5 great red wines to pair with red meat

1. Pinotage with buttermilk-marinated lamb

This unique South African grape pairs well with meat and game. It’s an excellent wine to have in your glass with Hannah Lewry’s tender, flavourful buttermilk-marinated lamb, which can be slow-cooked in the oven or on the braai. Do it justice with a rich, full-bodied Pinotage like the Diemersdal Pinotage Reserve, which has notes of plum, blackcurrant and sage, and a smooth, lingering finish. The wine works in perfect harmony with the gamey flavours of the meat and complements the flavours of the herbs and toasted spices.

Find the recipe for buttermilk-marinated lamb here. 

Shop Diemersdal Pinotage Reserve here. 

2. Red blend with rump espetadas

The Rustenberg RM Nicholson is a blend of Shiraz, Merlot and Cabernet that showcases blackcurrant aromas complemented by scents of dried herbs, notes of black pepper and spice, along with a firm tannin structure. Earthy undertones from the Shiraz and a powerful mid-palate complement rump steak, which is often marbled and beautifully juicy. You can’t go wrong when pairing it with Abigail Donnelly’s espetadas.

Find the recipe for rump espetadas here. 

Shop Rustenberg RM Nicholson here. 

INFOGRAPHIC: How to pair wine with your braai

3. Cabernet Sauvignon with roast lamb and root veg

In addition to Vergelegen’s rich history, wines like their Cabernet Sauvignon Reserve are absolutely delicious. This wine has a dark, almost opaque colour and a complex aroma of blackcurrants, spice, ripe plums, cedar wood, eucalyptus and mint. It’s rich and bold, with fine, velvety tannins and excellent oak integration, all of which make it a good partner for lamb. The richness of the meat needs a great red with excellent structure to carry it, and this one does the trick.

Find the recipe for herb-marinated roast lamb here. 

Shop Vergelegen Cabernet Sauvignon Reserve here. 

4. Cabernet Franc with braaied lamb neck

Cabernet Franc isn’t widely known in South Africa, but anyone who experiences its purity of fruit and velvety finish becomes a convert. The Raats Granite Blocks Cabernet Franc is my top choice for Hannah’s braaied lamb neck with mini pitas. Expect cherries, hints of spice, and dark berries in your glass. The wine is balanced and fresh, and complements the earthy savouriness of the food.

Find the recipe for braaied lamb neck here. 

Shop Raats Granite Blocks Cabernet Franc here. 

ALSO READ: How to read wine labels

5. Sangiovese with osso bucco

The rich flavours of oxtail and beef chuck demand a great red with medium tannins, and I recommend the Anthonij Rupert Terra del Capo Sangiovese. It’s smoky and toasty on the nose with both red and dark fruit (wild cherries, plum, pomegranate) on the palate, medium acidity, and subtly layered tannins. The acidity from the tomatoes in the dish works well with the acidity in the Sangiovese, and the white pepper, bay leaves and thyme complement the spiciness of the wine.

Find the recipe for oxtail osso buco here. 

Shop Anthonij Rupert Terra del Capo Sangiovese here.