ABOUT SOME RED WINES

CABERNET SAUVIGNON

Serving temperature: Between 16 – 18 degrees
Appearance in the glass: good young Cabernet will be deeply coloured, dense ruby approaching an Indian-ink black; upon maturity, the ruby mellows to tawny.
Smell: Blackberry, bramble fruit characteristics with mulberry and mineral tones. Possibly showing cedar and sandalwood, and, even when immature, aromas can suggest pencil lead and tobacco leaf, cigar box. Other characteristics: an earthiness, tea leaves, a slight herbaceousness.
Taste: Expect some of the following: blackcurrant and cassis, blackberry, dusty tea-leaf, tobacco and firm dry tannins- a full bodied Cabernet can prompt association liquorice, chocolate, grassiness.
Food Matching: Good wit roast beef, casseroles, grills – marinated or heavily sauced – as well as stews, kidneys, venison.

MERLOT

Serving temperature: Between 15 – 18 degrees
Appearance in the glass: bright garnet red; concentrated colour up to the rim.
Smell: Aromatic scents from several broad categories: mint, eucalyptus, chocolate, coffee, violets, smoked meats, cinnamon, nutty nougat with almonds
Taste: Typical rich on the palate- fleshy and velvety, berry fruit, chocolate, mint. Red berry features enhanced by mocha and nuts. Usually more medium-bodied / less full-bodied than Cabernet, with which it is sometimes confused.
Food Matching: Lamb, quail, duck, cold meats.

PINOTAGE

Serving temperature: Between 16 – 18 degrees
Appearance in the glass: Deep ruby to plum centres, sometimes blue-red; edges varying from fuchsia-purple through carmine to brick red. Older wines tend towards a mahogany centre and russet-orange trim.
Smell: Red berry fruits – mulberry, strawberry, occasionally raspberry – and bramble, while spice and gloves can add to add to a multi-layered nose. Smoked meat and salami have been noted.
New styles show complementary oak.
Taste: A young Pinotage will be packed with ripe fruit on the palate, with spicy plum flavours and jammy character if very ripe. Medium to full-bodied , often finishing sweetish.
Rasberry/strawberry fruit with spicy counters can carry through from the nose, as can hints of tropical banana.
Food Matching: Game, lamb, bobotie, braaied boerewors and fish, curry, young cheddar.

PINOT NOIR

Serving temperature: Between 16 – 18 degrees
Appearance in the glass: Bright translucent ruby, orcherry-red; aging to a russet centre with amberedge.
Smell: Brimming with berries: intense cherry, cranberry, raspberry and strawberry. Characteristic organic smells of barnyard, damp forest-floor, leaves or even mushrooms with maturity. Newer clones lend too greater fruitiness.
Taste: A young Pinotage will be packed with ripe fruit on the palate, with spicy plum flavours and jammy character if very ripe. Medium to full-bodied , often finishing sweetish. Raspberry/strawberry fruit with spicy counters can carry through from the nose, as can hints of tropical banana.
Food Matching: Light meals: salmon, duck, chicken, ham or veal. Also recommended with risotto and pasta

SHIRAZ / SYRAH

Serving temperature: Between 16 – 18 degrees
Appearance in the glass: Dense ruby is to be expected, extending to the rim in recent bottlings.
Smell: Smokey, peppery fragrances, wild herbs. Hints of allspice, perhaps cinnamon, pimento. Rustic features in older styles can prompt thoughts of venison, leather, tar.
Taste: Typically red berry fruit intensity, plum, spice, pepperiness and sweetness on the palate, reined-in with top examples.
Food Matching: Red meat dishes with sweet and spicy overtones; venison, oxtail, ostrich, bredies, goulash.