South African Wine South African wine has a history dating back to 1659, and at one time Constantia (Vin de Constance – a South African dessert wine) was considered one of the greatest wines in the world. Production ceased in the late 19th century, but resumed in the mid 1990’s. Access to international markets has unleashed a burst of new energy and new investment in South African wine. Wine production is concentrated around Cape Town, with major vineyard and production centers at Paarl, Stellenbosch and Worcester. When I think of a red wine from South Africa, I think of a Pinotage. Pinotage is a cross between Pinot Noir and Cinsault. Traditionally, South African red wines had a reputation for being coarse in texture with rustic flavors. While there are supporters who want to make the grape South Africa's signature variety, critics of the grape note that hardly any other wine region in the world has planted the variety due to its flaws. In the early 1990s, as Apartheid ended and the world's wine market was opening up, winemakers in South Africa ignored Pinotage in favor of more internationally recognized varieties like Shiraz and Cabernet Sauvignon. White varieties which have become more popular in South Africa include Sauvignon Blanc and Chardonnay, which produce top-class white wines. Chenin Blanc (Steen) - The most widely cultivated (~18% of all vineyards) variety in the Cape. Characterized by its versatility, Chenin Blanc produces good natural white wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favor with a wide range of palates. Try Chenin Blanc from South Africa, and compare it with a Chenin Blanc from the Loire Valley, France. Since it’s a light to medium bodied wine, try it with Chinese food, fish sautéed with lemon, salads and smoked fish. Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage). Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. The better wines are full bodied. They produce many different styles from big and bold, to lighter and more fruity. Pair with barbeque ribs. Cinsaut - Previously known as Hermitage. A very versatile red variety - it can be used to blend with Cabernet to produce reasonably priced early drinking wines, or as quality wine for brandy distilling. It is also often used for rosé and port. When you’re in a wine store, grab a bottle of South African Pinotage and a South African Chenin Blanc. Until next time, cheers!