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| Source: WOSA |
A Friday afternoon is always a good
excuse for a culinary experience. This time the excuse was braai, a South African style barbeque and its wines.
Being the 8th biggest world
wine producer, the country can boast over three centuries of winemaking history and
some really exciting wines. The history reveals several key clues as to the
style of the contemporary produce. For quite a time, South Africa was a base
camp on the trade routes, therefore it constantly inhaled (and still does)
trends from around the world, wine and gastronomy included. Despite being a New
World wine producer, South Africa still holds on
quite firmly to its European winemaking heritage, French
in particular, tough Italian and German influences can be traced as well. Most
grapes planted there, both white and red are of French origin, with slight
prevalence of white varieties. The top white varieties include Chenin Blanc,
Chardonnay, Sauvignon Blanc; and red Cabernet Sauvignon, Merlot, Shiraz, and
their own Pinotage. As for wine types, they are quite versatile making white,
red, sparkling, dessert and fortified. In the case
of styles, apart from the New World typical single varietal wines, classic
Bordeaux blends are quite common, but with the benefit of having a lot more
freedom in viticulture and winemaking.
So, what’s the essence of the Cape
wines?
Like all New World countries with
population influenced by immigrants to a bigger or smaller extent, the
gastronomy and wine are mirrored by the heritage of their and the native
cultures. In short, a blend with personality of its own. They all posses a
unique character resulting from the country’s climatic and geological
conditions, and expressed especially strongly in wines including their
signature grape Pinotage.
They are an excellent match for the
braai. Full bodied, rich, zesty, filled with fruit and aromas. They can tackle
a wide range of grilled meats, fish, seafood and vegetables; flavourful, spicy,
sweet and sour alike.
There were many great wines
available but I picked the following as they paired best with the food.
Menu:
Starter:“Faux”
Snoek Pate, Pickled Cucumber
Wine: Ralph
Parker Sauvignon Blanc, 2012
First course:
“Braised Otail&Biltong Terrine, Blatjang
Wine: Warwick
Estate Trilogy, 2008
Second course:
Cumbrian Lamb “T Bone” Chop, Boerwors from The Braai, Heritage Tomato Salad,
Corn Bread
Wine: Bellemore Family Selection Pinotage, 2009
Dessert: Melktert, Apricots
Wine: Klein Constantia, Vin de Constance, 2007
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| Source: WOSA |
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