Wine producers, winemakers, wines, etc./Wynprodusente, wynmakers, wyne, ens.

Grüner Veltliner around the globe

Diemersdal has introduced this Austrian variety to SA.

Grüner Veltliner, arguably the original hipster wine, has grown up and become a standard in the classical pantheon of top white wines, writes Gregory Dal Piaz. Along the way it was revealed that in Austria, Grüner is often a simple table wine, served in crown-capped liter bottles and not the subject of fawning terms of endearment. Yes, Grüner Veltliner is capable of remarkable things, but it’s also a table top stalwart, and frankly therein lies its beauty. It has a flexibility few grapes can match.

Canto Wines wil ekstra vonkel na Durbanville-wynvallei bring

Die begin van vonkelende dae en sprankelende tye?

Wat het die Italiaanse woorde “canto” en “passione” in gemeen? Wel, eintlik niks nie, maar op Canto Wines aan die begin van die Durbanville-wynvallei kan daar tog ’n verband tussen die twee gevind word.

A Red Wine Secret: Extended Maceration

Maceration in action.

Winemakers are full of secrets. They collect little tricks of the trade that help them concoct exceptional wines the same way chefs safeguard secret ingredients and clever techniques, but sooner or later word gets out and everyone catches on.

The Vineyard’s Most Wanted

One of the vineyard's "most wanted".

There are a number of different pests and diseases that affect vineyards worldwide and each presents a different challenge depending on the climate and growing practices of that region, writes Nova McCune Cadamatre. These viticultural “criminals” that affect grapevines come in several different forms, including insects, bacteria, viruses and fungi. To be considered a “most wanted” suspect, they must have the potential to inflict severe economic impact on the industry in that particular region. The list below is by no means an exhaustive list, however, it does cover the top suspects.

Six common wine flaws and how to smell them


Kerosene. Blood. Sweet garbage. You may have run into wine tasting notes that describe peculiar flavors such as these—perhaps you’ve tasted (even enjoyed) them yourself, writes Bryce Wiatrak.


Exploring a small portion of the maze of winemaking decisions: To press or not to press

Pressing is an absolute in winemaking.

To press or not to press? That is NOT the question, writes Nova McCune Cadamatre. Rarely does anything in winemaking have an absolute. However, pressing is one of the few. Grapes must be pressed at some point in the process to release the juice or wine. However, even though grapes must eventually be pressed, it is the when, how and how much that are open to interpretation. What seems deceptively simple on the surface, when explored, reveals a maze of different combinations and outcomes.

The science of wine aromas: Where wine flavours come from

The wine aroma wheel.

Why does wine taste the way it does? If you love wine, you’ve no doubt read countless wine tasting descriptions like this one:

The Secret to Tasting Like an Expert: “Impact Compounds”

Let the journey into wine continue.

There are well over a hundred individual aroma compounds in wine that interact with each other to create thousands of potential smells.

Daar’s altyd tyd en plek vir iets soets!

"'n Huis sonder iets soets is 'n bitter teleurstelling."

“Daar is net twee soorte mense in die wêreld, dié wat van dessertwyn hou en dié wat nie goed opgevoed is nie.”

Begin jou eie wynversameling

Begin klein!

Wyn is nie ’n bestemming nie, dis ’n reis, ’n wonderlike reis van ontdekking. Dit beteken dat jy elke moontlike wyn en wynstyl moet proe voordat jy besluit wat jy wil koop en versamel. En onthou, net versnitwyne kan elke jaar min of meer dieselfde gemaak word omdat die wynmaker met die verskillende komponente kan “speel” om dieselfde resultaat te kry. Kultivarwyne sal uiteraard van jaar tot jaar verskil aangesien klimaat byvoorbeeld nie elke jaar dieselfde is nie.

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