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The annual Amphora Wine Day held at Herdade do Rocim winery in Portugal’s Alentejo wine region this year saw Kleine Zalze Wines of Stellenbosch join some 60 producers of amphora wines from Portugal, France, Georgia and California in showcasing their wines made in traditional clay amphorae, Kleine Zalze being the only winery flying the flag for South Africa at this highlight on the Portuguese wine calendar.
In the nuanced world of winemaking, few debates stir as much passion as the one between spontaneous fermentation and inoculated fermentation. At first glance, it may seem like a purely technical discussion, but dig deeper, and you'll find parallels to a romantic quandary—choosing between the thrill of spontaneity and the security of dependability. As the industry continues to evolve, so too does our understanding of these vital yeasts, leaving winemakers—and wine lovers—torn between these two approaches.
Herold Wines, close to George, is a gem tucked away in a beautiful valley on the north facing slopes of Cradock Peak, which forms the highest crest of the Outeniqua Mountain range, at 1578 meters.
Durbanville welcomes a new culinary gem: Groot Phesantekraal’s beautifully reimagined restaurant, led by chef Germaine Esau.
South Africa's wine industry has long been synonymous with value. For years, consumers across the globe have delighted in the country’s ability to deliver wines that outperform their price tags. Yet this very success may be leading South Africa down a dangerous path. While offering great value has undoubtedly attracted buyers, it’s increasingly clear that selling top-tier wine at bargain-basement prices might be holding the industry back from its true potential.
Tasting wine as impartially as possible to evaluate its merits is separate from exercising personal preference and drinking wine for sheer enjoyment. For some consumers, the desire to graduate from casual drinker to aficionado is how ‘swirling, sniffing, spitting types’ are made.
In a world where wine is an experience that brings together craftsmanship and a celebration of the senses, the 2024 Cape Winemakers Guild (CWG) Auction Showcase events, held in Cape Town and Johannesburg, aimed to break down the barriers to wine appreciation, transforming the experience into one of accessibility and engagement.
The question I am most asked by muggles (aka non-wine industry people) – is how I came to write about wine? To them it seems an arcane, mysterious way to make a living. Wine, I tell them, generally over the rim of a Gabriel glass, is everything.
In the world of fine wine, the merging of expertise, passion, and terroir can yield remarkable results. Oddo Vins et Domaines, a renowned French family wine company with investments in France and Italy, has embarked on a journey that exemplifies this synergy through their investment in Le Chant Wines in South Africa.
Sensory science was defined by the Institute for Food Technologists (IFT) as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing.
It’s that time of year again! Our #MyTrosIsMyTrots competition gives you the opportunity to show off your vineyards and grapes during the 2024 harvest.
Grub and Vine has started a dinner series in which guests are treated to delicious food and wine from different wine farms. They also get a chance to mingle with the makers behind the wine. The winemakers discuss the stories and ins and outs of each bottle, as well as what makes it special.