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Region	South Africa
Country	South Africa
Climate and soil	The climate of South Africa is notably varied concerning the great territorial extension, altitude and exposure to the sea. The subtropical latitude and the deep sea influence are at the origin of the Mediterranean climate that characterizes the southern part of the land, where the temperatures are mild, and the rainfall exceeds 600 mm. The rains are linked to the advance of cold fronts of Antarctic origin during the winter, while almost all the rest of southern Africa in the same period is dominated by an anticyclonic area that prevents the influx of moist air masses from the surrounding oceans. On the contrary, in the summer, with low-pressure conditions in the continental area, the humid air masses coming from the Indian Ocean following the southeastern trade wind invest in the eastern coasts and the Great Escarpment, drenching them with abundant rainfall between 1,000 and 1,500 mm. In particular, the KwaZulu-Natal area enjoys a warm and humid climate, making this province the most favourable for growing tropical crops. As you continue inland, precipitation decreases: on the plateaus, around 500-800 mm per year, further reducing by continuing westwards until they reach 60 mm in Port Nolloth, on the Atlantic Ocean. The temperature changes, very common on the highlands, are rather contained on the coasts.
History	The wine tradition of South Africa goes far back in time. As early as 1655, the Dutch Jan van Riebeek began cultivating the vine in Cape Town. Four years later, he harvested the first grapes and wrote in his diary: "Today, the Lord is praised, I have been able to press the first grapes of Cape Town". However, from another diary, it emerges that the wine was not so pleasant to drink but instead was "so tannic that it could only be used to irritate the intestine". In 1679, in Cape Town, Simon van der Stel, a new governor arrived and worked to improve the quality of the wines. Van der Stel was a great admirer of wine and, as governor, granted himself an extensive area of land that he called Constantia and began to plant his vineyards there. After Van der Stel's death, his property was divided into several lots: Groot Constantia, Klein Constantia and Bergvliet. The ownership varied in the following years, and viticulture declined until 1778 when Hendrik Cloete bought Groot Constantia restoring the property and the vineyards. In 1792, he produced a wine destined to become famous for the first time: Cap Constantia. At the same time, when Louis XIV revoked the edict of Nantes, which had assured certain freedom of worship to the Huguenots (French Protestants), many of them left France. Some settled in South Africa, in an area that took the name of Franschhoek (the French corner), a valley of extraordinary beauty, along the course of the river Bergriviers, protected by the impressive mountain that ranges Wemmershoeckberge to the north, Drakensteinberge to the west and Franschoeckberge to the south. With the English occupation of South Africa in the early 1800s, and the contemporary trade war between France and England, the British market opened for South African wines with the following period of great development in viticulture.
Typical products	South Africa has its grape variety named Pinotage, which is a cross between Pinot Noir and Cinsault created in 1924 by Professor Abraham Izak Perold of the University of Stellenbosch. The first Pinotage wines had an alcohol content of up to 15%, an extraordinary odour that resembled acetone and a taste with volatile acid content. The first kind of this Cabernet Sauvignon introduced in the Province of the Cape was commonly attacked by viruses. Hopefully, the health situation is no longer a problem today, and the vine gives good results, both alone and in Bordeaux. Also, the Syrah, a vine that is well suited to the climate and environment of South Africa, was affected by problems of virosis. With a rather cool climate, some wines of Chardonnay and Sauvignon Blanc are produced of great character and concentration in Constantia. Even producers in the hottest area of Roberson have managed to make surprisingly good and harmonious wines with these vines.
Typical dishes	The cuisine of South Africa reflects the cultural melting-pot that animates the country: traditional dishes are flanked by recipes in which Eastern and European influences are evident. Whether prepared according to tradition or revisited in a modern way, South African food always offers unique sensory experiences. Meat is the key food of the diet. Cooked on the grill or in a three-legged pot (potjie), meat is usually accompanied by mieliepap (corn porridge), potatoes or rice. The most common vegetables are beets, carrots, cabbage and pumpkin. Typical South African dishes include morogo (African wild spinach), chakalaka, amadumbe and boerewors. Morogo spinach can be sauteed with butter and onions or served with corn porridge. The condiments often give the extra touch to a South African dish. These include Chakalaka, a spicy tomato sauce that accompanies the main course consisting of grated carrots, green peppers, sliced onion, vinegar, red chillies and ... a secret ingredient of the chef. Amadumbe, on the other hand, is a delicious peanut and sweet potato purée. The recipe is based on cooked sweet potatoes, mashed with butter and combined with roasted peanuts. The obtained mash is finally sprinkled with honey.