Liquidity forecast: what to drink in 2018

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Liquidity forecast: what to drink in 2018

Wine producers, sommeliers and bartenders know exactly what you should be drinking more of this year. Here are their seven serving suggestions for 2018.


Gin is going nowhere but rum is definitely on the rise, says AJ Snetler (@the_tattooed_bartender), head bartender at The Twankey Bar in Cape Town. “I really believe that Travis Kuhn started the local rum revival with the retro tiki pop-up bar The Polynesian Pearl Diver (@thepearldiver) in the V&A Waterfront. He’s done such amazing work bringing back old tiki favourites – fruity and elaborately decorated – and the seed has been planted. Rum is going to be big!”

Piña colada popsicle recipe

Cool off with this laid-back piña colada popsicle recipe.


Restaurant Mosaic sommelier Moses Magwaza says Chenin Blanc is the wine he loves most. “It’s versatile and pairs well with poultry and salads.” Moses, who took the wine service award at the 2017 Eat Out Mercedes-Benz Restaurant Awards, says one of the best Chenins he enjoyed last year was from the Loire Valley in France. But whatever you do, don’t ignore South African Chenins says independent sommelier Higgo Jacobs: “White blends from the Cape with Chenin as a base are all the rage internationally.”

Pair your Chenin Blanc with something from our selection of salads.


You’ve been hearing it for a while, but co-founder of the Black Cellar Club (@blacc_2016) Aubrey Ngcungama says this year you have to give rosé a chance. “It’s the perfect summer drink and there are some world-class pinks in SA.” Woolies’ wine product developer Rebecca Constable agrees: “There’s a wave of dry ‘Provence-style’ rosés hitting the market and they’re delicious. Gone are the days when rosé was made as a result of leftover juice! Explore and you’ll be pleasantly surprised.”

Cook’s note: Dry rosé has the acidity of white wine and the fruit character of red, making it a perfect pairing for any rich, creamy cheese dish.

Baby marrow lasagne recipe

Try our baby marrow lasagne recipe.


Co-founder of the Cape Wine Auction (and MD of Warwick Wines), Mike Ratcliffe, is back to drinking Sauvignon Blanc. “Thanks to a few winemakers who have changed the style to be fresh and not acid dominated, it now makes a more enjoyable glass of wine. Bordeaux-style white blends, made from Sauvignon and Semillon aged in barrels to add structure, are also making a comeback.” Wine educator Cathy Marston also says nothing will get between her and a glass of great Sauvignon. “It’ll be a cold day in hell before anything takes over its dominant position as a crisp, cool summer drink, but we need to give the grape a bit more respect and, to be honest, be prepared to pay more to get better quality.”


Expect to see more restaurants offering alcohol-free drinks to match dishes on their menus. “Low- and no-alcohol drinking is a conscious movement that’s here to stay,” says Moses. “At Restaurant Mosaic, we wanted to offer more than mineral water or soft drinks, so created our non-alcoholic pairing, which offers a unique home-made beverage designed to complement every course.” And, at Woolies, you can find a de-alcoholised wine called the Lautus Savvy, created by Stellenbosch winemaker Reg Holder. It has a Sauvignon Blanc flavour profile and is a great match with chicken and fish.

Pair with one of these sumptuous fish dishes from our seafood selection.


“The MCC revolution is going nowhere,” says Aubrey. “If Prosecco sales figures are anything to go by, bubbly is growing in popularity internationally and SA needs to make the most of the trend – our MCCs are world class.” Mike is also all for keeping your drinking local. “SA wines are finally being taken seriously and the majority of the most influential wine commentators have proclaimed South Africa to be the most exciting wine- producing country in the world!”


Grenache Noir, Cinsault and light Pinotage are on Higgo’s list. “The pool to fish from for crunchy, fresh reds to drink slightly chilled is getting wider by the vintage in the Cape. Also look out for weird and wonderful Portuguese and Italian varietals farmed locally and, of course, Pinot Noir.”

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TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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