Riesling (South Africa)

Why are we starting our Riesling journey in South Africa? Why not? Of all the Riesling growers on our list, South Africa is not known for its Riesling. And, likely the reason is that grape growers in South Africa didn't think they could effectively grow the grape.

So, what's the story. Riesling does not like good conditions. The minerally, acidicm and frankly ancient soils of the Stellenbosch and Cape regions favor it. It hates water during the growing season and naturally does not tend to get any in those regions. And, while Riesling like much cooler weather than is characteristic in South Africa, what it does get are cool night, especially in the southward facing vineyard and high winds that have a similar effect to cooler weather.

What we get from this are wines that once the industry in South Africa is able to work things out may be quite ageworthy and produce a more earthy version of Riesling that what the world has become used to.

In the best South African expressions of the grape thus far, distinctive flavors have included honey, Meyer lemon (I learned last week that the Meyer lemon is a thin-skinned citrus fruit that is likely a hybrid of the traditional lemon and the mandarin orange), and beeswax. After limited aging, they've also exhibited lanolin and what the reviewers have described as petrol (presumably what we Americans would call gasoline which does not sound pleasing).

Pair your youthful South African Riesling with shellfish or citrus sorbet. When the wines age a bit, consider enjoying them with a creamy cheese and dried apricots.

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