Petes-Pix: Lunch on Dylan's Deck and Castle F&C in the Evening

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 Fascinating historical document on viticulture for wine and table grapes, wine and brandy making.

22 July 2021

Lunch on Dylan's Deck and Castle F&C in the Evening

Lunch on Dylan's deck, cooked to order from a van by their entrance. Drinks came from another van, but they were out of white wine and bottled still water, so we had Prosecco and Krisie managed to charm an 'ice bucket' for it from the restaurant.

Dylans Restaurant

In the evening Dan and I queued socially distanced in the street for 40 minutes to get fish'n'chips from the always busy Castle chippie. All they had left was large cod, so that's what we had with chips and mushy peas.