South African wine has a history dating back to 1659, with the first bottle produced in Cape Town by its founder, Jan van Riebeeck. Access to international markets leads to new investments in the South African wine market. Production is concentrated around Cape Town, with major vineyards and production centers in Constantia, Paarl, Stellenbosch and Worcester. There are about 60 registrations in the Wine of Origin (WO) system, which was implemented in 1973 with a hierarchy of production areas, districts, and special environments. WO wines should only contain wine from a certain area of ​​origin. The "single vineyard" wine should come from a defined area of ​​less than 5 hectares. A "Wine Estate" can come from adjacent farms if they are farmed along and the wine is produced on site. The environment is a typical soil or climate type and is roughly equivalent to the European designation.
Video South African wine
History
The roots of the South African wine industry can be traced to the exploration of the Dutch East India Company, which established a supply station in what is now Cape Town. A Dutch surgeon, Jan van Riebeeck, was tasked with managing the station and planting vineyards to produce wine and wine. It is intended to ward off scabies among sailors during their journey along the spice route to India and the East. The first harvest was made on February 2, 1659 (as recorded in Van Riebeeck's record) seven years after the landing in 1652. The man who replaced Van Riebeeck as the Cape of Good Hope governor, Simon van der Stel, tried to improve the quality of wine preservation in the region. In 1685, he bought an area of ​​750 hectares (1,900 hectares) outside Cape Town, setting up Constantia vineyards. After the death of Van der Stel, the land became corrupted, but revived in 1778 when purchased by Hendrik Cloete.
Many farmers surrender to wine making, and instead choose to plant gardens and alfalfa fields to feed the growing industrial ostrich feathers. The growers who replanted with the grapes chose superior grape varieties such as Cinsaut. In the early 1900s, more than 80 million vines had been replanted, creating a wine lake. Some producers will pour wine that can not be sold to local rivers and streams. The imbalance between supply and demand that led to depressed prices prompted the South African government to fund the formation of the Ko¶peratieve Wijnbouwers Vereniging van Zuid-Africa Bpkt (KWV) in 1918. Beginning as a cooperative, KWV soon grew in power. and the ultimate advantage of setting policy and pricing for the entire South African wine industry. To overcome the glut of wine, KWV limits the yield and sets a minimum price that encourages the production of alcoholic beverages and fortified wine.
For much of the 20th century, the South African wine industry received minimal international attention. Its content was exacerbated by a South African boycott of products in protest against the Apartheid state system. It was not until the late 1980s and 1990s when Apartheid ended, and world export markets opened, that South African wine began to experience a revival. Many producers in South Africa are rapidly adopting new viticulture and wine making technologies. The presence of wine makers flying from abroad carries international influences and focuses on famous varieties such as Shiraz, Cabernet Sauvignon, and Chardonnay. The reorganization of a strong KWV cooperative into a private business sparked innovation and further quality improvement. Owners of vineyards and wineries that previously rely on pricing structures that buy their excess wine for distillation are forced to become more competitive by shifting their focus to quality wine production. In 1990, less than 30% of all grapes harvested were used for wine production intended for consumer markets with the remaining 70% disposed of, distilled into brandy, or sold as wine and table juice. By 2003, the number had reversed with more than 70% of the grapes harvested that year reached the consumer market as wine.
Maps South African wine
Climate and geography
South Africa is located on the tip of the African continent with most of the wine region located near the influence of the Atlantic coast and the Indian Ocean. These areas have a largely Mediterranean climate characterized by strong sunlight and dry heat. Winter tends to be cold and wet with potential snowfall at higher altitudes. The threat of spring snow is rare in most wine regions that witness the warm growing season between November and April. The majority of annual rainfall occurs in winter and ranges from 250 millimeters (9.84 inches) in semi-desert regions-such as Klein Karoo up to 1,500 millimeters (59.06 in) near the Worcester Mountains. Areas closer to shore, or in the shadows of inland mountain chain hills such as Drakenstein, Hottentots Holland and Langeberg, will have more rain than areas further inland. In many areas of South African wine, irrigation is very important for the maintenance of wine. The Benguela stream from Antarctica brings the cool air of the southern Atlantic coast that allows the region's average temperature to be lower than the comparable latitudes. The strong wind currents, known as Doctor Cape, bring strong winds to the wine regions of the Cape that have the positive benefit of limiting the risk of various fungal and fungal vapor and moisture temperatures, but can also damage the unprotected wine.
During the February and March harvest months, the average daily temperature in many regions of South African wine is 23 ° C (73 ° F) with nails up to 40 ° C (104 ° F) not uncommon in the warm valleys of the mainland rivers around Breede, Olifants, and Orange Rivers. At the Winkler scale, the majority of the South African wine region will be classified as a Region III location with a sum of heat and a degree day similar to the California wine region of Oakville in Napa Valley. Warm areas like Klein Karoo and Douglas fall into Region IV (similar to Tuscany) and Region V (same as Perth in Western Australia) respectively. New plantings are focused in cold climatic locations in the Elgin and Walker Bay regions characterized as Region II with temperatures closer to Burgundy and Piedmont.
The wine region of South Africa is spread over the West and North of the Cape, covering 500 kilometers (310 miles) west to east and 680 kilometers (420 miles) north-south. In this vast expanse of various types of macroclimate and vineyard land is affected by the unique geography of the area that includes several inland mountain chains and valleys. In the Stellenbosch region alone, there are more than 50 unique soil types. Generally, South African soils tend to retain moisture and drain water well, have significant clay proportions (often at least 25% of the composition) with a low pH level of about 4. Soil pH levels are often adjusted with lime and calcium treatments. Other soil types found in South Africa include granite and sandstone in Constantia, flakes at Elgin and sandy shale at Walker Bay. Near the river valley, the soil is very rich in lime with a high proportion of sand and flakes.
Wine of Origin
Drafting in 1973, the "Wine of Origin" (WO) program governs how the South African wine region is defined and can appear on wine labels. While some aspects of WO are derived from the French Appellation d'Origine ContrÃÆ'Â'lÃÆ' Â © e (AOC) system, WO is primarily concerned with labeling accuracy and does not place additional rules on wine. areas such as permitted varieties, trellising methods, irrigation and yields. The wine regions under the WO system fall into one of four categories - the largest and most common are geographical units (such as the Western Cape) covering smaller areas, but mostly defined (such as Overberg), followed by districts (such as Walker Bay) and finally the ward (like Elgin). The Eastern Cape is the most recent wine region in South Africa. While geographical units, regions and districts are largely determined by political boundaries - the ward is the rate of designation of origin that is most determined by the unique characteristics of terroir .
Wine region
In 2003, South Africa was 17th in terms of areas planted with vines, with a country that has 1.5% of the world's vineyard with 110,000 hectares (270,000 hectares). Annual production among South African wine regions is typically around 10 million hl (264 million US gallons) that regularly places the country among the top ten wine-producing countries in the world. The majority of wine production in South Africa takes place in the Cape, especially the southwest corner near the coastal area. The historical heart of South African wine has become an area near the Cape Peninsula and modern Cape Town. This area still stands out in the industry being home to the main wine regions of Constantia, Stellenbosch and Paarl. Today, wines are grown throughout the Western Cape and in parts of the Northern Cape, KwaZulu-Natal and the Eastern Cape. The river area along the Breede Valley, the Olif River and the Orange River are among the hottest areas and are often the site of mass production and refining. The cooler climatic areas east of Cape Town along the Indian Ocean coast, such as Walker Bay and Elgin, have undergone great expansion and development in recent years as producers are experimenting with cold climate varieties and wine styles.
Here are some of the famous Wine of Origins districts.
Constantia
The Constantia Valley is located south of Cape Town on the Cape Peninsula that stands out into the Atlantic Ocean. Due to its location, this region receives ocean influences on each side creating a cooling effect that contributes to a long and slow period of maturation in summer where average daily temperatures fall between 18-19 ° C (64-66 ° F). Winter is usually moderate and mild but wet with annual rainfall typically over 1,000 millimeters (39.37 inches). The soils in this region consist mainly of Table Mountain sandstone with high concentrations of clay and granite. This area grows a great variety of wines with a Sauvignon blanc that is well worth noting. This area is now home to 11 wineries (Andrews, 2017). This is the oldest wine region in the country, with Groot Constantia farm being the oldest wineries.
Stellenbosch
The Stellenbosch District is the second oldest wine region in South Africa, after Constantia, and is responsible for about 14% of the country's annual wine production. First planted in 1679, Stellenbosch is located 45 kilometers (28 miles) east of Cape Town. The region is surrounded by the Helderberg Mountains, Simonsberg and Stellenbosch and receives some climatic influences from nearby False Bay. This gulf reduces the climate and keeps the average temperature during the summer growing season to about 20 ° C (68 ° F), slightly warmer than Bordeaux. Types of vineyard land range from decomposing granite on hillside near mountains to sandy alluvial clay in the valley near the river.
The seven wards of Stellenbosch-Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills and Simonsberg-Stellenbosch - are renowned for their red wine production which shows terroir difference - especially Cabernet Sauvignon, Merlot, Pinotage and Shiraz. Simonsberg is the first wine ward to get individual differences. The white wine production center in Chardonnay and Sauvignon blanc are often mixed together. The western part of Stellenbosch, like Bottelary and near Elsenburg also includes a sizable portion of the planting of Chenin blanc in a region rich in light, sandy soil.
Paarl
For much of the 20th century, Paarl is for all the practical purposes of the heart of the South African wine industry. This is the home of the KWV as well as the annual Nederburg Wine Auction where a vintage reputation or plantation can be established. Gradually, the focus shifts southward to Stellenbosch where Stellenbosch University gains a more prominent role in the South African wine industry with its wine and wine-making program. The transfer of power from KWV to private business further shifts the focus of Paarl. However, the wine controlled from the ward, Franschhoek Valley and Wellington, has revitalized interest in the area in recent years.
The fortified wine produced in nearby Paarl and Tulbagh can be appointed with the unique WO of Boberg associated with its proximity to the Berg River.
Franschhoek Valley
The Franschhoek Valley was founded by the Huguenot settlers who brought with them from their home country, France, their traditions and wine-making skills. The ward covers some of the higher elevation vineyard sites that can produce tasteful white wine with a real acidity level.
Franschhoek will soon become the first wine region in South Africa to form an Appellation Grand Prestige system for its wine, with Semillon, Chardonnay, and Cabernet Sauvignon being identified as the most tried-and-trusted wine for decades.
Breede River Basin
The Breede River Basin, located east of the Drakenstein Mountains, is a warm, arid climate area that can be very dry and arid in some places. The river itself provides easy access to irrigation that makes the production of bulk wine of regular high yield variety. The Robertson District is the closest to the river along the alluvial soil and occasionally the calcium-rich soil outcrop. The average annual rainfall is generally below 400 millimeters (15.75 inches), making irrigation important. Temperatures during the summer planting season are usually around 22 ° C (72 ° F). Bonnievale ward is the most famous sub-region of Robertson, famous for its Chardonnay and Shiraz wines.
The district of Worcester is responsible for more wine than any other wine region in the country with one-fifth to one-quarter of all South African annual wines from this region. Located just outside Du Toit's Peak in Breede River Valley, Worcester includes a vast plains that depend on irrigation because of its dry, dry climate. Large areas and many cooperatives produce considerable fortified wine and dessert wines based on Muscadel and Hanepoot. In recent years, the Slanghoek and Breedekloof districts have managed to grow Sauvignon blanc grapes containing botrytised and dried. The district of Worcester is home to nearly half of all Semillon, and one third of Ruby Cabernet, planted in South Africa with large plantings of Colombard and Chenin blanc.
Overberg
The cold climate overberg region has become a place of renewed interest and development in the South African wine industry, especially with the growing planting of Chardonnay and Pinot noir. The whole area received very little attention until the end of the 20th century and was not even classified in 1973 in the original Wine of Origins program. Walker Bay's maritime climate and the cooler, elevated vineyards of Elgin located east of Cape Town have successfully produced these varieties and Sauvignon blanc.
Other well-known areas
The area of ​​Klein Karoo (meaning Little Karoo) has a semi-desert climate and is known mostly for sheep and ostrich farming. This area stretches from Montagu in the west to the village of De Rust to the east. At Calitzdorp, warm temperatures are moderated by the ocean breeze that begins in the afternoon, and the cold nighttime temperatures. The wine production in this area is mostly centered on enriched "port-style" wine and Muscadels.
The Atlantic Ocean is influenced by the West Coast region including the Durbanville wine-making region, the Olifants River, Piketberg and Swartland. While the region is historically known for its massive wine production, in recent years, producers have focused on premium wine production such as Sauvignon blanc planting in Groenekloof area near Darling and Pinotage on Swartland's farmland. In the Olifants River region, Chenin blanc and Colombard are very popular. This area is also the largest single cooperative winery venue in South Africa - Vredendal Co-operative.
The Northern Cape wine region located along the Orange River is one of the hottest wine-producing regions in South Africa. Wine production here is slow to take root, delayed until the 1960s when better irrigation and temperature control fermentation technology became available. Currently, the area is responsible for nearly 12% of all wines produced in South Africa - mostly by large co-operatives for mass wine production. Hartswater County, located 80 kilometers (50 mi) north of Kimberley, is South Africa's southernmost wine region.
KwaZulu-Natal was designated as a Geographic Unit in 2005 and is one of the most recent wine regions in South Africa. The first wineries in the region are The Stables Wine Estate, and the first Wine of Origin wine in the region was released by Tiny and Judy van Niekerk in July 2006. The Stables Wine Estate is bankrupt in 2012. The cultivars currently grow well in wine that is growing. KwaZulu-Natal areas are: Sauvignon Blanc, Pinotage, Pinot Noir and Chardonnay. With mild summer temperatures, the area boasts the coolest vineyard in South Africa.
The Eastern Cape followed soon after through the pioneering efforts of Ronnie and Janet Vehorn. In 2009, Harrison Hope Wine Estate was listed as the first winery in the Eastern Cape province of South Africa. The estate made history again with Merlot 2009 being the first certified grape plantation ever produced in the Eastern Cape region. Located in the Amatola Mountains, this region enjoys high temperatures in summer with little or no moisture. Unfortunately, the ultimate hail, hail, summer rain, and duiker make some of the harshest conditions for grape vines. Grapes grown in the region include: Chardonnay, Merlot, Petit Verdot, Pinotage, Sauvingnon Blanc, and Shiraz.
Other important wards
The Ruiterbosch ward, located in the southwest of Klein Karoo around Mossel Bay, has a normally cold climate that is mainly influenced by the Indian Ocean. The area is mostly grown with Riesling, Sauvignon blanc, and Pinot noir. The Cederberg is located east of the southern range of the Olifants river including some of the highest vineyards in South Africa, planted at an altitude of over 1,000 meters (3,300 feet).
Viticulture
Historically vineyards in South Africa are planted with undeveloped bushes planted 1.2 meters (3 feet ft) in density of 7,000 vines per hectare (2,800 vines per acre). After the destruction of phylloxera, the focus of viticulture in South Africa is more on quantity than quality. The vineyards are grown with high yield varieties, very wide to facilitate the use of mechanical harvesting. At the end of the 20th century, more producers began to focus on producing quality wines and adopting modern vicultural practices. Vines are grown at an average density of 3,300 per hectare (1,300 per hectare) and are trimmed to keep yields down to 49-56 hl/ha (2.8-3.2 ton/acre). The most common form of trellising found in South Africa is a vertical hedging system that uses cordon splits supported on a wire that is stored about 750 millimeters (2.46 ft) from the ground. The cobwebs are trained upright on separate cables that allow plenty of sunlight to reach the grapes, but provide enough coverage to keep them from being sunburned. Vines are usually pruned to allow four to five spurs each with two to three buds (potential wine group) per cordon. Heat is also a concern when it comes to harvest time with some wineries harvesting only at night at cooler temperatures under the spotlight.
Lack of rainfall in many regions of wine makes irrigation a necessity. Sprinkler and drip irrigation systems are used to provide 200-700 millimeters (7,9-27,6 inches) of extra water every year. The modern wine makers are developing new techniques and understanding of the role played by water stress in the development of wine production of quality wines. Producers who do not water water will sometimes use the phrase "dry land" or "dry farm" on their wine label as a marketing corner. In addition to irrigation, an important concern for vineyard owners is the threat of vine pests such as flour and baboon fleas. To address this danger, some vineyard owners will use Integrated Pest Management (IPM) programs such as imported ladybugs, natural predators of flour fleas.
While the sea breeze stores some fungi and threats of fungus in the bay, mildew and powdery mildew (known regionally as "white rust") may pose an occasional threat during wet winters. Near the time of harvest, botrytis can also appear, be a danger or welcome visitors depending on whether the production of wine is immunized or not is the goal. Another threat is the rootstock that is infected and infected with the virus. After the destruction of phylloxera, vineyards in South Africa were replanted with American rootstock (currently the most common of 99 Richter, 110 Richter, and 101-14 Mgt). Some of these imported rootstocks are infected with various viruses such as wrinkled bark, fan leaves and roll leaves, which soon spread to other vineyards. The vines infected with this virus have shorter life spans and difficulties with photosynthesis, which can lead to poor maturation of phenolic compounds in low-quality wine and wine. Since the 1980s, efforts have been made by the South African wine industry to quarantine and promote healthy viral-free vineyards. In addition, work has been done in clonal research to identify which grape varieties grow best where the climate and wine region are.
Wine Enhancement Program
After the end of Apartheid and the opening of the export market, the South African wine industry has a substantial learning curve to overcome in order to compete in the world wine market. The Wine Improvement Program (VIP) was established to bring an understanding of modern culture to industry. The first phase was launched at the end of the 20th century which focused on a virus-free rootstock and produced clonal controls and research. The second phase, in progress, focuses on matching different combinations of grape varieties, clones and rootstocks for specific terroirs that can produce quality wines. For over the last 20 years, the VIP work has brought the South African wine industry to the forefront of the advancement of viticulture.
Wine and wine making
The wine-making tradition in South Africa often represents the Old and New World wine-making hybridization. Since the end of Apartheid, many producers have been working to produce more "international" wine styles that can be successful in the world market. Fly wine makers from France, Spain and California have brought new techniques and styles to South Africa. In the 1980s, the use of oak barrels for fermentation and aging became popular. The use of chaptalization is illegal in South Africa because the country's warm climate makes sugar and alcohol levels sufficient for wine production to be problematic. Wine makers are more likely to have problems with low acidity levels requiring supplementation with additional acids such as tartaric acid.
Currently the focus of the South African wine industry is to improve the quality of wine production - especially with more exportable and fashionable red wine varieties. Traditionally, South African red wine has a reputation for coarse texture with rough taste. The Afrikaans dikvoet used to describe these wines literally means "thick feet". In the vineyards, farmers focus on yield control for better maturity, while wine makers use modern techniques to make wine softer and tastier. Temperature control fermentation and controlled malolactic fermentation are more widely used and less dependence on filtration as a means of stabilization.
Port-style port wine
The South African wine industry has a long history of wine production enriched with the wine of everyday language as the "Cape port" (though the term "Port" is protected by the EU and refers only to wine from the Douro region of Portugal). The wine is made from a variety of wines, such as Shiraz and Pinotage, as well as Portuguese varieties such as Barroca Ink, Touriga Nacional, SouzÃÆ' Â £ o, and FernÃÆ'Â o o Pires. The minimum alcohol level for this wine should be 16.5-22%. Many styles of "Harbor Cape" closely parallel their Portuguese counterparts and include:
- Tanjung Putih Port - Can be made from white wine varieties (such as Chenin blanc, Colombard or FernÃÆ'Â o Pires) except for Muscats. Required to be in the barrel for at least six months.
- Cape Ruby Harbor - Usually a blend of several, full-bodied wines that have been at least six months old in wood for each wine and at least one year in total for the whole mix.
- Port of Cape Tawny - A mixture that has been old in wood long enough to get a brownish yellow color with a smooth, slightly spicy flavor. Blending the Ruby and White ports to make the Tawny port banned.
- Late Bottled Vintage Port (LBV) - A wine consisting of grapes harvested in a single vintage that is at least two years old in oak and three to six years in total before being bottled. The South African wine law requires the term "Late Bottled Vintage" or "LBV" to appear on the wine label along with the antique and bottling years.
- Port of Cape Vintage - Grapes consisting of grapes harvested in one antique, aged wood and released with the words "Vintage Port" and the vintage year on the label.
- Cape Vintage Reserve port - A wine produced in a vintage year recognized by the South African wine industry or trade publications as exceptional quality. The wine should be at least one year old in oak and sold exclusively in wine bottles. The words "Vintage Reserve Port" and the vintage date should appear on the wine label.
Drink fortified and other desserts
In addition to port-style wines, the South African wine makers also produce "sherry-style" wine produced in a unique solera system and beverage made from Muscat known as Jerepigo (or Jerepiko ). With Jerepigo , brandy is added to the requirement before fermentation, which leaves wine with a residual sugar (RS) level of at least 160 grams per liter. The long history of South Africa from end-of-end wine grapes includes modern Edel Laat-oes wine infected with noble foul (locally known as Edelkeur) and contains at least 50 grams of sugar residue per liter. Wine is labeled simply because Laat-oes comes from late-harvested grapes, but is not infected with botrytis. This wine should have a minimum alcohol content of 10% and residual sugar content between 10-30 grams per liter. Grapes over 30 grams RS can be called Spesiale Laat-oes or "special late harvest" which may imply that some wine infected with botrytis is used.
Sparkling wines
Sparkling wines in South Africa are produced using Charmat and the traditional "Champagne Method". The first champagne wine produced in South Africa came from the Simonsig plantation (in Stellenbosch) in 1971. To distinguish South African sparkling wine (and comply with EU rules that protect the terms "Champagne" and "champenois"), The wine made in this traditional bottle fermentation method is labeled as a Classique Cap Methode (or MCC). This wine is traditionally made using Sauvignon blanc and Chenin blanc, but in recent years has seen more traditional "Champagne wine" Chardonnay, Pinot Noir and Pinot Meunier used. Reddish red wine made from Pinotage can also be found.
Labeling laws
South Africa's labeling law largely focuses on geographical origin, falling under the scope of the Original Wine law. The wine designated single vineyard can be produced, provided the vineyard is registered with the government and all the wines used in the wine production are grown in the vineyard. Although the term "real" no longer qualifies as a determinant of geographical origin, the winery can still label "estate wine" as long as all the grapes are grown, and the wine is flavored and bottled on the same property. South African Wine & amp; Spirit Board operates a voluntary program that allows South African wine to be "certified" for quality and accuracy in labeling. Under this certification process, ancient wines are dated to be made up of at least 85% of the grapes harvested in the vintage year. Wine varieties should also consist of at least 85% of the listed varieties. Mixtures, such as Cabernet Sauvignon and Pinotage mixtures, can have both varieties listed on the label provided two grapes dipped separately. The wine has been "fermented together", with both wine destroyed and vinified together like Shiraz-Viognier, can not list both varieties. In 2006, approximately 35% of Cape wineries participated in this voluntary program.
grape varieties
The grape varieties in South Africa are known as cultivars, with many common international varieties developing local synonyms that still have a strong tradition of usage. These include: Chenin blanc (Steen), Riesling (so far known locally as Weisser Riesling), Crouchen (known as Cape Riesling), Palomino (Spanish wine of Sherry locally known as "White French"), Trebbiano ( Ugni Blanc), SÃ © á millon (Groendruif) and Muscat from Alexandria (Hanepoot). However, the wine that is often exported abroad usually has a more internationally known name that appears on the wine label. By 2015, SAWIS (Southern African Wine Information and Systems) reported that the country has 100,146 hectares of vineyards, with about 55% planted with white varieties. Chenin blanc has long been the most widely planted variety, accounting for over 18% of all vineyards planted in South Africa in 2015, although it is slowly declining in overall share of the vineyard area. In the 1980s and 1990s, interest in international varieties saw an increase in the planting of Chardonnay and Sauvignon blanc. Other white grape varieties with significant planting include Colombard (also spelled locally as Colombar), Cape Riesling, GewÃÆ'¼rztraminer, Hanepoot, Muscat Blanc ÃÆ' Petits Grains, Riesling and SÃ <â € <Â © millon. Both red and white mutants from Muscat Blanc ÃÆ' Petits Grains and Chenel and Weldra, two Chenin blanc-Ugni blanc crossings, are used for brandy distillation and fortified wine production.
From the 1990s, the planting of red grape varieties increased steadily. In the late 1990s, less than 18% of all grapes grown in South Africa were red. In 2009 that number has increased to 44%. For much of the 20th century, high yield Cinsaut was the most widely grown red grape variety, but a shift in focus on the quality of wine production has seen steadily declining grape cultivation to where it represents just 2% of all vineyards of South Africa in 2009. As Instead, Cabernet Sauvignon, Shiraz and Pinotage have become famous with Cabernet Sauvignon as the most widely grown red wine variety that covers 12% of all plantings in 2009. Other red wine varieties found in South Africa include: Carignan, Gamay (often made in the style of Beaujolais wine with carbonic maseration), Grenache, Petit Verdot, Cabernet Franc, Pontac, Ruby Cabernet, Barroca Inks and Zinfandel.
There are various lesser-known groups that are used to feed the still strong state distillate spirits and the wine-fortified industry. This wine usually produces a tasteless neutral wine that is suitable for mixing and distillation but is rarely seen as bottling varieties. These include: Bela, Pedro Salah, KanaÃÆ'¤n, Raisin blanc, Sultana and Servan.
Pinotage
Pinotage, Pinot noir and Cinsaut crossings, have seen its cultivation up and down due to the current mode of the South African wine industry. Today, this is the second most widely grown red wine varieties in South Africa. While there are supporters who want to make a typical South African variety, the critique of the wine record is that there is hardly any other wine region in the world that has planted this variety because of its flaws. In the early 1990s, when Apartheid ended and the world wine market began to open, wine makers in South Africa disregarded Pinotage for more internationally known varieties such as Shiraz and Cabernet Sauvignon. Toward the end of the 20th century, the fate of wine began to change, and in 1997 the country ordered higher prices than any other South African wine. This is the required component (30-70%) in the "Cape mix". Here is a variety of styles, from easy-to-drink quaffing wine and rosà ©  © to stout wine intended for storage. It is also made into a fortified "port style", and even sparkling red wine. Grapes can rely heavily on the style of wine making, with well-made examples having the potential to produce colored grapes in fruit that can be accessed from an early age. However, critics of the variety believe that the variety of varieties - the green vegetable and tannin flavor, and the sensitivity to develop banana scent and acetate nail polish - are present in more Pinotage instances that reach the consumer market. Pinotage peaked in 2001, accounting for 7.3% of the total vineyard area, but this has dropped to 6%.
Important organization
The wine industry of South Africa has been led by many powerful organizations both in the private sector and through government agencies. Unlike other New World wine regions, the South African wine industry is heavily influenced by several large cooperatives. The KoÃÆ'¶peratieve Wijnbouwers Vereniging van Zuid-Africa Bpkt (KWV) is the first cooperative created through funding and encouragement from the South African government as a force to stabilize and grow the South African wine industry. Since KWV is now a privately owned wine-making cooperative, some of its regulatory responsibilities have fallen into other organizations such as South African Wine & amp; Spirit Council. Wine & amp; Spirit Board runs a voluntary certification program that allows South African wines to be "certified" for quality and accuracy in labeling. In addition to being subject to various labeling guidelines, the wines are blinded by expert panels for quality, and fed through an analytical test for error. Like vintage and varietal labeling guidelines, this test is voluntary, but wine not put forward for testing may be subject to random testing for health requirements.
Wine & amp; Spirits board also operates South African Wine Industry Trust (SAWIT) and provides funding for the marketing and development of PALM. Founded in 1999 by a joint agreement between the South African government and KWV, which issued 369 million rand ($ 46 million US $), SAWIS is working to promote export markets for South African wine abroad, and new technology and education development. In addition, SAWIS is working with the Black Economic Empowerment (BEE) program to promote the involvement of black communities in the South African wine industry - including ownership opportunities for vineyards and wineries.
South African wine competition
The wine competition is held to assess whether the wine is of good quality and whether it is true to its character. In 2014, more than 20 wine competitions are held in South Africa, many of them concentrating on particular styles or varieties. The only South African wine competition that is recognized as an international wine is truly the annual wine of Michelangelo International Wine & amp; Spirit Awards, founded in 1997. The first Michelangelo Liqueur award was held in 2014 as part of a wine award. Only accredited wine judges, wine makers and sommeliers from Europe, the United States, Australia and Asia are invited to rate approximately 1700 South African wines and spirits put by producers at Michelangelo International Wine & Spirit Awards (www.michelangeloawards.com). Another South African wine competition, the national Veritas award, began in 1990. The Top 100 South African Wine Competition is a new example of local wine competition.
See also
References
External links
- WO booklet from SAWIS, gives history and has maps of appellations
- South African Wines Industry Agency (WOSA)
Source of the article : Wikipedia
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