South African sweet wines

Spektakulärer Blick auf ein von der Sonne beschienenes Bergmassiv in Südafrika mit saftig grünen Weinfeldern davor

Fruits of the Warm Climate - Sweet Wines of South Africa

Since European rights to the names of various liqueur wines exist, South African sweet wines are generally grouped together as sweet and liqueur wines.
The basis of a liqueur wine is always the addition of high-proof alcohol, either in the form of neutral distillate from wine or brandy production.
In the case of South African Cape sweet wines, Jerepigo, Muscatel or Hanepoot, the alcohol content must be at least 15-22 %.

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Grape varieties for Cape sweet wines

The grape varieties used for Cape sweet wines in South Africa are actually also of Portuguese origin. They have names such as Touriga Nacional, Touriga Francesca, Tinta Barroca, Tinta Roriz, and Souzao. The special art of producing Cape sweet wines lies in harvesting grapes at their optimum ripeness. If the grapes are harvested too late, they develop a raisin flavor that would adversely affect the Cape sweet wine and is undesirable.

Production of Cape sweet wines

The production of the various Cape sweet wines depends on a number of factors. These include the grape variety, the blend, the type of distillate added, the time at which the distillate is added and, last but not least, how the Cape sweet wine is matured and stored. The addition of sugar is not permitted, and the addition of sweet grape juice is also frowned upon and considered unethical. There are red and white Cape sweet wines, with the white wines mostly made from Chenin Blanc grapes and not from Muscat grapes, as is sometimes mistakenly assumed.

South African Cape liqueur wines

South African Cape liqueur wines come in a wide variety of styles and are very similar to Portuguese standards. There is a wide variety, from dry varieties, which are very popular as aperitifs, to Cape liqueur wines with their sweeter varieties, which are excellent served with dessert. Both should be served slightly chilled to allow their full aroma to develop.

Cape White - White Cape Sweet Wine

The minimum maturation period for a Cape White is 6 months. Maturation takes place in oak barrels

The red variety – Cape Ruby

Cape Ruby has a minimum storage period of five years. This makes a huge difference to the flavor. Cape Ruby has a deep ruby red color, as its name suggests. It has a fresh, fruity flavor. That is why only grapes that meet this category are used. Cape Ruby is also aged in wooden barrels for 6 months and then stored for another 5 years. The French are the biggest fans of this Cape Ruby variety. They like to enjoy it well chilled on ice. Serving suggestions: salami, smoked ham, grilled meat, game, strong, spicy cheeses, medium-spicy Indian dishes, and dark chocolate.

Exceptional - Cape Tawny

Cape Tawny is made from grape varieties with a lot of character in old oak barrels – each winemaker has their own recipe when it comes to selecting the grape varieties. However, one thing is clear: only grape varieties with a strong character and full body are used in the oak barrels. The influence of oxidation caused by contact with the wood in the barrel gives Cape Tawny sweet wine its brownish color, hence the name Tawny, which means “yellow-brown.” The older the Cape Tawny, the lighter it becomes and the more it takes on its authentic brownish-yellow color. Its flavor characteristics are dried fruits, nuts, and traces of orange peel aromas. Seven years is the minimum storage time for a Cape Tawny before it is sold. Serving suggestions: Sirleon steak with creamy sauces, tapas, rich chocolate desserts, and strong cheeses.

A feast for the senses – Aged Tawny

An aged Tawny has a very long maturation period and is calculated in 10-year increments. It can consist of different vintages, but these must all be from the same year. 20-year-old Aged Tawnies offer a balanced flavor and are therefore very good value for money. It has a very distinctive nose of jam, orange blossom, and nuts, and is very complex. The wood aromas, caused by the long oak barrel maturation, are particularly outstanding. Serving suggestions: Pâtés, cheeses such as Parmesan and Manchego. Crème brûlée or almond cake are perfect accompaniments.

Cape Vintage – the robust one

Cape Vintage is the most original in the category. It is unfiltered, made from a single vintage, and aged for one to two years in old oak barrels. By not filtering vintage sweet wines, fine traces of sediment accumulate in the bottle – typical for a Cape Vintage. The short maturation in old oak barrels preserves the strong character, tannic body, and grippy alcohol content of a young wine. Its color is deep red and its primary flavors are reminiscent of black berries, prunes, and exotic spices. If Cape Vintage is given more time to mature in the bottle, its color changes from brownish to yellow and it gains additional complexity. Serving suggestions: Enjoy Cape Vintage on its own. A delight. Or serve it with very strong blue cheeses such as Stilton, strong Gouda varieties, or a vintage Cheddar.

LBV – “Late Bottled Vintage” – The premier class

A 4–6-year aging period in barrels makes South African “Late Bottled Vintage” the king of Cape sweet wines. We distinguish between filtered and unfiltered varieties. The filtered variety is ready to drink after bottling. The unfiltered variety can continue to mature in the bottle. Different vintage blends may also be used for LBV. The long maturation period gives it an excellent balance of fruit and tannin. Its flavor intensity is influenced by its vintage year and can vary depending on the year. However, aromas of wild berries, plums, and black cherries primarily determine its primary flavors. Traces of cocoa or coffee nuances from barrel aging are present in the finish. Serving suggestions: This delicious LBV should be enjoyed slightly chilled, solo as an aperitif or digestif.