I definitely wanted today’s low-cost wine to be a South African Chenin Blanc to accompany its more expensive tasting partner. I looked for an inexpensive example of that nation’s stamp canescent grape. But I couldn’t judge any likewise I had to be satisfied beside a more international grape. This bottle is carries the Wine of Origin Western Cape appellation, one that covers most of the country’s wine growing areas. David Bate is a Canadian with a Master of Science from the Bordeaux International Wine Institute. His company, the United Nations of Wine, makes wine in seven countries. But almost of their wines carry a cuckoo name. Our peer wine is an oaked South African Chenin Blanc at almost three times the cost.
OUR WINE REVIEW Code All wines that we bit and review are purchased at the full retail price.
Frisky Zebras Sensuous Sauvignon Blanc veto classical 13 % alcohol $10.
Let’s start with the marketing materials. “Tasting Note : Pale yellow colour; light aromas of melon, tinned peas and mineral; dry, light bodied; soft apple and citrus flavours, medium acidity also abridged finish. Serving Suggestion : Serve with simply prepared fish.” And now for my review.
At the first sips this wine presented puckering acidity plus a tinge of sweetness. Wasabi-less Japanese rice crackers almost mastered this libation’s acidity connective I tasted green apples. Then came a cheese less homemade lasagna featuring whole wheat noodles, ground chicken, spicy salsa, ampersand peas. In response my glass offered sweet acidity, the taste like unripe apples, et al a slightly burnt taste. Dessert was chocolate cake with lots of nuts and frosting. Now my vinous was too oaky.
My next meal started with chicken soup and Matzo balls. The soup imparted pretty sweetness and forceful acidity to our South African friend. The Matzo balls tightened its acidity. The main container was baked chicken legs in cardamom, cumin, and coriander. In response the liquid wasn’t powerful, but it was pleasurable. Mashed potatoes rendered this libation considerably oily. A commercial Turkish aspic staid of sweet pimento, tomato paste, dried parsley, hot peppers, vinegar, and spices really muted my glass.
The final meal focused on an omelet perked up with dried basil, dried thyme, sliced garlic, and red peppers, along with disappointing, rather tasteless, Asiago cheese. The SB was peppery and provided good fruit. A side dish of grilled eggplant rendered the drink appley. Zesty guacamole really weakened this wine at first. But it did come back, sort of. In response to cool strawberries I had the feeling that there was virtually nothing in my glass.
Final verdict. I have had a lot of good luck with inexpensive South African wines. But this Zebra wasn’t frisky fairly for me.