The coffee-infused bouquet of Bertus Fourie’s iconic Diemersfontein Pinotage opened a new chapter for “flavoured” wines, says Wine Master Allan Mullins.

SIMONSVLEI TOFFEE CHUNK SYRAH 2010

The inviting chunks of toffee on the label of this red wine tell you what to expect. Ripe Shiraz grapes undergo malolactic fermentation, in which appley malic acid is converted to a creamier lactic acid on a specially selected combination of oak staves.

The result is a wine with bright red berry flavours, a smokiness and very distinct toffee aromas.

CELLAR PRICE: R85

PAIR IT WITH: Hard, salty Pecorino Romano which is used in these tasty pear and pecorino canapés.

WELTEVREDE VANILLA CHARDONNAY 2010

Philip Jonker of Weltevrede Estate outside Bonnievale specialises in Chardonnay, making seven wines from this grape.

He found that certain vineyards and specific barrels gave off noticeably strong vanilla aromas.

This wine has plenty of vanilla, butterscotch, crème brûlée and honey and tropical passion fruit and pineapple.

CELLAR PRICE: R39

PAIR IT WITH: Woolworths Double Cream Camembert which will be delicious in Camembert with salted potatoes.

WOOLWORTHS LIMITED RELEASE PINOTAGE 2010 (DIEMERSFONTEIN WINERY)

Perhaps it's because the first one came from here, but Diemersfontein’s coffee Pinotage is still the “flavoured” wine against which all others are judged.

The secret, according to winemaker Brett Rightford, is alcoholic and malolactic fermentation and six months’ maturation on French oak interstaves.

The coffee, tobacco and rich dark chocolate flavours are unmistakable, as is baked plum, mulberry and vanilla toastiness.

WOOLWORTHS PRICE: R89.95

PAIR IT WITH: Subtly spicy St Agur, a creamy blue cheese just perfect in a warm cabbage and blue cheese salad