South Africa is a major wine producer, ranking seventh in volume. It has been in the wine business for centuries. Most South African wine is produced within a few hours of Cape Town blessed with a mostly Mediterranean climate. This particular wine comes from the relatively cool Elgin Valley in the western Cape.
South Africa's signature grape is Pinotage, a cross between Cinsault and Pinot Noir, both of which originated in France. This red grape has lost popularity in South Africa over the years and never became popular anywhere else in the world. I don't recall drinking many Pinotage wines. Let's give it a chance.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Slowine Rosé, 2008 13.0% alcohol about $10.00
Let's start with the marketing materials. Description: We agree with Wine Enthusiast, this is a 'very pretty' rosé. Read the note below -- this is a great buy. Tasting Note: [58% Pinotage, 28% Pinot Noir and 14% Shiraz] This classic, restrained rosé offers a wave of lemon, cherry and strawberry on the nose and refreshing, crisp berry flavors on the palate. Acids and fruit are very well balanced and the wine finishes clean with a slight spin of sugar. Very pretty and a great everyday sipper. Score - 86. (Susan Kostrzewa, Wine Enthusiast, March 1, 2009) And now for my review.
At first tasting the wine had mouth-puckering acidity, and yet was light. It lingered in my mouth with a definite berry taste. The initial meal consisted of bagels, cream cheese, and Atlantic smoked salmon (lox). The wine was very refreshing and tasted of raspberries. By the way, with the salmon its acidity was bang on.
The second meal consisted of stewed okra in tomato, garlic, and onion sauce over rice and eggplant grilled with its skin and covered in lots of oil, garlic and lemon. With the okra the rosé tasted of raspberry and some lemon. It had light acidity with just a touch of sweetness and was quite refreshing. With the eggplant the wine was palate cleansing and once again raspberries predominated. On the other hand when accompanying a raspberry and rhubarb pie the wine was initially disappointing. I hoped that the raspberry taste of the wine would meld with the pie. At first this didn't happen but as I continued the combined raspberry taste intensified. The second dessert was a homemade peach, pear, and strawberry cobbler garnished with chocolate chips. The rosé had fine acidity with a touch of sweetness.
The final meal consisted of a commercial boxed vegetarian eggplant rolatini that included eggs, ricotta cheese, and tomatoes. I added a lot of grated Parmesan cheese. The wine had bright acidity with a lot of lemony taste. It wasn't the least bit unpleasant and had a nice length. I finished the meal with a high-quality chocolate-coated vanilla ice cream bar. The wine and the dessert simply didn't mesh.
I finished the tasting with two cheeses. The first cheese was a sheep's milk feta. The rosé was fruity but short. Then I tried a brick cheese. The wine was somewhat longer and fruitier, but all in all the wine and cheese pairings weren't up to the rest.
Final verdict. I really liked this wine. I made sure to finish every drop and would be happy to buy it again.
A Wine Lover's Weekly Guide to $10 Wines - A South African Rose by Levi Reiss
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his Italian travel site with a special focus on regional food and wine at http://www.travelitalytravel.com. Check out his global wine website at http://www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines.
Article Source: http://EzineArticles.com
Sunday, January 31, 2010
Saturday, January 30, 2010
The Wine Regions of South Africa
The first wine grown in South Africa was that of Jan Van Riebeek, the founder of Cape Town, in 1659. The earliest estate, Constantia, was born just 26 years later in 1685. So, while the wines of South Africa may be 'New World' there's really very little 'new' about them. Most of the vineyards are based in the Western Cape, surrounding Cape Town, a top location for luxury holidays, South Africa's best-known tourist destination, and a stunning example of the country's landscape. However, the Northern Cape, fed by the Orange River, is starting to be developed, as well as the eastern region of the KwaZulu-Natal. Early efforts appear promising, but as the vast majority of wines comes from the Western Cape the following areas are all based in the lush surroundings of Cape Town:
Constantia
In an affluent suburb of grand houses and luxury hotels, South Africa's Constantia region is famed as a pedigree of their wine market. South African wine finds its origins here and the area is currently undergoing a popular revival. The vineyards are ideally placed on the side of the Constantia Mountain where they are cooled by gentle sea breezes. Despite these ideal conditions only five estates are based locally: Klein Constantia, Groot Constantia, Buitervenwachting, Constantia Uitsig and Steenberg.
Stellenbosch
Based just 50km south-east of Cape Town, Stellenbosch is famed as the country's greatest wine-producing region and as the largest university town in South Africa, holidays here being based around the fertile valleys and historical towns of the agricultural heartland. With over 200 producers based in the area, Stellenbosch is the established capital of South African viniculture. Fringed by mountains that afford spectacular views, the geology of the area is of particular interest; the granite-based soils in the east are ideal for the cultivation of red wines, while the sandstone soils in the east lend themselves more easily to whites.
Franschhoek
To the west of Stellenbosch and by no means as large, Franschhoek lies surrounded by the Drakenstein mountains and enjoys relatively high levels of rainfall and warm temperatures. Because of this producers here have the freedom to cultivate a wide variety of wine styles. Being only 50km east of Cape Town, and boasting a wide range of chic restaurants, it is also included on the itinerary of many luxury holidays. South Africa can offer few better gourmet experiences.
Walker Bay
A cool coastal region that is very much on the up, Walker Bay houses such varieties as Chardonnay and Pinot Noir and other traditional Burgundy grapes. Local estates include Hamilton Russell and Bouchard Finlayson.
Paarl
To the north-west of Cape Town, this famous region boasts a selection of leading producers such as Veenwouden, Nederburg, Fairview, Glen Carlou and Plaisir de Merle. Rhone-style grapes are being grown here, such as Syrah and Pinotage, representing a move from traditional white cultivation to reds. The summer heat in the area means that the best produce comes from the more elevated vineyards.
If the visitor wants to complement their stay in one of the country's fine luxury hotels, South Africa's wines are the very finest choice. Not only are they an example of real local work and ingenuity, but they give a real taste of the culture. Make sure not to miss out on your next visit to the Southern land.
Constantia
In an affluent suburb of grand houses and luxury hotels, South Africa's Constantia region is famed as a pedigree of their wine market. South African wine finds its origins here and the area is currently undergoing a popular revival. The vineyards are ideally placed on the side of the Constantia Mountain where they are cooled by gentle sea breezes. Despite these ideal conditions only five estates are based locally: Klein Constantia, Groot Constantia, Buitervenwachting, Constantia Uitsig and Steenberg.
Stellenbosch
Based just 50km south-east of Cape Town, Stellenbosch is famed as the country's greatest wine-producing region and as the largest university town in South Africa, holidays here being based around the fertile valleys and historical towns of the agricultural heartland. With over 200 producers based in the area, Stellenbosch is the established capital of South African viniculture. Fringed by mountains that afford spectacular views, the geology of the area is of particular interest; the granite-based soils in the east are ideal for the cultivation of red wines, while the sandstone soils in the east lend themselves more easily to whites.
Franschhoek
To the west of Stellenbosch and by no means as large, Franschhoek lies surrounded by the Drakenstein mountains and enjoys relatively high levels of rainfall and warm temperatures. Because of this producers here have the freedom to cultivate a wide variety of wine styles. Being only 50km east of Cape Town, and boasting a wide range of chic restaurants, it is also included on the itinerary of many luxury holidays. South Africa can offer few better gourmet experiences.
Walker Bay
A cool coastal region that is very much on the up, Walker Bay houses such varieties as Chardonnay and Pinot Noir and other traditional Burgundy grapes. Local estates include Hamilton Russell and Bouchard Finlayson.
Paarl
To the north-west of Cape Town, this famous region boasts a selection of leading producers such as Veenwouden, Nederburg, Fairview, Glen Carlou and Plaisir de Merle. Rhone-style grapes are being grown here, such as Syrah and Pinotage, representing a move from traditional white cultivation to reds. The summer heat in the area means that the best produce comes from the more elevated vineyards.
If the visitor wants to complement their stay in one of the country's fine luxury hotels, South Africa's wines are the very finest choice. Not only are they an example of real local work and ingenuity, but they give a real taste of the culture. Make sure not to miss out on your next visit to the Southern land.
The Wine Regions of South Africa by Sally Rushbrooke
Sally Rushbrooke is a South Africa holiday specialist for key2holidays, an online tour operator specialising in South Africa holidays, as well as holidays to Australia, Cuba, the Caribbean, Italy, the Far East, the Maldives, Mauritius and the Seychelles, Dubai and the Arabian Gulf. Key2holidays has a dedicated team of experienced travel consultants to share their knowledge and help you to plan and book your ideal holiday.
Article Source: http://EzineArticles.com
Sally Rushbrooke is a South Africa holiday specialist for key2holidays, an online tour operator specialising in South Africa holidays, as well as holidays to Australia, Cuba, the Caribbean, Italy, the Far East, the Maldives, Mauritius and the Seychelles, Dubai and the Arabian Gulf. Key2holidays has a dedicated team of experienced travel consultants to share their knowledge and help you to plan and book your ideal holiday.
Article Source: http://EzineArticles.com
Friday, January 29, 2010
The Influence of Terroir on Winemaking
It is believed that “wines are made in the vineyard” implying that the grapes are the decisive factor in wine style and quality. The French wine tradition has two very interesting concepts supporting this philosophy, namely vigneron and terroir.
Vigneron = Literally translated means winegrower, which combines the roles of the grape producer and winemaker
Terroir = is the environment influencing the vines and the quality and composition of the grapes for winemaking.
Topography, climate, geology and soil are the key factors determining the terroir, which can in layman’s terms be seen as the site of the vine. The different key factors can obviously be described in more detail like altitude, slope, aspect, temperature, rainfall, sunlight, wind and soil characteristics.
Different combinations of these natural features of land interact to create unique growth conditions for vines, which lead to specific wine characteristics.
The following are international examples of the role of terroir:
• German Rieslings produced from vines grown on the slopes next to the rivers.
• New Zealand Sauvignon blanc wines from Marlborough.
• Argentine Malbecs from vineyards near the Andes Mountains.
• Italian Barolo from the hillsides of Piedmonte in North West Italy.
• Port from the humid, hot Douro region in Portugal.
• Sherry from the chalky soils in South Spain.
Locally the Cape has a wide variety of terroir. It is the smallest, but richest plant paradise in the world with more than 9600 species. The establishing of wine routes in the different local regions also exemplifies the potential of terroir in our wine industry.
Sauvignon blanc is the varietal which expresses terroir the best. This is mainly due to the fact that the flavour profile of Sauvignon blanc wines is the result of the flavours originating in the grapes. A good winemaker will nurse wines to retain these flavours while a poor winemaker will lose the flavours which cannot be compensated by corrective winemaking practices.
Typical Sauvignon blanc flavours can be of so-called green or herbaceous nature like asparagus, green pepper, tomato leaf or tropical like passion fruit, pawpaw or even mineral like or flinty. It is really worth experiencing the differences when you taste for instance the Alexanderfontein Sauvignon blanc from the West Coast, Cape Point Sauvignon blanc and others like De Grendel (Tygerberg), Neil Ellis (Groenekloof,Darling) Iona (Elgin), Springfield (Robertson) and Strandveld (Elim) originating from different wine regions .
It is however important to assure that the grapes originate from the specific origin by looking at the Wine of Origin indication on the label. Also remember that the site of the vineyard and not the cellar is the origin indicated on the label. The grapes of a Western Cape Sauvignon blanc can for example come from different regions within the Western Cape and will not express specific origin characteristics. Enjoy your Sauvignon blanc journey!
Wine hint of the month: 2009 Almenkerk Sauvignon blanc (Wine of Origin Elgin) A typical full-bodied Sauvignon with herbaceous, tropical and mineral characteristics.
Vigneron = Literally translated means winegrower, which combines the roles of the grape producer and winemaker
Terroir = is the environment influencing the vines and the quality and composition of the grapes for winemaking.
Topography, climate, geology and soil are the key factors determining the terroir, which can in layman’s terms be seen as the site of the vine. The different key factors can obviously be described in more detail like altitude, slope, aspect, temperature, rainfall, sunlight, wind and soil characteristics.
Different combinations of these natural features of land interact to create unique growth conditions for vines, which lead to specific wine characteristics.
The following are international examples of the role of terroir:
• German Rieslings produced from vines grown on the slopes next to the rivers.
• New Zealand Sauvignon blanc wines from Marlborough.
• Argentine Malbecs from vineyards near the Andes Mountains.
• Italian Barolo from the hillsides of Piedmonte in North West Italy.
• Port from the humid, hot Douro region in Portugal.
• Sherry from the chalky soils in South Spain.
Locally the Cape has a wide variety of terroir. It is the smallest, but richest plant paradise in the world with more than 9600 species. The establishing of wine routes in the different local regions also exemplifies the potential of terroir in our wine industry.
Sauvignon blanc is the varietal which expresses terroir the best. This is mainly due to the fact that the flavour profile of Sauvignon blanc wines is the result of the flavours originating in the grapes. A good winemaker will nurse wines to retain these flavours while a poor winemaker will lose the flavours which cannot be compensated by corrective winemaking practices.
Typical Sauvignon blanc flavours can be of so-called green or herbaceous nature like asparagus, green pepper, tomato leaf or tropical like passion fruit, pawpaw or even mineral like or flinty. It is really worth experiencing the differences when you taste for instance the Alexanderfontein Sauvignon blanc from the West Coast, Cape Point Sauvignon blanc and others like De Grendel (Tygerberg), Neil Ellis (Groenekloof,Darling) Iona (Elgin), Springfield (Robertson) and Strandveld (Elim) originating from different wine regions .
It is however important to assure that the grapes originate from the specific origin by looking at the Wine of Origin indication on the label. Also remember that the site of the vineyard and not the cellar is the origin indicated on the label. The grapes of a Western Cape Sauvignon blanc can for example come from different regions within the Western Cape and will not express specific origin characteristics. Enjoy your Sauvignon blanc journey!
Wine hint of the month: 2009 Almenkerk Sauvignon blanc (Wine of Origin Elgin) A typical full-bodied Sauvignon with herbaceous, tropical and mineral characteristics.
The Influence of Terroir on Winemaking by Charl Theron
Thursday, January 28, 2010
Wines Varieties of South Africa
In keeping with the spirit of renewal in the South African wine industry, in recent years over 40% of the vineyards were replanted as the industry has realigned its product to compete globally, moving from volume production to noble cultivars and quality wines. South African vineyards were once dominated by white grape varieties but the predominantly red new plantings shifted that. In the last two years, winegrowers have started planting more whites than reds, a reversal of the 10-year trend to planting more reds.
Noble varieties which have been cultivated increasingly in the past few years include Sauvignon Blanc and Chardonnay, which produce top-class white wines, and Cabernet Sauvignon, Shiraz and Pinot Noir. A significant proportion of our red wine vineyards are currently very young – 76,8% are under 10 years old.
Although most of the vine varieties cultivated here today were originally imported, up to now six local crossings have been released. The best known of these is a red variety, Pinotage, a hybrid of Pinot Noir and Hermitage (Cinsaut), which more recently is cultivated locally on a fairly large scale.
The Worcester Region has the most vineyard plantings (21% of all vines), followed by Paarl and Stellenbosch (18%), Robertson (15%), Malmesbury (13 %), Olifants River (9%), and Orange River and Little Karoo (3%).
The Worcester Region also produces the most wine (24%), followed by Olifants River (17%), Robertson (14%), Paarl and Orange River (12%), Stellenbosch and Malmesbury (9%), and Little Karoo (3%).
Red-wine varieties grown in South Africa
Cabernet Franc - Related to Cabernet Sauvignon, this variety is usually softer, has a lower sugar content and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietal wines. Small but increasing vineyard area. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc variety.
Cabernet Sauvignon - An increasingly significant variety at the Cape, it's the foremost variety of the Bordeaux region of France. Cabernet Sauvignon produces top-class wines that develop well with age into spicy, full, complex wines. As in Bordeaux, it may be blended with Merlot or its relative, Cabernet Franc. many more...
White-wine varieties grown in South Africa
Bukettraube - Developed in Germany, produces quality wines with a distinctive Muscat bouquet. South Africa is one of the few wine-producing countries worldwide to bottle Bukettraube as a single varietal wine.
Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling (Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening conditions are ideal. many more...
Noble varieties which have been cultivated increasingly in the past few years include Sauvignon Blanc and Chardonnay, which produce top-class white wines, and Cabernet Sauvignon, Shiraz and Pinot Noir. A significant proportion of our red wine vineyards are currently very young – 76,8% are under 10 years old.
Although most of the vine varieties cultivated here today were originally imported, up to now six local crossings have been released. The best known of these is a red variety, Pinotage, a hybrid of Pinot Noir and Hermitage (Cinsaut), which more recently is cultivated locally on a fairly large scale.
The Worcester Region has the most vineyard plantings (21% of all vines), followed by Paarl and Stellenbosch (18%), Robertson (15%), Malmesbury (13 %), Olifants River (9%), and Orange River and Little Karoo (3%).
The Worcester Region also produces the most wine (24%), followed by Olifants River (17%), Robertson (14%), Paarl and Orange River (12%), Stellenbosch and Malmesbury (9%), and Little Karoo (3%).
Red-wine varieties grown in South Africa
Cabernet Franc - Related to Cabernet Sauvignon, this variety is usually softer, has a lower sugar content and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietal wines. Small but increasing vineyard area. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc variety.
Cabernet Sauvignon - An increasingly significant variety at the Cape, it's the foremost variety of the Bordeaux region of France. Cabernet Sauvignon produces top-class wines that develop well with age into spicy, full, complex wines. As in Bordeaux, it may be blended with Merlot or its relative, Cabernet Franc. many more...
White-wine varieties grown in South Africa
Bukettraube - Developed in Germany, produces quality wines with a distinctive Muscat bouquet. South Africa is one of the few wine-producing countries worldwide to bottle Bukettraube as a single varietal wine.
Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling (Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening conditions are ideal. many more...
Wines Varieties of South Africa by Gerald Crawford
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Wednesday, January 27, 2010
Pinotage - South Africa's Famous Red Wine
South Africa has been producing wines for the past 200 years. But having been ignored by the world's wine market in the recent past, a boom is now under way. With the removal of trade sanctions came the opening up of new markets, so many South African wines have become fashionable. Investments are being made both in the planting of new vineyards, and the installation of hi-tech stainless steel wineries.
The climate makes it an ideal place to cultivate grapes with its fine and varied soils on terrific, easy to cultivate mountain slopes. Many vineyards are producing excellent quality wines for the world market, and one of these red wines is the Pinotage.
Pinotage: Pinot Noir x Cinsault
The Pinotage grape variety was bred in 1925 by Professor A I Peroldt of Stellenbosch University. Pinot Noir which makes the classic highly-prized wines of Burgundy was crossed with Cinsault, a prolific cropper that makes relatively undistinguished wines in the south of France. Cinsault's common, if misleading, Cape synonym Hermitage inspired the third syllable. Both varieties are of the same genus vitis vinifera. Pinot Noir is very difficult to grow successfully. Cinsault is hardy and resistant to most vine ailments.
It was hoped, by crossing these two, that the new variety would gain the good points of both parents: classic Pinot Noir taste with a large crop from easy-growing vines. However, results did not always turn out as expected with initial tastings not sufficiently impressive, so Pinotage was largely ignored until 1961.
Pinotage wine revival
The revival began thanks largely to Beyers Truter who made his reputation as a winemaker at Kanonkop Estate in the 1980s. His championing of the variety led to international recognition at England's 1991 International Wine and Spirit Competition. These wines so impressed the judges that he was awarded the Robert Mondavi Trophy as the International Winemaker of the Year - becoming the first South African to win this accolade.
Pinotage gained international attention, and wine drinkers keen to enjoy a new taste, sought out the unique wine. This prompted the price of Pinotage grapes to shoot up 500% by 1995. It was now that winemakers started taking the wine seriously, and many invested in the finest quality French oak barrels to age it.
About Pinotage
The climate makes it an ideal place to cultivate grapes with its fine and varied soils on terrific, easy to cultivate mountain slopes. Many vineyards are producing excellent quality wines for the world market, and one of these red wines is the Pinotage.
Pinotage: Pinot Noir x Cinsault
The Pinotage grape variety was bred in 1925 by Professor A I Peroldt of Stellenbosch University. Pinot Noir which makes the classic highly-prized wines of Burgundy was crossed with Cinsault, a prolific cropper that makes relatively undistinguished wines in the south of France. Cinsault's common, if misleading, Cape synonym Hermitage inspired the third syllable. Both varieties are of the same genus vitis vinifera. Pinot Noir is very difficult to grow successfully. Cinsault is hardy and resistant to most vine ailments.
It was hoped, by crossing these two, that the new variety would gain the good points of both parents: classic Pinot Noir taste with a large crop from easy-growing vines. However, results did not always turn out as expected with initial tastings not sufficiently impressive, so Pinotage was largely ignored until 1961.
Pinotage wine revival
The revival began thanks largely to Beyers Truter who made his reputation as a winemaker at Kanonkop Estate in the 1980s. His championing of the variety led to international recognition at England's 1991 International Wine and Spirit Competition. These wines so impressed the judges that he was awarded the Robert Mondavi Trophy as the International Winemaker of the Year - becoming the first South African to win this accolade.
Pinotage gained international attention, and wine drinkers keen to enjoy a new taste, sought out the unique wine. This prompted the price of Pinotage grapes to shoot up 500% by 1995. It was now that winemakers started taking the wine seriously, and many invested in the finest quality French oak barrels to age it.
About Pinotage
The Pinotage Association was formed, and an annual Pinotage Top 10 competition began.
Judges comments about the wines:
"I think the rest of the world must discover these wines and South Africans must be very proud of it. The balance of fruit, elegance and good integration of tannins is an indication of the talent of South Africa's viticulturists and winemakers. They made it very difficult for us to select only the top ten."
Julian Brind - British Master of Wine.
"People think there is only one kind of Pinotage, but the variety of styles makes it a real tasting experience, but every wine still is a Pinotage. A few years ago, it was my opinion that you could only select the top five to seven out of all the entries, now it is difficult to select the top fifteen. The quality and fine balance of the wines improve year after year."
Dave Hughes - South Africa's international wine expert.
Styles of wines vary from smooth to rough textured. Although it benefits from maturing, it is not often allowed to age. The wine characteristics are a spicy, peppery flavour with hint of bananas and other red fruits. The words "bush-vine" on a South African label indicates that the vines are old, as only recently Pinotage was thought worthy of the expense of trellising. Pinotage is not unique to South Africa. It is made in neighbouring Zimbabwe and also widely planted in New Zealand.
Some of top Pinotage Wine Estates:
Kanonkop, Simonsig, Warwick, Camberley, Stellenzicht and Clos Malverne
Judges comments about the wines:
"I think the rest of the world must discover these wines and South Africans must be very proud of it. The balance of fruit, elegance and good integration of tannins is an indication of the talent of South Africa's viticulturists and winemakers. They made it very difficult for us to select only the top ten."
Julian Brind - British Master of Wine.
"People think there is only one kind of Pinotage, but the variety of styles makes it a real tasting experience, but every wine still is a Pinotage. A few years ago, it was my opinion that you could only select the top five to seven out of all the entries, now it is difficult to select the top fifteen. The quality and fine balance of the wines improve year after year."
Dave Hughes - South Africa's international wine expert.
Styles of wines vary from smooth to rough textured. Although it benefits from maturing, it is not often allowed to age. The wine characteristics are a spicy, peppery flavour with hint of bananas and other red fruits. The words "bush-vine" on a South African label indicates that the vines are old, as only recently Pinotage was thought worthy of the expense of trellising. Pinotage is not unique to South Africa. It is made in neighbouring Zimbabwe and also widely planted in New Zealand.
Some of top Pinotage Wine Estates:
Kanonkop, Simonsig, Warwick, Camberley, Stellenzicht and Clos Malverne
Read more about The Pinotage Association.
Pinotage - South Africa's Famous Red Wine by Rob Hemphill
Rob Hemphill has been a Winemaking Consultant for over 20 years and has made Pinotage wine in South Africa. See more at Understanding Wine: A Beginners Guide and you'll pick up lots more information on wine.
Article Source: http://EzineArticles.com
Pinotage - South Africa's Famous Red Wine by Rob Hemphill
Rob Hemphill has been a Winemaking Consultant for over 20 years and has made Pinotage wine in South Africa. See more at Understanding Wine: A Beginners Guide and you'll pick up lots more information on wine.
Article Source: http://EzineArticles.com
Tuesday, January 26, 2010
The Wine Route:- Cape Town:- South Africa
The legendary Wine Route is situated less than 100 km outside Cape Town and passes through the town of Stellenbosch. It is home to some of the best wines in the world. Tourists flock to this region of South Africa to taste the world-class wines and to get a glimpse of the breathtaking scenery.
This quiet landscape features fields of vineyards nestled between endless mountain ranges. Top attractions include the unique art of viticulture where locals study and create some of the world's most famous wines. The region is dotted with original Cape farmhouses, fully restored and each with its own distinct European influence.
Venturing into the Stellenbosch Winelands
Touring the Stellenbosch Wine Route is like teleporting back to 14th century Italy - with the added bonus of experiencing superb South African hospitality. Founded in 1971, today the Stellenbosch Wine Route brand is home to over 200 wine and grape producers in the region.
Plan your travel route according to the area that you would like to explore, or the wine you would like to sample. There is nothing more satisfying than mapping out the best wine farms, or the ones that hold a distinctive kind of wine such as Merlot, or your wine of choice. The route itself can be travelled many times according to whatever preferences or experiences you would like to take home with you.
The Wine Route is divided into five sub routes, each one occupying a separate area in the Stellenbosch Winelands. Explore the Greater Simonsberg, Stellenbosch Berg, Helderberg, Stellenbosch Hills, and Bottelary Hills Wine Routes at your leisure.
These five routes feature a multitude of cellars that offer daily wine tasting, cellar tours and on-premises wine sales. Many of these wine farms have restaurant and picnic facilities that are ideal for families looking for a memorable outdoor day-trip. Remember that selected cellars offer tasting by appointment only.
Be sure to visit local gems like the Boschendal Wine Estate that holds one of the Wine Routes most established restaurants - with a wine list to match. Indulge in the vibrant local history of Spier Wine Estate that serves authentic African dishes at their internationally acclaimed restaurant. Don't miss the award winning Van Loveren Vineyards where you can wine taste, hike and spend the day or hold a special function for a loved one. Wherever you choose to go, if you stop at one of these top estates you can't go wrong.
Surpassing International Standards
In many ways the South African wine industry has surpassed its European competitors. Today the finest wines can be enjoyed in comfort on the humble farmsteads of the locals who created them.
This is what makes the Wine Route so desirable - the personal experience of sharing wine on location - where it was made, chatting to the farm owners and enjoying the day with friends in flawless surroundings. As South African farmers continue to grow and produce their own wines the route will continue to offer that unique definitive experience for any wine enthusiast to enjoy.
Take Some Time Out
The Wine Route offers its visitors wine on an intimate level, straight from the local connoisseurs who produced it for our personal pleasure. That is why anyone can visit the Stellenbosch Winelands - there are no expectations, no pretences - just a satisfying day of tasting, learning and soaking up the best that South Africa has to offer.
Article Source: http://EzineArticles.com
This quiet landscape features fields of vineyards nestled between endless mountain ranges. Top attractions include the unique art of viticulture where locals study and create some of the world's most famous wines. The region is dotted with original Cape farmhouses, fully restored and each with its own distinct European influence.
Venturing into the Stellenbosch Winelands
Touring the Stellenbosch Wine Route is like teleporting back to 14th century Italy - with the added bonus of experiencing superb South African hospitality. Founded in 1971, today the Stellenbosch Wine Route brand is home to over 200 wine and grape producers in the region.
Plan your travel route according to the area that you would like to explore, or the wine you would like to sample. There is nothing more satisfying than mapping out the best wine farms, or the ones that hold a distinctive kind of wine such as Merlot, or your wine of choice. The route itself can be travelled many times according to whatever preferences or experiences you would like to take home with you.
The Wine Route is divided into five sub routes, each one occupying a separate area in the Stellenbosch Winelands. Explore the Greater Simonsberg, Stellenbosch Berg, Helderberg, Stellenbosch Hills, and Bottelary Hills Wine Routes at your leisure.
These five routes feature a multitude of cellars that offer daily wine tasting, cellar tours and on-premises wine sales. Many of these wine farms have restaurant and picnic facilities that are ideal for families looking for a memorable outdoor day-trip. Remember that selected cellars offer tasting by appointment only.
Be sure to visit local gems like the Boschendal Wine Estate that holds one of the Wine Routes most established restaurants - with a wine list to match. Indulge in the vibrant local history of Spier Wine Estate that serves authentic African dishes at their internationally acclaimed restaurant. Don't miss the award winning Van Loveren Vineyards where you can wine taste, hike and spend the day or hold a special function for a loved one. Wherever you choose to go, if you stop at one of these top estates you can't go wrong.
Surpassing International Standards
In many ways the South African wine industry has surpassed its European competitors. Today the finest wines can be enjoyed in comfort on the humble farmsteads of the locals who created them.
This is what makes the Wine Route so desirable - the personal experience of sharing wine on location - where it was made, chatting to the farm owners and enjoying the day with friends in flawless surroundings. As South African farmers continue to grow and produce their own wines the route will continue to offer that unique definitive experience for any wine enthusiast to enjoy.
Take Some Time Out
The Wine Route offers its visitors wine on an intimate level, straight from the local connoisseurs who produced it for our personal pleasure. That is why anyone can visit the Stellenbosch Winelands - there are no expectations, no pretences - just a satisfying day of tasting, learning and soaking up the best that South Africa has to offer.
The Wine Route by Monika Moser
Monika Moser writes for Around About Cars a leading Cape Town Car Hire company.
Monika Moser writes for Around About Cars a leading Cape Town Car Hire company.
Article Source: http://EzineArticles.com
Monday, January 25, 2010
South Africa - Cape's Gems - Paarl -or rather, Pearls
Less than an hour's drive from Cape Town and its golden beaches, lies another one of the Cape's gems … or rather, pearls.
In 1657 Abraham Gabemma set out inland to search for new meat resources. It was after a rainstorm when he saw a mountain in the distance, with a giant granite rock which glistened like a wet pearl in the sun.
He named the mountain "Peerleberg" (Pearl Mountain), which later became Paarl Mountain and the town that evolved at its base was named Paarl.
It was 30 years after the discovery of this fertile valley that farms were given to pioneers, shortly before the arrival of the Huguenots in 1688. The pioneers started with their work and in 1699 the first water mill was put to use.
The first church, the "Strooidak Kerk" (Thatch Roof Church) was consecrated in 1805, and today it is the oldest church building still in use. The gables are regarded as the most attractive of their kind to have survived.
The Old Parsonage "De Oude Pastorie" was built in 1787 and is one of the most precious architectural treasures of Paarl, situated below the impressive "Toringkerk" (Tower Church). It was bought by the municipality in 1937 to celebrate the 250th anniversary of the arrival of the Huguenots, and today houses the Oude Pastorie Museum, which displays an interesting collection of Cape Dutch furniture and silver and copperware.
Another museum well worth a visit is the Paarl Museum. The original building was used to accommodate eleven ministers from the Strooidak Kerk between 1715 and 1872. In 1872 the property was sold to the Thom family and remained in their possession until 1924. It was then used as a boys' hostel by Paarl Gymnasium High School, until it was purchased by the Paarl Town Council.
The building was renovated in 1939 and opened as the Huguenot Museum. The name changed in 1969 to the Old Parsonage Museum, and again on March 1st, 1995 to its present name, the Paarl Museum.
The museum focuses on the history of Paarl and displays a fascinating collection of Cape Antiques, artefacts, documents and photographs, which reflect the cultural diversity and development of the town.
Although Paarl is not the oldest town after Cape Town, it did have a significant influence on South Africa's history. In 1840 it became the first town to have a municipality. Paarl was the major supplier of wagons and played an important role in the Great Trek, which led to the discovery of the rest of the country.
The intriguing Afrikaans Language Monument was inaugurated on the 10th of October 1975, to represent the influence that the residents of Paarl had on the development of the Afrikaans Language.
Paarl is surrounded by a naturally beautiful countryside, dotted with many farms and smallholdings. Few towns are blessed with a landscape this dramatic, where the massive granite mountain contrasts with its picturesque fynbos vegetation, the famous Paarl Rock set among ancient wild olives, rock candle woods and wagon trees.
Paarl Mountain offers several viewpoints, from where you have a panoramic view towards Table Mountain and the sea in the west, and the Boland Mountain ranges in the east.
Paarl and its wines:
Paarl proudly accommodates the Headquarters of the South African wine industry, the Co-operative Wine Grower's Association, better known as the KWV. The KWV is a South African institution whose unique achievements and top quality wines and spirits have earned it an outstanding international reputation.
Paarl Vintners is an all-encompassing organisation that has established Paarl as one of the leading wine regions in the world. Since its inception, the organisation has made a significant impact, not only in the Paarl region, but also in the broader wine world. Some achievements are the first Braille Wine Route guide to assist blind wine lovers, the establishment of a wine-tasting competition for cellar workers and the arrangement of educational and specialist wine seminars.
Paarl and its immediate vicinity boast enough wine cellars and estates to justify its own wine route. Wine cellars on the Paarl Wine Route include:
* Boland Wine Cellar, with its charming new, underground tasting venue
* De Zoete Inval, which has become a popular meeting place for family, friends and visitors. Cheese and cheese pastry are served in between exceptional wines.
* The KWV - apart from producing wines and spirits of internationally renowned quality, the KWV also sponsors the annual Berg River Canoe Marathon, which takes place in September and attracts participants from near and far.
* Laborie Estate, which serves elegant wines and divine traditional dishes in a stylish restaurant, where the splendour of the Paarl Valley stretches away in an incredible vista.
* Nederburg, located on the northern end of Paarl and the setting for the fabulous Nederburg Wine Auction each year during April. This event is considered a highlight on the International wine calendar that attracts wine lovers from around the globe. The Auction takes place over two days and main features include an international guest speaker, a trend-setting fashion show and, of course, the auction itself.
* Fairview, a unique experience - peacocks scatter as you drive past the famous goat tower. The tasting room is warm and welcoming, and a large selection of fine wines and delicious cheeses tempt the palate. Fairview not only produces award-winning wines, but also Jersey milk Brie and Camembert, as well as a wide variety of Italian and French style goats and sheep's cheeses.
* The wine estates that belong to the wine route arrange tours for visitors and provide an opportunity to meet the wine makers in person, to sample their produce and to purchase these excellent, nationally and internationally acclaimed red and white wines.
Other attractions in Paarl:
The Wine Route Ostrich Farm in Paarl offers a fun day, filled with activities such as watching Emus and white Ostriches on show, walking the guided tour and cooing over ostrich chicks. Enjoy specialty dishes such as ostrich or crocodile steak at the restaurant, or request a spitbraai with a live Marimba band as entertainment.
The Paarl Rock Brandy Cellar was founded by the De Villiers brothers in 1856. Since then, their exquisite brandy has been awarded more than 200 medals and awards, at both local and international shows - an achievement unrivalled by any other South African brandy!
The Wagon maker's Museum tells of one of the most prosperous industries in historic Paarl. Wagon making developed from a number of one-man workshops into a full industry with large factories. Especially during the Anglo Boer War and the years following that, the factories worked around the clock to meet the demands.
However, after 1914 and with the advent of the motor car era, the wagon making industry declined very rapidly. The museum preserves the glory of these romantic days and is well worth a visit. Another special treat is Le Bonheur Crocodile Farm, situated just south of Paarl. The farm is home to more than 1,000 crocodiles, and the daily guided tours are both educational and entertaining. After being awed by these prehistoric creatures, visitors can capture the memory in a souvenir from the curio shop, or enjoy the farm's specialty crocodile pie at the cafeteria.
Paarl has so much to offer - a magnificent countryside, five mountain passes, a bounty of fruit orchards and beautiful vineyards, with the Berg River winding its way through and giving life to this fertile valley. Add to this a rich cultural heritage and diversity of historic buildings throughout the town, balanced by top-modern architecture and amenities. Excellent dining and exquisite wines, friendly people and a transcending feeling of tranquillity - be sure to experience all this for yourself!
In 1657 Abraham Gabemma set out inland to search for new meat resources. It was after a rainstorm when he saw a mountain in the distance, with a giant granite rock which glistened like a wet pearl in the sun.
He named the mountain "Peerleberg" (Pearl Mountain), which later became Paarl Mountain and the town that evolved at its base was named Paarl.
It was 30 years after the discovery of this fertile valley that farms were given to pioneers, shortly before the arrival of the Huguenots in 1688. The pioneers started with their work and in 1699 the first water mill was put to use.
The first church, the "Strooidak Kerk" (Thatch Roof Church) was consecrated in 1805, and today it is the oldest church building still in use. The gables are regarded as the most attractive of their kind to have survived.
The Old Parsonage "De Oude Pastorie" was built in 1787 and is one of the most precious architectural treasures of Paarl, situated below the impressive "Toringkerk" (Tower Church). It was bought by the municipality in 1937 to celebrate the 250th anniversary of the arrival of the Huguenots, and today houses the Oude Pastorie Museum, which displays an interesting collection of Cape Dutch furniture and silver and copperware.
Another museum well worth a visit is the Paarl Museum. The original building was used to accommodate eleven ministers from the Strooidak Kerk between 1715 and 1872. In 1872 the property was sold to the Thom family and remained in their possession until 1924. It was then used as a boys' hostel by Paarl Gymnasium High School, until it was purchased by the Paarl Town Council.
The building was renovated in 1939 and opened as the Huguenot Museum. The name changed in 1969 to the Old Parsonage Museum, and again on March 1st, 1995 to its present name, the Paarl Museum.
The museum focuses on the history of Paarl and displays a fascinating collection of Cape Antiques, artefacts, documents and photographs, which reflect the cultural diversity and development of the town.
Although Paarl is not the oldest town after Cape Town, it did have a significant influence on South Africa's history. In 1840 it became the first town to have a municipality. Paarl was the major supplier of wagons and played an important role in the Great Trek, which led to the discovery of the rest of the country.
The intriguing Afrikaans Language Monument was inaugurated on the 10th of October 1975, to represent the influence that the residents of Paarl had on the development of the Afrikaans Language.
Paarl is surrounded by a naturally beautiful countryside, dotted with many farms and smallholdings. Few towns are blessed with a landscape this dramatic, where the massive granite mountain contrasts with its picturesque fynbos vegetation, the famous Paarl Rock set among ancient wild olives, rock candle woods and wagon trees.
Paarl Mountain offers several viewpoints, from where you have a panoramic view towards Table Mountain and the sea in the west, and the Boland Mountain ranges in the east.
Paarl and its wines:
Paarl proudly accommodates the Headquarters of the South African wine industry, the Co-operative Wine Grower's Association, better known as the KWV. The KWV is a South African institution whose unique achievements and top quality wines and spirits have earned it an outstanding international reputation.
Paarl Vintners is an all-encompassing organisation that has established Paarl as one of the leading wine regions in the world. Since its inception, the organisation has made a significant impact, not only in the Paarl region, but also in the broader wine world. Some achievements are the first Braille Wine Route guide to assist blind wine lovers, the establishment of a wine-tasting competition for cellar workers and the arrangement of educational and specialist wine seminars.
Paarl and its immediate vicinity boast enough wine cellars and estates to justify its own wine route. Wine cellars on the Paarl Wine Route include:
* Boland Wine Cellar, with its charming new, underground tasting venue
* De Zoete Inval, which has become a popular meeting place for family, friends and visitors. Cheese and cheese pastry are served in between exceptional wines.
* The KWV - apart from producing wines and spirits of internationally renowned quality, the KWV also sponsors the annual Berg River Canoe Marathon, which takes place in September and attracts participants from near and far.
* Laborie Estate, which serves elegant wines and divine traditional dishes in a stylish restaurant, where the splendour of the Paarl Valley stretches away in an incredible vista.
* Nederburg, located on the northern end of Paarl and the setting for the fabulous Nederburg Wine Auction each year during April. This event is considered a highlight on the International wine calendar that attracts wine lovers from around the globe. The Auction takes place over two days and main features include an international guest speaker, a trend-setting fashion show and, of course, the auction itself.
* Fairview, a unique experience - peacocks scatter as you drive past the famous goat tower. The tasting room is warm and welcoming, and a large selection of fine wines and delicious cheeses tempt the palate. Fairview not only produces award-winning wines, but also Jersey milk Brie and Camembert, as well as a wide variety of Italian and French style goats and sheep's cheeses.
* The wine estates that belong to the wine route arrange tours for visitors and provide an opportunity to meet the wine makers in person, to sample their produce and to purchase these excellent, nationally and internationally acclaimed red and white wines.
Other attractions in Paarl:
The Wine Route Ostrich Farm in Paarl offers a fun day, filled with activities such as watching Emus and white Ostriches on show, walking the guided tour and cooing over ostrich chicks. Enjoy specialty dishes such as ostrich or crocodile steak at the restaurant, or request a spitbraai with a live Marimba band as entertainment.
The Paarl Rock Brandy Cellar was founded by the De Villiers brothers in 1856. Since then, their exquisite brandy has been awarded more than 200 medals and awards, at both local and international shows - an achievement unrivalled by any other South African brandy!
The Wagon maker's Museum tells of one of the most prosperous industries in historic Paarl. Wagon making developed from a number of one-man workshops into a full industry with large factories. Especially during the Anglo Boer War and the years following that, the factories worked around the clock to meet the demands.
However, after 1914 and with the advent of the motor car era, the wagon making industry declined very rapidly. The museum preserves the glory of these romantic days and is well worth a visit. Another special treat is Le Bonheur Crocodile Farm, situated just south of Paarl. The farm is home to more than 1,000 crocodiles, and the daily guided tours are both educational and entertaining. After being awed by these prehistoric creatures, visitors can capture the memory in a souvenir from the curio shop, or enjoy the farm's specialty crocodile pie at the cafeteria.
Paarl has so much to offer - a magnificent countryside, five mountain passes, a bounty of fruit orchards and beautiful vineyards, with the Berg River winding its way through and giving life to this fertile valley. Add to this a rich cultural heritage and diversity of historic buildings throughout the town, balanced by top-modern architecture and amenities. Excellent dining and exquisite wines, friendly people and a transcending feeling of tranquillity - be sure to experience all this for yourself!
South Africa - Cape's Gems - Paarl -or rather, Pearls by Gerald Crawford
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: www.12234455.co.za
Article Source: http://EzineArticles.com
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: www.12234455.co.za
Article Source: http://EzineArticles.com
Sunday, January 24, 2010
South Africa's Top Wines Of Origin
Constantia, Durbanville and Robertson stood out as prime wine growing areas at the second annual SA Terroir Wine Awards, with each producing three of the national certificate winners.
The Constantia and Durbanville wards are situated near the ocean and the consistently cool weather is a huge advantage, while the Robertson Valley is blessed with the right combination of soil and climate.
The national winners from Constantia are the Klein Constantia Marlbrook 2005 (Top Red Blend), Klein Constantia Vin de Constance 2001 (Top Natural Dessert Wine) and Steenberg Merlot 2005 (Top Merlot). The Klein Constantia Vin de Constance 2001 is also the wine that received the highest rating of all the wines entered. The Muscat de Frontignan grapes used for this wine come from the historic vineyards on Klein Constantia.
Bon Courage Estate entered two of the national certificate winners from the Robertson area, the Bon Courage Cap CJ Bruere Brut Reserve 2003 (Top Cap Classique Sparkling Wine) and Red Muscadel 2002 (Top Fortified Dessert Wine). The third national winner from that area is the McGregor Colombar 2007 (Top Colombar).
Durbanville in 2006 produced two national winners and the three wines awarded national certificates at this year's competition are the Bloemendal Sauvignon Blanc 2006 (Top Sauvignon Blanc), De Grendel Winifred 2006 (Top White Blend) and Nitida Semillon 2006 (Top Semillon).
The Breedekloof District also did very well this year with two of the national winners, the Avondrood Viognier 2006 (Top Viognier) and Bergsig Chardonnay 2006 (Top Chardonnay).
The other national certificate winners at this year's competition all came from different winegrowing wards, namely Cederberg Chenin Blanc 2005 (Top Chenin Blanc) from the Cederberg ward, Doolhof Signatures Pinotage 2005 (Top Pinotage) from the Wellington ward, Franschhoek Cellar Reserve Petit Verdot 2005 (Top Petit Verdot) from the Franschhoek ward, Knorhoek Cabernet Sauvignon 2003 (Top Cabernet Sauvignon) from the Simonsberg-Stellenbosch ward and Koelfontein Shiraz 2005 (Top Shiraz) from the Ceres ward.
Three of these national winning wines were exactly the same wine cultivar or style of wine from exactly the same terrain as last year's winners. Bon Courage Estate outside Robertson entered the Top Fortified with a Muscadel in 2006 and 2007, Steenberg in Constantia the Top Merlot in both years and Bloemendal in Durbanville the Top Sauvignon Blanc in both years.
It is interesting to note that three of the more scarce wine grape cultivars in South Africa, Petit Verdot, Semillon and Viognier, produced national winners from respectively Franschhoek, Durbanville and Goudini in Breedekloof.
In the categories for the best wines from districts and wards, from which the national winners are selected in the final round, the Bottelary and Wellington wards stood out as prime terrains in their districts. In the Stellenbosch district five of the winning wines in that category are from the Bottelary ward and in the Paarl district six of the winning wines are from the Wellington ward.
"A total of 156 wines were judged this year and there is an increase in the wine of origin areas participating and the different cultivar wines being entered. Most entries were Shiraz (23), followed by Sauvignon Blanc (22), red blends (17) and Pinotage (16). The Shiraz entries came from 15 different wine of origin areas and the Sauvignon Blanc from 13 different wine of origin areas. All of this is proof that the Cape Winelands is growing into its own world of wine," says Marius Labuschagne, wine consultant and project leader of SA Terroir Wine Awards.
The wines were tasted blind at Elsenburg Agricultural College and the panel consisted of connoisseurs who have many years of experience in tasting all the wines from all the districts. They are Charl Theron (wine tasting and wine lecturer, panel member of the Wine and Spirits Board), Christine Rudman (Cape Wine Master), Brenda van Niekerk (cellar master), Pierre Marais (wine consultant, previously cellar master of the Bergkelder) and Clive Torr (Cape Wine Master and winemaker).
"Because it is all about terroir, the international term for a specific wine terrain, the wines are judged according to the quality of the product combined with distinctive characteristics created by the soil and climate in the specific area. It was clear that the winemakers did a lot of work with these wines to portray their origin without sacrificing quality. Only the terrain and a dedicated viticulturist and winemaker can produce these results," says Charl Theron, coordinator of the judging and convener of the panel.
The SA Terroir Wine Awards is made possible by the sponsorship of Novare, a young South African independent investment consulting firm. Fifty percent of Novare is owned by the Mvelaphanda Group Limited, established by Tokyo Sexwale in 1998. The chairman of Novare is Dr. Jackie Mphafudi, and the CEO is Johan Henn.
Besides the national SA Terroir Wine Awards certificates, the top wines were also selected in the different categories identified for the Terroir Wine Awards.
The Constantia and Durbanville wards are situated near the ocean and the consistently cool weather is a huge advantage, while the Robertson Valley is blessed with the right combination of soil and climate.
The national winners from Constantia are the Klein Constantia Marlbrook 2005 (Top Red Blend), Klein Constantia Vin de Constance 2001 (Top Natural Dessert Wine) and Steenberg Merlot 2005 (Top Merlot). The Klein Constantia Vin de Constance 2001 is also the wine that received the highest rating of all the wines entered. The Muscat de Frontignan grapes used for this wine come from the historic vineyards on Klein Constantia.
Bon Courage Estate entered two of the national certificate winners from the Robertson area, the Bon Courage Cap CJ Bruere Brut Reserve 2003 (Top Cap Classique Sparkling Wine) and Red Muscadel 2002 (Top Fortified Dessert Wine). The third national winner from that area is the McGregor Colombar 2007 (Top Colombar).
Durbanville in 2006 produced two national winners and the three wines awarded national certificates at this year's competition are the Bloemendal Sauvignon Blanc 2006 (Top Sauvignon Blanc), De Grendel Winifred 2006 (Top White Blend) and Nitida Semillon 2006 (Top Semillon).
The Breedekloof District also did very well this year with two of the national winners, the Avondrood Viognier 2006 (Top Viognier) and Bergsig Chardonnay 2006 (Top Chardonnay).
The other national certificate winners at this year's competition all came from different winegrowing wards, namely Cederberg Chenin Blanc 2005 (Top Chenin Blanc) from the Cederberg ward, Doolhof Signatures Pinotage 2005 (Top Pinotage) from the Wellington ward, Franschhoek Cellar Reserve Petit Verdot 2005 (Top Petit Verdot) from the Franschhoek ward, Knorhoek Cabernet Sauvignon 2003 (Top Cabernet Sauvignon) from the Simonsberg-Stellenbosch ward and Koelfontein Shiraz 2005 (Top Shiraz) from the Ceres ward.
Three of these national winning wines were exactly the same wine cultivar or style of wine from exactly the same terrain as last year's winners. Bon Courage Estate outside Robertson entered the Top Fortified with a Muscadel in 2006 and 2007, Steenberg in Constantia the Top Merlot in both years and Bloemendal in Durbanville the Top Sauvignon Blanc in both years.
It is interesting to note that three of the more scarce wine grape cultivars in South Africa, Petit Verdot, Semillon and Viognier, produced national winners from respectively Franschhoek, Durbanville and Goudini in Breedekloof.
In the categories for the best wines from districts and wards, from which the national winners are selected in the final round, the Bottelary and Wellington wards stood out as prime terrains in their districts. In the Stellenbosch district five of the winning wines in that category are from the Bottelary ward and in the Paarl district six of the winning wines are from the Wellington ward.
"A total of 156 wines were judged this year and there is an increase in the wine of origin areas participating and the different cultivar wines being entered. Most entries were Shiraz (23), followed by Sauvignon Blanc (22), red blends (17) and Pinotage (16). The Shiraz entries came from 15 different wine of origin areas and the Sauvignon Blanc from 13 different wine of origin areas. All of this is proof that the Cape Winelands is growing into its own world of wine," says Marius Labuschagne, wine consultant and project leader of SA Terroir Wine Awards.
The wines were tasted blind at Elsenburg Agricultural College and the panel consisted of connoisseurs who have many years of experience in tasting all the wines from all the districts. They are Charl Theron (wine tasting and wine lecturer, panel member of the Wine and Spirits Board), Christine Rudman (Cape Wine Master), Brenda van Niekerk (cellar master), Pierre Marais (wine consultant, previously cellar master of the Bergkelder) and Clive Torr (Cape Wine Master and winemaker).
"Because it is all about terroir, the international term for a specific wine terrain, the wines are judged according to the quality of the product combined with distinctive characteristics created by the soil and climate in the specific area. It was clear that the winemakers did a lot of work with these wines to portray their origin without sacrificing quality. Only the terrain and a dedicated viticulturist and winemaker can produce these results," says Charl Theron, coordinator of the judging and convener of the panel.
The SA Terroir Wine Awards is made possible by the sponsorship of Novare, a young South African independent investment consulting firm. Fifty percent of Novare is owned by the Mvelaphanda Group Limited, established by Tokyo Sexwale in 1998. The chairman of Novare is Dr. Jackie Mphafudi, and the CEO is Johan Henn.
Besides the national SA Terroir Wine Awards certificates, the top wines were also selected in the different categories identified for the Terroir Wine Awards.
South Africa's Top Wines Of Origin by Gerald Crawford
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on.
E-mail Address: southafricantravelarticles@12234455.co.za
Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on.
E-mail Address: southafricantravelarticles@12234455.co.za
Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Saturday, January 23, 2010
A South African Pinot Noir Wine
We have been doing a lot of South African wines lately, and many of them have been quite successful. Pinot Noir can be a fine grape; personally I often go for it. I like its classic tastes of earth and mushrooms and the fact that it isn't very tannic. And it's considered food-friendly. The site where it's made is fantastic, at the conjunction of the Pacific and the Indian Ocean. It's not only beautiful (what vineyard isn't?) but it's said to be a winemaker's dream. On the down side, Pinot Noir is not usually at its best in South Africa.
OUR WINE REVIEW POLICY all wines that we taste and review are purchased at the full retail price.
Wine Reviewed: - Two Oceans Pinot Noir 2008 13.1% alcohol about $9.50
Let's start by quoting the marketing materials. Tasting Note: Pale ruby colour with a slight hint of garnet; aromas of blueberry, cherry, and earth; dry, medium bodied, with flavours of toasty oak, and raspberry on the long smoky finish. Serving Suggestion:- Serve with roast chicken or duck:- And now for my review.
At the first sips the wine was almost mouth filling, with touches of earth. Its first pairing was with a commercial chicken potpie. The wine was thick, earth tasting, and quite short but there was the taste of the underbrush. I added zesty green jalapeno pepper sauce and the Pinot Noir gained in roundness and perhaps length.
The next meal involved chicken meatballs and a barbecued chicken leg with a black bean, corn, chickpea, and pimento salad. This time the wine was almost hefty and fairly dark with lots of chocolate and good length.
My final meal was composed of hamburgers, green beans in a tomato sauce, and a salad described below. The wine was dark with a slight aftertaste. There were dark cherries but no tannins. It was stronger with the green beans but the aftertaste remained. With the accompanying red, yellow, and orange plum and cherry tomatoes and basil leaves this Pinot Noir had a touch of harshness and not much flavour.
I ended the bottle with two local cheeses. With a virtually tasteless brick cheese the wine did not have much taste. So in a way, it was a balanced pairing. With somewhat stronger yellow cheddar the wine perked up a bit and I tasted some oak.
Final verdict: - I don't plan to buy this wine again. While it did manage some fairly good wine pairings it was far from consistent. And with all the inexpensive wines on the market that just isn't good enough.
OUR WINE REVIEW POLICY all wines that we taste and review are purchased at the full retail price.
Wine Reviewed: - Two Oceans Pinot Noir 2008 13.1% alcohol about $9.50
Let's start by quoting the marketing materials. Tasting Note: Pale ruby colour with a slight hint of garnet; aromas of blueberry, cherry, and earth; dry, medium bodied, with flavours of toasty oak, and raspberry on the long smoky finish. Serving Suggestion:- Serve with roast chicken or duck:- And now for my review.
At the first sips the wine was almost mouth filling, with touches of earth. Its first pairing was with a commercial chicken potpie. The wine was thick, earth tasting, and quite short but there was the taste of the underbrush. I added zesty green jalapeno pepper sauce and the Pinot Noir gained in roundness and perhaps length.
The next meal involved chicken meatballs and a barbecued chicken leg with a black bean, corn, chickpea, and pimento salad. This time the wine was almost hefty and fairly dark with lots of chocolate and good length.
My final meal was composed of hamburgers, green beans in a tomato sauce, and a salad described below. The wine was dark with a slight aftertaste. There were dark cherries but no tannins. It was stronger with the green beans but the aftertaste remained. With the accompanying red, yellow, and orange plum and cherry tomatoes and basil leaves this Pinot Noir had a touch of harshness and not much flavour.
I ended the bottle with two local cheeses. With a virtually tasteless brick cheese the wine did not have much taste. So in a way, it was a balanced pairing. With somewhat stronger yellow cheddar the wine perked up a bit and I tasted some oak.
Final verdict: - I don't plan to buy this wine again. While it did manage some fairly good wine pairings it was far from consistent. And with all the inexpensive wines on the market that just isn't good enough.
A South African Pinot Noir Wine by Levi Reiss
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his Italian travel site with a special focus on regional food and wine at http://www.travelitalytravel.com. Check out his global wine website at http://www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines.
Article Source: http://EzineArticles.com
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his Italian travel site with a special focus on regional food and wine at http://www.travelitalytravel.com. Check out his global wine website at http://www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines.
Article Source: http://EzineArticles.com
Friday, January 22, 2010
Wine from South Africa
South Africa makes an incredibly wide variety of wines from a number of different grapes. As we've talked about in other parts of the site and our blogs we believe at Uncorked Ventures that some of the best International wines come right from our own backyard, so we looked farther outside of the USA for truly special wines, or at least varietals which are not commonly grown closer to home.
Luckily for wine drinkers South Africa produces two such grapes that are both highly unusual:
1) Chenin Blanc, also known as Steen: If you know the history behind Chenin Blanc you're probably shaking your head at its inclusion on this page; please follow us to the end. This is a white wine grape originally from the Loire Valley in France. Chenin Blanc is the most planted grape in South Africa; it generally makes a flat unmemorable wine and was once used to create Port and Sherry for export to other British colonies. Once the European Union passed new laws to limit the use of the name Port to producers from Portugal and the use of the name Sherry to producers from Spain, South Africa was left with a lot of planted vines, on great soil and without a market.
If you're interested in trying this rather unique wine this is what you should you look for?
We suggest you look for a dry wine which is going to have the flavours of apples, lemon, pear or even some of their local vegetation such as quince.
What should you pair it with?
Generally speaking we'd suggest fish dishes, especially a grilled trout or boiled lobster.
2) Pinotage. Pinotage is a cross between Pinot Noir (a cold weather grape) and a French varietal that most are unfamiliar with, and Cinsaut (a warm weather grape). Perhaps no other varietal in the world is as unique to South Africa as Pinotage, as it seems growers in effect tried to create a grape that would grow perfectly in their unique climate. Pinotage also sometimes gives winemakers fits during the fermentation process, turning bad and being bottled only to yield a smell similar to paint. Your guess is as good as ours at this point about the future of Pinotage, but at Uncorked Ventures we certainly hope that worldwide winemakers are able to have more unique grapes and varietals, not less. Personally, I'd love to find a good producer of Pinotage, just for the conversation that it would create with friends and family. It is on my to-do list at present time.
Luckily for wine drinkers South Africa produces two such grapes that are both highly unusual:
1) Chenin Blanc, also known as Steen: If you know the history behind Chenin Blanc you're probably shaking your head at its inclusion on this page; please follow us to the end. This is a white wine grape originally from the Loire Valley in France. Chenin Blanc is the most planted grape in South Africa; it generally makes a flat unmemorable wine and was once used to create Port and Sherry for export to other British colonies. Once the European Union passed new laws to limit the use of the name Port to producers from Portugal and the use of the name Sherry to producers from Spain, South Africa was left with a lot of planted vines, on great soil and without a market.
If you're interested in trying this rather unique wine this is what you should you look for?
We suggest you look for a dry wine which is going to have the flavours of apples, lemon, pear or even some of their local vegetation such as quince.
What should you pair it with?
Generally speaking we'd suggest fish dishes, especially a grilled trout or boiled lobster.
2) Pinotage. Pinotage is a cross between Pinot Noir (a cold weather grape) and a French varietal that most are unfamiliar with, and Cinsaut (a warm weather grape). Perhaps no other varietal in the world is as unique to South Africa as Pinotage, as it seems growers in effect tried to create a grape that would grow perfectly in their unique climate. Pinotage also sometimes gives winemakers fits during the fermentation process, turning bad and being bottled only to yield a smell similar to paint. Your guess is as good as ours at this point about the future of Pinotage, but at Uncorked Ventures we certainly hope that worldwide winemakers are able to have more unique grapes and varietals, not less. Personally, I'd love to find a good producer of Pinotage, just for the conversation that it would create with friends and family. It is on my to-do list at present time.
Wine from South Africa by Mark A Aselstine
Want more wine information? Want to join a real wine club that is interested in more then just taking your money for their real business? Use promo code EZine to take 10% off your first wine club order just for reading this article! Wine Clubs Wine Club
Article Source: http://EzineArticles.com
Want more wine information? Want to join a real wine club that is interested in more then just taking your money for their real business? Use promo code EZine to take 10% off your first wine club order just for reading this article! Wine Clubs Wine Club
Article Source: http://EzineArticles.com
Thursday, January 21, 2010
White Wine Varieties Grown in South Africa
The white wines offer typical flavour characteristics for the varietals, but draw elements from both traditional and New World styles, balanced with good acidity.
Bukettraube - Developed in Germany, produces quality wines with a distinctive Muscat bouquet. South Africa is one of the few wine-producing countries worldwide to bottle Bukettraube as a single varietal wine.
Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling (Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening conditions are ideal.
Chardonnay - A native of Burgundy, this variety is widely planted throughout the New World. Locally, much experimentation has been taking place with barrel fermentation and oak ageing of Chardonnay, and excellent wines in a number of styles are being produced. It is also used in some of the base wines from which Cap Classique sparkling wines are made as well as in white blends, an increasingly successful category.
Chenel - A local cross between Chenin Blanc and Ugni Blanc which produces a white wine of reasonable quality.
Chenin Blanc (Steen) - The most widely cultivated variety in the Cape, growers are raising the standard to new levels. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favour with a wide range of palates. It is also used for distilling brandy and spirits.
Clairette Blanche - Although it is seldom used as a single variety, its presence is an essential in many of our light, fruity wines - unusually low in alcohol and acid content.
Colombar(d) - Planted especially in the Breede River region, this variety produces a quality wine in the warmer areas. Good acid content ensures fresh, interesting wines with a pleasant fruity flavour.
Emerald Riesling - A relatively new variety from California which made its commercial debut in 1981. The wines are flavourful and fruity.
Gewürztraminer - A delicate aromatic flavour profile with an easily identifiable rose-petal fragrance; usually produces a light, off-dry wine.
Grenache (Blanc) – Related to the more widely known Grenache Noir, Grenache Blanc originated in Spain where it still plays a role in the wines of Rioja and Navarre. It spread to France, where it is the fourth most widely planted white grape variety and thrives in the Rhône valley and Châteauneuf-du-Pape. It has a crisp acidity and produces rich, full wines with clean green apple fruit aromas and flavours. It has a long, lingering finish and can stand on its own or as a blending component. Plantings in the Cape are miniscule.
Muscat d'Alexandrie (Hanepoot) - One of the world's most widely planted and versatile varieties, locally it was probably developed from 'Spaanse Dryven' (Spanish Grape) cuttings introduced to South Africa by Jan van Riebeeck in the 1650s. Nowhere else does it form such a high percentage of a country's total grape harvest as in South Africa, where it is used especially for dessert wine, as well as natural wine and raisins. Hanepoot delivers a strong, flowery bouquet and intense honey flavour.
Muscadel - Used chiefly in dessert wines, it gives an intense, raisin-like bouquet and was historically associated with the famous Constantia dessert wines. Red and white grapes grow mainly in the Breede River region. It belongs to the Muscat family.
Nouvelle - This grape, a crossing of Semillon and Crouchen Blanc (better known as Cape Riesling), was developed in South Africa by Professor CJ Orffer of Stellenbosch University. While plantings remain tiny they are increasing, mainly for inclusion in blends. It produces wines with a strong grassy, green peppery character.
Palomino (White French Grape) - A heavy bearer, low in sugar and acid. Used mainly for making sherry and brandy. It produces a neutral wine, best enjoyed young.
Pinot Gris - Planted on a very small scale in South Africa. Produces wines which are full of body and well balanced.
Sauvignon Blanc - In combination with Semillon and Muscadel these grapes produce some of the most exceptional white wines of Bordeaux, including the sweetest Sauternes and driest Graves. These wines have a distinctive green peppery or grassy character, and are often aged in wood (sometimes labelled Blanc Fumé). Extensively planted in the 18th century, Sauvignon Blanc has now regained popularity and considerably increased its share of plantings. There are some leading local examples which have garnered international attention.
Semillon (Green Grape) - Produces a full yet subtle wine with little acid; often used in blends. Locally, some outstanding wooded varietal wines have been produced from this grape variety which once represented 93% of all Cape vines and now accounts for only about 1%.
Ugni Blanc (Trebbiano) - Slightly neutral, thin wines which are used almost exclusively in brandy production.
Viognier - Becoming increasingly fashionable internationally, this variety has been grown for centuries in the northern half of the Rhône valley in France. An early ripener, it produces delicate complex wines with peach, apricot, honey and spice aromas under the right conditions. It is also sometimes blended with Shiraz (to a maximum of 20%).
Weisser Riesling (Rhine Riesling) - Has adapted well to South Africa's soil and climate. Produces a full and flavourful wine with excellent fruit acids that develop well with bottle ageing. Wines have a honeyed spicy nose and a flowery sweetness.
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and African travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Bukettraube - Developed in Germany, produces quality wines with a distinctive Muscat bouquet. South Africa is one of the few wine-producing countries worldwide to bottle Bukettraube as a single varietal wine.
Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling (Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening conditions are ideal.
Chardonnay - A native of Burgundy, this variety is widely planted throughout the New World. Locally, much experimentation has been taking place with barrel fermentation and oak ageing of Chardonnay, and excellent wines in a number of styles are being produced. It is also used in some of the base wines from which Cap Classique sparkling wines are made as well as in white blends, an increasingly successful category.
Chenel - A local cross between Chenin Blanc and Ugni Blanc which produces a white wine of reasonable quality.
Chenin Blanc (Steen) - The most widely cultivated variety in the Cape, growers are raising the standard to new levels. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favour with a wide range of palates. It is also used for distilling brandy and spirits.
Clairette Blanche - Although it is seldom used as a single variety, its presence is an essential in many of our light, fruity wines - unusually low in alcohol and acid content.
Colombar(d) - Planted especially in the Breede River region, this variety produces a quality wine in the warmer areas. Good acid content ensures fresh, interesting wines with a pleasant fruity flavour.
Emerald Riesling - A relatively new variety from California which made its commercial debut in 1981. The wines are flavourful and fruity.
Gewürztraminer - A delicate aromatic flavour profile with an easily identifiable rose-petal fragrance; usually produces a light, off-dry wine.
Grenache (Blanc) – Related to the more widely known Grenache Noir, Grenache Blanc originated in Spain where it still plays a role in the wines of Rioja and Navarre. It spread to France, where it is the fourth most widely planted white grape variety and thrives in the Rhône valley and Châteauneuf-du-Pape. It has a crisp acidity and produces rich, full wines with clean green apple fruit aromas and flavours. It has a long, lingering finish and can stand on its own or as a blending component. Plantings in the Cape are miniscule.
Muscat d'Alexandrie (Hanepoot) - One of the world's most widely planted and versatile varieties, locally it was probably developed from 'Spaanse Dryven' (Spanish Grape) cuttings introduced to South Africa by Jan van Riebeeck in the 1650s. Nowhere else does it form such a high percentage of a country's total grape harvest as in South Africa, where it is used especially for dessert wine, as well as natural wine and raisins. Hanepoot delivers a strong, flowery bouquet and intense honey flavour.
Muscadel - Used chiefly in dessert wines, it gives an intense, raisin-like bouquet and was historically associated with the famous Constantia dessert wines. Red and white grapes grow mainly in the Breede River region. It belongs to the Muscat family.
Nouvelle - This grape, a crossing of Semillon and Crouchen Blanc (better known as Cape Riesling), was developed in South Africa by Professor CJ Orffer of Stellenbosch University. While plantings remain tiny they are increasing, mainly for inclusion in blends. It produces wines with a strong grassy, green peppery character.
Palomino (White French Grape) - A heavy bearer, low in sugar and acid. Used mainly for making sherry and brandy. It produces a neutral wine, best enjoyed young.
Pinot Gris - Planted on a very small scale in South Africa. Produces wines which are full of body and well balanced.
Sauvignon Blanc - In combination with Semillon and Muscadel these grapes produce some of the most exceptional white wines of Bordeaux, including the sweetest Sauternes and driest Graves. These wines have a distinctive green peppery or grassy character, and are often aged in wood (sometimes labelled Blanc Fumé). Extensively planted in the 18th century, Sauvignon Blanc has now regained popularity and considerably increased its share of plantings. There are some leading local examples which have garnered international attention.
Semillon (Green Grape) - Produces a full yet subtle wine with little acid; often used in blends. Locally, some outstanding wooded varietal wines have been produced from this grape variety which once represented 93% of all Cape vines and now accounts for only about 1%.
Ugni Blanc (Trebbiano) - Slightly neutral, thin wines which are used almost exclusively in brandy production.
Viognier - Becoming increasingly fashionable internationally, this variety has been grown for centuries in the northern half of the Rhône valley in France. An early ripener, it produces delicate complex wines with peach, apricot, honey and spice aromas under the right conditions. It is also sometimes blended with Shiraz (to a maximum of 20%).
Weisser Riesling (Rhine Riesling) - Has adapted well to South Africa's soil and climate. Produces a full and flavourful wine with excellent fruit acids that develop well with bottle ageing. Wines have a honeyed spicy nose and a flowery sweetness.
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and African travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Wednesday, January 20, 2010
Red-Wine Varieties Grown In South Africa
A red wine is the predominant wine of choice and is used as a celebratory beverage and for toasts at banquets, ceremonies and special occasions.
Cabernet Franc - Related to Cabernet Sauvignon, this variety is usually softer, has lower sugar content and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietals wines in small but increasing larger vineyard areas. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc variety.
Cabernet Sauvignon - An increasingly significant variety at the Cape, it's the foremost variety of the Bordeaux region of France. Cabernet Sauvignon produces top-class wines that develop well with age into spicy, full, complex wines. As in Bordeaux, it may be blended with Merlot or its relative, Cabernet Franc.
Carignan - Flourishes well in warm, dry areas. Originated in Spain, also widely planted in the south of France and grown in North Africa. Produces a light dry wine or is used as a blending component, particularly in Cabernet Sauvignon or Shiraz.
Cinsaut - Previously known as Hermitage. A strong bearer and very versatile variety - it can be used to blend with Cabernet, to produce reasonably priced early drinking wines, or as quality wine for brandy distilling. It is also often used for rosé, port and jerepigo wines. Once South Africa's most widely planted red varietal, the vineyard area has decreased as it has been replaced by more noble varieties.
Gamay (Noir) - Mainly light red wines in the nouveau style are made of this grape in France's Beaujolais region. Several reds are made locally in a similar early drinking style.
Grenache (Noir) - One of Spain's most important varieties where it’s known as Garnacha, this hardy grape is resistant to drought, wind and sun. Typically used for blending with Shiraz, Merlot and Cabernet Sauvignon.
Malbec - Once a significant component of Bordeaux’s blend but no longer found in the region’s best vineyards, this spicy variety is now mainly grown in Cahors in western France where it’s known as 'Cot’. Argentina’s signature variety, it’s also grown in Chile. There are very small plantings in SA, varietal and used in blended bottlings.
Merlot - An early ripening variety traditionally used as a blending partner to add softness and breadth to Cabernet Sauvignon but now increasingly being bottled as a varietal wine, with some superb results. Planted locally in increasing quantities, especially in the Stellenbosch and Paarl regions.
Mourvèdre - Originated from Spain, where it's known as Monastrell (in California and Australia it's known as Mataro). The spicy notes make it a good blending partner with cultivars like Shiraz. Small local vineyard area.
Muscadel - This variety produces a very popular sweet red wine, particularly in the Little Karoo. Miniscule plantings in South Africa.
Nebbiolo - Big, tannic wines with lengthy ageing potential are made from this grape in its home terroir of Piedmont in Italy. Tiny plantings here.
Petit Verdot - This superb variety is used in small percentages in Bordeaux-style blends and can also be made into cultivar wines. Limited plantings locally.
Pinot Noir - The king of Burgundy but notoriously difficult to grow elsewhere. Although not yet widely planted, this variety is now producing excellent wines in the cooler viticulture areas of South Africa. Wines tend to be lighter in colour with distinct vegetal flavours and aromas. A large proportion is used in Cap Classique sparkling wines.
Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage), created by Professor Abraham Perold in 1925, this variety combines the noble characteristics of the former with the reliability of the latter. Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. With great strides made in the making of Pinotage, South Africa’s own variety is rapidly gaining increasing acceptance and finding favour worldwide both as a varietal bottling and in blends. The ‘Cape blend’ is an evolving term which generally denotes a red blend with Pinotage as a component making up 30 to 70 percent of the wine.
Roobernet - A 1960s local cross between Cabernet Sauvignon and Pontac, it has an unusual (for reds) grassy character. It can withstand diseases particularly well. Can be made into a cultivar wine, also a good blending partner, particularly in combination with Pinotage for a uniquely South African blend.
Ruby Cabernet - A Californian cross between Carignan and Cabernet Sauvignon, this prolific producer is suited to warmer areas.
Shiraz - A noble variety of French origin. Better known as Syrah elsewhere, the largest production of Shiraz is now found in Australia but local plantings have increased strongly. Made in several different styles here, it yields deep purple smoky and spicy wines which develop a complex character with age.
Souzào - Originally from Portugal, this is one of the traditional port varieties. Its high fruit sugar content and strongly pigmented skin give taste and colour.
Tinta Barocca - Considered one of the best varieties for the production of port in South Africa. It produces earthy, organic red wines and is excellent for blending.
Touriga Nacional - Regarded as the best variety for port, it's one of the oldest cultivars in the Douro area of Portugal. Produces wine with a very dark colour and a strong ripe berry character with around 13% alcohol.
Zinfandel - This leading Californian grape variety (the same as Italy’s Primitivo) is planted on a limited scale in South Africa.
Red-Wine Varieties Grown In South Africa by Gerald Crawford
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and African travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Cabernet Franc - Related to Cabernet Sauvignon, this variety is usually softer, has lower sugar content and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietals wines in small but increasing larger vineyard areas. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc variety.
Cabernet Sauvignon - An increasingly significant variety at the Cape, it's the foremost variety of the Bordeaux region of France. Cabernet Sauvignon produces top-class wines that develop well with age into spicy, full, complex wines. As in Bordeaux, it may be blended with Merlot or its relative, Cabernet Franc.
Carignan - Flourishes well in warm, dry areas. Originated in Spain, also widely planted in the south of France and grown in North Africa. Produces a light dry wine or is used as a blending component, particularly in Cabernet Sauvignon or Shiraz.
Cinsaut - Previously known as Hermitage. A strong bearer and very versatile variety - it can be used to blend with Cabernet, to produce reasonably priced early drinking wines, or as quality wine for brandy distilling. It is also often used for rosé, port and jerepigo wines. Once South Africa's most widely planted red varietal, the vineyard area has decreased as it has been replaced by more noble varieties.
Gamay (Noir) - Mainly light red wines in the nouveau style are made of this grape in France's Beaujolais region. Several reds are made locally in a similar early drinking style.
Grenache (Noir) - One of Spain's most important varieties where it’s known as Garnacha, this hardy grape is resistant to drought, wind and sun. Typically used for blending with Shiraz, Merlot and Cabernet Sauvignon.
Malbec - Once a significant component of Bordeaux’s blend but no longer found in the region’s best vineyards, this spicy variety is now mainly grown in Cahors in western France where it’s known as 'Cot’. Argentina’s signature variety, it’s also grown in Chile. There are very small plantings in SA, varietal and used in blended bottlings.
Merlot - An early ripening variety traditionally used as a blending partner to add softness and breadth to Cabernet Sauvignon but now increasingly being bottled as a varietal wine, with some superb results. Planted locally in increasing quantities, especially in the Stellenbosch and Paarl regions.
Mourvèdre - Originated from Spain, where it's known as Monastrell (in California and Australia it's known as Mataro). The spicy notes make it a good blending partner with cultivars like Shiraz. Small local vineyard area.
Muscadel - This variety produces a very popular sweet red wine, particularly in the Little Karoo. Miniscule plantings in South Africa.
Nebbiolo - Big, tannic wines with lengthy ageing potential are made from this grape in its home terroir of Piedmont in Italy. Tiny plantings here.
Petit Verdot - This superb variety is used in small percentages in Bordeaux-style blends and can also be made into cultivar wines. Limited plantings locally.
Pinot Noir - The king of Burgundy but notoriously difficult to grow elsewhere. Although not yet widely planted, this variety is now producing excellent wines in the cooler viticulture areas of South Africa. Wines tend to be lighter in colour with distinct vegetal flavours and aromas. A large proportion is used in Cap Classique sparkling wines.
Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage), created by Professor Abraham Perold in 1925, this variety combines the noble characteristics of the former with the reliability of the latter. Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. With great strides made in the making of Pinotage, South Africa’s own variety is rapidly gaining increasing acceptance and finding favour worldwide both as a varietal bottling and in blends. The ‘Cape blend’ is an evolving term which generally denotes a red blend with Pinotage as a component making up 30 to 70 percent of the wine.
Roobernet - A 1960s local cross between Cabernet Sauvignon and Pontac, it has an unusual (for reds) grassy character. It can withstand diseases particularly well. Can be made into a cultivar wine, also a good blending partner, particularly in combination with Pinotage for a uniquely South African blend.
Ruby Cabernet - A Californian cross between Carignan and Cabernet Sauvignon, this prolific producer is suited to warmer areas.
Shiraz - A noble variety of French origin. Better known as Syrah elsewhere, the largest production of Shiraz is now found in Australia but local plantings have increased strongly. Made in several different styles here, it yields deep purple smoky and spicy wines which develop a complex character with age.
Souzào - Originally from Portugal, this is one of the traditional port varieties. Its high fruit sugar content and strongly pigmented skin give taste and colour.
Tinta Barocca - Considered one of the best varieties for the production of port in South Africa. It produces earthy, organic red wines and is excellent for blending.
Touriga Nacional - Regarded as the best variety for port, it's one of the oldest cultivars in the Douro area of Portugal. Produces wine with a very dark colour and a strong ripe berry character with around 13% alcohol.
Zinfandel - This leading Californian grape variety (the same as Italy’s Primitivo) is planted on a limited scale in South Africa.
Red-Wine Varieties Grown In South Africa by Gerald Crawford
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and African travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Tuesday, January 19, 2010
Wine Tasting in South Africa During the World Cup
The World Cup is only a few months away with the scheduled start date set in June 2010. The World Cup is similar to the Olympics in that it brings people together from all over the world for a rollicking good time. This World Cup is also a chance to experience the wines of South Africa.
Nobody is looking forward to the World Cup more than the wineries of South Africa. Wine has been produced for hundreds of years in South Africa, but South African wine has never really seemed to catch on. This is a mistake as there are many excellent vineyards in the country.
South African wine is unique because most of the grapes produced are based on cross-breading of various vines. This makes the varietal claims of the vineyards fairly humorous as it seems every grape is a mix of two or more competing vines. Regardless, the result is a bevy of unique wines that are often like nothing you've tasted before.
The best of the wines in South Africa are the Chenin Blanc, Chardonnay and Pinotage. Despite the names, each is the result of a cross-breading program. The Chenin Blanc can be hard to find because the name is not used in the country. Instead, ask for "Steen." The Pinotage is uniquely South African and excellent. It is a cross breading of Pinot Noir and the Cinsault grape of France. All and all, these are wines you do not want to miss.
Should you go to South Africa just to taste the various wine offerings, probably not? It is a long, expensive trip for most people of the world. Going for the World Cup, however, makes sense. When your team inevitably gets bounced out, you'll have a side trip to take with the promise that you'll experience a new vintage that will have you taking notes in your wine journal and pasting labels from bottles!
Wine Tasting in South Africa During the World Cup by Thomas Ajava
Thomas Ajava writes for Nomad Journals - where you can buy a wine journal that makes a great wine gift for wine lovers to record their experiences in.
Article Source: http://EzineArticles.com
Nobody is looking forward to the World Cup more than the wineries of South Africa. Wine has been produced for hundreds of years in South Africa, but South African wine has never really seemed to catch on. This is a mistake as there are many excellent vineyards in the country.
South African wine is unique because most of the grapes produced are based on cross-breading of various vines. This makes the varietal claims of the vineyards fairly humorous as it seems every grape is a mix of two or more competing vines. Regardless, the result is a bevy of unique wines that are often like nothing you've tasted before.
The best of the wines in South Africa are the Chenin Blanc, Chardonnay and Pinotage. Despite the names, each is the result of a cross-breading program. The Chenin Blanc can be hard to find because the name is not used in the country. Instead, ask for "Steen." The Pinotage is uniquely South African and excellent. It is a cross breading of Pinot Noir and the Cinsault grape of France. All and all, these are wines you do not want to miss.
Should you go to South Africa just to taste the various wine offerings, probably not? It is a long, expensive trip for most people of the world. Going for the World Cup, however, makes sense. When your team inevitably gets bounced out, you'll have a side trip to take with the promise that you'll experience a new vintage that will have you taking notes in your wine journal and pasting labels from bottles!
Wine Tasting in South Africa During the World Cup by Thomas Ajava
Thomas Ajava writes for Nomad Journals - where you can buy a wine journal that makes a great wine gift for wine lovers to record their experiences in.
Article Source: http://EzineArticles.com
Monday, January 18, 2010
South African Dessert Wines
Dessert wines are, by definition, high in alcohol. This alcohol is made from the increased concentration of sugar in these wines and the two combine to define them. The ratio of water to sugar can be changed by actually adding sugar, unfermented grape juice or honey before fermentation or must afterward. Alternatively, wine makers may opt to remove water during production, increasing the concentration of sugar in the volume of wine. Drying the grapes into raisins and then using these to make the wine achieves this sweetened effect too, as does freezing some of the water out of the wine, making what is known as "ice wine". Adding Botrytis cinerea desiccates the grapes and increases their sugar content, having a similar effect.
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes' chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa's most famous Muscat’s was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavoursome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more 'savoury' counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate's standards.
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Certain grapes, such as the Muscat, are sweeter by their very nature. These and other varieties are made sweeter by being picked only once they are completely ripe and have their highest sugar levels. The more sun these grapes get, the sweeter they become, so wine farmers rely very much on a hot, sunny summer. To improve their grapes' chances of maximum exposure, the farmer may choose to clip away any leaves casting a shadow on the grapes below them on the vine. This approach renders different versions of each wine every harvest, creating an unreliable (but always natural) product. One of South Africa's most famous Muscat’s was the Constantia of old, and this is likely to have been sweetened in this natural way.
When selecting a dessert wine, it is vital that the wine is sweeter than the dish it is accompanying. Chocolate has a bitter base taste and this does not match well with sweet dessert wines. Baked goods with nuts and honey are far more suitably enjoyed with a sugary and flavoursome wine. Sweet, ripe fruits are also fantastically set off by a good dessert wine. When a fortified or dessert wine is well made, though, it can be enjoyed as the perfect end to a hearty meal all on its own. It should be served slightly chilled if it is white, and at room temperature if it is a red wine.
The very sweet dessert wines are not matured for very long, whereas ports are aged for far longer periods. The aging process is largely determined by the size of the oak vats in which the wine is placed. The larger the vat, the longer its contents will take to mature.
While dessert wines may be regarded by some wine connoisseurs as being inferior or subordinate to their more 'savoury' counterparts, they have earned acclaim over the years. Their rich, sugary body is offset by their syrupy texture and alcoholic warmth, a winning combination by even the most discerning of palate's standards.
South African Dessert Wines by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Sunday, January 17, 2010
Wine Tasting 101
Wine tasting is both an art and a science. Cynics out there do not understand that tasting and drinking wine are two different things. It is much more complex than other beverages. There is more going on in a mouthful of wine as opposed to say, a glass of milk. One reason for this is that most have a lot of different, yet subtle flavors all at the same time which give you multiple sensations when they are in your mouth, such as softness and sharpness together.
When drinking something like soda, you may just gulp it down. But with wine, if it is swallowed quickly, you miss a lot of the different tastes and textures that wine provides. The fundamental rules that apply to wine tasting are to slow down and pay attention. However, the first two steps don't actually involve tasting it. You first look at it and then you smell it.
When smelling wine, it is important to stick your nose in the airspace of the glass where the aromas are captured. It is important not to where perfume or cologne as this will compete with the smell of wine. There are different techniques when it comes to sniffing. Some enjoy taking short, quick sniffs, while others like to inhale a deep whiff of the wine's smell. Even keeping your mouth open slightly will help enhance the smells of the wine.
When observing a wine's appearance, it is a good idea to tilt a half-full glass away from you and look at the color of the wine against a white background such as a white tablecloth or a piece of white paper. Observe the darkness or paleness of the wine, depending on whether it is a white wine or a red wine. Observe any color fadeness from the center of the wine out toward the edge, where it touches the glass. Wines for the most part are clear but sometimes you may observe if the wine is cloudy, clear or brilliant.
After looking at the wine, take a medium-sized sip of it, holding it in your mouth. Once in your mouth, purse your lips, and draw in some air across the your tongue, over the wine. Swish the wine around in your mouth as if you are chewing it and then swallow it. When swishing the wine in your mouth, it gives your brain some time to register the sensation sweetness, acidity, and bitterness all simultaneously. This will allow you to determine whether the wine is heavy, light, smooth, rough, and so on.
These basic fundamentals when it comes to wine tasting will allow you to determine if the wine that you had just tasted is one that you enjoyed. Wine with all its complex vocabulary, in layman's terms is good if you like it enough to drink it. After that, there are some specific sets of values to rate the wine's quality or value such as balance, length, depth, complexity and trueness to type. Despite the complexities that come along with wine tasting, mainly it is important to enjoy the activity of wine tasting, if not the wine itself.
When drinking something like soda, you may just gulp it down. But with wine, if it is swallowed quickly, you miss a lot of the different tastes and textures that wine provides. The fundamental rules that apply to wine tasting are to slow down and pay attention. However, the first two steps don't actually involve tasting it. You first look at it and then you smell it.
When smelling wine, it is important to stick your nose in the airspace of the glass where the aromas are captured. It is important not to where perfume or cologne as this will compete with the smell of wine. There are different techniques when it comes to sniffing. Some enjoy taking short, quick sniffs, while others like to inhale a deep whiff of the wine's smell. Even keeping your mouth open slightly will help enhance the smells of the wine.
When observing a wine's appearance, it is a good idea to tilt a half-full glass away from you and look at the color of the wine against a white background such as a white tablecloth or a piece of white paper. Observe the darkness or paleness of the wine, depending on whether it is a white wine or a red wine. Observe any color fadeness from the center of the wine out toward the edge, where it touches the glass. Wines for the most part are clear but sometimes you may observe if the wine is cloudy, clear or brilliant.
After looking at the wine, take a medium-sized sip of it, holding it in your mouth. Once in your mouth, purse your lips, and draw in some air across the your tongue, over the wine. Swish the wine around in your mouth as if you are chewing it and then swallow it. When swishing the wine in your mouth, it gives your brain some time to register the sensation sweetness, acidity, and bitterness all simultaneously. This will allow you to determine whether the wine is heavy, light, smooth, rough, and so on.
These basic fundamentals when it comes to wine tasting will allow you to determine if the wine that you had just tasted is one that you enjoyed. Wine with all its complex vocabulary, in layman's terms is good if you like it enough to drink it. After that, there are some specific sets of values to rate the wine's quality or value such as balance, length, depth, complexity and trueness to type. Despite the complexities that come along with wine tasting, mainly it is important to enjoy the activity of wine tasting, if not the wine itself.
Wine Tasting 101 by Sandy Potts
Sandy has been an internet marketer for over two years and enjoys all aspects of the internet, whether it be designing a new website to surfing the internet for interesting information. Her hobbies include running, pilates, socializing with friends, wine tasting and traveling. Come visit her website over at http://musicalinstrumentsfortoddlers.net which helps people find great information on musical instruments for toddlers and other types of instruments.
Article Source: http://EzineArticles.com
Sandy has been an internet marketer for over two years and enjoys all aspects of the internet, whether it be designing a new website to surfing the internet for interesting information. Her hobbies include running, pilates, socializing with friends, wine tasting and traveling. Come visit her website over at http://musicalinstrumentsfortoddlers.net which helps people find great information on musical instruments for toddlers and other types of instruments.
Article Source: http://EzineArticles.com
Saturday, January 16, 2010
South African Shiraz
You may have noticed that we have had several quite good South African wines recently, both bargain and organic. Today's offering is an Ubuntu Shiraz. Ubuntu is a humanist ideology often found in South Africa. It expresses the idea that "a person is a person through people." Ubuntu is also a major version of the Linux operating system, a competitor to Windows. And now back to wine.
South Africa is the world's eighth largest wine producer and has been producing wine for hundreds of years. After World War I as a reaction to overproduction millions of vines were uprooted and replanted in alfalfa to feed the ostriches whose feathers were a hot fashion item in post-War Europe. When these feathers fell out of favor the land went back to grapes. The Coop. Winegrowers Association whose initials are KWV was founded by the government in 1918. This group once controlled almost all South African wine and still handle about a quarter of the production. Shiraz is an up and coming red variety in South Africa (it rules the roost in Australia and in parts of the Rhone Valley in France under the name Syrah.)
OUR WINE REVIEW POLICY all wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Ubuntu Shiraz South Africa 2007 13.7% alcohol about $9
Let's start with the marketing materials. Tasting Note: - Light to medium ruby red color; aromas and flavors of black cherry, cedar, and vanilla with hints of tar and earth; dry, medium bodied, with sweet fruit center; good length; and now for my review.
At the first sips the wine tasted grapey, slightly sweet, and a bit thin. The initial meal was a boxed vegetarian lasagna with Ricotta and Mozzarella cheese that I slathered with grated Parmesan cheese. The wine's acidity seemed untamed and out of balance. But I did note tobacco in the background as well as black cherries.
The second meal consisted of a zucchinis and onions stuffed with rice and lightly spiced ground beef on a bed of sliced potatoes. I tasted lots of oak. The Shiraz had soft tannins and some black cherries but was a wee bit harsh. It actually got harsher as the meal went on.
The final meal included home barbecued skin-on chicken thighs and wings that had been marinated for two days in a fruity Thai barbecue sauce, accompanied by potato patties and a fresh, garden-style tomato. With the wings the Ubuntu was dark, oaky, and flavorful. It was dark but went fine with the white meat. With the more powerful tasting thighs I still got black cherries, tobacco, and oak. The tomato did a fine job of cutting the wine's acidity.
Before tasting this wine with two cheeses I tried pairing it with Matjes herring. The wine was slightly sweet with soft tannins. With Asiago cheese the Shiraz lost some of its bite, but still maintained a presence. With a Swiss Emmenthaler the wine picked up a bit of fruit.
Final verdict; I don't plan to buy this wine again. But if you want a not bad red with a lot of alcohol at a fairly low price you could certainly do worse. I have recently tasted several South African wines so I don't plan to come back in the near future.
South Africa is the world's eighth largest wine producer and has been producing wine for hundreds of years. After World War I as a reaction to overproduction millions of vines were uprooted and replanted in alfalfa to feed the ostriches whose feathers were a hot fashion item in post-War Europe. When these feathers fell out of favor the land went back to grapes. The Coop. Winegrowers Association whose initials are KWV was founded by the government in 1918. This group once controlled almost all South African wine and still handle about a quarter of the production. Shiraz is an up and coming red variety in South Africa (it rules the roost in Australia and in parts of the Rhone Valley in France under the name Syrah.)
OUR WINE REVIEW POLICY all wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Ubuntu Shiraz South Africa 2007 13.7% alcohol about $9
Let's start with the marketing materials. Tasting Note: - Light to medium ruby red color; aromas and flavors of black cherry, cedar, and vanilla with hints of tar and earth; dry, medium bodied, with sweet fruit center; good length; and now for my review.
At the first sips the wine tasted grapey, slightly sweet, and a bit thin. The initial meal was a boxed vegetarian lasagna with Ricotta and Mozzarella cheese that I slathered with grated Parmesan cheese. The wine's acidity seemed untamed and out of balance. But I did note tobacco in the background as well as black cherries.
The second meal consisted of a zucchinis and onions stuffed with rice and lightly spiced ground beef on a bed of sliced potatoes. I tasted lots of oak. The Shiraz had soft tannins and some black cherries but was a wee bit harsh. It actually got harsher as the meal went on.
The final meal included home barbecued skin-on chicken thighs and wings that had been marinated for two days in a fruity Thai barbecue sauce, accompanied by potato patties and a fresh, garden-style tomato. With the wings the Ubuntu was dark, oaky, and flavorful. It was dark but went fine with the white meat. With the more powerful tasting thighs I still got black cherries, tobacco, and oak. The tomato did a fine job of cutting the wine's acidity.
Before tasting this wine with two cheeses I tried pairing it with Matjes herring. The wine was slightly sweet with soft tannins. With Asiago cheese the Shiraz lost some of its bite, but still maintained a presence. With a Swiss Emmenthaler the wine picked up a bit of fruit.
Final verdict; I don't plan to buy this wine again. But if you want a not bad red with a lot of alcohol at a fairly low price you could certainly do worse. I have recently tasted several South African wines so I don't plan to come back in the near future.
A Wine Lover's Weekly Guide to $10 Wines - A South African Shiraz by Levi Reiss
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his Italian travel site with a special focus on regional food and wine at http://www.travelitalytravel.com. Check out his global wine website at http://www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines.
Article Source: http://EzineArticles.com
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his Italian travel site with a special focus on regional food and wine at http://www.travelitalytravel.com. Check out his global wine website at http://www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines.
Article Source: http://EzineArticles.com
Friday, January 15, 2010
2009 South African Wine Harvest
The wine grape harvest is expected to reach a total of 1,300,202 tons. This estimate was made as of 16 February 2009 by producers and viticulture consultants (those dealing with the science behind the sequence of events within the vineyard). The January 2009 estimate was 21 675 tons, or 1.6%, higher than this number and 8.5% less than the 2008 estimate. When the expected wine crop is being assessed, it includes the juice and concentrate for fruit juices, wines, brandy and distilling wines. This crop is expected to yield 773 litres per ton of grapes picked. So, a total of 1, 005, 4 million litres is expected from this year's crop. This volume is 16, 6 times less than the January 2009 forecast and 120, 4 million litres less than the harvest in 2008.
All areas within South Africa (except the Klein Karoo) are expected to have lower yields in the 2009 wine harvest. Bunches of grapes are forecast to be smaller, with a looser formation. This is not to say that these wines will be inferior in quality. In fact, they will be rich in taste and aroma as the grapes are generally very healthy and the quality superb. South Africa's Western Cape in particular experienced a heat wave early in February. This caused the grapes to ripen faster, and several wine farms and estates are experiencing somewhat of a space problem in their cellars as a result. International wine buyers are urged to take advantage of this surplus and order wines online from those estates that deliver internationally as soon as possible.
The Orange River area may expect a decrease in yield of 36%, the largest difference in South Africa. This is owing to the particularly low production of the Sultana vineyards. Sultana grapes are usually used for the production of white wines, such as Chardonnay, Sauvignon Blanc and Chenin Blanc.
South Africa exports large volumes of the quality wines that we produce. In 2008, bulk exports increased by 54, 8%, a most impressive figure. Brandy exports decreased by 3, 6% in 2008. Domestic sales, on the other hand, remained at 312 million litres during the 2008 harvest.
Another factor that is considered in the 2009 South African wine harvest forecast is that of stock levels at the producer or private cellar. This is taken as at 31 December of the relevant year. On 31 December 2009, these stock levels had decrease to 282, 5 million litres, which is 82, 9 million litres less than the 2008 reading.
South Africa takes the utmost pride in our production of top notch wines, not only available locally, but globally for export too. We look forward to a productive and successful year and, as usual, pride ourselves not only in the volume of wine production, but also in maintaining the exceptionally high standards to which the world has become accustomed.
All areas within South Africa (except the Klein Karoo) are expected to have lower yields in the 2009 wine harvest. Bunches of grapes are forecast to be smaller, with a looser formation. This is not to say that these wines will be inferior in quality. In fact, they will be rich in taste and aroma as the grapes are generally very healthy and the quality superb. South Africa's Western Cape in particular experienced a heat wave early in February. This caused the grapes to ripen faster, and several wine farms and estates are experiencing somewhat of a space problem in their cellars as a result. International wine buyers are urged to take advantage of this surplus and order wines online from those estates that deliver internationally as soon as possible.
The Orange River area may expect a decrease in yield of 36%, the largest difference in South Africa. This is owing to the particularly low production of the Sultana vineyards. Sultana grapes are usually used for the production of white wines, such as Chardonnay, Sauvignon Blanc and Chenin Blanc.
South Africa exports large volumes of the quality wines that we produce. In 2008, bulk exports increased by 54, 8%, a most impressive figure. Brandy exports decreased by 3, 6% in 2008. Domestic sales, on the other hand, remained at 312 million litres during the 2008 harvest.
Another factor that is considered in the 2009 South African wine harvest forecast is that of stock levels at the producer or private cellar. This is taken as at 31 December of the relevant year. On 31 December 2009, these stock levels had decrease to 282, 5 million litres, which is 82, 9 million litres less than the 2008 reading.
South Africa takes the utmost pride in our production of top notch wines, not only available locally, but globally for export too. We look forward to a productive and successful year and, as usual, pride ourselves not only in the volume of wine production, but also in maintaining the exceptionally high standards to which the world has become accustomed.
2009 South African Wine Harvest by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Thursday, January 14, 2010
The South African Sauvignon Blanc
Interestingly, the specific taste of each region's version of the Sauvignon Blanc differs slightly depending on the climate and soil conditions. Because South Africa is a country that is as diverse as the people it is home to, each farm's Sauvignon Blanc bears its own unique flavour, whether grassy, crisp or fruity. Despite being defined by its dry, fresh nature, this grape can also be used in the production of dessert wines. Sauvignon Blanc does not take long to mature, and is best when it is still young. It is ideal alongside a dish of fish or cheese. Interestingly, it also goes down well with pasta and sushi.
Because the taste of a Sauvignon Blanc is so dependent on the area and other environmental criteria, South Africa prides itself for its rich array of quality wines. Each one, with its signature aroma, shows off another little corner of this fantastically fertile land. Vines can be planted in rock, sand or flint, which also affects the bouquet and flavour, especially to the trained taster. It is believed that South Africa's advantage in producing the ideal Sauvignon Blanc lies in our ability to balance acidity and fruitiness in perfect ratio to one another.
South Africa's Sauvignon Blanc’s have featured high amongst international competitors, and are in enormous demand the world round. Gaining international acclaim sets South Africa apart amongst wine producers. By setting this standard, SA has gained credibility, not only for these grapes, but for a host of other varieties too. Some of the most outstanding Sauvignon Blanc’s to compete on a global level include Boschendal, Cederberg, Constantia Glen, Fryers Cove, Graham Beck, Jordan, Klein Constantia, Nederburg and Springfield.
Wine farmers frequently elect to pick Sauvignon Blanc grapes at different intervals in the season. This lends the end product a complex combination of flavours. The riper the grape, the sweeter it is. By combining these with the tarter, younger berries, the flavour is enhanced and balanced. When the berries are being gathered, oxygen is excluded to ensure that the flavour is kept inside the grape.
This reductive process is carried through right until the wine is bottled. The contact between the skin and the juice of the grape also needs to be monitored so that the flavours are controlled. If the contact between these two components of the grape is left for too long after picking, the wine becomes very intense. This reduces the aging ability of the wine significantly.
Even the temperature at which the Sauvignon Blanc is fermented impacts heavily on the resultant flavour. When fermentation is conducted under warmer conditions, the resulting wine has a grassier, earthy taste to it. Cooler temperatures bring out the fruity, tropical qualities of the wine. Although this wine does not require a long aging process and is best enjoyed young, oak barrels soften the flavour, while steel barrels maintain the very crisp, dry quality of the wine.
With such an adaptable and easily influenced grape, South African wine farmers are granted the ideal opportunity to prove the quality that this country's rich soil and climate enables. This is most perfectly reflected in the crisp Sauvignon Blanc.
Because the taste of a Sauvignon Blanc is so dependent on the area and other environmental criteria, South Africa prides itself for its rich array of quality wines. Each one, with its signature aroma, shows off another little corner of this fantastically fertile land. Vines can be planted in rock, sand or flint, which also affects the bouquet and flavour, especially to the trained taster. It is believed that South Africa's advantage in producing the ideal Sauvignon Blanc lies in our ability to balance acidity and fruitiness in perfect ratio to one another.
South Africa's Sauvignon Blanc’s have featured high amongst international competitors, and are in enormous demand the world round. Gaining international acclaim sets South Africa apart amongst wine producers. By setting this standard, SA has gained credibility, not only for these grapes, but for a host of other varieties too. Some of the most outstanding Sauvignon Blanc’s to compete on a global level include Boschendal, Cederberg, Constantia Glen, Fryers Cove, Graham Beck, Jordan, Klein Constantia, Nederburg and Springfield.
Wine farmers frequently elect to pick Sauvignon Blanc grapes at different intervals in the season. This lends the end product a complex combination of flavours. The riper the grape, the sweeter it is. By combining these with the tarter, younger berries, the flavour is enhanced and balanced. When the berries are being gathered, oxygen is excluded to ensure that the flavour is kept inside the grape.
This reductive process is carried through right until the wine is bottled. The contact between the skin and the juice of the grape also needs to be monitored so that the flavours are controlled. If the contact between these two components of the grape is left for too long after picking, the wine becomes very intense. This reduces the aging ability of the wine significantly.
Even the temperature at which the Sauvignon Blanc is fermented impacts heavily on the resultant flavour. When fermentation is conducted under warmer conditions, the resulting wine has a grassier, earthy taste to it. Cooler temperatures bring out the fruity, tropical qualities of the wine. Although this wine does not require a long aging process and is best enjoyed young, oak barrels soften the flavour, while steel barrels maintain the very crisp, dry quality of the wine.
With such an adaptable and easily influenced grape, South African wine farmers are granted the ideal opportunity to prove the quality that this country's rich soil and climate enables. This is most perfectly reflected in the crisp Sauvignon Blanc.
The South African Sauvignon Blanc by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Wednesday, January 13, 2010
Fires and the South African Winelands
Stellenbosch is the country's epicentre for superb South African wines. Wine farms in this area are famous, not only for their superb selection of superior wines (from Chardonnay to Cabernet, Bordeaux to Merlot), but also for their resplendent beauty and magnificent landscapes. So rich is the land that Stellenbosch is responsible for 18% of the wine production of the entire country. With a population of only 75 000 people, this is no mean feat. In fact, South Africa is the ninth largest wine producer in the world. Understandably, then, when vicious flames swept through the Western Cape of South Africa, this precious area faced the possibility of destruction beyond the glorious landscape; it faced the potential to lose its essence as the primary wine production source for many an esteemed wine fundi, both locally and internationally.
Stellenbosch is surrounded by the impressive Helderberg and the Stellenbosch Mountains plus the Jonkershoek Valley and the Simonsberg mountains. Simonsberg is connected to Botmaskop and the rest of the Jonkershoek mountains by Helshoogte. Surrounding towns, such as Somerset West, are also home to beautiful and productive wine farms, boasting an impressive array of quality South African wines.
The Western Cape summers are frequently plagued by devastating fires. However, it was when these relentless flames spread from Somerset West over Jonkershoek and into the Stellenbosch winelands that many residents were forced to flee from their homes. Because of the mountainous nature of this exquisite area, fire fighters were not always able to fight the flames. Relentless summer winds were also a major contributing factor to the spread of these fires. This wind, frequently reaching gale force, whipped flames across roads and highways that would ordinarily, have prevented the spread of its flames. The smoke density in many areas prohibited the air pilots from dropping water bombs onto these fires in many instances. All of these factors combined to create a very dangerous and destructive situation.
In Somerset West, Vergelegen (famous for its Sauvignon Blanc, Shiraz and Merlot), Lourensford, and Knorhoek wine estates were under particular threat as the flames galloped across the Helderberg. These farms rely, not only on the local market, but also on their ability to export quality wines all over the world.
Many of the farms suffered major damage. Scorched and destroyed vineyards (or parts thereof) are potentially devastating, especially for those that have international exports to fulfil. Many farmers resorted to allowing the labourers, who are usually responsible for the upkeep, pruning and harvesting of the vines, to fight fires due to a shortage of rescue workers over this busy period. Production was thus not only halted due to the damages caused, but also because staff members were being employed elsewhere, slowing the rate of picking even in the unharmed areas of the vineyards.
The harvesting of the red wine grapes was due to begin just one week after the fires ravaged the areas, so efforts to save the area were concentrated on these grapes. Any major damage to the white wine grapes will still need to be addressed once the red wine grapes have been harvested completely.
Even after the blaze was extinguished, the thick smoke and dense ash had a choking effect on both the people and the vineyards of the area. It is a well-known fact that burning established vegetation renews the soil and creates an opportunity for healthy, new sprouts. However, in the case of these wine farms, time constraints and global demand play an important part in the production rates and requirements.
The areas worst affected by the fires are those which, for South Africa as well as for the world, stand out as being some of the most successful sources of delectable wines. These fires have no doubt left many a farmer in dire straits in terms of recovering their damaged crops as well as the money lost in recuperating from the loss of valuable production time.
Stellenbosch is surrounded by the impressive Helderberg and the Stellenbosch Mountains plus the Jonkershoek Valley and the Simonsberg mountains. Simonsberg is connected to Botmaskop and the rest of the Jonkershoek mountains by Helshoogte. Surrounding towns, such as Somerset West, are also home to beautiful and productive wine farms, boasting an impressive array of quality South African wines.
The Western Cape summers are frequently plagued by devastating fires. However, it was when these relentless flames spread from Somerset West over Jonkershoek and into the Stellenbosch winelands that many residents were forced to flee from their homes. Because of the mountainous nature of this exquisite area, fire fighters were not always able to fight the flames. Relentless summer winds were also a major contributing factor to the spread of these fires. This wind, frequently reaching gale force, whipped flames across roads and highways that would ordinarily, have prevented the spread of its flames. The smoke density in many areas prohibited the air pilots from dropping water bombs onto these fires in many instances. All of these factors combined to create a very dangerous and destructive situation.
In Somerset West, Vergelegen (famous for its Sauvignon Blanc, Shiraz and Merlot), Lourensford, and Knorhoek wine estates were under particular threat as the flames galloped across the Helderberg. These farms rely, not only on the local market, but also on their ability to export quality wines all over the world.
Many of the farms suffered major damage. Scorched and destroyed vineyards (or parts thereof) are potentially devastating, especially for those that have international exports to fulfil. Many farmers resorted to allowing the labourers, who are usually responsible for the upkeep, pruning and harvesting of the vines, to fight fires due to a shortage of rescue workers over this busy period. Production was thus not only halted due to the damages caused, but also because staff members were being employed elsewhere, slowing the rate of picking even in the unharmed areas of the vineyards.
The harvesting of the red wine grapes was due to begin just one week after the fires ravaged the areas, so efforts to save the area were concentrated on these grapes. Any major damage to the white wine grapes will still need to be addressed once the red wine grapes have been harvested completely.
Even after the blaze was extinguished, the thick smoke and dense ash had a choking effect on both the people and the vineyards of the area. It is a well-known fact that burning established vegetation renews the soil and creates an opportunity for healthy, new sprouts. However, in the case of these wine farms, time constraints and global demand play an important part in the production rates and requirements.
The areas worst affected by the fires are those which, for South Africa as well as for the world, stand out as being some of the most successful sources of delectable wines. These fires have no doubt left many a farmer in dire straits in terms of recovering their damaged crops as well as the money lost in recuperating from the loss of valuable production time.
Fires and the South African Winelands by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Tuesday, January 12, 2010
South African Pinotage Blends
The Pinotage range of South African wines has not always been favoured among local and international critics. However, it is gaining increasing acclaim as its flavours are refined and appreciated for their unique appeal. Up to a fairly recent time, when Pinotage was used in blends, many of the sceptics claimed that it was to mask the otherwise unpleasant taste and bouquet of the South African wine. A major turning point in the attitudes of local winemakers was the need for South Africa and the Cape to have a unique offering in the global market. A Pinotage blend seemed the perfect choice as it was, not only unique to the region, but also the 'underdog', having something to prove in an unforgiving marketplace.
Recent wine-tasting have shown that Pinotage blends are identified with the Cape already, establishing a sense of ownership for this region in South Africa as well as the link to Pinotage. This recognition lays the foundation for the Cape's future success in a global market, using this particular type of grape.
Pinotage is the most planted local grape in South Africa, making it accessible and relatively cost-effective for local wine farmers. Optimal water- and temperature conditions bring out a distinctly Pinot quality to the wine, and this is recognized as implying a high standard.
This grape is easy and quick to grow, although there was a considerable amount of tweaking and learning that had to occur before it was mastered. Pinotage remains unpredictable, though. For this reason, it is sometimes advisable that it be used in a blend, where flavours are not reliant solely on one grape, but a blend of two or more. Modern winemakers sometimes opt to capture the fruity tones of the Pinotage without the tannins, which negotiates slightly on the rich intensity of the wine, but usually makes it appealing to a wider base of palates. Pinotage is usually blended with a Bordeaux grape to create a tasty, easy-to-drink red wine with body and depth. Using these two wines in a blend has proved most successful and has, to a large extent, created the benchmark by which the Cape continues to measure future Pinotage blends in South Africa.
Some South African Pinotage blends that are recommended include:
Recent wine-tasting have shown that Pinotage blends are identified with the Cape already, establishing a sense of ownership for this region in South Africa as well as the link to Pinotage. This recognition lays the foundation for the Cape's future success in a global market, using this particular type of grape.
Pinotage is the most planted local grape in South Africa, making it accessible and relatively cost-effective for local wine farmers. Optimal water- and temperature conditions bring out a distinctly Pinot quality to the wine, and this is recognized as implying a high standard.
This grape is easy and quick to grow, although there was a considerable amount of tweaking and learning that had to occur before it was mastered. Pinotage remains unpredictable, though. For this reason, it is sometimes advisable that it be used in a blend, where flavours are not reliant solely on one grape, but a blend of two or more. Modern winemakers sometimes opt to capture the fruity tones of the Pinotage without the tannins, which negotiates slightly on the rich intensity of the wine, but usually makes it appealing to a wider base of palates. Pinotage is usually blended with a Bordeaux grape to create a tasty, easy-to-drink red wine with body and depth. Using these two wines in a blend has proved most successful and has, to a large extent, created the benchmark by which the Cape continues to measure future Pinotage blends in South Africa.
Some South African Pinotage blends that are recommended include:
Steylter Vision 2001: - (Cabernet Sauvignon and Pinotage blend) - a masculine blend with chocolate, tobacco and spice aromas. The Pinotage is clearly distinguishable amidst the Cabernet flavours.
Vriesenhof "Enthopio" 2000 (70% Pinotage with Merlot, Cabernet Franc, and Shiraz) - an easier drinking blend to be enjoyed by the greater population.
Stellenzicht Rhapsody 2004: - (Pinotage and Shiraz blend) - easy on the tongue, with lovely berry undertones.
Vriesenhof "Enthopio" 2000 (70% Pinotage with Merlot, Cabernet Franc, and Shiraz) - an easier drinking blend to be enjoyed by the greater population.
Stellenzicht Rhapsody 2004: - (Pinotage and Shiraz blend) - easy on the tongue, with lovely berry undertones.
South African Pinotage Blends by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Monday, January 11, 2010
Kosher South African Wines
A wine begins its koshering once plucked from the vine, as it is sown and cultivated in the same way as other wines. It may be picked by anyone, not necessarily a kosher or Jewish person. The grapes to be used for the wines are then taken to the winery, where they are crushed. This process needs to be performed under a rabbi's supervision. The rabbi physically tips the grapes into the crusher and sometimes operates the necessary equipment. This is an integral requirement for a kosher wine's production.
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. When the grapes have been crushed under rabbinic supervision. The rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitrons. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 - the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 - From South Africa's Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 - this wine enjoys fruitier flavors and a slightly lighter body.
Kosher South African Wines by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
The barrels in which the kosher wines are to be fermented need to be judged worthy for such a use. When the grapes have been crushed under rabbinic supervision. The rest of the process and even the handling of the grapes and juice need to be performed by a Jewish person that observes the Sabbath faithfully. Even thought the rabbi does not necessarily need to be involved in the wine-making process, he does need to oversee the entire progression to the final product. Kosher wines even need to be opened by a kosher waitrons. None of the work involved in producing a kosher wine may be done on the Sabbath.
Meshuval wines are kosher wines that have been flash-pasteurized by boiling (or nearly boiling) and cooling them very rapidly. Advanced technology means that there is very little, if any, difference to the taste of these wines kosher wines compared to non-meshuval wines. Pasteurising the wine in this way renders it kosher immediately, regardless of how it is handled thereafter. In South Africa, though, meshuval wines are rare and are more common in North America and Israel. The rabbi would operate the pasteurization equipment.
The wines carry an official seal of approval called the hechsher. The reason that a wine has to be deemed kosher (since it contains none of the forbidden foods of Judaism) is owing to its important role in non-Jewish religions. Using it for these purposes is considered to be idolatry. Therefore, wines need to be kosher to ensure that they are free from any form of idolatry before being consumed by a Jewish person. Of course, kosher wines can not contain anything that is derived from a non-kosher source, such as gelatine or isinglass.
South Africa, along with a few other countries around the world, has recently seen an increased demand for kosher wines. This may be related to the fact that methods for ensuring correctly koshered wines are becoming more widespread.
In South Africa, good quality kosher wines are available from Norman Goodfellows, Kleine Draken and Nwanedi. Some recommended vintages include:
· Eshkol Shiraz 2003 - the Eshkol Winery in Paarl produces excellent kosher wines.
· Welnerberg Cabernet Sauvignon 2005 - From South Africa's Swartland, this full-bodied red is ideal for red meat dishes.
· Welnerberg Pinotage 2005 - this wine enjoys fruitier flavors and a slightly lighter body.
Kosher South African Wines by Fiona C Phillips
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Sunday, January 10, 2010
Viticulture in the South African Wine Industry
The wine industry in South Africa is undergoing an exciting period of change, both in the vineyard and in the winery. Winemakers are experimenting with new varieties of vine, as well as new clones of existing varietals such as Chardonnay and Cabernet Sauvignon. Large-scale experimentation with rootstocks is taking place to establish which planting material is particularly suited to conditions at the Cape, co-ordinated by the Vine Improvement Board.
As in other New World countries, viticulturists are hard at work matching vine varieties to soils and micro-climates in order to achieve the best results. Vineyard life in South Africa is similar to Europe's although South Africa's viticulture year begins in September. While preparations for the vintage are being made in Europe, the vines in South Africa are just beginning to bud.
Once buds have formed, the vines must be kept free from pest, disease and weed, and are often pruned if growth becomes too vigorous. Flowering normally takes place in November and in December the young grapes begin to swell and grow. At this stage the vines are often 'topped' to improve air circulation around the grapes and thus minimise the risk of fungus or rot.
January in the Cape heralds the beginning of summer and, as the temperatures increase, early grape varieties begin to ripen. The bulk of the harvest takes place in February and the sugar/acid ratio of the grapes is checked daily so that each variety is harvested at optimum ripeness.
In most South African vineyards harvesting is carried out by hand, although machines are used on some farms. The grapes are picked into baskets and transported in bins to the winery where vinification begins.
Viticulture Practices:
Viticulture involves practices such as soil preparation and tilling, growing and planting of varieties, trellising and pruning of vines, and combating disease.
Along with the type of variety chosen, soil, climate and winemaking techniques, these vital practices are the main factors which determine the quality and character of a wine.
When a vineyard is established, it is important that a thorough study is made of the soil and climatic conditions to ensure that the most suitable cultivation methods are chosen. Thorough soil preparation is essential to create an environment for plant roots in which air and moisture are kept in the right proportion to solid material, and to ensure that there is sufficient nutrition to promote the best growth and production.
The choice of variety will depend on the composition of the soil, the climate, where the vineyard is situated and what kind of wine is desired. Varieties bearing heavier harvests are generally planted in areas under irrigation. In cooler regions, and where the soil is not very fertile, varieties which grow less densely are planted, as well as those that produce smaller but higher quality harvests.
Previously it was generally accepted that the higher the yield, the lower the quality of wine and vice versa. Research has shown this approach is not quite correct. Of great importance is the balance between leaves, which function effectively because of good exposure to sunlight and the quantity of grapes harvested. When there are not enough functioning leaves to sustain a large crop, the quality will be lower.
Vines are climbing plants and are suitable for trellising. Stronger growing plants are usually trellised and can carry heavier harvests. As bunches hang higher off the ground, there is less chance of rot as a result of damp. The decision whether to trellis at all, and the type of trellising system used, is determined by the soil potential, variety, climate, growth and vigour of the vines. In areas where frost damage is prevalent trellising is required, while dry land vineyards with a weaker growth are often not trellised.
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
As in other New World countries, viticulturists are hard at work matching vine varieties to soils and micro-climates in order to achieve the best results. Vineyard life in South Africa is similar to Europe's although South Africa's viticulture year begins in September. While preparations for the vintage are being made in Europe, the vines in South Africa are just beginning to bud.
Once buds have formed, the vines must be kept free from pest, disease and weed, and are often pruned if growth becomes too vigorous. Flowering normally takes place in November and in December the young grapes begin to swell and grow. At this stage the vines are often 'topped' to improve air circulation around the grapes and thus minimise the risk of fungus or rot.
January in the Cape heralds the beginning of summer and, as the temperatures increase, early grape varieties begin to ripen. The bulk of the harvest takes place in February and the sugar/acid ratio of the grapes is checked daily so that each variety is harvested at optimum ripeness.
In most South African vineyards harvesting is carried out by hand, although machines are used on some farms. The grapes are picked into baskets and transported in bins to the winery where vinification begins.
Viticulture Practices:
Viticulture involves practices such as soil preparation and tilling, growing and planting of varieties, trellising and pruning of vines, and combating disease.
Along with the type of variety chosen, soil, climate and winemaking techniques, these vital practices are the main factors which determine the quality and character of a wine.
When a vineyard is established, it is important that a thorough study is made of the soil and climatic conditions to ensure that the most suitable cultivation methods are chosen. Thorough soil preparation is essential to create an environment for plant roots in which air and moisture are kept in the right proportion to solid material, and to ensure that there is sufficient nutrition to promote the best growth and production.
The choice of variety will depend on the composition of the soil, the climate, where the vineyard is situated and what kind of wine is desired. Varieties bearing heavier harvests are generally planted in areas under irrigation. In cooler regions, and where the soil is not very fertile, varieties which grow less densely are planted, as well as those that produce smaller but higher quality harvests.
Previously it was generally accepted that the higher the yield, the lower the quality of wine and vice versa. Research has shown this approach is not quite correct. Of great importance is the balance between leaves, which function effectively because of good exposure to sunlight and the quantity of grapes harvested. When there are not enough functioning leaves to sustain a large crop, the quality will be lower.
Vines are climbing plants and are suitable for trellising. Stronger growing plants are usually trellised and can carry heavier harvests. As bunches hang higher off the ground, there is less chance of rot as a result of damp. The decision whether to trellis at all, and the type of trellising system used, is determined by the soil potential, variety, climate, growth and vigour of the vines. In areas where frost damage is prevalent trellising is required, while dry land vineyards with a weaker growth are often not trellised.
Gerald Crawford was born in South Africa, studied electronics, telecommunication, eco-travel and african travel concepts. He taught responsible tourism in South Africa. If you have any questions or comments please e-mail me on. E-mail Address: southafricantravelarticles@12234455.co.za Website Address: http://www.12234455.co.za
Article Source: http://EzineArticles.com
Saturday, January 9, 2010
South African Wine Ratings
The accepted rating methodology uses a scale of 0 to 100. Bouquet and palate are each rated out of 33, finish out of 10 and the overall impression out of 24. According to this rating system, a wine rated in the upper 90's is considered to be exceptional. Those below 80 are poor and the wines below 75 are unacceptable. In some cases, the wine tasters can detect the potential that the particular wine has to mature. These are granted an A+ as they are not suitable for judgement until they have reached their potential. This provides a fairly objective perspective, however, and does not take the occasion, setting or mood of the drinker into account.
South Africa and, in particular, the Western Cape is considered to be one of the top wine producers in the world, ranking 9th overall in terms of quality and diversity. As a country, SA exports large volumes of its prime produce. It is also possible for private buyers to purchase the full variety of South African wines online.
South Africa is most renowned for its impressive array of white wines. These are also then used to distil brandy, which is another well-rated product from the South African vines. The majority of the grapes planted in South Africa are Chenin Blanc / Steen, followed by Sauvignon Blanc. Top red wines, according to international rating standards, are the Shiraz / Syrah, Pinotage and Cabernet Sauvignon. Some of the highest rated wines in the world come from the little wine-farm regions of Paarl and Stellenbosch, both in the Western Cape.
South African wines that have achieved top ratings include Rustenberg John X Merriman 2005 (91), Rustenberg Chardonnay 2007 (91), Warwick Estate Professor Black Sauvignon Blanc 2008 (90), Glen Carlou Cabernet Sauvignon 2006 (90), Southern Right Sauvignon Blanc 2008 (90), Porcupine Ridge Syrah 2008 and Fairview Viognier 2007. The top South Africa wine farms have been rate as being Kanonkop Estate, Vergelegen, Rustenberg Wines, Thelema Mountain Vineyards, Jordan Vineyards and Springfield Estate.
South Africa has also been internationally rated as having some of the best quality budget wines in the world, according to The Wine Enthusiast, 2009. The Good Hope Chenin Blanc was considered to be top of the wines in this category. The 2008 Wall St. Journal selected only eight wines from all over the world to qualify in their "Delicious" category, of which South Africa's Vinum African Chenin Blanc was one.
Clearly then, South Africa is a major key player in terms of winemaking, and is set to etch its ever-more powerful mark in the global market.
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
South Africa and, in particular, the Western Cape is considered to be one of the top wine producers in the world, ranking 9th overall in terms of quality and diversity. As a country, SA exports large volumes of its prime produce. It is also possible for private buyers to purchase the full variety of South African wines online.
South Africa is most renowned for its impressive array of white wines. These are also then used to distil brandy, which is another well-rated product from the South African vines. The majority of the grapes planted in South Africa are Chenin Blanc / Steen, followed by Sauvignon Blanc. Top red wines, according to international rating standards, are the Shiraz / Syrah, Pinotage and Cabernet Sauvignon. Some of the highest rated wines in the world come from the little wine-farm regions of Paarl and Stellenbosch, both in the Western Cape.
South African wines that have achieved top ratings include Rustenberg John X Merriman 2005 (91), Rustenberg Chardonnay 2007 (91), Warwick Estate Professor Black Sauvignon Blanc 2008 (90), Glen Carlou Cabernet Sauvignon 2006 (90), Southern Right Sauvignon Blanc 2008 (90), Porcupine Ridge Syrah 2008 and Fairview Viognier 2007. The top South Africa wine farms have been rate as being Kanonkop Estate, Vergelegen, Rustenberg Wines, Thelema Mountain Vineyards, Jordan Vineyards and Springfield Estate.
South Africa has also been internationally rated as having some of the best quality budget wines in the world, according to The Wine Enthusiast, 2009. The Good Hope Chenin Blanc was considered to be top of the wines in this category. The 2008 Wall St. Journal selected only eight wines from all over the world to qualify in their "Delicious" category, of which South Africa's Vinum African Chenin Blanc was one.
Clearly then, South Africa is a major key player in terms of winemaking, and is set to etch its ever-more powerful mark in the global market.
Fiona Phillips has an M.B.A. from the University of Cape Town's Graduate School of Business and completed several Cape Wine Academy courses, culminating in Diploma II. Her passion for wine and her fascination for the limitless possibilities of the Internet motivated the start-up http://www.cybercellar.com
Article Source: http://EzineArticles.com
Friday, January 8, 2010
South African Wine and Its Growing Popularity
Since the 1990s the production and popularity of South African Wine has started to grow. Many winemakers have begin to indulge into their wine making and exploring new ideas and technologies, that they had never tried before, to rapidly speed up their developments of there wine production. They also began to exchange ideas with other wine makers from around the world as before this time they had only been able to exchanged through the post, and now other winemakers from around the world where being flown into South Africa to share their knowledge on viticulture and wine making. All these factors have helped the South African Wine industry bloom in the last 20 years.
The South African wine regions are mainly situated around the coast exposed to the Atlantic and Indian Ocean at the South tip of Africa. Because of this exposure to the sea air the major wine regions experience a Mediterranean climate, which mean that the vineyards are exposed to hot sunlight during the day, with a cooler temperature in the evening created by the cool ocean breezes. Also the main ocean current brings cold fronts from the Antarctica.
South Africa's most popular red wines are Cabernet Sauvignon, Merlot and Pinotage, and South Africa's most popular whites wines are Riesling, Sauvignon Blanc, and Chardonnay.
South African Wine has many wine growing regions, some of the most popular are:
Constantia was the first place where vineyards in South Africa where planted. Because of this regions shape it is exposed to the sea on both sides, experiencing cool breezes, which cool down its days and nights, to create a slow and ripening period for the vineyards. Sauvignon Blanc is famous here.
Stellenbosch is a popular tourist destination for wine lovers, with many wine trails and vineyards with included accommodation for a tourist to visit. Here the second vineyards were planted in South Africa. This area is exposed to the nearby coast which brings in a cool sea breeze, keeping the summer temperature steady. Here African red wines are grown in the east and white wines in the west, where they are nearer to the cool breeze from the coast.
Paarl can be hot, meaning that the best vineyards are grown on the higher altitudes. Two popular areas here are The Franschhoek Valley and Wellington. Paarl is mainly linked to white wine, but with the hot summers and steep slopes, red wines popularity is rising.
Robertson is known for its Chardonnay and Shiraz, along with other South African Whites. Robertson is a hot region located in the Valley, where the river gives life to the area.
Walker Bay is known for its cool climate as it is close to the coast and constantly exposed to the ocean breeze. Chardonnay and Pinot Noire are famous here.
Elgin is up and coming in wine production. It's a great fruit growing place, and its climate is ideal for cool climate growing wines.
To buy great South African Wine visit Good Wine Online but remember to check out some South African Wine Reviews first.
Article Source: http://EzineArticles.com
The South African wine regions are mainly situated around the coast exposed to the Atlantic and Indian Ocean at the South tip of Africa. Because of this exposure to the sea air the major wine regions experience a Mediterranean climate, which mean that the vineyards are exposed to hot sunlight during the day, with a cooler temperature in the evening created by the cool ocean breezes. Also the main ocean current brings cold fronts from the Antarctica.
South Africa's most popular red wines are Cabernet Sauvignon, Merlot and Pinotage, and South Africa's most popular whites wines are Riesling, Sauvignon Blanc, and Chardonnay.
South African Wine has many wine growing regions, some of the most popular are:
Constantia was the first place where vineyards in South Africa where planted. Because of this regions shape it is exposed to the sea on both sides, experiencing cool breezes, which cool down its days and nights, to create a slow and ripening period for the vineyards. Sauvignon Blanc is famous here.
Stellenbosch is a popular tourist destination for wine lovers, with many wine trails and vineyards with included accommodation for a tourist to visit. Here the second vineyards were planted in South Africa. This area is exposed to the nearby coast which brings in a cool sea breeze, keeping the summer temperature steady. Here African red wines are grown in the east and white wines in the west, where they are nearer to the cool breeze from the coast.
Paarl can be hot, meaning that the best vineyards are grown on the higher altitudes. Two popular areas here are The Franschhoek Valley and Wellington. Paarl is mainly linked to white wine, but with the hot summers and steep slopes, red wines popularity is rising.
Robertson is known for its Chardonnay and Shiraz, along with other South African Whites. Robertson is a hot region located in the Valley, where the river gives life to the area.
Walker Bay is known for its cool climate as it is close to the coast and constantly exposed to the ocean breeze. Chardonnay and Pinot Noire are famous here.
Elgin is up and coming in wine production. It's a great fruit growing place, and its climate is ideal for cool climate growing wines.
To buy great South African Wine visit Good Wine Online but remember to check out some South African Wine Reviews first.
Article Source: http://EzineArticles.com
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