Of the many great wines produced under different labels at Anthonij Rupert Estate, Terra del Capo Sangiovese red remains a favourite.
Never tried it? Read here for more information about this Italian grape varietal: Sangiovese
According to Wikipedia, “Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”. Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern “Super Tuscan” wines like Tignanello.
“Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.”
The Italians call it “la dolce vita” – the sweet life. More than just a saying, it’s a lifestyle which revolves around good food, good wine and great company. Speaking of savouring the sweet life, few things are more Italian than Sangiovese and lasagne.
With this in mind, the culinary team at the Terra del Capo Antipasti Bar – at Anthonij Rupert Wyne near Franschhoek – have decided to pair these two Italian classics as part of their winter menu of quintessential Italian-inspired dishes.
Chef HW Pieterse evokes secret season indulgence with a carefully considered pairing of the estate’s Terra del Capo Sangiovese with an equally authentic and delicious mini lasagne on the current Antipasti menu. Tomato, as many foodies will know, is typically rather difficult to pair with wine. Enter Sangiovese, a classic and natural partner for slow-cooked, tomato-based dishes. The Terra del Capo Sangiovese’s ripe cherry, supple plum and layered spicy flavours effortlessly complement the homemade lasagne’s rich, meaty texture and intense tomato flavour.
The Terra del Capo Sangiovese 2014 is produced from fully ripe grapes, which were gently crushed, fermented and then matured in 500 litre French oak barrels for 12 months, with final bottle ageing for a further 10 months. The wine offers up bright cherry and blueberry aromas, spicy highlights and smooth vivacious fruitiness, skillfully balanced by a gentle hint of oak. Although complex, it is very approachable and lingers with a light cocoa finish. Available directly from the Terra del Capo Tasting Room at R85 per bottle.
The Terra del Capo Antipasti Bar is open from Tuesday to Sunday (lunches only) and, as the estate operates on a ‘By Appointment Only’ basis, pre-booking is essential. For reservations, please contact 021 874 9074 or email .