One of the things I’m always on the search for is value priced wines that are delicious and distinct. Two offerings from South Africa’s Indaba that I recently sampled fit the bill. Chenin Blanc is the signature white grape there and this is a lovely example in its price point, whether you’re sipping it solo or pairing it with food. The Red blend made from Bordeaux varietals is a versatile wine for pairing from medium to full flavored foods.
Indaba 2015 Chenin Blanc ($11.99)
This wine was produced entirely from Chenin Blanc sourced in the Western Cape region. After hand harvesting, most of the fruit was fermented in stainless steel. A small amount (3%) was fermented in French oak and aged on the lees for 6 months. White flower aromas and hints of toasted hazelnut emerge from the nose. The palate is stuffed with peach, lychee fruit, apricot and nectarine flavors. A gentle hint of sweetness emerges on the finish along with orchard fruit flavors and a touch of crème fraiche. This is a fabulous wine to pair with foods that have some heat in them. I enjoyed it alongside Peri-Peri Chicken (see below) and roasted potatoes.
Indaba 2014 Mosaic Red Blend ($11.99)
Cabernet Sauvignon (69%), Merlot (17%), Malbec (6%), Cabernet Franc (4%), and Petit Verdot (4%) were combined to form this blend. Fermentation and aging took place in stainless steel tanks. Black raspberry and bits of smoke leap from the nose here. The palate is loaded with black cherry, continued raspberry and tons of spice. Sour cherry, black pepper and bits of espresso are present on the above average finish. I paired this with the same foods and it went well with those as well as with dark chocolate with sea salt. It’ll also be a fine match for burgers dusted with Peri-Peri Rub.
Each of these wines represents a more than solid value for the price. They’re tasty, true to the grapes represented and fun to drink. Paired with the correct foods they climb another notch. You can’t go wrong with these wines, so stock up for parties or casual week night meals.
Peri Peri Chicken
1 Cup fresh lemon juice
1 Tablespoon of olive oil
A Splash of dry white wine
5 Tablespoons of Peri-Peri Rub
4 Chicken breasts
In a large bowl, stir together the Peri-Peri rub, olive oil, wine, and lemon juice. Rub chicken with the mixture, place in a dish and marinate for 3 hours, turning occasionally to coat. Preheat a grill for medium heat. Place chicken onto the grill and discard the marinade. Cook until the skin is slightly charred and juice run clear.