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Published on: 10 Jan 06

InterContinental Sandton Sun and Towers vs Park Hyatt

Sparkling wine is an astonishingly versatile culinary partner, its simultaneous sensations of liquid and gas creating a three-dimensional taste experience. With its ability to mimic, evoke and enhance gastronomic depth of flavour and texture unsurpassed, Anna Trapido says Laborie Blanc de Blanc made an ideal choice for a WINE magazine Chef Shootout.
 
Published on: 30 Nov 05

Cheese and wine bliss

Not all cheese-and-wine marriages end up in the divorce courts. Dave Swingler gets to the bottom of the old debate.
 
Published on: 30 Nov 05

Cheese and wine: La Cotte Inn, Franschhoek

Husband and wife Ludwig and Lodine Maske are proprietors of the specialist wine and cheese store, La Cotte Inn, in Franschhoek. Both grew up in this idyllic Boland town and have years of experience in the hotel and catering industries. Lodine has made foreign cheeses her forte and Ludwig has specialised in wine. By Sara Steer.
 
Published on: 30 Nov 05

Chocolate cake and Straw wine

Made from late-picked grapes left to shrivel in the sun, straw wine is a rarity that should only be sipped with something special. Janine Walker asks Jenny de Luca of Casalinga for a suggestion.
 
Published on: 30 Nov 05

Eating with Pinotage

First you shoot a buck. Then, to prepare it. . . Is this the reality of food pairing with Pinotage? Far from it, says Jean-Pierre Rossouw after talking to some producers and eating with Pinotage in the glass.
 
Published on: 30 Nov 05

How to combine food and wine

Harmony is a word synonymous with music. But get the balance of food and wine right, and the respective elements sing in two-part harmony. Fiona McDonald explores a unique food and wine matching experience offered at Nederburg.
 
Published on: 30 Nov 05

Lifting the lid on chocolate

Annual consumption of cacao beans in the 1900s averaged 600000 tons a year. Yet chocolate is something of a closet thing. Wine's tasting panel probes its sensuous appeal. By Jos Baker.
 
Published on: 30 Nov 05

Sweet wines and food

Dessert wines, as their name suggests, have been typecast - and consequently underestimated. Jean-Pierre Rossouw gives them their due.
 
Published on: 30 Nov 05

The Cheese board explained

One of the hottest trends sweeping the culinary world is the return of the cheese board. Marianne Holtman celebrates the world's most sublime source of protein.
 
Published on: 30 Nov 05

Wine and cheese theory

Rules like "red wine after white" or "white wine with fish" were made to be broken. But isn't "red wine and cheese" a match made in heaven? Not always, discovers Joanne Simon.
 
 

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