Haute Cabriere - 'Ratafia' Fortified Chardonnay 2015

$35.00
Sale price

Regular price $35.00
The founder of peace, and the preserver of unity!
This fortified wine is has an origin to ratify treaties. An ode to our French heritage and adoration, we have crafted the Ratafia as a one-of-a-kind wine in South Africa. Serve chilled or make a delicious cocktail served over crushed ice.
THE STORY:
At Haute Cabrière, the von Arnim family specialises in wines created from Chardonnay and Pinot Noir grape varietals. This wine pays tribute to the versatility of Chardonnay.  WINE OF ORIGIN | Franschhoek, South Africa
VARIETY | Chardonnay
TASTING NOTES: Enjoy a fortified, full-bodied sweet wine, with hints of fresh limes along with rich honey tones.
FOOD PAIRING: Rich savoury dishes or enjoy as a dessert wine.
ANALYSIS: RS 150 g/l | ALC 18% | TA 2.7 g/l | pH 3.8

 

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

Haute Cabrière

Founded on the values of family, community and sharing, the von Arnim family of Haute Cabrière has been artfully harnessing the unique terroir (sun, soil and vine conditions) of the Franschhoek Valley since the property was bought in 1982.

Our farm was established in the Franschhoek Valley in 1694 by French Huguenot, Pierre Jourdan.

Custom in the Champagne Valley of France dictates that champagne created from the vines of the land is named after the landowner. True to this tradition, founder of Haute Cabrière, Achim von Arnim, named the first range of exceptional Cap Classique wines Pierre Jourdan after the original landowner.

This range remains the perfect ode to the original owner in South Africa’s ‘French Corner’, Franschhoek. Our portfolio has since grown to include two more beloved wine ranges, Haute Cabrière, housing the iconic Chardonnay and Pinot Noir, and our Haute Collection, our maverick collection of site-specific wines.

With roots that extend deep into not only the soils but also the community of Franschhoek, we hope to grow the legacy of Pierre Jourdan in all that we do and be a winery of which our community and valley are exceptionally proud.

40 years ago, when I first discovered the charm of the village, she was like a sleeping beauty waiting to be awoken. I believe that with the creation of our first bottle of wine, the Pierre Jourdan Brut, we did just that, allowing all to meet and enjoy the awe of Franschhoek.


ACHIM VON ARNIM, FOUNDER & PATRON

 

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

Chardonnay

Chardonnay is the most known and most widely planted white grape variety around the world. It is historically home in Burgundy where it produces a more refined, mineral and poised wines all up and down the Cote de Beaune and in Chablis. Throughout the new world it gained fame in both California and Australia where it is known to produce big, rich, buttery and tropical fruit-laden white wines.

 

--------THE REGION--------

Franschhoek

As you make your way into Franschhoek you will notice that most of the farms still bear their original French names, some complete with a spectacular Cape Dutch homestead, towering oaks and rolling vineyards. You will find an array of cellars, ranging from quaint boutique wineries that cater for those in search of something unique, to the large cellars that offer visitors organised tours and tastings.

The fertile Franschhoek Wine Valley is home to some of South Africa’s noble cultivars and classic styles. These range from superb whites such as Sauvignon Blanc, Chardonnay, Semillon and Chenin Blanc, to the full-bodied reds of Cabernet Sauvignon, Shiraz, Pinot Noir and Merlot. The area also produces some of the country’s extraordinary Méthode Cap Classiques, which can all be enjoyed during a trip along the Franschhoek MCC Route.

The wines made by the Vignerons de Franschhoek can be tasted, paired with wonderful food available from Franschhoek’s restaurants, many of which are found on the wine estates. Have a look at the Franschhoek Food and Wine Route for more options.

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. 

The founder of peace, and the preserver of unity!
This fortified wine is has an origin to ratify treaties. An ode to our French heritage and adoration, we have crafted the Ratafia as a one-of-a-kind wine in South Africa. Serve chilled or make a delicious cocktail served over crushed ice.
THE STORY:
At Haute Cabrière, the von Arnim family specialises in wines created from Chardonnay and Pinot Noir grape varietals. This wine pays tribute to the versatility of Chardonnay.  WINE OF ORIGIN | Franschhoek, South Africa
VARIETY | Chardonnay
TASTING NOTES: Enjoy a fortified, full-bodied sweet wine, with hints of fresh limes along with rich honey tones.
FOOD PAIRING: Rich savoury dishes or enjoy as a dessert wine.
ANALYSIS: RS 150 g/l | ALC 18% | TA 2.7 g/l | pH 3.8

 

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

Haute Cabrière

Founded on the values of family, community and sharing, the von Arnim family of Haute Cabrière has been artfully harnessing the unique terroir (sun, soil and vine conditions) of the Franschhoek Valley since the property was bought in 1982.

Our farm was established in the Franschhoek Valley in 1694 by French Huguenot, Pierre Jourdan.

Custom in the Champagne Valley of France dictates that champagne created from the vines of the land is named after the landowner. True to this tradition, founder of Haute Cabrière, Achim von Arnim, named the first range of exceptional Cap Classique wines Pierre Jourdan after the original landowner.

This range remains the perfect ode to the original owner in South Africa’s ‘French Corner’, Franschhoek. Our portfolio has since grown to include two more beloved wine ranges, Haute Cabrière, housing the iconic Chardonnay and Pinot Noir, and our Haute Collection, our maverick collection of site-specific wines.

With roots that extend deep into not only the soils but also the community of Franschhoek, we hope to grow the legacy of Pierre Jourdan in all that we do and be a winery of which our community and valley are exceptionally proud.

40 years ago, when I first discovered the charm of the village, she was like a sleeping beauty waiting to be awoken. I believe that with the creation of our first bottle of wine, the Pierre Jourdan Brut, we did just that, allowing all to meet and enjoy the awe of Franschhoek.


ACHIM VON ARNIM, FOUNDER & PATRON

 

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

Chardonnay

Chardonnay is the most known and most widely planted white grape variety around the world. It is historically home in Burgundy where it produces a more refined, mineral and poised wines all up and down the Cote de Beaune and in Chablis. Throughout the new world it gained fame in both California and Australia where it is known to produce big, rich, buttery and tropical fruit-laden white wines.

 

--------THE REGION--------

Franschhoek

As you make your way into Franschhoek you will notice that most of the farms still bear their original French names, some complete with a spectacular Cape Dutch homestead, towering oaks and rolling vineyards. You will find an array of cellars, ranging from quaint boutique wineries that cater for those in search of something unique, to the large cellars that offer visitors organised tours and tastings.

The fertile Franschhoek Wine Valley is home to some of South Africa’s noble cultivars and classic styles. These range from superb whites such as Sauvignon Blanc, Chardonnay, Semillon and Chenin Blanc, to the full-bodied reds of Cabernet Sauvignon, Shiraz, Pinot Noir and Merlot. The area also produces some of the country’s extraordinary Méthode Cap Classiques, which can all be enjoyed during a trip along the Franschhoek MCC Route.

The wines made by the Vignerons de Franschhoek can be tasted, paired with wonderful food available from Franschhoek’s restaurants, many of which are found on the wine estates. Have a look at the Franschhoek Food and Wine Route for more options.

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.