Cathy Marston attends a vertical tasting of one of the Cape's greatest wines.

Chenin is getting a good press these days. Most folk-in-the-know are still tipping it to make the country’s best wines, and versions both sweet and dry, oxidative and reductive are picking up awards and accolades all over the world. This is great news for South African wines and bodes well for the future, but it took a vertical tasting last week for me to realise just how far we have come with this variety in such a very short time.

For the full article published on food24.com - follow this link - http://www.food24.com/Wine/Features/Fing-Marvellous-Chenin