When British novelist GK Chesterton visited the Cape in the mid-nineteenth century, he commented it was a pity the Cape's poor cheeses were an inferior match for its fine wines. Boy, would he be surprised today. A cellar-door restaurant is de rigueur in a Cape winery portfolio - along with homegrown cheeses, olive oils, preserves, breads and branded winery caps, t-shirts and t-cloths.LINK
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