South African red wines

South African red wines – Episode #321

September 26, 2007

Gary Vaynerchuk tastes through 3 South African red wines and gives you his 2 cents!

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Comments on this episode(214) Leave a comment ›

“Another good episode with an excellent topic. I need to try slightly …” by Phredd
“Never had a wine from South Africa but aside from over-oaked wines the…” by Dessert Wine Nerd
View all 214 ›

Wines tasted in this episode:

2005 Peacock Ridge MerlotSouth African Merlot
2005 Seidelberg Pinotage Roland’s ReserveSouth African Pinotage
2004 Rustenberg John X MerrimanSouth African Red Meritage

214 Responses

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September 28, 2007

Colin
GV and CM – As a former theatre lighting dude – I’m digging the lighting this episode. Very dramatic – keep it up! Oh – and thanks for tasting some SA wines…
September 28, 2007

indiana
Good show gary, dig the value in South Africa. Check out De Trafford. Will have to pick up a pinotage next, and see whats crackin’. I love trying new varietals.
qotd- I like grapenuts, with just enough milk. When i was a kid i liked lucky charms!
September 28, 2007

RonC
I haven’t tried any South African wines. I’m currently on a roll with New Zealand Pinot Noirs and Spanish reds. Regarding the Spanish reds, Jay Miller’s ratings have hit the nail on the head with every one I tried.

QOTD: A mix of spoon size Shredded Wheat, Basic 4, Wheat or Multi-Bran Chex and All Bran cereals with Silk brand vanilla soy milk.
September 28, 2007

The Lurker Experience
Golden Grahams!
September 27, 2007

Beno
Cocoa Pebbles. It’s my Chocolate cereal flavored crack cocaine.
That last couple spoon-fulls in the chocolate-crack-milk…….mmmmmmmm!
Not to be confused with fake-ass coco-krispies.

P.S.- I never lost faith in the Mer-lott grape. If you can find it: Willis-Hall 2003 Merlot (Columbia Valley AVA) It’s a terrific (and award-winning) example.
September 27, 2007

Ohio Bruce
I start every morning with Frosted Mini-Wheats mixed with Wheaties to help cut the sugar. Yum!
September 27, 2007

Sassodoro
QOTD: not really a cereal guy.
September 27, 2007

Kristen
And PS- trust in Lindsay, she knows her wine at Barriques!
September 27, 2007

Kristen
I’m excited to try these wines- I’m working tmrw and we have a South African wine tasting (which means I get to partake for free)!

QOTD: Definitely Chex Multigrain….it’s ridiculously delicious.
September 27, 2007

SoCalDaveBandito
QOTD: I’ll go old school and stick with my Frosted Flakes!!!
They’re Great you know

(man posting with an iPhone takes some getting used to)
September 27, 2007

Rice
QOTD: someone mentioned QPR for cereal?… GV Bran Flakes (I eat this almost everyday) is about $1.40 a big box from WalMart. It’s not fake or a sugar bomb… just bran in flake shapes… nothing fancy
September 27, 2007

MossyMo
Merlot is where it’s at GV! Wait until you taste the 2005 La Croix St Georges, Clos Eglise Pomerol, Labrie, Fleur Cardinale, Pipeau, Clos Oratoire…and every other Right Banker!!!
September 27, 2007

Karol
Merlot is one of my favorite wines. Can’t wait to try the Peacock Ridge.
Fruit Loops.
September 27, 2007

Kev and Ams
To Lindsay:

The Wolftrap tastes exactly like that to me too. I have tried to get Gary to review it, but no luck. I am always confused when I see the scores and reviews for that wine. I guess what Gary says is true, “trust your palette”.
September 27, 2007

Shad
I dig the Frosted Flakes..always have. It might just be the Tony the Tiger thing, but nonetheless, they are tasty.

Glad to see a nice showing for a Merlot even though it may have been manipulated slightly.
September 27, 2007

Scott Anderson
Cheerios. I don;t know why, but my whole life I have been addicted to healthy cereals like Cheerios, Wheaties, Shredded Wheat and Raisin Bran. When the sugar bomb cereals came along I never hooked up. The only sugar cereal I ever really liked was LIFE cereal, with the grains woven right in the cereal.

Keep on Rockin’ Mister Vay-Ner-Chuck!
September 27, 2007

AndrewB
QOTD: Honey Nut Cheerios
September 27, 2007

Mark
Viva South Afican Wwne! Great episode!
More South African wines would always be nice – how about tasting some of the great Shiraz or dessert wines? Or wines from Franschoek (to beak our of the Stellenbosch/Paarl rut)?
September 27, 2007

Billy
QOTD: Kix
September 27, 2007

Lindsay
Somebody mentioned the Wolftrap? (Sorry — new viewer here.) IMHO, that stuff tasted seriously nasty. Tire fire time — total burning rubber. But then, I’m trusting my palate.

I’ve been pleased with a Pinotage we have at work — Warwick, I think the 2004? We had it on the by-the-glass list and I don’t always pay complete attention to vintage when I’m working.

AnswerOTD: I love Golden Grahams but I don’t buy them; they’re not good for me. Hehe.
September 27, 2007

Sonnenuhr
Gary – where is the Thursday episode? I keep checking and … NOTHING! I’m spending all my money at WL, show us some love!
September 27, 2007

Arthur
To: Rick “the model” M

Decanting, in the old days served three purposes: to help air out some of the sulfur odors in wines and to help a wine open up. Additionally, slow and careful decanting sepratated the wine from loose sediment in a ong-cellared bottle.

Today, there is significantly less sulfites in wine, so the main reasons to decant are to help the wine open up and to separate it from any sediment.

How long do you decant? Well that is something that differs for each wine (some say each bottle). Basically you taste the wine and see how it evolves. Do its aromas and flavors change and blossom?

Some wines respond to this others do not. Some take a long time to open up and others experience a precipitous decline in their bouquet.
September 27, 2007

JonathanB
I’m totally hooked on Kashi Autumn Wheat. Allow me to quote their website:

“Abundantly Delicious Organic Whole Wheat Biscuits With A Kiss Of Natural Sweetness

Made from wholesome wheat interlaced with just the right amount of organic sweetener, our bite size biscuits will satisfy your desire for a tasty, all natural, filling breakfast. We start with whole organic wheat berries then steam, shred and weave them. When baked, the sweetener in the center makes the biscuits rise, creating a light, puffy texture and enhancing the toasty, whole grain taste.”

I wonder if this sounds like any wines you might know?

Gary – Maybe you could do an episode on wines inspired by cereals or something?

-J
September 27, 2007

BiggRigg
QOTD: Cap’n Crunch
September 27, 2007

Rick "the model" M
loved this episode. Quick Question. Can you decant a wine for too long, and if so how do you know the right amount of time to decant a wine?