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South African Wines

Initially South Africa was of interest for just one attraction - the penguin colony at Boulders Beach. Now another significant aspect has appeared: wines. Although winemaking traditions there are not as ancient as in the good old Europe, South Africa today has claimed an important place and accounts for around 3% of the total global wine market.

Initially South Africa was of interest for just one attraction - the penguin colony at Boulders Beach. Now another significant aspect has appeared: wines.

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Although winemaking traditions there are not as ancient as in the good old Europe, South Africa today has claimed an important place and accounts for around 3% of the total global wine market. South Africa is surrounded by oceans on nearly all sides, which more or less, but nonetheless, influences the flavour of the wine produced there, making it unique and distinctive.

South African landscape with typical Dutch colonial white farmhouses and vineyards against a mountain backdrop

At Larisa's independent wine courses we tasted 2 white wines and 4 red wines from 2 South African wine regions - Stellenbosch and Paarl (see the map in the image gallery). Although by volume, white wines are in fact dominant in South Africa - with Chenin Blanc, Chardonnay, and Sauvignon Blanc grapes - and with a wine bouquet of vanilla, green apple, gooseberry, toasted white bread, melon, peach, passion fruit, and pineapple.

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Sauvignon Blanc Vergelegen Stellenbosch 2009 together with crisp green salad with added pear and goat's cheese. Continuing to describe by the three main reference points: appearance, aroma, and flavour. A pale greenish-yellow colour, thick wine legs; in the aroma - green gooseberry, green pepper; in the flavour - oiliness, a high acidity level, citrus fruit. Association: a misty, damp, overcast summer morning.

Glen Carlou Quartz Stone Chardonnay 2008 aged 11 months in oak barrels. Golden colour. In the aroma - ripe peaches, toastiness, the typical Chardonnay aroma of toasted white bread (almost petroleum-like). In the flavour - a note of toasted hazelnuts. Paired very well with the chanterelle and chicken quiche.

Glen Carlou Pinot Noir 2008 - a dark reddish colour. In the flavour and aroma - dark cherries, yet the roundness is there and the tannins are unobtrusive.

Simonsig Redhill Pinotage 2007. The Pinotage wine deserves a more detailed discussion. It is produced from grapes that were developed in South Africa in 1925 by crossing the Pinot Noir and Cinsault varieties. Incidentally, Cinsault in this country was known under the name Hermitage - and from it the name Pinotage derives. Initially, due to insufficiently developed production techniques, wine from this variety did not distinguish itself with any particular flavour or aroma, so it was produced in ever-smaller quantities year by year. This continued until wine estates such as Kanonkop and Vriesenhof began using special methods to produce truly quality and premium wine from this variety. Today the Pinotage grape is considered South Africa's jewel. Wine made from it has a rich elegance, a varietal aroma, and a sweet-and-sour flavour.

The wine is aged in new oak barrels and has a deep, rich red colour. Overripe banana aroma; in the flavour - raspberries; the tannins are felt, but it is not heavy.

Plaisir de Merle Cabernet Sauvignon 2006 - a brownish-red colour; in the aroma, a red fruit character, hard to pin down; in the flavour, a hint of dark chocolate appears, the tannins make themselves felt. If I had to choose, I would rather see Plaisir de Merle's golden-winged lion on the 2008 Chardonnay bottle.

Glen Carlou Syrah 2005 - wine aged 12 months in oak barrels. Deep red colour; in the aroma - herbs, dried fruit. A wine with character, with tannins. Storage potential up to 10 years. Subjectively - would not choose it.