Pew people will have heard of wine-growing in Zimbabwe and for those who have it will not be very positive. This fairly young wine industry is concentrated in the north-east of the country between the capital, Harare, and the border town of Mutare,

 in the wine areas of Marodera and Odzi, and the southern wine areas of Gweru and Bulawayo. Zimbabwe produces white, rose, and red wines.

The white wines are made from grapes such as Clairette, Colombard, Chenin Blanc, and Riesling for dry wines and Muscatel and Hanenpoot for sweet ones. The white wines are certainly not for keeping. The first attempts have delivered reasonably fullbodied wines with fairly harsh acidity. Roses from Pinotage and Cinsault are fairly dry but less fullbodied.

 These too should be drunk young. The reds come from Cabernet Sauvignon, Merlot, Pinotage, and Cinsault. They are fairly full-bodied, quite dry, but lack backbone. It is not a wine to keep. It is to be seen if Zimbabwe can make pleasing and drinkable wines in the future.