Again a wine I had with dinner yesterday. This time a copious swiss cheese fondue in classic style. Into the fondue went a very nice Alsatian Vorburger Pinot Gris 2008. The Vorburger is a biological wine with a great combination of acidity (needed for the fondue) and sweetness.
After the Vorburger I opened the South African Tokara which was a very different type of wine. The Tokara is aged 11 months French oak barrel, with 40% new oak barrels. The taste is completely different, less sweet than the Vorburger. Color was typical white wine, with a slight green hue to it. Nose was crisp, clean, fruity. Lychee maybe? After that the nose became flinty and sour-fresh. The taste was industrial, again flinty, buttery, toasty and meaty. Lots of meat in fact. Meatballs! For me the nose was very atypical, yet very nice, or maybe I should say “interesting”? For me this wine had nice citrus like acidity with lots of meat to it. I found it better with food than on its own afterwards. As an after dinner wine it’s simply to acidic, which cancels out the sweet bit. This will do better as an aperitif. All in all still recommended (and this one is not expensive), just use it well. By the way, ABV was 14%.