South African Juice
Available Each April - Our Grape Juice From South Africa
Chardonnay wine flavors have been described as citrus and melon and are made with and without barrel aging. Chardonnay is a versatile grape producing a soft, fruity wine without oak aging and aromas of smoke, vanilla, and caramel with barrel aging. Chardonnay is also produced using malolactic fermentation which imparts a buttery flavor.
The Chardonnay grape is green-skinned and is believed to have originated in the Burgundy wine region of eastern France but is now grown all over the world wherever wine is produced. In Chile, Chardonnay has surpassed Sauvignon Blanc as the most widely planted white wine grape. Chardonnay is also blended with Semillon in Australia and New Zealand.
Chenin Blanc is a versatile grape that is used to make dry white wines, dessert wines, sparkling wines, and brandy. Chenin Blanc has high acidity and is blended into “jug” wine blends. The most frequently encountered flavor elements found in Chenin Blanc are honey, honeysuckle, quince, and melon.
Wines made from Pinot Grigio vary greatly depending on the winemaking style and the region where they originate. Pinot Grigio wines from California are usually light, crisp bodied wines. The Pinot Grigio style of Italy is usually a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Pinot Grigio when oaked can have aromas of vanilla, sweet wood, almond, and smoke. Fruit aromas are described as lemon, apple, and pear. Pinot Grigio pairs well with seafood, pork, and chicken. The Pinot Grigio grape also known as Pinot Gris is thought to be a mutant clone of Pinot Noir. Pinot Grigio usually has grayish-blue fruit but can also have a brownish pink, black, or even white appearance. The grapes grow in pinecone shaped clusters and wines produced from these grapes vary in color from light shades of pink to copper to a deep golden yellow. The grape grows best in cool climates, and matures relatively early with high sugar levels. This can lead to either a sweeter wine, or if fermented to dryness, a wine high in alcohol.
Sauvignon Blanc has a distinctive, sharp aroma with naturally high acidity. Sauvignon Blanc from California tend to be either one of two styles. The first a fruity style with tropical fruit undertones or a barrel aged style with more rounder melon notes. Aromas have been described as grass, weeds, lemongrass, gooseberry, bell pepper, green olive, asparagus, capsicum, grapefruit, lime, and melon. Sauvignon Blanc is the wine that accompanies the greatest variety of foods. Sauvignon Blanc also is a component of the dessert wines Sauternes and Barsac. The Sauvignon Blanc grape originated in the Bordeaux region of France and has a green skin.
The magic of Semillon takes place due to botrytis (noble rot). When a grape is attacked by this rot, it shrivels on the vine. Sugar levels ratchet up and as the grapes dry and lose water, they become incredibly concentrated with sweet fruit, roasted nut and honey coated, tropical flavors. Semillon is often blended with Sauvignon Blanc and Muscadelle.
Cabernet Sauvignon is one of the most widely planted grape varieties in the world. Wine made from Cabernet Sauvignon is generally stronger than Merlot and full flavored. The Cabernet Sauvignon grape has a thick skin that results in wines that can be high in tannin which provides structure and ageability. This grape is strongly associated with the red wines of Bordeaux and is blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. The aroma of Cabernet Sauvignon has been described as chocolate, ripe jammy berries, oak, pepper, earth, violets, blackcurrant, spice, and cedar.
Merlot is one of the most popular varietals in the U.S. and usually has medium body with hints of berry, plum, and currant. Merlot is softer, has a higher sugar content, lower malic acid, and lower tannin then Cabernet Sauvignon. Merlot is an ideal grape to blend with Cabernet Sauvignon for these reasons. Merlot grapes are identified by their loose bunches of large berries and black color.
Pinotage was developed in South Africa and is its signature grape variety. It was bred there in 1925 as a cross between Pinot Noir and Cinsaut. It typically produces deep red wines with smoky, bramble and earthy flavors, sometimes with notes of bananas and tropical fruit. Pinotage is often blended, and also made into fortified wine and even red sparkling wine.
Shiraz and Syrah are exactly the same. When Syrah first arrive in Australia winemakers there called it Shiraz. Whatever you call it, Shiraz is one of the darkest. full-bodied, red wines. A perfect accompaniment to meat, Shiraz really goes well with any food. Since it has a high level of tannins, Shiraz provides a high level of health-beneficial antioxidants.
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