Grenache Noir – more than just a weekend special
18 November 2016
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Thanks for joining me for another episode of Old Mutual Live Wine edition, I’m Jenny Crwys–Williams . All Joakim Blackadder’s wines will see us through the holiday season in great style. But what I wonder has he chosen for the third weekend in November?
What I have noticed from recent choices is the preponderance of 2013 wines. His choice this weekend is? We’re looking at a wine that you’ve chosen for the third weekend in November and it’s the Spice Fruit Grenache Noir 2014. This is kind of a Rhone variety making inlands in South Africa?
Joakim Blackadder: Correct, the Grenache Noir, it’s exactly that, it’s a Rhone grape variety and we have some older blocks. Grenache Noir has been around for about 60 years or so in SA, but it’s been scarcely planted. It’s only really the last 10 years or so it’s seen a bit of an increase in popularity.
But Rhone blends are so suitable to the climate in South Africa, we can make amazing Rhone blends here. Grenache Noir is often the base of a Rhone blend. If you go to France and to the southern part. But in the new world we really enjoy single varietals to see what is interesting or specific with them.
This is a straight Grenache Noir and Grenache Noir has a very soft, plushy red fruit. It’s a quite light and refreshing grape variety if you don’t extract it too hard and don’t mask it with too much wood. I mean Spice Fruit has really pulled a fantastic example of the 2014 vintage.
A wine for every occasion
JCW: You also describe it as a lovely wine without food as well as obviously accompanying a meal.
JB: Correct, it’s the way that they made it, they’ve really been careful around it. One of the biggest problems with red wines is when you try to get as much as possible out of it as a winemaker. You macerate the grapes and you punch them down as hard to get as much extracted flavour out of it. Then you cannot lose the drinkability.
This is treated so elegantly, it’s almost like a fuller bodied Pinot Noir, that’s the closest I would say. It’s delicious to drink on its own. But it’s also going to be very nice with a more savoury meaty profile of this, stews and stuff like that will work fantastically. It’s that soft, red fruit and earthy profile that works so well.
JCW: I think I’m going to do it with salmon.
JB: Absolutely, a red fish, perfect. It’s so soft in tannin, so often we think of red wine with meat or white wine with fish. But it doesn’t necessarily have to be like that. the Grenache Noir would be one of the wines that really works well into the white fish or milder white meat area of food.
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