The Wines of South Africa. Material docente de uso interno en centros de enseñanza

Transcription

1 The Wines of South Africa Material docente de uso interno en centros de enseñanza Profesor Sommelier Guglielmo Rocchiccioli Lima, enero 2018

2 INDEX PREFACE... 3 THEORY How to open a bottle of wine How to taste a wine Suggestions for storing a bottle in the wine cellar... 9 WINERIES & WINES WELLINGTON Bosman Family Vineyards SWARTLAND David & Nadia Sadie Fram Wines WORCESTER Alvi s Drift Overhex Wines ROBERTSON Rooiberg Winery

3 BREEDEKLOOF Deetlefs Wine Estate FRANSCHHOEK Mullineux & Leeu Family Wines STELLENBOSCH Kanonkop De Morgenzon APPENDIX 218 BIBLIOGRAPHY THE AUTHOR

4 PREFACE My second time in South Africa is just to understand better the South African world wine with all its habits and customs. I have concentrated my research on the zones (Wellington, Swartland, Worcester, Robertson and Breedekloof) that remain outside of the classical wine tours in order to make contact with wineries and winemakers that are very proud of their own products and wine culture. In Wellington, I have discovered that Chenin blanc has a real predisposition for achieving high quality levels; in Swartland there is no Sauvignon blanc, but Palomino is growing up very well, and the practice of complantation was made by mistake seeing that nowadays is not common anymore. There are some expressions that need some explanation: for example MCC means Méthode Cap Classique, Cape Blend includes more than 50% of Pinotage while Cape White Blend is composed by more than 50% of Chenin blanc; Coffee Pinotage (not official term) is the commercial wine produced by using chips in the tanks during fermentation and eventually the typical aroma of Pinotage is the black plum. Before starting, it is necessary underlining that the 2015 is the best vintage ever realized in South Africa. 3

5 THEORY 1. How to open a bottle of wine The bottle is left on the table. Use your hand to pull the cork all the way out The top of the bottle is wiped with a napkin. With a professional opener, it should place a knife under the lip of the bottle and turn to remove foil: cutting the plastic with two semicircular and uniform movements on the neck of the bottle at two different times (one followed by the other) on both sides then a vertical cut is made, always in the plastic, starting from the previous circular cut and reaching the middle of the top in the head of the cork the plastic can now be removed with the corkscrew, taking the plastic with the tip of the corkscrew in the corner formed after the two cuts (semicircular and vertical) and pulling out With the same napkin, the head of the cork is cleaned. Position corkscrew in center of the cork, twist clockwise and screw it just to the middle of the last spiral. Place the first step onto the lip of the bottle. 4

6 Lift handle until cork is halfway out. Repeat using the second step in the corkscrew, pulling the cork all the way out and avoiding noise when uncorking. Once the bottle is uncorked, smell the cork to find out that there are no defects and leave the cork next to the bottle on the table. 5

7 2. How to taste a wine Visual Analysis Put the glass against a light source to find out that there are no particles suspended in the wine. The glass is placed against a white surface to detect the colour. Swirl the glass, see how the wine flows (viscosity) and observe the density of the arcs. Identify the speed with which the legs (tears), that separate the arches, drop down into the wine and determine the body and the structure of the wine: if the legs (tears) drop down slowly, it is reasonable to think that the wine is well structured and high alcohol if the legs (tears) drop down quickly, it is logical to believe that the wine is not so structured and low alcohol Olfactory Analysis Approach the glass to the nose to detect the set of fragrant sensations that are perceived contemporaneously to determine its intensity. 6

8 Again, approach the glass to the nose to perceive the multiple typology of odorous sensations that can be emanated in sequence, in more or less long time, to determine the complexity. Gustative Analysis First part Take a sip of wine into your mouth, circulates it throughout your mouth, try sucking on it as if pulling it through a straw in order to aerate the wine and swallow it. The sensations that may have been noticed are: alcoholic dryness and the pseudocaloric sensation of alcohol the pleasant roundness and softness of the wine salivation in the lateral zones of the tongue astringency at the gum level the sensation of bitterness at the end of the tongue the mineral-salty parameter perceived in the center of the tongue in the form of crisping sensation 7

9 the structure of wine in the form of weight of wine at the palate level Second part Take a sip of wine into your mouth, circulate it throughout your mouth, try sucking on it as if pulling it through a straw in order to aerate the wine and swallow it. Once swallowed the wine, it is advisable starting to count in seconds the persistence of the taste sensations at the palate level. In this moment, our simple wine tasting is finished. 8

10 3. Suggestions for storing a bottle of wine in the cellar The wine-cellar must comply with precise requirements. The perfect preservation of wine quality is related to several factors, such as light, temperature, relative humidity, vibrations and odours in the basement. 1 - The lighting must be very precise, with sodium lamps or screens, low power and never neon, in order to avoid defects such as the so-called light flavour or other oxidative processes. 2 - The ideal cellar should have a temperature between C, but more important is that it does not undergo oscillations; nothing hurts more wine than temperature fluctuations. These conditions are favored by a subterranean cellar, placed 4-5 metres below ground level, preferably dug into the rock or built with walls of brick or stone. 3 - The relative humidity should be around 65-70%. 9

11 4 - Definitely avoid the noise and persistent vibration. 5 - To avoid penetration of unwanted odours and flavours through the cork stopper, the cellar does not have to store food with intense and penetrating flavours and aromas such as meat, cheese and several others. 10

12 WINERIES & WINES 11

13 WELLINGTON 12

14 BOSMAN FAMILY VINEYARDS 13

15 BO-VALLEI CHENIN BLANC 13% 2016 WINE OF ORIGIN WELLINGTON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 14

16 Olfactory Analysis: peach, lime, pineapple, flowers, whitethorn, hay, tea leaves and vanilla Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 15

17 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: lightly bitter and lemon skin flavoured WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: a lively pétillant captures the eye at the visual analysis and a nice salivation at the mouth makes this entry level wine an ideal partner for the aperitif time 16

18 OPTENHORST CHENIN BLANC 14% 2015 SINGLE VINEYARD WINE VINES 3255 PLANTED 1952 WINE OF ORIGIN WELLINGTON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 17

19 Olfactory Analysis: apple, pear, grape fruit, lemon marmalade, papaya, mango, coconut, fennel, thyme, lavender, anise, white chocolate and butter Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 18

20 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: a little bit bitter and lemon flavoured WINE-FOOD COMBINATION: Cape salmon fish cake with crème fraiche MY PERSONAL OPINION: this wine is much more tropical and more chardonnay at the nose; at the mouth, it is very well balanced and perfectly structured with some mineral notes (crisping sensation in the dorsal part of the tongue) and a nice freshness (salivation in the lateral zones of the tongue); once more Wellington confirms its predisposition for producing high-quality Chenin blanc 19

21 TWYFELING CINSAUT FROM BUSH VINE 14% 2015 W.O. WELLINGTON Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet orange red good strong great carmine red 20

22 Olfactory Analysis: morello cherry, prune, dried fig, nut, rose, violet, orange blossom, moss, caramel and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 21 heavy (excessive

23 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: lightly bitter and prune-dried fig flavoured WINE-FOOD COMBINATION: olive oil and caper berries Kudu carpaccio with MY PERSONAL OPINION: an interesting wine just to combine with a meat carpaccio in order to express a lovely wine tasting-food pairing experience 22

24 PINOTAGE 13,5% 2014 WINE OF ORIGIN WELLINGTON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet orange red good strong great carmine red 23

25 Olfactory Analysis: blackberry, cherry, pomegranate, carob, hyacinth, grass, vegetal notes, vanilla, coffee, cacao, caramel bitter chocolate, goudron, roasted barley, wax, tobacco and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) 24 Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive

26 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: a little bit bitter and wood flavoured WINE-FOOD COMBINATION: Kudu oxtail wonton with biltong scone & salsa wafer MY PERSONAL OPINION: there is lot of wood at the nose and also at the mouth; tannins are really strong (bitterness at the end of the mouth and astringency at the gums) and the alcoholic dryness is well supported by a vigorous structure; in this moment, it is possible choosing two ways for this wine: marrying it with some game recipe or ageing it for months 25

27 ERFENIS 14% 2014 WINE OF ORIGIN WELLINGTON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet orange red good strong great carmine red 26

28 Olfactory Analysis: currant, blueberry, dried fig, nut, walnut, grass, black pepper, leather, game, wax, soap, talc, medicine and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 27 heavy (excessive

29 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: a little bit bitter and stewed fruit and blueberries marmalade flavoured WINE-FOOD COMBINATION: Mousse of kudu with aubergine and grapefruit confit MY PERSONAL OPINION: the alcohol component is more detached than the astringency of the tannins, however the wine remains pretty balanced thank to a good structure and shows a medium-length finish; there is a great correspondence between the nose and the mouth and I would like to consider this wine the best of the wine tasting session WINE SCORE: 88/100 28

30 NERO D AVOLA 14% 2015 WINE OF ORIGIN WELLINGTON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 29

31 Olfactory Analysis: strawberries, pomegranate, orange, rose, geranium, orange blossom, fennel, sweet chocolate, leather and biscuits Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 30 heavy (excessive

32 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: orange flavoured WINE-FOOD COMBINATION: Goat cheese MY PERSONAL OPINION: the orange and the sweet chocolate are the dominant aromas at the nose; at the mouth, the ruling parameters are the following: alcoholic sensation, tannic note, pleasant softness and balanced structure; in other words, the perfect wine for a goat cheese 31

33 SWARTLAND 32

34 DAVID & NADIA SADIE 33

35 CHENIN BLANC DAVID & NADIA 12,5% 2016 WINE OF ORIGIN SWARTLAND Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 34

36 Olfactory Analysis: white peach, lime, raisins, coconut, apricot jam, linden, grass, thyme, pine, parsley and rosemary Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 35

37 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: lime flavoured WINE-FOOD COMBINATION: Crayfish Curry MY PERSONAL OPINION: this is a sort of herbaceous wine at the nose with a great softness in the mouth; the alcoholic dryness is counterbalanced by an abundant salivation and the softness is supported by a well balanced structure; I would like to suggest this wine for a fish recipe with spicy 36

38 ARISTARGO DAVID & NADIA 13% 2016 WINE OF ORIGIN SWARTLAND Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 37

39 Olfactory Analysis: white peach, pear, oregano, tea leaves, lavender, vanilla and cream bun Gustative Analysis: Alcoholic dryness Softness Mineral notes light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 38

40 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: lightly bitter and white peach-pear flavoured WINE-FOOD COMBINATION: Spiced Tuna Ribbon with Oyster MY PERSONAL OPINION: this is a multiple choice wine in the sense that it could be suggested for an aperitif, but it could also result very useful to be a conversation wine, even if the most reasonable thing should be pairing this wine with some spicy fish recipe just to neutralizing and/or exalting its softness 39

41 ELPIDIOS 13,5% 2015 WINE OF ORIGIN SWARTLAND Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby good strong great garnet orange red carmine red 40

42 Olfactory Analysis: black olives, red plum, prune, carob, wild flowers, grass and caramel Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 41

43 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: plum-caramel flavoured WINE-FOOD COMBINATION: Cheese platter MY PERSONAL OPINION: this wine has notes of black olives (very typical of Swartland) and nice plum with caramel; the palate is dry, soft and well structured in the same time and the final is plum-caramel flavoured (perfect correspondence nose-mouth as a sign of great quality); a cheese platter is calling for this wine 42

44 GRENACHE 13% 2016 WINE OF ORIGIN SWARTLAND Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby good strong great garnet orange red carmine red 43

45 Olfactory Analysis: strawberry, pomegranate, plum jam, wild rose, undergrowth, liquorice and roasted barley Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 44

46 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: plum-caramel flavoured WINE-FOOD COMBINATION: sauce pasta with Bolognese MY PERSONAL OPINION: an interesting wine which provides an intense variety of perfumes at the nose and establishes a balanced effect all over the palate; there are two possible interpretations: a sipping wine to make conversation in the summer or a gastronomic wine in the winter to pair with some pasta with Bolognese sauce 45

47 PINOTAGE PAARDEBOSCH FARM SIEBRITSKLOOF PARDEBERG SWARTLAND 12,5% 2016 WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby good strong great garnet orange red carmine red 46

48 Olfactory Analysis: raspberry, strawberry, pomegranate, moss, seaweed, lavender, caramel and sweet chocolate Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 47 heavy (excessive

49 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: red fruit-caramel flavoured WINE-FOOD COMBINATION: Fillet of lamb with carrot puree & thyme jus MY PERSONAL OPINION: for the third consecutive time there is no bitterness at the gustative analysis, so I am inclined to think that one of the characteristics of the winery is to propose noble tannins, sufficiently at the gums and softly amortized at the end of the palate, in order to provide high-quality oenological products and to give nobility to the wines; as regards this Pinotage, I would like to foresee a fruitful pairing with meat and vegetables 48

50 FRAM WINES 49

51 FRAM ROBERTSON CHARDONNAY 13% 2016 FINE WINES OF EXPLORATION Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 50

52 Olfactory Analysis: banana, pineapple, hazelnut, flowers, hay, thyme and lavender Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 51

53 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: hazelnut and pineapple flavoured WINE-FOOD COMBINATION: Carpaccio fish MY PERSONAL OPINION: the perfect wine for a raw fish recipe: if I was in Latin America on the Pacific coast, the recipe would be ceviche de pescado while if I was in the Mediterranean area, the recipe would be carpaccio di pesce 52

54 CINSAULT 12% 2016 WINE OF ORIGIN CITRUSDAL MOUNTAIN WINE OF SOUTH AFRICA FINE WINES OF EXPLORATION Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 53

55 Olfactory Analysis: strawberry, pomegranate, wild flowers, grass, mushroom and rosemary Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 54

56 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: strawberry flavoured WINE-FOOD COMBINATION: Grilled Kebabs MY PERSONAL OPINION: the wine holds a particular attitude (not oaky wine), it acts in simple way (entry level wine) and it has got a natural tendency to be proposed (in week-end time) as the barbecue wine 55

57 SHIRAZ 13,5% 2016 WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA FINE WINES OF EXPLORATION Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 56

58 Olfactory Analysis: blackberry, cherry, dried fig, stewed fruit, mushroom, clove, cheese and caramel Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 57 heavy (excessive

59 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: blackberry and stewed fruit flavoured WINE-FOOD COMBINATION: Steak Tartare with French fries MY PERSONAL OPINION: the aromas are easily associated to black and red fruit; it is pleasant to drink, the body is not so strong and finally the wine is really appreciable 58

60 PINOTAGE 14% 2014 WINE OF ORIGIN CITRUSDAL MOUNTAIN WINE OF SOUTH AFRICA FINE WINES OF EXPLORATION Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 59

61 Olfactory Analysis: currant, cherry, stewed fruit, vegetal notes, cacao, caramel, toasted almond, wax and soap Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 60 heavy (excessive

62 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: stewed fruit flavoured WINE-FOOD COMBINATION: Smoked springbok loin with red plum sauce MY PERSONAL OPINION: it is a very interesting Pinotage: the flavours are comparable to those required by the international taste and the gustative parameters are a little bit more sophisticated to capture (from the beginning to the end) the attention of the taster; once uncorked the wine, it is mandatory to make a combination with a game recipe just to confirm the rules of the science of food-and-wine connoisseurship 61

63 WORCESTER 62

64 ALVI S DRIFT 63

65 CHENIN BLANC ,5% WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 64

66 Olfactory Analysis: white peach, pear, hazelnut, white flowers, majoram and cheese Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 65

67 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: white fruit flavoured WINE-FOOD COMBINATION: Smoked salmon trout with spiced potatoes MY PERSONAL OPINION: a wine full of softness and structure with an alcoholic note really interesting; even if the wine belongs to an entry level category, I consider that the ideal food combination should be with a very competitive fish recipe 66

68 ALBERTUS VILJOEN LIMITED RELEASE CHENIN BLANC ,5% WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 67

69 Olfactory Analysis: apple, grape fruit, stewed fruit, hazelnut, raisins, carob, flowers, orange blossom, vegetables, lavender, wood and butter Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 68

70 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: apple and grape fruit flavoured WINE-FOOD COMBINATION: Deep-fried prawns with peanut sauce MY PERSONAL OPINION: a wine much more relaxed and very suitable to the female palate; great softness and strong structure are the dominant parameters, and the alcoholic note is well balanced by the salivation; I think that the variety of aromas at the nose is something not easily forgettable for its persistence and complexity 69

71 CVC RESERVE ,5% WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish light straw golden amber silver greenish straw golden amber good strong great topaz 70

72 Olfactory Analysis: pear, banana, coconut, white flowers, green pepper, seaweed, thyme, white chocolate, flint and wax Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 71

73 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: pear and banana flavoured WINE-FOOD COMBINATION: Ballotine of salmon trout with olive oil MY PERSONAL OPINION: the structure (relationship of different components in the wine) is really well fixed together with an intense alcoholic note (the sensation of dryness all over the palate); the mineral notes (crisping sensation in the dorsal part of the tongue) are very interesting and the acidity (salivation in the lateral zones of the mouth) is pretty nice; a competitive wine, full of gustative emotions, which declares its high quality by giving a double option: gastronomic-wine or sipping-wine 72

74 PINOTAGE ROSÉ 12,5% 2016 WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual analysis: Colour Reflections soft rosè cherry red dark rosè red violet (limited contact) coppercoloured (limited colour matter) good strong great 73

75 Olfactory Analysis: strawberry, pomegranate, tangerine, rose, truffle, majoram and vegetables Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 74 heavy (excessive

76 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: pomegranate flavoured WINE-FOOD COMBINATION: Chicken pie MY PERSONAL OPINION: this is a nice wine, as usual for a rosé wine; it is so well structured that it could be good for an aperitif, but it would be better if paired with a white meat recipe 75

77 PINOTAGE 13,5% 2014 WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 76

78 Olfactory Analysis: blueberry, prune, stewed fruit, carob, wild flowers, rose, undergrowth and mushroom Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 77 heavy (excessive

79 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: red fruit flavoured WINE-FOOD COMBINATION: sipping wine MY PERSONAL OPINION: an entry-level red wine which fits perfectly in the part of a conversation wine: very pleasant and friendly at any time 78

80 PINOTAGE VERREAUX 13,5% 2013 WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 79

81 Olfactory Analysis: blackberry, morello cherry, stewed fruit, walnut, vine blossom, orange blossom, clover, liquorice, coffee, caramel, wax and tobacco Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 80 heavy (excessive

82 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: stewed fruit, walnut and caramel flavoured WINE-FOOD COMBINATION: Marinated springbok with black pepper and blackcurrant MY PERSONAL OPINION: a powerful wine where the dominant gustative parameters are the astringency of the tannins, the softness all over the palate and an intense structure spread in the whole mouth; the persistence is pretty long and the aftertaste is very tasty in order to match the wine to a vigorous game recipe 81

83 MUSCAT DE FRONTIGNAN ,5% WINE OF ORIGIN WORCESTER WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish light straw golden amber silver greenish straw golden amber topaz good strong great 82

84 Olfactory Analysis: apricot, bergamot, apricot jam, acacia, wild flowers, oregano, thyme, majoram, saffron and caramel Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 83

85 Gustative Aromatic Persistence: 9/10 seconds Aftertaste: sweet and apricot jam and bergamot flavoured WINE-FOOD COMBINATION: Blue cheese MY PERSONAL OPINION: I have just found a great wine (in my opinion, the best of this tasting session) in which it is remarkable the ample variety of aromas at the nose (you never feel tired of discovering a new flavour) and at the mouth it shows two crucial quality: the immediate drinkability and the possibility of being aged; I would like also to recognize that a pairing with a blue cheese could be the best choice as concerns the modern science of food-and-wine connoisseurship 84

86 OVERHEX WINES 85

87 CHENIN BLANC - BALANCE ,5% WINE OF ORIGIN WESTERN CAPE WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 86

88 Olfactory Analysis: apple, peach, hazelnut, white flowers, grass and lavender Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 87

89 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: peach flavoured WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: an entry-level wine for an experienced sommelier but a very nice wine for a beginners; in other words, an aperitif wine suitable for socializing everywhere and with everyone 88

90 SURVIVOR GENERATION CHENIN BLANC-PINOT GRIGIO ,5% WINE OF ORIGIN WESTERN CAPE WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 89

91 Olfactory Analysis: pear, banana, stewed fruit, citrus fruit, white flowers and vegetables Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 90

92 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: pear flavoured WINE-FOOD COMBINATION: Malaysian chicken MY PERSONAL OPINION: it is an easy drinking wine in the sense that it could be quietly served at social gatherings (family or friends) in order to create a enjoyable and pleasant meetings 91

93 PINOTAGE BALANCE 13,5% 2015 WINE OF ORIGIN WESTERN CAPE WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 92

94 Olfactory Analysis: currant, prune, rose, grass, rose pepper, vegetal notes and violet Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 93 heavy (excessive

95 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: a little bitter and currant flavoured WINE-FOOD COMBINATION: Goat cheese MY PERSONAL OPINION: a standard wine in which alcoholic dryness, astringency and structure are the dominant parameters; there is a good correspondence between nose and mouth (currant flavour) and the bitter tendency at the end of the mouth completes the wine-tasting by suggesting a marriage with some cheese 94

96 SURVIVOR GENERATION SHIRAZ-MOURVEDRE 14% 2016 WINE OF ORIGIN WESTERN CAPE WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 95

97 Olfactory Analysis: blackberry, grass, green fruit, undergrowth, wood, chocolate and wild rose Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 96 heavy (excessive

98 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: a little bitter and blackberry flavoured WINE-FOOD COMBINATION: Braised lamb shank with red wine sauce MY PERSONAL OPINION: it is possible drinking the wine and combining with some consistent food recipes in this moment, but it would be also interesting ageing it, just to verify the complex changes (colours, aromas and flavours) that can reveal (within 2 or 3 years) a completely new wine 97

99 SURVIVOR PINOTAGE 14,5% 2015 WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 98

100 Olfactory Analysis: currant, cherry, morello cherry, prune, carob, grass, caoutchouc, wax, soap, vinegar, medicine and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 99 heavy (excessive

101 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: bitter WINE-FOOD COMBINATION: Springbok frikadelle MY PERSONAL OPINION: it is a wine of character combining a good astringency at the gums, a warm alcoholic sensation (dryness all over the mouth) and a pretty strong structure in the palate; this is a gastronomic wine to pair with some game recipe to attain the goal of counterbalancing and neutralizing its gustative parameters 100

102 ROBERTSON 101

103 ROOIBERG WINERY 102

104 CHENIN BLANC ,5% WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 103

105 Olfactory Analysis: peach, pear, white flowers, thyme, majoram and hazelnut Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 104

106 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: white peach flavoured WINE-FOOD COMBINATION: Fingers food MY PERSONAL OPINION: it is an entry level wine, that s to say easy to appreciate at the nose, with a light body at the mouth and very drinkable 105

107 PINOTAGE ROSÉ % WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual analysis: Colour Reflections soft rosè cherry red dark rosè red violet (limited contact) coppercoloured (limited colour matter) good strong great 106

108 Olfactory Analysis: strawberry, pomegranate, tangerine, rose, violet, and grass Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 107 heavy (excessive

109 Gustative Aromatic Persistence: 3/4 seconds Aftertaste: strawberry flavoured WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: the simple flavours at the nose and the refreshing light body on the palate make this wine the favourite for new drinkers wine just in the moment of the aperitif 108

110 PINOTAGE % WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 109

111 Olfactory Analysis: cherry, tangerine, rose, violet, coffee, cacao, sweet chocolate and tobacco Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 110 heavy (excessive

112 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: stewed fruit flavoured WINE-FOOD COMBINATION: Confit of guinea fowl on roasted creamed maize MY PERSONAL OPINION: it is a gastronomic wine in the sense that needs the right food in order to seduce your tasting buds just in the moment of marrying the wine with a particular recipe such as the one suggested in the wine-food combination 111

113 PINOTAGE PREMIUM % WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 112

114 Olfactory Analysis: blueberry, cherry, prune, stewed fruit, geranium, liquorice, caramel, sweet chocolate, toasted bread, vinegar and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 113 heavy (excessive

115 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: black fruit flavoured WINE-FOOD COMBINATION: Spiced confit duck with mushrooms MY PERSONAL OPINION: it is a more competitive wine which tends to be predicted as the ideal companion to enjoy a gourmet break in the vineyards of Robertson valley in South Africa 114

116 PINOTAGE RESERVE % WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 115

117 Olfactory Analysis: cherry, prune, plum jam, mushroom, cloves, liquorice, cacao, sweet chocolate, smoked, leather, wax, toffee, tobacco, vinegar, rose and violet Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 116 heavy (excessive

118 Gustative Aromatic Persistence: 8/9 seconds Aftertaste: stewed fruit and cherry flavoured WINE-FOOD COMBINATION: Lamb Shank MY PERSONAL OPINION: it is an interesting and pleasant wine to drink now (living a dynamic and creative food-and-wine experience) or also to be aged in the next years to improve its own characteristics and increase the gustative parameters 117

119 RED MOSCATEL % WINE OF ORIGIN ROBERTSON WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet orange red carmine red good strong great 118

120 Olfactory Analysis: dried fig, carob, rose, liquorice, caramel, sweet chocolate, tobacco, vinegar and medicine Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 119 heavy (excessive

121 Gustative Aromatic Persistence: 9/10 seconds Aftertaste: sweet and caramel flavoured WINE-FOOD COMBINATION: sipping wine / conversation wine MY PERSONAL OPINION: soft, fruity and very easy to be defined as a fascinating sipping wine; this wine could be introduced at the end of the meal to develop a not so long conversation before paying the bill 120

122 BREEDEKLOOF 121

123 DEETLEFS WINE ESTATE 122

124 MCC (Pinotage) BRUT % WINE OF ORIGIN BREEDEKLOOF WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections Bubbles greenish straw golden amber silver greenish straw golden amber fine numerous persistent topaz 123

125 Olfactory Analysis: yeasts, white flowers, caramel, bread crust, cream, white fruit and wild flowers Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 124

126 Gustative Aromatic Persistence: 3/4 seconds Aftertaste: lightly bitter WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: no more and no less than a very appreciable and reasonable aperitif wine 125

127 STONEACROSS SAUVIGNON BLANC ,5% Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 126

128 Olfactory Analysis: green apple, pear, lemon, elder, tomato leaf, cat s pee and basil Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 127

129 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: lemon and apple flavoured WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: a simple wine which is merely representing an aperitif that can be also combined with some rice with seafood because it is a real sauvignon blanc: at the nose (tomato leaf and cat s pee) and at the mouth (interesting 128

130 SAUVIGNON BLANC % Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 129

131 Olfactory Analysis: white peach, lime, white flowers, grass, vegetables and green fruit Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 130

132 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: tomato leaf flavoured WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: an entry level wine that can even be considered more international because its softness at the mouth is really appreciable and capable of satisfying both palates (male and female) 131

133 STONEACROSS CHENIN BLANC % WINE OF ORIGIN WESTERN CAPE WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 132

134 Olfactory Analysis: pear, grape fruit, raisins, white flowers, whitethorn, vanilla and talc Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 133

135 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: pear and raisins flavoured WINE-FOOD COMBINATION: Pasta with seafood MY PERSONAL OPINION: the variety of perfumes at the olfactory analysis is not so ample, but at the gustative analysis, the alcoholic sensation, the softness and the structure are so well developed to make this wine perfect for a fish recipe based on the Italian pasta called Spaghetti allo scoglio 134

136 CHENIN BLANC % WINE OF ORIGIN BREEDKLOOF WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 135

137 Olfactory Analysis: apple, grape fruit, plum jam, flowers, vine blossom, vegetables, pine and lavender Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 136

138 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: apple flavoured WINE-FOOD COMBINATION: Prawn cocktail MY PERSONAL OPINION: it is a more qualified and complex wine; the intensity of the aromas is not so easy to forget and the plenty of the structure allows more velvety to the softness just to reach the so-called international taste all over the palate 137

139 RESERVE CHENIN BLANC ,5% WINE OF ORIGIN BREEDKLOOF WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 138

140 Olfactory Analysis: peach, apricot, raisins, whitethorn, vine blossom, hyacinth, vanilla, talc, flour, butter and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) 139 Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive

141 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: peach flavoured WINE-FOOD COMBINATION: Curried shrimp risotto MY PERSONAL OPINION: a lovely quality of pure aromas is catching completely your nose while at the mouth the dominant parameters are the softness (spread all over the palate) and the vivid salivation in the lateral zones of the tongue 140

142 DEETLEFS FAMILIE WHITE ,5% ESTATE WINE OF ORIGIN BREEDKLOOF WINE OF SOUTH AFRICA 90% Sémillon + 10% Sauvignon blanc 24 months French barrels Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 141

143 Olfactory Analysis: grape fruit, prune, dried fig, chrysanthemum, vine blossom, grass, majoram, lavender, anise and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 142

144 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: grape fruit and fig flavoured, and a little bit bitter WINE-FOOD COMBINATION: Lobster Thermidor MY PERSONAL OPINION: a very competitive wine asking for an important fish recipe and claiming for its own identity as a high quality product; thanks to softness and structure, it is possible to suggest this wine even for a conversation 143

145 PINOTAGE % ESTATE WINE OF ORIGIN BREEDEKLOOF WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 144

146 Olfactory Analysis: strawberry, pomegramate. vine blossom, hyacinth, grass, moss, vanilla, bitter chocolate, wax and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 145 heavy (excessive

147 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: strawberry and cherry flavoured WINE-FOOD COMBINATION: Kudu casserole MY PERSONAL OPINION: a gastronomic wine to pair with some game meat cooked with a generous sauce in order to counterbalance the alcoholic dryness and the astringency, just to establish a good matching 146

148 DEETLEFS FAMILIE RED ,5% WINE OF ORIGIN WESTERN CAPE Merlot, Cabernet sauvignon, Cabernet franc, Pinotage, Malbec Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet orange red carmine red good strong great 147

149 Olfactory Analysis: currant, cherry, wild flowers, rose, grass, moss, vegetables, vanilla, bitter chocolate, leather, wax, tobacco and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 148 heavy (excessive

150 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: chocolate flavoured and lightly bitter WINE-FOOD COMBINATION: Roast springbok fillets MY PERSONAL OPINION: a great wine that can be follow two different ways: the first path leads to a matching with a game meat recipe and the second one is demanding some patience, because it consists in ageing the wine and waiting for the right moment to open and to appreciate this Cape blend 149

151 SAET HANEPOS (Muscat) ,5% ESTATE WINE OF ORIGIN BREEDKLOOF WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 150

152 Olfactory Analysis: pear, hazelnut, white flowers, orange blossom, thyme, lavender, vanilla, white chocolate and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 151

153 Gustative Aromatic Persistence: 9/10 seconds Aftertaste: orange and vanilla flavoured WINE-FOOD COMBINATION: foie gras MY PERSONAL OPINION: this is a great wine which can also be defined as a multiple choice wine in the sense that it could be a dessert wine or a sipping wine, even if, due to the fact of its deep complexity, it is advisable to share the gustative emotions with some French foie gras 152

154 FRANSCHHOEK 153

155 MULLINEUX & LEEU FAMILY WINES 154

156 CHENIN BLANC OLD VINE KLOOF STREET VINTAGE % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 155

157 Olfactory Analysis: white peach, white pear, hazelnut, white flowers, vine blossom, lemon blossom and lavender Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 156

158 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: peach flavoured WINE-FOOD COMBINATION: Tuna tartare (minced raw tuna) MY PERSONAL OPINION: it is a lovely wine for a raw fish at the beginning of a summer lunch; the popularity of raw fish dishes is also due to the combination with this kind of wine: lively and ready-to-drink 157

159 OLD VINE KLOOF STREET % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 158

160 Olfactory Analysis: white peach, white pear, hazelnut, raisins, white flowers, grass, leaves, majoram, flour and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 159

161 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: hazelnut flavoured WINE-FOOD COMBINATION: Lobster salad MY PERSONAL OPINION: a classical food-wine: very intense at the nose (more green and herbaceous) and a first quality wine at the mouth with all the gustative parameters prepared to be paired with a sea recipe 160

162 QUARTZ CHENIN BLANC LELIEFONTEIN % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 161

163 Olfactory Analysis: white peach, white pear, white flowers, vine blossom, orange blossom, narcissus, mugwort, majoram, lavender, vanilla and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 162

164 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: white fruit flavoured WINE-FOOD COMBINATION: Butter-fried oysters MY PERSONAL OPINION: the olfactory bouquet is full of flowers and as regards the gustative analysis, salivation and mineral notes are playing a major role, accompanied by a consistent structure and a mature softness; an unusual recipe of oysters could be the right companion for the combination wine-food 163

165 GRANITE CHENIN BLANC % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 164

166 Olfactory Analysis: white peach, white pear, white flowers, cherimoya, majoram, lavender, white pepper, flint, soap, talc, butter and cream bun Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 165

167 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: lightly bitter and peach-pear flavoured WINE-FOOD COMBINATION: Sushi MY PERSONAL OPINION: the variety of aromas is very ample with a prevalence of a flint scent; alcoholic dryness and structure are balanced by softness and salivation whilst the mineral notes are coexisting with an interesting bitter sensation at the end of the mouth; everything is in the right place just to define the good quality of the wine. It is compulsory to make compliments to the winemaker. 166

168 SWARTLAND ROUGE KLOOF STREET VINTAGE % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 167

169 Olfactory Analysis: raspberry, cherry, pomegranate, tangerine, carob, plum jam, wild rose, orange blossom, caramel, vinegar and medicine Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 168 heavy (excessive

170 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: cherry and vinegar flavoured WINE-FOOD COMBINATION: Impala stew MY PERSONAL OPINION: good wine, for both palates (male and female), which is very welcomed for its softness and structure, and also really interesting as concerns the balance attained between the alcoholic note and the salivation 169

171 SYRAH ,5% WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red Intense ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 170

172 Olfactory Analysis: currant, blackberry, morello cherry, prune, stewed fruit, rose, violet, mugwort, walnut husk, undergrowth, black pepper, cloves and tobacco Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 171 heavy (excessive

173 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: black pepper flavoured and lightly bitter WINE-FOOD COMBINATION: Barbecue beef MY PERSONAL OPINION: it is a real Syrah starting from the nose and getting to the mouth: an elegant texture carries the aromas (in particular black pepper) from the nose directly to the palate; the most classical pairing is calling for a barbecue meat 172

174 SCHIST SYRAH ,5% WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 173

175 Olfactory Analysis: blueberry, cherry, plum, wild flowers, narcissus, grass, liquorice, coffee, cacao, sweet chocolate, leather, tobacco, vinegar and caramel Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 174 heavy (excessive

176 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: blueberry and coffee flavoured and a little bit bitter WINE-FOOD COMBINATION: Braised venison MY PERSONAL OPINION: a very drinkable wine capable of maintaining an agreeable softness from the beginning to the end; a pleasant structure together with a well balanced alcoholic dryness complete the gustative exam and direct the wine to a tasty pairing with a game meat 175

177 GRANITE SYRAH % WINE OF ORIGIN SWARTLAND WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 176

178 Olfactory Analysis: blueberry, blackberry, cherry, plum, prune, walnut, carob, wild flowers, narcissus, mugwort, grass, mushroom, truffle, rosemary, tobacco and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 177 heavy (excessive

179 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: cherry flavoured and lightly bitter WINE-FOOD COMBINATION: Grilled kudu MY PERSONAL OPINION: a great syrah: very exquisite and pretty balanced; at the olfactory analysis, it offers a huge portfolio of aromas whereas at the gustative exam, it is full-bodied and the whole parameters are well positioned and equilibrated; it can be easily paired with a game recipe in order to combine oenological emotions to gastronomic pleasures 178

180 STELLENBOSCH 179

181 KANONKOP WINE ESTATE 180

182 KANONKOP KADETTE 14% 2017 WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual analysis: Colour soft rosè cherry red dark rosè red Reflections violet (limited contact) coppercoloured (limited colour matter) good strong great 181

183 Olfactory Analysis: raspberry, cherry, strawberry, tangerine, geranium, grass and leaves Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 182 heavy (excessive

184 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: strawberry flavoured WINE-FOOD COMBINATION: Barbecue chicken MY PERSONAL OPINION: it is a classical rosé wine which tends to underline a particular body (more structured than usual), a very nice alcoholic note and a gentle softness 183

185 KANONKOP KADETTE CAPE BLEND ,5% WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 184

186 Olfactory Analysis: plum, morello cherry, dried fig, stewed fruit, rose, clover, rose pepper, coffee, caramel, bitter chocolate, tobacco, wood and oak wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 185 heavy (excessive

187 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: pepper flavoured WINE-FOOD COMBINATION: Impala casserole MY PERSONAL OPINION: it is an enjoyable daily drinking wine which is asking for an everyday menu; the most obvious gustative parameter is the alcoholic dryness 186

188 KANONKOP KADETTE PINOTAGE ,5% WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 187

189 Olfactory Analysis: currant, blueberry, rooibos, walnut, carob, wild flowers, rose, grass, green pepper, cloves, nutmeg and cured meat Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 188 heavy (excessive

190 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: pepper flavoured and lightly bitter WINE-FOOD COMBINATION: T-bone steak MY PERSONAL OPINION: it is a food wine characterized by an intense alcoholic dryness and in the same time by an excellent softness; a great wine on every occasion, in particular when the meal is based on red meat recipes 189

191 KANONKOP ESTATE WINE PINOTAGE ,5% WINE OF ORIGIN SIMONSBERG-STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 190

192 Olfactory Analysis: cherry, dried fig, plum jam, rose, mugwort, walnut husk, undergrowth, liquorice, cinnamon, caoutchouc, caramel, leather, tobacco and vinegar Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 191 heavy (excessive

193 Gustative Aromatic Persistence: 8/9 seconds Aftertaste: pepper, fruit and wood flavoured and lightly bitter WINE-FOOD COMBINATION: Kudu steak with red wines and mushrooms MY PERSONAL OPINION: the first thing that comes to my mind is that this wine is endowed of an easy longevity in the sense that it can achieve without great efforts an ageing-period of 20 years; free from worries or any doubt, it is even possible to take advantage from this Pinotage right now by marrying it with a superb game recipe 192

194 KANONKOP ESTATE WINE CABERNET SAUVIGNON % WINE OF ORIGIN SIMONSBERG-STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 193

195 Olfactory Analysis: blueberry, strawberry, carob, rose, violet, grass, green pepper, vegetables, green fruit, coffee, smoked and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 194 heavy (excessive

196 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: blueberry flavoured and lightly bitter WINE-FOOD COMBINATION: Fillet of beef MY PERSONAL OPINION: I am dealing with another food wine with large and important possibilities for ageing; it would be useful to let the bottle resting 10 years in the wine-cellar, but also it could be advisable pairing this cabernet sauvignon with a prime meat recipe 195

197 KANONKOP ESTATE WINE PAUL SAWNER % WINE OF ORIGIN SIMONSBERG-STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 196

198 Olfactory Analysis: nutmeg, clove, black pepper, blueberry, cherry, grass, undergrowth, cacao, coffee, leather and wood Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 197 heavy (excessive

199 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: spicy and fruit flavoured WINE-FOOD COMBINATION: and rosemary Springbok fillet in bacon MY PERSONAL OPINION: this is a wine for a special occasion to appreciate together with friends and/or family; alcoholic dryness, tannic astringency and vigorous structure are the prominent gustative parameters that fortify the wine and confirm its high quality 198

200 DeMORGENZON 199

201 MCC BRUT 12,5% WINE OF ORIGIN STELLENBOSCH SPARKLING WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections Bubbles greenish straw golden amber silver greenish straw golden amber fine numerous persistent topaz 200

202 Olfactory Analysis: yeasts, bread crust, lemon, pear, hay, vanilla and camomile Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundan t salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 201

203 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: lightly bitter WINE-FOOD COMBINATION: Aperitif MY PERSONAL OPINION: a light, refreshing sparkling wine capable of waking up a vivid appetite 202

204 CHENIN BLANC % WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 203

205 Olfactory Analysis: white peach, white pear, hazelnut, raisins, white flowers, acacia, whitethorn, thyme, majoram and anise Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 204

206 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: white fruit flavoured WINE-FOOD COMBINATION: Tuna tartare MY PERSONAL OPINION: a nice glass of white wine which provide the right atmosphere to appreciate a fine wine and the ideal way for recommend the perfect pairing with a raw fish recipe 205

207 RESERVE CHENIN BLANC ,5% WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 206

208 Olfactory Analysis: banana, coconut, cherimoya, cream bun, melted butter, potpourri of flowers, vanilla and grass Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 207

209 Gustative Aromatic Persistence: 7/8 seconds Aftertaste: tropical fruit flavoured WINE-FOOD COMBINATION: Passion Fruit Ceviche MY PERSONAL OPINION: a chenin blanc that tends to be more chardonnay than chenin blanc because it delivers tropical fruit flavours; it is friendly enough to bring to a restaurant for a raw fish recipe 208

210 RESERVE CHARDONNAY % WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections greenish straw golden amber silver greenish straw golden amber good strong great topaz 209

211 Olfactory Analysis: pineapple, papaya, mango, potpourri of flowers, cream bun, vanilla and tea leaves Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 210

212 Gustative Aromatic Persistence: 6/7 seconds Aftertaste: tropical fruit flavoured WINE-FOOD COMBINATION: Salmon tartare MY PERSONAL OPINION: it is a classical chardonnay: full-bodied with an agreeable softness and a good balance between alcoholic dryness and salivation; this is a nice value wine that can easily handle with an ample variety of raw fish food 211

213 GARDEN VINEYARDS ROSÉ ,5% WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual analysis: Colour soft rosè cherry red dark rosè red Reflections violet (limited contact) coppercoloured (limited colour matter) good strong great 212

214 Olfactory Analysis: raspberry, strawberry, raisins, rose, violet, grass, vegetables and lavender Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentratio n alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced 213 heavy (excessive

215 Gustative Aromatic Persistence: 4/5 seconds Aftertaste: strawberry flavoured WINE-FOOD COMBINATION: Roasted duck MY PERSONAL OPINION: it is a typical rosé wine: lovely and delicate at the nose, pleasant and enjoyable at the mouth, and very suitable for a simple recipe 214

216 GRENACHE NOIR ,5% WINE OF ORIGIN STELLENBOSCH WINE OF SOUTH AFRICA Visual Analysis: Colour Reflections purple red ruby garnet orange red violet purple red ruby garnet good strong great orange red carmine red 215

217 Olfactory Analysis: red fruit, smoked, goudron, vegetal notes, ashes, wax and red flowers Gustative Analysis: Alcoholic dryness light warm (10% - 11%) medium warm (11% - 13,5%) warm (13,5% - 15%) alcoholic (15% - 20%) Salivation scarcely fresh (little quite fresh (some fresh (abundant acidulous(abundant salivation/sense of tartness) Bitterness scarcely bitter (grape) quite bitter (grape & bitter (grape & Astringency scarcely tannic (light quite tannic (perceivable, pleasant tannic (dry and (drying and rough sensation Softness scarcely soft (immature) quite soft (young or ready) soft (structured and matured) velvety (high concentration alcohol /glycerine) Sweetness dry (sugar residue 1 to 5 g/l) medium dry (sugar residue 10 to 20 g/l) medium sweet (20 to 50 g/l) sweet (100 to 160 g/l) Mineral notes scarcely taste (weak quite tasty (well balanced tasty (light and pleasant salty taste) weak (modest full (well balanced vigorous (perfectly balanced heavy (excessive 216

218 Gustative Aromatic Persistence: 5/6 seconds Aftertaste: red fruit flavoured WINE-FOOD COMBINATION: Fresh goat cheese MY PERSONAL OPINION: it is an everyday wine, easily understandable and not so complicated to appreciate; as regards the pairing, a fresh cheese could be the ideal companion 217

219 APPENDIX The pairing is based on the application of objective principles, although partially conditioned by the human subjectivity. These are the principles of contrast and concordance, which include several parameters listed below. THE CONTRAST The first principle is based on the fact that the characteristics of the wine chosen for a combination have to be in contrast with those of the food. For example, if a recipe has a strong succulence, the wine should be capable to dry the mouth, thanks to the presence of alcohols and / or tannins. THE CONCORDANCE The second principle is based on the fact that a characteristic present in the food should correspond to the same in the wine. For example, with a sauce rich in aromas and perfumes, an aromatic or semi-aromatic wine should be combined. 218

220 NO WINE-FOOD COMBINATION! In general, wine should never be served with overly acidic food preparations such as: salads seasoned with plenty of vinegar or lemon, with raw artichokes, citrus fruits, grapes, fresh figs, ice cream, fruit salads with distillates or liqueurs with particularly strong taste. The following are the wine and food pairing parameters: As regards wine: Alcoholic dryness (the sensation of warmth in the mouth or of burning of the tongue) Tannic astringency (tannins are drying the tongue and stopping Acidity (the perception of liveliness and freshness provided by Mineral notes (salty taste given by a sort of crisping sensation on the dorsal-central part of the tongue) Softness (a sensation of softness due to a good alcohol and glycerine content) Sweet flavour (a sweet sensation on the top of the tongue) of the wine (evaluation of the structure of the wine it can be modest, consistent, well-balanced, etc. In other words, it is the weight of the wine on your mouth) 219

221 Gustative aromatic persistency (the duration of taste and tactile sensation evaluated in seconds from the moment you swallow the wine and breath out) Final taste (the so-called aftertaste) As concerns food: Aromatic quality (the presence of aromatic herbs) Sweet tendency (an agreeable sensation that cannot be compared to a sweet sensation of desserts; this sensation is present in pasta, rice, meat, cold cuts, carrots, onions, etc.) Salty sensation (the presence of salt) Bitterish tendency (given by the food cooked on the barbecue when there are some parts lightly burnt and also provided by some natural products such as liver, chicory, radicchio, artichoke and raw spinaches; even in some bitter chocolate recipes) Sour tendency (the presence of tomato sauce, lemon juice, vinegar or marinated food) Sweetness (desserts) Succulence ( your mouth is watering when you are chewing food and for the presence of sauces) Fatness (the fatness of certain aliments such as cold cuts, sea fruits, etc.) Oiliness (the presence of oil) 220

222 Spicy sensation (the presence of spicy such as pepper, curry, etc.) Gustative persistence (the duration of taste and tactile sensation evaluated in seconds from the moment you swallow the food) of the recipe (the more ingredients are used in the preparation of the recipe, the more structured is the recipe) As for the wine-food combination: The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine The sweet tendency of the dough is counterweighing the bitterish sensation of the wine The structure of the recipe is matching to the structure of the wine The gustative persistence of the meat is pairing with the aromatic persistence of the wine The fatness of the meat is countervailing the salivation of the wine The spicy sensation (pepper in the salame) is neutralizing the softness of the wine The salty tendency of the cheese is counterbalancing the sweet final of the wine The salivation and the bubbles cut through the fatness of the cold cut 221

223 The succulence of the meat is compensating for the alcoholic dryness of the wine The aromatic quality given by the presence of aromatic herbs is counterbalancing the aroma of the olfactory bouquet The oiliness of the recipe is counterbalancing the alcoholic dryness of the wine The sweetness of the dessert is pairing the sweetness of the wine The bitterish tendency of the food is compensating the softness of the wine The sour tendency of the food is counterweighing the softness of the wine 222

224 BIBLIOGRAPHY Edizioni Associazione Italiana Sommeliers (1995). Il Sommelier. Nozioni Generali., Cavriago - Reggio Emilia, Bertani & C Industria grafica Edizioni Associazione Italiana Sommeliers (1996). Merceologia degli alimenti., Cavriago - Reggio Emilia, Bertani & C Industria grafica Edizioni Associazione Italiana Sommeliers (1998). Tecnica dell abbinamento cibo-vino., Cavriago - Reggio Emilia, Bertani & C Industria grafica Edizioni Associazione Italiana Sommeliers (2003). Il Sommelier., Cavriago - Reggio Emilia, Bertani & C Industria grafica Hiort af Ornäs, Catarina (2000). L universo del vino., Vicenza Italia Graphicom srl m/blog melier

225 THE AUTHOR Guglielmo Rocchiccioli was born in Tuscany (Italy) and studied at the University of Pisa where he took his Bachelor of Arts in Foreign Languages and Literatures (Spanish, English and French) and his Master of Arts in Euro-American Modern Languages and Literatures (Spanish and English). Contemporaneously, he followed Sommelier studies at the Italian Sommeliers Association (A.I.S.) where he took his Sommelier Diploma. After having taught languages and literatures in High Schools and Universities for several years, he decided to devote himself primarily to teach Oenology and Sommellerie. This book has been preceded by a series of other books devoted to deepening the concept of tasting and winefood pairings; the highlights of this series are Vinos y Piscos Chilenos (2009), Destilados Latinoamericanos (2010) and 33 Grandes Vinos de Burdeos (2016). Professor Sommelier Guglielmo Rocchiccioli is giving the following courses: Enología y Sommelier at Universidad Ricardo Palma since 2012, El Mundo del Vino: conocimientos básicos at Cenfotur since 2014, Protocolo y Habilidades Sociales Sociales para los Negocios at Universidad Peruana de Ciencias Aplicadas since 2015, 224

226 Etiqueta y Protocolo en Centrum Católica, and Enología y Maridaje at ISIL since He lives in the district of Miraflores in Lima and his articles and tastings are published on his personal website: Este libro no se encuentra en comercio porque es parte de la planificación didáctica de los cursos del Profesor Sommelier Guglielmo Rocchiccioli, y por lo tanto se considera como vehículo y soporte para la transmisión de mensajes educativos. Los materiales didácticos contenidos en el libro se han preparado siempre tomando en cuenta el público al que van dirigidos, y tienen fundamentos dicácticos, pedagógicos y comunicacionales. Profesor Sommelier Guglielmo Rocchiccioli Lima, enero