South African Wines

At the end of May I had a chance to accompany my wife on her business trip to South Africa and Swaziland. On the South African Airways flight, direct from JFK to Johannesburg, I read about a wine tasting event in Joburg (that's what they call it). Our schedule allowed us to attend, and we learned quite a bit more about south African wines.

While talking to various producers, we learned that SA was most proud of its Cabernet Sauvignon, and Shiraz red wines, and Sauvignon Blanc Whites. I was particularly interested in tasting the Pinotage, an indigenous variety that derives from Pinot Noir and Hermitage grapes.

In general, most SA wines were high alcohol, with many reds in the 14-16.5% range, and intended to be drunk young. Many had screw tops, and were selling for the SA equivalent of $5-10. Even special reserve wines that were excellent could be found for less than $10.

As we went from booth to booth, I consistently found excellent Cabernet Sauvignons, with complex structure, good but not jammy fruit, and nice lingering aftertastes. We didn't pay a lot of attention to particular brands because we weren't sure what was available in the US (although all producers were very interested in selling into the US.)

Dory was really impressed with the sparkling wines, which she pronounced very drinkable and
delicious.

The Pinotage wines were a problem for me. Some of them I really really liked, but most, (and all I have found here in the US) had an aftertaste that I don't care for. It is a sort of smoky, burnt rubber taste, and I think it is just a characteristic of this grape. Dory likes them and didn't find this aftertaste offensive, or didn't notice it.

My big learning moment was that SA Cabernets can be excellent wines at an excellent value. I am currently completely sold on Chilean Cabernets as the best overall value, but I think we can find some serious competition from South Africa.

Many producers were proud of new blends they were producing, usually with combinations of Shiraz and Cabernet Sauvignon, but sometimes with other grapes as well. We liked them, and all would go great with a a Braai, what the South Africans call a barbeque.

There were many whites that were clean and refreshing, and time and time again we commented that this would be a wonderful libation, chilled and enjoyed in the shade on a hot African evening.

What do you think? Post a comment and let me know. And if you have the chance to visit a wine tasting show, it is well worth attending.