Dax Villanueva: On the SA Olive Commitment To Compliance Seal

Observant visitors will notice something in common between many wine farms, apart from the elements that constitute wine making. That is the presence of olive trees. Some wine farms have only a few olive trees, for example, Jordan. These olives will normally be pressed into olive oil reserved for use by family and friends. For […]

February 25, 2015
by Dax Villanueva
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David Donde: On proper coffee extraction

An egg is probably the best analogy. Undercook it and you have a gag-inducing, cloying mess on the plate. Overcook it and the dryness will transcend it from joyful, rich, subtle food to mere nutrition. The coffee bean is similar. You can underbrew and you can overbrew but when you hit the sweet spot with […]

February 18, 2015
by David Donde
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David Donde: Coffee roasting and the battle between darkness and light

“May I have that in a dark roast please?” is a bit like asking the hotel kitchen if it would kindly burn your toast until uniformly black. There are two approaches when comes to roasting coffee:  Either roast to extract the flavour inherent in the beans or create distinct flavours from roasting. Which makes for […]

February 4, 2015
by David Donde
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David Donde: A potted history of coffee retail in SA

In the beginning, coffee retail was based on the concept of the Viennese coffee house. And all was good. If you wanted a cream torte and some bitter stuff to keep you awake to make it through to drinking hour. A second wave of coffee consumption to sweep through popular culture came with the Espresso […]

January 21, 2015
by David Donde
with 0 Comments
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Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

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