Spotlight on South African wines

With the World Cup 2010 on, all the spotlights are turned to South Africa. Last January, we stated that the South Africa’s wine industry will benefit from the soccer World Cup; predictions seems to be just right. There are a lot of words around South African wines.

Millions of people are watching the World Cup, tons of marketing activities in key targeted countries, 450 000 tourists in South Africa, all the ingredients for great marketing. Everything to make South African wines on the spotlight.

In Quebec this coming Saturday June 19, the SAQ is offering 10% off on all South African wines. The Wine of South Africa (WOSA) is also making some noise.



So, here are some of our South Africa wine preferred picks.

93 – The Chocolate Block
The color is red garnet. The nose exhibits nice spicy dark chocolate aromas. There is also some clove and ripe red fruits aromas. On the palate, the mouth is rich and stylish. The wine is balanced with smooth tannins and with ripe red fruits, dark chocolate and smoky flavors.

92 – Number One Constitution Road Shiraz
This Shiraz from South Africa has matured 30 months in French and American oak barrels. The result is surprising. The color is purple dark. The nose exhibits aromas of black pepper, blackcurrants and some spicy notes. On the palate, it’s a wine with velvet and balanced tannins.

87 – Goat-Roti 2007
A nice Shiraz, typical from South Africa with strong tannins, lots of fruits and spices. For the ones who like it strong.



Read our previous article on 2010 soccer World Cup to increase South Africa’s wine global sales

Read more on South Africa wine region with the Vineyards from around the world – Stellenbosch



Wine and food pairing with our wine picks

Red Wine braised lamb shank samoosa with red wine sauce and garlic cream: Chef- Reuben Riffel


RED WINE BRAISED LAMB SHANK SAMOOSAS WITH RED WINE SAUCE & GARLIC CREAM

3 lamb shanks
Salt & pepper
11/2 tablespoons olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 bulb garlic, peeled and coarsely chopped
1 cup red wine
2,3 litres lamb stock
Spring roll pastry (available at most specialist Asian food stores)

Preheat oven to 150°C. Season shanks with salt and pepper. Sear shanks in the olive oil over medium-high heat for 10 minutes or until brown on all sides. Remove the shanks and set aside. Add onion, carrot, celery, and garlic to the pan and cook for 10 minutes or until golden brown. Deglaze with the red wine and return the lamb shanks to the pan. Add the lamb stock, cover tightly and braise in the oven for 6 to 8 hours or until the meat is very tender. Remove the lamb shanks from the pan and reserve the braising liquid. Remove meat from the bone, reduce braising liquid, add one cup to meat and reserve some to serve with the samoosas. Roll two tablespoons meat into spring roll pastry to form triangles until mixture is finished.


Red wine sauce
Use the remaining reduced braising liquid.


Garlic cream
½ cup cleaned garlic cloves
1 cup milk
Pinch sugar
Sprig thyme
Salt & pepper

Slowly cook all the ingredients until garlic cloves are soft. Blend in a food processor until smooth, strain through a fine sieve. Season with salt and pepper


To serve
Drizzle the red wine sauce and garlic cream around the samoosas. Garnish with pan-fried button mushrooms.

– Reuben Riffel, Reuben’s Restaurant & Bar



Red wines pairing

The spiciness of this dish is nicely balanced by a medium-bodied red from the vineyards in the Breedekloof valley, which flourish on alluvial valley soils with adequate drainage as they rest on a bed of river stones. Pinotage, our indigenous variety, a cross between Pinot Noir and Cinsaut (Hermitage), is a perfect match whether stand-alone or in a blend, as are the Cabernets.





Photographer: Dirk Peters
Credit: WOSA


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About the Author


Guy-Jacques Langevin

Co-founder of Vinivino. His passion for wine started for over a decade. Guy-Jacques followed wine teaching courses from sommelier François Chartier and from the Société des Alcools du Québec (SAQ) in addition to attending various wine tasting events. He founded Vinivino with the goal of bringing the wine accessible to everyone.

2 Comments + Add Comment

  • Can’t wait to try the braised lamb with a South African Cab!
    Great post! Thx

  • Look very nice indeed! Give me some news after you would have try it.
    Cheers!

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