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The 2021 vintage was was a dry one for the south of France with many areas experiencing drought. the nose, mostly, and then you are greeted with plum, mushroom, dark chocolate, and peppercorn in the mouth

I did the same thing in exploring wines from the south of France and, in doing so, discovered the beauty AOC Corbières The wine appellation Corbières is located in the south of France in a wine region called

We are back at it, looking at our Caribbean kitchen, focusing on what we love to eat, and deciding what wines work best when paired with them. Today, we are pairing wine with Mango Sour. What is Mango Sour? My friends, mango sour is the Caribbean condiment you put on everything! Ok, well, maybe not everything, but for sure pholourie, potato balls, and fish cake. It is so delicious that I literally drown my pholourie in mango sour; literally dripping of mango sour. So, when you think you are pairing wine with the pholourie... umm... not really. It is that heaping serving of mango sour that you are pairing, with some consideration to the texture of the pholourie. Ok, so what is Mango Sour. It is a mixture of mango (you probably guessed that), onion, thyme, garlic, vinegar, wiri wiri pepper, a little bit of sugar, and other spices to taste. After the mango comes to a boil, you mash it or blend it to reduce the consistency to a paste. The flavour profile of mango sour is the perfectly packaged sweet and sour combo with a drive of umami from Caribbean spices. Simply the best of everything in one condiment. The Wines Below are the wines I selected for this mango sour and wine pairing experiment. These wines were chosen based on structure and overall makeup, but even with thoughtful consideration, there were still some surprises! Late Harvest Riesling Why this wine - I selected a Riesling of this kind because of its acidity and residual sugar. It's got enough sugars to play with the spice in the sour and enough acidity to make it a great food wine. The result - the wine's mineral notes really shot to the front of the stage in this food and wine pairing. Strong tropical notes on the sour also sung. This pairing was ok, but the aggressive mineral push made things a little unbalanced for me. Rosé from Nebbiolo Why this wine - I picked a rosé because it can be served chilled, which may be a benefit to pairing with the pepper in the sour, also the Nebbiolo grape is adorned with skilled red fruit that I know for a fact gets enhanced in a pairing like this. The result - this pairing worked. The red fruit was enhanced as expected, and it was pleasant. Natural White Blend Why this wine - I simply picked this wine because of my affinity for well-made natural wines and food. A word of warning, however, when using natural wine in a pairing, you do have to know your wine's makeup (structure, how it progresses over time, etc.) before attempting. The blend in the natural white wine that I used for the mango sour pairing was 50% Verdejo and 50% Grillo. The result - The natural wine became slightly candied on the palate, but that was it. There were no other transformative moments. While this pairing was ok, it would not be my first choice. Red Blend Why this wine - this is a blend of Carignan, Grenache, and some Syrah, from Southern France. Carignan and Grenache are both medium-bodied reds, which is a safe bet when doing a pairing like this. Carignan also pulls up with medium+ acidity, so I am counting on it to do some work here. Moreover, this wine comes with 14.5% alcohol, meaning the fruit will appear riper on the palate, and the sense of sugar is heightened. The result - THE WINNING MATCH! The spiced notes in the wine and the spice in the mango sour created an astounding congruent pairing. It was like a mashup of peppercorn and red and black berries on the palate. Just so many levels of joyful complexity to break down. This was not the pairing I pegged to win, but that goes to show that when you find commonality in two different dimensions of your food and wine pairing it can produce a wow moment. I'll raise a glass to that! Are you interested in trying to make mango sour yourself? Check out this Guyanese recipe.

South Africa: Sparkling wine made from South African Chenin Blanc is beyond superb, especially if you

types of oak used in winemaking are French oak, which imparts subtle flavours and is highly prized; American

The name Nyarai (African origins) means ‘to be humble’. the Nyarai collection will be featured at the Black Grapes event on February 15th. 2020 Chenin Blanc, South was born in Malmesbury, Swartland, South Africa. Black Grapes tasting event. 2020 HER Shiraz Winemaker - Praisy Dlamini Winery - HER Wine Collection, South Africa https://herwinecollection.co.za/ Though Praisy Dlamini is the winemaker, I need to start this

In 2026, it's all about hyper-local wines from overlooked pockets like Slovenia's Vipava Valley or South Africa's Swartland outliers. Sip a regen Syrah from South Africa's Hartenberg Wine Estate .

you'll find Grenache planted all over the world, including in Australia's Barossa Valley, California, South Africa, and increasingly in South America. Moreover, Grenache is very approachable, even in its youth, but that doesn't mean they're simple.

Other new‑world spots (South Africa, Chile) Expect rounder, fruitier takes, sometimes with a tropical

In regions with warm, consistent climates like parts of California, South Africa, or Australia, vintage

New World refers to wine-producing countries outside of Europe, like Argentina, Australia, South Africa New World (Canada, US, Australia, New Zealand, South Africa, Argentina, Chile): Almost always labelled

are narrowing it down to the coolest climate wine region of all, the spotlight belongs to Chile’s far south You can move from warmer inland areas to breezy coastal valleys and then all the way south into regions Bío Bío sits much farther south than the more familiar Chilean wine regions, and that southern location Why Bío Bío feels like the coolest Bío Bío earns the title not just because it is south of the better-known