AA Badenhorst - 'Geelkapel' Dry Muscat 2017

$84.00
Sale price

Regular price $84.00

This dry Muscat expression shows an alluring dark golden honey yellow colour with aromatics that are equally seductive. Spending 10 days on its skins during fermentation, there are wonderfully complex layers of spicy dried peaches, fresh ginger, bitter orange peel and freshly torn rose petals. The palate is ultra sleek, fresh and polished with impressively spicy notes of freshly brewed beer and toasty hops, tangerine peel, ginger biscuits and crunchy white peaches.

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

AA Badenhorst

AA (Adi) Badenhorst is one of the most innovative winemakers in South Africa  The winery is led by the two cousins: Hein and Adi Badenhorst. They both have had international experience in various wine regions around the globe which has helped them establish their own highly-regarded winery in South Africa. 

 

 

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

Muscat

The Muscat grape may not be thought of as one of the great international classics but its history is many times longer than that of many newcomers like Cabernet Sauvignon for example. It was almost certainly the grape variety referred to by writers in classical times as being particularly attractive to insects for its heady smell and impressive ripeness. Muscat grapes are also distinguished by, uniquely, producing wines that actually taste and smell of grapes. But, as one might expect of a grape variety known to the ancient Greeks and Romans, the Muscat family is particularly diverse and ramified.

The most noble sort of Muscat is that with small, pale yellow-skinned berries, known in French as Muscat Blanc à Petits Grains and in Spanish as Moscatel de Grano Menudo. In Italy it may be called Moscato d'Asti, Moscato di Canelli or simply Moscato Bianco.  This sort of Muscat is capable of producing wines with real finesse and a particularly pure, floral sort of grapiness. The grapes can have a particularly golden hue which is why it is sometimes called Gelber Muskateller or Moscato Giallo but there are also mutations with darker-skinned grapes, ranging from pink through red to pale brown. Indeed some of the finest wines of all made from Muscat are made in Australia from a very deep-coloured variant called Brown Muscat.

 

 

--------THE REGION--------

Swartland

Traditionally a grain-producing area, in summer the Swartland district is marked by green pockets of vineyards clambering up the foothills of the mountains (Piketberg, Porterville, Riebeek and Perdeberg) and along the banks of the Berg River. In the past, the region was planted mainly to bush vines but trellising is increasingly being adopted due to advances in management strategies and quality considerations.

The Swartland literally translated means ‘the black land’ and the area takes its name from the now endangered indigenous renosterbos (rhino bush) which once turned the landscape a dark colour at certain times of the year. The district was traditionally a source of robust, full-bodied red wines and high quality, fortified wines. The Swartland Independent Producers (SIP) is a coming together of a group of like-minded producers working to express a true sense of place in the wines of the Swartland. 

In recent times, some exciting award-winning wines have emerged, both red and white, and the area continues to produce top port-style wines. Increasing percentages of Pinotage, Shiraz and Cabernet Sauvignon are being grown here, as well as Chardonnay, Chenin Blanc and Sauvignon Blanc. It has five designated wards:  Malmesbury, Paardeberg, Paardeberg-South, Riebeekberg and Riebeeksrivier. The district of Swartland borders Piketberg to the north, which is not dissimilar in both geography and climate.

 

 

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

This dry Muscat expression shows an alluring dark golden honey yellow colour with aromatics that are equally seductive. Spending 10 days on its skins during fermentation, there are wonderfully complex layers of spicy dried peaches, fresh ginger, bitter orange peel and freshly torn rose petals. The palate is ultra sleek, fresh and polished with impressively spicy notes of freshly brewed beer and toasty hops, tangerine peel, ginger biscuits and crunchy white peaches.

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

AA Badenhorst

AA (Adi) Badenhorst is one of the most innovative winemakers in South Africa  The winery is led by the two cousins: Hein and Adi Badenhorst. They both have had international experience in various wine regions around the globe which has helped them establish their own highly-regarded winery in South Africa. 

 

 

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

Muscat

The Muscat grape may not be thought of as one of the great international classics but its history is many times longer than that of many newcomers like Cabernet Sauvignon for example. It was almost certainly the grape variety referred to by writers in classical times as being particularly attractive to insects for its heady smell and impressive ripeness. Muscat grapes are also distinguished by, uniquely, producing wines that actually taste and smell of grapes. But, as one might expect of a grape variety known to the ancient Greeks and Romans, the Muscat family is particularly diverse and ramified.

The most noble sort of Muscat is that with small, pale yellow-skinned berries, known in French as Muscat Blanc à Petits Grains and in Spanish as Moscatel de Grano Menudo. In Italy it may be called Moscato d'Asti, Moscato di Canelli or simply Moscato Bianco.  This sort of Muscat is capable of producing wines with real finesse and a particularly pure, floral sort of grapiness. The grapes can have a particularly golden hue which is why it is sometimes called Gelber Muskateller or Moscato Giallo but there are also mutations with darker-skinned grapes, ranging from pink through red to pale brown. Indeed some of the finest wines of all made from Muscat are made in Australia from a very deep-coloured variant called Brown Muscat.

 

 

--------THE REGION--------

Swartland

Traditionally a grain-producing area, in summer the Swartland district is marked by green pockets of vineyards clambering up the foothills of the mountains (Piketberg, Porterville, Riebeek and Perdeberg) and along the banks of the Berg River. In the past, the region was planted mainly to bush vines but trellising is increasingly being adopted due to advances in management strategies and quality considerations.

The Swartland literally translated means ‘the black land’ and the area takes its name from the now endangered indigenous renosterbos (rhino bush) which once turned the landscape a dark colour at certain times of the year. The district was traditionally a source of robust, full-bodied red wines and high quality, fortified wines. The Swartland Independent Producers (SIP) is a coming together of a group of like-minded producers working to express a true sense of place in the wines of the Swartland. 

In recent times, some exciting award-winning wines have emerged, both red and white, and the area continues to produce top port-style wines. Increasing percentages of Pinotage, Shiraz and Cabernet Sauvignon are being grown here, as well as Chardonnay, Chenin Blanc and Sauvignon Blanc. It has five designated wards:  Malmesbury, Paardeberg, Paardeberg-South, Riebeekberg and Riebeeksrivier. The district of Swartland borders Piketberg to the north, which is not dissimilar in both geography and climate.

 

 

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.