Aa Badenhorst - 'Secateurs' Red 2015

$26.00
Sale price

Regular price $26.00

"The aromas are perfumed, peppery, spicey, smokey & exhibit ripe red fruit notes. Supple, smooth on entry but with enough grip to end dry and refreshing . In the mouth the texture & fineness of fruit tannin and drinkability of the wine is immediately evident"

 

--------THE PRODUCER--------

AA Badenhorst

AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.

The property is owned by the baie dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot fewer traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930s to make wines in the traditional manner.

 

 

--------THE GRAPE--------

Rhone Red Blend

The Rhone Red Blend is often known as the GSM blend whereby the three main grapes are Grenache, Syrah and Mouvedre. In actuality there can be up to 13 grapes made into this blend, by law, in the southern Rhone Valley. You can have lighter and more floral versions of the Rhone Red Blend or have bolder and oakier versions depending where in the world it is made. They are most popular in France, California and Australia.

 

 

--------THE REGION--------

Swartland

The Swartland is a region of Western Cape Province that begins some 50 kilometres north of Cape Town and consists of the area between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north, and Riebeek Kasteel in the east. Jan van Riebeek, the first Colonial Administrator of the Dutch Cape Colony (South Africa), called this softly undulating country between the mountain ranges "Het Zwarte Land" (the Black Land) because of the endemic Renosterbos (Elytropappus rhinocerotis). After the rains, mainly in winter, the Renosterbos takes on a dark appearance when viewed from the distance in large numbers. This is due to the fine leaf-hairs adhering to the leaves when wet. The wide fertile plain is the bread basket of the Cape with its wheat fields reaching up to the foot of the mountains, interrupted by wine, fruit, and vegetable farms.   It is particularly well-known for wines produced from very old, bush vines.  The winemakers who have made this their home in the past 10-15 years have set the world alight with their complex red and white blends and single-varietal (especially Rhone and Chenin Blanc) wines.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"The aromas are perfumed, peppery, spicey, smokey & exhibit ripe red fruit notes. Supple, smooth on entry but with enough grip to end dry and refreshing . In the mouth the texture & fineness of fruit tannin and drinkability of the wine is immediately evident"

 

--------THE PRODUCER--------

AA Badenhorst

AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.

The property is owned by the baie dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot fewer traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930s to make wines in the traditional manner.

 

 

--------THE GRAPE--------

Rhone Red Blend

The Rhone Red Blend is often known as the GSM blend whereby the three main grapes are Grenache, Syrah and Mouvedre. In actuality there can be up to 13 grapes made into this blend, by law, in the southern Rhone Valley. You can have lighter and more floral versions of the Rhone Red Blend or have bolder and oakier versions depending where in the world it is made. They are most popular in France, California and Australia.

 

 

--------THE REGION--------

Swartland

The Swartland is a region of Western Cape Province that begins some 50 kilometres north of Cape Town and consists of the area between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north, and Riebeek Kasteel in the east. Jan van Riebeek, the first Colonial Administrator of the Dutch Cape Colony (South Africa), called this softly undulating country between the mountain ranges "Het Zwarte Land" (the Black Land) because of the endemic Renosterbos (Elytropappus rhinocerotis). After the rains, mainly in winter, the Renosterbos takes on a dark appearance when viewed from the distance in large numbers. This is due to the fine leaf-hairs adhering to the leaves when wet. The wide fertile plain is the bread basket of the Cape with its wheat fields reaching up to the foot of the mountains, interrupted by wine, fruit, and vegetable farms.   It is particularly well-known for wines produced from very old, bush vines.  The winemakers who have made this their home in the past 10-15 years have set the world alight with their complex red and white blends and single-varietal (especially Rhone and Chenin Blanc) wines.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.