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The wine regions of South Africa are spread out over the Western and Northern Cape regions, covering 500 kilometres (310 mi) west to east and 680 kilometres (420 mi) north-south. Within this wide expanse is a vast range of macroclimate and vineyard soil types influenced by the unique geography of the area which includes several inland mountain ...
The South African wine industry was isolated from the rest of the world until the end of Apartheid in the late 20th century, heralded by the election of Nelson Mandela. Wine expert Jancis Robinson notes that the history of the South African wine industry in the 20th century shows how intimately wine mirrors social and political change. [7]
The high acidity of Chenin blanc lends itself well to sparkling-wine production, where it is an important component of Crémant de Loire, sparkling Vouvray, and in the Languedoc wine region of Limoux. [5] In Crémant de Limoux, Chenin must account for at least 20% and up to 40% of the blend with Mauzac, Pinot noir and Chardonnay. The grape is ...
Sparkling wines are produced around the world, and are often referred to by their local name or region, such as Prosecco, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being spumante), Espumante from Portugal, Cava from Spain, and Cap Classique from South Africa ...
South Africa has a centuries-old winemaking tradition. For premium support please call: 800-290-4726 more ways to reach us
Wine production began in the Cape Province of what is now South Africa in the 1680s as a business for supplying ships. Australia's First Fleet (1788) brought cuttings of vines from South Africa, although initial plantings failed and the first successful vineyards were established in the early 19th century. Until quite late in the 20th century ...
Sparkling Wine For champagne, cava, or prosecco, these fizzy drinks will lose their carbonation quickly. In fact, as soon as you open a bottle of sparkling wine, the bubbles will begin to decline.
When first published in 1998, the book became the only wine book to warrant a leader in a UK national newspaper (The Guardian, October 14, 1998), for the first time revealing a 17th-century document proving that the English used a second fermentation to convert still wines into sparkling at least six years before Dom Pérignon arrived at the ...