WINE
This issue, we bring back our wine tasting
column by popular demand. Thank you to all who asked for it. Obviously, we are huge fans of Foghat wines, but it’s a great big world, and there are always other tastes you’ll want to try. (Just re- member to always keep a supply of Foghat Pino and chardonnay in your wine cellar!) This time we check out a trio of reds that
have two things in common – great taste and an extremely lowprice point. Enjoy.
Quinta De Chocapala 2015 ($19) A plush blend of four Portuguese varietals,
this is an excellent entry level sample of the work of star wine maker Sandra Tavares. This wine comes from the oldest vines in the estate. Ele- gant, balanced with medium acidity. Mostly oak, soft chocolate and vanilla with ripe and black fruits. Richly and fruity, it has dense blackberry flavors as well as layers of tannins. * The dry core of the wine and its acidity make it solid and ripe, the wine needs to age. A great wine in this price. Pairs well with fresh salads, grilled white fish, and roasted chicken.
Aslina Cabernet Sauvignon 2015 ($26)
From Stel-
lenbosch, South Africa, this vintage was created by Ntsiki Biyela, South Africa’s very first black female wine maker. A “minty” cabernet, some-
where between Bordeaux and Napa Valley. This Cabernet Sauvignon is a full-bodied
wine with hints of minty characters, cigar box and lots of dark fruits. Great bouquet! Both red fruit and dark fruit. Oak. Wood. Pencil. Medium body. Good acidity. It boasts a bold palate with chewy tannins. * Hailing from the rolling hills of Zululand,
Veramonte Pinot Noir 2017 ($11) Scented, fruity Noir from Casablanca Val-
ley, Chile. A very Bergundian pinot, this wine is a truly unbelievable value. It is rare as hen’s teeth to find a nice tasting red at this price, much less a pinot. Expressive aromas of raspberries, red cher- ries, and orange-peel and strawberries lead to a nice, delicate, medium body with a silky mouth- feel and a savory finish Pairs well with risotto, pastas, and avocado
salad.
* For those who are still learning: Tannins are, essentially, a wine's pucker power... Tannins are derived from the skins, stems, and seeds of the grapes used to produce the wine. Technically, they are plant-derived polyphenols. Red wines are in contact with the grape for a longer period, which is why they tend to have higher tannins.
Biyela embarked on a life changing journey to the Cape Winelands. It was here where she discov- ered her talent and passion of creating captivat- ing wines. Out of her dream comes a brand that pays tribute to her greatest inspiration, her beloved grandmother, Aslina. Pairs well with Braised Beef Short Ribs,
venison, roasted duck, or grilled steak.
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