Upcoming Event

Single vs Blend Varietal Tasting
University of Toronto Faculty Club
Wednesday, October 28, 2026 at 6:30 p.m.

When we think about a grape variety, we tend to think about its individual character: the bright acidity of Chenin Blanc, the cassis and structure of Cabernet Sauvignon, the richness of Merlot, or the distinctive personality of Pinotage. But wine is not always about expressing a grape in isolation. Sometimes the winemaker’s art lies in combining different varieties to create something that is more complex, balanced, or complete than any one grape could be on its own.

This tasting asks a deceptively simple question: what happens when a grape variety stands on its own, and what happens when it becomes part of a blend?

South Africa provides a particularly fascinating setting for exploring this question. Although the country produces plenty of single-varietal wines, blending has a long and important tradition. Chenin Blanc has historically been an important component of South African white blends, and today Chenin-led blends incorporating varieties such as Clairette Blanche, Viognier, Grenache Blanc and Verdelho have become one of the Cape’s distinctive wine styles. Red blends range from classic Bordeaux-inspired combinations of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot to the uniquely South African Cape Blend, built around Pinotage.

We will taste four pairs. For Chenin Blanc, Cabernet Sauvignon, Merlot and Pinotage, we will put a predominantly single-varietal wine beside a blend in which that same grape plays an important role. As we taste each pair, we can consider not only what the individual grape brings to the glass, but what the other varieties add—or change.

And because wine is rarely more interesting than when it is at the table, we have also asked the chef at the Faculty Club to be part of the experiment.

We begin with a seared scallop bowl with sweet corn purée, pickled Granny Smith apple and shaved fennel with lemon vinaigrette. The sweetness of the scallop and corn, the acidity of the apple and vinaigrette, and the freshness of the fennel should give us an opportunity to see how the Sauvignon Blanc and the two Chenins respond to food. Chenin Blanc's combination of acidity and body makes it particularly versatile with seafood, so this first course should provide an excellent setting for the white wines.

We then move to a braised beef cheek with celery root purée, glazed heirloom carrots, roasted king oyster mushrooms, Cabernet jus and crispy shallots. Here the richness and slow-cooked character of the beef, the earthiness of the mushrooms and the sweetness of the carrots provide a very different test. Cabernet Sauvignon, Merlot, Pinotage and red blends all have established affinities with beef and other richly flavoured meats, but their tannin, fruit and structure can interact with the dish in quite different ways.

So this is really two tastings in one: single variety versus blend, and wine on its own versus wine at the table.

There is no need to decide in advance whether blending makes a wine better. Instead, taste the pairs, taste them again with the food, and see what changes.

The Wines

• De Grendal Koetshuis Sauvignon Blanc 2022
• Chenin Blanc – Pearce Predhomme 2018
• Chenin Blanc Blend – Mullineux Old Vines White 2021
• Cabernet Sauvignon – Kloovenberg 2006
• Cabernet Sauvignon Blend – Glenelly Estate Reserve Red 2018
• Merlot – Franshoek 2004
• Merlot Blend – Anthonij Rupert Optima 2019
• Pinotage – Lammershoek 2005
• Pinotage Blend – Warwick Three Cape Ladies 2011

Menu

• Seared scallop bowl: sweet corn puree, pickled Granny Smith apple, shaved fennel with lemon vinaigrette

• Braised beef cheek: celery root puree, glazed heirloom carrots, roasted king oyster mushrooms, cabernet jus, crispy shallots

When & Where

• Members: $115
• Guests: $130 (Space permitting)

Interac payment information will reserve your place at the event. You may also use a cheque payable to South African Wine Society with the form below.

Your booking or cancellation MUST be received by Wednesday, October 21, 2026.