Petes-Pix: Danube Waltz

My Books

"Pinotage: Behind the Legends of South Africa's own wine" is available on the ibookstore

Learn more about my new book telling all about Pinotage and read sample pages at
pinotagebook.weebly.com

A I Perold's
A Treatise
on Viticulture
A I Perold (1880-1941) was South Africa's first Professor of Viticulture and Oenology. He dedicated himself to improving the quality of grapes for wine, brandy and the table. He studied wine and brandy production in Europe, imported more than 60 varieties to the Cape and bred new ones. Perold said this book “is intended to serve both the student and the practical grape-grower. There are in it technical passages that will appeal more to the student, e.g. the chapters dealing with the biology of the vine, its external and internal morphology, the theory of grafting. My remarks on the practice of viticulture, such as those dealing with the propagation, manuring and pruning of the vine, the production of table grapes for export, will, it is hoped, assist the practical grape-grower as well as the student.” This is a newly typeset reprint, not a photocopy. Text on the 712 pages have been aligned to match the original pagination so any external references to pages in the Treatise will be valid in this edition
Available in paperback and hardback editions. 712 pages

A Year in Paarl
with
A I Perold

Dr Perolds report on his Paarl experiments 1915 - 1916 reprinted with glossary, introduction and brief biography. Fascinating historical document on viticulture for wine and table grapes, wine and brandy making.

20 April 2018

Danube Waltz - 13-20 April

From Passau, Germany to Budapest, Hungary down the Danube on the Viking Var.

View of Danube from sun deck, over the glass roof of the Aquavit Lounge.

Wachau Valley vineyards along Danube's banks in Austria.

Morwald Winery supplies 35,000 bottles of Gruner Veltliner and Zweigelt to Viking as house wine. Erhard Morwald (above) is owner/winemaker and he implored us to drink more!

Here he demonstrates his ideal wine glass. During the tatsing we had six 125ml pours in good glasses, followed by a fruit liqueur and schnaps.