If the colour is Dark red: say, “Mmm, yes I love those dark red fruits with a slight cedery spice underneath.”
Or a lighter red: “Do you get that almost sweet/sour cherry? Charming.”
Sauvignon Blanc: “This is great. I could kill for an oyster.”
Chenin: “I love Chenin, it’s a pity more people don’t drink it. Such a versatile grape. You can make anything from bubbly to brandy with the stuff.” (Say the last part as if you are talking about someone you have a massive crush on.)
South African Pinot Noir: Sigh, shake your head and smile saying, “It’s good, but it ain’t no Burgundy.”
South African Merlot: “Ja, there’s some nice plum flavours here, but I don’t like the green edge it has”
Pinotage: “Pinotage has potential, but more wine makers need to focus on…” By this time everyone at the table will have nodded off and you can carry on eating in peace.
Port: At most restaurants Port is left open for weeks and continually served. To impress the table, take a sniff then call the waiter over and ask how long the bottle has been open for. On return he or she will most likely say a few days, but I promise you 99% of the time it is closer to a few weeks. Say, “I thought so” and request a new bottle be opened.
Chardonnay: Nice, but a little to heavy on the oak.
If it says Shiraz on the bottle: “I love the powerful red fruit and black pepper combo.”
If it says Syrah: “This is how I like it: old world style, with violets and white pepper.”
Cabernet Sauvignon: “Well, these tannins are just begging for a steak.”
Red Blends: “I don’t see my there is such a fixation on single varieties, surely by blending the winemaker can get the best from each?”
Adapapted from a post on on 2oceansvibe.com
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