Focus on South Africa
This nation is home to a lot of greats—Nelson Mandela, Ladysmith Black Mambazo, Table Mountain—but great wines? It’s not as far-fetched as you think. The “wine farms” (as the locals call them) in the Western Cape region benefit from Atlantic breezes, a temperate climate, and the incredible biodiversity of the Cape Floral Kingdom. Even grapes grown within a single plot can produce remarkably different—and distinctive—tasting wines.

New on the wine wall
Backsberg 2003 Pinotage: What do you get when you cross two French grapes with South African soil? Full-flavored, easy-drinking pinotage, that’s what. This version of the South African varietal has berry flavors and a soft, smooth feel. Produced by Backsberg Estate, rated one of the world’s top 100 wineries by Wine and Spirits Magazine.

Vergelegen 2002 Millrace Red: This mostly merlot/cabernet sauvignon blend features a dark ruby color, fruity yet slightly bitter aroma, and lots of tannins (so it cuts the heaviness of rich foods like red meat and pastas). The octagon shape of the winery building (shown on the label) harkens back to the 8-sided walled garden designed by the estate’s owner in 1700.

KWV Steen 2004: Made from the extremely versatile chenin blanc grape, this extra dry white wine smells and tastes of tropical fruit and florals, but wakes you up with a tart “zing” at the finish. For best taste, drink chilled (the wine, not necessarily you).

Try this at home
Recipe for Type A rub
It’s easy, fast, and good on virtually everything. Just what you’d expect from an over-achiever.

1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp kosher salt
½ tsp granulated garlic
½ tsp ground coriander
½ tsp ground cumin
½ tsp freshly ground black pepper

In a small bowl combine the ingredients. Press the rub into all sides of the meat or fish and refrigerate for 1 hour prior to grilling. (Note: you can multiply the recipe and store in a sealed jar for future meals.)
Taken from Weber’s Big Book of Grilling.

Fun fact
Before she became America’s guru of French cooking, Julia Child worked for the OSS, the precursor to the Central Intelligence Agency. She was Julia McWilliams at the time, and met her future husband, Paul Child, while on assignment in Sri Lanka.