Majeka house in Stellenbosch raises the bar with the appointment of sommelier, Josephine Gutentoft

South Africa, Stellenbosch, August 2012

MAJEKA HOUSE has recently appointed an accomplished and experienced sommelier, Josephine Gutentoft, to oversee the front-of-house and wine service in its flagship restaurant, Makaron. Known for its award-winning interiors and chef Tanja Kruger’s sophisticated smart-dining menu, Makaron is set for even greater success with the arrival of the vivacious, service-orientated Josephine who heads up the food and beverage team for the five-star small luxury hotel in Stellenbosch. She is looking forward to collaborating closely with chef Tanja, creating opportunities for memorable food and wine pairings complemented by highly personalized service.

Josephine hails from Sweden, where she completed a degree in culinary arts before embarking on a career as a sommelier. In the past 10 years her passion for wine has taken her from Sweden to France, Australia and South Africa, gaining experience along the way in top-end restaurants, hotels and wineries. Most recently, she worked at Grande Roche in Paarl.

At Majeka House, she is responsible for the day-to-day running not only of Makaron but also M Bar, Majeka House’s inviting cocktail bar with a snappy tapas menu accompanied by a varied drinks menu, including hand-picked local wines by the glass.

Josephine is already putting her stamp on Majeka’s wine list, increasing and refining the current offering while working closely with wines of Stellenbosch origin. ‘The wine list at Makaron has 150 wines of which 90 percent are South African. Of these wines, 75 percent are from Stellenbosch. Most of our guests really think that local is lekker, which is why we focus on Stellenbosch,’ explains Josephine. ‘Most visitors to South Africa love our wine, and if they happen to be particularly choosy and haven't yet discovered the quality and creativity of local wines, then it’s my job to select and serve an outstanding wine that they won’t forget – there is so much choice, it’s not difficult to make a good impression!’ When in doubt, Chenin Blanc is the most versatile food wine, adds Josephine. ‘Our local Chenin has fruit, body and complexity with high acidity that is not too sharp; it complements a wide variety of different foods.’

Ten years ago, a sommelier was practically unheard of in local restaurants unless one was dining in a five-star hotel. Says Josephine: ‘South Africa is simply following the rest of the world. In Europe it’s considered strange if a decent restaurant doesn’t have a sommelier. As the local food and wine culture continues to improve, and as the wines become better and more expensive, having an experienced sommelier on the restaurant floor is almost essential. I love the interaction with guests and believe that being on the floor with my staff is my most important duty.’

Training and educating her front-of-house team is a priority in the busy run up to the approaching summer season. Explains Josephine: ‘Varietal tastings play an important part to assist my staff in understanding the difference in character between, say, Chardonnay, Sauvignon Blanc and Chenin Blanc. They also need to know which foods pair successfully with a particular varietal or wine style, and here we are going to be working closely with the kitchen’. Educational trips to farms for tastings and to give staff an understanding of how wine is made is an important part of the learning curve. ‘A lot of people work hard to produce a bottle of wine and that is something that we, who serve the wine, must always respect and acknowledge.’

Commenting on the growing status of quality South African wines, Josephine says: ‘I think a great wine is made in the vineyard, but the viticulturist and winemaker play a big role in the quality of the wine when it comes to the decisions that they make. I believe in lower alcohol, less oak-aged wines and wines with a true sense of terroir.’

For table and room reservations or for further information call Majeka House and Makaron Restaurant on (27) (21) 880 1549; e-mail reservations@majekahouse.co.za; or visit www.majekahouse.co.za

For press assistance contact Ian Manley of Manley Communications on 0861 MANLEY (626 539), email to premierbrands@publicity.co.za or visit the Press Room of Manley Communications at www.manleycommunications.co.za