International Pinotage Day: Let’s toast to South Africa’s signature red wine

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Every year on the second Saturday of October wine enthusiasts around the world will be raising their glasses to International Pinotage Day. This day is all about Pinotage, South Africa’s very own red wine grape variety. It may not be as famous as Cabernet Sauvignon or Pinot Noir but Pinotage has earned its place in the world of wine with its big flavours, rich history and cultural importance.

What is Pinotage?

Pinotage is a red wine grape variety created in 1925 by South African viticulturist Abraham Izak Perold. It’s a cross between Pinot Noir and Cinsault (which was known as Hermitage in South Africa, hence the name Pinotage). He wanted to combine the best of both grapes to create a grape that would thrive in the warm South African climate and produce wines with flavour and complexity.

Pinotage wines are known for their big and distinctive flavours. The flavour profile can vary depending on the winemaking style but common tasting notes are blackberry, plum, smoky bacon, chocolate and sometimes even banana or acetone which has become part of Pinotage’s charm. It can be made in a range of styles from light and fruity to rich and full bodied.

The Birth of an Icon: A Brief History of Pinotage

The creation of Pinotage was a turning point in the history of South African wine. Perold’s aim was to combine the elegance of Pinot Noir with the robustness of Cinsault to create a grape that would thrive in the South African vineyards. But after planting the first Pinotage vines in the Western Cape the grape didn’t take off immediately. In fact it wasn’t until the 1950s that Pinotage started to make its presence felt in the South African wine industry.

In 1959 a Pinotage wine from Cloof Cellar (now KWV) won the General Smuts Trophy at the Cape Wine Show, one of South Africa’s most prestigious wine awards. This put Pinotage in the spotlight and cemented its place as South Africa’s signature grape. By the 1960s Pinotage had become the face of South African wine, representing the country’s ability to produce world class wines that were uniquely South African.

Why International Pinotage Day?

International Pinotage Day was created to celebrate this very South African grape and to showcase the diversity, innovation and tradition that Pinotage represents. Established in 2014 the day encourages wine enthusiasts to explore the many faces of Pinotage from its rich history to the modern expressions being made by our talented winemakers today.

South Africa is still the biggest producer of Pinotage and the grape is part of the country’s wine fabric. But Pinotage is now being grown in small quantities outside of South Africa, in places like New Zealand, Canada and Israel, so the love for this grape is spreading globally.

The Flavour Profile of Pinotage

One of the reasons Pinotage is so loved is its versatility. It can be made in a range of styles from light and fruity to full bodied and smoky. Some Pinotage wines are easy drinking with fresh, fruity flavours of red berries, raspberries and cherries. These styles are perfect for those who like a lighter red wine.

On the other hand there are full bodied Pinotage wines with rich flavours of dark fruits, black plums and black cherries, often with complex layers of spice, smoke and chocolate. These wines can have firm tannins and a long finish and are perfect for ageing and pairing with big meals.

A more unusual flavour note that is sometimes found in Pinotage is a hint of banana or acetone (nail polish remover). While this can be off-putting to some it’s a characteristic that has become part of Pinotage’s charm and adds to its boldness.

Pinotage and Food

Thanks to its bold flavours and firm tannins Pinotage pairs well with many dishes. Some of the best food pairings for Pinotage are:

  • Barbecued meats: The smoky, savoury flavours of grilled or barbecued meats, especially South African braai, are a natural match for Pinotage’s dark fruit and smoky notes.
  • Game meats: Dishes with game meats like venison, wild boar or ostrich pair well with full bodied Pinotage wines.
  • Spicy food: The fruity flavours of Pinotage complement the heat and spices in dishes like Indian curries or Mexican mole.
  • Cheeses: Strong, mature cheeses like aged cheddar, gouda or blue cheese work well with Pinotage, especially with some dried fruit or charcuterie.

The Future of Pinotage

While Pinotage is still very much a South African grape, it’s gaining traction internationally. Winemakers are experimenting with new techniques like carbonic maceration (a method used in Beaujolais to make lighter, fruitier wines) and blending Pinotage with other varieties to make unique, high quality wines for a global market.

In South Africa modern winemakers are taking Pinotage to new heights, moving away from the heavy, oaky styles of the past and making more balanced, elegant wines. Pinotage has become a grape that can produce world class wines, able to compete on the global wine stage.

Conclusion

International Pinotage Day is more than just a grape, it’s a celebration of the innovation, resilience and culture of South African winemaking. As the country’s flagship grape variety, Pinotage is the bold and spirited reflection of the South African winemakers and their dedication to making wines that are as unique as the terroir they come from.

International Mavrud Day: Bulgaria’s grape of nobility

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International Mavrud Day is on October 8th and is a day to celebrate one of Bulgaria’s most beloved native grape varieties, Mavrud. Wine lovers and enthusiasts can learn more about the history and specifics of this noble grape that produces robust and unique red wines.

Mavrud

Mavrud is an old grape variety that has been grown in Bulgaria for centuries, mainly in the Thracian Valley. The name “Mavrud” is derived from the Greek word “mavro” meaning “black” as the grape is black. Mavrud grapes have thick skins which give them their deep colour and tannin structure and are perfect for aging.

Wines made from Mavrud are full bodied with rich flavours and aromas, dark berries, plums, spices and sometimes earthy notes. The wine has balanced acidity and tannins that can develop beautifully with age and give a complex and velvety mouthfeel.

A Long History

Mavrud history goes back to ancient times with references in Thracian texts, one of the earliest wine producers in the region. Archaeological evidence shows that winemaking in Bulgaria has been going on for over 6,000 years and Mavrud is one of the few varieties that has survived through the ages.

Ancient Roots

The earliest written records of Mavrud can be found in Thracian tombs where wine vessels have been found along with artifacts that show the importance of winemaking in Thracian culture. The Thracians were known for their winemaking skills and Mavrud was probably one of the native varieties they grew.

Medieval

In the Middle Ages Mavrud started to spread beyond Bulgaria. Historical records show that Mavrud was a wine of nobility, especially during the reign of Tsar Ivan Shishman in the 14th century. The wine was popular not only in Bulgaria but also in the neighboring regions and was served at royal banquets and feasts.

Ottoman Era and Resilience

The Ottoman Empire had a big impact on Bulgarian viticulture during their rule from the late 14th century until the late 19th century. While the Ottomans promoted the cultivation of many grape varieties, many traditional native varieties, including Mavrud, were continued to be grown by local winemakers.

Despite all the challenges Mavrud survived in the Thracian Valley where the climate and soil was perfect for growing high quality grapes. The variety is resilient as it is still present in Bulgarian vineyards despite the decline.

20th Century Revival

In the 20th century Mavrud faced challenges with the rise of international grape varieties, especially during the communist era when the focus was on mass production. But after the democratic changes in Bulgaria in the early 90s there was a big revival of interest in native grapes.

Winemakers started to appreciate Mavrud’s unique characteristics and focused on high quality wine production. The revival of traditional winemaking practices together with modern techniques brought back Mavrud as a respected and sought after wine on both local and international markets.

International Mavrud Day

International Mavrud Day aims to:

  1. Celebrate Bulgarian Heritage: This day promotes Mavrud as a symbol of Bulgaria’s wine heritage. It keeps the national pride and preserves the native grape varieties.
  2. Promote Mavrud Worldwide: The day promotes Mavrud wines globally, in wine markets around the world. Wine enthusiasts and professionals are encouraged to try and share their Mavrud experiences.
  3. Explore and Taste: Wine lovers can participate in Mavrud tastings, events and festivals and discover the grape’s different expressions and food pairings.

Conclusion

International Mavrud Day is an opportunity to try and celebrate one of Bulgaria’s most loved indigenous grape varieties. As you drink Mavrud on this day, take a minute to appreciate the history, tradition and passion that goes into every bottle. Whether you’re a wine connoisseur or new to Bulgarian wines, Mavrud has a lot to offer. Cheers International Mavrud Day!

International Box Wine Day: The Rise of a Classic Convenience

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On September 9 wine lovers around the world come together to celebrate International Box Wine Day, a day to acknowledge the innovation, convenience and growing quality of boxed wine. Once the poor cousin of the wine world, boxed wine has become the symbol of practicality and sustainability and is loved by casual drinkers and connoisseurs alike.

Boxed wine has an interesting history that started in 1965 when Australian winemaker Tom Angove introduced the “wine cask”. This was a collapsible plastic bag inside a cardboard box, a practical solution to store and preserve wine. Designed to keep the wine fresh for longer the wine cask soon became a staple in Australian homes. Boxed wine was originally seen as cheap and convenient but now premium wines are available in this eco friendly packaging.

On International Box Wine Day there are many reasons to toast. One of the main benefits is its freshness. Unlike bottled wine which can go off in a few days after being opened, boxed wine stays fresh for up to 6 weeks due to its airtight design. Perfect for wine drinkers who like to enjoy a glass over a longer period. Boxed wine is also more environmentally friendly than traditional bottles, requiring less packaging and producing fewer carbon emissions in transport. Up to 85% less packaging than bottled wine so a great choice for eco conscious drinkers.

Boxed wine is also cheaper, a 3L box is the equivalent of 4 bottles of wine. Perfect for big gatherings or for those who like to have a steady supply of wine on hand without the worry of it going off. Its versatility is another reason for its popularity. Boxed wine is light, portable and durable, great for outdoor events like picnics, barbecues or beach days. Easy to transport, won’t break and can be enjoyed anywhere, that’s a big plus.

There are also some fun and interesting facts about boxed wine. In recent years it has become a global phenomenon with the global market expected to be worth $7.2 billion by 2025. While Australia is still the leader in boxed wine production, the format is gaining popularity elsewhere too. Boxed wine’s reputation has also improved with many premium winemakers embracing the packaging. Even Penfolds one of Australia’s most iconic wine companies has entered the boxed wine space with high quality wines that challenge the perception of boxed wine as a budget option.

 

Another cool feature is its wine preservation. The inner bag design allows the wine to contract as you pour, minimizes the air exposure and keeps the wine fresh for much longer than an opened bottle. Perfect for wine lovers who want to have a glass without worrying about the rest of the wine going off. And on top of that boxed wine is often chosen for its environmental impact. Studies show boxed wine produces 50-75% less waste than bottled wine so it’s a greener option for producers and consumers.

 

Boxed wine has a special place in Australia, the birthplace of this format. Since its invention Australia has remained the leader in boxed wine production and offers high quality options from regions like Barossa Valley and McLaren Vale. These boxed wines are a reflection of Australia’s great terroir and perfect for laid back BBQs, casual gatherings or just enjoying at home. Many of Australia’s top wineries have embraced boxed wine as a sustainable and convenient option and offer premium wines that are just as good as their bottled counterparts.

September 9, whether you’re having a glass at home or taking it to an outdoor occasion, boxed wine is versatile, sustainable and improving. It’s clear boxed wine has come a long way from its humble beginnings and is now a loved option for wine lovers everywhere.

International Port Day: A Timeless Classic

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Every year on September 10th wine lovers around the world join together to celebrate International Port Day, the iconic fortified wine that is Port. This day is a chance to appreciate the rich flavours and versatility of Port wine and to explore its 400+ year history. From the Douro Valley in Portugal to the world, Port wine has left its mark.

The Story of Port

Port’s story began in the late 17th century in the beautiful Douro Valley in northern Portugal, a region now classified as one of the oldest wine regions in the world. It was during the Anglo-French wars that Port was born as a solution to a problem. English merchants were at war with France and needed a new source of wine. England had long trading relationships with Portugal.

But transporting wine from Portugal to England was a problem, the wine would spoil on the long sea journey. To combat this, the winemakers started fortifying their wine by adding a neutral grape spirit called aguardente during the fermentation. This preserved the wine and also concentrated the natural sweetness, creating the sweet, sweet fortified wine we know as Port. Fortification stopped the fermentation, leaving residual sugar in the wine which gave Port its sweetness and higher alcohol.

Port wine was in high demand in England and soon became a staple on British tables. By the 18th century Port was the drink of the elite in England. Port houses like Taylor’s, Graham’s and Warre’s were founded by English merchants many of which still exist today as some of the most renowned names in the industry.

In 1756 the Douro Valley was officially classified as a protected region for Port wine production, one of the first wine regions in the world to be so classified. This was to ensure the quality and authenticity of Port wine and to prevent fraud as Port was becoming so popular that there were imitations outside of Portugal. This classification is still in place today with strict rules governing the production, aging and labeling of Port wines.

 

Types of Port

Port may have been born centuries ago but its legacy lives on with the many styles produced today. The most common styles of Port are Ruby Port, Tawny Port, Vintage Port and White Port each with its own characteristics.

Ruby Port is the youngest and most widely available style. It is aged for a short period in large stainless steel or concrete tanks which preserves the wine’s red colour and fruitiness. Ruby Port is sweet with notes of red and dark fruits like cherries, plums and blackberries, perfect for those just starting to try Port wines.

Tawny Port is aged longer in smaller wooden barrels which allows for more oxidation and gives it a golden-brown colour and nutty flavours. With aromas of caramel, dried fruits and spices Tawny Port is a more refined and subtle drinking experience. Tawnies can be aged for 10, 20, 30 or 40 years with older Tawnies being more complex.

The most exclusive and sought after style is Vintage Port made from grapes from a single exceptional year and aged in bottle for many decades. Vintage Ports are rich, robust and age worthy, often developing flavour over time, dark chocolate, coffee, figs and leather. These wines are only produced in years declared by the Port houses as “vintage years” making them rare and collectible.

And finally White Port is made from white grape varieties and can be dry or sweet. Although less common it is often drunk as an aperitif and is increasingly used in cocktails like the Port and tonic, a lighter fresher take on this fortified wine.

Port wine around the world

After its popularity in England Port wine spread to the rest of Europe and the New World. Today it’s an important part of Portuguese culture and loved worldwide for its bold flavours, richness and versatility. Although most of the Port wine production still takes place in the Douro Valley in Portugal it’s drunk all over the world, with the main export markets being the UK, USA and Brazil.

Port wine influence can also be seen in other wine regions like Australia. Although Australia can’t label their wines as “Port” due to international naming laws they have a long tradition of producing fortified wines similar to Port. In regions like Rutherglen in Victoria winemakers have created their own version of Tawny using local grapes to produce rich sweet fortified wines that have a global following.

Why International Port Wine Day?

International Port Wine Day is an opportunity to celebrate not just the wine but also the history, craftsmanship and tradition behind it. From the hand picked grapes of the Douro Valley to the centuries old aging techniques Port wine is a testament to the dedication of the Portuguese winemakers. The wine’s versatility whether drunk on its own, with food or in cocktails makes it a favourite for many occasions.

It’s also a day to discover the variety of Port. Whether you like the fruity boldness of Ruby Port, the nutty elegance of Tawny or the age worthy complexity of Vintage Port there’s a style for everyone. For the more adventurous White Port is an option, especially in cocktail form. The pairing possibilities are endless, Port goes with everything from rich cheeses and dark chocolate to roasted meats and savoury stews.