More About The Grapes

Cabernet Sauvignon

Pronounce: kab-er-ney soh-vin-yohn

Image Credit - The California Wine Club

Cabernet Sauvignon’s claim to fame is most probably that it is a very vigorous and tough variety, grown on a large scale in nearly all major wine producing countries around the world in a very wide variety of climates.

The grape itself is thick-skinned and smallish which results in a high percentage of skin to sweet flesh and tannin content.

Another fact is that a wide range of very high quality, medium to full-bodied, red wines with dark fruit aromas and superior aging potential are, and can be, produced from it.

The taste profile of Cabernet Sauvignon ranges between berry fruits to herbs and bell peppers.

Image credit - University of Adelaide

I prefer a Cabernet Sauvignon aged anywhere from three years upwards, as the tannins are getting much softer over time, resulting in much smoother wines, but that is only my own personal preference.

As far as food is concerned my choice of Jan Braai’s Steak Shish Kebabs was a perfect fit for the 2013 Mellasat“M” Cabernet Sauvignon, but so will any red meat based dish with rich creamy sauces.

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Ruby Cabernet

Image credit: www.winefrog

Ruby Cabernet grapes were first planted in South Africa in 1982. It can basically be found in all the main wine producing regions in South Africa, with the biggest areas under production in the Breedekloof and Robertson regions. The size of the Ruby Cabernet vineyards in South Africa is approximately 2000 ha.

This variety can most probably be seen as one of the “stepchildren” of the wine industry, because it is has apparently not been very popular amongst winemakers, hence the lack of availability as a single cultivar bottled wine

Image Credit: www.forbes.com

In the vineyard the cultivar forms conical bunches with small, dark skinned oval berries which ripens quite late in the season. It produces crimson to deep purple coloured wines with an alcohol content of round about 13.5% or even lower.

On the nose it can have the aroma of a young Cabernet Sauvignon, but it can also display a fruitiness, such as green plums, and even a grassiness or damp thatch smell.

Although it produces such easy drinking, tannin friendly wines that is actually meant to be enjoyed young, the fresh fruitiness of the wines can definitely be even better if it spent some time in wood.

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You say Syrah, I say Shiraz

 I

Image credit: 1024px-Shiraz_Grape By Chrisada Sookdhis - Shiraz Grape, CC BY 2.0, httpscommons.wikimedia.orgwindex.phpcurid=2151340s

Pronounce: Syrah: “sih-rah” or Shiraz:  “Shee-RAZZ” 

Shiraz, also known as Syrah, is a popular red grape cultivar originating from France. It is mainly used to produce one of the most popular red wines in the world. If you are looking for a red wine that is bold and full-bodied, this is the one for you.

The aromas and taste can differ significantly depending on the area, climate, soil and style of production of the individual winemakers, but certain characteristics will remain the same. Shiraz/Syrah is well-known for the production of some of the darkest full-bodies red wines in the world.

There are about 186000 hectares of shiraz planted worldwide of which about 10500 hectares are located in South-Africa, mainly in the Stellenbosch, Paarl and Franschoek areas.

Shiraz grapes have thick skins and high tannin resulting in many winemakers “cold soaking”, also known as extended maceration, the grapes for days or even weeks. The cold soaking process increases the colour and fruitiness of the wine and, also reduces the harsh tannin and herb flavours. The alcohol levels tend to be higher (14–15.5%), and it is perfect for aging.

Shiraz wines area typically bold and full-bodied with a range of flavours from smokiness, bacon, herbs, red and black fruits, white and black pepper, vanilla, baking spice and flowers such as violets. It contains high amounts of healthy antioxidants.

On the palate you will normally detect a punch of flavour with a lingering aftertaste of spices and pepper.

Although it pairs well with a wide range of bold foods for me it is the perfect partner for a thick, juicy medium-rare steak with a delicious creamy cheese, mushroom and black pepper sauce.

I am glad that I discovered the recipe of South-African “Master of Braai”, Jan Braai, in my earlier post about a suggested meal partner for Shiraz/Syrah, because the Biltong and AvocadoSteak recipe was an absolute perfect match for my Raka Biography Shiraz.

I know that the experts insist that red wine must be served at room temperature, but one must just remember that it is European room temperature. For me red wine that are too warm taste dull, although, if it is too cold, the aromas and flavours will be muted and will taste like metal. For me the ideal temperature range to serve Syrah/Shiraz is around 16 - 18°C, which can be achieved with 15 minutes in the refrigerator. Contrary to popular belief, if I don’t finish a bottle of Syrah or any other wine for that matter, not that will happen very often, I will just firmly replace the cork and put it back in the fridge. The flavours will stay fresh for two to four days. Beyond that, the wine will start to go off. 

For more interesting facts watch the short video below created by CrushedGrape Chronicles 

Wine 101_ Syrah. a Rhone Grape

Malbec

Pronounce:      Malbec: MAHL-beck

Image credit to Ian L - originally posted to Flickr as Vines, CC BY 2.0, httpscommons.wikimedia.orgwinde

Malbec is a grape variety used in making red wine. 

The Malbec grape’s berries are black, round, of a medium size, and the skin is thin and tough, while the flesh is juicy. The leaves are medium sized, of a dark green colour, round and whole to three-lobed.

Malbec wines can vary between medium to full bodied, with medium tannin and acidity. Depending on the climate and terroir it can display a variety of berries, spices, herbs and even dark chocolate on the nose and palate. It is mostly a very smooth and easy drinking type of acquired taste wine.

Malbec is an outstanding companion for a wide variety of foods like lamb, beef brisket, ostrich, pork shoulder certain and chicken, a wide variety of herbs and spices such as parsley, thyme, rosemary, coriander, paprika, cumin, black pepper and garlic, and then vegetables like mushrooms, sweet peppers and potatoes to name but a few, and of course rich, soft to semi-firm cow and goat milk cheeses.

The variety seemed to have originated in Cahors, France, but it became less popular after 1956 when frost killed off 75% of the crop.

 

It is increasingly celebrated as an Argentine varietal, because while the French struggled to produce Malbec, the grape thrived in the warm climatic conditions of  Argentina resulting in the country becoming the major producer of the variety.

In South Africa, the area under production increased from a mere 40 ha in the 1990’s to roughly 450 ha in 2016. Vines are found in all the production regions of the country, with the Swartland, Paarl and Stellenbosch accounting for about three-quarters of the total area under production.

The Malbec is also known as one of the six grapes allowed in the blend of a red Bordeaux wine.