Rhanleigh Cabernet Sauvignon 2019

$18.00
Sale price

Regular price $18.00

The classic Bordeaux grape variety Cabernet Sauvignon.  Blackcurrants on the nose and a juicy, long palate.  Delicious, great value and easy to drink.

 --------THE PRODUCER--------

AMGO BEVERAGES

AMGO Beverages is based in Mauritius and represents affordable wines from Italy and South Africa for export around the world. The company was formed by wine professionals with extensive wine sales experience.



 

 

--------THE REGION--------

Robertson

A wine-producing area in the Breede River Valley region of the Western Cape 160km east of Cape Town. Robertson is one of South Africa's better known wine-producing areas and is associated with the production of rich, fruit-driven red and white wines made most often from Chardonnay and Shiraz varieties.

The area covers the land directly surrounding the town of Robertson, from the ward of Eilandia in the west to Bonnievale in the east. It is separated from the semi-arid Klein Karoo region in the north by the Langeberg Mountains. The Breede River meanders through the region, and many of Robertson's scattered vineyards sit along its tributaries, as well as on the foothills of the mountains.

The dry, hot climate in Robertson is optimal for the production of premium grapes. Annual rainfall is a scant 400mm, and the river is used often for irrigation. However, south-easterly breezes from the Indian Ocean 90km away have a cooling effect on the vineyards and bring moisture to the area. 

The distinctive medley of soil types gives wine farms in Robertson plenty of options when it comes to site selection. Rich, alluvial soils in the river valley are perfect for the production of red wine, while red, gravelly soils reminiscent of the nearby Karoo desert are well suited to white-wine varieties. Chardonnay grapes thrive on the pockets of limestone soil found throughout Robertson. 

Robertson is known locally as the "valley of wine and roses". Farmers began to graze sheep in the area in the 18th Century, eventually leading to the establishment of a town in 1852. From the 19th Century, it has been home to ostrich farming and racehorse stud farms as well as vineyards and wine cellars.

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 classic Bordeaux grape variety Cabernet Sauvignon.  Blackcurrants on the nose and a juicy, long palate.  Delicious, great value and easy to drink.

 --------THE PRODUCER--------

AMGO BEVERAGES

AMGO Beverages is based in Mauritius and represents affordable wines from Italy and South Africa for export around the world. The company was formed by wine professionals with extensive wine sales experience.



 

 

--------THE REGION--------

Robertson

A wine-producing area in the Breede River Valley region of the Western Cape 160km east of Cape Town. Robertson is one of South Africa's better known wine-producing areas and is associated with the production of rich, fruit-driven red and white wines made most often from Chardonnay and Shiraz varieties.

The area covers the land directly surrounding the town of Robertson, from the ward of Eilandia in the west to Bonnievale in the east. It is separated from the semi-arid Klein Karoo region in the north by the Langeberg Mountains. The Breede River meanders through the region, and many of Robertson's scattered vineyards sit along its tributaries, as well as on the foothills of the mountains.

The dry, hot climate in Robertson is optimal for the production of premium grapes. Annual rainfall is a scant 400mm, and the river is used often for irrigation. However, south-easterly breezes from the Indian Ocean 90km away have a cooling effect on the vineyards and bring moisture to the area. 

The distinctive medley of soil types gives wine farms in Robertson plenty of options when it comes to site selection. Rich, alluvial soils in the river valley are perfect for the production of red wine, while red, gravelly soils reminiscent of the nearby Karoo desert are well suited to white-wine varieties. Chardonnay grapes thrive on the pockets of limestone soil found throughout Robertson. 

Robertson is known locally as the "valley of wine and roses". Farmers began to graze sheep in the area in the 18th Century, eventually leading to the establishment of a town in 1852. From the 19th Century, it has been home to ostrich farming and racehorse stud farms as well as vineyards and wine cellars.

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.