Wines

Wine Cask. Photo by El Pantera

South Africa which, is on one end of the African continent, is dotted with wine farms. Many of these wine farms are near the Western Cape coast (or along mountain slopes), and provide jobs for those in the locale. The weather is conducive for growing grapes with dry heat and strong sun. It also benefits from the Cape Doctor. The Cape Doctor is a wind that carries gale forces to wine farms along and around Cape Town region. It is called the Cape Doctor because it limits fungal growth and mildew from damaging the grapes.

South African wine was around since the 1600s but only began to flourish and be recognized internationally after the Apartheid era. Thus, winemaking in South Africa has a unique mix of Old World traditions and new technology. For instance, almost everything was done manually until after the Apartheid. Although earlier, in the 1980s, oak barrels became more popular as the tools for fermenting and aging wine. They also began adding tartaric acid because of an on-going long problem of low acidity levels.

Influence, while initially from the Dutch, eventually included winemaking styles from the U.S., Spain and France. Today, the success of the wine industry in South Africa can be attributed to the shift after the Apartheid era from quantity to quality. Many wine experts see South African wine as having a robust and course texture. It has been nicknamed “dikvoet” which means “thick foot” because of its texture.

Initially, the wine industry was mainly run by the private sector. There were individuals who set up winemaking farms and began marketing them as their personal business. However, as the acceptance level and demand began to grow, the government stepped in and organized the standards. This included labelling and grading the wine. Although the system is voluntary, there are still standards of hygiene that all wine farms have to adhere to.

Once the standard was in place, it was only a matter of time before South African wines would begin its ascent to international fame.

Pinotage

Pinotage is the red wine grape signature of South African wine. It’s a cross between Cinsaut and Pinot noir and was first bred in 1925. You will see this plant in many regions in South Africa and it is the 2nd most used grape for winemaking in the country.

After Apartheid, in the 1990s, South African winemakers rejected the pinotage in favour of international grapes like the ones used for Cabernet Sauvignon and Shiraz. It was only around 1997 that pinotage began to find its place in South Africa’s wine industry. Today, it is the most popular and expensive local grape available in the country mainly because it became a required ingredient for Cape blend wines. It is used to make the Rose’, port, and even sparkling wines.

How to Recognize South African Wines

In contemporary South Africa, households should consider a good local wine as much of a necessity as kitchen appliances and other common domestic items: there is nothing like sipping on a fine wine from a Cape while enjoying a well prepared meal…

The South African government with the private sector has established a national labelling law for all wines. This labelling law is based on geographical locations and is known as the Wine of Origin law. This certifies a wine label and informs buyers where it came from and its ratings. For instance, a wine that is labelled Vintage South African wine must have minimum of 85% of the required and listed grape varietal.