3 Wines I Love Right Now
As I mentioned this summer, I am slowly dipping my toe into wine writing and have been teaching myself about wine bit by bit. It is so much fun, but also very hard. Sometimes I fall so in love with a wine that I want to serve it with everything I make forever and ever. I have to force myself to take a break from it, move on, and try something new. Not always easy! Tasting wine is all about detecting nuances in flavor and texture which, I find, can be so much harder than declaring a recipe a success or failure. I am loving the new challenge and doing my best to keep track of my tasting notes. Here are a few new favorites I’ve been loving so far this fall:
Kanonkop Kadette 2011: This red is a blend on Pinotage, Cabernet Sauvignon, Merlot, and Cabernet franc. It is a full bodied red with notes of berry and spice. The flavor reminds me of red currant jelly with a hint of cinnamon. I think it would be ideal for serving at fall gatherings and during the holiday season. I can imagine serving it for dinner alongside roast chicken, pulled pork, or a thick burger. It would also be amazing to sip while enjoying a cheese board and dish of marcona almonds.
Thelema Cabernet Sauvignon: I loved the dark, powerful flavors of this red. It is described as having overtones of blackberry paste with notes of anise and black currant and that is what I tasted too. It has a full body and marries well with strongly flavored foods. This fall I’ll serve this with short ribs, roasted eggplant, or a ham. I don’t think it would go as well with light fish or a summery green salad. The flavor is just too heavy.
Indaba Chenin Blanc: My favorite find of summer was a different South African Chenin Blanc so I was not surprised when this turned out to be a win. The flavor reminds me of fall. I detected strong hints of pear, with softer notes of honey and minerals. I like the acidity and that it isn’t overly buttery like other white wines. This season I’d serve it with goat cheese stuffed chicken breasts, roast turkey, and almost any kind of roast vegetable.
Clearly I need this book for Christmas!
(Disclosure: This is a not a sponsored post. My good friends at Cape Classics are helping me learn more about wine and their product and I am pleased to share my personal opinions and photographs with you. )
