Cape
sweetness in Italy
Fiona Phillips looks back at a remarkable tasting of Vin de Constance
Being very kind to coolers Why have the authorities allowed producers of wine-based
‘coolers’ (especially some of them) to get away with defiance of the law?It all seems pretty scandalous to Tim James
In vino veritas? In this age of highly processed food and drink, wine lovers
like to think of the noblest of beverages as also among the most natural. The
possibility of ‘improving’ wines with the aid of additives and high-tech
equipment, is increasingly there, however. Ingrid Motteux considers some of the
possibilities, and wonders about their ultimate contribution to our pleasure.
In the pink In South Africa rosé and blanc de noir are not generally
taken seriously – volumes and prices are low, and most wine-drinkers would
rather be seen downing brandy and cola.... Are the prejudices valid? Cathy van
Zyl investigates the various methods of producing a pink wine and reports on a
sampling of some of the Cape’s better examples.
Cape shiraz: the
material of champs? We bring together all the champions from the 2000 vintage to
judge which is best – and whether they are all they as good as they’re claimed
to be
The sommelier’s taleArnold Vorster, sommelier at the Cape Grace’s One.Waterfront
restaurant speaks of the pleasures and frustrations involved in serving wine
A beginner's quest for definitive Kaapse Kabinett
Armed with little except passion, useful contacts, and some slightly misplaced
confidence, wine-writer Jean-Pierre Rossouw set out to make some wine. All so
nearly went well....
