Wine making in South Africa

My mother was a Cordon Bleu chef and insisted that we eat with a near Victorian array of cutlery and crockery every night. As a young adult, I learned to appreciate the dedication and art of good cooking and as I came of age, I realised how a glass of wine and even more so, good conversation, could make a meal complete.

As a teenager our family took a holiday to the Winelands and I was in awe of the beauty, heritage and sophistication of South Africa’s wine industry.  Although not yet 18 I started to collect wines.

Lagers and pilsners where the beer universe for Generation X South Africans. When I traveled through Europe in the ‘90s I was disgusted by warm English beer, revolted by Irish stouts and Belgian sours where the worst thing that my delicate palate had ever encountered.

However, like Copernicus my view has expanded.  I have discovered that the beer universe does not rotate around a cold lager.  In fact I have since discovered that the beer universe is literally limitless. My Dark Age view on beer progressed into a Renaissance of awaking and then hyper-drived to an unbridled voyage of discovery.

As a student in the ‘90s I thought I was rather chic because I drank J&B rather than Bells and even sampled Campari.  It was not until I visited the Oban Distillery in Scotland that I learned about Single Malt Scotch and I entered a whole new world of discovery. 

When I first visited the New World I discovered Bourbon and that it too has a proud heritage. On a visit to Cuba I learned that Rum was not just a compliment to Coke, and that, after 12 years of aging, is as sublime as a Scotch.

Today I remain in awe of the craftsman who, with passion, skill and experience, produce such nuanced flavours and aromas in wine, beer and spirts. This website is about my journey of discovery and also of return visits to old favorites.