South Africa has a winemaking history that dates back over 350 years. The Dutch East India Company (A chartered trading company established in 1602 by the Dutch government to conduct trade with Asia in spices, silk, and tea.) encouraged the Huguenots to emigrate to the Cape due to their shared religious beliefs, as well as the fact that many of them were skilled craftsmen and experienced farmers, particularly in viticulture and oenology, which involve the growing of grapes and the production of wine, brandy, and vinegar.
In 1655, Jan Van Riebeeck, the first governor of the Cape, planted a vineyard, which inspired other farmers in the region to cultivate vines. His successor, Simon Van Der Stel, also aimed to enhance viticulture in the area. On February 2, 1659, the first wine was produced from Cape grapes, and Simon Van Der Stel played a key role in establishing the reputation of the wine industry in South Africa.
South African wines have a strong European influence
Wines from South Africa are heavily influenced by European production methods, particularly those of France. Winemakers in South Africa tend to favor French styles, especially Bordeaux. However, unlike in France, there are fewer strict regulations governing wine production. This flexibility allows for a variety of winemaking techniques, such as using different types of oak and concrete wine tanks for aging.
South African wines are unique
What makes South African wines truly unique is the influence of two different oceans at the country’s southern tip: the Indian Ocean and the Atlantic Ocean. This convergence creates an ideal terroir, characterized by a cooling sea breeze, regular coastal fog, and diverse soils, all combined with a moderate Mediterranean climate. The combination of mountains and proximity to the ocean contributes to the production of distinctive wines. Each region specializes in grape varieties that thrive in its specific terroir. The long, warm summer days allow the grapes to reach optimum ripeness, while the cooler climate conditions promote high acidity and freshness in the wines.
Cape Doctor Winds
A strong wind current, referred to as the Cape Doctor, brings gale-force winds to the wine regions of the Cape. This wind has the positive effect of reducing the risk of mildew and fungal diseases in grapes, promoting healthy vine growth. Additionally, it allows for the production of many organic wines. Overall, the Cape Doctor helps limit pests and diseases, which contributes to the quality of South African wines.
Grapes grown
Grapes grown in South Africa include Cabernet Sauvignon, Chardonnay, Shiraz, Pinot Noir, Semillon, Viognier, and some impressive sparkling wines. One notable varietal is Chenin Blanc, also known as Steen, which originates from the Loire Valley in France. Chenin Blanc is the most widely planted grape variety in the Cape, and its quality continues to improve, offering both dry and sweet styles. This wine is exceptional for food pairings due to its firm, crisp natural acidity, making it a great complement at the dining table.
Chenin Blanc showcases fresh fruit flavors such as apple, guava, melon, and apricot. The medium-bodied wines pair well with delicate meats like ham, chicken, pork, and lobster, as well as a variety of salads, from light salads to chef salads. Additionally, it complements seafood dishes, including grouper, fish and chips, and shrimp. Off-dry Chenin Blanc (semi-sweet) is particularly effective with curried chicken and spicy dishes, as it helps to balance out the heat.
Conclusion
Wines from South Africa offer great value and showcase unique styles and flavors that pair wonderfully with food, combining elegance and power. I highly recommend trying these wines. Be sure to ask for recommendations at your local wine store and pair them with a meal to truly appreciate the experience they provide.