Yesterday I attended a presentation by Graham Beck winemaker of 27 years, Pieter ‘Bubbles’ Ferreira, at the colourful The Stack, sharing with us what a difference stemware makes in the tasting experience and enjoyment of Graham Beck sparkling wines.

Yesterday a number of writers celebrated the current harvest with hosts Gary and Kathy Jordan of Jordan Wines, an event which highlighted how climate change is affecting grape harvesting too.

At Cape Wine 2015 Gary Jordan told me about his newest wine, the Black Magic Merlot 2013. Yesterday I received a gift delivery of the first production of Magic Merlot by Jordan Marketing Manager Thea van der Merwe.

On Friday evening Prince Harry and a group of eight other guests had dinner at Reuben’s Franschhoek, on the eve of a charity Polo Cup match at Val de Vie, the main purpose of his visit to the Cape. It is the second visit by the Prince to the restaurant.

I received a personal invitation from Chef Bertus Basson to join him for lunch at his new Bertus Basson at Spice Route restaurant, which opened on the Paarl wine farm 6 weeks ago.

Despite having made wine for ten years at Haskell Vineyards, previously named Dombeya Wines, no more than four vintages of Haskell wines have been made to date.

Interesting news is that restaurant reviewer and writer JP Rossouw has been appointed as the publisher of the Diners Club Platter’s South African Wine Guide, taking over from Andrew McDowall, who is retiring.

‘Excellence‘ is a word that forms part of the Graham Beck Wines’ pay-off line ‘The Origin of Excellence’ for its Still Wines range, and the company is true to its promise, in that its wine making as well as marketing activities attest to this.

Yesterday the Franschhoek Wine Tram operated for the first time, having been eagerly awaited, after its introduction was announced more than two years ago.

On the eve of the Plaisirs de France festival, which kicks off in Franschhoek today, Pierneef à La Motte joined forces with the Institut Paul Bocuse, in serving a 6-course dinner conceptualised by its Chef Florent Boivin on Friday.