“Wine should not be reserved for a select few but embraced as part of everyday South African culture,” said author Kwanele Ndlovu at the launch of his new book, The Township Sommelier, in Newlands recently.
Mr Ndlovu, a Plumstead resident, said many people in township communities have been excluded from wine spaces — not due to lack of interest, but because wine has not been made accessible or relatable. “There are so many talented, curious people in our communities who have never been given access to the world of wine, so I wrote the book to make wine feel like it belongs to us all,” he said.
Mr Ndlovu said his own wine journey was unconventional – he did not grow up around wine, but in an environment shaped by hustle, survival and making a plan.
His introduction came through hospitality, working in the kitchen as a chef, where wine was simply part of the menu. Over time, curiosity turned into passion as he began studying, asking questions and tasting widely. “I realised that wine wasn’t just a drink but a language that brings people together, a skill and an opportunity,” he explained.
His book promotes a more approachable way of engaging with wine, encouraging people to ditch technical jargon and describe flavours in familiar terms. “Talk about taste and keep it relatable, use real-life flavours like apple, mangoes or peach,” he said.
He also challenges the idea that price determines quality, saying a good wine is defined by balance, complexity and enjoyment. “A great wine feels smooth and makes you want to take another sip,” he said.
He also challenges common perceptions about quality, noting that a great wine is not defined by price or prestige. Instead, he points to balance, complexity, and the overall experience.
Mr Ndlovu admits that the biggest challenge was not writing the book but believing that his story and knowledge were worth sharing. Coming from a background where wine was not part of everyday life, he questioned whether he would be taken seriously.
Breaking through that mindset became a defining moment in completing the book, he said.
Through his work, Mr Ndlovu also seeks to bring African voices into wine conversations. He said local stories and perspectives are often missing, with much of the focus placed on European traditions. He hopes his book helps shift that narrative and make wine culture more inclusive.
He hopes readers will leave with a new perspective on both wine and themselves. “This book is not just about wine, it’s about giving people permission to belong in spaces they were told weren’t theirs,” he said.
Dining and Cooking