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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

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.
 
Published on: 24 Oct 05

Roasted Lamb with Meerlust Red 2002

After winemaker Chris Williams says his Meerlust Red 2002 goes best with hearty rather than haute cuisine, Joanne Simon asks Michael Broughton of Terroir for a food match.
 
Published on: 12 Oct 05

Soup and Pinot Noir

A complex grape that is light in body, long on acidity and bright on fruit, Pinot Noir is one of the most food-friendly red wines. We put it to the test with that most wintry of dishes: soup.
 
Published on: 03 Mar 05

Auberge Michel vs Sides

Fish sausage and mash compete against two-tone fishy faces, each dish inspired by the Rudera Robusto 2002, the WINE magazine Tops at Spar Chenin Blanc Challenge winner... Perfect ingredients for a cracking Chef Shootout, as Neil Pendock reports.
 
Published on: 02 Nov 04

Aubergine vs The Restaurant

WINE magazine recently invited two leading chefs to take part in a food and wine pairing contest. The challenge? To create a dish to partner Du Toitskloof Pinotage 2002, a top performer in the WINE magazine Tops at SPAR Value for Money Pinotage Awards. Marianne Holtman reports.
 
 

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