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South African Wine Educational Course

This document summarizes different styles of red wines produced in South Africa. It discusses Cape red blends, 'chocolate/coffee' wines, Bordeaux blends, Mediterranean blends, dry reds, and fortified wines. For each style, it provides details on typical grape varieties used, characteristics, production methods, and other relevant information. The goal is to educate students on the various types of red wines made in South Africa.

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0% found this document useful (0 votes)
130 views16 pages

South African Wine Educational Course

This document summarizes different styles of red wines produced in South Africa. It discusses Cape red blends, 'chocolate/coffee' wines, Bordeaux blends, Mediterranean blends, dry reds, and fortified wines. For each style, it provides details on typical grape varieties used, characteristics, production methods, and other relevant information. The goal is to educate students on the various types of red wines made in South Africa.

Uploaded by

zuilinha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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South African Wine Educational Course

Module 3 – Red Wine Styles


1. Cape red blends
2. ‘Chocolate/coffee’ wines
3. Bordeaux red blends
4. Mediterranean red blends
5. Dry reds
6. Fortified wines
3.1 - Cape red blends

• No official legislation on contents of a ‘Cape Blend’.


• Generally accepted that it should contain Pinotage.
• Pinotage Association’s competition rules for a Cape red blend
state minimum 30%, maximum 70% Pinotage.
3.2 - Cape red blends

• Aim is to create a wine with genuine ‘South African


character’.
• Wines tend to be premium quality.
• Significant international success has raised the profile of
Pinotage.
3.3 - ‘Chocolate/coffee’ wines

• 2001 – first made by Bertus Fourie while winemaker at Diemersfontein Wines in


Wellington.
• A lack of space caused tanks of Pinotage to be fermented with toasted staves
giving distinctive coffee/chocolate flavours and aromas.
• The style proved popular with consumers and consequently overseas
supermarket buyers.
3.4 - ‘Chocolate/coffee’ wines

• Many other versions subsequently made.


• Micro-oxygenation often used for better oak/fruit
integration.
• Other grape varieties also now vinified in similar fashion.
3.5 - Bordeaux red blends

•• Anycombination
Any combination of of
twotwo or more
or more varieties
of the isvarieties
following classed isasclassed
a as a
‘Bordeaux
‘Bordeaux blend’:
blend’Cabernet
. Sauvignon, Merlot, Cabernet Franc, Malbec
and Petit Verdot.
• Many estates’ flagship wines are Bordeaux blends.
• Many estates’ flagship wines are Bordeaux blends.
• Best examples come from Stellenbosch.
•• Cabernet Franc plays a significant role in many Cape Bordeaux blends.
Cabernet Franc plays a significant role in many Cape Bordeaux
• blends. interest in Malbec and Petit Verdot.
Increasing
• Increasing interest in Malbec and Petit Verdot.
3.6 - Mediterranean red blends

• Increased interest in Mediterranean grape varieties, particularly


from Southern Italy, Spain and Portugal.
• Main interest – Grenache Noir, Cinsaut (Cinsault), Carignan,
Mourvèdre, Tempranillo.
• Water conservation issues encouraging new plantings.
• No legislation means unusual blending partners, including
Pinotage.
3.7 - Mediterranean red blends

• Premium blends often contain significant amounts of old vine


fruit.
• Some vineyards of Cinsaut (Cinsault), Grenache Noir and
Carignan are up to 100 years old.
• Prices range from entry level to premium.
• Increased interest in still wine production from vines originally
used for fortified wines.
3.8 - Dry Reds

• General term for mainly entry level red wines.


• Best wines use older plantings of Cinsaut (Cinsault) or Grenache.
• Ruby Cabernet (US crossing of Cabernet Sauvignon and
Carignan) popular in hotter regions.
• Term used for some enduring blends and popular labels.
3.9 - Red Muscadel

• Local term for Muscat Rouge à Petit Grains.


• Fortified dessert wines with great ageing potential.
• Decreasing in popularity.
3.10 - Port-style wines

• 2012 – use of the word ‘port’ removed from South African fortified wines.
• Well-established tradition in South Africa.
• Traditional varieties (Touriga Nacional, Tinta Roriz, Tinta Barocca, Tinta Amarella, Souzão etc) are used.
• Shiraz and Pinotage can often be found in blends as well.
• Much of South Africa’s fortified wine production is centred in Calitzdorp.
3.11 - Cape Ruby

• Wine must be fortified.


• Minimum of 50% of the wine must be aged in oak or tanks for at
least six months.
• None of the components must be aged for more than three
years.
• Wines should be young, full-bodied and fruity in style.
3.12 - Cape Late Bottled Vintage (LBV)

• Wine must be fortified.


• Minimum of 85% of the grapes must come from the stated year.
• Wine must be aged for a minimum of three years, at least two of
which must be in oak.
3.13 - Cape Vintage

• Wine must be fortified.


• It must be aged in oak or tank for a minimum of one year.
• It must be bottled in glass bottles and recognised as a year of
quality.
3.14 - Cape Tawny

• Wine must be fortified.


• Only red-wine grapes permitted.
• At least 80% of the wine must be aged in oak.
• Colour and flavour must be consistent with the style.
• If the wine is vintage dated, 85% must come from that particular
vintage.

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