So. African Wine and "Burnt Rubber"

[Roy Hersh]

http://www.nytimes.com/2009/06/29/world ... .html?_r=1


Interesting article to say the least.

Having spent several trips to SA winelands in the early part of the decade but still enjoying SA wines quite a bit here are my impressions. There is NO doubt that the burnt rubber profile exists on some of the So. African wines.

I found it most prominent in Pinotage (which I personally happen to like A LOT) from many dozens tried over the past decade and it is not limited to just a few producers. But let's not just pick on that grape as I have also found that character in some Shiraz, even some old vine Shiraz that otherwise would have been beautiful.

I have met Andre at Vergelegen and although he detests Pinotage ... or at least says he'd never consider vinifying it, I think he is one of the sharpest winemakers I've met in that country with over 40 properties visited, albeit my most recent venture was 2003.

Anyway, I hope they can get this figured out. It really can be a detriment in some of the reds. I have never experienced it in any white wines.

I also think that even Andre may be too sensitive. Those that won't drink So. African wines today because of Apartheid (which ended nearly 15 years ago) would be akin to many not wanting to drink German Riesling because of what the Nazis did throughout Europe. Come on ... get over it, when it comes to the wine thing.

[Moses Botbol]

Roy:

What are your under $30 SA Picks?

[Roy Hersh]

Given the ZAR today, that question is way too wide open. There just are so few above that price nowadays given the exchange rate @ 7.8 to 1 USD.

If you wouldn't mind the equivalent of two round trips to Europe, put into one long flight ... it is quite a bargain once you hit the ground.

Then again, I've been there when it was 13.2 to 1. A blow away 7 course dinner for 5 with about a case of wine poured for us at a fine restaurant was only $115 USD and that included a large tip. Er, the price quoted was for the table, not per person. :help: