{"id":91425,"date":"2024-03-12T05:00:53","date_gmt":"2024-03-12T05:00:53","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=91425"},"modified":"2024-03-12T07:16:53","modified_gmt":"2024-03-12T07:16:53","slug":"have-you-heard-about-these-lesser-known-wine-varietals","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/have-you-heard-about-these-lesser-known-wine-varietals\/","title":{"rendered":"Have You Heard About These Lesser-Known Wine Varietals?"},"content":{"rendered":"

We all enjoy a glass of Cabernet Sauvignon, Sauvignon Blanc or Pinotage \u2014 but have you met the lesser-known wine varietals?<\/p>\n

With over 10 000 wine varieties globally, we\u2019re really spoiled for choice. There\u2019s a whole bunch of wines you\u2019re missing out on and we simply won\u2019t allow it. Here are some lesser-known wine varietals that you ought to try.<\/p>\n

Red Wine Varietals<\/h3>\n

From Cinsault to Grenache Noir, explore these lesser-known red wines.<\/p>\n

\"lesser-known<\/p>\n

Cinsaut Noir\/Cinsault<\/h4>\n

Although you wouldn\u2019t typically find Cinsault on liquor store shelves, this lesser-known wine varietal was once popular. Cinsault was born and bred in the south of France (circa 1600) before it was introduced to SA. Due to its high harvest yields, this wine varietal was a commodity for red wine bulk production. However, Cinsault became less popular when winemakers favoured more ‘quality’ wines. Cabernet Sauvignon, Pinotage and Shiraz thus became more sought-after and Cinsault Noir subsequently observed a decline in harvest.<\/p>\n

This varietal was crossed with Pinot Noir grapes and gave rise to the proudly South African varietal, Pinotage.<\/p><\/blockquote>\n

Cinsault is praised for its subtle notes, making it ideal for blending red wines like Cabernet Sauvignon, Pinotage, Shiraz, and even Ros\u00e9. This varietal was crossed with Pinot Noir grapes and gave rise to the proudly South African varietal, Pinotage<\/a>, in 1925. Although Cinsault is more agreeable with red blend production, it can be enjoyed as a single varietal when grown under optimal growth conditions.<\/p>\n

Pronunciation:<\/strong> san-so
\nCharacteristics:<\/strong> soft, \u2018easy drinking\u2019; used in red blend wine varietals.
\nTasting notes:<\/strong> spiced and fruity notes of stone fruit, wild strawberry and pomegranate.
\nGrowth regions:<\/strong> Stellenbosch, Franschhoek, Paarl, Breedekloof, Swartland.
\nBlends:<\/strong> often added to Grenache, Syrah, Mourv\u00e8dre and Carignan for soft notes.<\/p>\n

\n

Cabernet Franc<\/h4>\n

This wine varietal is one of the more seasoned wines and has been around for some time. Cabernet Franc hails from Basque, Spain. Similar to Cinsault, this varietal is also prominent in the production of red blend wines, but has gained popularity as a single wine varietal more recently. Interestingly, Cabernet Franc is one of the biggest black grape varieties grown globally, but is often dominated by Bordeaux wines and blends.<\/p>\n

You might find that Cabernet Sauvignon and Merlot are similar in taste to this varietal, as they both stem from Cabernet Franc.<\/p><\/blockquote>\n

Cabernet Sauvignon is often confused with this varietal \u2013 the main difference is that Cabernet Franc has a brighter (red) hue. You might find that Cabernet Sauvignon and Merlot are similar in taste to this varietal, as they both stem from Cabernet Franc. You can expect a perfumed aroma and taste from this lesser-known varietal. Tasting notes range according to region and growth conditions, but are said to be earthy, peppery and grassy. It’s also often compared to the taste of spiced chocolate, Tabasco and tobacco \u2013 don’t ask us.<\/p>\n

Pronunciation:<\/strong> kah-buh-nay frangk
\nCharacteristics:<\/strong> dry, medium-bodied, earthy, grassy, spicy, peppery.
\nTasting notes:<\/strong> roasted bell pepper, black pepper, chilli, raspberry, currant, plum.
\nGrowth regions:<\/strong> Stellenbosch, Paarl, most SA wine farm regions and Loire Valley in France.
\nBlends:<\/strong> blended with Cabernet Sauvignon and Merlot.<\/p>\n

\n

Chenel<\/h4>\n

Perhaps not the most recognised blend due to its acidic taste, but Chenel works incredibly well when blended with neutral white wines due to its well-balanced tasting notes. However, some still find this lesser-known varietal too rancid due to its naturally acidic taste.<\/p>\n

Chenel and other white wine varietals are usually blended in Brandy, to balance the flavour and add acidity.<\/p><\/blockquote>\n

This cultivar is relatively young and was first planted in the Robertson region in 1974. What makes Chenel particularly agreeable is that it can thrive in moist and warmer climates. It\u2019s resistant to mildew and berry cracking, meaning it has high harvesting yields. Chenel and other white wine varietals are usually blended in Brandy<\/a>, to balance the flavour and add more acidity.<\/p>\n

Pronunciation:<\/strong> cheh-nehl
\nCharacteristics:<\/strong> good acidity
\nTasting notes:<\/strong> neutral, high acidity.
\nGrowth regions:<\/strong> Robertsons Valley, Olifants Valley and the Northern Cape, SA.
\nBlends:<\/strong> normally blended in Brandy, and to increase the acidity in certain wines.<\/p>\n

\n

Grenache Noir<\/h4>\n

While this flavourful wine has roots in Spain, the Rh\u00f4ne region in France is well-known for its Grenache Noir. The production of this varietal isn\u2019t as popular in South Africa, but has become more recognised over the years.<\/p>\n

Tasting notes found in Grenache Noir vary, but most agree that it\u2019s similar to Pinot Noir. This lesser-known wine varietal tends to have an earthy taste, perhaps attributed to the warm-dry weather conditions and soil it\u2019s grown from. Its flavours can be likened to soy sauce, mushroom, potting soil and even leather (yes, leather). Grenache Noir isn\u2019t as \u2018gritty\u2019 and dry compared to certain red wines, as it has a moderate amount of tannins. Although this isn\u2019t a universal practice, in the Rh\u00f4ne region of France, it\u2019s often blended with Syrah and Mourv\u00e8dre, making it drier (higher tannins) compared to single Grenache Noir varietals.<\/p>\n

Tasting notes found in Grenache Noir vary, but most agree that it\u2019s similar to Pinot Noir.<\/p><\/blockquote>\n

You\u2019ll find that grapes with thinner skins are normally used in light-bodied wines, but this isn\u2019t the case with Grenache Noir. While Grenache grapes have thinner skins, Grenache wine is high in alcohol, adding to its viscosity and making it a fuller-bodied wine. Remember, the higher the alcohol content, the fuller the wine (vice versa).<\/p>\n

Pronunication:<\/strong> gruh-naash nuh-waa
\nCharacteristics:<\/strong> medium-full bodied, high alcohol content, medium tannins, medium acidity.
\nTasting notes:<\/strong> berry (strawberry, raspberry), fruits (cherry, plum, fig), herbaceous (lavender, mint, thyme), spiced (liquorice, clove), earthy (stone, mushroom, soy sauce) and smoky.
\nGrowth regions:<\/strong> Southern France, Spain, Australia, Israel, South Africa (Swartland, Paarl).
\nBlends:<\/strong> often blended with Syrah and Mourv\u00e8dre.<\/p>\n

Grenache pairs well with lighter meals and proteins; try it with this Lemon & Sage Flat Roast Chicken<\/a>.<\/p>\n

\n

White Wine Varietals<\/h3>\n

Get to know these white wine varietals.<\/p>\n

\"lesser-knownGrenache Blanc<\/h4>\n

This white wine originates from the northern region of Spain, but moved over to France where it became popular. As it stands today, Grenache Blanc isn\u2019t as popular locally when compared to certain white wines like Chardonnay.<\/p>\n

Grenache has \u2018green fruit\u2019 notes like green apple and pear.<\/p><\/blockquote>\n

What\u2019s particularly great about this grape varietal is that it can withstand dry climates and even outlast droughts. Grenache has green fruit notes like green apple and pear. Other tasting notes include honeydew, citrus, and spicier notes of cumin and star anise. It\u2019s often aged in oak barrels, which lends buttery flavours, similar to that of baked apple, lemon curd and even brioche \u2013 wine that tastes like dessert, yes please.<\/p>\n

Pronunciation:<\/strong> gruh-naash blongk
\nCharacteristics:<\/strong> rich, full-bodied, high alcohol content, low acidity.
\nTasting notes:<\/strong> green fruit notes (green apple, pear, honeydew, lime), stone fruit (peaches, apricot, lychee), spices (cumin, star anise, nutmeg) and herbs (dill).
\nGrowth regions:<\/strong> Spain (origin), France, South Africa.
\nBlends:<\/strong> Grenache Noir is allowed to blend with all thirteen varietals in Rh\u00f4ne, France.<\/p>\n

\n

Mourv\u00e8dre<\/h4>\n

If you ever get bored of Cabernet Sauvignon, have yourself a glass of Mourv\u00e8dre. This lesser-known wine varietal is valued for its dark grapes and bold flavours. It was first planted in Spain, but we really have the French to thank for championing this wine. The 16th century was undoubtedly a great time for wine, and Rh\u00f4ne Mourv\u00e8dre wines were sought after due to their quality. Sadly, this lesser-known wine varietal lost the popularity contest to Grenache grapes, which were planted to replace Mourv\u00e8dre vineyards after the phylloxera epidemic. Luckily, Mourv\u00e8dre was still able to thrive in the Rh\u00f4ne, where the soil was sandy and unaffected by certain pests.<\/p>\n

Mourv\u00e8dre is normally used to make other red wine blends.<\/p><\/blockquote>\n

It was introduced to South Africa in the late 80s, making Mourv\u00e8dre a relatively young varietal. It\u2019s found in almost all wine production regions, except for the Northern Cape. Paarl and Swatland produce the largest amount in the country. This full-bodied and fruit-forward wine also has herbaceous and floral notes, which are reminiscent of thyme and violet. In some growth regions, it has a savoury profile and tastes smoky, spiced; dare we say \u2018meaty\u2019. Mourv\u00e8dre is normally used to make other red wine blends.<\/p>\n

Pronunciation:<\/strong> mohr-ved-dra
\nCharacteristics:<\/strong> dark grapes, used in red wine production, high tannins, medium acidity.
\nTasting notes:<\/strong> berry notes (mulberry\/blackberry), plum, spiced (liquorice, cinnamon, pepper).
\nGrowth regions:<\/strong> Spain (origin), France, South Africa.
\nBlends:<\/strong> often bottled as single varietal wines, but also blended with Grenache and Shiraz.<\/p>\n

Rich, umami\/gamey flavours often pair well with Mourv\u00e8dre to soak up the pronounced tannins. Try this Pulled Pork with Sticky Plum Sauce<\/a> with a glass of Mourv\u00e8dre.<\/p>\n

\n

Riesling<\/h4>\n

Riesling is one of the more versatile wine varietals and its flavours range from sweet to dry. This lesser-known varietal thrives best in high-sloped regions; the distinct \u2018wet stone\u2019 flavour attributed to Riesling comes from the slate minerals in the soil. The taste\/smell of Riesling is often compared to petrol, this is due to an aromatic compound (TDN<\/a>) present in most wines. All wines contain this compound, but the aroma becomes more pronounced during the ageing process of this varietal. Riesling has a particularly high acidity; just one sip and your mouth begins to salivate. Apart from tasting like wet stone and smelling like petrol, Riesling varies by region. It generally contains fruit-forward flavours, such as apple, peach, tropical fruits, honey and ginger.<\/p>\n

The taste\/smell of Riesling is often compared to petrol, this is due to an aromatic compound (TDN) present in most wines.<\/p><\/blockquote>\n

In South Africa, we have Emerald Riesling, which is a white grape cultivar. While both varietals share a name, they have slight differences. Emerald Riesling was cultivated after Riesling, but some believe it\u2019s a cross between Muscadel and Grenache. Winemakers wanted to mimic the taste of Riesling, but because Riesling appreciates cooler climates, it wasn\u2019t compatible with South Africa\u2019s warmer climate.<\/p>\n

Pronunication:<\/strong> reez-luhng
\nCharacteristics:<\/strong> light-bodied, high acidity, low alcohol content.
\nTasting notes:<\/strong> fruity (peach, apple, peach, apricots), zesty (lemon, lime, orange), sweet (honey), \u2018wet stone\u2019.
\nGrowth regions:<\/strong> Germany (origin), France, Austria, Australia and South Africa.
\nBlends:<\/strong> Riesling is often blended with Chardonnay.<\/p>\n

As variegated as its tasting notes may be, Riesling is a rather mildly flavoured wine and should complement the flavours in most dishes. We think it especially works well with spicier dishes, like this Pork Neck Vindaloo Curry<\/a>.<\/p>\n

\n

S\u00e9million<\/h4>\n

S\u00e9million is indigenous to France and was actually brought to SA by the Huguenots, circa 1690. This white wine varietal was one of the largest produced grape varietals, but struggled to gain popularity after crops were invaded by pests around 1880. S\u00e9million is rich in taste compared to other light-bodied wines, which can be attributed to the ageing process. While S\u00e9millon is closer to Chardonnay (in body), the tasting notes are similar to that of Sauvignon Blanc. This lesser-known wine varietal varies from bottle to bottle, but it\u2019s generally categorised as an off-dry or sweet wine.<\/p>\n

S\u00e9million also has what\u2019s often described as a waxy\/oily taste, which most ascribe to lanolin or beeswax.<\/p><\/blockquote>\n

Most S\u00e9million wines have a fairly moderate alcohol content, while its acidity is lower than most white wines. This wine varietal has the ability to thrive in both warmer and cooler climates, but as you know, growth conditions influence the taste. S\u00e9million is riper when harvested from warmer regions and tends to have tropical fruit flavours like mango, papaya and yellow peach. When grown in cooler climates, S\u00e9million grapes aren\u2019t as ripe, giving way to citrus notes and results in higher acidity compared to its riper counterparts. S\u00e9million grown in cooler regions also have more floral notes.<\/p>\n

S\u00e9million is riper when harvested from warmer regions and tends to have tropical fruit flavours like mango, papaya and yellow peach.<\/p><\/blockquote>\n

You would think that ripened grapes produce better wines, but in this case, less ripened S\u00e9million grapes are valued for their distinctive citrus notes of lemon, lime and grapefruit. To preserve these flavours, winemakers forgo the ageing process. Aged S\u00e9million has lovely buttery notes, given by the oak barrels during its incubation. S\u00e9million also has what\u2019s often described as a waxy\/oily taste, which most ascribe to lanolin or beeswax. In the Bordeaux region, Muscadel is sometimes added to S\u00e9million to infuse it with fragrant floral flavours.<\/p>\n

Pronunciation:<\/strong> sem-ee-yon
\nCharacteristics:<\/strong> varies (light\/rich\/creamy), dry and or sweet, herbal taste, oily\/waxy in taste.
\nTasting notes:<\/strong> zesty (lime, grapefruit), fruity (apple, peach, pear, fig), grassy and sweet (honey).
\nGrowth regions:<\/strong> primarily found in Bordeaux, but also exists in California, Chile, Argentina, New Zealand and Canada.
\nBlends:<\/strong> often blended with Sauvignon Blanc or Muscadel.<\/p>\n

\n

Tempranillo<\/h4>\n

Tempranillo is one of Spain\u2019s greatest imports and has been around for aeons. It\u2019s the definition of Jesus juice (wine), as it\u2019s been around since 1100 B.C. Tempranillo is widely consumed across Portugal, but remains a lesser-known varietal in other regions.<\/p>\n

Tempranillo has an overall savoury flavour profile and some would say it tastes like tobacco.<\/p><\/blockquote>\n

This grape isn\u2019t as \u2018high-maintenance\u2019 as other varietals and ripens earlier than most red grapes \u2013 three to four weeks to be exact. Its name derives from the word \u2018temprano\u2019 in Spanish, which actually means \u2018early\u2019. Tempranillo has an overall savoury flavour profile and some would say it tastes like tobacco \u2014 delicious, right? It also has an almost leathery\/meaty taste. Other fruit tasting notes include tomato, cherry, vanilla, dried fig. What makes the flavours distinct is the fact that this lesser-known wine varietal is able to grow in both cooler and warmer climates.<\/p>\n

Pronunciation:<\/strong> tem-pruh-ni-low
\nCharacteristics:<\/strong> medium-full bodied.
\nTasting notes:<\/strong> fruit (cherry, fig), other (dill, tobacco, leather).
\nGrowth regions:<\/strong> Spain (origin), Mexico, Portugal, Italy, California.
\nBlends: <\/strong>in Portugal, Tempranillo is blended with Port wine.<\/p>\n

\n

Viognier<\/h4>\n

Viognier is a seasoned wine and has been around for centuries. The first Viognier grapes are believed to have been found in Croatia, around 280 A.D. It was then grown in the Rh\u00f4ne Valley of France. Like many varietals, Viognier almost went extinct due to the phylloxera (pest) epidemic, which decimated over seventy percent of the vineyards in France in the 1800s. Viognier was brought to South Africa from France in 1989 and released commercially the following year. This wine varietal is now grown in most wine-producing regions across the country, with Paarl being the largest local producer. Viognier typically grows in warmer and southern-slope areas, but when grown in colder climates, it develops more nuanced flavour profiles.<\/p>\n

Viognier is often aged in oak barrels, which lend spicy notes of clove, nutmeg, vanilla, and sometimes ginger…<\/p><\/blockquote>\n

As with most wines, the taste of this varietal is dependent on the soil it\u2019s grown upon. South African Viognier usually has mild citrus-floral notes of orange blossoms\/tangerine; tropical fruit flavours like mango, pineapple, as well as peach, pear and honeysuckle. Viognier is often aged in oak barrels, which lend spicy notes of clove, nutmeg, vanilla, and sometimes ginger \u2013 this depends on the region and winemaking techniques used.<\/p>\n

Most red wines have a more full-bodied taste compared to white wines \u2013 which are normally lighter \u2013 Viognier is the exception, with a fuller mouthfeel. White wines are also typically more acidic, whereas Viognier has a medium acidity level, as well as a higher alcohol content compared to some white wines.<\/p>\n

Pronunciation:<\/strong> vee-o-nay
\nCharacteristics:<\/strong> full-bodied white wine, grapes thrive in warmer climates.
\nTasting notes:<\/strong> floral, honey, tropical fruit, spiced (oaked Viognier).
\nGrowth regions:<\/strong> Croatia, France, California, Australia, Paarl, Swartland, Stellenbosch.
\nBlends: <\/strong>Sometimes Viognier is blended in Syrah to lend tropical\/characteristic notes.<\/p>\n

This wine pairs beautifully with dishes that have similar fruity notes and generally complements pork. Enjoy a glass of Viognier with our Indonesian Short Rib with Plums<\/a>.<\/p>\n

Want more? Learn how different glasses affect the taste of wine<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We all enjoy a glass of Cabernet Sauvignon, Sauvignon Blanc or Pinotage \u2014 but have you met the lesser-known wine varietals? With over 10 000 wine varieties globally, we\u2019re really spoiled for choice. There\u2019s a whole bunch of wines you\u2019re missing out on and we simply won\u2019t allow it. Here are some lesser-known wine varietals that you ought to try. Red Wine Varietals From Cinsault to Grenache Noir, explore these lesser-known red wines. Cinsaut Noir\/Cinsault Although you wouldn\u2019t typically find […]<\/p>\n","protected":false},"author":8133,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-91425","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/8133"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=91425"}],"version-history":[{"count":24,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91425\/revisions"}],"predecessor-version":[{"id":111580,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91425\/revisions\/111580"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=91425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=91425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=91425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}