As the warmer weather ebbs and flows and Halloween is just around the corner, we get to usher in sweaters and jackets and the shift toward those hearty, fuller-bodied reds that just didn’t fit the bill a few steamy weeks ago. The last few 70+ degree days should allow you to be giving your grill a special workout over the next few weeks.
Our wine of the week has been a surprisingly popular wine over the past month. Quite by accident. We carried this wine earlier in the year, but it certainly was not setting any sales records. The first break in the warm weather brought calls for it’s hasty return.
RIB SHACK RED is a red blend from the Western Cape growing region of South Africa. It is a blend of 70% pinotage and 30% shiraz. Medium to full-bodied, fairly plush and round. Dark red and purple fruits with notes of bing cherry, a hint of coffee, a touch of dark chocolate, with a dollop of tar and tobacco rounded out with black pepper and a spicy, smokey barrel finish. RSR pairs perfectly with BBQ ribs (really?), filet mignon with fresh cracked black pepper and sea salt or spicy grilled chicken.
Pinotage was a grape bred out of near necessity in 1925 by South African professor Abraham Isak Perold of the University of Stellenbosch. It is a cross of pinot noir and consult grapes. Pinot noir is tough to grow, but packs in a nice amount of aroma and flavor. Cinsault is a more reserved, hardy grape that is resistant to disease and a prolific grower. Cinsault was for many years called “Hermitage” in South Africa, hence the blending of the name pinotage. Hermitage is a grape growing region in Rhone, France. Interestingly enough, the first commercial winery to grow and produce pinotage was Bellevue Estate Winery in Stellenbosch.
With such names as Hermitage and Bellevue, how can you not celebrate fall in Nashville with RIB SHACK RED? Come on in and pick up a bottle this weekend.