The main
articles from this issue are included here (though not the reviews of new
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Highly recommended There is great competition to get wines listed by restaurants. But the
selection process is often tweaked by practices which may be more than
dubious.Ingrid Motteux has been investigating
Wine, time ... and
profit?
Winelovers invest in wine’s future for the sake of the
wine. But there are those who also seek to make money out of it. Tim James
is doubtful about the financial wisdom of investing in Cape wines as yet.
Up
my noseTen of the worst: Jörg Pfützner, sommelier at Aubergine in Cape Town,
considers some frequently encountered bits of myth and misinformation in
restaurant wine service
