From vine to glass: Understanding South Africa’s wine calendar

Have you ever found yourself staring at a restaurant wine list and wondering, what the heck will I enjoy from this list? Well, you’re not alone. I’m a wine specialist, and I still get completely overwhelmed by what to choose on a restaurant wine list.

So here’s a little breakdown of the year-long process it takes, before a wine ends up on that list (with a few insider secrets) to make sure that what you choose to drink at a restaurant starts to feel a lot more exciting and a lot less overwhelming.

Summer to early autumn: Harvest (January – March)

This is the high season in the vineyards. The winery is buzzing with people and grapes; it’s a flurry of quick decisions and grapes being picked by hand and by machines. If you’re visiting the winelands during this time, you can expect to be in the middle of harvest chaos. You’ll probably see crates bursting with freshly picked grapes, and oak barrels or stainless steel tanks waiting to be filled.

If you’re at a restaurant, your early-drinking wines will be filling up the menu. Look for varieties like Sauvignon Blanc, Palomino, and unwooded Chardonnay, and enjoy them with the seasonal summer veggies and fish. If you’re more of a red wine drinker, find the Cinsault or Grenache on the list and don’t be scared to drink it with fish – you’ll thank me later.

 

 

 

 

 

 

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A post shared by AA Badenhorst Family Wines (@aabadenhorst)

Autumn: Fermentation and first decisions (March – May)

Once the grapes are in, the juice starts fermenting – that’s the process where sugar turns into alcohol and makes the good juice we love to drink, but the process is far from complete. Winemakers then decide on the style of the wine. But first, they’ll definitely be taking a small holiday with the family after the craziness of harvest (when winemakers barely see their families).

On wine lists, you can expect luxurious Chardonnays and Pinot Noirs that have just been released. This is also a great time for South Africa’s strongest categories too: Chenin Blanc and Syrah/Shiraz (we’ll have to go into the difference of these another time).

Winter: Resting, blending, and barrel time (June – August)

The vineyards go quiet (a very important point in their lifecycle), and the work moves indoors. Wines from the previous vintage are tasted and blended (if necessary), and either left to rest in a tank or barrel, or prepared for bottling.

During these months, you can expect to see your moreish, charming, sexy wines on restaurant wine lists. Think Bordeaux-style blends, aged Chenin Blancs, and spicy Shiraz.

This is peak allocation season for the country’s greatest and rarest wines. If you’re a wine collector or love having the best your money can buy, this is where you lean on your wine specialist to guide you on what to buy. P.S. If you don’t have a wine specialist in your pocket, you’re welcome to call on me – I’d be happy to guide you.

Spring to early summer: Bottling and release (September – December)

The vines start budding, preparing themselves to grow grapes for the upcoming harvest, and this is when winemakers can leave the vineyards for a bit. This is when many of last year’s wines finally hit the market.

You’ll find exciting new wines, hidden gems, young up-and-coming producers, and new vintages of old favourites hitting restaurant wine lists across South Africa. You should be drinking broadly, and with as much passion and energy as you can.

If you see older vintages on the wine list at this time, don’t be scared. Lean into it and enjoy – it usually means the restaurant has held those wines back until they’re in their peak drinking window – which is wine talk for ultimate drinking pleasure.

Once you see wine as part of a yearly cycle rather than a mystery code on a label, it becomes easier to relax, ask questions, and explore. The next time you open a wine list, you’ll know roughly where that wine is in its life – and I hope that that knowledge alone can make your choice feel a lot more confident, and a lot more fun.