Get Curried Away This Winter. I find wine and curry combinations both exciting and challenging. Feel free to explore and experiment, but there are some golden rules when pairing wine with curry…
9 April 2019: The long-awaited SA 2019 Platters five-star achiever, Benguela Cove Catalina Semillon 2017, was launched with great fanfare at the Benguela Cove Lagoon Wine Estate this past weekend. Following suit was the estate’s new artisan range, Vinography, sharing the platform with the estate’s latest vintage releases. The tasting was ruled by a distinguished 2017 vintage, the year in which the wine cellar was completed, celebrating a huge milestone for Benguela Cove.
Winemaker Johann Fourie thought about naming his small-batch wines like any dad would ponder about the name of his firstborn. Not that this would be the first time he pushes the boundaries, but it would be the first time that Benguela Cove would highlight vineyards with a trajectory of consistent quality.
The energy during harvest time is infectious. The cellar doesn’t sleep. Everyone is working around the clock to assure that all the initial phases of winemaking are soundly set in place. Now the smell of fermenting grape juice is filling the cellar, a smell that evokes a sense of nostalgia. Being in love with wine and everything it encapsulates, I was only a little girl when my mom and grandma introduced us to fermenting must. It was the early days of the Stellenbosch wine route and every formidable baker would que for a liter of this tangy, sweet fermenting grape juice to bake her beloved version of Mosbolletjies.