Wines
Wine has a rich history dating back to around
6000 BC and is thought to have originated in
areas now within the borders of Georgia and Iran.
Wine probably appeared in Europe at about 4500 BC
in what is now Bulgaria and Greece, and was very
common in ancient Greece, Thrace and Rome. Wine
has also played an important role in religion
throughout history. The Greek god Dionysus and
the Roman equivalent Bacchus represented wine,
and the drink is also used in Christian and
Jewish ceremonies such as the Eucharist and
Kiddush.
Wine is an alcoholic beverage often made of
fermented grape juice. The natural chemical
balance of grapes is such that they can ferment
without the addition of sugar, acid, enzymes or
other nutrients. Wine is produced by fermenting
crushed grapes using various types of yeast,
which consumes the sugars found in the grapes,
and
converts
them
into
alcohol.
Different
varieties of grapes and strains of yeasts are
used depending on the types of wine being
produced.
Wine is a popular and important beverage that
accompanies and enhances a wide range of European
and Mediterranean-style cuisines, from the simple
and traditional to the most sophisticated and
complex. Wine is important in cuisine not just
for its value as a beverage, but as a flavour
agent, primarily in stocks and braising, since
its acidity lends balance to rich, savoury or
sweet dishes. Red, white and sparkling wines are
the most popular, and are known as light wines
because they have only 10-14% alcohol-content by
volume. Aperitif and dessert wines contain 14-20%
alcohol, and are sometimes fortified to make them
richer and sweeter.
Bubbly
“I drink it when I’m happy and when
I’m sad. Sometimes I drink it when
I’m alone. When I have company I
consider it obligatory. I trifle with
it if I’m not hungry and drink it
when I am. Otherwise, I never touch
it unless I’m thirsty.”
- Madame Jacques Bollinger 1961
Champagne is a sparkling wine produced by inducing the
in-bottle secondary fermentation of the wine to effect
carbonation. It is produced exclusively within the
Champagne region of France, from which it takes its
name. Through International treaty and national law,
most countries limit the use of the term to only those
wines that come from the Champagne appellation. In
South Africa this method of producing sparkling wine
is called Method Cap Classique and like Champagne, we
use mostly Chardonnay and Pinot Noir. But other
varietals can be used.

Champagne Bollinger Rose’ NV
1550

Moët en Chandon Champagne NV
980

Villiera Monro Brut
440

Krone Borealis MCC 2013
280

Villiera Tradition Rose
225

Krone Night Nectar
230

Simonsig Kaapse Vonkel Brut 2012
MCC
205/34
Sauvignon Blanc
Related to the Cabernet varieties, Sauvignon Blanc is
often blended with Semillon where it shows its class
in great dessert wines or the dry Graves Bordeaux.
Wines made from Sauvignon Blanc alone first appeared
in the Loire (France) in Sancerre, which reveal the
aromas of blackcurrants and gooseberries, and have a
fresh
acidity
combined
with
inimitable
mineral
overtones. When harvested early, Sauvignon Blanc
develops grassy, vegetal aromas (eg. green pepper).
There are many varied styles here in South Africa,
where most have “green” notes combined with guava or
gooseberries.

Reyneke Reserve 2013
336

Cape Of Good Hope ( Altima 2013 )
232

Fryer’s Cove “Bamboes Bay” 2014
230

Iona 2014
225

Ataraxia 2014
185/ 46

Morgenster Nu Series 1. 2014
160

Sophie (Iona) 2014
150 / 38
White Blends
Single white cultivars can at times be criticised for
being too linear and one dimensional, especially when
paired with complex food. Blended white wines offer
the discerning wine drinker a deeper, intense and
rewarding experience. The wines below have been
specially selected to complement augment the unique
cuisine at Market.

Avondale “Cyclus” 2009
430

Sijnn 2012
340

Nitida “Coronata” 2012
285

Adoro Naude
260

Sumaridge “Maritimus” 2010
235

Reyneke Organic 2012
150 / 38

Ken Forrester Petit Semi-Sweet NV
105 / 28
2009
Chardonnay
Originating in Burgundy where it produces such
contrasting wines as the mineral-tasting Chablis and
the multifaceted, mouth-filling Montrachet. Chardonnay
has conquered the world and the reason for this is its
adaptability in terms of climate, soil and methods of
wine making. It is also better suited than any other
white grape to vinification and maturation in barrels.
Chardonnay has no real distinctive aromas due to its
many varied styles. In South Africa maybe “tropical
fruit”
would
be
the
common
description
with
butteriness if left on the lees and caramel, toasty or
vanilla when oaked.

Glen Carlou Quartz Stone 2011
585

Springfield Wild Yeast 2012
265

Glen Carlou (Unwooded) 2013
185

Anura 2013
134 / 35
Chenin Blanc
This great French variety from the Anjou in the Loire
has two distinctive characteristics: it has a high
natural acidity and is susceptible to Botrytis.
Depending on the vintage, ripeness and the intentions
of the grower, Chenin can produce a whole spectrum of
different wines, from sparkling, through to bone dry,
to wines, which have extremely concentrated residual
sugars and age well. In SA Chenin is the most planted
variety and used for wine across the whole spectrum.
Like Chardonnay it also works particularly well with
vinification and maturation in barrels.

Ken Forrester “The FMC” 2013
710

Jean Daniel Signature 2013
295

Cape Of Good Hope (Van Lill & Visser)2013

Cederberg 2014
170

La Capra 2014
110 / 28
280
Viognier
Viognier was once fairly common. Now it is a rare
white grape grown almost exclusively in the northern
Rhône regions of France. In 1965, the grape was almost
extinct when there were only eight acres in Northern
Rhône, producing only 1 900 litres of wine. The
popularity and price of the wine have risen and thus
the number of plantings has increased, even
internationally including South Africa. Can be “oily”
when picked late but think floral perfume and fruit.
Almost always wooded.

Radford Dale 2010
290

Creation 2014
205
Pinot Grigio
Also known as Pinot Gris, Grauburgunder, and Rulander,
this is a robust relative of Pinot Noir and has
greyish-pink tinted grapes which require deep soils.
In Alsace, Austria and Germany it produces Spätlese
and Auslese wines which are frequently of the highest
quality, full of extractions and extremely rich with
delicate spiciness but little acidity. It is currently
enjoying its popularity as Pinot Grigio, which is
primarily grown in the northern regions of Italy where
its high yields are made into a light, neutral white
wine. Here in South Africa it is relatively rare and
similar in style to Northern Italy. Great for a summer
lunch.

Terra Del Capo 2013
140
Semillon
An essential white grape of Bordeaux, Semillon is
a golden-berried goddess, producing some of the
longest-lasting white wines ever made. It’s the
pride and joy of certain wine areas. The grape is
a heavier grape with low acids and an almost oily
texture. The great dry white wines of Bordeaux
are made with up to 100% Semillon.

Steenberg 2010
395

Cape of Good Hope ( Laing ) 2012
260
Weisser Riesling
Weisser
Riesling
or
Riesling originated
in
the Rhine region of Germany. An aromatic grape variety
displaying flowery, almost perfumed aromas as well as
high acidity. It is used to make dry, semi-sweet,
sweet and sparkling white wines. Riesling wines are
usually
varietally
pure
and
are
seldom oaked.
Riesling is a variety which is highly “terroirexpressive" meaning that the character of Riesling
wines is clearly influenced by the wine's place of
origin.

Paul Cluver 2013
198
Rosé /Blush
A rosé (from French: rosé, ‘pinkish’) wine has some
of the colour typical of a red wine, but only enough
to turn it pink. The pink colour can range from a pale
orange to a vivid near purple, depending on the grapes
and winemaking techniques. In South Africa there are
mainly two methods to create rosé wines, namely
limiting red grape skin contact when fermenting or
blending red with white wine. The latter method is
discouraged
in
most
winemaking
regions
internationally.
Historically
rose
was
quite
a
delicate, dry wine but it did go through a fashionably
sweeter stage from the late 1970s in the United States
to everywhere else into the 1990s. Rosé is now moving,
albeit slowly, back to its origins in style.

Pierre Jourdan Tranquille 2014
134 / 35

Hermanuspietersfontein Bloos 2014
150 / 38
Red Blends
Blending different cultivars of red grapes gives the
wine maker unrestricted freedom to create beautiful
wine. The idea here is to create a wine that is bigger
that the mere sum of its parts.
In South Africa blended red wines are mostly put into
three main categories: Bordeaux Styled Blends, Rhône
Styled Blends and Cape Blends. Wines that do not fit
into any of these can be described as New World Style.
Bordeaux Styled Blends - usually driven by Cabernet
Sauvignon and Merlot. They can include one or all of
the following components: Cabernet Franc, Malbec and
Petit Verdot.

De Toren Fusion V 2011

De Toren Z 2012
530

Glen Carlou Grand Classique 2011
290

Mulderbosch Faithful Hound 2012
275

Reyneke Cornerstone 2011

Provenance Rooi (Saronsberg) 2011

Hermanuspietersfontein Posmeester 2012
40
725
260
240
165 /
Rhône Styled Blends - more often than not, are a blend
of at least two of the complementing cultivars:
Shiraz, Mourvedre, Viogner or Grenache amongst others.

Boekenhoutskloof Chocolate Block 2013 385

Idiom SMV 2008

Iona One Man Band 2009
320

Anura Syrah Mourvedre Reserve 2005
230
390
Cape Blends - fiercely interesting and individual.
They can be a blend of any two or more grape varieties
in any ratio. The only requirement is that just short
of one third of the wine is made up of the unique and
proudly South African Pinotage.

Martin Meinert Synchronicity 2008
530

Warwick Three Cape Ladies 2010
320

Anura Pinotage/Shiraz 2013
34
128 /
New World Style - often, crossing boundaries
intrigues wine makers. Therefore it is not
uncommon to create Bordeaux Styled Blends with a
splash of Shiraz. The below are wines which do
not fit the normal profile.

Sijnn 2009
365
 Post House Pennny Black 2011
295
 Hartenberg Cabernet Sauvignon/Shiraz 2010
150 / 38
Cabernet Sauvignon
Cabernet Sauvignon became internationally recognised
through its prominence in Bordeaux wines where it is
often blended with Merlot and Cabernet Franc. Today it
is the most widely planted red wine grape in South
Africa. Good Cabernet wines are dark red, smell of
cedar, tobacco and blackcurrants, have considerable
body and a firm structure and age very well in oak,
which has a softening effect on the grape's naturally
high tannins. This variety flourishes in warmer
climates, delivering high quality varietal wines in
South Africa, California, Australia and Chile.

Glen Carlou “Gravel Quarry” 2008
740

Martin Meinert 2010
260

Glen Carlou 2012
225

Warwick “First Lady” 2012
182
Zinfandel
Zinfandel is a variety of red grape planted in over 10
percent of Californian vineyards. DNA fingerprinting
revealed that it is genetically equivalent to the
Croatian grape Crljenak Kaštelanski, and also the
Primitivo variety traditionally grown in the "heel" of
Italy where it was introduced in the 1700s. The grapes
typically produce a robust red wine, the taste of
which depends on the ripeness of the grapes. Red berry
fruits like raspberry predominate in wines from cooler
areas, whereas blackberry, anise and pepper notes are
more common in wines made in warmer areas. There are
very few plantings in South Africa but good examples
do exist.

Idiom 2010
385
Shiraz
This superb variety from the northern Rhône in France
has found success throughout the world. It delivers
full-bodied, hefty wines that have excellent tannins
and complex aromas, including violets, black cherries,
wild herbs, liquorice, hummus and various spices. It
is an early ripener and has recently gained good
ground in South Africa.

Zandfliet (Kalkveld) Hill of En on 2004

Luddite 2008
575

Avondale Camissa 2004
435

Jordan Prospector 2012
285

Raka Biography 2010
250

Provenance 2011
225
670
Merlot
This highly productive variety is suitable both for
single varietal wines or blending with stronger, more
tannic grapes. Traditionally the best results with
Merlot are achieved in France, in the Bordeaux region
where Merlot is blended with Cabernet Sauvignon (also
Cabernet Franc, Malbec and Petit Verdot). These
combinations produce long-lived wines of extremely
high quality. Merlot is fruity, velvety and matures
faster than Cabernet and has
lately attracted
International attention in varietal form especially
here in South Africa. Some of the fruit notes commonly
associated with Merlot include cassis, black and red
cherries, blackberry, plum and blueberry. Vegetable
and earthy notes include black and green olives, bell
pepper, fennel, leather, rhubarb and tobacco. Floral
and herbal notes commonly associated with Merlot
include green and black tea, eucalyptus, mint,
oregano, pine, rosemary, sage, sarsaparilla and thyme.
When Merlot has spent significant time in oak, the
wine may show notes of caramel, chocolate, coconut,
coffee bean, dill weed, mocha, molasses, smoke,
vanilla and walnut.

Anura Reserve 2011
230

Morgenster NU Series 1. 2012
160

La Capra (Fairview) 2013
125 / 30
Pinotage
A 1920s South African inspired cross between Pinot
Noir and Cinsaut (Hermitage). Made in a range of
styles, from simply fruity to ambitious, well oaked
examples. Best known for its earthy flavour

Kaapzicht 2010
245

Diemersfontein 2012
225

The Winery of Good Hope 2011
150 / 38
Pinot Noir
Pinot Noir is responsible for the famous red wines of
France’s Cote d’Or, and plays an important role in the
Champagne region. Pinot Noir is grown almost in every
wine-making country and is one of the most challenging
red grape varieties for a grower, since it requires a
low yield and the utmost care during vinification to
produce wines of convincing quality. In the broadest
terms, the wine tends to be of light to medium body
with an aroma reminiscent of black cherry, raspberry
or currant. Traditional red Burgundy is famous for its
fleshy, 'farmyard' aromas, but changing fashions and
new easier-to-grow clones have favoured a lighter,
fruitier style

Oak Valley (Elgin) 2012
435

Haute Cabriere 2009
400

Whalehaven 2009
385

(IONA) Mr P knows 2014
175 / 45
Mourvedre
Mourvedre (also known as Mataro or Monastrell) is a
red grape variety that is grown in many grape regions
around the world. Most wine historians agree that
Mourvedre is likely Spanish in origin. Mourvedre tends
to produce tannic wines that can be high in alcohol.
The style of wine produced from the grapes varies
greatly according to where produced.
In vaborable vintages Mourvedre can produce highly
perfumed wines with intense fruity flavours and notes
of blackberries and gamy or meaty even “barnyardy”
flavours.
In addition to making red varietal wines, Mourvedre is
a prominent component in “SMV” blends where it is
blended with Granache and Syrah. In these blends,
Mourvedre often provides colour, fruit and some tannic
structure to compliment the fruity Grenache and
elegant Syrah.

Adoro Mourvedre 2013
230
Dessert Wines
There is no simple definition of a dessert wine.
Usually a dessert wine is considered to be any
sweet wine drunk with a meal. Noble Rot is often
responsible for a good dessert wine’s sweet
complexity. It feeds only on the water in the
grape and not on the sugar, thus leaving a
miniscule amount of very complex and sweet juice
behind in each grape. This leaves a beautiful
juice for a wine maker to work with. A joy on its
own or with a dessert.

Vin de Constance

Glen Carlou “The Welder” 2008

2006
990
215 / 22
Pineau De Laborie 2004
26
195 /
Port
Port wine (also known as Vinho do Porto, Porto,
and often simply port) is typically a sweet, red
wine, often served as a dessert wine, and comes
in dry, semi-dry, and white varieties. The wine
received its name, "port", in the latter half of
the 17th century from the seaport city
of Porto at the mouth of the Douro River, where
much of the product was brought to market or for
export to other countries in Europe.

De Krans Cape Tawny NV

Allesverloren Vintage 2007
22
22