1. Tell us a bit about yourself.
I was born in Langa and raised by my late grandparents. My educational journey took me through three different provinces before work obligations led me to relocate to Pretoria in January 2000. However, my heart always belonged to Cape Town, and I returned in 2011. Driven by my passion for wine, I decided to enter the wine industry to make a positive impact.
I aimed to inspire individuals without formal wine education or training to join this traditionally exclusive field. To equip myself with the necessary knowledge and skills, I enrolled at The Cape Wine Academy. This marked the beginning of my enchanting journey into the world of wine.
2. What work do you do?
I am the founder of The Wine Shaq in Langa, a home space that transforms into a wine-tasting restaurant for booked events, where I partner with 15+ wine labels. I strive to create a welcoming atmosphere where customers feel comfortable sharing their thoughts. The Wine Shaq offers diverse South African cuisine, including Shisanyama platters, Isixhosa traditional dishes, and vegan options.
The focus is on comfort food, as we believe it brings people together, just like our grandparents’ village gatherings. The wine tastings feature a brand-by-brand introduction and feature the owner or winemaker’s story, followed by open discussion. We then pair food with wine or ginger beer, explaining the dishes’ African origins. The experience typically lasts around 3 hours, depending on the number of wines served.
3. How long have you been in the industry?
13 years
4. Has your work always been your passion? Tell us why.
While my background is rooted in customer service, where my passion lies in making individuals feel valued and appreciated, my journey has taken an unexpected turn towards the world of wine. I have discovered a newfound passion for showcasing wines crafted by people of color, merging my love for customer service with the rich diversity of the wine industry. This intersection has become my current focus and passion, allowing me to celebrate both human connection and cultural representation through the art of winemaking.
5. Being a woman in the industry – what does it take?
Being a woman in the industry requires a combination of qualities such as courage, resilience, confidence, passion, patience, and a clear understanding of your initial motivation for entering the field. It is essential to maintain focus on your goals and never lose sight of the reasons that drove you to pursue a career in this industry.
6. What has been the most difficult challenge of your career?
The most challenging aspect of my career has been persuading both the industry and consumers to recognize the value and importance of supporting these brands.
7. What advice do you have for other women in your industry?
For other women in my industry, I would advise associating yourself with individuals who believe in you and offer unwavering support, especially during challenging times. It is important to approach interactions with gentleness, humility, and accessibility towards your colleagues, as success is never guaranteed. Building a strong network around you is crucial, and most importantly, remember to savor every moment of your journey.
8. Plans for the future?
In the future, I plan to shine a spotlight on the persistent challenges faced by winemakers of color, who are often marginalized within an industry that has shown resistance to inclusivity and change despite its long history. I envision establishing a Wine Academy that is accessible to individuals in underserved communities, providing opportunities for those who may not have the means to access traditional winemaking regions.
9. Why is Food Indaba important and what do you hope to bring to the table?
The Food Indaba holds significance as a platform for fostering an understanding of indigenous wines and their creators. I aim to provide a space for dialogue, where questions can be raised regarding the lack of societal support for these beverages. Additionally, I seek to highlight the connection between traditional fermented drinks and modern winemaking practices, emphasizing the sustainability of both beverages in the face of economic shifts.
