The Bedford Food and Wine Festival took place for the third time this year, held on the first weekend of September—a perfect choice. The warmer weather made it far more pleasant for wine tasting than the chilly days of last year’s mid-winter event.

Small towns in the Eastern Cape, like Bedford, don’t host many events throughout the year. Locals often describe the social scene as quiet, but when events like this do come around, it’s surprising how many residents don’t attend. Thankfully, visitors from out of town make up for it, giving the local economy a much-needed boost by drawing travellers to the area, who might not otherwise have reason to visit.

Having represented Featherstone Brewery at many events over the years, I can confidently say that the Bedford Food and Wine Festival is one of the most enjoyable, fun, and educational experiences. Vintners from select estates in the Western Cape—many of whom travel over nine hours to attend—bring wines that are often hard to find locally, as much of their production is exported. This year, a new addition to the program elevated the event even further: The Duke Hotel curated a food and wine pairing menu in collaboration with the winemakers, offering bite-sized dishes matched perfectly with selected wines. This multi-sensory experience turned an already special event into something unforgettable.

As a beer brewer, my focus is naturally on beer, but after interacting with winemakers, it becomes clear that the art of crafting fine alcoholic beverages—whether beer or wine—has many similarities. Both are judged on key sensory components such as aroma, appearance, flavor, mouthfeel, and finish, and these criteria shape how judges, and ultimately consumers, appreciate them.

Aroma

• Beer: The malt, hops, and yeast are key contributors. Depending on the style, judges detect aromas ranging from fruity esters to spicy phenols.
• Wine: Fruit character, oak influence, and aging qualities define the nose. Judges look for a balance between primary fruit aromas and secondary aromas from fermentation or aging.

Appearance

• Beer: Clarity, colour, and head retention are critical. A hazy ale or a crystal-clear lager must visually align with the style’s expectations.
• Wine: Colour intensity and clarity are just as important. Reds range from ruby to garnet, while whites vary from pale straw to gold. The “legs” on the glass may signal alcohol content and body.

Flavour

• Beer: Judges assess the balance between malt sweetness, hop bitterness, and any additional flavours, such as spices or fruit. Fermentation also brings unique esters or phenols to the table.
• Wine: Wine flavour hinges on fruitiness, acidity, tannins, and alcohol balance. Harmony between sweetness and acidity or tannic structure is the goal.

Mouthfeel

• Beer: This covers the body, carbonation, and texture. Beers can range from smooth and creamy to crisp and effervescent.
• Wine: Mouthfeel in wine is influenced by tannins, acidity, and alcohol. Red wines may feel velvety or drying, while whites are often light and crisp.

Finish

• Beer: Judges note how long the flavours linger. Some styles should have a clean finish, while others leave a lasting bitterness or sweetness.
• Wine: A long, pleasant finish is highly prized, especially in fine wines, indicating balance and complexity.

Arguably, the hardest part of evaluating beer or wine is describing the sensory experience in a way that fellow tasters, judges, or even casual drinkers can relate to. For example, consider this description of a wine’s flavour:

“The first sip reveals a lively, crisp acidity that balances the wine’s medium body. Citrus flavours—lemon and lime—dominate the attack, while green apple and a touch of ripe melon develop on the mid-palate. The oak influence is subtle, offering a creamy texture with a faint touch of butter and toasted vanilla. The fruit remains the star, supported by just enough oak to enhance without overwhelming.”

While we may not all be connoisseurs, taking a moment to appreciate the craftsmanship behind a fine beer or wine can deepen our enjoyment. Sometimes, we might just gulp something delicious, but at other times, it’s worth savouring the finer details.

A huge thank you to the Duke of Bedford for graciously hosting such a prestigious event, to the winemakers who travelled such a long distance to share their craft, and to the organizers for inviting Featherstone Brewery and pulling everything together so smoothly. We look forward to seeing everyone again in 2025!