If you failed to finish that excellent award-winning, high Tim Atkin’s Report-scoring wine, then you are surely going to want to keep it as fresh as possible for the next tipple time.
Often referred to as “black gold”, the culinary delicacy has captivated the world, in part because of its fetching price and scarcity but also largely because of the dimension it adds to any dining experience.
If slow braised venison, and Springbok loin with soft parmesan polenta sounds like a good Saturday or Sunday afternoon, you will have to be quick to make a reservation.
When you crack open an expensive bottle of wine from your favourite spot in the Franschhoek Winelands, you want to be able to linger in its fineness and get as much bang for your buck as possible.
This bubbles-filled brunch in one of the most gorgeous parts of our country, the Franschhoek Winelands, is probably the mother of all brunches.