The 43rd edition of Platter’s by Diners Club Wine Guide has announced its 2023 list of 196 wines in 28 categories that were awarded 5 stars this year. A total of 8000 wines by 900 producers was evaluated this year.
Red and White Blends as well as Chenin Blanc are the biggest 5 star classes, with 28, 27 and 28 individual labels, respectively. The Chardonnay, Shiraz/Syrah and Cabernet Sauvignon wine categories also performed well, with 22, 16, and 12 brands, respectively.
The Top Performing Winery of the Year goes to the winery that achieves the most five-star ratings after the annual final tasting round, it being Mullineux this year, with 8 five-star wines. It is the Swartland- Continue reading →
The 2022 edition of the Platters by Diners Club South African Wine Guide has announced the 234 wines that have achieved its prestigious five star rating.
Red Blends (46) and White Blends (27) achieved the largest number of 5 star ratings, followed by Chenin Blanc with 27, Chardonnay with 19, and Cabernet Sauvignon with 15 wines. Last year 212 wines received 5 stars. A total of 13 judges evaluated the wines eligible for the 5 star rating. Continue reading →
In my mind the Silo Hotel in the Waterfront was Cape Town highest restaurant and bar, although more bar on the 11th floor and restaurant on the 6th floor. A year ago that record was broken by Utopia when it opened as an Upmarket Bistro, in the Mirage building in De Waterkant, on the 15th floor, offering dining with a 360 degree view of the Mother City.
I was invited to try the 120-seater restaurant, which is a member of my Lockdown Sit-Down, Deliveries and Collection Facebook Group, for Lunch on Saturday, experiencing its Elevated Dining Restaurant and Bar.
Last week I was invited by German visitors to join them for dinner, and of the three options I provided, they chose Gold Restaurant in Green Point. It was my first dinner at Gold since the restaurant had moved from Strand Street, its previous home. It was a noisy evening, a part I had forgotten about and not mentioned to the visitors by me, and the food offering as well as service made me reconsider whether I would recommend it to guests, having done so once before, with good feedback then. Continue reading →