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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This question is very common and there is a misconception that one should not cook with olive oil but only add it after cooking. Some...
Satisfaction has been achieved. That’s the meaning of the word Vergenoegd, which is also the name of the first wine farm you’ll encounter on the...
The farm Falcon’s Nest, tucked away in the Stellenbosch Mountains just off Blaauwklippen road, is home to the Chaloner brand. This 14ha farm has an...
Olive oil being a product of a fruit, unlike wine, does not mature with age and is at its best straight after pressing. The fresher...
Excitement is growing among local olive oil producers as the third quarter of the year is award season during which the top olive oils will...
No conversation about South African olive oil can take place without the mention of RIO LARGO. This olive oil is South Africa’s top award winner...
Many small olive producers have already finished their olive harvest and the big producers should be a few weeks away from completing theirs. After a...
Giulio Bertrand is well known in the wine industry for the excellent wines produced by his Somerset West wine estate Morgenster . But many people...
1. Imported oil is better than local oil The Mediterranean, especially countries like Spain, Greece and Italy, has a long heritage of olives and olive...
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...
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