Winery Ernie ElsClubhouse Selection
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Clubhouse Selection of Winery Ernie Els in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, citrus fruit or red fruit.
Food and wine pairings with Clubhouse Selection
Pairings that work perfectly with Clubhouse Selection
Original food and wine pairings with Clubhouse Selection
The Clubhouse Selection of Winery Ernie Els matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chinese noodles with beef, mansaf, or jordanian lamb (jordan) or pasta with puttanesca sauce.
Details and technical informations about Winery Ernie Els's Clubhouse Selection.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Clubhouse Selection from Winery Ernie Els are 2016, 2012, 2018, 2017 and 2015.
Informations about the Winery Ernie Els
The Winery Ernie Els is one of of the world's great estates. It offers 28 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
