SO, WHAT DOES WINE TASTE LIKE?

How many times have you been asked that question – or stood in the wine shop and wondered the same thing, too embarrassed to ask the shop personnel? Have you ever wondered how to describe the taste of wine to someone without sounding like a wine snob – or insulting their intelligence?

For me, there is no embarrassment in asking. It is a way to learn and expand your knowledge. As a help to you in that regard, I will try to give as best a description as possible in the following article. Remember though, taste is a very personal matter and different people will pick up on different aromas and flavors in a wine.

Without any further a-do, here we go:

Barbera (Rare Red wine):

This Italian cultivar is an alternative wine. Typical characteristics are that of sweet berries, and even fruit acid and a hint of mint.

Bukettraube:

Most Bukettraube wines are made in the semi-sweet, somewhat dry and special late harvest styles. Typical characteristics are that of tropical fruit, fruit salad, raisin, dried peaches, nutmeg and apricot.

Cabernet franc (Red wine):

This cultivar is mostly used in the French Bordeaux-style blended wines, but is also found as a cultivar wine. This is a lighter wine (shy) wine with typical characteristics of light spices, red berry, raspberry, “cigar box” and mint with a hint of plum. 

Cabernet Sauvignon (Red wine):

This is probably the best known grape variety that makes a mostly full bodied wine that can be enjoyed with food. It is mostly used as a single cultivar, but can also form the basis for blended wines (mostly blended with cabernet franc and merlot).  Typical characteristics are that of black berry, mulberry and cedar wood with a hint of mint and spice.

Chardonnay (White wine):

This is a white wine cultivar that brings forth the biggest variety of flavors and highlights the difference between wood aged and non-wood aged the most. Fuller, wood-aged Chardonnays have flavors of tropical fruit, apple, fig, pear, pineapple lime, lemon nuts as well as bitterness.

The non-wood aged Chardonnays have a touch of pine, peach, apricot and spice.

Chenin Blanc (White wine):

There are different styles of Chenin Blanc. The fuller, fruity wines have characteristics of guava, lemon, peach, apricot, sweet melon (cantaloupe) and with aging, a touch of almond and honey. In the more elegant wines, the characteristics of sweet melon, fruit salad and flowers can stand out.

Colombar(d)(White wine):

This is found in semi-dry and dry. Colombar wines in both styles show typical flavors of rose, guava, lemon, tropical fruit, peach, apricot and almond on the nose as well as taste.

Crouchen Blanc (White wine):

This is an easy drink wine with typical flavors of grass, herbs guava and honey. It is mostly semi-dry with hints of fruit syrup.

Gewurztraminer (White wine):

Styles differ from sweet to dry. The most typical characteristics are litchi, spices, rose, honey and tropical fruit. In the sweet wine the honey and ripe apple characteristic stand out prominently with a hint of citrus.

Hanepoot or Muscatd’alexandrie (White wine):

The hanepoot grape are used mostly to produce fortified sweet wines such as muskadel and jeripoko. The typical flavors are that of nutmeg, sweet grapes as well as raisins, honey and pineapple.

Malbec (Red wine):

This is an easy drinking wine but it is mostly used as part of red wine blends. Typical characteristics on the nose are that of berry and spices. It is robust with plum and raspberry flavors with an undertone of mint and mulberry.

Merlot (Red wine):

This is a popular, softer wine with a body of it own. The wine styles differ from velvety to fleshy and medium to full. Typical flavors are mint, chocolate, black berry mocha and coffee as well as a hint of eucalyptus, smoked meat, nuts, cinnamon and almond.

 

Mouvedre (Red wine):

This is a rare wine with little single wines or blended cultivars available. The typical characteristics are that of herbs and black berries. It has a wild taste when young in the bottle.

Muscat de Frontignan (White wine):

This is a delicate wine that is used in fortified dessert wines. The most prominent flavors are that of spices, nutmeg, raisins, dried apricots, peaches, pineapple and honey, with light hints of flowers.

Pinot Gris (White wine):

This wine is used in blended wines, in bubbly as well as in delicate white wines. It has flavors os straw, fynbos and hints of flowers, citrus, herbs and grapefruit.

Pinot Noir (Red wine):

This is a wine in a robust, fruit driven style. It is used in bubbly as well as in medium-full red wines.  Outstanding characteristics are that of strawberry, mushroom and farmyard, while cherry and the smell of leaves are sometimes present.

Pinotage (Red wine):

This is a versatile wine that is produced in full medium-full and light style, as well as rose and bubbly. Raspberry is the most outstanding characteristic of this wine, with sweet berry, cloves and hints of banana, spice, plum and tomato jam can be present.

Riesling, Weisser Riesling Rhine Riesling (White wine):

Are mostly produced in the somewhat dry and semi-sweet style, but can also be found as a dry wine. Typical characteristics are that of lime, honey blooms and litchi, complimented with undertones of apple, rose, apricot, pear, spice, cinnamon, cloves and ginger.

Ruby Cabernet (Red wine):

This is a medium-full, easy drinking wine with soft tannins. Typical flavors that stand out is that of sweet berry and fresh fruit, complimented by that of grass, straw and hints of strawberry.

Sauvignon Blanc (White wine):

This is a fresh and lively, mostly medium full wine that sometimes can get wood treatment. This is an all-round wine as far as drinking and food wine goes. Most notable characteristics are that of freshly cur grass, asparagus and fig, with sometimes flavors of pepper, green leaves, mushroom and sub-tropical fruit.

Semillon (White wine):

This is for the most part a medium-full wine that can be wood treated, while sweet dessert wines can also be produced from it. Flavors that are always present is that of fresh grass, lemon lanoline and honey, while peach, apricot, butte and citrusy flavors may also be noticed.

Shiraz (Red wine):

This is an all-rounder that can be drunk on its own and with food. It can be produced in a medium-full style, but is mostly full-bodied. Outstanding characteristics are that of pepper, spices and smokiness, which is complemented by game, sweet cherries with a hint of wild herb, cinnamon, plum, chocolate and fudge.

Tinta Barocca (Red wine):

This red wine is mainly use for port, but also as red wine. Typical characteristics are that of plum and pepper, complimented by spice, coffee, red berry and earthiness.

Viognier (White wine):

This wine is mainly medium-full and sometimes wood aged. Typically, characteristics of dried fruit (peaches and apricot) and blossoms are noted, complimented by that of flowers, toast (if wood matured).

Zinfandel (Red wine):

This is a medium-full wine with mainly sweet berry and spice flavors, complimented by hints of jam and kelp.

This information was sourced, translated and adapted from www.SAWyn.co.za

Food and Wine Pairings

 

Food and wine goes together. It is a fact that is as old as mankind. The way we present food and wine might have changed, but the combination has never changed. Another fact that remains is that sharing good food and wine with friends and family makes it even better.

 

When it comes to pairing the right wine with the correct food, there are certain guidelines to follow that has been tried and tested over time. The thing to remember is that wine preferences are very personal and that the same wine type can be found in different styles and quality. For example: A full wine or a light wine from the same cultivar can taste different with the same dish.

 

Following are some guidelines for food and wine pairings:

 

Bukettraube (white wine):

Serve this wine chilled. As a dry wine, it can be served with spicy cold cuts and salads. As a sweet wine it pairs well with dessert and ice-cream. In the late harvest style, it can be paired with blue cheese, pâté and strawberries and cream.

 

Cabernet franc (red wine):

This wine goes well with beef game, light red meats and rich fish dishes. It can also be served with quail chicken, ham and pork. This wine is best served cool – winter room temperature.

 

Chardonnay (white wine):

Serve this wine cool, not cold. This white wine can be served with rich fish dishes, especially salmon and shellfish. Yellowtail and cod also pairs very well with Chardonnay. Also try a cool glass of Chardonnay with mussels, oysters and abalone. If saki is not to your liking, try a glass of Chardonnay with your sushi. Some styles pair well with pasta, chicken, stews and garlic sauce. Other pairings to try is cheese curry and dishes with cream sauces.

 

Chenin Blanc (white wine):

As with the Chardonnay, serve this wine cool, not cold. Serve it with shellfish, lobster, oysters and mussels. It also pairs very well with Thai dishes, light chicken dishes and bobotie – depending on the style.

 

Colombar(d) (white wine):

If off-dry it pairs well with light or grilled fish dishes and fresh salads. This wine is served chilled.

 

Crouchen Blanc (rare white wine):

Serve chilled with light green salads and light seafood dishes.

 

 

Gewurztraminer (white wine):

This wine pairs best with slightly sweet, light curry dishes or pâtés. You can also try pairing it with smoked beef Thai dishes, cheese, smoked fish and garlicky/butter sauces. Serve chilled or cold.

 

Malbec (red wine):

Serve this wine at winter room temperature with light stews and bobotie (a South African dish with its roots in Malay cooking), as well as barbecued meat and some Italian dishes.

 

Merlot (red wine):

Mutton pairs the best with this wine – especially if it was prepared on the barbecue or in a stew prepared over the coals (called potjiekos in South Africa). Also pair it with quail, duck ostrich, ground beef dishes and other stews.

 

Mourvedre (red wine):

Serve at winter room temperature with duck or mutton. It can also be paired with oxtail and oxtail soup with great success.

 

Muscat de Frontignan (white wine):

This is a fortified dessert wine. Therefore, serve cold with fruit, nuts and chocolate.

 

Pinot Gris (white wine):

Depending of its style, pair this wine with lobster and light fish dishes. It also pairs well with cheese. Serve chilled.

 

Pinot Noir (red wine):

Quail most probably is the best pairing with this wine served at winter room temperature. Also serve this wine with ham chicken game and fish dishes. Depending on the fullness of the wine, it can also be paired with fillet.

 

Pinotage (red wine):

This wine pairs very well with game bobotie, stews and snoek (barracuda or sea-pike). Mutton, pork rib curry dishes, cheese, pea soup and steak compliments this wine as well. Serve cool.

 

Riesling Weisser Riesling, Rhine Riesling (white wine):

Serve chilled with shell fish, lobster, light curry dishes, other spicy dishes, thick soups bobotie, avocado, smoked fish and duck.

 

Ruby Cabernet (red wine):

Serve cool with plain pasta dishes, barbecued meat and cold meats.

 

 

 

 

Sauvignon Blanc (white wine):

Asparagus and most fish dishes pairs very well with this wine, especially shell fish. It can also be served chilled with pasta, vegetable dishes and salads; Chinese and Thai food as well as curry dish also compliments this wine.

 

Semillon (white wine):

Serve this wine chilled with seafood dishes, especially with mixed seafood dishes containing shrimp. It can also be served with pasta and some cheeses.

 

Shiraz (red wine):

Oxtail is the pairing for this wine, but it is also complimented by mutton, game and steak, especially if it is spicy. Try ostrich duck, chicken and stews with a Shiraz – it pairs quite well. Serve at winter room temperature.

 

Tinta Barocca (red wine):

In general, it pairs well with grilled mutton and most meat dishes especially the spicy type. Serve at winter room temperature.

 

Viognier (white wine):

Serve chilled with chicken and fish dishes. It can also be paired with light dishes with creamy sauces.

 

Zinfandel (red wine):

Serve cool with turkey, pork and oxtail.

 

Content for this article adapted from the WynSA website (www.wynsa.co.za)

         

 

 

 Is it English High Tea or Afternoon Tea?

 

 

Do you still remember your days as a little girl, playing dress-up with your mother’s clothes and having a tea party with your friends or dolls?

 

To me, English High Tea is the grown-up version of my little girl tea parties - and I still enjoy them just as much. It is an occasion to dress up, put on your high heels and stylish hat and gossip with your friends over a nice pot of tea, eating fancy sandwiches, cakes and scones.

 

High Tea is often mistaken with Afternoon Tea and that is considered to be a very big Faux Pas.  High tea is served in the late afternoon or early evening (between five o’ clock and seven o’ clock) and takes the place of dinner. It is served at a “high table” with seated place settings and consists of heartier food. Food offerings consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards and fresh fruits. The tea may be served hot or iced. The addition of any supper dish is appropriate.

 

Afternoon Tea is also called “low tea”, because it is served in a sitting room where low tables are placed near sofas and chairs.

There are basically three types of Afternoon or Low Tea:

 

1. Cream Tea – Tea, scones, jam and cream
2. Light Tea – Tea, scones and sweets
3. Full Tea – Tea, savories, scones, sweets and dessert.

 

In the USA, hotels and tea rooms serve fancy pastries and cakes on delicate China when they offer “High Tea”.

 

As with all social events with strong roots in tradition, there is etiquette involved. I think the most famous and well known is the “Pinkies Up”. There is actually a reason for this. When the tea drinking tradition was started, all porcelain teacups were made in China, without handles. Drinking your tea without spilling on oneself was achieved by placing your thumb at the six o’ clock position and your index and middle fingers at the twelve o’ clock position, while gently raising your pinkie up for balance.

 

When the handle to the tea cup was introduced in 1710, the tradition continued. The proper way to hold your tea cup is by placing your fingers to the front and back of the handle, with your pinkie in the air for balance. Never loop your fingers through the handle or grasp the vessel bowl with the palm of your hand.

 

The question about first pouring the milk and then the tea … or not, always remains. The answer is: it does not matter. Pouring the milk in the cup first was merely a practical practice in order to temper the soft paste china cups used before the discovery of hard paste porcelain in 1710. As we all are aware, the correct brewing of tea cannot be judged by its color, and therefore it makes sense to add the milk after the tea is pored into the cup. Therefore, do as you prefer when it comes to adding milk to tea.

The proper way to serve lemon slices or wedges with the tea also has a strict protocol. When serving lemon wedges, tie them in gauze or thin cheesecloth. This way, when the wedge is gently squeezed between your fingers, lemon juice and pips are prevented from squirting all over the place. Lemon slices are traditionally served with a clove in the center of the slice and is intended to float in the teacup to enhance the flavor of the tea.

 

Always, always use sugar tongs! It is all about sanitary conditions and respect for those enjoying tea with you. You would not like it if someone else touched your food with their bare hands, would you?

 

Never stir your tea, but rather use sweeping circular motions to stir your tea. Never leave your tea spoon in your cup, but rather place it in the saucer, to the right side of the cup, when not in use. Don’t wave your cup around when talking, rather place the cup back in the tea saucer and keep both in your lap with your left hand when talking.

 

When in doubt about using the place settings, use the utensils from the outside towards the inside of the place setting. A petit knife and fork may be used for open face sandwiches and pastries, but not for closed sandwiches and scones.  When utensils are not used, place them on the right side of your corresponding place setting, never on the cloth or table.

 

When hosting your own Afternoon Tea, arrange the food on the three-tier Curate stand in the following way: place the scones on the top tier. This was done in the 1800 in order to place a warming dome over the scones. Place your savories and tea sandwiches on the second tier, followed by the sweets on the third tier. As the courses progress, remove the empty container from the previous tier.

 

As for napkins, they are always placed to the left side of the place setting. The napkin should be folded with the closed edge to the left and the open edge to the right – there are no exceptions and this goes for any shape napkin. At less formal affairs, fancy folded napkins may be placed in the center of the place setting.

 

Never, ever place your napkin on your chair when getting up. Instead, gently place your napkin to the left side of your place setting when you excuse yourself from the table. In the event that the napkin is soiled, it is easier to clean the table cloth than it would be to clean, or replace, the seat covering. Upon completion of your meal, fold your napkin with a crease and place it to the left side of your place setting if you wish to indicate to your host that you would wish to return.

 

Use twelve inch napkins when you set a table for Afternoon Tea.

 

Even eating a scone has protocol. Not only is it considered improper, but very common behavior, when you slice your scone horizontally in its entirety and then slather it with jam and cream.  The correct way to eat your scone is to break off a bite-size piece, place it on your plate, and then apply, with your bread and butter knife, the jam and cream – the same as you do with a dinner roll. Don’t use a fork to eat your scone and don’t dip it into the jam and cream.

 

What would an Afternoon Tea be without tea? Making a proper cuppa is easy. All you need is some loose tea, a teapot and boiling hot water. Here is how you make it:

 

Put one teaspoon of tea per cup into a warmed teapot (use a measuring spoon, not a silverware spoon). Fill the teapot with freshly boiled water and stir a few seconds with a tall spoon to “elevate” the tea. Allow the tea to steep for 2-5 minutes. The tea will become stronger (and perhaps more bitter) the longer it steeps. Stir again before pouring. Remember to use a small tea sieve to pour the tea, or use a teapot equipped with a filter.   

 

Now that we know the do’ and don’ts of Afternoon Tea, where can we go to enjoy this very traditional get together?

 

When in New York, you can enjoy Afternoon Tea at The Plaza Hotel’s Palm Court.

 

“When The Plaza, at age 98, closed it's doors in 2005, it was not the end of an era. It was, in fact, to become the renaissance of one New York City's most treasured institutions”.

 

“The Plaza, whose very name has come to represent the epitome of unparalleled luxury and unstinting hospitality, serves afternoon tea daily in the Palm Court. Surrounded by the European splendor of the Palm Court courtyard, the afternoon tea caters to the different tastes of its sophisticated clientele”.

 

“A blend of the best tea - time traditions with new and innovative ideas, creates a balance and flavorful combination to appeal to all guests”. 

 

“All twenty-two premium quality loose leaf white, green, oolong and black teas, herbal, fruit and Rooibus infusions are served in a three cup teapot, fully decanted. The decanting of the tea keeps the leaves from stewing in the pot. Your third cup should be as good as the first. In that a second pot of freshly brewed tea is offered for the third course, the guest is able to explore the worldwide estate representations by the pairing of blends to the savories and sweets”.

 

For more information on the Plaza Hotel’s Afternoon Tea Renaissance, visit
www.whatscookingamerica.net for Ellen Eaton’s article on The Plaza Hotel.  In the event you want to host you own Afternoon Tea, a visit to this website, and Ellen Eaton, will help you with ideas, recipes and much more to make it a success.

 

In Cape Town, South Africa, Afternoon Tea at the Mount Nelson Hotel is legendary.

 

Famous foodies and travel writers the world over describe it as being one of the best afternoon tea experiences in the world.  But beware: this Afternoon Tea is not for the faint of heart. The Afternoon Tea is presented, buffet style, on a Windsor Table in the Mount Nelson Hotel’s Lounge area or in the garden around the Lord Kitchener Fountain and includes savory favorites the likes of smoked salmon and cucumber sandwiches, mini quiches and local cheeses. The sweet temptations included chocolate confectionary, home made marshmallows, fudge, cupcakes, scones and assorted tea cakes.

 

Morning Tea is also available and is a lighter version of the Afternoon Tea. It is served from 09:30 to 12:30 daily.

 

A new and innovative specialty of the hotel is its loose leaf tea menu – featuring a selection of thirty aromatic tea blends – including an exclusive eponymous Mount Nelson Hotel Special Blend. The selection of fine teas, ranging from Rooibos and Lapsang Souchang to Earl Grey and Darjeeling is available to complete the indulgence that is the Afternoon Tea at the Mount Nelson Hotel.

 

For more information visit the Mount Nelson Hotel’s website at www.mountnelson.co.za