Wines of SOUTH AFRICA
| For years winemaking in South Africa was dictated to the winemakers; only few had worked abroad and foreigners with modern techniques were not always welcome. The Western Cape was half a century behind the rest of the wine world. Post Apartheid – with access to international markets, an unleashed burst of new energy and new foreign investment – the South African wine industry is keen to learn and experiment, and is producing some of the best value wine on the market. Districts near the coast benefit most from the cooling ocean breezes and have the greatest potential for premium quality wines. Its leading white is Steen (Chenin Blanc) and it has been said that only South Africa can rival the Loire in its taste for Chenin Blanc. Other successful whites are Colombard, Sauvignon Blanc, Chardonnay, Riesling (Weisser Riesling), Trebbiano (Ugni Blanc), Sémillon (Groendruif) and Muscat (Hanepoot). A newfound, interest in its indigenous red grape, the potentially rough yet sweet with aromas of Pinotage, is producing some smooth, full-bodied wines that might be mistaken for Shiraz or smokier varieties like some wines of Spain or Portugal. However, Cabernet Sauvignon is the varietal to watch for. Many other European grapes are finding life here as well. Red “Bordeaux style” blends are big news in the Cape and you can also find many combinations of Syrah, Grenache Noir, Cabernet Sauvignon, Merlot and Cinsault. Other whites, like Chardonnay and Viognier are finding footing in certain areas, delivering on their stylish flavors. | ||||||
Constantia/ Paarl/ Stellenbosch |
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| Pinotage, South Africa’s indigenous grape, combines the cherry fruit of a Pinot Noir with the earthiness of a Rhone wine. It is a black grape variety that is typically full-bodied, with medium tannins and red fruit flavors often accompanied by vegetal and animal notes (tar, leather). Cabernet Sauvignon and Merlot are, however, becoming the most important premium red wines. They offer herbal flavors like mint, sage and thyme. With a defining characteristic of balance, the Cabs are generally not fruit bombs, nor are they soft, plush and syrupy. They demonstrate power, with finesse – more Bordeaux in style than California. Chenin Blanc, the prominent white, is a medium-bodied, dry or off-dry, with citrus and tropical fruit flavors and medium to high acidity. The range extends from the steely dry similar to Savennières to the lusciously sweet, honeyed wines of Quarts de Chaume and Bonnezeaux. Chenin Blanc’s versatility is due to its remarkable acidity, which gives it structure, length and integrity, allowing it to promote its aromas and flavors. Many blends are made from Chenin Blanc and Chardonnay contributing some refreshing acidity and citrus fruit to the blend while producing large volumes at value prices. Crisp and refreshing with balanced aromas and flavors of lime, flowers and honeysuckle. | ||||||
| Key Red Grape Varieties
Most commonly labeled as… |
Key White Grape Varieties
Most commonly labeled as… |
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| Cinsault Cabernet Sauvignon Merlot Pinot Noir Shiraz Pinotage |
Steen (Chenin Blanc) Sauvignon Blanc Chardonnay |
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