Menings oor wyn en wynverwante aangeleenthede/Views on wine and wine related maters.

Cinsaut en ruby cabernet smag om verken te word!

Die rooies wat van vooraf "ontdek" en "verken" is.

Vier jaar gelede in Italië het ek agter gekom dat daar baie meer wyne is as die paar Italiaanse knape wat ons hier aan die suidpunt van Afrika ken. Sommer BAIE meer. Verlede jaar in Portugal en vroeër vanjaar in Spanje is ek weer eens uit die veld geslaan oor hoeveel verskillede kultivars daar is waarvan ek niks weet nie. En ek was tegelykertyd teneergedruk en verheug! Teneergedruk omdat daar nog so baie wyne is wat ontdek en verken moet word en verheug … omdat daar nog so baie wyne is wat ontdek en verken moet word!

‘South Africa is the most dynamic wine-producing country in the world’

Tim Atkin MW.

In his fourth annual guide, the award-winning British wine-writer and Master of Wine, Tim Atkin, says the 2015 South African vintage is “the best I’ve tasted in 26 years of writing about the country’s wines” and should be a springboard to global recognition.

South Africa’s ongoing Wine Revolution

The moon rises over the Swartland's vineyards.

When South Africa emerged from nearly half a century of apartheid in the early 1990s, its wine producers stepped up to the international plate with two strikes against them, writes Stephen Tanzer. Twenty-plus years later, they have dug themselves out of their early hole and prospered.

Does temperature really matter?

At the right temperature, all wines show off their best.

You have everything lined up.  Flowers set on the table, the guests have boozy drinks in their hands  and you are ready to move this whole party to the next level. Ladies and gentlemen, begin the wine-ing and dining!

Take your passion for wine one step further, or even further!

Go on, you know you want to do it!

Once the purview of wine professionals, restaurant staff and the geekiest of vinous geeks, in the last decade wine certifications have opened up to almost all levels of interest and knowledge, writes Joe Roberts. The big three in the U.S. are the Court of Master Sommeliers (focusing on wine knowledge and service), the Wine and Spirits Education Trust (or WSET, focused on the world of wine production and business), and the Society of Wine Educators (or SWE, concentrating on general wine knowledge and the ability to educate others in those topics). Most offer classes in major U.S. metro areas that are specifically geared to passing the certification exams.

Must-drink grapes from Greece

Grapes from Greece to enjoy ... in a bottle!

Considering the inroads Greeks have made for us moderns in architectural design, mathematics, theater and more, wine is no exception, writes Claudia Angelillo. Greece is an indisputable forbear of grape growing and winemaking. Every sip of Greek wine represents expertise and intuition spanning centuries.

Pinotage that will change your mind

Pinotage, a true blue South African, and one we all can be very proud of.

Not a fan of Pinotage? Time Atkin MW explains why you should give it another chance, and picks five wines to change your mind.

Boschendal winemaker talks bubbles!

The bubbly Lizelle Gerber and one of her bubblies!

Never one to limit winemaking to the cellar, Lizelle Gerber – winemaker at Boschendal and one of South Africa’s brightest wine stars – believes in getting her hands dirty in the vineyards so that she is able to truly appreciates the fruit of the vines. Gerber’s passion for Méthode Cap Classique (MCC) has seen her refine and evolve the estate’s bubbly into a highly sought after product.

But let her explain the intricacies of producing a bottle of MCC “magic”.

How chenin blanc charms the wine experts

Chenin blanc

If there was a boxing match of sorts for sommeliers, it wouldn’t be hard to get them to trade punches over which white grape is the most elegant, age-worthy, and terroir-expressive: riesling or chenin blanc, writes Rachel Signer.

Old Vine Chilean carignan: an emerging wine region with a lot to offer

All you need to know about carignan.

Chile’s Old Vine Carignan is coming! writes Gregory Dal Piaz. These are bush-trained, dry-farmed vines in a nation of lush vineyards. They are threads of legacy that tie the current wine industry to its roots. These vines are the same vines that subsistence farmers used for decades to make wine for local consumption, though today things have changed.

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