Douglas Green Cabernet Sauvignon 2016, good with Alida Ryder’s Bacon Jalapeño Grilled Cheese – 04.12 2017

Douglas Green Cabernet Sauvignon 2016

One of the most consistent wines, since Douglas Green founded his wine company in Paarl, in terms of its quality ratio to its even-handed pricing is the Douglas Green Cabernet Sauvignon 2016. Following on the driest winter in decades and a hot dry summer, the grapes for this wine came from the Swartland which provided juicy almost crunchy tannins and from Robertson providing some excellent fruit structure to the wine.

Douglas Green, founder of the eponymous company

Made is chosen cellars and overseen by Douglas Green Oenologists, the wines were fermented, then pressed and allowed to complete its malolactic fermentation on French oak staves and then left for a further three months to mature on the oak.  The wine was then taken to the Douglas Green Cellars in Wellington where the winemakers made up the final blend and prepared the wine for bottling.

It looks like
Bottled under screw cap in a Bordeaux shaped bottle, the livery is a modern etching of a Douglas Green farmer loading baskets of grapes on to his truck.  In the glass, it is deep ruby at the core which pales out to a gem bright garnet at the edges.

Cabernet Sauvignon grapes ripening on the vine

It smells like
All the blackcurranty, brambley, whiffs you would expect with an undertow of oak.

It tastes like
Juice making from entry. Full palate, though medium of body. A generosity of black and dark berry fruits wrapped around the tannins, the oak and the acidity in a softy textured wine with an ending that wanes gently.

Alida Ryder’s Bacon Jalapeño Grilled Cheese

It’s good with
Chill it lightly before serving.  Excellent glass while you are waiting for the braai embers to reach the right heat for cooking. A red meat wine, though will happily match a seared tuna dish or a chicken satay.  While it is great with the traditional Sunday Roast and its accompaniments of duck fat roasted potatoes and real gravy, it works as well as a midweek supper dish of . Click here for her recipe.

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