You will, at some point in your wine-drinking life, have sampled these two grapes. They might even be your favourite forms of sustenance. Even if you are completely clued up on them, it's always fun to celebrate their differences, their profiles, and look again at why you love them so much.
Cabernet Sauvignon:
It's probably the world's most recognizable red wine and the majority of
SA's Cab is planted in Stellenbosch. As a newbie wine drinker, I wouldn't
suggest you start with it because of the tannins which can, for the virgin
palate, be off-putting. (Tannins being that, "oh my gosh, the inside of my
mouth feels like a barren waste land that's clawing at my brain)
Its flavour profile stems around pepper, black fruit (which we don't see a
lot of in SA, unless imported) and tobacco. The latter doesn't sound that appetizing
but it works. You can also add in licorice.
For more technically detail, Wine Folly says: Cabernet Sauvignon is actually
a natural crossing of Cabernet Franc and Sauvignon Blanc that occurred during
in the 1600′s. Since then, it’s evolved to become what it is today. DNA testing
at UC Davis discovered this relationship in 1996.
A good Cab will be more expensive so do expect to pay more, it is the King after
all.
As a date:
Cab is very picky when it comes to, well, just about everything. It only
likes certain foods and serving temperatures and it will compete for your
affections. However, once you've got hold of it, it's a keeper and the two of
you will happily grow old together.
What to pair it with:
The tannins in Cab Sauv work beautifully with fatty foods. A medium-rare
steak with slices of avo layered over it is heaven to this wine. Also, peppered
steak will match the undertones of black pepper and tobacco in a Cab Sauv
For more ideas, click here
Best places to try it:
Christian Eedes just released his Top 10 Cabs of 2014 (most of the winners are Stellies-based wineries - see the results here) so your best bet is to head into the valley and get your taste on. For more places to visit, here's a couple of my favorite stops:
Jordan Winery in Stellenbosch - they recently won the Old Mutual Trophy
award for best Cab of 2014.
Glenelly, Nederburg, Rickety Bridge, Kleine Zalze....to name but a few.
Chardonnay:
Ignoring the blatantly misguided Anything But Chardonnay Club,
South Africa is really producing some gorgeous Chard-O-yays with both unwooded
and wooded types in high demand. Obviously, as wine sales go, Sauv B still wins
the voters but don’t forget that Chardonnay is such a wonderful food wine and
it really tries to pander to everyone's taste buds (When did Sauv B ever do
that for you?).
An expressive white grape that can offer up tropical flavours as well as
those rich, “I just made a batch of butter popcorn”, flavours; it’s got a
personality for everyone. It's the most-planted cultivar in the world and a
wooded Chardonnay can be quite costly to produce.
It's also often the main component in Champagne/MCC, so if you like to get
your bubbly on, chances are you're already a Chardonnay fan.
As a date:
As a single grape, it offers so much variety of flavour that it should be
every wine drinkers true love. Food loves it. My glass loves it. You should
love it. It will spend the majority of its time trying to win your heart so
just give it a chance.
What to pair it with:
This totally depends on whether you're opting for a wooded version or
unwooded. Creamy versions want the former and butternut dishes and leeks love
the latter.
For more ideas, click here
Best places to try it:
De Wetshof. Weltevrede. Rietvallei. Springfield. Yes, Robertson produces
some killer Chardonnays that beg for your attention. Take a weekend and go
exploring. If you need a guide, take me with you. I’m a Chardonnay fiend.