The first of this year's wine competitions announced its results last week and there have been the usual responses from the wine-chattering class.
The past is a foreign country peopled with incomprehensible beings. Or, in this case, it is different winelands from those we know and perhaps love.
A Boland wine farm's workers are partaking of the harvest -- and not through the dop system.
Melville's Service Station serves the kind of good, fresh food you would find in the home of, say, Nigella Lawson or Donna Hay.
South Africa's winemaking industry is evolving and only eight producers who were top of the pops in 2001 still cling to eminence.
Finding good value is not always straightforward.
On the bottom rung of the wine ladder and worrying about it? Drinking Four Cousin and sure there must be more to alcoholic sophistication than this?
Chef Daniel Jardim will give you a recipe, add its nutritional value and say when you should eat it.
"Primal gastronomy" is a trend that is taking European diners back to the Stone Age.
Sometimes ambitious winemakers seem to use a sad bit of illogic, assuming that if a little of something is good, a lot must be better.