THE CHALK REPORT

by Andrew Chalk Yesterday, I wrote… I have been impressed by South African wines pretty much from my first contact with them. Nowadays they reflect expert winemaking, a God-given climate for grape growing, and good value. Recently, I was acquainted with another of the seemingly endless cast of small, family-run wineries in South Africa when the estimable John Gorman of Southern Starz wrote to me and said, "Oy! You have to try the wines of David Finlayson." "David Finlayson?"

FROM THE WIRES... Destination 1: Dolfy's (Chef Adolfo Garcia, Jr.) Dish: Gazpacho Tip: When making gazpacho this summer, Chef Adolfo Garcia Jr. says to freeze some of your vegetables before blending. Dice a portion of the tomatoes, cucumber, and/or bell pepper and freeze them for a few hours. When you blend the gazpacho, use those frozen pieces instead of ice. The soup gets refreshingly cold without becoming diluted, and the flavors stay concentrated.