If you are still coherent enough after a weekend of trying out the fine selection of wines mentioned in “Part Two”, I now bring you the third and final installment in our ‘A Bit of Varietal’ series. The final 7 obscure wonders are:
Grenache Blanc: Part of the Grenache family, this Spanish wine has risen to popularity becoming the 5th most planted grape in France. If you are serving this aromatic, citrus gem with food, make sure the flavours are full and robust. Rich-bodied pasta, varieties of seafood, chicken, turkey, duck, game birds, pork and veal all do well with wines from this grape. Find it at The Foundry and Signal Hill.
Nebbiolo: This red Italian wine grape variety blends particularly well. It is key in wines like Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo wines are truly magnificent and as they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavours such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Enjoy on its own or with game birds, veal, beef, steaks and strong cheeses. Visit Idiom or Steenberg for your fix.
Petit Verdot: One of the key grapes in the Bordeaux blend, this French belle has distinct notes of banana, leather and violet. Enjoy this red at the table with light pasta & grains, light & rich varieties of seafood, duck, game birds as well as herb and fruit-based pork or veal. Nederberg and Asara have wonderful examples.
Riesling: This German native is largely considered to be one of the best examples of Deutsch Weine! The typical aromas are flowers, tropical fruits, and mineral stone. Riesling is a versatile wine for pairing with food because of the balance of sugar and acidity. It can be paired with fish or pork, and is one of the few wines that can stand up to the stronger flavours and spices of Thai and Chinese cuisine. Stock up at Howard Booysen and Klein Constantia.
Viognier: Another French grape (no surprise there) known for the fruity and floral notes found in this white wonder. Enjoy it with pasta, rich varieties of seafood, chicken, turkey, duck, game birds and mild Cheeses. Eagle’s Nest and Elgin Valley are sure to impress.
Sangiovese: This Italian red wine grape is a true Tuscan beauty. It has a distinct bitter-sweet duality with notes of black cherry, black currant, mulberry and plum fruit as well as violets and tea. With food it is all about the seasoning; pair with traditional Italian flavours such as rich cream and tomato sauce and especially herb seasoning such as basil, thyme and sage play off the herbal notes of the grapes. The Three Foxes and Anthonji Rupert will ensure you are treated to fantastic examples.
Zinfandel: Originating from Croatia, this grape has now become known as an American national. Aromas such as blackberry, anise and pepper will tantalise your senses and if paired with tomato or cheese sauce pasta, duck, game birds, herb pork or veal and might even surprise with nuts and coffee. Find it at Glen Carlou and Idiom.
And thus we come to the end of our viti-cation. If you are still not sure what to eat when you want to drink, here are some parting hints…
- Drink white wine before red, dry before sweet and young before old.
- Pay attention to the size and weight of the wine, and the richness and intensity of the food. Balance the intensity of the wine with the same elements in the food – wine should be at least as full-bodied as the food it accompanies.
- Sweet wines can be matched with a touch of sweetness, spiciness or pepper in the food.
So whether you are in one of the Cape’s fine restaurants or touring the winelands… happy Drinking!
Read the whole series: