t happen until people think of it as part of their food and not something that needs to be smelled and talked about.”

The vocabulary of the wine world sometimes amuses her. At one tasting, she listened to the connoisseurs as they detected the intricate flavors.

“One is saying, ‘I am picking up hints of cassis,’ and another is saying, ‘I can smell truffles,’ ” she recalled. “I probably shouldn’t have done this, but I said what I was smelling was cow dung.”

She did not use those words to be mean, she said. In one of her two worlds, cow dung is used to make floors and walls. “It’s a smell I grew up with. I didn’t grow up with truffles.” Bron: Robin Hammond for The New York Times

Dit interview uit 2011,
pijl

intens de moeite waard, kun je hier lezen!