Red wines from South Africa

Red wine - a culinary cultural asset with a history

A good glass of red wine symbolises joie de vivre and dolce vita. It enhances every meal and, for many, is simply part of a cosy evening with friends.
There are many varieties with very different flavours to suit different tastes, from dry and tart to fruity and light. These varieties have developed over centuries in the respective regions.
In Europe, red wine production has a long tradition in France, Italy, Spain, Germany and Greece. But wine-growing regions outside Europe, such as South Africa, are inspiring with their red wine varieties.

The long tradition of red wine

The oldest evidence of red wine production can be found in Damascus. They are over 8000 years old. But red wine also has a firm place as a popular drink in more recent history.
"Il vino fa buon sangue. - Wine makes good blood," says an Italian proverb. Red wine was also considered a remedy in ancient Greece and Rome. Even today, moderate consumption is considered beneficial to health.
But South Africa in particular has a long and proud red wine tradition. European sailors were already cultivating wine at the Cape of Good Hope in the 17th century. Since then, red wine cultivation has been an integral part of South African agriculture.

Red wine from South Africa - the temperament of the black continent

Red wines from South Africa are generally described as aromatic and full-bodied. Produced primarily from French vines, they develop their full character thanks to the sun and climate of South Africa.
The South African grape Pinotage is often added. It is found exclusively in South Africa and gives the red wines a unique velvety flavour. Also typical: a full body, intense fruit flavour and a long finish. South African wines are popular. Not only the cultivation of the vines on the wine estates, but also the combination of the individual grapes into the wine is carried out here with a great deal of love and skill.

The variety of flavours of red wines

The description of wines can sometimes be confusing, especially for laypeople. There is talk of leather aromas, peppery flavours and chocolate notes. However, red wines are actually very complex in their flavour.
In Germany, a distinction is made between dry, semi-dry, sweet and off-dry. This indicates the amount of residual sugar in the wine. A dry wine has the lowest amount of residual sugar and can therefore never taste sweet.
Semi-dry already means a higher residual sugar content. A sweet wine is sweet because the residual sugar content is higher than in semi-dry wines. If the label says "sweet", it is a dessert wine.

The perfect red wine with a meal

South African red wines are often served with food. As a rule, semi-dry wines are recommended as they stimulate the appetite. If it is very warm, a light wine is recommended.
Of course, some wines go better with some dishes! A heavy, spicy roast is best accompanied by a dry red wine. If the sauce is cooked with wine, this is of course also recommended with the meal.
Fruity and sweet wines will detract from the flavour of the food. They should therefore be drunk neat afterwards or with dessert. With menus, the flavour increases from course to course.