South African Wines

Too quickly dismissed by some, South Africa is undoubtedly one of the world’s most dynamic wine producers. So, if your experience of South African wines is from a party ten years ago, it’s time to take another look!  This wine line-up has fresh, crisp, acidic whites and robust smooth reds worth exploring.

Established South African winemakers re-emerged onto the international scene in the early 1990s, following the demise of the apartheid era.  New wines, new wineries, highly qualified winemakers, and even new regions have appeared steadily ever since. All of this makes South Africa more exciting than ever, but more complicated, too.  And that’s why we recruited an expert to guide our tour—Kevin Ostrowski, PWS member and wine tour guide extraordinaire!   Kevin is American Wine Society’s Western Pennsylvania Regional Ambassador, Chapter Chair of the AWS Beaver County, PA, chapter, and member of the AWS Education Committee.

An AWS Certified Wine Judge, Kevin is a Certified Specialist of Wine with the Society of Wine Educators, holds a Wine and Spirits Education Trust  Level 3 Award in Wine and Spirits (with Merit), and has completed level 1 Sommelier with the Court of Master Sommeliers. Kevin has    vetted most of these wines; with our tasting team suggesting a few extras (you know… we couldn’t help it).  In addition, Kevin has toured South Africa’s wine areas and brings personal stories to enrich the presentation and transport us all briefly to this beautiful wine region.

In South Africa, the sustainability initiative is encapsulated by a San word, hannuwa.  It is a collective word suggesting a life of harmony and plenty; in other words, success in sustaining life. Hannuwa expresses the wine industry philosophy embodied in the pledge signed by producers: to farm sustainably; to be a custodian of the land and preserve it for future generations; to nurture a culture of respect among the people who work on the farms and in the cellars; to promote an environment of dignity, equality and upliftment for all; to protect the unique and valuable biodiversity of our winelands; and to safeguard the rich heritage of South Africa’s winelands. AND they make some excellent wines!

On Friday, August 18th at 7 PM—Hilton Harrisburg, our wine tour begins with a sparkling greeting wine made in traditional style from Chardonnay and Pinot Noir.  Following the bubbles, we’ll start the program and get serious with the whites.  South Africa boasts some of the world’s great Sauvignon Blanc, and we have two!

South Africa though, to many, suggests Chenin Blanc.  South African Chenins are quite different from French—almost always dry, but ripe and full of flavor (often with the complexity that comes from the increasingly sought-after old-vine fruit).  We think we’ve narrowed it down to two we want you to try.  (BTW, one is old vines and lovely!)

We’ll move gently to reds with a Cabernet Sauvignon Rosé you’ll likely recognize, but perhaps haven’t tried because lesser-known regions are sometimes passed by.  And since it’s summer—a second rosé of—guess this one—Pinotage.  You can’t object because no tour of South Africa is complete without Pinotage.  For many it is a love-it-or-hate-it grape.  It is a South African creation (1926) of ‘parents’ Pinot Noir (which imparts its strawberry aromas and lovely texture in young wines, and more complex, farmyard characteristics in the more mature), and Cinsault, which adds spice and body. Whether you love or not the grape, we bet you’ll love this rosé!

Our first red is another widely planted noble grape–Pinot Noir.  We follow with a Cabernet Franc we found to be like no other we’ve had from anywhere in the world—and it’s so interesting we had to include it, you understand.  To finish the reds flight we have, of course, chosen a Pinotage from the Western Cape.  Pinotage continues to evolve into a plethora of different styles meaning there’s never been a better time to explore, or revisit, it.  Seriously.  Join the fun here!

Equally enjoyable as the wines will be foods native to South Africa. Hilton Chef Bianco is preparing in house the following foods for us.  Isn’t he fabulous to do this for us?!

• Biltong (similar to beef jerky)
• Piri-Piri Chicken (grilled with red pepper seasoning but not too hot)
• Boerewors on the Braii (beef sausages) w/Apricot Dijon Sauce

These small plates will be accompanied by palate cleansing bread or toasted crostini.  Please note any food allergies in the notes section of your reservations or email the treasurers with concerns.

You may make reservations via the Shoppe Page of this website.    Reservation deadline is Tuesday, August 15^th   

      Member —$70

      Patron —$65

      Nonmember —$90