Here’s a South African red blend worth tracking down

Saronsberg 2011 Artspace Red

Three Rhone varietals with a bit of Bordeaux . . . produced in South Africa . . . designed to enrich meals of ribs, lamb, and wine-braised beef? Yep. It works.

The blend is 56 percent shiraz, 25 percent mourvedre, 14 percent grenache and five percent cabernet sauvignon. We had it with syrah-braised pork short ribs — delightful.

Deep cherry-red, it brought stone fruit to the nose but in the mouth it fairly yelled “smooth, bold blackberry and game notes,” which is the way the Food and Wine club described it. Acids are well-balanced and vibrant, offering a long, delicious aftertaste.

It’s not on every American wine shop shelf, I’m sure, so try the producer’s website — . Bob Cramer, .