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New World Wine Maker

Trusting your senses

Two iconic South African wines are this year celebrating their first decade of existence. Both were ahead of their time and have over these ten years produced the goods, without exception.  And both…

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A little goat cheese with your wine?

To say that something tastes “goaty,” in common parlance, is to say that it tastes like goat milk or cheese. I suppose that English-speakers are, in general, more familiar with goat-derived dairy…

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The sulphur debate part 2: The end of hangovers

The SurePure system is a brilliant South African invention that sterilizes liquid by means of UV-lights. By exposing the liquid (albeit wine, milk or fruit juice) to the UV-lights, harmful bacteria an…

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Something is rotten in the state of Denmark…

Is Brett a bad thing? Mmmm….How long is a piece of string? But as a winemaker you should probably have a decent, well informed opinion about Brettanomyces and what it does in wine. I remember as a s…

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The sulphur debate (part 1 of 3)

At the recent launch of South African icon wine producer, Kanonkop’s prestigious “Black Label” Pinotage, owner Johann Krige pulled out a few older vintages to show the maturation potential of th…

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pH this, pH that

We are all taught how important pH is in winemaking. A low pH makes SO2 perform better by having a larger percentage of molecular SO2, it makes bentonite settle better, it keeps bad bugs at bay, and g…

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