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SA chardonnay judged world’s best

Groot Constantia’s 2013 chardonnay was judged the best in the world at the Chardonnay du Monde competition.

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The wine without the babalas

Scientists say they have found the key to making hangover-free wine, by altering the DNA of yeast in the drink.

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www.leeuwenkuilfv.co.za

Raising profiles, creating jobs

A new initiative on the cards aims to see more bottled wines exported from our shores, writes Nicola Jenvey.

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Items 1 - 10 of 38

SA chardonnay judged world’s best
March 20 2015 at 13:19

Groot Constantia’s 2013 chardonnay was judged the best in the world at the Chardonnay du Monde competition.

Read Story
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The wine without the babalas
March 20 2015 at 07:01

Scientists say they have found the key to making hangover-free wine, by altering the DNA of yeast in the drink.

Read Story
0 comments

Raising profiles, creating jobs
March 13 2015 at 13:21

A new initiative on the cards aims to see more bottled wines exported from our shores, writes Nicola Jenvey.

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Top honours for Cape wine estates
March 11 2015 at 10:44

Several Western Cape vineyards have been lauded at the Wine Tourism Awards.

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How to make perfect tea
March 3 2015 at 13:56

Professional organisations and experts have been busy on creating a scientific formula for the perfect cup of tea.

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A big opportunity for wine tourism
February 27 2015 at 13:21

ITB Berlin – the world’s largest tourism convention is to give a platform to the Stellenbosch Experience campaign

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Absinthe 'going through the roof'
February 18 2015 at 15:21

Absinthe was once banned in France. A century later, the drink's reputation has been rehabilitated.

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The new fizz on the block
February 3 2015 at 13:37

Once considered a cheap man’s Champagne, Prosecco is fast becoming the drink of choice, writes Liam Joyce.

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Sauvignons worth savouring
January 30 2015 at 14:32

Nicola Jenvey reviews different options for local sauvignon blancs – and one from Chile with a local angle.

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It’s harvest time in the winelands
January 16 2015 at 14:28

Those who appreciate the end result should salute the blood, sweat and tears that go into wine, says Nicola Jenvey.

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Items 1 - 10 of 38