2003

The current vintage of Egon Müller’s “Scharzhofberger” Riesling Trockenbeerenauslese (Mosel, Germany). Only 18 bottles were produced, each of which sold for over $13,000, making this one of the most expensive wines upon release. Usually, wines spend years in the cellar before commanding that many zeros.

In the South African bread, mosbolletjies, which of the following is an important ingredient?

A. A mixture of grape juice, skins, seeds and stems

B. Minced leaves from muscat vines

C. Indigenous South African cereals soaked in Vin de Constance

D. A pint of traditional South African beer

The brioche-like, buttery South African bread, mosbolletjies (pronounced mos-bol-eh-kis) is leavened with fermenting must— a mixture of grape juice, skins, seeds, and stems. French Huguenot immigrants settled in Western Cape in the late 1600s and began cultivating grapes. The loaves are often flavored with anise and are typically served with butter and a jam called moskonfyt, also made from must.

“It takes me twelve minutes to eat a good plate of food and two hours to drink a good bottle of wine, so who cares about the food?”

—Peter Barry
Winemaker/Owner of the Australian estate Jim Barry

2003

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