PGMy new weekly wine and drink column Drink Up... With Paula Goddard for Sky’s website livingit.com is now live. You can already read my thoughts on rosé, red and elderflower wines; matching wines with barbequed food and salad; champagne and strawberries, golfers' wines, wineboxes and Pimm's. Each week I’ll be looking at a topical wine issue and recommending wines to try.

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Ernie Els logoThe Open’s trophy winners plaque is getting rather crowded. July 22 will see the 135th name engraved on the silver Claret Jug as the last hole is being played at Carnoustie, Scotland. After a gap of five years since his last win, I’m hoping that name is Ernie Els. Should the 37-year old South African come first he’ll be able to put the Claret Jug to the use it was intended - serving claret wine from it. Ernie’s own South African version of French claret, made at his 72-hectare Stellenbosch vineyards, would be a fitting choice.

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Ginger IcecreamThis is an icecream that needs to be eaten naked – wafers or maple syrup toppings would be an unwelcome distraction when savouring this dish. After three generous spoonfuls of Criterion Ices Stem Ginger icecream my throat felt pleasingly on fire.

Geo organics labelGeo Organics has launched its own organic and vegetarian Worcestershire Sauce made to a ‘new recipe’ that doesn’t include the traditional ingredient anchovy. Can a Worcestershire Sauce be called Worcestershire Sauce without containing anchovy – fermented flesh, bones and all?