By John Fraser

Lusting for another session of hedonism, the ZAConfidential wine-tasting team is back – this time to tackle a robust Cape Red, the 2018 Nitida Calligraphy.

Michael Olivier introduces the bottle to some star tasters: EY Cova’s Duane Newman, IT expert Malcolm MacDonald, Auto executive Jeff Osborne, and branding bloke Jeremy Sampson.

There is also a chat about the blending that goes into some wines, and the fun of exploring new wines and producers. And containers…

Click below to listen in:

Meanwhile, it is never too late to seek out Michael Olivier’s latest cookbook, which is a wonderful celebration of South African cuisine:

Like this podcast? Subscribe to ZA Confidential to receive our newsletters.  Twitter:  @zaconfidential  

Do also check out:  http://www.michaelolivier.co.za

By John Fraser

A rosé by any other name would probably still be a rosé. For this podcast, we try a light-tasting but deceptively boozy Cape rosé, the 2022 Vergelegen Florence Rosé.

Once again, Michael Olivier gives a masterful introduction to the wine, before opening up the discussion to comments from the rabble: IT consultant Malcolm MacDonald, EY Cova accounting executive Duane Newman, auto expert Jeff Osborne, and branding supremo Jeremy Sampson.

The panel also discusses how to recruit new devotees to the love of wine

Click below to listen in to all the fun:

Meanwhile, it is never too late to seek out Michael Olivier’s latest cookbook, which is a wonderful celebration of South African cuisine:

Like this podcast? Subscribe to ZA Confidential to receive our newsletters.  Twitter:  @zaconfidential  

Do also check out:  http://www.michaelolivier.co.za

By John Fraser

Amid these troubling times, we can always comfort ourselves with an enjoyable and refreshing tipple. Today’s wine, bubbling away, is the Krone 2020 Vintage Rosé Cape Brut.

The bubbly tasters are the masterful Michael Olivier, who introduced the wine, branding expert Jeremy Sampson, EY Cova executive Duane Newman, and IT superstar Malcolm MacDonald.

We also discussed what best term we should use for our sparkling wine, as the jealous French don’t want us to overshadow their fizzy plonk by calling it ‘champagne’.

There is also a chat on the importance of any good restaurant serving the right bubbly to delight its diners.

Click below to join in the sparkling banter…..

Meanwhile, it is never too late to seek out Michael Olivier’s latest cookbook, which is a wonderful celebration of South African cuisine:

Like this podcast? Subscribe to ZA Confidential to receive our newsletters.  Twitter:  @zaconfidential  

Do also check out:  http://www.michaelolivier.co.za