Winery WindheuwelWes - Kaap Klassiek Rooi
Red wine
This wine generally goes well with poultry and game (deer, venison).
Food and wine pairings with Wes - Kaap Klassiek Rooi
Pairings that work perfectly with Wes - Kaap Klassiek Rooi
Original food and wine pairings with Wes - Kaap Klassiek Rooi
The Wes - Kaap Klassiek Rooi of Winery Windheuwel matches generally quite well with dishes of game (deer, venison) or poultry such as recipes of roast venison with green pepper sauce or buckwheat pancakes filled with egg, cheese and ham.
Details and technical informations about Winery Windheuwel's Wes - Kaap Klassiek Rooi.
Discover the grape variety: Pinotage
An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Wes - Kaap Klassiek Rooi from Winery Windheuwel are 2018, 0, 2017
Informations about the Winery Windheuwel
The Winery Windheuwel is one of of the world's great estates. It offers 12 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
