Red Wine
Cabernet Sauvignon red wines (or “Cab Savs” as we say in the wine world) pair best with rich, bold flavours. Think grilled or roasted meats, such as beef, lamb, and venison (the tannins in Cabernet Sauvignon help to cut through the richness of the meat and complement its flavours). For cheese lovers, “Cab Sav” pairs well with bold, hard cheeses, such as aged cheddar or gouda. Vegetarian options like portobello mushrooms and eggplant also pair well with Cabernet Sauvignon.
PRONOUNCED: ka·buh·nay sow·vuh·nyon
Merlots are the perfect “all-rounder” pairing wine. Smooth and well-balanced, Merlots go well with a variety of dishes, including roasted or grilled meats such as lamb, beef, and pork, as well as poultry and game meats. For those living on the veg side of life, Merlot also pairs well with hearty vegetarian dishes, tomato-based pasta sauces and mushrooms. And what’s an evening of wine drinking without a little cheese board action? Aged cheddar, gouda, and blue cheeses go great with a smooth-drinking glass of Merlot.
PRONOUNCED: muh·low
Made from one of South Africa’s most popular grapes, Pinotage wines pair well with hearty and savoury dishes, especially those that feature meat, game, or barbecue flavours. Some good pairing options for Pinotage include venison, lamb, pork chops, beef, sausages, and other grilled or roasted meats (braai and Pinotage, anyone?). Pinotage can also be an excellent pairing for spicier dishes like curries or stews, or for dishes with earthy flavours like mushrooms.
PRONOUNCED: pi·nuh·taazh
Pinot Noir, the world’s beloved light-bodied red wine, captivates with its enchanting aromas of red fruit, flowers, and spices, followed by a lingering, velvety finish. Renowned for its versatility, Pinot Noir pairs exceptionally well with a range of dishes due to its higher acidity and lower tannins. It shines in harmony with duck, chicken, pork, and mushrooms, allowing its delicate nuances to enhance the flavours of these culinary delights.
PRONOUNCED: pee·now nuh·waa
A red blend is a captivating wine crafted from a diverse selection of grape varieties, offering a delightful fusion of flavours. With its noticeable tannins, red blends are a superb choice to accompany steak and other red meat dishes. It’s important to use minimal seasoning to avoid overpowering the meal and allow the wine’s complexities to shine through. The harmonious marriage of grape varieties in a red blend creates a versatile and enjoyable wine-pairing experience.
Shiraz wines are ideal companions for grilled or roasted meats, particularly beef and lamb. The robust flavours of Shiraz beautifully enhance the richness of the meat, while its spicy undertones provide a harmonious balance. It also pairs excellently with spicy dishes like curries and barbecued meats, as well as bold, hard cheeses such as Roquefort or cheddar. This versatile wine adds depth and complexity to a range of culinary delights.
PRONOUNCED: shi·raz
Speciality Wines
Bubbles pair well with a variety of foods, from salty snacks and seafood to rich, bold flavours. Some traditional pairings for bubbles include oysters, caviar, and other seafood, as well as light appetisers like cheese, crackers and charcuterie. Dry bubbles can also pair well with rich, savoury dishes like foie gras, roasted chicken, and creamy pasta dishes. Sweeter styles like demi-sec or doux pair well with desserts like pastries, fruit tarts, or even dark chocolate.
Dessert wines pair best with, as the name suggests, desserts. Sweet dessert wines such as Port and Sauternes pair well with rich, creamy desserts like chocolate cake, fruit tarts, and cheesecake, as well as savoury dishes like foie gras and blue cheese. Lighter and drier dessert wines such as Moscato d’Asti and Riesling pair well with fruit-based desserts and lighter cakes.
Rosés, commonly referred to as pink or blush wines, have a pleasant crisp green flavour and range from dry to slightly sweet, making them a versatile pairing option. Popular pairing options include light and fresh summer dishes, grilled meats, seafood, salads, and cheese plates. Shellfish such as oysters or shrimp, grilled vegetables, fresh salads, and light pasta dishes also pair well with rosé. A dry or off-dry rosé can also pair well with spicy dishes such as Thai or Mexican food.
PRONOUNCED: roh·zay
White Wines
Chardonnay, a widely popular grape, showcases a wide array of styles. From lean and chalky to rich, creamy oak-aged expressions, it offers exceptional versatility and diverse flavours. Unoaked Chardonnays feature fragrant notes of green apple, pear, and citrus with a mineral character. Oaked Chardonnays present rich peach, mango, and lemon aromas, often with hints of vanilla, butter, and toasted bread. Due to its range, Chardonnay pairs well with a variety of dishes, including shellfish, creamy sauces, and white meats like pork and chicken.
PRONOUNCED: shaa·duh·nay
Chenin Blanc wines pair well with a wide variety of dishes, depending on the specific style of the wine. Dry and offdry Chenin Blancs pair well with salads and lighter meat dishes, such as ham, roast pork, and chicken, as well as seafood like scallops, crab, and sushi. Oaked Chenin Blancs pair well with rich fi sh or cream-based chicken entrées, as well as grilled vegetables and roasted nuts. Sparkling Chenin Blancs pair well with fried, salty foods or spicy dishes.
PRONOUNCED: cheh·nuhn·blongk
Pinot Grigio is a popular white wine known for its light, crisp, and refreshing qualities that pair excellently with white meats, seafood, light pasta dishes and salads, particularly in meals that include a fruit element such as lemons, oranges, peaches or apricots due to its citrus and green apple flavours. Its zesty acidity and clean finish make it a delightful choice for warm-weather sipping or as a companion to light, flavourful meals.
PRONOUNCED: pee·now·gri·jee·ow
Sauvignon Blanc, popular amongst many, complements light, fresh, and herbaceous dishes. It pairs particularly well with seafood such as oysters, clams, and shrimp, as well as with white fi sh and sushi. Green vegetables and salads, especially those with tangy dressings and goat cheese also go well with a glass of Sauvignon Blanc. The herbal notes in Sauvignon Blanc can also complement dishes with herbs, such as grilled vegetables and roasted chicken.
PRONOUNCED: sow·vuh·nyon·blongk
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