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\r\n January 2014: Some ways (as a diner) you can get better service.<\/a>\r\n <\/div>\r\n
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It is the middle of the busy season for restaurants here in the Cape. I thought it timely to gently remind our membership that, as diners, we can have a large impact on the quality of service we receive when at a restaurant. It is worth remembering that restaurants are in the\u00a0hospitality business; of course […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n February 2014: Somm-times you give yourself a bad name<\/a>\r\n <\/div>\r\n
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Wine certainly is a funny old thing. I don\u2019t mean when you drink it (although, that too), but rather the irony in what\u2019s meant to be a very humbling gift from the gods, very often having the opposite effect on custodians of this fine trade. I have an image of Narcissus staring into a large […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n April 2014: Enjoying wine with the Biodynamic calendar<\/a>\r\n <\/div>\r\n
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I think most waiters, barmen and sommeliers have opened a bottle of wine they have been serving daily for a period of time to discover that; \u201cit doesn\u2019t taste great, but there is not really anything wrong with it\u201d, or, \u201cwow, this wine is really showing nicely today\u201d. These time requiring reflections are of course […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n May 2014: Food & Wine<\/a>\r\n <\/div>\r\n
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MAY tips: FOOD & WINE Perhaps one of the most stressful parts of eating out is choosing the most suitable wine to accompany the dish you have ordered. When pairing food and wine, try to balance and harmonise flavours, textures, intensity and taste. The old rule of thumb of red wine with meat and white […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n June 2014: Light-bodied, Mediterranean styled red wines; an untapped opportunity in South African wine production<\/a>\r\n <\/div>\r\n
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As much as it is useful to taste the difference in regional expressions of one grape variety and learn the full spectrum of flavours of such a variety, it must be said that the world of wine truly captures the imagination when one starts to explore the diverse range of varieties in their natural homes. […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n July 2014: Preparing for an Exam or Competition???<\/a>\r\n <\/div>\r\n
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As sommeliers, trade professionals and wine enthusiasts we are always trying to expand our knowledge in what we are passionate about\u2026. WINE, where it comes from, the history behind it, soils, climate, grape varietals, producers, laws of certain areas and appellations and what food to eat with what wine, and as a sommelier the added […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n September 2014: Wine listing fees<\/a>\r\n <\/div>\r\n
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Wine Listing Fees \u201cThe strong do what they can and the weak suffer as they must\u201d ~ Thucydides, historian, philosopher and general. \u201cPossibilities are what superiors impose and the weak acquiesce to.\u201d ~ Alan Ryan, historian. Welcome to the world of listing fees for restaurant wine lists. Ever wondered why so many wine lists in […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n October 2014: Wedding wine tips<\/a>\r\n <\/div>\r\n
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With silly season and many wedding celebrations coming up, herewith a few tips on choosing the perfect wine for your perfect day: Number one and in definite particular order. If you know that a large share of your wedding guests appreciate the finer things in life as you do, cut down on table decoration expenses […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n March 2015: Better by the Glass<\/a>\r\n <\/div>\r\n
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Better by the Glass Increased awareness of drinking and driving, and consumers experimenting more with variety, should result in restaurants also stepping up their \u2018wine by the glass\u2019 offering. Sadly this section remains neglected on most menus. While hip and trendy wine bars are growing in popularity, the general lack of creativity and versatility of […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n April 2015: Can only expensive wines be matured?<\/a>\r\n <\/div>\r\n
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The maturation process is one of the most intriguing facets within wine. It could be compared to an ever-changing picture drawn by an artist. Sometimes your expectations will not be met and the development will take a less rewarding route, but most of the times it will unveil a depth, grace and complexity that was […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n 10 basic tips for putting a wine list together<\/a>\r\n <\/div>\r\n
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  10 basic tips for putting a wine list together: Include something to suit every taste. You don\u2019t need to have hundreds of wines on the list to be able to cater to everyone \u2013 this can often lead to overstocking and wastage. Balance your list by having a variety of wines available at different […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>

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\r\n Q & A on Brettanomyces<\/a>\r\n <\/div>\r\n
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what’s your position on brett? does it put you off as much as it does some others (me generally included!)? are you more tolerant? do you have examples of where it has posed a problem in your work? I have seldom, if ever\u00a0found Brett\u00a0presenting itself as a complaint from a restaurant table. Perhaps a blessing […]<\/p>\n <\/div>\r\n <\/div>\r\n<\/div>","max_pages":2}