General consensus is that it is similar in make up to a Bordeaux blend in terms of grape varieties but differ in that it must contain a portion of Pintoage, an indigenous cultivar to South Africa.
The cuvée refers to the best grape juice from gentle pressing of the grapes.
A specialist level qualification providing expert level knowledge in all aspects of wine and spirits.The WSET Level 4 Diploma is WSET’s flagship qualification providing in-depth knowledge and understanding of wines and spirits. Topics covered include wine and spirit production, wine regions and styles, and the global trade in wines and spirits. The diploma is also universally viewed as the stepping stone to the Master of Wine qualification.
Is a core process in the traditional method of sparkling wine-making. It involves the removal of the frozen sediment (yeast) collected in a plastic pot (pellet) at the neck of the inverted bottle, at the conclusion of the wine’s ageing process after the second fermentation.
A wine to which a distilled spirit, usually brandy, is added. Many different styles of fortified wine have been developed, including Port, Sherry and Madeira.
The French Wine Scholar™ Study and Certification program provides current, accurate and in-depth information on the wines and wine regions of France. Developed and administrated by the Wine Scholar Guild with the support of the French Ministry of Agriculture, this specialization program is designed for advanced students of wine, whether professionals or serious wine hobbyists.
Méthode Cap Classique
Is the South African version of champagne. MCC is made using the original, bottle fermented process used by the French champagne producers.
The opposite of a vintage wine is a non-vintage wine (often seen on a wine list as NV), which is usually a blend from the produce of two or more years. This is a common practice for winemakers seeking a consistent style of wine, year on year.
On the Lees
The process of allowing a finished wine to continue to sit on the deposits of dead or residual yeast in order to extract flavors.
Polyphenolic compounds that exist naturally in the skins, seeds and stems of grapes. It tastes bitter and causes your mouth to dry out. It is a main contributor to the structure of a wine.
Port style wines made from red grapes that are aged in wooden barrels exposing them to gradual oxidation and evaporation. As a result of this oxidation, they gradually mellow to a golden-brown colour.