Last month I urged you to "think out of the bottle" by recommending that you resist the tried and trusted wines in favour of something new and different. I hope some of you have taken the opportunity to try out some of the exciting white varietals that are now appearing on our wine shop shelves, wines such as Viognier, Semillon, Pinot Grigio and Gewurztraminer for example.
This month I will take a look at some of the different red varietals that are available.
We all know Cabernet Sauvignon, Merlot, Shiraz (or Syrah as it is now becoming known) and Pinotage. But how about Cabernet Franc, Malbec, Zinfandel, Petit Verdot, or some of the Italian varietals that are becoming increasingly popular, such as Nebbiolo, Sangiovese and Barbera.
Cabernet Franc, Malbec and Petit Verdot are usually only found in Bordeaux - style blends, together with the 2 main components, being Cabernet Sauvignon and Merlot. A blend containing anything other than these 5 varietals cannot be called a Bordeaux blend. Whilst the majority of Bordeaux blends will be mainly Cabernet Sauvignon and Merlot, there are some estates making particularly good blends with Cabernet Franc & Merlot, such as Amani, Wildekrans and Ridgeback. The Cordoba Crescendo is a blend dominated by Cabernet Franc and regularly receives 4 ½* in John Platter. Its main purpose in blends is to add fruit to the sometimes tannic and austere Cabernet Sauvignon.
Good examples of single varietal Cabernet Francs are Raats, Zorgvliet, High Constantia and Warwick.
Malbec and Petit Verdot rarely make up more than 5% of a Bordeaux blend, but are important components nonetheless. Malbec, especially, has become very popular in Argentina & Chile. It has a taste of dark berry fruit, brambles, and plums and is a good accompaniment to dark meat dishes. Try the Bellevue and Signal Hill examples.
Petit Verdot is a late ripening variety giving a richness of colour and concentrated tannins to a blend, but should preferably not be drunk on its own - definitely a food wine, requiring rich game dishes to show its true potential. It can be quite spicy, with typical cigar-box aromas. Look for good examples from Bellevue and Zorgvliet.
According to the latest statistics, Nebbiolo, Sangiovese and Barbera covered only 0.1% of the total SA vineyard, but they are likely to rise to greater prominence in the not too distant future. Sangiovese and Barbera are the 2 most widely planted varieties in Italy, and Nebbiolo is the backbone of 2 of Italy's finest wines, Barolo and Barbaresco. It has great maturation potential with aromatic complexity, and substantial tannins. The Steenberg Nebbiolo consistently achieves 4* status.
Sangiovese is Italy's most planted variety in its various guises, and is the base of the blend for Chianti and the so-called Supertuscans. The best examples come from Fairview and Terra Del Capo (L'Ormarins). Similarly, Barbera is a prolific grape producer, with relatively high acidity which lends itself to warmer climates. Try the Fairview or Altydgedacht versions.
Naturally, all of these Italian varietals make great accompaniments for most Italian dishes, and the Sangiovese and Barbera can just as easily be drunk slightly chilled.
Finally, for this month's selection, you can try a Zinfandel.
This is California's equivalent of our Chenin Blanc, in that it is made in just about every style imaginable, both red and white! Only red "Zins" are produced locally, of which the best, the Hartenberg, is regrettably no longer produced. However, a version by Zevenwacht, called Primitivo, has been awarded 4* in Platters and at 16% alcohol, should carry some sort of "High Explosive" warning!
So, next time you're heading off to your nearest Manuka Wine Boutique to stock up, try something different for a change, break the shackles, take off the blinkers and... THINK OUT OF THE BOTTLE!
Stephen Digby
Manuka @ Southeys
021 851 6060