You know that thing that happens when you're having a perfectly good conversation about wine, and someone leans in and says "terroir" like it's a password?

We've all been there. And honestly, it's one of wine's most genuinely useful ideas, buried under years of people using it to sound clever.

Our own Raz is hosting an evening to get into the real meaning of the word. No mysticism, no gatekeeping. Just a clear-eyed look at what's actually in your glass and why.

Questions that will be addressed:

Why does the same grape taste so different depending on who makes it and where?

What actually justifies the price difference between a R150 bottle and a R600 bottle?