Wine from South Africa is doing well in the Netherlands: the names are often easier to pronounce for the Dutch, but the special spelling feels exotic. South Africa can rightly be called exotic by the various population groups and different immigrant flows have contributed to South African viticulture and cuisine. This makes South African wine suitable for many different dishes and even the barbecue.
- Background
- Origin
- The production
- What does a South African wine go with?
Background
Although the Netherlands is by no means a wine country, it was the Dutch who laid the foundation for South African viticulture. In 1652 the VOC started a post at the Cape of Good Hope to refresh ships heading for the Indies. Besides vegetables, grapes were also grown. However, the wine was not exactly good yet.
This changed with the arrival of Governor Simon van der Stel and the Huguenots. These French Protestants had fled to the Netherlands because of their faith and the winegrowers were sent to South Africa by the VOC. Such expertise was much needed in South African viticulture and provided a positive impulse.
In the centuries after the Huguenots it went uphill and downhill with the wine, but the level has now become very high. With the abolition of Apartheid, South African viticulture opened up to the whole world.
Origin
South African wine is grown on the southwest coast, around Cape Town. Further into the country it is too hot and too dry. The climate on the southwest coast can be compared to the Mediterranean. There is plenty of sun and a nice wind from the sea. At night the temperature drops which is good for the grape aroma. With such a stable climate, the quality of the wine is also stable.
Layout of the area
The South African wine region can be divided into two geographic units: Northern Cape and Western Cape. Most areas are in the Western Cape. The area is further divided into four regions with reasonably large climatic differences.
- The Coastal Region
- Olifants River: North of the Coastal Region
- Breede River Valley: East of the Coastal Region
- Klein Karoo: East of Breede River Valley
Breede River Valley and Klein Karoo are much warmer and drier than the other two regions.
Districts, wards and estates
The regions are divided into even smaller units: first districts, then wards and finally estates (estates). A district is an area with several farms. Examples are Paarl, Stellenbosch (both Coastal Region) and Robertson (Breede River Valley). Stellenbosch is the center of South African viticulture and even has a wine university. Stellenbosch is named after the nearby village that was founded at the time of the VOC with a striking Dutch-looking architectural style. The wards are smaller areas where some farms are active. Examples are Franschhoek and Constantia. An estate or estate is a winery. Sometimes several are next to each other, but they are only part of the same estate if the business operations are one. If the estate is mentioned on the label, the grapes are grown there and the wine is aged in the cellars there. Ruitersvlei, for example, is an estate in Paarl district. Most names of the estates have a Dutch feel (eg Riebeeck, Goedgevonden, Kanonkop), but there is also French input from the Huguenots (such as Lanzerac).
Naming
In order to use the name of a particular region, district or ward, the wine must meet all kinds of requirements with regard to grape variety and alcohol content. This is indicated by “Wine of Origin” or “Wine of Origin”. Export wines are controlled by the Wine & Spirit Board, which is located in Nie Voorbij, near Stellenbosch. This gives quality wines a seal with identification number and the term “certified” or “certified”. In South Africa, both English and Afrikaans can be fed on the labels.
The production
Because the seasons in South Africa are opposite to those in the Northern Hemisphere, the grape harvest starts as early as February and March. The firsts (of the Eerste Pluk) from South Africa therefore appear before the European firsts. The earliest harvest mainly consists of white grapes. This is also the majority of South African wine production, although the share has decreased compared to blue grapes. The grape variety Steen or Chenin Blanc accounts for 18%, the Sultana is at 10% (for raisins), followed by the Colombar, Chardonnay and Sauvignon Blanc. The blue grape varieties are in particular the cabernet sauvignon (approx. 14%), shiraz, pinotage, merlot and cinsaut. As can be seen, most of the breeds are of French origin. The pinotage is the one and only South African variety: a cross of pinot noir and hermitage / cinsaut.
Scope of production
The total size of all South African vineyards is 100,000 hectares and several thousand hectares are added every year. This makes South Africa a small wine country, the surface is the same as the Bordeaux region. On the global market, South Africa accounts for only 3-4% of the total world wine production. Remarkably enough, a relatively large amount of South African wine goes to the Netherlands. It is in second place with 17% of exports.
There are 90 separate estates and a total of over 4600 winegrowers. Most estates are large in size; more than 100 hectares. In addition to wine production, estates often also manage a restaurant and overnight accommodation. There is a lot of cooperation among the winegrowers, because there are about 70 cooperatives that take care of the majority of the production. The independent producers supply wine from their own vineyards and / or process grapes from other farmers.
What does a South African wine go with?
Depending on the dish, a South African wine is a good choice. The wine is of course best combined with South African food. South African cuisine is a great mix of Dutch pottery, Indian and Javanese accents and French, British, German, Portuguese and Greek influences. A real world kitchen.
Most South Africans eat meat with rice or potatoes in combination with vegetables and raw vegetables. Further favorites include bobotie (curry meatloaf), dried sausage, pickled meat and dried fruit. The braai is a barbecue the South African way. A local red wine goes with all these traditional dishes, but white with fish, crustaceans or shellfish. Ostrich does combine well with red.