White blends:
Bordeaux, Rhône and ‘Cape’, be they traditional (the first two) or a little wacky (the latter) in composition, South African white blends really stand out as excellent food wines, with complexity and texture. Everything from crisp and zippy to unctuous and fleshy, they also help set South Africa apart from its more mono-varietal counterparts in Australia, New Zealand or Chile – and are brilliant value for money.
There’s very little doubt that white wines – varietal or blends – are South Africa’s bread and butter and what is being produced now is not only world class but world beating.
