Magazine

Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.

A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.

Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.

Wine has long been woven into the history of the Ferrer family, but today marks a decisive turning point. After selling its stake in Freixenet to Germany's Henkell – now the sole owner of the flagship Cava house founded by the Ferrer family at the end of the 19th century – the family has chosen to reinvest the estimated €30 million proceeds into its own venture, Ferrer Wines. Ferran Ribalta Riu, managing director of the company, shares insights into this new chapter for the family business, determined to secure its place in the constellation of leading international wine companies.

Sauvignon Blanc is often enjoyed young, prized for its vibrant passionfruit and refreshing, zesty acidity. However, detailed expressions are emerging across South Africa that challenge this generalisation and showcase the grape's ability to age, revealing new layers of depth, texture and nuance – and a fuller understanding of its capabilities.

A squash roasted whole, then filled at the last minute with lentils, feta and herbs, to set down in the middle of the table. With three Greek whites to go with it.