New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/26/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Bodega Colome Torrontes 2007
The color is a brilliant, deep yellow, very typical of Torrontés. The aroma is fresh and clean, with orange blossom, jasmine and honeysuckle prominent. Tropical flavors follow including guava and mango, with citrus and apricot notes. The palate is round, succulent and coating, with a crisp and refreshing finish. While making a very forward and floral aromatic statement, this wine is well balanced and highly nuanced with a myriad of more subtle flavors that open with airing in the glass over the course of a meal. This wine pairs well with seafood, shellfish, Japanese, Thai, and other Asian fusion dishes.
An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.
South Africa’s wine regions are divided into region, then smaller districts, and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.
A distinctively earthy, rustic, and divisive variety, Pinotage is South Africa’s signature grape. A cross between finicky Pinot Noir and productive, heat-tolerant Cinsault, it was created in 1925 and surprised its inventors by being darker and more tannic than either of its parents. Pinotage at first seemed nearly impossible to tame, with its bold profile and wild flavors. While the grape has always had detractors, advances in viticultural and winemaking techniques have since helped to make Pinotage wines more palatable. Today it is a popular South African export both as a single varietal wine and in so-called “Cape blends,” in which Pinotage forms a significant proportion of a blend with other red varieties. It is grown very minimally outside of South Africa.
In the Glass
There is no mistaking the smell of Pinotage—common descriptors include tobacco, smoke, tar, bacon, licorice, hoisin sauce, and burnt rubber, in addition to more run-of-the-mill fruit like plum and blackberry. The flavors are bold, and tannins are firm but sweet—in fact, many Pinotage wines bear more resemblance to Australian Shiraz than to Pinot Noir.
For a wine this powerful, food should be equally bold, and gets bonus points for mirroring Pinotage’s sweet and sour flavors. Classic smoky South African braai (barbecue) is the most obvious match, while grilled curry sausage, lamb biryani, or richly spiced beef stew would be equally welcome at the table.
The name “Pinotage” is a subtle portmanteau: The Pinot part is obvious, but the second half is a bit confusing. In the early 1900s, Cinsault was known in South Africa as “Hermitage”—hence Pinotage. The somewhat less appealing “Herminoir” was also considered.