Ernst Gouws & Co
Fine Art in Stellenbosch

Ernst Gouws & Co produces premium quality, distinctive wines in an environmentally sensitive and ethically responsible manner.
As a family business our secret to success lies in 'The Power of &'.
For four generations the Gouws family has been intrinsically linked to the fine art of winemaking and the family name Ernst Gouws & Co on a bottle of wine remains mindful of this tradition.

It is here that we have been perfecting our art over four consecutive generations and our wines bear our family name as testament to our commitment. The circular labels symbolize our infinite passion for wine, family and tradition, and the intricate ties that have forged them. La Perla’s extensive wine list includes some of our most popular wines, including our Ernst Gouws & Co Sauvignon Blanc, the ideal aperitif to sip on whilst watching the sun set over the Atlantic, and our Nineteenfiftytwo white blend that perfectly complements their famous seafood platters. Entering the Hemelhuijs, she was immediately swept away by the beauty of the hand-made homeware that decorates the walls, the sense of awe that resonates through the plates that passed her, and the service that carried it. Having an eye not only for design, but also for business, she immediately introduced our copper-foiled labels to the ever-smiling Elizna and the rest of it is history; they’ve been both customers and friends of ours ever since. This might seem unusual, but that’s only if you are opposed to having wine for breakfast. We love going here, because it always feels like it’s been too long and H is always on hand to show you the most aged cuts, his sixteen-hour brisket or just to grab a drink with. We wanted two things from SWF this year; people to spend as much time with us as possible and to leave with something once they had done so. Roll one part of the dough thinner than ¼ centimetres, as per above photo. Place the chapati you have just rolled on a heated pan. The base is a heated pot standing on a burner in the middle of the table with, simmering with a broth of choice. Different sauces, ranging from spicy hot to really hot, will add flavour to the cooked food. Gwenda once shared a mushroom hot pot where the broth was made from cooking a turtle which was served right at the end of the meal. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. (How much broth you need will depend on the size of the fondue pot). To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. The green papaya is available from the New Asian Spice Supermarket in Seapoint, Cape Town. Cook on a high heat for 1 minute, or until the palm sugar is completely dissolved. One of my favourite places to visit in Europe is Belgium. Stefaan grew up in a family that appreciates good wine and from childhood Stefaan had the opportunity to sample the best French wines and cheeses. It was also at around this time that Stefaan fell in love with South African wines and ever since then he has been dealing with our wines in a more business-like fashion. It is around this time of the year one thinks about relationships and the joys of life. As the family grew and friends became regulars in the Gouws home, we needed more wooden plates which were only be available in Germany around that time.