Tawanda Marwizi
Wine culture is key in making people mix and mingle.
Not only does wine make food taste nicer, it makes an occasion merrier, gets people to relax and overall have a better time.
Of both food and wine, Greek philosopher Plato said; “…the gods made what is called the lower belly, to be a receptacle for the superfluous meat and drink and formed the convolution of the bowels, so that the food might be prevented from passing quickly through and compelling the body to require more food, thus producing insatiable gluttony and making the whole race an enemy to philosophy and culture, and rebellious against the divinest element within us.” He also said
“Nothing more excellent or valuable than wine was every granted by the gods to man.”
In more modern times, Michael Broadbent said: “drinking good wine with good food in good company is one of life’s most civilized pleasures.”
No doubt, the pursuit of unique and memorable eating and drinking experiences has been with the world since time immemorial. At present, the whole culinary experiences are premised on seven pillars; the wine, the people, food and wine trails, produce, restaurants, experiences and events.
Sadly, the adoption of food and wine as an essential part of culture in Zimbabwe, has been slow.
Cape Town based sommelier Joseph Dhafana plans to change this and activate food and wine culture among the general populace, through his Mosi Wine, a brand that is slowly getting recognition worldwide.
“I am eager to activate and grow the food and wine culture in Zimbabwe as we move to supply Mosi wines across the globe,” he said.
With his wine listed in England at Harrow at Little Bedwyn restaurant owned by Roger Jones who is a Star Michelin chef and at Solo Vino in Holland, Dhafana believes it is high time he brings the brand to Zimbabwe.
“We need to activate the food and wine culture wine that brings people together. Through it, some find new love while others will strengthen their relationships.”
The name of his wine Mosi is derived from Mosi-oa-Tunya waterfalls – meaning the smoke that thunders.
His sad life story inspired him to come up with the idea of making wine.
Born in Chirumanzu, Dhafana moved to South Africa in 2009 as a refugee.
“I relocated to South Africa in 2009. I stayed at Musina refugee camp for two weeks looking for documents that would ease my travel. In Johannesburg I stayed at the Central Methodist Church, he said.
He then moved to Cape Town where he worked as a gardener but was later promoted to washing dishes.
But it was the move to bar tending that nurtured his love for wines.
Dhafana narrates how he first tasted a glass of wine on his birthday.
“As a bar tender I was encouraged by my colleagues to taste a glass of wine. Previously I had seen people smiling while sharing wine and my first sip became the foretaste of a new life,” he said.
In 2015, Dhafana was part of Team SA, which won the 2015 South African Wine Tasting Champion. This achievement transformed the Zimbabwean into a wine ambassador of Africa’s most industrialised economy.
