If you are in the mood for a robust, spicy red wine that speaks of its terroir and is easy on your wallet, then buy this by the case. Buy two cases if you favor assertively-spiced Asian cuisines or curries, or if you just like an excuse to say "Chakalaka" in public ...
Why? A heady nose with aromas of dark berries and leather starts things off. Following hard on its heels is the full and rich mouthfeel, a little spicy and peppery but hard to pin down - it most definitely is not a dumbed-down 'internationalized' wine that tastes the same from any number of countries/regions. The reason
likely has to do with where this wine hails from (Swartland in South Africa, where viticulture is still relatively young but rising fast) and its unusual blend of red varietals (51% Syrah, 16% Carignan, 11% Mourvedre, 11% Souzao (a Portuguese grape often used in dessert wines), 8% Grenache, 2% Tannat, and 1% Petite Syrah).
The real reward comes, however, when you sample this wine with a dish with a similarly
long list of spices. I paired it with a Malaysian Fish Curry, and the richness of the coconut milk, turmeric and other spices was a perfect foil for the robust character of the Chakalaka. I'd imagine it would go equally well with Latin-inspired flavors as well as Asian ones, and that's what I'm going to try next.
Grade: B+ (and an A for value at $8 a bottle). In a pinch it can be a 'swirl by the fire' wine, but its characteristics work better in combination with well-spiced food.
