Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the worldÕs best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene. Tim James, an expert on South African wines, takes the reader on an information-packed tour of the region, showing us how and why the unique combination of terroir and climate, together with dramatic improvements in winemaking techniques, result in wines that are once again winning accolades. James describes important grape varieties and wine stylesÑfrom delicate sparkling, to rich fortified, and everything in betweenÑincluding the varietal blends that produce some of the finest Cape wines. Anchoring his narrative in a rich historical context, James discusses all the major wine regions, from Cederberg to Walker Bay, complete with profiles of more than 150 of the countryÕs finest producers.

- Most up-to-date analysis of South African wine - Author is an industry insider and acknowledged expert on the wines of South Africa - Author was named Domaines Ott* International Feature Writer Of The Year 2020 at the Louis Roederer Awards South Africa is the eighth largest wine-producer in the world and its wine industry is among the oldest of the New World. Today it is one of the globe's most dynamic industries, compact but diverse. In the past decade a new generation of winemakers has breathed life into centuries-old estates and new, boutique brands alike. The Wines of South Africa begins by introducing readers to the history of South African wine, starting with the arrival of the Dutch and the establishment of what would become Cape Town. Clarke then analyses South Africa's industry today including the geological, geographical, and climatic conditions that create the parameters and potential of South African wine. He describes the major grape varieties and wine styles and outlines the broad range of wines being produced. The book the current infrastructure of the industry paying particular attention to the role of Black and coloured people in the wine industry since the end of apartheid. Key challenges facing the industry are explored, including profitability and the loss of vineyards as farmers switch to higher-margin orchards; environmental concerns, the effects of climate change, and water conservation; and the legacy of apartheid and continued imbalances in the socioeconomic structure of the Western Cape. The major growing areas of South Africa are described in turn, including an explanation of the Wine of Origin scheme, and the most important producers operating in each one.

This book is a glorious tribute to South African wines and the personalities behind the wines. A brief history of the South African wine industry is followed by cellar techniques, the soils, climates, maps and main grape varieties as well as the development of the vineyards, the wines, the people and their winemaking philosophies. Text is informal but informative and includes a unique blend of historical family estate ownership, modern young negociant winemaking and large co-operative wineries in the Cape.

In Extreme Wine, wine economist and best-selling author Mike Veseth circles the globe searching for the best, worst, cheapest, most expensive, and most over-priced wines. Mike seeks out the most outrageous wine people and places and probes the biggest wine booms and busts. Along the way he applauds celebrity wines, tries to find wine at the movies, and discovers wines that are so scarce that they are almost invisible. Why go to such extremes? Because, Mike argues, the world of wine is growing and changing, and if you want to find out what’s really happening you can’t be afraid to step over the edge. Written with verve and appreciation for all things wine, Extreme Wine will surprise and delight readers.

Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world’s best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene. Tim James, an expert on South African wines, takes the reader on an information-packed tour of the region, showing us how and why the unique combination of terroir and climate, together with dramatic improvements in winemaking techniques, result in wines that are once again winning accolades. James describes important grape varieties and wine styles—from delicate sparkling, to rich fortified, and everything in between—including the varietal blends that produce some of the finest Cape wines. Anchoring his narrative in a rich historical context, James discusses all the major wine regions, from Cederberg to Walker Bay, complete with profiles of more than 150 of the country’s finest producers.

Seminar paper from the year 2005 in the subject Business economics - General, grade: 1,0, University of Applied Sciences Bielefeld, course: Internationale Wirtschaftsbeziehungen, language: English, abstract: Although South Africa was not very famous for its beverages, esp. its wines, for long times and has gained fame in recent years only, the heritage of its vine-growing culture goes back to the mid of the 17th century. European settlers, predominantly from The Netherlands, started to plant first seedlings in the Cape region. It was Jan van Riebeeck, founder of the Cape colony, who brought the seedlings along from Europe in 1655. Some four years later, the first South African wine was ready to be drunk. However, as the Dutch were not too experienced with viticulture, real development took place only when French Huguenots settled in that region in the end of the 17th century. In the mid of the 18th and the beginning of the 19th century, these wines (e.g. the very sweet Constantia wines) were very popular all around Europe, particularly in the royal houses. But afterwards, the demand shrank to nearly zero. In 1973, viticulture was resumed in the African country. However, the wines were boycotted by the rest of the world due to the Apartheid problems within the country. Only from 1990 onwards, South African wine industry is recovering and nowadays belongs to the so-called “New World wines”, which also include products from Chile, Argentina, Australia, New Zealand and the United States (California).

Most rational people don’t pay $40 for $20 items. And yet with wine, it happens all the time. Wine can be an expensive hobby. Founder of the popular site ReverseWineSnob,com, Jon Thorsen is an unapologetic frugal wine consumer. He flips wine snobbery on its head by pushing a $20 or less mantra. Reverse Wine Snob is designed to help wine drinkers stop wasting money and get the most satisfaction out of their drinking dollars. It reveals Thorsen’s Ten Tenets of Reverse Wine Snobbery—ten beliefs that eliminate myths about wine—as well as a unique rating system that includes the cost of the bottle so that there is satisfaction in both taste and price. In Jon’s unique system, the more expensive a wine, the better it must taste. Reverse Wine Snob explains: The number one rule all wine drinkers should follow, no matter what the wine snobs say. How to shop for wine at stores like the nation’s #1 wine retailer Costco and Trader Joe’s. The regions and varieties of wine that give the best value. Why the price of a wine has nothing to do with its taste. Why the distribution system in the US is broken which costs you money and limits your wine choices. Tons of Jon’s very favorite wine picks. Jon dapples in every kind of wine from $10 kitchen sink blends to the $20 “Saturday Night Splurge,” so delicious it’s worth twice the price. Reverse Wine Snob brings plain old common sense to the wine industry and encourages wine lovers to explore the world of inexpensive quality wine. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.