Did You Know?
When the temperature’s low and the evenings slowly unfold, there’s magic in sipping something golden, rich and indulgent. Winter is dessert wine season, and South Africa has an extraordinary selection of fortified wines that are often forgotten in the cellar.
We’re not talking about cloying sugar bombs or the bottle that your grandfather kept for special occasions. No, South Africa’s Noble Late Harvests, Ports, Muscadels and Fine Old Vintages are not only elegant and complex, they are experiencing a revival - think fireside cheese boards and slow-cooked lamb stew.
Beyond their deliciousness, there’s a slow-sipping ritual to fortified wines that’s perfectly suited to winter. They’re contemplative wines meant to be shared. And from a practical point of view? They last longer once opened, making them ideal for sipping over days and even weeks.
With a growing local interest in heritage wines and alternative pairings, these wines are stepping out of the shadows. Sommeliers are spotlighting them. Restaurants are offering smaller pour options. Often served in beautiful vintage glassware, fortified wines elevate the mood.
Think of Noble Late Harvest wines as nature’s version of alchemy. Made from grapes developed under Botrytis cinerea (also called noble rot), they shrivel on the vine, concentrating their sugars, acidity and flavours.
South Africa produces some world-class Noble Late Harvest wines, especially from Chenin Blanc and Riesling. The best examples balance sweetness with racy acidity, displaying flavours of honey, apricots, marmalade and spice, without ever feeling sticky. Gorgeous when paired with blue cheese, spicy Asian dishes and roasted pear tart. Also delightful on its own.
While we can’t legally call them “Port” anymore due to the European Union restricting the use of the term for wines not produced in Portugal's Douro Valley, South African Port-style wines are crafted predominantly from Portuguese varieties like Touriga Nacional and Tinta Barocca. These Cape Ruby, Cape Tawny or Cape Vintage wines have an unmistakable richness and depth.
Ruby styles are fruit-forward and youthful and pair well with hearty soups, slow-cooked meat and waterblommetjie–bredie. Add a dash when preparing marinades, when searing steak or as the finishing touch to a mushroom sauce.
Nutty and fruity, the Tawny styles are warm and spicy with honey, brandied fruit and caramel toffee. They are a great fireside sipper and wonderful accompaniment to tapas, aged cheddar and dark chocolate.
The Fine Old Vintage is highly sought-after by collectors. These fortified wines are made from red grape varietals and aged in wood. With its soft tannins and complex flavours, these wines present understated luxury and the perfect ending to a meal when paired with aged cheeses and chocolate truffles.
Muscadel is one of South Africa’s oldest and most beloved fortified wines. This sweet Muscat-based wonder is pure nostalgia for many, but far from old-fashioned. White and red Muscadels bring different personalities to the glass. Both are made by fortifying the fermenting juice to preserve natural sugars and aromas – the white delivers florals and citrus, whilst the reds are brimming with plums and spice. Add some nostalgia to your White Muscadel with a melktert and bobotie pairing. For the Red Muscadel, think spiced puddings and Cape Malay curries.
Don’t let these treasures collect dust. They are soulful, story-rich and deeply rooted in our wine heritage. Be rewarded by making them part of your winter rituals.