Modern marketing parlance is all about persuading people to "think out of the box". I assume that this is just the latest jargon for what used to be called "lateral thinking", and prior to that, "take off the blinkers".

Instead of sticking to the tried and tested methods, try something new or find a different way of doing things; essentially, use your imagination.

So, from a wine perspective, I would like to implore you to

 

There are so many new and exciting varietals on the market these days that we no longer have to stick with the same old Sauvignons, Chardonnays, Cabernets etc. Have you tried a Viognier (pronounced vee-on-yay)?  What about a Semillon (semi-yon), a Pinot Grigio?

The first 2 of these are French varietals from the South-West and Rhône areas respectively, warm Mediterranean climates which are readily reproduced here in areas such as Stellenbosch and Paarl.

Pinot Grigio is the common Italian name for Pinot Gris which is widely planted in France.

Viognier was once widely planted, went out of fashion, and then in the 1990s came back into fashion, and has become increasingly recognised as a blending partner, either with Chenin Blanc, Chardonnay, or especially with Shiraz.

It adds a distinctive peach/apricot perfume to the wine.

As a single varietal, ie non-blended, there are about 20 local examples, of which the best has probably been the Ridgeback.  This gets generous wood treatment, up to 15 months in new oak and is a rich, creamy, full bodied wine.  Definitely a "food" wine, it would go perfectly with rich fish with a creamy sauce.  Other wooded examples include Fairview and Lourensford.  At the other end of the scale, Excelsior make a good unwooded example, as does Bain's Way which at R30 boasts a Wine Magazine Best Value sticker, together with a Michelangelo Silver Medal.

Semillon gained fame as a partner to Sauvignon Blanc in Sauternes.  It is widely planted, especially in the New World, where it is sold as a single varietal, or again blended, mostly with Sauvignon Blanc.  There are a number of 4* and 5* examples in its unblended form, notably Cape Point Vineyards, Steenberg and Vergelegen.  The Vergelegen White is a 5* blend of 80% Semillon and 20% Sauvignon Blanc.

At one stage in the early 19th Century, Semillon accounted for 93% of the entire South African vineyard, and was simply referred to as wyndruif and was also known as Green Grape because of its bright green foliage.  This is reflected today in the Jack & Knox Green on Green, a reference to the green grape growing on a green hillside.

In its wooded guise, it produces rich full-bodied wines, usually quite shy on the nose, but a great accompaniment to creamy cheeses, and the more flavoursome fish varieties.

It is susceptible to the much-favoured Noble Rot, meaning that it has great propensity for producing excellent Noble Late Harvests.

Pinot Grigio is a mutation of Pinot Noir, and although again a little shy on the nose, produces dry rich wines which make a refreshing change from the racy acidity of Sauvignon Blancs.  Generally lighter and lower in alcohol than the other 2 wines, it is a perfect foil for salads, lunchtime light meals and grilled calamari.

Probably the 2 best examples of Pinot Grigio are the Terra Del Capo (from L'Ormarins) and the Van Loveren.

There are some interesting red varietals as well, such as Nebbiolo, Barbera, Sangiovese and Mourvèdre, but I will tell you more about those next time.

You will find examples of these wines at your nearest Manuka Fine Wine Shop, with our latest branch having just opened in the Killarney Mall in Johannesburg.

For any information on these or any other wines, please contact your nearest Manuka Branch or visit us at www.manuka.co.za.   In the meantime, THINK OUT OF THE BOTTLE!


Author – Stephen Digby
Manuka @ Southeys