We turned to Cape Sommelier, Ewan Mackenzie to find out what you need to know about the changing wine game.

WELCOME, ROUSSANNE
An aromatic cross between Chenin Blanc and zingy unwooded Chardonnay, with a deliciously pronounced texture you’d usually get from a Sémillon.

ON ICE
Chilling red wine may be untraditional, but if you want to drink red during summer, it’s a necessity.No need to worry about airs and graces here – putting your Merlot on ice is now perfectly acceptable.

BROSÉ
Real men drink pink drinks. The rise of ‘brosé’ has seen winemakers using adventurous grape varieties to get that same rosy tint, resulting in a range of different wines to suit every taste. Look out for lighter reds too.

CORK TALK
Winemakers across the world are recognising the practicality of the screw top. Gung-ho makers are even trying unusual, hands-on bottling techniques: think funnels, hoses and lots of mess!

HELLO, GRENACHE NOIR
Move over Pinot. While Grenache Noir can be light and delicate, it’s a little wild, with flavours of brambles and hedgerow berries. It’s often paired with Syrah and Mourvèdre, but it is even better on its own.

CARMéNèRE–WHO?
This variety is only just coming into the picture, as there’s a lot of red tape from government. A forgotten Bordeaux cultivar that is now synonymous with Argentina, Carménère is set to be hot on the SA line-up.

GLASS ACT
Another welcome trend is a growing by-the-glass menu in restaurants.

TALK THE TALK
Wine is no longer seen as the stuffy drink of the hoity-toity. Speciality shops and wine bars are popping up as places for newbie wine lovers to ask curious questions. Specialised events such as Tuning the Vine in Cape Town bring wine-makers and drinkers together to chat. Social media is also becoming a popular platform for sharing wine stories, info and discussion. So don’t be shy…

The post The new wine rules appeared first on MyKitchen.

When Tongai Joseph Dhafana (‘Joseph’ to his friends) left Zimbabwe, he didn’t know where his path would lead him next. His first job on South African soil was as a gardener at Bar Bar Black Sheep in Riebeek-Kasteel, but hard work and enthusiasm saw him climb the ranks and into the restaurant as a waiter. This was when his love affair with grapes began and his mentors, Eben Sadie and Chris Mullineux, saw his potential. Joseph enrolled at the Cape Wine Academy in Stellenbosch to earn his qualification in oenology and he the esteemed sommelier at Silvermist’s La Colombe in the Constantia Valley.

In 2015, Dhafana entered a blind tasting wine competition that landed him the third place in South Africa and 12th in the world championship alongside the rest of the national team. Since then, he has started his own company, Mosi Wines, and is exporting to Switzerland and the United Kingdom.

After learning about the great knowledge of this wine connoisseur, we had to ask him what he would pair some of our favourite dishes:

Paella: The Sadie Family Wines Pofadder 2012 is fruity and herbal with
a mineral backbone, this is an excellent choice to accompany any seafood, such as a mussel dish.’
Pulled brisket tacos: The vivid fruity flavour and spicy, gamey quality of the Stony Brook Vineyards Shiraz Mourvèdre Viognier 2010 are great paired with smoked meats or the rich flavour of brisket.
Jelly squares: A fresh and acidic sparkling wine like the Krone Night Nectar Cap Classique 2011 complements a light, fruity jelly superbly.

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