or: A Cross-Cultural Study in Wine

One of the 974 things I like about South Africa is the wine.

I’ve undertaken an extensive research project in my time here, with as many varietals as possible and across most price points. I can confirm it’s impossible to have a bad glass. Not only that, a full glass is always poured. In the case of those glasses typically found in pubs which have a line delineating the “fill to” point, these are regarded as more of a suggestion and disregarded.

Not only do I receive a full glass, it is the same price while in a different currency. A glass of RND60 is usually HKD60 on a menu in Hong Kong, that is, just the currency changes and the number stays the same. This means I’m drinking more in South Africa for even less since the exchange rate is in my favour at the moment. While keeping my research costs on the lower side, it has made my the process a little slower as I’ve needed to finish one glass before starting another.

I’ve also conducted my research in various family homes and a farm to see if the glass filling is a cultural thing rather than the bars and restaurants being more generous than those I’m more accustomed.

I can now confirm that it is cultural. From the Western Province to the Eastern Province, a glass is always filled to near the top. It saves having to refill it quite so often.

If it’s a white wine, ice is usually brought to the table (in the case of restaurants) or added directly to the glass (in the case of home visits) unless you’re quick enough to ask for it without. I’m a without person and I’ve come to suspect perhaps I’m just drinking too slow since my concern is having my ice melt and changing the flavour of the wine. They appear to add it because they’re concerned about the wine becoming hot. Maybe it’s actually my hosts that don’t drink quickly enough.

Further studies required.

Perhaps heat is the reason why the line is used in other warm countries where drinking outside is common. Could it be that it allows for optimal drinking speed for the ideal wine temperature to be maintained?

More study is needed in this area.

In the name of research, I went to numerous vineyards. They too offer more than the usual for a tasting portion (for both the free and paid tastes) and also fill the glass, both red and white, when dining at their restaurants. I had mistakenly thought red would be served in a wider glass and less full to let the air in. I don’t mind being wrong with things like this.

I’d like to take this opportunity to thank the wine makers of South Africa, my family and friends (new and longer-term) that have helped me conduct this rather exhaustive and comprehensive study over the past couple of months. It would not have been the same without you.

Everyone knows (well, maybe not everyone but they really should because then perhaps there wouldn’t be quite so much misinformation going around and things reported as facts which are yet to be confirmed) that a study only becomes legitimate once it is repeated, mirroring the initial conditions and the same conclusions are reached. Feel free to conduct your own studies following the methods outlines above and report back.

With that in mind, it is time for me to plan my next study trip.

* Thanks to Cold Chisel for the title to this post. This song was played so often at my first uni since it references the university (one of the band members also went there) and the lyrics fit the lifestyle. Interesting piece of useless trivia that is highly unlikely to be needed in any trivia competition.