Winery Bartho Eksteen WijnskoolSoetmuis
Sweet wine
This wine generally goes well with lean fish, shellfish or mild and soft cheese.
Food and wine pairings with Soetmuis
Pairings that work perfectly with Soetmuis
Original food and wine pairings with Soetmuis
The Soetmuis of Winery Bartho Eksteen Wijnskool matches generally quite well with dishes of shellfish, spicy food or lean fish such as recipes of paella for dummies (simple and delicious), sheep's feet with mountain honey or brazilian moqueca.
Details and technical informations about Winery Bartho Eksteen Wijnskool's Soetmuis.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Informations about the Winery Bartho Eksteen Wijnskool
The Winery Bartho Eksteen Wijnskool is one of of the world's great estates. It offers 17 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
