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Results for “Tasting Change”
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241 results — page 1 of 21
The Colour of Wine: tasting change
The Colour of Wine isn’t just another book about picturesque Cape vineyards. Instead, it tells the remarkable story of South Africa’s transition from apartheid
By Anton Pretorius · 2 min read
Sensory evaluation of wine (Part 1)
Today, there is little doubt in the wine industry that personnel, who have been trained to manage sensory evaluation of wine at their respective cellars, add gr
By Jeanne Brand and Hélène Nieuwoudt · 13 min read
Sensory evaluation of wine (Part 3)
Projective mapping and Napping
By Jeanne Brand and Hélène Nieuwoudt · 10 min read
Sensory evaluation of wine (Part 4)
Check-all-that-apply (CATA) – profiling of wine with multiple choice questions
By Jeanne Brand and Hélène Nieuwoudt · 11 min read
Advancing authenticity
What would’ve happened if Chenin Blanc was still called Steen? Or if Méthode Cap Classique was labelled Vonkel or even Uvubelo (ferment in Xhosa)? Being authent
By Edo Heyns · 3 min read
Smart fruit
The diversity of South African Chenin Blanc was a colourful affair at this month’s Which Wine tasting, with purity of fruit and smart winemaking as the golden t
By Elona Hesseling · 2 min read
Shaking off the shackles
South Africa’s bigger wine companies have access to the best vineyards and should therefore be making the best wines in the country. Jeanri-Tine van Zyl and fellow wine writers argued the point with a tasting of two local trump cards.
By Sandile · 6 min read
The millennial effect on wine marketing
The generation born in the information age challenges marketers with its new way of thinking. How should it influence a new way of marketing wine?
By Elona Hesseling · 5 min read
The Sauvignon success story
Sauvignon 2016, The International Sauvignon Blanc Celebration, was held in February.
By Edo Heyns · 8 min read
The starry state of South African wine
Platter’s SA Wine Guide is a good yardstick for assessing the quality of South African wines. Associate editor Cathy van Zyl MW explains why the increase in five-star wines means the bar has been raised.
By Edo Heyns · 5 min read
Where to from here
In February this year I came to the unnerving realisation it was exactly 20 years since this young upstart rocked up to work in a winery for the first time. Unb
By Sandile · 3 min read
Cheap and cheerful or a hot commodity?
British Master of Wine Tim Atkin
By Wanda Augustyn · 5 min read
