Is South African Chenin any good? According to two international writers it is, and it isn’t. Frustratingly for local producers, mixed messages are being sent out. Locally we have been all “Yeah SA Chenin is the dog’s bollocks!” and then given a full-on smack-down by international writers: “Steady on there Saffas, your wines are definitely [...]
The joy of being a 2oceansviber is you have embraced the 2oceansvibe brands and you understand your life is better because of it. Because we refuse to compromise – and neither should you! That is why we support our partners at all costs. And so we ask you, the 2oceansvibers, to get behind our wine [...]
I have done two of these posts in the past and I thought I would do another. I made this decision for two reasons. The first is because they are simply fun to write, and secondly because I enjoy poking fun at the hoighty-toighty world of wine, where food and wine pairings are touted as [...]
It’s a big, rich wine and it’s a bargain. I prefer the latter to the former, but it’s such a deal I thought it worth writing about. Everybody loves a good bargain. That’s the appeal of flea-markets and second-hand shops. I recently found awesome steam-punk styled salt ‘n pepper grinders for R100. The joy of [...]
Two wines delivered to me recently seem to show the two sides of South African wine at the moment sits. At least on the supermarket shelf side of things. The one showed progression, innovation (sort of), deliciousness and consideration; the other was a lesson in the typical, the normal and the unsurprising.
Everything must go digital. That’s what it feels like anyway. I reckon if the Luddites were around today they’d probably have blogs. I have had two digital vinous experiences over the last week or so that I thought were pretty interesting. The ubiquitous “digital”. You want to go on a trip? Blog about it. Hey [...]
It’s time for another wine trip. This week I am taking you out on the N2 over Sir Lowry’s Pass and town into the lush, green, pastoral valley of Botrivier. This region usually gets bunched in with Walker Bay and Elgin. But, I believe, it deserves it’s own column and trip.
This week I answer a reader’s question: In a crowded wine market such as SA, is there still space for any new entrants? And if so, how should you approach things to ensure you aren’t destined for the scrapheap of failure?
2oceansvibe Radio recently launched our Melrose Arch Studio to much fanfare in Johannesburg. The launch of the studio was our way of answering the desperate cries of our many thousands of Johannesburg listeners who, since being liberated from Morkels ads, “hump days” and “no repeat workday” radio were craving a stronger taste of the Vibe. [...]
I am sure I have mentioned most of these tips in the past, but there is little harm in reminding you of some solid wine-truths. One thing I promise, if you follow any of these tips, your enjoyment of wine will increase. And, hell, isn’t that what life is all about, drinking wine?
We love to forget to learn from the past. Learning from history has never been a strength of human beings. Even though we are continually reminded of our historical forgetfulness, generation after generation thinks it knows better. We repeat ourselves over time, asking the same questions and making the same mistakes; ignoring our artists and poets who have been obsessing over this phenomenon since the first falcon lost its hearing, and the gyre started getting fat.
Instead of ripping into these competitions again, I thought I would try to find a few ways that they can be of use to you. Let’s see if I can find a couple of ways to make these seemingly silly, almost pointless competitions useful.
This is the first in what I hope to be a fairly regular column that offers you a guide to a day or two out in the wine lands. I, your strong livered, hard-of-constitution wine reporter will plan a weekend trip for you; giving all the directions, the best places to eat and sleep, and, of course, the best wine farms to stop at. I thought I would start with the Swartland.
It’s that time of year again when the De Grendel estate takes part in the fourth annual Soup, Sip and Bread Festival in the Durbanville Wine Valley. Winemakers and chefs from the valley will pair soups, stews and wines that will introduce some wonderful winter combinations. It’s all happening over the weekend of 2 and [...]
This is going to be one of those columns that is more useful if you get involved. That’s why I’m telling you now, right at the start, that it would be fantastic, absolutely bloody marvelous in fact, as wonderful as a ham sandwich and a cup of tea on a bright spring day, if you add your two cents once you have finished reading. I’ll try to keep it short, so you have more time to type your comments. This column is about tasting notes.
Lately I’ve been drifting toward the cheaper end of the wine spectrum as the belt has unwillingly been drawn in these tough economic times. So this column’s for stretched budgets, treats, great bottles, and benchmarks. International wines that I have tasted in the last year or so that stuck in my head, that I woke up the next morning still thinking about.
Making predictions is a fools game, but I feel as though I can see a corner in the distance. It’s a corner that local wine producers are turning, or at least preparing to turn. The big, overworked and oaked wines are on their way out. We present a few wines that demonstrate this turning point, and most importantly, you can afford them.
I recently attended a vertical tasting of Bouchard Finlayson Pinot Noirs, with a couple international examples thrown in. It got me thinking about Pinot Noir, and then about language, and then whether it is just better to get drunk. I decided it actually is better to think, so here are my thoughts.
Do you ever get frustrated tasting the same wines over and over again? Even if the labels are different, what’s inside never really changes all that much. I can understand this frustration, it happens to me every now and again. Wine is about difference, it’s about different areas, different varieties, different winemakers; at its core wine is about exploration. Wait, that’s not true, at its core wine is fermented grape juice, but you know what I mean. So to aid you in refreshing your palate, this will be the first of two posts listing young winemaker/winemaking teams making exciting personality filled wines from around the country.
Wine is drunk a lot. But what else can we do with the contents of Bachus’s juice bottle? Does wine have to be confined to the glass and stew? Does wine have a life outside sipping and slurping? Surely this most miraculous of beverages has other uses. It does friends, it does. And these uses have got me out of a few scrapes in my lifetime let me tell you about a few.
For the last column or two I have been rather negative, telling you not to drink this, and what not to do. It weighs on a man’s soul to be so negative so often. Today I am going to tell you about a few things that are awesome in the world of wine, things that I am happy to recommend – ideas and wines that will hopefully make your week.
It’s getting to that time when people are saying, “enough with the coffee pinotage already.” I don’t mean they are tired of drinking the stuff, rather that they are fed-up with my rants and raves on the subject. “We get it,” I hear them crying, “you don’t like the stuff. Move on.” I have tried, dear readers, I have tried so hard to seal my lips on the subject. I have tried to make the blasphemy a blasphemy itself. I have kept mum. I have kept it inside. That is, until I came across this: Coffee Pinotage, with bubbles.
Wine tastings. To state the bleeding amputated and mangled obvious, wine tastings are generally the best places to learn about wine if you don’t have an overflowing bank account, or an incredibly well stocked cellar. I can’t recommend going to tastings strongly enough if you are keen to broaden your vinous horizons. That being said, I thought I would give you a little guide of what not to do when you are there. For the most part, the parameters extend to everyday life, and can be summed up neatly as “don’t be a douche”.
The rough and ready salt-of-the earth winemakers of South Africa have been known to, at times, give me kak for being a soft handed, soutie poofta who spends all his time drinking, and none of it working. And despite the fact that they are not entirely incorrect with this assessment, I readily took Adi Badenhorst (possibly the saltiest and earthiest of the lot) up on an offer to stay on his farm for a few days during the harvest, and help out.
As South Africans, the availability of great wine that we are exposed to tends to make us snobs in the vineyard area. Luckily for us, we have brands such as Boshendal to sip on, and while we sip we can be glad to know that the perfection is being celebrated for all its worth. Boschendal’s Grande Cuvee Brut 2007 took home the Classic Wine Trophy Award this week..a well deserved one too.
Do you wonder if you won one of the 10 X R500 Sunglass Hut Vouchers? Or one of the 5 X cases of Boschendal bubbly? Or one of the 5 X cases of De Grendel rosé? Or, better yet, maybe it was YOU who won the iPad 2, from Digicape? Winners were picked by a [...]
When I first moved to Cape Town and thought about Constantia, my mind was filled with images of botoxed ladies who lunch, old money and a nest of well to-dos in a leafy green valley. I was aware of the historic importance of the valley, but details were scant. Today botoxed ladies who lunch still wonder about in my imagined view of the valley, but they are all sipping on excellent Sauvignon Blancs. Don’t miss the competition at the end of this column!
A reader sent in this clipping a week ago, and with a glint in his eye questioned whether wine “experts” are as useful as snake-oil salesmen. The man has a point. When people start advising on matters that largely concern taste, you need to be extra careful for bullshitters. Not as careful as for a bullshitting anesthesiologist I’ll admit – a blagging doctor can kill you. But be careful, because there will be more half-arsed winos than there will be doctors.