A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on the quality aspect. At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the biggest and best known being KWV. This organization seemed to favor quantity over quality and had most control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is the focus of many winemakers. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the embargo, and South African bottles began showing up on US shelves.
Notable Facts
White wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, the majority of it is Steen – known elsewhere in the world as
Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape the critics rave about
Sauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are
Syrah/Shiraz,
Cabernet Sauvignon (& blends) and
Pinotage. Cabernet Sauvignon and
Bordeaux blends were once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, a man-made crossing between Pinot Noir and Cinsault, has improved dramatically and is often as delicious as it is distinctive. In describing red wines in South Africa, smoky and meaty are two terms that are common. Regionally, the most popular wine-making areas include Stellenbosch and Paarl.
