This wine, for that dish
So much wine, so little time. Here are some standout wines to try this February, paired with delicious recipes from our magazine.
False Bay Slow Chenin Blanc 2017, R58
The new-look range from Waterkloof’s False Bay wines offer incredible value and quality sipping. Harvested from old chenin vineyards (1970 Stellenbosch vineyard and a 1977 Swartland vineyard respectively), the grapes went through natural fermentation, hence the name ‘Slow Chenin Blanc’. Classic aromas of yellow apple, peach and pear jump out of the glass, and this fruity mélange is echoed on the palate with a spiced, savoury finish.
WIN: The new-look range from False Bay Vineyards!
*6 bottles valued at R348
Born from a desire to make real wine affordable, False Bay Vineyards has given its range of wines a fresh new facelift. Renowned illustrator Stanley Chow was commissioned to draw a descriptive icon for each of the six wines, to give each their own identity.
Old School Syrah 2017
This is not a jam soup with toasted oak chips added for mocha flavour. It pays homage to the savoury, wild, yet elegant renditions from Waterkloof custodian, Paul Boutinot’s ancestral lands. Fermented ‘old school’ (cause it’s cool) with wild yeast and raised in large wooden casks.
Bush Vine Pinotage 2014
Not from irrigated, over-cropped vines shackled to wires in stressed out vineyards. No Siree! This beaut is from coastal, dry-farmed bush vines, which have had time to adapt and find their happy place. The result is perhaps more ‘Pino’ than ‘Tage’.
Whole Bunch Cinsault Mourvèdre (Rosé) 2017
Not cobbled together from off-cuts of leftover red and white wine. Nor is it red grapes pressed aggressively to maximise juice yield and confected aromas. This fine wine that happens to be the palest of pink, stems from low-yielding coastal vines, delicately whole-bunch basket-pressed for only the purest juice.
Windswept Sauvignon Blanc 2017
Not concocted from over-cropped grapes, nor pumped up on clever winemaking additives. This authentic sip comes from cool, windswept, coastal vineyards that give meagre yields of small berries, imbued with their own natural acidity and intensity.
Crystalline Chardonnay 2017
No muddying, sickly addition, no toasted barrels, no oak chips nor oak-flavoured powder. This crystalline wine reflects a noble white grape in its purest form.
Slow Chenin Blanc 2017
This wine is crafted the wild way – old vine fruit, fermented with wild yeast found naturally on the grapes…not in a packet. And no, the grapes do not take three weeks to get from vineyard to bottle. This magical transformation takes at least six months.
To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 28 February 2018.
Frankly My Dear Blanc de Noir 2017, R75
This punchy pinot rosé opens with a spun sugar nose, which leads to a juicy strawberry core. There’s some cut honeydew melon on the finish and a refreshing acidity.
Die Waghuis White 2016, R160
A blend of 37% chenin blanc, 37% verdelho, 26% roussanne, all three varieties grow on organic wine farm Org de Rac in the Swartland. Die Waghuis is the farm’s new premium label under which it has just released this white blend as well as a red blend. Die Waghuis White was matured for 12 months in French and American oak, with a percentage of new oak. Nine months on the lees ensures a rich, textural sipping experience. Upfront aromas of honeyed stone fruit peel away on the palate as peach, quince, and yellow apple. All this fruit is held up by the supporting cast of vanilla and spice from the oak.
Pierre Jourdan Belle Rose, R114
With a name like ‘beautiful rose’… this MCC is just the thing to pop on Valentine’s Day. Predominantly made from pinot noir grapes, this not only gives the bubbly its salmon-pink colour, but also plenty of red fruit. It’s freshly picked strawberries served with whipped cream in a glass. The bright acidity makes for a refreshing sipping experience.
Morgenster Caruso 2017, R106
Drink Italian this Valentine’s Day: this elegant rosé is made of pure sangiovese and packs fruit intensity, from sweet red cherries to just-ripe pomegranate with a dusting of all-spice. The mouthfeel is light yet velvety and finishes with a berry-freshness.
Written by Malu Lambert, food and wine writer
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