Winery DaschboschHanepoot
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
The Hanepoot of the Winery Daschbosch is in the top 30 of wines of Breedekloof.
Wine flavors and olphactive analysis
On the nose the Hanepoot of Winery Daschbosch in the region of Western Cape often reveals types of flavors of earth.
Food and wine pairings with Hanepoot
Pairings that work perfectly with Hanepoot
Original food and wine pairings with Hanepoot
The Hanepoot of Winery Daschbosch matches generally quite well with dishes of spicy food or sweet desserts such as recipes of pasta with chicken and curry or rice with milk.
Details and technical informations about Winery Daschbosch's Hanepoot.
Discover the grape variety: Prima
Simple, light and fruity reds with a pale, lightly coloured ruby robe, smooth tannins, an airy palate with moderate acidity, and understated aromas of red fruits. Rustic, discreet profile. Nearly extinct, preserved in a few varietal collections for its heritage value; among the old varieties whose commercial cultivation has all but disappeared, studied for their genetic and historical interest. Rare French black variety, little documented.
Last vintages of this wine
The best vintages of Hanepoot from Winery Daschbosch are 0
Informations about the Winery Daschbosch
The Winery Daschbosch is one of of the world's greatest estates. It offers 13 wines for sale in the of Breedekloof to come and discover on site or to buy online.
The wine region of Breedekloof
WO district in Breede River Valley (Western Cape, ~13,000 ha, 2006): signature Chenin Blanc as white king — Breedekloof is South Africa's leading Chenin producer (15% of national Chenin vineyard, 21% of production), broad profile from crisp vivid fresh with apple, peach and honeyed touches to more textured under oak. Strong diurnal swing preserves acidity, Worcester fault, weathered sandstone and black sandy-silty soils.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
