Everything to do with South African fine wine. Wine magazine was published from October 1993 until September 2011 and now lives on in digital form as winemag.co.za
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Last night a meeting of our social tasting group, the theme of the evening sweet wines. We tasted blind and here’s how I scored the...
Last night a menu featuring ingredients like foie gras, calf’s liver and veal prepared by chef Jacques Erasmus of the recently opened Hemelhuijs restaurant in...
Some five years ago, I interviewed Günter Brözel, former cellarmaster and managing director of Paarl winery Nederburg and the man responsible for developing Edelkeur ,...
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