It’s Wine and Dine season at Signal Restaurant and this month the spotlight falls on Thelema Mountain Vineyards winemaker, Rudi Schultz.
Have you always wanted to be a winemaker and did you start out as one?
Yes, it was my first choice as a profession.
If you could do any other job in the world, what would you do?
Professional yachtsman competing in races like the Volvo Ocean Race etc.
What’s the best wine you’ve had to date (other than your own)?
I have enjoyed super wines from all over! But a recent Romani Conti left an indelible impression.
What ‘cheap & cheerful’ wine would you recommend as an everyday drinking wine?
Our own Thelema Mountain Red!
Cork or screw cap?
If the integrity of every cork could be guaranteed, I would use cork on red and white wine but until then I would use screw cap on white wines and not too serious reds and chance a nice cork on my top reds… albeit risky.
What’s the best cure for a hangover?
Drink water between the alcoholic drinks and enough water before going to bed.
Do you enjoy cooking and if so, what’s your specialty?
I do enjoy cooking, freshly caught fish, grilled, baked or braaied.
What would you order as your last meal?
Rump steak and chips drizzled with rosemary infused olive oil.
What food would you love to try but haven’t yet had an opportunity to?
I’m always interested in the origins of nation’s traditional dishes, so tasting old recipes/dishes that have formed the bases of European, Asian and Eastern foods.
Who would you most like to share a bottle of wine with and why?
An industry pioneer from a few decades back to hear the feedback in terms of their opinion on the progression/regression of the craft.
What’s the best thing about winter in the Cape?
Red wine and poitjie.
Now that you know a little more about Rudi, book your table and join the Thelema winemaking team and Signal Restaurant’s Executive Chef, Malika van Reenen on Thursday 30 June as they take you on a culinary journey showcasing the finest wines and freshest ingredients the Cape has to offer.